OUR TOP 4 REClPES OF JULY!
Raspberry & Strawberry Banana Bread Serves 12 | Prep 10 mins | Cook 25-40 mins
lngredients: - X1 Creative Nature Banana Bread - 40g Dairy Free Spread - 3 Large Bananas (mashed) - 70g Strawberries - 70g Raspberries
Method: 1, Preheat the oven to 180 fan. 2. Empty the contents of the baking mix into a large mixing bowl and add mashed bananas, dairy free spread, strawberries and raspberries (make sure to leave some for the topppings). Mix well until all is combined. 3. Grease a loaf tin and pour the mixture in. Place in the oven for around 25-40 mins. 4. Once baked leave to cool for around 15 minutes. 5. Once cool top with any left over strawberries and raspberries and ENJOY!
Chocolate Brownie Mojito Cake Tail Serves 2 | Prep 10 mins | Cook 20-25 mins
lngredients - x1 Creative Nature Brownie Mix - 3 tbsp Milled Flaxseed - 9 tbsp Water - 125g Dairy Free Spread - 300ml Dairy free thick cream - 65ml Dark rum - 2x sprigs of Mint leaves - 2tbsp mint extract Method: 1. Preheat the oven to 180 fan 2.. Empty the contents of the baking mix into a large mixing bowl and add the flaxseed, dairy free spread and rum. 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. Whilst the brownie is cool, whip up the dairy free cream and add in the mint essence. 6. Crumble some brownie at the bottom on the glass, pipe over a layers of the cream. Then add a thicker layer of brownie and pipe the cream again until it reaches the top. 7. To finish it off, add the sprigs of mint. 8. Enjoy!!
Chunky Colesaw Serves 4 | Prep 10 mins | Cook 0 mins
lngredients - 200g White Cabbage - 200g Carrots - 1 Large Onion (sliced) - 1 cup of Coriander - 100g Creative Nature Goji Berries - 3 tbsp Vegan Mayonnaise
Method: 1. Take a large mixing bowl and set aside, on a chopping board slice you white cabbage, carrots and onion. Place these all into the large mixing bowl and add the goji berries. 2. Dice up the coriander until it is small enough to be sprinkled on top of the coleslaw. 3. Add 3 tbsp of Vegan Mayonnaise to the large mixing bowl and mix until all the cabbage, carrot and onion are evenly covered. 4. Sprinkle the coriander on top and it is ready to serve! 5. ENJOY!
Tequila Chocolate Cupcakes Serves 6 | Prep 5 mins | Cook 15-20 mins
lngredients x1 Creative Nature Chocolate Cake 110ml Vegetable Oil 250ml Plant Based Milk 3 Limes (sliced and grated for zest) 50ml Tequila 100g Dairy Free Buttercream Icing
Method: 1. Preheat the oven to 180 degrees. 2. Empty the contents of the baking mix into a large mixing bowl followed by the vegetable oil, milk and tequila. Mix until all is combined. 3. Evenly distribute the mixture and place into the cupcake cases 4. Place in the oven for around 15-20 mins. 5. Once the cupcakes are cooked, allow to cool for around 20 mins. 6. In a piping bag place your icing inside and pipe each of the cupcakes, place back in the fridge for a further 10 mins. 7. Grate some of the lime zest on top of the cupcakes and top off with a slice of lime on to 8. ENJOY!