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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 truffle balls

choc nut nograin-ola truffle 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.