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Romantic Sugo Alle Olive Pasta

Romantic Sugo Alle Olive Pasta

Make a Romantic, delicious dinner in under 30 minutes!

If tomato and olive is your flavour this is the pasta recipe for you!

Cooking Time: 15 minutes
Yield: 4 Servings


Fresh tomato pasta can be made without having fresh tomatoes! With the delectable range of sauces from Granoro, pasta dinners just became an easy feast!
You can combine it with any protein of your choice. For this recipe we kept it vegan/vegetarian, but roast up some chicken breast or crisp up some bacon to put a different twist on it.

All the products in this recipe is available in-store or online.
Dinner delivered sounds like a much needed plan!

What you will need

* Granoro Sugo Alle Olive Sauce
* Granoro Fettuccine Nests (2-3 nests per person)
* Ambassador Pumpkin Seeds
* Macadamia Oil

 In addition to these you can add some fresh basil or baby spinach & Parmesan cheese.

1.)  Cook the fettuccine pasta in boiling water uncovered for 8-10 minutes. Make sure to add salt to the water. Drain it reserving ½ cup of pasta water.

2.)  Add the Sugo Olive sauce in to the fettuccine and toss together on a low heat for 3-4 minutes, stirring occasionally. Add reserved pasta water gradually. You might not need to use all of it. It depends on the consistency you would prefer for your sauce.

3.)   In a separate pan, add a table spoon of macadamia oil and heat up. Add about 4 table spoons of green Pumpkin seeds, and roast them until they start to pop, and become glossy.

4.) Dish your pasta into bowls.
(Add your extra protein of choice)

5.)  Garnish with the toasted pumpkin seeds, baby spinach or a few  basil leaves.

6.) Add Parmesan cheese for extra flavour

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By Aysegul Sanford


A delicately sweet Almond Flour Carrot Cake packed with walnuts, golden raisins, coconut, and pineapple. Top it with a maple sweetened vegan cream cheese frosting for the ultimate decadence. This gluten-free, grain-free, dairy-free, refined-sugar free carrot cake recipe will become your new favourite dessert!


Yield: 8 slices

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 40 mins



For The Almond Flour Carrot Cake:

  • ¼ cup (56g) Coconut Oil, plus 1 teaspoon for greasing the pan, melted + cooled
  • 1 ½ cups (180g) Almond Flour
  • 3 Tbsp (21g) Ground Golden Flaxseed
  • 1 tsp (4g) Baking Powder
  • ¼ tsp (1g) Baking Soda
  • ¾ tsp (3g) Fine Sea Salt
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cardamom
  • 3 large Eggs at room temperature
  • ½ cup + 2 Tablespoons (125g) Coconut Sugar
  • 1 teaspoon Orange Juice freshly squeezed
  • ½ teaspoon Vanilla Extract
  • 2 large Carrots, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
  • ¼ cup (40g) Diced Fresh Pineapple, optional
  • ¼ cup (25g) Toasted, Chopped Walnuts
  • ¼ cup (40g) Golden Raisins
  • ¼ cup (25g) Shredded Unsweetened Coconut, optional

For The Vegan Cream Cheese Frosting:

  • 2 Tablespoons (20g) Unsalted Vegan Butter, cool room temperature
  • ½ cup (113g) Vegan Cream Cheese, cool room temperature
  • 2 Tablespoons (42g) Pure Maple Syrup
  • ½ teaspoon Vanilla Extract
  • Squeeze of Lemon/Orange Juice about ½ teaspoon



To Make The Carrot Cake:

  1. Preheat the oven to 180 degrees C and place a rack in the centre of the oven. Grease an 20 to 23- cm cake pan with 1 teaspoon coconut oil and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.
  2. In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, golden raisins and coconut (if using). Fold in the carrots, pineapple (if using), and walnuts.
  3. Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (20cm) or 50-55 minutes (23cm), or until lightly brown. You can test with a toothpick, when it comes out clean, the cake is done baking and ready to go.
  4. Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

To Make The Vegan Cream Cheese Frosting:

  1. In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
  2. Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.
  3. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
  4. If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.


If you prefer individual low carb carrot cakes, divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 180 degrees C oven in the centre of the oven for 20-25 minutes.


How To Store Leftovers

If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark.

To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.


A Few Helpful Tips for The Best Cake:

  • Use room temperature ingredients for the cake, but cool room temperature ingredients for the vegan frosting. I know this sounds confusing, but cake mix ingredients that are warm-room temperature combine better, whereas frosting ingredients that are a bit colder whip to a better consistency.
  • Bake this flourless carrot cake in the centre of your oven. There is where the heat is most even. I tested one cake with the convection setting on my oven, but I still placed my oven rack in the centre for added insurance.



Calories: 402kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 187mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3775IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg

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made with our green banana scone pre-mix

(GMO Free, 100% Vegan, Cane Sugar Free, Palm Oil Free, Naturally Gluten Free)

Nothing beats the smell of freshly baked scones lingering around during tea time…Especially during the festive season. These scones are so good! For Christmas or any other time of the year…

Wanna hear the great news?!…this recipe allows you to choose between baking yummy scones or 1 beautiful loaf of bread, which ever you feel like.

Keep your guests smiling by serving sweet and savoury toppings. Jam and cream, or jam and grated cheese and one of my ultimate favourites…Bovril and grated cheese (you can even add powdered biltong too), just give it a try. Dust of your grandma’s butter dish cause scones (and Freshly baked bread) aren’t proper scones without a decent layer of butter. Make sure it’s on the festive dining table.

Put on your favourite Christmas songs, roll up your sleeves…now we’re ready to start baking and filling the house with that amazing smell!


For 8 medium scones OR 1 bread loaf you’ll need:

  • 1 x 450g Green Banana Scone pre-mix (@Ambassador Foods Factory’Shop)
  • 1 ⅓ cups (335ml) Water
  • 4 Tbsp. Oil


Just a few easy steps to success:

  1. Pre-heat your oven to 180ᵒ Lightly grease / spray your medium size bread tin or scone tray.


  1. Add the dry ingredients into a medium bowl.


  1. Add the cups of water (luke warm will be best) and the oil. Now you’re asking ‘is that all?”…so easy right!


  1. Mix well with a spoon. Be careful not to over-mix. Yeah, sorry no gym sesh for your arms today.


  1. Rest the dough for 10 minutes. In the mean time you can start laying the table and preparing the tea and toppings.


  1. If not yet, it is Decision time!…Place dough in a medium sized bread tin OR spoon out the dough into a medium scone tray.


  1. Place into the oven and bake for 30-35 minutes at 180ᵒC or until golden brown. Insert a toothpick or metal cake tester into the center of the bread / scone. If it comes out clean, it’s done.


  1. It’s time to call the guests…if not been present the whole time cause of the lovely smell coming out of the kitchen. It’s time to sit down and add some toppings! Best served fresh and warm out of the oven.


3…2…1…Devour! Don’t forget about your tea ;)

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Made with our Green Banana Flour pre-mix

(GMO Free, 100% Vegan, Cane Sugar Free, Palm Oil Free, Naturally Gluten Free)


Fill your house with festive cheer (or should I say a festive ‘aroma’) by serving fresh, warm, green banana pancakes on Christmas morning coated with sweet maple syrup and topped with fruit and vegan whipped cream…


Why green banana pancakes? It is easy to make, can serve a number of guests and these are freaking delish! Our green banana pancake premix is only made with the finest ingredients including green banana flour which is naturally gluten free and high in potassium.


You can treat your guests with cute Santa hats by stacking three or four pancakes on top of one another, spreading whipped cream on the top one and adding a strawberry. The final touch: a teeny tiny bit of whipped cream on each strawberry’s top. Want to keep the kids busy with a fun Christmas activity? Let them make their own Santa hats or shape the pancakes into Christmas shapes (use silicone molds) and let them do the decorating. These are just a few great ideas of plenty more.


Don’t know about you, but my mouth is watering already…let’s get started!


You should consider doubling or even tripling the recipe, cause trust me, they’re gonna want more!


For 12 pancakes you’ll need:

  • 1 x 350g Green Banana Pancake pre-mix (@Ambassador Foods Factory’Shop)
  • 3 cups (750ml) Water
  • 4 Tbsp. Oil
  • Your choice of toppings (Syrup, cream, fresh fruit, ice cream…the list goes on.)


Follow these few easy steps:

  1. Add the dry pre-mix ingredients into a medium bowl.


  1. Add the 3 cups of water (luke warm will be the best) and 4 Tbsp. of oil. Yes, that’s it! Nothing else needed.


  1. Mix well with a hand whisk. Make sure not to over-mix.


  1. Rest batter for 10 minutes while enjoying a cup of coffee with friends and family.


  1. Heat a little oil in a pan. Spoon the batter into the pan and fry until golden brown on both sides. I usually turn it for the first time when bubbles appear at the top. You can keep the pancakes warm, while you’re cooking, by putting the cooked pancakes in a low oven (80-90ᵒC will do the trick) covered with foil.


  1. It’s time for…decorating! Gather the kids and even the adults…it’s loads of fun!


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Made with Green Banana Flour

(GMO Free, 100% Vegan, Cane Sugar Free, Palm Oil Free, Naturally Gluten Free)


Looking for a fast and super easy idea for a rich, decadent special occasion Cake?? Look no further…we got you.
Mmmm imagine a warm, gorgeous, chocolaty cake with creamy vanilla ice cream and best of all…spending more time with family and friends and less time in the kitchen baking.
Let’s stop imagining and start baking!
This recipe gives you the choice to bake one big cake or 12 medium mud cake muffins (for those whose hearts ache like mine when cutting into your beautiful cake you’ve spent hours on decorating ;)). Either way, trust me you’re just gonna want to indulge into this mud cake. With sweet macadamia nuts and dark chocolate pieces included for you to decorate it just as you like.
You will ONLY need:
  • 1 x 490g Green Banana Mud Cake box (@Ambassador Foods Factory'shop)
  • 2 cups (500ml) Water
  • ¼ cup Oil
How amazing is that! No need to waste precious time shopping for all the ingredients. Okay before I lose track…
Follow these 8 easy steps:
  1. Preheat oven to 180ᵒ
Open up your mud cake lucky packet (as I like to call it), add the dry flour into a medium bowl.
  1. Add the 2 cups of water (luke warm will be the best) and ¼ cup of oil. Yip nothing else, only these two ingredients.
  1. Mix well with a spoon or hand whisk. You will see, it mixes quite easy, no need to take your arms for a gym session.
  1. For you to take a break and enjoy a sip of your favourite wine while we wait 10 minutes for the batter to rest. After 10 minutes of sipping wine add ¾ of the chocolate pieces.
  1. Now it’s time to decide…will it be one impressive mud cake or 12 fancy mud cake muffins? Remember to lightly spray/grease your tin. For a cake pour the batter in a medium size cake tin. For muffins pour the batter into a muffin pan. Use a spatula to scrape down the sides and bottom of the bowl. Sprinkle the nuts and the rest of chocolate pieces on top. (See step 7 for other decorating ideas).
  1. Bake at 180ᵒC for 45-50 minutes (for cake) OR bake at 180ᵒC for 30-35 minutes (for muffins). Make sure it’s baked through. Insert a toothpick or metal cake tester into the center of the cake / muffin. If it comes out clean, it’s done.
  1. Now for the fun part…decorating! Hang in there, I know it’s not easy to not take a bite. You can add the nuts now if you like it raw and not roasted, add some festive colour by adding fresh berries or make an easy ganache (for the chocoholics) with the chocolate pieces, it’s all up to you.
Easy Ganache recipe:
You can use a 1:1 ratio of coconut (or almond) milk and finely chopped chocolate. Heat the milk in a pot until just before it boils, pour over the chocolate pieces and stir till the pieces are melted and the mixture is smooth. At this point it is perfect for a pourable glaze.
  1. It’s all about serving it fresh and warm. Have some cream and ice cream on the table for your guests to add to their liking.
At last…devour!
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Salted Caramel Toasted Coconut Chips

Salted Caramel Toasted Coconut Chips

(Paleo, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free)

Author: Demeter | Beaming Baker

Source: https://beamingbaker.com/4-ingredient-salted-caramel-toasted-coconut-chips-paleo-vegan-gluten-free-dairy-free-refined-sugar-free/


Mmm… now, who doesn’t want that?

You guys, it’s soooooo good. The prep work is almost non-existent. You know how we roll here: the easier, the better, right? Pop them in the oven, and in just a few minutes, your entire kitchen will become an oasis of salted caramel delight. Forget all of those highfalutin scented candles, incense stick thingies, and diffusers… nothing can come close to this scent.

Are you ready to get your homemade snack on? Grab your favorite large-flake coconut chips (seriously, does that sound sexy or what), your favorite coconut sugar, and your coolest sea salt grinder (totally a thing). Let’s get baking!



  • 1 ½ tablespoons coconut sugar
  • 1 tablespoon water
  • ¼ teaspoon salt

1 ½ cups unsweetened coconut flakes



  1. Preheat the oven to 300°F. Line a large baking sheet with parchment paper or greased foil.
  2. In a large bowl, add coconut sugar and water. Whisk until sugar is almost completely dissolved—this will take about 1-2 minutes. Add salt, stirring until well mixed.
  3. Add coconut. Using a spatula or spoon, stir and fold until coconut is well-coated in sugar mixture.
  4. Pour this mixture onto the prepared baking sheet. Spread into an even, thin layer, creating empty pockets for air to flow through while baking.
  5. Bake for 10 minutes. Stir and flip the coconut chips. Bake for an additional 4-8 minutes. Mine took a total of 18 minutes. Chips are done when thoroughly toasted and mostly dried out. Be careful not to burn. Chips will crisp up during cooling.
  6. Place the baking sheet on a cooling rack. Allow cooling for about 30 minutes. Cool completely before storing it. Store in an airtight container.


Once they’re out of the oven, let them cool off a bit, then grab a chip. So sweet, so caramel-y, so salty YUM… so guilt-free. YEAH!!!

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Festive Fruit Cake

Festive Fruit Cake

There is nothing that brings the feeling of the festive season closer to home than Fruit Cake, whether you love it or loath it, we can’t help the need to get into the festive feels!

If you have never made a fruit cake, and have lost your great grandmother’s recipe, this is an easy tasty option, with quick steps and great results. Let us know if you have tried it!

1 tsp baking soda
250 ml sour cream
1 cup chopped dates
2 cups raisins
1/2 cup chopped glazed cherries (can sub dried sweetened cranberries)
1 cup chopped walnuts
2 cups all-purpose flour (divided into 1/4 cup and 1 3/4 cups)
1/2 cup butter (1 stick)
1 cup granulated sugar
1 egg, room temperature
Grated rind of one orange
1 teaspoon salt
30ml – 60ml Brandy (optional)

1 Preheat oven, prepare loaf pan:
Preheat oven to 170°C. Line a 22x12.5-cm loaf pan with greased parchment paper or brown baking paper, cut to fit the pan.
Place one piece to run the length of the pan and stand up above the rim about 2cm.
Place the other piece or pieces to cover the other sides.
(When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.)

2 Mix together sour cream and baking soda:
In a small bowl, mix together the baking soda and sour cream; set aside.

3 Toss dates, raisins, cherries with flour:
Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside.

4 Beat butter and sugar, add egg, orange rind, sour cream and baking soda, add flour and salt, add fruit and nuts:
Beat together the butter and sugar until fluffy. Mix in the egg, then the orange rind, then the sour cream/baking soda mix.
Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.

5 Pour batter into baking pan and bake:
Pour batter into prepared loaf pan.

Place the batter filled pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water will help with a more even, gentle cooking.
Bake at 170°C for one and a half to two hours or until a wooden skewer inserted into the center comes out clean.
Water may need to be replenished during baking.

6 Cool on a rack: Remove to a rack to cool for 5 minutes.
Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely. Wrap tightly with plastic wrap and then aluminum to store. If you want, you can sprinkle on a few ounces of brandy or bourbon, especially if you would like to store the fruit cake for a while.

Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.
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Vegan Chocolate Bark

Vegan Chocolate Bark

Content created in partnership with by zannavandijk.

Looking for the perfect speedy vegan treat that you can customise to your hearts content? I’ve got you covered! I mean this hardly even counts as a recipe it’s so fricking easy!

Here’s how you make it!

Melt your favourite vegan chocolate bar over a bain-marie - I used a couple of the @eatreal.today vanilla almond bars.

Pour this melted deliciousness into a lined baking tin

Swirl in some @eatreal.today peanut butter

Add your sprinkles! I went for @eatreal.today nuts and some vegan marshmallows; but you can go wild at this point!  Place the tray in the freezer to cool and set for around 20-30 mins

Cut or crack into pieces & enjoy! I store mine in the fridge but it would be fine at room temperature

#veganeats #vegantreats #veganchristmas #veganbaking #veganrecipe #chocolatebark #chocolateshard #vegantreat #christmasbake #yum #bestofvegan #letscookvegan

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Peanut Butter Chickpea Curry

Peanut Butter Chickpea Curry

Content created in partnership with by zannavandijk.

Yup this right here is a peanut butter chickpea curry and it tastes BOMB

 I love peanut butter in savoury recipes, peanut butter is life

 I used @eatreal.today because it’s packed with flavour

Heres what to do:

Fry 2 small diced onions & two crushed cloves of garlic in oil over a low-moderate heat

Add 1 peeled, sliced small sweet apple

Add 2-3 tsp of curry powder

1 tbsp @eatreal.today peanut butter

1-2 tbsp mild curry paste & 1 tbsp plain flour

 Fry gently for several minutes & keep stirring to prevent burning

Pour in ¾ pint of vegetable stock (a little at a time)

Bring to the boil, then immediately lower temperature to simmer until slightly thickened

Pour in a can of drained/ rinsed chickpeas

Add 1-2 tbsp of desiccated coconut

1-2 tbsp of @eatreal.today sultanas & stir

Add 1-2 tbsp mango chutney

Cook for another 10-15 minutes

Serve over rice and top with coconut yogurt, mango chutney, more sultanas and some torn mint. Tag us when you give it a try! @eatreal.today @zannavandijk #vegancurry  #chickpeacurry #veganrecipe #vegandinner #eatrealtoday #peanutbuttercurry #plantbased #plantpowered #healthyeats #veganlondon #veganuk #veganeats #veganmealideas

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Vegan Lemon Poppyseed Pancakes

Vegan Lemon Poppyseed Pancakes

Content created in partnership with by zannavandijk.

Doing #veganuary and fancying some Sunday morning pancakes? I’ve got you covered

I use @eatreal.today ingredients in these as they’re my favourite source of plant based kitchen essentials

1 cup soy yogurt (coconut would work, but not as well)
1 cup plant milk (I like oat)
1 cup flour (I like @eatreal.today oat)
1 tsp baking powder
Zest of one lemon
1 tbsp poppy seeds
Oil to fry

For prep, just whisk all the ingredients together in a large bowl until they are well combined.
To cook, heat a non-stick pan on a medium heat and grease with your oil of choice.
Dollop a few tablespoons of the batter into the pan and cook gently for around 3-4 minutes until the pancake starts to turn golden on the underside and set in the middle.

Flip and fry for another two minutes until just cooked through. Stack them up high and serve with fresh blueberries and maple syrup, yum!
Of course you can switch out the lemon and poppy seeds for other flavours such as cinnamon!

Tag zannavandijk & eatrealtoday when you try them!  #pancakes #veganpancakes #plantbasedpancakes #plantpowered #plantbased #sundaybaking #healthyrecipe #eatrealtoday
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