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!
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!!
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
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!
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
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.
We are really looking forward to our trip to Tauranga for the Seriously Good Food Show at Trustpower Baypark Arena, (29th – 30th June). If you’re coming along to the show, make sure you come and see us on Stand 515 – 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
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.
It’s all about the organic oats with our awesome new ‘oat-ola’ range! With 4 delicious flavours ‘coconut & vanilla’, ‘walnut & maple’, ‘strawberry & cacao’ and ‘apricot & almond’ there’s something for everyone! Make sure you keep an eye out as it rolls into stores!
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!
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.
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
Congratulations to our lucky newsletter winner – Kasey MacDonald 🙂
Make sure you sign up to our mailing list to be first to know about new products, all things pure delish and exclusive giveaways
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
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
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
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.
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
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
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
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!
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!!
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
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.
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.
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