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.

Cameron’s Easter Cherry Muffins

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Cameron, who loves to dance and play the drums wanted to get a little creative in the kitchen during half term. Together with his dad the two developed an Easter muffin recipe, which they can also enjoy on a day out or even to take to school and work.  


INGREDIENTS:

  • 50g Cherry Bomb

  • 60 g Ombar dark chocolate

  • 240ml of dairy-free milk

  • 1 teaspoon of apple cider vinegar

  • 180g of self-raising flour

  • 100g of golden caster sugar

  • 1/2 teaspoon of baking powder

  • 1/2 teaspoon of bicarbonate of soda

  • 65g of melted coconut oil

  • 150g pitted and cut cherries


METHOD:

Prepare the cherries by taking out any stones and cutting them into halves or quarters.

In a small bowl, mix the milk and apple cider vinegar until fully combined. Let the mix rest for about 5 minutes.

In a bigger bowl, mix the flour, Cherry Bomb granola, sugar, baking powder and bicarbonate of soda.

To the smaller bowl with the milk mix, add the melted coconut oil and whisk until well combined.

Now add the wet ingredients to your dry ingredients and mix until it created a smooth batter.

Break the Ombar chocolates into small pieces (similar to chocolate chips). Add to the mix.

Now add the cherries and give it a quick stir.

Fill the roughly ¾ muffin cases with the batter.

Pop them into the oven at 180 degrees for around 20 minutes. Check them after around 15 as the baking time depends on your oven and how full your cases are.

Once they are baked, place them on a cooling rack until they are fully cooled.

Enjoy!




Zoe's Chocolate Cherry Crumble

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Spoonie Zoe, who is a passionate runner and traveller, loves to indulge in not so naughty desserts. Whilst her and her boyfriend were looking for something they could make and enjoy together Zoe came up with the idea of making her own crumble recipe. Going through her fridge and cupboards she found everything she needed and came up with a delicious Chocolate Cherry Crumble recipe. Yum!

INGREDIENTS:

Base

  • 750g Cherries (a mixture of sweet and sour is ideal)

  • 10ml Water

  • 20g Coconut Sugar

  • 1tbsp Cornflower

  • juice of half a lemon

Topping

METHOD:

In a saucepan, mix and heat the cherries, coconut sugar and water.

Bring to boil then lower the heat and let it simmer for ten minutes

In a small cup, mix together the cornflower and the lemon juice until it becomes a paste

While stirring, slowly add the cornflower mixture to the cherries to allow them to thicken slightly

As soon as the cherry syrup starts to thicken a little, remove from the heat and transfer to a baking dish

In a mixing bowl add the Cherry and Chocolate granola, the maple syrup and the oats to form a sticky and chunky combination

Scatter loosely on top of the cherries

Bake at 180 degrees for 20-25 mins

Serve with coconut yoghurt or double cream

Spoonie tip: as the granola is already baked it doesn’t need a long time in the oven, its more to heat it up all together and slightly brown the uncooked oats with the maple syrup

Sarah's Vegan Berry Pancakes

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Spoonie Sarah, who took part in Veganuary didn’t want to miss out on pancakes for breakfast on the weekend. Whilst she enjoyed a bowl of Berry Fix muesli she got the idea to turn the almond milk and Berry Fix muesli into a vegan pancake recipe. After a few initial trials she developed a tasty vegan pancake recipe, which the entire family enjoys. It has now become sort of a ritual to join around the breakfast table on a Sunday morning and add their favourite toppings to these delicious pancakes.

INGREDIENTS:

METHOD:

Blend the Berry Fix muesli until no bigger pieces are visible anymore. Mix with the flour.

Mix the flour, baking powder, sugar and salt in a bowl.

Add the almond milk and oil and combine until smooth.

Let the mix rest for roughly 5 minutes

Heat a tablespoon of oil in a frying pan.

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

Stack as many as you like and add your favourite toppings. Our favourites are maple syrup and fresh fruit.

Ashleigh's Granola Cake Bites

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Spoonie Ashleigh, who is a passionate personal trainer and studies sports science loves creating balanced recipes. On her channel @balancednotclean she created these delicious Granola Cake Bites. The perfect snacks for on-the-go or when you invite your friends around for coffee.

Give them a go and comment your thoughts below or give it a thumps up if you liked it.

INGREDIENTS:

  • 3 Bramley apples, chopped into cubes

  • 50g margarine or butter

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/8 tsp ginger

  • 1 egg

  • 150g demerara sugar

  • 75g plain flour

  • 90g whole wheat flour

  • 100g The Low Sugar One

METHOD:

Heat the chopped apples with the butter until the butter is melted.

Mix in the spices.

Take half of the apple mixture and any juice in the bowl and food process it until blended fairly smooth (it needs to be pourable, but don't worry about skins not blending). Set aside the other apple pieces.

Lightly beat the sugar and egg into the blended apples. Stir through the flours and the granola and then finally mix in the remaining apple pieces.

Put the mix in a 7 inch baking tin and bake for 25-30 minutes gas mark 4 160C fan.

Place onto a wire rack to cool.