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flora flora

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Flora  Made with the power of plants, our tasty Flora Spreads help keep your family happy and healthy with a daily boost of plant goodness


What tastes better than warm crumpets covered in Flora Buttery? Try this lovely treat by @postcardsbyhannah
You will love them!

Let's celebrate the return of autumn with these cinnamon spice cookies by @supergolden88. Amazing!

#flora #florabuttery #onmytable #instafood #foodlover #cookies #sugarandspice #foodie

Treat yourself to this zingy lemon bundt cake by @katie_petlamb
Perfect for the weekend! #flora #florabuttery #onmytable #perfectcake #instafood #foodlover

Looking for an indulgent chocolate tart recipe? Try this easy chocolate tart recipe by @toplessbaker, with a delicious pastry base, crushed walnuts and filled with silky chocolate ganache, a real treat!
All you need:
225g Plain Flour
100g Flora Dairy-Free Walnut Spread
1 Tbsp Cocoa Powder
Pinch Salt
25g Caster Sugar
2-4 Tbsp Water
250g 70% dark chocolate, roughly chopped
225ml Elmlea Double Cream
1 Tbsp Flora Dairy-Free Walnut Spread
To Serve:
Crushed Walnuts
250ml Half Fat, Extra Thick Cream
1 Tsp Sugar
1 Tsp Vanilla Extract
1. In a bowl add your plain flour. Take the Flora Walnut Spread straight from the fridge and add it in cubes to the bowl. Rub the mixture together between your fingers until it reaches a breadcrumb like texture. Stir through the sugar, cocoa and salt. -2. Slowly add the water 1 Tbsp at a time, adding just enough until the pastry starts to clump together. -3. Flatten the pastry into a disc, wrap in clingfilm and chill in the fridge for an hour. -4. Lightly flour your work surface and roll out your dough until it is about the thickness of a pound coin. Lay it over a 24cm fluted tart tin and gently press the dough into the edges. Trim off the excess dough, then line the case with parchment paper and baking beans. Blind bake at 180C Fan (200C Non Fan Assisted) for 15m and then remove the beans, add a light egg wash, and bake for a further 5m. Once cooked allow to cool completely.
5. To make the ganache, add the cream, chocolate and Flora Walnut Spread to a microwave safe bowl and microwave at 30s intervals, stirring between each one, until everything has melted. If your ganache splits and becomes oily, simply whisk in a 1 tbsp of warm milk at a time, until it is smooth sand glossy again.
6. Pour the ganache into the tart shell and spread it out evenly. To create the design, place the tart on a rotating cake stand. Starting from the middle and slowly moving outwards, use an offset spatula and gently create swirls as you rotate the cake stand.
7. Allow the tart to set at room temperature or store in the fridge if you want to use the next day, bring to room temperature before serving. - 8.Fold your sugar and vanilla. Enjoy!

Treat yourself this weekend to these gooey and delicious brownies with little flecks of lime zest by @toplessbaker
All you need is:
225g Flora Dairy Free Avocado & Lime Spread
100g Cocoa Powder
380g Caster Sugar
4 Eggs
1 Tbsp Vanilla Extract
Pinch Salt
125g Flour

50g Dark Chocolate (70% Cocoa)
75g Flora Dairy Free Avocado & Lime Spread
90g Icing Sugar
3 Tbsp Cocoa Powder
2 Tbsp Coffee, Cool
1 Tbsp Milk

1. Over a bain-marie, melt the Flora Avocado & Lime.
2. Take the bowl off the heat, and with a whisk or electric beater, beat in the eggs, then vanilla, then cocoa and finally the sugar and salt. Beat until just combined but do not overwork.
3. Bake in a 23cm lined brownie tin at 175C fan for 25m. Once cooked allow to cool completely.
4. To make the frosting, melt the chocolate over a bain-marie and then allow to cool to room temperature.
5. Beat the Flora Avocado & Lime & icing sugar for a minute just until they are incorporated and fluffy.
6. Slowly pour in the melted chocolate and beat until combined. Add in the cocoa, coffee & milk and beat again to combine.
7. Using the back of a spoon, evenly spread the frosting across the top of the cooled brownie to create a swirled effect. Sprinkle on a touch of lime zest across to top.
8. Run a knife under hot water and then dry it. Cut the brownie into squares and serve.

Enjoy the weekend!

Nothing compares to fresh homemade bread! Enjoy baking this Cheesy Tear and Share bread recipe by @bakedbybenji Perfect for any summer picnic or barbeque.

All you need is:
400g Bread Flour
5g Instant Yeast
1 tsp Salt
100ml Water, tepid
175ml Full Fat Milk, lukewarm
100g Flora Dairy Free Avocado & Lime Spread
Zest of 1 Lime
1 tsp crushed garlic
120g Mozzarella, diced into small chunks
1 egg, beaten
Flaky Sea Salt
Handful Chopped Parsley

Put the flour in a large bowl and add in the yeast and salt on opposite sides. Make a well in the centre and pour in the milk and water. Stir and bring together to form a rough dough.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until soft and smooth. Incorporate 1 tbsp of the Flora Avocado and Lime spread, kneading until it’s fully incorporated.
Place the dough in a clean bowl, cover and leave to rise for about an hour or until doubled in size.
In a small bowl mix together the remaining Flora Avocado & Lime spread, lime zest, pinch of salt and the crushed garlic. Set aside.
Once risen, divide the dough into 12-15 equal balls. Flatten each one, brush with a little of the prepared spread and add in a chunk of mozzarella. Seal it up and roll it against the worktop to form a tight ball.
Brush the base and sides of a 20cm spring form tin with a little more Flora Avocado & Lime spread and arrange the balls neatly inside. It’s fine if there are some gaps – this will close up once baked. Preheat oven to Gas Mark 6/200C
Cover with a damp tea towel and let it prove again until doubled in size. Brush with egg wash and bake for 35-40 minutes until golden.
Once baked brush with any remaining spread, sprinkle with parsley and sea salt and serve warm.


We love this beautiful composition by @rawveganblonde showing our new Flora Dairy Free Avocado & Lime. So creamy, so delicious, with the touch of zing of lime. Perfect to liven up a bagel or use it to create delicious Mexican scramble egg.

Try this great flavour combination of honey and walnut in these simple and tempting Honey and Walnut Sandwich Biscuits by @bakedbybenji A treat for the whole family!! All you need is
120g Flora Dairy Free Walnut Spread
80g Caster Sugar
2 tbsp Orange Blossom Honey
½ tsp Vanilla Extract
1 Egg
320g Plain Flour
¼ tsp Baking Powder
½ tsp Salt

150g Flora Dairy Free Walnut Spread
200g Icing Sugar, plus extra to dust
Pinch Salt
Walnuts, crushed

Beat together the Flora Walnut spread and sugar until smooth. Stir in the honey, vanilla and egg and beat until fully combined
In a separate bowl, sift together the flour and baking powder and salt. Mix to make a stiff dough and bring it together with your hands. Wrap the dough in cling film and then let it chill in the fridge for at least an hour. Preheat oven to Gas Mark 5/190C.
Once the dough is chilled, roll out the dough in between two sheets of baking paper to a thickness of a pound coin.
Cut out shapes with a round cookie cutter and place on a lined baking tray. Use the back of a piping nozzle or a smaller round cutter to stamp out holes from half of the biscuits. Chill again for 15 minutes and then bake for 12-15 minutes until the edges are firm. Let them cool completely on a wire rack.
Prepare the filling by beating together the Flora Walnut spread and icing sugar and pinch of salt until its smooth. Place it in the fridge until needed.
Spoon the filling into a piping bag fitted with an open star nozzle or simply snip off the end. Pipe dots of icing on the base of each biscuit and sprinkle with crushed walnuts before topping with the other biscuit and dust with icing sugar.

Looking for the perfect dessert for a summer day? This Summer Fruit Cobbler by @myfussyeater is absolutely perfect for this time of year. It's packed with strawberries, raspberries, blueberries and peaches and topped with a delicious crumble topping. So tasty!
All you need is:

For the filling:

500g mixed frozen berries (strawberries, raspberries, blackberries and blackcurrants)
240g tinned peaches in natural juice, quartered
50ml peach juice (from the tin)
50g walnuts, chopped in half or quarters
juice of 1/2 orange
Caster sugar, to taste

For the topping:

200g self-raising flour
150g Flora Dairy Free Walnut spread (make sure it’s cold from the fridge)
40g rolled oats
50g caster sugar
1/4 tsp ground cinnamon

150ml half fat creme fraiche to serve

Preheat the oven to 180°C, fan oven.

Add the frozen berries and peach quarters to an oven dish. If the strawberries are quite large you might want to cut them in half. Add the peach juice, walnuts and orange juice and then sprinkle on the caster sugar. Mix well.

Add the flour to a large bowl. Remove the Flora Dairy Free Walnut spread from the fridge and cut into 6 or 8 squares in the tub then add to the bowl. Using your fingertips, rub the butter into the flour. It’s fine to still have some lumps.

Add the oats, sugar and cinnamon and mix with a spoon.

Form the mixture into approximately 9 clumps and place on top of the fruit in the oven dish.

Bake for 35-40 minutes until the cobbler is golden brown on top.

Allow to cool a little and serve with creme fraiche.


Enjoy baking this Chocolate Covered Almond Coconut Flapjack recipe by @nadiashealthykitchen, an irresistible treat that’s perfect as snack or as dessert.

All you need is:

For the flapjacks:
160g plain oats - use gluten-free if allergic/intolerant
90g Flora Dairy-free Coconut & Almond spread, melted
50g coconut sugar - or you can use brown sugar
2 tbsp maple syrup
1/4 tsp salt

For the almond layer:
65g almond butter
1 tbsp (15g) Flora coconut almond spread, melted
1 tbsp maple syrup

For the chocolate layer:
80g dairy-free 70% dark chocolate
2 tbsp unsweetened almond or soya milk
Preheat your oven to 180*C (160*C fan assisted)/ 350*F
Toss together the oats and salt in a bowl.
Add the Flora Dairy-free Coconut & Almond spread, coconut sugar and maple syrup in a pan and cook over a medium heat until everything is melted mixed together. Pour the mixture into the bowl of oats. Mix to combine.
Press into a loaf or cake tin lined with parchment paper (I used a 22x12 cm loaf tin, or you can use an 8" cake tin) and bake for 25 minutes. Leave to cool completely.
In a small bowl, mix together the almond butter, Flora spread and maple syrup. Spread over the cooled flapjacks.
Break up the chocolate into another bowl and add in the milk. Melt in the microwave, mixing every few seconds to make sure it doesn't burn.
Pour on top of the almond layer and spread with a spatula or the back of a spoon.
Refrigerate for an hour, then slice into bars.

Treat yourself to this vegan and gluten free banana bread with a creamy walnut frosting by @nadiashealthykitchen.
It's packed full of Walnuts and bananas so it’s perfect to enjoy at any time of the day!
All you need:
2 cups (233g) oat flour - use gluten-free if allergic/intolerant
1 cup (100g) ground walnuts - or you can use ground almonds
1/2 cup (100g) coconut sugar - or you can use brown sugar
3 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

Wet ingredients
4 small ripe bananas, mashed
120ml Flora walnut spread, melted
4 tbsp milk of choice 1 tsp vanilla extract
2 flax eggs: 2 tbsp milled flaxseed + 6 tbsp hot water

For the frosting:
1 cup (110g) walnuts
4 level tbsp (57g) Flora walnut spread, melted
4 tbsp (45 gr) maple syrup
6 tbsp almond or soya milk - use more if needed
1/2 tsp vanilla extract
To decorate - chopped walnuts and banana chips

Prepare the flax eggs by mixing 2 tbsp milled flaxseed with 6 tbsp hot water. Leave for 10-15 minutes to set.
Preheat your oven to 180*C (160*C fan assisted)/ 350*F
In a large bowl, mix together all the dry ingredients.
Pour in the wet ingredients and mix to combine.
Transfer the batter into a loaf tin covered with parchment paper. I used a 22x12 cm loaf tin.
Bake for 55-60 minutes. Leave to cool completely before frosting.
To make the frosting - blend all the frosting ingredients together until smooth. Spread over the cooled loaf and top with chopped walnut and banana chips.

Creamy and mild this Coconut Chicken Curry recipe by @myfussyeater will go down a treat with the whole family.
All you need:
20g flaked almonds
1 tsp Flora Freedom Coconut&Almond (15g)
1 small onion, finely chopped
2 cloves of garlic, crushed
1/2 tsp grated fresh ginger
1 tsp ground coriander
1/2 tsp mild curry powder
1/2 tsp ground turmeric
1/2 tsp ground cumin
500g diced chicken breast
300ml light coconut milk + 50ml semi-skimmed milk
1/2 tsp cornflour
150g fresh baby spinach

1. Add the flaked almonds to a dry pan and cook for a couple of minutes until toasted and then remove and set aside.
2. Add the Flora Freedom Coconut & Almond to the pan and melt over a medium heat. Add the chopped onion and then cook for 3-4 min until the onions are soft. Add the garlic and ginger and cook for another minutes.
3. Next add the spices and stir quickly until all the onions are coated in the spices. Add the chicken pieces and fry for 3-4 minutes before adding the coconut milk.
Bring to the boil and then reduce to a simmer. Leave to cook for 15-20 minutes.
4. Once the chicken has cooked through remove a few tablespoons of the cooking liquid and place in a small jug or mug with the cornflour. Mix quickly with a fork until all the lumps have disappeared and then return to the pan, stirring well.
5. Add the baby spinach and cook for another couple of minutes until the spinach has wilted.
6. Serve with boiled rice and garnish with the toasted flaked almonds and some chopped fresh coriander.
7. Enjoy! :)

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