liquid hulk smoothie

By Indiana from Be Peachy

Indiana is a holistic health coach and runs smoothie workshops in Auckland. She's kindly shared some yummy smoothie recipes for Smoothie Month. Follow Be Peachy on Instagram here: @be.peachy_

Ingredients

Makes 8. Takes 15 minutes + overnight to set

• 1 handful of oob organic mixed berries
• 1 scoop of organic spirulina (alternatively a handful of spinach)
• 1 cup of almond milk or coconut water
• 1 tbsp of chia seeds (alternatively ground flaxseed)
• 1 scoop of vanilla protein
• 1 squeeze of lime juice
• ½ of a Kiwi Fruit
• ¼ of an Avocado

Method

1. Chuck your ingredients in a blender and whiz away!
2. The one important rule is to not overfill your blender and adjust measurements accordingly, enjoy the liquid goodness.

black forest smoothie

By Indiana from Be Peachy

Indiana is a holistic health coach and runs smoothie workshops in Auckland. She's kindly shared some yummy smoothie recipes for Smoothie Month. Follow Be Peachy on Instagram here: @be.peachy_

Ingredients

Makes 8. Takes 15 minutes + overnight to set

• 1 handful of oob organic Mixed Berries
• 1 Tsp of chocolate nut butter
• 1 cup of almond or coconut milk
• 1 Scoop of chocolate protein
• 1 Tsp if coca nibs
• 1 squeeze of honey
• A few slices of oob organic Sliced Banana
• Top with raspberries and your favourite dark chocolate

Method

1. Chuck your ingredients in a blender and whiz away!
2. The one important rule is to not overfill your blender and adjust measurements accordingly, enjoy the liquid goodness.

green kiwi smoothie bowl

By Buffy from Be Good Organics

After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

Ingredients

• 1 cup oob organic frozen banana
• 1/2 cup oob organic NEW Smoothie Mix Supercharge (kale, kiwifruit, apple, mint)
• 1/2 cup spinach /silverbeet/kale
• 1/3 cup water
• 1 tbsp chia seeds
• 2 tbsp / 1/8 avocado (optional)
• 1/8 tsp spirulina (optional)
• Toppings
• Fresh kiwifruit (diced), more smoothie mix, mint and chia seeds

Method

1. Blend all ingredients in a high speed blender for 30 seconds until super smooth, scraping down the edges after 20 seconds as needed
2. Top to your heart’s content! I love using some more smoothie mix alongside some extra chia seeds and mint personally. You could also add some granola or nuts/seeds to make it extra filling.Notes:
   The avocado is optional, it gives a slightly creamier texture and taste, but the bowl is still delicious without (even more fruity and refreshing!).
   The chia seeds are also optional, but help to keep the bowl nice and thick especially if you’re taking it on the run.
   The spirulina is optional, but adds extra nutrients such as protein and iron. Instead you could also add chlorella, your favourite greens powder blend, or even matcha powder.
   Use whatever dark leafy greens you have available (or in the garden) – spinach, silverbeet, and kale all work well.

banana espresso breakfast smoothie

By Stacey from My Kids Lick the Bowl

A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or www.mykidslickthebowl.com

There are some days that just call for coffee, this banana espresso breakfast smoothie provides both the breakfast and a coffee jump start in one cool creamy glass.

Ingredients

For 1 smoothie

• Espresso shot (single or double)
• 150ml milk
• 100g greek yoghurt
• 1/4 cup rolled oats
• 1/2 cup oob organic frozen sliced banana
• 2 tsp honey
• 1/4 tsp cinnamon
• ice (optional)

Method

1. Blend all ingredients into a creamy smoothie.
2. You can choose to include a small handful of ice in the blend, or serve over ice or skip the ice entirely

blueberry + almond smoothie

By Stacey from My Kids Lick the Bowl

A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or www.mykidslickthebowl.com

You cannot go wrong with this blueberry and almond smoothie, the addition of almond butter brings a lovely roasted flavour to this lovely blue smoothie. The healthy fats and protein from the almonds provide a more sustained energy too.

Ingredients

For 2 smoothies

• 1 1/2 cups oob organic frozen sliced banana
• 1/2 cup oob organic frozen blueberries
• 1 cup almond milk (unsweetened)
• 1 tbsp almond butter

Method

1. Just blend all ingredients into a creamy smoothie & enjoy !

tropical mango coconut bars

By Buffy from Be Good Organics

After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

Ingredients

Makes 12. Takes 15 minutes + overnight to set

Cream Layer

• 400mL coconut cream
• 2 tbsp liquid sweetener (eg brown rice malt syrup / coconut nectar)
• 1 tsp guar gum (optional)

Mango Layer

• 3 cups oob organic frozen mango
• 2 tbsp liquid sweetener
• 1/2 tsp guar gum (optional)

Method

1. Blend cream ingredients on high until super smooth, set aside 1/4 c of the mix, then pour remainder into a lined square tin and place in the freezer for 20 minutes
2. Blend mango ingredients with the remaining 1/4 c coconut cream, then pour onto the cream layer (once it’s set sufficiently)
3. Freeze overnight, slice into bars and serve.
   Notes: The guar gum is optional, so you can make without and they’ll still taste delicious, but I’d recommend using it if you can, as it helps to give a traditional creamy ice cream texture, rather than them turning icy.
   For some extra zing, try some mixing a couple of tablespoons of passionfruit pulp into the mango layer before before layering

coconut chia blueberry smoothie

By Stacey from My Kids Lick the Bowl

A Kids Food Blog all about Healthy Kid Food, expertly written by Stacey a qualified but non-practicing Dietitian, and mum of 3 munchkins. Find out more about Stacey on Instagram @my_kids_lick_the_bowl or www.mykidslickthebowl.com

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This coconut chia blueberry smoothie lies somewhere between a gorgeous dessert or a tasty breakfast, the brilliant thing though is it is perfectly suited for both. A blueberry smoothie you can really get your spoon into.

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Ingredients

For 2 smoothies

Pudding

• 250ml coconut milk
• 1 tsp vanilla
• 1-2 tbsp maple syrup
• 5 tbsp chia seeds

Smoothie

• 1 1/2 cups oob organic frozen sliced banana
• 1 cup oob organic frozen blueberries
• 250ml coconut milk

Method

1. The night before, mix all the ingredients for the pudding together.
2. Let it stand for a couple of minutes, give another mix
3. Pour into your serving glasses.
4. Refrigerate until the following morning

banana split freakshake!

Whether you are looking healthy dessert ideas or want to take your post workout snack to the next level, this one’s for you! This recipe has been created by Amanda, one of our fans here in Omaha!

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This dairy free freakshake combines classic flavour combinations of banana, caramel, nuts and chocolate. It’s packed with fibre and 41g of protein per serve, plus all the goodness of oob organic bananas, with the option to indulge in a drizzle of toasty coconut caramel to complete the picture.

We went dairy free for this one but you can alternate with delicious organic dairy milk + yogurt options which is really tasty too. Make the batches of brownie bites and coconut caramel ahead of time, these can be kept in fridge until you are ready to construct your organic freakshake.

Reduce wasting fresh bananas by keeping some oob organic frozen banana in your freezer, and just use only what you need when you’re in the mood for a Caramel Banana Split Freakshake.

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Banana Nut Smoothie Makes 2 servings

• 2 cups almond milk
• 1 cup coconut yogurt
• 1 cup oob organic frozen banana
• 2 scoops protein powder of choice
• 1 tbsp chia seed
• 1 tbsp nut butter
• 2 tbsp stevia
• Cinnamon to taste

Pop all ingredients into a blender until smooth and serve.

Banana Nice Cream

• 1 cup oob organic frozen banana

  Blend frozen banana in processor until creamy consistency. Use for freakshake immediately or store in freezer.

Choc Banana Brownie Bites Makes 12 bites

• 2 cups defrosted oob organic banana
• ½ cup nut butter (we used smooth peanut butter)
• 2 Tbls cacao powder
• 2 Tbls stevia
• 2 scoop plant protein powder (better consistency than whey protein for this recipe)

Blend all ingredients in food processor until smooth and combined. Pop into a cake tin and sprinkle with dessicated coconut to garnish. Bake 180 degrees C for 10 – 15 minutes until firm to the touch. Once cooled, cut into 12 portions and store in the fridge.

Toasty Coconut Caramel

• 100 ml coconut milk
• 25g coconut sugar (alternatives: maple syrup, honey or agave)

Pop all ingredients into small saucepan and bring to the boil stirring constantly. Once boiling, reduce the heat and simmer for about 5 minutes until the mixture starts to thicken. Once glossy and slightly thickened, take off the heat and allow to cool. Store in the fridge.

Assembly

1. Prepare your brownie bites and toasty coconut caramel ahead of time.
2. Chill serving glasses in fridge. Melt 4 squares of dark chocolate and 1 tsp of coconut oil for the garnish. Using a spoon, drip melted chocolate around the rim of chilled glass before coating in dessicated coconut. Drip melted chocolate onto the inside of the glass for decoration.
3. Prepare your Banana-Nut Smoothie divide this into the two garnished glasses. Pop these in fridge as you prepare your nice cream.
4. Prepare your Banana Nice Cream, and place a good dollop of this on top of the Banana-Nut Smoothie as desired. Balance a brownie bite on the edge of the glass, using some caramel or melted chocolate to secure.
5. Time to bring this bad boy home… drizzle with coconut caramel and finish with some chopped nuts of your choice (we used 3 x organic raw almonds).
6. The nice cream will start melting into the smoothie along with the caramel and it’s all deliciousness. Devour immediately.

spiced fish tacos with mango salsa

By Kelly Gibney

Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

• 2 tablespoons flour (use tapioca flour to make gluten free)
• 1 teaspoon curry powder
• 1/4 teaspoon hot smoked paprika
• 1/4 teaspoon salt
• cracked black epper
• 400g white fish – cut into bite sized pieces

Raspberry layer

• 250g oob organic diced mango – cut into small cubes
• 1/4 medium red onion – finely diced
• 1 medium ripe (but still firm) avocado – cut into cubes
• 1 red chilli – deseeded and finely chopped
• 1 tablespoon fresh lime juice
• Large handful fresh coriander

Method

1. completely thaw the mango pieces
2. lay out on a tea towel or some paper towels to soak up excess moisture
3. combine all the salsa ingredients in a bowl. mix well
4. season with salt and pepper
5. store in fridge until ready to use
6. mix together the flour, curry powder, paprika, salt and pepper
7. toss with the fish until evenly coated
8. heat 1cm of oil in a saute pan over a medium/high heat
9. fry the fish in 2-3 batches, cooking for 1-1/2 minutes on each side

mango + tumeric sauce

By Kelly Gibney

Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

• 1 bag oob organic diced mango
• 1 tablespoon lemon juice
• 1/4 teaspoon ground turmeric
• 1 tablespoon finely grated ginger
• 1 teaspoon good quality vanilla essence
• 2 tablespoons honey
• 3/4 cup coconut cream
• 1/4 cup water

Method

1. Allow the mango pieces to thaw for at least 1 hour
2. Place all ingredients into a blender and process until silky smooth
3. store in a large jar in the fridge for up to 1 week

next level louise slice

By Buffy from Be Good Organics

After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

Ingredients

Base

• 1/2 c rolled oats
• 1/2 c almonds
• 1/2 c desiccated coconut
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 c medjoul dates about 7, loosely packed

Raspberry Layer

• 2 c oob organic raspberries defrosted
• 4 tbsp chia seeds
• 1 tbsp liquid sweetenerbrown rice syrup & coconut nectar work great here
• 1/2 tsp vanilla extract
• Juice of 1/2 a lemon
• 4 tbsp freeze dried raspberries - optional

Coconut Topping

• 1/2 c cashews soaked
• 1/4 c water
• 2 tbsp liquid sweetener
• 1/2 tsp vanilla extract
• 1/4 c coconut oil melted
• 1 c shredded coconut

Method

1. Base: In a food processor or high speed blender, blend all base ingredients, excluding dates, until finely chopped. Then add the dates and blend again until you can press the mix together in your fingers and it sticks. Pour into a lined baking tin, press until firmly packed and flat, then place in the freezer to set.

2. Raspberry layer: Blend the raspberry layer ingredients in a blender or processor until fully combined and like a liquid. Pour on the base and spread to flatten, then place in the freezer.

3. Topping: Blend all topping ingredients except the coconut oil and shredded coconut in a high speed blender until silky smooth, scraping down the sides and blending again as needed. Then, while on low, add the melted coconut oil, and blend again on high until smooth. Add the shredded coconut, pulse, then spread carefully on the jam layer. Sprinkle the coconut flakes on top, and place in the freezer for a few hours to set, or in the fridge overnight.

4. Remove, slice, and enjoy! Keeps in the fridge for up to a week, or in the freezer for 2 months.

our latest addition to the range – oob organic mango

Enjoy the taste of summer straight from the freezer, all year round and 100% certified organic! 

PORTION CONTROLLED: Snap frozen to be enjoyed in the amount you choose.

CONVENIENT: The oob crew do all the hard work of preparing a fresh mango so you can just enjoy anytime.

NUTRITIOUS: Healthy, nutritious and fruity organic goodness for the whole family and those following dairy-free, raw and paleo diets.

VERSATILE:  Perfect for baking, as a breakfast topping or as an addition to your favourite smoothie!

Mango proudly sourced from a sixth generation fair trade family in Peru.

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raw chocolate & raspberry cheesecake brownie

By Amy Barrett @chocdaisy

A food obsessed florist, mother, wife and chocoholic currently studying nutritional medicine. Sharing the love for real food made beautiful, simple and nutritious. For more information about Amy visit: www.chocdaisy.wordpress.com

Ingredients

For the brownie

• 185g medjool dates, pitted
• 130g walnuts
• 1/4 cup almond meal
• 1/4 cup ground linseed
• 1 tsp maca powder (optional, trust me though…it’s fab with chocolate)!
• 1/4 cup oob organic frozen raspberries
• 2 tbsp cacao powder
• 1 tbsp cacao nibs
• Good pinch of pink Himalayan salt
• 1 tsp Vanilla powder

For the cheesecake

• 1 cup raw cashews soaked for 6 hours
• 1 cup almond milk
• 1/3 cup cacao powder
• 1/4 cup rice malt syrup
• 4 medjool dates, pitted
• 1/4 cup extra virgin coconut oil
• 1 tsp Vanilla powder
• tsp maca powder (optional)
• Pinch of pink Himalayan salt

Method

For the brownie

1. Start with preparing your base. Line a loaf pan (22x12 cm) with grease proof paper.
2. In a food processor combine the ingredients for the base reserving a handful of raspberries to press into the base. I like the odd bit of texture but it should start to stick together in the processor bowl.
3. Once you have reached your desired consistency, place into your prepared tray and press in the reserved raspberries.
4. Put your brownie into the fridge while you make the cheesecake topping.

Top layer (compote)

1. Rinse and drain your soaked cashews
2. Place them in your processor (no need to wash in between layers), with the rest of the ingredients. Process until smooth and creamy, you can also use a blender.
3. Pour the cheesecake topping over the brownie and into the freezer to set, if you are wanting to eat it straight away.
4. This makes quite a lot of cheesecake topping as it’s better made in larger quantities, I froze the remaining topping to use later. If not, you can let it set overnight in the fridge. Once set, slice into 9 bars and decorate with cacao nibs and extra organic raspberries. .Note: these are yummy frozen too! Sort of like an ice cream sandwich.

mango + passionfruit cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 1⁄2 cup passionfruit pulp
• 100g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds
• 3 tsp Fresh-as passionfruit powder

Decorations

• 4 tbsp passionfruit curd (store bought)
• Flecks of edible gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and passionfruit pulp, and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the passionfruit powder at the end.
8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with passionfruit and edible gold leaf.
9. Store in an airtight container for up to 3 days.

mango + coconut cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 100g plain flour
• 50g desiccated coconut
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds 3 tsp
• Fresh-as mango powder

Decorations

• Handful of toasted coconut flakes
• Flecks of edible gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds, coconut and baking powder. Add the yogurt and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until springy to the touch and a skewer inserted in the centre comes out clean.
7. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
8. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
9. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with toasted coconut flakes and edible gold leaf.
10. Store in an airtight container for up to 3 days.

mango + fresh mint cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 8 leaves of fresh mint, sliced very thin
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds
• 1 tsp Fresh-as mint powder

Decorations

• Fresh mint leaves
• Little flecks of gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced mint leaves, and stop your electric mixer once all the ingredients are combined, do not over mix.
5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mint powder at the end.
8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with fresh mint and edible gold leaf.
9. Store in an airtight container for up to 3 days.

mango + kaffir lime cake

By Jordan Rondel from The Caker

Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

Ingredients

Cake

• 150g butter, softened
• 150g caster sugar
• 3 organic eggs
• 1 tsp vanilla extract
• 150g plain flour
• 50g ground almonds
• 2 tsp baking powder
• 1/2 cup Greek yogurt
• 2 kaffir lime leaves, sliced very thin
• 160g mango cubes, cut into 2cm cubes

Icing

• 150g butter, softened
• 2 cups icing sugar
• 125g cream cheese
• 1 tsp vanilla extract with seeds 3 tsp
• Fresh-as mango powder

Decorations

• finely grated zest of one lime
• Little flecks of gold leaf

Method

1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced kaffir lime leaves, and stop your electric mixer once all the ingredients are combined, do not over mix. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
5. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
6. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
7. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with lime zest and edible gold leaf.

oob-er gooey chocolate raspberry brownie

Ingredients

• 200g butter
• 200g chocolate
• 4 large eggs
• 2 cups sugar
• 1 tsp vanilla essence
• 1 cup flour
• ½ cup cocoa
• 1 cup oob organic Frozen Raspberries (thawed)

Method

1. Preheat oven to 180C. Line the base of a baking tin with baking paper

2. Melt butter and chocolate together, stirring all the time. Set aside.

3. Beat eggs, sugar and vanilla essence together until combined. Fold in flour and cocoa before adding butter-chocolate mixture, gently stir until smooth.

4. Pour combined mixture into lined baking tin and sprinkle with thawed oob organic Frozen Raspberries.

5. Bake for 25 – 35 minutes or until the middle of the brownie starts to rise. Remove from the oven and allow to cool.

6. Serve with your favourite oob organic Ice Cream.