Ingredients

Salmon pieces 200g
Olam's cold-pressed almond oil 5ml
Lemon juice one lemon (approx 400ml of juice)
Salt 10g
Mustard 6g
Breadcrumbs 30g
Olam's defatted almond flour 30g
Chopped onion 50g
Lemon zest 15g
Polenta with almond flour 75g

 

Preparation Instructions

Step 1: Preheat an oven to 230º C (450º F). Spray a rimmed baking sheet with cold-pressed almond oil spray.

Step 2: Place the fish on the pan. Brush with cold-pressed almond oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper and spread the mustard lightly over the fish.

Step 3: Transfer breadcrumbs and almond flour to a small bowl. Stir in the onions, lemon zest, and cold-pressed almond oil and season with salt and pepper.

Step 4: Just before baking, pat the breadcrumb mixture to the top of the fish pieces. Transfer to the oven and cook until the fish is bouncy to touch and the breadcrumbs start to turn brown. 

Step 5: Polenta: Buy a readymade polenta mix from the market. Add almond flour to polenta mix at a ratio of 1:3 and follow the instructions as per the package.

Step 6: Transfer the fish to plates on polenta and serve immediately.

Allergen Information: Contains cashews, almonds, and eggs. May contain traces of other tree nuts.

Ingredients

Softened butter 115g
Brown sugar 225g
Eggs 3
Refined Flour 165g
Salt To taste
Baked mashed potatoes 135g
Yogurt 125 g
Olam's cashew small pieces 115 g
Vanilla extract 5 drops
Olam's defatted cashew flour 25g

Preparation Instructions

Step 1: Mix all the ingredients together in a bowl.

Step 2: Grease a suitable mould and add the mixture to it.

Step 3: Preheat the oven at 180º C (355º F) and bake for 40 minutes.

Allergen Information: Contains cashews, almonds, and eggs. May contain traces of other tree nuts.

Ingredients

Butter    100g
Caster sugar    100g
Vanilla extract    5 drops
Eggs    2 
Olam's defatted almond flour    200g
Cinnamon powder    3g
Raspberry jam    100g

Preparation Instructions

Step 1: Add cream, caster sugar, butter, eggs, and vanilla essence to a bowl and mix well.

Step 2: Gently fold in the dry ingredients.

Step 3: Put the mixture in a suitable cake mould.

Step 4: Apply raspberry jam to the top of the batter.

Step 5: Bake at a temperature of 175º C (350º F) for 35 minutes.

Step 6: Decorate as desired and enjoy.

Allergen Information: Contains cashews, almonds, and eggs. May contain traces of other tree nuts.

Ingredients

Egg whites   100g (4 eggs)
Caster sugar   70g
Roughly ground cashew grits   45g
Olam's defatted almond flour   55g
Icing sugar   25g
Melted butter   78g
Vanilla extract   5 drops
Almond extract   5 drops

Preparation Instructions

Step 1: Heat butter in a pan until browned.

Step 2: Strain it and set it aside. Allow it to cool.

Step 3: Beat egg whites nicely and add all dry ingredients, followed by vanilla and almond essence.

Step 4: Slowly add cooled browned butter into the mixture until incorporated.

Step 5: Pour into a suitable mould.  Bake at a temperature of 175º C (350º F) for 25 minutes.

Step 6: Decorate as desired with chocolate, nuts, and caster sugar.

Allergen Information: Contains cashews, almonds, and eggs. May contain traces of other tree nuts.

Ingredients

Bell pepper colored   3
Yellow zucchini   1
Green zucchini   1
Large eggplant    1
Mushroom   40g
Asparagus   30g
Olam's cold-pressed cashew oil   20ml
Black pepper, ground   5g
Balsamic vinegar   5g
Chopped garlic   5g
Chopped parsley    3g
Chopped basil   3g
Salt   To taste

Citrus Jus

Soy sauce   15ml
Orange juice   30ml
Lemon juice   1 lemon's worth (approx 40ml)
Chopped garlic   5g
Honey   3ml
Melted butter   10g
Olam's cashew roasted small pieces   30g

Sauce

Olam's defatted roasted cashew flour   40g
All-purpose flour   20g
Melted Butter   30g
Seasoning   To taste
Vegetable stock   125ml

Preparation Instructions

Step 1: Wash and cut vegetables. Marinate vegetables with salt, balsamic vinegar, pepper, cold-pressed cashew oil, and garlic. Grill all vegetables until done and sprinkle with basil and parsley.

Step 2:  For Citrus Jus - Reduce soy sauce to 5ml. Add garlic, orange juice and further reduce it to 15ml. Add lemon juice and honey. Turn off the heat and add butter. Add cashew roasted small pieces and mix properly.

Step 3:  Sauce - Heat butter and add all-purpose flour into it. Cook slowly until it turns light brown. Add defatted roasted cashew flour, and then add the vegetable stock into it. Season according to taste.

Step 4:  Serving - Arranged grilled vegetables on a platter, top or surround with citrus jus with cashew. Serve cashew sauce in a separate dish.

Allergen Information: Contains cashews, almonds and eggs. May contain traces of other tree nuts