Chocolate orange porridge
Serves 2
Takes 10mins
Ingredients
100g porridge oats
500ml milk (or water if you prefer)
2 eggs, beaten
2tbsp Meridian Cocoa hazelnut butter
1 orange
2tbsp Greek yogurt
Drizzle of honey and flax seeds to serve
Method
1. In a saucepan combine the oats, milk and eggs and bring to a simmer. Cook for 6-8mins, stirring regularly until the oats are cooked and the porridge is thick.
2. Stir in the nut butter and the zest of the orange. Add a little more milk if the porridge is too thick for your liking.
3. While the porridge is cooking, slice the skin from the orange and cut into segments.
4. Divide the porridge between two bowls and top with the yogurt, orange, a drizzle of honey and sprinkle of flax seeds.
Chocolate banana muffins
Serves 2
Takes 30mins
Ingredients
250g self raising flour
1tsp baking powder
40g oats
100g unrefined muscovado sugar
2 medium ripe bananas, mashed
150g Meridian Cocoa hazelnut butter
2 eggs, beaten
25g melted butter
125ml milk
2tbsp sunflower seeds
Method
1. Pre-heat the oven to 200C and line a 12-hole muffin tray with muffin cases.
2. Combine the flour, baking powder, oats and sugar in a bowl, breaking up any lumps of sugar. In another bowl mix together the mashed bananas, nut butter, eggs butter and milk.
3. Pour the wet ingredients into the dry and quickly combine together. Do not over mix, it’s fine to have a few lumps. Divide the mixture between the cases and top each muffin with a few sunflower seeds.
4. Bake for 18-20 minutes until the muffins are cooked through and spring back when you gently press the top.
5. Cool on a wire wrack and serve just warm or keep in an airtight container and eat within 3-4 days.
Fruit, nut & seed bars
Serves 10
Takes 35mins
Ingredients
100g self raising flour
300g porridge oats
100g mixed seeds
80g dried cranberries
80g dried cherries
50g walnuts, chopped
1 apple grated (skin included)
150g Meridian Cocoa peanut butter
150g unsalted butter
100g meridian maple syrup
Method
1. Heat the oven to 170C/150C Fan/ Gas 3. Line a 20cm x 30cm baking tin with greaseproof paper. In a large bowl combine the flour, oats, seeds nuts and berries.
2. Heat the peanut butter, butter and maple syrup in a saucepan. Stir well as it melts together. Once it’s melted, remove from the heat and add the apple.
3. Tip the wet ingredients into the dry ingredients and stir to combine well. Spoon into the baking tin and press out to the edges and corners.
4. Use a spoon to compact the mixture. Cook for 20-25mins until it turns golden on top. Let it cool in the tin then cut into 16 bars and store in an airtight tin.
Cocoa & Peanut Protein Balls
Serves 15
Takes 25mins
Ingredients
225g oats
85g honey
140g Meridian Cocoa & Peanut Butter
1tbsp of boiling water (if needed to bring together at mixing stage)
Method
1. Pour the honey and nut butter into a small saucepan and place onto the stove top over a low heat.
2. When the two have melted pour into a large mixing bowl.
3. Now pour in the oats and mix together.
4. Form into balls approx. 12-15 and pop into the fridge for 10 minutes to firm up and serve.
Meridian’s Cocoa & Peanut and Cocoa & Hazelnut Butters will be available to buy in Tesco, Ocado and independent health food retailers nationwide from May 8 onwards priced £2.79 and £3.99 respectively (RSP) meridianfoods.co.uk
