ingredients

18

count

nutrition

372

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients

Falafel Balls

  1. 2 tbsp olive oil
  2. 1 medium red onion, minced
  3. 2 cloves garlic, crushed
  4. 1 green chilli, chopped
  5. 1 tsp ground cumin
  6. 1 tsp ground coriander
  7. 400g tin cooked chickpeas, drained
  8. ½ cup cooked bulgur wheat
  9. 100g breadcrumbs
  10. 2 tbsp lemon juice
  11. 15g fresh coriander, chopped
  12. 10g parsley (and or mint), chopped

Tahini yogurt dip

  1. 3 tbsp Glenisk organic greek style natural yogurt 
  2. 1 tsp tahini paste 
  3. half garlic clove, crushed 
  4. 1 tbsp lemon juice
  5. 1 tsp honey
  6. 1 tsp extra virgin olive oil 
method
  • Preheat oven to 190°C.
  • Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
  • In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
  • Shape into small balls and place on a baking tray greased with oil.
  • Bake for 25-30 minutes, turning once, until golden.
  • Mix all tahini dip ingredients together and serve with falafel.
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ingredients

8

count

nutrition

171

calories

total time

10

mins

serves

6

servings

method ingredients
ingredients
  1. 6 medium sized carrots grated
  2. 1 tbsp olive oil
  3. Juice 1 orange
  4. 1 tbsp hot chilli sauce
  5. 200g Glenisk organic low fat natural yogurt
  6. Salt and pepper
  7. 1 tbsp olive oil
  8. 100g sunflower seeds toasted on a dry pan
method
  • Grate carrots into a large bowl.
  • Mix the olive oil, orange juice, chilli sauce, yogurt and salt & pepper in a jar and shake to make up dressing.
  • Drizzle dressing over carrots and top with toasted seeds. Garnish with fresh herbs.
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ingredients

12

count

nutrition

220

calories

total time

50

mins

serves

12

servings

method ingredients
ingredients

muffins

  1. 400g butternut squash cut into cubes
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 2 tsp ground cinnamon
  5. 2 eggs
  6. 250g Glenisk greek style organic luxury coconut & vanilla yogurt
  7. 1 ½ tsp grated fresh ginger
  8. 80ml rapeseed or vegetable oil plus 1 tbsp for roasting

frosting

  1. 60g plain cream cheese
  2. 1 tbsp coconut oil melted or vegetable oil
  3. 80g Glenisk greek style organic luxury coconut & vanilla yogurt
  4. 1 tbsp icing sugar
method
  • Preheat oven to 180C. To prepare the butternut squash, peel it and cut it into 2cm chunks. Toss in 1 tablespoon of vegetable oil and place the butternut squash chunks in a single layer on a baking tray. Bake for 30 minutes, turning occasionally, until soft but not too dark in colour. Allow to cool slightly then blitz in a food processor or with a stick blender to form a puree.
  • Increase the oven temperature to 200C. Sift the flour, cinnamon and baking powder into a large bowl. In a separate bowl, whisk together eggs, Glenisk greek style organic luxury coconut & vanilla yogurt and vegetable oil. Stir through the blitzed roasted butternut squash and grated fresh ginger. Combine this with the flour mixture, ensuring not to over mix as the muffins won’t rise properly. Spoon into a lined and greased 12-cup muffin tin. Bake for 15-18 minutes until cooked through and lightly golden on top and allow to cool.
  • To make the frosting, add the Glenisk greek style organic luxury coconut & vanilla yogurt, cream cheese, melted coconut oil and icing sugar to a bowl and beat it until smooth. Transfer to a piping bag and pipe the top of the cooled muffins.

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ingredients

8

count

nutrition

124

calories

total time

70

mins

serves

10

servings

method ingredients
ingredients
  1. 10 mini brioche rolls (buttered)
  2. 100g strawberries
  3. 100g raspberries
  4. 100g blueberries
  5. 450g glenisk organic greek style coconut & vanilla yogurt
  6. 120mls milk
  7. 2 eggs
  8. 1 tbsp sugar
method
  • Whisk the milk, eggs and yogurt together until combined.
  • Cut brioche in half lengthways and butter both sides. Cut in half again.
  • Layer the bottom of an oven proof dish with half the brioche and sprinkle with half the berries.
  • Add another layer of brioche, then add the rest of the berries on top.
  • Cover the brioche with the yogurt mixture, sprinkle with the sugar and leave to soak for approx. 15mins.
  • Bake at 180°C (not fan assisted) for 35 minutes.

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ingredients

6

count

nutrition

221

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
  1. 3 medium bananas, sliced
  2. 25g unsalted butter
  3. 2 tbsp brandy
  4. 320g organic greek style coconut vanilla yogurt
  5. 2-3 crushed meringue nests
  6. 1 tbsp toasted almond flakes to garnish
method
  • Add the banana, butter and brandy to a pre-heated pan. Cook for 5mins on a medium heat.
  • Spoon the banana into serving dishes, top with crushed meringues and a generous dollop of creamy coconut vanilla yogurt.
  • Sprinkle the toasted almond flakes and serve immediately.

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