Creamy stovetop oats topped with ghee-caramelised bananas, cinnamon and a drizzle of honey or maple. A cosy 10-minute breakfast made with Sol Ghee.
A one-pot lentil stew simmered in coconut cream with potatoes, greens and spices, started in ghee. Serves four.
Rich no-bake fudge bars made with cashew butter, ghee and coconut flour, topped with a dark chocolate layer. Makes 12.
Silky garlic and chilli linguine tossed in golden ghee with parsley and parmesan. A simple 25-minute pasta for two.
Crispy herb-packed chickpea falafels pan-fried in ghee until golden. Serve with pita, fresh veg and your favourite dip. Serves four.
One-pan orzo cooked in a spicy harissa tomato sauce with garlic, fennel seeds and ghee-seared prawns. Dinner for four in about 30 minutes.
Roasted sweet potato, massaged kale, quinoa, walnuts and pomegranate with a ghee, honey and mustard dressing. Serves six.
Thinly sliced potato, sweet potato and beetroot baked in a rosemary and garlic ghee until golden and crisp on top. A showstopping side for six.
Soft, pan-cooked yoghurt naan brushed with garlic and coriander ghee. Easy homemade flatbread that goes perfectly with dhal or curry.
Crunchy oat, nut and coconut granola toasted with ghee, coconut oil and maple syrup. Make a big batch for breakfast or snacking.
Easy red lentil dosas made from soaked Sol Organics Masoor Dhal blended with water and cooked in ghee. Only two ingredients and no fermenting.
Fluffy banana pancakes made with oat and buckwheat flour, cooked in ghee and served with a stewed berry compote. Serves four.
Buttery, chewy grain-free chocolate chip cookies made with ghee, almond flour and dark chocolate. Chill the dough, scoop and bake.
No-bake chocolate balls made with almonds, medjool dates, cacao and Sol Organics Mushroom Magic blend. Ready in 15 minutes, no oven needed.