Ambrosia Australia

Ingredients:

• 1 zucchini (grated)
• 1 carrot (grated)
• 1 green onion (finely chopped)
• 1/2 cup grated tasty cheese
• 2 cups self-raising flour
• 3 eggs
• 1/4 cup extra virgin olive oil
• 1 cup plain yoghurt
• 1/4 cup Ambrosia Organic Honey
• 2 tbsp chopped fresh coriander leaves

Method:

1. Preheat oven to 190°C/170°C fan-forced.
2. Grease a 12-hole (1/3-cup-capacity) muffin pan.
3. Place zucchini and 3/4 of the carrot in a large bowl. Add onion, cheese and flour. Stir to combine.
4. Whisk eggs, oil, yoghurt and 2 tablespoons honey together. Add to zucchini mixture. Season with salt and pepper. Add coriander. Mix to combine. Divide evenly among holes of prepared pan. Top with remaining carrot and drizzle with remaining honey.
5. Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve warm or cold.

Ingredients:

• 2 large ripe bananas
• ¼ cup Ambrosia raw honey
• ¼ cup maple syrup
• ½ cup plain Greek yogurt
• 1 large egg
• ¼ cup almond milk
• 2 tsp vanilla extract
• ¾ cup Ambrosia Crunchy peanut butter
• 1¾ cup whole wheat flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup chia seeds (optional)

Method:

1. Preheat oven to 190 degrees.
2. Line a 12 cup muffin tin with muffin liners
3. Mash bananas in a medium size bowl
4. Add honey, maple syrup, yogurt, egg, milk, peanut butter, and vanilla. Whisk together to combine until nice and smooth. Set aside.
5. In a large bowl, mix together the remaining ingredients.
6. Add wet ingredients to dry. Mix until well combined (no flour pockets).
7. Fill muffin cups to about ¾ full (or more if you have leftover batter).
8. Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.

Serves: 1

Ingredients:

Strawberry Jam

Ambrosia Organic Peanut Butter

2 slices bread

butter

Method:

Butter each side of each slice of bread. Spread peanut butter on the reverse side of one of the slices. Spread jam on the other slice of bread. Combine sandwich and put in hot sandwich grill. Cook until toasted through and browned on the outside. Serve immediately.

Serves: 20 pieces

Ingredients:

2 cups sugar

1/4 cup water

1 1/2 light corn syrup

3 cups Ambrosia Crunchy Peanut Butter

2 cups salted peanuts

1/2 tsp vanilla

1 1/2 tsp baking soda

1/2 tsp baking soda

Method:

Preheat oven to 140⁰C. Butter a flat baking tray and place in oven. Combine baking soda and vanilla in a small cup and set aside. Combine sugar, water and corn syrup in a saucepan. Bring mixture to boil over high heat, stirring until mixture is clear. Cook to hard crack stage at 290⁰C. Meanwhile, put the peanut butter and peanuts in a medium sized bowl and microwave for 1 minute until warm. When the syrup is 290⁰C remove from heat and add vanilla, soda and warmed peanut butter mixture. Combine and stir quickly. Working quickly, pour onto warmed baking tray. Spread with a large spoon. Cool and break into pieces.

Serves: 10

Ingredients:

1/3 cup Ambrosia Organic Honey

100g dried blueberries or berry of choice

1 cup pepitas

1 cup puffed brown rice

1/2 cup traditional rolled oats

1/4 cup dark chocolate chips

1 cup medjool dates, pited and chopped

Method:

Line an 8x8 inch square tin with plastic wrap and set aside. Blend dates in a food processor to small pieces. Warm honey over low heat and pour over puffed brown rice, rolled oats, choc chips, blueberries and dates in mixing bowl. Pour mixture into tin and press down to even surface. Cover with cling wrap to set in a refrigerator for 20 minutes. Remove from tin and cut into 10 bars.

Serves: 20 stars

Ingredients:

Shortbread

1/2 cup icing sugar

1/3 cup Ambrosia Organic Honey

2 cups plain flour, sifted

1/4 cup self- raising flour, sifted

1/4 cup ground cinnamon

2 tbsp milk

Star-shaped cutter

Icing

2 eggwhites, lightly whisked

3 1/4 cup icing sugar

1 tbsp fresh lemon juice

Method:

Preheat oven to 160⁰C. Using an electric mixer, beat the butter and icing sugar mixture in a bowl. Add honey and beat until well combined. Add in flour, cinnamon and milk in a separate bowl. Add butter mixture and mi until a dough forms. Turn onto a well-floured surface. Knead gently until smooth and wrap in plastic. Refrigerate for 15 minutes. Roll out mixture on a well-floured surface until 5mm thick. Using the star shaped cutter, cut out biscuits. Place on lined baking tray and cook for 10 minutes or until golden.

To make icing, using a wooden spoon and lightly beat eggwhites. Sift icing sugar over eggwhites. Stir until smooth. Add lemon juice and stir until well combined. Spread biscuits with icing and leave for 1 hour to set.

Serves: 4-6

Ingredients:

5 medium sweet potatoes

Ambrosia Organic Honey

1/4 cup olive oil

1 tsp salt

Chopped fresh parsley

Method:

Preheat oven to 200⁰C. Peel sweet potatoes, then chop into wedges. Rinse with cold water and pat dry with paper towel. In a large bowl, combine potatoes, olive oil and salt and toss to coat. Arrange on a lined baking tray and roast for 45 minutes. Remove from oven and brush with honey. Roast for a further 15 minutes until tender and beginning to brown. Transfer to a bowl and sprinkle with fresh parsley.

Serves: 12

Ingredients:

1/2 cup Ambrosia Organic Peanut Butter

1 can chickpeas, rinsed

2 tsp natural vanilla extract

1/4 cup rice malt syrup

2 tbsp coconut sugar

1 tsp baking powder

2 tbsp raw cacao powder

Pinch of sea salt

Method:

Preheat oven to 180⁰C. Combine all ingredients in a food processor and process until smooth. Put the dough into a lines brownie tin. Bake for 20-25 minutes until slightly browned at the edge. Remove from the oven and allow to cool. Store in an airtight container for up to one week.

Serves: 20

Ingredients:

1 tbsp Ambrosia Organic Honey

5 cups cornflakes

120g butter

1/3 cup caster sugar

200g block milk chocolate, melted

Method:

Preheat oven to 180⁰C. Line a muffin tin with pan pans. Place cornflakes in a large bowl. Combine butter, honey and sugar in a saucepan over medium heat. Cook for 5 minutes or until smooth and well combined. Increase to high heat and bring to boil. Remove from heat and add to cornflakes bowl. Mix well until combined. Spoon mixture into each patty pan. Bake for 10 minutes or until golden. Leave to cool. Line a tray with baking paper. Dip honey joy bases into melted chocolate. Place chocolate side down onto the tray. Leave to set.

Serves: 10 ribs

Ingredients:

10 pork ribs

Marinade

1 tbsp Ambrosia Organic Raw Honey

1 tbsp soy sauce

1 tbsp BBQ Sauce

1 tbsp garlic, crushed

1 tbsp chili

Generous pinch of salt and pepper

Method:

Combine all marinade ingredients in a bowl and stir until well combined. Add ribs to bowl and leave to marinade in the fridge overnight. To cook ribs, place on grill at medium heat until cooked through, approximately 15 minutes.