Herbalife Festive Cookbook by 24Fit

FESTIVE COOK BOOK Europe and Africa

Celebratory recipes to enjoy with your loved ones Welcome to the new Herbalife Nutrition Cook Book – a rich and flavoursome collection of dishes that will take you on a journey of culinary discovery. These unique and satisfying recipes combine traditional European flavours with modern ingredients to bring serious joy to the dinner table. Created in partnership with Celebrity Chef, Rachel Allen, we’ve taken some classic and iconic festive treats and given them a Herbalife Nutrition twist. Experience your favourite products in a new way. Have fun. Cook with heart. And embrace good health this season. Happy holidays!

Message from Rachel Allen I love the sense of joy and nostalgia food brings during the festivities. Whether it’s the smell of mince pies wafting through the house or the concentrated look on the kids’ faces when they’re cutting out gingerbread men, there really is no better time to experiment in the kitchen and create treats for the ones you love. Pop on your apron. Gather round and Cook. Try them all and enjoy!

SUMMARY 5

Festive Creamy Soup

Veggie Rolls

Mulled Apple and Berry Drink

Gingerbread Men

Mince Pies

Bredele Oat Cookies

Panettone

Rugelach

Festive Fruit Swirls

Chocolate and Almond Turron

Festive Bundt Cake

Polish Poppy Seed Roll

Budapest Gerbeaud Cake

Only when prepared as instructed on the product label does our product deliver the full nutrition benefits described on that label; please remember that if a Herbalife Nutrition product is used in a heated recipe, some vitamin levels in the finished product may decline in comparison to label values.

FESTIVE CREAMY SOUP

Serves 8

FESTIVE CREAMY SOUP This tasty and creamy soup is made with F1 Savoury Mushroom and Herb to create a cosy, warming and filling meal. Make it in batches and pop it in the freezer so you always have a mug or bowl to hand. A perfect Germaninspired dish for those cold, wintery nights.

INGREDIENTS 2 tablespoons extra virgin olive oil 1 large onion, diced 2 cloves garlic, crushed 1 red chilli, diced 1 x 5cm piece of ginger, peeled and grated 1 x stick lemongrass, trimmed, outer leaves discarded, then finely sliced Small pumpkin or 1 large butternut squash (approx. 1kg in weight altogether), peeled, deseeded and cut into roughly 3cm pieces 1 x 400ml tin low-fat coconut milk 750ml chicken or reduced salt vegetable stock

1-2 tablespoons fish sauce 2 servings (52g) F1 Savoury, Mushroom and Herb 4 servings (24g) Formula 3 PPP 1 small bunch basil, shredded

Protein Kcals 7g

138

Fibre

Fat

Carbs

Sugar

Per Serving

METHOD Place a large saucepan on a high heat and add the extra virgin olive oil. Add the onion, garlic, chilli, ginger, lemongrass and pumpkin, season with salt and pepper, turn the heat down to low, cover and cook for about 10 minutes till the squash is almost tender. Add the coconut milk and the stock, bring to the boil and cook for 5-8 minutes more, until the pumpkin is completelyÂ tender. Remove from the heat then add the F1 Savoury and the Formula 3 PPP and liquidise until smooth and return to the pan. When ready to eat, reheat the soup gently if its cooled down, season with fish sauce to taste, adding a little more stock to thin it out if you wish. Sprinkle with basil, then serve. This soup will keep covered in the fridge for a few days. Reheat thoroughly to serve. It can also be frozen for a fewÂ months.

FESTIVE CREAMY SOUP

VEGGIE ROLLS

Makes 16

VEGGIE ROLLS Looking for an alternative to traditional pigs in blankets? These savoury rolls wonâ&#x20AC;&#x2122;t disappoint. Enjoy them with your holiday meals or make them into smaller canapes for little bite sized treats.

INGREDIENTS 2 tablespoons extra virgin olive oil 450g sliced mushrooms 1 clove of garlic, chopped 3 teaspoons ground cumin 50g ground almonds 1 tablespoon chopped fresh parsley (or coriander) 1 serving (26g) F1 Savoury Mushroom and Herb 1 serving (6g) Formula 3 PPP Salt and pepper 250g puff pastry (vegan puff pastry if you wish) 1 tablespoon sesame seeds 1 egg optional

Protein Kcals 3g

108

Fibre

Fat

Carbs

Sugar

<1 g

Per Serving

METHOD Pour the olive oil into a frying pan over a high heat and allow to get hot. Add in the sliced mushrooms and sauté them until golden and wilted. Tip in the chopped garlic and the ground cumin, stir over the heat for a few more seconds, then take off the heat and allow to cool. Tip the sliced mushrooms into a food processor and add in the ground almonds, chopped parsley or coriander, F1 Mushroom and Herb, and the Formula 3 PPP. Blend well until you have an almost smooth puree. Season to taste with some salt and pepper. Take the mixture out of the food processor and shape into 2 long sausages, each one measuring about 32cm long and about 2cm in diameter! (If you want to make a gluten-free veggie ‘sausage’ then you can shape mini cocktail sausages and cook them in a little olive oil in a pan with the mushroom mixture – this is good if you have some gluten intolerant guests coming!) Now roll the puff pastry, just 3mm in thickness, into a large rectangle 32cm x 20cm, then cut it in half into 2 thin rectangles, each measuring 32cm x 10cm. Lay one rectangle in front of you with the longest side closest to you and lay one of the ‘sausages’ along the centre of the pastry, running parallel to the long sides of the pastry.

VEGGIE ROLLS

Brush the far end with a little water or egg wash (see Note) and then roll the ‘sausage’ in the pastry so that it is covered completely, sticking the pastry at the end of the roll with the watered end. Place the join on the bottom and brush the top of the pastry with water or egg wash, then scatter with half of the sesame seeds. Now cut the long ‘sausage’ roll into small pieces, getting about 8 or 10 per roll. Repeat with the second half of the mushroom filling and pastry. Bake in an oven preheated to 200 °C for 20-25 minutes until golden brown. Dip into your favourite sauce, like sweet chilli sauce, soy sauce or ketchup.

NOTE Egg wash is made from whisking an egg with a tablespoon of water.

VEGGIE ROLLS

MULLED APPLE AND BERRY DRINK

Serves 5

MULLED APPLE AND BERRY DRINK A glass of festive joy! This delightful mulled drink combines Immune Booster and Aloe Mango with Raspberry Instant Herbal Beverage for an uplifting apple & berry taste. Each serving is enriched with the fresh zing of festive fruit to bring the flavours alive.

INGREDIENTS 500ml good quality apple juice 1 sachet (3.7g) Immune Booster ½ spoon (1.7g) Instant Herbal Beverage – Raspberry 2 servings (30ml) Herbal Aloe Concentrate – Mango 6cm piece of cinnamon stick, broken in half 2 strips of orange rind, removed with a peeler 2 whole cloves To serve: Slices of orange and seasonal berries (straight from the freezer if you like).

Protein Kcals <1 g

Fibre

Fat

Carbs

Sugar

12 g

10 g

Per Serving

METHOD Place the apple juice in a saucepan and add in the cinnamon, orange zest and the cloves. Heat up to just steaming point then take off the heat and add in the Herbalife Immune Booster, the Herbalife Instant Herbal Beverage and the Aloe Mango. Taste and add a squeeze of lemon juice if you wish. Serve hot with slices of orange and seasonal berries (frozen or fresh).

MULLED APPLE AND BERRY DRINK

GINGERÂ BREAD MEN

Makes 16 small gingerbread men

GINGERBREAD MEN This centuries old classic recipe is enjoyed in homes all over the world during the festive season and is so much fun to make! Our version uses wholemeal flour and spices with Tri Blend Select Coffee Caramel for added protein and flavour.

INGREDIENTS 275g sifted wholemeal flour 2 teaspoons ground ginger 2 teaspoons ground cinnamon ½ teaspoon bicarbonate of soda ½ teaspoon baking powder 1 serving (40g) Tri Blend Select Coffee Caramel 1 serving (7.5g) Beta heart® ½ teaspoon (1.7g) Instant Herbal Beverage – Lemon 100g butter (unsalted) 100g molasses (you can use treacle if you like) 40g dark brown sugar 1 large egg

For the icing: 75g icing sugar A few drops of water or lemon juice Protein Kcals 4g

164

Fibre

Fat

Carbs

Sugar

25 g

12 g

Per Serving

METHOD Preheat the oven to 180 °C/ 160 °C Fan/ 350 °F/ Gas mark 4. Place the sifted flour in a bowl with the ginger, cinnamon, bicarbonate of soda, baking powder, Tri Blend Select, Beta heart®, and the Instant Herbal Beverage. Mix well with a whisk. Place the butter in a saucepan with the molasses and the brown sugar over a medium heat and allow it to melt. Whisk the egg in a bowl and mix in the butter and molasses mixture. Make a well in the centre of the dry ingredients, pour in the liquid and mix to bring the dough together. Now using a floured worktop, roll the dough out until it is just ½ cm thick, dusting flour on top and also using a palette knife to slide underneath to stop it sticking. Use a template to cut the dough into gingerbread men, bringing the scraps together and re-rolling those for more. Place on a parchment paper lined baking tray and bake for about 18-20 minutes, or until they feel just dry to the touch in the centre.

GINGERBREAD MEN

Remove from the oven when baked, allow to sit in the baking tray for a couple of minutes then transfer to a cooling rack. To decorate the gingerbread men, mix together the icing sugar and enough water or lemon juice to make an icing of drizzling consistency. Ice eyes and buttons etc, or just drizzle the icing over the top, then once set, dust with a little icing sugar to serve.

GINGERBREAD MEN

MINCE PIES

Makes 12

MINCE PIES It wouldn’t be the holidays without the scent of mince pies filing the house! F1 Spiced Apple and Oat Apple Fibre combine with fruit, nuts and spices to bring you a mince pie that’s not only delicious but a source of fibre too.

INGREDIENTS For the pastry: 100g plain flour 75g wholemeal flour 1 serving (28g) PDM 100g butter (unsalted) 50ml water For the filling: 1 serving (26g) F1 Spiced Apple 1 serving (7g) Oat Apple Fibre 1 small apple, peeled and grated or finely diced 100g raisins and sultanas, mixed (total weight) ½ teaspoon ground cinnamon Finely grated zest of 1 orange

100ml freshly squeezed orange juice 25g chopped pecans 25g chopped dates or dried apricots You’ll also need a shallow-cupped mince pie tray and a small star cutter (or it could be a heart or holly leaf cutter too!)

Protein Kcals 4g

188

Fibre

Fat

Carbs

Sugar

23 g

10 g

Per Serving

METHOD First make the pastry. Place the flours and the PDM in a bowl and mix together. Place the butter on top of the dry ingredients and using your hands, break it into small pieces then rub them into the flour making coarse breadcrumbs. Now add half of the water and start to bring the dough together, adding more water if necessary. It should come together to form a soft dough but not be sticky and messy. When it comes together, pat it into a round shape, about 1-2cm thick, then cover it and place it in the fridge to rest for at least 20 minutes. Meanwhile, make the filling. In a mixing bowl, place the apple, raisins, sultanas, pecans, dates or dried apricots, cinnamon, orange zest and juice and finally the F1 Spiced Apple and the Oat Apple Fibre. Mix together well and set aside. Preheat the oven to 180 °C/ 160 °Fan/ 350 °F/Gas mark 4.

MINCE PIES

Take the pastry out of the fridge, place it on a lightly floured work surface and dust it with flour on top. Gently roll it, using a little flour and a palette knife underneath to prevent it sticking, until it is just 4-5mm thick. Cut the dough into 12 rounds so that they cover the base and go up the sides of your chosen mince pie tray, now cut 12 stars. Place the rounds into the mince pie tray and divide out theÂ filling, then top with the star shaped pastry pieces and bake in the preheated oven for 20 minutes, until the pastry isÂ golden. Dust, if you wish, with some icing sugar and serve warm or at room temperature. These can be frozen and baked to order!

MINCE PIES

BREDELE OAT COOKIES

Makes 18

BREDELE OAT COOKIES Traditional French Bredele gets a Herbalife Nutrition makeover! Rolled oats, cinnamon and wholemeal flour combine with PDM, F1 Spiced Apple flavour and Oat Apple Fibre to bring you a lighter biscuit that doesn’t compromise on flavour.

INGREDIENTS 100g rolled oats 50g wholemeal flour 50g desiccated coconut 1 teaspoon bicarbonate of soda ½ teaspoon ground cinnamon 1 serving (28g) PDM 1 serving (26g) F1 Spiced Apple 1 serving (7g) Oat Apple Fibre 100g unsalted butter 75g agave syrup 25g brown sugar

Protein Kcals 3g

119

Fibre

Fat

Carbs

Sugar

12 g

Per Serving

METHOD Preheat the oven to 180 °C/ 160 °Fan/ 350 °F / Gas mark 4. Place the oats in a mixing bowl, add in the wholemeal flour, desiccated coconut, bicarbonate of soda, ground cinnamon, PDM, F1 Spiced Apple and the Oat Apple Fibre, and mix well. Place the butter in a saucepan over a low heat and add in the agave syrup and the brown sugar. Melt slightly and stir together, then add into the dry ingredients and bring together. Roll into balls and place on a parchment paper lined tray. Flatten the balls slightly, then use a cookie cutter to cut them into star shapes. Bake in the preheated oven (on 2 trays or in batches) for 12-15 minutes until deep golden. Remove from the oven and set aside for 2 minutes then carefully remove from the tray and transfer to a rack to cool.

BREDELE OAT COOKIES

PANETÂ TONE

Serves 10

PANETTONE The classic Italian cake is given a Herbalife Nutrition twist in this version of Panettone. Combining F1 Summer Berries with PDM and Beta heart®, it’s a light and tasty treat that you’ll come back to time and time again.

INGREDIENTS 250g strong wholemeal flour 100g strong white flour 1 teaspoon salt Finely grated zest of 1 lemon 2 servings (56g) PDM 1 serving (26g) F1 Summer Berries 1 serving (7g) Beta heart® 2 x 7g sachets of Easy Bake Yeast (if using regular fresh or dried yeast see Note below) 250ml warm water – see Tip 100ml unsweetened plant-based drink 1 tablespoon agave syrup 50g dried cranberries, chopped 50g raisins or sultanas 50g chopped candied citrus peel (e.g. orange)

For the topping: 1 tablespoon crunchy or Demerara sugar 1 tablespoon sliced almonds

Protein Kcals 10 g

218

Fibre

Fat

Carbs

Sugar

41 g

15 g

Per Serving

METHOD Place the wholemeal flour and the white flour in the bowl of an electric food mixer. Add in the salt, lemon zest and PDM, F1 Summer Berries, and Beta heart®. Add in the yeast and stir to mix. Mix the warm water with the warm milk and the agave syrup and add into the dry ingredients. Mix to bring it all together and using the dough hook, knead the mixture for about 6-8 minutes until it comes away from the sides of the bowl. You can make this by hand if you wish, just knead the mixture on a worktop (no need to add extra flour, it’ll eventually come together) for about 8-10 minutes. Dip a floured finger into the dough to see if it’s been kneaded enough. It should be slightly springy to the touch. Sit the dough in the mixing bowl, cover with a large plate or cling film, then place in a warm part of your kitchen (not above 45 °C) and allow the dough to double in size. This can take up to 2 or even 2 and a half hours.

PANETTONE

While the dough is rising, take a 16cm high sided cake tin, or saucepan, and line the sides and the base with parchment paper, ensuring the paper comes up about 15cms high. Now take the light risen dough out of the bowl and place it on a floured worktop. Knead it for just a minute then push it out with your fingertips to spread the dough until it’s just a couple of centimetres thin. Now scatter over the dried cranberries, raisins and the candied peel. Fold in the edges and make sure the dried fruit is nicely distributed, then turn the dough over so that the smooth side is on top. Shape it into a round that’ll fit into the prepared tin or saucepan, tucking in the edges with your hands then place the dough, smooth side up, into the tin or saucepan. Scatter the almonds and sugar (if using) over the top and press them down to make sure they don’t fall off the dough. Cover with cling film and place again in a warm part of the kitchen and allow to prove (rise) for another 2-2 and a half hours (or even 3 hours!) until doubled in size again. While it’s rising, preheat the oven to 180 °C/ Fan 160 °C/ 350 °F/ Gas mark 4. Place the risen dough (without the cling film) onto a shelf in the lower part of the oven and bake for 1 hour (cover it with parchment paper after 45 minutes if it’s browning too much). Take out of the tin or saucepan (it’s ok if the parchment paper is still attached to the panettone) and bake for another 5-10 minutes until it sounds hollow when you gently tap it on its base. Place on a rack to cool. I like to keep this in its parchment paper covering in an airtight box until ready to serve.

PANETTONE

NOTE If using fresh yeast for this recipe, use 28g. If using dried yeast, use 14g. For both these types of yeast (but not the very fine Easy Bake yeast) you need to place them in the warm milk, water and the agave syrup, and let sit for 5Â minutes before proceeding with the recipe.

TIP When making a yeast leavened bread, the liquid must not get hotter than lukewarm or the yeast will be killed.

PANETTONE

RUGEÂ LACH

Makes 32

RUGELACH We’ve taken traditional Rugelach and added Tri Blend Select Banana and F1 Cookie Crunch to bring extra protein to these home-made croissant style delights. Satisfying to eat and beautiful to look at, they can be frozen while they are still raw, so you always have a batch on standby.

INGREDIENTS For the dough: 250g strong wholemeal flour 250g strong white flour Half teaspoon salt 1 serving (40g) Tri Blend Select Banana 1 serving (26g) F1 Cookie Crunch 150ml boiling water 50g unsalted butter 150ml unsweetened plant-based drink 7g dried yeast, or 15g fresh yeast 2 eggs

For the filling: 75g butter 75g agave syrup 75g cocoa powder 3 servings (78g) F1 Smooth Chocolate

Protein Kcals 5g

120

Fibre

Fat

Carbs

Sugar

15 g

Per Serving

METHOD Place the wholemeal and white flour in a mixing bowl (or the bowl of a stand mixer) and add in the salt, the Tri Blend Select Banana and the F1 Cookie Crunch and mix. Place the boiling water in a bowl or jug and add in the butter and stir to melt, then add in the cold milk. The liquid should now be lukewarm. Add in the yeast (if you are using Easy Bake yeast, add it into the flour instead) and stir to mix. Whisk the 2 eggs and add into the liquid. Now pour the wet ingredients into the dry ingredients and mix well and knead, either by hand or in the machine with the dough. Knead for 7-10 minutes until the mixture is smooth and slightly springy to the touch. Itâ&#x20AC;&#x2122;s not necessary to add extra flour while kneading the mixture. Once the dough has been kneaded, place it in a mixing bowl (or keep it in the bowl of the stand mixer) and cover with a plate or cling film, place somewhere warm in your kitchen, not above 45 Â°C, for about 2 hours, or until light and doubled in size.

RUGELACH

Just before the dough is ready to work with, make the filling. Melt the butter then stir in the agave syrup, the cocoa powder and the F1 Smooth Chocolate. If this sits around for too long, it will get too thick to spread, I’m which case, just add a spoonful of water to thin it out, if necessary. Uncover the dough and knead it to knock it back, just for 2 minutes. Now cut the dough into 4 equal parts and roll each one (keeping the others covered while they’re waiting to be rolled), with a dusting of flour, into a circle that’s 35cm in diameter. Now spread one quarter of the chocolate filling all over the circle of dough then like a pizza, cut it into 8 slices, each one a wedge/triangle/pizza slice. Now roll each slice up, from the wider end into the point in the centre and place seam side down, slightly spaced apart on parchment paper lined baking trays. Cover with cling film or a light tea towel and place somewhere warm for about 20 minutes until light and slightly puffed up. Bake in an oven preheated to 180 °C/ Fan 160 °/ 350 °F/ Gas mark 4 for about 18-20 minutes until golden brown. They’ll sound hollow when tapped on the base. Allow to cool slightly then dust with icing sugar to serve.

RUGELACH

FESTIVE FRUIT SWIRLS

Makes 48

FESTIVE FRUIT SWIRLS A taste of the holidays! Tri Blend Select and F1 Cookie Crunch combine with fruit, spices and orange zest to create these delicious fruit swirl buns. Play around with this recipe and add your own choice of dried fruit to really make it your own. These can be frozen while they are still raw, before being risen for the second time before baking. This recipe can be halved easily. Sometimes I add some chopped candied peel or dried cranberries as part of the dried fruit weight.

INGREDIENTS For the dough: 250g strong wholemeal flour 250g strong white flour ½ teaspoon salt 1 serving (40g) Tri Blend Select Coffee Caramel – OR Banana 1 serving (26g) F1 Cookie Crunch – OR Spiced Apple 150ml boiling water

50g butter (unsalted) 150ml milk, or plant-based drink 7g dried yeast, or 15g fresh yeast 2 eggs For the dried fruit filling: 1 Â˝ teaspoons Instant Herbal Beverage â&#x20AC;&#x201C; Lemon 250g sultanas or raisins 250g chopped dates 1 tablespoon finely grated fresh ginger 2 and a half teaspoons ground cinnamon 1 teaspoon finely grated orange zest 50ml orange juice

Protein Kcals 3g

Fibre

Fat

Carbs

Sugar

16 g

Per Serving

METHOD Place the wholemeal and white flour in a mixing bowl or the bowl of a stand mixer and add in the salt, the Tri Blend Select Banana and the F1 Cookie Crunch and mix. Place the boiling water in a bowl or jug and add in the butter and stir, then add in the cold milk. The liquid should now be lukewarm. Add in the yeast (if you are using Easy Bake yeast, add it into the flour instead) and stir to mix. Whisk the 2 eggs and add into the liquid.

FESTIVE FRUIT SWIRLS

Now pour the wet ingredients into the dry ingredients and mix well and knead, either by hand or in the machine with the dough hook for 7-10 minutes until the mixture is smooth and slightly springy to the touch. Once the dough has been kneaded, place it in a mixing bowl (or keep it in the bowl of the stand mixer) and cover with a plate or cling film, place somewhere warm in your kitchen, not above 45 °C, for about 2 hours, or until light and doubled in size. Just before the dough is ready to work with, make the filling. Place the sultanas or raisins in a bowl and add in the chopped dates, ginger, cinnamon, orange zest, orange juice and the Herbalife tea. Mix well then set aside. Uncover the dough and knead it to knock it back, just for 2 minutes. Now cut the dough into 2 equal parts and roll each one (keeping the other covered while waiting to be rolled), with a dusting of flour, into a long rectangle, about 50 x 25cms. Now spread a half of the dried fruit filling all over the rectangle of dough and starting at the long end (rather than the shorter end) roll the dough away from you so that you have one long roll. Cut into slices about 2 – 2 and a half centimetres wide then place, cut side up, slightly spaced apart on parchment paper lined baking trays. Squash them down a little so that they’re about 1 and a half centimetres thick then cover with cling film or a light tea towel and place somewhere warm for about 20 minutes until light and slightly puffed up.

FESTIVE FRUIT SWIRLS

Bake in an oven preheated to 180 °C/ Fan 160 °C/ 350 °F/ Gas mark 4 for about 18-20 minutes until golden brown. They’ll sound hollow when tapped on the base. Allow to cool slightly then dust with icing sugar to serve.

FESTIVE FRUIT SWIRLS

CHOCOLATE AND ALMOND TURRON

Serves 20

CHOCOLATE AND ALMOND TURRON Indulgent and delicious, this tasty treat is a nutritious twist on traditional Mediterranean Torrone. Made with dark chocolate and whole almonds with Herbalife Nutrition PDM, F1 Smooth Chocolate and Beta heart®, it’s great to enjoy with family and friends. This makes a gorgeous edible gift at Christmas time, or any time!

INGREDIENTS 200g whole almonds, with their skins on 200g very dark chocolate, I use 85%, chopped or in pieces (used 85% dark chocolate in NVs) 2 tablespoon extra virgin olive oil 1 serving (28g) PDM 1 serving (26g) F1 Smooth Chocolate 1 serving (7g) Beta heart®

Protein Kcals 4g

140

Per Serving

Fibre

Fat

Carbs

Sugar

11 g

METHOD Preheat the oven to 200 °C/375 °F/Gas mark 5. Place the whole almonds on a baking tray and cook them in the oven for 8-10 minutes, until golden inside the skins. Take out of the oven and set aside. While the almonds are cooking, line the base and sides of an 18cm cake tin with parchment paper. Place the chocolate in a bowl and sit over a saucepan with a few centimetres of water inside, on a high heat. Bring the water up to the boil then remove from the heat, with the chocolate bowl still sitting on top, and allow the chocolate to melt slowly. Once the chocolate has melted, add in the extra virgin olive oil, the PDM, the F1 Smooth Chocolate flavour and the Beta heart®, and mix well. Scatter the roasted almonds into the lined tin, then pour the chocolate mixture over to cover and spread the top to level it out. Place it in the fridge (or in the freezer if you’re in a hurry!) to set, then cut into 1cm slices to serve. I keep this stored in the fridge.

CHOCOLATE AND ALMOND TURRON

FESTIVE BUNDT CAKE

Serves 10

FESTIVE BUNDT CAKE Originating from the US, the Bundt cake has become a symbol of the holidays and is an absolute showstopper for the festive table. Take your time with this recipe and you’ll be rewarded with a cake that is utterly delicious and satisfying.

INGREDIENTS 1 serving (40g) Tri Blend Select Coffee Caramel flavour 1 serving (26g) F1 Spiced Apple ½ serving (14g) PDM 75g oats 50g ground almonds 25g cocoa powder 1 and a ½ teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 4 eggs 200g unsweetened apple sauce (see Note) 100ml avocado oil or sunflower oil (as an alternative)

For the topping ½ serving (14g) PDM ½ serving (13g) F1 Vanilla Cream 75ml water 15g toasted nuts (roasted peanuts used) Nutrients are based on using avocado oil.

Protein Kcals 10 g

241

Fibre

Fat

Carbs

Sugar

18 g

11 g

Per Serving

METHOD Preheat the oven to 180 °C or 160 °C Fan. Brush a Bundt tin well with avocado oil. Place the Tri Blend Select, F1 Spiced Apple and PDM into a mixing bowl. Blend the oats in a liquidiser and blitz until ground to a flour. Take one tablespoon of the ground oat flour out and dust them into the oiled tin, then pour the excess into the mixing bowl with the Herbalife products. Add in the ground almonds, the cocoa powder, the baking powder, the cinnamon and the ginger. Use a hand whisk to mix the dry ingredients well. Now whisk the eggs in a separate bowl and mix in the unsweetened apple sauce and the avocado oil. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix well to bring to a thick cake batter.

FESTIVE BUNDT CAKE

Tip the mixture into the prepared Bundt tin and place in the lower part of the oven to bake for 45-50 minutes until it feels dry and springy to the touch in top. You can check it with a skewer which should come out clean when you insert it into the cake. Now carefully tip the cake out onto a plate, removing the tin, then let the cake cool. Make the drizzle topping for the cake by placing the PDM and the F1 Vanilla Cream into a bowl and stir to mix. Add in 50ml of the water and mix well to a thick paste then add enough water to bring it to a thick drizzling consistency. Once the cake has cooled you can drizzle the topping back and forth all around the top, then scatter with the chopped toasted nuts. Stick a sparkler or two into the cake and light them up for some extra festive drama!

NOTE To make your own unsweetened apple sauce, peel then quarter 2 eating apples and remove the core from each piece. Cut the apples into chunks then place in a small saucepan with 2 tablespoons of water and cover with the lid. Cook over a low heat for 20 minutes until the apples are completely tender and have cooked to a pulp. Set aside and cool. Weigh 200g for this cake.

FESTIVE BUNDT CAKE

POLISH POPPY SEED ROLL

Serves 12

POLISH POPPY SEED ROLL The combination of F1 Vanilla Cream and F1 Smooth Chocolate with the ingredients work beautifully here, resulting in a poppy seed roll that is light, fluffy and high in protein. Don’t be put off by the lengthy baking time – it’s thoroughly worth it!

INGREDIENTS 125ml milk (semi-skimmed) 25g honey 15g fresh yeast or 7g dried yeast 125g strong wholemeal flour 125g strong white flour 1 serving (26g) F1 Smooth Chocolate 1 serving (26g) F1 Vanilla Cream 1 serving (7g) Beta heart® Pinch of salt 25g butter

For the filling: 200g poppy seeds 1 egg white 75g honey

Protein Kcals 9g

136

Fibre

Fat

Carbs

Sugar

11 g

28 g

Per Serving

METHOD First, place the poppy seeds in a bowl and cover them with boiling water. Allow to sit for 3 hours or overnight. Heat up the milk until lukewarm (tepid), not over 45 °C. Stir in the honey and the yeast and set aside while you prepare the dry ingredients. Place the wholemeal flour, the plain flour, the F1 Smooth Chocolate, F1 Vanilla Cream, Beta heart® and the pinch of salt in a bowl and mix together. Rub in the butter then mix in the milk and yeast mixture and bring to a dough. Knead by hand for 8 minutes, or in the bowl of an electric stand mixer with the dough hook for 5 minutes, until the dough is smooth and slightly springy. Cover the dough in a bowl with a tea towel or a plate over the bowl and sit in a warm part of your kitchen (again not over 45 °C) and allow to double in size. This will take about 2-3 hours, or overnight in the fridge.

POLISH POPPY SEED ROLL

While the dough is rising, drain the poppy seeds then place them in a blender with the egg white and honey and blend to a paste. This can take a while and you may have to do it in batches, but it is worth it, so do persevere! Take the dough out of the bowl and roll it, using some flour to stop it sticking, into a large rectangle measuring approximately 40cm x 20cm. Place it with the longer sides closest to you and away from you and now spread the poppy seed paste over the dough leaving a 2cm gap all around the edges. Brush the end furthest away from you with a little water to help the roll stick. Now roll it away from you then place on a parchment paper lined baking tray with the join at the bottom. Cover with a tea towel and set aside to sit somewhere warm for about 30 minutes until slightly puffed, then bake in the lower part of an oven preheated to 180 °C/ Fan 160 °C/ 350 °F/ Gas mark 4 until golden and cooked through, about 40‑45 minutes. Allow to cool then dust with icing sugar and cut into slices to serve.

POLISH POPPY SEED ROLL

BUDAPEST GERBEAUD CAKE

Serves 20

BUDAPEST GERBEAUD CAKE This classic layered cake is a wonderful treat to enjoy with family and friends. Our version features F1 in the filling and glaze to bring plenty of extra protein to the mix.

INGREDIENTS 100ml semi-skimmed milk 3 tablespoons agave syrup or honey 25g fresh yeast or 12g dried yeast 400g plain flour 1 serving (26g) F1 Vanilla cream 1 serving (22g) HPIC (latte macchiato) Pinch of salt Finely grated zest of 1 lemon 50g butter (unsalted) 2 eggs

For the filling: 225g walnuts (or other nuts such as almonds, pecans, hazelnuts) 1 and ½ serving (39g) F1 Vanilla Cream 400g jar of low sugar apricot jam For the chocolate glaze: ½ serving (13g) F1 Smooth Chocolate 1 tablespoon sifted unsweetened cocoa powder 1 tablespoon agave syrup or honey 1 teaspoon olive oil 50ml boiling water

Protein Kcals 7g

218

Fibre

Fat

Carbs

Sugar

11 g

27 g

Per Serving

METHOD Heat the milk to lukewarm, not above 45 °C or the yeast will die. Stir in the agave syrup or the honey and the yeast. Leave to sit for 5 minutes while you prepare the dry ingredients. Place the flour in a mixing bowl or the bowl of a stand mixer. Add in the F1 Vanilla Cream, the HPIC, the salt and the lemon zest. Use a whisk to mix the dry ingredients together. Cut the butter into pieces and rub it into the dry ingredients.

BUDAPEST GERBEAUD CAKE

Whisk the eggs and add those into the milk mixture then add this into the dry ingredients. Stir to get a dough then knead the dough for 8 minutes by hand, or 5 minutes in the stand mixer with the dough hook. Place the dough in a bowl (or keep it in the stand mixer bowl, and cover it with a tea towel or a plate and place in a warm part of your kitchen (not hotter than 45 °C) and let it sit for half an hour. While the dough is rising, place the nuts in a blender to grind them until fine, or use ready-ground nuts. Mix the ground nuts in a bowl with the F1 Vanilla cream and set aside. Line the base and sides of a deep roasting tray (33cm x 23cm and 5cm deep) with parchment paper. When the dough has been resting for half an hour, take it out of the bowl and divide it into 4 equal parts, each one about 180g in weight. Cover them with a tea towel. Roll the first piece of dough into a rectangle on a floured work surface (dusting the dough on top with some flour also so that it doesn’t stick to the rolling pin) until it is 33cm x 23cm, to fit into the roasting tray. Lay it in the roasting tray then spread one third of the apricot jam over it and sprinkle evenly with one third of the walnut and F1 Vanilla Cream mixture. Now repeat with the second layer of pastry, spreading the second third of the jam and nut mixture over this, then cover with the third layer of pastry and the remaining apricot jam and nut mixture. Finally cover with the last layer of pastry. Lay a tea towel over this and set aside to sit for 10-15 minutes while you preheat the oven to 180 °C/ Fan 160 °C/ 350 °F/ Gas mark 4.

BUDAPEST GERBEAUD CAKE

Remove the tea towel and place the tray in the lower part of the oven (it will burn if too close to the top of the oven) and bake for 50-55 minutes, until deep golden on top and cooked through. Remove from the oven and allow to cool in the tin. Make the chocolate glaze by mixing together the F1 Smooth Chocolate with the sifted cocoa powder, the honey and the olive oil. Now add the boiling water gradually stirring it well to make a smooth glaze. When the cake has cooled, using the paper to help you, lift the cake out of the tin and place in a board, still on theÂ paper. Spread the glaze over the top then use a sharp knife to trim the edges. Now cut the cake into pretty diamonds and serve!

BUDAPEST GERBEAUD CAKE

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