They’re here!!
We are so excited to bring you our new functional health cereals!
With 2 protein +, 2 low carb & 2 digestive health cereals to choose from, we have something to start your day the right way!
Available now in Countdown Health & Well-being aisle and selected New World, Fresh Choice & independent grocers.

Keep an eye out on our social media for more information and a chance to win some samples!!

crunchy muesli with flakes ANZAC biscuits

adapted from Nadia Lim ANZAC recipe

Ingredients

1/4 cup golden syrup

125g butter

1/3 cup brown sugar

1 teaspoon baking soda

3 tablespoons boiling water

3 cups crunchy muesli with flakes
(can be substituted for 2 cups rolled oats & 1 cup desiccated or thread coconut)

1/2 cup wholemeal flour

Method

Preheat oven to 180°C

Place golden syrup, butter or coconut oil and brown sugar in a medium saucepan and melt over a low heat. Mix well.

Mix baking soda with boiling water to dissolve, then add to melted butter mixture in the pot. Add pure delish crunchy muesli with flakes and flour. Stir all ingredients together until well combined. If the mixture looks too wet, add a tiny bit more flour. Leave mixture until cool enough to handle and firm enough to roll into balls.

Roll mixture into balls and arrange on prepared baking tray. Flatten slightly with the back of a fork. Bake for 15-18 minutes or until light golden brown.

Transfer to a wire rack to cool completely before storing in a container.

pavlova with strawberry & pistachio breakfast mix sprinkle

thanks to Dana @mybalancedbowls

Ingredients

pure delish strawberry & pistachio breakfast mix

Method

Preheat the oven to 190°C.

Place the pavlova ingredients in a large mixing bowl or a stand mixer.

Using a hand held mixer or stand mixer with the whisk attachment, beat until the mixture is smooth, shiny and stiff peaks have formed.

Line a baking tray with baking paper.

For individual pavlova’s, pile the mixture into even circles. Should make around 5-6 dependent on size.

Or, place all of the mixture onto the baking paper and shape into one pavlova.

Place into the oven on the middle tray and bake for 5 minutes.

After 5 minutes, turn the oven off and leave inside the oven for 1 1/2 hours.

Do not open the door during this time.

Once the time is up remove and cool on a cooling rack.

Serving suggestions:

For a dairy free approach, top with vanilla coconut yoghurt, strawberries, blueberries, raspberries, freeze dried berries, passionfruit pulp and strawberry and pistachio breakfast mix.

Or top with cream/dairy yoghurt of choice and above toppings.

Looking for a quick and easy festive dessert to wow your family & friends? We’ve got your back!

Check out our recipe page for heaps of awesome festive and summery recipes & serving suggestions!

raspberry vanilla crunch cheesecake

thanks to Olivia @thatgreenolive

Ingredients

1/2 cups pure delish raspberry crunch quinoa grain-ola

2 tbsp melted coconut oil

1 tbsp date paste (or 5-6 dates, soaked and mashed into a paste)

3 tbsp coconut flour

Cheesecake filling

3/4 cup cashews

1 tbsp lemon juice

1/2 tsp nutritional yeast

75ml coconut cream (scooped from top of can of coconut milk chilled overnight)

3 tbsp coconut sugar

1/4 tsp vanilla

3 tbsp melted coconut oil

75ml almond milk

1 tsp agar-agar

pinch of salt

Method

In a food processor, process the Grain-Ola until a crumb.

Add remaining ingredients, pulse until the mix comes together

press into the base of a lightly greased 2inch cake tin.

Blend everything except for the coconut oil, almond milk and agar agar in a blender. 

With the blender running, slowly pour in the coconut oil and blend until creamy.

Meanwhile, whisk the almond milk and agar agar in a saucepan. Heat over medium-high until the mixture boils.

Reduce heat and whisk constantly, until thickened. With the blender running, pour into the cheesecake mix until combined.

Pour over the base, sprinkle over some grain-ola, and set in the fridge for at least 2 hours.

raspberry crunch quinoa grain-ola raw slice

thanks to Dana @mybalancedbowls

Ingredients

2 cups pure delish raspberry crunch quinoa grain-ola

1/2 cup soaked dates

1 tbsp melted coconut oil

1 tbsp cashew or almond butter

1/3 cup coconut shreds

Filling

1 1/2 cup fresh or frozen raspberries

2/3 cup soaked raw cashews

1/3 cup maple syrup

2 tbsp  melted coconut oil

Method

Blend all base ingredients in a food processor until combined. Mixture should be able to hold its shape.

Press base mixture into a tin. I used a long quiche tin.

Place in freezer for 1hr to set.

Place all filling ingredients in a food processor and blend until smooth (or as smooth as your food processor can get it).

Pour filling over set base and place in freezer for 1-2hrs to set.

Once set, top with berries, extra granola, coconut and melted chocolate.

We are super-excited to introduce you to our two new cereal creations…. a keto friendly Strawberry & Pistachio Breakfast Mix and a deliciously crunchy and tangy Raspberry Crunch Quinoa Grain-ola!  Both cereals are now available in Moore Wilson in Wellington and Farro Fresh Stores in Auckland.  Roll-out to New World, PaknSave and Fresh Choice Supermarkets commencing this week (7 October).  For more info please go to our cereal products pages or visit our facebook page.  We hope you enjoy them!

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

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

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

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

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

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

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.

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

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.

We are super-excited to be coming to The Great NZ Foodshow in Hamilton next weekend (4-5 May).  We’ll have some delicious new products for you to taste along with some great specials on our range.  We look forward to seeing you at Claudelands Events Centre.

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 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.

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!

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!

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

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.

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!