method

• Add the vanilla extract to the Glenisk Organic Greek Style Natural Yogurt and mix together
• Spoon 1 tablespoon of Vanilla and yogurt mix
• Add a sprinkle of the fine chocolate on top of the yogurt.
• Combine and mix the water and almond extract in bowl.
• Dip each piece of sponge into the water and almond extract mix quickly and place on top of the chocolate to complete a full layer(you may not need to use all water). You can break up the sponge to make an even layer.
• Spoon over a generous layer of yogurt and garnish with remaining chocolate, coconut slivers, toasted almond slivers and dried rose petals. 

method

• Preheat an oven to 180°C and line a rectangle baking tray with parchment.
• Place a large dry frying pan over a medium heat. Once hot; add the almonds, icing sugar and sea salt. Stir regularly to gently coat the almonds until the icing sugar is fully combined. Remove from the heat and set aside to cool.
• In a large mixing bowl, whisk together the almond butter and honey until fully combined.
• In a separate heatproof bowl, place the chocolate and butter and melt over a saucepan of simmering water until fully melted.
• In a separate bowl, whisk together the eggs before adding to the almond butter and honey. Continue to whisk until plenty of air bubbles have been created.
• Stir through the ground almonds and baking powder, followed by the melted chocolate and butter until well combined. Finally add the Glenisk organic 0% fat strained protein natural yogurt and vanilla essence.
• Roughly chop 50g of the cooled salted almonds and stir through the brownie batter.
• Pour the batter into the lined tray and scatter over the remaining whole almonds.
• Bake in the oven for 30 minutes or until a skewer comes out clean.
• Allow to cool in the tray before cutting into squares. Keep fresh in the fridge in an airtight container.

method

Cake

• Preheat oven to 180°c.  Line and grease 8×8-inch baking tin.
• Add the flour, ground clove, allspice, ginger, cinnamon and Glenisk BIO Organic Vanilla Yogurt to a large mixing bowl. Mix and set aside for 5 minutes.
• Add the egg, butter, molasses, salt to the bowl and whisk very well until all ingredients are incorporated.
• Stir in the oats and 40g of the walnuts, then pour the mixture into the prepared baking dish. Decorate by pushing the rest of the walnuts onto the top and bake for about 35-40 minutes until puffed up and the center is just set (ovens may vary). Use a skewer to test the center to see if it is completely baked.
• Pour over the sticky topping and allow to cool for a couple of minutes.

method

• Preheat an oven to 200°C/180°C fan/400°F and grease or line a loaf tin with parchment.
• Place the oats and bread soda in a large mixing bowl. Add three of the peeled bananas and walnuts into the bowl. Rub the bananas and walnuts with your hands through the oat mix until well combined.
• Stir in the yogurt and dark chocolate chunks until no dry oats remain.
• Pour the mixture into the prepared loaf tin. Cut the fourth banana lengthways in half and press into the top of the mixture. Scatter some extra walnut and dark chocolate chunks on top before baking in the oven.
• Bake in the oven for 40 minutes or until a skewer comes out clean.
• Remove from the oven and allow to cool on a wire rack.

method

• Mix flour, almonds, sugar, lemon, butter together until crumbly.
• Remove 100g of the mixture and add coconut to this.
• Add eggs and Glenisk Organic Greek Style Natural Yogurt to remaining mixture.
• Spread wet mixture onto base of a lined 30cmx20cm approx. tin
• Sprinkle one punnet of fresh raspberries or frozen raspberries over the mixture
• Sprinkle with the coconut crumble
• Bake at 160ºc for 45-55 minutes until golden and firm
• Allow to cool in the tin and cut into bars