News/Media

Thanks to everyone who visited us at the recent Auckland Foodshow…

We were so happy to be back at the Auckland Foodshow in 2021, it was fantastic to see this event being supported by so many of you!   

We really enjoyed sharing some of the new products we have been busy working on in the past year or so including our delicious new Luxe Nuts range along with our first of its kind, 100% NZ ingredient granola, Local As! 

The Foodshow is really important for pure delish as it allows us to talk to you, our fantastic customers, to hear what you think of our products, get your ideas for new ones, find out how you like to eat them and interestingly where some of you hide them!

At pure delish we genuinely like to get your feedback so if you weren’t able to make it along to the show, feel free to drop us line at info@puredelish.co.nz, otherwise hopefully we will see you at next year’s event! 

So proud to be awarded 3 medals at the recent NZ Outstanding Food Producer Awards

We are so excited to announce that 3 of our products have been awarded medals in the recent Outstanding NZ Food Producer Awards 2021!  

Our amazing ‘almond & vanilla snacking clusters’ were awarded gold, ‘almond & dark chocolate snacking clusters’ silver and our ‘peach, pecan & vanilla nograin-ola’ bronze!!! 

To find out more about these delicious products simply head to the product pages on our website and make sure you keep an eye out for them when you are next in store. 

Look out for our new nuts range – Luxe Nuts

pure delish are super excited to announce the arrival of their new premium nuts range, Luxe Nuts.  With 4 unique mixes; maple smoked almonds, cashew lime & chilli coconut, lime & black pepper almonds and smoked paprika cashews, the new range offers you an experience that will awaken your taste buds with the clean and dynamic tastes on offer.  The packaging has been designed to align with the bold, modern flavours and to enable you to find the products easily on shelf.   

Luxe Nuts are perfect for snacking straight from the pack, livening up a nibbles platter or adding some zing to salads or veges.  Available in Countdown Health & Wellbeing aisle, selected New World and Fresh Choice Supermarkets, along with leading independent grocers such as Farro Fresh and Moore Wilson.   

Crunchy muesli with flakes & Berry Parfait

Serves 4
Ingredients

4 cups plain yoghurt

2 tablespoons runny honey, optional

½ teaspoon vanilla bean paste or extract

2 cups crunchy muesli with flakes

2 cups fresh berries 

Method

In a bowl, mix together yoghurt, honey and vanilla. Layer 4 glasses with yoghurt, crunchy muesli with flakes and fresh berries, serve immediately. 

Strawberry & Mango Smoothie Bowl

Serves 4
Ingredients

1 cup strawberries, frozen

1 cup chopped mango,

frozen1 cup plain unsweetened yoghurt

1/2 cup milk or coconut water

2 bananas, chopped (optional)

4 fresh strawberries,

1 fresh mango, cubed

¾ cup pure delish strawberry and pistachio breakfast mix

Method

In a blender, blitz frozen strawberries and mango, yoghurt, milk and bananas until smooth. Pour into 4 bowls and top with fresh fruit and pure delish strawberry & pistachio breakfast mix, serve immediately. 

Healthy Food Guide Award Winners 2020

We are excited to announce that our amazing ‘almond & mixed berry snacking clusters’ have been awarded “BEST PACKAGED SWEET SNACK” and our ‘crunchy muesli with flakes’ has won “BEST BREAKFAST CEREAL” in the Healthy Food Guide Awards 2020!!
If you want to see what all the fuss is about, grab yourself a bag to try!!

peanut butter caramel protein dip with almond and dark chocolate snacking clusters

peanut butter caramel protein dip with almond and dark chocolate snacking clusters

Ingredients

1/2 cup buckwheat, soaked overnight and drained
1/3 cup caramel protein powder
1/4 cup peanut butter
3/4 cup water
1/4 tsp salt
1/3 cup roughly chopped almond & dark chocolate snacking clusters

Method

Blend buckwheat, protein powder, peanut butter, water and salt in a food processor or blender until smooth.

Stir through snacking clusters, and serve with more snacking clusters as dippers!

mango, orange, strawberry & avocado smoothie bowls topped with peach, pecan & vanilla nograin-ola

Mango, Orange, Strawberry & Avocado Smoothie Bowls
Serves 4
Ingredients
2 cups chopped frozen mango
1 cup chopped frozen strawberries
2 oranges, peeled and cubed
1 avocado, flesh only
To serve: 
peach, pecan & vanilla nograin-ola
Fresh fruit (optional)
Method
In a blender, blitz together mango, strawberries, oranges and avocado. If the mixture is too solid to blend, add a splash of water, milk or coconut water. Once smooth, pour into four bowls.
Top with peach, pecan & vanilla nograin-ola and your favourite fruit.

Coconut Chia Cups with digestive health kiwifruit crunch grain-ola

Coconut Chia Cups with digestive health kiwifruit crunch grain-ola
Serves 2
Ingredients 
1/3 cup chia seeds
320mls coconut milk
2 tablespoons maple syrup
1/2 teaspoon vanilla bean paste
1 pinch of salt, optional
To serve
kiwifruit crunch grain-ola
Fresh fruit
Method
In a bowl, combine chia seeds, coconut milk, maple syrup, vanilla bean paste and salt. Dive between glasses, cover and place in the fridge for 1 – 2 hours or until firm.
Top with fresh fruit and kiwifruit crunch grain-ola

Our new functional health cereals are here!

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!!

Blending and baking to perfection

Five minutes with Pure Delish’s product developer Diogo Riedi.

Making healthy food without sacrificing taste requires a lot of knowledge – and many test recipes – which is why Pure Delish has always focused on product development.

Good caught up with Pure Delish’s product developer Diogo Riedi to learn about the fascinating process of making healthy breakfast cereals and snack bars without sacrificing taste.

What are your priorities when developing new products for Pure Delish?

At Pure Delish, we have two main pillars: it has to be pure, and it has to be delicious. We believe that healthy food can also be a treat, something you eat because you crave not only because it’s good for you. Cereal bars, for example, are the perfect snack for the busy yet mindful consumer. However, it is easy to find “fake healthy” options in the market, as well as healthy but unpalatable versions.

What are the challenges for creating healthy food that tastes amazing?

I believe that the main challenge in this niche market is a common preference of consumers for sweet products. Unfortunately, there are many products we all consume daily that have sugars added unnecessarily, like yoghurts and even bread, which alters our palate.

How do you address this concern at Pure Delish?

We only use unrefined sugars such as raw brown sugar, coconut nectar and honey, and although they are healthier options, we try to keep them to a bare minimum. It takes practice and adherence to guidelines. All test recipes are followed by nutritional value calculations to make sure we are achieving not only the taste but also the optimising the health benefits.

Do you have any suggestions for our readers when choosing their breakfast cereals and snacks?

Get acquainted with what you put into your body. The best way to do that is to read the ingredients. By law, the labelling must state the ingredients in descending order, that is, those that are listed first are in greater quantity. So choose the products where whole grains appear first on the list of ingredients.

Another recommendation is to avoid rice flakes, which are cereals with a high glycaemic index, that is, when ingested, they are quickly converted to glucose (sugar) by the body and generate a peak of insulin. Also, watch out for ingredients like glucose syrup, corn glucose, inverted sugar or maltodextrin, which are nothing more than disguised sugars.

The team at Pure Delish is currently in the process of updating the recipes of all their historic best sellers. The goal is to maintain the same flavour that won our consumers in the first place while improving nutritional values, with a focus on reducing sugars levels and increasing protein, fibre and good fats.

crunchy muesli with flakes ANZAC biscuits

 

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

 

pavlova with strawberry & pistachio breakfast mix sprinkle

thanks to Dana @mybalancedbowls

Ingredients

3 egg whites
2 tsp cornflour
1 1/4 c caster Sugar
1 tsp vanilla essence
4 tbsp boiling water
1 tsp white vinegar

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.

raspberry vanilla crunch cheesecake

 

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

 

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.

MEET OUR NEWEST CREATIONS…

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!

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. 

 

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.

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.