Linwoods Health Foods have created a series of deliciously indulgent Valentines Day inspired recipes to brighten up February!
These recipes by Linwoods are perfect for Valentines, from breakfast to deserts and all the snacking in between!
Berrylicious Oats
Preparation Time – 5 minutes
Cooking Time – 5 – 10 minutes
Servings – 1
Ingredients
1. 50g rolled oats
2. 2 tbsp Linwoods Milled Flaxseed with Almonds, Brazil Nuts, Walnuts and Co-Enzyme 10
3. 2 tsp maple syrup
4. ¼ tsp beet powder
5. 1 tsp freeze dried cranberry powder; optional*
6. 250ml oat milk
7. ½ mug frozen raspberries
8. Coconut flakes, peanut butter, cacao nibs, raspberries and rose petals to serve
Directions
1. 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.
2. Stir in frozen raspberries and allow to heat through and melt into the oats.
3. 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
1. 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.
2. Preheat your oven to 180C (350F).
3. Blend together avocado and oat milk in a jug.
4. Sift together sugars, cacao powder, flour and baking powder into a large bowl.
5. Add avocado and milk puree and mix well to combine.
6. Transfer the thick batter to the prepared tin. Spread evenly with a spatula.
7. Bake for 25 minutes.
8. Remove from the oven and allow to cool in the tray.
9. 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.
10. Spread over cooled brownies. Garnish as you please and slice.
11. 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
1. 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.
2. Add the cornstarch mixture and quickly mix to prevent clumping. Allow to simmer for 5 minutes to thicken.
3. Preheat your oven to 180C (350F).
4. Mix together flax and water and set to one side for five minutes.
5. Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine.
6. Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties.
7. 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
1. Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.
2. 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.
3. Place mixture into your prepared tin and spread evenly with the back of a spoon.
4. Wipe out your food processor.
5. 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.
6. Spread the paste over the base and place the tin into the fridge to set for a few hours.
7. Melt the chocolate in the microwave using 30 second increments. Mix in the almond butter and then pour over the set bars.
8. 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.
9. 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
1. Add oats, dairy free milk, flax, and vanilla to a pot. Bring to the boil and simmer for 4 - 5 minutes.
2. 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!
3. Once the oats are cooked thick and creamy, stir through the strawberry infused coconut yogurt.
4. 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!
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!
Slán go fóill,
Danny