seeds, beans & grains, Alison's Pantry - bulk scoop bin chocolate, cereals, seeds, beans & grains, dried fruit, nuts, snacks, pick n mix

Nutritious and wholesome seeds, beans and grains are great for snacks, cooking and baking. Check our recipes for multiple ways to creatively enjoy these economical foods and extend your meals.

How to cook dried beans and chickpeas

Soak dried beans and chickpeas in cold water overnight. Discard the liquid and cover them in clean water. Bring to the boil and simmer them until they're tender.

Simmering times:

Haricot & kidney beans* and chickpeas: up to one hour
Pinto beans and mixed salad beans: 1.5 - 2 hours

* NOTE: Kidney beans contain a substance that can cause tummy upset. To prevent this you can break down this substance by boiling them rapidly for 15 minutes during their cooking time.

For more recipes using beans see our recipes page

Chia Seed An ancient, South American seed with a high content of protein, Omega 3 & 6 fatty acids and fibre, as well antioxidants and trace vitamins and minerals. These fatty acids are essential, because our bodies can't make them, but need them to stay healthy. Sprinkle chia seed on salads, cereal or muesli or add to bread & muffins and smoothies & juice. Soak the seeds in water (approx. 1 Tblspn to ½ cup water) to form a unique, nourishing gel that can be added to smoothies, shakes, yoghurt, soups and dressings. This gel is tasteless when added to these foods, and it has the unique action of slowing down the release of carbohydrates in the body, which has the effect of creating a 'full' feeling for longer. It is also a fantastic source of soluble fibre.
Tamari Sprinkle A tasty blend of seeds toasted in tamari-flavoured sauce. Great snack or toss through pasta, potato salad, roasted veggies, or sprinkle on sandwiches with your favourite filling.
Couscous Finest couscous made from durham wheat. Add cooked vegetables, meat, chicken or fish and seasoning. For Moroccan flavour, add chopped almonts, sultanas and fresh mint, or for dessert add chopped dried fruits and a little milk. Cooking instructions: simply add 1 cup of boiling water to 1 cup of couscous, leave in a covered bowl until the water is absorbed, and then fluff with a fork.
Cranberry Sprinkle A delicious mix of sunflower, pumpkin and sesame seeds blended with sliced almond and sprinkled cranberry. Delicious added to yoghurt, baking or salads.
Orzo Pasta This trendy, rice-shaped pasta is a favourite with restaurants. Cooking instructions: cook in plenty of boiling, salted water for approx. 6 minutes.
Popping Corn Popping corn is nutritious and fun! The perfect healthy snack for kids. Heat 1 Tbsp oil in large pot. Add 2 Tbsps popping corn, cover and shake over the heat until the corn has popped.
Pumpkin Seeds Delicious in salads, baking or sprinkled over oven-baked vegetables or your cereal. Try cooking for a few minutes in a heavy fry pan with smidgen of oil. Salt lightly and then cool for a tasty snack.
Quinoa Often called the "super-grain" quinoa has been eaten for thousands of years in South America. It's gluten free and makes an interesting alternative to rice or pasta. Try quinoa in a salad with chicken, nuts, seeds and dried fruit. Cooking instructions: rinse quinoa first and add 1 cup of quinoa to 2 cups of cold water, bring to the boil and simmer gently for 15 minutes or until the water is absorbed.
Sesame Seeds For the best flavour from these wholesome seeds, toast for a few minutes in a heavy frying pan, cool and store in an airtight jar. A tasty, nutritious addition to breads, baking or salads.
Sunflower Seeds Delicious toasted for a few minutes in a heavy frying pan with smidgen of oil to bring out their flavour.