recipe
volume 2 a revolution in nutrition
SuperSprout™ recognises it’s time for a revolution in dietary nutrition... Especially for those who find it hard to get the required daily intake of fresh fruit and vegetables for themselves and their children. Now it’s easy! SuperSprout™ provides a revolutionary new way to gain all the nutritional benefits of fresh fruit and vegetables in the most convenient way possible. SuperSprout™ 100% pure fruit & vegetable powders have all the benefits of fresh produce in a convenient and easy to use micronized powder. We think the SuperSprout™ powders are just as good as eating fresh fruit and vegetables and can provide all the amazing health benefits! Why SuperSprout™? published by SuperSprout™ 77 Merola Way, Campbellfield, Victoria 3061 Australia phone. (03) 9357 6000 fax. (03) 9357 6011
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100% pure fruit and vegetable powders with no ‘fillers’
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Natural goodness is not diluted by any other ingredient
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Proudly Australian made
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Australian Certified Organic
sales enquires sales@supersprout.com.au
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No additives, preservatives or artificial colours
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Make an extra special addition to your favourite recipe or juice any time you like...!
© Copyright 2010 All rights reserved. Without limiting the rights under copyright, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner and the publisher of this book.
Learn more at www.supersprout.com.au
quick & easy meals
super juices
bircher muesli
frappé
spinach salad with beetroot dressing
berry and ginger frappé
purple mashed potatoes ginger chicken burgers
strawberry smoothie wheatgrass juice summer refresher
veggie burgers lemon fish
super sweets super meals choc orange ginger truffles strawberry cheesecake pork san choy bau bolognese sauce seafood laksa vegetable soup beef casserole lemon pepper chicken seared ginger scallops seared marinated lamb with lentils, peas and feta
blueberry pancakes macadamia apple crepes blueberry ice cream sandwich carrot cake with lemon cream cheese frosting gingernut biscuits
contents
recipe selections volume 2
chapter one
quick & easy meals bircher muesli spinach salad with beetroot dressing purple mashed potatoes ginger chicken burgers veggie burgers lemon fish
bircher muesli
with SuperSprout™ Strawberry, Apple & Ginger powders instructions step 1
Pour all dry ingredients into a bowl and mix. step 2
Pour in apple juice and milk and stir combining all ingredients. Add grated apple, honey and vanilla yogurt and stir thoroughly blending all ingredients. step 3
Spoon into bowls ready for the morning and sprinkle cinnamon sugar over the top and dress with frozen raspberries (or fruit of choice, perhaps sliced peaches). Seal in a covered container and refrigerate overnight.
what you’ll need 1 to 1 ½ cup of rolled oats ¼ cup of shredded coconut / cup of sultanas
1 3
handful of walnuts handful of pepitas handful of sunflower seeds handful of chopped almonds 250 ml of apple juice 125 ml of milk 2 tbls of honey 1 grated apple / or 2 tbls of SuperSprout™ Apple powder 2 tbls of SuperSprout™ Strawberry powder ½ teaspoon SuperSprout™ Ginger powder 3 - 4 heaped tbls vanilla yogurt cinnamon sugar ½ cup of frozen raspberries serves 2
serving suggestion
serving suggestion
purple mashed potatoes with SuperSprout™ Beetroot powder
what you’ll need 6 large potatoes 2 tblsp butter ½ cup milk salt and pepper to taste 2 tblsp SuperSprout™ Beetroot powder serves 4
instructions
spinach salad with beetroot dressing
serving suggestion: cook meat and vegetables to taste
Peel potatoes, chop roughly and boil in salted water until soft. Take off the heat and drain. Return to pot adding butter and milk and mash adding more liquid if needed, to desired consistency (cream, skim milk or yoghurt may be substituted for milk). Season to taste and add beetroot powder.
with SuperSprout™ Beetroot powder instructions step 1
Remove skin and seeds from pumpkin and dice into 3 – 5cm cubes. Toss in some olive oil and sea salt and roast in a 220 degrees C oven until cooked (but not mushy) with some caramelisation. step 2
In a dry fry pan slowly toast the pine nuts, tossing often until they begin to colour and release their natural oils. Allow to cool. step 3
In a bowl combine the beetroot powder, mustard and vinegar with a pinch of sea salt. With a balloon whisk slowly drizzle in the olive oil into the dressing base. The rapid action of the whisk will incorporate air into the dressing and emulsify the olive oil with the other ingredients.
what you’ll need baby spinach leaves ¼ bunch flat leaf parsley spanish onion ½ butternut pumpkin ½ cup pine nuts 1 tblsp seeded mustard 2 tblsp white wine vinegar ¼ cup extra virgin olive oil sea salt 2 tblsp SuperSprout™ Beetroot powder serves 6
step 4
Ensure the spinach leaves are washed and dried. Add sliced Spanish onion, pumpkin and pine nuts and gently toss through with the dressing and serve. serving suggestion
ginger chicken burgers with SuperSprout™ Ginger powder instructions step 1
Mix all ingredients vigorously in a bowl so that the meat proteins help to combine. step 2
Roll into balls and press into patties 2cm thick and the same size as bread you wish to use. step 3
Fry in a pan on medium heat with 1 tblsp olive oil for about 2 minutes on each side and rest on absorbent paper.
what you’ll need 500 g chicken mince juice 1 lime 3 tblsp sweet chilli sauce 1 tsp salt (or fish sauce) ½ cup finely diced leek ½ cup chopped coriander 1 cup bread crumbs 1 egg 2 tblsp SuperSprout™ Ginger powder serves 4 - 6
step 4
Cut open bread roll of your choice and top with fresh ingredients like tat soi leaves, sliced tomato and bean shoots with a touch more sweet chilli sauce if desired.
ginger hint: serving suggestion
2 tblsp SuperSprout™ Ginger powder will add a gourmet touch to any burger, rissole or stir fry recipe.
veggie burgers
with SuperSprout Broccoli & Carrot powders ™
step 1
Peel, cut, boil and mash the potatoes. step 2
Chop and fry the onion in a little oil and brown slightly. In a large mixing bowl combine all the ingredients and roll into ten equal sized balls. step 3
Heat a little olive oil in a large fry pan on medium heat and press the veggie balls into egg rings and fry on each side for a couple of minutes until nicely browned.
what you’ll need 3 large potatoes 3 cups diced roast pumpkin 1 cup peas 1 onion 2 tblsp ground cumin 2 cups breadcrumbs 1 cup chopped coriander 1 egg salt and pepper to taste 2 tblsp SuperSprout™ Broccoli powder 1 tblsp SuperSprout™ Carrot powder serves 10
step 4
serving suggestion
Serve with sweet chilli sauce and fresh salad in a crusty bread roll.
lemon fish
with SuperSprout™ Lemon powder instructions Combine all ingredients in mortar and pestle for lemon salt rub. If using whole fish, score the skin and flesh with a knife and rub in lemon salt on both sides and return to the refrigerator for half an hour. For fillets, spread lemon salt on plate and press fillet onto the plate on one side only and return to the refrigerator for half an hour. Bake in hot oven (approx. 200 degrees C), bbq in foil or pan fry until cooked.
serving suggestion
Option: Garnish with fresh chopped parsley, capers, finely diced Spanish onion and olive oil.
what you'll need lemon salt rub for fish ¼ tsp carraway seeds ¼ tsp black peppercorns ½ tsp sea salt ½ tsp SuperSprout™ Lemon powder
chapter two
super meals pork san choy bau bolognese sauce seafood laksa vegetable soup beef casserole lemon pepper chicken seared ginger scallops seared marinated lamb with lentils, peas and feta
pork san choy bau with SuperSprout™ Ginger powder
what you’ll need 1 iceberg lettuce 500 g minced pork 1 large onion 2 cloves garlic 2 red chillis
instructions step 1
Separate lettuce leaves, wash, dry and leave in the fridge until ready to serve. step 2
Finely chop the onion, garlic and chilli and fry in the peanut oil in a wok over a high heat. step 3
Add the pork mince and toss until browned. Add the ginger powder, hoisin and soy sauce and reduce until liquid is syrupy.
2 cups crushed deep fried noodle ½ cup chopped roasted peanuts ½ cup chopped corriander 1 tblsp peanut oil 2 tblsp sesame oil 3 tblsp hoisin sauce 2 tblsp soy sauce 2 tblsp SuperSprout™ Ginger powder serves 4
step 4
Remove from the heat and toss through the coriander, peanuts, sesame oil, and fried noodles. Serve immediately with the iceberg lettuce and a side of extra soy sauce and hot chilli sauce.
serving suggestion
bolognese sauce with SuperSprout™ Broccoli & Carrot powders instructions
what you’ll need
step 1
1 medium onion
Finely dice the onion, carrot, celery and garlic.
1 medium carrot
step 2
2 celery sticks 4 cloves garlic
Heat oil in a large lidded pot and add vegetables and sauté on a medium heat until softened stirring often (do not allow to burn). Increase heat and add meat, stirring until brown. Add paprika, cinnamon, cloves, pepper, salt and stir in for another couple of minutes. Add diced tomato, wine and water. Tie basil and oregano tightly with string and add them along with the bay leaves.
400 g tin diced tomatoes
step 3
1 tblsp ground cinnamon
Turn heat to lowest possible setting and place lid on pot and leave to simmer for at least 2 hours stirring gently occasionally. step 4
Remove the lid and allow the liquid in the sauce to reduce, stirring to check that it doesn’t begin to catch on the pot. Remove from the heat once desired thickness is achieved and allow to cool for a while before stirring in the broccoli powder. step 5
Spoon over your favourite pasta and top with fresh shaved grana padano.
500 g minced beef 2 tblsp olive oil 200 ml water 200 ml red wine 3 tblsp paprika 1 tblsp ground cloves 1 tblsp ground white pepper 2 tblsp salt 4 bay leaves 6 sprigs oregano 2 sprigs basil 2 tblsp SuperSprout™ Broccoli powder 1 tblsp SuperSprout™ Carrot powder serves 6 - 8
broccoli hint: Add 2 tblsp of SuperSprout™ Broccoli powder to any stock or gravy to boost nutrition. You’ll taste the difference!
serving suggestion
seafood laksa
with SuperSprout™ Ginger & Carrot powder instructions step 1
Cut open the squid tube and with the tip of a sharp knife score the inside surface in a criss-cross pattern about 1cm wide then chop the whole lot into bite sized pieces. Peel the prawns leaving the head and tails and remove the gut tract by running knife down the length of it’s back. Chop fish into bite size pieces. step 2
Pour the chicken stock into a medium pot and bring to the boil. Add seafood and poach for 3 minutes. Remove the seafood and cool in the fridge. Retain the stock for later. step 3
Prepare the noodles as per maker’s instructions, cool, drain and divide between 4 large soup bowls. step 5
Finely julienne (matchstick slice) the onion, carrot and capsicum and toss in a bowl with the bean shoots, coriander and chopped chillis. Divide this evenly into the four bowls on top of the noodles and then place chilled seafood pieces on top. step 6
In new pot mix the laksa paste with the carrot and ginger powders before turning onto a medium to high heat. Stir paste over the heat for 1 minute before adding the poaching stock and the coconut milk and bring to the boil. Check for seasoning and then ladel the laksa soup over the prepared bowls. Garnish with extra coriander (or thai basil and Vietnamese mint if available). serving suggestion
what you’ll need 1 squid tube 1 dozen raw king prawns 1 small fillet fresh white flesh fish 1 onion 1 carrot ½ red capsicum 2 red chillis (more if you like it hot) chopped coriander 2 cups bean shoots 350 g packet of ready made fresh Singapore noodles 3 – 4 tblsp laksa paste 400 ml coconut milk 400 ml chicken stock 2 tblsp SuperSprout™ Carrot powder 1 tblsp SuperSprout™ Ginger powder serves 4
vegetable soup with SuperSprout™ Broccoli powder instructions step 1
Dice all the vegetables to roughly 2cm blocks. step 2
In a large pot on high heat, start sweating off the hard vegetables like carrot, celery and onion in olive oil. After 3 minutes lower the heat to medium and add the garlic, leek, potato and beans and sauté for another 3 minutes. Season to taste (a couple of sprigs of fresh thyme may be added at this stage if desired). step 4
Pour in chicken stock, cannellini beans and tomato puree and bring to a simmer. Turn heat to low, cover and simmer for a further 45 minutes. step 5
Remove from heat and rest for 5 minutes. Stir in broccoli sprout powder and serve. Optional: Garnish with freshly chopped basil.
what you'll need 2 tblsp olive oil 3 cloves garlic 1 medium onion ½ leek (white only) 4 small potatoes 2 celery stalks 2 carrots 1 cup green beans 1 tin (400 g) cannellini beans 500 ml chicken stock 1 litre tomato puree white pepper and salt to taste 4 tblsp SuperSprout™ Broccoli Sprout powder salad vinaigrette 1 egg 1 tblsp Dijon mustard 30 ml white wine vinegar 60 ml extra virgin olive oil
Vinaigrette
salt and pepper to taste
In a mixing bowl whisk together egg and Dijon mustard and slowly drizzle in olive oil, whisking quickly for about 3 minutes. Then slowly add vinegar (you can experiment with different vinegars). Finally whisk in the broccoli sprout powder and season to taste.
1 tblsp SuperSprout™ Broccoli Sprout powder serves 6
Store in an airtight jar in the refrigerator for up to 1 week.
serving suggestion
beef casserole with SuperSprout™ Carrot powder instructions
what you’ll need 1 onion
step 1
Dice all the vegetables into rough blocks. step 2
In a large pot on high heat start sweating off the hard vegetables like carrot, celery and onion. After 3 minutes lower the heat to medium and add the garlic, leek and beef and sauté for another 3 minutes until the meat is sealed. step 3
Season to taste adding rosemary sprigs, paprika, Worcestershire and oyster sauces. Stir in flour until all is well coated and add beef stock and reduce heat to low. step 4
Cover and simmer for a further hour adding more stock if needed until the meat is very tender. Alternatively, transfer the contents of the pot into a lidded casserole dish and braise in an oven set to 150 degrees C for two hours. step 5
Remove from heat and stir in broccoli and peas. Rest for 5 minutes before stirring in carrot powder and serve with rice or mashed potato. Option: Garnish with freshly chopped chives.
carrot hint: serving suggestion
SuperSprout™ Carrot powder is perfect in any stock, soup or baked dish.
½ leek (white only) 3 carrots 2 celery stalks 5 cloves garlic 1 cup broccoli florets 1 cup peas 1 kg diced beef (chuck or blade steak) 3 rosemary sprigs 4 bay leaves 1 tblsp Worcestershire sauce 1 tblsp oyster sauce 2 tblsp sweet paprika 500 ml beef stock 2 tblsp plain flour salt and pepper to taste 2 tblsp SuperSprout™ Carrot powder serves 6 - 8
lemon pepper chicken with SuperSprout Lemon powder ™
instructions step 1
Strip a couple of tablespoons of thyme leaves from their twigs and set aside. In a disposable paper bag, combine the salt, pepper, thyme leaves and lemon powder and toss the chicken pieces, two at a time, in the seasoning and transfer into a container. Cover and refrigerate for a couple of hours (over night if time allows).
what you’ll need 8 – 10 chicken legs and thighs with skin on 4 tblsp salt 3 tblsp coarse ground black pepper 1 bunch fresh thyme or lemon thyme 1 leek (white only) 2 lemons 3 tblsp SuperSprout™ Lemon powder serves 4 - 6
seared ginger scallops with SuperSprout Ginger powder ™
instructions step 1
Remove scallops from shell and clean and dry shells before arranging on a platter ready to serve. Finely julienne (matchstick slice) the carrot and capsicum. step 2
Heat olive oil and 1 tablespoon of butter in a pan on medium heat and fry off carrot and capsicum until softened and evenly portion into shells. Using the same pan, add one more tablespoon of butter, thinly sliced shallots and ginger powder and fry without letting the shallots burn. Remove shallots from the pan and set aside in a bowl.
step 2
Cut the lemons and leeks into thick round slices and put into roasting dish. In your hands, twist and break the rest of the thyme roughly to release it’s natural oils and spread over the leek and lemon.
step 3
Turn up the heat and add the remaining butter and scallop meat and sear for no more than 30 seconds on both sides. Return shallots to the pan, squeeze in the juice of ½ a lemon and serve immediately onto shells making sure to spoon some sauce over each.
step 3
Arrange the chicken pieces over the leeks and lemon, and roast in a 180 degrees C oven for 30 – 40 minutes (or BBQ if preferred).
step 4
Sprinkle chopped coriander over the top and serve with extra lemon wedges.
Serve with a fresh, crisp salad.
serving suggestion
serving suggestion
what you’ll need 1 dozen fresh scallops in half shell ½ carrot ½ red capsicum 2 shallots chopped coriander 3 tblsp butter 1 lemon 2 tblsp olive oil sea salt ground white pepper ½ tblsp SuperSprout™ Ginger powder serves 4
seared marinated lamb with lentils, peas and feta with SuperSprout™ Beetroot & Carrot powder instructions step 1
In a glass or ceramic dish, combine the red wine, sliced garlic, olive oil, juice from ½ of lemon, beetroot powder and in your hands, twist and break the rosemary roughly to release it’s natural oils. Turn the lamb through the marinade, cover and leave in the fridge for a minimum of 3 hours. step 2
Bring a pot of salted water to the boil and add the green lentils and reduce to a simmer for 30 minutes. Once cooked and drained, toss through with juice from ½ lemon, carrot powder, pepper, a sprinkle of sea salt and a splash of extra virgin olive oil. Allow to cool then add peas, mint and crumbled feta. step 4
Remove lamb from marinade and roll through some sea salt and pepper on a plate and press so spices stick. Heat a tablespoon of olive oil in a pan on high heat and sear the lamb for 2 – 3 minutes on each side then turn off heat and cover the pan with lid or foil for a further 5 minutes.
what you’ll need ½ cup red wine 4 cloves garlic 6 rosemary sprigs ½ cup olive oil 4 lamb backstraps (or loin fillets) 2 cups dried green lentils ½ cup peas ½ cup crumbled feta cheese torn mint leaves extra virgin olive oil 1 lemon coarse ground black pepper sea salt 1 tblsp SuperSprout™ Beetroot powder 1 tblsp SuperSprout™ Carrot powder serves 4
Remove lamb from the pan and slice thickly and serve with the lentil salad.
serving suggestion
chapter three
super smoothies
frappé
with SuperSprout™ Strawberry and Blueberry powders
what you’ll need 300 ml low fat milk 1½ tblsp of SuperSprout™ Strawberry powder 1 tsp of SuperSprout™ Blueberry powder ½ cup frozen raspberries 2 scoops of low fat ice cream serves 1
instructions Put all ingredients into blender and blend on high for 10 seconds. Note:
frappé berry and ginger frappé strawberry smoothie wheatgrass juice summer refresher
Drink and enjoy.
berry and ginger frappé
with SuperSprout Strawberry, Blueberry and Ginger powder ™
instructions Put all ingredients into blender and blend on high for 10 seconds.
cocktail hint: Get creative by mixing 1 tblsp SuperSprout™ Blueberry, Ginger, Strawberry or Lemon powder in your favourite cocktail.
Note:
Drink and enjoy.
what you’ll need 300 ml apple juice 1 ½ tablespoons of SuperSprout™ Strawberry powder 1 tblsp of SuperSprout™ Blueberry powder ½ to 1 tsp of SuperSprout™ Ginger powder ½ cup frozen raspberries 6 cubes of ice (optional) serves 1
strawberry smoothie
summer refresher
with SuperSprout™ Strawberry powder
instructions
with SuperSprout™ Ginger & Strawberry powder what you’ll need ½ cup frozen raspberries
Put all ingredients into blender and blend on high for 10 seconds.
500 ml apple juice 4 tblsp SuperSprout Strawberry powder ™
Note:
Drink immediately.
serves 2
instructions step 1
Muddle lime, add some soda water, mix in ginger and strawberry powder - (Be prepared for it to foam up a little). step 2
Add some ice and fill the glass with more soda water. Add a sprig of mint to serve.
wheatgrass juice with SuperSprout™ Wheatgrass powder instructions Fill glass with water and stir in wheatgrass powder for 10 seconds. Note:
Drink immediately.
what you’ll need
what you’ll need 1 tblsp SuperSprout Wheatgrass powder ™
300 ml water
½ tsp SuperSprout™ Ginger powder ½ tsp SuperSprout™ Strawberry powder ½ lime, chopped soda water or lemonade
serves 1 serves 1
chapter three
super sweets choc orange ginger truffles strawberry cheesecake blueberry pancakes macadamia apple crepes blueberry ice cream sandwich carrot cake with lemon cream cheese frosting gingernut biscuits
choc orange ginger truffles with SuperSprout Ginger powder ™
Sprinkle SuperSprout Blueberry or Strawberry powder on any ice cream. Or try Lemon powder for something really different!
1 tbsp SuperSprout™ Ginger powder 2 tbsp cocoa 250 g plain biscuits, crushed extra cocoa/dark chocolate sprinkles makes approx. 2 dozen
instructions step 1
Soak sultanas in liqueur for a few hours. Mix all ingredients. Roll into small balls and coat in the extra cocoa or dark chocolate sprinkles.
™
½ cup sultanas 1 tbsp orange liqueur
400 g tin condensed milk
step 2
ice cream hint:
what you’ll need
step 3
Refrigerate until firm.
strawberry cheesecake
with SuperSprout™ Strawberry powder instructions step 1
Wash and hull the strawberries then halve them into a small pot. Add half of the caster sugar and 1 tablespoon of strawberry powder and simmer on very low heat until all sugar has dissolved and berries have softened. Allow to cool. step 2
Melt half of the butter. In a food processor crumb all the biscuits and add the melted butter. With the remaining butter, grease a 20cm spring-form cake tin and line the bottom with non-stick paper. step 3
Press an even thickness of the biscuit crumb mix onto the bottom of the tin and refrigerate for half an hour. step 4
In a large bowl let the mascarpone cheese soften. Add the remaining caster sugar, cream, vanilla paste and strawberry powder and whisk together vigorously until all the sugar has been incorporated and a smooth consistency reached. Remove base from the fridge and pour in the mascarpone mix. step 5
Smooth off the top with a spatula and return to the fridge and leave to set for at least 1 hour.
strawberry hint: serving suggestion
Sprinkle 1 - 2 tblsp SuperSprout™ Strawberry powder over fruit salad.
what you’ll need 200 g digestive biscuits 150 g unsalted butter ¼ cup cream 600 g mascarpone cheese 1½ cups caster sugar 1 tsp vanilla bean paste (or vanilla essence) 6 tblsp SuperSprout™ Strawberry powder 1 punnet fresh strawberries serves 8
blueberry pancakes
macadamia apple crepes
with SuperSprout™ Blueberry powder
with SuperSprout Apple powder ™
what you’ll need Crepe Mixture 2 tbsp SuperSprout™ Apple powder ¾ cup plain flour 1 egg 1 cup milk 20 g butter, melted
instructions step 1
Mix all of the crepe ingredients then cook in frying pan. step 2
Mix all of the sauce ingredients and heat. step 3
Serve crepe with a drizzle of sauce across the middle and a scatter of macadamias, then fold crepe back over the top. Optional: Vanilla ice-cream on the side if you’d like. serving suggestion
instructions step 1
In a mixing bowl, gently whisk all ingredients until smooth. Transfer to a pouring jug and refrigerate for half an hour. step 2
Heat a non stick pan on medium heat and grease with a small knob of butter or pan spray. Pour in pancake batter to desired size and wait until emerging bubbles begin to pop before turning over (approximately 1 minute). Cook on other side for 30 seconds and remove from pan. Continue until all batter is finished.
what you’ll need 1 cup self raising flour ¼ cup caster sugar 1 egg ½ tsp vanilla essence 1 cup milk 2 tblsp SuperSprout™ Blueberry powder serves 2
Serve with maple syrup and fresh blueberries. serving suggestion
Sauce 2 tbsp SuperSprout™ Apple powder 2 tbsp brown sugar 1 tsp cinnamon ½ cup water crushed macadamias serves 2
blueberry ice cream sandwich with SuperSprout™ Blueberry powder instructions step 1
You will need 6 cylindrical moulds about 9cm in diameter and 6cm high. You can buy them or make them from a length of PVC pipe from the hardware store. Set them on a non-stick paper lined tray and cut some extra paper to line the sides. step 2
Crumb all the biscuits with the blueberry powder in a food processor and the mix through the melted butter. Divide the mix in two and use half to press layer of crumb mix about 1cm thick into the base of each mould and refrigerate.
what you’ll need 200 g digestive biscuits 70 g melted butter 3 tblsp SuperSprout™ Blueberry powder vanilla ice cream (slightly softened) flaked almonds icing sugar fresh blueberries serves 6
step 3
In a bowl stir the softening ice cream so that the consistency is even throughout and able to be pressed into the moulds. step 4
Remove the prepared bases and using the back of a spoon scoop enough ice cream into each mould allowing 1cm of crumb mix on the top. Allow this to re-set in the freezer before pressing on the top layer of crumb mix and re-freezing. step 5
Toast almond flakes in a dry pan over medium heat until lightly browned and aromatic. To serve, slide a wide spatula under the still moulded dessert and place onto plate. Gently slide the mould upwards and off the dessert and peel off the paper lining. Dust with icing sugar and serve immediately with fresh blueberries and the toasted almonds. serving suggestion
carrot cake with lemon cream cheese frosting
with SuperSprout™ Carrot and Lemon powders instructions
what you'll need 2½ cups self-raising flour ¾ cup dark brown sugar 1½ cups grated carrot 1 cup sour cream 4 eggs 2 tsp ground cinnamon 2 tblsp SuperSprout™ Carrot powder ¼ cup cream cheese 20 g unsalted butter 1 cup icing sugar
Preheat oven to 160 degrees C, grease and line a 20cm round spring-form cake tin with non-stick paper.
2 tsp lemon juice
Sift the flour, carrot powder and cinnamon into a large bowl and then stir in brown sugar and grated carrot. In another bowl, lightly beat the eggs, sour cream and olive oil and then stir into the carrot mixture until well combined.
with SuperSprout™ Ginger powder
1 cup olive oil
step 1
step 2
gingernut biscuits
2 tsp SuperSprout™ Lemon powder Serves 8 - 10
what you’ll need 250 g softened butter 1 cup soft brown sugar 1 cup golden syrup 1 tsp ground cinnamon 1 tsp bicarbonate of soda
instructions step 1
Preheat oven to 180 degress C and prepare two baking trays with non-stick paper.
1 tblsp hot water 3 cups sifted plain flour 1 tblsp SuperSprout™ Ginger powder makes 40 - 50 biscuits
step 2
Stir butter, sugar, golden syrup, cinnamon and ginger powder in a pot over medium heat until sugar has dissolved and mixture is near boiling. Then remove from the heat. Dissolve the bicarbonate of soda in the hot water and add to the butter mixture. Add the flour and mix with a wooden spoon until well combined. step 3
Pour the mixture into the prepared cake tin and bake for 1 hour and 15 minutes or until an inserted skewer comes out clean.
Roll into 4cm round balls and arrange on baking trays leaving about 10cm between each ball as they will spread as they bake.
step 4
step 4
Once removed, leave in the tin for 10 minutes before releasing from the tin and allowing to cool on a wire rack.
Bake for 10 – 15 minutes, remove and allow to cool on the tray.
step 5
Store in an airtight container.
step 3
For the frosting, use an electric mixer to beat the softened cream cheese, butter, lemon powder and juice until light and fluffy. Gradually add the icing sugar a tablespoon at a time and beat until sugar is fully incorporated into the mixture. Spread the frosting over the cooled cake and serve.
serving suggestion
serving suggestion
the revolution continues! The SuperSprout™ revolution continues in this sequel to the popular Recipe Selections Volume 1 recipe book for SuperSprout™ 100% pure fruit and vegetable powders. Recipe Selections Volume 2 offers four complete chapters of great recipes – everything from Quick & Easy Meals to Super Meals, Super Juices and Super Sweets. Best of all – you don’t need to be a gourmet to make these fabulous dishes! Each recipe is divided into four or five easy steps to make preparation and cooking a breeze. SuperSprout™ powders are ideal for those who find it hard to get the required daily intake of fresh fruit and vegetables for themselves or their children. Now, Recipe Selections Volume 2 gives you four full chapters of fool proof recipes to give your family the nutrition they need. SuperSprout™ gives you super foods... Super fast!
Find more recipe ideas online at www.SuperSprout.com.au