Friday, 24 February 2017

Recipes: Breakfast without compromise

Arla B.O.B milk is a core ingredient to these new breakfast recipes that combine taste and health for an uncompromising experience

Banana Pancakes with Hot Blueberry Sauce

Made with mashed banana, eggs, a little wholemeal flour and fat-free Arla B.O.B milk and served with blueberries, try this recipe for a deliciously uncompromising way to enjoy your pancakes.

Serves: 4

PANCAKES WILDCARD BOB 08021715310

Ingredients:
175g whole wheat flour
2 tsp baking powder
Pinch of salt
3 eggs, beaten
250ml Arla B.O.B milk
2 bananas, mashed
200g pack blueberries
1 tbsp honey
½ tsp vanilla paste or extract
Cooking spray (optional)

Method:
1. Combine the flour and baking powder with a pinch of salt in a large bowl or jug.
2. Beat the eggs, Arla B.O.B milk and bananas together and add to the dry ingredients and mix well.
3. Place the blueberries, honey and vanilla in a small pan and gently heat for 10 mins until sauce-y.
4. Heat a little cooking spray in a large frying pan and spoon in a ladleful of the batter. Cook for 1-2 min on each side, flipping when little bubbles appear on the surface. Keep warm while you finish the rest of the pancakes. Serve with the hot blueberry sauce.

Raw Cocoa, Coconut and Banana Smoothie Bowl

Packed full of natural goodness, this smoothie is made by blending banana, raw cocoa, desiccated coconut and Arla B.O.B. milk. Served with a sprinkle of cocoa nibs, goji berries, sliced banana and coconut, it's a delicious and healthy way to start your day! Slurp up.

Serves: 2

Bowl Smoothie

Ingredients:
2 frozen bananas, broken up
1 tbsp raw cocoa
1 tbsp desiccated coconut, plus a little extra
300ml Arla B.O.B milk
1 tsp cocoa nibs
1 tsp goji berries

Method:
Place all but a few slices of the banana in a blender with the cocoa, coconut and Arla B.O.B milk. Blitz until smooth and serve sprinkled with the cocoa nibs, goji berries and a little coconut.

Blueberry Muffin Smoothie

Skip the muffin and try this ultra-thick smoothie recipe which tastes just like a bluberry muffin! Containing oats, vanilla, frozen banana and Arla B.O.B. milk and sprinkled with flaked almonds. Healthy indulgence - a best of both worlds approach to breakfast.

Serves: 2

BLUEBERRY SMOOTHIE POURWILDCARD BOB 08021715376

Ingredients:
100g frozen blueberries
1 frozen banana, broken up
2 tbsp oats
½ tsp vanilla paste or extract
300ml Arla B.O.B milk
Flaked toasted almonds, to serve

Method:
Place all of the ingredients apart from the almonds in a blender and blitz until smooth. Add a little more Arla B.O.B milk or a splash of water if very thick. Serve sprinkled with the toasted almonds.

Super Seed Porridge

Try this recipe of toasted oats, barley and spelt flakes mixed and cooked with Arla B.O.B milk for a super creamy porridge. Mixed with sesame, pumpkin and sunflower seeds and spiced up with cinnamon and ginger then served with figs and pomegranate.

Serves:2

PORRIDGE WILDCARD BOB 08021715351

Ingredients:
50g porridge oats
50g barley flakes
50g spelt or rye flakes
400ml Arla B.O.B milk
1 tsp sesame seeds
1 tsp pumpkin seeds
1 tsp sunflower seeds
½ tsp ground ginger
1 tsp ground cinnamon
2 figs, quartered
½ pomegranate, seeds only

Method:
1. Place all the grain flakes in a large saucepan and gently toast over a medium heat, stirring frequently, until lightly golden and fragrant.
2. Tip into a saucepan and add the Arla B.O.B. milk. Slowly bring to a simmer and cook for 8-10 mins, until creamy.
3. Stir through the seeds and spices then serve scattered with the figs and pomegranate.

Choc Cherry and Almond Breakfast Bars

Fuel your day with these simple cereal bars, the perfect on-the-go no-compromise breakfast! Made with oats, coconut, dried cherries, almonds and cocoa nibs mixed with Arla B.O.B milk and honey then baked and sliced.

Makes: 12-15 bars (approximately, dependent on size)

BREAKFAST BARS WILDCARD BOB 08021715406

Ingredients:
200ml Arla B.O.B milk
4 tbsp runny honey
250g porridge oats
100g dried cherries
75 desiccated coconut
50ml vegetable oil
125g almonds, roughly chopped
50g cocoa nibs

Method:
1. Preheat the oven to 180C/160C fan/gas mark 4 and line a roughly 18 x 30 x 4 cm oven tray with parchment. Heat the Arla B.O.B milk and honey in a small saucepan.
2. Place the oats, cherries and coconut in a large bowl. Pour in the honeyed milk and oil and stir to evenly coat. Fold the almonds and cocoa nibs through the mixture then spoon into the prepared tray, pressing down with the back of a spoon so really packed in and even.
3. Bake for 25-30 mins until golden. Allow to cool completely before slicing into bars. Enjoy with a good cuppa or a fresh glass of Arla B.O.B milk.

See more at www.arlafoods.co.uk/brands/arlabobmilk


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