Read our handy, all you need-to-know, guide on the nutrition of plant-based milk alternatives.

(more…)

Many of you have asked about the suitability of Liberto vegan protein shakes to aid weight loss, as a meal replacement.

(more…)

This simple gluten free pasta dish is perfect for summer weather. It is vegetarian, however, with one simple swap it becomes vegan.  The fresh flavours pair well with our high protein, high fibre, edamame bean pasta.

Print Recipe

Caprese Edamame Spaghetti

Vegetarian, Organic, Gluten free, Wheat free, Egg free, High Fibre.

Course

Lunch, Main Dish

Cuisine

Italian

Servings

People

Ingredients

• 150 g Liberto Edamame spaghetti
• 5 Tbsp French dressing
• 100 g Mozzarella We used mini mozzarella
• 1 Handful Fresh Basil
• 125 g Cherry tomatoes Halved

Course Lunch, Main Dish Cuisine Italian Servings People Ingredients 150 g Liberto Edamame spaghetti 5 Tbsp French dressing 100 g Mozzarella We used mini mozzarella 1 Handful Fresh Basil 125 g Cherry tomatoes Halved

Instructions

1. Cook the pasta for 3 mins in boiling water, drain.
2. Toss in the french dressing.
3. Stir in the basil, tomatoes and mozzarella. Serve warm or cold.

   
4. To make this vegan simply replace the mozzarella with basil tofu chunks or vegan cheese.

   

Recipe Notes

Liberto Edamame Spaghetti is naturally high in plant protein and fibre. It is made using only 100% organic edamame beans.

Share this Recipe

This simple vegan recipe contains a massive 5 portions of vegetables! A versatile plant based meal, easily adapted with any leftovers you have. Alternatively, why not share it as a side salad with grilled meat or fish if you are not vegan.

Print Recipe

Black Bean Buddha Bowl

Organic, Vegan, Gluten free, Wheat free, Dairy free, Egg free, High Fibre.

Course

Lunch, Main Dish

Prep Time

15 minutes

Cook Time

3 minutes

Servings

large bowl

Ingredients

• 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
• 0.25 Large Avocado Ripe
• 0.5 Medium Lime Halved
• 1 Large Carrot Grated
• 1 Medium Courgette Spiralized
• 1 Tbsp Salsa We like hot salsa!
• 2 Large Cauliflower Florets Sliced finely
• 0.5 Cobb Corn Kernels sliced off
• 1 Tsp Black sesame seeds
• 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing

Course Lunch, Main Dish Prep Time 15 minutes Cook Time 3 minutes Servings large bowl Ingredients 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained 0.25 Large Avocado Ripe 0.5 Medium Lime Halved 1 Large Carrot Grated 1 Medium Courgette Spiralized 1 Tbsp Salsa We like hot salsa! 2 Large Cauliflower Florets Sliced finely 0.5 Cobb Corn Kernels sliced off 1 Tsp Black sesame seeds 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing

Instructions

1. Toss the slightly cooled bean pasta in your chosen dressing.
2. Construct your Buddha bowl, as neatly, or messily, as you like!

   

Recipe Notes

Liberto Black Bean Spaghetti is a soya bean pasta and it is naturally high in plant protein and fibre.

Share this Recipe

Ever wondered why our bean pasta is so special?

Adding vegetables to your smoothie boosts the vitamins without extra sugars. Our green goodness protein smoothie contains 27g of plant protein per serving!

Print Recipe

Green Goodness Protein Smoothie

The subtle savoury flavour of spinach makes this delicate vanilla & pear smoothie a favourite of ours. Its all-natural green colour makes us feel just virtuous!

Course

Protein Shake

Servings

glass

Ingredients

• 40 g Liberto Organic Vanilla Flavoured Protein Shake
• 250 ml Soya Milk Chilled
• 1 handful Baby Spinach
• 1 small Pear Slice, keep the skin

Course Protein Shake Servings glass Ingredients 40 g Liberto Organic Vanilla Flavoured Protein Shake 250 ml Soya Milk Chilled 1 handful Baby Spinach 1 small Pear Slice, keep the skin

Instructions

1. Simply whizz all the ingredients together in a blender until well combined and serve.

   

Share this Recipe

We’ve been named one of the Best Vegan Protein Powders of 2019 by The Cook & Him – an awesome blog packed full of vegan recipes and healthy eating inspiration!

(more…)

This Buddha bowl was inspired by the planetary health diet. Liberto Edamame Fettuccine makes the perfect base, ready to be adorned with other plant goodies of your choice!

Print Recipe

Plant-based Buddha Bowl

Course

Main Dish

Servings

Person

Ingredients

• 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing
• 1 large handful Salad greens
• 2 tbsp Hummus Topped with sprouted beans
• 6 Cherry tomatoes
• 1 handful Shredded cabbage
• 50 g Vegan cheese, cubed We used coconut cheese
• 50 g Roasted Butternut squash Cut into cubes
• 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat

Course Main Dish Servings Person Ingredients 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing 1 large handful Salad greens 2 tbsp Hummus Topped with sprouted beans 6 Cherry tomatoes 1 handful Shredded cabbage 50 g Vegan cheese, cubed We used coconut cheese 50 g Roasted Butternut squash Cut into cubes 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat

Instructions

1. Simply add the ingredients to a large bowl of your choice! Feel free to substitute for your favourites or any leftovers in your fridge.

   

Share this Recipe

What is the Planetary Health Diet?

This revolutionary diet approach is developed by leading nutritional and environmental scientists. It is based on their comprehensive review of the current evidence in order to meet healthy diet recommendations while being environmentally sustainable.

(more…)

We are very excited to announce our arrival at some Safeway stores in Alberta, Canada!

(more…)

Protein powders aren’t just for shakes! Get creative with these recipe ideas & boost your plant protein intake.

(more…)

Boost your dessert with plant protein. So rich and velvety, you might not believe it’s vegan (it is we promise!)

Print Recipe

Black Forest Protein Cheesecake

Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!

Course

Dessert

Servings

cheesecake

Ingredients

• 2 medium Gluten Free Digestive Biscuits crushed
• 2 tsp Dairy Free Spread melted
• 3 tsp Maple Syrup
• 2 tbsp Almond Milk Cheese we used Nush
• 1 tbsp Coconut cream
• 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
• 0.5 tbsp Cocoa
• 2 tbsp Cherry compote we used Bon Maman
• Cherries to decorate

Course Dessert Servings cheesecake Ingredients 2 medium Gluten Free Digestive Biscuits crushed 2 tsp Dairy Free Spread melted 3 tsp Maple Syrup 2 tbsp Almond Milk Cheese we used Nush 1 tbsp Coconut cream 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring 0.5 tbsp Cocoa 2 tbsp Cherry compote we used Bon Maman Cherries to decorate

Instructions

For the base

1. Combine the crushed biscuits, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.

For the topping

1. Combine the coconut cream, almond milk cheese, cocoa, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
2. To serve top with a layer of cherry compote and a fresh cherry.

   

Share this Recipe

Protein powders aren’t just for shakes you know! Try our lemon, coconut & raspberry vegan protein cheesecake.

Print Recipe

Lemon Protein Cheesecake

Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!

Course

Dessert

Servings

cheesecake

Ingredients

• 2 medium Gluten Free Digestive Biscuits crushed
• 2 tsp Dairy Free Spread melted
• 1 tsp Almond Butter
• 3 tsp Maple Syrup
• 2 tbsp Almond Milk Cheese we used Nush
• 1 tbsp Coconut cream
• 1 tbsp Liberto Organic Coconut & Lemon Protein Shake
• 2 tsp Lemon Juice freshly squeezed
• Raspberries to decorate
• Lemon Zest to decorate

Course Dessert Servings cheesecake Ingredients 2 medium Gluten Free Digestive Biscuits crushed 2 tsp Dairy Free Spread melted 1 tsp Almond Butter 3 tsp Maple Syrup 2 tbsp Almond Milk Cheese we used Nush 1 tbsp Coconut cream 1 tbsp Liberto Organic Coconut & Lemon Protein Shake 2 tsp Lemon Juice freshly squeezed Raspberries to decorate Lemon Zest to decorate

Instructions

For the base

1. Combine the crushed biscuits, almond butter, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.

For the topping

1. Combine the coconut cream, almond milk cheese, lemon juice, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
2. To serve top with raspberries and lemon zest.

   

Share this Recipe

Coat our edamame spaghetti with this delicious vegan pesto for a super simple, plant packed supper.

Print Recipe

Super Green Edamame Spaghetti

Vegan, Gluten-free, Dairy-free, Wheat-free. This dish combines high fibre, high protein pasta with a pesto which is rich in heart healthy fats. The nutritional yeast brings a cheese-like flavour and added B vitamins.

Course

Main Dish

Servings

people

Ingredients

• 200 g Liberto Edamame spaghetti
• 40 g Fresh Basil
• 25 g Pine Nuts toasted
• 75 ml olive oil
• 1 tbsp Nutritional Yeast
• 1 clove garlic
• 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Course Main Dish Servings people Ingredients 200 g Liberto Edamame spaghetti 40 g Fresh Basil 25 g Pine Nuts toasted 75 ml olive oil 1 tbsp Nutritional Yeast 1 clove garlic 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Instructions

1. For the pesto, add the basil, pine nuts, nutritional yeast, garlic and olive oil to a food processor and blitz.

   
2. Leave to the side while you cook the pasta for 3 minutes in boiling water.

   
3. Stir fry the vegetables in a drizzle of olive oil.

   
4. Drain the pasta, toss in pesto, and serve with the vegetables.

   

Share this Recipe

We continue our mini-series of myth busters with another question we are frequently asked. Is all Soya genetically modified (GMO)?

(more…)

Our bean pasta is made from Organic Soya beans. We are often asked questions about soya, including whether certain groups need to avoid it.

(more…)

We love getting new recipe inspiration from Instagram. Here are a selection of our favourite Liberto-loving Instagrammers.

(more…)

Looking for a low effort health kick? This shake recipe is super simple, and uses store-cupboard ingredients for those busy January mornings.

(more…)

Happy New Year from Liberto!

Did you know that January 2019 is Veganuary?

(more…)

This Vegan bolognese works perfectly with our Edamame Spaghetti. Delicious for Vegans and non-vegans alike, a dish the whole family will enjoy.

Print Recipe

Vegan Bolognese

Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1 medium red onion diced
• 2 tbsp garlic infused olive oil
• 2 large carrots finely chopped
• 3 sticks Celery finely chopped
• 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
• 2 sprigs Fresh rosemary finely chopped
• 1 can Green lentils
• 2 cans Tinned tomatoes Invest in good quality here
• 1 pack Liberto Edamame spaghetti
• 125 ml Red wine

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients 1 medium red onion diced 2 tbsp garlic infused olive oil 2 large carrots finely chopped 3 sticks Celery finely chopped 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well 2 sprigs Fresh rosemary finely chopped 1 can Green lentils 2 cans Tinned tomatoes Invest in good quality here 1 pack Liberto Edamame spaghetti 125 ml Red wine

Instructions

1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
3. Add the red wine and increase the heat until it has cooked away.
4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
5. Simmer for 35 minutes.
6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
7. Serve.

   

Share this Recipe

Warm up those winter days with a festive spiced, high-protein hot chocolate.

Print Recipe

Protein Spiced Hot Chocolate

Dairy-free, Gluten-free, Vegan.

Servings

Mug

Ingredients

• 250 ml Almond Milk
• 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake
• 1 Tbsp Cacao powder
• 2 Tsp Maple Syrup
• 0.5 Tsp Mixed Spice
• 1 Tsp Almond Butter

Servings Mug Ingredients 250 ml Almond Milk 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake 1 Tbsp Cacao powder 2 Tsp Maple Syrup 0.5 Tsp Mixed Spice 1 Tsp Almond Butter

Instructions

1. Gently heat the milk on the hob. Add the other ingredients and combine well using a whisk.

   

Recipe Notes

To make this extra indulgent add a spoon of coconut cream or a square of dark chocolate. Or both!

Share this Recipe

These bitesize beauties use only three ingredients and take minutes to prepare.

Print Recipe

Protein Snow Balls

Gluten-free, dairy-free, raw and vegan.

Course

Dessert, Protein Balls & Bars

Servings

balls

Ingredients

• 50 g Desiccated Coconut and extra for dusting
• 75 g Liberto Organic Vanilla Flavoured Protein Shake
• 300 ml Coconut Milk The tinned variety

Course Dessert, Protein Balls & Bars Servings balls Ingredients 50 g Desiccated Coconut and extra for dusting 75 g Liberto Organic Vanilla Flavoured Protein Shake 300 ml Coconut Milk The tinned variety

Instructions

1. Combine the three ingredients and mix well. Roll into balls. Dip into some reserved coconut milk and roll in desiccated coconut.

   

Recipe Notes

We think these make the perfect gift, just pop three in a clear gift bag and tie with a ribbon!

Share this Recipe

It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie?

Print Recipe

Protein-Powered Mince Pies

It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie? With the addition of Liberto organic vanilla-flavoured protein shake, this Christmas classic is instantly transformed into a protein-powered treat. Not only is this recipe gluten-free, dairy-free and vegan, it’s also sweetened with natural sweeteners and fruit sugars rather than refined sugar. Many thanks to Instagrammer @monika_heathyliving for sharing with us!

Course

Dessert

Servings

Ingredients

For the pastry:

• 1 cup ground almond
• 0.5 cup plain gluten-free flour
• 0.5 cup ground oats
• 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
• 100 g vegan butter
• 1-2 tbsp stevia to taste

For the filling:

• 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat

Course Dessert Servings Ingredients For the pastry: 1 cup ground almond 0.5 cup plain gluten-free flour 0.5 cup ground oats 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake 100 g vegan butter 1-2 tbsp stevia to taste For the filling: 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat

Instructions

1. Preheat oven to 200C / 180C fan.
2. Combine all of the ingredients in a food processor, adding small amounts of water to get the desired texture.
3. On a floured surface, evenly roll out the dough until it’s 2-3mm thick.
4. Cut out 7 discs for the base (using a mug, cookie cutter or glass).
5. Brush a shallow muffin tin or mince pie tin with a little vegan butter.
6. Lay each round into a shallow muffin or mince pie tin, adding enough mincemeat to be level with the top of the pastry.
7. Combine remaining pastry scraps and roll out again until 2-3mm thick, cutting out discs or stars for the lid. Make sure to brush the edges of the lid with water and press to seal.
8. Bake for 25 min or until the top is golden-brown.
9. Allow to cool for 5 minutes before transferring to a wire rack.

   

Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

Share this Recipe

Brighten a cold and wintry morning with this indulgent tasting, high fibre, high protein breakfast. Using our Liberto shake boosts the protein content by over 10g!

Print Recipe

Chocolate Cherry Overnight Protein Oats

Course

Breakfast

Servings

person

Ingredients

• 50 g Bob's Red Mill Rolled Oats
• 2 handfuls Frozen Cherries Defrosted
• 1 tablespoon Dark chocolate chips
• 125 ml Soya Milk
• 20 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
• 1 level tbsp Cacao
• 2-3 tsp Honey To taste

Course Breakfast Servings person Ingredients 50 g Bob's Red Mill Rolled Oats 2 handfuls Frozen Cherries Defrosted 1 tablespoon Dark chocolate chips 125 ml Soya Milk 20 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring 1 level tbsp Cacao 2-3 tsp Honey To taste

Instructions

1. Mix the soya milk with the protein shake, cacao & honey, whisk. Combine with the oats. Leave overnight in the fridge.
2. Add a layer of cherries to your serving dish.

   
3. Layer with the chocolate overnight oats.

   
4. Continue layering the cherries and oats.

   
5. Finish with a sprinkling of chocolate chips.

   
6. Enjoy!

   

Share this Recipe

These chestnut protein balls make a healthy on-the-go snack with great autumnal flavour. Made with Liberto organic vanilla-flavoured protein shake and chestnut puree, these tasty little treats can be prepped in less than 15 minutes. No baking necessary!

Many thanks to Instagrammer @monika_heathyliving for sharing this recipe with us!

Print Recipe

Chestnut Protein Balls

Course

Protein Balls & Bars

Servings

Balls

Ingredients

• 1 cup ground almonds
• 2 cups gluten-free rolled oats
• 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
• 1 pinch sea salt
• 250 g chestnut puree
• 1/2 teaspoon dark rum
• 3-5 tbsp Maple Syrup to taste
• 2 tbsp water or milk
• Desiccated Coconut set aside for coating

Course Protein Balls & Bars Servings Balls Ingredients 1 cup ground almonds 2 cups gluten-free rolled oats 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake 1 pinch sea salt 250 g chestnut puree 1/2 teaspoon dark rum 3-5 tbsp Maple Syrup to taste 2 tbsp water or milk Desiccated Coconut set aside for coating

Instructions

1. Combine all of the ingredients into a large mixing bowl.
2. Shape into small (1- 1 ½ inch) balls.
3. Roll each ball in dessicated coconut until completely coated.
4. Refrigerate in an airtight container until use.

Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

Share this Recipe

Protein powder isn’t just for shakes! It’s for cakes too! Instagrammer @monika_healthyliving has created a healthy, modern recipe for a well-loved classic.

Print Recipe

High Protein, Raw Vegan Carrot Cake

Protein powder isn’t just for shakes! It’s for cakes too! Instagrammer @monika_healthyliving has created a healthy, modern recipe for a well-loved classic. This high-protein, raw vegan carrot cake is made with Liberto vanilla protein powder. Not only does it add to the flavour, it also helps to keep you fuller for longer. What’s not to love?

Course

Dessert

Servings

Ingredients

For the cake:

• 2 Large carrots
• 0.5 cup dried coconut
• 0.5 cup ground almonds
• 2 tbsp orange juice
• 2 tbsp orange zest
• 1 tsp cinnamon
• 0.25 tsp Ground nutmeg
• 1-2 tsp stevia
• 0.5 cup raisins optional
• 0.5 cup pecans
• 3 tbsp Liberto vanilla protein powder

For the frosting:

• 2 cups soaked cashews
• 2 tbsp fresh lemon juice
• 2 tbsp Coconut oil
• 2 tbsp Maple Syrup
• Water if needed

Course Dessert Servings Ingredients For the cake: 2 Large carrots 0.5 cup dried coconut 0.5 cup ground almonds 2 tbsp orange juice 2 tbsp orange zest 1 tsp cinnamon 0.25 tsp Ground nutmeg 1-2 tsp stevia 0.5 cup raisins optional 0.5 cup pecans 3 tbsp Liberto vanilla protein powder For the frosting: 2 cups soaked cashews 2 tbsp fresh lemon juice 2 tbsp Coconut oil 2 tbsp Maple Syrup Water if needed

Instructions

1. For the cake: Pulse all the ingredients together in a food processor until blended. Press blended mix into a cake pan.
2. For the frosting: Pulse all the ingredients together in a food processor until blended. Add water for desired consistency.
3. Top with frosting before serving.

   

Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

Share this Recipe

We love making our shakes in a jam jar. So easy to shake, transport on-the-run and less washing up!

Print Recipe

Almond Maple Protein Shake

Course

Protein Shake

Servings

Ingredients

• 40 g Liberto Organic Vanilla Flavoured Protein Shake
• 1 tbsp Almond Butter
• 1 tbsp Almond Flour
• 2 tsp Maple Syrup
• 250 ml Water

Course Protein Shake Servings Ingredients 40 g Liberto Organic Vanilla Flavoured Protein Shake 1 tbsp Almond Butter 1 tbsp Almond Flour 2 tsp Maple Syrup 250 ml Water

Instructions

1. Simply add all the ingredients to your jam jar, shake vigorously for 2 minutes. Serve!

   

Share this Recipe

A nutrition study on carbohydrate intake and risk of death has been causing a media stir this week.

(more…)

In need of recipe inspiration? You can now follow us on Pinterest!

(more…)

These raw protein bars are simple to make, with only 4 ingredients, they make a perfect snack or on-the-go breakfast. Gluten, dairy, egg and wheat free.

Print Recipe

Raw Almond & Coconut Oat Protein Bars

Course

Breakfast, Protein Balls & Bars

Prep Time

5 minutes

Servings

bars

Ingredients

• 160 g Rolled Oats We used Bob's Red Mill Gluten Free Rolled Oats
• 200 g Almond & Coconut Butter We used Pip & Nut
• 75 ml Runny Honey
• 50 g Liberto Organic Coconut & Lemon Protein Shake

Course Breakfast, Protein Balls & Bars Prep Time 5 minutes Servings bars Ingredients 160 g Rolled Oats We used Bob's Red Mill Gluten Free Rolled Oats 200 g Almond & Coconut Butter We used Pip & Nut 75 ml Runny Honey 50 g Liberto Organic Coconut & Lemon Protein Shake

Instructions

1. Measure out all your ingredients.

   
2. Mix all the ingredients well.

   
3. Press into a square cake tin, compact using a fork. Put in the freezer for 30 minutes.

   
4. Slice and keep in the fridge.

   
5. Enjoy!

   

Share this Recipe

At Liberto we love to offer great tasting food that is good for our health. We also love to read the most current evidence about how our diet can impact our families’ health for the future.

This recently published study looked at the effects of swapping portions of animal protein for plant protein on heart health.

(more…)

Do you have high cholesterol? You might like to try the Portfolio Diet.

(more…)

If you have little more time, use our ProYo to make overnight oats.

Print Recipe

ProYo Overnight Oats

Course

Breakfast

Servings

Person

Ingredients

• 0.5 Medium Apple grated
• 3 Medium Dried Apricots sliced
• 3 tbsp Oats we used Semper Organic Gluten Free Oats
• 150 g ProYo recipe on our blog - click the link at the top of this page
• 75 ml Coconut Milk we used KoKo

Course Breakfast Servings Person Ingredients 0.5 Medium Apple grated 3 Medium Dried Apricots sliced 3 tbsp Oats we used Semper Organic Gluten Free Oats 150 g ProYo recipe on our blog - click the link at the top of this page 75 ml Coconut Milk we used KoKo

Instructions

1. Layer the grated apple, apricot and oats. Add the coconut milk. Leave overnight, in the fridge.
2. In the morning top with the ProYo and serve.

Recipe Notes

Share this Recipe

ProYo = protein yogurt!

Super simple, two ingredient, protein boosted breakfast!

Print Recipe

ProYo

Our protein powders work wonders in any plain yogurt. We love CoYo (coconut yogurt) but it is low in protein (only 1.2g/100g). Adding 20g of our protein powder boosts the protein content by a whopping 12g.

Course

Breakfast

Servings

person

Ingredients

• 20 g Liberto Organic Coconut & Lemon Protein Shake
• 150 g CoYo We used coconut collaborative
• A dash Water

Course Breakfast Servings person Ingredients 20 g Liberto Organic Coconut & Lemon Protein Shake 150 g CoYo We used coconut collaborative A dash Water

Instructions

1. Mix the protein powder, yogurt and a dash of water together with a fork. Viola! Best served immediately.

Recipe Notes

Share this Recipe

A delicious high protein, high fibre dish, perfect for breakfast or dessert.

Print Recipe

Mango Passionfruit Chia Protein Pudding

Servings

person

Ingredients

• 40 g Liberto Organic Vanilla Flavoured Protein Shake
• 180 ml Coconut Milk We used KoKo
• 40 g Chia seeds
• 0.5 medium Passionfruit Scoop out the flesh
• 0.25 medium Mango Sliced
• 0.5 tsp Vanilla Extract

Servings person Ingredients 40 g Liberto Organic Vanilla Flavoured Protein Shake 180 ml Coconut Milk We used KoKo 40 g Chia seeds 0.5 medium Passionfruit Scoop out the flesh 0.25 medium Mango Sliced 0.5 tsp Vanilla Extract

Instructions

1. Mix the chia, protein powder and coconut milk. Whisk with a fork until well combined. Leave to refrigerate for 1-2 hours.
2. Slice the mango, add half to the bottom of the serving glass, pour in the chia mixture, top with passionfruit and the remaining mango.

Share this Recipe

These gluten free, vegan protein pancakes are deliciously light and fluffy and contain a total of 24g plant protein.

Print Recipe

Vegan Blueberry Protein Pancakes

Prep Time

5 minutes

Cook Time

5 minutes

Servings

Pancakes

Ingredients

• 120 g Bob's Red Mill Gluten Free 1:1 Baking Flour
• 30 g Liberto Organic Vanilla Flavoured Protein Shake
• 180 ml Coconut Milk We used Koko
• 1 tsp Baking Powder
• 80 g Fresh Blueberries
• 1 tsp Vanilla Extract

Prep Time 5 minutes Cook Time 5 minutes Servings Pancakes Ingredients 120 g Bob's Red Mill Gluten Free 1:1 Baking Flour 30 g Liberto Organic Vanilla Flavoured Protein Shake 180 ml Coconut Milk We used Koko 1 tsp Baking Powder 80 g Fresh Blueberries 1 tsp Vanilla Extract

Instructions

1. Combine all the dry ingredients, whisk in the coconut milk. Add the blueberries.
2. Spoon the batter onto a greased, heavy bottom frying pan. Cook on medium heat for 2-3minutes. Turn once lightly golden brown.
3. Serve with a drizzle of maple syrup.

Share this Recipe

We are celebrating our wins at the Free From Food Awards Ireland by having an all vegan Liberto dinner party! All the dishes are gluten, dairy and wheat free.

(more…)

We are incredibly excited and proud to reveal Liberto won FOUR awards at the Free From Food Awards Ireland last night!

(more…)

We were inspired by @romylondonuk to make some protein balls of our own. These almond, vanilla & coconut balls are the perfect healthy snack or post workout fuel! Vegan, dairy free, gluten free, plant based, raw – they tick all the boxes!

Print Recipe

Almond, Vanilla & Coconut Protein Balls

Course

Protein Balls & Bars

Servings

Balls

Ingredients

• 4 Large Medjool dates Pitted
• 1/2 Large Lemon Juiced
• 2 Tbsp Almond Flour
• 2 Tbsp Coconut flour
• 1 Tbsp Almond & Coconut Butter We used Pip & Nut
• 1 Tbsp Desiccated Coconut For decoration
• 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake

Course Protein Balls & Bars Servings Balls Ingredients 4 Large Medjool dates Pitted 1/2 Large Lemon Juiced 2 Tbsp Almond Flour 2 Tbsp Coconut flour 1 Tbsp Almond & Coconut Butter We used Pip & Nut 1 Tbsp Desiccated Coconut For decoration 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake

Instructions

1. Combine all ingredients, apart from the desiccated coconut, in a food processor and blitz well.
2. Roll into 9 balls, and coat in the desiccated coconut.