We’re adding a Christmassy twist to these classic flapjacks- we guarantee these will be a crowdpleaser. See our wonderfully simple recipe below.. and if you do end up making them this weekend tag us! Enjoy these on their own or dunked in our KEBBIO Cacao & Dates Cashew Milk! 

CHRISTMAS FLAPJACK 

Ingredients: 

225 g porridge oats

170 g brown sugar

1/2 tsp baking soda

85 g gluten-free flour

170 g coconut oil 

20 g chopped walnuts 

1/4 tsp cinnamon powder 

1/4 tsp ginger powder 

425 g mincemeat

Optional: dark chocolate (for drizzling on top) 

Instructions:

Preheat oven to 180 degrees C.

Mix the dry ingredients together in a bowl. 

Press half the mixture onto a square tin (our tray was 30 x 17 x 2 cm) 

Spread mincemeat evenly over the pressed mix. 

Spread the remainder of the mix on top of the mincemeat layer. 

Bake at 180 degrees for 30 min. Or until golden brown. 

Take out of oven and leave to cool completely before slicing into bars. 

Optional: while flapjacks left to cool, melt dark chocolate. Once flapjacks cooled, slice them into bars and dip one side into melted dark chocolate. Store in fridge.  

Enjoy! 

’Tis the season of indulgence and we are here to spoil you with a bunch of decadent healthy-ish plant-based recipes, made and tested in-house just in time to try with friends and family during the holidays.

VEGAN PROTEIN CHOCOLATE TRUFFLE RECIPE

Ingredients:

1/2 cup Vegan protein powder of choice (we like Vega chocolate protein)

1/3 cup preferred nut butter

1/3 cup KEBBIO cashew milk (we recommend KEBBIO original)

Vegan chocolate chips or cacao nibs, chopped (optional)

Cacao powder (for dusting)

Instructions:

Mix all the ingredients together using a food processor until you form a dough. If it’s too wet, add a little more protein powder or cacao powder, if it’s too dry, add a dash of KEBBIO original cashew milk.

Roll into balls of desired size.

Roll in cacao powder until truffles are completely covered.

Place on a baking tray and refrigerate to set (30-60 min.)

Enjoy!

Tag #kebbio if you do try making them, we’d love to see your creations!

It’s holiday season and the team here at KEBBÍO have been experimenting with new recipes made in-house using our own products, taste-tested by our own team member and friends of KEBBÍO. (Thanks guys!)

KEBBÍO Lightly Sweetened Cashew Milk. Made with 3 whole ingredients your body recognises. Say goodbye to holiday bloat!

So let’s get down to business.

You will need:

2 tsp vanilla extract

500 mL KEBBÍO Lightly Sweetened Cashew Milk

1 tsp ground nutmeg

1 tsp ground cinnamon

1/6 tsp ground cloves

150 mL coconut cream

Optional: a cinnamon stick to garnish

Method:

Using a high-speed blender, blend all the ingredients together on high until smooth.

Pour into a storage container.

Refrigerate until cold and thick.

Pour into glasses and lightly sprinkling nutmeg on top.

Serve cold (garnish with cinnamon stick). Best consumed within 5 days.

Do let us know if you’ve tried our recipe by tagging us on social media (instagram, facebook): @kebbio

Happy holidays!

Love,

KEBBÍO Team x