These flapjacks are the best! We've been rambling about the benefits of oats before, and these flapjacks are fabulous to bring some variety in your breakfasts! Matcha adds delicious flavour and incredible nutritional benefits, making this an overall healthy start of your day.
Matcha tea is delicious on it's own, but the Matcha culinary grade also makes it easy to add Matcha goodness to your smoothies, and treats. In this recipe we've just used 1 teaspoon Matcha which gives it a light flavour, however you can add an additional ½ teaspoon for a more pungent Matcha taste.
If you'd like to make this recipe vegan, you can just leave the egg out, mix 1 tablespoon flax meal with 3 tablespons of hot water, and add this mix to the batter.
Ingredients (for 8-10 flapjacks):
Add oats and coconut flakes to the OmniBlend jug (the 2ltr jug works best for grinding dry ingredients), and blend to a flour. Add the remaining ingredients to the jug and blend again, for 20 to 30 seconds for a fluffy consistency. Leave to stand for a few minutes to thicken slightly.
Heat up a pan on low-medium heat, add a teaspoon coconut oil and bake the flapjacks.
Serve with syrup, maple syrup, or honey.
It’s the season where recipes seem a bit upside down, since Halloween recipes are inspired by the Northern hemisphere, where warm autumn flavours are appropriate. But who can resist pumpkin pie, even when temperatures are starting to rise?
Don’t let the delicious warm and creamy flavours fool you: we’re using the most nutritious ingredients and all macronutrients, to make this a well-balanced meal, and not a guilty treat that will leave you with a sugar rush. We’ve added whey protein to sustain you longer, and you can use a vegan alternative to make this drink fully vegan.
Pumpkin Pie spice does what the name suggests: it spices up the deep flavours of the pumpkin and coconut, and gives it the unique flavour. It’s easy to make your own Pumpkin Pie spice mix, following Martha Stewart’s recipe, simply mixing all spices together:
We’ve added some spinach to this smoothie too. Not that you’ll find this in an actual Pumpkin Pie, but because it adds to the nutritional value of the meal. This little addition of greens not only adds minerals, it gives you your full dose of vitamin A and K!
Add all ingredients to your OmniBlend jug, and blend for 1 minute, starting at low, increasing to high speed. Serve with a sprinkle of cinnamon.
For this recipe we used the OmniBlend I - 2ltr Pro.
Traditional hummus is made with just chickpeas, tahini (easy to make yourself too), olive oil, lemon juice, garlic and salt. This variation is adapted from Gordon Ramsay’s recipe in Ultimate Home Cooking, and makes for an appetizing addition to a platter. The colour is just beautiful and the freshly ground cumin and beet are delicious.
Toast a teaspoon of cumin in a dry pan, and grind with a pestle & mortar. Drain and rinse the chickpeas, and add to the OmniBlend jug (the 1.5ltr with narrow base or 2ltr jug works best for this kind of recipes). Add the cooked beetroot, and all other ingredients, and start blending on low, increasing to medium. Use the tamper through the lid to push the ingredients into the blades. Add salt & pepper to taste. Serve with toasted pita bread. Enjoy!
Happy Easter everyone! It’s the season that is dominated by hot cross buns and chocolate Easter eggs, in different flavours, and recipes in which they’re used, so if you’re trying to stick to a healthy lifestyle it’s difficult not to be tempted this time of the year!
We’ve opted for a Banting Fridge Cheese Cake that keeps you on track, so that you can satisfy your sweet tooth, and keep it low carb. This cake can be made ahead so that you don’t have to stress over dessert when guests have arrived.
Cheese cakes can get a bit heavy, but this no-bake version with fresh lemon is surprisingly light and fresh. We’re using the OmniBlend for both the crust and the filling, and preparation takes surprisingly little time. Chilling to set the cake takes the most time, so preferably prepare the night before so that the cake has time to chill and set.
Ingredients (for a 20cm spring form):
For the crust:
For the filling:
Line the base of the cake tin with baking paper. Add the nuts and dates to the jug of the OmniBlend, and pulse until you’ve got a fine grind (or consistency that you like for the crust, you can make it very fine, or keep it coarser). Add the ground nuts to a bowl, and mix the coconut in with a fork. Add the melted butter, and mix to give the mixture an even coat of butter. Spoon the mix into the prepared cake tin, and press down firmly for an even crust. Leave to rest in the fridge.
Rinse and clean the OmniBlend jug, to get ready for the filling.
Add the fresh cream to the jug, and blend on low speed for max 10 seconds. Add in the xylitol, and blend for a few seconds. Add in the cream cheese, lemon juice, and zest, and blend for about a minute, keeping speed low. Pour into a bowl if you’d like to add some food colouring, scraping the jug with a silicon spatula. Be careful to just add a few drops at a time and fold in to check the colour. Add the filling to the cake tin and leave in the fridge for at least 6 hours to set.
We’ve cheated by decorating with speckled eggs to give it a festive Easter look (the kids loved us for it). You can however get a cake topper for a sugar-free alternative that suits the occasion!
For this recipe we used the versatile OmniBlend I - 2ltr Pro. This model has a turn dial for variable speed control, and a pulse. The 2 liter jug is suited for both liquids and grinding dry ingredients, and the narrow base makes it ideal for smaller quantities too. Read more about the OmniBlend I - 2ltr Pro here.