Chocolate & Hazelnut Granola Bar

Sweet chocolate granola is even better with a crunchy twist

 

Preheat your oven at 180ºC. Blend the oats and hazelnuts until you get a flour. Add the dates, maple syrup and almond milk, and mix again.

If it’s too liquid add more oats until it resembles cookie dough.

Spread the mix on an oven tray with a silicone mat and bake for 15 minutes. Cut into bars and let cool.

Vegan and Gluten-Free Strawberry Galettes

A delicious, classic French dessert made vegan and gluten-free.

1. Make the Crust: In a medium bowl or standing mixer, beat olive oil, maple syrup, vanilla, and yogurt until creamed together and slightly fluffy. Add in tapioca flour, oat flour, and baking powder and fold together. Form into a ball and set dough aside on parchment lined baking sheet.

2. Make the filling: Use the same bowl to make the filling. Gently fold all filling ingredients together until berries are well coated.

3. Roll out Dough: Preheat oven to 200C. On parchment paper, press dough ball into a rectangle using the palms of your hands/fingers. Flour your rolling pin and roll out dough into a oval/rectangle. Thickness should be about 0.5cm. Dough might crack on edges while rolling, just pinch together sides of dough when needed.

4. Assemble Galette: Transfer the parchment paper with the rolled out crust onto a baking tray.  Place astrwberries in the center of the dough, leaving a 5cm border. Fold the edges up and over the filling, overlapping slightly (pinch together dough at bottom if it cracks when folding over). Optional: Lightly brush with almond milk and sprinkle with coconut sugar.

5. Bake Galette: Bake galette at 200 C. for 25-30 minutes until golden and strawberries are slightly bubbling. Let cool 10 minutes before serving.

Ricotta, Tomato and Basil Toast

A very cheap,  and cheerful appetizer. Simple ingredients, fantastic flavour.

 

Toast the desired slices of bread.
Spread the Ricotta on the toast.

Slice the cherry tomatoes into 4 or 6 pieces, add them on top of the Ricotta, and sprinkle some basil leaves on top.

Season with Maldon salt and add a drizzle of Extra Virgin Olive Oil.

Finish your toast with a few drops of lemon juice on top.

 

Enchiladas Rojas

On chilly days, indulge yourself with carbs and creamy sauces.

 

Steam the tomatoes, onion, chile and garlic. Once cooked blend all together with the vegetable broth (you can add water as well) and cilantro. Season with salt.
Strain the sauce and set aside.

In a hot pan add avocado oil and start fast frying the tortillas. This means one side, the other side and take out. Pat dry any excess oil.

Divide the sauce into two parts. In the first half add the shredded cooked chicken and fill the tortillas with it. Roll all the tortillas to form tacos and add them to a deep , oven-safe, dish. Pour the remaining salsa on top and sprinkle with cheese.

Bake the dish in the oven for 15 minutes at 200ºC,  or until the salsa is bubbly and the cheese is melted and crispy.

Banana Bread

It’s one of the most important recipes in my life, because of the meaning it has.

This is the master recipe from our Banana Bread ebook. It is FREE so be sure to download it. It will teach you how to make many versions of Banana Bread, so you never get bored.

Start by beating the eggs very well, then add the sugar and keep whisking very fast. After that, add the milk and oil and reduce the beating speed, then add the flour and baking powder. At the end fold the mashed bananas in.

Oil a baking pan and bake at 200oC until golden ( +or- 1 hour).

Crepes

Our founder’s grandmother recipe. An homage to her and her cooking

 

1. Beat the eggs, add the milk, sugar, salt and oil. Mix well.

2. Add the flour and baking powder. Mix everything well.
3. It has to be a silky and smooth liquidy mix. Let it rest for 30 minutes.

3. In a hot pan add a little bit of oil. Grab a ladle and fill it with the mix, add to the hot pan and distribute the batter very well by moving the pan in a circular motion. It has to be a thin layer of batter. Once the sides of the crepe are golden and crispy, and you have bubbles in the centre, flip it, it will only take 2 minutes to cook.

4. She usually sprinkles some caster sugar in the middle and roll them like a taco. You can also add honey and olive oil.

Cinnamon Rolls

There is no better way to end a meal than with cinnamon rolls.

 

Start by activating the YEAST:

1) Dissolve sugar and yeast in warm water. Let stand for about 10 minutes, if it doesn’t foam, discard the yeast and start over.

DOUGH:

 

1) On a clean surface add the flour and make a hole, put the egg, dissolved yeast, milk, sugar, and salt in the center. Gradually add all the ingredients.

2) Mix until smooth, add the butter in pieces.

3) Work the dough by hitting it on the table, stretching it, and folding it on itself, at first it will be sticky, but it is not recommended to add more flour.

4) Put it in a bowl and cover it with a damp cloth. Let it rest for about an hour or until doubled in size.

5) Place the dough on a floured surface and knead it lightly. Extend it forming a rectangle of about 40 X 25 cm and 1 cm thick.


FILLING:

1) Spread all the ingredients on the dough. Roll up and cut slices of about 4 cm.

2) Arrange them in the mold leaving a small space between them, cover with a damp cloth, and let them double.

3) Bake at 180 degrees Celsius for about 30 minutes or until cooked and golden. If they start to brown and are not yet cooked through, cover them with aluminum foil.

GLAZE:

1) Mix the icing sugar with the water and the vanilla extract little by little, adding more water if necessary.

2) Glaze the rolls as they come out of the oven while they are hot.

 

Pan de Pascua French Toast

Turn your Pan de Pascua into a magnificent breakfast: FRENCHTOAST.

1. Slice your Pan de Pascua
2. In a bowl mix the eggs, milk, vanilla and cinnamon.
(Use the normal quantities you use for normal French
toast)
3. Dip the slices of bread into the egg mixture allowing
them to soak on both sides.
4. Transfer each piece to the hot griddle and cook until
golden brown on both sides, about 3 minutes per side.

Strawberry Bruschetta

Bread, cheese, fruit, honey and as delicious as it is possible to be.

1. Brush the bread with the melted butter and toast it.
2. Take the mascarpone cheese add the honey and mix
it up in a bowl.
3. Then take a smear of the cheese mixture and spread
It on your sliced bread.
4. Chop the strawberries and put them in a bowl.
5. Add a teaspoon of chopped mint and a tablespoon
honey and mix it all up.
6. Take the strawberry mixture and top it on the bread.

5 minute, No-oven-needed Granola

Grab a pan and start warming it up.

Place the oats, nuts and omega 3 seed mix and toast them a little bit.

Add the coconut shreds and cacao, and mix well.

Add the honey and continue mixing until everything is incorporated.

Turn the heat off and let cool for 2 minutes.

Enjoy with a bowl of yoghurt and fruit

Omega 3 seed mix

Mix the seeds together in a glass jar.

How to store

You can keep this seed mix at room temperature for 1-2 months (depending on how fresh the seeds are).

How to use

Add to yoghurts, smoothies,  porridge, bread mixes, sprinkled over pasta, soups or salad.

Chia Pudding

There are two ways you can do this recipe.

1. Add all ingredients to a blender and blend until smooth. Then pour the  mix in individual moulds and place in the fridge.

2. Mix the almond milk with the chia seeds and wait 5 minutes until the seeds get hydrated. Then add the rest of the ingredients and mix by hand. Place in individual moulds in the fridge.

Top them with berries, chocolate chips, coconut chips, granola, nuts or whatever you fancy.