Crunchy muesli with flakes & Berry Parfait

Serves 4
Ingredients

4 cups plain yoghurt

2 tablespoons runny honey, optional

½ teaspoon vanilla bean paste or extract

2 cups crunchy muesli with flakes

2 cups fresh berries 

Method

In a bowl, mix together yoghurt, honey and vanilla. Layer 4 glasses with yoghurt, crunchy muesli with flakes and fresh berries, serve immediately. 

Coconut Chia Cups with digestive health kiwifruit crunch grain-ola

Coconut Chia Cups with digestive health kiwifruit crunch grain-ola
Serves 2
Ingredients 
1/3 cup chia seeds
320mls coconut milk
2 tablespoons maple syrup
1/2 teaspoon vanilla bean paste
1 pinch of salt, optional
To serve
kiwifruit crunch grain-ola
Fresh fruit
Method
In a bowl, combine chia seeds, coconut milk, maple syrup, vanilla bean paste and salt. Dive between glasses, cover and place in the fridge for 1 – 2 hours or until firm.
Top with fresh fruit and kiwifruit crunch grain-ola

pavlova with strawberry & pistachio breakfast mix sprinkle

 

pavlova with strawberry & pistachio breakfast mix sprinkle

thanks to Dana @mybalancedbowls

Ingredients

3 egg whites
2 tsp cornflour
1 1/4 c caster Sugar
1 tsp vanilla essence
4 tbsp boiling water
1 tsp white vinegar

pure delish strawberry & pistachio breakfast mix

Method

Preheat the oven to 190°C.

Place the pavlova ingredients in a large mixing bowl or a stand mixer.

Using a hand held mixer or stand mixer with the whisk attachment, beat until the mixture is smooth, shiny and stiff peaks have formed.

Line a baking tray with baking paper.

For individual pavlova’s, pile the mixture into even circles. Should make around 5-6 dependent on size.

Or, place all of the mixture onto the baking paper and shape into one pavlova.

Place into the oven on the middle tray and bake for 5 minutes.

After 5 minutes, turn the oven off and leave inside the oven for 1 1/2 hours.

Do not open the door during this time.

Once the time is up remove and cool on a cooling rack.

Serving suggestions:

For a dairy free approach, top with vanilla coconut yoghurt, strawberries, blueberries, raspberries, freeze dried berries, passionfruit pulp and strawberry and pistachio breakfast mix.

Or top with cream/dairy yoghurt of choice and above toppings.

raspberry vanilla crunch cheesecake

 

raspberry vanilla crunch cheesecake

thanks to Olivia @thatgreenolive

Ingredients

1/2 cups pure delish raspberry crunch quinoa grain-ola

2 tbsp melted coconut oil

1 tbsp date paste (or 5-6 dates, soaked and mashed into a paste)

3 tbsp coconut flour

Cheesecake filling

3/4 cup cashews

1 tbsp lemon juice

1/2 tsp nutritional yeast

75ml coconut cream (scooped from top of can of coconut milk chilled overnight)

3 tbsp coconut sugar

1/4 tsp vanilla

3 tbsp melted coconut oil

75ml almond milk

1 tsp agar-agar

pinch of salt

Method

In a food processor, process the Grain-Ola until a crumb.

Add remaining ingredients, pulse until the mix comes together

press into the base of a lightly greased 2inch cake tin.

Blend everything except for the coconut oil, almond milk and agar agar in a blender. 

With the blender running, slowly pour in the coconut oil and blend until creamy.

Meanwhile, whisk the almond milk and agar agar in a saucepan. Heat over medium-high until the mixture boils.

Reduce heat and whisk constantly, until thickened. With the blender running, pour into the cheesecake mix until combined.

Pour over the base, sprinkle over some grain-ola, and set in the fridge for at least 2 hours.

spiced pear cake with crumble topping

 

spiced pear cake with crumble topping

 

Spiced Pear Cake

3 large pears, peeled,

1 teaspoon vanilla essence

120 g butter, softened

100 g soft brown sugar

80 g caster sugar

2 eggs

70 grams ground almonds

100 grams flour

1 ½ teaspoons baking powder

1 ½ teaspoons ginger

1 teaspoon cinnamon

¼ teaspoon all spice

¼ teaspoon salt

 

Crumble topping

130 g pecan, ginger & coconut nograin-ola

40 g cold butter, cubed

40 g brown sugar

40 g all-purpose flour

 

Method

Heat oven to 180ºC, grease and line a 23cm cake tin.

Core pears and cut into 1cm chunks. Place vanilla essence and pears into a small saucepan over a low heat. Cover and cook for 10 minutes or until pears have softened, stir regularly. Drain off any excess liquid and set aside to cool.  

In a large bowl, or bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the eggs, one at a time, stirring between each. Add the ground almonds and sift in remaining ingredients. Mix until well combined. Add half of the softened pears to the cake batter and gently fold through. Pour into cake tin and top with remaining pears.

Bake for 25 minutes.

Meanwhile, in a bowl, combine all crumble topping ingredients. Rub together with your hands to evenly distribute butter and break up any large chunks of nograin-ola.

Scatter crumble topping over cake and return to the oven for 15 – 20 minutes or until golden brown.

spiced apple fig & walnut slab with caramel sauce

spiced apple fig & walnut slab with caramel sauce

Ingredients

1 cup granulated sugar

1/4 cup water

3/4 cup cream

25 grams butter, cubed

2 cups of whipped cream

1 spiced apple fig & walnut slab

Method

Dissolve sugar with water in a saucepan over a moderate heat. Increase the heat and simmer for 8 – 10 minutes or until golden brown. Do not stir as sugar will crystallise. In a separate saucepan, gently heat the cream, do not boil. Once the caramel is golden brown, remove from heat and carefully pour in the hot cream. Return to the heat and stir until well combined. Add the butter and salt and cook until butter melted and sauce is glossy.

peach and pecan, ginger & coconut nograin-ola parfaits

peach and pecan, ginger & coconut nograin-ola parfaits

Serves 4 

Ingredients

700g peaches, roughly 4

40g butter

4 tablespoons caster sugar

1 teaspoon vanilla bean paste

300g pecan, ginger & coconut nograin-ola

3/4 cup Greek yoghurt

Method

Remove stone from peaches and cut each into 8 segments.

Place the butter, caster sugar, vanilla bean paste and peach segments in a non-stick sauté pan over a low heat. Fry for 15 – 20 minutes or until fruit has softened and a sticky caramel glaze has formed on the outside. Turn regularly to avoid burnt spots. If glaze begins to catch, add a tablespoon of boiling water to loosen. Remove from heat and let cool slightly.

Serve peaches in glasses layered with pecan, ginger & coconut nograin-ola and Greek yoghurt.

Caramel poached pears with spiced apple fig & walnut slab

poached pear with our spiced apple fig & walnut slab

Serves 4

Ingredients
2 pears, peeled
250g brown sugar
500mls water
5 cardamom pods (optional)
1/2 vanilla bean pod
20g butter
1 spiced apple fig & walnut slab

Method

Peel pears leaving stems intact. Cut 5mm off the base of each pear so they can sit upright in the saucepan.

Place the pears in a small saucepan with the brown sugar, water, cardamom and vanilla bean pod. Bring to a simmer then reduce the heat to low, partially cover the pot with a lid and poach for 2 hours.

Once pears are tender and golden, remove from poaching liquid and set aside.

Boil the poaching liquid for 15 mins or until it reduces and thickens. Remove cardamom pods and vanilla bean, then
add the butter and mix to combine.

Cut pears in half and distribute between bowls, placing on slice of spiced apple fig & walnut, pour over a generous helping of syrup.