PEACH PB&J ENERGY BITES • PEACH BELLINI COCKTAIL • BLENDER PANCAKES

PEACH PB&J ENERGY BITES

Preparation time: 10 min

Looking for a quick and healthy snack that is sure to cure any PB&J craving? Then look no further than our Peach PB&J Energy Bites! These little bite-sized treats are packed with flavour and are a great breakfast option for those busy, on-the-go mornings.

INGREDIENTS:

• 2 Cups Gluten-Free Rolled Oats

• 1/3 Cup Crofter’s Organic Premium Peach Fruit Spread

• 1/3 Cup Smooth or Chunky Nut Butter

• 2 Tbsp Chia Seeds

DIRECTIONS:

1. In a large mixing bowl, combine the rolled oats, Crofter’s Organic Premium Peach Fruit Spread, nut butter, and chia seeds and mix together well with a wooden spoon or spatula.

2. Once evenly mixed, scoop out 1 tbsp of the peach oat mixture and roll in your hands to form bite-sized balls. If you find the ingredients are sticking to your hands and it is difficult to roll, lightly coat your hands in olive oil or coconut oil and it will help the mixture not stick.

3. Continue to roll bite-sized balls until all of the peach oat mixture is used. Store in a Tupperware container until ready to eat. Enjoy!

PEACH BELLINI COCKTAIL

Hello sunshine! Celebrate the return of the warm rays of the spring sun with a bright, fruity, Peach Bellini. No need to make a peach purée, just grab a jar of Crofter’s Organic Peach Premium Spread and you’ve got all the vibrant peach taste and just the right amount of sweetness from fair trade cane sugar to make the perfect, bubbly Bellini!

INGREDIENTS:

• 1 ½ Tbsp Crofter’s Organic Premium Peach Fruit Spread

• ¾ oz Vodka

• Prosecco

• Ice Cubes (Crushed)

• Fresh Mint

DIRECTIONS:

1. Begin by adding the Crofter’s Organic Premium Peach Fruit Spread to a cocktail shaker along with ¾ oz vodka and some crushed ice. Add about 2-3 ice cubes. Shake for 20-30 seconds.

2. Strain the contents of the cocktail shaker into a glass and then top with prosecco. Garnish with a fresh sprig of mint. Enjoy!

BLENDER PANCAKES

VEGAN GLUTEN FREE

The only thing better than breakfast in bed? Pancakes in bed! Treat mom to a Mother’s Day meal of fluffy, plant-based pancakes that are sure to make her smile. Even better, you can whip up the batter in a high-powered blender, so no fancy standing mixer—or gruelling arm workout—necessary.

The flapjacks are also incredibly versatile, meaning you can smother, sprinkle, or drizzle with snowfalls of whatever toppings your heart desires. Get flippin’!

INGREDIENTS:

• 2 cups gluten free oats

• 2 ripe bananas

• 1 ½ tsp baking powder

• 1 chia egg (1 tbsp chia seeds + 2.5 tbsp water, whisked and refrigerated for 15 minutes; or egg alternative of your choice)

• 1 ½ cups ALMONDMILK

DIRECTIONS:

1. Combine all ingredients in your blender.

2. Blend until your pancake batter reaches a consistency smoother than freshly fallen snow.

3. Gently heat a generous dollop of coconut oil in a frying pan, and slowly ladle in the batter for one flapjack from your blender until you reach your desired pancake size. 4. Cook until bubbles begin to form, then flip the pancake and cook the other side for about two minutes, or until golden. Once cooked, remove from heat and pile on to a plate. Repeat until your batter is finished.

4. Decorate your pancake mountain with your favourite toppings. If you need a little inspiration, give one of our recommendations below a try.

FOR TOPPING:

1. Smother your stack with warm almond butter, then sprinkle smashed frozen raspberries, sliced strawberries, and chopped almonds over the top for added sweetness and crunch.

2. Melt your favourite dairy free chocolate and drizzle over the pancakes. Next, add a handful of sliced bananas, a pour of maple syrup, and more shavings of chocolate. Finish with a Greenhouse Hangry Bites atop the stack.

3. Sprinkle a few melted frozen blueberries onto your pancakes. Next, spoon a dollop of cardamom lemon yogurt onto the pile (simply stir together 2 tbsp of plain plant-based yogurt with a pinch of ground cardamom, the juice of half a lemon, and half a teaspoon of maple syrup), and add lemon zest for garnish.

FOR MORE PLANT-BASED RECIPES, VISIT GREENHOUSE.CA