News

Weekend Workout

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6 ROUNDS

40 Seconds on 20 Seconds Off

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Burpee Star Jumps

Shoulder Taps

180 degree Squat Jumps

Mountain Climbers

Side Plank (Left Side)

Side Plank (Right Side)

Make sure to stay hydrated and refuel you body.

 

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Banana and Vanilla Protein Muffins

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Ingredients

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  • 1 cup mashed banana approx 2 large bananas
  • 1 egg
  • 4 tablespoons honey
  • 3 tablespoons coconut oil melted+ cooled
  • 3/4 cup oat flour 
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon backing soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 cup dark chocolate chips optional

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Instructions

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  1. Preheat oven to 180oC and prepare a lined or greased muffin tin.
  2. In a bowl, mash bananas until smooth. Stir in egg, honey, and coconut oil until combined.
  3. Add in all remaining dry ingredients until batter has formed.
  4. Pour batter into cups, filling 3/4 of the way. Bake muffins for 15 minutes or until golden brown and a toothpick comes out clean when inserted in the centre of the muffin

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Chocolate baby pancake sharing platter

Recipe by - Tiff Afflick

Instagram- @thecookingyam

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Ingredients 

(Serves 2)

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Method

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  1. Blend the oats to a fine flour, then add in the egg, cocoa powder, milk, baking powder and honey. Blend again until a smooth batter is formed.
  2. Crumble 1/2 a GetBuzzing Choc-coconut bar into the pancake mix, then stir in.
  3. Heat a frying pan with a small amount of oil or cooking spray, then add tablespoons of the mixture to the pan to form mini pancakes. 
  4. When bubbles appear on the surface of the pancakes, flip them and cook for a further 30s until risen. 
  5. Remove cooked pancakes from the pan, then repeat until all of the mixture is used up. 
  6. Add the cooked pancakes to one side of a large plate, then fill the other side with your choice of additions: Greek yoghurt, fresh fruit, chocolate sauce, nut butter or wowbutter, extra crumbled Choc-coconut bar etc. 
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Super-simple recipe, but these look great when they're served up with all of the delicious toppings.. perfect for World Chocolate Day! 
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Banana, Raspberry and White Chocolate Muffins

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Ingredients

Makes 10 -12 Muffins

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  • 1/3 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 medium mashed bananas
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup frozen raspberries
  • 4 ounces chopped white chocolate

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Instructions

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  1. Preheat oven to 180oC.
  2. Cream together the butter and sugar well.
  3. Beat in the egg and vanilla extract.
  4. Mix in the mashed bananas.
  5. Sift together the flour, baking powder, baking soda and cinnamon.
  6. Fold the dry ingredients into the banana mixture until the flour is almost incorporated then fold in the raspberries and chopped white chocolate.
  7. Spoon batter evenly into paper lined muffin tins, then bake at for 20-25 minutes or until a a knife inserted in the centre comes out clean. ENJOY!

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Berry Ice Lollies

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Ingredients

  • 120 grams fresh blueberries
  • 120 grams fresh strawberries
  • 120 grams fresh raspberries
  • 120 mls coconut milk
  • 60 mls honey

Instructions

  1. Place all berries into a blender with your coconut milk and honey.
  2. Blend until smooth. Don’t worry if you can still see some pieces of blueberry skin in the mixture.
  3. Pour the mixture through a sieve into a measuring cup or bowl. This gets rid of the seeds and little pieces of skin.
  4. After sieving, pour the mixture into your 4 ice lolly moulds.
  5. Freeze for several hours or overnight and enjoy your triple berry homemade ice lollies!

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What Our Friends Say...

Mini Chocolate and Coconut Tarts

Recipe by Tiff Afflick 

Instagram - @thecookingyam

Website - 

https://thecookingyam.co.uk/tag/cooking/

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Ingredients

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  • 3 GetBuzzing Chocolate and Coconut bars
  • 2 tbsp coconut flour
  • 1 ripe banana
  • 2 heaped tbsp Greek yoghurt
  • 1 1/2 tbsp cocoa powder
  • 2 tbsp syrup or honey
  • To top: fresh berries, granola and desiccated coconut
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Method

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  1. Crumble the bars into a mixing bowl
  2. Mash the banana in a separate bowl until smooth, then mix this into the crumbled Getbuzzing Chocolate Coconut Bars
  3. Stir in the coconut flour and mix well
  4. Add spoonfuls of the mixture to 9 of the moulds in a tart tin, then press down firmly to shape it into a tart case
  5. Bake the tart cases for 12 minutes at 190oC 
  6. Meanwhile, add the yoghurt, cocoa powder and syrup to a bowl, then mix until smooth
  7. Leave the tart cases to cool after baking, then fill each with 1-2 spoonfuls of the choc yoghurt. Top with fresh berries and a sprinkling of granola and coconut.

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Banana and Coconut Loaf

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Ingredients

  • 170g All Purpose Flour
  • 2 tsp Baking Powder
  • 100g Granulated Sugar
  • 90g Honey
  • 90g Butter
  • 2 large eggs beaten
  • 2 bananas mashed
  • 1 tsp Vanilla Extract
  • 1 tsp coconut extract
  • 90g Icing sugar
  • 1 tsp coconut extract
  • 60g shredded coconut

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Directions

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  1. Preheat the oven to 180oC.
  2. Spray a loaf pan with non-stick spray, and line it with parchment paper. Set the pan aside.
  3. In one large bowl combine flour, baking powder, salt, granulated sugar and honey. Mix well. 
  4. Add to the same bowl melted butter, bananas, eggs, 1 teaspoon vanilla extract and 1 teaspoon coconut extract. Mix well.
  5. Transfer mixture to lined loaf pan.
  6. Place loaf pan in the oven and bake for about 45 to 55 minutes. The bread should be golden brown. If you insert a toothpick into the loaf it should come out clean. 
  7. Remove from oven and place pan on a cooling rack for 15 to 20 minutes. 
  8. Make the glaze: In a medium-sized bowl combine icing sugar and 2 tbsp water. Add the coconut extract. 
  9. Pour the coconut glaze over the bread. 
  10. Sprinkle with shredded coconut. 

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Blueberry and Banana Pancakes

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INGREDIENTS

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  • 1 cup blueberry greek yoghurt
  • 1 large ripe banana, mashed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup frozen blueberries

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INSTRUCTIONS

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  1. Mix together all ingredients well into a large bowl
  2. Heat a nonstick pan and spray with nonstick spray.
  3. Spoon 1/4 cup batter onto pan at a time and lightly flatten with spoon so that pancakes cook evenly.
  4. Cook on one side until bubbles form on uncooked side and then flip and cook until pancake is cooked through.

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Carrot Cake Muffins

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Ingredients 

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  • 3 eggs
  • ½ cup greek yogurt
  • 75g maple syrup 
  • 75g honey
  • 60ml milk
  • 1 teaspoon vanilla extract
  • 2 carrots, shredded
  • 195g cups whole wheat flour or any chosen flour
  • 1 ¾ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon

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Frosting

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  • 225g light cream cheese, softened
  • 60g Honey
  • 1 teaspoon vanilla extract

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Directions 

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  1. Preheat oven to 175°C.
  2. In a large bowl, whisk the eggs until light and fluffy.
  3. Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
  4. Pour in the honey, maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
  5. Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
  6. Portion the batter into a greased 12-cup muffin tin.
  7. Bake for 20 minutes, until the muffins have risen and set.
  8. For the frosting, beat the cream cheese in a small bowl until smooth.
  9. Add in the honey and vanilla and beat again until the mixture is well combined.
  10. Once the muffins have cooled, add a small bit of frosting to each muffin and smooth over the top. 
  11. Enjoy!

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Date and Apricot Slices

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Ingredients

100g butter

50g Soft Brown Sugar

50g Plain Flour

200g Oats

150g Pitted Dates

100g Dried Apricots

1tsp Bicarbonate of Soda

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Directions

1. Grease and Line a small square or rectangular tin and pre heat oven to 150oC.

2. Melt butter and sugar in a bowl. Once melted add flour and oats and mix well.

3. Add the dates and apricots and bicarb to a pan and put enough boiling water to cover half of the dates and apricots. Bring to boil and then turn to a low heat and let the dates and apricots cook through for 5-10 minutes, stirring occasionally.

4. Add half the oat mixture into the baking tray and flatten down. 

5. Pour the date and Apricot mixture over the top and spread over to cover all of the oat mixture.

6. Crumble the remaining oat mixture over the top. Bake in the oven for 20-25 mins of until the top is a light brown.

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Cherry Coconut Tart

Recipe by Tiff Afflick

Website - https://thecookingyam.co.uk/

Instagram - @thecookingyam

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Ingredients

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Base:
Filling:
  • 80ml coconut milk
  • 1 egg
  • 3 tbsp honey or syrup
  • 1 tbsp coconut oil
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Method

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  1. Crumble the bars into a mixing bowl, then stir in the remaining ingredients, adding a splash of hot water to help the mixture stick together
  2. Line the bottom of a small tart dish with greaseproof paper, then pour the mixture in and press it firmly around the dish to form a tart case 
  3. Bake for 12-15 minutes at 190degC 
  4. Whisk the filling ingredients together, then pour into the tart case. Bake for another 15-20 minutes until the tart is golden and the filling is firm to the touch
  5. Leave to cool completely, before using a knife to ease the sides of the tart away from the dish and turning the tart out onto a plate
  6. Divide into 6 portions and serve

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Berry Skillet

Recipe by - Tiff Afflick 
Instagram - @thecookingyam
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Ingredients

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  • Handful of oats
  • 2 tbsp Greek yoghurt
  • 1/2 tsp baking powder
  • 1 egg white
  • A splash of milk
  • 2 tsp syrup/honey
  • 1/2 GetBuzzing berry bar 
  • 1 tsp berry jam
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Method

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  1. Blend the oats, Greek yoghurt, baking powder, syrup and milk together, adding an extra splash of milk if needed, to bring the mixture to make a smooth, thick batter. 
  2. Crumble in some of the bar, reserving some for topping, and stir
  3. Pour the mixture into a small skillet (or small muffin moulds), then swirl on the jam and finish with a final crumble of the berry bar.
  4. Bake for 15-20mins @ 190C until golden. Best served with Greek yoghurt and fresh berries!

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Espresso Chocolate Chip Cookies

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Espresso Butter Mix:

  • 1 1/4 cup Unsalted Butter
  • 1/4 Coffee Granules 

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Dry Mix:

  • 3 1/3 cups all-purpose flour
  • 1 tablespoon coffee granules
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • Pinch of salt

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Wet Mix:

  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggsat room temperature
  • 2 teaspoons vanilla extract
  • 12 ounces dark chocolate chunks or semi-sweet chocolate chips

Directions

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Espresso Butter Mix

  • To a medium saucepan, set over medium heat, add the butter. When the butter has melted, turn off the heat. Stir in the espresso and mix until it’s covered in the butter. Cover the saucepan and allow to cool for 20 minutes. When it’s done, pour it through a fine mesh strainer, into a large bowl.

Wet Mix

  • Grab the large bowl with the melted/espresso butter in it. To that bowl, add the brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
  • Add the flour to your mix. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
  • Preheat oven to 180oC. Line two baking sheets with parchment paper.
  • Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact. 
  • Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Repeat until you’ve baked all the cookies.

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Getbuzzing Home Workouts 2

Workout 1 

50-40-30-20-10 Reps

NO REST

  • High Knees
  • Squat Kicks
  • Jump Lunges
  • Ab Crunches
  • Step Ups

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Workout 2

AMRAP 40 Minutes 

(As Many Rounds As Possible)

  • Hand to Elbow Plank x 10
  • Burpees x 10
  • Reverse Lunge x 10.10 (One side at a time tucking knee up to chest)
  • Burpees x 10
  • Squat Press x 20
  • Burpees x 10

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Workout 3

AB CIRCUIT

5 Rounds - 1 Minute rest between rounds

  • Alt Standing Cross Crunches x 20
  • Sit Ups with Punches x 20 (4 punches each sit up)
  • Russian Twists x 20
  • Toe Taps x 20

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Rock Cakes

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Ingredients

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200g Self Raising Flour

50g Soft Brown Sugar

100g Butter

1 Egg

1 tsp Nutmeg

1 tsp Mixed Spice

100g Dried Fruit/Raisins

Little Milk of choice to mix

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Directions

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1. Heat oven at 150oC and line a baking tray.

2. Add flour, sugar, spices into a large bowl and mix.

3. Add the butter and using your hands rub it into the mixture.

4. Add dried fruit of choice, egg and a little milk and mix until combined.

5. Bake for 12 mins or until golden brown. 

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Cinnamon Crunch Banana Bread

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Ingredients

2 Large Eggs

2 Large Ripe Bananas (mashed)

1/2 Cup Caster Sugar (or soft brown sugar)

1/3 Cup Coconut Oil

1/2 Cup Greek Yoghurt

1 Getbuzzing Banana Bar (crumbled)

1 3/4 Cup Whole Wheat Flour (or any flour)

2 tsp Cinnamon

1 1/2 tsp Baking Powder

Pinch of Salt

For Crumb Topping:

1/2 Cup Flour (whichever flour you have chosen)

1/2 Cup Brown Sugar

1/4 Butter

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Instructions

  1. Heat the oven to 180°C. Grease and line a 9×5 inch loaf pan.
  2. For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.
  3. Combine flour, cinnamon, baking powder and a pinch of salt in a large mixing bowl. Whisk together eggs, banana, sugar, coconut oil and greek yoghurt in a separate large measuring jug. Pour wet into dry ingredients and crumble your Getbuzzing Banana Bar. Gently fold in, do not overmix!
  4. Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
  5. Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely and enjoy!

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Getbuzzing Homemade Granola



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Ingredients 

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100g Coconut Oil 
100g clear honey
1 Getbuzzing Mixed Berry Bar (crumbled)
1tbsp Vanilla Extract
1/2tsp salt
250g rolled oats
1 tbsp cinnamon (optional)
Shredded Coconut (optional or fruit /raisins/berries as alternative )
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Directions

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Melt the oil and honey add all other ingredients 
except the fruit and stir well 

Cook in oven Gas mark 150 for 8 mins
Stir half way through then add fruit if you are wanting it

Enjoy !

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Chocolate and Banana Cake

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INGREDIENTS

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125g Unsalted Butter 

100g soft brown sugar

2 large eggs

250g plain flour

1 tsp vanilla essence 

2 tsp baking powder

4 ripe bananas

175g dark chocolate 

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INSTRUCTIONS

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1. Preheat the oven to 180°C/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner.

2. Cream the butter and sugar in a bowl with an electric hand mixer or by hand   Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again briefly. Sift the flour and baking powder into a bowl, then gradually add to the creamed butter and sugar and beat again until well combined. Beat in the mashed bananas and finally stir in the chocolate pieces.

3. Pour the mixture into the loaf tin and level it out with a spatula. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to cool.

4. This loaf cake is best served warm. Keep any uneaten cake in an airtight container at room temperature for about 3 days.

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Top Tips to Nut-Free Baking

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Hi everyone, it’s Tiff here – GetBuzzing’s resident recipe developer! For those of you who follow GetBuzzing on social media or regularly check out their blog, you’ll know that I love to create delicious recipes using all of the delicious flavour of bars that GetBuzzing has to offer. But for a bit of a change this blog post is all about nut-free baking – something that the GetBuzzing team are very passionate about.

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Why nut-free?

Nut allergies are becoming increasingly prevalent, and so whether you’re baking for a family member or friend with a known allergy, or baking for a bigger crowd, nut-free baking is the safest way to ensure that you’re not putting those with allergies at risk. Some people don’t like nuts either, so nut-free baking will allow you to keep them happy too!

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How to go nut-free

  1. Every flavour of GetBuzzing’s bars are nut-free, and so using these in your baking is a good way to start. Check out the many recipes I’ve created using these on the rest of the blog!
  2. Nuts bring flavour and texture to bakes, so look for alternatives that you can swap in. Nut butter can be replaced with tahini or seed butter, but these can be a little bit bitter, so you might need to add extra sweetness. Chopped nuts can be swapped for pumpkin or sunflower seeds as these have a similar crunchy texture, making them ideal for stirring in or topping off your bakes
  3. If you’re a gluten- and nut-free baker, when a recipe calls for ground almonds, try coconut flour or a gluten-free flour instead. These have a similar fine texture to ground almonds, but are safer alternatives for those with a nut allergy
  4. Oils – if a recipe calls for a nut oil, feel free to try rapeseed oil or olive oil instead

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Top nut-free recipes

  1. With all the flavour of peanut butter but without the nuts, my Wowbutter truffles are one of my absolute favourites!
  2. Perfect for weekend brunching or a delicious dessert, a stack of my fluffy banana pancakes are an ideal nut-free treat
  3. Want to get the kids into the kitchen? My GetBuzzing thumbprint cookies are a fun and simple recipe to give them an introduction to baking, and you can choose the flavour

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So whether you’re nut-free yourself or just want to explore nut-free baking, it’s much simpler than you think, so give it a try!

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Getbuzzing Home Workouts 1

Keeping you active and healthy at home with our at Home Workouts.

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Workout 1 

EMOM 25 Minutes 

(Every Minute On the Minute)

  • Minute 1 - 20 x Air Squats 
  • Minute 2 - 20 x Reverse Lunges 
  • Minute 3 - 20 x Sit ups
  • Minute 4 - 20 x Dips (use a chair or bench)
  • Minute 5 - 10 x Burpees

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Workout 2

AMRAP 20 Minutes - 20 secs ON 20 secs OFF

(As Many Rounds As Possible)

  • Jump Squats
  • Press Ups
  • Speed Skaters
  • Russian Twists

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Workout 3

AB CIRCUIT

3 Rounds - 1 Minute rest between rounds

  • Plank Shoulder Taps x 20
  • Butterfly Sit Ups x 20 
  • Mountain Climbers x 20
  • Toe Taps x 20
  • Plank 1 Minute 

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Date and Coconut Protein Balls

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Ingredients

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  • Medjool Dates: 2 1/2 cups pitted
  • Chocolate or Vanilla Protein Powder - 1/2 cup
  • Desicated coconut - 1 cup
  • unsweetened cocoa powder - 1/4 cup
  • Flaxseeds - 1/2 cup
  • Coconut Oil (melted) - 1/2 cup
  • Vanilla extract - 1/2 teaspoon

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Instructions

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  1. Add the dates to a saucepan with 1 tbsp of water and cook down until dates are soft and combined.
  2. Add all dry ingredients to a large bowl. 
  3. Add the cooked Medjool dates and coconut oil to the dry ingredients and mix well - you may need more or less coconut oil depending on consistancy (you want the mixture to stick together)
  4. Use 2 tsp to measure and roll each scoop into a smooth ball.
  5. Roll each ball in the remaining coconut to coat and sprinkle with some flaxseeds.
  6. Serve and store in the refrigerator.

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GetBuzzing Banana Pancakes

Recipe by

Tiff Afflick
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Ingredients:

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  • 1 ripe banana
  • 1 cup wholemeal self-raising flour
  • 1 cup milk of choice
  • 1 egg
  • 2 tbsp honey or syrup
  • 1/2 tsp baking powder
  • 1 GetBuzzing Banana bar
  • To decorate: Extra banana, syrup and Banana bar
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Method:

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  • Blend the flour, egg, milk, baking powder and banana together to form a smooth batter
  • Crumble in the Getbuzzing Banana bar then stir well 
  • Heat a non-stick frying pan or pancake grill on a medium-high heat, then add a heaped tablespoon of the mixture to the pan and spread out to a thickness of 1-2cm
  • Repeat until the pan is full, then flip the pancakes when bubbles begin to form of the surface. Cook for a further minute until the pancakes have fully risen and are golden brown
  • Repeat with the rest of the pancake batter, then serve up the pancakes and top with extra syrup, sliced banana and syrup/honey

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Valentine Oat Cookies

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Ingredients

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  • 115g Butter
  • 125g Coconut Sugar
  • 1/2 tsp baking powder
  • 150g Spelt Flour 150g
  • 150g Rolled Oats
  • Milk chocolate chips (optional)

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Instructions

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  1. Melt butter and coconut sugar in a small saucepan.
  2. Once butter is completely melted and incorporated remove from heat and keep whisking for a couple of minute to cool down a bit.
  3. In a large bowl whisk together spelt flour, baking powder and oats, then add butter/sugar mix and combine well.
  4. Place dough in glass container with airtight lid or wrap in clingfilm and place in the fridge for 10-15 minutes.
  5. Preheat oven to 300F (150°C).
  6. Roll out dough to about 1/4 inch (0.5cm) and cut out desired shape
  7. Place cut out cookies on a non stick or parchment paper lined baking sheet leaving at least 1 finger distance between each of them.
  8. Bake for 10-12 minutes.
  9. Let cool down completely to prevent from braking when removing from baking sheet.
  10. If desired, melt some chocolate and spread on cookies as shown on photos.

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https://greenhealthycooking.com/healthy-spelt-oat-cookies/

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Date and Apple Oat Bars

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Ingredients 

140g Apple (peeled, cored and chopped)

200g Dates (pitted)

150g Butter (melted)

100ml Coconut Oil 

150g Plain Flour

2 tbsp Clear Honey

50g Desiccated Coconut

150g Porridge Oats

1 tsb Bicarb 

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Instructions

  1. Heat oven to 170C. Grease an 18cm square tin and line with baking parchment.

  2. Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.

  3. Gently melt the butter and coconut oil in a saucepan. Mix in a bowl your melted butter and coconut oil then add flour, oats, honey, bicarb and desiccated coconut in a bowl. 

  4. Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.

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Cherry and Vanilla Oat Muffins

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Ingredients 

  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 cup coconut sugar or honey
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cup oat milk
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 TBS ground cinnamon
  • 3 cups old fashioned rolled oats (gluten free if desired)
  • 1 cup dried cherries (or mix-in of choice)
  • 1 Getbuzzing Cherry Protein Bar (optional)

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Instructions

  1. Preheat the oven to 180oC and place paper liners into the cups of a muffin tin.
  2. In a large bowl, whisk together eggs, coconut oil, coconut sugar, applesauce, milk and vanilla until smooth.
  3. Then add to the same bowl salt, cinnamon, rolled oats, getbuzzing cherry protein bar (sprinkled) and 1/2 of the dried cherries. Mix well. Allow to sit for 5 minutes (so the oats can soak up some of the liquid). Mix one more time.
  4. Fill each muffin cup generously. The batter will not rise very much, so you can fill them close to the top. Push the left over dried cherries into the tops of the muffins.
  5. Bake for 30 minutes, or until edges are golden brown and begin to pull away from the liners. 

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https://www.simplysissom.com/cherry-vanilla-baked-oatmeal-cups/

Mint Chocolate Baubles

Recipe made by Tiff Afflick AKA @thecookingyam

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Recipe (Makes 12)
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Ingredients

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  • 3 Mint Choc GetBuzzing bars
  • 80g plain flour
  • 1 tsp coconut oil
  • 3 tsp honey
  • 50ml milk
  • To decorate: 25g chocolate, crushed M&Ms or festive decorations
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Method:

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  1. Break up the bars in a mixing bowl, add in the coconut oil, and heat both in the microwave or on the hob for 45s - 1 minute until the oil has melted and the bars have softened
  2. Add in the honey, flour and milk, and mix well
  3. Make 12 small balls from the mixture, then flatten onto a lined baking tray
  4. Bake the cookies for 10 minutes at 190degC, then leave to cool
  5. Melt the chocolate, then drizzle over the cookies
  6. Top the cookies with crushed M&Ms/smarties and festive hundreds and thousands
  7. (Optional) - to make baubles, use a skewer to make a small hole at the top of the cookies, then thread through some string or ribbon. Tie a not to form a loop, then hang on your Christmas tree!

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WINNER! Best Nut-Free Protein Snack Brand - UK

LUX Magazine Announces The Winners of the 2019 Food & Drink Awards

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United Kingdom, 2019- LUXlife magazine announces the winners of the 2019 Food & Drink Awards - Getbuzzing Nut Free Oat Bars!

 

Jammy Christmas Biscuits

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Ingredients

  • 1 cup butter, at room temperature
  • 3/4 cup icing sugar, sifted
  • 1/4 tsp salt
  • 1/2 tsp vanilla essence
  • 2 cups all-purpose flour, sifted
  • 1/2 cup Jam (you can use any flavour of jam)
  • Extra flour to roll out the dough
  • Extra icing sugar for dusting

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Instructions

  1. Preheat oven to 160°C. In a mixer, beat together butter, icing sugar, salt and vanilla until light and fluffy. Continuing with the mixer, add flour to the mixture until just combined. At this point, a ball of dough will begin to form.

  2. Remove dough from mixer, and knead with your hands until a full ball forms. Wrap in plastic wrap, and place in fridge for at least 30 minutes. This will allow the dough to harden so it’s easier to roll out.

  3. Roll out dough with a rolling pin, adding extra flour to your rolling surface and rolling pin if dough begins to stick. Roll out to 1/4 inch thickness.

  4. Using 3 inch circle cookie cutter, cut out circle shapes, rerolling and cutting scraps.

  5. Using 1 1/2 inch Christmas cookie cutter, cut out shape in center of half of the circle cookies.

  6. Arrange whole and cutout cookies on parchment-lined baking sheet.

  7. Bake on top and bottom racks, rotating and switching pans halfway through, until edges are light golden, about 20 minutes.

  8. Remove cookies from the oven and let them cool.

  9. Spread jam over bottom of each whole cookie. Dust icing sugar over cutout cookies. Place on cookie with jam filling, sugar side up.

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Protein Cherry and Blueberry Smoothie

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Ingredients

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Directions

1. Add all ingredients to blender. 

2. Blend until smooth

3. Enjoy!

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Ginger Cake

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Ingredients 

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  • 100ml Oat Milk
  • 3 Tablespoons coffee granuals 
  • 2 cloves
  • 90g butter
  • 180g honey
  • 1 large egg
  • 80g all-purpose flour
  • 80g rye flour, or whole wheat flour
  • 2 tsp baking soda
  • 1 tsp cinnamon, ground
  • 1/2 tsp ginger, ground

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Directions

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  1. In a saucepan, melt the butter and honey. Let cool slightly for about 2 minutes, then add the egg, whisking vigorously to prevent from cooking the egg.
  2. In measuring cup placed in the microwave, heat the milk with the coffee. Infuse the cloves, and set aside.
  3. In a medium bowl, mix both flours, baking soda, salt, and spices.
  4. Pour the butter-honey mixture into the dry ingredients, then slowly pour in the milk, stirring well.
  5. Preheat the oven to 340°F (170°C) and grease a 9×4-inch (24 x 10 cm) loaf pan.
  6. Pour the batter into the loaf pan and bake for 40 minutes. Let cool completely into the loaf pan before serving.

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GetBuzzing Cherry Dessert Pizza

Recipe By - Tiff Afflick 

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Instagram - @thecookingyam
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Ingredients:

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Method:

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  1. Break up 2 of the Getbuzzing High Protein Cherry Bars in a mixing bowl and heat in the microwave for 45-60 seconds until softened 
  2. Spread the mixture onto a lined baking tray and shape into a large circle of around 2cm thickness 
  3. Bake the base for 10 minutes at 200degC 
  4. Leave the base to cool, then spread over the Greek yoghurt
  5. Slice the strawberries and use them to decorate the outside of the dessert pizza, then crumble the remaining Getbuzzing High Protein Cherry bar over the rest of the pizza. You can also use any additional toppings (e.g. seeds, extra fruit) that you prefer
  6. If using jam, add a few tablespoons of hot water and mix to a pourable consistency, before drizzling over the dessert pizza
  7. Divide into 8 portions and serve!
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Another simple but delicious recipe, hope you like it! 
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Cherry Pie Protein Bars

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Ingredients

  • For the crust and crumble:
  • 1 ½ cups oat flour (gluten free oat flour)
  • 1 cup old-fashioned rolled oats, gluten free if desired
  • Getbuzzing Cherry High Protein Bar
  • ½ cup coconut sugar (or brown sugar)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter or vegan butter
  • 2 teaspoons vanilla extract

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  • For the filling:
  • 2 1/2 heaping cups frozen Montmorency tart cherries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon cornstarch or arrowroot starch, plus 1-2 teaspoons more if necessary
  • Pinch of salt

Instructions

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  1. Preheat oven to 180oC. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
  2. Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, Getbuzzing cherry bar, coconut sugar, cinnamon, baking soda and salt. 
  3. Add in melted butter and vanilla extract and stir until a nice crumble forms and dough begins to clump together. Place 1 ½ cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
  4. Next make your cherry pie filling: place a medium pot over medium heat. Add in tart cherries, maple syrup, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the cherries just a bit. 
  5. Bring to a boil, then reduce heat and cook for 5 more minutes until mixture is thickened up and nicely coats the back of a spoon without being too drippy. If it’s too drippy stir in 1-2 teaspoons more cornstarch or arrowroot. 
  6. Pour mixture over the crust and use a spoon to evenly spread.
  7. Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the tart cherry filling. Bake for 30 minutes or until filling is bubbly and topping is golden. 
  8. Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.

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WOWBUTTER GRANOLA

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Ingredients 

  • ⅓ cup Honey
  • ⅓ cup Wowbutter
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 1 tbsp Cinnamon
  • 2 cups Oats
  • ½ cup Pumpkin Seeds
  • ½ cup Coconut Flakes
  • ⅓ cup Dried Fruit or Chocolate Chips of Choice (Optional)

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Directions

  1. Preheat the oven to 180oC. Add the Honey, Wowbutter, Vanilla Extract, Cinnamon, and Salt to the base of a large bowl. Whisk until evenly incorporated.
  2. Pour the Oats, Pumpkin Seeds, and Coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
  3. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
  4. Immediately sprinkle the Chocolate Chips or Dried Fruit over the Granola, using a spatula to gently toss the mixture. Let the Granola and Chocolate cool completely on the tray before removing.

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A day in the life of...

Tiff Afflick - The Cooking Yam

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Instagram - @thecookingyam
Twitter - @thecookingyam
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It's hard for me to get a daily routine when each day is so different for me, but here's a taste of my typical day as a Nutrition Advisor and Recipe Developer...

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7:00am - Rise and shine! 

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I normally start the day with 15 minutes of yoga and mobility at home to wake me up. I find that it's a great way to start the day, and it helps me warm up for any morning exercise I want to do. 

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I like to get an early morning exercise session in - whether it's a swim or a gym session - I think it's the best way to start the day as it kickstarts your metabolism and naturally gets your energy levels up! 
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Post-exercise 

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If I'm at home I'll take the time to make a really special post-exercise breakfast to refuel me - I normally go for a hearty bowl of oats with chia seeds, almond milk, berries and nut butter. One of my favourite toppings has to be GetBuzzing 'granola' which I make by baking crumbled GetBuzzing bars until they're crispy. 

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A lot of the time I eat breakfast out and about, so one of the easiest post-workout breakfasts on-the-go is a simple smoothie and a GetBuzzing protein bar (choc coconut is my favourite!).

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At work...

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I always start my working day with general admin to keep on top of the work I do for the different clients and companies I work with. A lot of the time this involves social media work and networking - it's a hard life!

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I'll normally have a few meetings throughout the week, which normally involve planning for a nutrition workshop over a nice cup of coffee. After this I'll spend a bit of time planning a presentation and the snacks that I'll make as part of the workshop - food is definitely the way to a happy crowd! 

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I cook and bake every day, it's a passion! I really enjoy varying the foods I eat and hardly ever eat the same meal twice in one week! But this means I have to spend a bit of time planning recipes. So some days I have a brainstorming session to create my new recipes - Pinterest, BBC Food and travel experiences provide me with a lot of the inspiration.

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Ready, steady, cook!

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Most of the time I'll know ahead of time what I'll be making and plan a rough recipe. I'll start with the main ingredients that I know are essential to give me the texture and base flavours I'm looking for. Then the creativity comes in! I like to change things up by adding in other ingredients to give my bakes a nutritious boost - my favourite ingredients are cacao nibs, milled seeds, nut butter or protein powder if I'm making a sports snack. My speciality is healthy treats, and I do my best to bring those indulgent flavours to my healthy bakes! Chocolate is always a winner!

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Time to taste...

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I always sample my creations first, and I'm a tough critic! If I'm happy with how it's turned out, I'll take samples around to my friends and colleagues for them all to try. The swimmers at the British Swimming Breakfast Club always get to sample my sporty snacks, so the high protein, nutrient-dense snacks are all theirs! I'll also share my bakes with friends and colleagues in the office where I work part-time - I think everyone expects delicious treats when they see me now!

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I really do love my job because it helps me show people how delicious healthy food can be. By getting creative and putting in a bit of time it's possible to make nutritious meals and snacks that are so tasty too. So if you'd like a bit of inspiration, make sure you keep an eye on the GetBuzzing blog for all of my GetBuzzing recipes and check me out on Instagram! 

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Chocolate Chip Wowbutter Muffins

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Ingredients

  • 4 tablespoons unsalted butter
  • 3/4 cup wowbutter (available on amazon)
  • 2 medium ripe bananas
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk oat milk
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white whole wheat flour or all purpose flour
  • 1/2 cup chocolate chips

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Instructions

  • Preheat oven to 180oC. Grease your muffin trays. This recipe serves roughly 6 muffins
  • Melt the butter in your microwave in a large microwave-safe bowl (or melt in a pan on the stove).
  • Add the wowbutter to the bowl with the butter and whisk until smooth.
  • Add the bananas to the bowl and mash with a fork.
  • Whisk in the honey, eggs, vanilla and milk.
  • Add the baking soda and salt and whisk until everything is well combined.
  • Add the flour and use a rubber spatula to mix until just combined. Fold in the chocolate chips.
  • Scoop the batter into the greased muffin pans. Bake for 16-17 minutes, or until knife comes out clean. Let muffins cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.

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PRO-AM DAY WITH AMBASSADOR DANNY WILLETT

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Twitter - @Danny_Willett
Instagram - @danny.willett
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No alarm this morning as I’ve got an afternoon tee time, although my boys are generally 6am starters!!!  Right on queue, they come and wake us up. I get up with them to get their milk sorted and make myself a strong coffee. 
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8am - I make porridge with oats and like to sprinkle on a Chocolate Coconut High Protein Bar to get some extra calories for the day ahead but it also tastes pretty awesome!!! I have another coffee with this and try to get some water on board. 
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9am - meet at the European Tour media trucks for a Q&A with Andrew Cotter...always good fun. 
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10am - I head to the gym where I’ll do 30 mins cardio, followed by some movement bits.
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11.30am - I’ll make my way to the player lounge for a quick bite for lunch, then I’ll meet my caddie Sam on the putting green, I’ll squeeze in a Wowbutter Getbuzzing Bar
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I’ll do 30 mins on the putting green before heading to the driving range for 45 mins. 
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1.10pm - Head to the tee and meet my amateur partners for the day. 
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1.20pm - Tee off - I generally try to eat another 2 getbuzzing bars in the round along with a protein shake and maybe 2 bananas to keep my energy levels high.
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6.20pm - shake hands on the 18th green and then I head straight for dinner with the family to Michel Roux’s XIX restaurant, steak and chips were amazing!! 
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Finally get back to the apartment and put my feet up and watch Netflix ahead of my 1.40pm tee time on Thursday for round one. 
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Rachael Burfords Food Diary

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Women’s England Rugby Player

Twitter - @Rachaelburf12
Instagram - @rachaelburf12
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It always is interesting to know how athletes full themselves for training and playing and if it is any different! Get Buzzing fuel me for my sessions and so I thought I would share an insight to what I do on both and match day and training days. I’m not an expert but over the years I have learnt what works for me and what doesn’t. I have also done a DNA profiling to really understand my body and what my body needs and responds well to from a nutrition point of view. Muhdo have given a greater insight to this area. Most athletes will stick to foods and a routine, consistency is key, your see with my food diary below I eat the same type of foods over and over! This is some peoples worst nightmare but it works for me. That’s what is key to nutrition you need to find what works for you as an individual.

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Game day feed… I always eat the same things… unless it’s a different Kick off timing.

Our match day times are around 2:30. I will also have a large breakfast fuelled with protein, carbs and fats. If we have a later Kick off, my go to lunch meal would be a peanut butter and banana wrap.

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Match day breakfast

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Breakfast 1: 3eggs either scrabbled or pouched with avocado and bacon

Breakfast 2: Followed by a big bowl of porridge, made with milk, topped with honey and berries.

I am usually stuffed by the end but it’s unlikely I will eat again before Kick-off, I might have a snack such as a Getbuzzing Bar or a banana. Along with my breakfast I will have a electrolyte I use Phizz and will consume around 2L before the game. My other fuel is coffee, most days I normally have 3 coffees before 10 am., but on match days I will hold off having a  coffee because I would rather have them closer to the game.

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  • Pre game or on route I will have either Wowbutter or Mint choc chip Get Buzzing bar… I try and only have half but sometime nervous energy kicks in and I eat the whole bar.
  • Half time I will have Carbohydrate gel (usually half) Depending on how I’m feeling to give me a boost for the next half.
  • Postgame straight after the game I will consume a protein shake along with a bottle of water to begin the recovery process.

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Heavy Training days

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  • Breakfast - 3 Eggs, bacon and avocado and mushrooms
  • Lunch - Various, chicken and halloumi wrap , salads or leftovers from dinner the night before
  • Dinner – Generally will always contain a meat source and vegetables. Broccoli mash is one of my favourites right now!
  • Snacks - Yoghurt, fruit, nuts, rice cakes, Getbuzzing bar, Smoothies or protein shakes 

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Light training days

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  • Breakfast - 3eggs pouched or scrabbled ( on their own)
  • Lunch – Various, chicken and halloumi wrap , salads or leftovers from dinner the night before
  • Dinner – Vegetables and a meat source
  • Snacks - Yoghurt, fruit, Getbuzzing bar, protein shakes 

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Days off

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Even when I’m not training I don’t change what I have too much because in these days I’m still active I have 2 dogs which I take on long walks, often coaching so on my feet a lot. These days are also about recovering and preparing for you next session so it’s still just as important to get a balance of Carbohydrate, fats and protein. The only thing I do slightly change is I try not to snack between meals as much on training days.

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Hydration

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What I try to make sure is I’m drinking plenty of water every day no matter what type of training day it is. My aim is 2.5L.

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Treats

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It’s all about balance! You have to enjoy what you eat and feed the soul some chocolate or whatever your guilty pleasure is…… This is why I love the Mint Choc Chip and wowbutter bars! Peanut butter is my weakness and so it’s dark chocolate! So these hit the spot daily for me!

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A few takeaway points that everyone can easily apply :

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  1. Stay hydrated, Drinks lots of water
  2. Basis Food prep can really help. Plan your weekly meal and shop- helps save money too!
  3. Ensure every meal has a colour
  4. Have a balance to your plate, fats, carbs, protein
  5. Enjoy food! Have that bit of cake just not the whole thing

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GetBuzzing Wowbutter Donuts

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Recipe by - Tiff Afflick AKA @thecookingyam

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Ingredients
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  • 1 ripe banana
  • 1 egg
  • 1/2 cup Bam Organic Vanilla Protein Milk
  • 3/4 cup wholemeal flour
  • 1/2 tsp baking powder
  • 2 tbsp syrup or honey
  • 1 1/2 Getbuzzing Wowbutter bars
  • 4 cubes dark chocolate (melted)
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Method
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  1. Mash the banana until smooth, then beat in 1 egg
  2. Add in the milk and syrup
  3. Mix in the flour, baking powder and 1 crumbled Wowbutter bar
  4. Pour the mixture into silicon donut moulds and bake for 15 minutes at 200oC until golden and firm
  5. Leave donuts to cool, then dip the top in melted chocolate to cover
  6. Finish with a sprinkle of Wowbutter bar, then leave to chill until the chocolate has set

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Chocolate Protein Banana Loaf

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Ingredients 

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200g Flour 

50g ground almonds (Use coconut flour if unable to have nuts)

25g Cocoa Powder

1 tsb baking powder

1/4 tsp bicarbonate of Soda

3 bananas

2 eggs

125g butter

100g chocolate protein powder

50g soft brown sugar

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Directions

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1. Pre heat oven to 170oC and line a loaf tin.

2. Melt the butter in a large mixing bowl and add all ingredients. Mix until well combined. 

3. Add the batter to the loaf tin and place in the oven for 50 minutes or until a knife comes out clean.

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Cherry Muffins

Recipe by Tiff Afflick

@thecookingyam

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Ingredients:

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  • 1 1/5 Getbuzzing Cherry Protein bars
  • 2 cups wholemeal self-raising flour
  • 2 eggs
  • 100ml milk of choice
  • 2 tbsp oil
  • 50g agave/maple syrup
  • 1 tsp baking powder

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For the compote filling:
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  • 1 cup cherries (stones removed)
  • 1tsp syrup
  • Splash of water
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Method:

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  1. Whisk the eggs, milk and syrup together in a mixing bowl
  2. Fold in the flour and baking powder
  3. Crumble 1 of the bars into the mixture
  4. Divide the mixture between 8 muffin cases or greased muffin moulds
  5. Top each muffin with an extra bit of crumble, then bake for 18-20 mins until golden and firm
  6. Make the cherry compote by simmering the ingredients together for 10 mins, then blend to a thick puree (you can leave some chunks in if you prefer)
  7. Use a piping bag and nozzle to pipe the cherry compote into the centre of each muffin
  8. Store in an airtight container for up to 4 days or freeze on the day of baking

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Vanilla Crumble Bar

Ingredients

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Cake 

  • 100g Butter
  • 100g Plain Flour
  • 100g Honey or Brown Sugar
  • 3 Eggs

Crumble Topping

  • 4 Getbuzzing Vanilla and Seed Bar
  • 50g Desicated Coconut 

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Directions

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1. Line a rectangular baking tin (or any shape) 26x16cm. Pre heat oven to 180oC.

2. To make the cake, place all ingredients into a bowl and mix until well combined. Pour into the prepared tin. 

3. In a bowl crumble the 4 Vanilla and Seed Getbuzzing bars and add the desicated coconut. 

4. Add the the crumple onto the mixture until all the batter is covered. 

5. Place in the oven and bake for 20- 25 minutes or until golden.

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Banoffee Crepes

 

Recipe by Tiff Afflick AKA @thecookingyam

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Ingredients:

  • 1 egg
  • 1 cup Bam Organic Banoffee
  • 1 cup wholemeal flour
  • 1 GetBuzzing banana bar

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Method:

  1. Mix all ingredients together in a food processor/blender
  2. Pour batches of the mixture onto a crepe pan or frying pan (brushed with a little oil before hand) one at a time. Spread the mixture to make a large circle
  3. When the top of the pancake is dry (cooked), flip and cook for a further 30secs
  4. Repeat until all of the mixture is used up
  5. Top the pancakes with your favourite additions - a generous spoonful of Greek yoghurt, banana slices and crumbled GetBuzzing banana bar work well

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Mixed Berry Cheesecakes

Recipe by - @thecookingyam

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Ingredients

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  • 4 Mixed Berry GetBuzzing bars
  • 300g quark
  • 1/4tsp vanilla flavour drops, or 1/2 tsp vanilla extract and 2tbsp maple syrup
  • A few strawberries to decorate

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Method

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  1. Crumble the bars into a mixing bowl, then microwave for 30s
  2. Mix in 50ml hot water until the mixture becomes sticky
  3. Divide the mixture between 8 greased muffin moulds and press into a cup shape around each mould
  4. Bake for 10mins 
  5. Leave the oat cups to cool
  6. Mix the vanilla/vanilla + syrup together, then divide between the flapjack cups
  7. Top with slices of strawberry to decorate 

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Chocolate Peanut Butter Protein Brownies

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Ingredients

  • 2 scoops of chocolate protein powder (60ml scoop)
  • 2 tbsp cocoa powder
  • 3 eggs
  • 1 tsp vanilla extract
  • 2-3 tbsp peanut butter or wowbutter spread
  • 1/2 cup of oat milk
  • 1 tsp of baking powder
  • Dark chocolate chips for decoration

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Instructions

  1. Preheat the oven to 180 oC and prepare a brownie tin for baking.
  2. Measure out the protein powder, cocoa powder and baking powder and place in a bowl. Mix in the eggs, vanilla extract and oat milk and stir until well combined. Stir well before pouring into a prepared tin. Add dollops of peanut butter randomly to the mix and swirl with a spoon then sprinkle over some dark chocolate chips for decoration. Bake for 15-20 minutes until cooked. Allow to cool for 10 minutes before cutting - devour and enjoy!

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Banana Butter Muffins

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  • 1 Cup plain flour
  • 1 Egg
  • 3 Mashed bananas
  • 70g Honey
  • 50g Wowbutter 
  • 1 tsbp baking soda
  • 1tbsp Vanilla essence 

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1. Pre heat oven to 175oC and lay out muffin cases on to a tray.

2. Add all ingredients to a bowl and mix until well combined. 

3. Fill half the muffin cases up with the mixture. 

4. Bake for 20-25 mins or until golden brown.

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Dark Chocolate and pistachio babka buns

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Ingredients

  • Plain flour 500g, plus extra for dusting
  • Caster sugar 30g
  • Salt 1 tsp
  • Dried yeast 7g
  • Lemon 1, zested
  • Oat milk 275ml
  • Unsalted butter 75g
  • Eggs 2, 1 beaten to glaze

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Filling

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  • Unsalted butter 75g
  • Dark chocolate 75g
  • Icing sugar 2 tbsp
  • Cocoa powder 2 tbsp
  • Pistachios 75g, roughly chopped, plus extra for decoration*

*Coconut flakes can be used to replace.

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Directions 

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1. Dough - put the flour, sugar, salt, yeast and lemon zest into a large bowl and mix together. Put the milk and butter into a small pan and heat gently until the butter has melted, then set aside to cool to lukewarm. Add the milk mixture and 1 egg to the flour mixture, gradually, and mix to form a tough dough (you may not need all of the liquid). Knead until the dough is smooth and elastic (10-15 minutes). Put the dough into an oiled bowl, cover with clingfilm and allow to rise for about an hour, or until doubled in size.

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2. Filling - put the butter and chocolate into a small, heatproof bowl set over a pan of simmering water, heating until fully melted. Remove from the heat and use a small whisk to mix in the icing sugar and cocoa powder. Set aside until thickened to a spreadable consistency.

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3. Put the dough on a lightly floured work surface and roll out into a rectangle, roughly 40 x 60cm. Spread the filling over half of the dough and top with the pistachios and sea salt flakes. Fold the uncovered dough over the filling and gently press together. Using a sharp knife or a pizza cutter, cut into thin strips between 2 and 2.5cm thick. Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under.

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4. Put each bun onto a baking paper-lined tray, leaving 5cm of space between each bun. Cover the tray lightly with a piece of clingfilm and set aside until risen and puffy (about 45 minutes – 1 hour).

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5. Heat the oven to 190C/fan 170C/gas 5. When ready to bake, brush the buns with beaten egg. Bake for 20 minutes or until golden brown.

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Recipe from - https://www.olivemagazine.com/recipes/baking-and-desserts/chocolate-and-salted-pistachio-babka-buns/

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MEDICINE BALL WORKOUT

Using just 1 medicine ball try this killer AB circuit!

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5 ROUNDS

1 Minute rest between rounds

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TOE TOUCH x 20

Great for targeting those upper abs.

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  • Lie on your back and being careful of your lower back, lift your legs until they’re perpendicular to the mat. 
  • Hold the medicine ball in both hands and extend your arms, so it is directly above your chest. Keeping your legs as still as possible, lift your chest and shoulders off of the floor and reach the medicine ball towards your toes. 
  • Carefully roll back to the starting position

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MOUNTAIN CLIMBERS x 50

Great way to build your core strength. 
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  • Start in a high plank position, put the medicine ball underneath both of your hands. 
  • Engage your core and then begin to bring one knee in towards your chest, then follow this with the opposite knee. 
  • Once you’ve got the hang of it, you want to slowly begin to increase the pace while keeping your core engaged, your hips level and your spine neutral.  

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MEDICINE BALL TWISTS x 20

Perfect all-rounder ab exercise.

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  • Begin in a seated position with your knees bent and your feet flat on the floor. 
  • Grab your medicine ball and hold it a few inches away from your chest. 
  • Next up, slightly lean back ensuring you keep a neutral spine, and lift your feet a few inches off of the floor. 
  • Keeping your body centred, twist the ball to your left hip bone and then to your right.

Ensure that your core remains engaged throughout. 

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WOOD CHOPPERS x 20

Great for strengthening you obliques.

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  • Stand upright with your feet hip-width apart, a neutral spine and soft knees. 
  • Begin by bringing the medicine ball up to the right side of your body, fully extending your arms at the top without locking out. 
  • Bring the ball down and across to the left side of your body, bending your knees slightly rotating your torso. 
  • You want to finish the movement with the ball at about the height of your left knee. 

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REVERSE PLANK x 1 MIN

Great way to advance your core workout. 

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  • Get yourself into a high plank position with the medicine ball near your feet. 
  • Carefully place one foot on top of the ball, ensure your core is stabilised and then place the other foot next to it ensuring that they are balanced. 
  • Remain as stable as possible and keep your core engaged. 

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Make sure to refuel with plenty of water and a getbuzzing bar!

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CHERRY MAY OFFER

*While stocks last
Limited time only 
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Grab 40% off our Cherry Protein Bars!

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Cherries are a good source of fibre, vitamins and minerals, including potassium, calcium, vitamin A and folic acid. They are also well known for their antioxidant properties. A portion of 14 cherries counts as one of your five a day.

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Dark Chocolate and Date Brownie

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Ingredients 

1/2 Cup Coconut Flour

200g Dark Chocolate Chunks

4 Eggs

1 tsb Gluten Free Baking Powder

10-12 Dates, pitted and diced 

1/2 Cup date syrup or Honey

1/4 Cup Cocoa Powder

1/2 Cup Coconut Oil

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Directions

Pre heat oven to 180oC and line a 9 inch cake tin, or loaf tin.

Add all dry ingredients to a bowl followed by eggs, date syrup, melted coconut oil, dates and dark chocolate, mix together.

Add to your cake tin and bake for 20-25 mins. 

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