Rum-infused Hazelnut Waffles

Serves 4
Prepare in 20 min

I love fresh warm waffles - they are amazing! Today's recipe is my gran's with an addition of our I have focus Powershot. The raw cocoa and the vanilla of the Powershot combine perfectly with the hazlenuts and the rum and also provide you with an extra boost of nutrients.

You need:

125 g butter
200 g yoghurt
2 eggs
50 g demarara sugar
200 g flour
1.5 tsp. baking powder / baking soda
30 g ground hazelnuts
2 tpsp. rum
1 tsp. grated lemon skin
1 tsp. I have focus Powershot
Maple syrup and/ or a few fresh berries to serve.  

How to:

1. Start by beating the eggs in a large bowl until fluffy.
2. Mix in the sugar and the butter until you have a creamy batter.
3. Add the yoghurt and the rum and mix well.
4. Combine the flour, banking powder / soda, powershot and lemon skin and mix in bit by bit until the batter is smooth.
5. Finally add the hazlenuts.
6. Cook with a pre-heated waffle iron until golden.

Blueberry-Yoghurt Dessert with Vanilla

Serves 4
Prepare in 10 min

Looking for a nice and easy dessert for your next dinner party? You're going to love this one - the different layers look amazing and it tastes lovely. Wild blueberries with real vanilla and greek yoghurt or - if you prefer a vegan and lactose-free alternative - coconut milk.

You need:

4 medium-sized dessert glasses (aprox. 100 ml)
4 heaped tbsp. granola
500 g Plain Greek Yoghurt
50 ml of cream
200 ml chilled water
2 pouches Shameless Charm
Cocoa nibs and a few blueberries to decorate
for a lactose-free and vegan alternative replace yoghurt and cream by coconut milk (pre-cooled in the fridge overnight)

How to:

1. Add a heaped spoon of granola to each glass.
2. Mix two servings of Charm with the chilled water and use half of the mix to add the first layer on top the granola.
3. Mix the yoghurt and the cream and carefully add the next layer to the each of the glasses.
4. For the lactose-free and vegan alternative, take the cold coconut milk out of the fridge and carefully transfer the coconut fat on top to a bowl and whip it up until it has a cream-like consistency.
5. Add another layer of fruit mixture and yoghurt or coconut cream.
6. Sprinkle with cocoa nibs and add a few berries.  

Creamy Superfood Basil-Pine Pesto

Serves 2
Prepare in 10 min

Pesto is a real saviour. It’s so simple to throw all the ingredients in a food processor and whip up an amazing creamy pesto bursting with nutrients in just a few minutes. Wether you enjoy it with pasta or use it as a spread, it leaves you nourished and satisfied without feeling stuffed. Don’t you just love the smell of fresh basil?

You need:

2 handful of basil leaves
1/2 cup pine nuts
1/4 cup cold-pressed olive oil
2 tsp I have strength Powershot
1-2 gloves of garlic
1/4 TL sea salt
Black pepper

How to:

1. Wash the basil and pick the leaves of their stems.
2. Peel the garlic. 
3. Combine all ingredients into a small food processor.
4. Blend the ingredients for about 30 seconds, stir with a spoon and blend another 30-60 seconds until your pesto is smooth and creamy.
   
5. Season with freshly ground black pepper.
6. Enjoy with fresh pasta and a few sprinkled pine nuts.

Berry Sorbet

Serves 4
Prepare in 30 min (with ice cream machine)
Prepare in 3-4 hrs (without ice cream machine)

August is the perfect time for some homemade berry-licious sorbet. It’s the most simple recipe and makes a fantastic dessert! You only need three ingredients – Shameless Berry, fresh lemon juice and icing sugar. 

You need:

80 g icing sugar
2 tbsp. freshly squeezed lemon juice
250 ml chilled water
2 pouches Shameless Berry 
Stainless steel bowl pre-chilled overnight in the freezer if you don’t have an ice cream machine 

How to:

1. Mix two servings of Berry with the chilled water and add the lemon juice.
2. Add the icing sugar to the mixture and stir until the sugar is completely dissolved. 
3. If using an ice cream maker: transfer to the machine and follow the instructions
4. If you are not using an ice cream maker: pre-chill a stainless steel bowl in the freezer the night before. Transfer to the pre-chilled bowl, cover with plastic wrap and place in the freezer. After 60 min, remove from freezer and stir well to break up the ice crystals that have formed. Cover the sorbet and transfer back to the freezer and repeat every 30-60 min until the sorbet is fully frozen. 
5. To serve, place the sorbet in a dish and decorate with a few fresh mint leaves and a few berries.

Strawberry Frozen Yoghurt

Serves 4
Prepare in 30 min (with ice cream machine)
Prepare in 3-4 hrs (without ice cream machine)

We adore ice cream! This wonderfully creamy frozen Yoghurt with Breeze is our favourite at the office. Super easy and quick to prepare - a great dessert for summer.

 

You need:

250 g Yoghurt
60 g icing sugar
3 tbsp. freshly squeezed lemon juice
200 ml chilled water
2 pouches Shameless Breeze 
Stainless steel bowl pre-chilled overnight in the freezer if you don’t have an ice cream machine

How to:

1. Mix two pouches of Breeze with the chilled water and add the lemon juice.
2. Add the icing sugar to the mixture and stir until the sugar is completely dissolved. 
3. Add the yoghurt to the mixture.
4. If using an ice cream maker: transfer to the machine and follow the instructions
5. If you are not using an ice cream maker: pre-chill a stainless steel bowl in the freezer the night before. Transfer to the pre-chilled bowl, cover with plastic wrap and place in the freezer. After 60 min, remove from freezer and stir well to break up the ice crystals that have formed. Cover the sorbet and transfer back to the freezer and repeat every 30-60 min until the sorbet is fully frozen. 
6. To serve, place the sorbet in a dish and decorate with a few fresh mint leaves.