These zesty pumpkin seed bites are about to become your favourite snack! They literally taste like little cake popsicles, soft melt in your mouth pumpkin goodness & just the right amount of sweetness. With a hint of zesty orange flavour and a slight kick from the matcha powder for a great energy boost!


  • 3/4 C Cashews
  • 1/3 C Pumpkin Seeds
  • 1/4 C Dried Dates
  • 1/4 C Coconut Flakes
  • 1 Tbsp Coconut Oil
  • 2 Tsp Just Matcha Culinary Matcha 
  • 1 Tbsp Chia Seeds
  • 1 Tsp Vanilla Essence
  • 1 Tbsp Zest of Orange
  • 1 Tbsp Orange Juice
  • Pinch of salt

  • For coating:

    Desiccated coconut (you can grind coconut flakes for the same texture) and orange zest.


    Add the cashews and pumpkin seeds to your OmniBlend jug & pulse into fine crumbs. Add the rest of the ingredients and blend until well combined.
    Use a tablespoon to scoop the mixture and roll into balls.

    Roll each ball in a mixture of coconut and orange zest and place the balls in the fridge for half an hour to set and enjoy!

    For this recipe we used the OmniBlend I - 2ltr Pro. Both the OmniBlend I and V have a pulse function for a quick chop. This function is ideal for grinding nuts: simply pulse a few times until you've reached the desired consistency. For grinding nuts and seeds to a flour, blend on high speed. The 2ltr jug is recommended for this use as it has a narrow base, which is ideal for grinding dry ingredients.

    Date syrup is the perfect sweetener for your oatmeal, overnight oats, puddings, smoothies, frosting or even savoury dishes like marinades or soups. Date syrup is a natural fruit sweetener which can be used in place of sugar for baking and cooking. This is an easy plant-based recipe, without any preservatives. When using a high powered-blender like the OmniBlend you could skip the soaking part, but we do recommend soaking the dates in bicarbonate of soda as it helps bring out the dates’ caramel flavour. Yum!


  • 1 ½ C Dates
  • 1 Tsp Bicarbonate of soda
  • 1 ¼ C Boiling water


    Pour boiling water over the dates just to cover, add bicarbonate of soda, stir then soak for 15 minutes. Add the soaked dates with the water to your OmniBlend jug.

    Blend for 1 minute until silky smooth. Scrap down the sides to ensure everything is well combined, blend again for about 20 seconds.

    For this recipe we recommend using a narrow bases jug. We made this recipe using the OmniBlend I – 2ltr Pro, which has a turn-dial for variable speed control, and the 2ltr jug has a narrow base, perfect for this kind of pastes and syrups.


    Baked cheesecake remains a firm favourite on any gathering, and this baked Spiced Butternut Cheesecake adds warm flavours that make this cake extra special for autumn and winter.

    As one little girl who had a taste of our test cake put it: “I really liked it, and I don’t even like cheese cake, and butternut!” She was keen to get her own slice, after first sharing a slice with her little brother. :) That tells you that the deep creamy texture doesn’t lean to the overly cheesy flavour, or butternut rich taste.

    The spice mix is what makes this cake so special, and is easy to put together. We’d recommend you make a batch, as it works well in carrot cake (instead of cinnamon), and gingerbread too!

    Spice mix:

    • 4 tsp ground cinnamon
    • 1 tsp ground cloves
    • 1 tsp ground nutmeg
    • 1/3 tsp ground ginger
    • 1/5 tsp ground white pepper
    • 1/5 tsp ground cardamom
    • 1/5 tsp ground coriander seeds
    • 1/5 tsp ground anise seeds

    Cinnamon, cloves, nutmeg, and ginger are essential, and the others can be left out if you don’t have, however obviously changes the flavour slightly.


    Crust ingredients:

    • 1 ½ C Mixed Nuts (almonds, walnut, brazil nuts, cashew all work well, raw and unsalted)
    • ½ C Dried Pitted Dates
    • 1 Tsp Vanilla essence


    Filling ingredients:

    • 500 gr Cream Cheese
    • 500 gr Butternut, ready prepared, or freshly cut
    • 1 C Castor Sugar
    • 3 Large Eggs (free range)
    • 3 ½ Tsp Spice mix


    Pre-heat oven at 200C

    Roast the butternut without oil until tender, making sure it doesn’t discolour. Remove from the oven, and reduce oven temperature to 190C. 

    While the butternut is roasting, prepare the cake crust. Soak the dates in hot water for about 10 minutes, and measure the nuts. You can use a mix of nuts. For this cake we used almonds, brazil nuts, and walnuts, but you can use cashew and/or pecan too.

    Add the nuts to the OmniBlend jug, and grind on low to medium speed to create a nut meal.

    Drain the dates, and pad dry with kitchen towel to remove excess water. Add the dates to the ground nuts, and add the vanilla.

    Blend on high, using the tamper to create a dough. The trick is to push the tamper into the corners, pushing the ingredients into the blades. Once the dough has come together, remove it from the jug with a silicon spatula into a cake pan. Create an even layer in the pan, and cover the edges.

    Remove the butternut from the oven once soft, and reduce the oven temperature to 190C. Bake the crust for about 10 minutes, until set, and remove from the oven to cool down.

    Add the roasted butternut to the OmniBlend jug, and puree using the tamper through the lid.

    With a hand mixer, beat the cream cheese for a few minutes. Add the sugar, and mix again. Remove ¼ cup of this mixture and keep aside for decoration later.

    Add butternut purée and spices, and mix. Add eggs one at a time, making sure it’s fully incorporated before adding the next.

    Transfer the mixture into the cake crust, and spread evenly. Now take the cream cheese & sugar mix that you’ve kept aside, and divide teaspoons full over the batter. Take a skewer, and draw lines through the blobs to create a pattern. You’ll feel like a barista, creating latte art!

     Bake the cake for about 40 minutes, keeping a close eye on it toward the end of the baking time, making sure no cracks appear. If they do, reduce the oven temperature as this may vary for every oven.

    Remove from the oven (the middle will still look a bit wobbly), and leave to cool to room temperature. Then place in the fridge to further set, for 6 hours (after 4 hours it’ll be set, if you have less patience, just a little bit soft still like in the pictures, so 6 hours or more is better for a fully set result). This cake is also perfect to prep the day before, so that the cake sets properly and the spices fully develop the flavour.

    For this recipe we used the OmniBlend I - 2ltr Pro. This model has a turn dial for variable speed control, and a pulse. The 2lt jug works best for grinding dry ingredients, and pureeing with a narrow base.



    Treat your family and friends to this moist sticky toffee pudding for a Christmas in July, or as a dinner party dessert. You’d think you need butter and sugar for a really moreish sticky toffee pudding, but we put this vegan version to the test, and it’s a definite crowd pleaser! It’s topped with an amazing rich toffee sauce, which is almost too easy to make.


  • 2 C Dried Pitted Dates
  • 1 ½ C Brewed Coffee
  • 2 Tsp Bicarbonate of Soda
  • 1 C Cashew Butter (find here how to make your own)
  • 2 Tsp Vanilla Essence
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 C Coconut Flour
  • 1/2 C Corn Starch
  • 1/2 Tsp Salt

    Toffee Sauce

  • 1/2 C Dates
  • 1 C Coconut Milk
  • 1/2 Tsp Salt
  • 1 Tsp Vanilla Essence


    Stir bicarb of soda into the coffee, and pour over the dates. The bicarb of soda creates a richer sweeter flavour of the dates, giving a deeper caramel flavour to the cake, so it’s worth adding it! Leave to soak for 30 minutes, then add the mixture to the OmniBlend jug.

    Preheat the oven to 180C.

    Add the cashew butter, apple cider vinegar, and vanilla to the jug with the date coffee mixture. Blend briefly to make sure you keep some texture in the dates.

    Add the coconut flour, corn starch, and salt. Blend while using the tamper through the lid to combine all ingredients.

    Transfer to an oiled cake pan. Bake for 30 minutes or until the centre feels firm to the touch.

    Remove from the oven, cool for 10-15 minutes, and then remove from the pan.

    For the toffee sauce, add all ingredients to the jug of your OmniBlend, and blend until super smooth. Pour the sauce of the pudding right before serving.


    For this recipe we used the OmniBlend I - 2ltr Pro


    For the perfect sweet and creamy smoothie, you need to add frozen banana. That’s what most of us are used to, right? Banana is the key ingredient to most smoothies, and bananas are not everyone’s favourite. Even though we love banana, and the texture that it creates for a smoothie, we were keen to shake it up a little. We wondered what else could give the same (or even better?) results in our office smoothies and found the perfect substitute: sweet potato!

    If there’s one root vegetable that deserves the spotlight, it’s sweet potato. Sweet potatoes are a powerhouse when it comes to nutrition: they are a great source of potassium, vitamin C, B6, fibre, and this in combination with healthy complex carbs manages blood sugar levels and adds substance without adding extra sugar. Sweet potatoes are also just as inexpensive as bananas. The table below breaks down how they compare.


    But we get it: nutrients are important, however at the end of the day it’s about flavour and texture! To test this, we compared bananas to sweet potatoes using a fruitless recipe, with cauliflower and carob powder giving it an extra creamy chocolate taste. The result? The sweet potato smoothie was thicker, creamier and had a lovely velvety texture with just the right amount of sweetness. We also found that it was more filling compared to the banana smoothie.

    Bananas are obviously easy to peel and freeze for use in your smoothie later. Sweet potatoes aren’t that much different: all you have to do is peel them, cut them into slices then boil them for 8-10 minutes until just cooked and still firm. Allow to cool and then freeze in an airtight container, ready for a quick smoothie. Try our creamy carob smoothie, to experience the rich thick texture that frozen sweet potato creates. The warm flavours make it a great recipe for breakfast, a nutrient dense snack. Also a great way to get the kids to eat their veggies!


    How to substitute:

    1 Cup of sweet potato = 1 Banana


    Creamy Carob Smoothie

    (1 big, or 2 smaller portions)


    • 1 ½ C Milk 
    • 1 C Sweet Potato
    • 1 C Cauliflower
    • 1 Tbsp Carob Powder
    • 4 Dried Dates
    • 2 Tbsp Peanut Butter
    • ½ Tsp Cinnamon


    Prepare your sweet potato ahead to have it ready any time you need it.

    Peel and cut the sweet potato into slices, then steam or boil them for 8-10 minutes until soft, not mushy. Allow to cool before freezing in an airtight container.


    Now to make your smoothie:

    Add all the ingredients to your OmniBlend jug. Blend from low-to-high for 45 to 60 seconds or use the 60 second timer of the OmniBlend V.


    Cashew nut butter is a great ingredient for creamy smoothies, or simply on toast or drizzled over a smoothie bowl. With an OmniBlend blender it's easy to blend your own butter from scratch, making sure you always have a fresh butter ready for use, without any additives and preservatives.


    • 2 C Cashew Nuts
    • 2 Tbsp Coconut Oil
    • Pinch of salt (to taste)



    Roast the cashews on 180C for about 5 minutes, until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug. The 2 liter jug works best for blending nut butters, as it has a narrow base. Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter, and add salt to taste.


    These scrumptious cookies were inspired by the traditional pecan sandies, light, delicate and crisp! Grinding up nuts has never been this easy, just a few pulses and you've got a fine walnut flour. The biscuits are perfect for tea time, with an utterly irresistible nutty flavour and a hint of naartjie, yum! 


  • 2 C Walnuts
  • 1/2 C Light Brown Sugar
  • 1/4 C Icing Sugar
  • 1 1/2 C Cake Flour
  • 1/2 Tsp Salt
  • 170g / 3/4 C Butter (softened at room temperature)
  • 1 Egg yolk
  • 2 Tsp Naartjie Zest

  • Directions:

    Preheat the oven to 180 degrees. Pick out about 30 walnuts from the two cups and set aside. Toast the rest of the walnuts 8-10 minutes until fragrant and browned. Remove from the oven and allow to cool to room temperature.

    Place the toasted walnuts, brown sugar and icing sugar (make your own icing/powdered sugar by blending granulated sugar) in your OmniBlend jug and pulse until the nuts are finely ground. Add the flour and salt and process to combine. 

    In a bowl mix the butter, naartjie zest and egg yolk, then add the dry mix and fold in until combined.

    Cut a long piece of cling wrap and transfer half the dough onto the cling wrap roll into a log shape, roll up to seal in the cling wrap. Repeat the same with the remaining dough. Place the dough into the refrigerator and chill until firm.

    Line two baking sheets with baking paper. Remove the dough from the cling wrap, and slice 1 cm slices, place the round slices onto the baking sheet. Gently press the walnuts into the center of each biscuit.

    Bake for 10-12 minutes until browned and crisp. Allow the biscuits to cool, store in an airtight container or enjoy immediately!

    For this recipe we used the OmniBlend I - 2ltr Pro. The 2 liter jug is the recommended jug for grinding dry ingredients, and the OmniBlend I allows for variable speed control with the turn dial.


    Nourishing quick treat, and perfect for breakfast or in-between snack! If you’re a fan of the traditional jam squares then you’ll love this fool-proof recipe with no baking involved. Perfect for Sunday night meal-prepping to have healthy snacks ready to go for the week.

    Ingredients (makes 8-10 squares):

    Base layer
  • 1 C Oats
  • 1 C Dried Pitted Dates (soaked for 10 minutes)
  • ½ C Coconut Flakes
  • 1 Tbsp Chia Seeds
  • 1 Tbsp Honey (or Maple Syrup as vegan alternative)
  • Pinch of Salt
  • Middle layer
  • 80g Chocolate Slab
  • Topping (Chia Seed Blueberry Jam)
  • 1 ½ C Blueberries (frozen blueberries work well)
  • 3 Tbsp Chia Seeds
  • 2 Tbsp Honey/ Maple syrup


    First thaw the blueberries when using frozen. Frozen berries are easily blended, however the mixture will be crumbly and as you don't want to add further liquid you'll want the berries to release their moisture. Add the blueberries, honey and chia seeds to your jug and pulse until just blended. Place in the fridge for 30 minutes to set (the chia will absorb the moisture and create a thick jam). 

    For the base, add oats, dates, coconut flakes, chia seeds, honey and salt to the jug, and blend/pulse a few times until well combined. 

    Line a loaf pan with parchment paper. Transfer oat layer to loaf pan and press down into an even layer. Set aside.

    In a small microwave-safe bowl, melt the chocolate in 30 second intervals until melted and smooth. Pour over top the oat layer and spread out evenly.

    Pour the chia seed blueberry jam mixture on top of the chocolate layer and spread out evenly. Freeze for about 2 hours until firm.

    Let it defrost for about 10 minutes after removing it from the freezer and then cut into small squares. Leftovers should be kept in the freezer.

    Mostly wholesome ingredients, and oh so delicious!

    For this recipe we used the OmniBlend V - 2ltr Pro. This model has a pulse function, and for dry ingredients and spreads like this jam, the narrow base of the 2 litre jug works best.


    This Lemon Cake is easy as pie … You basically blend the ingredients to a smooth batter in your OmniBlend, roll out the shortbread crust in your pie pan, and pour the filling in the crust. Bake and you’re ready to serve! Perfect as a tea time treat or dessert.

    Normally castor sugar is used for baking as it is finer than granulated sugar, so it dissolves easier. That’s the only difference between castor sugar and granulated sugar, so you save when you just grind granulated sugar (which is much cheaper than castor sugar) in the OmniBlend jug to the coarseness of castor sugar. This only takes a few pulses (both the OmniBlend V and OmniBlend I models have a pulse function). For grinding dry ingredients always use the 1.5ltr narrow base jug, or the 2ltr jug which has a narrow base too.


    • 4 Large Eggs
    • 1/2 C Butter, melted
    • 1 Lemon (medium-sized)
    • 2 C Castor Sugar (or grind White Granulated Sugar in your OmniBlend)
    • 1 Tbsp Vanilla Essence
    • 1 Roll ready-made Shortbread Crust
    • Powdered sugar and lemon slices for garnish 


    Preheat the oven to 180 degrees. If using granulated sugar, grind the sugar first to a finer consistency. Zest the lemon and add zest to the OmniBlend jug. Peel & remove white pith, then cut it into sections & remove seeds. Add the lemon to the jug, along with the other ingredients.

    Blend until very smooth, for about 90 seconds.

    Unroll shortbread crust and press into a 24cm pie pan. Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and garnish with lemon slices. Serve warm or chilled.

    For this recipe we used the OmniBlend V – 2ltr Pro, which you can find here. Looking for more information? You can browse more delicious pastry recipes here.


    These delicious and gluten-free Banana Oats Flapjacks are great as a lazy Sunday morning breakfast and  a post workout snack the like. They’re super easy to prepare, and you can top them with honey, maple syrup, berry coulis, or drizzle with chocolate sauce.

    Blitz the oats in your OmniBlend to grind a fine oat flour. The narrow base of the 2 litre and 1.5 litre narrow base jugs are perfect for grinding nuts and oats, allowing you to bake flourless and gluten free.

    To make these flapjacks vegan/lactose-free, substitute the buttermilk for oat milk mixed with apple cider vinegar. You make your own oat milk by blending 1 cup oats with 3 cups water, and then strain using a nutmilk bag. 

    Ingredients (makes 5 flapjacks):

    • ¾ C Oat Flour (grind rolled or quick cooking oats in your OmniBlend to make your own oat meal)
    • 1 Tsp Baking Powder
    • 1 Ripe Banana
    • ½ C Buttermilk (or substitute for vegan: mix ½ cup oat milk with ½ tbsp apple cider vinegar and set aside for a few minutes)


    Mix the oat flour with baking powder. In a separate bowl, mash the banana with a fork and add the buttermilk (or non-dairy milk mixture). Stir to combine, and then add the flour. Fold in until combined, don’t overmix. Heat a skillet and grease with some coconut oil. Bake the flapjacks, and serve warm.


    Browse more breakfast recipes here.


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