method

• Place all the ingredients in a saucepan and bring to a boil. Return to a simmer for 10 minutes or until the apples have fully softened down.
• Pour yogurt into a pot or bowl, add compote and a sprinkle of nuts or muesli. 
• Serve hot or cold.

method

• In a large mixing bowl add the flour, baking powder, coconut milk, vanilla extract and eggs.
• Whisk together until very smooth.
• Add in the mixed seeds.
• In a mini saucepan, hit 1 knob of coconut oil, ensure that it’s piping hot.
• Add a ladle of pancake mixture to the pan. 
• Add 4 1cm slices of banana to the mix and submerge.
• After 2 minutes, flip the pancake. 
• Allow cook for a further two minutes until firm.
• To Serve: Place two pancakes on a plate.
• Add a heaped tablespoon of Glenisk Greek High Protein Yogurt and top with berry and pomegranate mix. 

Optional suggested toppings

Toasted pecan nuts, cacao nibs, drizzle of honey

method

• In a large saucepan over a medium heat, add the frozen berries and honey. Gently bring to a simmer. Make the cornflour into a paste by adding 1 tbsp of water and add to the berries stirring all the time.
• Remove from the heat set aside and cool in the fridge for 20 minutes.
• In a bowl whisk the cream until stiff peaks and fold in the Glenisk organic 0% fat strained protein vanilla yogurt.
• Begin then by breaking the lady fingers in 1/3s and placing in the bottom of your desired dish or trifle bowl. Spoon 1/3 of the berry mix over the lady fingers, then layer the vanilla yogurt mix on top. Continue to layer throughout the dish and top with seasonal fresh berries and some fresh mint.

method

• Preheat the oven to 200°C
• In a bowl, combine the flour, yogurt and baking powder and bring together to form a dough. 
• Turn out onto a floured board to knead and roll.
• Knead for 5-8 minutes and roll into a pizza shape.
• Spoon on your pizza sauce and add toppings.
• Bake for 15 minutes and serve
• Serve with a green salad and season

Optional

Top with a yogurt dipping sauce of Glenisk 0% Fat Natural Greek yogurt mixed with garlic, chilli and a tsp of pesto.

method

• Preheat your oven to 200ºc, 180ºc (fan oven) or Gas Mark 6.
• Pour oats into a big mixing bowl. 
• Sieve in the baking powder, bread soda, salt and mixed seeds and mix thoroughly.
• Pour in the yogurt and whisked egg and bring the mixture together into a dough ball.
• Put the mixture into a standard 9 inch loaf tin or cut into scones.
• Place the loaf into the pre-heated oven for 35 to 40 minutes. If making scones place in the oven for 45 minutes.
• Remove the loaf from the tin and place on the oven rack for a further 15 minutes.
• Give your bread a knock or tap at the bottom. If you hear a hollow sound, the bread is cooked.
• Place on a wire rack and allow to cool fully before cutting.

method

For the burger

• Chop the peppers, onion and parsley.
• Add in the fajita seasoning and turkey mince and form into patties
• Fry off with a spray of rapeseed oil

For the coleslaw

• Mix together the cabbage, carrot, pepper and apple.
• In a separate bowl combine the Glenisk organic 0% fat strained protein vanilla yogurt with sweet chilli sauce, garlic powder, salt & pepper.
• Mix the ‘mayonnaise’ mix with the shredded vegetables for a healthy, low fat coleslaw substitute.
• Build your burger and serve. 

method

• Preheat the oven to 180°C.
• Pit and destem the cherries.
• Mix all the wet ingredients together – almond milk, maple syrup, Glenisk Organic 0% Fat Strained Protein Natural Yogurt, vanilla extract & almond extract
• Whisk in 2 eggs and pour in the coconut oil
• In a separate bowl, mix all the dry ingredients. Add the flour, salt and the grated orange zest.
• Make a well in the dry ingredients, add the wet ingredients and mix.
• Layer your dish with the cherries and pour over the batter.
• Bake in the preheated oven for 30 minutes,
• Serve with some fresh cherries and Glenisk Organic 0% Fat Strained Protein Vanilla Yogurt.

method

• Put the chicken into a large bowl. Add the 5 spice, black pepper, salt, garlic, ginger and chilli and lime zest into the bowl and allow to marinade for 5 -10 minutes.
• Using 2-3 sprays of Rapeseed oil, fry the chicken over a low heat until cooked through and golden brown. Remove the chicken from the pan and set aside to cool. Keep the remaining cooking liquid.
• Once the chicken has cooled, shred it up using 2 forks (optional).
• In a mixing bowl, combine all of the sauce ingredients. Add in the cooking liquid to loosen mixture if desired. Season to taste.
• Peel the cucumber and carrot into long thin strips, then cut into 7.5cm lengths. Cut the spring onion into thin strips.
• Mix the leaves, carrot, cucumber, spring onions and shredded chicken in a large bowl.
• Pour dressing over the top and serve with the remaining salad leaves, red chilli and lime wedges to squeeze over.

method

• Preheat the oven to 180ºc/300°F/ Gas Mark 2.
• Grease and line 2 8″ round tins with baking paper.
• Put the flour, sugar, oil, lemon extract, orange extract and vanilla extract into a bowl and mix.
• Sprinkle in the lemon and orange rind.
• Fold in the yogurt and 2 eggs and beat well.
• Transfer to the prepared tins and smooth out the top.
• Bake in the oven for about 25 minutes, until risen and golden brown. 
• Remove from oven and leave in cake tins for about 10 minutes to cool.
• Turn onto a wire tray to cool.
• When completely cool, mix together the icing ingredients until smooth.
• Use half the icing to sandwich the 2 cakes.
• Drizzle the remaining icing over cake and serve.

method

• In a large mixing bowl, whisk the tahini, water, yogurt, lemon juice and cumin together until smooth.
• Stir the vegetables and seeds through the sauce until evenly coated.