method ingredients
ingredients
  • 3 tbsp Glenisk High Protein Natural Yogurt
  • 100g tuna
  • 1 tbsp scallions
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • Pinch of salt
  • 1/2 tsp mustard
  • 1 small pickle
  • 1/2 tsp chives
  • Seeds to garnish (optional)
  • 4 cream crackers
method
  • In a bowl add your tuna and all your seasonings and herbs.
  • Add your mustard and chopped pickles before finally adding your yogurt.
  • Mix well together before spreading over your crackers.
  • Garnish with your seeds of choice and enjoy.
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method ingredients
ingredients
method
  • Mix all ingredients together and form them into equal sized balls. Coat in more cocoa powder and enjoy
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ingredients

5

count

nutrition

201

calories

total time

5

mins

serves

1

servings

method ingredients
ingredients
method
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ingredients

5

count

nutrition

372

calories

total time

5

mins

serves

2

servings

method ingredients
ingredients
  1. 230g Glenisk Organic Greek Style Natural Yogurt
  2. 2 tbsp cocoa powder
  3. 1 tbsp peanut butter
  4. 1 banana (peeled and chopped)
  5. Cinnamon to taste
method
  • Put peanut butter, cocoa powder, Glenisk Organic Greek Style Natural Yogurt and ice cubes into blender and mix at high speed.
  • Slice banana, add into mixture and re-blend.
  • Pour smoothie into two cups and serve.
  • Sprinkle dash of cinnamon on top for extra flavour.
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ingredients

7

count

nutrition

183

calories

total time

15

mins

serves

2

servings

method ingredients
ingredients
  • 120g Flahavan’s Organic Oats
  • 300g Glenisk BIO Organic Vanilla Yogurt
  • 60ml cold coffee
  • 2 tbsp maple syrup
  • 2 tsp cocoa powder
  • 2 tbsp toasted chopped hazelnuts
  • 2 tsp chocolate chips
method
  • Add the oats, 240g yogurt, cold coffee, maple syrup, chocolate chips, and cocoa powder to a bowl and mix well. If you find the consistency is too thick for your taste, simply add some milk to loosen.
  • Add a layer of the mocha oat mix to a glass or jar, a layer of yogurt and repeat.
  • Top with a dollop of yogurt, the walnuts and chocolate chips. Close the jar lid or cover with cling wrap and place in the fridge overnight.
  • Remove in the morning when ready to serve.
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ingredients

6

count

nutrition

228

calories

total time

40

mins

serves

12

servings

method ingredients
ingredients
  1. 450g Glenisk organic 0% fat strained protein natural yogurt
  2. 300g jumbo oats
  3. 4 bananas
  4. 2 tsp bread soda
  5. 60g walnuts
  6. 75g dark choc, cut into chunks
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.
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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

8

count

nutrition

170

calories

total time

25

mins

serves

10

servings

method ingredients
ingredients
  1. 75g frozen peas
  2. 1 courgette
  3. 50g butter
  4. 2 tbsp Glenisk Organic Bio Whole Natural Yogurt
  5. 1 tbsp fresh lemon juice
  6. 1 tbsp parmesan, finely grated
  7. 200g smoked salmon, roughly sliced
  8. 100g defrosted cooked prawns
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.
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ingredients

8

count

nutrition

170

calories

total time

25

mins

serves

10

servings

method ingredients
ingredients
  1. 2 bananas(medium)
  2. 2 eggs
  3. 160g Flahavan’s Organic Jumbo oats
  4. 140g Glenisk Organic Bio Whole Natural Yogurt
  5. 2 tsp cinnamon
  6. 2 tsp baking powder
  7. 1/4 tsp sea salt
  8. Oil for cooking
method
  • Place all ingredients apart from the oil into a blender and blend until smooth.
  • Heat a non-stick pan over medium heat and add a brushing of oil.  When hot, pour pancake batter onto the pan cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula.  Flip pancake and cook for another minute or until pancake is cooked through.
  • Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.
  • Stack pancakes and top with yogurt, fruit and honey.

Serving suggestion

Yogurt, fresh berries, nuts, seed and honey.

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ingredients

18

count

nutrition

367

calories

total time

150

mins

serves

10

servings

method ingredients
ingredients
  • 300g Glenisk Organic Wholemilk Natural Yogurt
  • 1 egg beaten
  • Sachet of ready dry yeast (7g)
  • 500g strong flour
  • 50g caster sugar
  • ½ tsp ground cloves
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • Zest of 1 orange
  • Zest of 1 lemon
  • 150g sultanas
  • 100g chopped apricots
  • 100g butter (room temperature)
  • ½ tsp salt
  • 60g plain flour
  • 5 tbsp water
  • 1 tsp rapeseed oil
  • Tbsp Orange Marmalade (without peel)
method
  • Add the yogurt, yeast and egg to a bowl and whisk to combine.
  • Separately add the flour, sugar, spices, zest, sultanas, apricots and salt to a bowl of a stand mixer.
  • Add in the yogurt mix and use the dough hook attachment of your mixer to combine all wet and dry ingredients. Once it’s mixed add in the butter bit by bit and knead until it is of an elastic consistency.
  • Preheat the oven to 250C. On a floured surface, tip out the dough mix and cut into 10 equal pieces; mould each piece into a round shape using the palm of your hand. Check the dough by pushing down firmly and it should spring back.
  • Arrange the dough balls in a circular shape on a large parchment lined baking tray, leaving 2cm gap between each one. Leave the tray in a warm place to prove, covered in a clean damp tea towel for 2 hours until they have doubled in size.
  • For the crosses, mix the ingredients and put them in a piping bag, snip the top making sure the opening is not too big. Pipe the crosses on top of the proved buns.
  • Place the buns in the preheated oven and bake for 20 minutes until golden brown. Ovens may vary so keep an eye on them.
  • For the glaze, add 2 tbsp orange marmalade without peel to a small pot and gently heat until soft.
  • Once cooked, take the buns out of the oven and brush with the glaze before allowing them to cool on a wire baking tray.
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