Healthy Living

Open To Play Fruit & Nut Baskets

 

Ingredients:
40 g Open To Play Chocolate Protein
25 g walnuts
90 g raisins
35 g dates
3 tablespoons coconut oil
2 tablespoons raw cocoa powder
2 tablespoons agave sirup
150g  sunflower seeds
50 g almonds
Filling:
1 mango
1 banana
1 teaspoon Agar Agar
1 tablespoon agave sirup
chocolate topping
30 gr cocoa butter
30 gr cocoa mass
Method:
Mix all the ingrediens for basket in food procesor to make conzistance mixture.
Then press the mixture into the silicone tartlet forms and keep 2 hours in fridge.
Carefully remove from the forms and fill with fruit mixture and pour the chocolate mixture on it.
Method for filling:
Melt agar agar in hot watter,mix banana and mango in mixer,add agave and Agar Agar
Chocolate topping:
Melt slowly cocoa butter and cocoa mass In Bain Marie and pour onto the baskets

Let it cool down and keep In fridge for couple of hours before serving
 

Open To Play Banana & Chocolate Cookie

 

 

Ingredients:

40 g Open To Play chocolate WPI

200 g mashed banana 

200 g gluten free rolled oats 

30 g desiccated coconut

1 tablespoon of honey

1 tablespoon of vanilla extract

60 ml of coconut oil

20g chia seeds

30 g Dark Chocolate Chips

 

Method:

Preheat your oven to 160 C ( fan forced).

Combine mashed banana, chia seeds, vanilla with oil and honey and

add Open To Play protein slowly while mixing.

Mix together well with your hands, squeezing the mixture properly.

Form them into cookies and place on pan, and sprinkle the chocolate chips on top.

Bake for 30 – 35 minutes or until golden.

Let them cool down and enjoy as a breakfast or post workout.

 

 

 

 

 

 

 

Banana and Chia Seeds Pancakes

For 1 serve you need:

One and a half tablespoons of Chia seeds.

One whole egg and one egg white.

One cup of oats.

One scoop of low carb whey protein powder (approx. 1/3 of a cup).

One small banana (mashed).

Dash of almond milk.

1/2 teaspoon of ground cinnamon.

Two tablespoons of natural yoghurt.

One tablespoon of coconut oil.

Place chia seeds into a bowl with 1/2 cup of water and soak for at least ten minutes. Stir a couple of times. Chia seeds absorb the water and swell into a jelly type consistency. Combine all ingredients into a bowl (excluding yoghurt and coconut oil). If the mixture seems dry, add a dash of almond milk. Bring pan to medium heat temperature, grease with coconut oil. Pour pancake batter into three small pancakes and cook until golden brown. Flip pancakes (it should take 2-3 min. on each side). Serve pancakes topped with yoghurt, a sprinkle of cinnamon and fruit. Enjoy :)