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