RECIPES FOR NUTS AND DUKKAH

We LOVE to use Sandalwood Nuts in our recipes!

They add a delicious crunch to any dish from curries to brownies!

Add them to:

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• Bliss Balls

• Granola

• Curries

• Roast Meat Stuffing 

• Christmas cake

• shortbread

• brittle

• blend up into a high protein butter

• chop up and put on salad or yoghurt

INGREDIENTS:

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1 Tbs coconut oil

1 medium onion12 Tbs mined ginger

1 Tbs minced garlic

2 red capsicum, sliced thinly

3 Tbs yellow curry paste

3-4 cups of cubed, peeled pumpkin

1 x 100g pack of sandalwood raw nuts

1 large can coconut cream

1 cup chicken or vegetable stock

2 tsp coconut sugar

1 tsp ground turmeric

1 pinch sea salt

1 cup broccoli 

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1. Heat a large pot over medium heat, add coconut oil, onion, ginger and garlic and sauté for 2-3 minutes, while stirring.

2. Add capsicum and curry paste and stir cooking for 2 minutes, then add pumpkin and stir for another 2 minutes.

3. Add coconut cream, stock, coconut sugar, turmeric and stir, turn heat to low.

4. Simmer for 15-20 minutes (Depending on the size of your pumpkin)

5. OPTIONAL: Remove 1/3 of the contents of the pot and blend, return to pot for a creamier curry

6. Add broccoli and sandalwood nuts and simmer for 5 minutes

7. Serve over rice, quinoa or cauliflower rice.

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INGREDIENTS

1 cup rolled oats

100g raw sandalwood nuts

1/4 cup pepitas

1 Tbs golden flaxseed

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 cup cranberries

2 large pinches of salt

80ml melted coconut oil

1 tsp vanilla

1/3 cup melted honey

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Instructions

1. Preheat oven to 170 degrees Celsius and line a large, rimmed baking sheet with parchment paper.

2. In a large mixing bowl, combine the oats, cranberries, nuts salt and cinnamon. Stir to blend.

3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

5. Let the granola cool completely, undisturbed (at least 45 minutes). Add optional cacao nibs.

6. Store in an airtight container or glass jar for up to 6 weeks.

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If you like big clumps in your granola, here are some tips:

• Your oats need to be a little jam-packed in the pan so they can stick together but allow them to still toast evenly.

• Line your pan with baking paper

• Press down on the granola with your utensil after shifting the mixture at the half-way baking point, then finish baking.

• Don’t bake the granola too long—remember it will continue to crisp up as it cools down.

• Let the granola cool completely before breaking it up and storing it in an airtight container or glass jar.

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There are lots more recipes to come, please keep checking this page and our socials to stay up to date with new recipes.

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If you would like to share a recipe, please contact us!