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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.

 


 

 

Anzac Caramel SliceSlice Recipe

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

  1. Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
  2. Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
  3. Press mixture into the prepared tin and bake for 20-25 minutes until golden
  4. Allow to cool for 10 minutes
  5. Place all the second set of ingredients in a bowl, mix to combine
  6. Spread the caramel over the cooled base and then spoon over the oaty topping
  7. 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

  1. Preheat oven 150C
  2. Combine all dry ingredients
  3. Combine honey and oil in a small pot and heat gently
  4. Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
  5. Pour into the dry ingredients and add the vanilla extract
  6. Mix until well combined
  7. Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
  8. Bake for 15minutes until golden
  9. 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

  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.

 


 

 

Clayton’s Pumpkin Scone Sammies

Scone Ingredients

3 ¼ Cups Self Raising Flour

1 tsp Baking Powder

½ tsp salt

50g Butter, diced

1 ¼ Cups Milk

½ Cup Pumpkin, cooked and mashed

Filling Ingredients

¼ Cup Parmesan Cheese, grated

4 slices Streaky Bacon or Prosciutto, chopped

½ Red Onion, sliced

6 Sage Leaves, chopped

1 Tbsp Fresh Parsley, chopped

1 Tbsp Fresh Rosemary, chopped

120g feta, crumbled

Chargrilled Capsicums (optional)

Topping Ingredients

1/4 Cup Parmesan Cheese, grated

1 Tbsp  ALISON’S PANTRY Pumpkin Seeds

1 Tbsp ALISON’S PANTRY Sunflower Seeds

METHOD

  1. Boil small cubes of pumpkin and mash first. Then preheat oven to 210°C
  2. Fry bacon and red onion together now if you desire a crispier flavour (which frankly we all do).
  3. Sift flour, baking powder and salt, then rub butter in until you get those much-desired coarse breadcrumbs.
  4. Make a (wishing) well and pour in milk and pumpkin. Cut in with a knife until you get a rough dough.
  5. Put on a lightly floured surface and roll out a large rectangle about 2cm thick, cut in half.
  6. Put filling on top of one half and sprinkle ¼ cup of the parmesan here. Top with other half of dough and sprinkle other ¼ cup of parmesan and the seeds (and more bacon if you want some on top).
  7. Cut 12 scones and put onto a cold tray and bake for 15 minutes or until golden. Cool on the tray.

 

Larissa’s Almond Chocolate Raspberry Pavlova

 

Pavlova Ingredients

180g Alison’s Pantry Ground Almonds
8 egg whites
500g caster sugar
1 tsp vanilla
1 tsp vinegar
1 tsp corn flour
4x springform 20cm tins or baking paper lined trays plus a pen to draw a 20cm circle

Method

  1. Preheat the oven to 150°C
  2. Line 2 trays with non-stick baking parchment or grease and line 4x 20cm spring form cake tins if possible
  3. Whisk the egg whites until stiff. Add the sugar, a teaspoonful at time, whisking well between each addition
  4. Whisk until the mixture is very stiff, stands in peaks, and all the sugar has been added
  5. Whisk in the vanilla extract and vinegar mixed with corn flour, then fold in the prepared nuts
  6. Divide the mixture for four rounds on baking paper (or cake tins) and smooth surface with a palette knife or spatula
  7. Bake for 40 minutes. Cool completely in the oven

Berry Curd Ingredients

250g raspberries, thawed and strained (to get juice)
1 Tbsp cornflour
½ cup white sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest
4 large egg yolks
¼ tsp salt
70g butter

Method

  1. In a medium saucepan, off heat, whisk together sugar and eggs yolks, a third of a cup of raspberry juice with corn flour whisked into it and salt.
  2. Add lemon juice and zest to taste, making sure not to overpower the flavour of raspberry.
  3. Place pan over medium-high heat. Cook, whisk constantly until mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes. Do not boil.
  4. Remove pan from heat while continuing to whisk.
  5. Add butter and mix in until it is completely combined.
  6. Add the remaining raspberry juice to curd and whisk in until you reach a desired consistency. Remember it’ll thicken as it cools. Cool with plastic wrap pressed onto the surface.

Chocolate Cream Ingredients

2 cups cream
¼ cup cocoa powder
½ cup icing sugar

Method

  1. Add the cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form.

Tempered Chocolate Decoration Ingredients

400g dark chocolate
1 cup of raspberries (fresh or frozen)

Method

  1. Roughly chop 300g chocolate using a serrated knife.
  2. Finely chop the remaining quarter (100g) or process it with the blade knife attachment of a food processor.
  3. Place the roughly chopped chocolate in a bowl. Half fill a saucepan with hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan.
  4. Slowly heat the water, ensuring it does not boil. Alternatively, use a microwave oven if you wish, but in ‘defrost’ position or at 500W maximum. Stir regularly using a flexible spatula so that the chocolate melts smoothly.
  5. Check the temperature with a thermometer. When it reaches 55°C-58°C for bittersweet/dark, or 45°C-50°C for milk or white, remove the chocolate from the bain-marie.
  6. Set aside one third of the melted chocolate in a bowl, in a warm place.
  7. Add the remaining finely chopped quarter (100g) of the chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. Bittersweet/dark chocolate should reach a temperature of 28°C-29°C; milk chocolate should reach 27°C-28°C; and white or coloured chocolate should reach 26°C-27°C.
  8. Then add the melted chocolate that you have set aside to increase the temperature. Bittersweet/dark chocolate should reach a temperature of 31°C-32°C; milk chocolate should reach 29°C-30°C; and white or coloured chocolate should reach 28°C-29°C. Stir until the right temperature is reached.
  9. Make flakes by pouring chocolate onto bench and then scraping once it is firm but not fully hard.

Assembly

  1. Starting with a pavlova, layer the pavlova, raspberry curd and chocolate cream.
  2. Decorate with tempered chocolate flakes and raspberries.

 


 

 

Get all the health benefits of Alison’s Pantry Chia Seeds in this delicious sweet treat!

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.

 


 

 

Top off a winter platter with this mouthwateringly delicious chutney. With our crunchy Walnuts and tart Dried Cranberries, this goes down a treat with a sharp cheddar.

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.

 


 

 


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