BANABAN VIRGIN COCONUT OIL ORGANIC NO NUT TASTES LIKE PEANUT BUTTER SPREAD EBOOK

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1 BANABAN VIRGIN COCONUT OIL ORGANIC NO NUT TASTES LIKE PEANUT BUTTER SPREAD EBOOK

2 BANABAN VIRGIN COCONUT OIL TASTES LIKE PEANUT BUTTER SPREAD BLENDED WITH A SUBTLE HINT OF COCONUT OIL MAKING IT THAT EXTRA CREAMY. MADE FROM TOASTED COCONUT TO GIVE THAT CARAMEL + PEANUT TASTE CERTIFIED ORGANIC BY THE AUSTRALIAN ORGANIC + USDA + KOREAN MAFRA AND EU ORGANIC 100 % NUT FREE MAKING IT A PERFECT ADDITION TO SCHOOL LUNCH BOXES RECIPES + IMAGES BY BRYNLEY KING BANABAN VIRGIN COCONUT OIL S RESIDENT FOODIE

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4 BUCKWHEAT BANANA PANCAKES These delicious little pancakes are so simple and easy to create! Paired with tasty garnish ideas, these little pancakes are sure to impress every breakfast. GLUTEN FREE VEGETARIAN DAIRY FREE Serves 2 Equipment Required: Blender + fry pan Ingredients 1 cup buckwheat 1/2 tsp. cinnamon 1/2 tsp. baking powder 1 tbsp. maple syrup 1 egg 1 banana, mashed 2/3 cup coconut milk Coconut oil for frying Garnish Ideas 1 tbsp. coconut yoghurt 1 tbsp. Banaban No Nut Spread Handful strawberries, sliced Handful blueberries Directions 1. Place all ingredients in a blender and process until smooth. (Blending the batter in a recipe like pancakes will help break down the batter further, for a much smoother consistency!) 2. Place a fry pan on the stove with a little coconut oil and heat to a medium temperature. 3. Pour a small amount of batter onto the fry pan to test, cooking for 2-3 minutes per side. 4. To test pancakes, simply cut in half. Check that it is thoroughly cooked through and continue the same process again until the batter is gone. 5. Serve with garnish ideas and enjoy! 3

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6 CARAMEL SMOOTHIE This smoothie is a perfect afternoon snack or can be paired nicely with a big savoury weekend breakfast. GLUTEN FREE RAW PALEO VEGAN DAIRY FREE Serves 1 Equipment Required: Blender Ingredients 1 cup almond milk 1 banana 2 dates, pitted 1 tsp. Banaban No Nut Spread 1 cup ice Directions 1. Place all ingredients in a blender and process until smooth. 2. Serve and enjoy! 5

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8 CREAMY NO NUT OATS Creamy oats on a winters morning can brighten any start to the day. These oats topped with delicious garnishes are a match made in heaven. GLUTEN FREE VEGAN DAIRY FREE Serves 1 Equipment Required: Saucepan Base Ingredients 1/2 cups gluten free rolled oats 1 cups coconut milk or water 1 tsp. Banaban Organic Coconut Sugar Garnish Ideas 1 tbsp. coconut yoghurt 1 tbsp. Banaban No Nut Spread Handful blueberries Handful raspberries Handful pepitas Sprinkle of Banaban Organic Coconut Chips Directions 1. Place the base ingredients in a saucepan and heat on the stove until boiled. 2. Once boiled, turn the heat off and stir for five minutes. 3. Add into a serving bowl and top with garnish ideas and enjoy! 7

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10 BLUEBERRY NO NUT SMOOTHIE BOWL Incorporating a delicious smoothie bowl into your weekly routine is a must! This recipe is simple, refreshing and adds a coco-nutty hit with a dollop of Banaban No Nut Spread and coconut yoghurt! GLUTEN FREE VEGETARIAN DAIRY FREE VEGAN Serves 1 Equipment Required: Blender Ingredients 1 cup blueberries, frozen ½ banana, frozen 1 tbsp. maple syrup ½ banana, frozen ½ cup almond milk or coconut milk Garnish Ideas 2 tbsp. Banaban No Nut Spread 1 tbsp. coconut yogurt handful Banaban Coconut Chips handful Blueberries handful Strawberries Directions 1. Place all ingredients in a blender and process until smooth. 2. Serve and enjoy! 9

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12 NO NUT DIPPED APPLES These little apples dipped in no nut spread make a great 3pm snack to help with cravings! Or a nice little dessert to keep you away from the temptations of chocolate. GLUTEN FREE RAW PALEO VEGAN DAIRY FREE Serves 1 Equipment Required: Knife + Chopping Board Ingredients 1 green apple, sliced 2 tbsp. Banaban No Nut Spread Garnish Ideas 1 tbsp. cacao nibs 1 tbsp. chopped walnuts Directions 1. Prepare a small plate with baking paper and place aside. 2. Slice one apple into wedges and place on baking paper. 3. Drizzle with no nut spread and sprinkle with cacao nibs or chopped nuts and enjoy! 11

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14 CARROT & MACADAMIA CAKE This cake is so soft and delicate and has an incredible burst of flavour! GLUTEN FREE VEGETARIAN DAIRY FREE Serves 16 slices Dry Ingredients 2 cups almond meal 1 cup Banaban Coconut Sugar 1/4 cup chopped macadamias 1 tsp. gluten free baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg Wet Ingredients 2 cups carrot, grated 1 orange, rind and juice 4 eggs 2 tbsp. Banaban Virgin Coconut Oil 1 tbsp. Banaban No Nut Spread Directions 1. Preheat the oven to 180 C or 356 F. 2. Grease a circular cake tin with spray coconut oil or baking paper. 2. Place dry ingredients into a mixing bowl and mix until well combined. 3. Place wet ingredients into a mixing bowl and mix until well combined. 4. Mix dry and wet ingredients together and place mixture into prepared cake tin. 5. Place in the oven for minutes until cooked through. To check this, simply place a butter knife in the middle of the cake. If it comes out clean it is ready. If not, pop the cake back in the oven for a few more minutes. 6. Serve on its own or with coconut yoghurt as an icing with chopped nuts and more orange rind. Enjoy! 13

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16 VEGAN SNICKERS STACK Holy guacamole! My favourite raw slice to date! So simple and easy to create and the taste is so delicious! GLUTEN FREE RAW VEGAN Serves 6 small slices Equipment Required: Small loaf tin + blender Base Ingredients 1/2 cup cashew butter 1/2 cup Banaban No Nut Spread 1/2 cup almond meal 1/4 cup maple syrup Caramel Ingredients 15 Medjool dates, pitted 1/3 cup maple syrup 1 tsp. vanilla essence *You may need to add a little water to Topping 1/2 cup crushed peanuts Chocolate topping (optional) Directions 1. Prepare a loaf tin with baking paper. 2. Place base ingredients into a mixing bowl and mix until well combined. 3. Spread the mixture into half of the loaf tin, the base may be quite sticky, so you can use a spatula to spread the mixture if need be. To square up the sides just use a spatula. 4. Place the base into the freezer while you prepare the filling layer. 5. Place the caramel ingredients into a food processor and blend until well combined. 6. Spread the caramel over the base ingredients and place in the freezer while you prepare the topping. 7. Place the crushed peanuts over the caramel and place in the freezer for 4 hours. 8. Serve with some chocolate sauce and coconut ice cream or on it's own. Enjoy! 15