Glenisk Organic Yogurt for Kids 😋 👌@aldi_ireland
Glenisk Organic Yogurt for Kids 😋 👌@aldi_ireland
Glenisk Organic Yogurt for Kids 😋 👌@aldi_ireland
Banana Oat Energy Balls @flahavans #kidslunch
Lunchbox-friendly and no nuts? Yes please 🍌🙌🍫
These Banana Oat Energy Balls are the perfect little grab-and-go snack for busy days. #FlahavansIrishOats
Serves 15
INGREDIENTS:
2 cups (170g) Flahavan’s Progress Oatlets
1 Fyffes banana
12 dates
3 tbsp coconut oil
3 tbsp maple syrup
1/2 cup (80g) chocolate chips
Some boiling water to loosen if necessary
METHOD:
Mix all ingredients together (except the chocolate chips) in a blender.
Remove from the blender and mix in the chocolate chips.
Shape into balls.
Drizzle some chocolate on top or roll in oats and/or cinnamon sugar.
Let the balls firm up in the fridge, and they’ll get less sticky.
You can freeze these and put them in the lunchbox in the morning. They’ll be defrosted by the time the kids eat their lunch!
Wet & windy #stormchandra Take Care..
Yellow wind warning was issued for Ireland on Tues 27/01 in association with #stormchandra
Rain falling on already saturated ground will lead to localised impacts
Winds will be very strong & gusty particularly on the coasts & exposed areas
Glenilen strawberry yoghurt for kids @glenilenfarm #KidsMultipack
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glenilenfarm- Have you got your hands on our new multipack of kids pouches? 🤩
Our Glenilen Farm Kids Yoghurt Pouches are now available in a multipack of 4. 🙌
Available in Strawberry and Vanilla flavour, these are the perfect on the go, mess free snack for your little one. 🥄
Pick up yours now in stores nationwide, to keep those little tums happy. 👶
#GlenilenFarm #GutToGo #KidsMultipack
Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
Serves 18 cookies|Takes 25 minutes
INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped
METHOD:
1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment
2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
One Pan Tortilla Quiche @babyledfeeding 😀
Dark Chocolate, Ginger & Hazelnut Oaty Biscuits @flahavans #ToyShow 🕹
Happy Late Late Toy Show Day ! 🎉 Why not whip up these Dark Chocolate, Ginger & Hazelnut Oaty Biscuits as a treat for you and the little ones tonight🍫 Crunchy, sweet, and packed with that zingy ginger kick—Enjoy this cookie while you enjoy the show! 😍🍪 #Flahavansirishoats
Serves 18 cookies|Takes 25 minutes
INGREDIENTS:
150g Flahavan’s Jumbo Porridge Oats
100g sprouted buckwheat flour
1 tbsp baking powder
1tsp cinnamon
50g toasted blanched hazelnuts, chopped
200g hazelnut butter
120g tahini
90ml coconut oil
60ml ginger syrup, from stem ginger
60ml maple syrup
90g stem ginger, finely chopped
100g Butlers 70% Dark Chocolate bar, finely chopped
METHOD:
1. Pre-heat the oven to 180°C/Gas mark 4 and line a large baking tray with baking parchment
2. Combine the Flahavan’s Jumbo Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the Butlers 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
Miriam Mullins for NDC.ie explores the origin of yogurt in West Cork
https://www.instagram.com/reel/DPWjcVLiuGm/?igsh=MWE3ODl2bXduajVidw==
and
- Ever wondered how Irish yogurt gets from our farms to our fridges? 🥄🐄
@miriammullins_ - meets the faces and sees the places behind the journey – from happy cows in West Cork to the shelves in your local store. Episode 1 drops soon 👀
#IrishDairy #FromTheGroundUp #YogurtItsGreatInside #EUAgriPromo #EnjoyItsFromEurope 🇪🇺 #TogetherforaresponsiblefutureinEurope7w
Foodaware 