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

223

calories

total time

65

mins

serves

12

servings

method ingredients
ingredients
  1. 500g Glenisk organic bio whole natural yogurt
  2. 360g Flahavan’s Organic Oats
  3. 60g pecans (reserve a few to decorate the top)
  4. 50g dried cranberries
  5. 60g honey
  6. 1 egg
  7. 2 tsp bicarbonate soda
  8. 4 tbsp milk
  9. Pinch of salt
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.
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ingredients

11

count

nutrition

118

calories

total time

20

mins

serves

2

servings

method ingredients
ingredients
  1. 1 tsp extra virgin olive oil
  2. 1 shallot, finely diced
  3. 120g mushrooms sliced
  4. 1 tsp white wine vinegar
  5. 120g Flahavan’s Organic Jumbo oats
  6. 350mls chicken broth or stock 
  7. 20g grated parmesan cheese
  8. 50g Glenisk organic bio whole natural yogurt
  9. 2 boiled eggs cut in half
  10. 1 tbsp chopped fresh flat-leaf parsley
  11. Salt and pepper to taste
method
  • Heat the oil in a wide heavy bottomed saucepan or medium sized frying pan over medium to high heat.  Add the shallots and cook for 1 minute until they start to turn translucent, then add mushrooms and cook for another 3 minutes.
  • Add the vinegar and cook for a further 2 to 3 minutes, stirring and scraping, until the mushrooms are moist and there’s a little liquid in the bottom of the pan.
  • Lower heat to low and add in the oats, then half of the chicken broth and stir with a wooden spoon. As the oats absorb the liquid and cook add a bit more add a bit more of the broth – similar to making a risotto, stirring the mix the whole time.
  • When all the liquid has been added and the oats fully cooked, which takes approximately 10 – 12 minutes, add in the yogurt, cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper.
  • Divide among 2 serving dishes and top with the sliced eggs and parsley.
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ingredients

4

count

nutrition

257

calories

total time

60

mins

serves

1

servings

method ingredients
ingredients
  1. 150g Glenisk organic 0% fat strained protein mango vanilla yogurt
  2. 2 tbsp Chia Seeds
  3. 3 tbsp milk
  4. Pulp from 1 passionfruit     
method
  • Mix the chia seeds, Glenisk organic 0% fat strained protein mango vanilla yogurt, Milk and half the passionfruit.
  • Spoon into a jar and refrigerate for 4 hours or overnight.
  • Top with remaining passionfruit just before serving.
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ingredients

12

count

nutrition

195

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 can chickpeas
  2. 2 medium cooked beetroot and roughly chopped
  3. 2 cloves garlic (minced)
  4. 1 tsp ground cumin
  5. Zest and juice from 1/2 small lime
  6. 2 tbsp tahini
  7. 3 tbsp Glenisk organic greek style natural yogurt
  8. 1 tbsp olive oil
  9. Salt and pepper to taste
  10. Olive oil for drizzling
  11. Mixed seeds for garnish
  12. Herb of choice
method
  • Drain the chickpeas and reserve the water. Place the beetroot, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
  • Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

Try our delicious alternative flavours; pesto hummus & roast carrot hummus.

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