PB&J Breakfast Jars

Chia Jam

• 1 1/2 cups frozen raspberries or strawberries

• 1 1/2 tablespoon chia seeds

Nut Butter Yoghurt

• 2 cups Cyclops Natural Yoghurt (any variety works)

• 3 tbsp smooth nut butter

• 1 1/2 tbsp maple syrup

• 1 tsp vanilla bean paste or extract (or use our Vanilla yoghurt and skip this)

Instructions

After Mixing or blending the chia jam and nut butter yoghurt, layer them along with chipped nuts + muesli in a jar or cup

Frozen Peanut Butter Yoghurt Cookies

Ingredients

• 1 cup Cyclops Yoghurt - any natural variety works!

• 1/4 cup peanut butter (or nut butter of your choice)

• 1-2 tbsp sweetener of choice (we use maple syrup, honey is another great option)

• 6 oz chocolate

• 1 tbsp coconut oil

Instructions:

• Add the yoghurt, peanut butter and maple syrup to a bowl, mix until smooth

• dollop the yoghurt onto a tray covered with parchment paper

• Add any toppings you desire (peanuts, chocolate chips, walnuts are all great additions)

• Freeze

• Once frozen, melt and chocolate and coconut oil together

• Dip frozen yoghurt into the chocolate and cover fully

• Place back in freezer and enjoy once frozen

Lemon Cake

Cake Ingredients

• 1/2 cup of Cyclops Greek Yoghurt

• 1 cup sugar

• 3 large eggs

• 1 1/2 cup flour

• 2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup sunflower or coconut oil

• the zest of 1 lemon

Drizzle Ingredients

• juice from 1 lemon

• 3/4 cup icing sugar

Instructions

• Preheat oven to 175 C degrees

• Line an 8 inch tin

• combine yoghurt, sugar & eggs, stirring until blended

• Add flour, baking soda, salt and zeest

• mix until just combined

• Add in the oil (it will look like its separating) keep mixing until its smooth

• Pour into tin and cook for 30/40 mins. Use a tooth pick to test the center - once clear the cake is ready

• Leave in tin for 5 minutes before cooling on a rack, once the cake is cooled make the drizzle and cover the cake