Christmas Panzanella with Brandy Custard
Serves 6
Panzanella Ingredients
100ml water
1 Earl Grey tea bag
1/3 cup Alison’s Pantry Choice Apricots, chopped
1/3 cup Alison’s Pantry Figs, chopped
1/3 cup Alison’s Pantry Cranberries
500g Christmas cake cut into cubes, toasted in the oven at 120°C for 5 minutes
1/2 cup Alison’s Pantry Roasted Unsalted Supreme Nuts
A few splashes of brandy to finish
- Place the water into a medium heat saucepan and bring to a boil. Remove from the heat and add the Earl Grey tea bag and dried fruits. Allow to steep for 20 minutes then discard the teabag, strain the fruit while reserving the tea syrup.
- Place the Christmas cake, fruit and Supreme nuts into a mixing bowl and add a little of the reserved tea syrup to moisten, mix gently and set aside until needed.
Brandy Custard Ingredients
600ml milk
150ml cream
4 egg yolks
100g caster sugar
1 1/2 tbsp cornflour
60ml brandy
- Heat the milk and cream in a saucepan over medium heat until it comes to a gentle simmer. Remove from heat.
- Whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in the milk and cream mixture then return to the saucepan.
- Place over medium heat and stir with a wooden spoon until the custard thickens and coats the back of the spoon, being careful not to boil. Remove from the heat and stir in the brandy. Transfer to a serving jug and set aside until needed.
Assembly
Pour a generous serving of Brandy Custard into a bowl and carefully arrange the Panzanella mix around one side of the bowl.
Serve with one final splash of brandy over the top of the Panzanella mix.
Download the PDF version here: Alison’s Pantry Christmas Panzanella with Brandy Custard
This recipe was created by Simon Gault for Alison’s Pantry.
Beetroot, Walnut & Cacao Brownies (GF)
The ultimate guilt free treat. Simple wholesome ingredients create a sweet treat that can be enjoyed every day.
Ingredients
2 cups Alison’s Pantry Select Dates, soaked in boiling water for 20 minutes then drained
1/4 cup melted coconut oil (could also use butter)
¼ cup yoghurt (could use coconut cream to make dairy free)
4 free range eggs
1 cup beetroot, finely grated, lightly squeezed of liquid
1 heaped teaspoon gluten free baking powder
1 teaspoon good quality vanilla extract
pinch sea salt
1 ½ cups Alison’s Pantry Ground Almonds
1 cup all purpose GF flour (could also use a combination of buckwheat, brown rice and tapioca flour)
1/3 cup cacao powder or good quality dark cocoa
¾ cup Alison’s Pantry Walnuts, roughly chopped
Method
Preheat oven to 160°C.
Grease or line a 30cm x 10cm dish.
Place dates, coconut oil, beetroot, baking powder, cacao powder, vanilla and yoghurt into a food processor. Blitz until smooth.
Add the eggs and pulse to combine. Add the remaining ingredients (except the walnuts) and process until just combined. Do not over-mix.
Add the walnuts and pulse just a few times to combine.
Pour batter into dish. Use a spatula to scrape all batter from food processor. The back of a spoon can be used to smooth the top.
Bake for approximately 30 – 40 minutes until a skewer comes out clean when inserted.
Leave to cool for 30 minutes before cutting.
Will keep for up to four days in an airtight container in the fridge. Will freeze well for up to 1 month.
Download the PDF version here: Alison’s Pantry Beetroot, Walnut and Cacao Brownie (GF)
This recipe was created by Kelly Gibney for Alison’s Pantry
High Energy Breakfast Cookies
Breakfast or snacking on the run is sorted with these wholesome cookies. A filling and delicious combination of dried fruit, nuts and seeds.
Makes approximately 25 cookies
Ingredients
½ cup Alison’s Pantry Brazil nuts
1 cup Alison’s Pantry Wholegrain oats
½ cup Alison’s Pantry Sunflower seeds
¼ cup honey
1 free-range egg
1 teaspoon vanilla extract
1 very ripe banana, peeled and mashed
9 Alison’s Pantry Choice Apricots, each diced into roughly 6 pieces
¼ cup Alison’s Pantry Sultanas
¼ cup Alison’s Pantry Pumpkin seeds
¼ cup Alison’s pantry Sesame seeds
¼ cup Alison’s Pantry Shredded coconut
3 tablespoons Alison’s Pantry Chia seeds
Instructions
Preheat oven to 180 degrees Celsius
Place the brazil nuts, oats and sunflower seeds into a food processor and blitz for a minute until the consistency is like rough breadcrumbs
Add the remaining ingredients and run the processor for another minute or two until the mixture is mixed thoroughly.
Line a baking sheet with baking paper. Spoon tablespoons of batter onto the tray and shape them into cookies with your hands.
Bake for 20 – 25 minutes until golden.
Place gently on a baking rack to cool.
Will last up to four days in the fridge in an airtight container. Can be frozen for up to one month.
Download the PDF version here: Alison’s Pantry High Energy Breakfast Cookies
This recipe was created by Kelly Gibney for Alison’s Pantry
Chocolate, Prune & Walnut Puddings
Serves 6
Ingredients:
½ cup Alison’s Pantry pitted prunes, chopped
1 cup water
100g dark chocolate drops
¼ cup black coffee
2 large eggs
½ cup firmly packed soft brown sugar
1 tsp pure vanilla extract
¼ cup corn flour
1 tsp baking soda
¼ cup cocoa powder, sifted
¼ cup Alison’s Pantry ground almonds
½ cup Alison’s Pantry walnuts, roughly chopped
50ml cream
- Place prunes and water in a small saucepan over a medium-low heat and simmer until the prunes are very tender and liquid has mostly reduced. Set aside to cool
- Preheat oven to 180C. Place chocolate and coffee in a heatproof bowl and set over a saucepan of gently simmering water to melt, or microwave in short bursts until melted. Stir until smooth then combine with the prune mixture
- Place eggs, sugar and vanilla in a bowl and whisk with an electric mixer until thick and pale. Fold in the chocolate prune mixture. Sift corn flour, baking soda and cocoa together and gently fold into chocolate mixture to just combine. Fold in the almonds and walnuts
- Spoon the mixture into 6 x 1-cup capacity baking dishes, set on an oven tray. Bake for 20 minutes or until a skewer inserted in the centre of one comes out moist but clean. Drizzle with a little chocolate sauce and enjoy!
- To make chocolate sauce, melt chocolate and cream together and whisk until smooth. Serve warm
Tip: Prunes are the perfect natural sweetener, and evidence supports that a small serving of prunes may lower the risk of heart disease, osteoporosis, and type 2 diabetes.
Download PDF version here: Alisons Pantry Chocolate, Prune & Walnut Puddings
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
Chocolate Beetroot Cake with Salted Caramel Sauce
(Serves 12)
Ingredients
3 large eggs
1 1/2 cups firmly packed soft brown sugar
1 1/4 cups sunflower oil
400g (2 medium) peeled beetroot, finely grated
1/2 cup Alison’s Pantry cranberries, roughly chopped
1/2 cup Alison’s Pantry walnuts, roughly chopped
1 1/4 cups plain flour
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
Chocolate ganache (recipe follows), to assemble and coat
1/3 cup Alison’s Pantry Turkish apricots, diced
1/3 cup Alison’s Pantry cranberries
1/3 cup Alison’s Pantry pistachio nuts, chopped
Salted caramel sauce (recipe follows), to serve
Whipped cream, to serve
Method
- Preheat oven to 170°C. Grease and lightly dust with flour 3 x 20cm springform cake tins. Using an electric mixer, whisk eggs and sugar together until mixture is pale and doubled in volume.
- Add oil and whisk to combine. Stir in beetroot, cranberries, walnuts, and sifted dry ingredients.
- Divide mixture between prepared tins. Bake for 20 minutes or until a skewer inserted in the center of one cake comes out clean. Cool in tins for 10 minutes before removing to a wire rack to cool completely.
- To assemble, sandwich layers together with chocolate ganache. Spread top of cake with ganache. Scatter with dried fruits and nuts. Serve with salted caramel sauce and whipped cream on the side.
Chocolate Ganache
Ingredients
350g dark chocolate drops
2/3 cup cream
50g unsalted butter
Method
- Place all ingredients in a bowl set over a saucepan of gently simmering water, or microwave in short bursts, to melt.
- Stir until smooth and leave to cool and firm to a spreadable consistency.
Salted Caramel Sauce
Ingredients
75g butter
125g soft brown sugar
175ml cream
1/2 tsp sea salt flakes, or to taste
Method
- Place butter, sugar and cream in a saucepan and bring to the boil, stirring until butter melts and sugar dissolves. Simmer for 2-3 minutes.
- Remove from the heat and add salt, to taste, then leave to cool.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Chocolate-Beetroot-Cake-with-Salted-Caramel-Sauce
Cashew, Cranberry and Dark Chocolate Chunk Cookies
(Makes 32-36, depending on size)
Ingredients
125g butter, softened
1 1/4 cups firmly packed soft brown sugar
1 egg
1 1/4 cups plain flour
1 tsp baking soda
1/3 cup cocoa powder
1 cup (125g) dark chocolate drops
1/2 cup Alison’s Pantry cranberries
1/2 cup Alison’s Pantry cashew nuts, roughly chopped
Method
- Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Place butter, sugar and egg in a bowl and beat until creamy.
- Sift together flour, baking soda and cocoa and stir into creamed mixture. Stir in chocolate, cranberries and nuts.
- Drop heaped tablespoons of the mixture onto prepared trays, leaving space for cookies to expand during cooking. Press to flatten slightly.
- Bake for 10 to 12 minutes or until set around the edges. Transfer to a wire rack to cool. Store in an airtight container for up to a week, or wrap in cellophane bags tied tightly with string to give as gifts.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Cashew, Cranberry and Chocolate Chunk Cookies
Fruit Balls
200g Alison’s Pantry dried fruit: Prunes, Apricots, Dates, Sliced Mango etc
100g Alison’s Pantry Hazelnuts
100g Alison’s Pantry Roast Unsalted Almonds
1-2 Tbsp lemon juice/orange juice (fresh)
Roast the Hazelnuts in an oven preheated to 180˚C for 12-15min, remove from oven and place in a clean tea towel to cool, then fold over towel and rub skins off .
Roughly chop all fruit and nuts add into food processor and pulse until the desired consistency is reached. Add juice and pulse again.
Mixture should be a little sticky and form small ball readily. Roll into small balls approximately 1 Tbsp of mixture.
TIP:
Use dried fruit without added sugar (Figs, Turkish Apricots, Dates, Peaches etc.).
Balls can be coated in dark chocolate, rolled in seeds or coconut or left as they are.
Store in the refrigerator
Download the PDF verison here: Fruit Balls
Saucy Caramel, Peach & Ginger Puddings
Serves 6
200ml milk
150g Alison’s Pantry Jumbo Peaches, chopped
50g Alison’s Pantry Gourmet Dates, chopped
50g Alison’s Pantry Crystallised Ginger, chopped
1 tsp baking soda
90g butter, softened
1/2 cup firmly-packed brown sugar
2 small eggs, lightly beaten
1 cup self raising flour
1 tsp mied spice
Sauce:
1/2 cup firmly-packed brown sugar
1 1/4 cups boiling water
Heat oven to 190°C. Grease a 2 litre capacity ovenproof baking dish or 6 x 1 1/4 cup individual ramekins.
Place milk and dried fruit in a pot and bring to the boil. Remove from heat and add baking soda. Set aside for 20 minutes to cool.
In a bowl, beat butter and sugar until pale and creamy. Beat in eggs. Stir in flour and spices to just combine. Stir in cooled fruit mixture. Spread mixture into prepared dish or divide evenly between ramekins.
To make sauce, combine brown sugar and boiling water and stir until sugar dissolves. Pour sauce mixture evenly over pudding/s. Bake large pudding for 45 minutes; individual puddings for 20 minutes, or until pudding is firm to the touch.
Serve hot.
Download PDF version: Saucy Caramel, Peach & Ginger Puddings