Pecan Corn Bread
Serves 6

Ingredients
1 ½ cup fine polenta
1 1/3 cup self-raising flour
1 tsp sugar
1 tsp salt
¾ cup Alison’s Pantry Pecans, finely chopped
½ cup red capsicum, finely chopped
2 spring onions, finely sliced
1 red chilli, seeded and chopped
2 eggs
½ cup crème fraiche
1 cup milk
1 tsp jalapeño Tabasco sauce
1 cup grated tasty cheese
2 tbsp melted butter
1/3 cup Alison’s Pantry Pecans

Preheat the oven to 180°C. Grease or line a loaf tin with baking paper.
Mix dry ingredients in a large bowl and add pecans, capsicum, spring onion and chilli.
In another bowl beat the eggs, crème fraiche, milk, Tabasco sauce and cheese, then carefully mix into the dry ingredients. Stir in the melted butter
Place the mixture into the loaf tin, place whole pecans on top of the mixture.
Bake for about 25 minutes. Remove from the oven and cover with tinfoil, return to the oven for a further 10 minutes or until the bread has risen and is firm to the touch. Cool slightly and serve warm with butter.

Download the PDF version here: Alison’s Pantry Pecan Corn Bread

This recipe was created by Simon Gault for Alison’s Pantry.

Ice Cream Sandwiches

Mix our Kiwi Style Fruit Mince through Vanilla Ice Cream, then sandwich between your favourite cookies.
Delicious, easy, and stress-free dessert the whole family will love!

Try melting Donovans Chocolate Milk Chocolate Drops and dipping half an ice cream sandwich in chocolate!

Berry Muesli Bars
Makes 18-24 bars

Ingredients:
2 cups Alison’s Pantry Wholegrain Oats
1/2 cup Alison’s Pantry Sunflower Seeds
1/4 cup Alison’s Pantry Sesame Seeds
100g butter
1/4 cup honey
1/2 cup firmly-packed brown sugar
1 cup Alison’s Pantry Whole Cranberries
1/2 cup Alison’s Pantry Jumbo Raisins
1/2 cup Alison’s Pantry Choice Turkish Apricots, chopped

Method:

Preheat oven to 180°C.
Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides.
Place oats and seeds in an oven pan and bake for 15 minutes, stirring once or twice, until lightly toasted.
Melt butter, honey and sugar in a pot set over a medium heat.
Add toasted oats and seeds and dried fruits and stir well to coat.
Spread mixture into prepared tin – use the back of a spoon to press down well.
Bake for 30 minutes or until firm and golden brown.
Cool in the tin, cut into bars or small squares.

Tip: Store in an airtight container.

Download the PDF version here

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

Saucy Caramel, Peach & Ginger Puddings
Serves 6

Ingredients:
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 mixed spice

Sauce:
1/2 cup firmly-packed brown sugar
1 1/4 cups boiling water

Method:

Heat oven to 190°C. Grease a 2-litre capacity ovenproof baking dish or 6 x 11_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 the PDF version here

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

Fruity Chocolate Cakes
Makes 10

Ingredients:
1 1/4 cups self-raising flour
1/2 tsp baking soda
1/2 cup cocoa powder
1 cup caster sugar
1/2 cup Alison’s Pantry Whole Cranberries
1/2 cup bing cherries, chopped
1/2 cup Alison’s Pantry Figs, Prunes or Dates, chopped
1/2 cup dark chocolate drops
1 large egg
1/2 cup sunflower oil
1 cup plain unsweetened yoghurt
1 tsp vanilla essence

Topping:
125g dark chocolate drops
1/2 cup cream
1/2 cup Alison’s Pantry Whole Cranberries, to decorate

Method:

Preheat oven to 180°C. Grease 10 x 1-2 cup capacity cake tins or standard muffin tins.
Sift flour, baking soda and cocoa into a large bowl. Stir in sugar, dried fruits and chocolate drops. Make a well in the centre.
In another bowl, whisk together egg, oil, yoghurt and vanilla. Pour this mixture into the well and stir together to just combine. Spoon mixture into prepared tins to fill by three-quarters.
Bake for 25 minutes or until a skewer inserted into the centre of one cake comes out clean. Rest in tins for 10 minutes then remove to a wire rack to cool.

Topping:

Place chocolate in a bowl. Bring cream to the boil then pour over chocolate and leave for a few minutes to melt. Stir together until smooth. Spoon topping over cakes and decorate with cranberries.

These cakes will keep for up to 3 days, if stored in an airtight container.

Download the PDF version here

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

Chocolate Mousse Shots with Sticky Date Caramel
(Makes 16 x 50ml shots)

Ingredients
Chocolate Mousse:
250g dark chocolate drops
2 eggs, at room temperature, separated
180ml cream, lightly whipped
¾ cup Alison’s Pantry Hazelnuts, roasted and finely ground
¼ cup cacao nibs, to serve

Sticky Date Caramel:
100g Alison’s Pantry Gourmet Dates, chopped
1 tsp vanilla extract

Method

Place chocolate in a large, heatproof bowl. Microwave, uncovered, for 1 minute, stir and repeat 2-3 times or until fully melted. Set aside for 5 minutes to cool slightly.
Stir ½ cup hazelnuts (reserve ¼ cup for decoration) into the chocolate then add egg yolks and stir to combine.
Using an electric mixer, whisk eggwhites in a bowl until stiff but not dry. Using a large metal spoon, fold half the eggwhites into the chocolate mixture then gently fold in remaining eggwhites. Fold in the whipped cream.
Spoon mixture into 16 shot glasses, dividing evenly. Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm.
Place dates in a pot and cover with cold water. Bring to the boil, then turn down the heat to simmer for 10 minutes, or until dates are soft and the liquid has reduced. Remove to cool. Add vanilla and puree in a blender until very smooth.

To serve, top with a dollop of sticky date caramel, sprinkle with cacao nibs and remaining roasted hazelnuts.

Download the PDF version here

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

Fig & Apricot Macaroon Cookie Balls

(Makes 36)
Ingredients
300g Alison’s Pantry Shredded Coconut
100g Alison’s Pantry Figs, chopped
100g Alison’s Pantry Apricots, chopped
100g Alison’s Pantry Roast Unsalted Almonds, chopped
150g chocolate drops (we love Donovans Chocolate Milk Chocolate Drops)
400g can low-fat sweetened condensed milk

Method

Preheat the oven to 160°C. Line 2 large baking sheets with baking paper. Whizz half the coconut in a food processor until finely ground.
Place all the coconut in a large bowl. Add remaining ingredients and stir to combine. Use damp hands to roll heaped tablespoons of the mixture into balls. Place onto prepared baking sheets.
Bake for 12 to 15 minutes or until tips of coconut turn golden brown. Cool cookie balls on the baking sheets. Stored in an airtight container, cookies will last well for up to a week.

To serve pile Cookie Balls into pretty teacups

Download the PDF version here

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

Summer Time Bread & Butter Puddings
(Makes 6)

Ingredients
10-12 thick slices stale multi-grain bread, crusts removed
50g butter, softened
100g white chocolate, roughly chopped
½ cup Alison’s Pantry Apricots, chopped
1/3 cup Alison’s Pantry Ground Almonds
1 punnet strawberries, hulled and sliced
3 large eggs
Pinch salt
2 cups milk
½ cup sugar
1 tsp vanilla extract
½ cup Alison’s Pantry Sliced Natural Almonds
Icing sugar, to dust

Method

Butter 6 individual 200ml capacity tin cans (or muffin tins, if preferred). Butter bread and cut in quarters.
Layer bread in prepared tins, alternating with a sprinkling of chocolate, apricots, almonds and strawberry slices. Press down well. Make sure top layer of bread is attractively arranged.
Preheat oven to 160°C. Beat eggs, salt, milk, sugar and vanilla together. Pour into tins, dividing evenly. Set aside for ½ hour so that bread completely absorbs liquid.
Sprinkle puddings with sliced almonds. Bake for 30 minutes. Puddings will inflate slightly when cooked, deflating again once cold.

Serve warm, dusted with icing sugar and whipped cream on the side.

Download the PDF version here

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

Raw Lemon Cheesecakes with Blueberry Chia Jam
(Makes 6)

Ingredients
Base:
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
Pinch salt
1 tbsp coconut oil

Filling:
2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract

Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey

To serve:
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries

Method

Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.

To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.

Download the PDF version here

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

Macadamia Cranberry Blondie with Nougat Ice Cream

Serves 15

Ingredients

Nougat Ice Cream:
1-litre store-bought vanilla bean ice cream
1 ½ cups nougat, roughly chopped (choose from Supreme or Salted Caramel)

Macadamia Cranberry Blondie:
180g butter, softened
¾ cup caster sugar
½ cup firmly packed brown sugar
1 tsp vanilla essence
3 large eggs
2 cups self-raising flour, sifted
1 cup Alison’s Pantry Natural Macadamias, roughly chopped
¾ cup Alison’s Pantry Cranberries
100g white chocolate, coarsely chopped
Icing sugar, to dust

Method

The day before needed, leave the ice cream at room temperature for about 30 minutes or until half-melted. Stir in the nougat to evenly distribute. Pack the ice cream back into the container and refreeze until set.
Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper, leaving an overhang on all sides. In a bowl, beat butter, sugars and vanilla until pale and creamy.
Beat in eggs, one at a time then beat for 1 minute more. Turn mixer speed to low and gradually beat in the flour. Stir in macadamias, cranberries and white chocolate.
Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Leave to cool and firm in the tin. Remove from the tin and cut into 15 squares. Dust with icing sugar.

Serve warm as a dessert topped with scoops of Nougat Ice Cream.

Download the PDF version here

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

Sonali’s Mandarin, Frangipane and Thyme Slice

INGREDIENTS

Thyme Shortcrust
250g plain flour
175g butter, softened
85g caster sugar
1 Tbsp thyme leaves, chopped
Zest of 1 mandarin

Mandarin Frangipane
300g butter
300g caster sugar
6 eggs beaten
300g Alison’s Pantry Ground Almonds
Zest of 3 mandarins
100g plain flour
½ tsp baking powder
1 tsp chopped thyme
25 freeze dried mandarin wedges

White Chocolate Icing
600g Donovans White Chocolate Drops

Garnish
Zest of 1 mandarin
Few thyme sprigs
Alison’s Pantry Sliced Natural Almonds

METHOD

Preheat oven to 180˚C

Thyme Short Crust Base

Line a 10” x 12” slice tin with baking paper
Combine all Thyme Short Crust ingredients in a food processor and pour into tin
Bake for 5-7 minutes until the side turn slightly golden

Mandarin Frangipane

Cream butter and sugar with an electric or hand beater
Add eggs, one at a time and beat in slowly
Add ground almonds, mandarin zest, flour, chopped thyme and baking powder and mix in
Pour oven cooled base and spread evenly
Poke in freeze dried mandarin wedges
Bake for 25 minutes at 180˚C
Let it cool completely. Remove from tin

White Chocolate Icing

Put white chocolate in a heat proof bowl and melt over a pot of simmering water
Pour over cooled slice. Garnish with mandarin zest, thyme sprigs and sliced almonds
Leave to set and slice

Raw Carrot Cake Balls

(Makes 18-20, depending on size)

Dates are by nature wonderfully sticky, so combine easily to form these nutritious balls that contain many raw ingredients we usually associate with Carrot Cake (hence their name). The natural syrupiness of dates means no other sweetener is needed to make these delicious treats.

Ingredients
20 Alison’s Pantry Gourmet Dates
1/2 cup Alison’s Pantry Walnuts, chopped
2 tsp ground cinnamon
1 tsp mixed spice
1 medium carrot, peeled and finely grated
1/3 cup Alison’s Pantry Choice Turkish Apricots, chopped
1 cup Alison’s Pantry Shredded Coconut

Method

Place dates in a food processor and process to chop. Add walnuts and spices and blend well. Scrape the sides of the bowl and process again to fully incorporate all ingredients.
Transfer mixture to a bowl. Add carrot and pineapple and mix well – you’ll need to use your hands to help the mixture combine properly.
Take one tablespoon of the mixture and roll into a ball between the palms of your hands. Repeat with remaining mixture until you have 18-20 balls.
Pour coconut onto a plate and roll balls into the coconut, one at a time, to coat. Place into an airtight container and store in the fridge. Best serve chilled.

Tip: These naturally sweet treats will last well for 4-5 days if stored in an airtight container in the fridge.

Download the full recipe here

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

Caramel and Fig Tart
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves 12

Ingredients
Crust
1 ¼ cup Alison’s Pantry ground almonds
1 cup Alison’s Pantry shredded coconut
2 teaspoons cacao powder (or good quality cocoa powder)
1 cup Alison’s Pantry select dates, soaked for 30 minutes in warm water
1 tablespoon coconut oil, melted

Filling
1 ½ cups Alison’s Pantry natural cashews, soaked for 30 minutes in cold water
2 tablespoons maple syrup
½ cup Alison’s Pantry select dates, soaked for 30 minutes in warm water
¾ cup coconut milk
½ cup coconut oil, melted
1 teaspoon cacao powder (or good quality cocoa powder)
Pinch of salt

Topping
12 Alison’s Pantry figs, thinly sliced
1/3 cup Alison’s Pantry shelled pistachios, roughly chopped

Method
Crust

Line the base of a 20cm tart tin with baking paper or coconut oil.
Drain water from dates.
Place all crust ingredients into a food processor and pulse for a few minutes until the mixture is sticky.
Press the crust mixture in the prepared tart tin, using the back of a spoon or your fingers to spread the mixture across the base and up the side of the tin, then place into the freezer.

Filling

Drain water from cashews and dates.
Place all the filling ingredients in a food processor and blend until smooth.
Spread mixture evenly over the base and return to the freezer for at least 2 hours before serving.

To serve

Place the slice figs on top of the filling and sprinkle with the pistachios
Store in an airtight container in the fridge or freezer.

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-caramel-and-fig-tart

Ginger Slice

Prep time: 20 minutes
Cook time: 20 minutes
Serves 10 pieces

Ingredients
Base
1 1/2 cup Alison’s Pantry wholegrain oats
1 cup Alison’s Pantry shredded coconut
1 cup Alison’s Pantry select dates, soaked in warm water for 30 minutes
1/4 cup coconut oil, melted
1 teaspoon ginger powder
Pinch salt

Topping
1/2 cup honey
2/3 cup coconut oil
4 teaspoon ginger powder
1 tablespoon vanilla extract
2 cups Alison’s Pantry natural cashews, soaked in cold water for 30 minutes
1/2 cup Alison’s Pantry crystalized ginger, chopped finely

Method

Base

Line a 20cm x 20cm loaf tin with baking paper.
In food processor blend oats and desiccated coconut until fine. Drain the dates and add with the coconut oil, salt and ginger powder to the mixture, blend until the mix starts to stick together.
Press the base mixture into tray evenly. Place into the freezer while you make the topping.

Topping

In a small saucepan, melt the honey and coconut oil on low heat. Once melted add the ginger powder and vanilla, combine well. Remove pan from heat and stir for a couple of minutes until it becomes thick.
Drain cashews and transfer to food processor. Add the heated mixture and Process until smooth.
Pour the topping over the base and spread evenly. Top with the crystalized ginger and gently press into topping. Place into the freezer for at least 3 hours to set before serving.
Store slice in the fridge in an airtight container.

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-ginger-slice

Zuccotto
Light and luscious and studded with dried fruits, nuts and chocolate, I love this festive Italian Bombe dessert. I know you and your family and friends will too.

Serves 10

Ingredients
500g trifle sponge (available in supermarkets)
1/3 cup brandy
1/3 cup strong coffee
1 cup dark chocolate drops
2 cups (500mls) cream
2 tsp vanilla extract
1 ½ cups Alison’s Pantry Superboost
Cocoa powder to dust

Line a 2 litre capacity bowl with plastic wrap. Slice sponge into 5mm thick sheets, then cut sheets into long triangles. Arrange triangles in the bowl with the pointed ends at the bottom and the edges overlapping until the bowl is lined. There should be enough sponge left to cover the Zuccoto’s top.
Drizzle sponge lining with combined brandy and coffee, reserving a little for the topping.
Melt chocolate in a heatproof bowl set over a saucepan of simmering water or microwave in short bursts. Stir until smooth then set aside to cool.
Whip cream then stir in vanilla and 1 Cup of Super boost. Spread 2/3rds of this mixture over sponge lining, leaving a hollow in the centre.
Fold the cooled melted chocolate into the remaining cream mixture and use this mixture to fill the central cavity. Cover filling with remaining sponge to seal. Drizzle with remaining brandy and coffee.
Cover surface with plastic wrap, then place a plate on top with a weight. Refrigerate overnight. Turn out, remove plastic wrap, dust with cocoa powder and decorate with remaining Super boost. Serve cut in wedges.

Download the PDF version here: Alison’s Pantry Zuccotto

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

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.