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RE C I P E
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Breakfast GLUTEN FREE
RAW DAIRY FREE
Chocolate Chia Pudding
OMEGA 3
VEGAN
Ingredients: •
1 ¼ cups Absolute Organic Coconut Milk
•
¼ cup Absolute Organic Chia Seeds
•
3 tablespoons Absolute Organic Cacao Powder
•
1 tablespoon Absolute Organic Maple Syrup
•
Pinch of Salt
SUGAR FREE
LOW FAT
Method: 1.
In a container with a lid, place all ingredients then close the lid.
2.
Shake ingredients together well.
3.
Refrigerate for at least four hours until mixture is smooth.
4.
Serve topped with your favorite fruit or on its own.
FIBRE
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Breakfast NO NASTIES ADDED
RAW
Superfood Bowl
DAIRY FREE
VEGAN
Ingredients: •
3 Frozen Bananas and 1 Fresh Banana
•
7 Frozen or Fresh Strawberries
•
Handful Absolute Organic Oats
•
Absolute Organic Maple Syrup
•
2 tablespoons Absolute Organic Coconut Chips
•
1 tablespoon Absolute Organic Goji Berries
•
1 teaspoon Absolute Organic Cinnamon
•
1 teaspoon Absolute Organic Maca Powder
•
Handful of Fresh Blueberries
•
Absolute Organic Coconut Water as needed
Method: 1.
Put a handful of oats in a small bowl with a drizzle of maple syrup and
a sprinkle of cinnamon, toss together to give the oats a coating.
2.
Place oat mixture onto a lined baking tray and put into the oven for a few
minutes until lightly brown and toasted.
3.
Blend together frozen bananas, strawberries, cinnamon and maca powder.
4.
Add coconut water as needed to create your desired consistency.
5.
Place mixture into a bowl and top with fresh banana, coconut chips, goji
berries, toasted oats and fresh blueberries.
SUGAR FREE
LOW FAT
FIBRE
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Snack NO NASTIES ADDED
GLUTEN FREE
RAW
Coconut Water Ice-Block
DAIRY FREE
VEGAN
Ingredients: •
Your favourite selection of fresh fruit
•
Absolute Organic Coconut Water
SUGAR FREE
Method: 1.
Fill an ice-block mold with your favourite fruits.
2.
Pour in coconut water, filling to the top of the mold.
3.
If your mold does not have a handle, place a wooden stick into the mold.
4.
Freeze until completely frozen.
LOW FAT
FIBRE
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Snack NO NASTIES ADDED
Vegetarian Sausage Rolls Ingredients: •
½ Brown Onion
•
2 tablespoons Mixed Herbs
•
100g Absolute Organic Walnuts
•
95g Absolute Organic Rolled Oats
•
150g Absolute Organic Goat Feta
•
1 tablespoon Absolute Organic Tamari
•
45g Breadcrumbs
•
3 Eggs
•
Puff Pastry
Method: 1.
Preheat oven to 200°C.
2.
Blend together onion and herbs for 1 minute.
3.
Add walnuts and oats then blend again for 1 minute.
4.
Add eggs, feta, tamari and breadcrumbs then blend for another 1 minute until all
ingredients are well combined.
5.
Place mixture onto the long edge of puff pastry then roll pastry to enclose mixture.
6.
Cut into portions and place on a lined baking tray.
7.
Cook for 20 minutes until golden brown. Serve immediately.
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Main NO NASTIES ADDED
GLUTEN FREE
DAIRY FREE
VEGAN
Mexicano Stuffed Sweet Potatoes
FIBRE
Ingredients: •
2 Sweet Potatoes
•
½ cup Absolute Organic Tinned Beans
•
¼ cup chopped Brown Onion
•
¼ cup chopped Red Capsicum
•
½ cup sliced Mushroom
•
½ sliced Avocado
•
150g Fresh Baby Spinach
•
10 Cherry Tomatoes
•
2 chopped Spring Onions
•
Fresh Coriander to taste
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Ingredients for Zesty Tahini Dressing: •
2 tablespoons Absolute Organic Tahini
•
1 tablespoon Absolute Organic Tamari
•
1 tablespoon Absolute Organic Apple Cider Vinegar
•
½ tablespoon Absolute Organic Maple Syrup
•
1 tablespoon Lemon Juice
•
1 clove Garlic
•
Optional: 1-2 tablespoons Water for a thinner consistency
Method: 1.
Preheat oven to 200°C.
2.
Pierce sweet potatoes several times with a fork and bake for 45
3.
While sweet potatoes are baking, blend together zesty tahini dressing
ingredients and then set aside.
4.
Sauté’ onion, mushroom and capsicum until soft. Add spinach and
cook until spinach has just wilted. Remove from heat and set aside.
5.
Remove sweet potatoes from oven, cut them in half and roughly
mash each side with a fork. Sprinkle a little salt and pepper to
season if you would like.
6.
Load sweet potatoes with toppings! Start with the sautéed onion
mixture then add the beans, cherry tomato, avocado, spring onion
and coriander.
7.
Drizzle zesty tahini dressing over each sweet potato half and serve
immediately.
minutes until crispy on the outside and tender on the inside.
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Main NO NASTIES ADDED
GLUTEN FREE
Vegetarian Con Carne Ingredients: •
2 tins Absolute Organic Whole Tomatoes
•
1 tin Absolute Organic Red Kidney Beans
• • • • • • • • •
DAIRY FREE
VEGAN
1 tin Absolute Organic Chickpeas
1 tin Absolute Organic Cannellini Beans
LOW FAT
½ - 1 jar Absolute Organic Passata Sauce 1 Jar Absolute Organic Sweet Corn
½ - 1 tablespoon Absolute Organic Chilli Powder 1 chopped Brown Onion Crushed Garlic
FIBRE
1 Red or Green Capsicum
Absolute Organic Brown Rice and salt and pepper to taste
Method: 1.
Cook enough brown rice to use as the base of this dish.
3.
Sauté onion, garlic and capsicum until onion becomes soft.
2. 4.
Blend together whole tomatoes. Drain beans then rinse them under running water. Add beans, blended tomatoes, passata, chilli powder, salt and pepper to the pan.
Simmer for about 20 minutes until mixture thickens.
6.
Put a serving of brown rice on a plate with con carne on top. Add your favourite
5.
Once mixture has thickened mix in sweet corn.
toppings and serve. Guacamole, sour cream and cheese go perfectly with this dish.
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Main NO NASTIES ADDED
DAIRY FREE
VEGAN
Pasta with Lentil Sauce
LOW FAT
Ingredients: •
Your favourite Absolute Organic pasta
•
1 chopped Brown Onion
•
2 chopped Garlic cloves
•
1 chopped Carrot
•
1 chopped Capsicum
•
1 chopped Zucchini
•
1 tin Absolute Organic Lentils
•
1 tin Absolute Organic Diced Tomatoes
•
1 jar Absolute Organic Passata
•
1 tablespoon Mixed Herbs
•
Salt, Pepper and Coconut Oil for frying
FIBRE
Method: 1.
Cook pasta according to instructions.
2.
Heat coconut oil in a pan. Sauté onion and garlic until onion becomes soft.
3.
Add carrot and mixed herbs and sauté again for a few minutes.
4.
Add capsicum, zucchini, lentils, diced tomatoes and passata then simmer
for about 15 minutes until mixture thickens.
5.
Add salt and pepper to taste.
6.
Mix lentil pasta sauce in with your pasta and serve immediately.
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Main NO NASTIES ADDED
GLUTEN FREE
DAIRY FREE
Vegan Falafel Kebabs Ingredients: •
1 ½ tins Absolute Organic Chickpeas
•
1 cup cooked Absolute Organic Quinoa
•
6 tablespoons Absolute Organic Olive Oil
•
¼ bunch Coriander
•
¼ bunch Parsley
•
¼ Red Onion
•
¼ clove Garlic
•
½ Lemon Juice
•
¼ tablespoon Ground Cumin
•
¼ tablespoon Ground Coriander
•
¼ tablespoon Absolute Organic Ground Turmeric
•
2 tablespoons Tapioca Flour
VEGAN
FIBRE
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Ingredients for Coleslaw: •
2 cups finely chopped Purple Cabbage
•
2 cups finely chopped Green Cabbage
•
2 cups shredded Carrot
•
¼ cup chopped Fresh Parsley
•
Up to ¾ cup mixed Absolute Organic Pumpkin and Sunflower Kernels
Ingredients for Coleslaw Dressing: •
3 tablespoons Absolute Organic Tahini
•
1 tablespoon Absolute Organic Mustard
•
2 tablespoons Absolute Organic Maple Syrup
•
2 tablespoons Absolute Organic Apple Cider Vinegar
•
3 tablespoons Water
•
Fresh Cracked Pepper
Method: 1.
Make falafel balls: Preheat oven to 180°C.
2.
Pulse chickpeas in a blender to break them up (don’t turn into a paste) then set them aside.
3.
Blend parsley, fresh coriander, onion, garlic, olive oil and lemon juice.
4.
In a large bowl combine pulsed chickpeas, blended herbs, cooked quinoa, spices and tapioca flour
using your hands – get messy! Add more tapioca flour if the mix isn’t holding together.
5.
Roll falafel into small circles. Place on a lined baking tray and gently flatten tops with a fork to
create a patty shape.
6.
Bake in the oven for about 15 minutes or until lightly golden brown.
7.
Make coleslaw and dressing: In a bowl mix together purple and green cabbage, carrot and parsley.
8.
Toast kernels in a fry pan on medium heat stirring frequently or in the oven for a few minutes. Add
toasted kernels into bowl.
9.
Mix all dressing ingredients together in a separate bowl or jar then pour over coleslaw salad.
10.
Assemble the kebab: Generously spread hommus onto wrap (or large lettuce or cabbage leaf for a
gluten free option).
11.
Place falafel patties and coleslaw into each wrap or leaf and fold together. For a toasted option
place kebab into a sandwich press for a few minutes.
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Dessert NO NASTIES ADDED
GLUTEN FREE
RAW
Vegan Strawberry Cheesecake Bites
DAIRY FREE
VEGAN
Ingredients for Base: •
1 cup Absolute Organic Pecans
•
6 large Absolute Organic Pitted Medjool Dates
•
¼ cup Absolute Organic Shredded Coconut
•
¼ teaspoon Salt
SUGAR FREE
FIBRE
Ingredients for Filling: •
1 cup Absolute Organic Cashews (soaked for at least 4 hours)
•
1 ½ cups sliced frozen Strawberries
•
¼ cup Absolute Organic Agave Syrup
•
¼ cup melted Absolute Organic Coconut Oil
•
2 tablespoons Lemon Juice
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Method: 1.
Make the crust: Soak dates in warm water for about 10 minutes.
2.
Drain the dates then blend all crust ingredients in a food processor until
well combined and mixture is sticking together on its own.
3.
Press about 1 tablespoon of mixture into the bottom of each muffin cup
and set aside. To avoid sticking you can line the bottoms with baking
paper or use muffin cases.
4.
Make the filling: Drain and rinse cashews then blend them in a food
processor with half the frozen strawberries, agave syrup, coconut oil and
lemon juice. Make sure the mixture is well combined and smooth.
5.
Place filing into a bowl and set aside.
6.
Allow other half of frozen strawberries to thaw at room temperature then
blend together to form a purĂŠe.
7.
Assemble cheesecakes: Place filling mixture on top of each cheesecake crust.
8.
Place a dollop of strawberry purĂŠe on top of filing and using a toothpick
swirl the purĂŠe around to create a fun pattern.
9.
Freeze the cheesecakes for 1-2 hours until solid. Allow them to thaw for
10-15 minutes before serving.
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Dessert NO NASTIES ADDED
GLUTEN FREE
RAW
Chocolate Fudge
DAIRY FREE
Ingredients:
VEGAN
•
2 cups Absolute Organic Cashews (soaked in water for at least 4 hours)
•
2 cups Absolute Organic Shredded Coconut
•
10 Absolute Organic Pitted Medjool Dates
•
1 cup Absolute Organic Cacao Powder
•
¼ cup Absolute Organic Maple Syrup
•
Pinch of Sea Salt
Ingredients for Ganache: •
½ cup Absolute Organic Maple Syrup
•
¼ cup Absolute Organic Coconut Oil
•
½ cup Absolute Organic Cacao Powder
•
Pinch of Sea Salt
•
Absolute Organic Cacao Nibs or Shredded Coconut for topping
SUGAR FREE
LOW FAT
FIBRE
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Method: 1.
Make the fudge: Blend cashews in a food processor until finely
ground. Be careful not to over process the cashews into butter.
2.
Add the shredded coconut and blend until well combined
and fine in texture.
3.
Add the dates and blend again until a soft paste forms.
4.
Add the cacao powder and blend until mixed through.
5.
Finally add the maple syrup and pinch of salt and blend until a
creamy texture is formed. You many need to scrape down the sides.
6.
Press mixture firmly onto a lined baking tray and place in fridge
while making ganache.
7.
Make the ganache: Blend together maple syrup and coconut oil.
8.
Add in cacao powder and pinch of salt and blend again until well
combined. You may need to scrape down the sides.
9.
Assemble together: Pour ganache evenly over the fudge base then
sprinkle with cacao nibs or shredded coconut.
10.
Refrigerate for at least one hour letting the fudge set.
11.
Cut into squares and serve cold. Leftovers can be stored in an
airtight container.
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Dessert NO NASTIES ADDED
GLUTEN FREE
RAW
Handmade Rawreos Raw Vegan Oreos
DAIRY FREE
VEGAN
Ingredients for Base: •
½ cup Absolute Organic Almond Meal
•
½ cup Absolute Organic Coconut Flour
•
¼ cup Absolute Organic Cacao Powder
•
6 large Absolute Organic Pitted Medjool Dates
•
5 tablespoons melted Absolute Organic Coconut Oil
•
½ teaspoon Vanilla Essence
SUGAR FREE
FIBRE
Ingredients for Filling: •
½ cup Absolute Organic Desiccated Coconut
•
2 tablespoons Absolute Organic Coconut Cream (solid layer on top)
•
2 tablespoons Absolute Organic Maple Syrup
•
½ teaspoon Vanilla Essence
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Method: 1.
Blend all cookie ingredients together in a food processor to form a
dough. If the mixture isn’t binding well to form a dough, gradually
add more coconut oil.
2.
Roll out the dough and cut into small even circles.
3.
Place cookies into the freezer for 10 minutes allowing them to firm.
4.
Blend all filling ingredients in a food processor until a creamy
texture is formed.
5.
Spread filling onto a cookie then place another cookie on top
sandwiching the filling between them.
Serve cold or at room temperature.
11.
Cut into squares and serve cold. Leftovers can be stored in
an airtight container.
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