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Home , Satay, Tempeh

or You. N Better F aturally We’re on a super tasty mission!

At Mayver’s we’re all about creating the tastiest, healthiest 100% pure-state nut spreads that are made from nothing but nature’s goodness. As a small Australian family company, we’re about making the tastiest, healthiest pure- state that your taste buds have ever encountered! Every single Mayver’s spread is locally made by us in Victoria, Australia from nothing but real, natural wholefood ingredients that have simply been crushed, blended and bottled. There’s absolutely no added nasties in our jars. No oils, no , no hardened , no sugar, dairy, gluten, cholesterol and definitely no ‘badditives’. We source local Australian ingredients wherever possible and personally select each of our farms to guarantee that you enjoy nothing but real natural goodness! We’re proud to share a selection of our favourite recipes using our favourite products. We’re always finding new and interesting ways to enjoy our products, so stay tuned to our social media and website for the latest ideas.

Paul Raff The Mayver’s Man

mayvers.com.au #nothingbutgoodness Breakfast delights

Easy delicious breakfast ideas for every morning pancakes with smooth peanut butter and honey greek yoghurt peanut butter pancakes Breakfast with smooth peanut butter Time: 30 minutes | Serves: 8 and honey greek yoghurt DF V Time: 30 minutes | Serves: 1 GF V SF Ingredients scramble Ingredients 250g firm tofu crumbled For the gluten free pancakes: 1 cup mushrooms sliced 1/2 cup gluten free flour 1 tsp 1/2 tsp baking powder 1 tsp 2/3 cup milk of your choice 1/2 tsp 1 Tbsp Mayver’s Dark Roast Peanut Butter 1/2 tsp smoked paprika 2-3 Tbsp For the Peanut butter and honey greek yoghurt: 1 tsp powder (optional) ½ cup plain greek yoghurt 1/3 cup veggie stock 2 Tbsp Mayver’s Dark Roast Peanut Butter 2 Tbsp Mayver’s Tahini 1 Tbsp honey 2 tsp tamari Method Salt and pepper 1. In a medium bowl combine flour, baking powder Handful kale, chopped and milk and stir until smooth. Add Mayver’s peanut Corn, or tortillas butter to the mixed and stir until mixed Toppings in thoroughly. Roasted white & sweet potatoes 2. Warm a frypan on a medium heat and add Black oil to coat bottom of the pan. Add a couple of tablespoons of mixture and cook for approx. Red cabbage 3 minutes until bubbles start to appear. Flip and Avocado cook for another 2 minutes or until golden brown. Spring Repeat until all mixture is used. Method 3. Serve with layers of peanut butter and honey greek yoghurt and top with crushed . 1. Add all ingredients except the veggie stock, tahini and kale to a pan and fry for 3 minutes 4. For the peanut butter and honey greek yoghurt: Add or until fragrant. all ingredients into a bowl and stir until all combined. The mixture will become thick as it is combined. 2. Add the remaining ingredients, and cook for a further 5 minutes on high heat. Recipe and image provided by 3. Assemble the tacos. Janessa from Bask & Co. Recipe and photo credit to @emerson_cooks Peanut Butter Jelly

Time: 1 Hour | Serves: Makes 1 loaf DF V

Ingredients Method Bread Bread 4 medium/large ripe 1. Preheat oven to 175°C (350°F). 4 eggs 2. Line an 9 inch x 5 inch loaf pan with parchment 50g butter, melted paper, set aside. 125g Mayver’s Almond Spread 3. In a large mixing bowl or the bowl of a stand 1/2 cup flour mixer, add bananas, eggs, butter and almond butter. 1 tsp baking soda Beat until well combined. 1 tsp baking powder 4. In a separate mixing bowl, combine coconut flour, 1 tsp vanilla extract baking soda, baking powder, vanilla and salt. Pinch of Himalayan salt 5. Add flour mix and beat until well combined 1/2 cup Mayver’s Crunchy Peanut Butter and smooth. 1/3 cup berry jam 6. Pour into prepared pan. Topping 7. Dollop peanut butter and jam randomly onto batter. 2-3 Tbsp berry jam Take a butter knife or and swirl them into 2-3 Tbsp dark chocolate, melted the batter. 8. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. 9. Allow banana bread to cool in the pan for 10-15 minutes before removing. 10. Transfer to a wire rack to cool completely.

Topping 1. Drizzle desired amount of jam and melted chocolate over . 2. Serve and Enjoy!

Recipe and image provided by @wholesomepatisserie Peanut Butter Jelly Banana Bread Chocolate Peanut Butter Jelly Jars Chocolate Peanut Butter Jelly Jars

Time: 10 minutes | Serves: 1-2 GF DF V SF

Ingredients Method Chocolate thick shake (per jar) 1. For the jam, mix ingredients & allow to set in the fridge for a few hours or overnight. 150ml of your favourite milk (I used almond) 1 small frozen banana 2. Blend chocolate shake ingredients until thick & creamy. 1 Tbsp flax meal 1 Tbsp raw cacao 3. Layer your chia jam, Mayver’s Smooth Peanut Butter & chocolate thick shake in jars. I love Mayver’s jar 1-2 dates because the labels are so easy to remove!! (depending on how sweet you like your shake) Mayver’s Smooth Peanut Butter 4. Top with more raspberries if you like. (for layering in jar and/or optional extra to make the Best eaten with a spoon! thick shake extra thick) Recipe and image provided by Chia Jam @thebarefoothousewife (you will need to make this ahead of time) 1/2 cup fresh raspberry puree 2 Tbsp chia seeds 1 Tbsp maple syrup Mid-week Meals

Fresh meal ideas to share with everyone you love CHICKEN SHISH SATAY CHICKEN SHISH KEBABS

Time: 30 minutes | Serves: 4 GF DF SF

Ingredients Method Shish Kebabs 1. Arrange all ingredients on individual and set aside. 20 bamboo skewers 500g chicken, cubed 2. In a saucepan over medium heat, add all marinade ingredients and cook for 5 minutes. 1 red capsicum, cubed 1 small , cubed 3. Place all kebabs in a glass or ceramic dish and pour marinade over. 2 red , cut into wedges 2 zucchinis, cubed 4. Cover the dish and place in the fridge for 2 Tbsp , for 4 hours to marinade. 5. In a large fry pan on medium heat, cook oil for Satay Marinade 2 minutes then cook skewers, turning occasionally, ½ cup Mayver’s Crunchy Peanut Butter until chicken is cooked. 1 cup 6. Enjoy with a simple side salad. 1 , minced 1 lime, juiced 1 tsp , ground 1 tsp curry powder 1 tsp cumin, ground 2 tsp fresh , grated Tahini, Fig and Tacos

Time: 20 minutes | Serves: 4 DF V

Ingredients Tempeh Arrowroot flour 2 Tbsp tamari 1 Tbsp Mayver’s Tahini 1 Tbsp maple syrup 1 tsp paste Lime juice to taste

Method 1. Coat tempeh in arrowroot flour and pan fry on each side for about 10 minutes. 2. Mix together the tamari, Tahini, maple syrup, miso paste and some lime juice to make the . 3. Pour the sauce over the cooked tempeh. 4. Assemble tacos with your choice of filling (we used figs, red cabbage, pomegranate, coriander and cucumber) for a quick tasty packed dinner!

Recipe and photo credit to @emerson_cooks Tahini, Fig and Tempeh Tacos Almond Spiced Tofu Skewers Almond Spiced Tofu Skewers

Time: 25 minutes | Serves: 6 GF DF V

Needed: Method Skewers 1. Slice the tofu into roughly 2.5cm squares. 2. Combine and mix all the ingredients for the marinade Ingredients: into a large bowl. Add your tofu squares and coat 350g firm tofu well, leaving it to marinate preferably overnight. 1/2 red onion 3. When ready to cook, chop onion and capsicums into 1 green capsicum a similar size as the tofu. This will allow everything 1 yellow capsicum to cook evenly. 1 red capsicum 4. Layer the skewers with tofu with . Almond butter marinade: Set aside any leftover marinade. 1/4 cup Mayver’s Almond Spread 5. Heat your grill pan or BBQ on medium heat. 2 small garlic, minced Add a little oil and cook your skewers, turning 1 Tbsp tamari or regularly to stop any burning, adding any leftover marinade as you go. 1 Tbsp malt syrup or maple syrup 1 Tbsp fresh lime juice Recipe and image provided by @amylecreations 1/2 Tbsp warm water 1 tsp of chilli sauce (optional) Salt & pepper (to taste) Curried with peanut satay dipping sauce

Time: 40 minutes | Serves: 3-4 DF V

Ingredients Method Filling 1. Preheat oven to 180°C for a fan forced oven or 200°C not fan forced. To make : Put flour 2 Tbsp and butter into a blender and blend until mixture 1/2 cup cooked , chopped into small cubes resembles bread crumbs. 1/2 cup cooked pumpkin, chopped into small cubes 2. Add egg and 1 Tbsp chilled water. Blend until comes 1/2 cup frozen peas together as a dough. Add another tablespoon of 1/2 medium onion, finely chopped chilled water if needed to form a dough. 1 cup cooked quinoa 3. Remove from blender and knead lightly onto a 1 stick , finely chopped floured surface. Form a disc, cover and place in 1 clove garlic, finely chopped refrigerator for 30 minutes. 2 Tbsp coconut cream 4. To make filling: melt coconut oil in a large pan. Add 2 tsp curry powder onion and celery and cook until onion is almost 1 tsp ground cumin translucent. Add garlic, ginger and and cook 1 tsp tumeric powder for a further minute. Add coconut cream, quinoa, 2cm knob of ginger, finely chopped peas, pumpkin and sweet potato carefully stir to combine trying not to mash the pumpkin and sweet Short Crust Pastry potato. Set to one side to cool. 11/2 cups wholemeal plain spelt flour 5. Remove pastry from the fridge and roll out to 1 egg, lightly beaten 2-3mm thick. Using a 10cm round biscuit cutter cut 130g butter, chilled and chopped 20 discs and place onto lined and greased trays. 1-2 Tbsp chilled water Return to the fridge for another 20 minutes. Extra flour for kneading 6. For Dipping Sauce: Add the coconut oil to a pot over the stove. Melt oil, then add onion and garlic cooking Peanut Satay Dipping Sauce until translucent. Add peanut butter, coconut cream, 100g Mayver’s Dark Roasted Peanut Butter chilli soy sauce and lime juice. Stir until combined 100ml coconut cream then add the brown rice syrup, if using. 1 tsp soy or tamari sauce 7. Remove the pastry discs from the fridge. Add 1 Tbsp of 1/2 medium onion finely chopped cooled curried vegetable filling to one half of the disc. 1 clove garlic, finely chopped Wet the edge of the pastry and fold over, pressing the 1 fresh chilli, finely chopped edges with a fork to seal. Repeat with remaining discs. 1/2 lime juice 8. Place in oven and bake for 20 minutes 2 tsp brown rice syrup (optional) or until slightly browned. Serve warm with Peanut 1 Tbsp coconut oil Satay Dipping Sauce. Recipe and image provided by @healthyfamily5 Curried Vegetable empanada with Peanut Satay dipping sauce Tahini One Pot Pasta Tahini One Pot Pasta SALTED CARAMEL TAHINI CHICKEN

Time: 25 minutes | Serves: 3-4 Time: 50 minutes | Serves: 4

DF V SF GF DF V SF

Ingredients Ingredients 200g pasta 6 tsp Mayver’s Tahini 1 cup cherry tomatoes 6 Chicken thigh fillets 1/2 cup passata 6 Dates, pitted 10 leaves 6 rashers Prosciutto 5 sundried tomatoes Pepper to taste 5 olives Olive oil to drizzle 1 Tbsp fired oregano Method 2 Tbsp nutritional yeast 2 Tbsp Mayver’s tahini 1. Preheat oven to 180°C. 1/2 red onion chopped 2. Flatten out chicken thighs and spread a layer 1 tsp miso paste tahini over each thigh and season with pepper. 1 tsp 3. Place a date in the middle of each thigh, 1 tsp tamari roll up and wrap up with prosciutto (secure with toothpick if needed). 1 – 2 cups water 2 Tbsp almond feta (for topping) 4. Place on a lined baking tray, drizzle with olive oil and bake for 40 minutes, or until chicken Method is thoroughly cooked. 1. Place all ingredients in a pot, and cook over medium 5. Serve chicken thighs immediately. heat stirring constantly to ensure pasta doesn’t stick to the bottom of the pan. 2. Cook until the pasta has absorbed all the liquid, if more water is required add more until cooked. Recipe and image provided by @emerson_cooks Soba noodle bowl with smooth and creamy

Time: 40 minutes | Serves: 4 DF V SF

Ingredients Method 1 Tbsp paste 1. To make the peanut sauce, add the first 5 1/4 cup Mayver’s Smooth Peanut Butter ingredients to a small saucepan with a third 2 Tbsp soy sauce or tamari of the coconut milk. Stir over a low to medium heat until well combined then add the remainder 2 Tbsp fresh lime juice of the coconut milk. Bring to a slow boil while 2 tsp brown sugar stirring, then reduce heat and simmer for 2 tsp sauce (optional) 20 minutes or until the sauce has started to thicken 250ml full- coconut milk and darken in colour. 6 large mushroom cups 2. In the meantime, fry the garlic in the coconut oil 1 medium sized head of broccoli or two bunches broccolini over medium heat in a large frypan, for around 2 cloves garlic 1 minute. Add the roughly chopped vegetables 1 Tbsp coconut oil and a splash of water and cook for about 7-8 minutes, stirring occasionally. 200g smoked tofu 2 tsp oil 3. In a separate frypan, heat the over medium to high heat and add the sliced tofu. 180g soba noodles, cooked according to Fry a minute or two each side until golden. packet directions 4. Add the tofu and cooked soba noodles to the larger frypan with the cooked vegetables and add two-thirds of the sauce, mixing well to combine all ingredients. 5. Serve topped with the remaining sauce and chopped peanuts or sesame seeds. Recipe and image provided by @tohercore Soba noodle bowl with smooth and creamy peanut sauce ATTACK

Quick healthy for when you’re on the go Healthy Tahini-mite Tahini Rainbow

Time: 10 minutes | Serves: 5 Time: 10 minutes | Serves: 3-4

GF DF V SF GF DF V

Ingredients Ingredients 3 Tbsp Mayver’s Unhulled Tahini 2 cans or organic chickpeas (rinsed & drained) (use our black tahini from selected health food stores 1/4 cup of lemon juice if you want a darker, more authentic colour) 1/4 cup of Mayver’s Tahini 1.5 Tbsp tamari 1 garlic clove 1 Tbsp apple cider 1/2 tsp salt 1/2 tsp nutritional yeast 1/4 tsp maca powder Method Tiny pinch of pink salt & 1. Blend ingredients together in a high speed blender or food processor. Method 2. While blending slowly drizzle in enough water Stir all ingredients until well combined! to achieve your preferred consistency. Recipe and image provided by 3. Taste & add more lemon or salt if desired. @mindful_moose 4. Then divide into 3 bowls & add: For Red: Add 1/2 cup raw beetroot puree. For Yellow: Add 1/2 tsp turmeric, 1/4 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp sweet paprika For Green: Add 1/4 tsp spirulina powder (for colour, you shouldn’t be able to taste it), 1 spring onion finely chopped, 1 bunch mint finely chopped. 5. Drizzle with good quality extra virgin olive oil prior to serving & a sprinkle of za’atar if desired. Recipe and image provided by @thebarefoothousewife Tahini Rainbow Hummus Trail Mix Super Bars Trail Mix Super Bars

Time: 20 minutes | Serves: 10 bars DF V

Ingredients 7. Pick up a small amount of mixture in your hands 2 cups gluten free rolled and press it together. If it holds, it’s ready. If its falls 1/2 cup almond meal apart, add more coconut spread or maple syrup. 1/2 cup flour 8. Press mixture into prepared pan. 1/4 cup coconut sugar 9. Bake for 20-25 minutes or until lightly golden. 1 tsp baking soda 10. Cool in pan for 10-15 minutes. 1 tsp ground cinnamon 11. Remove and transfer to a wire rack to cool completely. 2 Tbsp chia seeds 12. Once completely cooled, slice into long bars or 2 Tbsp cacao nibs squares with a sharp knife. 2 Tbsp flax seeds 1/4 cup slivered almonds Chocolate 1/4 cup sunflower seeds 1. Line a baking tray with parchment paper, set aside. 1 cup Mayver’s Coconut Super Spread 2. In a double boiler, melt dark chocolate over low- 1/2 cup maple syrup medium heat. Stirring occasionally whilst it melts. Chocolate Icing 3. Once completely melted and smooth, turn off heat. 100g dark chocolate block, broken into squares 4. Dip one end of each bar into melted chocolate. Tap off excess dripping chocolate. Method 5. Place on prepared tray and continue with Bars remaining bars. 1. Pre-heat oven to 180ºC (356ºF) and line a 9”x9” Recipe and image provided by square baking pan with parchment paper, set aside. @wholesomepatisserie 2. In a large bowl combine oats, almond meal, oat flour, coconut sugar, baking soda and cinnamon, mix well. 3. Add in chia seeds, cacao nibs, flax seeds, almonds and sunflower seeds, mix well. 4. Make a well in the centre. 5. Add Mayver’s Coconut Super Spread and maple syrup into the well. 6. Fold wet ingredients into dry and mix until well combined and mixture sticks together. Clean treats

Deliciously healthy treats Raspberry Chocolate Brownies Raspberry Chocolate Brownies

Time: 50 minutes | Serves: 10 DF V SF

Ingredients Method Raw brownie: 1. For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough 1 cup walnuts flour. Add your cacao powder, salt and dates 1 cup almonds and blitz until dense and sticky. It may be worth 2½ cups pitted medjool dates chopping your dates slightly and adding them ¾ cup cacao powder to your food processor bit by bit. Pinch salt 2. Press mixture down firmly onto a square Choc raspberry topping 18cm x 18cm brownie tin lined with baking paper and set aside. 6 Tbsp cacao powder 6 Tbsp melted coconut oil 3. For the topping: in a bowl mix together all your 4 Tbsp Mayver’s Original Super Spread or ingredients until well combined. It should resemble nut butter of choice* a thick sauce. Gently fold in your raspberries and mix until well coated in sauce. 2 Tbsp raw honey, maple syrup or rice malt syrup A drop of vanilla extract 4. Pour your sauce mixture over your brownie base and smooth out with a spatula. You can sprinkle a few 1 cup frozen raspberries extra raspberries on top for looks. 5. Freeze for about 4 hours until set. 6. Once set cut into squares and serve. Recipe and image provided by @hazel_and_cacao Tahini Fudge Cups Mini Super Tarts

Time: 10 minutes | Serves: 16 Time: 50 minutes | Serves: 9

GF DF V SF DF V

Ingredients Ingredients 1/4 cup cacao butter 1 cup of rolled oats processed into flour 1/4 cup cacao 1/4 cup of Mayver’s Original Super Spread 1/4 cup Mayver’s Hulled Tahini 2 Tbsp maple syrup (or sweetener choice) 2 tsp of vanilla extract 3-4 Tbsp of almond milk (or 10-12 drops of vanilla cream stevia) 1/4 tsp instant espresso Method (optional but recommended) 6. Mix together all the ingredients gradually adding a 1 pinch of salt + extra for serving tablespoon at a time of almond milk (you may need more or less) until you get a sticky dough. Method 7. Place in the fridge for 30 minutes to firm up. 1. Place cacao butter into a medium size bowl and 8. Roll as thin as possible between two sheets melt by your preferred method. I like to do mine of baking paper. on the stove top, double boiler style, by placing the bowl on top of saucepan filled with just a few 9. Cut into circles (I used a tiny espresso cup with inches of water. a diameter of 6cm) & gently press into your tiny muffin tin. 2. Once your cacao butter has melted, add remaining ingredients and stir until smooth and well combined. 10. Bake at 175°C (no fan) for 10 minutes or until golden. 3. Pour (or spoon) your melted fudge mixture into a 11. After a few minutes remove from tin & allow chocolate mould tray (or you could just place some to cool completely. paper cupcake cases on to a baking sheet, or use a 12. Fill with raspberry chia jam & fresh mini muffin tray instead). (mangoes & blueberries are a favourite right now). 4. Place into the fridge or freezer to set 13. For the chia jam mix 1/2 cup fresh raspberry puree, (approximately 1 hour). 2 Tbsp chia seeds & 1 Tbsp maple syrup & allow to 5. Once set, sprinkle with a little sea salt and enjoy! sit for a few hours (preferably overnight) in the fridge. Recipe and image provided by 14. Other filling options are coconut yoghurt, @BetterWithCake cream, chocolate avocado mousse or nice cream. Recipe and image provided by @barefoothousewife! Tahini Fudge Cups Peanut Butter and Jelly Fudge Peanut Butter and Jelly Fudge

Time: 30 minutes | Serves: 12 GF DF V

Ingredients Method Chocolate PB fudge, bottom layer 1. Line your pan with baking paper. 1/2 cup Mayver’s Peanut Cacao Spread 2. To make the chia jam, combine raspberries, 1 1/2 Tbsp rice malt syrup / maple syrup rice malt syrup and chia seeds into a small saucepan on low heat. 1 Tbsp coconut oil 3. Cook, mixing occasionally until thickened, PB fudge, middle layer about 5 minutes. 1/2 cup Mayver’s Dark Roasted Crunchy Peanut Butter Spread 4. Set aside to cool. 1 1/2 Tbsp rice malt syrup / maple syrup 5. To prepare the bottom layer, mix all the ingredients 1 Tbsp coconut oil for the chocolate PB fudge into a bowl. Spread the mixture evenly onto the bottom of the pan. Raspberry chia jam, top layer 6. Mix all the ingredients for the PB Fudge, and layer 1 cup raspberries, fresh or frozen on top of the bottom layer. 1 Tbsp rice malt syrup / maple syrup (or to taste) 7. Finishing with a layer of the raspberry chia jam. 1/2 Tbsp chia seeds 8. Place into the freezer until set. You may have to use a knife to cut around the edges, tip the pan upside down and give it a bit of a tap! Cut into pieces! Recipe and image provided by @amylecreations Fig and Almond Bars Dark Roasted PEANUT BUTTER

Time: 15 minutes | Serves: 8 Rice Crispys GF DF V Time: 35 minutes | Serves: 8 GF DF V Ingredients For the bars Ingredients 1 cup dried figs, stems removed 4 cups puffed rice 2/3 cup almond meal 1/2 cup shredded coconut 1/4 cup full fat coconut cream 1/4 cup soaked 1/4 two good quality salt 1/2 cup Mayver’s Dark Roasted Peanut Butter Spread 1/2 tsp cinnamon 1/3 cup rice malt syrup 1 Tbsp rice malt syrup 1/4 cup coconut oil 2 Tbsp Mayver’s Super Spread 3 Tbsp cacao butter (or Mayver’s Almond & Chia spread) (optional, but provides a delicious chocolatey flavour) For the chocolate Dark chocolate for drizzling 50g dark, vegan chocolate Method 1 Tbsp coconut oil 1. Preheat oven to 160°C. Method 2. Place puffed rice on a baking tray and bake the 1. In a food processor, pulse figs until small chunks puffed rice for 15 minutes (this helps to dry the rice are formed. Add all remaining ingredients and blend out, and ensures a crunchy texture) until a consistent dough has formed. 3. 5 minutes towards the end of baking the rice, add 2. Place dough in a small tin, and press to form a flat, the coconut, to lightly toast it. In a blender, add the even bar. Set in the freezer for 1 hour. remaining ingredients except the dark chocolate, and blend until smooth. 3. Remove bar from the freezer, and slice into 8 even bars. 4. In a bowl mix together the ingredients, transfer the mix into a lined slice tray, press the mix down with 4. Melt chocolate and oil in a hot water bath. Once back of a spoon, and allow to set in freezer (approx liquid, dip each bar in, covering 3/4 of the bar. 20 minutes). Slice into bars and top with melted Set on grease proof paper and set in the freezer. dark chocolate and extra coconut. Enjoy! I prefer 5. Store in the fridge, and consume within a week. to eat them cold out of the freezer, but they can be Recipe and image provided by served at room temperature. @panaceas_pantry Recipe and image provided by @emerson_cooks Fig and Almond Bars Almond Spread Chocolate Cookies Almond Spread Chocolate Cookies

Time: 25 minutes | Serves: 10-12 cookies GF V

Ingredients Method 1 1/2 cups gluten free all purpose flour 1. Preheat oven to 180°C (350°F). 1/2 cup raw cacao powder 2. Line a baking tray with parchment paper, set aside. 1 tsp baking soda 3. In a large mixing bowl, combine flour, cacao, baking Pinch of Himalayan pink salt soda and salt, set aside. 80g butter, softened 4. In the bowl of a stand mixer, cream together butter, 3/4 cup Mayver’s Almond Spread almond spread and coconut sugar until light and fluffy. 1/2 cup coconut sugar 5. Pour in egg and vanilla, beat until well combined. 1 egg 6. Add in dry mixture, beat until just combined and 2 tsp vanilla bean extract all flour is mixed through. 3/4 white chocolate block, roughly chopped 7. Fold through chopped white chocolate. 8. Using your hands, form cookies, approx. the size of a golf ball. 9. Place them on your prepared baking tray, 2 inch apart. Slightly pressing down on each cookies. 10. Bake cookies for 8-10 minutes or until golden brown and they lift off the baking sheet. 11. Let cookies cool on tray for 5 minutes before removing. 12. Transfer to a wire cooling rack to cool completely. 13. Serve and Enjoy!

Notes: Store cookies in an airtight container, in the pantry, for 1 week – 10 days. Optional: Drizzle each cookie with melted chocolate for extra deliciousness. Recipe and image provided by @wholesomepatisserie Salted Caramel Protein Bars

Time: 40 minutes | Serves: 8 GF DF

Ingredients Method For the base 1. Combine all of the base ingredients in a bowl. Press into a square tin and freeze for 20 minutes. 3/4 cup Mayver’s Protein Plus Peanut Butter 1/3 cup rice malt syrup 2. Meanwhile, make the caramel: Add all ingredients to a saucepan and melt over medium heat. Pour 1/4 cup coconut oil melted caramel over the base and freeze for a further 1/4 cup coconut flour 15 minutes. 1/4 cup almond meal 3. Take out of the freezer and cut into desired shapes. For the caramel Coat in melted chocolate and let it freeze for 1/4 cup Mayver’s Almond Spread 20 minutes. Serve! 1/4 cup coconut oil Recipe and image provided by 1/4 cup maple syrup @emersoncooks 1/4 tsp salt (taste to preference) chocolate for coating Salted Caramel Protein Bars