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UNIQUE PEANUT BUTTER PASTE RECIPES

Energy Bliss Balls

  • Prep time: 15 mins

  • Yield: 11 energy bites

  • Calories: 100 kcal

 

Ingredients

  • 3/4 cup Seeds & Such Certified Organic Manuka Honey & Bee Pollen Peanut Butter Paste

  • 2/3 cup organic quick-cooking oats

  • 1/4 cup mini semi-sweet or dark chocolate chips 

  • Optional: 1 teaspoon of manuka honey

  • Optional: 2 tbs hemp seeds or chia seeds

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Method

  1. Line a baking tray with baking paper.

  2. Place the ingredients into a bowl and mix well.

  3. Use your hands to roll tablespoonfuls of the mixture into snack-sized balls.

  4. Refrigerate for 20 minutes.

  5. Enjoy. Store in an air-tight container for up to 2 weeks
    in the fridge.

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Honey set 1A (1).png

Berries Bliss Smoothie

  • Prep time: 15 mins

  • Servings: 2

 

Make a berries and Manuka honey, bee pollen peanut butter smoothie in less than 5 minutes.

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Ingredients

  • 2/3 cup Certified Organic Seeds & Such Manuka Honey & Bee Pollen Peanut Butter Paste

  • ½ cup organic quick oats

  • 1 ½ cups milk of your choice

  • 1 cup frozen berries of your choice

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Method

Blend everything together and enjoy!

Magic Vegan Peanut Sauce

  • Prep time: 5 mins

 

Ingredients

  • 2 cloves grated garlic

  • 1 ½ teaspoons grated ginger

  • 1/3 cup Seeds & Such Australian certified organic Chilli and Lime peanut butter paste

  • 2 tablespoons soy sauce

  • 2-3 tablespoons hot water

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Optional

  • 1 extra tablespoon lime juice

  • 1 teaspoon chilli oil

  • Chopped roasted peanuts and chilli flakes for garnish

 

Directions

Add all of the ingredients into a small bowl. Add hot water and stir to combine until you have a smooth sauce. Sprinkle chopped peanut and chilli flakes to garnish.

Magic Vegan Peanut Sauce

Vegan Spicy Peanut Noodles

  • Prep time: 20 mins

  • Serves: 4

 

Ingredients

  • 250g noodles of your choice

  • 1 tbsp toasted sesame oil

  • 200g broccolini

  • 250g brown mushrooms

  • 1 medium red bell pepper

  • 2 spring onions

  • Magic vegan peanut sauce (1)

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Optional

  • A bunch of fresh coriander

  • 1 extra teaspoon sesame seed oil

  • Wedge of lime and slices of fresh chilli, chopped, roasted peanuts for garnish

 

Directions

  1. Cook the noodles according to the package's instructions.

  2. Heat the sesame oil in a large frying pan or wok and cook the vegetables for 5-8 minutes.

  3. Combine the cooked noodles and vegetables together. Pour in the Magic Vegan Peanut Sauce (1) and mix well.

  4. Sprinkle chopped coriander, sesame seed oil, chopped peanuts and slices of fresh chilli and enjoy!

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Check out our Magic Vegan Peanut Sauce recipe

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Thai Baked Chicken Wings

Prep time: 15 mins        Cooking time: 55 mins        Serves: 6

 

Ingredients

The Marinade:

  • 1 kg chicken wingettes or drumettes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 cup Greek yoghurt

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Thai Peanut Sauce

  • 1/2 cup Seeds & Such Organic Chilli & Lime peanut butter paste

  • 1/4 cup of warm water

  • 1/2 cup of coconut milk

  • 3 tablespoons soy sauce

  • 1 teaspoon sesame seed oil

  • 1-2 teaspoons raw sugar or honey

  • 3-4 teaspoons lime juice

  • 2 garlic cloves, minced

  • 2 teaspoons minced ginger

  • Fresh lime wedges for serving, red chilli slices and chopped fresh coriander leaves for garnish

  • Roasted white sesame seeds (optional)

 

Directions

Marinate the chicken:

  • Mix the chicken, salt, pepper, and yoghurt in a Ziplock bag. Refrigerate for at least 30 mins.

 

Thai Peanut Sauce:

  • Mix the ingredients, except for the chilli slices, sesame seeds, lime wedges, and coriander. Divide into two portions and set aside.

 

Baking:

  • Remove the chicken from the fridge 20-30 mins before baking.

  • Preheat the oven. Line the chicken pieces on the large baking tray/dish. Bake at 185°C for 30 mins. Turn it over halfway through.

  • Brush one portion of the peanut sauce on both sides of the chicken, bake for another 5-7 mins on 200°C or until golden brown.

  • Transfer the chicken onto a serving plate, garnish with sesame seeds, chilli, and coriander. Serve immediately with the remaining peanut sauce and lime wedges.

Magic Vegan Peanut Sauce
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Creamy Peanut Butter Fish

Prep time: 15 mins       Cooking time: 15 mins        Serves: 4

 

Ingredients

The Marinade:

  • 1 kg Salmon fillets or fish of your choice.

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon turmeric powder (optional)

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Thai Peanut Sauce:

  • 1/2 cup Seeds & Such Organic Chilli & Lime peanut butter paste

  • 1 cup of warm water

  • 1/2 cup of coconut milk

  • 3-4 tablespoons soy sauce

  • 2 tablespoon sesame seed oil

  • 1-2 teaspoons raw sugar or honey

  • 2 tablespoons lime juice

  • 2 garlic cloves, minced

  • 2 teaspoons minced ginger

  • 2 tablespoons oil for frying

  • Red chilli slices and chopped fresh coriander leaves for garnish.

  • Fresh lime slices to serve.

 

Directions

Marinate the fish:

  • Mix the fish, salt, pepper, turmeric powder, and chilli powder. Apply evenly on the fillets.

 

Thai Peanut Butter Sauce:

  • Mix the ingredients, except for the chilli slices, garlic, ginger, sesame seed oil, and coriander.

 

Frying:

  • Heat the frying pan on high heat and add oil. Sear fish fillets over high heat until golden brown, remove and set aside.

  • Use the same frying pan on low heat, add sesame seed oil, garlic, and ginger. Stir well until aromatic, then add in the peanut butter sauce and simmer for 2-3 minutes. Add more warn water if needed, 1 tablespoon at a time.

  • Return the fish fillets and simmer for 4-6 minutes or until cooked.

  • Garnish with chilli slices and coriander.

  • Serve immediately with steamed rice, lime wedges, and steamed vegetables of your choice.

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