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Posts tagged: recipe

Red Seal's Health Blog

Protein Hotcakes

Step 1

Mix the oats, cottage cheese, protein powder and egg yolks together in a bowl.

Step 2

In a separate bowl beat egg whites until just stiff, using a metal spoon gently fold the egg whites into the oat mixture.

Step 3

Heat a frying pan over a medium heat; add a film of oil to the pan. Cook the hotcakes in batches by dropping tablespoons of batter into the pan, cook until bubbles appear and pop, turn and cook until golden and cooked through.


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Recharge Protein Smoothie

Place all ingredients into a blender, cover and blend until smooth.

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Chocolate Peanut Butter Protein Mousse

Step 1

Scoop the flesh from the avocado into a blender, add the coconut cream, cocoa powder and protein powder, honey and peanut butter. Blend until smooth.

Step 2
Spoon into 4 bowls and refrigerate for at least 30 minutes.

Step 3

Decorate with coconut, berries, chocolate etc…

Serve chilled.

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Sticky Malt Loaf

Sticky malt loaf

Try our Blackstrap Molasses in this Sticky Malt Loaf, ready in 1 hour 20 minutes. Serves 10.

Blackstrap Molasses is rich in calcium, magnesium and iron, and is a natural source of essential minerals, vitamins and trace elements. Blackstrap Molasses is the natural raw product left after sugar cane crushing.
1 table (21g) of Blackstrap Molasses provides approximately 169mg of calcium and 3.0 mg of Iron.


170ml strong hot tea

170g malt extract (see tip), plus
1 tablespoon extra

3 tablespoons Red Seal Blackstrap Molasses

2 tablespoons butter, melted

300g raisins, stalks removed

½ cup brown sugar

1 egg, beaten

1 cups self-raising flour

¼ teaspoon salt

  • Preheat the oven to 160°C.
    Line a 12cm x 22cm loaf pan with baking paper.
  • In a large bowl or glass jug, mix together the tea, malt extract, molasses and butter. Add the raisins and sugar.
    Stir to combine and set aside for 10 minutes to cool.
  • Mix the beaten egg into the cooled mixture. Sift over the flour and salt, stirring gently to combine. Pour into the prepared loaf pan. Bake for about 1 hour in the preheated oven, or until a skewer inserted into the centre comes out clean (it will sink a little in the middle).
  • Warm the extra malt extract for 10 seconds in the microwave and brush over the top of the loaf while it is still hot to create a shiny glaze. Set aside to cool in the pan.
  • To store the loaf, wrap in baking paper, then a layer of tinfoil. This loaf benefits from being stored for a day or two before slicing and freezes well. Slice and serve buttered.

Cook’s note: Malt extract is usually found in the health/nutrition section of the supermarket.

PER SERVE: Energy: 319kcal, 1336kj Protein: 4g Fat: 4g Saturated fat: 2g Cholesterol: 28mg Carbohydrate: 67g Fibre: 2g Sodium: 283mg

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