Savor Every Bite: Where Flavor Meets Perfection.
Almond Milk & Split Chickpea Fudge Recipe
Ingredients
1 cups split yellow chickpeas
3/4 cups almond milk
1 cinnamon stick
2 cardamom pos
1 bay leaf 1 cup sugar
1 pinch of salt
10 tbsp Nuttelex (melted) and more for brushing the serving plate Pistachio nuts (garnish)
Instruction
1. Soak split yellow chickpeas in water for 6 hours or overnight.
2. Bring almond milk and soaked split yellow chickpeas to a boil. Stir constantly.
3. Add cardamom and cinnamon stick
4. Cook for about 20 minutes until split yellow chickpeas soften
6. Remove cardamom and cinnamon stick
7. Blend the split yellow chickpeas to a smooth paste
8. Add a little more almond milk as needed for the paste consistency
9. Transfer split yellow chickpeas on a pan and add sugar with a pinch of salt
10. Stir till sugar dissolves
11. Cook until mixture thickens to a paste on low heat
12. Mix in 8 tbsp Nuttelex. Continue to stir till a smooth thick paste almost like a dough texture.
13. Lightly greased plate with remaining Nuttelex. Place paste on plate. Shape up the split yellow chickpeas paste to your preferred mold. Garnish almond split chickpeas fudge with pistachio and serve on a serving plate.
Pineapple Tart Recipe
Ingredients
350 g plant based Nuttelex butter
100 g coconut cream
2 egg yolks
500 g plain flour
Pineapple Filling
1 whole pineapple
2 tsp ground cloves
1/4 tsp ground cinnamon
1 1/2 cups caster sugar
1/2 lemon juice only
Egg Wash
2 egg yolks
1/4 tsp coconut cream
1/2 tsp oil
Instruction
1. Cut the stalk off the pineapple and remove the skin. Make sure skin pieces are removed. Slice the pineapple flesh into pieces and blend in a blender until they become pure.
2. Place the pineapple puree, cinnamon cloves into a non-stick pot and cook on medium heat constantly stirring to avoid burning. When the pineapple is looking almost dry, add the caster sugar and lemon juice stir together and mix well. Then, lower the heat to simmer and continue to stir until the pineapple filling turns golden in colour and becomes very sticky, like jam.
3. Remove the pineapple filling into a clean container and allow to cool down before placing into the fridge for 30 minutes or until ready to roll into little balls.
4. Cream the Nuttelex and coconut cream until light and fluffy. Add in the egg yolk one at a time and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
5. Prepare the egg wash by mixing all the ingredients together in a small bowl. Set aside.
6. Divide the pineapple filling and dough into 40 plus 4cm portions. Roll them both into balls. Take each dough ball into your palms and press to flatten it. Then place a pineapple ball in the middle of the flattened cookie dough and fold the edges of the dough up to cover the filling. Finish it off by gently rolling it into a round ball.
7. Place the pineapple cookies on a baking sheet lined with non stick baking paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash twice. Repeat the same until all ingredients are used up.
8. Bake in a preheated oven at 330F (165C) for about 20-22 minutes or until golden brown. Place the cooked cookies onto a wire rack and allow to cool down completely before storing in an airtight container
Pineapple Tart Recipe
Ingredients
Nuttelex (Original/Buttery/Coconut)🍪
250g Icing sugar, sifted 🧂
85g All-purpose flour, sifted
175g Potato Starch, sifted
200g Milk Powder, sifted 50g Toasted Coconut 🥥 120g
Instruction
1. Place Nuttelex 🧈in a mixing bowl.
2. Beat for 1 minute on medium speed to soften.
3. Add in sifted icing sugar 🧂and beat for 2 minutes till fluffy..
4. Add in sifted all-purpose flour, potato starch, milk powder and toasted coconut, mix on low speed for 30 seconds.
5. Roll into small balls (about 2cm diameter), arrange on the baking tray, and press lightly with a fork to flatten.
6. Bake at 165o C /160o C for 27 minutes till light golden brown.
7. Allow to cool on baking tray and store in a container once cooled.
**Note: These cookies taste best after they have been stored for at least 24 hours.
Vegan Chocolate Muffin
Ingredients
• 80g Nuttelex Buttery spread
• 100g Castor sugar
• 1 Egg
• 100g All-purpose flour
• 25g Cocoa powder
• 3g Baking powder
• 20g Milk
• 60g Dark chocolate
• 6g Oil
• 40g Dark chocolate chips
• 40g White chocolate or milk chocolate chips
• Nuttelex Oil Dough:
• 120 g Flour, all purpose
Instruction
1.) Preheat oven to 170’C
2.) Beat Nuttelex Buttery spread and castor sugar till light and fluffy
3.) Add in egg gradually and mix well.
4.) Fold in sifted all-purpose flour, cocoa powder and baking powder.
5.) Melt milk, dark chocolate and oil in a double boiler and add into the above batter.
6.) Fold in dark chocolate and white chocolate chips.
7.) Spoon 80g of batter into muffin cup ( top 6.5cm x base 5cm x height 4.5cm)
8.) Bake for 25-28 minutes.
Vegan Curry Puff
Ingredients
• Water Dough
• 100 g Flour, all purpose
• 40g Nuttelex Buttery spread
• 10g Castor sugar
• 1/8 teaspoon Salt
40 g Water
Instruction
1. For Water Dough, combine all ingredients together into a smooth dough. Leave aside to rest for 15 minutes.
2. For Nuttelex Oil Dough, mix both ingredients together.
3. Divide Water and Nuttelex Oil Dough into 30 g each.
4. Wrap Nuttelex Oil Dough with Water Dough and roll into rectangular shape of 8 inch or 20cm long.
5. Roll into a roll from top to the base.
6. Roll out again into 12 inches or 30 cm long with 2 cm wide.
7. Roll from top to the base and then cut into half. Leave aside for 15 minutes.
8. Roll the half into 10 cm round thinner around the edges.
9. Spoon in 25 g Curry Filling onto the centre, fold into half and then pleat the sides.
10. Chill for 20 minutes.
11. Fry in 170o C oil for 12 - 15 minutes till golden brown in colour.
Vegan Mashed Potato
Ingredients
• 500g potatoes, cut into cubes
• ½ teaspoon salt
• 175 g filtered water
• 15 g Nuttelex Buttery
• Mizuna microgreens from @greenpatch malaysia, chopped
Instruction
1. Insert butterfly whisk into Thermomix. Place potatoes and water/plant-based milk into mixing bowl and cook at 20min/98 C/speed 1.
2. Add Nuttelex Buttery and salt.
3. Set to 30 sec/speed 3 to mash the potatoes.
4. Garnish with microgreens.
5. For something more decadent, top with even more Nuttelex Buttery.
Oatmeal Cookies
Ingredients
• 1 ¼ cups Nuttelex Buttery spread
• ¾ cup brown sugar
• ½ cup sugar
• 1 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• 1 teaspoon cinnamon
• 3 cups oatmeal
Instruction
1. Preheat oven to 190℃. Whisk Nuttelex Buttery spread and sugar together until fluffy. Add in egg and vanilla.
2. Combine flour, baking soda, salt and spices; add to Nuttelex Buttery spread and sugar, mixing well. Stir in oatmeal.
3. Using about 1 heaping tablespoon per cookie, drop mounds of dough, on the prepared baking sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie.
4. Cool 1 minute on cookie sheet; remove to wire rack for cooling. Store in tightly covered container.