ingredients

10

count

nutrition

514

calories

total time

15

mins

serves

4

servings

method ingredients
ingredients
  1. 225g Glenisk Organic Greek Style Natural Yogurt (Total 900g)
  2. 40g ready made sponge for each glass (Total 160g)
  3. 2tsp Almond extract
  4. 2tsp Vanilla extract
  5. 150ml cold water
  6. 40g fine grated Chocolate
  7. Rose petals
  8. 30g toasted almond slivers
  9. 10g coconut slivers

Garnish

  1. Toasted Almond slivers
  2. Coconut slivers
  3. Fine chocolate
  4. Dried rose petals
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. 
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ingredients

12

count

nutrition

316

calories

total time

40

mins

serves

16

servings

method ingredients
ingredients
  1. 450g Glenisk organic 0% fat strained protein natural yogurt
  2. 75g almonds
  3. 1 tbsp icing sugar
  4. 1 tsp sea salt
  5. 100g almond butter
  6. 4 tbsp honey
  7. 200g dark chocolate
  8. 150g butter
  9. 6 eggs
  10. 150g ground almonds
  11. 25g baking powder
  12. 1 tsp vanilla essence
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.
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ingredients

13

count

nutrition

267

calories

total time

45

mins

serves

6

servings

method ingredients
ingredients

Cake

  1. 30g butter (melted)
  2. 2 eggs
  3. 300g Glenisk BIO Organic Vanilla Yogurt
  4. 160g Flahavan’s Organic Jumbo oats
  5. 160g self-raising flour
  6. 80g molasses
  7. 1/4 tsp ground clove
  8. 1/4 tsp ground allspice
  9. 2 tsp ground ginger
  10. 1 tsp ground cinnamon
  11. 60g halved walnuts
  12. Pinch of salt

Sticky Topping

  1. 10g butter
  2. 1 tbsp water
  3. 20g maple syrup
  4. ½ tsp ground ginger
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.

Sticky Topping

  • Add all the ingredients to a pot and melt gently
  • Use a skewer to make holes in the top of the cake and pour the topping over evenly and serve

Serving suggestion

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ingredients

9

count

nutrition

507

calories

total time

70

mins

serves

8

servings

method ingredients
ingredients
  1. 250g self-raising flour
  2. 50g ground almonds
  3. 225g caster sugar
  4. Zest of 1 lemon
  5. 200g butter
  6. 30g desiccated coconut
  7. 2 eggs
  8. 100g Glenisk Organic Greek Style Natural Yogurt
  9. 100g raspberries – fresh or frozen
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
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ingredients

6

count

nutrition

118

calories

total time

20

mins

serves

2

servings

method ingredients
ingredients
  1. 120g Flahavan’s organic oats
  2. 300g Glenisk BIO Organic Vanilla Yogurt
  3. 1 tsp cinnamon
  4. 2 fresh peaches cut into pieces
  5. 1 tbsp honey
  6. 2 tbsp granola
method
  • Add the oats, Glenisk BIO Organic Vanilla Yogurt and cinnamon to a bowl and mix well. If you prefer the consistency of your oats a little looser, add some milk. 
  • To a glass or serving jar, add a layer of chopped peaches followed by a layer of oat mix.
  • Top with granola, peaches and honey. Close the jar lid or cover with cling wrap and place in the fridge overnight.
  • When you are ready to serve remove them from the fridge.
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