Ingredient: Agave nectar

Semper Buckwheat & Teff Loaf with Homemade Almond Butter

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 Semper Buckwheat & Teff Loaf with Homemade Almond Butter
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter. 
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Instructions
For the Buckwheat and Teff Loaf
  1. Prepare and weigh the loaf ingredients.
  2. Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
  3. Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
  4. Work together for about 3 minutes.
  5. Transfer to two greased 1l bread loaf tins. Even out with floured hands.
  6. Cover and leave to rise at room temperature until double in size (about 25 minutes).
  7. Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
  1. Toast the almonds on a baking tray at 190 degrees for 10 minutes.
  2. Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
  3. Pour into a jar.
  4. Serve on the warm Buckwheat and Teff loaf!
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Berry Oaty Vegan Smoothie

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 Berry Oaty Vegan Smoothie
Get your recommended daily dose of oat beta glucans in one quick & easy fix! It’s gluten free too (of course!) For this recipe you can use either Bob's Red Mill Rolled Oats or Semper Organic Oats.
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Instructions
  1. Prep your ingredients.
  2. Add all ingredients to a blender.
  3. Whizz for 1 minute until smooth and serve!
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Gluten Free Vegan Triple Almond Easter Cookies

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 Vegan Triple Almond Easter Cookies
These cookies are packed with plant protein and bursting with almond flavour – the perfect healthy Easter treat.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Instructions
  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Measure out your ingredients.
  3. Combine the flour, ground almonds, cinnamon and salt. Add the agave, almond butter and oil, add to flour mixture and blend.
  4. Roll into a ball shape and press into an oval. Press each cookie to flatten and decorate with the almonds.
  5. Bake for about 10-15 minutes, until cookie starts to brown a little.
  6. We like to eat ours with glass of chocolate oat milk!
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