Gluten-Free Cheese and Coconut Bacon Scones

Makes 4-5

INGREDIENTS

• 150g almond meal
• 75g cornstarch
• 30g rice flour
• 2 tbsp baking paper
• 1/2 tsp xanthan gum
• 1/2 cup milk
• 50g grated cheese
• 30g Top That! Coconut Bacon
• 1/4 cup + 2 tbsp soda water

METHOD

1. Preheat oven to 200°C fan bake. Line a large baking tray with baking paper.
2. In a large bowl, combine all dry ingredients. Add wet ingredients and mix with a knife until a rough dough forms.
3. Turn dough out onto prepared baking tray and form a rough square about 10cm across. Cut into 4-5 portions.
4. Separate the portions only slightly, leaving about 1cm between each. Brush with milk of choice and bake for 20-25 minutes, until well risen and golden brown.
5. Serve warm with spreads of choice and a sprinkle of Top That! Coconut Bacon.

Featured product

Print or download recipe

The post Gluten-Free Cheese and Coconut Bacon Scones appeared first on Top That! Meal Toppers.

Vegan + Gluten Free Spiced Koftas

Makes 10-12

INGREDIENTS

• 1 onion, diced
• 1 large clove garlic, finely diced
• 200g eggplant, roughly chopped
• 150g mushrooms, roughly chopped
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/8 tsp ground nutmeg
• 6 tbsp chickpea flour
• 1/4 cup Top That! Cheesy Chilli Tahini Meal Topper
• 2 tbsp ground flaxseed
• 1 tbsp BBQ sauce
• 1 tbsp soy sauce
• 1 tbsp finely minced oives
• 1 tsp tomato paste
• 1 tsp dried sage
• 1/2 tsp dried mixed herbs

METHOD

1. Heat 1 tbsp olive in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes until beginning to become translucent.
2. Add spices and cook for 1-2 minutes, stirring, until fragrant.
3. In a food processor, pulse eggplant and mushrooms until a meaty texture. Add to the pan and cook, stirring, for 5 minutes.
4. Pulse Top That! Cheesy Chilli Tahini Meal Topper until a coarse, meaty crumb.
5. Add to the pan along with remaining ingredients and mix to fully combine. Transfer to a bowl and chill for 30 minutes.
6. For mixture into 10-12 oblong shaes.
7. In a large frying pan, heat 2-3 tbsp olive oil over medium-high heat. Add koftas and cook for 10-15 minutes, turning occasionally, until browned and crisp.
8. Serve hot with fresh salad, condiments, herbs and extra Top That! Cheesy Chilli Tahini Meal Topper.

Featured product

Print or download recipe

The post Vegan + Gluten Free Spiced Koftas appeared first on Top That! Meal Toppers.

Asian Vegetable Ramen Bake with Caramelised Maple, Chilli & Lime Crumble

Serves 6 as a side

INGREDIENTS

• 200g carrots, diced 2cm
• 6g fresh ginger, finely chopped
• 1 large clove garlic, finely chopped
• 150g broccoli, cut into florets
• 2 tbsp peanut butter
• 2 tbsp miso paste
• 1 cup stock of choice
• 1/2 tbsp rice wine vinegar
• 85g ramen noodles, cooked and drained
• 1/3 cup edamame beans
• 1/3 cup corn kernels
• 1/4 cup Top That! Caramelised Maple, Chilli & Lime Meal Topper

METHOD

1. Preheat oven to 180°C. Lightly grease a casserole dish.
2. Heat 1-2 tbsp olive oil in a medium saucepan over medium-high heat. Add carrots and garlic and cook, stirring, for 7-10 minutes until fragrant.
3. Add broccoli and cook over medium heat for 5 minutes. Add peanut butter and miso paste, and cook for 2 minutes.
4. Add stock and rice wine vinegar, bring to the boil and simmer for 10 minutes, until thickened. Add noodles, edamame beans and corn, and stir to combine. Add more water as necessary.
5. Meanwhile, pulse Top That! Caramelised Maple, Chilli & Lime Meal Topper in a food processor until a coarse crumb.
6. Pour vegetable mixture into prepared dish, and sprinkle evenly with the crumb. Spray with oil spray, and bake for 15-20 minutes, until browned on top. Serve warm.

Featured Product

Print or download recipe

The post Asian Vegetable Ramen Bake with Caramelised Maple, Chilli & Lime Crumble appeared first on Top That! Meal Toppers.

Blueberry & Salted Tahini Caramel Smoothie Parfait

Serves 1

INGREDIENTS

• 1/4 cup buckwheat, soaked overnight and drained
• 1/4 cup frozen blueberries, plus extra to serve
• 1 scoop caramel protein powder
• 1 tbsp Top That! Salted Tahini Caramel Meal Topper, plus extra to serve
• 1/3-1/2 cup water or milk of choice
• 1/4 cup yoghurt, to serve

METHOD

1. In a high-speed blender, blend buckwheat, protein powder, blueberries, Top That! Salted Tahini Caramel Meal Topper and water or milk until smooth.
2. Serve layered in a glass with extra Salted Tahini Caramel Meal Topper, yoghurt and blueberries. Serve immediately.

Featured Product

Print or download recipe

The post Blueberry & Salted Tahini Caramel Smoothie Parfait appeared first on Top That! Meal Toppers.

Even better, these slabs of indulgence are enhanced with Salted Tahini Caramel Meal Topper, which adds a delicious crunch, unique flavours and extra nutrition. Plus, the dehydrated apple pieces plump up and go oh-so-chewy!

If you’re short on Salted Tahini Caramel Meal Topper, try the Caramelised Maple, Chilli & Lime Meal Topper instead. This will add a completely different taste, however the chilli and maple will work perfectly with this rich chocolate brownie!

Wholefood Fudge Brownies with Salted Tahini Caramel Crunch

Makes 16

INGREDIENTS

• 1 1/3 + 1/4 cup almond meal
• 1/2 cup coconut flour
• 1/4 cup cornflour
• 2 tsp ground flaxseed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup + 4 tsp cocoa powder
• 1/4 tsp salt
• 1/2 cup + 2 tbsp coconut sugar
• 1/4 cup + 3 tbsp coconut oil, melted
• 1 tsp vanilla
• 1/2 tbsp lemon juice
• 1/4 cup soy milk
• 1/2 cup mashed cooked kumara (sweet potato)
• 2/3 cup maple syrup
• 1/4 cup peanut butter
• 1/4 cup Top That! Salted Tahini Caramel Meal Topper, to sprinkle over top

METHOD

1. Preheat the oven to 180°C. Line a brownie pan with baking paper.
2. Combine all dry ingredients in a large bowl. Add melted coconut oil, and stir until the dry mix is fully coated.
3. Blend remaining ingredients in a blender until smooth.
4. Stir the wet mixture through the dry ingredients, mixing to fully combine.
5. Pour batter into the prepared pan. Sprinkle over Top That! Salted Tahini Caramel Meal Topper, press into the mix and bake for 45 minutes, or until cooked through. The brownie will still be fudgey in the centre, and will set further as it cools.
6. Allow to fully cool down before removing from the pan and slicing.

Featured Product

The post Wholefood Fudge Brownies with Salted Tahini Caramel Crunch appeared first on Top That! Meal Toppers.