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 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 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.
Close Mango, Banana & Turmeric Smoothie Ingredients ✓ 1 mango – peeled and chopped ✓ 1 banana – peeled and frozen ✓ ½ teaspoon ground turmeric ✓ ½ teaspoon bee pollen i optional ✓ Generous pinch cinnamon ✓ ½ teaspoon good quality vanilla extract or seeds from 1 vanilla pod ✓ 1 cup coconut cream ✓ 1 cup water ✓ 1 handful ice Method #1 Place all ingredients in a blender and run until smooth and creamy. #2 Add more water is a thinner consistency is preferred. #3 Divide between glasses. #4 Garnish with a sprinkle cinnamon or additional bee pollen.
Close So good! Kid-Approved Green Smoothies Ingredients ✓ Garden green ✓ 1 frozen banana ✓ 1 pear – core removed and cut into chunks ✓ 4 cm piece cucumber – skin removed ✓ 1/2 avocado ✓ 2 cups cold water ✓ 1 large handful baby spinach leaves ✓ Handful ice ✓ Tropical morning ✓ 1 frozen banana ✓ 1 cup fresh pineapple chunks i could also use mango ✓ 1 cup coconut milk ✓ 1 cup cold water ✓ 1 large handful baby spinach leaves ✓ Handful ice ✓ Creamy green ✓ 1 frozen banana ✓ 1 ½ cups All Good Original Oat Milk ✓ ½ cup greek yoghurt ✓ 1 tablespoon chia seeds ✓ ½ teaspoon vanilla essence ✓ Pinch cinnamon ✓ 1 large handful baby spinach leaves ✓ Handful ice Method #1 Blend until very smooth and add extra water if needed to reduce thickness. Yep, that easy.
Close All Good Pre-Workout Smoothie Ingredients ✓ 1 large All Good Banana ✓ 1 cup All Good Oat Milk ✓ 1 tablespoon almond butter ✓ 1 tablespoon chia seeds ✓ 1 teaspoon cinnamon ✓ 1 teaspoon honey or maple syrup i optional ✓ 1/4 teaspoon vanilla extract ✓ Ice i optional
Close Delish! Traffic Light Smoothie Ingredients ✓ Purple Layer i Blueberry ✓ 6 slices of frozen All Good Banana ✓ Small handful frozen blueberries ✓ 1-3 Tablespoons All Good Original Oat Milk ✓ Yellow Layer i Banana ✓ 8 slices of frozen All Good Banana ✓ Dash of turmeric i optional ✓ Small squeeze of runny honey ✓ 1-3 Tablespoons All Good Original Oat Milk ✓ Pink Layer i Strawberry ✓ 6 slices of frozen All Good Banana ✓ Small handful frozen strawberries ✓ 1-3 Tablespoons All Good Original Oat Milk Method #1 Notes: Remember to clean the blender after finishing each layer so as to not blend colours. #2 Prepare Purple Layer. Place frozen All Good banana, frozen blueberries and 1 Tablespoon All Good Oat Milk in the blender. Whizz slightly, then add more Oat Milk as required. Use a scraper to scrape frozen fruit from the sides as you go. You want a ‘sorbet’ like consistency. Not too runny! Once desired consistency is reached, spoon purple layer into base of your smoothie glass. #3 Prepare Yellow Layer. Place frozen All Good banana, turmeric (if using), honey and 1 Tablespoon All Good Oat Milk in the blender. Whizz slightly, then add more Oat Milk as required. Like previously, use a scraper to scrape frozen fruit from the sides as you go. Once complete, spoon purple layer on top of the purple layer in the smoothie glass. #4 Prepare Pink Layer. Place frozen All Good banana, frozen strawberries and 1 Tablespoon All Good Oat Milk in the Blender. Whizz slightly, then add more Oat Milk as required. Spoon pink layer onto the top of the yellow layer. #5 Voila!
Close Banana Coffee Milk Ingredients ✓ 1 cup All Good Original Oat Milk ✓ 1 ripe All Good banana ✓ 1 ½ cups cold brew coffee or cooled regular coffee ✓ Ice cubes as needed. Method #1 Blend the banana and oat milk until completely silky smooth. If necessary, strain through a sieve. If you prefer a sweeter coffee, add ½ - 1 teaspoon of maple syrup to the blender. #2 Fill a glass with ice cubes. Top with the cooled coffee and the banana milk. Enjoy immediately.
Close More please! Berry & Vanilla Oat Milk Smoothie Ingredients ✓ 2 frozen All Good bananas ✓ 2 handfuls frozen strawberries ✓ 1 handful frozen blueberries ✓ 1.5 cups All Good oat milk ✓ 2 tbsp vanilla protein powder ✓ 1 tsp vanilla extract ✓ 1 tbsp hemp seeds ✓ Water to thin Method #1 Serves two. #2 Put all of the ingredients into a blender and whizz up! #3 Add water/extra oat milk to reach desired consistency. #4 Sprinkle with hemp seeds and enjoy!
Close Tropical Zen Smoothie Ingredients ✓ 1 frozen banana – cut into chunks ✓ 2 rounded teaspoons Misty Day Zen powder ✓ ½ cup fresh pineapple chunks ✓ 1 cup coconut milk ✓ Large handful ice cubes Method #1 Combine all ingredients in a blender and blitz until silky smooth. Enjoy immediately. #2 If you are pregnant or breastfeeding please consult your healthcare practitioner before using Misty Day Zen Powder. #3 To find out more about Misty Day Herbal Powder’s check out the website here.
Close Tasty! Indian Spiced Cauliflower Pizza w/ Banana, Goat Cheese & Coriander Pesto Ingredients ✓ ½ medium cauliflower ✓ 1 teaspoon curry powder ✓ ½ teaspoon ground turmeric ✓ ¼ teaspoon ground cardamom ✓ Oil for roasting ✓ ½ medium All Good banana – thinly sliced ✓ 50 grams goat feta – roughly crumbled ✓ Pesto ✓ ¾ cup olive oil ✓ 1 clove garlic – roughly chopped ✓ Handful fresh mint leaves ✓ Handful fresh coriander leaves ✓ Handful fresh parsley leaves ✓ ¾ cup toasted cashews ✓ Sea salt and cracked black pepper ✓ Pizza Base ✓ 1 ¼ cups almond meal ✓ 1 cup tapioca flour ✓ ½ teaspoon sea salt ✓ ½ teaspoon dried Italian herbs ✓ 1 free range egg – lightly beaten ✓ ½ cup All Good Original Oat Milk ✓ 2 tablespoons olive oil ✓ To serve : finely sliced spring onion, mint leaves, sesame seeds, chilli flakes i optional Method #1 Pizza base: Preheat oven to 220 degrees celsius #2 Combine all the pizza base ingredients in a mixing bowl and whisk together. Set aside for 5 minutes. Mix well. #3 Line a baking sheet with baking paper. Use a thin spatula to spread the mixture into a thin circle that is roughly 30cm in diameter and 1/2cm thick. Bake for 10 minutes until lightly golden and place on a rack to cool. Can be made up to 24 hours in advance #4 Topping: Preheat oven to 200 degrees. Cut cauliflower into florets. Drizzle generously with oil. Sprinkle with the curry powder, turmeric and cardamom. Season generously and toss well. #5 Roast for 20 minutes until slightly tender and the tips are browned. #6 Use a small food processor or stick blender to blitz the pesto ingredients to a relatively even consistency. Taste and season generously. Store in the fridge. #7 To assemble: Preheat oven to 220 degrees. #8 Spread the pizza base with the generous dollop of pesto (the recipe will make more pesto then you probably need). Top with the cauliflower pieces, sliced banana and crumbled goat cheese. Bake for 8-12 minutes until the crust is golden on the edges. Top with cracked black pepper, chilli flakes (if desired), spring onion and sesame seeds.
Close Smoky Roast Jackfruit Tacos w/ Charred Pineapple & Banana Salsa Ingredients ✓ Ingredients for the Jackfruit ✓ 1 can Ceres Organics jackfruit, drained and rinsed ✓ 1 cup Ceres Organics canned chopped tomatoes ✓ 2 tsp smoked paprika ✓ Salt and pepper to season ✓ Ingredients for the salsa ✓ 1 spring onion, finely sliced ✓ ½ cup Ceres Organics pineapple ✓ ½ All Good Banana, finely diced ✓ Juice of ½ a lime ✓ 1 TBS Ceres Organics coconut cream ✓ Salt and pepper to season ✓ Ingredients for the jalapeno cream ✓ ½ an avocado ✓ 2 TBS organic jalapenos ✓ ½ tsp Ceres Organics onion powder ✓ ½ tsp Ceres Organics garlic powder ✓ ¼ cup Ceres Organics coconut cream ✓ 6 tortillas, or tacos. You could also use collard leaves to be 100% organic. Method #1 Preheat your oven to 180 deg C. #2 Prepare the jackfruit by marinating in a bowl with all the ingredients. #3 Place on a lined, roasting oven tray and place in the oven for 30 mins. #4 Meanwhile, prepare the jalapeño cream by placing all the ingredients into a blender or food processor and whiz until silky smooth. If you are having young kids join you, perhaps leave the jalapeño out and stir through at the end for the adults. #5 Place the cream in the fridge to set slightly. #6 Now to prepare the salsa. #7 Heat a little coconut oil in a pan and place the pineapple pieces in. On a high heat, cook and turn the pieces until they are nicely browned. Place on a paper towel to absorb any excess oil. #8 Place the remaining salsa ingredients in a bowl, and lastly, chop the pineapple into cubes and stir through. #9 Once the jackfruit has cooked, grab two forks and “pull apart” the fruit to resemble a pulled pork or chicken scenario. #10 Prepare your tacos, tortillas, or collard leaves, depending on which you are using. Layer with the jackfruit first, followed by the banana salsa, and top with the jalapeño cream.
Close Yum! Crunchy Cajun Spiced Tofu w/ Banana Salsa & Herby Millet Ingredients ✓ 1 x 275gram block firm tofu - cut into wedges ✓ 1/4 cup tapioca flour i can also use spelt or regular flour ✓ 2 tablespoons Cajun seasoning* ✓ Oil for frying ✓ Millet ✓ 2 cups cooked millet** ✓ 1 red onion – finely sliced ✓ 1 garlic clove – finely diced ✓ 1 tablespoon fresh thyme leaves ✓ Large handful fresh parsley leaves ✓ Oil for sautéing ✓ Banana, corn and chilli salsa ✓ ½ medium banana – cut into small pieces ✓ ½ cup sweetcorn kernels ✓ ¼ red onion – finely diced ✓ ½ avocado – cut into cubes i ripe but still firm ✓ 1 large red chilli – seeds removed and thinly sliced ✓ Large handful fresh coriander – roughly chopped ✓ Juice of 1 lemon Method #1 Combine all the salsa ingredients in a bowl and toss gently until well combined. #2 Heat a generous amount of oil in a sauté pan. Gently cook the onion and garlic until the onion is translucent and tender. Add the thyme leaves and sauté for a further minute. Season generously. Remove from the heat and stir through the parsley. #3 Combine the flour and Cajun seasoning in a bowl and stir well. Dust the tofu pieces in the flour evenly. Heat 1 cm of oil in a sauté pan over a medium-high heat. Cook the tofu in 2 batches until golden brown on both sides. #4 To assemble: Divide the millet between 4 plates. Top with the tofu pieces and a large spoonful of salsa. Serve immediately. #5 ** Hulled millet is available at health food stores or in the health food aisle of good supermarkets. Cook it as you would rice or quinoa.
Close Grain-Free Carrot, Banana, Rosemary & Lemon Babycakes Ingredients ✓ 100g room-temperature butter – cut into cubes ✓ ½ cup coconut sugar or light muscovado sugar i 100g ✓ 1 ripe All Good banana – lightly mashed ✓ 5 free-range eggs ✓ Zest of 2 lemons ✓ 1 teaspoon good quality vanilla essence ✓ 1 rounded teaspoon gluten-free baking powder ✓ 1 teaspoon ground ginger ✓ 1 1/2 teaspoons ground cinnamon ✓ ¼ teaspoon ground nutmeg ✓ ½ teaspoon ground cardamom ✓ 3 cups almond meal i 110g ✓ ½ cup desiccated coconut i 50g ✓ 1 rounded teaspoon finely chopped fresh rosemary leaves ✓ 1 ½ cups grated carrot i 140g ✓ ¾ cup sultanas or raisins i 95g ✓ Topping ✓ 250g plain cream cheese ✓ 25g room-temperature butter – cut into cubes ✓ 1 teaspoon good quality vanilla essence ✓ 1 rounded tablespoon honey ✓ To garnish: finely chopped pistachio nuts Method #1 Preheat oven to 170c. #2 Place the butter and sugar in a food processor and run until creamy. Add the banana, eggs, lemon zest, vanilla, baking powder and spices. Run the machine until thoroughly mixed, scraping the sides as necessary. #3 Add the almond meal, coconut and rosemary. Process until well combined. #4 Spoon the batter into a large bowl and mix the carrot and sultanas through. #5 Place paper cupcake cases inside the holes of a 12-hole muffin tray. Spoon the batter evenly into each case. The mixture will be very thick and not runny. Bake for 30–35 minutes until a skewer comes out clean when inserted. Leave to cool completely before topping. #6 Use an electric beater or a food processor to whip together the topping ingredients. Spread over each cake using a palate knife or wide knife. #7 Store in the fridge in an airtight container for up to four days.
Close Banana Bread Ingredients ✓ 1 + 3/4 cup spelt flour ✓ 2 teaspoons baking powder ✓ 1 teaspoon baking soda ✓ 1/3 cup diced dates ✓ 1/3 cup chopped walnuts ✓ 1 teaspoon cinnamon ✓ ½ teaspoon salt ✓ 3 large ripe bananas ✓ 1/3 cup liquid coconut oil ✓ ¼ cup All Good Oat Milk ✓ 1 teaspoon vanilla extract ✓ 1 tablespoon maple syrup ✓ 1 banana, halved longways i for topping Method #1 Preheat oven to 170c on bake. #2 In a large bowl, combine flour, baking powder, baking soda, chopped dates, walnuts, cinnamon & salt. #3 In another bowl, mash bananas. Add liquid coconut oil, oat milk, vanilla & maple syrup to mashed bananas and mix. #4 Add wet ingredients to dry and combine, careful not to over mix. #5 Transfer batter to a baking paper lined loaf tin, and place halved banana on top with cut side up. #6 Bake for 50-60 minutes, until cooked through. Allow to cool in tin for 10 minutes, then remove from tin and place on cooling rack for 20 minutes. #7 Slice and serve fresh with coconut yoghurt, berries & nut butter.
Close Delish! Chocolate Almond Banana Bread Ingredients ✓ 1 + ¾ cups flour ✓ ½ cup cacao powder ✓ ½ cup coconut sugar ✓ 2 teaspoons baking powder ✓ 1 teaspoon baking soda ✓ ½ teaspoon salt ✓ 1/3 cup chopped almonds ✓ 3 large ripe All Good bananas ✓ 1/3 cup liquid coconut oil ✓ 1 teaspoon vanilla extract ✓ 1 tablespoon pure maple syrup ✓ ½ cup All Good Oat Milk ✓ 2 tablespoons natural almond butter Method #1 Preheat oven to 170c on bake. #2 In a large bowl, combine flour, cacao powder, coconut sugar, baking powder, baking soda, salt and almonds. #3 In a medium bowl, mash bananas. Add liquid coconut oil, vanilla, maple syrup and oat milk to mashed bananas and mix. #4 Add wet ingredients to dry and combine, careful not to overmix. #5 Transfer batter to a baking paper lined loaf tin. Drop spoonfuls of almond butter on top of the batter, and use a knife to swirl across the top. #6 Bake for 50-60 minutes, until cooked through. Allow to cool in tin for 10 minutes, then remove from tin and place on cooling rack to cool for 20 minutes. #7 Slice and serve with coconut yoghurt & berries.
Close More please! Banana Breakfast Loaf Ingredients ✓ 3 ripe All Good Bananas ✓ ½ cup All Good Original Oat Milk ✓ ¼ cup coconut oil i melted ✓ 1 teaspoon apple cider vinegar ✓ 1 teaspoon vanilla ✓ 2 tablespoons maple syrup ✓ 2 flax eggs i 2 tablespoons ground flax seed + 5 tablespoons water ✓ 2 cups oat flour i to make your own, simple added rolled oats to a food processor or blender and blend until it resembles a fine flour ✓ 1/3 cup coconut sugar ✓ 2 teaspoons cinnamon ✓ 1 teaspoon baking power ✓ ½ teaspoon baking soda ✓ pinch salt ✓ ½ cup pumpkin seeds ✓ ¼ cup whole flax seeds ✓ ½ cup sunflower seeds Method #1 Preheat your oven to 170 degrees. #2 In a small bowl, mix the ground flax and water then set aside to thicken. #3 In a large mixing bowl, mash the banana then add the non-dairy milk, coconut oil, apple cider vinegar, vanilla and maple syrup and stir until well combined. #4 In a separate bowl, combine the flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well. #5 Gradually add the dry ingredients to the wet ingredients whilst stirring. #6 Then stir in the flax egg. #7 Now add in the pumpkin, sunflower and flax seeds, but reserve some for topping. #8 Pour the batter into a greased loaf pan and spread out evenly. #9 Top with the remaining seeds then place in the oven. #10 Bake for about 50 minutes or until a skewer comes out clean from the middle of the loaf. #11 Remove from the oven, keeping the loaf in the loaf pan for 15 minutes then remove from the pan and transfer to a cooling rack. #12 Allow to cool completely before slicing.
Close Tasty! Miso Caramel Banana Loaf Ingredients ✓ 2 ripe All Good bananas -sliced ✓ 5 free-range eggs ✓ ¼ cup coconut sugar** i other types of sugar will also work ✓ 1 teaspoon vanilla essence ✓ 1 teaspoon ground cinnamon ✓ 1 heaped teaspoon gluten free baking powder ✓ 3 ½ cups almond meal ✓ Miso Caramel sauce ✓ 1 cup brown sugar ✓ ½ cup water ✓ ½ cup cream ✓ 3 tablespoon white miso paste ✓ 2 pinches sea salt Method #1 Preheat oven to 160 degrees Celsius. #2 Place all the ingredients except 1 cup almond meal into a food processor and run until the batter is smooth. Add the remaining almond meal and mix well. #3 Poured into a lined loaf tin. Bake for 50-60 minutes until a skewer comes out clean when inserted. Leave in the tin for 10 minutes before removing and leaving on a wire rack to cool. #4 While the loaf is cooking, place the brown sugar into a saucepan over a medium-low heat. Stir once to combine and then do not stir again. Bring the mixture to a bubbling point. Keep a close eye on this as you want the sugar and water to have time to thicken and darken without burning. You may need to reduce the temperatures lightly. #5 Let it bubble away gently for roughly 10 minutes. Remove from the heat. Whisk in the cream, followed by the miso and salt. Place in the fridge to cool and thicken. #6 Pour over the loaf just prior to serving. Any leftover caramel can be stored in an airtight container in the fridge for 1 week. Use it on a banana split! #7 **I prefer the banana loaf to just be lightly sweetened when it is paired with the caramel sauce. If you like a sweeter loaf, add an additional ¼ cup of sugar.
Close Hot Cross Bun-ana Bread Ingredients ✓ ½ cup All Good Original Oat Milk ✓ 50 grams butter – cut into cubes ✓ ¼ cup sugar ✓ 2 teaspoons dried yeast ✓ ¾ cup mashed All Good bananas i about 1.5 bananas ✓ 1 free range egg ✓ ½ teaspoon fine salt ✓ 2 teaspoons mixed spice ✓ 1 teaspoon ground cinnamon ✓ 1 cup mixed dried fruit ✓ 3 ½ cups flour ✓ White crosses ✓ ¼ cup flour ✓ ¼ cup water ✓ 2 teaspoons olive oil ✓ Sugar Glaze ✓ ¼ cup sugar ✓ 3 tablespoons water Method #1 Heat the milk until small bubbles are breaking the surface (don’t bring to a boil). #2 Add the butter and let the warmth of the milk melt the butter. #3 Add the sugar and stir well. At this point the liquid should be about skin temperature (any hotter and you’ll need to let it cool a little bit before adding the yeast). Add the yeast and stir well again. #4 Whisk in the banana, egg, salt, mixed spice and cinnamon. Stir through the dried fruit. #5 Place the flour in a large bowl and add the banana mixture. Mix with a wooden spoon until the dough comes together. Knead the dough on a well-floured surface for 10-15 minutes until smooth and stretchy. #6 Place the dough in an oiled bowl, cover with a clean tea towel and leave in a warm spot for 90 minutes or until it has risen significantly. #7 Place dough back on a well-floured surface and knead for a few minutes to reduce back to original size. Cut dough into 8 pieces. Roll each into a ball. #8 Oil a loaf tin really well and place each ball inside snugly side by side. #9 Place in a warm place for 45 minutes. #10 Preheat the oven to 200 degrees Celsius. #11 Whisk together the flour, water and oil for the crosses. Use a piping bag to place crosses across all the buns. #12 Bake for 35-40 minutes until golden brown and hollow sounding when tapped. #13 Heat the sugar and water for the glaze in a small saucepan. Boil for 3 minutes. #14 Pour on the loaf as soon as it comes out of the oven. #15 Leave to sit for 30 minutes before slicing. #16 Slice thickly and serve spread with butter.
Close So good! Oaty Banana Bread Cookies Ingredients ✓ 150 grams room temperature butter – cut into cubes ✓ ¾ cup brown or coconut sugar ✓ 1 free range egg ✓ 1 teaspoon vanilla essence ✓ 2 medium All Good bananas – lightly mashed ✓ 1 ½ cups white spelt flour i can also use regular or GF flour ✓ 1 cup rolled oats ✓ 1/4 teaspoon baking powder ✓ Pinch sea salt ✓ 1 cup sultanas or raisins Method #1 Use a food processor (running on low) or stand mixer to whip the butter and sugar together for a minute or two until lighter and fluffier. A stand mixer will yield a slightly more creamy result. #2 Add the egg, vanilla essence and banana. Mix well. #3 Add the flour, oats, baking powder and salt. Mix until combined. Do not over mix. #4 Stir through the sultanas. #5 Chill mixture in freezer for 10 minutes to make it easier to roll into balls. Use wet hands to roll tablespoons of cookie mixture into balls and place on a large oven-proof tray lined with baking paper. Flatten using damp fingers. The cookies will not spread much when cooking so do not need a lot of space in between. You may need to cook the cookies in 2 batches depending on the size of the tray being used. #6 Bake for approximately 15 minutes at 180 degrees celsius until golden. #7 Place on a wire rack to cool.
Close More please! Banana, Apple & Oat Bars Ingredients ✓ 1 ripe banana – mashed ✓ 1 large apple – grated and squeezed tightly of liquid ✓ 2 free range eggs ✓ ¼ cup coconut sugar or other unrefined sugar ✓ 1 teaspoon vanilla essence ✓ ¼ cup melted butter i could use coconut oil ✓ 2 cups rolled oats ✓ ¾ cup tapioca flour i could also use regular flour or brown rice flour Method #1 Preheat oven to 180 degres celsius #2 Whisk together the mashed banana, apple, eggs, sugar and vanilla. Add the butter and mix well. Stir through the oats and flour. #3 Grease and line a square baking tin. Pour the batter in and use the back of a spoon to smooth the top. #4 Bake for 35 – 40 minutes until golden and lightly firm. #5 Will be easiest to slice if cooled completely first (ideally in the fridge). Will last up to 4 days in an airtight container. Freezes really well.
Close Raw Perky Nana Slice Ingredients ✓ Base ✓ 1 and 1/2 cups of ground almonds/oats ✓ 2 tbsp cacao powder ✓ 3 tbsp maple syrup/honey ✓ 3 tbsp melted coconut oil ✓ 1 tsp vanilla ✓ 1 tbsp water i if too dry ✓ Banana layer ✓ 1 large mashed All Good Banana ✓ 1/2 cup of cashews i soaked for 15 mins and then drained ✓ 1/2 - 3/4 cup coconut cream ✓ 2 tbsp maple syrup ✓ 1 tbsp coconut oil ✓ 1 tsp vanilla ✓ 2-3 tsp turmeric ✓ 3 tbsp cacao nibs i optional ✓ Chocolate top ✓ 1/2 block melted dark choc ✓ 1/2 can coconut cream Method #1 Combine all base ingredients in a bowl and pat into the bottom of a lined tray. #2 Blend all the banana layer ingredients (except cacao nibs) in a blender until smooth. Stir cacao nibs through. #3 Pour banana layer on top of the base and set in the freezer for 2-3 hours. #4 Combine the chocolate top ingredients and pour on top of the banana layer. Set in the freezer for a further 1-2 hours. #5 Remove from the freezer, slice and EAT!
Close Tasty! Banana Choc Chunk Protein Cookies Ingredients ✓ 105g plain flour ✓ 45g @veganutco Vanilla Dream Protein Powder ✓ 1.5 tsp baking powder ✓ 3/4 tsp salt ✓ 90g coconut oil, melted ✓ 45g All Good banana, pureed ✓ 150g brown sugar ✓ 70g-100g dark vegan chocolate, chopped ✓ Sea salt for sprinkling on top i optional but HIGHLY recommended Method #1 Preheat your oven to 180ºC. #2 Combine the melted coconut oil, pureed banana and brown sugar in a bowl and mix together. #3 Add the flour, protein powder, baking powder and salt and mix until fully incorporated, then fold in your chocolate. You may want to refrigerate the dough for 30 mins if it is too soft to handle. #4 Shape the dough into 8-10 cookies on a lined baking tray and bake for 12-14 minutes or until golden on the edges. #5 Sprinkle with sea salt and enjoy warm with your favourite dairy free yoghurt or ice cream, or on their own as a delicious treat!
Close Baked Banana, Cranberry & Oat Bliss Bites Ingredients ✓ 1 All Good Banana – mashed ✓ 1 ½ cups rolled oats ✓ ¼ cup sugar i any type will work ✓ 2 tablespoons chia seeds ✓ ¼ cup melted coconut oil ✓ 1/3 cup dairy free chocolate chips ✓ ½ cup dried cranberries Method #1 Preheat oven to 180 degrees celsius #2 Combine the banana, rolled oats, sugar, chia seeds and coconut oil in a large bowl. Use a fork to mash it all together until very well mixed. #3 Add in the chocolate chips and cranberries and mix until evenly dispersed. #4 Use damp hands (this makes it much easier!) to form heaped tablespoons of mixture into balls. Place onto a lined oven proof tray. #5 Bake for 15 minutes, until lightly golden. #6 Allow to cool completely before storing in an airtight container for up to 5 days. Will freeze well for up to 2 months.
Close Yum! Caramelised Banana & Ginger Upside-Down Cake Ingredients ✓ 2 ripe All Good bananas – mashed well. ✓ 3 free range eggs – lightly beaten ✓ 1 teaspoon vanilla extract ✓ ½ cup coconut sugar i can be reduced to ¼ cup for a low-sugar option ✓ 1 rounded teaspoon gluten free baking powder ✓ 1 tablespoon ground ginger ✓ ½ teaspoon mixed spice ✓ ½ teaspoon ground cinnamon ✓ 1 ½ cups almond meal ✓ ½ cup tapioca flour i could also use brown rice flour or spelt flour ✓ 100g butter – melted ✓ Topping ✓ 75g butter - melted ✓ 3 tablespoons coconut sugar ✓ 2 ripe bananas – each sliced into 3 lengthways Method #1 Preheat oven to 180 degrees Celsius #2 Combine the banana, egg, vanilla, sugar, baking powder, ginger, mixed spice and cinnamon in a large bowl. #3 Whisk together well. #4 Add the almond meal and tapioca flour. #5 Stir with a wooden spoon. #6 Finally, stir through the melted butter. #7 Double line a 23cm spring-form cake pan with baking paper. This is very important otherwise you may have sugary leaks into your oven which can burn and smoke. Alternatively use a 23cm cast iron skillet (line with just a single layer) #8 Pour the melted butter for the topping into the bottom of the baking dish. #9 Sprinkle the sugar evenly over the top. Lay the sliced bananas in the bottom and pour over the cake batter. Use a spatula to smooth out the top. #10 Bake for 22 – 26 minutes until a skewer comes out clean when inserted. #11 Let the cake sit for 10 minutes before inverting onto a plate. #12 Slice and serve with fresh cream or ice cream. #13 Leftover cake can be stored in the fridge for up to 3 days.
Close Banana Honey Bundt Cake Ingredients ✓ 2 ripe All Good fair-trade bananas, peeled and mashed ✓ 5 free range eggs ✓ ½ cup All Good oat milk ✓ 1 ½ teaspoon vanilla extract ✓ ½ cup Taylor Pass Manuka Blend Honey ✓ 3 cups almond meal / ground almonds ✓ ¾ cup tapioca flour ✓ 1 ½ teaspoon baking powder ✓ To top ✓ ¾ cup icing sugar 1/3 cup Taylor Pass Manuka Blend Honey Edible dried flowers i optional Method #1 Preheat oven to 160 degrees Celsius. #2 Add the banana, eggs, oat milk, vanilla and honey into a large bowl and whisk until well mixed. #3 Add the remaining ingredients and whisk until smooth. #4 Pour into a well-greased Bundt tin. #5 Bake for approximately 60 minutes or until a skewer comes out clean. #6 Allow the cake to cool for 20 minutes before removing from the tin. #7 Mix the icing sugar with just enough water to make it possible to pour from a spoon. Drizzle over the cake. Place in the fridge for 10 minutes to set the icing. #8 Warm the honey gently and then drizzle over the cake. #9 Garnish with edible dried flower petals if desired.
Close Banana Blueberry Crumble Cake Ingredients ✓ 2 medium All Good Bananas – roughly mashed ✓ 5 free range eggs ✓ 3 cups almond meal ✓ ½ cup sugar i I like to use a light muscovado sugar ✓ ¼ cup melted butter ✓ 1 teaspoon vanilla essence ✓ 1 rounded teaspoon baking powder ✓ Crumble topping ✓ ¼ cup brown sugar ✓ 1/3 cup flour i can also use spelt or GF flour ✓ 1 teaspoon cinnamon ✓ 4 tablespoons melted butter ✓ 1 cup sliced almonds ✓ To top:1 1/2 cup frozen blueberries i do not thaw Method #1 Preheat oven to 170 degrees celsius #2 Place all the cake ingredients into a food processor and run for a minute or so until it all comes together smoothly. Pour into a square cake tin that has been lined with baking paper. #3 Place the crumble ingredients (except the almonds) in a bowl and mash together. Add the almonds and stir well. You may need to break up big lumps of crumble with the fork. #4 Top the cake batter with the blueberries and then sprinkle over the crumble. #5 Bake for 45 -50 minutes until a cake skewer comes out clean when inserted. #6 This is wonderful served warm or dusted with icing sugar. Can be stored for up to 4 days in an airtight container.
Close More please! Xmas Cake w/ Banana & Dark Chocolate Ingredients ✓ 200g dried apricots – cut into small pieces ✓ 250g dried figs – cut into small pieces ✓ 250g prunes – cut into small pieces ✓ 400g sultanas ✓ 1 cup brandy* ✓ 300g room temperature butter ✓ 1 cup brown sugar ✓ 5 free range eggs ✓ 2 ripe All Good Bananas – peeled and mashed ✓ 2 tablespoon molasses ✓ Zest of 2 oranges ✓ 1 teaspoon ground cinnamon ✓ 1 teaspoon ground ginger ✓ ½ teaspoon ground nutmeg ✓ 3 cups wholemeal spelt flour ✓ 1 ½ cups almond meal ✓ 150g dark chocolate – roughly chopped ✓ To garnish: almonds i optional Method #1 Place the dried fruit and the brandy in a medium saucepan. Bring to a boil. Place in a large bowl. Cover and leave to steep overnight in the fridge. Drain well before using. #2 Use a stand mixer or electric beaters to cream the butter and sugar until pale. Add the eggs one at a time (mixing between each addition), followed by the molasses, orange zest and banana. #3 Mix through the cinnamon, ginger and nutmeg. #4 Use a wooden spoon to combine with the flour, almond meal, chocolate and the soaked fruit. #5 Preheat oven to 150 degrees Celsius. #6 Prepare a 20 x 20cm deep square cake tin using the instructions below. Spoon the cake batter into the tin and use a spatula to flatten the top. Decorate with almonds if desired. #7 Bake for 3 hours. A cake skewer should come out mostly clean. Wrap the cake in tinfoil while still warm to keep to keep moist. Keep it wrapped in the paper it was cooked in also. #8 Once a week you can poke a few holes in the top of the cake and spoon over 1-2 tablespoons of brandy if you like. This is called ‘feeding’ the cake. It will help keep it moist and the flavour to develop and mature. After each feeding, double wrap the cake in baking paper and then wrap tightly in tinfoil or store in an airtight cake tin. #9 Cooks tip: Prepare the tin by greasing it well (so that the baking paper will stick). Cut one square piece to line the bottom of the tin and then criss cross two large rectangles of baking paper (with a width the same as the tin), leaving the ends hanging over the tin. This will help remove the cake at the end. #10 *If you would prefer your cake to be free of alcohol, you can soak your fruit in a strong brew of black tea.
Close Dark Chocolate Banana Raspberry Truffles Ingredients ✓ 250g dairy free dark chocolate i ideally no darker than 72% ✓ 1 ripe All Good banana ✓ ¼ cup All Good oat milk ✓ 1 tablespoon coconut oil ✓ 1/2 cup freeze-dried raspberry pieces ✓ Dried Banana pieces Method #1 Place the chocolate in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. #2 Peel and then break the banana into chunks. Place in a food processort along with the oat milk. Blitz until as smooth as possible. Add the melted chocolate and the coconut oil. Run the machine for a minute or so. Stir through the freeze-dried raspberry pieces. #3 Spoon into a shallow bowl, smooth out the top and place in the fridge for 1 - 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 15 minutes. #4 Roll heaped teaspoons of chocolate mixture into balls. Place on a plate lined with baking paper in the fridge to firm up. #5 Coating: Dip in melted Dark chocolate (melt using the method above) and then top with a banana chip while still soft or sprinkle with freeze dried raspberry powder once set. Skewers can be helpful to use when dunking the truffle into the melted chocolate
Close Tasty! Sticky Date & Banana Pudding Ingredients ✓ 2 cups dried baking dates ✓ 1 cup water ✓ 1 teaspoon baking soda ✓ 1 ripe All Good Banana ✓ ½ cup coconut sugar ✓ 1 3/4 cups flour ✓ 2 teaspoons baking powder ✓ ½ teaspoon ground cinnamon i optional ✓ 1 teaspoon ground ginger i optional ✓ ½ cup All Good Barista Blend Oat Milk ✓ ½ cup melted coconut oil ✓ 2 teaspoons good quality vanilla essence ✓ Additional All Good Banana to top the pudding Method #1 Preheat oven to 180 degrees. #2 Place the dates and water in a small saucepan. Bring water to a boil. Turn off heat, stir through the baking soda and leave to soften for 10 or 15 minutes. #3 Place the dates and the soaking water in a food processor. Peel the banana, break it onto chunks and add this to the food processor also. Blitz these until you have a mostly smooth paste. Add the remaining ingredients and mix only as much as is needed to bring the ingredients together. Do not over mix. #4 Spoon into a well greased oven-proof dish and smooth out the top. Peel the second banana, halve lengthways and lay cut-side up on top of the batter. #5 Bake for 40-45 minutes until springy and a skewer is mostly clean when inserted. #6 Leave the pudding to sit for 15 minutes (or up to 1 hour) before serving. #7 Enjoy with vegan ice cream. #8 The ultimate cosy, rich dessert for chilly nights. Enjoy with vegan ice cream or whipped coconut cream.
Close Banana Bread Pudding Ingredients ✓ 7-8 thick slices of bread i ideally from a rustic bakery style loaf ✓ Dairy free / vegan spread ✓ 1 large All Good Banana – peeled and sliced ✓ 1/2 cup frozen blueberries ✓ Oat Milk Custard ✓ 750ml All Good Barista Oat Milk ✓ 3 tablespoons custard powder ✓ 3 tablespoons sugar i white, brown or coconut sugar will all work ✓ 1 teaspoon vanilla essence Method #1 Preheat oven to 160 degrees Celsius. #2 Place the All Good Barista Oat Milk in a saucepan along with the custard powder and sugar. Whisk well. Put over a medium heat. Heat for approximately 5 minutes, stirring constantly, until the custard has thickened slightly and only just coats the back of the spoon. Do not allow it to boil. You want a thinner custard as it will thicken as it bakes. Stir through the vanilla and set aside. #3 Spread the bread thickly on both sides with the dairy free spread. Place bread lying diagonally, snugly together. Place the slices of banana between each layer - probably 4-5 pieces per layer. Pour the custard carefully over the bread, lifting each layer and pouring between, to ensure all the bread gets coated. Scatter the blueberries over the top, tucking a few between the layers. #4 Leave to soak for 20 minutes before putting in the oven. Bake for 25-30 minutes until bubbling.
Close Yum! Banana & Raspberry Popsicles Ingredients ✓ 2 ripe All Good Fairtrade bananas ✓ 1/2 cup coconut cream ✓ 1/2 cup All Good Oat Milk ✓ 2 tablespoons honey ✓ 1 tablespoon lemon juice ✓ 1 teaspoon vanilla extract ✓ 1 cup frozen raspberries Method #1 Combine all ingredients except raspberries in a blender and blitz until smooth. #2 Fill 6 popsicles moulds until 2/3 full. Top with 5-8 raspberries (cut in half if large) and use a knife to push them down into the mould. #3 Top with liquid until full. You may have extra liquid depending on the size of your moulds. #4 Place in the freezer until solid. If using wooden sticks, set a timer for 25 minutes. At this stage the mixture should be firm enough to insert the sticks, then return to the freezer. #5 Remove from the moulds by briefly running under hot water. This will ‘shock’ the ice block into releasing.
Close Plant-Based Banoffee Slice Ingredients ✓ Base ✓ 1 cup of rolled oats or almonds ✓ 1 cup of desiccated coconut ✓ 1/2 a cup of dried dates i soaked in boiling water for 10 minutes and then drained ✓ 2 tbs of coconut oil ✓ 2 tbs of nut butter i we used almond butter ✓ Pinch of sea salt ✓ Banoffee Cream ✓ 1 cup of raw cashews i soaked in boiling water for 1 hour and then drained ✓ 1 cup of our new Banoffee Coconut Yoghurt ✓ 2 tbs of maple syrup ✓ 2 tbs of coconut oil ✓ Vegan Caramel ✓ 1 cup of coconut cream ✓ 1/2 a cup of coconut sugar ✓ Chocolate Topping ✓ 100g dark chocolate i we used 85% Method #1 Line a 20cm x 20cm brownie tin with baking paper. #2 In a blender or food processor add the oats, coconut, dates, coconut oil, almond butter and salt. Blend until the mixture comes together nicely. Add the base mixture to the brownie tin and push down to create the base. Pop in the freezer to set while you make the other layers. #3 To make the vegan caramel simply add the coconut cream and coconut sugar to a small saucepan and bring to the boil. Once the mixture is boiling turn down to a medium heat and let reduce for 5 minutes or so until the caramel has thickened slightly. Pour the caramel into a bowl or glass jar and allow to cool in the fridge. #4 To make the banoffee cream layer add all of the ingredients into a high speed blender and blend until super smooth and creamy. Remove the base from the freezer and pour over the banfoffee cream layer. Pop back in the freezer to allow to set for a couple of hours. #5 After a couple of hours (or longer) you can remove the vegan caramel from the fridge and pour over the banoffee cream layer. Pop in the freezer to set for another couple of hours. #6 Melt the dark chocolate and pour over the slice and place it back in the freezer to set for another few hours. Remove from the freezer 30 minutes or so before serving so it softens nicely.
Close So good! Banana & Peanut Butter Cheesecake Bars Ingredients ✓ Base ✓ 1 cup dried dates ✓ 1 cup raw pecans ✓ 1 cup almond meal ✓ ½ cup desiccated coconut ✓ ¼ cup dark cocoa powder ✓ Pinch sea salt ✓ Filling ✓ 500 grams cream cheese i not the spreadable variety ✓ 1 cup fresh dairy cream ✓ 1 ripe banana – mashed ✓ 1 cup good quality crunchy peanut butter ✓ ¾ cup coconut sugar ✓ 1 teaspoon vanilla essence Method #1 Place the dates in a bowl and cover with boiling water. Leave to sit for 10 minutes to soften, before draining well. #2 Place the pecans, almond meal, coconut, cocoa powder and salt into a food processor. Blitz until a coarse crumb. Add the dates and process for a minute or two until well blended and the mixture sticks together when pressed between two fingers. #3 Line a 23cm square baking dish* with clingfilm or a large beeswax wrap. Press the mixture into the dish very firmly and evenly. Spend some time doing this. Getting it nice and even will ensure a good end result. Use the back of a spoon to smooth it all out. Place in the freezer while you make the filling. #4 Clean out the food processor bowl. Place all the filling ingredients into it and process on a low-medium speed for a few minutes until completely mixed. #5 Spoon filling onto the base. Use a spatula or back of a spoon to flatten the top. #6 Place in the freezer to harden for 2 hours. #7 Use a sharp knife dipped in hot water to cut the cheesecake into tidy squares. Place on a chopping board. #8 Melt the dark chocolate using a double boiler. Drizzle over the cheesecake slices and place them back into the freezer immediately. #9 This dessert must be stored in the freezer. It will last up to 2 months in an airtight container. Remove from the freezer 10 minutes before serving. #10 *slightly smaller or larger tins will also work. The thickness of the base and filling will just change accordingly.
Close Vegan ‘Cheats’ Trifle w/ Banana & Berries Ingredients ✓ 2 cans full-fat coconut cream ✓ 3 tablespoons chia seeds ✓ 1 teaspoons vanilla essence ✓ 4 tablespoons maple syrup ✓ 2 All Good bananas – peeled and sliced ✓ Juice of 1 lemon ✓ 16 – 20 vegan cookies i I used a ginger cookie but any flavour will work ✓ 2 cups berries i fresh or thawed if using frozen ✓ To serve: grated dark chocolate Method #1 Place the coconut cream, chia seeds, vanilla essence and maple syrup in a blender. Blitz until as smooth as possible. Place in the fridge for 30-60 minutes to thicken. #2 Just before assembling the dessert, toss the banana slices gently in the lemon juice to prevent browning. Drain excess juice away. #3 To Assemble: Use 4 small dishes or glasses. I like glasses as they show the layers. Break each cookie into 2-4 pieces (this does not have to be perfect!). Place a few pieces in the bottom of each glass. Place banana slices around the base of the glass. Top cookies with a few berries and a generous dollop of coconut chia cream. Repeat these layers until you’ve filled the glasses. Top with a banana slice, a berry. Place in the fridge for at least 1 hour (or up to 3 hours). Top with grated dark chocolate just before serving.
Close Delish! Banana Semifreddo w/ Honey & Thyme Hazelnuts Ingredients ✓ 4 eggs, separated ✓ 350ml fresh cream ✓ 2 bananas - mashed well ✓ 1 cup caster sugar ✓ 1 teaspoon vanilla paste or good quality vanilla extract ✓ Honey hazelnuts ✓ 1 ½ cups raw hazelnuts ✓ ½ cup honey ✓ 1 teaspoon fresh thyme leaves Method #1 Semifreddo: Oil and then double line a loaf tin with clingfilm or baking paper. #2 Place the egg whites in one large, clean bowl. Place the cream in another and the egg yolks, mashed banana, sugar and vanilla essence in another. #3 Use an electric beater to beat the egg whites until soft peaks (Ensure the beaters are very clean – this helps the whites stiffen). #4 Whip the cream until soft peaks. #5 Beat the egg yolks, banana, sugar and vanilla together for one minute until frothy. #6 If you mix in this order you will not need to wash the electric beater in between bowls. Add the cream to the egg yolk mixture. Fold together carefully. Add the egg whites and fold in gently. #7 Pour into your prepared loaf tin and place in the freezer for at least 6 hours to set. #8 To serve: Turn semifreddo onto a plate or platter when ready to serve. (Cool your platter in the freezer for 20 minutes before hand to keep semifreddo from melting too quickly). #9 Garnish with strawberries, banana slices and the honey hazelnuts. Serve in thick slices. #10 Will keep for up to 2 months in the freezer. #11 Honey and thyme hazelnuts: Preheat oven to 120 degrees celsius. #12 Lay the hazelnuts in a single layer on an oven-proof tray. #13 Roast for 20 minutes until lightly toasted and the skins come off easily when rubbed. #14 Place the nuts inside a clean tea towel and rub vigorously together. This will remove most of the skins. Don’t worry if it’s not absolutely perfect. Discard the skins. #15 Place the nuts, honey and thyme into a small saucepan or skillet. Heat very gently until lightly bubbling. Cook for 1 minute before pouring onto a tray lined with baking paper. Leave to cook in the fridge for 1 hour. Use your hands to pull the nuts apart into small chunks.
Close Banana Colada Nice Cream Ingredients ✓ 1 cup frozen pineapple ✓ 1 frozen Allgood banana ✓ 1 cup coconut cream ✓ 6 fresh mint leaves ✓ ¼ tsp turmeric, not essential but just helps boost the yellow colour ✓ 2 TBS maple syrup Method #1 Blend everything in a blender until silky smooth and transfer to a container. #2 Place in the freezer overnight to set. Enjoy!
Close More please! Vegan Banoffee Tart Ingredients ✓ Base ✓ 100g dried dates ✓ 1 ¼ cups rolled oats ✓ 1 ¼ cups almond meal ✓ 1 tablespoon coconut oil ✓ 2 ½ teaspoons Misty Day Bliss powder ✓ Caramel ✓ 1 cup dried dates ✓ ¼ cup almond butter ✓ ½ cup All Good Original Oat Milk ✓ 1 teaspoon vanilla essence ✓ Pinch sea salt ✓ Filling ✓ 1 ¼ cups raw cashew nuts ✓ 3/4 cup full fat coconut cream ✓ ¼ cup coconut oil ✓ ¼ cup maple syrup ✓ 1 teaspoon vanilla essence ✓ To assemble: 2 bananas – sliced into 1 cm slices, roughly chopped dark chocolate Method #1 Base: Preheat oven to 160 degrees Celsius. #2 Place the dates into a bowl and cover with boiling water. Leave to soak for 15 minutes. Drain well. #3 Place all the base ingredients into a food processor. Run the machine until the mixture sticks together when pressed between 2 fingers. #4 Grease a 20cm round tart case very well. Press the mixture evenly and firmly into the case. Slightly wet fingers can make this easier. Use a fork to prick the bottom of the tart 3 times. #5 Bake for 15 minutes. Set aside to cool before filling. #6 Caramel: Place the dates in a bowl and cover with boiling water. Soak for 15 minutes before draining well. Use a stick blender to blitz with other ingredients until smooth. #7 Filling: Place the cashew nuts in a bowl and cover with boiling water. Leave to soak for 15 minutes. Drain well. #8 Place in a high speed blender or Nutribullet along with the other ingredients and blitz until silky smooth. Taste and adjust sweetness if desired. #9 To assemble: Pour the caramel into the base and smooth out evenly. Top with banana slices. Pour the creamy filling over the top. Place in the freezer to set for 1 hour or the fridge for 3 hours. Do not allow the tart to freeze as the banana will go slightly mushy. Just before serving, top with the remaining banana slices and the chopped chocolate #10 The completed tart will keep for 3 days in the fridge.
Close Banoffee Pavlova w/ Coffee Cream Ingredients ✓ Pavlova ✓ 5 free range egg whites ✓ 275g caster sugar ✓ 1 teaspoon vanilla essence ✓ 1 teaspoon white vinegar ✓ 1 ½ teaspoon cornflour ✓ Salted caramel sauce ✓ 3/4 cup cream ✓ 50 butter ✓ 1 teaspoon vanilla ✓ ¾ cup caster sugar ✓ ¼ cup boiling water ✓ 2 generous pinches flaky sea salt ✓ Coffee cream ✓ i Make this just prior to serving ✓ 350ml fresh cream ✓ 1 teaspoon vanilla essence ✓ 2 tablespoons icing sugar ✓ 1 rounded teaspoon instant coffee ✓ To assemble ✓ 2 All Good bananas – sliced ✓ Roughly chopped dark chocolate to garnish Method #1 Preheat oven to 110 degrees Celsius (not fan bake) #2 Place the eggs in a large clean bowl. This must be ceramic, glass or metal. It cannot be plastic – this is very important. #3 Use electric beaters or a stand mixer to whisk until soft peaks have formed. Start at a slow speed and build up as the egg whites become firmer. Once you have soft peaks, you can add the sugar a heaped spoonful at a time waiting about 10 seconds before you add the next spoonful. The egg whites will get glossier and stiffer as you do this. Keep whisking until you have firm peaks. #4 Add the vanilla, vinegar and cornflour. Whisk for a further minute. #5 Spoon the mixture onto an oven tray lined with baking paper. The size of your pavlova should be similar to a small dinner plate. Keep good height and swirl the top with the back of a spoon to create a slight crater (this will make topping the pavlova easier later on). Work your way around the outside of the pavlova with a large spoon sweeping upwards to create a nice shape to the sides. #6 Bake for 90 minutes. Turn off the oven, keep the door closed and leave the pavlova to cool for at least 2 hours. Store in an airtight container until ready to use. #7 Salted caramel sauce: Place the cream and butter in a small saucepan. Melt over a low heat. Add the vanilla. Set aside. #8 Place the caster sugar and water into a large saucepan over a low heat. Stir well until the sugar has dissolved. #9 Use a wet pastry brush to move any stray sugar crystals that are stuck to the side of the pot. Increase the heat slightly and do not stir the pot at all from now, though you may swirl the pan very gently occasionally to keep the heating of the sugar even. Leave the sugar to bubble until it is a light amber colour. #10 Remove from the heat and whisk it the cream and butter mixture. Do this VERY carefully as it will bubble up wildly. Add the salt and pour the caramel into a clean jar with a tight lid. Store in the fridge. #11 The caramel can be left unopened for up to 2 months in the fridge. Once opened, eat within 1 week. #12 Combine all the ingredients in a large bowl and use electric beaters to whisk until softly whipped. Do not over whip as the cream will split. #13 To assemble: Ideally remove the salted caramel sauce from the fridge 20 minutes before assembly so that it is a good drizzling consistency. Top the Pavlova with the coffee cream. You may not need all of it depending on the shape of your pavlova. #14 Drizzle generously with salted caramel sauce (again you may not need all of it). Pile high with banana slices (and a little more salted caramel if you’d like) and garnish with dark chocolate. Serve immediately.