Author Archives: Amanda

WE LOVE GINGER! Here’s why…

You may have noticed, but we are huge fans of ginger here at pure delish, so we thought we would share with you some of the amazing benefits of ginger! (Doesn’t hurt that it tastes amazing as well!)
The ginger we eat is actually the root or underground stem of the ginger plant and can be enjoyed fresh, powdered, dried as a spice, in oil form, or as juice!
Ginger has been known to help with nausea, cold & flu relief, aid digestion and is also an anti inflammatory!
You can see why we like it so much!

 

You may have noticed, but we are huge fans of ginger here at pure delish, so we thought we would share with you some of the amazing benefits of ginger! (Doesn’t hurt that it tastes amazing as well!)
The ginger we eat is actually the root or underground stem of the ginger plant and can be enjoyed fresh, powdered, dried as a spice, in oil form, or as juice!
Ginger has been known to help with nausea, cold & flu relief, aid digestion and is also an anti inflammatory!
You can see why we like it so much!

fluffy blueberry pancakes topped with primal breakfast mix

 

fluffy blueberry pancakes topped with primal breakfast mix

Serves 4

Ingredients

1 cup milk

1 tablespoon lemon juice

1 1/4 cups standard flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

2 eggs

Butter for frying

1 cup fresh or frozen blueberries, thawed

1/2 cup coconut yoghurt

150g primal breakfast mix

4 tablespoons honey

 

Method

Place milk and lemon juice in a bowl and set aside.  

Sift the flour, baking powder, baking soda and salt into a large bowl.

In another bowl, beat the eggs until fluffy.

Add the curdled milk and eggs to the dry ingredients and whisk until smooth. Place in the fridge for 30 minutes.

 Melt some butter in a large non-stick frypan. Add a ladleful of pancake mix and top with a handful of blueberries. Do not swirl around pan. Return the batter to the fridge to keep chilled.

 Once the edges begin to dry and bubbles have appeared on the surface, flip pancake over and fry until golden. Repeat with remaining batter and blueberries.

Serve pancakes with a generous spoonful of coconut yoghurt, runny honey and primal breakfast mix.

porridge with berry compote, coconut yoghurt & primal breakfast mix

 

porridge with berry compote, coconut yoghurt & primal breakfast mix

Serves 4

Ingredients

300g frozen mixed berries

1/4 cup caster sugar

2 cups rolled oats

2 cups milk, plus extra for serving

Pinch of salt

1 teaspoon vanilla extract

1/3 cup coconut yoghurt

150g primal breakfast mix

 

Method

Place berries, caster sugar, vanilla extract and 1 tablespoon of water in a saucepan over a low heat. Cook for 5 minutes or until sugar has dissolved and berries have thawed. Bring to a simmer and cook for 10 minutes or until liquid has reduce and thickened. Set aside to cool.

Place rolled oats, milk and salt in a saucepan and bring to a simmer. Cook for 3-4 minutes or until thickened.

Divide porridge between bowls, top with a little milk, coconut yoghurt, berry compote and primal breakfast mix.

roasted vegetable salad with primal breakfast mix

 

Roasted vegetable salad with primal breakfast mix

Serves 4 – 6 

Ingredients

1/2 small pumpkin, deseeded and skin removed

3 carrots, peeled and chopped

2 red onions, cut into wedges

2 tablespoons olive oil

2 teaspoons cumin seeds

1 teaspoon dried oregano

1/2 teaspoon chilli flakes

150g primal breakfast mix

1 tablespoon chopped fresh rosemary

80g baby spinach leaves

100g feta, crumbled

Sea salt

Cracked pepper

 

Method

Heat oven to 180ºC. Line 2 baking trays with baking paper.

 Cut pumpkin into wedges. Place on a baking tray along with the carrots and red onion. Drizzle over 1 tablespoon of olive oil and sprinkle over cumin seeds, oregano and chilli flakes. Use your hands to toss. Season with salt and pepper.

 Bake vegetables for 20-25 minutes or until soft and golden. Set aside to cool.

 Place primal breakfast mix, chopped rosemary and remaining 1 tablespoon of olive oil on the remaining lined baking tray. Toss to combine.

 Bake for 5 – 10 minutes or until coconut chips are golden brown.

 In a large serving bowl, toss together roasted vegetables, roasted primal mix, spinach leaves and feta. Season with salt and pepper. 

 

apricot & almond muesli bars

 

apricot & almond muesli bars

Makes 18 bars

Ingredients

200g butter

210mls honey

4 cups pure delish apricot & almond oat-ola

1 1/2 cup rolled oats

1 cup desiccated coconut

1/2 cup dried apricots, chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

250g dark chocolate, roughly chopped

Method

Heat oven to 170ºC. Line a slice tin roughly 38 x 26cm with baking paper.

 Place butter and honey in a large heat proof bowl, microwave for 1 – 2 minutes until butter has melted.

Add oat-ola, coconut, apricots, ground cinnamon and salt, mix until well combined.

Dump into the lined slice tin, use the back of a spoon to press into tin evenly. Bake for 25 minutes or until golden brown. Cool in the tin.

 Once cool, place in the refrigerator for 2 hours before slicing into 18 rectangles.

 Place chocolate in a large heat proof bowl over a pot of simmering water. Stir until completely melted.

Drizzle melted chocolate over muesli bars and return to the refrigerator to set.

 

walnut & maple breakfast pots

 

walnut & maple breakfast pots

Serves 4

Ingredients

25g butter

4 bananas, sliced

1/2 teaspoon ground cinnamon

200g pure delish walnut & maple oat-ola

500g coconut yoghurt

4 tablespoons almond butter

1 tablespoon honey

 

Method

Melt butter in a large non-stick frypan over a low heat. Add the sliced banana and cinnamon. Fry until golden brown on both sides.

 Layer fried bananas, walnut & maple oat-ola, coconut yoghurt and almond butter in 4 glasses. Top with a drizzle of honey.

spiced pear cake with crumble topping

 

spiced pear cake with crumble topping

 

Spiced Pear Cake

3 large pears, peeled,

1 teaspoon vanilla essence

120 g butter, softened

100 g soft brown sugar

80 g caster sugar

2 eggs

70 grams ground almonds

100 grams flour

1 ½ teaspoons baking powder

1 ½ teaspoons ginger

1 teaspoon cinnamon

¼ teaspoon all spice

¼ teaspoon salt

 

Crumble topping

130 g pecan, ginger & coconut nograin-ola

40 g cold butter, cubed

40 g brown sugar

40 g all-purpose flour

 

Method

Heat oven to 180ºC, grease and line a 23cm cake tin.

Core pears and cut into 1cm chunks. Place vanilla essence and pears into a small saucepan over a low heat. Cover and cook for 10 minutes or until pears have softened, stir regularly. Drain off any excess liquid and set aside to cool.  

In a large bowl, or bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the eggs, one at a time, stirring between each. Add the ground almonds and sift in remaining ingredients. Mix until well combined. Add half of the softened pears to the cake batter and gently fold through. Pour into cake tin and top with remaining pears.

Bake for 25 minutes.

Meanwhile, in a bowl, combine all crumble topping ingredients. Rub together with your hands to evenly distribute butter and break up any large chunks of nograin-ola.

Scatter crumble topping over cake and return to the oven for 15 – 20 minutes or until golden brown.

passionfruit & coconut bliss balls

 

passionfruit & coconut bliss balls

 

Ingredients

1 cup pitted dates

1 ½ cups passionfruit crunch ancient grain-ola

1 ¼ cup desiccated coconut

2 tablespoons passionfruit pulp

½ lemon, rind only

Method

Place dates, passionfruit crunch ancient grain-ola, ¼ of a cup of desiccated coconut, passionfruit pulp and lemon rind in a food processor. Blitz until a sticky dough forms.

 Place remaining 1 cup of desiccated coconut on a plate. 

 Using your hands, roll dough into tablespoon sized balls, then roll in desiccated coconut.

 Place balls on a lined baking tray and refrigerate for 1 hour before eating.

The Wellington Food Show is coming up!

We are really looking forward to our trip to the Wellington Foodshow this week (24th – 26th May).  If you’re coming along to the show, make sure you come and see us on Stand 237 – we’ll have an exciting new range of products for you to be first to try along with some great show specials!

strawberry & cacao oat-ola cookies

 

strawberry & cacao oat-ola cookies

Ingredients

75g butter

1/3 cup brown sugar

1 tablespoon golden syrup

1 teaspoon vanilla essence

2 cups strawberry and cacao oat-ola

1/2 cup plain flour

1/4 cup desiccated coconut

1/2 teaspoon salt

1/2 teaspoon baking soda

1 medium-sized egg

150g dark chocolate, chopped

1 teaspoon sea salt 

Method

Heat the oven to 170ºC and line 2 trays with baking paper.

In a saucepan, combine butter, brown sugar and golden syrup. Melt over a medium heat until sugar has dissolved. Stir in the vanilla essence then set aside.

In a large bowl, combine oat-ola, flour, coconut and salt (1/2 teaspoon salt).

Add the baking soda to the butter mixture and mix until well incorporated and foaming. Add to dry ingredients along with egg and mix to combine. Gently stir through 100 grams of the dark chocolate.

Spoon the cookie batter onto the lined baking trays, allow a 2 – 3cm gap between each cookie. Press a few chunks of remaining dark chocolate into the tops of each cookie. Bake for 10-12 minutes or until cooked through. Leave cookies to cool and harden slightly before transferring to a cooling rack. Sprinkle a pinch of sea salt onto each cookie.

fruit crumble with coconut & vanilla oat-ola

 

fruit crumble with coconut & vanilla oat-ola

Ingredients

Fruit

1 cup chopped apple, skin and core removed

2 cups feijoa flesh (or try canned or frozen fruit of your choice!)

1/4 cup caster sugar

1 tablespoon lemon juice

Crumble

75g cold butter, cubed

1/3 cup caster sugar

1/3 cup plain flour

1 1/2 cups coconut & vanilla oat-ola

Method

Heat the oven to 180ºC.

Place fruit, sugar and lemon juice in a saucepan with a lid. Cook covered over a medium heat for 7-10 minutes until fruit has softened. Pour into a baking dish roughly 20cm in diameter.

Place the butter, sugar and flour in a large bowl. Rub ingredients together using your fingertips. Once the mixture resembles coarse breadcrumbs, add the oat-ola and mix until well combined. Crumble over fruit and bake for 20-25 minutes or until golden brown.

Serve with pouring cream, custard or vanilla ice cream.

creamy chia porridge with spiced toffee apples & custard

 

creamy chia porridge with spiced toffee apples & custard

Serves 4 

Ingredients

2 royal gala apples

20g butter

2 tbsp brown sugar

1 tsp cinnamon

1 tbsp boiling water

2 cups of creamy chia bircher & porridge

1/2 cup milk

1 cup custard 

1/4 cup sliced almonds, toasted

Method

Core apples and slice each into 8 wedges.  

In a large non-stick saucepan over a low heat, melt butter and sugar. Add the apples and cinnamon and stir until well coated. Fry for 3 minutes on each side or until golden brown. Add a tablespoon of boiling water to deglaze the pan.

In another large pot over a low heat, cook the creamy chia bircher & porridge with milk. Stir until porridge has thickened.

Divide porridge between 4 bowls. Top with custard, spiced apples and toasted almonds.

Christchurch Foodshow this week!

We are really looking forward to our trip south to the Christchurch Foodshow this week (5-7 April).  If you’re coming along to the show, make sure you come and see us on Stand C09 – we’ll have an exciting new range of products for you to be first to try along with some great show specials!

NZ Outstanding Producer Awards – Silver Medal Winner

We were super-excited to be awarded Silver Medals for three of our products at the recent NZ Outstanding Producer Awards.   Our Raspberry & Maple Nut Nograin-ola cereal, the Primal Bar/Bite and Slab, and our newest creation, Pecan, Ginger & Coconut Nograin-ola were all recognised.  If you haven’t tried any of these delicious products yet, look out for them in your local store!

creamy chia bircher with tropical fruit

creamy chia bircher with tropical fruit

Makes 4

Ingredients
2 cups of creamy chia bircher & porridge
1 cup milk, add more if desired
1 cup coconut yoghurt
2 bananas, sliced
2 passionfruit
1/4 cup coconut chips, toasted

Method

In a bowl, combine creamy chia bircher & porridge and milk. Cover and set aside for 20 minutes.

In a small saucepan, over a low heat, toast coconut chips until golden brown.

Divide bircher between 4 bowls. Top with coconut yoghurt, sliced banana, passionfruit pulp and toasted coconut.

 

Kaz Staples recognised in New Year Honours List for her contribution to the Food Industry.

We were so excited and proud to hear that our AMAZING founder & owner, Kaz was recognised in the New Years Honour’s List for her service to the Food Industry.

Kaz has tirelessly poured her heart and soul into building pure delish from a small seasonal festive cake business in 1997 through to the flourishing enterprise it is today, employing around 30 staff and still handmaking our range of super-premium cereals, snack bars, biscuits/bites and slabs. While pure delish has undergone substantial growth over the past decade, what hasn’t changed is Kaz’s determination to ensure the business holds true to its core values – operating the business with integrity, looking after the health and well-being of staff, leading innovation and pushing the boundaries in their chosen categories.

“It has been an incredible journey so far with a lot of amazing people who have come along for the ride
and played a huge part in growing the business to where it is today.”

For more information about Kaz & the other amazing New Zealander’s recognised this year, click the link below. https://dpmc.govt.nz/honours/lists/ny2019-mnzm#stapleska

raspberry & maple nut nograin-ola festive bark

raspberry & maple nut nograin-ola festive bark

Ingredients
raspberry & maple nut nograin-ola
white chocolate, roughly chopped
dark chocolate, roughly chopped
dried rose petals (optional)

 

Method

Line two baking trays with baking paper.

Place roughly chopped white and dark chocolate in two separate heat-proof bowls.Place bowl of dark chocolate over a pot of simmering water and gently melt, make sure the base of the bowl isn’t touching the water.

Pour melted chocolate onto one lined baking tray. Top with half of the raspberry & maple nut nograin-ola and rose petals and refrigerate until firm.

Repeat above steps with white chocolate.

Once chocolate hashardened, snapinto pieces.

For an extra indulgent dessert, serve your bark on scoops of vanilla bean ice cream.

raspberry & maple nut nograin-ola festive parfait

raspberry & maple nut nograin-ola festive parfait

Serves 4

Ingredients
raspberry & maple nut nograin-ola
2 cups whipped cream
2 cups vanilla bean coconut yoghurt
raspberries
handful of pomegranate seeds

 

Method

In a large bowl, gently fold the whipped cream into the coconut yoghurt. Take a handful of raspberries, mash slightly and add to cream

In 4 – 6 tumblers, spoon layers of raspberry & maple nut nograin-ola, cream & coconut yoghurt and fresh raspberries.

Top with extra raspberries and pomegranate seeds.

spiced apple fig & walnut slab with caramel sauce

spiced apple fig & walnut slab with caramel sauce

Ingredients

1 cup granulated sugar

1/4 cup water

3/4 cup cream

25 grams butter, cubed

2 cups of whipped cream

1 spiced apple fig & walnut slab

Method

Dissolve sugar with water in a saucepan over a moderate heat. Increase the heat and simmer for 8 – 10 minutes or until golden brown. Do not stir as sugar will crystallise. In a separate saucepan, gently heat the cream, do not boil. Once the caramel is golden brown, remove from heat and carefully pour in the hot cream. Return to the heat and stir until well combined. Add the butter and salt and cook until butter melted and sauce is glossy.

grilled nectarines with yoghurt & tropical mango nut crunch

grilled nectarines with yoghurt & tropical mango nut crunch

Serves 4 

Ingredients

4 nectarines, quartered, stone discarded

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon lemon juice

11/2 cups greek yoghurt

11/2 cups tropical mango nut crunch

Method

Bring the grill to a medium/high heat.

Toss nectarine pieces in olive oil and grill on both sides until golden brown. Remove from heat and gently toss in a bowl with lemon juice and honey.

Serve nectarines with greek yoghurt and tropical mango nut crunch

peach and pecan, ginger & coconut nograin-ola parfaits

peach and pecan, ginger & coconut nograin-ola parfaits

Serves 4 

Ingredients

700g peaches, roughly 4

40g butter

4 tablespoons caster sugar

1 teaspoon vanilla bean paste

300g pecan, ginger & coconut nograin-ola

3/4 cup Greek yoghurt

Method

Remove stone from peaches and cut each into 8 segments.

Place the butter, caster sugar, vanilla bean paste and peach segments in a non-stick sauté pan over a low heat. Fry for 15 – 20 minutes or until fruit has softened and a sticky caramel glaze has formed on the outside. Turn regularly to avoid burnt spots. If glaze begins to catch, add a tablespoon of boiling water to loosen. Remove from heat and let cool slightly.

Serve peaches in glasses layered with pecan, ginger & coconut nograin-ola and Greek yoghurt.

choc nut nograin-ola bliss balls

choc nut nograin-ola bliss balls

Ingredients

1 1/2 cups desiccated coconut

250 grams 50% dark chocolate

400 grams choc nut nograin-ola

1/2 teaspoon salt

3 tablespoons smooth peanut butter

2 teaspoons honey

40mls coconut oil, melted, plus extra if needed

Desiccated coconut and dehydrated raspberries to coat

Method

In a large non-stick fry pan over a low/medium heat, toast coconut until golden, stir frequently. Set aside to cool completely.

Roughly chop 80 grams of chocolate, set the remaining 170 grams aside. Place in a food processor along with the choc-nut, salt and cooled toasted coconut. Blitz for 2 minutes or until a rough crumb forms. Add the smooth peanut butter, honey and coconut oil. Process for 1 minute or until well incorporated.

Line a baking tray with baking paper.

Scoop a small spoonful of mixture into your hand, using your four fingers and palm, gently press the mixture into a ball. Do not roll the mixture between two palms, the ball may crumble. If mixture is too dry, add a little extra coconut oil and mix well. Place balls onto the lined baking tray and repeat with remaining mixture. Chill balls in the refrigerator for 1 – 2 hours or until hard.

Melt remaining 170 grams of chocolate in a large heat-proof bowl over a pot of simmering water, make sure the base of the bowl isn’t touching the water. Once melted, remove from heat.

Dip balls into melted chocolate then, back onto the baking tray. Sprinkle some with crushed dehydrated raspberries and others with desiccated coconut. Chill for 1 hour or until chocolate has hardened.

grilled nectarines with yoghurt & crunchy muesli with flakes

grilled nectarines with yoghurt & crunchy muesli with flakes

Serves 4

Ingredients

4 nectarines, quartered, stone discarded

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon lemon juice

11/2 cups greek yoghurt

11/2 cups crunchy muesli with flakes

Method

Bring the grill to a medium/high heat.

Toss nectarine pieces in olive oil and grill on both sides until golden brown. Remove from heat and gently toss in a bowl with lemon juice and honey.

Serve nectarines with greek yoghurt and crunchy muesli with flakes

 

raspberry & maple nut nograin-ola breakfast parfait

raspberry & maple nut nograin-ola breakfast parfait

Serves 4

Ingredients
250g strawberries, stalk removed and halved
300g rhubarb, cut into 2cm pieces
3 tablespoons caster sugar
Seeds from 1 vanilla pod
250g raspberry & maple nut nograin-ola
2 cups full fat greek yoghurt 

 

Method

Preheat oven to 180ºC and line a baking tray.

In a large bowl, toss together strawberries, rhubarb, sugar and vanilla seeds. Pour on to baking tray and bake from 15 – 20 minutes until fruit has softened. Set aside to cool slightly.

In 4 glass tumblers, spoon layers of raspberry & maple nut nograin-ola, Greek yoghurt and stewed fruit.

passionfruit crunch ancient grain-ola breakfast cups

passionfruit crunch ancient grain-ola breakfast cups

Ingredients

2 cups pure delish passionfruit crunch ancient grain-ola
1/4 cup + 1 tbsp coconut oil
1/4 cup honey or maple syrup

Filling
We used greek yoghurt (but coconut yoghurt would work just as well) and topped with seasonal fruit!

Method
Pre-heat oven to 180
Place pure delish passionfruit crunch ancient grain-ola in a large bowl, set aside
Melt coconut oil and honey in a small saucepan over a low heat
Pour melted oil & honey over grain-ola and stir to coat well
Place spoonful’s of the mixture into greased tart tins, using the spoon to press in as much as possible
Bake for around 15 minutes, checking to ensure they don’t brown too quickly
remove from the oven and working quickly press into the tin using the back of a spoon a second time
Allow to cool completely before removing from the tins
Add spoonful’s of the yoghurt mixture into each tart and top with desired fruits!

Exciting news – our new pecan, ginger & coconut nograin-ola has arrived!!

Hot off the production line – the newest member of our nograin-ola family, pecan, ginger & coconut nograin-ola has officially been launched!  We celebrated the launch earlier this week with some of our customers, key media, and other valued guests where they were treated to an inside peek at how this delicious new product is made.  Our team loved sharing with our guests the skill, care and realness that goes into each and every pure delish product.  We finished our launch with an amazing pecan, ginger & coconut inspired smoothie bowl from the lovely ladies at The Smoothie Bowl!

If you want to try our new cereal get in quick!  It’s currently available from these few select stores, Auckland: Farro Fresh and NW Eastridge, PaknSave Ormiston, PaknSave Silverdale.  Wellington: Moore Wilson’s and NW Thorndon.

pecan, ginger & coconut nograin-ola will be rolling out to more stores over the coming weeks, if you would like to see it on shelf in your local supermarket, please ask them to stock it!!

 

Caramel poached pears with spiced apple fig & walnut slab

poached pear with our spiced apple fig & walnut slab

Serves 4

Ingredients
2 pears, peeled
250g brown sugar
500mls water
5 cardamom pods (optional)
1/2 vanilla bean pod
20g butter
1 spiced apple fig & walnut slab

Method

Peel pears leaving stems intact. Cut 5mm off the base of each pear so they can sit upright in the saucepan.

Place the pears in a small saucepan with the brown sugar, water, cardamom and vanilla bean pod. Bring to a simmer then reduce the heat to low, partially cover the pot with a lid and poach for 2 hours.

Once pears are tender and golden, remove from poaching liquid and set aside.

Boil the poaching liquid for 15 mins or until it reduces and thickens. Remove cardamom pods and vanilla bean, then
add the butter and mix to combine.

Cut pears in half and distribute between bowls, placing on slice of spiced apple fig & walnut, pour over a generous helping of syrup.

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.

Grilled fruit with raspberry & maple nut nograin-ola

grilled fruit with raspberry & maple nut nograin-ola

Ingredients

4 pieces of stone fruit

1 tablespoon brown sugar

4 scoops vanilla ice cream or yoghurt

100g raspberry & maple nut nograin-ola

Method:
Pre heat BBQ hot plate or grill to medium

Cut fruit in half and remove stones.
Toss fruit with a drizzle of oil and grill on BBQ, cut-side-down, for about 4 minutes, then flip and cook a further 2 minutes, until warm through and golden.

Sprinkle with brown sugar and cook for a further 30 seconds each side, until caramelised.

To serve:

Place fruit into bowls & top with vanilla ice cream or yoghurt and sprinkle with raspberry & maple nut nograin-ola.

Creamy chia bircher & berry layers

creamy chia bircher & berry layers

Ingredients
½ cup 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 glad wrap) 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)

 

 

 

 

 

Thanks for coming to see us at the Wellington Food Show!

Thanks for coming to see us at the recent Wellington Foodshow.  We hope you enjoyed the show, tasting things you’ve never had before along with sampling some of our pure delicious-ness that you may have seen but not tried.

We have drawn the winner of a fantastic pure delish hamper from the people who signed up to our VIP database at the show, and the lucky winner is… Emma Atkins!!

Hamilton Food Show

 

To everyone who came to visit us at the ‘Great NZ Food Show’ in Hamilton…
Thank you so much for coming to see us and supporting pure delish! We loved to meet you all!

If you signed up to our pure delish database & to go into win a pure delish hamper, we unfortunately  had a glitch with the application used to save your entries, and have lost all your details 🙁
If you signed up, please please please get in touch with us, we would LOVE to join you up so you can stay in touch with us and keep up to date with everything pure delish & we would love to give the hamper away!

Thanks again!

Jan 20 year anniversary hamper winners

We have had SO MANY entries for our 20 year anniversary hampers! Congratulations to our January winners, Brenda Maclaurin, Paul Dobson, Paula Marin & Denise Haagh! Make sure you pick up a bag of our special edition ‘original chunky nut muesli’ to enter! We have our final 3 hampers to giveaway next month. You’ve got to be in it to win it!

Exciting things ahead

Happy New Year everyone! We hope you all had a safe & relaxing time over the holidays!
We are super excited about this year, and have got some amazing things coming up this year! Make sure you keep an eye out on our social media for what’s in store! We will be heading to the Food Shows around the country again this year, so make sure you pop in and say hi! We love meeting all our amazing customers!

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.