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Tasty Recipe

Cashew_lemoncake_recipe_photo

Ingredients

  • 1/2 cup plain yogurt
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup plain flour
  • pinch of salt
  • 1/2 cup ground Mareblu Naturals Cashew Crunch (ground up)
  • 2 tsp baking powder
  • 1/2 cup canola oil
  • 2 tsp lemon zest


Directions

  1. Heat the oven to 350F
  2. Spray an 8” cake tin with cooking spray or grease lightly with oil.
  3. In a large bowl combine the yogurt sugar and eggs until just combined.
  4. Add the flour, salt, ground cashew crunch and baking powder and stir again until just combined.
  5. Add the oil and lemon zest and gently fold in until until incorporated. Pour into the cake tin. Shake the tin lightly side to side to make it even and bake in the oven for 35-40 minutes or until springy to touch and gently pulling away from the sides of the tin.
  6. Serves: 8

Other Delicious Recipes using Mareblu Products

Quick Angel Dessert
Ingredients
  • Angel Food Cake (make your own or purchase from bakery section of your food store)
  • Carton Whipped Topping (Cool Whip or other frozen topping - lite, lo-fat.)
  • Pkg (4 oz) Mareblu Naturals Cranstrawberry Trail Mix Crunch


Directions

  1. Crush the Trail Mix. I use a rolling pin and roll it over the unopened bag.
  2. Thaw Whipped Topping.
  3. Combine topping and crunch in a bowl.
  4. Slice Angel Food cake (in any desired slices).
  5. Spoon topping over slices and Pass Out the Forks. If there is any of the topping left over it can be refrigerated, I guess; but there is never any left over at our house.
Easter Popcorn Balls

This snack is similar to caramel corn with the delightful flavor of maple syrup. Mareblu Nut Snacks give it extra dimension, so feel free to use your favorite Mareblu flavor. If you really want to get decadent, toss in some Easter candy-coated chocolate bits.
Prep Time: 15 minutes Cook Time: 10 minutes

Ingredients

  • Vegetable cooking spray
  • 1 cup real maple syrup
  • 1 cup crushed Mareblu Naturals Nut Snacks (your favorite flavor)
  • 9 cups popped unflavored popcorn


Directions

  1. Line cookie sheets with parchment paper. Spray a large bowl with vegetable oil. Fill with the popcorn and nuts.
  2. Place maple syrup in a heavy saucepan over medium heat. Cook until maple syrup reaches 236 F. on a candy thermometer.
  3. Immediately pour maple syrup over popcorn and nuts and toss using a large spoon lightly coated with cooking oil spray. Be careful! The hot syrup can cause serious burns.
  4. Immediately scoop about 1/4 cup of the mixture and place on lined cookie sheets. Repeat, working quickly, placing clumps of nutty maple popcorn 1/2-inch apart. Irregular shapes are fine. Let cool to harden.
  5. Store in a sealed container.
  6. Yield: about 10 cups
Mareblu Waldorf Salad

Ingredients

  • 1/2 cup of your favorite Mareblu Naturals flavor, crushed
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
  • 1 sweet apple, cored and chopped
  • 3 Tbsp mayonnaise (or yogurt)
  • 1 Tbsp fresh lemon juice
  • Salt
  • Pepper
  • Lettuce


Directions

  1. In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice.
  2. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
  3. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
  4. Serves 2
Mango Cashew Crunch
Ingredients:
  • 1 mango - peeled, seeded and cubed
  • 1 Granny Smith apple - peeled, cored and diced
  • 3/4 cup Mareblu Naturals “Cashew Crunch” crumbled into small pieces
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch salt

Directions:

In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt. Enjoy!
Baked Snapper with Mandarin-Blueberry-Pomegranate Crunch
Ingredients:
  • 4 (4 ounce) fillets red snapper
  • 2 mandarin oranges, juiced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 pinch red pepper flakes
  • 2 teaspoons finely chopped fresh ginger
  • 2 mandarin oranges - peeled and chopped
  • 1/2 cup Crushed Mareblu Naturals Blueberry-Pomegranate Trail Mix crunch
  • 2 green onions, finely chopped

Directions:

  1. Preheat the oven to 425 degrees F (225 degrees C).
  2. Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
  3. Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Sprinkle Crushed BlueBerry-Pomegranate Trail mix crunch and green onion.
Mandarin Almond Crunch Salad
Ingredients:
  • 1 head romaine lettuce - rinsed, dried and chopped
  • 2 (11 ounce) cans mandarin oranges, drained
  • 6 green onions, thinly sliced
  • 2 tablespoons white sugar
  • 1/2 cup Mareblu Naturals “Almond Crunch” crushed into small pieces
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon white sugar
  • 1/8 teaspoon crushed red pepper flakes
  • ground black pepper to taste

Directions:

  1. In a large bowl, combine the romaine lettuce, oranges, green onion.
  2. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  3. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with Almond Crunch Bits.
Pecan Cran-Cinnamon Crunch Pie

Ingredients (Nutrition)

  • 2 eggs, slightly beaten
  • 1 cup light corn syrup
  • 1/4 cup brown sugar
  • 1 Tbsp molasses
  • 2 Tbsp melted butter
  • 2 Tbsp flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/4 cups Mareblu Naturals new "Pecans with Cranberry & Cinnamon", chopped
  • 1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.


Directions

  1. Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
  2. Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
  3. Remove from oven and let cool completely.
Buy some today and get cooking!

If you have your own Mareblu Meal ideas... simply click here and email us your recipe, Include your name and what Mareblu Product you used. The best will be posted on our site and/or a future e-newsletter. Plus, you'll receive a FREE BAG of this product!

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