Recipes

Sugar Free Rocky Road 150 g Sugar Free Milk Chocolate Shards Marshmallows Nuts of choice Dried fruit (optional) Heat your chocolate in a glass bowl over a pot of boiling water on the stove. Once melted pour onto a lined baking tray. Sprinkle your toppings of choice onto your chocolate. Place your mixture into the freezer for 2 hours or until fully set. Once set, break up into pieces of and store in an airtight container. Shop Now

Savoury Leftover Crèpes 50 g Protein Pancake Premix 4 egg whites (or 2 eggs) 60 ml milk savoury fillings of choice Place all ingredients into a blender except savoury fillings and blend. Pour batter onto a greased pan over a medium heat and flip when edges start to cook. Finish off with your filling of choice. We used pork, onion, cabbage, cheese and cranberry jelly.  Shop Now

Brownie Pancakes For Pancakes 50 g Vegan Brownie Premix 1 egg 30 ml milk 50 g steamed pumpkin or mashed banana Frosting 60 g fat free cottage cheese 1 tbsp Vegan Brownie Premix 1 tbsp maple syrup Drizzle 1 tbsp 1 tbsp Brownie Butter Drizzle 1 tsbp milk 1 tbsp maple syrup Blend all your pancake ingredients together until smooth. Spoon mixture onto a greased pan over a medium heat and flip when sides become firm. Combine frosting ingredients as well as drizzle ingredients and set them both aside. Once pancakes are cooked top with both your frosting and drizzle...

Crispy Oat French Toast Bread of choice 1 egg Milk of choice (we used chocolate oat milk) 30 g Chocolate Protein Oats (can use vanilla) Combine your milk and egg together in a bowl. Dip your bread into the eggy mixture. After dipping it into the eggy mixture, dip the bread into the protein oats till it is fully coated. Pop some butter onto a pan and cook your French toast over a medium heat until crispy. Serve warm with some peanut butter & maple syrup. Shop Now