Ambrosia Australia

Serves: 2-4

Ingredients:

• 2 200g bags chocolate chips
• 1/2 cup Ambrosia Organic Peanut Butter
• 1/4 cup icing sugar
• 2 tbsp unsalted butter, softened

Method:

Line a muffin tin with paper liners. Melt one bag of chocolate by microwaving in a bowl for 2 minutes, stopping every 30 seconds to stir. With a small spoon, evenly distribute melted chocolate into each muffin cup. Freeze pan for 15 minutes. Combine peanut butter, sugar and butter in a bowl. Whip with an electric mixer until smooth. Remove pan from freezer and place small spoonful’s of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly onto bench to help flatten peanut butter layer. Freeze for 15 minutes. Melt other bag of chocolate and distribute into each muffin cup. Freeze pan for a further 15 minutes. Store refrigerated in an airtight container for up to 5 days.

Serves: 1

Ingredients:

• ½ cup Traditional Rolled Oats
• 1 cup milk of choice
• Pinch of cinnamon
• 1 tsp Ambrosia Organic Raw Australian Honey
• Banana and walnuts to serve

Method:

Combine all ingredients in a small pan and cook over medium heat while stirring. Cook for 5–10 minutes until tender. Place in a bowl and top with banana, walnuts and honey.

Serves: 10

Ingredients:

Crust

• 1/4 cup Ambrosia Organic Raw Honey
• 1/2 cup coconut oil, softened
• Pinch salt
• 1 cup coconut flour, sifted

Lemon Filling

• 3 eggs
• 1/2 cup Ambrosia Organic Raw Honey
• 2 tsp lemon zest
• 2 tsp coconut flour, sifted
• 1/2 cup fresh lemon juice

Method:

Preheat oven to 180⁰C. Line pan with coconut oil and set aside. To create the crust, using an electric mixer, beat together honey, coconut oil and pinch of salt in a bowl until creamy and well combined. Stir in coconut flour until a dough forms. Press dough evenly into the pan and bake for 8 minutes, or until golden brown. Leave to cool for 30 minutes. Lower oven temperature to 160⁰C. In a bowl, gently whisk the eggs, honey and lemon zest. In a separate bowl, whisk the coconut flour and lemon juice until well mixed. Pour the lemon mixture into the egg mixture, whisking while you pour until evenly combined. Pour topping over crust and bake for 20 minutes or until just set. Leave to cool and then refrigerate for 6 hours. Cut into slices and serve.

Serves: 4

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 red capsicum, cubed
• 1 zucchini, diced
• Wooden skewers

Sauce

• 1 tsp garlic, minced
• 1/2 tsp ginger, minced
• 4 tbsp Ambrosia Raw Organic Honey

Method:

Combine the sauce ingredients and divide into half. Marinade the chicken with half the sauce for 30 minutes. Whilst marinading, soak the wooden skewers in water. Thread the skewers with the chicken cubes and diced vegetables. Grill the chicken skewers while basting with the remaining sauce, about 6-8 minutes per side. Dish and serve hot.

Serves: 8-12

Ingredients:

• 2 tsp coconut oil
• 2 tbsp Ambrosia Organic Raw Honey
• 1/2 cup quinoa flour
• 1/2 cup millet flour
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup tapioca starch
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 large apples
• 6 eggs

Method:

Preheat oven to 180⁰C. Melt the coconut oil on a pan. Whisk butter milk with eggs, honey, vanilla and the melted coconut oil in a bowl. Sieve the flours and baking soda and stir. Whisk the batter together until smooth. Peel, core and slice the apples. Pour the batter into a lined baking dish, arrange the apples on top and sprinkle over the ground spices. Bakes for 30-45 minutes or until set and a skewer comes out clean. Allow to cool in the pan for 10 minutes before serving.