High-protein blueberry baked oats made with Rolled BARLEYMAX Super Flakes, topped with a creamy cheesecake-style yoghurt and fresh blueberries.
A festive and fun twist on the viral date bark featuring pomegranate and freeze dried strawberries.
Soft, buttery vanilla muffins bursting with juicy raspberries and pockets of melted chocolate, finished with a crisp sugar-crusted top.
Golden pan-fried king oyster mushroom “scallops” finished with a garlic herb butter made from the mushroom offcuts.
These Jam Filled Hot Cross Buns are made completely dairy-free, and are a delightful twist on the traditional Easter treat but with the same nostalgic spices.
Golden corn fritters packed with sweet corn, fresh herbs and parmesan, and served with a smoky chipotle yoghurt and avocado.
A light, high-protein zucchini flower frittata with a caramelised sweet potato base.
Green peas and a mix of fragrant herbs bring a savoury freshness to these simple breakfast fritters. Paired with a creamy Greek yoghurt and fresh avocado, this will easily become a weekend favourite.
Juicy field mushrooms stuffed with garlic, herbs, feta and sun-dried tomatoes, finished with a golden Parmesan crust.
A festive and fun twist on the viral date bark featuring pomegranate and freeze dried strawberries.
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