Recipes

Chocolate Freezer Fudge 80 grams Chocolate Protein Porridge 80 grams chickpeas 80 grams banana 120 ml milk 30 grams nut butter 1 crack salt 1 tbsp maple syrup/ honey/ xylitol Blend all Ingredients except for porridge. Add porridge and blend again. Spoon mixture into an ice tray. Freeze for 6 hours and ENJOY! (store in freezer) Shop Now

Mylk Tart Pancakes For pancakes 50 grams Mylk Tart Porridge Premix 1 egg ((can sub for chia egg) ) 40 ml milk 1 tsp baking powder 1 tsp vanilla essence For Cream Cheese Filling 1 tbsp cream-cheese 1 tbsp mylktart drizzle cinnamon vanilla essence 1 pinch salt stevia sweetener Mix wet ingredients for the pancakes in a bowl. Pour premix in and mix with a fork. Spoon pancake mix into a greased pan. Add white chocolate chips onto baking pancake. Flip when brown. Serve with icing, strawberries and crushed nuts. Icing Spoon 1 tbsp cream cheese and 1 tbsp mylktart...

Choc Chip Banana Bars 120 grams Vanilla Protein Porridge 100 grams banana 30 grams peanut butter 1 tbsp sweetener of choice 80 ml milk 50 grams choc chips other crunchy bits like nuts or buckwheat Blend the banana, peanut butter, sweetener and milk together. Weigh out the porridge into a bowl and stir through choc chip, any other crunchies. Pour blended mix into a bowl and mix. Line a loaf tin with grease proof paper. Spoon mixture in and use the back of the spoon or your hands to flatten. Pop into the freezer for a few hours to set....

Blueberry & Almond Waffles 50 grams Protein Pancake Premix 1 egg 60 ml milk 1 tbsp almond butter ½ tsp almond essence ((Optional)) 4 tbsp blueberries 1 tbsp maple syrup/ honey ((optional) ) Beat your egg, milk, almond butter and almond essence in a bowl with a fork. Add your protein pancake premix and mix. Heat the blueberries up in a microwave for 15-20 seconds and then stir them and the maple syrup through your mixture. Heat your waffle iron. Once hot, grease and spread mixture over. Cook until golden brown. Serve with ice cream, diced almonds, blueberries and a...