Christmas Cake with Figs, Ginger, Walnuts & Orange
Serves 8 – 10
This wholesome Christmas cake has a fantastic moist texture and is packed with figs, ginger, walnuts and zesty orange. Wonderfully simple to prepare, this cake would make a beautiful homemade gift.
2 cups spelt flour*
1 cup coconut cream
1/2 cup coconut oil or unsalted butter, melted
1 cup coconut sugar or brown sugar
½ cup Alison’s Pantry Figs, roughly chopped
grated zest and juice of 1 orange
1 cup currants
1 cup Alison’s Pantry Walnuts, roughly chopped
1 tsp baking soda
1 tsp ground ginger
2 tsp pure vanilla extract
A pinch of sea salt
1 tsp cinnamon
1 tsp nutmeg
½ cup Alison’s Pantry Natural Almonds for decorating
*For a gluten-free cake substitute the spelt flour for buckwheat or all-purpose gluten-free flour.
- Pre-heat the oven to 160 C, and grease a 23cm cake tin with coconut oil or line with baking paper.
- Add all ingredients into a large mixing bowl, and mix until well combined. The mixture will be quite sticky, don’t worry!
- Transfer the mixture to the prepared cake tin, and smooth out evenly. Place the almonds on top, and gently press into the batter.
- Bake in the oven for 40 minutes, or until a skewer comes out clean when inserted into the centre.
- Leave to cool in the tin completely before carefully transferring to a plate.
The cake will keep for up to 2 weeks in an airtight container.
Download the PDF version here: Alison’s Pantry Christmas cake with Figs, Ginger, Walnuts & Orange
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Fruit and Nut Shortbread
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)
- 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.
- 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.
- 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
- Roll out prepared shortbread dough to 1cm thick. Cut out 9 circles graduating in size from 2.5cm to 12cm in diameter.
- 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.
- 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.
Dark Chocolate Blueberry Truffles
1/2 cup cream
200g dark chocolate drops
50g soft butter, cubed
1/2 cup Alison’s Pantry dried blueberries, plus extra to decorate
1/3 cup Alison’s Pantry pistachio nuts, toasted and roughly chopped
extra 250g dark chocolate drops
Cake pop sticks, if desired (for Reindeer Pops)
1/4 cup Alison’s Pantry dried cranberries, to decorate Reindeer
1/2 cup Alison’s Pantry pretzel bows, broken in half to make ‘antler’ shaped pieces
- Place cream and chocolate in a heatproof bowl and set over a saucepan of gently simmering water, or microwave in short bursts, to melt. Whisk until smooth. Add butter and stir to combine. Stir in blueberries and nuts.
- Chill mixture for 2 hours or until firm. Roll mixture into 25 small, even-sized balls, place on a tray, cover, and chill.
- To coat in chocolate, line a tray with non-stick baking paper. Melt the extra chocolate, stir until smooth and allow to cool slightly. With a fork, pick up one truffle at a time and dip into the melted chocolate to coat. Shake off any excess chocolate and place on the prepared tray to set. Decorate with extra blueberries placed on top.
- To give as presents, place truffles in individual foil or paper cases inside small, flat boxes; tie up boxes with ribbons. Truffles will last well for up to 10 days if stored in a cool place.
To create Reindeer Pops, attach cake pop sticks to the base of each truffle before dipping in chocolate. Once dipped, press a pretzel ‘antler’ on each side of the reindeer’s head. Use a cranberry to make a nose. Press on blueberries to create eyes. Repeat with all the other Reindeer Pops.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Chocolate Blueberry Truffles and Reindeer Pops
Warm French Almond Cake with Strawberry and Dried Fruit Salad
125g caster sugar
4 eggs, separated
1 teaspoon vanilla extract
125g butter, softened, but not melted
250g Alison’s Pantry Ground Almonds
icing sugar for dusting
- Preheat the oven to 180°C
- Butter and flour a 20cm diameter cake tin or a 22cm diameter ring tin.
- Beat the sugar and egg yolks until pale and thick.
- Beat in the vanilla and butter then stir in the almonds and flour until well mixed.
- Beat the egg whites until they hold soft peaks.
- 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.
- Spoon into the tin and bake 30 minutes or until a skewer inserted into the middle comes out clean.
- Remove from the oven, cool to warm (or cool and later reheat gently in the microwave) and dust with icing sugar.
- 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
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)
- Put the prunes, figs, sherry or wine, juice, zest and sugar into a bowl.
- Mix well and set aside to soak for 30 minutes.
- Add the strawberries and mix gently.
- Cover and chill.
- 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
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.
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)
- Line a 15cm square cake tin with baking paper.
- 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.
- 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.
- 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.
- 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.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
- 2 cups of Alison’s Pantry Antioxidant Blend
- 250g dark chocolate drops (dark or white depending on your preference, tastes great with either)
- Line a 20cm pan with baking paper
- Melt chocolate in microwave or place in a double boiler and melt over boiling water
- Add Antioxidant Blend, stir well
- Pour into the lined pan and smooth evenly
- Chill until set and break into pieces
Best stored in the refrigerator.
Download the PDF version here Alisons-Pantry-Chocolate-Bark
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’
- Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
- Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
- Press mixture into the prepared tin and bake for 20-25 minutes until golden
- Allow to cool for 10 minutes
- Place all the second set of ingredients in a bowl, mix to combine
- Spread the caramel over the cooled base and then spoon over the oaty topping
- 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
Reboot your day with this delicious afternoon snack. Made with
Alison’s Pantry Oats, these are sure to keep you full until dinner time.
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
- Preheat oven 150C
- Combine all dry ingredients
- Combine honey and oil in a small pot and heat gently
- Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
- Pour into the dry ingredients and add the vanilla extract
- Mix until well combined
- Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
- Bake for 15minutes until golden
- Remove from oven and let cool on the baking tray
Download the PDF version here: Alison’s Pantry Anzac Biscuits Paleo Friendly
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!
- 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
- 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
- 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.
Who doesn’t love PB & Jelly sammies? Mix it up by using wraps instead of bread to create these delicious crispy rolls. And to top it all off, dip in coconut yoghurt sprinkled with Alison’s Pantry Sliced Almonds.
Get all the health benefits of Alison’s Pantry Chia Seeds in this delicious sweet treat!
This perfect afternoon snack is packed full of delicious and healthy Alison’s Pantry nuts. Wonderful enjoyed with a cuppa or as is.
We are going coconuts for this raw slice, made with Alison’s Pantry Desiccated Coconut and Rolled Oats.
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.