banana-oats-flapjacks-honey

These delicious and gluten-free Banana Oats Flapjacks are great as a lazy Sunday morning breakfast and  a post workout snack the like. They’re super easy to prepare, and you can top them with honey, maple syrup, berry coulis, or drizzle with chocolate sauce.

Blitz the oats in your OmniBlend to grind a fine oat flour. The narrow base of the 2 litre and 1.5 litre narrow base jugs are perfect for grinding nuts and oats, allowing you to bake flourless and gluten free.

To make these flapjacks vegan/lactose-free, substitute the buttermilk for oat milk mixed with apple cider vinegar. You make your own oat milk by blending 1 cup oats with 3 cups water, and then strain using a nutmilk bag. 

Ingredients (makes 5 flapjacks):

  • ¾ C Oat Flour (grind rolled or quick cooking oats in your OmniBlend to make your own oat meal)
  • 1 Tsp Baking Powder
  • 1 Ripe Banana
  • ½ C Buttermilk (or substitute for vegan: mix ½ cup oat milk with ½ tbsp apple cider vinegar and set aside for a few minutes)

 Directions:

Mix the oat flour with baking powder. In a separate bowl, mash the banana with a fork and add the buttermilk (or non-dairy milk mixture). Stir to combine, and then add the flour. Fold in until combined, don’t overmix. Heat a skillet and grease with some coconut oil. Bake the flapjacks, and serve warm.

Enjoy!

Browse more breakfast recipes here.

 

toppings-cream-cheese-bagel

This plant-based cream cheese is going to be a favourite, whether you’re vegan or not. Many of us are looking for ways to change towards a more plant-based diet, and cheese always seems a kind of stumbling block.

vegan-bagel

Of course we’re lucky in South Africa, with vegan cheese suppliers (Irene’s Gourmet, Urban Vegan, and Fauxmage to name a few) that are flourishing and offer a wide range. At the same time, it’s easy to get creative in the kitchen, and make your own fresh cream cheese, completely dairy free.

cashew-cream-cheese

Cashews are fantastic for creating a subtle nutty flavour and creamy texture. It creates the perfect base for a variety of toppings on your bagels to create a festive breakfast or lunch table.

ingredients-vegan-cream-cheese

The narrow base of the 2 litre jug that is used here works perfect for blending this type of recipes (spreads, hummus, nut butter, etc), creating a smooth texture. The silicon spatula is a super handy tool to scoop everything out of the jug into the jar, no wonder we’ve listed is as one of our favourite accessories!  

 

INGREDIENTS :

  • 1 ½ cups raw cashews
  • 2 Tbsp coconut yoghurt (optional)
  • 2 Tbsp nutritional yeast
  • 1 tsp. salt
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp coconut oil, melted

Optional :

  • 1 tsp onion powder
  • 1 tsp chopped chives

 

METHOD :

  1. Soak the cashew for 4+ hours in cold water or 1 hour in boiling water.
  2. Drain the water and transfer the cashews to the blender and add the rest of the ingredients. Blend until smooth and add more salt or nutritional yeast if needed.
  3. Scoop the cream cheese into a jar and store in the fridge for up to a week.

Enjoy with bagels (try this Vegan Paleo Bagel recipe to make your own!), crudités and sandwiches.

 

This recipe was made with the OmniBlend I - 2ltr Pro.

date-energy-ball

Perfect healthy snack when you need a kick of energy to refuel your body and your mind! You can whip these up in minutes using your blender and just a handful of ingredients.

Ingredients:

  • 1/2 C Raw Cashews
  • 1/2 C Oats
  • 1/4 C Coconut flakes
  • 8 Medjool dates, soaked
  • 1 Tbsp Water
  • 1 Tbsp Honey (sub with maple syrup for vegan)
  • 1 Tsp Chia Seeds
  • 1/4 Tsp Pink salt (optional) 

Directions:

Put everything into the blender and blend using the tamper stick, until it’s all well combined. Use 1 Tbsp of mixture and roll into little balls. Place in an airtight container and freeze for 2-3 hours, to set. Remove and enjoy topped with nut butter of choice. Store covered in the fridge.

low-carb-hummus

This low-carb variant on traditional hummus uses roasted cauliflower instead of chickpeas, reducing the number of carbs significantly and making it keto and Banting friendly. Most importantly, because of the quick roast, the cauliflower is full of flavour maintaining its firm texture, which creates a delicious spread to serve with pita, or on a club sandwich.

This Roasted Cauliflower and Macadamia Hummus works great on a party platter, or as part of a family brunch for Easter. Serve it in a little clay pot, and stick the carrots in. Just make sure that the Easter Bunny doesn’t catch sight of it before the family is seated ;)

Ingredients :

  • 1 head cauliflower
  • 1 Tbsp coconut oil ( sub with olive oil)
  • Salt & pepper
  • 1/3 cup raw macadamia
  • 1/8 cup nutritional yeast (available from Faithful to Nature)
  • 1 garlic clove, crushed
  • 3 Tbsp parsley
  • Juice of ½ a lemon
  • 2 Tbsp olive oil
  • Optional : Activated buckwheat groats & baby carrots to serve

Method:

  1. Preheat the oven to 200 and line a baking tray.
  2. In a big bowl break the cauliflower head into florets and add 1 tablespoon coconut oil, salt and pepper. Give it a quick toss before spreading it out even onto the lined baking tray. Roast for 20-25 minutes until cauliflower is soft but not watery. In the last 10 minutes add the macadamia nuts to the cauliflower.
  3. Once the cauliflower is cooked and macadamia lightly roasted add it to the blender including the rest of the remaining ingredients (except carrots & buckwheat). Blend until it reaches a smooth consistency, using the tamper through the lid.
  4. Transfer to a small clay pot and add the carrots.

easter-brunch-hummus

Recipe and artwork by Angelique of The Good Roots. For this recipe Anqelique used the OmniBlend I – 2ltr Pro. Aside from it being a powerful blender for smoothies and smoothie bowls, the narrow base of the jug works well for recipes like hummus, nut butter, and pesto and it’s suited for grinding dry ingredients too. The OmniBlend I has a turndial for variable speed control, as well as a pulse, making this model the blender of choice for homeuse and restaurant kitchens.

watermelon-ice-cream-no-churn

You only need 3 ingredients, a high-powered blender and a freezer to make this amazing no churn, dairy-free watermelon ice cream. Naturally sweet watermelon is so refreshing on a summers day, and the coconut milk creates an irresistible creamy texture and adds tropical flavours.

To sweeten things up a little, we used AB Products Vanilla flavoured syrup. This syrup is a gem that originates from Paarl, where chef Abé Conradie developed a range of syrups and sauces for use in restaurant kitchens, and available at Pick’n’Pay, SPAR, and Checkers for use at home too. AB Products are used commercially to flavor desserts, coffee, smoothies, etcetera, and perfect to use at the comfort of your own home to swirl over or in desserts like ice cream, sorbets and milkshakes.

The ice cream takes about 3 hours to prepare, which is mostly waiting time, so this could well be your easiest dessert ever! The blending halfway the the freezing process eliminates the need for churning of an ice cream maker, and the result is a super soft and creamy ice cream!

Ingredients:

  • 1 Can Coconut Milk
  • 2 C Watermelon, cubed
  • 1/4 C AB Vanilla Flavoured Syrup
  •  

    Directions:

    Add all the ingredients to your Omniblend jug (the 2 liter jug with the tapered shape works best for this recipe). Blend from low-to-high for 60 seconds. Transfer to a loaf pan and place in the freezer for 2 hours and then remove. Break the frozen mixture into chunks and place back into the blender. Blend on high speed, using the tamper through the lid to push the ingredients into the blades until a creamy consistency is reached. Place back in a loaf pan or container and freeze for another 30 minutes to an hour to firm up.

    Serve into bowls and enjoy!

    pumpkin-seed-butter-recipe

    Pumpkin seed butter is increasingly popular as an excellent source of plant-based protein that helps you to avoid nut allergens. This seed butter is a great alternative for those who suffer from nut allergies and anyone who loves to mix things up a bit! Use in your smoothies, drizzle on your bowls, or simply spread on toast or a rice cake.

    Seed butters are a growing trend in terms of natural foods, especially with the growing demand for plant-based protein. Pumpkin seeds for example, are one of the best plant-food sources of iron, a great source of zinc, magnesium, phosphorus, healthy fats, protein and fiber. Two tablespoons of pumpkin butter can provide up to 10 grams of protein. Best part about turning your seeds into a butter is that it makes the nutrients easier for your body to absorb.

    Pumpkin seed butter is buttery, nut-free and super easy to make yourself. All you need is a high-speed blender to handle all the work. It’s great for blending into smoothies, thicken savory plant-based soups or just to spread on a cracker.

    Ingredients:

  • 2 C Pumpkin seeds
  • 1 Tbsp Olive oil
  • Any flavorings you love!
  •  

    Directions:

    Add the pumpkin seeds and half of the olive oil to your Omniblend jug. The 2ltr jug works best for butters, as it has a narrow base.

    Secure the lid and remove the cap from the lid, to insert the tamper. Start blending from low to high. Use the tamper to push into the corners to move the seeds into the blades, and continue to blend, scraping the sides of the container with the tamper from time to time. Blend at high speed so that the motor can do the work for you.

    Blend until the pumpkin seed butter is mostly smooth, then slowly add the remaining olive oil a little at a time to reach your desired consistency.

    Pulse in your favorite flavorings like salt, honey or cacao at this stage if you want to spruce up your butter. Use a spatula to transfer the pumpkin seed butter to a glass container. Seal and store in your pantry or fridge.

    Try our Sunflower Seed Butter too! 

    superfood-recipes

    We’re all trying to live a little healthier, eating as much food from nature as possible to get all nutrients we need without having to opt for vitamin pills and supplements. Some of these foods have become labelled as superfood thanks to their high density in certain nutrients. But if you can’t see the wood for the trees in the world of superfoods anymore (as there are no set criteria for determining what is and what is not superfood) you’ll find this summary of 5 of the most popular superfoods useful to pick the ingredients that suit your needs. To make it easy and tasty to add them to your diet, we’ve also included some delicious smoothie recipes so that you can start reaping the benefits of these powerhouse foods.

    SPIRULINA

    Spirulina is a type of blue-green algae that grows in both salt and fresh water. Spirulina has been consumed for centuries due to its high nutritional value and health benefits. Spirulina contains a number of nutrients, including B vitamins, beta-carotene and vitamin E. A 7 gram portion contains 4 grams of protein with essential amino acids ( the building blocks of protein) making it a great source of vegan protein. It is also a good source of antioxidants, which can protect against oxidative damage. Spirulina powder can be easily added to smoothies and smoothie bowls. Spirulina blends really well with fruit and juice-based smoothies. Spirulina has an intense blue-green colour, great for all those pretty smoothie bowl creations.

    Green Energy Smoothie
  • 1 Frozen Banana
  • ¼ C Frozen Blueberries
  • 1 C Spinach
  • 1 C Orange juice
  • 1 Tbsp Spirulina
  •  

    MACA

    Maca is a plant that grows in central Peru, it has been cultivated as a crop in this area for many years. In foods maca is eaten baked, roasted or prepared as a soup. Maca root powder is a good source of carbs and protein, and rich in a number of nutrients including vitamin C, copper and iron. It is also a great mood booster, known for the ability to relieve depression and anxiety. Maca has also been studied as a remedy for hormonal imbalances and its rich phytochemical content is great for relieving the symptoms of PMS and menopause. Maca has an earthy, nutty taste and can be added to smoothies, oatmeal and sweet treats. Try it in a peanut butter smoothie, check the recipe below.

    Peanut Butter Maca Smoothie
  • 1 Frozen banana
  • 1 C Almond Milk
  • 1 Tbsp Peanut butter
  • 1 Tbsp Maca powder
  • 1 Tsp Vanilla extract
  •  

    MORINGA

    The moringa plant is gaining more popularity as a superfood due to its highly nutritious profile and powerful anti-inflammatory, antioxidant and tissue protective properties. Moringa Oleifera is also known as horseradish tree, is a small tree from India, Pakistan and Nepal which has been used for generations in Eastern countries to treat and prevent diseases. Moringa is also popular as a natural leaf powder supplement. The pods, roots, bark, flowers, seeds and fruits are also edible. Moringa is nutrient packed, a rich source of vitamins, minerals and amino acids. It contains significant amounts of vitamin A, C and E, calcium, potassium and protein. It also fights free radicals and inflammation, moringa has blood clotting properties that benefit wound healing. You can add Moringa to your smoothies like the mango smoothie below or tea. The powder has a mild flavor, so it makes for a light Moringa tea with a slightly earthy taste.

    Berry Blast Smoothie
  • 1 C Coconut Milk
  • 1 C Frozen Blueberries
  • ½ C Frozen Blackberries
  • ½ C Pineapple
  • 1 Tbsp Moringa powder
  • 2 Sprigs of Mint
  •  

    BAOBAB

    Baobab is a tree native to certain regions of Africa. The Baobab tree can produce a large fruit that is commonly consumed and appreciated for its delicious citrus like flavour. The pulp, leaves and seeds, have been associated with many health benefits and are a staple in various recipes and cuisines. The leaves are rich in calcium and high-quality proteins. Powdered baobab pulp contains many important nutrients but is especially high in vitamin C, B6, niacin, iron and potassium. Aside the nutritional value, baobab can be used to add punch of flavour to desserts, stews, soups and smoothies. Give it a try while boosting your immune system with the recipe below.

    Immune Boosting Boabab Smoothie
  • 1 Frozen Banana
  • ½ C Pineapple
  • 1 C Spinach
  • 1 C Fresh Orange juice
  • 1 Tbsp Baobab powder
  • 1cm Ginger Root
  • ¼ Tsp Turmeric
  •  

    TURMERIC

    Turmeric is used internationally as a staple spice in cuisine, holistic medicine, and even coloring in cosmetics. Turmeric has been providing the world with countless uses and immense health. Turmeric has a warm, bitter taste and is frequently used to flavor or colour curry powders, mustards, butters and cheeses. Turmeric is anti-inflammatory, the active ingredient in turmeric is curcumin a potent anti-inflammatory. Some people apply turmeric to their skin for pain, swelling and inflammation. You can add turmeric to your tea, mix it up in a curry, blend it into a smoothie, or juice it. To increase absorption of turmeric, best to enjoy it with good fat like avo, coconut oil and curries. You can also add it to your favourite smoothies or try it with our turmeric coffee smoothie.

    oats-smoothie-with-peanut-butter

    Perfect as a breakfast on the go, loaded with oats to keep you full for longer. Oats are great way to add fiber to your smoothies without adding a lot of calories. If you struggle to get a chance to sit and eat breakfast in the morning, then this smoothie is for you. It’s so easy to grab an unhealthy snack because you missed breakfast, and there’s just never enough time. Blending up a smoothie with the fuel you need to start a busy day, makes all the difference.

    The trick with every good smoothie is a good smoothie maker. You’ll be encouraged to make smoothies every day once you’ve found the best blender. If getting breakfast ready is usually a struggle then the only thing you need is a reliable blender. OmniBlend blenders are hospitality and home allrounders, and you can ready all about what makes these blenders the preferred choice here.

    For the banana you can use fresh or frozen, however preferably frozen to make the smoothie much creamier. Store ripe bananas in the freezer to have them ready for whenever you feel like a smoothie. It’s always best to wait till they’re really ripe, as they become sweeter which eliminates the need to add additional sweeteners to your smoothies.

    Cacao nibs have all the benefits of eating dark chocolate without the added sugar. They are high in fiber, protein, antioxidants and contain the same mood boosters as a bar of dark chocolate, yum! For some added protein I used home made peanut butter. I somehow associate peanut butter with breakfast, maybe it’s all those PB & jam sandwiches I had growing up! You can substitute with almond, cashew or macadamia butter too. Go wild and make it your own!

    Ingredients:

  • 1 Frozen Banana
  • 1 Tbsp Peanut butter
  • ½ C Plain yoghurt
  • 1/2 C Milk
  • ¼ C Oats
  • 1/2 Tsp Cinnamon
  • 1 Tbsp Cacao Nibs
  • 5 Ice cubes (add more or less for desired thickness)
  •  

    Directions:

    Add all the ingredients to your Omniblend jug. Blend from low-to-high for 30 to 60 seconds or until creamy. Ready and just right for when you’re about to run out, enjoy! 

    This smoothie recipe was developed by Bernice as part of a series for the office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies, but also making it super easy to make, using real ingredients. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. Her aim was to make sure that a healthy smoothie can taste great too! You can find other smoothies in this series here.

    Filled with light and creamy peachy notes, and packed with nutrients makes this a perfect smoothie to boost your mineral and vitamin C and A intake. This smoothie is one of the recipes which are part of our office smoothie bar, and though sweet and indulgent, it provides fantastic properties to support your immune system. The dates add a sweet caramel flavor and the cinnamon gives it an amazing fragrance, so this creamy peach smoothie can double as a light dessert minus the guilt!

    We keep frozen pineapple and peach in our freezer for convenience, and this is also a bonus because frozen fruit results in thicker smoothies! You can also use a fresh (pipped) peach in summer when in season. Did you know that peach helps fight skin damage too, when you’ve been in the sun a little too long? And pineapple is also known for providing a healthy glow, so your skin will love you for this recipe. I added some cashews to this smoothie to provide an extra creamy consistency, and they’re also one of the healthier nuts you can consume!

    This recipe may not turn out so well in a domestic blender, because of the frozen fruit, nuts, dried dates and ice cubes that a cheap blender may struggle with. A high-powered blender blends these ingredients with ease, extracting the nutrients, and creating a silky smooth texture. The better the blender the less liquid you have to use, and if you don’t have one you might have to use a little more liquid or use fresh or defrosted fruit.

    Okay now we can talk about the cinnamon in this recipe: do you ever add spices to your smoothie? if you’ve ever had milk tart or have constant craving for it then this smoothie will bring you close enough, without all the added calories.

    This recipe is my personal favorite, I’ve made often as I love the subtle caramel flavor the dates add to the whole smoothie. You can add more or less according to your sweet tooth. Just be mindful dates are still fairly high in calories and best consumed in moderation, like any other good thing.

    Ingredients:

  • ½ C Peach
  • ½ C Pineapple
  • ½ C Milk (or simply water as blending with the cashews will basically create a cashew milk, if you prefer it on the lighter side)
  • ½ C Plain Yoghurt
  • ¼ C Cashews
  • 3-4 Dried Dates
  • 1/2 Tsp Cinnamon
  • 5 Ice cubes
  •  

    Directions:

    Add all the ingredients to the OmniBlend jug. Blend from low-to-high for 30 to 60 seconds or until creamy. Sprinkle a dash of cinnamon and enjoy.

    This smoothie recipe was developed by Bernice as part of a series for the office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies, but also making it super easy to make, using real ingredients. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. Her aim was to make sure that a healthy smoothie can taste great too! You can find other smoothies in this series here.

    black-bean-brownies-recipe

    Brownies make for the best treats, and these are even better as they’re high in fibre, packed with nutrients, and flourless. This gluten-free recipe makes about 16, and are delicious as is, or top with some peanut butter or tahini drizzle. This recipe is basically a ‘one bowl’ recipe, and only requires a food blender to prepare.

    The black beans create a moist and gooey texture, and you won’t taste or notice them in these brownies. They do add a lot of minerals, fibre and essential vitamins, which benefits healthy bones, digestion, blood sugar, and heart health. Healthy snacking never tasted this good, and the best part is that it only takes a few minutes to prepare the batter, and get baking. Ideal for lunch boxes too!


    Ingredients:

    • 1 ½ C Black beans (rinse rinsed)
    • 1/3 C Coconut oil
    • ¼ C Honey
    • ¼ C Coconut sugar
    • ¼ C Cocoa powder
    • ½ tsp Baking powder
    • 1 tsp Vanilla essence
    • Pinch sea salt
    • 2 Large free-range eggs
    • 1/3 C Chocolate chips


    Directions:
    Preheat the oven at 175C. Add all ingredients except the eggs and chocolate chips to the OmniBlend jug and blend on low for about 20 seconds, till blended and all ingredients are incorporated in the batter Add the 2 eggs and blend again, until just combined. Pour into a prepared brownie tin (about 20x20cm), and sprinkle chips on top. Bake for 25-30 minutes.

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