Marie’s Parmesan Pepper Granola Bars

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Spooner Marie who travels a lot but doesn’t like the usual on-the-go savoury bars she can buy in shops wanted to prepare some granola bars for her next journey. Whilst experimenting a bit with different spice combinations she created a parmesan, pepper combination which she loved. Give this recipe a go to get some delicious, savoury granola bars, perfect for travel or work.

INGREDIENTS:

  • 85g The Low Sugar One

  • 70g Crisp rice cereal

  • 70g Grated parmesan (or parmesan alternative)

  • 2 tsp Chia seeds

  • 30g Flaked almonds

  • 1/2 tsp Salt

  • 1/2 tsp Black pepper

  • 2 large egg whites, beaten (or vegan alternative)

  • 110g butter (or butter alternative)

METHOD:

In a large bowl, mix The Low Sugar One, the rice cereal, grated parmesan, chia seeds and almonds together. Add in the spices and mix again.

In a separate bowl, beat the egg whites until they build a slight foam. Whilst doing that also melt the butter whilst stirring.

Mix the wet ingredients together with the dry ingredients until well combined. Now take a baking dish and foil it. Add the mix to it and press down firmly.

Bake at 180 degrees for 25-30 minutes. Remove from the oven and let it cool down. Once cooled down, cut into 8-10 bars and let them cool down fully.

Store them in an airtight container.

Andrew’s Frozen Yogurt Bark

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Spooner Andrew was craving for a dessert, but whilst working hard at the gym he didn’t want to indulge without thinking so he created a frozen greek yoghurt bark which is delightfully refreshing and healthier than desserts available at the supermarket. The perfect treat during summer.

INGREDIENTS

Yogurt Bark:

  • 500g Greek yogurt

  • 2 tbsp honey

  • Real Handful Mint Choc Chipper

Toppings:

  • Real Handful Mint Choc Chipper

  • 30g Spoon Dark Choc Zing

METHOD:

Mix the yogurt and honey together until well combined. Add a bag of Real Handful Mint Choc Chipper to it and mix again.

Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be.

Sprinkle Dark Choc Zing on top and a bag of Real Handful Mint Choc Chipper. Place in the freezer for 3-4 hours until it is completely frozen.

Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags.

Sophie’s Muesli Cups

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Spooner Sophie, who is an ambitious young architect had invited her friends over for a BBQ. As she was thinking of dessert she wanted something that would fit different tastes and everyone could enjoy. She thought of making some tasty muesli cups which she could fill with different toppings. Absolutely delicious and you can match it with fruit that is in season.

INGREDIENTS:

  • 250 g Berry Fix muesli

  • 1 Tbsp Coconut Oil

  • 3 Banana’s

  • 100g Honey

  • 1/2 Tsp Vanilla Extract

  • 1/4 Tsp Cinnamon

  • Pinch of salt

METHOD:

Mash the banana in a bowl until smooth. Now add Berry Fix muesli and the remaining ingredients to the bowl and combine well.

Grease a muffin / cupcake tray with a little bit of oil or butter and then divide the mix into the tray – using a spoon to help shape the mix to the side of the tray pockets.

Bake at 170 degrees for around 15-20 minutes.

Once cooked remove from the oven and leave to cool.

Meanwhile, prepare your toppings for the granola cups. You can use whatever you like, from custard to yoghurt and fresh fruit. The options are endless.

Top the granola cups and serve immediately. Alternatively you can keep the cups for a few days in an airtight container in the fridge and then top with your yogurt/ wet toppings as and when needed.

Kate’s Chia Chai and Chocolate pudding

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Kate (@kates_fit_lifestyle) runs her own fashion line @mevmeclothing, is a personal trainer and wellness coach. Despite her busy lifestyle she certainly does not want to miss out on tasty and healthy meals so she created a delicious, yet healthy and tasty breakfast pudding recipe.

INGREDIENTS:

METHOD:

Simmer 1/2 cup water and a Cupsmith Masala Chai tea bag for 5 mins.

Add the almond milk, honey and vanilla powder and let it simmer for another 3 minutes.

Remove from heat and allow to infuse for 10 mins.

Strain out teabag and add in the chia seeds. Stir well to combine and set aside for 10-15 mins but keep stirring every so often to break up any lumps, should swell and chia seeds absorb liquid abs make a pudding consistency.

Add chia seeds mix into bowls and top with a spoon of coconut yoghurt and a big helping of Dark Choc Zing granola.



Spoonie Tip:

If you want to keep the second pudding for the next day just refrigerate and then remove and add toppings when ready to eat!




Leanne’s Chocolate Pancakes

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Leanne who has just come back from a weekend in France wanted to keep up the holiday feels with some tasty pancakes for tea.

INGREDIENTS:

METHOD:

Blend 50g of Dark Choc Zing granola. Add 50 g Seed and Bean Extra Dark Chocolate and blend again. Pour the mix into a bowl.

Mix in 70 g of whole wheat flour.

Add the eggs (or egg alternatives) and coconut milk and mix well until combined smoothly.

Add sunflower oil and cocoa powder and mix again.

Let the mix set for 15-20 minutes.

Heat a tablespoon of coconut oil in a frying pan.

Pour a little of the mix into the pan. Once the edges turn golden, flip them.

Once you have 3-4 pancakes stacked, add your favourite toppings.

Enjoy.

Liz’s vegan scones

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Liz, an ambitious music teacher for kids and their families wanted to bring something delicious and healthy as a special treat during her lessons. She also needed something that she would not have to refrigerate permanently so she decided to create some vegan scones.

INGREDIENTS

INSTRUCTIONS

Blend 50 g Berry Fix muesli until no bigger pieces are left. Add to a bowl.

Add flour to the muesli together with salt and baking powder.

Add the coconut butter and mix with your hands until the mix is crumbly.

Add the coconut sugar.

Add the coconut milk, vanilla extract and lemon juice and mix in with a spoon.

Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.

If the dough is sticky at any point, add more flour.

Flatten it out so that there is space to cut out 4 - 6 scones.

Cut out 4 - 6  scones and place them on a parchment lined baking tray.

Roll the remaining dough and cut out more scones. Repeat until no dough is left.

Brush the tops of the scones with coconut milk.

Bake in the oven at 220 degrees for 15-20 minutes until golden on top.

Serve with jam or coconut butter.

Victoria’s No Bake Peanut Butter Bars

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@victoria.winterford who loves to live a fit and positive lifestyle celebrated National Peanut Butter Day with a tasty recipe creation! Since this was too nice not to share we wanted to give you the opportunity to make it too.

INGREDIENTS

Base

  • 130 g oats

  • 75 g coconut oil

  • 1 tbsp butter (or vegan alternative)

  • 1 tbsp maple syrup or honey

  • 20 g protein powder

  • 1 tbsp plain flour

Topping

METHOD

Line a baking tin.

Melt the coconut oil and butter. Mix in the sweetener.

Add the vanilla and dry base ingredients and give it a good stir.

Add the mix to the baking tin and press flat with a spoon. Pop in the fridge for about half an hour.

Mash the banana in a bowl, add the peanut butter and mix until smooth. Add the dry ingredients and mix again.

Add the mix onto the base.

Add Dark Choc Zing on top and push down slightly. Put it back into the fridge for another half an hour.

Cut into slices and enjoy.

Sue’s Tiramisu with a twist

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Coffee lover Sue, who recently retired was craving for a delicious dessert. She didn’t have any ladyfinger biscuits at home so thought she’d amend the recipe slightly and use The Low Sugar One instead. The perfect alternative as she is trying to cut back on sugar anyway without losing the possibility to indulge every now and then.

INGREDIENTS

  • 250 g The Low Sugar One granola

  • 225 ml whipping cream

  • 225 g mascarpone cheese

  • 75 g sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon Amaretto liquor or Brandy (optional)

  • 250 - 350 ml espresso

  • Cocoa powder for dusting the top

METHOD:

Crush The Low Sugar One to remove any bigger pieces. Put aside.

In a bowl, beat whipping cream, sugar, and vanilla until soft peaks are formed.

To the mix add mascarpone cheese (and amaretto if you like) and continue to whip to stiff peaks.

In a small bowl add half of The Low Sugar One and add about 100ml of espresso. Mix well until it’s slightly soggy. Add the remaining granola and some more espresso. Mix well and put it aside for about 10 minutes.

Grab some nice glasses and add a layer of The Low Sugar One mix to it. Push it down with a spoon.

Spread a layer of the whipped cream mixture on top of the first layer. Repeat process until the glasses are filled.

Dust the top of dessert with cocoa powder.

Refrigerate for about 2-4 hours before serving.