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Chocolate Porridge
Prep time: 2 minutes
Cook time: 10 minutes
Serves 2


Ingredients
1 3/4 cup milk (or almond milk)
1 cup Alison’s Pantry wholegrain oats
2 teaspoons cacao powder (or a good quality cocoa powder)
1 tablespoon rice malt syrup (you can use maple syrup or honey)
1 banana, sliced
1 teaspoon cacao nibs
1/4 cup Alison’s Pantry natural macadamia nuts, chopped

 

Method

  1. In a medium sized sauce pan and over a medium heat, bring milk to a simmer. Stir in cacao powder and rice malt syrup.
  2. Bring to a gentle boil then reduce heat and add in oats. Stir for 5 minutes or until porridge thickens
  3. Remove from heat and let porridge sit for 2 minutes. This will help it thicken further.
  4. Serve in bowls topped with banana, sprinkled with cacao nibs and macadamia nuts.

 

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here

 


 

 

Caramel and Fig Tart
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves 12

Ingredients
Crust

1 ¼ cup Alison’s Pantry ground almonds
1 cup Alison’s Pantry shredded coconut
2 teaspoons cacao powder (or good quality cocoa powder)
1 cup Alison’s Pantry select dates, soaked for 30 minutes in warm water
1 tablespoon coconut oil, melted

Filling
1 ½ cups Alison’s Pantry natural cashews, soaked for 30 minutes in cold water
2 tablespoons maple syrup
½ cup Alison’s Pantry select dates, soaked for 30 minutes in warm water
¾ cup coconut milk
½ cup coconut oil, melted
1 teaspoon cacao powder (or good quality cocoa powder)
Pinch of salt

Topping
12 Alison’s Pantry figs, thinly sliced
1/3 cup Alison’s Pantry shelled pistachios, roughly chopped

 

Method
Crust

  1. Line the base of a 20cm tart tin with baking paper or coconut oil.
  2. Drain water from dates.
  3. Place all crust ingredients into a food processor and pulse for a few minutes until the mixture is sticky.
  4. Press the crust mixture in the prepared tart tin, using the back of a spoon or your fingers to spread the mixture across the base and up the side of the tin, then place into the freezer.

Filling

  1. Drain water from cashews and dates.
  2. Place all the filling ingredients in a food processor and blend until smooth.
  3. Spread mixture evenly over the base and return to the freezer for at least 2 hours before serving.

To serve

  1. Place the slice figs on top of the filling and sprinkle with the pistachios
  2. Store in an airtight container in the fridge or freezer.

 

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-caramel-and-fig-tart

 


 

 

Quinoa & Mushroom Pilaf

Prep time: 5 minutes
Cook time: 25 minutes
Serves 3-4

Ingredients
1 tablespoon Manuka honey
2-3 garlic cloves, minced
Juice of 1 lemon
1/2 red chilli, de-seeded and chopped finely
1 teaspoon tamari (or good quality soy sauce)
8 button mushrooms, sliced
1 cup Alison’s Pantry Quinoa
2 cups water
1 tablespoon olive oil
1 brown onion, diced
1 head broccoli, chopped into small pieces
1/3 cup Alison’s Pantry Pinenuts
Salt and pepper

Method

  1. In a bowl whisk together honey, garlic, lemon juice, chilli, tamari, a pinch of salt and a couple of good grinds of pepper. Add mushrooms and coat with mixture. Cover and place in the fridge for 15 minutes.
  2. Rinse quinoa under cold water. In a pot add water and quinoa, cover and bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until liquid is absorbed and the quinoa is tender. Set aside.
  3. Heat olive oil in a pan and sauté onion for 2 minutes. Take mushrooms out of the fridge and add into pan with the liquid. Cook mushrooms and then add in broccoli, pinenuts, stir through quinoa and cook for a further 5 minutes. Season with salt and pepper to taste.

 

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-quinoa-mushroom-pilaf

 


 

 

Courgette Noodle Bolognaise
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4

 

Ingredients
4 medium courgettes, spiralised
500 grams beef mince
2 x 400 gram tinned chopped tomatoes
1 brown onion, finely sliced
3 garlic cloves, minced
1 cup button mushrooms, sliced
½ cup Alison’s Pantry pecans, roughly chopped
½ cup Alison’s Pantry pumpkin seeds
1 fresh red chilli, deseeded and finely sliced
1 cup fresh coriander, chopped
2 tablespoon oil
Salt and pepper

 

Method

  1. Place a large pan on medium heat and add 1 tablespoon of oil. Once heated, add the garlic and onions and brown for 3 minutes until soft.
  2. Add the mince and cook until brown.
  3. Place the tinned tomatoes, mushrooms and chili into the pan and cook for a further 7 minutes, stirring occasionally.
  4. In a separate pan, add 1 tablespoon of oil and add the spiralised courgettes. Season with salt and pepper and cook for 10 minutes to remove excess moisture.
  5. To serve: plate the cooked courgette noodles topped with the bolognaise sauce and sprinkle with the coriander, pecans and pumpkin seeds.

 

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-courgette-noodle-bolognaise

 

 


 

 

Ginger Slice

Prep time: 20 minutes
Cook time: 20 minutes
Serves 10 pieces

Ingredients
Base
1 1/2 cup Alison’s Pantry wholegrain oats
1 cup Alison’s Pantry shredded coconut
1 cup Alison’s Pantry select dates, soaked in warm water for 30 minutes
1/4 cup coconut oil, melted
1 teaspoon ginger powder
Pinch salt

Topping
1/2 cup honey
2/3 cup coconut oil
4 teaspoon ginger powder
1 tablespoon vanilla extract
2 cups Alison’s Pantry natural cashews, soaked in cold water for 30 minutes
1/2 cup Alison’s Pantry crystalized ginger, chopped finely

Method

Base

  1. Line a 20cm x 20cm loaf tin with baking paper.
  2. In food processor blend oats and desiccated coconut until fine. Drain the dates and add with the coconut oil, salt and ginger powder to the mixture, blend until the mix starts to stick together.
  3. Press the base mixture into tray evenly. Place into the freezer while you make the topping.

 

Topping

  1. In a small saucepan, melt the honey and coconut oil on low heat. Once melted add the ginger powder and vanilla, combine well.  Remove pan from heat and stir for a couple of minutes until it becomes thick.
  2. Drain cashews and transfer to food processor. Add the heated mixture and Process until smooth.
  3. Pour the topping over the base and spread evenly. Top with the crystalized ginger and gently press into topping.   Place into the freezer for at least 3 hours to set before serving.
  4. Store slice in the fridge in an airtight container.

 

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-ginger-slice

 


 

 


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