White chocolate   200g
Eggs   4 
Olam's defatted almond flour   200g
Brown sugar   230g
Vanilla extract   5 drops

  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



Olam's defatted cashew flour    


All-purpose flour   50g
Baking powder   3g
Salt   5g
Black pepper   3g
Milk   25ml




Chopped parsley



  To taste


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.


Chicken breast


Butter   20g


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


Olam's defatted cashew flour   20g
Parmesan cheese, grated   15g


Chopped cooked spinach   20g

Minced Garlic



  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.


Icing sugar


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.


Softened butter


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


Olam's cashew small pieces


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.