recipes WITH TOTALLY KIWI PRODUCTS

 Enjoy these sweet little cranberry and coconut treats with a cup of tea or coffee and good conversation. ingredients½ sugar1½ cups gluten free flour blend1/8 tsp xanthan gum1 tsp cinnamon¼ cup flaxseed flour (30g)¼ cup rolled oats (30g) ¼ cup desiccated coconut¼ cup sliced almonds1/3 cup cranberries140g butter or spread1 tbls golden syrup¼ cup water½ tsp baking soda methodPreheat the oven to 170ºC and line 2 baking trays with baking paper or Teflon sheets.In a large bowl sift together the gluten free flour, xanthan gum and the cinnamon.Add the rest of the dry ingredients and mix well.Melt the butter and blend in the golden syrup.Dissolve the baking soda in the boiling water.Pour the butter and baking soda mixtures into the dry ingredients and mix well.Place spoonfuls of the mixture on to the prepared trays and press down gently with a damp fork.Bake for approx. 15 minutes at 170ºC.Allow to cool slightly and then transfer cookies to a wire rack.Store in an airtight containerMakes approx 32 cookies​

 Hotpots are so hearty and comforting, perfect for cold Winter nights in front of the fire! They are the perfect one-pot meal, so you don't need to make anything else to feed a whole family. ingredients 1 tsp cumin seeds6 cardamom pods, lightly crushed2 tbsp vegetable oil2 large onions, sliced 1 large garlic bulb, cloves peeled and left whole8 whole shallots, peeled2 large carrots, cut into 2.5cm pieces2 x 450g packs lamb, diced1 tsp ground ginger1 tsp ground cinnamon½ tsp cayenne pepper1 tsp English Mustard powder2½ tbsp plain floura few pinches of sea salt500ml chicken or vegetable stock750g red-skinned potatoes, washed and cut into 5mm slices40g butter, melteda sprinkling of thyme leaves methodPreheat the oven to 170°C, fan 150°C. Choose a large casserole dish around 27cm diameter (ideally with a lid) and preheat over a medium-high heat. Dry-toast the cumin seeds and cardamom pods in the pan for a few minutes, stirring occasionally to prevent burning. Pour in the oil and fry the onions until they are translucent, about 10 minutes.Add the garlic, shallots and carrots and stir for a couple of minutes before adding the meat and stirring. Add the ground spices, cayenne, mustard, flour and a generous amount of sea salt and black pepper. Stir well to ensure the spices are mixed before pouring in the stock. Stir again, then arrange the potato slices on top of the meat, slightly overlapping them. Brush with melted butter, sprinkle over the thyme and season with sea salt and black pepper. Cover with a lid (or foil) and place in the oven for 1½ hours.Take the hotpot out of the oven; remove the lid or foil. Increase the temperature to 220°C, fan 200°C, and cook for 30-40 minutes or until the potatoes are golden brown.Finish with a drizzle of TK Mixed Herb Flax Seed Oil​

 Here's comfort in a bowl!...this meatball pasta bake can be made with store-bought items or homemade goodness. ingredients450g penne pasta1 tablespoon olive oil, plus more for coating the baking dish2 cloves garlic, minced1/4 teaspoon red pepper flakes2 cans diced tinned tomatoes1 teaspoon salt1/2 teaspoon freshly ground black pepper150g  baby spinach500g beef meatballs - homemade or bought2 cups shredded mozzarella cheese1 cup shredded cheddar cheese methodArrange a rack in the middle of the oven and heat to 200°c. Lightly coat a large casserole dish with cooking oil and set aside.Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes, or until slightly firm to bite.Heat the olive oil in a large frypan over medium heat, add the garlic and red pepper flakes and cook for 1 minute until fragrant.Increase heat to medium-high, add the tomatoes, salt, pepper, and 1/2 cup water. Stir to combine, then add the spinach and cook for 1-2 minutes until just wilted. Remove from the heat and stir in the meatballs and drained pasta.Pour half of the pasta mixture in the prepared baking dish. Sprinkle with half of the mozzarella and half of the cheddar cheese. Top with the remaining pasta mixture and sprinkle with the remaining cheeses. Bake until the top is lightly golden and the cheese is bubbling, for approx. 20 to 25 minutes. Let cool for about 10 minutes before serving.Before serving, drizzles with TK Chilli & Lime Flax Seed Oil for an extra warming kick! 

Try this medley of Winter vegetables for a beautiful, tasty Stir Fry! Not only is it amazingly colourful, but delicious and easy too! ingredientsServes 41 Tbsp canola oil1 tsp sesame oil4 yellow yams, sliced into quarters lengthwise1 swede, sliced1 red onion, thinly sliced1 orange kumara, sliced into sticks1 carrot, sliced into sticks, optional1/ courgette, sliced10 broccoli florets2-3 small bok choy, sliced, stalks and leaves separated1 red capsicum, deseeded and sliced1 yellow capsicum, deseeded and sliced methodHeat both oils in a wok.Add yams, swede, kumara, carrots and bok choy stalks and stir fry for 3-4 minutes.Add capsicums, broccoli and courgette and stir fry for 1-2 minutes.Add bok choy leaves and stir fry until hot.Once off the heat drizzle with ¼ cup TK garlic flax seed oil  ​

 If you're looking for an energy hit before the gym why not try these super easy to make protein, banana and peanut butter protein bars. ingredients2 cups quick cooking oats1 cup protein powder¼ cup whole wheat flour1 tablespoon ground Flax Seed (for freshness buy our TK Whole Flaxseed and grind as you need in a coffee or spice grinder)1 cup peanut butter¼ cup honey2 very ripe bananas methodPreheat oven to 175°c and line a baking sheet with parchment paper.Spread oats out onto an unlined baking sheet in a thin layer, and toast until lightly browned, about 10 minutes; remove and allow to cool.Mix together the cooled oats, protein powder, whole wheat flour, and flax seed until thoroughly combined, and mix with peanut butter and honey.Mash the bananas into the mixture and stir to combine.Press the dough down onto the parchment-lined baking sheet in a 1/2-inch layer.Bake in the preheated oven until the edges of the dough are golden brown, about 15 minutes; cut into bars while warm, and allow the bars to cool. Wrap bars in plastic wrap and refrigerate until ready to use.  

 Use up any leftover vegetables in this delicious family-sized frittata - easy to whip-up for a quick brunch or lunch option! ingredients750g pumpkin, peeled and chopped into chunks60g Kumera, peeled and chopped into chunks2 tsp Garam Masala (spice)1 Tbsp olive oil10 free range eggs1 cup fresh cream600g Button mushrooms (quartered)½ cup Caramelised onion250g sundried tomatoes (chopped)1 Tbsp finely chopped parsley15g Feta (crumbled) methodHeat oven to 180°cPlace pumpkin and kumara in a roasting dish and season with garam masala and salt and pepper, to taste. Add a good dash of olive oil and gently mix with your hands to make sure everything is well coated.Roast for 10–15 minutes or until the veges are golden and caramelised. Remove from oven and set aside. Keep oven on to finish off the frittata.Crack the eggs into a mixing jug or bowl, pour in cream and beat until well combined.Heat olive oil in a medium to large ovenproof frying pan on high heat. Add mushrooms and sauté for a few minutes before adding roasted vegetables and then egg and cream mixture. Turn the heat down to medium so as not to burn the bottom of the frittata.Place dabs of onion jam, sundried tomatoes, parsley and feta evenly around the pan on top of the egg mixture.When the edges are looking set, transfer the frying pan to the hot oven and cook for 15–20 minutes until golden brown, blistered and set.Drizzle TK Mixed Herb oil over before eating