OUR TOP 5 REClPES OF MAY!
Banana Doughnuts Serves 5 | Prep 6 mins | Cook 30 mins
lngredients: - 1x Creative Nature Banana Bread Mix - 40g Dairy free spread (softened) - 3x large bananas - 100g Vegan milk chocolate - 50g vegan white chocolate - 1tbsp Sprinkles of your choice Method: 1. Start by preheating the oven to 180 degrees. 2. In a mixing bowl mash up the bananas and add in your softened dairy free mix and mix together. 3. Once combined, add in the banana bread mix and combine using a wooden spoon. 4. Evenly distribute these into your silicone doughnut molds. 5. Place these in the oven for 20 minutes and check after to make sure they are cooked through. 6. Start melting the vegan milk chocolate in a glass bowl over boiling water in a suaepan. 7. Once the doughnuts are cool, dip the top into vegan milk chocolate 8. Place these in the fridge for around 5 minutes to cool. Whilst you are waiting melt the white chocolate as you did for the milk. 9. Using a teaspoon, gently make zig zags acoss the doughnuts with the vegan white chocolate then add your sprinkles. 10. Place these in the fridge for a further 5 minutes to cool and enjoy!
Chocolate Orange Brownies Serves 12 | Prep 10 mins | Cook 20-25 mins
lngredients:
- X1 Creative Nature Brownie Mix - 9 tbsp cold water - 125g Dairy Free Spread - 3tbsp Milled Flaxseed - 2 Large Oranges (juiced - make sure to leave some of the peel for the toppings)
Method: 1, Preheat the oven to 180 fan. 2. Empty the contents of the baking mix into a large mixing bowl and add vegetable oil, dairy free spread, flaxseed and juice from the oranges. Mix well until all is combined. 3. Grease a square baking tin and pour the mixture in. Place in the oven for around 20-25 mins. 4. Once baked leave to cool for around 15 minutes. 5. Once cool but on your chocolate spread and top off with some orange zest to make it extra orangey, ENJOY!
Nut Free Pesto Pasta Serves 2 | Prep 10 mins | Cook 10 mins lngredients - 250g Gluten Free Pasta - 1 tbsp Creative Nature Barley Grass - 2 cups of Basil - 70ml Olive Oil - 1 tbsp minced garlic - ½ lemon (juiced) - 50g plum tomatoes
Method: 1. Bring a saucepan of water to the boil and pour the pasta in. 2. While the pasta is cooking add the basil, olive oil, minced garlic, lemon juice and barley grass to a blender and mix together. Add more olive oil if needed. 3. Once your pasta is done, drain and mix in with the nut free pesto. 4. To serve, add the plum tomatoes and add some basil on top. 5. ENJOY
Mini BIscoff Pancakes Serves 2 | Prep 2 mins | Cook 10 mins
lngredients - X1 Creative Nature Pancake & Waffle Mix - 200ml Plant Based Milk of your choice - 2 tbsp Apple Cider Vinegar - 2 tbsp Biscoff - 3 tbsp Biscoff (melted) - 2 Large Bananas
Method: 1. Add the contents of the baking mix into a large mixing bowl, add your chosen milk and apple cider vinegar. 2. Add a knob of dairy free spread to a pan on a medium heat. Allow the butter to melt. Make sure this doesn’t burn. 3. Add a tsp of the mix into the pan. Add a slice of banana and top off with some biscoff to the mix. Top off with another tsp of batter and allow to cook. 4. Flip over after around 2 mins on each side. 5. Repeat this until all the mix has been used. 6. To finish off, drizzle some melted Biscoff on top of your pancakes with some more sliced banana. ENJOY!
Blueberry Choc Chip Muffins Serves 6 | Prep 5 mins | Cook 20 mins
lngredients x1 Creative Nature Choc Chip Muffin Mix 150g blueberries 100g Dairy Free Spread 2 Large Bananas (mashed) Splash of vanilla Muffin Cases Method: 1. Preheat the oven to 180 degrees. 2. In a large mixing bowl empty the contents of the baking mix and add the dairy free spread, 2 large bananas and a splash of vanilla. Mix well until all is combined. 3. Add in your blueberries and mix in with the batter until they are evenly distributed throughout the mixture. 4. Evenly spoon out the mixture in the muffin cases and place in the oven for 20 mins until golden brown. 5. Allow to cool before serving! 6. ENJOY!!!