Elevenses and afternoon delights at pod just got a little more exciting, with the arrival of an exclusive range of five new baked impulse recipes this week.
Designed to ensure customers are treating their sweet tooth’s to only 100% natural ingredients rather than a corner shop chocolate fix, the recipes are baked with maximum grains, nuts and seeds to ensure lasting, satisfying energy.
Each bite has a superfood twist, from a Chocolate brownie baked with beetroot to two flapjacks, both packed with Chia, pumpkin and sunflower seeds with a fruity option including antioxidant-rich, succulent Mulberries, apricot and sultanas. After recognising the popularity of gluten free porridge, pod have made sure these three treats are free from gluten to cater for their ingredient conscious customer base.
A moist Banana and date cake maximises on natures sweet fruits to hit the spot, with a satisfying twist of crunchy hazelnuts while a tray of miniature Almond and pistachio bites are made with coconut sugar to avoid all refined, processed sugars. With an added almond crunch, they are a perfect picking and dipping accompaniment to a cup of tea.
Pod’s new compact snack portions are the ideal match to their exclusive Arabica blend of coffee. Each of their 22 restaurants has its own specially trained Barista to pour cup after cup of smooth, rich fairly traded coffee.
As pod preach, we should be happy in mind, body and soul and a little crunch on a cookie or a stress busting cake brake every now and then certainly puts a smile on our faces.