method

• In a large bowl, beat the egg, then add the yogurt and vanilla. Sprinkle on some salt. Stir to combine.
• Add the flour and baking soda and stir just until blended. Add milk to loosen as needed. The batter will be thick.
• Spoon the batter onto a preheated, oiled griddle or frying pan, using a 1/4 cup of batter for each pancake.
• Serve with Glenisk BIO Organic Vanilla Yogurt and top with a Banana and Biscoff Topping Sauce or a topping of your choice.

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

• Defrost the peas in a bowl of lukewarm water.
• Use a julienne peeler or spiralizer (if you have neither thinly slice the courgette into long slices) to create spaghetti-like courgette strips. 
• Bring a pan of water to the boil, remove from the heat and add the courgetti for 5 minutes. Strain and rinse the courgetti until running cold water until fully cooled.
• Melt the butter in a large saucepan over a low heat, stir in the yoghurt, lemon juice and grated parmesan until well combined. 
• Stir through the smoked salmon, prawns, strained peas and courgetti until well coated in the sauce and fully warm through.