BANABAN VIRGIN COCONUT OIL
ORGANIC NO NUT
TASTES LIKE PEANUT BUTTER SPREAD
EBOOK
WWW.NATUREPACIFIC.COM
BANABAN VIRGIN COCONUT OIL
TASTES LIKE PEANUT
BUTTER SPREAD
BLENDED WITH A
SUBTLE HINT OF
COCONUT OIL
MAKING IT THAT
EXTRA CREAMY.
MADE FROM
TOASTED COCONUT
TO GIVE THAT
CARAMEL + PEANUT
TASTE
100 % NUT FREE
MAKING IT A
PERFECT
ADDITION TO
SCHOOL LUNCH
BOXES
CERTIFIED ORGANIC
BY THE AUSTRALIAN
ORGANIC + USDA +
KOREAN MAFRA AND
EU ORGANIC
WWW.NATUREPACIFIC.COM
RECIPES + IMAGES BY BRYNLEY KING
BANABAN VIRGIN COCONUT OIL’S
RESIDENT FOODIE
BUCKWHEAT BANANA PANCAKES
These delicious little pancakes are so simple and easy to create! Paired with tasty garnish ideas, these little pancakes are sure to
impress every breakfast.
GLUTEN FREE | VEGETARIAN | DAIRY FREE
Serves 2
Equipment Required: Blender + fry pan
Ingredients
1 cup buckwheat
1/2 tsp. cinnamon
1/2 tsp. baking powder
1 tbsp. maple syrup
1 egg
1 banana, mashed
2/3 cup coconut milk
Coconut oil for frying
Garnish Ideas
1 tbsp. coconut yoghurt
1 tbsp. Banaban No Nut Spread
Handful strawberries, sliced
Handful blueberries
Directions
1. Place all ingredients in a blender and process until smooth. (Blending the batter in a recipe like pancakes will help break down
the batter further, for a much smoother consistency!)
2. Place a fry pan on the stove with a little coconut oil and heat to a medium temperature.
3. Pour a small amount of batter onto the fry pan to test, cooking for 2-3 minutes per side.
4. To test pancakes, simply cut in half. Check that it is thoroughly cooked through and continue the same process again until the batter is gone.
5. Serve with garnish ideas and enjoy!
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CARAMEL SMOOTHIE
This smoothie is a perfect afternoon snack or can be paired nicely with a big savoury weekend breakfast.
GLUTEN FREE | RAW | PALEO | VEGAN | DAIRY FREE
Serves 1
Equipment Required: Blender
Ingredients
1 cup almond milk
1 banana
2 dates, pitted
1 tsp. Banaban No Nut Spread
1 cup ice
Directions
1. Place all ingredients in a blender and process until smooth.
2. Serve and enjoy!
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CREAMY NO NUT OATS
Creamy oats on a winters morning can brighten any start to the day. These oats topped with delicious garnishes are a match made
in heaven. GLUTEN FREE | VEGAN | DAIRY FREE
Serves 1
Equipment Required: Saucepan
Base Ingredients
1/2 cups gluten free rolled oats
1 cups coconut milk or water
1 tsp. Banaban Organic Coconut Sugar
Garnish Ideas 1 tbsp. coconut yoghurt
1 tbsp. Banaban No Nut Spread
Handful blueberries
Handful raspberries
Handful pepitas
Sprinkle of Banaban Organic Coconut Chips
Directions
1. Place the base ingredients in a saucepan and heat on the stove until boiled.
2. Once boiled, turn the heat off and stir for five minutes.
3. Add into a serving bowl and top with garnish ideas and enjoy!
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BLUEBERRY NO NUT SMOOTHIE BOWL
Incorporating a delicious smoothie bowl into your weekly routine is a must!
This recipe is simple, refreshing and adds a coco-nutty hit with a dollop of Banaban No Nut Spread and coconut yoghurt!
GLUTEN FREE | VEGETARIAN | DAIRY FREE | VEGAN
Serves 1
Equipment Required: Blender
Ingredients
1 cup blueberries, frozen
½ banana, frozen
1 tbsp. maple syrup
½ banana, frozen
½ cup almond milk or coconut milk
Garnish Ideas
2 tbsp. Banaban No Nut Spread
1 tbsp. coconut yogurt
handful Banaban Coconut Chips
handful Blueberries
handful Strawberries
Directions
1. Place all ingredients in a blender and process until smooth.
2. Serve and enjoy!
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NO NUT DIPPED APPLES
These little apples dipped in no nut spread make a great 3pm snack to help with cravings! Or a nice little dessert to keep you away
from the temptations of chocolate.
GLUTEN FREE | RAW | PALEO | VEGAN | DAIRY FREE
Serves 1
Equipment Required: Knife + Chopping Board
Ingredients
1 green apple, sliced
2 tbsp. Banaban No Nut Spread
Garnish Ideas
1 tbsp. cacao nibs
1 tbsp. chopped walnuts
Directions
1. Prepare a small plate with baking paper and place aside.
2. Slice one apple into wedges and place on baking paper.
3. Drizzle with no nut spread and sprinkle with cacao nibs or chopped nuts and enjoy!
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CARROT & MACADAMIA CAKE
This cake is so soft and delicate and has an incredible burst of flavour!
GLUTEN FREE | VEGETARIAN | DAIRY FREE
Serves 16 slices
Dry Ingredients
2 cups almond meal
1 cup Banaban Coconut Sugar
1/4 cup chopped macadamias
1 tsp. gluten free baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Wet Ingredients
2 cups carrot, grated
1 orange, rind and juice
4 eggs
2 tbsp. Banaban Virgin Coconut Oil
1 tbsp. Banaban No Nut Spread
Directions
1. Preheat the oven to 180°C or 356°F.
2. Grease a circular cake tin with spray coconut oil or baking paper.
2. Place dry ingredients into a mixing bowl and mix until well combined.
3. Place wet ingredients into a mixing bowl and mix until well combined.
4. Mix dry and wet ingredients together and place mixture into prepared cake tin.
5. Place in the oven for 30 - 35 minutes until cooked through. To check this, simply place a butter knife in the middle of the cake. If it
comes out clean it is ready. If not, pop the cake back in the oven for a few more minutes.
6. Serve on its own or with coconut yoghurt as an icing with chopped nuts and more orange rind. Enjoy!
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VEGAN SNICKERS STACK
Holy guacamole! My favourite raw slice to date! So simple and easy to create and the taste is so delicious!
GLUTEN FREE | RAW | VEGAN
Serves 6 small slices
Equipment Required: Small loaf tin + blender
Base Ingredients
1/2 cup cashew butter
1/2 cup Banaban No Nut Spread
1/2 cup almond meal
1/4 cup maple syrup
Caramel Ingredients
15 Medjool dates, pitted
1/3 cup maple syrup
1 tsp. vanilla essence
*You may need to add a little water to
Topping
1/2 cup crushed peanuts
Chocolate topping (optional)
Directions
1. Prepare a loaf tin with baking paper. 2. Place base ingredients into a mixing bowl and mix until well combined. 3. Spread the mixture into half of the loaf tin, the base may be quite sticky, so you can use a spatula to spread the mixture if need
be. To square up the sides just use a spatula.
4. Place the base into the freezer while you prepare the filling layer. 5. Place the caramel ingredients into a food processor and blend until well combined. 6. Spread the caramel over the base ingredients and place in the freezer while you prepare the topping. 7. Place the crushed peanuts over the caramel and place in the freezer for 4 hours.
8. Serve with some chocolate sauce and coconut ice cream or on it's own. Enjoy!
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