THE PLANT-BASED COMMUNITY COOKERY SCHOOL
THE PLANT-BASED COMMUNITY COOKERY SCHOOL
This homemade flapjack recipe is packed full of protein, fruit and plenty of fibre. Fit for breakfast, afternoon snacks or perfect with our Banana Nice-Cream for dessert.
Everybody loves baked beans right? Get involved with this DIY version of the classic tinned "dish" with recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Once you try making this quick and easy yoghurt recipe, you'll never eat shop bought yoghurt again!
A delicious nourishing breakfast that will keep you going till lunchtime without cravings!
Serve these for brunch with smashed avocado and you’ll make yourself very popular! This recipe uses curdled almond milk instead of traditional buttermilk in waffles for lift.
This super simple dairy alternative is not only delicious and creamy but good for you too!
Eggnog, the classic American christmas drink, can be revamped into a super healthy seasonal shake!
You can milk a nut! Its so simple and delicious, perfect for your morning muesli or a base for your smoothies.
This sweet soft loaf cake is ideal for breakfast and brunch. You can play with the recipe, adding nuts, seeds, or other ingredients of your choice to create different textures.
The children we taught this recipe to couldn't get enough of it!
