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Rebel Kitchen Granola Mix

We’ve slaved away in the kitchen making the perfect granola recipe so you don’t have to. Make big batches to last you the week. We won’t judge if you eat the whole lot in one go either 😉

Ingredients:

125ml Maple Syrup
2 tsp of Coconut Oil
1 tsp of Cinnamon
300g Gluten Free Oats
150g of Mixed Seeds
100g Dried berries (cranberries)
50g Coconut Flakes (optional)
Chai Mylk (around 125/150ml)

Method:

Pre heat the oven to 160C, melt the coconut oil in a pan and mix it with the maple syrup and cinnamon in a large bowl. Add the oats and mixed seeds and then bake on a baking tray for 15 mins. Add the remaining dried ingredients and bake for a further 10-15 mins.

Enjoy!

 

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Rebel’s Revitalising Ginger, Cucumber & Smoothie

Our guts could probably do with a bit of TLC after the festive overindulgence – this revitalising smoothie will help put the spring back in your step.

Healing properties in ginger help to soothe the digestive system, the fruit and veg are nutrient-dense, and the coconut water is loaded with antioxidants and electrolytes. The perfect combination to help reset your health. 

ingredients:

1 250ml Rebel Kitchen Raw Coconut water

½ cucumber

1 generous chunk of fresh ginger

1 ripe banana

2 large handfuls of fresh spinach

Ice cubes

Serves one.

method:

Add all ingredients to your blender. Blend for 1 minute or until the texture is a smooth consistency and the ice cubes have disintegrated.

Serve immediately and enjoy!

 

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Rebel’s Peppermint Hot Chocolate with Coconut Whipped Cream

Give this winter-warming classic some kick with a dash of peppermint. Top with Rebel’s favourite dairy-free alternative to cream; whipped coconut (of course).

ingredients: (serves 1)

1 330ml Rebel Kitchen Organic Chocolate Mylk

A few drops of peppermint extract

1 can of organic coconut milk

Optional Extras:

Cacao nibs and fresh mint for decoration

method:

Whipped Coconut Cream:

The key to a successful whipped cream is keeping all your ingredients and cooking utensils uber-chilled.

  1. Refrigerate the can of coconut milk for 8 hours or overnight. Also place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making the whipped cream.
  2. Open can of coconut milk. Take care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  3. Whisk coconut cream using electric mixer (with chilled beaters) on medium speed; turn to high speed. Beat for approx. 7-8 mins or until stiff peaks form.

Hot Mylk:

  1. Heat mylk slowly in a saucepan for 4 minutes, or until desired heat. Then add the peppermint extract to taste.
  2. Pour mylk into a big mug, scoop the coconut cream on top, then garnish with fresh mint leaves and cacao nibs. Serve immediately and enjoy! (preferably with sleigh bells ringing in the background)

Tip: Dust a light sprinkling of cinnamon or cardamom powder over the top for added Christmassy fragrance.

enjoy!

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Rebel’s Easy Chai (Vegan) Eggnog

Nothing says Holiday Season quite like eggnog. Try our improvised dairy-free version, dialled up with a splash of Bourbon.

Well, ‘tis the season…

ingredients: (serves 4)

2 x 330ml Rebel Kitchen Organic Chai Mylk

1 Ripe banana

A few drops of Vanilla extract

A pinch of freshly ground nutmeg

Optional Extras:

50ml Bourbon (cheeky)

method:

1.Pour Chai Mylks into a blender. Add ripe banana, nutmeg and vanilla extract. If using, add bourbon/rum at this stage too.

2. Blend until the banana has mixed with the liquid and you have a smooth, rich consistency.

3. Pour into a glass tumbler and add ice cubes if you want it extra cold. Serve. Soak up that holiday spirit and be merry!

Enjoy!

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Double Chocolate Mylk Overnight Oats

It’s the classic overnight oats, served with a double dose of chocolate. What more could you want? Oh yes. Toasted hazelnuts. Perfection. Autumn in a bowl right there for you. Thanks Manu (Manu’s Kitchen) for this one.

ingredients: (Serves 1)

1 330ml Rebel Kitchen Chocolate Mylk
1 Cup Gluten Free Rolled Oats
5 Squares of 80% Dark Chocolate or 1/4 Cup Chocolate Chips
1 Handful Toasted Hazelnuts, roughly chopped
Handful Strawberries

method:

1. Pour the oats in your breakfast bowl of choice. Pour in your Chocolate Mylk until it just covers the line of the oats.

2. Do this before bed and leave it till morning or wait at least 20 minutes to eat it.

3. When you’re ready to eat it, melt the chocolate with a teaspoon of hot water in the microwave for 30 seconds at a time until melted. Toast the hazelnuts in the oven for 10 minutes and crush lightly with a knife.

4. Drizzle the oats with lots of chocolate, sprinkle with chopped strawberries and toasted hazelnuts.

Enjoy!