Nush was born out of a desire to do dairy-free differently; to produce a range of ethical, dairy-free products and destroy the myth that dairy-free has to be bland and boring!
Founded by ex-police officers Bethany and Paul Eaton after spotting a gap in the market for a yoghurt alternative that was as light, as creamy and as tangy as their dairy counterparts. With only soya-based alternatives being available, Bethany and Paul began their quest for the perfect dairy-free yoghurt and began playing around with almond milk in their kitchen at home; trialling and testing every recipe, with the help of their two children Megan and James, until they found they created the perfect almond milk yog that would win the hearts and taste buds of the UK and Europe. Every pot of Nush is made to their original recipe in our UK based artisan factory. Unlike other producers, we make our own almond milk so we can control how much almond the milk contains. Unlike shop bought almond milk that can contain as little as one percent almond, plus many unfavourable fillers, our milk contains a very high percentage of almonds and truly lives up to its name. We hand pick all our suppliers and only work with people that hold the same beliefs as us as a brand, with every almond sourced from a family plantation in Sicily. These almonds are kinder to the environment as they require very little water to grow, unlike the Californian variety that requires up to five litres to grow just one almond!
2020...the year of loungewear and banana bread, and we’re okay with that 😂. Loving this double chocolate banana loaf by @dumbbellsandoats, save the recipe for when you have some brown bananas to hand and go to town 🍌 🍫 🤩
60g @momafoods Jumbo Porridge Oats
40g @droetkerbakes Fine Dark Cocoa Powder (unsweetened)
4tbsp @natvialiving Sweetener
1tsp Baking Powder
1/2tsp Baking Soda
1tsp @nescafe Azera Americano Coffee
1/4tsp Fine Sea Salt
2 Medium Ripe Bananas (200g without skin) ripe bananas
2 Chia Eggs
4tbsp @nushfoods Natural Almond M•lk Yog
64g @manilife_ Deep Roast Smooth Peanut Butter
1tsp @nielsenmasseyuk Vanilla Extract
40g Dark Chocolate Chips
Preheat the oven to 180 degree Celsius. Lightly grease a 9 x 5 inch loaf tin or line it with greaseproof paper, leaving some overhang so you can remove the banana bread easily.
Blend the oats into a fine flour. Add all the other ingredients except for the dark chocolate chips and continue blending until the batter is smooth and well mixed. Stir in the chocolate chips using a spatula or keep them to sprinkle on top.
Pour the batter into the loaf tin, spreading it out evenly until it’s flat. Sprinkle the dark chocolate chips on top.
Bake for 45-50 minutes, until a toothpick inserted into the centre comes out clean. Allow the banana bread to cool in the pan for about 10 minutes before removing!