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Mother’s Day Recipes We Love!

Check out these delicious recipes from The Groovy Food Company, perfect for Mother’s Day. From breakfast in bed inspo to an at home afternoon tea, The Groovy Food Company has it covered.

Breakfast Pancakes with Bacon and Avocado

Serves 6. Prep 10 minutes. Cook 20 minutes.

Ingredients

  • 1 tbsp The Groovy Food Company Amber and Mild Agave Nectar
  • 150g self-raising flour
  • ½ tsp cream of tartar
  • 2 large, free-range eggs, separated
  • 125ml natural yoghurt
  • 16 rashers streaky bacon
  • 2 avocadoes, sliced
  • 2-3 tbsp The Groovy Food Company Agave Nectar Rich and Dark
  • The Groovy Food Company Organic Cooking Spray with Virgin Coconut Oil

Method

  1. Sift the flour into a bowl with the cream of tartar and add the caster sugar.
  1. Make a well in the centre, add the egg yolks and dollop in the yoghurt.
  1. Mix gradually together to form a thick batter.
  1. Set aside whilst you get the bacon ready.
  1. Heat your grill to high and cook the bacon for 5-6 minutes, turning, until golden and crispy, set aside under a piece of foil to keep warm.
  1. Once the bacon is nearly cooked, whip the egg whites in a clean bowl to soft peaks. Fold into the pancake batter.
  1. Heat a large non-stick frying pan and spray with a little coconut oil spray, so it forms a very thin layer. Drop heaped tablespoons of the batter into the pan and cook for 2 minutes until set and golden on the bottom (you can peek at them to check) then flip over and cook for a further 1-2 mins.
  1. Transfer to a plate to keep warm and cook the rest of the pancakes, adding more coconut oil if you need to.
  1. To serve, pile up stacks of pancakes scattered with avocado wedges and strips of crispy bacon. Drizzle with the dark agave and serve immediately.

Bullet Proof Coffee Smoothie

Serves 4. Prep 20 minutes

Ingredients

  • 600ml Boiling Water
  • 4 tsp. Espresso Coffee
  • 2 tsp. Cocoa Powder
  • 2 tbsp. The Groovy Food Company Coconut Oil, Melted
  • 1-2 tbsp. The Groovy Food Company Light Amber & Mild Agave Nectar
  • 5 Large Bananas, Siced 1 Inch Cubes (Frozen Overnight in a Freezer Bag)
  • 2 tsp. The Groovy Food Company Organic Coconut Flour
  • 8 Ice Cubes (if you Like it Very Cold)

Method

  1. Peel and cut the bananas into 1 inch cubes and place in freezer bags and freeze overnight.
  1. Dissolve the coffee in the water and leave to cool.
  1. Place the bananas in the blender with the coconut oil, coconut flour, coffee, cocoa powder and agave nectar and blend.
  1. Once you’ve reached the consistency that you like, put the ice cubes in the blender and continue blending until all combined together. If you like it very smooth, leave your blender running with for a little longer than normal.
  1. Pour into a glass and sprinkle cinnamon on top to serve

Victoria Sponge

Serves 8. Prep 15 minutes. Cook 20-25 minutes

Ingredients

For the cake:

  • 4 Eggs
  • 3 tbsp The Groovy Food Company Virgin Coconut Oil (melted and then cooled)
  • 350g Natural yoghurt
  • 320g Spelt flour (sifted)
  • 1 tbsp Baking powder

For the filling:

  • 300g Natural yoghurt
  • 100g Raspberry jam

For the garnish:

  • Handful of fresh blueberries, raspberries and strawberries
  • Finish with a dusting of icing sugar

Method

  1. Preheat the oven to 180° C, and prepare/line two springform cake tins.
  2. Whisk eggs, combine with the melted coconut oil and yoghurt in a bowl until creamy.
  3. Add the spelt flour and baking powder. Continue to mix until it forms a batter.
  4. Spread the batter evenly between both tins.
  5. Bake for 20-25 mins, or until golden-brown on top and a skewer inserted in the middle comes out clean.
  6. Remove from oven and cool for 5 mins before removing from tin and peeling off paper.  Set aside and cool on a wire rack.
  7. Once completely cooled, spread the top of your bottom cake with with jam. Then gently add a layer of yoghurt and sandwich with your top cake.
  8. Decorate with fresh fruit and dust with icing sugar

Spiced Sticky Toffee Sandwich Cake

Serves 12. Prep 30 minutes. Cook 45 minutes

Ingredients

  • 330g unsalted butter, softened, plus extra for greasing
  • 150g date syrup
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 225g light brown soft sugar
  • 4 large eggs
  • 325g self-raising flour
  • ½ tbsp vanilla extract
  • 4 tbsp dulce de leche
  • 90g soft cheese
  • 300g icing sugar, sifted

Method

  1. Preheat the oven to 180˚C, gas mark 4. Grease and line the bases of 2 x 20cm loose-based cake tins.
  1. Put the date syrup in saucepan on a gentle heat. Stir in the cinnamon, mixed spice, bicarbonate of soda and a pinch of sea salt until warmed through and combines.  Set aside for 5 minutes.
  1. In a large mixing bowl, use electric beaters (or a freestanding mixer) to beat together 180g butter with the light brown soft sugar, until pale and creamy. Beat in the eggs one at a time, then stir in the flour, vanilla and date syrup mixture. When smooth, divide the mixture between the tins and bake for 35-45 minutes, until a skewer inserted comes out clean.
  1. Leave the cakes in the tins for 10 minutes, then turn out dome-side up onto a cooling rack. Spread the top of one of the warm cakes with 2 tbsp dulce de leche – this will be the top cake – then let them cool completely.
  1. Once cooled, make the filling. Use electric beaters to beat the remaining 150g butter with the soft cheese and icing sugar for 3-4 minutes, until you have a smooth and creamy buttercream. Put the untopped cake on a board or stand and spread over half the buttercream. Drizzle or dollop over the 2 tbsp dulce de leche, swirling it around so it drizzles down the side a little too, then top with the other cake .
  1. Spoon the remaining icing over the top cake and use the back of a spoon to create swirls. Drizzle over the remaining dulce du leche before serving.

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