Recipes

Rockit™ Apple Mini Cinnamon Rolls

Created by: Courtney Paige | @apaigeofpositivity Ingredients: ROLL DOUGH ½ package of dry yeast (approx. ~1 TB) ½ cup almond milk (110-115F) ¼ cup cane sugar 2 ½ tablespoons butter 1 egg (room temperature) ½ tsp salt 2 - 2 ½ cups all-purpose flour FILLING ⅓ + 2 tablespoons light...

Created by: Courtney Paige | @apaigeofpositivity

Ingredients:

ROLL DOUGH

1. ½ package of dry yeast (approx. ~1 TB)
2. ½ cup almond milk (110-115F)
3. ¼ cup cane sugar
4. 2 ½ tablespoons butter
5. 1 egg (room temperature)
6. ½ tsp salt
7. 2 – 2 ½ cups all-purpose flour

FILLING

1. ⅓ + 2 tablespoons light brown sugar
2. ⅛ cup butter (melted)
3. 1 tablespoon ground cinnamon
4. ½ cup diced Rockit™ Apples

FROSTING

1. ¼ cup butter – softened
2. ¼ tsp vanilla extract
3. Pinch of salt
4. ⅛ cup cream cheese (softened)
5. ¾ – 1 cup powdered sugar
6. More Rockit™ Apple for garnish

Directions:

Rolls first: Whisk dry active yeast into warm almond milk. It needs to be between 110F and 115F. Let it dissolve. Pour it into a mixing bowl and beat together cane sugar, yeast/milk, butter, egg, and salt. Gradually add flour into the bowl until dough forms. it will be sticky but that’s okay. After 2-3 minutes of folding together and once almost all the flour is completely absorbed, remove the dough from the bowl and knead on a floured surface for 6-8 minutes. Grab a clean mixing bowl and spray with cooking spray. Place dough in the greased bowl, cover with a linen towel, and let it rise for 1-2 hours in a warm place.

Once the dough has risen about 3-4x in size, it’s time to punch it down and roll it out. Flour the surface again and place dough on the surface. Use a rolling pin, glass jar, or wine bottle to flatten the dough until it’s about 1/4″ thick (not enough to see through but thin enough to roll) We want it to be equal throughout. Time to assemble the filling: melt butter and add light brown sugar and ground cinnamon. Whisk together until a cinnamon paste has formed. Use a rubber spatula to spread this cinnamon paste onto the dough. Dice Rockit™ Apples into tiny pieces (this way, we get a piece of apple in EVERY bite!). Sprinkle a healthy portion of apple onto the cinnamon dough. Starting the end of the dough, carefully roll the dough into a log shape. Do this slowly so you ensure all the apples aren’t getting ‘pushed’ out of the roll. Use a serrated knife to slice the log into 9 cinnamon rolls.

Preheat the oven to 350 degrees F.  Layer a 9×9 baking pan with parchment and grease. Place Rockit™ Apple Cinnamon Rolls into the pan and bake for 12-15 minutes until outside of the dough starts to turn golden brown. While baking, make the frosting. Beat all ingredients together until smooth. Once Rockit™ Apple Cinnamon Rolls are done baking, top with icing and ENJOY!

Bay Scallops, Squid Ink Linguine, and Peas

Recipe by: Truong Nguyen Yield: 4 servings INGREDIENTS  ½ Pound Bay scallops ¼ Cup English peas ¼ Cup Sugar snap peas, slivered  2 Tbsp. Extra virgin Olive oil ½ Pound Squid ink pasta- linguine, fettuccine or spaghetti, or your favorite pasta shape. 3 Ea. Garlic cloves, peeled and...

Recipe by: Truong Nguyen
Yield: 4 servings

INGREDIENTS 

• ½ Pound Bay scallops
• ¼ Cup English peas
• ¼ Cup Sugar snap peas, slivered 
• 2 Tbsp. Extra virgin Olive oil
• ½ Pound Squid ink pasta- linguine, fettuccine or spaghetti, or your favorite pasta shape.
• 3 Ea. Garlic cloves, peeled and thinly sliced
• 1 Ea. Rockit apple, peeled, and petite diced
• ½  Cup White wine
• 2 Ea. Lemon- 1 zested and kept separate the rest juiced 
• You need ¼ cup juice
• ½ Pound Butter- Highest Quality, small cubes SUPER COLD
• 2 Tbsp. Basil- fresh and torn
• ¼ cup Pea shoots- Fresh to garnish
• To taste Kosher Salt

PREPARATION:  

1. You will need a large pot of salted boiling water to cook your pasta. 
2. In a small sauce pan, add sliced garlic, petite diced apple, white wine, and lemon juice. Bring to a boil and reduce to ¼ cup liquid.
3. Add butter a couple cubes at a time, while continuously whisking. Until a emulsified liquid forms. Remove from heat and set aside. 
4. Cook your squid ink pasta.. if fresh, 2 mins otherwise follow package instructions minus two mins. You want your pasta to be al Dante.
5. Heat a large sauté pan until ripping hot
6. Drain and pat dry your bay scallops with a paper towel. Add to hot sauté, DON’T MOVE THEM! One min. Add sugar snap peas and english peas. Using tongs or pasta spoon add pasta to scallops/ pea mixture.
7. Reduce heat, add ½ cup buerre blanc sauce, small ladle of pasta sauce, torn basil and lemon zest.
8. Toss and season to taste with salt.
9. Plate and finish with fresh pea shoots

Plating: In a Pasta Bowl, twirl a generous portion, ladle scallops, peas and sauce on top. Finish with fresh pea shoots.

Dessert Nachos

How to get kids to eat fruit? Two words: dessert nachos. Slices of raw apple are drizzled with a silky homemade chocolate sauce and topped with oodles of goodies. Kids go wild for this ultra-easy dessert that is on the table in under 10 minutes. Perfect...

How to get kids to eat fruit? Two words: dessert nachos.

Slices of raw apple are drizzled with a silky homemade chocolate sauce and topped with oodles of goodies. Kids go wild for this ultra-easy dessert that is on the table in under 10 minutes. Perfect for weeknight dinners that need a special finish.

YIELD:  4 servings

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

• 4 Rockit™ apples, sliced
• 6 oz. dark chocolate
• 6 tablespoons milk
• 1/2 teaspoon vanilla extract
• Your choice of toppings (ex. Sprinkles, candy, chopped nuts, maraschino cherries…)

METHOD

1. Take the quartered apples and slice them thinly lengthwise (about 5 slices per quarter). Arrange apple slices on a large plate or small platter.
2. Put chocolate, milk and vanilla extract in a small pan over medium-low heat. Stir constantly with a rubber spatula, making sure to scrape the sides and bottom of the pan.
3. Stir until the chocolate is completely melted and combined with the other ingredients. It should be silky and smooth. Remove from heat – do not overcook.
4. Drizzle chocolate over the arranged apple slices and sprinkle with chosen toppings.
5. Serve immediately.

* NOTES:

Another option is to arrange the apple slices on small individual plates (about ½ an apple per person), drizzle with chocolate and serve, leaving each person to choose their own toppings at the table. A great idea for a birthday party!

Rockit™ Fruit Rollups

Recipe by: Valerie Musser Yield: 3 days’ worth Ingredients 4 cups of quartered, cored, and rough chopped Rockit™ apples ½ cup water  1 Tbsp lemon juice 2 tsp cinnamon Method Peel, core and chop your apples. Add the apples to the water in a large pot over...

Recipe by: Valerie Musser

Yield: 3 days’ worth

Ingredients

• 4 cups of quartered, cored, and rough chopped Rockit™ apples
• ½ cup water 
• 1 Tbsp lemon juice
• 2 tsp cinnamon

Method

1. Peel, core and chop your apples.
2. Add the apples to the water in a large pot over medium-low heat. Bring to a simmer and cover, allowing to cook on low heat for 15 minutes or so.
3. Dump the cooked mixture to a blender, add the lemon juice and puree till smooth.
4. Put the pureed mix back into the pot and cook for an additional 10 minutes stirring regularly so that it doesn’t stick to the bottom of the pot.
5. Line a baking sheet with a silicone mat or microwave safe plastic wrap. Pour the puree onto the lined baking sheet.
6. Preheat the oven to the lowest possible temperature (170°F is standard) and cook for 8-10 hours or overnight. Or, if you have a dehydrator, pour the puree onto the solid ring or silicone liner, and cook at 135°F overnight.
7. Allow the fruit leather to completely cool.  Remove, cut into three large strips (or smaller if you would like) and roll up with parchment paper.

Rockit™ Apple Power Bites

Recipe by: Valerie Musser Yield: 3 days' worth Ingredients 1 cup peanut or almond butter ½ cup unsweetened coconut shreds ½ cup chopped dates or raisins 1 tbsp hulled hemp seeds 1 tbsp chia seeds  1 tbsp cacao nibs 1 tbsp pumpkin seeds 1 tsp vanilla extract ...

Recipe by: Valerie Musser

Yield: 3 days’ worth

Ingredients

• 1 cup peanut or almond butter
• ½ cup unsweetened coconut shreds
• ½ cup chopped dates or raisins
• 1 tbsp hulled hemp seeds
• 1 tbsp chia seeds 
• 1 tbsp cacao nibs
• 1 tbsp pumpkin seeds
• 1 tsp vanilla extract
• ½ tsp cinnamon 
• Rockit™ Apples sliced or roughly chopped

Method

1. Add all the above ingredients to a bowl except for the apple.
2. Divide the mixture into three parts and using your hands, roll into three balls. Store in the refrigerator in an airtight container.
3. Eat with your Rockit™ apples by putting the nut mixture onto a slice, or take a bite of each, or if you are near a kitchen, dice up your Rockit™ apple and add the pieces to the mixture. (Apples do not keep well in oil, so you should do this day of.)

Paleo Rockit™ Apple Crème Pâtissière Pudding

Yields: 4 servings Recipe by: Truong Nguyen INGREDIENTS 1 can Coconut cream (13.5 Fl Ounce ) 2 Ea. Rockit™ apple- peeled, small diced 5 Ea. egg yolks- pasture raised ¼ Cup Cornstarch ¼  Cup golden maple syrup  1 Tsp. Vanilla extract ½ Tsp. Kosher Salt 2...

Yields: 4 servings
Recipe by: Truong Nguyen

INGREDIENTS

• 1 can Coconut cream (13.5 Fl Ounce )
• 2 Ea. Rockit™ apple- peeled, small diced
• 5 Ea. egg yolks- pasture raised
• ¼ Cup Cornstarch
• ¼  Cup golden maple syrup 
• 1 Tsp. Vanilla extract
• ½ Tsp. Kosher Salt
• 2 Ea. Rockit™ apples – descended and thinly sliced
• ½ Tsp. Cinnamon- ground
• 2 Tbsp Water

PREPARATION:  

1. In a small sauce pan, heat coconut cream and petite apple slices until simmering slightly.
2. In a large bowl whisk together egg yolks, cornstarch, maple syrup, vanilla and salt.
3. Add ¼ of the hot coconut cream to egg mixture, whisking vigorously. Once combined add back to the pan with the rest of the coconut cream.  
4. Reduce heat, whisk continuously till thick. Pour into an airtight container and chill. Or serve warm immediately.
   NOTE: don’t be alarmed if your pudding looks a little shiny. It’s the coconut oil trying to separate. Just give it a good whisking and it will come back together.
5. Heat a small sauté pan. Add apples. And cinnamon and a Tbsp of water. Cook for 2 mins and set aside.
6. Time to assemble in your chosen dish. I like stemless martini glasses. Add your patisserie crème, top with cooked sliced apples.

Yum!

Rockit™ Apple Dutch Baby Pancake

Recipe by: Truong Nguyen Yield: 4 servings  INGREDIENTS 3 Eggs, Whole  ¾ cup Milk  ¾ cup All Purpose Flour  ¼ Tsp. Kosher Salt  1 Tsp. Ground cinnamon  4 Tbsp. Unsalted Butter (divided- 2 Tbsp each)  3 Rockit™ Apples, De-cored, medium sliced  To Taste Maple syrup  To Taste...

Recipe by: Truong Nguyen
Yield: 4 servings 

INGREDIENTS

• 3 Eggs, Whole 
• ¾ cup Milk 
• ¾ cup All Purpose Flour 
• ¼ Tsp. Kosher Salt 
• 1 Tsp. Ground cinnamon 
• 4 Tbsp. Unsalted Butter (divided- 2 Tbsp each) 
• 3 Rockit™ Apples, De-cored, medium sliced 
• To Taste Maple syrup 
• To Taste Powdered Sugar

PREPARATION  

1. Preheat Oven to 425 Fahrenheit  
2. In a blender, blend eggs, milk, flour, salt, cinnamon. Set Aside.
3. In cast iron pan on medium heat melt 2 Tbsp Butter add Apple sauté 2 mins. Remove and set aside for garnish. 
4. Add additional 2 tbsp butter to pan and melt on medium heat.
5. Once butter is bubbling, add batter and place in preheated oven. Bake for 15 minutes until puffy, golden and center is set but still custardy.
   (Don’t be alarmed it will deflate slightly when removed from oven.)

PLATING  

1. Slice in the pan, garnish with cooked apples in the center.
2. Finish with a generous sprinkle of powdered sugar. Serve with maple syrup. YUM!

Salmon and Apple Salad with Miso and Grapefruit Dressing

Recipe and photography by: Kelly Gibney Serves 2 Salad Ingredients 2 Rockit apples - core removed and thinly sliced 80g salad leaves 5 cm piece cucumber - thinly sliced 100g smoked salmon slices (or more if you like) To serve: fresh dill leaves and pumpkin seeds Dressing Ingredients ...

Recipe and photography by: Kelly Gibney
Serves 2

Salad Ingredients

• 2 Rockit apples – core removed and thinly sliced
• 80g salad leaves
• 5 cm piece cucumber – thinly sliced
• 100g smoked salmon slices (or more if you like)
• To serve: fresh dill leaves and pumpkin seeds

Dressing Ingredients

• 1 1/2 tablespoons miso paste
• 1/4 cup fresh grapefruit juice (could also use 50/50 blend orange and lemon)
• 1/4 cup olive oil
• 1 teaspoon grated ginger root
• Salt and pepper to taste

Method

1. Place all the dressing ingredients into a small jug. Whisk or use a stick to blend together until smooth. Taste and season well.
2. Scatter the salad leaves on the plates. Arrange the cucumber and apple slices. Top with smoked salmon slices and drizzle generously with the dressing.
3. Garnish with pumpkin seeds and dill.

Guilt-Free Goodness On the Go!

Rockit™ Apple is honored to bring tiny but mighty flavor-forward experiences to life alongside Justin's – we appreciate the partnership at Seltzerland events, friends!

Rockit™ Apple is honored to bring tiny but mighty flavor-forward experiences to life alongside Justin’s – we appreciate the partnership at Seltzerland events, friends!

1. Bite into the Rockit™ apple

2. Squeeze on your favorite Justin’s Nut Butter product

3. Eat your nutritious snack

4. Repeat!

Roasted Duck Breast with Rockit™ Apple Celery Herb Salad

Recipe by: Truong Nguyen Yield: 2 Servings  INGREDIENTS   1 Duck Breast, defrosted and patted dry.  1 Tbsp. Five spice powder  3 Rockit Apple, de-seeded and thinly sliced ¼ cup Celery stalk cut thinly on a Bias, Leaves washed and dried ¼ cup Cilantro leaves  2 Tbsp. Fresh Mint  ...

Recipe by: Truong Nguyen

Yield: 2 Servings 

INGREDIENTS  

• 1 Duck Breast, defrosted and patted dry. 
• 1 Tbsp. Five spice powder 
• 3 Rockit Apple, de-seeded and thinly sliced ¼ cup Celery stalk cut thinly on a Bias, Leaves washed and dried ¼ cup Cilantro leaves 
• 2 Tbsp. Fresh Mint 
• 1 Tsp. Kosher Salt 
• 2 Tsp. Peanuts canned-Roasted and lightly salted, Chopped 
• Rockit Apple Dressing  
• 1 Apple- Peeled and de-cored  
• 1 Garlic clove 
• ½ Tsp. Red pepper flakes 
• 1 cup H20 Water 
  
• ¼ cup Lime juice 
• To Taste Kosher Salt

PREPARATION  

1. Preheat over to 375 degrees Fahrenheit
   TIP: Duck breast can be hard to find during off season. Using  frozen is fine. But make sure to defrost and pat dry. “ Dry skin means crispier deliciousness”
2. In a blender, Blend together apple, garlic, chili flakes, H20, lime juice. Until smooth. Season to  taste. Your dressing should be a balanced salty sweet. Set aside.
3. Scoring your duck skin. Using a sharp knife, Begin slicing your duck skin parallel starting from  one end. Make 20 scoring marks. Next make an additional 20 scoring marks going in a perpendicular direction. The more scoring lines the better, just avoid scoring to deep into the skin.  You do not wish to pierce the meat.
4. Using a sauté pan, Heat pan on medium heat. Lay duck breast skin side down. Cook for 5 minutes until some fat has rendered and skin is beginning to crisp.
5. Add five spice powder and salt to meat side of the duck breast place in oven and bake for 10  mins. Rest whole for 5 mins before slicing.
6. In separate bowl mix apples, celery, celery leaves, cilantro, mint. Set Aside

PLATING  

7. Pour a puddle of dressing on a plate. Slice duck breast and place on sauce skin side up. Top with herb  celery mixture. Drizzle some dressing on top and finish with chopped peanuts.