5 delicious recipes using Olam's defatted almond and cashew flours

Ingredients

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

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.

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.

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

Toppings

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.