Breakfast & Smoothies

Gingerbread Smoothie


Preparation time: 5 minutes
Total time: 5 minutes
Serves: 1


  • 3 scoops of Soulful Student Milk Powder (to make 1 1/2 cups of milk)
  • 325ml of water
  • ½ cup of ice cubes
  • 2 frozen bananas
  • 1 ½ tsp fresh grated ginger
  • ½ tsp ground cinnamon
  • 1 tsp molasses
  • 1 tsp vanilla extract


  1. Combine all the ingredients in a blender and blend until smooth and creamy
  2. Pour smoothie into glass and enjoy!

Note: 2 scoops of Soulful Milk Formula in 250ml of water is equivalent to 250ml of milk

Breakfast Parfait

Preparation time: 15 minutes
Total time: 20 minutes
Serves: 6


  • 1 cup roasted oats or granola of your choice
  • 2 cups Greek yoghurt
  • 1 tsp vanilla extract
  • 2 cups of sliced strawberries or mixed fruits
  • 1 cup prepared Soulful Milk
    (Mix 6 scoops of milk powder in a cup with 250ml warm water and refrigerate)


Mix 2 cups of Greek yoghurt with 1 tsp of vanilla extract then put aside. Slice your strawberries or fruit of choice into cubes. Prepare
1 cup of Soulful Milk powder, whisk the milk powder with warm water then refrigerate.

Layer the yoghurt at the bottom of each jar. Spoon the oats on top of the yoghurt. Continue layering with berries until the jar is filled to the top. Close each jar tightly and refrigerate.

Serve your breakfast parfait with Soulful Milk for a delicious and nutritious breakfast. Enjoy!


Milk Raisin Scones

Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 12


  • 2 cups of self-raising flour
  • ½ cup prepared Soulful Milk (Mix 3 scoops of milk powder in a cup with 125ml warm water and refrigerate)
  • 50g butter cubed
  • 1 cup of raisins
  • 1 cup water
  • 1 egg beaten



Preheat oven to 220o-230oC. Sift into a bowl flour and powdered milk. Rub dry ingredients with butter using finger tips until it resembles breadcrumbs. Add water and mix to a soft dough. Add raisins and mix. Roll the dough out to 2 cm thickness, cut into 5 cm rounds using a glass or cookie cutter.

Place close together on a greased oven tray and brush tops with beaten egg. Bake for 10-15 minutes or until cooked. Remove from oven and wrap scones in a clean tea towel. Serve warm with jam and cream or just buttered. Enjoy!


Desserts & Sweets

Chocolate Chip Cookies

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 17


  • 150g softened butter
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 1 egg lightly beaten
  • 1 tbs vanilla extract
  • 1 3/4 cups plain flour
  • 1 cup chocolate chips
  • 1 tbs prepared Soulful Milk (Mix 3 scoops of milk powder in a cup with 125ml warm water and refrigerate)


Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer or whisk, beat butter and sugars for 1-2 mins until smooth and well combined. Add beaten egg, vanilla and 1 tbs of milk until combined.

Stir in flour. Stir in chocolate chips. Roll 2 level tablespoons of mixture into balls and place on prepared trays, 3cm apart. Press down slightly.

Bake for 20 minutes or until golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week. Enjoy!


Apple Cinnamon Muffins

Preparation time: 15 minutes
Total time: 15 minutes
Serves: 15


  • 1½ cup self raising flour
  • 1 cup quick oats
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 eggs lightly beaten
  • 1/4 cup melted butter
  • ½ cup prepared Soulful Milk (Mix 3 scoops of milk powder in a cup with 125ml warm water and refrigerate)
  • ½ cup apple sauce
  • 3 tsp vanilla extract
  • 1 cup diced apple


Whisk together the flour, oats, brown sugar, cinnamon, and salt in a large bowl.

In a separate bowl, whisk together the eggs and butter then add milk, apple sauce, butter, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients.

Stir until combined and no streaks of flour remain. Gently stir or fold in the diced apples.

Spray a muffin pan with cooking spray, then fill all 12 muffin cups full of batter – it should go almost right to the top. Bake for 15 mins until fluffy and golden brown. Serve and enjoy!


Blueberry Yoghurt Pudding

Preparation time: 5 minutes
Total time: 25 – 35 minutes
Serves: 6


  • 1 cup yoghurt (natural, greek or coconut)
  • 2 eggs
  • 2 cups almond meal
  • ½ cup tapioca flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • ¼ cup Soulful Honey with blueberry
  • 125g fresh blueberries
  • 1 tbsp. dried blueberries


  1. Preheat oven to 170°C
  2. In a bowl – mix together all ingredients except for fresh blueberries until well combined.
  3. Add fresh blueberries and stir through gently.
  4. Bake in a large pudding dish for approximately 20 – 30 minutes. (check after 20 minutes – you know it’s ready when it bounces back.
  5. Once baked, transfer it to individual servings in cups/dessert bowls and top with your favourite toppings – dried blueberries, fresh fruit etc.

Serve & Enjoy!


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