This grain-free pizza base is cooked on the stovetop and has a wonderful texture using a delectable mix of chickpea & tapioca flours, herbs, parmesan and Nuttelex. Vegan cooks can easily tweak this recipe using vegan parmesan and vegan mayonnaise. We've opted for a super colourful salad topping but you can add any mix of leaves you love. Welcome in the 2023's New Lunar Year with this sweet rice cake that symbolizes progress, advancement, and growth. Thanks to Chef Berlinda for this beautiful recipe. Enjoy the soft chewy rice cake fresh or slices can also be pan fried for a smoky caramelized coating. *Note this recipe uses 'brown sugar slabs" a type of rock sugar which is a traditional Chinese sweetener that comes in a variety of colors ranging from white to dark yellow. It has an earthy molasses-like flavour. You'll find it in any Asian Grocer. A classic Singapore dish with a twist...oyster mushrooms replace prawns retaining all the classic crispy, buttery flavour of the original. Thanks to Chef Berlinda who created this for the New Lunar Year celebrations. Ideal for festive drinks, picnics or anytime you want a moorish, cinnamon baked treat, these bite-sized doughnuts are made with sparkling apple juice and apple sauce which gives them a wonderfully light texture, without using any egg or dairy. Depending on your doughnut mould, makes 36-40 mini doughnuts. This polenta bread slice is perfect for brunch, picnics, or as a deliciously pretty addition to your charcuterie board pairing perfectly with cheeses, olives, fruit, and nuts. If you want to make this dairy-free, you can make your own dairy-free buttermilk using this recipe below. How to make dairy-free buttermilk: 1 cup regular buttermilk = 1 cup (unflavoured) soy milk with 1 tablespoon acid (lemon juice, apple cider vinegar, or white vinegar). Pour the soy milk and chosen acidic ingredient into a bowl or jar and whisk until everything is well combined. These corn based blinis can be topped with anything that takes your fancy and are perfect for entertaining. Best of all they can be made a day ahead so you can simply dress them before serving with your chosen topping - here we have used smoked salmon. To make this dairy free sub the sour cream and milk for your fave plant based alternatives. #NuttelexChristmasRecipes Here is a vegan take on the "Butter Board” trend i.e serving boards dolloped with softened butter smothered in sauces, spices, fruits, nuts and other tasty delights. Use your fave artisan bread and crackers to scoop up the deliciousness. Add a splattering of pomegranate seeds for some extra jewel-like bling. This mouthwatering dish from chef Berlinda is the ultimate in beautiful, clean ingredients, perfectly partnered to create an amazing feast for mind and body. This tasty trio of deliciously moorish sweet potato (yam) & chickpea dip, freshly baked flatbreads, plus a crispy onion, sesame and chive topping is the ultimate entertainer for lunch, sun-set supper or late night feasting. A member of the Nuttelex Quality Team, Julia, made these raspberry brownies for a bake-off competition, and they were utterly delicious. If you are looking for a seriously good, dark-choc brownie - you must try these. Recipe inspired by janes.patisserie.com 
Crisp N Chewy Grain-Free Leaf Medley Pizza (GF)
Chinese New Year Cake (Nian Gao) Vegan
Vegan Cereal ‘Prawns’
Baked Mini Cinnamon Spice Doughnuts (Vegan + Gluten Free)
Maple, Chilli & Pumpkin Polenta Slice (Gluten Free)
Dill & Corn Blinis
Serves 6
Sweet & Savoury Vegan Butter Board
King Oyster Mushroom with Garlic, Miso & Soba Noodle (Vegan)
Homemade Flat Breads with Sweet Potato Hummus (Vegan)
Julia’s Fave Dark Chocolate & Raspberry Brownies (Dairy-Free)
