NutMylk

13/08/2022

The best mylks around 🙌🏼 NutMylk is locally hand crafted right here in Burleigh Heads and delivered fresh to our fridges for your enjoyment. It's not only pure, with no nasty additives or preservatives, but it also has a smooth, clean taste which sets it apart from the rest 😋⁣ What's your pick: Coconut or Almond?

04/08/2021

We are looking for a passionate new 𝘀𝗮𝗹𝗲𝘀 𝘁𝗲𝗮𝗺 𝗺𝗲𝗺𝗯𝗲𝗿 to join us in growing our business. ⁣

▪ Minimum of 2 years of sales experience preferred ⁣
▪ An interest in health and/or plant based foods⁣
▪ Be friendly, an excellent communicator, reliable and hard working.⁣
▪ Enjoy calling and visiting new and existing customers on the Gold coast, Northern NSW and Brisbane⁣
▪ Ability to problem solve and goal set to meet sales targets⁣
▪ Drivers License essential
▪ Casual role with flexible hours ⁣
⁣⁣

02/08/2021

We are hiring! 💜

We are looking for passionate, casual team members to join us in growing our business.
⁣
For further details, please refer to our website for current vacancies 😀

10/06/2021

26/02/2021

Did you know that you can buy our very own activated almonds from our sister company Pallet Wholefoods? 👏👏👏

What is your favourite way to include 🌰🥜nuts in your diet? 💪

23/08/2019

The ultimate sticky date pudding. Our vegan spin on an old favourite means that you really can have your cake and eat it too! This pudding is rich, gooey and well sticky… just what you would expect in a sticky date but at the same time so much more! It is full of goodness. We are sure this deliciousness will be a hit with whoever you make for.

    The ultimate sticky date pudding. Our vegan spin on an old favourite means that you really can have your cake and eat it too! This pudding is rich, gooey and well sticky… just what you would expect in a sticky date but at the same time so much more! It is full of … Continue reading Vegan S...

13/08/2019

Blending up a power green smoothie this morning 🥬🌈🥭🍌 splash of Nut Mylk ( coconut 🥥 or almond ) a bunch of greens, a banana (frozen or raw with ice ) , handful of mango and paw paw, a k**b of fresh organic ginger, a spoon of h**p seeds & chia seeds ➕ a few sticks of celery 🗯 Blend it up 🌞🤗

06/08/2019

This tart is as if all your favourite nuts and seeds have come together to throw a party. Covered with a golden, silky sweet coating of honey this tart makes a satisfying snack. It is subtly sweet and has crunch in all the right places. What is particularly great is that this recipe is endlessly variable. Hazelnuts and pecans would work wonders! You could even add your favourite fruit (sour cherries would work marvelously) if the occasion calls for something a little sweeter!

Crust

1 ½ cup almond meal

½ cup whole rolled oats

2 tablespoons chia seed

2 tablespoons raw honey or coconut nectar (rice malt syrup would also work)

1 flax egg (1 tablespoon golden flax seeds mixed with 3 tablespoons of Nut Mylk until a gel like consistency)

½ teaspoon salt

1/3 cup coconut oil

1 teaspoon apple cider vinegar

Preheat the oven to 175°C.
Whisk the psyllium husks with the almond Nut Mylk in a bowl and set aside for 5 minutes, until the mixture has a thick gel like consistency.
Meanwhile, coarsely chop the almond meal, oats, chia seed, coconut oil, apple cider and honey in a thermomix/food processer until it forms a dough like consistency.
Press into a tart tin with a removable base or springform pan before baking for 20 minutes, or until golden.
Let the crust cool at room temperature before adding the filling.

Topping

½ cup raw honey or coconut nectar

¼ cup Nut Mylk

4 tablespoons coconut oil

4 tablespoons date paste

pinch sea salt

seeds of 1 vanilla bean

1 cup almonds

½ cup pistachios

½ cup brazil nuts

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

In a small saucepan, gently heat on medium the honey, sea salt, Nut Mylk, date paste and vanilla for about 5 minutes. It should start to bubble like at the beginning of toffee.
In a large mixing bowl place all the nuts and seeds, pour the honey syrup mixture over the top. Stir the mixture through, ensuring that all the nuts are glossy.
Pour into the baked tart crust and bake for 20 minutes. Store in the fridge for up to a week. It makes a wonderfully sustaining snack. Or, slice and store in the freezer.

29/07/2019

Market Day 🥬🍊🍍
🌰
Picking up some smoothie Ingredients to kick start any Morning 🌰
🥛 1 cup of Nut Mylk ( almond or coconut 🥥)
add 2 x Frozen Bananas 🍌
3 X Kale leaves
2 x mandarin
3 pieces of pineapple 🍍

Dribble raw organic honey around the edge of your glass & coat with h**p & sunflower seeds for some crunch 🥤

22/07/2019

Who doesn’t love a cheesecake and this cheesecake is sure to please even the most discerning of sweet tooth’s and health critics.

Crust
1 cup almonds (raw or activated)
3 soft medjool dates (pips removed)
1 tablespoon coconut nectar

Place all the crust ingredients into a food processor and process until the mixture starts to form a fine sticky crumble. Pour the mixture into a spring-form pan and press down to form a crust. Place the crust in the freezer while you make the filling.

Filling
1 ½ cup soaked macadamias
5 cups of strawberries (either are fresh or frozen)
1 cup of Nut Mylk
8 tablespoons of coconut nectar or raw honey
5 tablespoons of coconut oil
Juice of 1-2 limes

Blend all of the ingredients in a high-speed blender or food processor (a Thermomix is perfect!) until smooth and creamy. Now pour onto the crust, using a spatula to scrape the sides of the bowl. Smooth out the top of the creamy filling with the spatula so that it forms an even surface and place back in the freezer.

Extra strawberry layer
1 cup of strawberries
Juice of half a lime
1 tablespoon of coconut oil

Place all the ingredients in a high-speed blender and process until smooth. Pour the liquid on to the creamy cheesecake filling and place back in the freezer to set. You have now finished assembling your raw strawberry cheesecake. Now all you need is patience. Leave it in the freezer for around 5 hours. Then an hour before serving place it in the fridge to soften and carefully remove from thetin by gently releasing the spring.

Now you can enjoy this refreshing summertime sweet all summer-long!

16/07/2019

It is fair to say, this banana bread is the only one you need in your repertoire. Not only does it taste sensational, (the tahini and honey transforming the banana goodnesses into a molten caramel like masterpiece), but it is also relatively straightforward. The recipe bread toasts terrifically, keeps wells and slices easily, making it a reliable breakfast staple that will cheer up even the most dreary of days.

Spread with coconut oil and place under the grill for a few minutes, or until it reaches a desirable level of toastiness. Smother with tahini and position a large chunk of honeycomb. Best enjoyed over the course of a lazy Sunday morning with an almond Nut Mylk cappuccino.

Ingredients

180g walnuts

3 large ripe bananas, peeled and mashed (300g)

270g coconut sugar

3 eggs, lightly beaten

140ml Nut Mylk

70ml coconut oil

275g spelt flour

1 teaspoon bicarbonate of soda

1 ½ teaspoon baking powder (aluminum free)

Sea salt



Topping

80g coconut butter

60g tahini

200g honeycomb in honey

¾ teaspoon coarse sea salt





Method

Preheat the oven to 170 degrees Celsius and line a loaf tin with baking paper

Place the walnuts on a baking tray and roast for 10 minutes before chopping them and setting aside.

Place the bananas, coconut sugar and eggs in the large bowl of an electric mixer and beat until combined. With the machine running on a slow speed, add the salt, Nut Mylk and the coconut oil. Sift together the flour, bi-carb and baking powder and then add this to the mix. Continue to mix on a medium speed for about 5 minutes, until thoroughly combined. Stir through the pecans and then pour the mixture into the loaf tin.

Place in the oven and bake for about 1 hour 10 minutes, until a skewer inserted in the centre comes out clean. Leave aside for 10 minutes before removing from the tin and setting aside on a wire rack until completely cool. You can now wrap the bread in foil and keep for up to 5 days, or freeze for a few weeks.



Set your oven grill to high. Cut the banana into 2cm-thick slices and brush with coconut oil. Place under the grill for up to 2 minutes, until lightly toasted on one side, and remove. Drizzle over the tahini, place a chunk of honeycomb on each slice and sprinkle with coarse sea salt. Serve at once.