A little while ago, we started posting 5 ingredient recipes on our Instagram every Friday. We called it #5ingredientfridays. So here you have it, our favourite 5-ingredient recipes! Super quick to make and using affordable ingredients.
1. Kale chips
Ingredients:
Kale
Olive oil
Sea salt
Paprika
Garlic powder
Preheat oven to 200 degrees celcius. Take a bunch of kale leaves and remove the stem. Place on a lined baking tray and drizzle with olive oil, paprika, garlic powder and salt to taste. Mix with your hands and bake for 10-15 minutes or until crispy!
2. Banana oat cookies
Makes approx 12 cookies
Ingredients:
2 ripe bananas
2 tbsp chia seeds
1 cup quick oats (blend 1/2 into oat flour)
1/4 cup almond milk
1 tsp cinnamon
Preheat oven to 180 degrees celcius. Mash the banana in a mixing bowl with a fork then add the chia seeds, oats, milk and cinnamon and mix well. If the mixture is still very wet, add some more quick oats. Transfer a tablespoon of the cookie mixture to a lined baking tray and press down with the back of the spoon to shape it. Repeat with the rest and bake for 10-15 minutes.
3. Overnight oats
Serves 1
Ingredients:
1/3 cup quick oats
2 tbsp chia seeds
2 tbsp desiccated coconut
2 tbsp protein powder
1 cup plant milk
Add all the ingredients into a bowl and mix well. Leave in the fridge overnight and top with some fresh berries and nuts.
4. 'Cheese' and spinach pastries
Makes approx 16 mini pastries.
Ingredients:
1 block of Firm tofu
1 bag of washed Spinach leaves
4 Puff pastry sheets (vegan)
1/3 cup Nutritional yeast
1 Lemon
Preheat the oven to 200 celcius. Start by roughly breaking up the tofu and adding it to a food processor. Blitz for a few seconds or till it’s all crumbly.
In a pot of boiling water, add the spinach leaves and cook till they’ve become slightly wilted (they will shrink heaps so you’ll need lots of spinach). Transfer to a strainer and rinse with cold water so that it retains its green colour.
Use kitchen scissors to cut the spinach into small pieces, then grab the spinach with you hand and squeeze out as much liquid as you can.
In a mixing bowl, add the cooked spinach and tofu, then the nutritional yeast, zest of the lemon and half of the juice. Season with a generous amount of salt and pepper.
Slice a cross on the puff pastry sheets so that you have 4 squares per sheet. Add a generous tablespoon of the cheese and spinach mixture in the middle of the squares and fold in the sides neatly.
Transfer to a lined baking tray and brush the pastries with a little soy milk and sesame seeds (optional). Bake for 15-20 min or until pastries are golden brown!
5. Coconut bliss balls
Ingredients:
8 mejool dates, pitted
1/2 cup roasted almonds or almond flour
1/4 cup desiccated coconut, plus extra for coating
2 tbsp cocoa powder
2 tbsp coconut oil
Add all the ingredients into a food processor and blitz til combined. Spoon out a small amount and roll into a ball using your hands. Coat in desiccated coconut and transfer to a container. Repeat with the rest of the mixture and then refrigerate for an hour.
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