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.

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.

method

• Put water, orange juice, strawberries, blueberries, spinach and Glenisk organic bio whole natural yogurt into blender and mix at high speed. 
• Pour smoothie into two cups and serve.

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.