recipes

• Oliver Lane Native Wattleseed Keto Crispbread

• 200g ricotta

• 2 tbsp honey

• 1 tbsp lemon juice

• Zest of 1 lemon

• 250g strawberries

• Edible flowers (optional)

• 150g raspberries (optional)

1. Blend ricotta, honey, lemon juice and lemon zest in a food processor to create a smooth whip.

2. Add in half of the strawberries (chopped) and partially blend.

3. Plate with the Native Wattleseed Keto Crispbread and garnish with fresh berries (and edible flowers for an extra boujee touch).

NOTE: Exclude the honey if you’re wanting this to be keto!

• 1 can of chickpeas rinsed, drained & dried

• 1 teaspoon of garlic powder

• 1 teaspoon of sea salt

• 1 teaspoon of smokey paprika

• 1 cumin powder

• 1 tbsp of olive oil

1. Gently mash the chickpeas in a baking tray (this will help them be crunchier). Drizzle olive oil and sprinkle the seasoning over them. Give them a good stir to evenly coat the chickpeas.

2. Place into a preheated oven on 200 degrees for around 10-15 minutes, giving them a stir half way through. You’ll know they are ready when they’re brown and crispy.

3. Spread a generous amount of either homemade or store-bought hummus on a plate. Sprinkle it with a tablespoon of dukka and then top it with those divine, crunchy chickpeas! A light drizzle of olive oil wouldn’t go astray either.

• 2 tbsp Cream Cheese⁠

• 100g Blueberries (washed)⁠

• Handful of Walnuts (chopped)⁠

• 1 tbsp Honey (use sugar-free maple syrup to make this recipe keto)⁠

• Sprinkle of Chilli Flakes⁠

• Oliver Lane Toasted Nigella Seed Keto Crispbreads⁠

1. Mix chopped walnuts, honey, and chilli flakes.⁠

2. Spread cream cheese onto each crispbread.⁠

3. Top with the blueberries and walnuts.⁠

• Oliver Lane Rosemary, Pink Peppercorn & Black Olives Keto Crispbread

• Goat’s cheese

• Grilled cherry tomatoes

• Crispy pancetta

Top your Oliver Lane Rosemary, Pink Peppercorn & Black Olives Keto Crispbread with goat’s cheese, grilled cherry tomatoes, and crispy pancetta for the ultimate flavour explosion!

• Half a roast chicken finely chopped

• 3 Tablespoons of mayonnaise (use more or less depending on preference)

• 2 Sticks of celery finely diced

• 2 Tablespoons of chives, finely chopped

• Zest of one lemon

• 2 Tablespoons finely chopped toasted almonds

• Salt & pepper to taste

Combine ingredients and enjoy topped on (or sandwiched in between) our Toasted Nigella Seed Crispbreads for the perfect keto-friendly snack!

• Oliver Lane Beetroot, Pomegranate & Fennel Crispbread

• 1 jar Artichoke Hearts, drained, excess juice squeezed out

• 1 ½ cups White Beans

• 2 tbsp Extra Virgin Olive Oil

• 1 tsp Lemon Juice

• 1 tbsp Fresh Herbs, we used thyme and oregano

• Salt and Pepper, to taste

1. Place artichokes, white beans, olive oil, lemon juice, fresh herbs and black pepper in a food processor fitted with the chopping blade.

2. Pulse ingredients until creamy.

3. Serve immediately or refrigerate in an airtight container for up to 5 days. Top with fresh herbs, salt, pepper and some additional olive oil if you desire.

• 5 white zucchinis, chopped

• 1/3 cup olive oil

• 1/2 cup pistachios

• 2 handfuls of chopped parsley

• Sea salt

• Pepper

• Grated vegan cheese of choice

• Juice of 1/2 a lemon

Simply combine all ingredients in a food processor. Top with salt, pepper and chopped pistachios, and serve with Oliver Lane Native Wattleseed Keto Crispbread.

• 2 tbsp kimchi⁠

• 2 tbsp capsicum⁠

• 2 tbsp kewpie mayo⁠

• 2 tsp sesame oil⁠

• 1 tsp light soy⁠

• 1 tsp chives⁠

• 1 tsp chilli (optional)⁠

• 1 tsp toasted sesame seeds⁠

1. Finely chop the kimchi, capsicum and chives.⁠

2. In a small bowl, combine all of the ingredients (except the chilli and sesame seeds). Mix well.⁠

3. Add the chilli and sprinkle with toasted sesame seeds⁠

4. Enjoy with Oliver Lane Native Wattleseed Keto Crispbreads!⁠

• 4 medium carrots (sliced)

• 2 blocks of danish feta

• Juice of 1 lemon

• 75g butter

• Small handful of dill

• 2 tsp caraway seeds

1. Sauté carrots in a little bit of olive oil until slightly soft and a subtle brown colour forms. Set aside to cool completely.

2. Add fetta and lemon juice to a food processor and blend until smooth. Add the dill and blend for another 30 seconds.

3. In a frying pan on a low-medium heat add the caraway seeds to toast them lightly, then drop in your butter and gently brown it.

4. Once the carrots have cooled, add them to the food processor and whizz for another minute. You want the fetta to be smooth and the carrots to be chunky for a delicious contrast of texture.

5. Put the dip in a bowl and top with a generous drizzle of the brown butter.

• Oliver Lane Rosemary & Pink Peppercorn Crispbread

• 3 large eggplants

• 2 tbsp extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 long red chilli, seeded & finely chopped

• 3 tbsp fresh mint leaves, shredded

• 3 tbsp fresh flat-leaf (italian) parsley, shredded

• Lemon juice

• Sea salt

• Freshly ground pepper

1. Cut each eggplant into thick slices.

2. Preheat a barbecue or chargrill pan to high and cook the eggplant for 2-3 minutes on each side or until lightly charred and cooked through.

3. Transfer to a heatproof bowl, cover with plastic wrap, and set aside for 15 minutes.

4. Meanwhile, whisk together the olive oil and red wine vinegar in a small bowl. Add the chilli, mint, lemon juice and parsley. Season with salt and pepper and stir together.

5. Thinly slice the eggplant into rough strips with your fingers and place in a serving bowl. Add the dressing, toss, and serve with our crispbread.

• 2 wheels brie

• Zest of 1 orange ⁠

• 4-6 apricots ⁠

• 1 tbsp honey ⁠

• Juice of half an orange ⁠

• 1 tbsp butter ⁠

• 1/2 cup almond flakes ⁠

• 1 tbsp butter ⁠

• Sprinkle of sea salt⁠

1. Whip the brie and orange zest until fluffy.

2. Cut the apricots into quarters and grill with the butter, honey and orange juice.⁠

3. Gently fry the almonds in butter until brown and toasted, and add salt.⁠

4. Plate and serve with Oliver Lane crispbreads!