Alison’s Pantry Cashews are not just a delicious and nutritious snack. They are also the perfect garnish for your favourite dishes like – this tasty Thai chicken curry.

Blueberry & Smoked Chicken Super Salad!

Summer is in the air and what better way to celebrate the arrival of longer, warmer days than with a fresh and tasty salad? Plus our Chopped Roasted Almonds give this dish a delicious added crunch.

Click here for the full recipe.

Apricot Cream Cheese Stuffed Chicken!

Say goodbye to the winter chills with this warming and delicious meal. Chicken, bacon, cream cheese and Alison’s Pantry Apricots are the perfect combo.

Click here for the full recipe.

Annabel’s Date, Orange and Pecan Sweet Pastries

Puff Pastry Ingredients

250g Plain Flour

5g Salt

25g Melted Butter

125ml Cold Water

250g Cold Butter

Date, Orange & Pecan Filling Ingredients

70g Alison’s Pantry Pecans

½ Cup Alison’s Pantry Select Dates

1 Tbsp Orange Zest

1 Tbsp Brown Sugar

Pinch of Salt

Maple Glaze Ingredients

½ cup Maple Syrup

Approx. 1 cup Icing Sugar

Boiling Water

Ingredients for Garnish

12 Alison’s Pantry Pecans, for topping

1 Tbsp Orange Zest

1 egg + 1 egg yolk, beaten for egg wash

Method

Preheat oven to 205C.

Use an electric mixer with a dough hook attached and place the flour and salt in the bowl and mix briefly. Then add the melted butter and gradually the water. Once all combined mix for a further 3 minutes. Don’t overwork. Leave to rest in the fridge for 30 minutes. Take the cold butter and beat into a rectangle that will fit within the dough and chill.

Make the date, pecan and orange filling by placing all ingredients in a food processor and whizzing to combine.

Go back to the dough, roll out and place butter in the centre, folding the dough over it. Roll out and fold in half. Complete 3 turns and chill for another 30 minutes.

Once dough is cold once again, complete another 2 turns and chill once more for 30 mins. Roll out until ½ cm thick and using a ruler divide into 12 squares.

Hot cross buns!

Homemade is always best and our friends at Fresh have the most delicious hot cross buns recipe to share. Try them fresh out of the oven!
Click here for the full recipe

Bliss Balls

Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit

Ingredients
150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water

Method

Place the first 7 ingredients in a food processor and blend until well combined.
Add the dried fruit about a 1/3 at a time and blend well.
Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
Roll into balls and chill.

Orange & Lavender Tea Cake (Gluten Free)

Orange & Lavender Sponge Ingredients

200g eggs

150g sugar

Zest of 1 orange

200g Soya bean oil

175g ALISON’S PANTRY ground almond

8g gluten-free baking powder

3g Lavender tea

Orange Marmalade Ingredients

Zest of 2 oranges

150g orange juice

75g sugar

4g NH pectin

Orange Cream Cheese Mouse Ingredients

75g orange juice

25g lemon juice

Zest of 1 orange

50g sugar

13g cornflour

5g gelatine

20g cold water

150g whipped cream

250g cream cheese

Orange & Lavender Sponge Method

Preheat the oven at 180˚c

In a mixing bowl, mix eggs and sugar together

Slowly add in the soya bean oil and mix until well incorporated

Mix the ground almond, lavender tea, orange zest and sifted gluten free baking powder together

Slowly add in the dry ingredients into the eggs mixture and mix until well incorporated

Weigh 500g of the mixture into 6 inch round cake ring

Bake at 180˚c for 55 minutes until golden brown in colour

After baked, overturn the cake gently on to the cooling rack and set aside to cool down

Remove the cake from the cake ring, place the cake in the freezer for at least an hour to set the structure

Orange Marmalade Method

Mix sugar together with the pectin

Blanch the orange zest with hot water to remove the bitterness

Cook the orange juice, orange zest and sugar together

While the orange juice mixture reaches room temperature, add in the pectin and mix properly to ensure there are no lumps

Cook until 100˚c, transfer into a bowl and let it cool down

Orange Cream Cheese Mousse Method

Mix the lemon juice and cornflour together

Bloom the gelatine with cold water

Place orange juice, orange zest and sugar in a pot and bring to the boil

When the orange juice boiled, add in the cornflour mixture and cook until thick

Add in the bloomed gelatine and mix well

Cut the cream cheese into small cube and place in the blender

Pour the hot orange juice mixture into the cream cheese and blend until it becomes smooth

Wait for the cream cheese mixture cool down until 30˚c, and then fold in the whipped cream

Place the orange cream cheese mousse into the chiller and let it set

Assembly

When the sponge structure is set enough, cut into 3 layers

Pipe one layer of orange cream cheese mousse on top of the sponge and pipe some orange marmalade on top of the cream cheese mousse

Cover with another layer of the sponge and repeat the same step above

Cover the last layer of sponge on top spread a thin layer of cream cheese mouse on top of the sponge followed by a cover with orange marmalade on top of the cream cheese mousse

Pipe the cream cheese mouse around the cake and sprinkle with lavender tea around it

Raw Prune Jam

Ingredients
200 grams Alison’s Pantry Prunes
Zest and juice of 2 limes or lemons
Zest and juice of 3 oranges
Pinch of sea salt
½ tsp ground cinnamon

Method

Soak prunes in juice for 4 hours
Place the soaked prunes and juice into a food processor and blend until the mixture reaches the desired consistency, chunky or smooth
Add in the zest, sea salt and cinnamon and mix well with a spatula
Store in the fridge for a couple of days to let the flavours develop – the jam will keep in the fridge for 2 weeks

Download the PDF version here

Raw Granola Slice
Makes 9 large squares, or 12 small bite size

This raw nut and seed slice is the perfect combination of salty sweet, and has a fantastic crunchy texture. Packed full of wholesome ingredients, this slice will keep you feeling satisfied for hours making it the perfect mid-morning or afternoon snack.

Ingredients
1 cup Alison’s Pantry Gourmet Dates, roughly chopped
¼ cup honey, maple or rice malt syrup
1/3 cup natural nut butter
¼ cup coconut oil, melted
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Goji Berries
¼ cup Alison’s Pantry Sesame Seeds
1 ½ cups Alison’s Pantry Rolled Oats
½ cup Alison’s Pantry Shredded Coconut

Method

Line a regular sized slice tin with baking paper.
Add all of the ingredients in to a large mixing bowl. Mix until well combined, then transfer to the lined slice tin.
Press the mixture down and smooth out evenly.
Place in the fridge or freezer to set for at least an hour.
Remove the slice from the fridge or freezer, and slice squares.
Store in an airtight container in the fridge.

Download the PDF version here

This recipe was created by Monday’s Cafe for Alison’s Pantry

Cashew Butter Chocolate Truffles

Ingredients
1 1/2 cups of Alison’s Pantry Raw Cashews – to make unsalted cashew butter
1/4 cup coconut oil, melted
3 rounded tablespoons cacao or cocoa powder
1/4 cup natural sweetener – coconut nectar, honey, ricemalt syrup
2 tsp vanilla extract
1/4 tsp sea salt

Method

To make the raw unsalted cashew butter, blend 1 ½ cups of raw cashews together for 5 – 7 minutes until creamy. Cashews will become very powdery, then clump, then turn to a peanut-butter-like consistency.
Next, line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in the freezer for four hours or overnight to set.
Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs, and return to fridge until you are ready to enjoy!
Keep chilled.

This recipe was created by Monday’s Cafe for Alison’s Pantry

Sweet and Salty Nut and Maple Butter

Ingredients
1 cup Alison’s Pantry Raw Macadamia Nuts
½ cup Alison’s Pantry Raw Cashews
20 grams butter
¼ cup pure maple syrup
¼ heaped teaspoon sea salt
1 tsp vanilla extract

Method

Put macadamias and cashews in food processor. Process until the butter is really smooth and creamy (stopping to scrape down the sides a couple of times)
Add the remainder of ingredients and process until just combined
Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
The butter will keep for a couple of weeks in the fridge

Raw Sesame Seed Bars

Ingredients
2 cups Alison’s Pantry Sesame Seeds
1 cup Alison’s Pantry Seedless Raisins
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Ground Almonds
½ cup tahini (find in the organic or international section of your supermarket)
½ cup coconut oil
1⁄³ cup maple syrup
1 tsp vanilla extract
¾ tsp sea salt

Method

Line a sponge roll or brownie tin with baking paper
Place all dry ingredients in a large bowl and combine
Add remaining ingredients and stir with a spoon
Press mixture fi rmly into the prepared tin
Cover and freeze for 1 hour, then cut into desired bar sizes
Eat chilled, these will keep in the freezer for a couple of weeks

Brazil Nut Dip

Ingredients
1 cup Alison’s Pantry Brazil Nuts
1 large clove of garlic, minced
½ tbsp fresh ground black pepper
1 tbsp miso
Juice of ½ a lemon – or to taste
1/3 cup water (approx.)
½ cup extra virgin olive oil (approx.)

Method

Soak Brazil nuts overnight in water with a pinch of salt.
Drain and lightly rinse the Brazil nuts and place in a blender or food processor with the garlic, pepper, miso and lemon juice.
Process until the nuts are very finely ground and then gradually add the water, rest the blender every now and again, as this will take time.
Add olive oil and process until smooth and creamy.
Dip will last for about 4 days in the fridge.

Curry Cashew Dip

Ingredients
1 cup Alison’s Pantry Raw Cashews
1/3 cup coconut milk
1 tsp curry powder
1/4 tsp fresh ginger, grated
1 tbsp maple syrup
1 tbsp lemon juice
A couple of good grinds of fresh black pepper
¼ tsp sea salt
Fresh coriander, chopped

Method

Add all ingredients except the fresh coriander into a high speed blender
Blend until silky smooth
Remove the mix from the blender and place into a serving bowl. Stir through the chopped coriander reserving some to garnish the top

Raw Taco Salad

WALNUT TACO MEAT:
(4 Serves)

Ingredients
1 cup Alison’s Pantry American Walnuts
1 tbsp soy sauce (tamari)
¼ tsp smoked paprika
1 tsp cumin
Pinch of chilli power
¼ cup semi dried tomatoes (drained of oil)

Method

Process all ingredients in a food processor until well combined, but still chunky (do not over process as it will quickly become a paste).
This will keep up to 4 days in a sealed container in the fridge.

CASHEW SOUR CREAM:
(12 serves)

Ingredients
1 cup Alison’s Pantry Raw Cashews (soaked in filtered water for 1-2 hours, with a pinch of sea salt)
4 tbsp lemon juice
1 tsp apple cider vinegar
Small clove of garlic, crushed (optional)
Small handful of fresh herbs (optional)
Pinch of sea salt
¼ cup of water (add more to reach desired consistency)

Method

Rinse the cashews.
Put all ingredients in a food processor or a powerful blender, until very smooth.
This will keep up to 4 days in a sealed container in the fridge.

QUICK GUACAMOLE:

Ingredients
2 large ripe avocados
1 tomato, seeded and chopped
½ small red onion, fi nely chopped
1 clove of garlic, crushed
¼ cup lime juice
½ tsp chopped red chilli finely chopped
Coriander leaves, chopped
Salt and ground black pepper

Method

Remove the flesh of the avocados into a bowl and roughly mash with a fork.
Add all other ingredients – season to taste.

Assemble plates per serve, a base of your favourite salad greens, chopped tomatoes and spring onions. Top with the Walnut Taco Meat, Guacamole and the Cashew Sour Cream.

Raw Wraps

CASHEW SPREAD:

Ingredients
200 grams Alison’s Pantry Raw Cashews
¼ cup water
2 tbsp lemon juice
1 inch nob of fresh ginger, grated
1 tbsp soy sauce (tamari)
1 clove of garlic, crushed
1 tbsp white miso
Salt and fresh ground black pepper to taste

Method

Process all ingredients in a blender until smooth

WRAPS:

Ingredients
Nori sheets or courgette, cos or iceberg lettuce leaves
A mix of raw vegetables try red capsicum, cucumber, sprouts, alfalfa, carrots, celery

Method

Lay the nori, or courgette slice or lettuce leaves on a cutting board
Spread with Cashew Spread
Layer chosen vegetables, start with the sticks, then the sprouts or alfalfa
Roll carefully
If using nori – cut into the desired lengths