December hamper winners!

I had a little help picking the winners of our 20 year anniversary hampers this month! Congratulations to our winners Joy Thorp, Alexandra Inkersell, Tania Rewi, Grant Everiss, Melanie McClintock, Ullie Aller & Kim O’connor! Make sure you keep an eye out for our limited edition bag of original chunky nut muesli for your chance to enter!

20 year anniversary hamper winners

We are excited to announce the winners of our 20 year anniversary hamper giveaway!
Congratulations to our winners, Michael Mishriki, Kate Porter, Alison Herman, Jess Russell, Keely Mauch & George Motuliki!
Make sure you pick up your 20 year anniversary bag of Original Chunky Nut Muesli to enter! We have 7 more hampers to giveaway this month!

Festive Cakes are now available

It’s that time of year again! Our famous Festive cakes are now available! Make sure you keep an eye out for them in Moore Wilson’s in Wellington and Farro Fresh in Auckland along with selected independent retailers.
Available in the following sizes, there’s one to cater for all budgets and occasions!
– 400g (perfect little gift)
– 500g round (available at Farro only)
– 550g slab
– 800g round (the perfect gift)
– 1KG

Summer Bircher Recipe

 

Thanks to our friends at The Smoothie Bowl, we have this super easy and delicious bircher recipe made using our new Creamy Chia Bircher & Porridge!

For 1 serving you will need:
½ cup pure delish Creamy Chia Bircher & Porridge
¼ grated apple (skin on)
Raspberry Chia Jam (see recipe below)
Coconut or Greek yoghurt
Coconut Water
Nuts & Seeds (whatever you have)
Handful of Berries (blueberries or strawberries)
Shredded Coconut
Freeze-dried Raspberry (optional)

Raspberry Chia Jam
2 cups frozen raspberry
2 TBSP water
1 TBSP honey
3 TBSP chia seeds
(Put all in a pot and boil over medium heat, stirring frequently until mixture thickens. Store in an air tight container in the fridge and will keep for around 2 weeks.)

Method:
Put Creamy Chia Bircher & Porridge and the grated apple in a bowl and cover with coconut water and a lid (could use gladwrap) and place in the fridge for 15mins. Pull out and stir.

In a glass cup/jar begin layering – You can do this in any order and use many alternatives. We started with a dollop of the raspberry chia jam, followed by fresh blueberries, then a dollop of coconut or greek yoghurt, then spoon in bircher mix, another dollop of raspberry Chia Jam, topped with a small amount of nuts & seeds, shredded coconut, fresh Strawberry and crumbled freeze dried raspberry (optional)…. super easy and totally deeelicious!!!

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20 Year Anniversary

We so excited to be celebrating 20 years of innovation, pushing the boundaries and providing our customers with a range of products we are extremely proud of.

We would not be where we are today without your amazing support on this epic journey!

Over the next few months you will see on shelf a celebratory Original Chunky Nut Muesli anniversary bag. There will be opportunities to win pure delish hampers both on the celebratory bag and on our social media pages, make sure you keep an eye out!

Creamy Chia Bircher & Porridge

We have recently updated and tweaked our original Complete Blend Breakfast cereal. Our new Creamy Chia Bircher & Porridge is now available in a larger 500g bag and has a health star rating of 4.5!

While many other bircher muesli’s and porridges on the market are primarily oats with flavouring, our cereal is packed with nuts, seeds and fruit. Easy to prepare in one easy step, make sure you look out for the new bag in stores.

In addition we are also donating 50c from every bag sold to ‘Luekaemia & Blood Cancer New Zealand’ an amazing charity that is very dear to our hearts, we would love you to help us support them!

Chocolate & Original Chunky Nut Muesli Cookies

Chocolate & Original Chunky Nut Muesli Cookies

Makes 20 cookies

INGREDIENTS

125g butter
1 cup softened brown sugar
1 egg
1 teaspoon vanilla essence
3/4 cup of rolled oats
1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup dark chocolate, cut into chunks
2 cups Original Chunky Nut Muesli

METHOD

Preheat the oven to 180°C. Line 2 baking trays with greaseproof paper.

Cream butter and sugar until fluffy and pale. Add egg and vanilla essence and mix until combined.

Add the dry ingredients and mix until dough has come together.

Add the added extras and mix together with your hands – the dough will be stiff.

Roll into balls (you may need to pack them slightly because of all the nuts and seeds) and place on a lined baking tray. Gently press the cookies down slightly with the back of a spoon.

Bake for 10-12 minutes or until golden.