Close Yum! Plant Protein Vanilla Pancakes w/ Berry Chia Jam Ingredients ✓ 1 All Good ripe banana ✓ 1 ½ cups buckwheat flour ✓ 1 tsp baking powder ✓ ¾ cup All Good Original Oat Milk ✓ ½ tsp cinnamon ✓ ½ tsp vanilla ✓ 1 TBS vanilla plant protein powder ✓ For the chia jam… ✓ 1 cup organic frozen berries, I used the Oob mixed berry variety ✓ ¼ cup maple syrup ✓ ¼ cup white chia seeds ✓ Nut butter an extra option Method #1 To make the pancakes, place all the ingredients into a blender and on a low to medium setting, blend until smooth. #2 Heat some coconut oil in a non-stick pan and start cooking off batches of the pancakes. #3 Place them on a paper towel to absorb any extra oil. #4 To prepare the chia jam, place all the ingredients apart from the chia seeds in a blender and combine. Transfer to a glass jar and stir through the chia seeds. Allow to set for around an hour. #5 Once the pancakes are cool, they can be stacked between grease-proof paper and stored in the fridge, or freezer. #6 When you are ready to serve them, either re-heat in a pan, or place in the lunch box, along with the jam and nut butter.
Close Banana & Vanilla Chia Parfait w/ Cacao Granola Ingredients ✓ Granola ✓ ¾ cup almond slivers ✓ ½ cup raw cashew nuts ✓ ½ cup raw pumpkin seeds ✓ ½ cup raw sunflower seeds ✓ ¼ cup sesame seeds ✓ 2 tablespoons raw cacao nibs ✓ 2 tablespoons melted coconut oil ✓ 4 tablespoons pure maple syrup i could also use rice malt syrup or honey ✓ 2 tablespoons raw cacao powder ✓ 1 teaspoon good quality vanilla extract ✓ Chia pudding ✓ 1 x 400 gram can coconut cream ✓ ¼ cup chia seeds ✓ ¼ cup pure maple syrup or 1/3 ✓ 1 teaspoon good quality vanilla essence Method #1 Combine all chia pudding ingredients in a bowl. Whisk together for two minutes and place in fridge for 20-30 minutes until firm (can be made up to 12 hours in advance). #2 Preheat oven to 120 degrees. #3 Whisk the maple syrup, cacao powder and coconut oil together until smooth. Combine with the nuts, seeds and cacao nibs in a large bowl. #4 Toss until evenly coated. Spread out on a large baking sheet lined with baking paper. #5 Cook for 25 minutes, tossing at least once to prevent sticking or burning. #6 Cool completely before breaking the granola apart with your hands. #7 To assemble: Place a spoonful of chia pudding into the bottom of a small glass, top with sliced banana, sprinkle with granola. Repeat until glass is full. Garnish with raspberries and serve immediately.
Close So good! Paleo Banana Bread Waffles w/ Whipped Vanilla Coconut Cream Ingredients ✓ 2 very ripe All Good organic bananas – lightly mashed ✓ 1 ½ cups almond meal / ground almonds ✓ ½ cup tapioca flour ✓ ¾ cup almond milk i 1/4 cup more if batter is too thick ✓ 3 tablespoons melted coconut oil i could also use butter ✓ 2 free range eggs ✓ 2-3 tablespoons maple syrup i according to taste ✓ 1 teaspoon good quality vanilla essence ✓ ½ teaspoon ground cinnamon ✓ ¼ teaspoon mixed spice ✓ ¼ teaspoon nutmeg ✓ Whipped vanilla coconut cream ✓ 2 x cans fair trade coconut cream – stored in the fridge overnight ✓ 1 tablespoon maple syrup ✓ 1 teaspoon good quality vanilla essence or seeds from 1 vanilla pod Method #1 Take coconut cream cans from the fridge carefully. Open and spoon out the solid cream layer on top (this should be half the can). #2 Place in a bowl with the vanilla extract and maple syrup. Use electric beaters to whip for 3-4 minutes until light and fluffy. #3 Place all waffle ingredients into a blender or food processor. Run for 1 minute until smooth. If the batter is too thick add the additional ¼ cup of almond milk. #4 Lightly grease the waffle iron with coconut oil. #5 Place 4-5 heaped spoonfuls of batter into the iron and spread out. #6 Cook for 3 minutes until browned. Place in a warm oven to store while the remaining waffles are cooked. #7 Serve with sliced banana and the whipped coconut cream.
Close Spiced Quinoa Porridge w/ Sweet Banana Ingredients ✓ 1 cup cooked quinoa ✓ ¼ tsp cinnamon ✓ 1/8 tsp ground cloves ✓ 1/8 tsp ground cardamom ✓ 1 tsp maple syrup ✓ ¼ cup All Good Oat Milk ✓ 1 All Good banana, peeled and sliced lengthways down the middle ✓ 2 tsp sugar ✓ A little coconut oil for frying ✓ Garnishes of your choice. Method #1 In a small pot, add the plant milk, spices and maple and stir to warm. #2 Add the cooked quinoa and leave on a low heat to infuse the flavours, stirring often. #3 Meanwhile, heat a little coconut oil in a non stick pan and add the sliced All Good bananas in, flat side down. #4 Flip once browned and sprinkle 1 tsp of the demerara sugar on top. #5 Serve the porridge in a bowl, top with the bananas, the extra tsp of sugar, and your chosen garnishes.
Close Delish! Banana Pikelets w/ Blackberry Chia Jam Ingredients ✓ 2 very ripe medium bananas ✓ 3 free-range eggs – lightly beaten ✓ 2 rounded teaspoons honey or pure maple syrup ✓ 1 teaspoon good quality vanilla essence ✓ 1 rounded teaspoon gluten free baking powder ✓ 1/2 cup tapioca flour ✓ 1/2 cup brown rice flour ✓ Coconut oil or ghee for cooking ✓ Chia Jam ✓ Makes 1 ¾ cups ✓ 3 cups frozen blackberries ✓ 3 tablespoons coconut sugar or light muscovado sugar ✓ 1 teaspoon vanilla essence ✓ 2 tablespoons + 1 teaspoon chia seeds Method #1 Combine all ingredients in a food processor or blender and run until the batter is smooth. Leave to sit for 10 minutes. #2 Heat a spoonful of oil in a sauté pan over a medium heat. Cook the batter one tablespoon at a time until the surface is bubbly. Flip and cook for a further minute. You should be able to fit 4 or 5 pikelets in the pan at a time. Repeat until all the batter is used. #3 Pikelets can be stored in an airtight container for up to three days. #4 Chia Jam: Place all ingredients in a small saucepan. Bring to a boil and then simmer gently for 10 minutes, stirring regularly. #5 Use a masher to break up the berries. #6 Pour into 1 large clean jar or 2 small ones. Place in the fridge to cool. #7 Will last up to 2 weeks in the fridge.
Close Coconut Chia Porridge w/ Caramelised Bananas & Toasted Hazelnuts Ingredients ✓ Porridge ✓ 3/4 cup rolled oats ✓ 1 tablespoon chia seeds ✓ 1 tablespoon coconut shreds ✓ 2 teaspoons maple syrup ✓ 1 cup water ✓ ½ cup coconut milk ✓ Toppings: ✓ 1 banana, sliced into coins ✓ Toasted hazelnuts ✓ Berries ✓ Coconut shreds ✓ Almond milk Method #1 In a medium saucepan, combine oats, chia seeds, coconut shreds, maple syrup, coconut milk & water. Cook over medium-low heat, stirring constantly for 10 minutes, until desired consistency is reached. #2 Heat a fry pan over medium heat. Slice banana and add to pan with a splash of water. Cook until caramelised, around 3 minutes, then flip and cook other side until caramelised. Add small amounts of water to pan as necessary to prevent banana from sticking and burning. #3 Transfer porridge into two bowls, and top with caramelised banana, toasted hazelnuts, berries, coconut and a splash of almond milk.
Close More please! Buckwheat & Tahini Porridge w/ Toasted Maple & Sea Salt Bananas Ingredients ✓ ½ cup raw buckwheat ✓ ½ cup whole oats ✓ 2 cups water ✓ 1 cup coconut cream ✓ 1 1/2 teaspoons good quality vanilla extract ✓ Generous pinch ground nutmeg ✓ Pinch sea salt ✓ 1 tablespoon hulled tahini ✓ 3 tablespoons pure maple syrup i plus more as desired ✓ Toasted maple syrup & sea salt bananas ✓ 2 medium All Good bananas ✓ 4 teaspoons pure maple syrup ✓ 1 tablespoon melted butter ✓ Pinch sea salt Method #1 Place the oats and buckwheat in two large bowls (each in a separate bowl) and cover with cold water. Soak for 8–12 hours. Drain and rinse well using a sieve. #2 Place both in a medium saucepan along with the water and coconut cream. Bring to the boil before reducing to a simmer and gently cooking for 25 minutes. Stir regularly as the porridge can stick to the bottom of the pan. Add additional coconut cream or water if the pot becomes too dry. #3 Porridge is ready when the buckwheat is tender and the consistency is creamy. Add the vanilla and nutmeg. Cook for a further minute. Remove from the heat and add the tahini and maple syrup. Taste and add additional sweetness if desired. #4 Cut the bananas in half lengthways (leave the skin on). Lay on an oven proof tray lined with baking paper. Drizzle each banana half with 1 teaspoon of maple syrup. #5 Place under a hot grill for 5 minutes. Remove from the oven and drizzle each with some of the melted butter. Spread as evenly as possible. Place back under the grill for 5 minutes more or until golden brown. Sprinkle a little sea salt on each. #6 You can remove the bananas from the skin before serving or let your guests do this at the table. #7 Serve on top of the hot porridge with additional tahini and maple syrup to drizzle. Serve with the dairy or non-dairy milk of your choice. #8 Tip: If the porridge clings to the bottom of the pan while cooking, remove the saucepan from the heat and place a lid on top. Leave for two minutes before stirring again. The steam will loosen the porridge and you’ll be able to mix it again before placing back on the heat to finish cooking. #9 Leftover porridge can be gently reheated in a saucepan with a lid on. Add a little more coconut cream, if needed to make it creamy again.
Close All Good Banana & Coconut Milk Chia Pudding Ingredients ✓ 1 All Good Banana ✓ 3 tablespoons chia seeds ✓ 1 cup All Good Coconut Milk ✓ 1/2 teaspoon vanilla extract ✓ 1/2 - 1 tablespoon pure maple syrup ✓ pinch of salt ✓ optional toppings: sliced banana, toasted coconut flakes, berries Method #1 Mash the banana with a fork in a bowl, then mix in the chia seeds. Add the coconut milk, vanilla, maple syrup (adjust to taste), and a pinch of salt. Lightly whisk with a fork and ensure there are no clumps. Cover and refrigerate for at least 1-2 hours or up to 5 days. Once set, add your toppings and enjoy!
Close Tasty! All Good Banana & Coconut Milk Pancakes Ingredients ✓ 1 cup flour ✓ 2 tsp baking powder ✓ 1/2 tsp cinnamon ✓ 1 cup All Good Coconut Milk ✓ Pinch of salt ✓ 1 egg ✓ 1 mashed All Good Banana ✓ Maple syrup i optional Method #1 Add all ingredients to a bowl and mix until smooth. #2 Cook on a medium-heat pan until golden on both sides. #3 Stack them up and top with more banana, berries, or a drizzle of maple syrup!
Close Four-Ingredient All Good Banana Pancakes Ingredients ✓ 1 All Good banana, mashed well ✓ Two eggs, beaten together with a fork ✓ 1/2 cup oat flour, or other gluten-free flour, such as buckwheat i oats whizzed together in a blender until fine ✓ 2 Tablespoons All Good Original Oat Milk ✓ To serve: Fruit + runny honey Method #1 Combine all ingredients in a small bowl and whisk until smooth. #2 Grease a medium-sized fry pan and spoon in the batter to form a pancake-sized circle. #3 Cook over medium heat so that bubbles form in pancake batter. #4 Flip and cook on alternate side. #5 Repeat until you have used all your batter. #6 Serve with honey and your favourite fruit.
Close Yum! Banana & Blueberry Baked Oatmeal Ingredients ✓ 2 ripe All Good bananas ✓ 2 free-range eggs ✓ 1/4 cup sugar i I use light muscovado or coconut sugar ✓ 1 teaspoon ground cinnamon ✓ 1 teaspoon vanilla essence ✓ 1 cup coconut cream i can also use yoghurt ✓ 1/4 cup melted coconut oil or butter ✓ 1/4 cup chia seeds ✓ 1/4 cup flaxseeds ✓ 1/4 cup sesame seeds ✓ 3 cups wholegrain oats ✓ 1 cup blueberries i fresh or frozen is fine Method #1 Preheat oven to 180 degrees celsius #2 Peel and mash the bananas very well. Combine in a large bowl along with the eggs, sugar, cinnamon and vanilla essence. #3 Add the remaining ingredients (except blueberries) and mix thoroughly. #4 Grease a 23cm round oven-proof dish very well. #5 Pour half the mixture into the dish. Spread out evenly. #6 Scatter half the blueberries on top. Pour the remaining mixture on top. Top with the rest of the berries. Lightly press into the batter. #7 Bake for 35-45 minutes until golden brown.