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 and Cranberry Biscuits
Ingredients
1 cup Flour
1 cup Alison’s Pantry wholegrain oats
I cup Alison’s Pantry shredded coconut
¾ cup coconut sugar
¾ cup Alison’s Pantry sliced or whole cranberries
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
½ cup dark chocolate drops
125 grams butter
½ cup maple syrup
1 teaspoon baking soda
2 tablespoons boiling water
Method
- Preheat oven 175C
- Combine all dry ingredients
- Melt butter and maple syrup together in a small pot and let cool
- Dissolve baking soda in water and add to the butter and syrup (it will foam up)
- Pour the butter mixture into the dry ingredients and mix well
- Drop mixture in dessert spoon lots onto a lined baking tray, flatten slightly and allow room for the biscuits to spread
- Bake for 12-15minutes until golden
- Remove from oven and transfer to a cooling rack after a couple of minutes
Download the PDF version here: Alison’s Pantry Chocolate and Cranberry Biscuits
Alison’s Pantry Super Foods Nut Bread
This “bread” contains no flour of any type so it is suitable for Coeliacs as well as being “low Carb” and Paleo friendly. It’s wonderfully savoury and looks like a pretty mosaic when sliced. It is good toasted or untoasted.
Ingredients
1 cup Alison’s Pantry Deluxe nut mix – Deluxe mix does not contain peanuts
1/3 cup Alison’s Pantry Raw Almonds
1/3 cup Alison’s Pantry Raw Hazelnuts
1/3 cup Alison’s Pantry Raw Walnuts
1 cup Alison’s Pantry Sunflower Seeds
1 cup Alison’s Pantry Chia Seeds
1 cup Alison’s Pantry Flaxseeds (linseeds)
1 cup Alison’s Pantry Pumpkin Seeds
5 eggs
1 ½ tsp salt
1/3 cup olive oil
Method
- Pre heat the oven to 160°
- Grease a loaf pan approx 22 cm x 12 cm and line with a strip of non stick baking paper, placing it across the middle of the pan with a little hanging over each side. This makes it very easy to remove the loaf from the pan using the paper “handles” to lift it out. Or use 8 mini loaf tins.
- In a large bowl lightly beat the eggs, salt and oil then add the nuts, and seeds. Chia seeds are a bit inclined to cling to everything so use a rubber scraper to keep them in the bowl. When the mixture is combined, turn it into the prepared tin or tins, smooth over the top and press the mixture firmly to compact it eliminating air pockets.
- Bake a large loaf for 1 hour and mini ones for ½ an hour. The loaf should sound hollow when knocked on the bottom. Cool before slicing with a serrated knife.
Recipe from Sophie Gray for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Alison’s Pantry Super Foods Nut Bread
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
Dried Apricot and Mango Jam
(Makes approximately 3 litres)
Ingredients
500g Alison’s Pantry NZ Apricots, chopped
500g Alison’s Pantry sliced mango, chopped
Juice 3 large lemons
1 kg white sugar
Method
- Place apricots and mango in a large bowl, add 2 litres of boiling water, cover and leave overnight to soak.
- The next day, transfer mixture to a large heavy-based pan, place over heat and bring to the boil. Reduce heat and simmer for 25 minutes or until the fruit is tender and starting to break up. Place a small plate in the freezer.
- Remove pan from heat, add lemon juice and sugar and stir until dissolved. Return pan to the heat; boil for 15 minutes or until setting point is reached (see tip).
- Pour jam into hot sterilised jars and seal tightly with lids. Leave to cool and set. Unopened, this jam will last for 8 months, if stored in a cool, dark place.
Tip: To check for setting point, put a teaspoonful of jam onto the cold plate – the jam should wrinkle when you push it with your finger.
Alternatively, a sugar thermometer can be used to indicate jam’s setting point, which is 105°C.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download PDF version here: NZ Dried Apricot & Mango Jam
Sunflower Herb Crackers
Easy and delicious. The perfect accompliment to a nut and cheese platter.
Also delicious with our Cashew & Spinach Dip recipe here
Ingredients
- 1 cup Alison’s Pantry Sunflower Seeds
- 1/2 – 1 tsp salt depending on taste
- 3 cloves of garlic, crushed
- 1/2 cup Alison’s Pantry Sesame Seeds
- 1 handful of thyme leaves, finely chopped
- 1 tbsp. olive oil
- 3-5 tbsp. of water
Method
- Preheat oven to 180, line a 32 x 42cm baking tray with baking paper
- Put sunflower seeds, salt and garlic in a food processor, blend for 2-3 minutes until the seeds take on a dense flour consistency.
- Add sesame seeds, thyme, olive oil and pulse to combine
- With the motor running on low, slowly add the water, one tablespoon at a time, until the mixture comes together with a dough like consistency
- Transfer to the prepared baking tray, knead slightly (it will be a little crumbly), place a sheet of baking paper over the top. Using a rolling pin, roll dough out to approximately 5mm thick, remove top sheet of paper.
- Use a sharp knife, score grid lines into the dough to create about 20 crackers about 6cm square
- Bake for 10-15 minutes, or until golden brown
- Allow to cool completely on baking tray. Using hands, break into crackers along the scored lines
- Crackers will keep in an airtight container for up to 2 weeks
Recipe from My Petite Kitchen Cook Book – Simple Wholefood Recipes by Eleanor Ozich Publisher: Murdock Books
Armenian Walnut Nutmeg Cake
Delicious -this cake is easy to make and is a real crowd pleaser!
Ingredients
- 1 cup milk
- 1 tsp baking soda
- 1 1/2 cups plain flour
- 1 heaped cup (100g) Alison’s Pantry Walnuts, roughly chopped
- 2 tsp baking powder
- 2 cups brown sugar, lightly packed (great with 1 cup of dark and 1 cup of brown)
- 150g butter, chilled and cubed
- 1 egg, lightly beaten
- 1/2 tsp vanilla extract
- 1 1/2 tsp nutmeg (fresh grated is best)
- 1/4 tsp ground cinnamon
Method
- Preheat the oven to 180
- Line a 20cm spring form cake tin with baking paper
- Stir the baking soda into the milk and set aside
- Place flour, 1/2 cup (50g) of walnuts and baking powder into the food processor, process until the walnuts are flour-like
- Add the brown sugar and pulse a couple of times to mix
- Add butter and process until it resembles fine breadcrumbs
- Divide in half, press half into the lined tin, coming up the sides (5-6cm max) if wanted, press down firmly to create a base
- Add nutmeg, milk and egg to the remaining mix in the processor bowl, process until it is a smooth batter
- Pour into the prepared tin, over the base. Sprinkle half of the remaining walnuts over the batter (they will sink into the batter)
- Toss the remaining walnuts in a tsp of flour, 1/4 tsp of cinnamon and a large pinch of grated nutmeg and sprinkle over the top of the cake gently
- Bake for approximately 45 minutes until the top os golden brown or a skewer comes out clean
- Cool in the tin
Can be enjoyed warm or cold.
Power Bars
Ingredients
- 125g butter
- 4 tbsp. golden syrup (or honey)
- 1 cup instant oats
- 2 cups Alison’s Pantry Raw Power, roughly chopped
- 1/2 cup Alison’s Pantry Dried Cranberries/Sultanas
- 1/2 cup Alison’s Pantry Choice Apricots, Finely chopped
- 1/2 cup Alison’s Pantry Ground Almonds
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup brown sugar (or coconut sugar), lightly packed
Method
- Preheat oven to 180°C
- Line a 20x30cm slice tin with baking paper
- Melt butter, syrup and NZ Apricots in a small pot simmer lightly until the apricots are soft and pulpy, forming a thick syrup, allow to cool and add vanilla
- Put all dry ingredients in a large bowl
- Add syrup and mix well
- Press into the prepared tin, firming down with hands or the back of a large wooden spoon
- Cook for 20-25 minutes until golden brown
- Allow to cool in tin before removing to cut
Date, Almond & Apricot Bars
This flavourful bar with its many nutritious additions, is a meal in itself! It carries well in a backpack or school bag.
Base:
1 cup Standard flour
1 cup wholemeal flour
1 cup Alison’s Pantry Instant Oats
200g chilled butter
1 cup brown sugar
Topping:
4 large eggs
½ cup brown sugar
1 tsp vanilla essence
2 cups Alison’s Pantry Natural Almonds
1 cup Alison’s Pantry Select Dates, chopped
1 cup Alison’s Pantry Choice Apricots, chopped
1 cup dark chocolate melts
1 cup Alison’s Pantry Shredded Coconut
Heat oven to 180°C or 170°C fan bake, with the rack just below the middle. Line a 18x28cm pan with baking paper. For base, process the flours, oats and cubed butter together, or grate the butter into the oats and flours in a bowl. Mix in the brown sugar and press mixture into the prepared pan. (Halve the base ingredients for a thinner base).
For topping, beat eggs, brown sugar and vanilla in a large bowl with a fork. Add everything else and mix together with a stirrer or spatula. Spread evenly over the uncooked base. Bake for 45 minutes, covering with folded baking paper if it browns to fast. Cool in baking pan, preferably overnight. When cold, cut in four large slabs with a sharp serrated knife. Refrigerate up to a week or freeze up to six weeks in plastic bags. Cut each slab into bars or fingers just before serving.
Download PDF version: Alison Holst’s Date, Almond & Apricot Bars