Recipes

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

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: 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: 1

Ingredients:

1 banana, ripe

1 passionfruit

1/2 tbsp Ambrosia Organic Honey

400ml light coconut cream

1/3 cup ice

Method:

Combine ingredients in a blender and blend until smooth. Serve immediately.