Sticky Fruit Mince Scone Scrolls
Makes 12
3 cups self-raising flour
1 tsp baking powder
3 tbsp caster sugar
1/4 tsp salt
60g butter, chopped
1 cup milk
1/2 cup plain yoghurt
1/2 cup Alison’s Pantry Walnuts, toasted and coarsely chopped
Filling:
1 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style (see Recipe)
1/2 cup firmly-packed brown sugar
1 tsp ground cinnamon
Lemon icing:
3/4 cup icing sugar, sifted
2 tbsp lemon juice
1. Preheat oven to 200°C. In a large bowl, combine flour, baking powder, sugar, salt and butter. Using your fingertips, rub in butter until the mixture resembles breadcrumbs.
2. Make a well in the centre of the dry ingredients. Add milk and yoghurt to the well, then stir together, just enough to form a soft dough.
3. Roll out dough on a lightly floured surface to form a 35 x 25 cm rectangle. To make filling, combine fruit-mince, sugar and cinnamon in a bowl. Spread mixture over the dough.
4. Roll up dough to form a log. Use a sharp knife to slice log into 12 equal portions. Press, spiral-side up, onto a greased baking tray. Bake for 20-25 minutes, or until puffed and golden brown.
5. To make icing, combine icing sugar and lemon juice in a small bowl and stir until smooth. Drizzle icing over finished buns, sprinkle with walnuts and serve warm.
Download the PDF version: Sticky Fruit Mince Scone Scrolls
Roasted Kumara with Dried Cranberries, Feta and Pistachios
Serves 6
Ingredients
4 purple-skinned kumara, well-scrubbed but not peeled
100g feta, crumbled
¼ cup Alison’s Pantry Whole Cranberries
¼ cup pure maple syrup
3 tablespoons Alison’s Pantry Roast Pistachios, shelled and chopped
Method
- Preheat the oven to 200°C
- Put the kumara into a dry roasting dish and place in the oven for 45 minutes to 1 hour or until the kumara is tender.
- Remove from the oven and halve the kumara lengthways.
- Place the kumara halves side by side, flesh side up, in a warm serving dish.
- Sprinkle the cranberries and feta over the kumara.
- Drizzle the maple syrup over everything.
- Sprinkle the pistachios on top and serve.
Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Roasted Kumara with Dried Cranberries, Feta and Pistachios
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
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
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.
Chocolate Bark
Seriously easy and a great way to eat seeds, nuts and dried fruit! A treat that isn’t so naughty. Great to make with the kids!
Ingredients
- 2 cups of Alison’s Pantry Antioxidant Blend
- 250g dark chocolate drops (dark or white depending on your preference, tastes great with either)
Method
- Line a 20cm pan with baking paper
- Melt chocolate in microwave or place in a double boiler and melt over boiling water
- Add Antioxidant Blend, stir well
- Pour into the lined pan and smooth evenly
- Chill until set and break into pieces
Best stored in the refrigerator.
Download the PDF version here Alisons-Pantry-Chocolate-Bark
Anzac Caramel Slice
Ingredients
1 cup self raising flour, sifted
½ cup Alison’s Pantry shredded coconut
½ cup brown sugar
140 grams butter, melted
I cup Alison’s Pantry shredded coconut
I cup Alison’s Pantry wholegrain oats
80 grams butter, melted
1/3 cup golden syrup
½ cup Alison’s Pantry Natural Almonds, roughly chopped
1 x 380 gram can Highlanders ‘Caramel’
Method
- Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
- Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
- Press mixture into the prepared tin and bake for 20-25 minutes until golden
- Allow to cool for 10 minutes
- Place all the second set of ingredients in a bowl, mix to combine
- Spread the caramel over the cooled base and then spoon over the oaty topping
- Return to the oven and bake for a further 20-25 minutes or until the topping is golden, allow to cool completely before cutting into squares
Download the PDF version here: Alison’s Pantry Anzac Caramel Slice
Anzac Biscuits Paleo Friendly
Ingredients
1 cup Alison’s Pantry Ground Almonds
1 cup Alison’s Pantry Natural Almonds (chopped)
1 cup Alison’s Pantry Shredded Coconut
pinch of sea salt
¼ cup honey
¼ cup coconut oil
½ teaspoon baking soda
½ tsp vanilla extract
½ tablespoon hot water
Method
- Preheat oven 150C
- Combine all dry ingredients
- Combine honey and oil in a small pot and heat gently
- Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
- Pour into the dry ingredients and add the vanilla extract
- Mix until well combined
- Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
- Bake for 15minutes until golden
- Remove from oven and let cool on the baking tray
Download the PDF version here: Alison’s Pantry Anzac Biscuits Paleo Friendly
Superboost Balls
Super tasty with added nutrition. A tasty snack that the whole family will love – perfect for lunchbox snacks, and something fun the kids can help make!
Ingredients
- 2 cups of Alison’s Pantry Superboost (feel free to use 2 cups of any nuts and dried fruit/chocolate chips you have in your pantry!)
- 10 Alison’s Pantry Prunes or Gourmet Dates
- 1 tbsp. of coconut oil
- Alison’s Pantry Shredded Coconut
Method
- Place Superboost, prunes or dates and coconut oil into a food processor, process until reaches the desired consistency and is beginning to come together like a dough
- Using hands, form heaped teaspoon of the mix into tight balls, then roll in coconut
Best stored in the refrigerator until required.
Create these funky Raspberry Bliss Ball Easter Egg Cups for your family and friends this Easter! A decadent crunchy, chocolatey base with Alison’s Pantry Shredded Coconut and Sliced Natural Almonds. Dairy free, gluten free and vegan-friendly.
Happy Easter from the team at Alison’s Pantry!
This fresh quinoa salad brings a new excitement to the dinner table, with rich honey soy salmon that pairs so well with creamy avocado and pops of mandarin; we can’t get enough!
Topped with our Sesame seeds.
Click here for the full recipe.
Now here’s a great way to use Alison’s Pantry Sesame Seeds.
This light and healthy Salmon Sashimi Soy and Orange Salad is awesome topped with a citrusy dressing and sprinkle of Sesame Seeds.
Spice up your life with a Sesame Crusted Tofu and Vegetable Stir Fry with cashews to garnish. Our Sesame Seeds help make the tofu crispy, nutty and delicious.
Click here for the full recipe.
Steak Cashew Nut Stir Fry!
Nuts can transform your dishes! Take a look at this yummy steak stir fry, spruced up with some crunchy Alison’s Pantry Cashews.
Need lunchbox inspiration?
Trudi of Fresh shares her ideas for making a healthy and delicious lunch, using Alison’s Pantry products. Trudi is putting together a lunchbox for her son Samuel.
More lunchbox ideas here.
Check out our great range of snacks.