150g rolled oats / 2 carrots, peeled and grated / 1 tsp mixed spice / 60g vanilla protein powder / 400 ml almond milk / 40g pecans / 4 tbsp Greek yogurt / drizzle of honey
Tip all the ingredients apart from the pecans, yogurt and honey into a bowl and stir well. pour the mixture into a sealable container and eave to soak in the fridge overnight. When you’re ready to eat, toast the pecans in a dry frying pan over a medium heat until smelling nutty, then allow to cool and roughly chop. Remove the lid from your overnight oats, top with the yogurt, sprinkle over the toasted pecans and drizzle with honey.
3 oranges / 2 spoonfuls of brown sugar / 3 spoonfuls of corn starch / 40 g of butter / shredded coconut
Squeeze the oranges to get 300 mL of juice. Pour the orange juice in a small pot, add the brown sugar and corn starch and bring to a boil, mixing it often. Once it starts simmering add the butter and keep stirring quickly till it thickens. Then remove from heat. Wash 2 glasses under current water and pour the thick mixture into them, not filling to the brim. Cover the glasses with plastic wrap and put them in the freezer for 45 minutes. After the time has passed, remove the glasses from the freezer, with the help of a knife let the orange jelly slide out on a flat surface. Cut the jelly into thick discs and coat them with shredded coconut.
INGREDIENTS (10 biscuits)
100 mg peanut butter / 1 teaspoon vanilla extract / 3 tablespoons maple syrup / 1 egg / 4 tablespoons rolled oats / salt / 50 g raspberry or apricot jam
Preheat the oven to 180 C and line two baking sheets with baking parchment. Put all the ingredients except the jam in a bowl and beat with a wooden spoon until you form a smooth dough. Dollop up mounded tablespoons of the mixture onto the baking sheets. Using your thumb, press in the middle of each cookie to create a small well, then fill with a teaspoon of jam. Bake for 12 minutes and let cool for 5 minutes.
500 g mascarpone cheese / 2 eggs / 6 spoonfuls of sugar / glass of Grand Marnier
Whip the egg whites very well. In another bowl whisk together the yolks with the sugar and a drop of Grand Marnier. Add the mascarpone and mix together slowly, then add the whipped yolks mixing them with slow movement from top to bottom.
pie crust / 13.5 oz of pumpkin pulp / 12.5 oz condensed milk / 3.5 oz cane sugar / 3 eggs / 2 cloves / 1 spoonful corn starch / 1 spoonful grated ginger / 1 spoonful of cinnamon / butter / salt
Mix the sugar with the corn star, a pinch of salt, the ginger, cinnamon, cloves, the pumpkin pulp and the eggs. Whisk everything together and add the condensed milk. Pour the mixture in the pie crust. Put in the oven at 430 F for 10 minutes then lower to 355 F and cook for 30 additional minutes.