As every child knows, the best part of a meal is the dessert, and we’ve got three delicious recipes here for you to try, all made with a little help from our nut oil range.
So the next time you have people over, or want to make something yummy after your main course, why not give one of the following a try.
Pumpkin Pie Waffles
Waffles aren’t just for breakfast! And the best thing about this simple dessert is, it only takes 5 minutes to make. literally take all the ingredients, mix them up in a blender, and pour them into a waffle maker! Perfect for a rushed mum or anyone with a sweet-tooth.
- 5 eggs
- 1 banana
- 1/4 cup pumpkin puree (roasted or canned)
- 1tbsp brown sugar
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp mixed spice + 1/2 tsp ground ginger
- 1 tsp vanilla extract
- Olivado Coconut Oil
- 2 tbsp pecans or almonds, roasted and chopped
Making these mouth-watering waffles couldn’t be easier. You place the eggs, banana, pumpkin puree, sugar, coconut flour, spices and vanilla into the blender and process until smooth. As the waffle maker heats up, add a generous amount of Olivado’s delicious coconut oil. Pour the mixture onto the iron and cook for around 3-5 minutes or until the waffles are golden and cooked through. To serve, sprinkle with chopped nuts and drizzle with maple syrup. Delicious!
Who doesn’t love a good carrot cake? They are perfect for feeding a group of people, either for dessert or high-tea. And they have carrot in them, so they must be good for you!
- 3/4 cup self-raising flour
- 3/4 cup wholemeal flour
- 1 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 cup caster sugar
- 3 large eggs
- 1 cup Olivado Macadamia Nut Oil
- 1 teaspoon vanilla essence
- 3/4 cup chopped walnuts (70g)
- 2 cups grated carrot
- 1/2 cup sultanas or raisins
- 2 tablespoons desiccated coconut
Cream Cheese Icing:
- 125g cream cheese, softened
- 50g butter, softened
- 2 1/2 cups icing sugar
- Nuts and craisins to garnish
First thing to do is preheat the oven to 180°C. Then sift the flours, spices and soda into a large mixing bowl, add all remaining ingredients, including the tasty Olivado macadamia nut oil, and stir with a wooden spoon until just combined, don’t beat.
Grease well or line a 20-23 cm cake or ring tin (6 cm deep) with baking paper. Pour cake mixture into the prepared tin and smooth the surface. Bake for one hour (or until it springs back). A good way to check if it’s ready is to insert a skewer into the middle, and if it comes out clean, you’re good to go.
Remove the carrot cake from the oven and leave to cool for 10 minutes before peeling away baking paper if using. Turn the cake out onto a wire rack and spread the top of the cake with the cream cheese icing.
Speaking of which…
Cream Cheese Icing:
Beat all ingredients together until you get a smooth consistency. Spread over the top of the carrot cake before decorating with chopped hazelnuts and a collection of dried fruits, such as raisins, sultanas, dried cranberries or currants.
Orange Poppy Seed Muffins
Muffins are perfect for any time: breakfast, morning tea, party food, gatherings, or bake-sales. Easy to make, light, and everyone gets their own without fighting over the last slice! This recipe makes around 12-18 orange-infused muffins and will blow everyone away with their light, fluffy texture and subtle citrus taste.
- 1 tablespoon poppy seeds
- 3/4 cup milk
- 2 1/2 cups) self-raising flour
- 3/4 cup caster sugar
- 2 tablespoons Olivado Extra Virgin Macadamia Oil
- 100g butter, melted
- 2 eggs, lightly beaten
- Zest and juice of one orange
- Cream cheese icing (see recipe below) or icing sugar to dust
Cream Cheese Icing:
- 50g softened butter
- 100g softened cream cheese
- 1/2 tsp vanilla extract
- 45g icing sugar
- 1/2 tsp orange zest (left over from the above)
Again, start by preheating the oven to 190°C, and get your trays ready, including the muffin baking cups. Once that’s done, combine the poppy seeds and milk in a small bowl, and set aside for 10 minutes.
Now comes the batter. Combine the flour and sugar in a large bowl, and add the poppy-seed mixture along with remaining milk, butter, and lightly beaten eggs. Squeeze the orange juice out and add the rind from the peel. Stir everything together with a large metal spoon or spatula until just combined (do not overmix).
Spoon the batter among prepared muffin pans and bake in the middle tray of your preheated oven for 25 minutes. If you are using more than one try, switch them around at the half way point so they all cook evenly. Again, like the carrot cake, a good way to check if they are ready is to insert a skewer into the centre to see if it comes out clean. Remove from oven and turn onto a wire rack.
While they are cooling, make the icing sugar by simply mixing all the ingredients until glossy. Add to the muffins, and top with more poppy seeds and orange zest.