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
- Bring milk to a simmer in a medium-sized saucepan over medium heat. Stir in cacao powder and rice malt syrup.
- Bring to a gentle boil then reduce heat and add in oats. Stir for 5 minutes or until the porridge thickens
- Remove from heat and let the porridge sit for 2 minutes. This will help it thicken further.
- Serve in bowls topped with bananas, cacao nibs, and macadamia nuts.
This recipe was created by Julia & Libby for Alison’s Pantry
Deluxe Bircher with a Tropical Fruit & Cinnamon Compote
Serves 4-5
Ingredients
- 1 1⁄2 cups Alison’s Pantry deluxe natural muesli
- 1 1⁄2 cups milk (can use dairy or non-dairy milk)
- 1⁄2 cup Alison’s Pantry jumbo peaches, cut into small cubes
- 1⁄2 cup Alison’s Pantry pineapple pieces, cut into small cubes
- 6 pieces Alison’s Pantry sliced mango, cut into small cubes
- 2 cups water
- 1⁄4 teaspoon ground cinnamon
Method
- Combine the muesli and milk in a bowl. Stir well and place in the fridge overnight.
- Place the remaining ingredients into a medium saucepan. Bring to the boil and then simmer for 20 minutes. Place in a large jar and store in the fridge until ready to use.
To Serve
Divide the soaked muesli between bowls and top with a little of the compote.
Leftover compote can be stored in the fridge for up to 1 week
Recipe and photography by Kelly Gibney for Alison’s Pantry
Roast Potato, Cranberry & Kale Salad with Herb Dressing
Serves 4
Salad
- 3 medium potatoes, washed and cut into cubes
- 1 large bunch kale leaves, stems removed, roughly torn into piece
- 1⁄4 cup Alison’s Pantry cranberries
- 1⁄4 cup Alison’s Pantry pine nuts
- Olive oil for roasting and massaging kale
Herb Dressing
- 1⁄2 cup (packed) fresh mint leaves
- 1⁄2 cup (packed) fresh rocket leaves
- 1⁄2 cup good quality extra virgin olive oil
- 1⁄4 cup toasted Alison’s Pantry pine nuts
- 2 tablespoons freshly squeezed lemon juice Sea salt and cracked black pepper
Method
- Preheat oven to 180°C.
- Drizzle the potatoes with oil and season well. Roast for 35-40 minutes until golden brown.
- Meanwhile combine all the dressing ingredients. Use a blender to blitz until smooth. Season to taste.
- Place the kale leaves in a bowl. Drizzle with 1 tablespoon of olive oil, use your hands to massage the kale until softened and the leaves have turned darker and glossier.
To Assemble
Lay the kale leaves on a large plate or platter. Top with the hot roasted potatoes. Sprinkle with the cranberries. Drizzle the dressing over the top and scatter the pine nuts. Serve immediately.
Recipe and photography by Kelly Gibney for Alison’s Pantry
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
- 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.
- 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.
- 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
Israeli Couscous Salad with Orange, Radish, Mint & Candied Pecans
Serves 6-8
Couscous tossed with juicy slices of orange, fresh cucumber, sweet toasted pecans and a welcome dash of bright green in the form of fresh mint and parsley. Enjoy with roasted meat and a dollop of fresh greek yoghurt.
Ingredients
Candied pecans:
1 cup Alison’s Pantry Pecans
¼ cup runny honey or maple syrup
1 tsp sea salt
For the salad:
1 cup Alison’s Pantry Israeli Couscous
1 cup fresh mint leaves, finely sliced
1 cup fresh parsley leaves, finely sliced
6 radishes, finely sliced in to rounds
2 oranges, sliced into segments
1/3 cup olive oil
¼ cup lemon juice
Sea salt & ground pepper
- Preheat the oven to 180 C and line a baking tray with baking paper.
- Place the pecans in the baking tray and drizzle with the honey or maple syrup. Toss well to coat, then sprinkle with the sea salt.
- Roast in the oven for 10 minutes or until fragrant.
- Soak the Israeli Couscous in water for at least an hour, or overnight if you can Drain and then rinse thoroughly.
- Place in a large heat proof bowl, and over with boiling water. Leave to soften for 20 minutes.
Drain well, and then toss with the remaining salad ingredients.
Season to taste.
Download the PDF version here: Israeli-Couscous-Salad-with-Orange-Radish-Mint-Candied-Pecans
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Macadamia & Almond Snowballs
Makes approximately 30 balls.
Perfectly festive, these fudgy little treats contain only a small handful of simple ingredients and take less than ten minutes to prepare. The creamy macadamia nuts add a certain rich and creamy texture that you will just love.
Ingredients
1 1/2 cups Alison’s Pantry Natural Macadamia’s
1 cup Alison’s Pantry Ground Almonds
1 cup icing sugar, plus an extra 1/2 cup for dusting
1/3 cup coconut oil, melted
3 tablespoons rum*
*Most types of liqueur work well here, alternatively you could add the same measurement of fresh lemon juice.
- Add the macadamias, almonds, icing sugar and coconut oil to a food processor. Process until the mixture resembles course breadcrumbs.
- With the motor running on low, gradually add the liqueur, one tablespoon at a time, until the mixture starts to come together slightly.
- Transfer to a small bowl, then use your hands to form the mixture into small balls.
- Place the extra icing sugar in a separate bowl, then roll the balls in the icing sugar until well coated.
- Transfer to a plate, then place in the fridge to set for at least 30 minutes.
The truffles can be kept in an airtight container at room temperature, but I find they are best kept in the fridge. They will keep for 3–4 days.
Download the PDF version here: Alison’s Pantry Macadamia & Almond Snowballs
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Quinoa Mexican Bowl
Nutritious, filling and full of beautiful colour and flavour. A weeknight meal that will please the whole family.
Serves 4
Ingredients
Quinoa & black beans
2 cups of cooked Alison’s Pantry Quinoa (3/4 cup uncooked will yield just over 2 cups cooked)
1 x 400 gram can of black beans in brine (drained and rinsed well)
¼ onion, finely diced
1 garlic clove, finely diced
1 ½ teaspoons ground cumin
½ teaspoon hot smoked paprika
2 tablespoons oil for sautéing
¼ cup of water
Avocado Salsa
1 cup sweetcorn kernels
1 avocado, removed from skin and cut into cubes
1 capsicum, core discarded and cut into small cubes
1 spring onion, finely sliced
1 large handful fresh coriander, roughly chopped
juice of two limes
Sea salt and cracked black pepper for seasoning
Garnish
½ cup Alison’s Pantry Pumpkin Seeds
Dried chilli flakes (optional)
Additional fresh herbs
Instructions
Heat oil in a frypan over a medium heat. Add the onion and garlic, cook until tender and translucent. Add the black beans, cumin, paprika and water. Cook for five minutes, stirring frequently. Add a little more water if the beans start to stick. Add the quinoa and heat through. Season generously with salt and pepper.
Combine all salad ingredients in a bowl. Toss and ensure the avocado is well coated in lime juice. Add sea salt and cracked black pepper to taste.
Divide the quinoa and black beans between four bowls. Pile the avocado salsa on top. To serve garnish with pumpkin seeds, dried chilli flakes (if using) and the additional herbs.
Leftover quinoa will keep in the fridge for up to three days. Leftover salsa can up stored in an airtight container in the fridge for 24 hours.
Download PDF version here: Alisons Pantry Quinoa Mexican Bowl
This recipe was created by Kelly Gibney for Alison’s Pantry
Quinoa & Beetroot Salad with Sesame Dressing
Ingredients
1 cup Alison’s Pantry quinoa
500g beetroot, peeled
1/4 cup apple cider vinegar
3 tbsp Alison’s Pantry sesame seeds, toasted
2 tbsp sesame oil
Salt and freshly ground black pepper
3 spring onions, chopped
1/4 cup chopped fresh mint
1/4 cup Alison’s Pantry pumpkin seeds
1/4 cup Alison’s Pantry sunflower seeds
1/2 cup Alison’s Pantry walnuts, roughly chopped
- Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool.
- Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
- In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
- Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts.
Download PDF version here: Alisons Pantry Quinoa & Beetroot Salad with Sesame Dressing
Roasted Cauliflower, Seed & Nut Salad
Prep time: 5 mins
Cook time: 45 mins
Serves 6 (as a side dish)
Ingredients
1 medium cauliflower
¼ cup olive oil
4 cloves garlic, crushed
Salt and freshly ground black pepper
4 tbsp fresh parsley, chopped
½ cup Alison’s Pantry roast whole almonds, roughly chopped
¼ cup Alison’s Pantry pumpkin seeds, toasted
¼ cup Alison’s Pantry sunflower seeds, toasted
2 tbsp Alison’s Pantry sesame seeds, toasted
Method
- Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant
- Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper
- Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat
- Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool
Download PDF version here: Alisons Pantry Roasted Cauliflower, Seed & Nut Salad
Birdseed bars
With no added sugars
Makes 20
Ingredients:
1 cup Alison’s Pantry pitted dates, roughly chopped
1 cup boiling water
¾ cup Alison’s Pantry rolled oats, finely blended in a food processor
½ cup Alison’s Pantry flax seeds (linseed)
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
¼ cup Alison’s Pantry sesame seeds
½ cup Alison’s Pantry dried cranberries, finely chopped
½ cup Alison’s Pantry whole raw almonds, chopped
1 tsp ground cinnamon
Pinch of salt
- In a bowl cover dates with water and leave for 1 hour to soften. Preheat oven to 180C. Line a 17 x 27cm slice tin with baking paper
- In a food processor, blend together the dates and water until smooth. Transfer to a large bowl. Add remaining ingredients; stir well to combine
- Spoon mixture into a prepared tin and spread out evenly. Use slightly wet hands to smooth surface, if necessary
- Bake for 25 minutes, or until firm to the touch
- Cool in the pan for 5 minutes then lift out and transfer to a wire rack to cool. Slice into bars to serve
Tip: Cranberries aren’t your favourite? Try some delicious dried apricots as a replacement.
Download PDF version here: Alisons Pantry Birdseed Bars
Quinoa, Cashew, Broccoli & Feta Bake
Serves 4
Ingredients:
1 cup Alison’s Pantry whole raw cashew nuts
2 cloves garlic, crushed
1 cup vegetable stock
1 cup Alison’s Pantry quinoa, rinsed and drained
1 head broccoli, cut into florets
2 large carrots, peeled and thickly sliced
Salt and pepper
¼ cup chopped fresh parsley
4 small tomatoes, sliced
75gm feta cheese, crumbled
- Place cashews in a bowl, cover with cold water and leave to soak for 2 hours to soften. Drain cashews and puree in a blender with the garlic and stock
- Place the quinoa and 2 cups water in a saucepan. Bring to the boil then simmer gently for 15 minutes or until the water is absorbed and the quinoa is fluffy. Transfer quinoa to a large mixing bowl
- While the quinoa is cooking, steam the vegetables for 10 minutes or until just tender. Add to the bowl with the quinoa. Pour over the cashew nut puree. Season with salt and pepper and stir through the parsley
- Pour into a lightly oiled baking dish. Scatter with feta and top with slices of tomato. Bake at 190°C for 25 minutes or until golden brown.
Tip: Buy a sieve with a very fine mesh for draining quinoa, so that it holds the fine grains and you don’t lose any.
Download the PDF version here: Alisons Pantry Quinoa, Cashew, Broccoli and Feta Bake
Hazelnut, Sunflower & Seasame Seed Dukkah
Makes 1 cup
Use to sprinkle over salads, roast vegetables, baked or pan-fried fish, salmon, chicken breasts, lamb cutlets or steak.
Ingredients:
1/2 cup Alison’s Pantry hazelnuts (or almonds, if preferred)
1/4 cup Alison’s Pantry sunflower seeds
1/4 cup Alison’s Pantry sesame seeds
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp paprika
1/4 tsp chilli powder
Salt and freshly ground black pepper
- Place nuts in a small pan and toast over a medium heat, stirring continuously, until golden brown. Rub to remove outer skins and discard
- Add sunflower and sesame seeds to the pan and toast until browned (these will cook quicker than the nuts). Remove to one side
- Add coriander and cumin seeds to the pan and toast for just 30 seconds. Grind to a fine powder
- Coarsely chop the nuts and place in a small bowl. Add seeds and spices and season well with salt and pepper
Stored in an airtight container, dukkah will last for up to 2 weeks.
Download the PDF version here: Alisons Pantry Hazelnut, Sunflower & Seasame Seed Dukkah
Creamy Cauliflower & Cashew Nut Soup
Serves 6
Ingredients:
1 cup Alison’s Pantry raw whole cashew nuts
2 tbsp. olive oil
2 leeks (white parts only), chopped
2 cloves garlic, crushed
Salt and ground white pepper
1 medium head cauliflower, roughly chopped
1 litre liquid vegetable or chicken stock, as preferred
1/2 cup Alison’s Pantry sunflower seeds, toasted
Sprouts or micro-greens, to garnish
- Cover cashew nuts with cold water and leave at room temperature to soak and soften for at least 2 hours
- Heat oil in a large saucepan over medium heat. Add leeks, garlic and a little salt and cook for 10 minutes until the leeks are soft but not browned
- Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 20 minutes until cauliflower is very tender. Remove pan from the heat and allow the soup to cool slightly. Stir in the cashews
- Process mixture in a blender in batches until smooth and creamy. Return soup to the pan and warm it over a low heat. Adjust seasoning with salt and pepper
- Serve in bowls garnished with sunflower seeds and sprouts or micro-greens
Download the PDF version here: Alisons Pantry Creamy Cauliflower & Cashew Nut Soup
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
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.