PEANUT BUTTER, OAT & CURRANT BITES MAKES 30 BALLS INGREDIENTS Oats 110g Dried currants 250g Smooth peanut butter 120g Ground cinnamon ½1 tsp Water 2 to 3 tbsp METHOD 1. Mix all ingredients together in a food processor until smooth 2. Drizzle in two to three tablespoons of water so that the mixture comes together into a ball 3. Scoop out a heaping spoonful of the mix and roll into a ball, pressing firmly so that it sticks together 4. Chill until ready to serve TIP: Refrigerate them in an airtight container for five days or freeze for up to a week. Nutrition per ball Energy 255kJ/61kcal Fat 2.3g Saturates 0.5g Sugars 5.9g Salt 0g Gather & Gather 2016
PEANUT BUTTER, HONEY & PEAR SLICE MAKES 12 SLICES INGREDIENTS Oats Sesame seeds Pumpkin seeds Golden linseed Cinnamon Hazelnuts Peanut Butter Honey Pear halves, tinned 150g 75g 100g 90g 5g 75g 120g 25g 220g METHOD 1. Mix oats, sesame seeds, pumpkin seeds, golden linseed, hazelnuts and cinnamon together in a large bowl 2. Mash the pears with a fork to form a puree 3. Add peanut butter, honey and pears to dry ingredients and mix well 4. Press into square brownie tin and bake for 10 minutes at 160C Nutrition per slice Energy 542kJ/130kcal Fat 9.0g Saturates 1.4g Sugars 2.2g Salt 0g Gather & Gather 2016
FRUITY BREAKFAST COOKIE MAKES 20 INGREDIENTS Ripe, smashed banana 180g Ground cinnamon ½1 tsp Oats 200g Chopped, mixed nuts 50g Chia seeds 20g Raisins 50g Dried chopped apricots, papaya & pineapple 75g Honey 40g Lemon, lime & orange peel 2 g of each Fresh lime, lemon & orange juice 10g of each Vanilla extract 1 tsp METHOD 1. Combine smashed banana and vanilla with the cinnamon, oil and honey 2. Add the oats, chia seeds, mixed nuts, raisins, dried fruit, peel & juice 3. Mix together well with your hands, squeezing the mixture together until it starts to bind 4. Form into 10 cookies and roll them in some oats for decoration 5. Bake in the oven (fan) at 160C for 30 to 35 minutes or until golden brown Nutrition per slice Energy 962kJ/230kcal Fat 10.4g Saturates 1.5g Sugars 14.1g Salt 0g Gather & Gather 2016
HOMEMADE TWIX BARS MAKES 8 BARS INGREDIENTS Biscuits Base 100g oat flour 2 tbsp coconut oil, melted ½ tsp vanilla extract 1/8 tsp baking soda 1 tbsp honey Caramel Centre 130g pitted medjool dates 30g cashew butter 2 tbsp water Coating 150g dark chocolate METHOD 1. Place the base ingredients into a bowl and mix together until it forms a dough. 2. Place the dough into the fridge to harden for 20-30 minutes. 3. Pre-heat the oven to 180 degrees. 4. Take the dough mixture out of the fridge when ready and mould into bar shapes. You should get 8 bars out of the dough. 5. Place the biscuit bases onto a lined baking tray and place into the oven for 10 minutes until lighly golden brown in colour. Take out and set aside to cool. 6. For the caramel centre mix the dates, cashew butter and water in to a food processor (I used the nutribullet) and mix into a smooth caramel. 7. Place the caramel mixture over each of the biscuit bases and place into the freezer for 15 minutes to allow the caramel to set. PP: Kcals 268 Fat 13.9g Sat Fat 8.6g Carbs 31.1g OWS 27.6g Pr 3.1g Salt 0.1g Gather & Gather 2015
ORANGE & CHOCOLATE ENERGY BITES MAKES 25 BALLS INGREDIENTS 250g pitted medjool dates 100g oats 3 tbsp cocoa powder 1 tbsp orange zest Juice of 1 orange 1 tsp vanilla extract Unsweetened desiccated coconut to roll the balls in METHOD 1. In a food processor mix the dates until they become a paste. 2. Add in the oats, cocoa and mix well. 3. Then add in the orange juice, zest and vanilla extract and blend togther until it is all mixed. 4. Mould 25 balls out of the mixture and roll in desiccated coconut. 5. Serve straight away or store in the fridge. PP: Kcals 84 Fat 3.3g Sat Fat 0.5g Carbs 10.3g OWS 6.8g Pr 2.1g Salt 0.0g Gather & Gather 2015
SALTED CARAMEL TRUFFLES MAKES 15 TRUFFLES INGREDIENTS 200g medjool dates Sea salt to sprinkle 80g peanut butter 100g dark chocolate METHOD 1. In a food processor blend the dates together into a paste, add water if required. 2. Roll 15 balls out of the date mixture, sprinkle each ball with sea salt and place into the freezer for 10-15 minutes to harden. 3. Heat the peanut butter to soften then roll the balls in the mixture and place back into the freezer for another 10 minutes. 4. Melt the dark chocolate and finally coat the balls in the chocolate. Place into fridge to set. PP: Kcals 108 Fat 5.2g Sat Fat 2.0g Carbs 11.6g OWS 9.0g Pr 2.5g Salt 0.0g Gather & Gather 2015
DARK CHOCOLATE BOUNTY BARS: (GLUTEN & DAIRY FREE) MAKES 20 BARS INGREDIENTS Coconut oil (melted) 55g Coconut milk from a can 250g Honey 4 tbsp Vanilla essence 1 tsp Desiccated coconut 240g Dark chocolate 55% 200g METHOD 1. Place the coconut oil and coconut milk in a bowl and mix well. 2. Add the honey and vanilla essence. 3. Finally add the desiccated coconut and mix well. 4. Pour the mixture into a lines square baking dish and place into the freezer for 60 minutes to set. 5. When set take the mixture out of the freezer and cut unto bar size shapes. You should get 20 bars out of the mixture. Place the bars back into the freezer for another 10-15 minutes. 6. Melt the chocolate, take out the coconut bars and dip into the melted chocolate. Place into the fridge to allow the chocolate to set. PP: Kcals 184 Fat 26.2g Sat Fat 13g Carbs 8.3g OWS 7.9g Pr 1.3g Salt 0.0g Gather & Gather 2015
LEMON & COCONUT CAKE MAKES 1 CAKE INGREDIENTS Base: Coconut Oil ½ tbsp Honey 2 tbsp Unsweetened Desiccated Coconut 80g Almond Flour 55g Egg white 1 Topping: Whole eggs 3 Egg yolks 2 Honey 80ml Lemon Juice 80ml Lemon Zest 1 tbsp Almond Flour 35g METHOD 1. For the base mix the unsweetened desiccated coconut, almond flour together then mix the coconut oil, honey and egg white separately. Blend both the wet and dry ingredients until fully mixed. 2. Place the base into a lined baking tin and bake in the oven at 180 degrees until lightly golden brown in colour. 3. Mix all the ingredients for the topping until frothy and pour the mixture over the lightly golden baked base. Place back into the oven until fully baked. PP: Kcals 173 Fat 12.5g Sat Fat 5.9g Carbs 9.4g OWS 9.1g Pr 4.9g Salt 0.2g Gather & Gather 2015
NUTTY BANANA OVERNIGHT OATS MAKES 3 POTS INGREDIENTS 120g Banana 95g Jumbo Rolled Oats 10g Chia Seed 55g Mixed Chopped Nuts 250g Almond Milk 10g Honey 10g Peanut Butter 15g Banana Chips METHOD FOOD ON THE GO 1. Toast mixed chopped nuts, let cool 2. Mash banana, add honey and peanut butter and mix well. 3. Add oats, almond milk, chia seeds and mixed nuts to banana mixture 4. Let sit for 5 minutes and divide evenly into 3 grab & go pots 5. Garnish with crushed banana chips PP: Energy 1515kJ/361kcal Fat 16.1g Saturates 2.2g Sugars 15.9g Salt 0.1g Gather & Gather 2015
BANANA & PUMPKIN SEED BIRCHER MUESLI MAKES 6 POTS INGREDIENTS 300g Bananas 30g Banana Chips 18g Pumpkin Seeds 18g Sunflower Seeds 9g Linseeds 115g Oats 150g Granola 150g Apples 20g Sultanas 15g Banana Chips 600g Naturel Yoghurt 20g Honey METHOD FOOD ON THE GO 1. Place the granola, toasted seeds (20g), oats, banana chips (15g), sultanas, honey & yoghurt into mixing bowl 2. Grate the apple and combine with the oth er ingredients ensuring that the entire apple is incorporated quickly before it turns brown 3. Slice the banana and add to the Bircher mixture 4. Spoon the Bircher mixture into 6 grabs & go pots and top with the remaining banana chips, scatter the remaining toasted seeds. PP: Energy 1766kJ/422kcal Fat 13.2g Saturates 3.7g Sugars 32.1g Salt 0.1g Gather & Gather 2015
RASPBERRY, ACAI, COCONUT & CHIA POT MAKES 5 POTS INGREDIENTS 400g Low Fat Yoghurt 150g Coconut Milk 120g Raspberry 3g Acai Powder 10g Chia Seed 20g Pumpkin Seed METHOD 1. Mix acai powder, coconut milk, yoghurt & chia 2. Crush frozen raspberries and mix through 3. Spoon mixture into 5 grab & go pots 4. Garnish with pumpkin seeds FOOD ON THE GO PP: Energy 571kJ/137kcal Fat 8.7g Saturates 5.9g Sugars 6.9g Salt 0.2g Gather & Gather 2015
ENERGY BOOST BIRCHER POT MAKES 3 POTS INGREDIENTS 200g Oats 200g Almond milk 200g Water 100g Low fat yogurt 25g Flaked almonds 55g Sultanas 5g Pistachio crumbs 12g Blossom honey METHOD FOOD ON THE GO 1. Place the oats, almond milk, water and low fat yoghurt into mixing bowl and blend together 2. Spoon the mixture into 3 grab & go pots and top with the remaining ingredients PP: Energy 1770kJ/423kcal Fat 10.4g Saturates 1.3g Sugars 21.4g Salt 0.1g Gather & Gather 2015
SUNFLOWER & ORANGE ENERGY BALLS MAKES 14 BALLS INGREDIENTS 170g Pitted dates 100g Oats 80g Pitted prunes 100ml Orange juice 60g Sunflower seeds 12g Cocoa powder Orange zest METHOD 1. Blend all ingredients together in a food processor to combine 2. Roll into balls 3. Coat in the blended sunflower seeds 4. Chill FOOD ON THE GO PP: Energy 406kJ/97kcal Fat 2.5g Saturates 0.4g Sugars 10.9g Salt 0.0g Gather & Gather 2015
PEANUT BUTTER, OAT & CURRANT BITES MAKES 30 BALLS INGREDIENTS Oats 110g Dried currants 250g Smooth peanut butter 120g Ground cinnamon ½1 tsp Water 2 to 3 tbsp METHOD FOOD ON THE GO 1. Mix all ingredients together in a food processor until smooth 2. Drizzle in two to three tablespoons of water so that the mixture comes together into a ball 3. Scoop out a heaping spoonful of the mix and roll into a ball, pressing firmly so that it sticks together 4. Chill until ready to serve TIP: Refrigerate them in an airtight container for five days or freeze for up to a week. Nutrition per ball Energy 255kJ/61kcal Fat 2.3g Saturates 0.5g Sugars 5.9g Salt 0g Gather & Gather 2016
PEANUT BUTTER, HONEY & PEAR SLICE MAKES 12 SLICES METHOD FOOD ON THE GO INGREDIENTS Oats Sesame seeds Pumpkin seeds Golden linseed Cinnamon Hazelnuts Peanut Butter Honey Pear halves, tinned 150g 75g 100g 90g 5g 75g 120g 25g 220g 1. Mix oats, sesame seeds, pumpkin seeds, golden linseed, hazelnuts and cinnamon together in a large bowl 2. Mash the pears with a fork to form a puree 3. Add peanut butter, honey and pears to dry ingredients and mix well 4. Press into square brownie tin and bake for 10 minutes at 160C Nutrition per slice Energy 542kJ/130kcal Fat 9.0g Saturates 1.4g Sugars 2.2g Salt 0g Gather & Gather 2016