Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen knife | 1 | Carrots, raw | 240g |
High power blender | 1 | Ginger, fresh | 5g |
Chopping board | 1 | Orange juice, freshly squeezed | 160g |
Weighing scales | 1 |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Peel carrots & ginger |
3 | Cut the carrots and ginger into thumb sized pieces |
4 | Measure out the orange juice into the blender cup |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place the carrots and ginger into the blender cup with the orange juice | 1 minute | Place all content is in the blender cup |
2 | Attach the blender | 1 minute | The cup is correctly attached |
3 | Switch on and blend until a juice has formed | 1 minute | Blend until your preference is reached |
4 | Sieve out any of the pulp to preference of how you like your juice | 1 minute | Use the sieve if your juice preference is smooth |
5 | Place into a glass with ice | 1 minute |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Unsweetened almond milk | 253 ml |
Measuring spoon | 1 | Almond butter | 20 g |
Blender | 1 | Cherries, canned, pitted | 179 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Measure out the almond milk, almond butter, and cherries |
3 | Add all ingredients into a blender |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add almond milk, almond butter, and cherries to the blender | 1 minute | Ensure all ingredients are combined |
2 | Blend the mixture until smooth | 2 minute | Achieve a creamy and smooth texture |
3 | Pour into a glass and serve | Ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Pineapple, flesh only, raw | 165g |
Measuring cup | 1 | Coconut milk | 250g |
Kitchen knife | 1 | Spirulina | 5g |
Weighing scales | 1 |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Measure out the pineapple and coconut milk |
3 | Add ingredients to the blender |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place the pineapple and coconut milk in the blender | 1 minute | Ensure all ingredients are combined |
2 | Blend the mixture until smooth | 5 minute | Achieve a creamy texture |
3 | Pour into a glass and serve | - | Ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Blender | 1 | 0% Fat Greek Yogurt | 125 g (1 average pot) |
Measuring cup | 1 | Strawberries, raw | 80 g (6 medium) |
Measuring cup | 1 | Blueberries | 40 g (1 ⅔ average portion) |
Measuring spoon | 1 | Rowse Organic Honey | 5 g |
Kitchen knife | 1 | ||
Chopping board | 1 |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Measure out the yogurt, strawberries, blueberries, and honey |
3 | Add all ingredients into a blender |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add Greek yogurt, strawberries, blueberries, and honey into the blender | 1 minutes | Ensure all ingredients are combined |
2 | Blend the mixture until smooth | 2 minutes | Achieve a creamy and smooth texture |
3 | Pour into a glass and serve | - | Ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Knife | 1 | Carb Lite Wraps | 50 g (1 wrap) |
Mixing bowl | 1 | Steam Cooked Chicken Breast Fillets | 100 g (½ pack) |
Measuring spoon | 1 | Ranch Dressing | 5 g (1 tsp) |
Chopping board | 1 | Organic Ripe Avocado | 40 g (¼ avocado) |
Grater | 1 | Carrots, boiled | 30 g (1 heaped tbsp) |
Mixing spoon | 1 | Lettuce, raw | 25 g (1 small portion) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice avocado and chicken breast into thin pieces. |
3 | Grate carrots and wash lettuce leaves. |
4 | Measure out the wrap and ranch dressing. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Lay the wrap flat and spread the ranch dressing evenly. | 1 minutes | Ensure dressing is evenly distributed. |
2 | Seal the wrap in a dry pan for 30 seconds on each side. | 1 minutes | Achieve a golden brown colour on the wrap |
3 | Layer lettuce, grated carrots, avocado slices, and chicken pieces in the centre of the wrap. | 2 minutes | Ingredients are evenly layered. |
4 | Fold the edges of the wrap inward, then roll tightly to secure the filling. | 1 minutes | Wrap is compact and ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Knife | 1 | Multigrain & Seeds Rice Cakes | 13.2 g (3 rice cakes) |
Measuring spoon | 1 | Low-fat peanut butter | 30 g (1 thick spread) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out the rice cakes and peanut butter. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Spread the low-fat peanut butter evenly over the rice cakes. | 2 minutes | Ensure a thick and even spread. |
2 | Serve as soon as done. | - | Ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Knife | 1 | Waitrose Wheat & Rye Sourdough Bread | 100 g (2 slices) |
Measuring spoon | 1 | Thousand Island Dressing | 30 g (1 tbsp) |
Chopping board | 1 | Pastrami | 112 g (4 slices) |
Mixing bowl | 1 | Iceberg Lettuce, raw | 30 g (1 small portion) |
Measuring spoon | 1 | Biona Organic Gherkins Sliced | 30 g |
Grater | 1 | Emmental Cheese | 20 g (1 slice) |
Knife | 1 | Red Onions, raw | 10.6 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice the gherkins and onions thinly. |
3 | Measure out all ingredients to the required quantities. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Layer rye sourdough bread with Thousand Island dressing. | 2 minutes | Create a base layer for the sandwich. |
2 | Add sliced pastrami, gherkins, and red onions on top. | 3 minutes | Ensure even distribution of ingredients. |
3 | Place a slice of Emmental cheese over the filling. | 1 minutes | Cheese evenly covers the sandwich. |
4 | Top with iceberg lettuce and the second slice of rye bread. | 1 minutes | Assemble the sandwich for serving. |
5 | Serve immediately or toast lightly for a warm version. | - | Enjoy your Ruben sandwich. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Chicken breast (fillet) | 160 g (1 large) |
Baking tray | 1 | Sweet potatoes (raw, flesh) | 238 g (1 medium) |
Mixing bowl | 1 | Bread Crumbs | 100 g (½ pack) |
Measuring spoon | 1 | Buttermilk | 100 g (6⅔ tbsp) |
Chopping board | 1 | Red onions (raw) | 118 g (1 small onion) |
Blender (optional) | 1 | Pistachio Nuts | 10 g |
Mixing spoon | 1 | Tomatoes (raw, standard) | 280 g (1 large/beef) |
Measuring cup | 1 | Cucumber (raw, skin on) | 80 g (3½ portions) |
Baking sheet | 1 | Parsley (fresh) | 5 g (5 sprigs) |
Organic Rapeseed Oil | 15 ml | ||
Organic Honey | 5 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Preheat oven to 200°C (fan) or equivalent. |
3 | Peel sweet potatoes. |
4 | Prepare sweet potatoes by slicing into wedges. |
5 | Crush pistachio nuts (optional: use a blender). |
6 | Slice tomatoes, onions, and cucumber for the salad. |
7 | Spray oil on the chicken. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Coat chicken in buttermilk and then in breadcrumbs mixed with pistachios. | 5 minutes | Fully coat the chicken. |
2 | Place breaded chicken on a baking tray lined with baking paper. | 2 minutes | Prepare the chicken for baking. |
3 | Bake chicken and sweet potato wedges in the oven at 200°C for 25 minutes, turning halfway through. | 25 minutes | Cook the chicken until golden and the wedges tender. |
4 | Mix salad ingredients (tomatoes, cucumber, onions) and garnish with parsley. | 3 minutes | Making sure the salad is fresh and well-combined. |
5 | Drizzle honey and rapeseed oil over salad and sweet potato wedges before serving. | 1 minutes | Add flavor and finishing touch. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Gnocchi, cooked | 120 g (1¾ portions) |
Baking tray | 1 | Chicken Supreme | 150 g |
Saucepan | 1 | Ricotta cheese | 50 g (5 teaspoons) |
Measuring spoon | 1 | Walnuts, kernel only | 20 g (1⅓ portion) |
Blender (optional) | 1 | Sainsbury’s Lighter Green Pesto | 100 g (0.53 pack) |
Chopping board | 1 | Butternut squash | 100 g (0.71 cup cubes) |
Steamer or Saucepan | 1 | Tender-stem Organic Broccoli | 80 g (⅓ pack) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Peel the squash and remove seeds. |
3 | Chop butternut squash into small cubes. |
4 | Prepare broccoli by cutting into even portions. |
5 | Cook gnocchi according to package instructions. |
6 | Toast walnuts lightly in a dry pan. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Roast butternut squash in a preheated oven at 200°C until soft. | 20 minutes | Prepare squash for purée. |
2 | Blend roasted squash into a smooth purée. | 3 minutes | Achieve a creamy texture for the purée. |
3 | Steam broccoli for until tender. | 2 minutes | Broccoli should be vibrant and soft. |
4 | Heat gnocchi in a pan with a small amount of oil until lightly browned. | 5 minutes | Gnocchi should be golden and crispy. |
5 | Assemble plate with squash purée, roasted gnocchi, chicken, and broccoli. Add walnuts and pesto to garnish. | 5 minutes | Dish is assembled and ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Haddock, flesh only, grilled | 160 g (1⅓ medium) |
Saucepan | 1 | Basmati rice, boiled | 80 g (1 small portion) |
Baking tray | 1 | Carrots, raw | 100 g |
Chopping board | 1 | Beetroot, cooked | 100 g (2⅔ portions) |
Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 10 ml |
Citrus juicer | 1 | Lemons, whole | 130 g (1 lemon) |
Mixing spoon | 1 | Organic Honey | 20 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Preheat the oven to 180°C (fan) or equivalent. |
3 | Prepare haddock by seasoning and setting aside. |
4 | Boil basmati rice according to package instructions. |
5 | Drain and slice the beetroot into wedges. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place haddock on a baking tray and drizzle with lemon juice. | 2 minutes | Haddock is seasoned and ready for roasting. |
2 | Roast haddock in the oven for 15 minutes. | 15 minutes | Cook until the haddock is tender and flaky. |
3 | Heat carrots with maple glaze in a saucepan. | 5 minutes | Ensure carrots are warm and glazed evenly. |
4 | Plate rice, carrots, beetroot, and haddock. | 2 minutes | Arrange components for serving. |
5 | Drizzle honey and rapeseed oil over the dish for flavour. | 1 minutes | Add finishing touches. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Knife | 1 | Sea trout, raw | 140 g (1⅔ portions) |
- Saucepan | 1 | Wholemeal pasta, dried | 120 g (1¼ cups) |
- Baking tray | 1 | Bread, sourdough, brown | 60 g (0.8 servings) |
- Mixing bowl | 1 | Tomatoes, standard | 130 g (1 average size) |
- Chopping board | 1 | Red onions, raw | 70 g (13 portions) |
- Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 20 ml |
- Salad bowl | 1 | Basil, fresh | 10 g (20 leaves) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice tomatoes, onions, and sourdough bread into bite-sized pieces. |
3 | Boil wholemeal pasta according to package instructions. |
4 | Prepare basil leaves by separating them from stems. |
5 | Drizzle sourdough bread with olive oil and toast in the oven until crispy. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 180°C (fan) or equivalent. | 5 minutes | Oven ready for roasting. |
2 | Roast sea trout on a baking tray. | 12 minutes | Fish should be tender and flaky. |
3 | Combine tomatoes, red onions, and toasted sourdough bread in a mixing bowl. | 3 minutes | Prepare the panzanella salad. |
4 | Add cooked pasta and basil to the salad. | 2 minutes | Mix well for even flavor distribution. |
5 | Drizzle salad with rapeseed oil before serving. | 1 minute | Final garnish and flavor enhancement. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | King prawns, cooked | 140 g (1 cup) |
Saucepan | 1 | Udon noodles, cooked | 150 g (1 serving/block) |
Chopping board | 1 | Carrots, raw | 120 g (1 large carrot) |
Mixing bowl | 1 | Portobello mushrooms, raw | 40 g (½ mushroom) |
Measuring spoon | 1 | Toasted sesame oil | 10 ml (⅔ of 15 ml serving) |
Grater | 1 | Ginger, fresh | 5 g (1 thumb-sized piece) |
Saucepan | 1 | itsu Classic Ramen Broth | 250 ml (1 serving) |
Measuring spoon | 1 | Soy sauce, reduced sodium | 18 g (1 tablespoon) |
Boiling pan | 1 | Egg, raw | 57 g (1 size 3 egg) |
Kitchen Knife | 1 | Red chili peppers, raw | 20 g (1 medium pepper) |
Chopping board | 1 | Spring onions, raw | 11 g (1 small onion) |
Bowl | 1 | Coriander leaves, fresh | 20 g (20 sprigs) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice carrots, mushrooms, and chilli peppers thinly. |
3 | Boil egg to your preference (soft – 7 minutes or hard boiled – 10 minutes) |
4 | Chop spring onions and coriander leaves. |
5 | Grate ginger finely and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Heat Ramen Broth in a saucepan until simmering. | 5 minutes | Broth should be warm and flavourful. |
2 | Add udon noodles, carrots, and mushrooms to the broth. | 3 minutes | Vegetables and noodles are heated through. |
3 | Add prawns, soy sauce, and sesame oil to the mix. | 2 minutes | Enhance flavour and warm the prawns. |
4 | Plate the ramen and top with boiled egg halves, spring onions, coriander, and chilli peppers. | 2 minutes | Dish is garnished and ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Barley pearl, raw | 80 g (1.6 x ¼ cup) |
Baking tray | 1 | Butter beans, boiled | 311 g (1 package) |
Saucepan | 1 | Ricotta cheese | 150 g (5 tablespoons) |
Measuring spoon | 1 | Parmesan cheese | 30 g (2 tablespoons) |
Chopping board | 1 | Mushrooms, brown, raw | 100 g (5 pieces) |
Mixing bowl | 1 | Potatoes, raw, flesh only | 100 g (¾ small potato) |
Measuring spoon | 1 | Garlic, raw | 3 g (1 clove) |
Steamer | 1 | Leeks, raw | 89 g (1 leek) |
Baking tray | 1 | Shallots, raw | 10 g (1 tablespoon) |
Bowl | 1 | Merchant Gourmet Mixed Grains | 150 g (1 serving) |
Mixing spoon | 1 | Chives, fresh | 4.5 g (1½ tablespoons) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Chop mushrooms, potatoes, and leeks into 3cm pieces. |
3 | Boil barley pearl according to package instructions. |
4 | Prepare garlic and shallots by mincing. |
5 | Grate Parmesan cheese and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Roast potatoes in the oven at 200°C until golden. | 20 minutes | Potatoes should be crispy and tender. |
2 | Sauté leeks, garlic, and shallots in a pan until soft. | 10 minutes | Vegetables are fragrant and softened. |
3 | Add boiled barley, mushrooms, and butter beans to the sautéed mix. | 5 minutes | Ingredients are combined evenly. |
4 | Mix ricotta cheese and Parmesan into the casserole mixture. | 3 minutes | Cheese is fully incorporated. |
5 | Transfer casserole to an oven-safe dish and bake for 15 minutes at 180°C. | 15 minutes | Dish is heated through and lightly browned. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Welsh lamb rump steaks | 150 g (½ pack) |
Saucepan | 1 | Potatoes, new and salad, boiled | 80 g (1 large potato) |
Mixing bowl | 1 | Red, peppers | 290 g (1 serving) |
Chopping board | 1 | Red onions, raw | 60 g (½ small onion) |
Measuring spoon | 1 | Kalamata olives | 15 g (1 serving) |
Mixing spoon | 1 | Little Gem lettuce, organic | 45 g |
Kitchen Knife | 1 | Cucumber, raw, with skin | 30 g (1⅓ portions) |
Boiling pan | 1 | Green beans, boiled | 30 g (½ average portion) |
Mixing bowl | 1 | Tarragon, fresh | 10 g (10 sprigs) |
Grater | 1 | Egg, raw | 57 g (1 size 3 egg) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice potatoes, red onions, cucumber, and green beans. |
3 | Boil potatoes and green beans until tender. |
4 | Season lamb rump steaks with salt and pepper. |
5 | Chop tarragon and prepare stuffed quail egg peppers. |
6 | Blanch the green beans in boiling water for 1 minute. |
7 | Rest the lamb for 5 minutes |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Sear lamb rump steaks in a hot pan, then roast in the oven at 180°C for 10 minutes. | 10 minutes | Lamb should be cooked to medium-rare. |
2 | Roast the peppers alongside the lamb. | 10 minutes | Peppers should be heated through. |
3 | Combine boiled potatoes, green beans, and red onions in a mixing bowl. | 3 minutes | Vegetables are evenly mixed. |
4 | Plate lamb with mixed vegetables, stuffed peppers, and garnish with tarragon. | 2 minutes | Dish is assembled and ready to serve. |
5 | Drizzle light jus over the lamb for added flavour. | 1 minutes | Enhance taste with the jus. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Salmon, grilled | 150 g (1½ portions) |
Saucepan | 1 | Wholewheat spaghetti, dried | 100 g (1⅔ portions) |
Steamer | 1 | Tender-stem broccoli | 40 g (⅓ pack) |
Mixing bowl | 1 | Green beans, raw | 40 g (2⅓ tablespoons) |
Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 15 ml |
Citrus juicer | 1 | Lemons, whole, without pips | 130 g (1 lemon) |
Chopping board | 1 | Sweetcorn, baby, canned, drained | 40 g (1⅔ pieces) |
Mixing spoon | 1 | Tarragon, fresh | 10 g (10 sprigs) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice green beans and sweetcorn into small pieces. |
3 | Boil spaghetti in salted water according to package instructions. |
4 | Steam broccoli until tender. |
5 | Juice the lemon and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Bake the salmon until cooked through (10-12 minutes). | 12 minutes | Salmon should be tender and flaky. |
2 | Add the spaghetti, corn, green beans & broccoli to a pan of boiling water | 1 minutes | Boil until all are soft and cooked. |
3 | Combine cooked spaghetti, green beans, and sweetcorn in a mixing bowl. | 5 minutes | Spaghetti and vegetables evenly combined. |
4 | Add steamed broccoli to the mix. | 2 minutes | Ensure all vegetables are well-mixed. |
5 | Drizzle the mix with lemon juice and rapeseed oil. | 1 minutes | Enhance flavour with dressing. |
6 | Garnish with tarragon sprigs and serve alongside the grilled salmon. | 2 minutes | Final touches for plating. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Almond Unsweetened Drink | 60 g (0.06 x 1L pack) |
Mixing bowl | 1 | Cream substitute, double | 29 g (1 average portion) |
Measuring spoon | 4 | Dried mixed fruit | 15 g (½ average portion) |
Mixing bowl | 1 | Eggs, chicken, whole, raw | 57 g (1 medium egg) |
Kitchen Knife | 1 | Egg yolks, raw | 18 g (1 yolk) |
Wheat & Rye Sourdough Bread | 200 g (4 x 50 g slices) | ||
Plant Based Vegan Spread | 10 g (0.02 pack) | ||
Golden Caster Sugar | 5 g | ||
Vanilla Bean Pod | 0.1 g (1 pod, extracted) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice the sourdough bread into even pieces. |
3 | Measure all other ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 180°C (356°F). | 5 minutes | Oven is ready for baking. |
2 | Layer the bread slices in a baking dish. Spread a thin layer of Flora Plant B+tter on each slice. | 5 minutes | Oven is ready for baking. |
3 | Mix the egg yolks, almond drink, cream substitute, caster sugar, and vanilla pod seeds in a mixing bowl. | 3 minutes | Custard mixture is smooth and combined. |
4 | Pour the custard mixture evenly over the bread slices. Allow the bread to soak for 10 minutes. | 10 minutes | Bread absorbs the custard mixture. |
5 | Sprinkle dried mixed fruit on top. Bake in the oven for 25-30 minutes, or until the custard is set and the top is golden brown. | 30 minutes | Pudding is fully cooked and set. |
6 | Let cool slightly before serving. | 5 minutes | Dish is ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Gluten-free oats | 50 g (5 tbsp) |
Measuring cup | 1 | Almond Unsweetened Drink | 120 ml |
Measuring spoon | 1 | Soya milk yogurt, plain, fortified | 80 g (2 tbsp) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out the oats, almond drink, and yogurt. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine oats, almond drink, and yogurt in a bowl. | 2 minutes | Ensure ingredients are evenly mixed. |
2 | Cover the bowl and refrigerate overnight. | 8 minutes | Allow oats to absorb the liquid. |
3 | Stir before serving and garnish as desired. | 1 minutes | Ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Pecans, kernel only | 45 g (3 average portions) |
Measuring spoon | 4 | Dried apricots | 45 g (5⅔ pieces, no stone) |
Spatula | 1 | Dried Goldenberries | 45 g (½ pack) |
Measuring cup | 3 | Pumpkin seeds | 45 g (11 teaspoons) |
Sesame seeds | 30 g (7½ teaspoons) | ||
Ground Almonds | 30 g (0.2 pack) | ||
Gluten-free oats | 190 g (19 tablespoons) | ||
Ground cinnamon | 0.5 g (0.22 teaspoon) | ||
Unsalted butter | 95 g (6½ tablespoons) | ||
Organic Honey | 85 g (¼ pack) | ||
Demerara sugar | 95 g (19 teaspoons) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Chop pecans, dried apricots, and goldenberries if necessary. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine oats, butter, honey, sugar, cinnamon, nuts, seeds, and dried fruits in a mixing bowl. | 5 minutes | Ensure all ingredients are evenly combined. |
2 | Press the mixture firmly into a lined baking tray. | 2 minutes | Mixture is compact and evenly spread. |
3 | Chill in the refrigerator for at least 1 hour before cutting into bars. | 1 minutes | Bars are set and firm. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Curtis Pitted Dates | 225 g (0.11 x pack) |
Measuring spoon | 1 | Coconut Oil (solid) | 81 g (3 tbsp) |
Measuring spoon | 1 | Cocoa Powder | 15 g (6 tsp) |
Chopping board | 1 | Almonds, chopped (with skin) | 225 g (2 ½ cups) |
Measuring spoon | 1 | Meridian Smooth Almond Butter | 60 g (0.35 x pack) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out all ingredients accurately. |
3 | Chop almonds into small pieces. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine pitted dates, chopped almonds, coconut oil, almond butter, and cocoa powder in a mixing bowl. | 5 minutes | Ingredients are fully combined. |
2 | Mix thoroughly until the texture allows for shaping into balls. | 2 minutes | Mixture should be cohesive. |
3 | Shape mixture into small balls of desired size. | 3 minutes | Form uniform power balls. |
4 | Chill in the refrigerator for at least 1 hour before serving. | 1 minutes | Power balls are set and ready to eat. |
