1 CHOCOLATE PROATS
Add 40g (1/3 cup) of rolled oats into a saucepan. Now, add 150ml (2/3 cup) of your
favourite nut or soya milk. Place the saucepan over a medium to high heat and once
ingredients start to bubble reduce heat. After simmering for a few minutes and the
porridge reaches desired consistency add 2 tsp of cacoa powder and 1 tbsp of protein
powder stir until the powder is mixed in. Remove from heat and serve with your
favourite toppings once cooled.2 OVERNIGHT OATS
In a small bowl add 1 mashed-up banana, 2 tablespoons of chia seeds and 2
teaspoons of maple syrup. Stir, until well combined. Now, add 40g (1/3 cup) rolled
oats, 150ml (2/3 cup) coconut milk and 1 tbsp vanilla extract. Give the mixture
another stir and then place in the fridge overnight to set until ready to eat first
thing in the morning. Add your choice of fruits, nuts, seeds, nut butter or grains for
toppings.3 MAPLE PEANUT GRANOLA BAR
In a blender blitz 220g soft pitted medjool dates until it forms a dough-like
consistency. Now add 135g (1 ½ cups) of roasted rolled oats, 110g (1 cup) almonds
and the date dough into a bowl. Melt 100g (1/2 cup) of maple syrup in a saucepan
with 60g (1/4 cup) peanut butter. Once infused and melted together pour the maple
peanut butter mixture into the mixing bowl and stir ingredients until well combined.
Line a baking tray with baking paper and pour the mixture into the tray as thick or
as thin as you like. Pop in the freezer for 20 minutes and then serve in square sized
pieces.4 BUCKWHEAT PANCAKES
In a mixing bowl, mix together 150g buckwheat flour, 1 tbsp sugar, 1 tsp baking
powder, 1 tsp baking soda and ¼ tsp salt. Now, add flax egg by combining 1 tbsp of
flax seeds with 3 tbsp of water. Beat the ingredients together well adding a drizzle
of vanilla essence. Pour as little or as much mixture into an oiled frying pan over
medium heat and cook your pancake (don’t forget to flip half way). Once you’ve
made 1-3 pancakes top with your favourite fruit, yogurt, nut butters and syrups.5 BLUEBERRY AND CHIA SMOOTHIE
In a cup or jar add 2 tbsp of chia seeds with 115ml (½ cup) of almond milk and stir
well. Once combined leave in the fridge to set for 10 minutes. Once set, transfer
mixture into a blender with 100g (1 cup) frozen blueberries, a dash of vanilla extract,
1 heaped tbsp. coconut butter, a pinch of cinnamon and a drizzle of agave syrup.
Blitz until smoothie is thick and smooth. Serve in a glass or jar.6 QUINOA HASH BROWNS
Cook 65g (1/3 cup) of quinoa as you usually would, drain and add to a large mixing
bowl. Now add 2 large grated raw potatoes, a drizzle of coconut cream and a pinch
of pepper and salt and mix well. Heat a large frying pan with 1 tbsp of vegan butter
over a medium heat. Once butter is melted take a handful of the mixture of the bowl
and form patties placing them into the frying pan as you go. Cook for 5-7 minutes,
flipping occasionally. Once browned and slightly soft remove from heat to serve.7 BANANA AND BLUEBERRY SPELT MUFFINS
Preheat oven to 180°C (Gas Mark 4, 350°F) and grease a muffin tin. In a medium
mixing bowl add 2 medium mashed bananas, 220ml (3/4 cup) almond milk, 1tbsp
apple cider vinegar, 80ml (1/2 cup) maple syrup, 1 tsp vanilla extract, 280g (2 cups)
spelt flour, 6 tbsp coconut sugar and 2 tsp baking powder. Pour over 60ml (1/4 cup)
melted coconut oil and combine all the ingredients together. Gently mix in 160g (1 ¼
cups) fresh or frozen blueberries. Spoon the mixture into muffin cases in the muffin
tin evenly, and then place in the oven for half an hour. Remove from oven and let
them cool before you tuck in.8 CHIA TEFF PORRIDGE
In a small saucepan add 470ml (2 cups) almond milk, 3 tbsp coconut sugar, 1 tsp
cinnamon, 1 tsp ground cardamom, 1 tsp ginger, 1 tsp chia seeds and a pinch of salt
and pepper. Stir everything together and simmer on a low heat until the milk starts
to boil. Add 60g (½ cup) teff flour little by little and stir occasionally whilst cooking
for the next 2 minutes. Once thickened, remove the saucepan from heat and serve
immediately with your favourite toppings.9 MUNCH MUESLI COOKIES
Preheat oven to 180°C (Gas Mark 4, 350°F) and line two baking trays with baking
paper. In a mixing bowl combine 255g (3 cups) muesli with 75g (1/2 cup) of plain
flour. Add 4 tbsp maple syrup, 1 tbsp of flax seed mixed with water and 100g (1/2 cup)
vegan butter. Whisk all ingredients together until they form a sticky dough. Roll into
balls and place on the tray 3cm apart. Flatten the balls with your hand and place in
the oven for 10 minutes. Once ready allow them to cool before eating.10 MILLET CHERRY CEREAL
In a pan dry fry 140g of raw millet over a medium heat. After 4 minutes transfer
the millet to a large bowl and cover with water and rub the millet grains with your
hands for about 10 seconds. Strain the water from the millet and then add the millet
back to the saucepan. Also, add 235ml (1 cup) cherry juice, 470ml (2 cups) water
and cinnamon and bring to simmer for 40 minutes. Remove from heat and place
the millet minute in to a bowl. Top with fresh cherries, cacao nibs and a sprinkle of
coconut sugar.(^10) boosting