Add delicious ginger cookie buttons to pack a punch to your breakfast bowl
Our Cookie Buttons give a delicious crunch to your breakfast yoghurt bowl and as they include gluten free oats, this will kick start your day where oats are a source of energy!
100g Coconut Yoghurt (or any dairy free yoghurt you fancy!)
Handful of strawberries chopped
Handful of blueberries (no more than 40g if following the low FODMAP diet)
1 tsp Maple Syrup
6 Cookie Buttons (Cocoa, Ginger or Coconut!)
Pop your yoghurt into a bowl, top with all the ingredients, drizzle your maple syrup over – and enjoy!
LOW FODMAP, GLUTEN FREE, VEGAN FLUFFY PANCAKE RECIPE
Delicious, fluffy pancakes topped with fresh fruit, yoghurt and Cocoa Crunch Cookie Buttons. This is the perfect weekend breakfast recipe and it’s gluten free, vegan, low FODMAP, nut free and soya free too!
Have fun with this one and switch up the toppings if you fancy, why not try some raspberries (stick to 10-15 for low FODMAP) and shredded coconut, or chopped banana (1/2 banana for low FODMAP) and some pure cocoa chips!
Our Cocoa Crunch Cookie Buttons make a delicious, crunchy, chocolately flavoured topping for these scrumptious pancakes!
Recipe makes 6:
FOR THE PANCAKES:
120g gluten free plain flour
1 tsp of gluten free baking powder
1 tsp of lemon juice
1 tsp vanilla essence
240ml plant-based milk (you can use rice milk, lactose-free, almond milk, oat milk too)
FOR THE TOPPINGS:
60g Coconut Yoghurt
20g Blueberries
5 Strawberries, halved
1 tsp Maple Syrup
6 Fodilicious Cocoa Crunch Cookie Buttons
METHOD:
1) Mix all of the ingredients together in a measuring jug or bowl and whisk until smooth and there’s no lumps.
2) Heat a non-stick pan to a medium high-heat. Pour the pancake mix into the pan to make a large circle. Wait until the bubbles start to appear and after 2 mins, flip to cook the other side! Repeat these steps until you use all of your pancake mixture.
3) Chop up your fresh fruit, stack up your pancakes and top with the yoghurt, fresh fruit, Cocoa Crunch Cookie Buttons and a drizzle of pure maple syrup – yummy!
Why not try our new tasty recipe this weekend! Our double chocolate muffins are low FODMAP, vegan, gluten free, nut free, soya free, and are super delicious!
Topped with a vegan chocolate buttercream, and a crunchy, Cocoa Crunch Cookie Button – they really are an indulgent chocolatey treat!
Recipe makes 6:
FOR THE MUFFINS:
256g GF Plain Flour
2 1/2 tsps of GF Baking Powder
40g Dark Cocoa Powder
90g Caster Sugar
75ml Vegetable Oil
120ml Plant-based milk (you can use lactose free milk, almond milk if you can tolerate nuts, or rice milk)
2 tsp Apple Cider Vinegar
FOR THE TOPPING:
100g Dairy free margarine
30g Icing Sugar
20g Cocoa Powder
6 Cocoa Crunch Cookie Buttons
METHOD:
1. Pre-heat your oven to 180C.
2. In a large mixing bowl, add your flour, sugar, baking powder, cocoa powder and mix together. Make a well in the center of the bowl. Slowly add in your oil, milk, and apple cider vinegar. Mix all ingredients together to get your chocolatey muffin batter!
3. In your large muffin tin, pop in 6 muffin cases. Pour your muffin batter into each case, filling 3/4 of the case with the mixture.
4. Bake for 20-25 mins – do the skewer test to make sure they are fully cooked through. Once cooked, leave to cool on a wire rack.
5. To make your butter cream, simply add your margarine, icing sugar, cocoa powder to a bowl and whisk until smooth and soft. Once your muffins are cool, top with a dollop of buttercream and carefully place a Cocoa Crunch Cookie Buttons on top – enjoy!
low FODMAP, vegan, gluten free, nut free, soya free
Get ready for Halloween with these spooky and super tasty Cookie Monster Rocky Road Bites! They’re low FODMAP, gluten free, vegan, egg free, dairy free, nut free, soya free and are so easy to make!
Recipe makes 6
INGREDIENTS:
200g dark chocolate (make sure your chocolate is suitable for vegans)
100g dairy free margarine
2 Packs of Fodilicious Cocoa Crunch Cookie Buttons (keep 6 buttons aside for decoration)
3.5 Tbsp Maple Syrup
50g Mini Vegan Marshmallows
30g Dried Cranberries
30g Toasted Desiccated Coconut
FOR THE SPOOKY DRIZZLE:
30g Icing sugar
5 Tbsp warm water
1 tsp orange food colouring
Halloween edible eyes (available at most supermarkets)
METHOD:
1) Weigh out all of your ingredients carefully. Melt your chocolate, butter and maple syrup, making sure not to burn the chocolate. We do it the traditionally way, over a pot of warm water (bain marie style)
2) Once melted, leave your chocolate to cool slightly. In a separate bowl, combine your marshmallows, cranberries, and coconut. Add in your cookie buttons (break these up into the bowl, so that they are chunky. If you bash them, they will be too fine for the Rocky Road mixture!)
3) Pour the chocolate mixture into the dry ingredients and mix everything together (keep some chocolate mixture aside for decoration).
4) Line a baking tray or a plate, and using a cookie cutter, spoon your mixture in to the cookie cutter to create 6 rocky road bites. Pop these in the fridge.
5) Whilst your bites are chilling in the fridge, mix up 30g of icing sugar with warm water, and add your orange food colouring until you reach the right level of Halloween orange colour! Whisk until smooth.
6) To create your “Cookie Monsters”.. Get the 6 Cocoa Crunch Cookie Buttons you left aside, and with the rest of the chocolate mixture, carefully dot 2 circles on to each Cookie Button and then immediately top with the edible eyes, 2 per Cookie Button.
7) Bring your Rocky Road Bites out from the fridge, and using a spoon, drizzle your orange icing from a height onto each Rocky Road Bite. Top with the Cookie Monsters, leave to set for 2-3 hours and enjoy!
Tag us in your pics if you try this at home on our Instagram page! @fodiliciousltd
Low FODMAP, vegan, gluten free, nut free, soya free
We’ve got a new recipe for you to try! Banana muffins topped with a chocolatey cookie crumble (Fodilicious Cocoa Crunch Cookie Buttons of course!)
It’s vegan, gluten free, nut free, soya free, and low FODMAP! But you wouldn’t believe it… these muffins taste SO good!!! You can still eat bananas when you’re eating low FODMAP, just make sure they’re not overripe as this is when the bananas have higher FODMAP levels.
Recipe makes 8 muffins
INGREDIENTS:
200g Gluten free plain flour
50g vegetable oil
50g coconut sugar
2 (200g) mashed bananas (not too ripe to comply with low FODMAP)
1 tsp cinnamon
1 tsp baking powder
1 tsp lemon juce
1 tsp natural vanilla extract
30ml plant-based milk
2 tbsp gluten free oats
1 pack of Fodilicious Cookie Buttons (4 Cookie Buttons for topping – you can eat the rest!)
METHOD:
1) Heat the your oven to 180C (fan oven). Mash your bananas in a bowl and add your oil and coconut sugar.
2) Add in the rest of the dry ingredients and stir. Add in your plant-based milk and the rest of the wet ingredients. You should have a thick batter.
3) In a muffin tin, pour the batter in to each muffin tin/muffin case. Make sure each muffin case is filled evenly.
4) Pop them in the oven for 20-25 mins. Insert a skewer and if it comes out dry, your muffins are ready!
5) Once cooked through, remove your muffins from the oven. Crumble our Cocoa Crunch Cookie Buttons on top, leave to cool and then serve!
Tag us in your pics if you try this at home on our Instagram page! @fodiliciousltd
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fodilicious ltd
@fodilciiousltd
@fodiliciousltd
@fodiliciousltd