• 1/3 cup Orgran Berry porridge
• 2tsp chia seeds
• 2tsp cocoa powder
• 1/3 cup coconut yoghurt
• 1/3 cup coconut milk
• 1/3 cup mixed frozen berries, thawed
• 1tsp honey]

Method:

1. Combine the oats, chia sees, cocoa powder, yoghurt, and coconut milk together in a bowl or airtight container. Cover and place in the fridge overnight.
2. Top with thawed berries and drizzle with honey to serve

• 1 ¼ cup Orgran All-purpose flour
• 2tbsp caster sugar
• 1tbsp baking powder
• ¼ tsp salt
• 1tsp cinnamon
• 1 large ripe banana, mashed
• 1tbsp coconut oil
• ¾ cup non-dairy milk (coconut or soy)
• 1tsp vanilla extract

For Serving:

• Sliced banana
• Maple syrup

Method:

1. Sift the flour into a bowl, and add the sugar, baking powder, salt and cinnamon. Mix until combined.
2. Mash the banana in a bowl and add the coconut oil. Add to the dry ingredients, along with soy milk and vanilla extract. Mix
3. Heat up a lightly oiled frying pan with coconut oil and scoop the batter into the frypan to form your pancake. When the pancake starts to bubble on the top, flip over and cook on the other side until golden brown.
4. Serve pancakes with sliced banana and a drizzle of maple syrup.

• 2 cups Orgran self-raising flour
• 100g chia seeds
• ¾ cup caster sugar
• 2 eggs or 2tsp Orgran No egg, egg replacer as per packet instructions
• ¾ cup milk or soy milk
• 60g margarine, melted
• 2 ripe bananas, mashed

Method:

1. Preheat oven to 180C/360F. Line a 12-hole muffin pan.
2. In a large bowl sift flour, and stir in chia seeds and caster sugar
3. In a separate bowl, add the mashed banana, egg/no egg mixture, milk, and margarine, and mix well.
4. Once mixed, pour the banana mixture into the flour mixture, and stir until combined.
5. Spoon the mixture evenly amongst the muffin’s pans, and bake in the oven for 15 minutes, or until golden brown.
6. Allow to cool, and dust with icing sugar. Serve with sliced banana on top