Certified Organic MACA POWDER – 200g

Certified Organic MACA POWDER – 200g



Maca is a sexy heart shaped root vegetable of the Brassicaceae (cruciferous) family that looks like a radish but grows like a sweet potato — the colour varies from creamy yellow or light pink to dark purple or black. Maca’s botanical name is Lepidium meyenii,Walpers (after German botanist Gerhard Walpers) and is also known as Lepidium peruvianum,Chacon after Peruvian researcher Dr. Gloria Chacon.


Nutritional Benefits

A uniquely revitalizing and energy containing superfood celebrated in South America for its concentrated nutrition – rich in amino acids, essential fatty acids, vitamins, minerals and trace elements

“Congratulations on the high quality of your maca powder. I used to buy it on-line direct from Peru so I´ve had a little experience with maca from different suppliers. Yours is equal to (if not better than) the best I have ever tried. I hope the quality is maintained. Thanks.” B.A.

Suggested Uses

Mix into smoothies, yoghurt, cereal, oatmeal, muesli, fruit juice, or bake into cakes or cookies.



In a blender, add Maca and milk (or milk substitute) and any of the following additions: -banana -cacao powder -tahini -honey -peanut/almond or macadamia butter

The Maca substitution rule is : Generally, allow ½ tsp Maca per cookie – (since people are likely to eat more than one cookie, and the serving suggestion is one tsp Maca per day). For every teaspoon Maca added, subtract equal amount of flour from recipe. This works beautifully in banana cake and pumpkin spice cakes too. Substitute 1 tsp Maca for 1 tsp flour PER SLICE. In other words, if your loaf pan makes 10 slices, you would subtract 10 tsp flour from the recipe, and add 10 tsp Maca.


Makes 2 dozen (recipe can be halved)

  • 1/3 cup MACA powder
  • 5 ripe ladyfinger bananas, mashed
  • 3 cups rice flour
  • 1 cup macadamia nuts, chopped
  • 2/3 cup maize (or buckwheat) flour
  • 1 cup macadamia oil (or substitute)
  • 1 tsp baking soda
  • 1 cup honey (or apple juice concentrate)
  • 4 tsp alum-free baking powder
  • 1 cup rice or soy milk
  • 1 tsp nutmeg
  • 4 smallish eggs (or egg substitute)
  • 1 tsp cinnamon
  • Optional: 1 cup sultanas or currants

Preheat oven to 180 C and lightly oil muffin trays. Sift all dry ingredients together in a large bowl. Fold in bananas and nuts. In another bowl, combine remaining ingredients and mix well. Pour wet into dry, stirring until JUST combined. Spoon into muffin tray and bake 20-25 minutes, until centres spring back when touched. Remove from oven, cool and turn out. YUM!!

Note: Each muffin will contain around 1 tsp of Maca powder.



  • scant 1 cup Maca powder
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 cup milk (rice/soy/cow)
  • 1 cup coconut palm sugar
  • 1/2 cup applesauce
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 cup raisins or currants
  • 1/2 tsp nutmeg
  • 1/2 cup pecan/walnut or almond
  • 2 cup grated zuchinni (3-4 small)
  • Optional: 2 Tbsp molasses

Preheat oven to 180 degrees Celsius. In a large bowl, combine dry ingredients, mix in fruit/nuts, then make a well in the centre. In another bowl, beat eggs, then stir in rest, folding in zuchinni last. Add wet ingredients to dry ingredients until just blended. Oil a 9′ x 12′ pan, and bake 30-40 minutes, or until tester inserted in centre comes out clean. Cool 10 minutes, turn out. THIS IS DELICIOUS for breakfast, lunchbox, quick afternoon snacks or with a cuppa. Mmmmmmmm….

(NOTE: Vegans substitute eggs for 1 Tbsp Egg Replacer mixed with 4 Tbsp water)


{Each cookie contains approximately 1/2 tsp MACA}

MAPLE WALNUT COOKIES (Wheat-Free, Egg-Free, [saturated]Fat-Free)

  • 1 cup Maca powder
  • 2 tsp baking powder
  • 1 1 cup spelt flour*
  • 1 tsp sea salt
  • 1 cup rice flour
  • 1 tsp nutmeg 8 ounces silken(soft) tofu
  • 1 cup cold-pressed oil
  • 3/4 cup brown sugar
  • 1 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 cup walnuts, chopped

Preheat oven to 180 F. Sift first 5 ingredients into bowl, add walnuts. In another bowl, mash next 5 ingredient, then fold wet bowl into dry bowl. Drop by rounded teaspoonfuls onto baking sheet, flatten with fork. Bake 12 minutes, or until edges begin to brown; remove, cool on sheet. Makes about 45 cookies.

*Substitute gluten-free flour if desired*



Additional information

Weight 200 g