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The Met Office has just declared this May as the wettest since records began (thanks guys…) so we thought we’d get some cosy going on for you.
This heavenly salted caramel popcorn is best served in a darkened room with your favourite box set on pause and a big sharing bowl between you. And don’t worry, the preparation time is a few minutes, so you’ll be back into the action in no time flat!

Ingredients – Serves 2



60g popcorn (popped jot kernels)


120g vegan butter I used the flora salted block


100g soft light brown sugar


40g Roots ‘n Shoots ‘Salted Caramel’ protein


1tsp baking soda





Melt the butter over medium heat and stir in the sugar and protein powder.



Bring to a boil and keep whisking for about 4 minutes making sure it doesn’t burn. Then add the baking soda, whisk it one last time and take off the heat.



Place the popcorn into a large bowl and working quickly pour the caramel over it and fold it gently with a spatula making sure to cover all kernels.



Spread on a baking tray lined with parchment paper to cool. Enjoy when cooled. If kept longer it will go chewy.



Recipe by @maryles_plantry











Easter nests make a quick and easy Easter treat and are fun for kids to make too. These nests created by @maryles_plantry have added protein and B12, so healthier than the average nest! If you fancy having a go check out the recipe below.






4 shredded wheat


200g dark vegan chocolate


65g vegan butter block (use a block not a spread as it won’t set)


30g Roots ‘n Shoots ‘Crazy Cacao’ protein


about 20 vegan mini eggs





Crumble the shredded wheat into a large bowl and mix in the protein powder.



Melt the chocolate and vegan butter in a double pot over hot water or in short bursts in the microwave.



Once fully melted pour over the shredded wheat and protein mix and stir quickly to evenly combine everything.



Divide the mixture into 4 and spoon out the mix onto parchment paper. Press in the middle of each nest to form a mold.


Refrigerate until fully set.



Divide the mini eggs between the nests.







While others have been messing with classic flavours, here at Roots n Shoots we’ve been turning the Hot Cross Bun on its head. Introducing the … Hot Cross Bun Protein Shake! It’s a glass full of Easter goodness with none of the baking and very little waiting. Made with our delicious Salted Caramel Protein Powder – this is a plant-powered sweet treat that you can fix up in minutes and drink on the go. (And if you needed any more convincing, it’s got fewer calories than its usual buttery counterpart, but tastes just as good). What are you waiting for – grab a glass, here’s the recipe:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Blend together:⠀



150ml oat milk⠀⠀⠀


100g unsweetened soya yoghurt⠀


1 frozen banana⠀⠀


1 tbsp almond butter⠀⠀


1 tsp mixed spice⠀


1 tsp cinnamon⠀⠀


10g raisins or sultanas⠀⠀


1 medjool date⠀


1tsp vanilla extract⠀⠀


1 tsp orange extract⠀


30g Roots n Shoots ‘Salted Caramel’ protein




Recipe by @maryles_plantry





Yes it’s pancake day this month but these days pancakes have become something we eat all year round and for good reason! Not only are they quick and easy to make and delicious but they make a great energy snack a few hours before or just after a workout. Protein pancakes are more balanced than regular pancakes as they digest more slowly, provide sustained energy and help to maintain more stable blood sugar levels keeping you fuller for longer. These beauties were created by maryles_plantry .






120g self-rasing flour


30g Roots ‘n Shoots ‘Very Vanilla’ protein


65g margarine (do not melt it, or the pancakes will be too thin)


20g sugar


200ml oat milk


3g baking powder


neutral oil for frying





chocolate syrup (i used Sweet Freedom) warmed a little to make it runnier


cherries either fresh or frozen




Whisk all ingredients in a bowl.



Heat a small amount of oil in non stick frying pan to medium hot. Do not overheat or you will end up with very dark pancakes.



Pour 1 ladle full of batter into the middle. Keep frying until bubbles appear all over the pancake. Flip over and fry the other side.



Continue until all the batter is gone.


Top with slightly warmed chocolate syrup and cherries.




Your chocolate orange and mince pie hit all in one!  These delicious mince pies created by @gingervegan are packed with chocolate-y, orange-y, protein-y, Christmas goodness. And if that doesn’t have you grabbing the rolling pin in excitement, they’re low carb too. Which means at under 10 carbs per pie you can happily eat 5 and still retain a smug grin on your face.








160ml water


150g  coconut flour


150g  almond flour


150g coconut oil


20g ground flax seed


pinch of salt





1 large apple


juice and zest of 1 orange


60g raisins


35g  ‘Crazy Good Cacao’ protein


1/2 tsp cinnamon


1/2 tsp allspice


1/3 tsp nutmeg


pinch ground cloves




Calories  88g


Total fat  3.6g


Total Carbohydrates  9.6g


Protein  4.1g




To make the pastry mix together the flours, ground flax seed and salt.



Melt the coconut oil and add it to the flour, mix along with the water.



Mix until you have a smooth dough.



Roll out between 2 sheets of baking paper to 3-5mm thick.


Cut out rounds with pastry cutter and place into a greased mince pie tin. The pastry will crack but just press the pastry together inside the tin.  Alternatively you can bypass the rolling out and just press the dough into the tins, but you will get a more even result with rolling.


Cut out some stars with the extra pastry to cover the tops.


For the filling peel the apple and coarsely grate it into a small pan.



Add in the orange zest and juice, spices and raisins and cook unitl the apple is softened.



Add in the protein powder and mix until everything is well combined.



Spoon into pastry cases and place a star on top.



Bake at 180C for 15 mins or until the pies are lightly coloured.



Cool on a wire rack.




If you like coffee and chocolate (and lets face it, who doesn’t), you’ll love this chocolate coffee cake created for us by @gingervegan. It’s vegan (obvs), gluten free, easy to make and tastes like heaven. Enjoy!





250ml strong coffee


200g dark chocolate, chopped


150ml aquafaba (water from a can of chickpeas)


100g vegan butter block


150g sugar


100g Roots ‘n Shoots ‘Crazy Good Cacao’ protein


100g ground almonds



Chocolate sauce:


100ml vegan double cream (I used Elmlea plant based)


50g dark chocolate, chopped


20g sugar


25g vegan butter



Preheat the oven to 180C and line a 20cm round cake tin with greaseproof paper.


Melt the chocolate and butter together in a small pan or in the microwave on 30 second bursts.


Mix together the protein, sugar and ground almonds, then stir in the coffee and melted chocolate mixture. Mix well.


Beat the aquafaba until stiff peaks form. Mix 1/4 of the aquafaba into the chocolate mixture to loosen it up and then gently fold in the rest of the aquafaba.

Transfer to the prepared cake tin and bake for about 45 minutes or until a skewer inserted comes out clean. Leave to cool in the tin. The cake will sink back slightly as it cools.

To make the chocolate sauce heat the cream, butter and sugar in a small pan until the butter is melted and sugar dissolved. Remove from the heat and stir in the chocolate. Mix well until a smooth sauce is obtained.




Banoffee Pie is always a winner whatever the weather. Partly because it’s so delicious and partly becasue it doesn’t need baking and is so easy to make. This pie was created by @gingervegan The only problem is one slice won’t be enough!





250g digestive biscuits


125g vegan butter block, melted


150g cashew nuts, soaked 3 hrs or 30 mins in boiling water


80g coconut oil, melted


50g Roots ‘n Shoots ‘Salted Caramel’ Protein


5 tbsp maple syrup


2 bananas


150ml vegan whipping cream


chocolate shavings to decorate



For the base whizz up the digestives in a food processor until they are fine crumbs.


Add the melted butter and whizz again until combined.


Press the biscuit mixture into the bottom and up the sides of a 23cm loose bottomed tart tin. Refrigerate until firm.


For the filling drain the cashew nuts and place in a blender or food processor with the protein, melted coconut oil and maple syrup.


Slice 2 bananas and arrange the pieces on top of the filling.


Finally top with whipped cream and chocolate shavings.


Will keep for a day or two in the fridge.



With the weather being so hot lately it’s definitely time for icecream. Last year our Salted Caramel ice cream went down a storm. So this year with thought we’d give our Berry flavour a look in. @gingervegan took the task in hand and as usual completely nailed it. Not only does this Berry ice cream taste like heaven, it’s vegan and sugar free too. Does it get better than that?





400g strawberries


200g cashew nuts


100g sweetened condensed coconut milk


35g ‘Blatantly Good Berry’ Protein powder


1 lime, juiced



Soak the cashew nuts for 3-4 hours in cold water or soak for 30 minutes in boiling water.
Drain the cashew nuts and put in a high speed blender or food processor with the strawberries, condensed milk, protein powder and lime juice and blend until smooth.
If you have an ice cream maker then pour the mixture in and let it do the work, before transferring to the freezer.
If you don’t have one then put the mixture into a good sized freeze proof container in the freezer.

After 30 minutes take it out and give it a good stir with a wooden spoon. This breaks up the ice crystals so keeps them small and gives the ice cream a smooth texture.


Continue beating every 30 minutes until you can’t stir it any more. Then it’s ready to serve!



We think home made Hot Cross Buns are always so much better than shop bought ones. And these bad boys created by @gingervegan are no exception. While you’re stuck at home during these crazy times, why not roll your sleeves up and get stuck in. They’re well worth the effort!





270g strong white flour


270ml oat milk or other plant milk


130g Salted Caramel Protein Powder


100g raisins, dried mixed fruit or chocolate chips


70g vegan butter


50g dark brown soft sugar


7g Easybake yeast


2 tsp mixed spice


1 tsp cinnamon


1/2 tsp salt





35g white flour and 3 tbsp water


To glaze: maple or agave syrup



In a small pan melt the butter and sugar together. When the butter has melted add the oat milk and stir to combine. Remove from the heat and set aside while you prepare the rest of the ingredients.


Mix together the flour, protein powder, yeast, salt and spices in a large mixing bowl.


Check that the milk mixture is no warmer than lukewarm and pour into the bowl with the flour. Mix together in the bowl until you have picked up all the flour then transfer to a work surface to knead.


Knead in the raisins a few at a time until they are all incorporated. Continue kneading for 5 minutes in total.


Place back in the bowl and leave to rise for about 2 hours.


Divide into 6 pieces and form into balls. Flatten slightly with your hand.


Place onto a baking sheet and cover with cling film. Leave to rise for about an hour.
Switch the oven on to 180C.


In a small bowl combine the flour and 3 tbsp water until you have a thick paste. Put into a piping bag and pipe crosses over the buns.


Bake in the oven for 20-25 minutes until golden brown.


Cool on a wire rack.



Love is in the air…and it smells like doughnuts. So why not treat a loved one (or yourself) to these lip smackers this Valentines Day. Created for us by @gingervegan.





330ml soya milk


2 tsp cider vinegar


300g strong white flour


100g  ‘Blatantly Good Berry’ protein 


50g vegan butter, melted


50g sugar


1 tsp salt


1 tsp yeast


Oil for frying





Icing sugar


Vegan friendly red food colouring


Cocoa powder


Hot water



You can either make the dough for the doughnuts in a breadmaker if you have one, or by hand.  First mix the soya milk and cider vinegar together.


If using a breadmaker place the ingredients into the pan in the order recommended by the manufacturer and set to the standard dough recipe.


If making the dough by hand put the flour, protein powder and sugar in a bowl and mix together. Put the salt on one side of the bowl and the yeast on the other.


Make a well in the middle of the flour and pour in the milk and melted butter. Mix together until you have a smooth dough. Knead for 5 minutes. You can also do this in a food mixer with a dough attachment.


Put the dough in a bowl, cover and leave in a warm place until doubled in size.


Once it has risen knock it back, and roll out to about 1cm thick. Cut heart shapes out with a cookie cutter, place on trays and leave to rise again for 30 minutes.


Heat oil in a pan or deep fat fryer to 180C.
Fry the doughnuts, turning once, until dark golden on both sides. Drain on a plate covered with kitchen roll.


Once cooled make red frosting with icing sugar, a little hot water and red food colouring. Then dip the tops of half of the doughnuts in the frosting to coat.


Make the brown frosting with icing sugar, hot water and 1tsp cocoa powder. Dip the tops of the remaining doughnuts in to coat.


Put the left over coloured icings into 2 separate piping bags and pipe the alternate colour icing on the doughnuts to decorate.



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