Avocado Egg Toast

Avocado Egg toast

Spring is just around the corner

This 3 ingredient avocado egg toast, is perfect for those brighter mornings

What you'll need:
2 eggs
1/2 avocado
2tbsp yogurt
Cacao and coconut seed snacks @pepandlekker - but you can use any flavour you like!!

Parsley, pepper and salt.

Method:
1. Cook the eggs for about 8 minutes.
2. Mash them into a bowl and add the yogurt, parsley, pepper and salt. Combine.
3. Spread over your toast and add some slices avocado on top. BON APPETITE

Thanks to the lovely @nutrihealthtastic for the recipe! Follow her for more recipes or keep your eyes peeled for our next recipe post

banana caramel toast

Banana caramel toast really is a winner when you need a speedy and satisfying breakfast to start your day!

Ingredients:
Bread of choice
Caramel Spread
Banana
Cumin baked seed snack bites from @pepandlekker
Watch the video to see how it’s done!

Try this 2 minute banana toast

Craving for a healthy breakfast but don’t have lots of time?

This toast is made for you - refined sugar free!

INGREDIENTS:

- toast with any bread of your choice

- cashew spread

- banana

- dark chocolate

- quinoa puffs

- @pepandlekker baked seed snack bites

METHOD:

Toast your bread to your preferred toastiness
Spread cashew spread onto the toast
Slice a banana into 1cm slices and spread evenly on top of the cashew butter
To finish, sprinkle some grated dark chocolate, quinoa puffs and some Pep & Lekker baked seed snack bites of your choice a top your toast
Enjoy!

EGG AVOCADO TOAST

This toast only takes a few minutes to make and is the perfect lunch or breakfast!

Ingredients:

- 2 eggs

- 1/2 avocado

- 2tbsp yogurt

- Rosemary Pep & Lekker baked seed snack bites

- Parsley, pepper and salt.

Method:

1. Boil the eggs for about 8 minutes.

2. Mash them into a bowl and add the yogurt, parsley, pepper and salt. Combine.

3. Spread over your toast and add some slices avocado on top with your Pep & Lekker baked seed snack bites. Enjoy!

CREAMY VEGAN PASTA

INGREDIENTS:

- 2 big carrots

- 1 red pepper

- 1 garlic clove

- 1/2 onion

- 2 tbsp tomato purée

- 1 cup canned coconut milk

- Salt, pepper, paprika & cayenne pepper for seasoning

- 200g pasta of choice

- 1 bag of Pep & Lekker rosemary baked seed snack bites

METHOD:

1. Boil a kettle of water

2, Cut the onion, carrot, pepper and garlic into small pieces.

3. Fry the chopped vegetables in your pan for about 10 minutes on a gentle heat until soft but not brown.

3. Add your pasta to the boiled water and cook your pasta.

4. Add the chopped vegetables to the coconut milk and tomato purée and stir together. Keep your sauce on a low heat while the pasta cooks.

5. When your pasta is cooked add it to your pot and combine with your sauce

6. Sprinkle Pep & Lekker Rosemary Baked Seed Snack bites for garnish

AVOCADO TOAST

Ingredients:

- avocado

- boiled eggs

- seed crackers

- lemon or lime

- pepper, salt, olive oil

- rosemary baked seed snack bites @pepandlekker

Method:

Boil your eggs for 7 minutes until they’re nice and hard in the middle
Smash your avocados and season with salt, pepper, olive oil, and lemon/lime juice
Smooth your avocado mix onto seed crackers of your choice
Top with your hard boiled eggs, and sprinkle some crushed Pep & Lekker Hemp & Rosemary baked seed snack bites
Season with more salt, pepper, olive oil, and lemon/lime juice to taste
Enjoy!

yoghurt parfait

INGREDIENTS

- Yogurt

- Granola

- Blueberries

- Red currants

- Kiwi

- Dates

- Coconut flakes

- Maple syrup

- Puffed Quinoa

- Pep & Lekker Cacao & Coconut seed snacks

RECIPE

Layer some yogurt, granola, blueberries, kiwi, dates and some maple syrup in a tall jar.

Top with kiwi, red currants, blueberries, coconut flakes, dates, quinoa and, of course, some Pep & Lekker Seed Snacks.

Enjoy!

APPLE Nachos

Ingredients:

- 1 sliced Apple

- Almond butter

- Macadamia nuts

- Strawberries

- Coconut flakes

- Cinnamon

- Pep & Lekker Rosemary baked seed snack bites

Method:

Cover your seed snacks with the above ingredients
Finish with a drizzle of almond butter and a sprinkling of cinnamon – delicious!

APPLE CINNAMON OATMEAL

Ingredients:

- 40g Blended oats

- 150ml Almond milk

- a few chopped dried Apple

- 1tsp Cinnamon

- a few chopped Raisins

Toppings:

- Pep & Lekker Apple & Cinnamon seed snacks

- Fresh Apple

- Fresh Kiwi

- Dark Chocolate

- Yogurt

- Cinnamon

Method:

Heat up all your ingredients, add your toppings and enjoy

orange oatmeal

Ingredients:

- 40g Blended oats

- 150 ml Almond milk

- 1/2 fresh Orange (juice)

- 2 chopped Dates

Toppings:

- Pep & Lekker Seed Snacks (flavour of your choice)

- Oranges

- Strawberries

- Blueberries

- Puffed Quinoa

Method:

All you'll need to do is heat up all the ingredients, add toppings and enjoy!

chocolate and peanut butter rice cakes

Ingredients:

- Rice cakes

- Peanut butter

- Chocolate

- Coconut oil

- Splash of milk

- crushed Rosemary & Hemp seed snacks @pepandlekker

Method

1. Spread your peanut butter on your rice cakes and add the crushed seed snacks.

2. Melt the chocolate, coconut oil and add milk.

3. Spread it over the peanut butter and add some more seed snacks.

4. Leave in the fridge for 1h.

banana seed overnight oats

Ingredients:

- 40g Oats

- 150ml Almond milk

- 1tsp Peanut Cinnamon Vanilla butter

- Half mashed Banana

- a few White choc chips

Toppings:

- Banana

- Chia seeds

- Yogurt

- Pep & Lekker Cumin & Linseed seed snacks

Recipe:

Pour oats into a sealable jar/container and pour the almond milk on top until the oats are covered.
Add in the rest of the ingredients and distribute evenly throughout the mixture.
Seal the container and chill in the fridge overnight.
Decorate with all the delicious toppings – and don’t forget a generous sprinkling of Pep & Lekker Cumin & Linseed seed snacks
Enjoy!

Apple & Cinnamon smoothie

Ingredients: (quantities can be varied depending on required consistency)

Smoothie:

1 cup of frozen strawberries

50 ml of Coconut milk

2 tbsp raspberry ripple whey protein powder

1 cup of chopped fresh pineapple

Toppings:

Handful of fresh strawberries

1/4 green apple sliced

Handful of fresh pineapple

1/2 bag of Pep & Lekker apple & cinnamon seed snacks

Method:

Wash the strawberries and pineapple.
Place all ingredients for the smoothie in a blender. Blend until smooth and the frozen strawberries are broken up.
Add extra coconut milk or water if you do not like your smoothie too thick or the blender is struggling.
While the blender is working chop up the ingredients for the toppings.
Transfer the smoothie into a bowl and add the toppings of apple, pineapple and Pep & Lekker seed snacks
Enjoy!

Source: @alices.healthylifestyle

Apple & Cinnamon Oat bowl

Ingredients:

Half a cup of oats
Half a cup of almond milk
Half a cup of water
Teaspoon of chia seeds
Grated apple (optional)
1/3 packet of Pep & Lekker Apple & Cinnamon Seed Snacks (broken up into small pieces)
Handful of goji berries (optional)
Handful of Granola (optional)
Teaspoon of salted caramel peanut butter
Teaspoon of ground pistachios (optional)
Apple rose (optional)

Method:

Add half a cup of oats, half a cup of almond milk, half a cup of water and a teaspoon of chia seeds to a saucepan some grated apple (optional)
Stir on a low heat until thickens and is a creamy texture
Top with Apple & Cinnamon Baked Seed Snacks (broken into smaller pieces), goji berries, granola, salted caramel peanut butter, ground pistachios and an apple rose

Source: with thanks to Holly @ohfortheloveofoats

spiced carrot and red lentil soup

Ingredients:

2 tsp cumin flakes
1 pinch chilli flakes
2 tbsp olive oil
400g grated carrot
180g split red lentil
700ml vegetable stock
3/4 can coconut milk
packet of Pep & Lekker cumin & linseed seed snacks

Method:

Heat up a large saucepan and add the Cumin and chilli flakes and roast for 1 minute.
Add the oil, carrots, red lentils, veggie stock and half the coconut milk, mix well and bring to a boil.
Simmer for 15 minutes until the lentils are cooked.
Once cooked, blend with an immersion blender until a smooth consistency.
Add the remaining coconut milk and heat to your liking.
When piping hot sprinkle some Pep & Lekker cumin & linseed seed snacks on the top - no need for a piece of bread.

Serve and enjoy!

Source and with thanks to @the.plantbased.cat

molly’s overnight oats

Ingredients

40g oats

30g chocolate protein powder (or 1 tbsp cocoa powder & 1 tsp sweetener)

1 tsp cinnamon

150ml soy milk

1 tbsp cherry jam

Fresh cherries

Coconut yoghurt

Pep & Lekker Cacao and Coconut seed snacks.

Method

1. Line a small bowl with cling film

2. Mix the oat ingredients (oats, chocolate, cinnamon and soy milk) together to make a thick porridge and pour half into the lined bowl

3. Spoon the jam into the middle and cover with the remaining mixture

4. Leave overnight

5. Carefully ease the mixture onto a plate and add your toppings (cherries, yogurt and seed snacks)

With thanks to Molly (@munchingwithmolly_x on IG) for sharing this lovely recipe with us

apple carrot turmeric soup

A delicious nutritious soup for cold winter days

Ingredients:

All you need to make this soup is...

Step 1

1/2 red onion
2 tsp minced garlic
500g carrots peeled and diced
250g deseeded sweet apple, diced
1l water
1 tbsp lemon juice
2 veggie stock cubes
1 tsp turmeric
1 tsp sriracha sauce

Step 2:

Method:

Step 1:

1. Peel carrots and dice them. Deseed and dice 2-3 sweet apples (pink lady is a good choice - you don’t need to peel the apples, it’s ok to leave the skin on). You should be left with 500g carrots and 250g apples.

2. Finely chop up 1/2 red onion and sauté in some oil together with 2 tsp minced garlic until softened.

3. Add the diced carrots and apples to the pan together with 1l of water, 1 tbsp lemon juice, 2 veggie stock cubes, 1 tsp turmeric and 1 tsp sriracha sauce (you can add more if you like it spicy).

4. Cook for 20 min with closed lid or until the carrots and apples are soft.

5. Then either us a hand blender or pour everything into a large blender and blend until smooth.

Step 2:

Drizzle Dressini Garlic & Herb Tahini dressing on top (like you would with sour cream or creme fraiche) and top with a crushed Seed Snack pack of Pep & Lekker Cumin & Linseed.

Enjoy!

Tip:

If you are making this recipe in a soup maker you will only need about 800ml of water.

ROASTED VEGETABLES WITH HOMEMADE TAHINI DRESSING

Homemade tahini dressing served with roasted vegetables and Cumin & Linseed Seed Snacks ~ a low carb, nutrient-dense alternative that packs a crunch to your favourite salads.

Dressing ingredients:
½ cup + 2 tbsp Tahini
¼ cup + 2 tbsp freshly Squeezed Lemon Juice
¼ cup + 2 tbsp Water
½ tsp Salt (or to taste)
2 tsp Apple Cider Vinegar
1-2 tbsp Maple Syrup
½ -1 tsp chopped Red Chillies
.
Simply mix together in a bowl and get drizzling!

BEETROOT HUMMUS

Beetroot hummus topped with Feta pomegranate, fresh herbs and our crunchy Fennel & Chia Seed, Seed Snacks ~ a low carb, nutrient-dense alternative to flatbreads or grains.

Serves 2

Ingredients:

All you need to make this dip is...

500g raw beetroot, trimmed to 1 inch, but root left whole.
1 x 400g Cans Chickpeas, Drained
juice 2 lemons
1 tbsp Ground Cumin
Salt & Pepper to taste
Toppings:
Feta, crumbled
Pomegranate Seeds
Fresh herbs

Method:

Cook the beetroot in a large pan of boiling water with the lid on for 30-40 mins until tender. When they’re done, a skewer or knife should go all the way in easily. Drain, then set aside to cool.
Pull off and discard the roots, leaves/stalk and peel of the cooled beetroot.
Roughly chop the flesh. Whizz the beetroot, chickpeas, lemon juice, cumin, 2 tsp salt and some pepper. Top with Feta, Pomegranate seeds, fresh herbs and Pep & Lekker Seed Snacks.

AUBERGINE & CHICKPEA STEW TOPPED WITH CUMIN SEED SNACKS

Aubergine & Chickpea Stew on a bed of thick greek yoghurt and crispy kale. Drizzled with Filippo Berio Chilli Flavoured Olive Oil and topped with our crunchy Cumin & Linseed Seed Snacks ~ a low carb, nutrient dense alternative to flatbreads or grains.

Serves 2

Ingredients:

400g Chickpeas, cooked and drained

1 tablespoon Tomato Paste

1 tablespoon Harissa Paste

200ml Vegetable Stock

Filippo Berio Chilli Flavoured Olive Oil

2 Tomatoes

1 Aubergine

1 Red Onion

1 tbsp Ras El Hanout Spice Mix

1 pouch Pep & Lekker Cumin & Linseed Seed Snacks

100g Kale, stalks removed

10 Sun-dried Tomatoes

50g Feta, crumbled

1 tablespoon Pine Nuts, toasted

Fresh Basil Leaves

Method:

Preheat the oven to 220°C/ 200°C (fan)
Trim the green stalks off the aubergine[s] and chop into bite-sized pieces
Add the chopped aubergine to a baking tray with a generous drizzle of Filippo Berio Chilli Flavoured Olive Oil and a pinch of salt. Put the tray in the oven for 25 min until the aubergine is soft and golden.
While the aubergine is cooking, dice the tomatoes and finely chop the red onion.
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp Filippo Berio Chilli Flavoured Olive Oil over a medium heat. Once hot, add the chopped red onion and cook for 5 minutes or until softened.
Once the onion has softened, add the ras el hanout to the pan with the tomato paste and cook for 1 minute.
Once fragrant, add the diced tomato, vegetable stock and harissa paste. Cook for 5-10 minutes and once the sauce has thickened, add the drained chickpeas and cook for a further 2-3 minutes until combined.
While the stew is cooking, heat drizzle of Filippo Berio Chilli Flavoured Olive Oil to a medium frying pan. Once hot, add the kale, sun-dried tomatoes and pine nuts and sauté for 10 minutes until cooked through and crispy.
Once the aubergine is soft and golden, stir it into the harissa & chickpea stew.
Serve over greek yoghurt and crispy kale ~ sprinkle with Pep & Lekker Cumin & Linseed Seed Snacks, extra toasted pine nuts and fresh basil leaves.

PEP & LEKKER X Filippo Berio GREEK SALAD

Pep & Lekker Herby Garlic Chickpea Salad.jpg

Herby Chickpea Salad

Serves 2

Ingredients:

2 large tomatoes, quartered

1/4 Cucumber, sliced into discs and then quartered

1 can Chickpeas, drained and rinsed

Fresh mint leaves

Fresh basil leaves

1 pouch Pep & Lekker Rosemary & Hemp Seed Snacks

1 pouch Pep & Lekker Fennel & Chia Seed Snacks

Fillipo Berio Garlic Infused Olive Oil

Salt & Pepper

Method:

1. Prepare the tomato, cucumber and chickpeas

2. Add to a medium mixing bowl with Pep & Lekker Seed Snacks

3. Season, drizzle with olive oil and sprinkle with fresh herbs

4. Enjoy on it’s own or as a scrumptious BBQ or spring supper side dish.

Apple & Cinnamon Crunch Porridge

Our Favourite ‘British Summertime’ Breakfast 🍏☔

We all know how unpredictable British weather can be… so even in ‘summer’ we keep some ground oats, fresh fruits , spices & nut milk on hand for a delicious and healthy breakfast ready in less than 15 minutes! ⏰🌱

Ingredients (serves 1):

1 tablespoon Coconut Oil
1 large Green Apple, cut into small chunks (plus more for topping)
½ teaspoon Cinnamon
Pinch of Nutmeg
¼ cup Pecans
1 cup gluten-free Ground Oats
2 cups unsweetened Almond Milk
1 teaspoon Chia Seeds (optional)
1 tablespoon Maple Syrup
1 pouch Apple & Cinnamon Seed Snacks
1 tablespoon Almond Butter

Method:

Heat coconut oil in a medium sized saucepan over medium heat.
Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.
Add in the pecans, oats, almond milk, and chia seeds (if using). Give it a stir and let it cook for 5-7 minutes, stirring constantly during the cooking process.
Ladle into bowls and top with extra green apple, Apple & Cinnamon seed snacks & almond butter.
Enjoy! 😋

EASY HIGH PROTEIN SUMMER SALAD

The Perfect Side Dish For Your BBQ… ☀️

Salad ingredients:

1 Can Mixed Beans (drained)
2/3 Cup Quinoa
½ Cup Sweet Corn Kernels
10 Cherry Tomatoes
¼ Cucumber
4 Handfuls of Spinach
1 Pouch Fennel & Chia Seed Snacks
½ Avocado

Maple-Dijon Mustard Dressing Ingredients:

2 tablespoon Dijon Mustard
2 tablespoon Extra Virgin Olive Oil
2 tablespoon Maple Syrup
2 tablespoon Water

Method:

Cook your quinoa in low salt vegetable stock in a medium saucepan as per packet instructions.
In the meantime, drain your beans, dice your cherry tomatoes, cucumber & avocado into bite-size pieces, and prepare your dressing by whisking all your dressing ingredients together in a small bowl until well combined.
5 minutes before the quinoa has finished cooking, add in your frozen sweetcorn.
Once the quinoa & sweetcorn is cooked, strain off any excess liquid, add your spinach to the saucepan & place the lid back on for 2-3 minutes until the spinach has wilted slightly.
Once wilted, transfer to a large mixing bowl & leave to cool for 5 minutes.
Once cooled, add in your beans, cherry tomatoes & cucumber, and mix thoroughly.

Top with sliced avocado, drizzle with dressing, sprinkle with Fennel & Chia Seed Snacks & enjoy! 😋

SmokEy Vegan Chilli

We’ve partnered with Meatless Farm & Holy Moly dips to bring you the ULTIMATE MEAT-FREE MONDAY DISH that’s INDULGENT, COMFORTING & DELICIOUS while remaining high in protein & low in carbs..! We promise you won’t miss nachos when you’ve tried this combo! 🔥

Ingredients (serves 4):

400g The Meatless Farm Ground Mince
1 tbsp Olive Oil
1 White Onion (finely diced)
3 Garlic Cloves (crushed)
1 tbsp Smoky Chipotle Paste
1 tsp Smoked Paprika
1/4 tsp Chilli Powder
1 tbsp Tomato Puree
1 tsp Ground Cumin
Salt to taste
1 Red Pepper (diced)
½ Courgette (diced)
10 Chestnut Mushrooms (diced)
1 can Red Kidney Beans (drained and rinsed)
2 cans Tinned Tomatoes (plus 1 of water)
2 X Pep and Lekker Cumin & Linseed Seed Snack Pouches
1 X Holy Moly Original Guacamole

Method:

In a large saucepan over a medium heat add olive oil, onion and garlic.
Combine and let cook until lightly browned.
Add in diced mushrooms, courgette and pepper, along with chipotle paste, smoked paprika, chilli powder, tomato puree and ground cumin.
Mix together and let cook for a few minutes.
Next, add the mince, red kidney beans, tinned tomatoes, & 1 can of water.
Combine, season with salt and let simmer on a medium heat for approximately 25 minutes, stirring occasionally.
Serve alongside Pep and Lekker Cumin & Linseed Seed Snacks & a large dollop of Holy Moly Guacamole!

Creamy cacao & coconut seeded oats

Creamy Cacao and Coconut Seeded Oats

Serves 2

Ingredients:

80g oats

480ml coconut milk

2 tbsp desiccated coconut

2 tbsp mixed seeds (e.g. chia, sesame, sunflower, linseed)

2 small apples, grated

1 tbsp cacao powder

2 tbsp coconut yoghurt

To serve: Pep and Lekker Cacao and Coconut Seed Snacks, extra yoghurt, fruit, chocolate chunks, seeds

Method:

1. Add the oats, coconut milk, desiccated coconut, seeds and grated apple to a saucepan and leave to soak for 2 hours or cover and leave overnight if you have time. If not, place straight over the heat and warm through gently, adding a splash more milk as needed. Before serving, add in the cacao and coconut yoghurt and warm through.

2. Serve in bowls topped with the Pep and Lekker Cacao and Coconut Seed Snacks, extra yoghurt, fruit, chocolate and seeds.

APPLE & CINNAMON PORRIDGE BOWL

Prime Porridge created this gorgeous porridge bowl & perfectly paired it with our apple & cinnamon seed snacks!

Here’s what she wrote about them:

“Oh Pep & Lekker - how you are quickly becoming one of my top things to put on my porridge! As I said in my last post featuring these snacks, there are 5 distinct flavours: Rosemary & Hemp Seed, Cumin & Linseed, Fennel & Chia Seed, Apple & Cinnamon, Cacao & Coconut. All snacks are baked using apple purée & chicory root fibre to create a delicious & healthy low sugar but highly nutritious snack (containing great amounts of fibre, protein & superfood benefits in each bite).

Today’s bowl is: Apple Cinnamon Porridge topped with Pep & Lekker’s Apple Cinnamon was so delicious & a different take on one of my fave classics 🍎🥜🤎
The texture of the snack squares is great, with a true crunch & snap, making them a nice crisp topping. The cinnamon also really comes through 😍

The best bit? The packaging is 100% compostable pouches. Something I’ve never seen before. It proves it can be done! This is the feature that definitely drew me to Pep and Lekker snacks - not just the unique flavours. Composting is super important & not done enough if you ask me. When waste is sent to landfill, air can’t get to the organic waste, meaning when it breaks down it releases the greenhouse gas methane, damaging the Earth's atmosphere. But when the same waste is composted above ground at home in a compost bin, oxygen is able to reach the waste & help it decompose aerobically with little, if any, methane produced. It can also be used as fertiliser for your plants too after a few months. Win win right? It’s simple actions like this that will help put us on the right direction to helping the planet. But everyone needs to chip in, especially those of us who have outdoor space with our homes.
Have a nice day porridge peeps ✨🌈”

We are so grateful for your kind words!