Recipes
Crispy Cauliflower Bites with Peanut Butter Aioli
Ingredients 1 cauliflower200g gluten free bread2 eggs500ml almond milk100g cornflour1tsp smoked paprika1tsp thyme5 cloves garlic50g Mayver's smooth peanut butter200g vegan mayonnaisesaltolive oil Method 1. Blitz up the gluten free bread, eggs, milk, smoked paprika and thyme together to form a chunky batter. Add a large pinch of salt2. Pour your cornflour into a separate bowl3. Cut the cauliflower into florets then dredge them in the cornflour4. Meanwhile, heat up a litre of olive oil in a heavy-based saucepan until it reads 180 degrees C on a cooking thermometer. If you haven't got a cooking thermometer, one way to know whether your oil is at the right temperature is by dropping a small piece of bread into the oil. If that bread turns golden brown after about 30 seconds, it should be good to go5. Dip the cauliflower florets in the batter until they're evenly coated and drop gently into hot oil and fry for 6 months until golden brown6. Drain on paper towels7. Grate the garlic in a bowl and pour over 2tbsp of hot frying oil so the garlic sizzles and cooks8. Add in the mayo, a pinch of salt and peanut butter. Whisk together until creamy9. Plate up the cauliflower and serve with a big dollop of the aioli for dipping
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Peanut Noodles
Ingredients 1tsp sesame oil500g noodles1 small broccoli, chopped1 large carrot, chopped4 large portobello mushrooms400g extra firm tofu, cut into small cubes1/4 cup chopped coriander3 tbsp sesame seeds3 spring onions, chopped For the sauce 230ml canned coconut milk4tbsp Mayver's smooth peanut butter2tbsp soy sauce (tamari for gluten free)1tsp maple syrup1 garlic clove1tbsp grated ginger1tbsp sriracha sauce, (omit for kid friendly)1tbsp lemon or lime juice Method 1. Pre-cook your noodles as per packet instructions2. In a wok, add the sesame oil, broccoli, mushrooms, carrot and tofu to a pan and cook for 5 minutes until slightly soft3. Make the sauce by blending everything together in a blender. Add the cooked noodles to the wok. Pour over the noodles and top with coriander, spring onions, sesame and chili oil (optional)4. Enjoy!
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Date Caramel Apples
Ingredients 9 Medjool dates (you may need more or less depending on the size of your apple)1 apple1/4 cup dark choc chipsMayver's smooth peanut butter1tsp coconut oil Crushed peanuts Method1. Lay a piece baking paper on your chopping board2. Open the dates up and remove the pit3. Place the dates in a square shape with the sticky inside facing up4. Lay another piece of baking paper on top of the dates5. Use a rolling pin or jar to flatten out the dates6. Remove baking paper and spread peanut butter on top of dates7. Place the apple in the center of the dates8. Fold up the sides of the baking paper and squish the dates around so they are fully covering the apple9. Carefully peel off the baking paper (if you are having trouble with the dates sticking you can place it in the fridge for 10 mins first)10. Dip the apple in chocolate and add toppings!11. Place in the fridge to set for 15-20 mins, then slice and enjoy!
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Choc Peanut Butter Ice Creams
Ingredients: 2 avocados1/4 cup mayver’s choc peanut butter low carb collagen protein powder1/4 cup maple syrup1/4 cup cacao1 cup milk of coconut milkMethod: 1. In a blender, add pitted avocado, protein, cacao, and coconut milk.2. Blend until combined.3. Pour into ice cream moulds and freeze for 2-3 hours or until set.4. Enjoy!
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Snickers Choc Top Yoghurt Bowl
Ingredients 160g natural flavoured coconut yoghurt1tbsp Mayver's Smooth Peanut Butter2tbsp dark chocolateCrushed peanuts to serve Method 1. Mix yoghurt and peanut butter in a bowl2. In a separate bowl melt dark chocolate in a microwave, stirring every 15 seconds3. Pour chocolate over yoghurt mixture and sprinkle with crushed peanuts4. Place in the fridge for at least 10 minutes, until chocolate has set5. Enjoy!
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Banana Bread
Dry Ingredients1/2 cup almond meal1/2 cup buckwheat flour1 scoop white choc vanilla low carb collagen protein powder1 tsp baking powder1 tsp cinnamonWet Ingedients3 ripe bananas mashed1/2 heaped cup almond milk1 heaped tbsp mayver’s smooth natural peanut butter1 tsp apple cider vinegar1-2 tbsp pure maple syrupToppings1 banana slicedChia seedsCinnamon Method 1. Preheat oven to 180 degrees and line a baking tin2. In a large mixing bowl, combine all wet ingredients and set aside3. In a seperate bowl, add the dry ingredients and stir together. Add the wet to the dry ingredients (add more milk if too dry) and stir together4. Transfer to baking tin and top with optional sliced banana, chia seeds and cinnamon5. Bake in the oven for 25-30 minutes or until cooked through6. Allow to cool completely
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Protein Pancakes
Ingredients 2 eggs10 ml vanilla extract1 ½ medium bananas½ cup water3 tbsp mayver’s Vanilla White Choc Low Carb Collagen Protein Powder5 tbsp flour (or your preferred flour alternative)1 generous pinch Himalayan crystal salt½ cup nut milk (or your preferred flour alternative)½ tsp baking powder½ tsp baking sodasplash of coconut oilground cinnamon to tasteyour choice of toppings - we used mayver’s crispy vanilla protein+ peanut butter, fresh bananas and maple syrup Method 1. Roughly chop banana and place in a small saucepan with half the water, simmer until the banana is completely tender and the water turns cloudy (5 mins roughly). This releases the sugars into the water to make for a better banana flavour and more naturally sweet pancake.2. While the banana is simmering, place all dry ingredients into a bowl then stir together to combine.3. In a separate bowl, place warm banana with liquid, vanilla and eggs. Stir to combine, then fold the dry mixture into the wet mixture and mix through.4. Preheat a large non-stick frying pan over medium heat. Reduce the temperature to low and brush the pan with a little coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm.5. Repeat with the remaining batter. Divide the pancakes between serving plates and top with nut butter, fresh bananas and maple syrup!
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Peanut Butter Ramen
Ingredients: For the broth1 tbsp sesame oil1 knob of ginger5 garlic cloves1 bunch spring onions1 tsp turmeric1tsp thai red curry paste (optional but recommended)1 tbsp soy sauce (or tamari gluten-free)1 tsp miso paste1 tbsp mayver’s dark roasted smooth peanut butter1 tbsp hulled tahini1-1.5l vegetable stock 200ml (1/2 tin) coconut cream1 limeSaltPepperFor the TofuLarge block firm tofu100g cornflour2 tbsp sesame oilOptional glaze: 1 tbsp each garlic + ginger powder, 1 tbsp soy sauce, 1 tsp each miso + peanut butter, 1-2 tbsp water.To serve4 servings of ramen/rice noodlesBroccoliPak ChoiSesame seedsSpring onion greensChilli oil (optional)Fresh corianderLime Method1. Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant.2. Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk3. Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice.4. To make the tofu glaze, mix 1tsp garlic + ginger powder, 1tsp soy sauce, 1tsp peanut butter. Add a splash of water to loosen.5. Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well.6. Cook the noodles + veg, slice spring onion & toast sesame seeds.7. Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!
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