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Honey Almond Polenta Cake

An easy delicious moist cake.   Ingredients: 250g Butter 200g Honey 100ml orange juice and zest of 1 orange 3 eggs 250g Double cream yogurt 30ml Almond nut butter 300g Almond flour 160g Polenta 15ml baking powder pinch of salt 4g thyme leaves, chopped   Syrup: 100g Honey 100ml orange juice 5 thyme stems    Icing: 30ml Macadamia nut butter  60g butter 195g icing sugar 15ml double cream yogurt   Method: Preheat the oven to 160 C. Grease the base of a 23cm baking pan. Blend butter and honey for 5 minutes until smooth. add the orange juice, zest and egg yokes. beat egg whites until they are stiff and fold it into the egg yokes mixture.  Mix the remaining ingredients...

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Green Almond Chia Breakfast

Quick, easy and healthy breakfast that tastes like pudding.  This breakfast is perfect for those busy weeks. You can make it the night before so that you have it ready to go for the early morning work days. Then all you have to do in the morning is add the granola and fresh berries.   INGREDIENTS: 1 medium banana1 cup plain yogurt1/2 cup almond milk (or milk of your choice)2 handfuls baby spinach2 tablespoons honeyPinch of sea salt5 tablespoons chia seeds 2 tablespoons Almond Butter (ButtaNutt Almond Macadamia)1/4 cup of your favorite granolaFresh berries ( I used blueberries, because they are in season) INSTRUCTIONS: Place the banana, yogurt, milk, baby spinach, honey and sea salt into a blender. Blend until smooth....

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NUTTY RICE PUDDING WITH ROSEWATER AND BLUEBERRY COMPOTE

The perfect bowl of comfort food – the ideal winter dessert for cuddling up with after dinner. It is great served hot or cold.  Serves 4 Difficulty: EASY  Preparation time: 15 minutes   Cooking time: 45 minutes    RICE PUDDING 180ml (¾ cup / 150g) Arborio rice  1 (380g) tin evaporated milk 1L (4 cups) milk 60ml (¼ cup / 50g) brown sugar  15ml (1 tbsp) butter 15ml (1 tbsp) vanilla essence  60ml (¼ cup / 50g) ButtaNutt Almond Macadamia nut spread, plus extra to serve    BERRY COMPOTE 250ml (1 cup  / 220g) frozen blueberries 30ml (2 tbsp) sugar  5ml (1 tsp) vanilla essence 15ml (1 tbsp) rose syrup   For the rice pudding, combine the rice, evaporated milk, milk,...

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Chocolate macadamia chia pudding

A deliciously nutty chocolate breakfast porridge or dessert. Serves 2 Difficulty: EASY Preparation time: 15 minutes Cooking time: none   INGREDIENTS: 180ml (¾ cup) milk 80ml (⅓ cup / 15g) all bran cereal, crushed 30ml (2 tbsp) malt powder (like Ovaltine or Milo) 30ml (2 tbsp) chia seeds 30ml (2 tbsp) ground linseeds 30ml (2 tbsp) sunflower seeds 10ml (2tsp) honey 125ml (½ cup) double cream yoghurt 2 x (32g) ButtaNutt Chocolate Macadamia squeeze pack   INSTRUCTIONS: Combine the milk, cereal, malt powder, chia seeds, linseeds, sunflower seeds and honey in a mixing bowl and stir until combined. Set aside for 10 minutes. Stir the yoghurt through the mixture and spoon into 2 serving dishes. Serve each portion with a...

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Croissant Breakfast Dish

Ingredients: 4 to 5 croissants 2 cups macadamia milk 2 tablespoons almond nut butter 3 large eggs 1/3 cup sugar or honey 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 to 3/4 cup fresh raspberries 1/4 cup sliced almonds sugar for sprinkling *optional confectioners' sugar for dusting *optional   Instructions: 1)  Pre-heat the oven to 180°C.  Butter a baking dish and set aside.   2)  Slice the croissants, lengthwise, into 4 to 5 pieces (or tear into large chunks by hand). 3)  Layer the cut croissant pieces into the buttered baking dish, tucking in a few raspberries between the slices. Drizzle a bit of nut butter between the croissant pieces. 4)  Whisk together the nut milk, eggs, sugar, vanilla, and...

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