Bannofee Biscoff sticky toffee oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1 cup buckwheat groats 1/3 cup cacao powder 2 cups milk or water (more if needed) 1 tsp vanilla extract pinch of salt 1/3 date syrup to sweeten Biscoff cookie butter to serve 1 medium banana sliced and fried in some syrup or just coconut oil until nice and caramelized granola to serve Date syrup 4 cups brown dates soaked in water until soft Method First make the date Syrup. Add the soaked dates to a saucepan and bring to a simmer, then let the dates cool. Once the dates are cool, drain and add into a high-speed blender, along with 1-1 1/4 cups water, and blend until smooth, then, pour the date “batter” through a cheesecloth (this will take some armwork) until you have pressed out all of the date syrup. Store the syrup in glass jars in the fridge for up to one month. Use the date disregard for snack balls, bars, or rawnola. For the oats, add all of the ingredients into a saucepan, let it simmer for 15-20 minutes until nice and soft, then serve the oats with date caramel, fried bananas, granola, and a scoop of Biscoff cookie butter. Photo Gallery I hope you love this delicious bowl of oats! M*
Snickers overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1/3 cup peanut butter powder 2 cups milk (more if needed) 1 tsp vanilla extract Pinch of salt Some melted chocolate to top Crunchy peanuts to serve Method Add the oats to a blender and blend until smooth. In a bowl, add the blended oats, milk, peanut butter protein powder, vanilla, and salt and let it sit thicken for at least an hour. (This you can make the night before)2. Once thickened, mix in your sweetener of choice and scoop into jars, top with melted chocolate and peanuts, and place in the freezer for 5 minutes until the chocolate has set.3. Serve and enjoy! Photo Gallery I hope you love this super yummy protein-packed breakfast!! M*
Creamy coconut rice pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup soft white rice like Jasmine or sushi rice 2 cups LSF coconut almond milk 1/3 cup liquid sweetener 1 tsp vanilla extract Pinch of salt Stewed berries or jam to serve Shredded coconut to serve Method Soak the rice or rinse well the next day, place in a saucepan, and top with the milk untilcovered, bring to a simmer until slightly cooked then add more milk, vanilla, and salt. Once cooked, serve with stewed berries/ jam, coconut, milk, and syrup! Photo Gallery I hope you love this cozy and yummy breakfast/dessert! M*
Matcha rose chia puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cups chia seeds 1 1/4 cups milk (coconut or soy milk) 1 tsp beet or berry powder or blend up some raspberries and mix that into the chia seed mix 1/3 cup liquid sweetener 1 tbsp rose water Matcha nut butter 1 tbsp matcha powder 1/3 cups cashew butter Toppings matcha powder coconut cream or vegan yogurt drizzle of syrup dries rose petals Method Mix the chia seeds with the milk, sweetener, beet/berry powder and rose water. Whisk until mixed so it doesn’t clump together. Once the chia seed pudding is thickened, mix the matcha powder with the nut butter (add some sweetener again if you like). Layer the jars with the chia seed pudding, matcha butter, and coconut cream, sprinkle of matcha powder & syrup to sweeten. Photo Gallery Hope you love this delicious chia seed pudding! M*
Biscoff banana muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium over-ripe bananas mashed 1/3 cups Lotus Biscoff spread 1/2 -1 cup coconut sugar 1/2 cups neutral oil 1 cup plant-based milk 1 vanilla extract 1 cup self-rising flour 3/4 cups spelt or wholewheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda pinch of salt toppings: melted Lotus Biscoff spread & Biscoff cookies Method Preheat the oven to 180 degrees Celsius. Mash the bananas, and add in the Lotus Biscoff spread, sugar, oil, milk, and vanilla extract. Sift the dry ingredients into the wet, like the self-rising flour, spelt flour, baking powder, baking soda, and salt. Mix well, scoop into paper-lined muffin trays, add some Lotus Biscoff cookies on top, and bake the muffins for 30-35 minutes until golden. Serve with a drizzle of the melted Biscoff spread on top! Ps: These muffins freeze well and make a YUM loaf too! Photo Gallery Hope you love these delicious muffins!! M*
Strawberry almond butter smoothie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 frozen bananas 1 1/2 cups frozen strawberries 1 1/2 cups plant-based yogurt 1 heaped scoop of vanilla protein powder 1 tbsp almond butter 1 tsp vanilla extract Method Place all smoothie ingredients into a high-speed blender and blend until smooth. Add some smooth almond butter on top of the smoothie and enjoy! Photo Gallery Hope you love this super easy and delicious smoothie!! M*
Buckwheat baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/4 cups soaked buckwheat groats 1 tbsp nut butter 1 scoop protein powder pinch of salt splash of vanilla extract chocolate chips Method Soak the buckwheat groats overnight or for 1-2 hours. Drain slightly and then add the rest of the ingredients into a high-speed blender and blend until super smooth, pour into ramekins, top with the chocolate chips, and bake or air-fry for 10-15 minutes. Photo Gallery I hope you love this delicious GF buckwheat baked ‘oats’ M*
Coffee tahini tapioca pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes 1 1/2 cups milk 1 shot espresso 1 tsp vanilla extract pinch of salt sugar to serve tahini to serve dash of cinnamon dash of milk Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed. Serve the tapioca pudding, with tahini, sugar, and a dash of milk. Photo Gallery I Hope you love this super easy and delicious recipe!! M*
Croissant baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup ground rolled oats1/2 cups almond flour1 scoop vanilla protein powder1/2 tsp baking powderpinch of salt3/4 cup plant-milk (more if needed)1/4 cups golden syrupAlmond butter frangipane1/2 cup smooth almond butter1/4 cups golden syrupA little bit of water to smooth it outTopping:Slivered almondsBrown sugar for crunchy toppingYogurt or whipped coconut cream Method Add the oats, almond flour, baking powder, and salt in your serving bowl. Pour in the milk and syrup and mix well until smooth. Mix the almond butter frangipani and top the oats with a few dollops, then the slivers of almonds and a dash of sugar. Bake or air-fry for 12-15 minutes or until brown but still gooey on the inside. Photo Gallery I hope you love this delicious baked oats recipe!! M*
High protein cinnamon pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour or spelt or flour of choice 3/4 cup chickpea flour 1 /12 tsp baking powder 1/2 tsp cinnamon 1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice 1-2 tsp olive oil or coconut oil fresh fruit to serve syrup to serve fresh mint to serve Method Add the flour, baking powder, salt, and cinnamon to a bowl. Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake. let each side fry for 3-4 minutes until brown, fry until the batter is done. Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint. Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*