Overnight Protein Oat Soak with Blueberries


Breakfast is a big deal and I love waking up thinking it is time to feast on something delicious and nutritious. On a recent trip back to Ireland, I was lucky enough  to sample “Nua Naturals Brown Rice Protein“, click to learn more about the Nua Naturals products. Also, when I am flying I like to bring snacks for the journey as I am not a “plane food”, kinda gal. So I made a ‘Overnight Protein Oat Soak’, to accompany me on my early morning travels. As a healthy foodie I save jars, lots of jars! They are handy to have in the press for carting snacks around, making nut butters, nut milks or any other food item that needs to be stored in the fridge/press. They come in handy when I am shooting and styling food too. For this recipe , you will need a jar. I used a meridian peanut butter jar and ingredients will be based on that particular jar size.


20 grams Oats

1/4 cup Chia Seeds

2 tbsp. Milled Flaxseed

200 ml Coconut Milk

1/2 Frozen Banana

1 tbsp. Nua Naturals Brown Rice Protein

2 sachets of Natvia or 1 tbsp. Honey

40-50 grams Frozen Blueberries


  • Weigh out oats, chia seeds and flaxseed, pop in jar.
  • In a blender coconut milk, frozen banana, brown rice protein, natvia or honey – blend until smooth. Pour into the jar and mix. Stir until combined. Store in the fridge overnight ( I made mine 8 hrs beforehand).
  • In a bowl pop blueberries, add 3-4 tablespoons of water place under the grill and allow to defrost/melt. Once fully defrosted remove from the grill and mash with a fork. You can add honey if you like, however, I did not. Allow to cool. Do not add the blueberry mix until you are ready to munch it down. If you make it for travelling add the blueberry before you set off on your journey.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch

Eat the rainbow, don’t chase it x



Sesame, Lemon & Honey Flapjacks (GF)

_DSC4829“There is no sincerer love than the love of food”, (George Bernard Shaw)

Nothing compares to the aroma of freshly baked flapjacks drifting throughout the house or apartment in my case. Flapjacks are very easy to make and eat! They are great to share with family and friends. I liked mine topped with COYO (yogurt made from coconut milk) or ricotta.

This recipe is gluten-free using gluten-free oats; you could also try quinoa flakes (sold in Lulu Hypermarket). I used a blend of honey, natvia and raisins to sweeten. Also I added lemon oil and zest for the lemon zingy flavour but you can change this to suit your taste buds. You can play around with flavours depending on your palate. Vanilla whey protein powder would be a good addition to boost the protein content but always remember with treats moderation is key.

Where I sourced some ingredients in Abu Dhabi:

  1. Gluten free oats, natvia, chia seeds and sesame seeds – Organic Supermarket Nations Tower.
  2. Lemon oil and vanilla pod – Central Souk beside World Trade Mall. The spice shop beside Nab Juices.
  3. Raisins, pumpkin seeds and desiccated coconut – sold in any supermarket. Sun-maid is my favourite brand as there are no added ingredients, just raisins.
  4. COYO yogurt – I am addicted to this!! It is a vegan creamy coconut yogurt; you can find it in Carrefour in Marina Mall.


250 g Gluten Free Oats or Quinoa Flakes

2 Tbsp. Chia Seeds (alternatively you can use flax seeds)

1.5-2 Tbsp. Desiccated Coconut (unsweetened)

4 Tbsp. Sesame Seeds

2 Tbsp. Pumpkin Seeds

2-3 Tbsp. Raisins

100 ml Honey

3 Natvia Sachets (click here to learn more about this product)

150 ml Extra Virgin Olive Oil

1 Vanilla Pod or 1 Tbsp. Vanilla Essence

Zest of one Lemon

1 Tbsp. Lemon Oil


  • Preheat oven 180°c – baking time 20-25 minutes depending on oven (they should be golden brown).

Measure & Mix: measure out and pop in a large mixing bowl oats, chia seeds, desiccated coconut, sesame seeds pumpkin seeds and raisins, stir to combine.

Melt: in a small saucepan on a low heat (just enough to soften, not boil) add honey, natvia, olive oil, vanilla, lemon zest and lemon oil. Gradually stir until it has a runny consistency.

Pour: over the flapjack mixture and stir until evenly coated and the mixture has a sticky appearance. Pop the flapjack mix onto a baking tray and level it off, I used a square one or a round tray would work perfectly too.

Bake & Cool: baking for 20-25 minutes until golden brown. Remove and allow to cool before cutting. Sometimes I am an eager beaver and cut before they are cool; they have a tendency to crumble. The cooling allows them to set.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch

Eat the rainbow, don’t chase it x

Baked Pancakes with Orange-Vanilla Ricotta


_DSC4799The weekends are a great time to let your down hair and relax. If like me, you like to muster up creative feasts on the weekend these “Baked Pancakes with Orange-Vanilla Ricotta”, will be right up your alley. They are gluten-free; I am not going to say sugar-free maybe no added sugar, because there are bananas in the recipe which do contain sugar. So, bananas are used to sweeten the pancakes. The ricotta is flavoured with orange oil, orange rind, vanilla whey protein, coconut milk (sugar-free) and natvia. These are great healthy weekend treat with added protein to keep you fighting fit after the weekly grind.

For the recipe you will need tartlet tins, I picked up some in Lakeland in Al Wahda Mall, Abu Dhabi (see link here). The recipe uses coconut flour, natvia, orange oil, vanilla pod, saffron and coconut milk (sugar free). Below see where I sourced these ingredients in Abu Dhabi:

  1. Coconut Flour, Ecomil Coconut Milk, Natvia – Organic Supermarket Nations Tower.
  2. Orange Oil, Vanilla Pod and Saffron – Central Souk beside World Trade Mall. The spice shop beside Nab Juices.
  3. Vanilla Whey Protein – GNC stores


(serves 4 or 2, if you are feeling greedy)

4 Free Range Eggs

2 Bananas

¼ cup Coconut Flour

¼ cup Sugar Free Coconut Milk

1 Vanilla Pod or Essence

Pinch of Saffron (can be omitted)

½ tsp. Baking Soda

Orange – Vanilla Ricotta

2-3 heaped Tbsp. Ricotta

1 tbsp. Orange Oil

2 tbsp. Orange Zest

2 tbsp. Vanilla Whey Protein

2-3 tbsp. Coconut Milk

1 Natvia Sachet


  • Preheat oven 180°c – baking time 20-25 minutes depending on oven.

Mash and Mix: in a large mix bowl mash bananas then pop in eggs, coconut flour, milk, vanilla, saffron and baking soda. Mix using a hand blender or food processor until combined.

Grease: tartlet tins with coconut oil to prevent sticking.

Pour: pancake batter evenly into the four tartlet tins. Place on a baking tray.

Bake: in the oven for 20-25 minutes, ovens will vary.  Remove from oven when golden brown. Allow to cool and serve up.

Orange-Vanilla Ricotta

  • In a mixing bowl add all ingredients and blitz until well combined. Pop in serving dish and store in the fridge until ready to spread on pancakes.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch

Eat the rainbow, don’t chase it x