Ambrosia Australia

Ingredients:

• ½ c. Ambrosia Raw Honey
• ¼ c. Ambrosia Peanut Butter Crunchy
• 2 tbsp olive oil
• 4 tsp Sriracha sauce
• 2 tsp crushed red pepper flakes
• 2 tsp tamari
• ½ tsp minced garlic

Method:

1. In a small bowl, combine honey, peanut butter, hot sauce, red pepper flakes, soy sauce, and garlic and mix until smooth.

Makes 5-6 cups

Ingredients:

• 3 cups rolled oats
• 3/4 cup ground flax
• 1 tsp ground cinnamon
• 1 cup salted peanuts
• 1 cup pecan halves
• 1 cup Ambrosia Creamy Peanut Butter
• 1/2 cup Ambrosia Raw Organic Honey
• 1/2 cup organic raspberry jam
• 2 tbsp coconut oil
• 1 cup sultanas

Method:

1. Preheat oven to 150 degrees. Line baking sheet with parchment paper & set aside.
2. In a large bowl, combine the oats, flax, cinnamon, peanuts, and pecans.
3. In a small bowl, melt the peanut butter and honey together for about 30 seconds in the microwave until it becomes runny.
4. Pour over oat mixture.
5. Add the jam and coconut oil to the oat mixture, gently mixing through.
6. Pour mixture over prepared baking sheet and bake for 40 minutes, stirring halfway through.
7. Remove from oven and add sultanas.
8. Allow to cool uncovered for about 30 minutes (it will become crunchier the cooler it becomes)

Makes 10 to 12 apples, depending on size

Ingredients

• 1 cup unsalted butter
• 2 cups brown sugar, packed
• 1 cup maple syrup
• 1 400g can sweetened condensed milk
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Orange food coloring (optional)
• Orange shoestring licorice (optional)

Method:

1. In a large saucepan set over medium high heat, melt the butter. Stir in the brown sugar and reduce heat to medium, stirring frequently, until the sugar is dissolved and the butter is incorporated.
2. Add the corn syrup, mixing thoroughly, then stir in the cinnamon. Finally, add the sweetened condensed milk, and return to medium high heat.
3. Bring to a boil, then cook, stirring constantly.
4. Remove from heat and stir in vanilla and food coloring (if using). Immediately dip apples.
5. Dip apples: Hold the skewered apple at a 45 degree angle as you dip it into the caramel. Rotate the apple until it is coated completely. Allow excess caramel to drip off then place the dipped apples on a baking sheet lined with parchment paper.
6. Allow to cool completely before serving.

Ingredients

• 1 400g package extra-firm tofu
• 1 tbsp vegetable or peanut oil

• 6 tbsp. creamy peanut butter
• 2 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 2-3 tsp. light brown sugar (to taste)
• 1 tbsp. ginger juice (see note)
• cayenne to taste (optional)
• 1 tbsp. coconut milk or water

• 1 small carrot (peeled and shredded)
• 1 small capsicum (sliced)
• 1/4 cup sliced green onion
• 2 tbsp. chopped coriander
• 4 sandwich wraps, pitas, tortillas, or naan
• Lime wedges (optional)

Method:

1. Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large saucepan over medium-high eat.
2. Carefully place tofu in saucepan (the oil may spatter); cook about 5 minutes on each side or until golden and crispy.
3. Transfer tofu to plate lined with paper towels to absorb any extra oil.

1. Whisk together all ingredients.
2. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)

1. Heat sandwich wraps, tortillas, pitas, or naan according to package instructions--you want them to be pliable so they can be folded over without breaking.
2. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold.
3. Serve with lime wedges, if using.

Ingredients:

Peanut Sauce:

• 1 piece fresh peeled ginger
• 2 clove garlic
• ½ c. chunky peanut butter
• ¼ c. tahini
• ¼ c. natural rice vinegar
• 3 tbsp. soy sauce
• 2 tbsp. sesame oil
• 1 tbsp. hot chili oil
• 1 tbsp. sugar
• ⅓ cup warm water

Noodles:

• 450g noodles of choice
• 2 tsp. sesame oil
• 1 small seedless cucumber
• 2 cup lightly packed fresh coriander leaves
• 1 small red capsicum
• 4 sprigs spring onion
• 1 cup carrots (shredded)
• ½ cup chopped peanuts

Method:

Peanut sauce:

1. Mince ginger and garlic in a food processor.
2. Add peanut butter, tahini, vinegar, soy sauce, sesame oil, hot chili oil, and sugar.
3. Process until combined; add water, process until smooth.

Noodles:

1. Cook spaghetti according to package directions.
2. Drain; rinse with cold water. Drain well. Toss spaghetti with sesame oil.
3. Add peanut sauce and toss to coat.
4. Add cucumber, coriander, capsicum, spring onion, and carrots; toss to combine.
5. Sprinkle with peanuts to serve.

Ingredients:

• 450g lamb backstraps
• olive oil
• salt and pepper
• 2 tsp cornflour
• 1 1/2 cups beef stock
• 1 tbsp honey
• 1 1/2 tbsp wholegrain mustard
• 1 green onion (chopped)

Method:

1. Brush the lamb with a little olive oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Add the lamb and cook (in batches if necessary) for 4 minutes each side or until cooked to your liking.
2. Remove, cover with foil and keep warm, allowing the meat to rest.
3. Combine the cornflour and 1 tbsp water in a small bowl and whisk until a smooth paste forms.
4. Place the stock, honey and mustard in a small saucepan over medium heat and cook, stirring, until sauce comes to a simmer.
5. Add the cornflour mixture and green onion, stirring constantly to avoid lumps forming in the sauce. Cook for another 1 minute then set aside.
6. To serve, thickly slice the lamb. Serve with honey mustard sauce and sauteed vegetables.

Ingredients:

• 150g unsalted butter (chopped)
• 1/2 cup brown sugar (firmly packed)
• 1/4 cup caster sugar
• 1 egg (lightly whisked)
• 1 tsp vanilla extract
• 1 3/4 cup plain flour (sifted)
• 1/2 teaspoon bicarbonate soda (sifted)
• 1/3 cup crunchy peanut butter
• 100g dark chocolate (coarsely chopped)

Method:

1. Preheat oven to 180°C.

2. Stir butter and combined sugar in an 18.5cm (base measurement) ovenproof frying pan over medium-low heat for 3 minutes or until the butter melts. Set aside for 15 minutes to cool.

3. Stir egg and vanilla into butter mixture. Stir in flour and bicarbonate of soda until just combined. Randomly drop teaspoonfuls of peanut butter over the mixture. Sprinkle with the chocolate.

4. Gently stir until just combined. Smooth the surface.

5. Bake for 25 minutes or until crisp and golden. Set aside in the pan to cool completely.

6. Cut into triangles and enjoy either plain or topped with ice cream.

Ingredients:

• 2 tbsp vegetable oil
• 1/3 cup popping corn
• 1/3 cup Ambrosia Raw Organic Honey
• 2/3 cup caster sugar
• 60g butter, chopped

Method:

1. Grease a 5cm-deep, 21cm x 30cm (base) baking pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
2. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. Oil is hot enough when corn turns slowly in a circle. Add remaining popping corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. Place honey, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 - 7 minutes or until sugar has dissolved. Bring to the boil. Boil without stirring for 5 to 6 minutes or until light golden.
4. Working quickly, pour caramel mixture over popcorn. Stir to combine. Spoon into prepared pan. Set aside to cool completely. Break into pieces. Serve.

Ingredients

• 4 1/2 cups cornflakes
• 120g butter (chopped)
• 1 1/2 tablespoon Ambrosia Honey Raw Organic
• 1/3 cup caster sugar

Method:

1. Preheat oven to 180C/160C fan-forced
2. Line 12 hole, 1/3 cup capacity muffin pan with paper cases
3. Place cornflakes in a large heatproof bowl
4. Place butter, honey and sugar in a small saucepan over medium-low heat, stirring until butter has melted and mixture is smooth. Add to cornflakes. Mix well to combine. Spoon mixture evenly between paper cases.
5. Bake for 10 minutes or until golden. Stand for 2 minutes. Transfer to wire rack to cool completely.

Ingredients:

• 2 large eggs
• 1½ cups skim milk (or milk of your choice)
• 1 cup plain Greek yogurt (or use vanilla for a sweeter taste)
• 1½ tsp vanilla extract
• ½ cup Ambrosia Smooth Peanut Butter
• 2 cups white whole wheat flour
• 2 tsp baking powder
• ½ tsp salt

Method:

1. Preheat saucepan to medium heat.
2. Combine the eggs, milk, Greek yogurt and vanilla extract together in a bowl until well blended. Whisk in peanut butter.
3. In a separate bowl, sift together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients, whisking until the dry ingredients are incorporated into the wet ingredients.
4. Taking about ¼ cup at a time, pour the pancake batter onto the saucepan.
5. Cook until bubbles start to form on the surface of the batter and the edges are set (about 3 minutes). Flip pancakes and cook on the other side until golden brown (about 2-3 minutes).
6. Continue until you have used all the batter.
7. Serve topped with honey, melted peanut butter, maple syrup and/or fresh fruit