Sure, allmite gold shines at breakfast time on sourdough, crumpets and bagels, but that’s just the start..
Delicious used as a marinade for meat, seafood and tofu.
Add as your secret weapon to risottos, pasta and potato bakes.
Make next level salad dressings and aioli.
Dollop a tablespoon into casseroles, stews and soups for an extra flavour boost.
Check out our recipes below!
"allmite gold is my new favourite spread for toast with avocado; it has just the right smooth and deep umami flavour and the mild chilli version adds a little kick that’s a real winner. It also makes a fantastic marinade for tofu, giving it the flavour enhancement it needs."
- Fiona Smith
Delicious little morsels created by @semlastudio. All you need is allmite gold, butter, cheese and pastry.
Mix two tablespoons of allmite gold and 50g butter together. Add more or less allmite gold depending on the flavour you're after and then spread onto a sheet of pastry.
Sprinkle grated cheese to cover the sheet and then roll up to slice.
Pop the slices into a muffin tin.
Bake at 180 for 10-15 minutes.
allmite gold, your secret weapon in the kitchen! Stir a spoonful into roast veggies, salads, or ramen broths for an instant hit of umami flavour and a nourishing boost. Just a teaspoon can transform your dish into something more delicious!
Delicioius salad with pickled onions, roast vegetables and seeds with a tablespoon of allmite gold original by @guidosflow
Delicious raw, vegan macarons made with allmite gold and created by @herbs.petals.raw.vegan
You will need:
1 coconut
6 pitted dates
50g walnuts
30g cacao powder
10g cacao nibs
2 Tblspn allmite gold original
Save the coconut water and set aside. Blend coconut meat until finely shredded. Divide in half, mixing 15g of the other mixture into one half.
Spoon each mix onto baking paper, press flat and shape. Freeze for 1 hour. Meanwhile, soak dates, then blend with walnuts, 50ml reserved coconut water, and allmite gold original into a paste.
Remove bases from freezer, spoon paste in the centre, top with macarons and press gently. Garnish with cacao powder, nibs, shaved coconut, and walnuts. Enjoy!!
Serves: 4
Base:
Beef mix:
Toppings:
Method:
Ingredients:
180g dark chocolate, roughly chopped
150g butter
2 tbsp allmite gold original
3 eggs
250g caster sugar
75g plain flour
1 tsp baking powder
Method:
1. Heat oven to 180c fan bake and line your preferred dish with baking paper.
2. Melt chocolate, butter and allmite gold until all melted and combined. Allow to cool.
3. Add sugar to the cooled chocolate, then stir allmite gold in thoroughly.
4. Beat in the eggs until well mixed.
5. Add flour and baking powder and fold gently.
6. Pour mix into lined pan and bake for 25-35 mins until set but still squidgy! Use a knife to check and if residue sticks - PERFECT.
7. Leave to cool and enjoy!
10 minutes • makes ¾ cup
Ingredients:
¼ cup olive oil
¼ cup allmite gold yeast spread
2 to 3 tablespoons lemon juice, to taste
2 teaspoons honey
½ teaspoon white pepper
2 tablespoons ice-cold water, more as needed
Method:
In a measuring cup or empty allmite gold jar, whisk (or shake) all ingredients except cold water until combined. Add cold water and whisk again until creamy. Adjust lemon juice or pepper to taste. If too thick, add water 1 tbsp at a time. Store in the fridge for up to a week and just thin with more water if needed. Serve and enjoy!
225g macaroni
3 tablespoons butter
3 tablespoons plain flour
2 cups milk
2 cups grated cheese of your choosing
1/4 cup allmite gold
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
salt and pepper to taste
Optional toppings: breadcrumbs, grated parmesan cheese, chopped parsley
Cook 225g macaroni until al dente, then drain. In a saucepan, melt 3 tbsp butter, whisk in 3 tbsp flour to make a roux, cook 1–2 mins. Gradually add 2 cups milk, whisking until thick and smooth. Stir in 2 cups grated cheese, ¼ cup allmite gold, ½ tsp Dijon mustard, ¼ tsp garlic powder, salt and pepper.
Mix in the cooked macaroni, then transfer to a greased baking dish. Top with breadcrumbs, parmesan, or both!
Bake at 190°C for 20–25 mins until golden and bubbling. Rest briefly, garnish with parsley, and serve hot.
Ingredients:
For the risotto:
1 cup arborio rice
4 cups vegetable or chicken broth
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated parmesan cheese
salt and pepper to taste
For the filling:
1/2 cup allmite gold
1/4 cup finely grated parmesan cheese
For the coating:
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs
For frying:
Vegetable oil for deep frying
Method:
Simmer broth in a saucepan and keep warm. In another pan, sauté diced onion and garlic in olive oil until soft. Add arborio rice and cook for 2–3 mins until slightly toasted.
Add warm broth one ladle at a time, stirring until absorbed before adding more. Continue for 20–25 mins until rice is al dente and creamy. Remove from heat, stir in Parmesan, season, and let cool.
Flatten a small handful of cooled risotto in your hand, add a teaspoon of Allmite Gold cheese filling, and form into a ball. Repeat with remaining risotto.
Coat each ball in flour, then egg, then breadcrumbs. Fry in hot oil until golden and crispy, then drain on paper towels.
Serve warm as a snack, entrée, or with salad or tomato dipping sauce.