Linwoods Health Foods have created a series of deliciously indulgent valentines day inspired recipes to brighten up February! These recipes by Linwoods are the perfect , from breakfast to deserts and all the snacking in between!From the very best Berrylicous Oats to a delightful and crumbly Mixed Berry Cobbler, show someone you love them ‘Berry’ much this Valentines day with the help of Linwoods Health Foods!
Berrylicious Oats
Preparation Time – 5 minutes
Cooking Time – 5 – 10 minutes
Servings – 1
Ingredients
- 50g rolled oats
- 2 tbsp Linwoods Milled Flaxseed with Almonds, Brazil Nuts, Walnuts and Co-Enzyme 10
- 2 tsp maple syrup
- ¼ tsp beet powder
- 1 tsp freeze dried cranberry powder; optional*
- 250ml oat milk
- ½ mug frozen raspberries
- Coconut flakes, peanut butter, cacao nibs, raspberries and rose petals to serve
Directions
- Add all ingredients except for the raspberries to a pot over a medium heat. Bring to the boil. Simmer and cook for 5 – 10 minutes; until they reach you desired consistency.
- Stir in frozen raspberries and allow to heat through and melt into the oats.
- Serve topped with fresh or frozen thawed raspberries, coconut flakes, a mighty dollop of peanut butter and a sprinkling of rose petals if you’re feeling fancy.
Beet Iced Brownies
Preparation Time – 10 minutes
Cooking Time – 25 minutes
Servings – 10 -12
Ingredients
For the Brownies
- 150g ripe avocado
- 125ml oat milk
- 100g brown sugar
- 100g white sugar
- 40g raw cacao powder
- 2 tbsp Linwoods Milled Flaxseed with Almonds, Brazil Nuts, Walnuts, and Co-Enzyme Q10
- 125g plain white flour or plain white spelt flour
- ½ tsp baking powder
For the Icing
- 2 – 3 tsp beetroot powder
- 100g vegan cream cheese
- 200g icing sugar
- Rose petals, cacao nibs or chocolate chips, and coconut chips for garnishing
Directions
- Line an 8 inch square tin with baking paper, leaving a little overhang on each side, and lightly grease with spray oil or vegan butter.
- Preheat your oven to 180C (350F).
- Blend together avocado and oat milk in a jug.
- Sift together sugars, cacao powder, flour and baking powder into a large bowl.
- Add avocado and milk puree and mix well to combine.
- Transfer the thick batter to the prepared tin. Spread evenly with a spatula.
- Bake for 25 minutes.
- Remove from the oven and allow to cool in the tray.
- Beat together the vegan cream cheese with the icing sugar with the beet powder in a large deep bowl using an electric mixer or beater until smooth.
- Spread over cooled brownies. Garnish as you please and slice.
- Store vegan brownies in the fridge in a sealed container for up to four days.
Vegan Mixed Berry Cobbler
Preparation Time – 15 minutes
Cooking Time – 30 – 35 minutes
Servings – 6
Ingredients
For the Base
- 800g frozen mixed berries (I used blueberries, strawberries and raspberries)
- 60g caster sugar
- 2 tbsp (20g) cornstarch + 3 tbsp water
For the Topping
- 2 tbsp milled flaxseed + 6 tbsp water
- 100g plain flour
- 80g ground almonds
- 2 tsp baking powder
- ¼ tsp baking soda
- 60g vegan butter, cold and finely diced
- 60ml cold non dairy milk of choice
- 50g soft brown sugar
Directions
- Add berries to a pot over a medium heat. Bring to the boil and then simmer for five minutes to break down the berries a little and allow the sugar to dissolve.
- Add the cornstarch mixture and quickly mix to prevent clumping. Allow to simmer for 5 minutes to thicken.
- Preheat your oven to 180C (350F).
- Mix together flax and water and set to one side for five minutes.
- Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine.
- Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 – 8 patties.
- Place the berry mixture into an oven safe dish. Place cobbler topping on top, and bake for 25 – 30 minutes. Until golden and the berries are bubbling. Allow to cool for 5 – 10 minutes before serving. Store leftovers in the fridge for up to three days.
Hazelnut Praline Bars
Preparation Time – 30 mins
Cooking Time – 0
Servings – 6 – 12
Ingredients
For the Base
- 60g oats
- 2 tbsp Linwoods Flax, Nuts and Q10
- 100g pitted Medjool dates
- 1 tbsp smooth almond butter
- 2 tbsp cocoa powder or raw cacao powder
- 2 tbsp coconut oil, melted
For the Filling
- 200g smooth almond butter
- 60g coconut oil, melted
- 2 tbsp Linwoods Flax, Nuts and Q10
- 100g pitted Medjool dates
- Pinch of salt
- 1 tsp vanilla extract
- 40g finely chopped roast hazelnuts (like almond nibs)
For the Topping
- 2 tbsp chopped roast hazelnuts
- 90g dark chocolate, roughly chopped
- 1 tbsp smooth drippy all natural almond butter
Directions
- Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.
- Blend the oats to a flour consistency in your food processor. Add the dates, almond butter, cocoa powder and coconut oil and blend to form a paste.
- Place mixture into your prepared tin and spread evenly with the back of a spoon.
- Wipe out your food processor.
- Then blend together all ingredients for the filling, except for the chopped hazelnuts. Once you have a smooth paste, pulse in the hazelnuts to combine.
- Spread the paste over the base and place the tin into the fridge to set for a few hours.
- Melt the chocolate in the microwave using 30 second increments. Mix in the almond butter and then pour over the set bars.
- Place into the fridge for at least 15 minutes. Heat a sharp knife in boiling water briefly. Wipe dry and the use to slice the bars; you can create 6 large or 12 smaller (but still generous) size bars.
- Store the Praline Bars in the fridge for up to one week or freeze for up to one month in a sealed container.
Strawberries and Cream Oats
Preparation Time – 5 minutes
Cooking Time – 5 – 10 minutes
Servings – 1
Ingredients
- ½ cup of jumbo oats
- 1 cup coconut milk or oat milk
- 1 tbsp milled Linwoods flaxseed
- ½ tsp vanilla extract
- 2 tbsp plain coconut yogurt or dairy free yogurt of choice
- ½ a cup of frozen strawberries, thawed*
- 1 heaped tsp freeze dried strawberry powder (optional)
- Linwoods Pumpkin and Chia Clusters, thawed frozen strawberries or fresh, coconut yogurt
Directions
- Add oats, dairy free milk, flax, and vanilla to a pot. Bring to the boil and simmer for 4 – 5 minutes.
- Meanwhile blend together the yogurt and thawed strawberries in a jug using a hand blender or in a small blender. Blend in freeze dried powder if you have any available to you!
- Once the oats are cooked thick and creamy, stir through the strawberry infused coconut yogurt.
- Serve oats topped with pumpkin and chia clusters for all the crunch, thawed gooey juicy strawberries and more coconut yogurt. Thick and creamy, not too hot, not too cold!
*Frozen actually worked best because they ooze with juice as they thaw!