Serves 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:
1.5 litres chicken stock
2 Tbsp fresh ginger, finely grated
2 cloves garlic, finely sliced
2 bird’s eye chillies, thinly sliced (or more to taste)
4 large spring onions, sliced
1 stalk lemongrass, thinly sliced
4 dried lime leaves, crushed
1 Tbsp palm sugar
1 Tbsp soy sauce
3 Tbsp Safari Rice Vinegar

400g prawns, cleaned & deveined
200g baby bok choi, sliced
320g rice noodles

Fresh bean sprouts, for serving
Fresh coriander, for serving
Lime wedges, for serving

Method:
Pour stock into a medium sized pot.
Add the ginger, garlic, chilli, spring onions, lemongrass, lime leaves, palm sugar, soy sauce and Safari Rice Vinegar.

Simmer gently for 10 minutes for the flavours to infuse.

Add the prawns and bok choi and cook for a minute until the prawns are pink and cooked through and the bok choi has just wilted.

Taste to adjust seasoning.

Place noodles in a large mixing bowl and pour over enough boiling water to cover.
Mix noodles with a fork until separated and tender. About 2 minutes. Drain.

Divide noodles amongst four bowls.
Top with generous ladlefuls of spicy prawn soup.
Garnish with fresh coriander, crunchy bean sprouts and squeeze of fresh lime juice. Enjoy!

Almond flour boasts an impressive nutritional profile, offering a significant source of protein, healthy fats, fiber, and essential vitamins and minerals.

Ingredients:
1 cup plain granola
1 cup plain Greek yogurt
2 tablespoons honey
1 fresh peache, sliced
1/4 cup granadilla pulp
Chia Seeds

Instructions:
In a bowl, layer together the plain granola & Greek yogurt. Top with fresh peach slices and a spoonful of granadilla pulp and Chia Seeds to taste. Serve immediately and enjoy!

Tips:
If you don't have fresh peaches, you can use other fresh fruits such as strawberries, blueberries, or bananas. You can also add other toppings to your breakfast bowl such as nuts, seeds, or dried fruits for added texture and flavor. Make sure to use plain granola without added sugar or flavorings to keep the dish healthy and balanced.

Serves 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
250g streaky bacon
1 Tbsp Safari Cape Apple Balsamic Glaze

Pancakes:
200g flour
2.5 tsp baking powder
Pinch sea salt
2 Tbsp sugar
200ml full cream milk
3 XL eggs
1 Tbsp butter, melted
1 tsp vanilla extract
Neutral oil, for cooking
Mixed seasonal berries, for serving
Maple syrup, for serving
Safari Cape Apple Balsamic Glaze, for serving

Method:
Preheat oven to 180˚C.  Place bacon on a non-stick baking tray and drizzle with Safari Cape Apple Balsamic Glaze.  Using a pastry brush, evenly distribute the glaze over all the slices.  Place in the preheated oven and cook for ± 18 minutes, flipping halfway through until golden brown and sticky.  Set aside.

For the pancakes:
In a large bowl, whisk together the flour, baking powder, salt and sugar.  Make a well in the centre and add the milk, eggs, butter and vanilla. Whisk until smooth. Preheat a non-stick frying pan over medium heat. Add a drizzle of neutral oil and use some paper towel to swish it around the pan. Using a ⅓ cup measure, dollop batter into the pan and cook until golden brown on both sides. Place finished pancakes on a cooling rack in a warm oven while repeating with the remaining batter. Plate pancakes topped with glazed bacon and fresh berries. Drizzle over a generous amount of maple syrup. Finish pancakes with a final flourish of Safari Cape Apple Balsamic Glaze and enjoy!

Make a Romantic, delicious dinner in under 30 minutes!

If tomato and olive is your flavour this is the pasta recipe for you!

Cooking Time: 15 minutes
Yield: 4 Servings

Ingredients

Fresh tomato pasta can be made without having fresh tomatoes! With the delectable range of sauces from Granoro, pasta dinners just became an easy feast!
You can combine it with any protein of your choice. For this recipe we kept it vegan/vegetarian, but roast up some chicken breast or crisp up some bacon to put a different twist on it.

All the products in this recipe is available in-store or online.
Dinner delivered sounds like a much needed plan!

What you will need

* Granoro Sugo Alle Olive Sauce
* Granoro Fettuccine Nests (2-3 nests per person)
* Ambassador Pumpkin Seeds
* Macadamia Oil

 In addition to these you can add some fresh basil or baby spinach & Parmesan cheese.

1.)  Cook the fettuccine pasta in boiling water uncovered for 8-10 minutes. Make sure to add salt to the water. Drain it reserving ½ cup of pasta water.

2.)  Add the Sugo Olive sauce in to the fettuccine and toss together on a low heat for 3-4 minutes, stirring occasionally. Add reserved pasta water gradually. You might not need to use all of it. It depends on the consistency you would prefer for your sauce.

3.)   In a separate pan, add a table spoon of macadamia oil and heat up. Add about 4 table spoons of green Pumpkin seeds, and roast them until they start to pop, and become glossy.

4.) Dish your pasta into bowls.
(Add your extra protein of choice)

5.)  Garnish with the toasted pumpkin seeds, baby spinach or a few  basil leaves.

6.) Add Parmesan cheese for extra flavour

By Aysegul Sanford

 

A delicately sweet Almond Flour Carrot Cake packed with walnuts, golden raisins, coconut, and pineapple. Top it with a maple sweetened vegan cream cheese frosting for the ultimate decadence. This gluten-free, grain-free, dairy-free, refined-sugar free carrot cake recipe will become your new favourite dessert!

 

Yield: 8 slices

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 40 mins

 

Ingredients

For The Almond Flour Carrot Cake:

• ¼ cup (56g) Coconut Oil, plus 1 teaspoon for greasing the pan, melted + cooled
• 1 ½ cups (180g) Almond Flour
• 3 Tbsp (21g) Ground Golden Flaxseed
• 1 tsp (4g) Baking Powder
• ¼ tsp (1g) Baking Soda
• ¾ tsp (3g) Fine Sea Salt
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ½ tsp Ground Cardamom
• 3 large Eggs at room temperature
• ½ cup + 2 Tablespoons (125g) Coconut Sugar
• 1 teaspoon Orange Juice freshly squeezed
• ½ teaspoon Vanilla Extract
• 2 large Carrots, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
• ¼ cup (40g) Diced Fresh Pineapple, optional
• ¼ cup (25g) Toasted, Chopped Walnuts
• ¼ cup (40g) Golden Raisins
• ¼ cup (25g) Shredded Unsweetened Coconut, optional

For The Vegan Cream Cheese Frosting:

• 2 Tablespoons (20g) Unsalted Vegan Butter, cool room temperature
• ½ cup (113g) Vegan Cream Cheese, cool room temperature
• 2 Tablespoons (42g) Pure Maple Syrup
• ½ teaspoon Vanilla Extract
• Squeeze of Lemon/Orange Juice about ½ teaspoon

 

Instructions

To Make The Carrot Cake:

1. Preheat the oven to 180 degrees C and place a rack in the centre of the oven. Grease an 20 to 23- cm cake pan with 1 teaspoon coconut oil and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.
2. In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, golden raisins and coconut (if using). Fold in the carrots, pineapple (if using), and walnuts.
3. Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (20cm) or 50-55 minutes (23cm), or until lightly brown. You can test with a toothpick, when it comes out clean, the cake is done baking and ready to go.
4. Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

To Make The Vegan Cream Cheese Frosting:

1. In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
2. Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.
3. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
4. If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.

 

If you prefer individual low carb carrot cakes, divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 180 degrees C oven in the centre of the oven for 20-25 minutes.

 

How To Store Leftovers

If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark.

To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.

 

A Few Helpful Tips for The Best Cake:

• Use room temperature ingredients for the cake, but cool room temperature ingredients for the vegan frosting. I know this sounds confusing, but cake mix ingredients that are warm-room temperature combine better, whereas frosting ingredients that are a bit colder whip to a better consistency.
• Bake this flourless carrot cake in the centre of your oven. There is where the heat is most even. I tested one cake with the convection setting on my oven, but I still placed my oven rack in the centre for added insurance.

 

Nutrition

Calories: 402kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 187mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3775IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg

There is nothing that brings the feeling of the festive season closer to home than Fruit Cake, whether you love it or loath it, we can’t help the need to get into the festive feels!

If you have never made a fruit cake, and have lost your great grandmother’s recipe, this is an easy tasty option, with quick steps and great results. Let us know if you have tried it!

Ingredients
1 tsp baking soda
250 ml sour cream
1 cup chopped dates
2 cups raisins
1/2 cup chopped glazed cherries (can sub dried sweetened cranberries)
1 cup chopped walnuts
2 cups all-purpose flour (divided into 1/4 cup and 1 3/4 cups)
1/2 cup butter (1 stick)
1 cup granulated sugar
1 egg, room temperature
Grated rind of one orange
1 teaspoon salt
30ml – 60ml Brandy (optional)

1 Preheat oven, prepare loaf pan:
Preheat oven to 170°C. Line a 22x12.5-cm loaf pan with greased parchment paper or brown baking paper, cut to fit the pan.
Place one piece to run the length of the pan and stand up above the rim about 2cm.
Place the other piece or pieces to cover the other sides.
(When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.)

2 Mix together sour cream and baking soda:
In a small bowl, mix together the baking soda and sour cream; set aside.

3 Toss dates, raisins, cherries with flour:
Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside.

4 Beat butter and sugar, add egg, orange rind, sour cream and baking soda, add flour and salt, add fruit and nuts:
Beat together the butter and sugar until fluffy. Mix in the egg, then the orange rind, then the sour cream/baking soda mix.
Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.

5 Pour batter into baking pan and bake:
Pour batter into prepared loaf pan.

Place the batter filled pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water will help with a more even, gentle cooking.
Bake at 170°C for one and a half to two hours or until a wooden skewer inserted into the center comes out clean.
Water may need to be replenished during baking.

6 Cool on a rack: Remove to a rack to cool for 5 minutes.
Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely. Wrap tightly with plastic wrap and then aluminum to store. If you want, you can sprinkle on a few ounces of brandy or bourbon, especially if you would like to store the fruit cake for a while.

Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.

Content created in partnership with by zannavandijk.

Looking for the perfect speedy vegan treat that you can customise to your hearts content? I’ve got you covered! I mean this hardly even counts as a recipe it’s so fricking easy!

Here’s how you make it!

Melt your favourite vegan chocolate bar over a bain-marie - I used a couple of the @eatreal.today vanilla almond bars.

Pour this melted deliciousness into a lined baking tin

Swirl in some @eatreal.today peanut butter

Add your sprinkles! I went for @eatreal.today nuts and some vegan marshmallows; but you can go wild at this point!  Place the tray in the freezer to cool and set for around 20-30 mins

Cut or crack into pieces & enjoy! I store mine in the fridge but it would be fine at room temperature

#veganeats #vegantreats #veganchristmas #veganbaking #veganrecipe #chocolatebark #chocolateshard #vegantreat #christmasbake #yum #bestofvegan #letscookvegan

Content created in partnership with by zannavandijk.

Yup this right here is a peanut butter chickpea curry and it tastes BOMB

 I love peanut butter in savoury recipes, peanut butter is life

 I used @eatreal.today because it’s packed with flavour

Heres what to do:

Fry 2 small diced onions & two crushed cloves of garlic in oil over a low-moderate heat

Add 1 peeled, sliced small sweet apple

Add 2-3 tsp of curry powder

1 tbsp @eatreal.today peanut butter

1-2 tbsp mild curry paste & 1 tbsp plain flour

 Fry gently for several minutes & keep stirring to prevent burning

Pour in ¾ pint of vegetable stock (a little at a time)

Bring to the boil, then immediately lower temperature to simmer until slightly thickened

Pour in a can of drained/ rinsed chickpeas

Add 1-2 tbsp of desiccated coconut

1-2 tbsp of @eatreal.today sultanas & stir

Add 1-2 tbsp mango chutney

Cook for another 10-15 minutes

Serve over rice and top with coconut yogurt, mango chutney, more sultanas and some torn mint. Tag us when you give it a try! @eatreal.today @zannavandijk #vegancurry  #chickpeacurry #veganrecipe #vegandinner #eatrealtoday #peanutbuttercurry #plantbased #plantpowered #healthyeats #veganlondon #veganuk #veganeats #veganmealideas

Content created in partnership with by zannavandijk.

Doing #veganuary and fancying some Sunday morning pancakes? I’ve got you covered

I use @eatreal.today ingredients in these as they’re my favourite source of plant based kitchen essentials

 Ingredients:
1 cup soy yogurt (coconut would work, but not as well)
1 cup plant milk (I like oat)
1 cup flour (I like @eatreal.today oat)
1 tsp baking powder
Zest of one lemon
1 tbsp poppy seeds
Oil to fry

Method:
For prep, just whisk all the ingredients together in a large bowl until they are well combined.
To cook, heat a non-stick pan on a medium heat and grease with your oil of choice.
Dollop a few tablespoons of the batter into the pan and cook gently for around 3-4 minutes until the pancake starts to turn golden on the underside and set in the middle.

Flip and fry for another two minutes until just cooked through. Stack them up high and serve with fresh blueberries and maple syrup, yum!
Of course you can switch out the lemon and poppy seeds for other flavours such as cinnamon!

Tag zannavandijk & eatrealtoday when you try them!  #pancakes #veganpancakes #plantbasedpancakes #plantpowered #plantbased #sundaybaking #healthyrecipe #eatrealtoday