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Fruit and Nut Shortbread


Makes 40

Ingredients
250gm butter softened
3/4 cup caster sugar
1 tsp vanilla extract
2 1/4 cups plain flour
1/3 cup Alison’s Pantry Blueberries, chopped
1/3 cup Alison’s Pantry Whole Cranberries, chopped
1/3 cup Alison’s Pantry Shelled Pistachios, chopped
1/3 cup Alison’s Pantry Natural Cashews, chopped

Extra: 1 cup Alison’s Pantry Vitality (if making Christmas Tree)

 

  1. In the bowl, beat butter, sugar and vanilla with an electric mixer until creamy. Add flour and mix to just combine. Stir in dried fruits and nuts.
  2. Divide dough into two parts. On a lightly floured surface, roll each piece of dough into a log measuring 20cm long x 4cm round. Wrap each log in plastic wrap and chill for 1 hour or until firm.
  3. Preheat oven to 170°C. Line 3 baking trays with baking paper. Cut logs into 1cm thick slices and place on baking trays. Bake for 15–20 minutes or until lightly browned around the edges. Remove to cool on wire racks.

 To Create a Christmas Cookie Tree

  1. Roll out prepared shortbread dough to 1cm thick. Cut out 9 circles graduating in size from 2.5cm to 12cm in diameter.
  2. Bake until firm and lightly browned around the edges. Watch carefully, as smaller circles will take less time to bake and larger circles will take longer, so adjust cooking time to suit.Remove to cool on wire racks.
  3. Once cold, layer up graduating circles starting with biggest cookie circle as a base. Scatter some Alison’s Pantry Vitality blend between cookies to separate layers and give height. Decorate tree, as desired (We used fondant icing snowflake cut-outs).

Download the PDF version here: Alison’s Pantry Fruit and Nut Shortbread

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 

 


 

 

Nut Truffles

nuttruffles_4777-web_mini
(Makes 25)

Ingredients
2/3 cup Alison’s Pantry Walnuts
2/3 cup Alison’s Pantry Natural Almonds
2/3 cup Alison’s Pantry Hazelnuts
1½ cups dark chocolate drops
2 tbsp Alison’s Pantry Chia Seeds
3 tbsp peanut butter
3 tbsp honey
2/3 cup Alison’s Pantry Roast Unsalted Almonds, finely chopped

Serve

Ice cream cones

 

Method

  1. Grind all the nuts together in a food processor. Add chocolate and pulse to grind. Add remaining ingredients, except roast almonds, until combined and the mixture clumps together.
  2. Using damp hands, roll tablespoons of the mixture into balls. Roll nut truffle balls in chopped almonds, to coat. Store in an airtight container in the fridge for up to 2 weeks.
  3. A fun way to serve these Nut truffles is to pop them into ice cream cones along with a mixture of Alison’s Pantry indulgent sweets to make individual servings.

 

Alison’s Pantry Milk Chocolate Almonds, Chocolate Salted Caramel Popcorn, Cranberry Nut Nougat and Chocolate Pretzels make a great combo with these Nut Truffles.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 


 

 

Warm French Almond Cake with Strawberry and Dried Fruit Salad

Serves 6

Warm French Almond Cake
AlmondCake

Ingredients
125g caster sugar
4 eggs, separated
1 teaspoon vanilla extract
125g butter, softened, but not melted
250g Alison’s Pantry Ground Almonds
60g flour
icing sugar for dusting

 

Method

  1. Preheat the oven to 180°C
  2. Butter and flour a 20cm diameter cake tin or a 22cm diameter ring tin.
  3. Beat the sugar and egg yolks until pale and thick.
  4. Beat in the vanilla and butter then stir in the almonds and flour until well mixed.
  5. Beat the egg whites until they hold soft peaks.
  6. Add a little of the whites to the almond mixture and beat it in to loosen the mixture. Fold in the remaining beaten egg whites making sure there are no lumps.
  7. Spoon into the tin and bake 30 minutes or until a skewer inserted into the middle comes out clean.
  8. Remove from the oven, cool to warm (or cool and later reheat gently in the microwave) and dust with icing sugar.
  9. Serve with some of the fruit salad (recipe to follow) in the middle of the cake if using a ring tin and with mascarpone on the side.

 

Strawberry and Dried Fruit Salad

Ingredients
¾ cup Alison’s Pantry Prunes
6 Alison’s Pantry Dried Figs, halved
½ cup sweet sherry or dessert wine
juice and zest of 1 orange
2 tablespoons caster sugar
500g strawberries, hulled and halved
200g mascarpone (to serve)

 

Method

  1. Put the prunes, figs, sherry or wine, juice, zest and sugar into a bowl.
  2. Mix well and set aside to soak for 30 minutes.
  3. Add the strawberries and mix gently.
  4. Cover and chill.
  5. Serve with mascarpone and warm french almond cake.

 

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Ray’s Christmas Dessert – Warm French Almond Cake with Strawberry and Dried Fruit Salad

 


 

 

Date & Almond Chocolate Fudgedate_fudge_2233_mini
(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

  1. Line a 15cm square cake tin with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 


 

 

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.

 


 

 

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

  1. Line a 20cm pan with baking paper
  2. Melt chocolate in microwave or place in a double boiler and melt over boiling water
  3. Add Antioxidant Blend, stir well
  4. Pour into the lined pan and smooth evenly
  5. Chill until set and break into pieces

Best stored in the refrigerator.
Download the PDF version here Alisons-Pantry-Chocolate-Bark

 


 

 

Reboot your day with this delicious afternoon snack. Made with
Alison’s Pantry Oats, these are sure to keep you full until dinner time.

Click here for the full recipe.

 


 

 

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

  1. 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
  2. Using hands, form heaped teaspoon of the mix into tight balls, then roll in coconut

Best stored in the refrigerator until required.

 


 

 

Oat, Hemp Seed & Chocolate Chip Cookies

Makes 12-15 large cookies

These crowd-pleasing cookies are always a good idea! With the delicious goodness of hemp seeds and oats. Pop into lunchboxes or enjoy with a cup of tea for the perfect afternoon tea.

125g softened butter
¾ cup soft brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla essence
1 free range egg
¼ cup Alison’s Pantry hemp seeds
1 ½ cup Alison’s Pantry wholegrain oats
1 cup flour (can use spelt, regular or GF flour)
¼ teaspoon baking soda
Pinch sea salt
1 cup dark chocolate chips (we love Donovan’s Chocolate)

 

Preheat oven to 170 degrees Celsius

Place the butter and sugar into a stand mixer and use a paddle attachment to mix until smooth and creamy. Add the cinnamon, vanilla and egg. Mix until smooth. Add the hemp seeds, oats, flour, baking soda, salt and chocolate. Run the mixer on low to combine well.

Roll tablespoons of dough into balls and place on an oven-proof tray lined with baking paper. Lightly press each ball down with a fork or 2 fingers. Do not flatten completely.

Bake for 15 minutes until golden brown. Place on a wire rack to cool.

Once cooled, cookies can be stored in an airtight container for up to 1 week.

 


 

 

Merry Christmas Alison’s Pantry lovers! Grab the kids and try something a bit nutty this festive season with an edible Christmas Tree.

Click here for the full recipe.

 


 

 

This perfect afternoon snack is packed full of delicious and healthy Alison’s Pantry nuts. Wonderful enjoyed with a cuppa or as is.

Click here for the full recipe.

 


 

 

We are going coconuts for this raw slice, made with Alison’s Pantry Desiccated Coconut and Rolled Oats.

Click here for the full recipe.

 


 

 

What better trio than coconut yoghurt, caramelised pineapple and delicious muesli made with Alison’s Pantry oats!

Click here for the full recipe.

 


 

 

Who doesn’t love a warm Sticky Date Pudding in winter?

Add a twist to this age-old pudding with a bit of citrus including our Alison’s Pantry dates!

Click here for the full recipe.

 


 

 

There are so many goodies in our self-selection bins just waiting to be added to your favourite recipes. Like Alison’s Pantry Pistachios and Dried Cranberries, used here to decorate fluffy homemade marshmallows.

Click here for the full recipe.

 


 

 

With only six ingredients, this mouthwatering dessert is sure to impress family and friends without you having to spend hours in the kitchen. Topped with Alison’s Pantry roasted hazelnuts!

Click here for the full recipe.

 


 

 


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