Quinoa, spring onion and parmesan patties
Makes 20 patties
These little patties are a very tasty addition to your festive table, BBQ’s and picnics. Delicious both hot and cold.
1 cup Alison’s Pantry Quinoa
2 cups vegetable stock
2 large garlic cloves – finely diced
1 teaspoon ground cumin
¼ cup Alison’s Pantry Ground Almonds
1 cup finely grated parmesan
2 spring onions, green parts finely sliced
Handful fresh basil, roughly chopped
1 free-range egg
Salt and cracked pepper
Olive oil for sautéing
Rinse the quinoa well. Place in a medium saucepan with the stock and bring to a boil. Reduce heat to a simmer and cook with a lid slightly ajar for 15 minutes until tender and the liquid has been absorbed.
Place the lid on and leave to sit for 5 minutes. Stir through the garlic, cumin, almond meal, parmesan and spring onion. Leave to cool for 15 minutes before mixing in the spring onion, basil, egg and a generous seasoning of sea salt and ground black pepper.
Form heaped spoonful’s of mixture into patties. Place in the fridge for at least 30 minutes to firm up.
Heat a generous glug of oil in a sauté pan over a medium heat. Cook the patties until golden brown on both sides. Keep warm in the oven until ready to serve.
Reindeer Sandwiches
Bring the joy of Christmas to your kids with these Reindeer Sandwiches. Quick and easy, they are a stress-free way to add some fun to your Christmas feast!
What you’ll need:
- Bread
- Filling choice (we used our fav peanut butter from Mother Earth)
- Heart-shaped cookie cutter
- Alison’s Pantry Pretzel Bows
- Alison’s Pantry Raisins
- Chocolate buttons
How to create Reindeer Sandwiches:
- Spread your desired filling onto bread
- Use heart-shaped cookie cutter to cut out the sandwiches
- Decorate with Pretzel Bows for the ears, a Chocolate Button for the nose and Raisins or Dried blueberries for the eyes!
Download the PDF version here Alisons-Pantry-Reindeer-Sandwiches
Nutty Pavlovas (Serves 8)
Ingredients
3 egg whites, at room temperature
Pinch of salt
1 cup caster sugar
1 tsp cornflour, sifted
1 tsp white wine vinegar
1 tsp vanilla extract
100g Alison’s Pantry Roast Unsalted Supreme Nuts, roughly chopped
To decorate
150mls cream, whipped
60g Alison’s Pantry Maple Coconut Almonds, roughly chopped
40g Alison’s Pantry Shelled Pistachios, roughly chopped
Fresh seasonal fruits, such as berries Fresh mint leaves
Method
- Preheat oven to 120°C (not fan-bake). Line two oven trays with non-stick baking paper.
- In a large bowl with an electric mixer, whisk egg whites until soft peaks form. Add sugar, a little at time, whisking until meringue is very stiff and shiny. Sprinkle over cornflour, vinegar, vanilla and chopped nuts and fold in lightly to just combine (take care not to over-mix at this stage).
- Spoon dollops of nutty meringue mixture onto the baking paper to make 8 round mounds. Make an indentation in the centre of each to hold the filling.
- Bake for 1 hour until crisp and dry. Now turn the oven off and leave the Pavlovas in the oven, with the door slightly open, until completely cool.
- To serve, dollop cream into the cavities. Decorate with nuts, berries and finish with a mint leaf.
This recipe was created by Julie Le Clerc for Alison’s Pantry
Walnut, Oat, Sesame Seed & Parmesan Crackers
Makes 36 crackers
Homemade crackers are a wonderful gift, packed full of love and deliciousness. This recipe is surprisingly simple to make and is sure to impress.
Ingredients
1 cup Alison’s Pantry Wholegrain Oats
3/4 cup Alison’s Pantry American Walnuts
3/4 cup tapioca flour
¼ cup Alison’s Pantry Sesame Seeds
75g butter
¾ cup finely grated parmesan cheese
½ teaspoon salt
1 egg
Method
- Preheat oven to 170 degrees celsius.
- Place the oats and walnuts in a food processor. Blitz until a coarse crumb.
- Add the flour, sesame seeds and salt. Process to blend well.
- Add the remaining ingredients and process for a few minutes, scraping down the sides every now and then until the dough is very well combined. Place in the fridge for 10 minutes to cool and allow the oats to soak up the moisture and help bind everything together.
- Line an oven proof tray with baking paper. Roll teaspoons of dough into balls and place on the tray evenly spaced. You’ll be able to fit around 12 at a time.
- Use the bottom of a heavy glass with a wide base to flatten each ball into a round cracker. Use a small piece of baking paper between the cracker and the glass to ensure it doesn’t stick.
- Bake for 12-15 minutes until lightly browned.
- Gently slide the sheet of baking paper off the tray to continue to cool. You can then lift on another sheet of baking paper with crackers that you’ve prepared while the first batch was cooking, onto the oven sheet to bake.
- If it’s a very hot day it can be helpful to put any crackers that are waiting to be baked in the fridge or freezer to keep cool. This will ensure the butter doesn’t melt too fast while baking and give a nice even cooking result.
- Cooled crackers can be stored in an airtight container in a cool pantry for up to 1 week.
- The crackers are delicious served with pesto, cheese or chutney.
Dukkah (an entertainers delight!)
Makes 2 1/2 cups
This is a fantastic addition to platters when entertaining over the festive season. All you need to add is a side dish of good quality olive oil and some fresh bread. Dukkah can be used as a tasty coating for chicken or fish. It’s also delicious sprinkled over hummus, on avocado toast or over salads.
Ingredients
1/2 cup Alison’s Pantry Shelled Pistachios
1/4 cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Hazelnuts
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon cumin seeds
1/4 cup Alison’s Pantry Sesame Seeds
1 teaspoon salt
Method
Preheat the oven to 170 degrees. Place the nuts in an oven-proof dish and roast for 10 minutes.
Place the hazelnuts in a dry tea towel and rub off as much skin as possible.
Heat a dry skillet over a medium-low heat. Toast the coriander seed, fennel seeds and cumin seeds for a few minutes until fragrant.
Wipe out the hot skillet with a dry cloth. Place the sesame seeds in the pan over the same heat. Toast for a few minutes until lightly golden.
Place the nuts and spices into a food processor. Blitz until the texture of coarse breadcrumbs. Stir through the sesame seeds and salt. Allow to cool completely before storing in an airtight glass jar for 2-3 weeks.
Used as part of a crumb for schnitzel
Dukkah is a brilliant addition to family favourite schnitzel. Use a 50/50 mix of dukkah and panko breadcrumbs for an irresistibly crunchy and flavoursome crust.
This crumb is also fantastic with tofu or fish.
As part of an iceberg wedge salad
Ice cold iceberg lettuce wedges become delicious, crisp, addictive salad when drizzled with a creamy dressing (we love a tahini and miso dressing) and then sprinkled generously with dukkah. A scatter of fresh herbs finishes it off.
Fantastic at summer bbqs or as a quick weeknight side dish.
As a brunch topping
Dukkah is incredibly delicious sprinkled on scrambled eggs, roasted tomatoes and sliced avocado and just about anything you like to eat at brunch. It adds texture and an interesting flavour boost.
Hot Roasted Nuts
Serves 4 (as a snack)
This simple snack is a delicious way to nourish your guests, plus it will make your kitchen smell amazing. You can adjust the seasonings to suit your own tastes and play around with other herbs and spices that you enjoy.
Ingredients
2 cups Alison’s Pantry Deluxe Natural Nuts
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1 tablespoon fresh rosemary leaves – diced
½ teaspoon dried thyme leaves
2 pinches cayenne pepper
Zest of 1 lemon
1 teaspoon flaky sea salt
Method
Preheat oven to 140 degrees celsius. Place the nuts evenly spaced on a lined oven tray.
Roast for 10 minutes. Remove from oven and toss well with all the remaining ingredients.
Roast for a further 10 minutes. Remove from the oven and allow to cool for 2 minutes before serving.
Lentil & Cashew Nut Curry
Prep time: 15 mins
Cook time: 35 mins
Serves 6
This delicious weeknight curry is easy to create for the whole family. You can add chicken if that’s your choice of protein, or leave as-is for a vegetarian option.
Serving with Quinoa’s nutty flavour makes it a tasty alternative to rice or couscous. Quinoa contains phosphorous which helps build strong bones.
Ingredients
500g lean chicken breasts cut in bite-sized chunks (omit if you want a vegetarian curry)
2 tbsp fresh ginger, finely grated
3 cloves garlic, crushed
2 onions, chopped
1 red chilli, chopped
1 cup Alison’s Pantry Natural Cashews Nuts
2 tbsp vegetable oil
1 tbsp ground coriander
1 tsp each turmeric and cumin powder
2 tsp garam masala
1 cup Alison’s Pantry Spilt Red Lentils
4 cups vegetable or chicken stock, as preferred
Salt, to taste
Juice of 1 lemon
Fresh coriander leaves, to garnish
1 cup Alison’s Pantry Quinoa
Method
- If adding chicken, mix in a bowl with the ginger and garlic. Cover and chill until ready to use. Place the onion, chilli and cashew nuts in a blender and process until smooth
- Heat oil in a pan. Brown chicken all over then remove to one side. If not adding chicken then cook ginger and garlic in oil for 30 seconds. Add dried spices and fry for 1 minute. Add cashew nut paste; fry gently for 2 minutes, stirring continuously
- Return chicken to the pan (if using). Stir in the lentils and stock. Bring to the boil then reduce heat to low, cover the pan and simmer for 20 minutes or until lentils are tender
- Cook Quinoa in plenty of boiling water for 10-12 minutes until tender. Drain well in a fine mesh sieve. Season with salt and pepper
- Add lemon juice to curry and season with salt. Garnish with coriander. Serve with Quinoa on the side
Download PDF version here: Alisons Pantry Lentil & Cashew Nut Curry
Sticky Date Pudding with Butterscotch Sauce
Prep time: 10 mins
Cook time: 45 mins
Serves 6
We’ve given a decadent family favourite a wholesome update with nutritious Alison’s Pantry ingredients. It uses dates for sweetness and is packed with the nutritional powerhouse team of almonds and walnuts. This dessert is full of rich caramel flavour and will disappear fast!
Ingredients
2 cups Alison’s Pantry Select Dates
1 ½ cups water
75g butter
2 1/4 cups Alison’s Pantry Ground Almonds
1 tsp baking soda
1 tsp baking powder
2 free-range eggs
1 tsp vanilla extract
¾ cups Alison’s Pantry American Walnuts – roughly chopped
Butterscotch sauce
1 cup fresh cream
½ cup coconut sugar
4 Tbsp butter
Method
- Preheat oven to 170 degrees celsius.
2. Place the Alison’s Pantry Select Dates, water, and butter into a saucepan and bring to a boil. Remove from the heat and leave to sit for 10 minutes. Use a masher to break up the Alison’s Pantry Select Dates and create a coarse paste. Stir through the baking soda.
3. Add to a large bowl along with the remaining ingredients and mix well.
4. Pour into a well-greased oven-proof dish.
5. Bake for 45 minutes or until a skewer comes out just clean when inserted.
6. Leave to sit for 10-15 minutes before serving.
7. To make the butterscotch sauce, place the ingredients into a small saucepan and bring to a boil. Simmer very gently for 5 minutes, stirring frequently. The sauce will thicken as it cools.
Spiced Lamb with Apricots, Pinenuts & Pistachios
Prep time: 15 mins
Cook time: 15 mins
Serves 4
This speedy weeknight dinner has all the zing and flavour of a Middle Eastern
tagine but it’ll be ready to devour in a fraction of the time. It provides protein,
zinc, and iron plus a healthy serve of green goodness. A wonderful combination
for energy and immunity.
Try swapping out the lamb mince for beef mince or even free-range chicken mince. The Alison’s Pantry Pinenuts and Alison’s Pantry Shelled Pistachios could be traded for Alison’s Pantry Cashews, Peanuts, Sunflower Seeds or roughly chopped Pecans and Almonds.
The Alison’s Pantry Gourmet NZ Apricots could be swapped for Alison’s Pantry Prunes or Raisins.
I love this dish with green beans but you’ll enjoy it just as much with kale, silverbeet, or broccoli.
Vegetarians can make this dish meat-free by using one of the wonderful plant-based mince alternatives that are available at most supermarkets.
Ingredients
½ cup Alison’s Pantry Pinenuts
1 medium onion – finely chopped
2 large garlic cloves – finely chopped
500g lamb mince
1 tsp each ground cumin, ground coriander, garam masala, dried oregano
½ tsp smoked paprika
¼ tsp ground cinnamon
½ tsp red chilli flakes (adjust according to own preferences)
¼ cup of water
Zest of 1 lemon
40g Alison’s Pantry Gourmet NZ Apricots – each quartered (can also use Alison’s Pantry Choice Turkish Apricots)
200g green beans – trimmed and halved
Juice of 1 lemon
Large handful fresh parsley – roughly chopped
½ cup Alison’s Pantry Shelled pistachios
Sea salt and cracked black pepper
Alison’s Pantry Couscous or Alison’s Pantry Quinoa to serve
Olive oil for sauteing
Method
- Place the Alison’s Pantry Pinenuts in a dry saute pan over medium heat. Toast gently for 3-4 minutes until lightly golden brown. Set aside to cool.
- Heat a generous glug of olive oil in a saute pan over medium heat. Add the onion and cook without browning for 5 minutes. Add the garlic at the last minute. Add the spices and cook for a further minute. Raise the heat to high, place the lamb mince in the pan, and use a wooden spoon to break it apart. Move frequently for a few minutes until well browned.
- Stir through the water, lemon zest, Alison’s Pantry Gourmet NZ Apricots, and green beans. Cook, moving frequently for 8-10 minutes until the beans are just tender.
- Remove from the heat. Toss through the lemon juice, parsley, Alison’s Pantry Pistachios, and Alison’s Pantry Pinenuts. Taste and season generously with sea salt and cracked black pepper.
- Serve with couscous or quinoa.
Spiced vegetarian ‘mince’ with Apricots, Pinenuts & Pistachios
Prep time: 15 mins
Cook time: 15 mins
Serves 4
This speedy vegetarian weeknight dinner has all the zing and flavour of a Middle Eastern tagine but it’ll be ready to devour in a fraction of the time. It provides protein, zinc and iron plus a healthy serve of green goodness. A wonderful combination for energy and immunity.
The Alison’s Pantry Pinenuts and Alison’s Pantry Shelled Pistachios could be traded for Alison’s Pantry Cashews, Peanuts, Sunflower Seeds or roughly chopped Pecans and Almonds.
The Alison’s Pantry Gourmet NZ Apricots could be swapped for Alison’s Pantry Prunes or Raisins.
I love this dish with green beans but you’ll enjoy it just as much with kale, silverbeet or broccoli.
Ingredients
½ cup Alison’s Pantry Pinenuts
1 medium onion – finely chopped
2 large garlic cloves – finely chopped
400g vegetarian “mince”
1 tsp ground cumin
1/2 tsp each ground coriander, garam masala, dried oregano, smoked paprika
¼ tsp ground cinnamon
½ tsp red chilli flakes (adjust according to own preferences)
2 Tbsp tamari or soy sauce
¼ cup water
Zest of 1 lemon
40g Alison’s Pantry Gourmet NZ Apricots – each quartered (can also use Alison’s Pantry Choice Turkish Apricots)
200g green beans – trimmed and halved
Juice of 1 lemon
Large handful fresh parsley – roughly chopped
½ cup Alison’s Pantry Shelled Pistachios
Sea salt and cracked black pepper
Alison’s Pantry Couscous or Alison’s Pantry Quinoa to serve
Olive oil for sauteing
Method
- Place the Alison’s Pantry Pinenuts in a dry saute pan over medium heat. Toast gently for 3-4 minutes until lightly golden brown. Set aside to cool.
2. Heat a generous glug of olive oil in a saute pan over medium heat. Add the onion and cook without browning for 5 minutes. Add the garlic at the last minute. Add the spices and cook for a further minute. Raise the heat to high, place the vegetarian mince in the pan, and use a wooden spoon to break it apart. Move around the pan for a few minutes.
3. Stir through the tamari, water, lemon zest, Alison’s Pantry Gourmet NZ Apricots, and green beans. Cook, moving frequently for 8-10 minutes until the beans are just tender.
4. Remove from the heat. Toss through the lemon juice, parsley, Alison’s Pantry Pistachios, and Alison’s Pantry Pinenuts. Taste and season generously with sea salt and cracked black pepper.
5. Serve with couscous or quinoa.
Chocolate, Orange and Goji Berry Goodness Granola
Prep time: 10 mins
Cook time: 25 mins
Makes 5 cups
This utterly delicious granola is packed with wholesome goodness. It’s perfect with your favourite milk, as a topping for yoghurt or smoothies and makes a wonderful dessert with berries and a splash of cream. The recipe is brilliantly adaptable too so you can swap the ingredients around to include your favourite nuts and seeds or try new combinations. Packed with fibre and contains magnesium for your mental wellbeing.
1 ½ cups Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Buckwheat
½ cup Alison’s Pantry Natural Almonds
½ cup Alison’s Pantry Natural Cashews
½ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Hemp Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Sesame Seeds
1 Tbsp dark cocoa powder
Zest of 1 orange
2 Tbsp honey
2 Tbsp coconut oil
2 tsp vanilla extract
2 pinches sea salt
½ cup Alison’s Pantry Goji Berries (could also use Alison’s Pantry Whole Cranberries)
- Preheat oven to 150 degrees celsius.
2. Combine the coconut, nuts, and seeds in a large bowl and mix well.
3. Place the cocoa, orange zest, honey, coconut oil, vanilla, and sea salt in a small saucepan over medium heat. Stir until the mixture is liquid. Pour over the nuts and seeds. Toss well until evenly coated.
4. Spread the mixture on a large baking sheet lined with baking paper.
5. Bake for 25 minutes, tossing once during the cooking time. Leave to cool completely before sprinkling over Alison’s Pantry Goji Berries.
Store in an airtight container for up to 2 weeks.
Chicken Katsu with Seed & Nut Crust and Asian Slaw
Prep time: 10 mins
Cook time: 25 mins
Serves 4
A favourite Japanese dish has been given a healthy makeover. This nutritious nut and seed crust is really delicious and looks beautiful plus it provides zinc and iron to help build a healthy immune system. Vegetarians can replace the chicken with thick slices of tofu. Fresh fish fillets are wonderful with this crumb too!
2 free-range chicken breasts
1 cup flour (use GF, tapioca or regular)
2 free-range eggs – lightly whisked
Crumb
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Ground Almonds
2 Tbsp Alison’s Pantry Flaxseed
2 Tbsp Alison’s Pantry Chia Seed
2 Tbsp Alison’s Pantry Sesame Seeds
1 tsp ground cumin
1 tsp salt
Cracked black pepper
Slaw
½ cup Alison’s Pantry Pumpkin Seeds
½ cup Alison’s Pantry Roast Unsalted Cashews – roughly chopped
½ green cabbage – sliced thinly (ideally on a mandoline)
1 medium carrot grated
½ red capsicum – thinly sliced
2 tbsp each soy sauce, sesame oil, olive oil
1 Tbsp each tahini, apple cider vinegar
1 Tbsp finely grated ginger root
1 garlic clove – finely diced
Cracked black pepper and sea salt as needed.
Oil for cooking schnitzel
To serve: avocado slices, additional sesame seeds to garnish as desired
- Cut each chicken breast in half widthways so that you have 4 thinner pieces. Place each piece between 2 pieces of baking paper and use a meat mallet (or rolling pin or heavy saucepan) to beat until 1 1/2 cm thick.
2. Place all the crumb ingredients into a medium-sized bowl shallow bowl and mix well.
3. To prepare for coating the chicken, layout one plate with the flour, a medium-sized shallow bowl with the egg, and then the shallow bowl/plate with the crumb.
4. Coat each piece of chicken in flour, followed by the egg wash, and then coat well in the crumb. Repeat until all the chicken is coated. Set aside until ready to cook.
5. Make the dressing for the slaw by whisking together the soy sauce, sesame oil, olive oil, tahini, vinegar, ginger, and garlic. Taste and add cracked black pepper and additional soy sauce if needed.
6. Place the pumpkin seeds in a dry saute pan over medium heat and toast gently for 5 minutes until lightly golden. Set aside to cool.
7. Heat a generous glug of olive oil in a saute pan over medium-low heat. It’s really important to not cook the chicken at too high a temperature as the nut crust will burn easily. Cook for 3-4 minutes on each side until golden brown and no longer pink inside. Repeat this process, adding oil as needed, until all the chicken is cooked.
8. Toss the cabbage, carrot, capsicum, Alison’s Pantry Pumpkin Seeds, and Alison’s Pantry Roast Unsalted Cashews with half of the dressing.
9. Divide the salad between 4 plates. Top each with a piece of chicken (sliced if you prefer) and avocado slices. The remaining dressing can be used for drizzling over the chicken as desired.
Turmeric and greens soup, with chicken, sesame & quinoa dumplings
Prep time: 30 mins
Cook time: 10 mins
Serves 4
A bowl of pure comfort that packs a nutritional punch. This recipe serves up a healthy dose of protein and fibre with lots of greens to keep you healthy over the colder months. The meatballs are quick to make and have a rich and satisfying Asian flavour. You’ll find yourself making this again and again.
If you have time to make the spring onion and coriander pesto, you’ll absolutely love the zingyness a spoonful of it brings to the soup.
Vegetarians can sub in vegetable stock and can use the quinoa dumpling part of THIS recipe as a vegetarian alternative for this soup. Simply double the quantities and utilise the seasoning that the chicken meatballs use. Ginger, garlic, spring onion etc.
400g free-range chicken mince
1 ½ cups cooked Alison’s Pantry Quinoa*
¼ cup Alison’s Pantry Sesame Seeds
1 free-range egg
Large handful roughly chopped fresh coriander
2 spring onions (green part) – finely sliced
2 garlic cloves – finely diced
1 Tbsp finely grated ginger
1 tsp sesame oil
2 Tbsp soy sauce
Generous pinch red chilli flakes (or as desired)
Soup base
2 litres low-salt chicken stock
1 cup water
1 garlic clove – finely diced
1 tsp finely grated ginger root
1 Tbsp soy sauce
1 tsp fish sauce (vegetarians can omit)
1 tsp apple cider vinegar or rice wine vinegar (optional but recommended)
2 tsp brown sugar
½ tsp ground turmeric
½ tsp curry powder
1 tsp sesame oil
Brazil nut, coriander and spring onion pesto
12 Alison’s Pantry Brazil Nuts**
Large handful of fresh coriander leaves
3 spring onions – green part roughly chopped
Juice of 1 lemon or lime
1/3 cup olive oil
Sea salt and cracked black pepper
1 cup grated carrot
2 cups greens – could be baby spinach leaves or steamed greens like kale, silverbeet or bok choy
To garnish: additional finely chopped spring onions, sesame seeds and fresh coriander leaves
Combine all the meatball ingredients in a large bowl and mix well. Use a fork to mash all the elements together and ensure they are evenly combined. Roll golf ball sized balls using very damp hands (this makes it much easier to handle the mixture). Place the meatballs in the fridge until ready to use.
Place all the soup base ingredients into a large pot. Bring to a boil before adding the carrot and the meatballs. Reduce to a simmer and cook for 5 minutes. Add the greens and remove from the heat.
Garnish with spring onions and sesame seeds.
Use a small food processor or hand blender to blitz together the Alison’s Pantry Brazil Nuts, spring onions, coriander, lime juice, and olive oil. Season generously with salt and cracked black pepper
*To cook Alison’s Pantry Quinoa: place ½ cup of rinsed Alison’s Pantry Quinoa with 1 cup water in a small saucepan. Bring to a boil before simmering for 12-15 minutes until all the liquid has been absorbed. Remove from the heat, place the lid on tightly, and leave to sit for 5 minutes. Remove the lid and fluff with a fork.
** If you don’t want to use Brazil Nuts, feel free to use Natural Almonds or Natural Cashews (or a mixture of both!), it will work fine instead of Brazil Nuts.
Date & Almond Chocolate Fudge
(Makes approximately 25 squares)
Full of natural, wholefood ingredients, this wonderfully sticky and delicious raw fudge is the kind of treat that leaves you feeling truly satisfied. Luckily it lasts well stored in the fridge or freezer, so you can just indulge in a piece or two as and when you wish.
Ingredients
25 Alison’s Pantry Select Dates
1 cup (150gm) Alison’s Pantry Natural Almonds (or cashews, any nut you have in the pantry at home will be perfect!)
¼ cup coconut oil (can be substituted for butter)
1 tsp vanilla extract
Pinch of salt
3 tbsp raw cacao powder (or quality dark cocoa powder – we love Donovan’s Chocolate)
¼ cup cacao nibs, to garnish (or desiccated coconut, chocolate chips, seeds or dried fruit – anything you have in your pantry will work)
Method
- Line a 15cm square cake tin with baking paper.
- Place dates in a saucepan and just cover with a little cold water. Simmer for 5 minutes, to soften. Drain off any excess water and remove dates to one side to cool a little.
- Place almonds into a high-speed blender or small food processor, and blend on low for 4-5 minutes until the mixture forms a creamy paste, scraping down the sides with a spatula occasionally. This produces almond butter.
- Add the dates, coconut oil, vanilla, salt and cacao/cocoa powder to the blender and process for 2 minutes or until a thick, smooth paste forms.
- Spread the mixture into prepared tin and smooth the surface. Cover with plastic wrap and place in the fridge to set for at least 3 hours before cutting into squares to serve.
Will last for up to 10 days stored in the fridge or in the freezer for up to 2 months.
When ready to serve, take pieces out of the fridge and top with a good sprinkling of cacao nibs.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Coconut Oat Bircher Muesli
Serves 2-4
Ingredients
¾ cup Alison’s Pantry wholegrain oats
½ cup Alison’s Pantry shredded coconut
2 tablespoons Alison’s Pantry chia seed
375ml coconut milk or cream
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of sea salt
Method
- Put all the ingredients in a large jar and shake well
- Place in the fridge and leave overnight
- Serve in bowls with fresh fruit on the side, topped with a sprinkle of nuts (chopped) and your favourite dried fruit, honey or maple syrup to lightly sweeten
Bircher will keep in the fridge for up to 4 days.
Looking for a delicious wintry dessert?
You can’t go past this Apple Banana and Berry Crumble made with our Wholegrain Oats.
Click here for the full recipe.