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

• Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes.  Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
• Add the Glenisk organic bio whole natural yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
• Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
• Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does its cooked).
• Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice.

method

• Heat the oil in a wide heavy bottomed saucepan or medium sized frying pan over medium to high heat.  Add the shallots and cook for 1 minute until they start to turn translucent, then add mushrooms and cook for another 3 minutes.
• Add the vinegar and cook for a further 2 to 3 minutes, stirring and scraping, until the mushrooms are moist and there’s a little liquid in the bottom of the pan.
• Lower heat to low and add in the oats, then half of the chicken broth and stir with a wooden spoon. As the oats absorb the liquid and cook add a bit more add a bit more of the broth – similar to making a risotto, stirring the mix the whole time.
• When all the liquid has been added and the oats fully cooked, which takes approximately 10 – 12 minutes, add in the yogurt, cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper.
• Divide among 2 serving dishes and top with the sliced eggs and parsley.