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Welcome to the Bio-D blog page. To enhance the reading experience, our blog has been organised into categories. Company News provides updates on developments at Bio-D, offering insights into the latest happenings and behind-the-scenes stories. Hints & Tips deliver practical advice on sustainable living and adopting eco-friendly practices. Finally, Products & Ingredients reveal the story behind Bio-D’s products, highlighting their ingredients and contribution to a greener world.

Veganuary meal inspiration

Veganuary meal inspiration

This Veganuary we’ve teamed up with Tara’s Vegan Treats to create a delicious vegan recipe to try at home!

Inspired by Bio-D’s new Yorkshire Rhubarb range, Tara’s rhubarb and custard pancakes are perfect for those with a sweet tooth. Bursting with the fresh, sweet, tangy flavours that made Bio-D fall in love with Yorkshire Rhubarb, why not give it a go this Veganuary?

@thebiodcompany

🌱 Whip up these Vegan Rhubarb & Custard Pancakes with Bio-D this Veganuary! Inspired by our Yorkshire Rhubarb range, @tarasvegantreats whipped up this sweet and tangy recipe, it is a must-try. 💚 VeganRecipes Veganuary2025 EcoLiving BioD vegan home YorkshireRhubarb pancakes clean cleaning fyp candle Yorkshire

♬ original sound – The Bio-D Company – The Bio-D Company


Tara’s vegan rhubarb and custard pancakes

Makes 4-6 pancakes

 

Ingredients:

Pancakes:

300ml oat milk

250g self-raising flour

40g caster sugar

1 tablespoon vanilla extract

1 teaspoon baking powder

Plant-based butter to cook

 

Custard:

300ml oat milk

50g caster sugar

30g cornflour

1 tablespoon vanilla extract

Pinch of turmeric

 

Rhubarb:

400g rhubarb

60g caster sugar

1 orange for juice

Orange zest for garnish
 

Method:

  1. Chop ends off the rhubarb stalks and cut into 2-3 inch pieces
  2. Place onto a baking tray, before scattering with sugar and squeezing over orange juice, coating evenly
  3. Roast for 15 minutes at 170oc until tender
  4. Whisk pancake ingredients together until smooth, and ladle onto a hot buttered pan. Allowing to rise for 2-3 minutes per side before flipping. Repeat the process
  5. Whisk half of your oat milk with cornflour in a saucepan on a medium heat until smooth. Add the remaining milk and continue to whisk
  6. Add sugar, vanilla and turmeric, and continue to whisk until the mixture thickens up
  7. Remove from the heat when the mixture is thick enough, and ladle you’re your pancake stack
  8. Top your pancakes with rhubarb, orange zest, and enjoy!
  9. Pour the leftover rhubarb and orange juice from the roasting tray into a glass. Add sparkling water and ice for a refreshing drink

 

Did you know that all of our products are both vegan and cruelty-free, using 100% plant-based and naturally derived ingredients? In fact, Bio-D is the longest registered holder of The Vegan Trademark!

A new addition to the range, our Yorkshire Rhubarb fragrance was created in homage to our Yorkshire roots. The scent transports users to a glorious Yorkshire garden, with the perfect blend of tangy and sweet aromas.

Find out more about the Yorkshire Rhubarb range here.

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