The Ultimate Huel Recipes Compilation (100+ Huel hacks)

Step 1

Simple.Summer.Smoothies.Snacks and bars.Baking (Cookies and bread).Pancakes.Breakfast.Savoury.Curries.Halloween.Granola (Huel Granola ideas).

Step 2

Original + ChocolateOriginal + Mocha ️Original + Matcha TeaNew VanillaCoffee + ChocolateNew Vanilla + Matcha TeaNew Vanilla + Almond Milk + ChocolateOriginal + PineappleNew Vanilla + PineappleOriginal + Toffee

Step 3

Simple. Summer.Smoothies.Snacks and bars.Baking (Cookies and bread).Pancakes.Breakfast.Savoury.Curries.Halloween.Granola (Huel Granola ideas).

Step 4

Mix all together in a shaker. Leave it in the fridge for a couple hours for a smoother version. Use milk if you want it warm.

Step 5

Put it all together and shake it. If it is too thick add more water or milk. Remember that milk will add calories.

Step 6

Mix all in the shaker. For a better mixing of the maple syrup, warm up a bit of milk, mix the maple syrup in the milk and add the Huel there.

Step 7

Add all the ingredients to 500ml of water and shake it well. Leave it overnight for chilled Huel.

Step 8

Add all the ingredients to 500ml of water and shake it well. You can add some coconut oil as well.Leave it overnight for chilled Huel.

Step 9

Mix one part of Huel with double the amount of yogurt. You can change the ratio slightly to adapt to your preferences.Add the honey (room temperature) and mix well.Put raspberries on top.

Step 10

Mix everything thoroughly in a blender, preferably and add a little ice for extra cooling. If you are having issues with blending warm up the water in advance and add the hot chocolate mix there.You can use real raspberries and cacao powder for a fresher shake.

Step 11

Blend everything with a blender and drink.If you do not have a blender you can mash the banana prior adding it to the mix using a fork.Adjust Huel and water to your liking. Leave it in the fridge overnight for a smoother shake.

Step 12

Prepare the tumeric tea and let it cool.Add the rest of the ingredients together with Huel and shake it. Leave it in the fridge if you want it chilled.

Step 13

Add all together in the shaker and shake it. You can mix more and keep the spice mix ready for another time.Let it rest for an hour in the fridge so the shake can take up the spices.

Step 14

Add all ingredients to a small pot and mix or shake up. Add 1 heaped tsp to your Huel (just as you would a flavour boost) and shake. Adjust to taste.Leave in the fridge overnight or for a minimum of 3 hours to allow cardamom pods to infuse.

Step 15

Make the miso soup as instructed. Let it cool before adding the Huel (400ml of soup with 2 scoops).

Step 16

Put half of the water first and add the other ingredients. Shake (or blend) and then add the rest of the water and the cinnamon. Now shake again and let it rest. This recipe is great overnight and chilled.

Step 17

Use a blender to blend everything together. Make sure the milk is warm but not boiling. Use a frother for coolness.

Step 18

Mix, shake and enjoy.Leave in the fridge overnight for better texture.

Step 19

Mix all in a blender and blend it into a smoothie. You can skip the ice cubes and leave it in the fridge overnight, too.

Step 20

Mix all the ingredients in the blender. Add the water and blend it. Oat milk goes very well with this mix.

Step 21

Place all the ingredients into a blender and blend until smooth and creamy.Add chopped banana or some granola on top.

Step 22

Mix everything in a bowl, add water slowly to get a batter like consistency. Use a hand blender for better results. Put it in the fridge for one hour, and you will have your drink ready!

Step 23

Shake up your Huel as normal and pour into an ice lolly tray. Add the sticks (you can use spoons, too) and freeze overnight.

Step 24

Pour the milk into the shaker (if you can blend it with a blender it will be better) and add the powders. Put it into the fridge and add the ice cubes before consuming.Pour some whipped cream on top.You can mix the cacao powder with warm milk in advance.

Step 25

Mix all in a blender (except the ice cubes) and blend it thoroughly. Add the ice cubes or leave it chilling in the fridge for a couple hours. Add whipped cream or some chopped cherries on top.

Step 26

Pour the blueberries and the Huel into a blender. Add the water and blend. Once all mixed add the cream cheese and mix further.

Step 27

Place all the ingredients into a blender and blend until smooth.Adjust with water or more rice milk to reach the desired consistency.

Step 28

Add all in a blender and blend it. Leave it in the fridge overnight for less graininess. You can add more Huel if you want, too.

Step 29

Blend everything in a blender (not needed if you skip the ice). If you don’t have a blender, smash a ripped banana with a fork.Mix it with the milk slowly (warm better). Add the rest of the powders.Let it cool in the fridge.

Step 30

Mix Huel and the honey with the coconut water.Juice the orange (you can have more oranges if you want a stronger taste).Add it to the mix. Use the blender if you are using ice.

Step 31

Put all in a blender and blend it. Add extra water or milk as needed.Leave it overnight in the fridge for extra cooling or if not add some ice.

Step 32

Use a blender or mix the Oreos with a little bit of milk and mash them using a fork. You can have more Oreos with more Huel scoops (4 Oreos for 2 Huel scoops).

Step 33

Add all ingredients to a small pot and mix or shake up.Add 1 heaped tsp to your Huel and shake. Adjust to taste. Leave in the fridge overnight or for a minimum of 3 hours to allow cardamom pods to infuse.

Step 34

Place all the ingredients into a blender and blend until smooth.Optional: leave it in the fridge overnight.

Step 35

Place all the ingredients into a blender and blend until smooth.Optional: leave it in the fridge overnight.

Step 36

Place all the ingredients into a blender and blend until smooth.Optional: leave it in the fridge overnight.

Step 37

Mix the Green Goodness with the Huel and 400ml of water. Shake well. Add water to consistency that you like.

Step 38

Add everything in a blender and mix it. Adjust thickness with more milk or water. Have it while it is chilled.

Step 39

Place all the ingredients into a blender and blend until smooth.

Step 40

Place all the ingredients into a blender and blend until smooth.

Step 41

Place all the ingredients into a blender and blend until smooth.More Huel can be added for extra calories.

Step 42

Add rice milk to shaker first, followed by Huel and cinnamon. Shake until mixed. Leave it in the fridge for 2h to cool it down. Serve chilled.

Step 43

Put the dry ingredients in the blender (put the fruits first to stop the Huel powder sticking).Top up with approximately 450ml water.Blitz for 1 minute.Optional: chill overnight.

Step 44

Place all the ingredients into a blender and blend until smooth.Be careful when mixing Huel with hot liquids.

Step 45

You can use chilled water or slightly heated. Add everything in the shaker or in a bowl and mix it.

Step 46

Put all together in a food processor and blend it.Make the dough with the hands.Make balls and leave it in the fridge to settle for 2h.

Step 47

Tear dates up into halves, put them into water to soak.Put oats into the processor and blitz them to powder.Add the Huel and cacao powder to the oats.Then the desiccated coconut and the chopped pecans Save a bit of these for later.Now add the dates, the pinch of salt and vanilla extract. Blend it a little.Slowly add water and blend. As soon as it makes a dough like texture, add a little extra water and take it out into a bowl.Knead it a little just to check the texture. You can tell the right texture because it should feel like a little like clay or playdough thats a little dry.Roll into the shape you desire, balls or bars! Add the extra pecans and cacao nibs.

Step 48

Put all the ingredients in a bowl.Add a bit of water until it becomes a sticky dough. Use your hands to mix the dough.Roll them into balls and add desiccated coconut on top.Leave them in the fridge for 1h before consumption.

Step 49

Mix all together and then add the almond milk (not too much).Shape the bars and dust with more flax mix.Let the bars settle in the freezer.

Step 50

Put the powder ingredients in a bowl and bind them together with milk.Mix and bind until you get a dough. You can add peanut butter if you want.Shape the dough into bars. If you are struggling to shape them, add more Huel.Melt the dark chocolate in a bain-marie and put it on top of the bars.Put them in the freezer for 30 minutes.

Step 51

Make the cookie dough by mixing all the ingredients in a bowl. Start from dry ingredients.Place them in a baking tray previously oiled or buttered to avoid sticking.Bake at 350F (180C) for 12-17 min. The cooking time will depend on the oven. Use a toothpick to test if they are done.

Step 52

Mix all the dry ingredients except hazelnuts together.Add the melted coconut oil and oat milk and mix well then mix in the nuts.Form heaped tablespoons of the dough into balls, place on baking sheet and flatten slightly with your fingers.Bake at about 350°F (180C) for 10 mins or until firm to touch. Cool on a wire rack.

Step 53

First whizz up the Huel, walnuts and dates in a food processor until finely ground.Then add the coconut oil, date nectar and salt and process again until combined.Finally stir/knead the oats and cherries in by hand.Scoop out large tablespoons of the mix and form into balls and then flatten into a cookie shape.Keep refrigerated.

Step 54

Mix all the ingredients in a big mixing bowl. Firstly, work with Huel and the milk to get a good base. Then add the rest of the ingredients.Place them in a muffin tray with muffin liners. You can add extra topings on top (cinnamon, chocolate sprinkles, nuts).Bake at 350F (180C) for 45 min (have a look at the 30 minute mark).

Step 55

Preheat the oven at 350 F (180C). Put the yellow bananas in the oven for 5-6min.Mash the bananas in a bowl and add the Huel of choice, the milk and whisk until the paste is consistent. Use the water to thin the paste a little bit and keep wisking. Add the rest of the ingredients.Make cookies and place them in baking film. Put them in the oven at 350F for one hour.Enjoy.

Step 56

Add coconut oil and sugar to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.Meanwhile add Huel, baking soda and salt to a medium bowl. Whisk to combine.Slowly add in the dry ingredients to the wet in two parts.Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough.Place in the oven and bake for 10-12 minutes.Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

Step 57

Smash the bananas and add all the liquids (including the yogurt).Then add all the other ingredients except for Huel, the nuts and the chocolate chips.Add Huel and mix until a consistent batter.Once this is achieved, add the nuts and the chocolate and mix by hand.Put the muffins in a tray and place them in the oven at 400F (205C).Have them at 400F for 25 minutes and then lower to 350F (180C) for 5-10minutes.

Step 58

Preheat oven to 200C/400F.Add cinnamon to water and bring it to boil. Add the dried fruit. Once boiling take it aside and let it rest for 15 minutes.In a bowl, mix the Huel, salt, baking soda and the egg.Add liquid to this mix slowly to form the batter. Once the batter is formed, add the vinegar and the fruit.Place the batter in sligthly oiled (or buttered) muffin tins and bake them for 12-15 minutes or until top springs back when pressed.Bake for 25-30 until no longer wobbly in the middle. They will look underdone but remember brownies to continue to cook after being removed from the oven.

Step 59

Preheat oven to 180C/350F/Gas Mark 4.In a glass mixing bowl, heat the chocolate with the coconut oil in the microwave. Do 30 second intervals stirring between each burst until smooth and melted. Let cool slightly.In a separate bowl, mash the bananas and stir in one tablespoon of water at a time until a smooth puree is created.Combine the Huel and cocoa powder in another bowl.Stir the yogurt and the banana puree into the cooled melted chocolate. Gradually add in the dry ingredients, stirring just until combined.Bake for 25-30 until no longer wobbly in the middle. They will look underdone but remember brownies to continue to cook after being removed from the oven.

Step 60

Bake the sweet potato for approximately 1 hour at 220°C / fan 200°C / gas 7. When the texture softens, allow it to cool down.Turn the oven down to 180°C / fan 160°C / gas 4. Line a baking tin with baking paper.In a large mixing bowl, add the sweet potato and mash.Add all of the remaining ingredients and mix together.At this stage you can add the courgette if you wish. This element is optional, but it does add moisture to the dish.Bake for about 30 minutes. Take out of the oven and cool in the tin. Cut into squares.To make it extra rich, melt chocolate or cocoa with a little bit of coconut oil and pour over the brownies, and sprinkle with pomegranate seeds.

Step 61

Preheat the oven to 350F (180C) or 320F(160C) with fan.Grease a baking tin with a little oil or vegan butter and line with greaseproof paper.Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.Sieve the flour and cocoa powder into a large bowl and stir in the sugar and a pinch of salt. Stir in the oil, soya milk, vanilla extract and melted chocolate until combined.Roughly chop the white chocolate and stir into the mix, making sure to leave a few for the top. Pour the mixture into the tin, sprinkle over the remaining white choc and place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

Step 62

Mix all the powders.Blend the milk with the banana (pre-mashed).Mix both in a bowl and pour the mix to a mug.Microwave the mug for 1 minute.

Step 63

Mix all ingredients in a bowl.Put it into a tray.Bake at 320F (160C) with fan (340F-170C non-fan oven) for half an hour.

Step 64

Add they Huel, spices and baking powder to a bowl. Add the sultanas and butter (warm it up slightly).Mix it with the hands and add a beaten egg.Put a little water to make a better dough.Make balls with the dough.Put them in a frying pan on medium heat and flaten the balls.Cook 3 minutes for per side.

Step 65

Heat the oven to 200°C / 180°C fan / gas 6.Mix together the rhubarb, raspberries and 2 tbsp of the agave nectar and place into a baking dish.To make the topping, mix the oats, Huel toffee flavour system, remaining 1 tbsp of agave nectar and walnuts. Rub in the coconut oil using your fingertips.Cover the fruit with the crumble and bake in the oven for about 30 minutes until the topping is golden brown.

Step 66

Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line two 20cm or 22cm cake tins.In a food mixer, beat the margarine and sugar together for 3-4 minutes, until pale and fluffy.Add the yoghurt, milk, and the vanilla extract, then add them to the mixer and beat. Use more flour if the mixture is “curled”.Add the flour and baking powder and slowly fold it into the mixture, until fully combined.Divide the mixture between the two tins, and bake for 20-22 minutes until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.To make the buttercream, just beat the margarine, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.When the cakes are completely cool, (a few hours at least), smother the top of one with plenty of jam, then smother the buttercream over the bottom of the other cake. Carefully sandwich them together, then sprinkle the top of the cake liberally with icing sugar.

Step 67

Preheat the oven at 400F/200C.Bake the sweet potato until tender. Cut it in two and spoon out the inside. Mash it with a fork.Mix together the water with the flaxseed and whisk to make the flax-egg.In a large bowl mix the Huel, polenta, the baking powder, baking soda, salt, cinnamon, sugar and nutmeg together.Mix the margarine (soften by heat) and milk with the flax-egg.Pour the wet ingredients into the large bowl with the powder and stir.Place the mix in a oven dish and bake for 25-30 minutes, until you get a clean toothpick.

Step 68

Preheat the oven at 375F/190C.In a bowl, mix the Huel and the salt. Slowly add the previously cut butter (or oil).Add water to this mixture until forming a dough.Roll into 1/4 inch (6mm) thick dough. Add Huel to the surface if needed. Form ~12 circular oat cakes.Bake for 20 minutes or until they are slightly browned.

Step 69

Knead for 8 to 10 minutes with a semi-professional mixer or 15minutes by hand.Cover the base and let it rest in a warm place for one hour. The base will raise.Shape it and let it stay for another hour.Preheat the oven at 445F (220C) and bake them for 40-45 minutes.Leave it to cool in a wired rack.

Step 70

Preheat the oven to 230°C / fan 210°C / gas 8.In a large bowl, combine the Huel, flour, baking powder and salt. In a separate bowl, mix the oil, maple syrup and oat milk.Combine both mixtures.Stir in the seeds and combine until you have a soft dough. Form the dough into a ball and place on a baking sheet.Bake in the oven for about 20 minutes, or until the bottom of the loaf sounds hollow when tapped.

Step 71

Chop the bananas and mash them with a fork.Add the rest of the ingredients and make the base.Put it in the oven at 340F (170C) for 35 minutes.Let it rest before consuming.

Step 72

Mix all the ingredients in a bowl to create a base mass.Preheat the oven at 350F (180C).Put the mix in a baking tray/dish and bake it for 35 minutes.Leave it resting in the fridge overnight.

Step 73

Preheat oven to 180c. In a large bowl, mix flour, Huel, salt, spices and fruit.In a separate bowl, whisk together the liquid ingredients, including apple sauce and melted margarine.Make a well in the centre of the dry ingredients and pour in the liquid, incorporating to form a squidgy dough.Line a baking tray with grease-proof paper and separate the dough into ~20 or so balls. Flatten slightly and place on the lined tray.For the cross, mix the flour and water to form a paste. Using a piping bag (or a plastic food bag with the corned chopped off), pipe a cross onto each ball.Bake for 20-30 minutes at 350F (180C) until golden brown.Whilst baking, make the glaze by heating jam and water gently in a small saucepan. Once the buns are out of the oven, pour over the glaze and leave to cool.

Step 74

Preheat your waffle iron.Mix the ingredients in a bowl with a hand whisk until fluffy.Pour mix onto the hot waffle iron and cook until golden brown.Serve with homemade chia jam, maple syrup, honey, berries, nutella, marmite…

Step 75

Smash the banana in a mixing bowl and put it to the side.Add the egg to the bowl and beat it.After that add the packet of instant oatmeal (I feel that you can use more Huel here instead of oats).Add the cinnamon if you want and mix it thoroughly to get a fairly liquid consistency.Heat up the pan of choice with a little of oil (or frying spry).Add the pancake mix to the pan and flip the pancake when golden in the bottom (about 1′-1’30”).

Step 76

Mix together the Huel, flour, baking powder, caster sugar and salt.Add the soy milk and oil; whisk the batter until is smooth (you may have to use a blender).Heat up some oil (or frying spry) in a non-stick pan.Put a heaped tablespoon of pancake batter in the pan and spread to desired size/thickness.Flip once firm enough.Remove from pan once both sides cooked.

Step 77

Blend up the banana with the eggs until you have yellow paste.Add 3 scoops of Huel and mix.Add the whey to the mix.Let batter settle (use a blender if you have bits).Heat up a pan. Spoon out a small serving of batter onto centre of pan, rolling it around to make a circle.Flip pancake when little bubbles start to appear on the outer circumference.Cook the other side until golden/light brown.

Step 78

Mix the eggs with Huel (you could use the vanilla for sweet pancakes) and add milk until getting a fairly liquid consistency.Heat up the pan of choice with a little of oil (or frying spry).Add the pancake mix to the pan and flip the pancake when golden in the bottom (about 1′-1’30”).

Step 79

In a blender, blend the kale and water.Add the chia egg and garlic. Set aside.In a bowl, mix the dry ingredients together.Add the blended wet mixture to the dry ingredients.Stir through to form a batter.Let the batter sit for 5 minutes to thicken.Place a lightly oiled, non-stick frying pan over a medium heat.Using ¼ cup portions for 10 small pancakes or ½ cup portions for 5 large pancakes, ladle the batter into the pan.Once golden underneath, flip the pancake over and cook for a further minute or until golden and cooked through.Serve with caramelised red onions, natural glaze or a Marmite drizzle.

Step 80

For each egg, combine 1 tbsp of ground chia seeds and 3 tbsp of water.Stir well, and place in the fridge to set for 15 minutes.After 15 minutes, the result should be a sticky egg-like substitute.

Step 81

Blend berries and milk in a blender until smooth.Mix all other ingredients in a big mixing bowl.Slowly stir in the berry milk mixture.Mix until smooth. Use a blender if not smooth enough.Grease up your nonstick skillet or griddle and cook them like normal hotcakes!Add whatever toppings you’d like and enjoy!

Step 82

Warm up the water.Add all together and mix carefully. Wait for the mix to cool down. You can add more milk or water depending on how you like your porridge.

Step 83

Mix the hot water with the Huel in a bowl to get a thick paste.You can heat up the mix for another 30s in the microwave.

Step 84

Mix all the ingredient in a bowl by hand.Let it grow for 1.5h.Expand it and use it as a regular pizza dough.

Step 85

To make the tortilla mix the flour, Huel and salt in a bowl.Add the oil and then the water slowly. Mix until you form a dough.Flour a flat surface and use this to knead the dough until smooth (2-3 minutes). Divide it into 4 balls (one for each tortilla).Flatten the balls to achieve thin tortillas.Cook them in a warm frying pan over medium heat.

Step 86

Blend the mix and adjust the water to your liking. You can boil the carrots in advance so they are softer. Calories with 2 scoops of Huel, 350kcal.

Step 87

In a large stockpot, head the oil and sauté the onions on medium high heat until translucent.Add the spices and Huel, fry until fragrant.Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.Turn off the heat and carefully pour the tomato mixture into the jar of a blender. Add the coconut milk, salt and pepper and blend on high/liquify setting until smooth. Taste and adjust spices to your preference.

Step 88

Cut leeks lengthwise and wash well then shred finely.Peel and cut potatoes into large dice and chop onion.Melt oil/butter in a large saucepan and add leeks, potatoes and onion.Cover and cook on a low heat for 10 mins to allow veg to soften but not colour.Stir in stock mixed with Huel, bring to boil, cover and simmer gently for 30 mins.Puree with stick blender.Scatter with parsley/chives to serve.

Step 89

Warm the soup to medium temperature.Add Huel and stirr well (perhaps you will have to use a hand blender for better mixing).

Step 90

Add the stock cube to the water and let it dissolve.Pour your milk of choice to the stock first, and then add U&U Huel. Mix the spices with the soup and blend it (hand blender or otherwise).Serve it in a dish or drink it from your shaker.

Step 91

Dice the onion and cook it on a medium heat saucepan (with the oil).Add the garlic (chop it previously) and grated ginger. Fry for a minute.Pour the vegetable stock in the pan and add the carrots with the orange zest. Bring it to boil before turning the heat down.Cook until carrots are gender. Take it off the heat.After waiting 5 minutes add the Huel and the orange juice. Use a hand blender to make a soup.Serve with a spoon of coconut yogurt and some coriander.

Step 92

Add all together and shake. You can use a hand blender to make it bubbly. You can have it warm or cold.

Step 93

Mix 250ml of boiling water with the vegetable stock and swirl to dissolve it.Add the peanut butter, tabasco and curry powder.Add the cold water to cool the mix.Add the Huel and mix it thoroughly.

Step 94

Blend the half vegetable stock cube with the boiling water.Add the Korma sauce and the vegetables (which can be steamed or boiled before).Heat the mix gently in a pan (wok).Let it cool down a bit and add the Huel. Mix well.

Step 95

Chop and fry the onion in olive oil until golden.Add a teaspoonful of curry powder for the last minute (heat turned down).Turn out into a bowl containing 2 scoops of Huel and add salt to taste.Add enough water to make a doughy consistency.Form into 3 balls and flaten them.Cook in a sandwich toaster.

Step 96

Preheat the oven to 190°C / fan 170°C / gas 5.Line a baking sheet with parchment paper.In a food processor, pulse all the ingredients except Huel and oil until combined. Make sure not to over-blend the mixture; you still want some crumbs.Stir in the Huel – just 1 tablespoon at a time. Form into 12 evenly sized patties, spray with olive oil and bake for 18-20 minutes.Serve with a tahini dressing.Use in salads or sandwiches.

Step 97

Combine dry ingredients (minus nuts and chillies) in a mixing bowl. Add stock and oil and mix until combined.Roll out on a chopping board and kneed until a dough consistency is achieved.Take a apricot sized chunk of dough and roll out into a finger shape. Flatted one end with a teaspoon and dust in the chillis. Shape around a nut to make it look like a fingernail, and using a kitchen knife, indent half way down to make a knuckle. Repeat until all the dough is used up.Bake at 180c for 20 minutes.

Step 98

Blend everything together.You will get the best flavour from roast pumpkin – simply cut into wedges and bake at 180C for 20-30 mins until tender. When cool scoop it off the skin with a spoon. Alternatively you can steam or boil your pumpkin.

Step 99

Measure ingredients with your Huel scoop.Mix the dry ingredients together. Make a well in the centre and add the oil and milk. Mix together well and knead briefly.Roll out to about 5mm thick on a floured surface and cut into shapes.Bake at 180C for 8 minutes or until the edges are just beginning to colour.

Step 100

Mix all the ingredients, place it in a bowl and cover it with film.Let it grow for 1.5h.

Step 101

Expand the dough carefully on a flour dusted area. Roll carefully.Cut the expanded dough into ghost like shapes (almost like tear drops).Have the garlic in the olive oil for a bit. Spread the oil in the pizza base.Place the dough in the oven for 10-12 minutes (350-400F or 180-200C).Take them out and place your cheese mix on top, as well as the 2 slices of olives (the eyes). Put them back to the oven for 5 min.

Step 102

Mix Huel with the flour and the tapioca starch. Add the salt, too.Chop the butter into small pieces, add it to the mix and with the hands gently mix.Add the water (one tbsp at the time) and keep mixing until you can pinch the dough.Divide into smaller pieces and roll them to make the tarts. Keep them in the fridge for 30minutes or so.Roll the disk even further to make it 1 inch bigger than the tart pan (all around the circumference). Do this in floured surface or parchment paper to avoid sticking to the surface.Place all the rolled dough in the tart pans.

Step 103

Cut 6 olives into thin slices (for the mouth). Also, cut 12-14 ovals to make the nose.Chop 3-4 tablespoons of the black olives and divide them among each tart.Place 3-5 strips of julienned sun-dried tomatoes on top of each tart.Sprinkle about ¼ teaspoon of fresh thyme leaves onto each tart, and divide & sprinkle the parmesan cheese among the tarts.Bake the tarts for 12 minutes, until the crust is lightly cooked.Meanwhile, whisk together the ricotta, greek yogurt, egg whites, garlic, and salt.Once the tarts come out of the oven, divide the ricotta filling among each tart, filling each one to the top.Place two whole black olives for the eyes and two small olive ovals for the nose onto each tart. Delicately create a criss-cross mouth (as pictured) using the paper thin olive strips. Tip: I used chopsticks to make it easier to place the olives.Bake each tart for 20-25 minutes, or until the ricotta filling is set. Depending on the size of your mini tart pans, start checking for doneness around 15 minutes. Serve warm.To reheat, bake on 400F (200C) for 7 minutes.

Step 104

Put the powders into a mixing bowl.Make a hole in the center and add the condensed milk slowly. Keep mixing while adding it, until you achieve a soft dough.Place the dough in a floured surface and kneed the dough. Cover it and let it grow in a room place for 1h so it doubles in size.Kneed to take the air out of the dough and cut it in 20 pieces.Make thin rolls with the dough.Cut the sausages in half and roll them. Leave a gap for the mummies face.Let it rest for 30 minutes before baking it for 15-20 minutes at 350F (180C).Make the eyes of the mummy with the mustard.

Step 105

Remove the core from the apples with an apple corer.Place the apples on a baking dish and stuff the cores with the raisins and cranberries until half-full.Pour over about 1/2 tsp of the syrup and then fill to the top with more of the dried fruit.Pour over another 1/2 tsp of syrup and bake in the oven at 180C for 20 mins.

Step 106

Put the oven at 350F (180C).Mix 100g (3 ½ oz) margarine, 100g (3 ½ oz) caster sugar and 2 eggs in a mixing bowl. Add 100g (3 ½ oz) Huel, the cocoa powder and 5ml (1tsp) Baking Powder on top.Place them in a previously buttered tin (18cm/7inch square) and put it in the oven for 25 min. Leave it to cook before completely taking it out.

Step 107

Cut the loaf cake into ~6 bats (10×4.5cm or 4×1 ¾ inch). Use a bat cutter for the shape.Use the trimmings for something else.

Step 108

Use the remining ingredients to mix in a bowl.Place 1/3 in a loaf tin as a base layer. Then arrange the loaf bats that you have previously done, before carefully adding the rest of the mix.Bake it in the oven at the same temperature as before for 45minutes. Leave it to cool for 10 minutes before taking it out.

Step 109

Melt margarine, golden syrup, sugar and cocoa powder together in a saucepan until a syrup is formed.Stir in granola and cacao nibs.Spoon mix into 12 cupcake cases and refrigerate for 2 hours until cooled and set.

Step 110

Leave the mixture in the shaker overnight (optional). Use a hand blender or a normal blender to mix everything together.

Step 111

Leave the mixture in the shaker overnight (optional).Use a hand blender or a normal blender to mix everything together.

Step 112

Huel Forum Recipe Section (EU). Huel Forum Recipe Section (US).Huel’s blog with many recipes in detail.The PDF version of Huel recipes with images and nutritional information.