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

Boil small cubes of pumpkin and mash first. Then preheat oven to 210°C
Fry bacon and red onion together now if you desire a crispier flavour (which frankly we all do).
Sift flour, baking powder and salt, then rub butter in until you get those much-desired coarse breadcrumbs.
Make a (wishing) well and pour in milk and pumpkin. Cut in with a knife until you get a rough dough.
Put on a lightly floured surface and roll out a large rectangle about 2cm thick, cut in half.
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).
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

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

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.
Add lemon juice and zest to taste, making sure not to overpower the flavour of raspberry.
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.
Remove pan from heat while continuing to whisk.
Add butter and mix in until it is completely combined.
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

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

Roughly chop 300g chocolate using a serrated knife.
Finely chop the remaining quarter (100g) or process it with the blade knife attachment of a food processor.
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.
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.
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.
Set aside one third of the melted chocolate in a bowl, in a warm place.
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.
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.
Make flakes by pouring chocolate onto bench and then scraping once it is firm but not fully hard.

Assembly

Starting with a pavlova, layer the pavlova, raspberry curd and chocolate cream.
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.

This recipe has us drooling! Alison’s Pantry Ground Almonds are the perfect substitute for flour. Not only are Ground Almonds healthier than standard flour but also wheat-free, and makes cakes deliciously moist.

Click here for the full recipe.

Annabel’s Date, Orange and Pecan Sweet Pastries

Puff Pastry Ingredients

250g Plain Flour

5g Salt

25g Melted Butter

125ml Cold Water

250g Cold Butter

Date, Orange & Pecan Filling Ingredients

70g Alison’s Pantry Pecans

½ Cup Alison’s Pantry Select Dates

1 Tbsp Orange Zest

1 Tbsp Brown Sugar

Pinch of Salt

Maple Glaze Ingredients

½ cup Maple Syrup

Approx. 1 cup Icing Sugar

Boiling Water

Ingredients for Garnish

12 Alison’s Pantry Pecans, for topping

1 Tbsp Orange Zest

1 egg + 1 egg yolk, beaten for egg wash

Method

Preheat oven to 205C.

Use an electric mixer with a dough hook attached and place the flour and salt in the bowl and mix briefly. Then add the melted butter and gradually the water. Once all combined mix for a further 3 minutes. Don’t overwork. Leave to rest in the fridge for 30 minutes. Take the cold butter and beat into a rectangle that will fit within the dough and chill.

Make the date, pecan and orange filling by placing all ingredients in a food processor and whizzing to combine.

Go back to the dough, roll out and place butter in the centre, folding the dough over it. Roll out and fold in half. Complete 3 turns and chill for another 30 minutes.

Once dough is cold once again, complete another 2 turns and chill once more for 30 mins. Roll out until ½ cm thick and using a ruler divide into 12 squares.

Jennie’s Coffee Maple Walnut Cupcakes

INGREDIENTS

Cupcake

3 tsp dry instant coffee
1 tbsp hot water
125g butter, softened
¾ cup brown sugar
2 tsp vanilla extract
2 eggs
1 cup plain flour
1 tsp baking powder
¼ cup custard powder
1/3 cup whole milk
12 cupcake cases

Icing

200g butter, softened
1-2 cups icing sugar
4-5 tbsp maple syrup
1 tbsp cream

Roasted Maple Walnuts

12 Alison’s Pantry American Walnuts
2 tbsp maple syrup
pinch salt

METHOD

Preheat oven to 180˚ C.
Mix instant coffee with hot water.
Place butter into a large bowl and beat until whipped, add brown sugar and beat until creamed. Add vanilla extract, coffee, eggs and sifted dry ingredients into mixture. Beat until combined, adding milk slowly and continue to beat till the mixture is smooth.
Spoon mixture into cupcake cases 2/3 to ¾ full. Bake for 20 minutes or until golden brown and a skewer comes out clean.
Leave to cool.

Icing

Beat butter in a medium bowl until whipped. Add in 1 cup of icing sugar and maple syrup beat until smooth. Add cream and remaining icing sugar and whip until light and fluffy.

Orange & Lavender Tea Cake (Gluten Free)

Orange & Lavender Sponge Ingredients

200g eggs

150g sugar

Zest of 1 orange

200g Soya bean oil

175g ALISON’S PANTRY ground almond

8g gluten-free baking powder

3g Lavender tea

Orange Marmalade Ingredients

Zest of 2 oranges

150g orange juice

75g sugar

4g NH pectin

Orange Cream Cheese Mouse Ingredients

75g orange juice

25g lemon juice

Zest of 1 orange

50g sugar

13g cornflour

5g gelatine

20g cold water

150g whipped cream

250g cream cheese

Orange & Lavender Sponge Method

Preheat the oven at 180˚c

In a mixing bowl, mix eggs and sugar together

Slowly add in the soya bean oil and mix until well incorporated

Mix the ground almond, lavender tea, orange zest and sifted gluten free baking powder together

Slowly add in the dry ingredients into the eggs mixture and mix until well incorporated

Weigh 500g of the mixture into 6 inch round cake ring

Bake at 180˚c for 55 minutes until golden brown in colour

After baked, overturn the cake gently on to the cooling rack and set aside to cool down

Remove the cake from the cake ring, place the cake in the freezer for at least an hour to set the structure

Orange Marmalade Method

Mix sugar together with the pectin

Blanch the orange zest with hot water to remove the bitterness

Cook the orange juice, orange zest and sugar together

While the orange juice mixture reaches room temperature, add in the pectin and mix properly to ensure there are no lumps

Cook until 100˚c, transfer into a bowl and let it cool down

Orange Cream Cheese Mousse Method

Mix the lemon juice and cornflour together

Bloom the gelatine with cold water

Place orange juice, orange zest and sugar in a pot and bring to the boil

When the orange juice boiled, add in the cornflour mixture and cook until thick

Add in the bloomed gelatine and mix well

Cut the cream cheese into small cube and place in the blender

Pour the hot orange juice mixture into the cream cheese and blend until it becomes smooth

Wait for the cream cheese mixture cool down until 30˚c, and then fold in the whipped cream

Place the orange cream cheese mousse into the chiller and let it set

Assembly

When the sponge structure is set enough, cut into 3 layers

Pipe one layer of orange cream cheese mousse on top of the sponge and pipe some orange marmalade on top of the cream cheese mousse

Cover with another layer of the sponge and repeat the same step above

Cover the last layer of sponge on top spread a thin layer of cream cheese mouse on top of the sponge followed by a cover with orange marmalade on top of the cream cheese mousse

Pipe the cream cheese mouse around the cake and sprinkle with lavender tea around it

Linzer Torte with Spiced Melting Moment Topping

Raspberry Jam Filling Ingredients

500g frozen raspberries

450g jam setting sugar

Raspberry Jam Filling Method

In a large saucepan bring the raspberries to the boil and cook uncovered, stirring occasionally for 5 minutes. Add the jam setting sugar, stirring over a medium heat for 1 minute or until sugar dissolves.

Increase heat and boil rapidly for 4 minutes, removing any scum with a large metal spoon. Remove from heat then test a small amount on a cold plate (the surface should wrinkle when a spoon is pushed through it). Place in a flat dish to cool fast in the fridge – stirring occasionally

Linzer Pastry Ingredients

130g standard flour 1/8 tsp ground cloves

½ tsp ground cinnamon

40g Alison’s Pantry ground almonds

50g caster sugar

zest of 1 lemon

100g butter, softened 1 egg yolk

½ tsp vanilla extract

Linzer Pastry Method

Preheat oven to 180°C. (Makes a 35cm x 10cm tart)

Sift flour, cloves and cinnamon together in a mixing bowl. Add almonds, sugar and lemon zest. In a large bowl, mix together butter, egg yolks and vanilla using a wooden spoon and then add dry ingredients. Continue mixing until well combined and a mass is formed. Shape into a ball, flatten and cover with plastic wrap. Place in refrigerator to firm up a little.

On a lightly floured surface, roll out pastry to 3-4mm thick. Carefully roll it up on the rolling pin and unroll it into the tin. Take care as the pastry will be rather soft. Carefully press pastry into the corners of the tart tin and patch any holes. Trim edges using a sharp knife to ensure they are smooth and even.

Stir jam until it is lump-free and spread evenly into the pastry base.

Spiced Melting Moment Topping Ingredients

40g icing sugar

130g butter, softened 2 drops vanilla extract

125g standard plain flour 15g cornflour

1 tsp ground cinnamon

30g Alison’s Pantry Sliced Almonds, crumbled into small pieces

Spiced Melting Moment Topping Method

To make topping, place icing sugar, butter and vanilla extract into a mixing bowl. Using an electric beater, beat until the mixture is very soft and fluffy. It is important that the mixture is well creamed and soft, otherwise it will be hard to pipe.

Sift flour, cornflour and cinnamon together and add to creamed mixture. Beat together until dry ingredients are well mixed, but do not over-mix.

Place mixture into a piping bag fitted with a small star tube, and pipe over the jam filling diagonally one way and then the other way to create a trellis pattern. Sprinkle the crumbled Sliced Almonds around the edge of the tart.

Bake tart in a preheated 180°C oven for 30-35 minutes or until golden-brown in colour. Take care as the base pastry will bake fast due to the high amount of butter and oil (from the almonds).

Jeff’s Show Stopper Tantrum Cake

Mandarin Cake Ingredients

900g Mandarins
1 Cup Sugar
4 Cups Alison’s Pantry Almond Meal
8 Eggs
Vanilla Paste
Salt
Orange Food Colouring

Method

Preheat oven to 180 Celsius
Bring a medium pot to boil and place mandarins (skin on) in for 15 mins
Using a food processor blitz mandarins (skin on) and sugar together
Place almond meal, eggs, vanilla and salt and blitz until combined
Add in orange food colouring until desired colour is reached
Divide mixture between 2 tins (23cm diameter tins)
Bake for 30mins

Mandarin & Pistachio Cake Ingredients

900g Mandarins
1 Cup Sugar
1 Cup Alison’s Pantry Pistachio Nuts
3 Cups Alison’s Pantry Almond Meal
8 Eggs
Vanilla
Salt
Green Food Colouring

Method

Preheat oven to 180 Celsius.
Bring a medium pot to boil and place mandarins (skin on) in for 15 mins
Using a food processor blitz pistachio nuts to fine meal
Add in mandarins (skin on) and sugar together, blitz until combined
Add in almond meal, eggs, vanilla, salt
Add in green food colouring until desired colour is reached
Divide mixture between 2 tins (23cm diameter tins)
Bake for 30mins

Passionfruit Curd Ingredients

230 Jar of Passionfruit pulp, strained to remove pips
100g Butter
150g Sugar
2 Eggs + 2 Yolks
Zest and Juice Of 1 Lemon

Method

Whisk eggs, egg yolks and sugar together
Add passionfruit pulp, butter, lemon zest and lemon juice
Stir over a low-medium heat until thickened

Passionfruit Mousse Ingredients

230 Jar of Passionfruit pulp, strained to remove pips
2 tsp Gelatine
2 Eggs, separated
120g Caster Sugar
150ml Cream

Method

Pour half of the strained passionfruit pulp into a small heatproof bowl, sprinkle over the gelatine and stand for 5 minutes
Place the bowl in a saucepan with enough water to come halfway up the side of the bowl. Heat gently over low-medium heat until the gelatine dissolves
Remove the bowl from the pan, stir in the remaining passionfruit pulp and cool to room temperature
Whisk the egg yolks and sugar in a medium bowl until thick and pale
Stir in the cooled gelatine mixture, then refrigerate for 30 mins or until just beginning to set
Whisk the cream in a medium bowl until soft peaks form. Clean the whisk attachment
Put the egg whites in a clean, dry medium bowl and whisk until soft peaks form
Use a large metal spoon or spatula to fold the whipped cream through the passionfruit mixture until evenly combined
Add 1/3 of the egg whites and fold to combine well
Gently fold in the remaining egg whites

Buttercream Icing Ingredients

250g Butter
4 Cups Icing Sugar
1 Tbsp Milk
Vanilla Essence
Lemon Zest
Food Colouring of your choice

Method

Beat butter until smooth
Add icing sugar one cup at time
Beat for about 5 mins until white
Add milk, vanilla and lemon zest
Add food colouring of your choice and mix until desired colour

Mirror Glaze Ingredients

10g Gelatine
150g Sugar
60g Water
140g Liquid Glucose
75g Water
100g Sweetened Condensed Milk
150g Donovans White Chocolate Drops
Food colouring of your choice

Method

Bloom gelatine in 120g water
Boil sugar, water and glucose until 103C
Remove from heat and whisk in gelatine and then add condensed milk
Pour in white chocolate drops
Add in food colouring until desired colour is reached
Pour over cake at 28 – 30 Celsius

ASSEMBLY

Ingredients

Lollies
Sprinkles

Method

Place a small dollop of buttercream in the centre of your serving plate/board
Place one mandarin and pistachio cake down
Spread a layer of passionfruit mousse and passionfruit curd on top of the cake
Place the second mandarin and pistachio cake on top and repeat step 3
Place one mandarin cake on top and repeat step 3
Place the second mandarin cake on top
Cover the entire cake with buttercream icing
Pour the mirror glaze over the cake
To finish top with lollies and sprinkles

Cashew Icing

Ingredients

¾ cup Alison’s Pantry Natural Cashews (soaked for 2-3 hours in filtered water with a pinch of sea salt)
2 tbsp coconut oil
3 tbsp of honey or maple syrup
1 tsp vanilla extract
1 tsp lemon juice
¼ tsp sea salt

Method

Rinse the cashews well and add all ingredients to a high speed blender.
Process adding in 2-4 Tablespoons of water as required. The icing should be smooth and creamy!

Chill in the freezer for 1 hour to thicken – the longer in the freezer the thicker it will become.

Download the PDF version here

Chewy Nut & Chocolate Chunk Cookies
Kelly Gibney from Bonnie Delicious has created these yummy little cookies in honour of National Nut Day. They are a piece of cake to pull together and utilise our Natural Deluxe Mixed Nuts. There’s cashews, brazil nuts, almonds and hazelnuts. Such a tasty combination!

Ingredients
1 1/2 cups Alison’s Pantry Deluxe Mixed Nuts
3/4 cup natural peanut butter (we love Mother Earth)
1 free range egg
1/4 cup coconut sugar
1/4 cup tapioca flour
1 teaspoon vanilla essence
Pinch sea salt
70g dark chocolate drops (we love Donovan’s Chocolate)

Method

Preheat oven to 160 degrees celsius
Place the mixed nuts into a food processor and blitz until the texture of course crumbs. Add the remaining ingredients (except chocolate) and blend until well mixed. You may need to scrape the sides a couple of times as the mixture is very sticky. The mixture should come together as a rough dough. .It may be necessary to add a couple of tablespoons of water to help it come together (this will depend on the humidity of the day and the peanut butter you use). Place the cookie dough in a large bowl and mix through the chocolate pieces.
Form tablespoons of dough into discs and place them on a cookie sheet lined with baking paper. Flatten each cookie slightly with the palm of your hand. Bake for 18 – 20 minutes until lightly golden.
Leave cookies to cool for 20 minutes before moving. They are very delicate when just out of the oven.

Cookies can be stored in an airtight container for up to 4 days

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.