

Ingredients
Butter |
200g |
White chocolate | 200g |
Eggs | 4 |
Olam's defatted almond flour | 200g |
Brown sugar | 230g |
Vanilla extract | 5 drops |
Walnuts |
50 g |
Preparation Instructions
Step 1: Melt butter and white chocolate together and set them aside.
Step 2: Beat eggs and brown sugar together until the sugar dissolves.
Step 3: Add melted butter and chocolate mixture into the eggs and fold in the defatted almond flour.
Step 4: Spoon the batter into a piping bag and pipe the mixture into a Blondie mould.
Step 5: Bake at a temperature of 175º C (355° F) for a period of 40 minutes.
Allergen Information: Contains almonds, walnuts, and eggs. May contain traces of other tree nuts


Ingredients
Batter
Olam's defatted cashew flour |
50g |
All-purpose flour | 50g |
Baking powder | 3g |
Salt | 5g |
Black pepper | 3g |
Milk | 25ml |
Water |
300ml |
Eggs |
2 |
Chopped parsley |
3g |
Salt |
To taste |
Coating
Seasoning | |
Olam's defatted roasted cashew flour | |
Shrimp cleaned and deveined | 300g |
Refined oil for frying | 300ml |
Tomato Dip
Chopped tomatoes | 50g |
Apple cider vinegar | 10ml |
Salt | To taste |
Black pepper | 5g |
Paprika | 3g |
Ground cumin | 2g |
Chopped oregano | 3g |
Chopped rosemary | 3g |
Butter | 20g |
Preparation Instructions
Step 1 - For Batter: In a bowl, combine defatted cashew flour, all-purpose flour, baking powder, salt, pepper, milk, and egg to make a smooth batter. Add parsley to the batter and set it aside.
Step 2: Season the cleaned shrimp with salt, pepper, and roll well in the seasoned cashew flour coating.
Step 3: Heat oil to 185º C (365º F). Dip the shrimp in the batter and deep fry until golden brown.
Step 4 - For Tomato dip: Melt the butter in a pan. Add chopped tomatoes, apple cider vinegar, salt, pepper, paprika, and cumin. Cook until the tomatoes are done. Add fresh chopped oregano, rosemary, and season to taste.
Step 5 - Serving: Arrange shrimp on a serving platter and serve with tomato sauce.
Allergen Information: Contains cashews and eggs. May contain traces of other tree nuts.


Ingredients
Chicken breast |
150g |
Butter | 20g |
Stuffing
Chopped onion | 40g |
Chopped celery | 3g |
Olam's defatted cashew flour | 50g |
Chopped basil | 3g |
Black pepper | 5g |
Parmesan cheese, grated | 20g |
Olam's cold-pressed cashew oil | 15ml |
Salt | To taste |
Toppings
Olam's defatted cashew flour | 20g |
Parmesan cheese, grated | 15g |
Accompaniment
Chopped cooked spinach | 20g |
Minced Garlic |
15g |
Salt |
To taste |
Preparation Instructions
Step 1: Combine all stuffing ingredients in a small bowl and mix well. Set aside.
Step 2: Pat chicken breasts dry.
Step 3: Place chicken breasts between two sheets of wax paper. Working from center, gently pound chicken breast with a rolling pin or flat side of a meat mallet until 1/4 inch thick.
Step 4: Spread stuffing evenly over the flattened breast and roll up.
Step 5: Take a baking dish and smear it with butter. Place rolled breast pieces on the buttered baking dish and brush with melted butter.
Step 6: Preheat oven to 235º C (455º F) and cook for 25-30 minutes.
Step 7: Saute garlic in a little oil, stir in the cooked and chopped spinach, season with a bit of salt to taste.
Step 8: Coat the chicken breast with cashew and cheese mixture and bake until crisp, approximately 5 minutes.
Step 9: Slice the chicken and arrange on chopped spinach and serve.
Allergen Information: Contains cashews, almonds, and eggs. May contain traces of other tree nuts.


Ingredients
Icing sugar |
150g |
Olam's defatted almond flour | 125g |
Egg whites | 4 eggs, approximately 100g |
Granular sugar | 100g |
Preparation Instructions
Step 1: Sieve icing sugar and almond flour together in a bowl.
Step 2: Whisk egg white and sugar in a bowl to soft peaks.
Step 3: Fold icing sugar and almiond powder into the egg white mixture.
Step 4: Spoon the mixture in a piping bag and pipe onto silicone baking mat.
Step 5: Preheat oven to 140º C (284º F) and bake for 35 minutes.
Allergen Information: Contains cashews, almonds, and eggs. May contain traces of other tree nuts.


Ingredients
Softened butter |
60g |
Caster sugar | 55g |
Olam's defatted cashew flour | 160g |
Rolled oats flour | 40g |
Salt | To taste |
Baking powder | 2g |
Milk powder | 15g |
Thyme | 2g |
Oregano | 2g |
Vanilla | 2g |
Toppings
Olam's cashew small pieces |
30g |
Rolled roasted oats | 25g |
Preparation Instructions
Step 1: In a bowl, beat together the softened butter and caster sugar until smooth.
Step 2: Fold all the dry ingredients into the butter-sugar mix and make a dough.
Step 3: Spread the dough evenly with a rolling pin and spread the topping items on the dough.
Step 4: Roll the dough gently to press the toppings inside and cut with a cookie cutter.
Step 5: Pre-heat the oven at a temperature of 170° C (340° F) and bake for 12 minutes.
Allergen Information: Contains cashews and dairy products. May contain traces of other tree nuts.