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Chocolate Porridge

 

Prep time: 2 minutes
Cook time: 10 minutes
Serves 2

 

Ingredients

3/4 cup milk (or almond milk)
1 cup Alison’s Pantry wholegrain oats


2 tsp cacao powder (or a good quality cocoa powder)
1 tablespoon rice malt syrup, (you can use maple syrup or honey)
1 banana, sliced
1 tsp cacao nibs
1/4 cup Alison’s Pantry Natural Macadamia Nuts, chopped

 

Method

  1. In a medium-sized sauce pan over medium heat, bring milk to a simmer. Stir in cacao powder and rice malt syrup.
  2. Bring to the boil a gentle boil then reduce heat and add oats. Stir for 5 minutes or until porridge thickens
  3. Remove from heat and let porridge sit for 2 minutes, this will help it thicken further.
  4. Serve in bowls topped with banana, sprinkled with cacao nibs and macadamia nuts.

Coconut Oat Bircher Muesli
Serves 2-4

 

Ingredients
¾ cup Alison’s Pantry wholegrain oats
½ cup Alison’s Pantry shredded coconut
2 tablespoons Alison’s Pantry chia seed
375ml coconut milk or cream
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of sea salt

Method

  1. Put all the ingredients in a large jar and shake well
  2. Place in the fridge and leave overnight
  3. Serve in bowls with fresh fruit on the side, topped with a sprinkle of nuts (chopped) and your favourite dried fruit, honey or maple syrup to lightly sweeten

Bircher will keep in the fridge for up to 4 days.

Download the PDF version here

 


 

 

Salted Caramel Hemp Smoothie

Serves 2

Wholesome but perfectly sweet and indulgent tasting, this smoothie uses the goodness of hemp seeds and the natural caramel flavour of dates to make a delicious treat.

 

Smoothie Ingredients

2 tablespoons Alison’s Pantry hemp seeds
2 tablespoons Alison’s Pantry chia seeds
6 Alison’s Pantry select dates
1 frozen banana – cut into chunks
2 cups coconut milk
1 teaspoon vanilla essence
Generous pinch or 2 ground cinnamon
1/8 teaspoon sea salt
Large handful ice
To serve: additional chopped dates, hemp seeds, cinnamon

 

Place all ingredients into a powerful blender and blitz until smooth. Taste and add additional sea salt to taste if needed.
Serve immediately topped with hemp seeds, chopped dates and a sprinkle of cinnamon.

 

Hemp, Cheddar, Herb & Sundried Tomato Loaf

This nutrient-dense and incredibly tasty loaf makes a fabulous brunch dish. Enjoy it just as it is or slather with pesto and avocado. Try it with scrambled eggs on top too! Eat it fresh on the day you make it and after that pop it in the toaster to crisp up.

5 free-range eggs – lightly beaten
1 garlic clove – finely diced
1 rounded teaspoon gluten-free baking powder
¼ cup Alison’s Pantry hemp seeds
2 ¼ cups Alison’s Pantry ground almonds
1 cup grated sweet potato – squeezed tightly to remove liquid
1 cup grated cheddar cheese
½ cup sliced black olives
8 sundried tomatoes – cut into ribbons
Large handful fresh basil or parsley – roughly chopped
¾ teaspoon salt
Cracked black pepper
To garnish: hemp, pumpkin and sesame seeds, additional sliced black olives

Preheat oven to 165 degrees Celsius

Mix the eggs, garlic, baking powder, almond meal and hemp seeds together in a large bowl. Add the remaining ingredients and stir until well combined.

Grease and line a 23cm loaf pan. Use a spatula to fill the tin with the loaf batter and smooth the surface. Sprinkle with seeds and additional black olives.

Bake for 50–60 minutes until golden and a skewer comes out clean when inserted.

Leave to cool for 45 minutes before slicing. Can be stored in the fridge in an airtight container for up to four days.

 


 

 

Smoothies are a great way to start your day, and we love the spicy chai flavour in this version that blends so effortlessly with creamy coconut. This will be your new favourite breakfast!

Click here for the full recipe.

 


 

 

Naturally Sweet Oats

Zero added sugar: oats made delicious with no added sugar dried fruit, nuts & seeds

  • Alison’s Pantry Instant Oats 175g (2 cups*)
  • Alison’s Pantry Sliced Natural Almonds 100g (1 scoop)
  • Alison’s Pantry Apricots, diced 90g (1/2 scoop)
  • Alison’s Pantry Dates, diced 85g (1/2 scoop)
  • Alison’s Pantry Pumpkin Seeds 50g (1/4 cup)

Good source of fibre.  Source of protein.  Low sodium.

Recipe makes 500g of cereal and costs approx. $9.50**

*For ingredients in the top bins (bins with lever), please use the cup measurement lines on Alison’s Pantry bags.
** Approximate cost per 500g is based on the normal recommended retail price, which may vary by store.

Nourish Muesli

Delicious toasted muesli with lots of nuts & seeds and just a little fruit

  • Alison’s Pantry Toasted Muesli 175g (2 scoops/2 cups)
    Sweet and crunchy oat-based muesli, toasted with seeds and coconut
  • Alison’s Pantry American Walnuts 75g (1/2 scoop)
  • Alison’s Pantry Hazelnuts 75g (1/2 scoop)
  • Alison’s Pantry Premium Sultanas 75g (1/2 scoop)
  • Alison’s Pantry Cranberry Sprinkle 1 cup*

Good source of fibre.  Source of protein.  Low sodium

Recipe makes 500g of cereal and costs approx $13.50**

*For ingredients in the top bins (bins with lever), please use the cup measurement lines on Alison’s Pantry bags.
** Approximate cost per 500g is based on the normal recommended retail price, which may vary by store.

After School Snack: Banana Boats
Simple and delicious after school snack inspiration

  • Take a banana and slice in half or into quarters
  • Spread natural peanut butter onto the banana, flat side up
  • Sprinkle with your favourite Alison’s Pantry snack blend; our favourite is Antioxidant Blend
  • Serve

 


 

 

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

 

  1. Preheat the oven to 180°C. Grease or line a loaf tin with baking paper.
  2. Mix dry ingredients in a large bowl and add pecans, capsicum, spring onion and chilli.
  3. 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
  4. Place the mixture into the loaf tin, place whole pecans on top of the mixture.
  5. 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.

 


 

 

Cashew Banoffee Latte
(serves 2-3)

Ingredients
1 cup Alison’s Pantry natural cashews, soaked in 2 cups strong coffee for 1 hour
6 Alison’s Pantry select dates
1 small banana
2 tablespoons natural maple syrup
Pinch sea salt

 

Method

  1. Blend all until smooth, and top with a sprinkle of cinnamon.
  2. Pour into glasses and enjoy immediately and enjoy

Download PDF version here

 

 


 

 

Raw Prune Jam

Ingredients
200 grams Alison’s Pantry Prunes
Zest and juice of 2 limes or lemons
Zest and juice of 3 oranges
Pinch of sea salt
½ tsp ground cinnamon


Method

  1. Soak prunes in juice for 4 hours
  2. Place the soaked prunes and juice into a food processor and blend until the mixture reaches the desired consistency, chunky or smooth
  3. Add in the zest, sea salt and cinnamon and mix well with a spatula
  4. Store in the fridge for a couple of days to let the flavours develop – the jam will keep in the fridge for 2 weeks

Download the PDF version here

 


 

 

Super Boost Granola
(Makes approximately 1.25kg)

 

Ingredients
4 cups Alison’s Pantry whole grain oats
1 cup Alison’s Pantry shredded coconut
1/3 cup Alison’s Pantry whole flaxseeds (linseed)
1/3 cup Alison’s Pantry sesame seeds
1/3 cup Alison’s Pantry sunflower seeds
2 tsp ground cinnamon
2/3 cup Mother Earth Liquid Honey
1 1/2 cups Alison’s Pantry Super Boost blend
1 cup Alison’s Pantry Banana chips

 

Method

  1. Preheat the oven to 170°C. Line a large oven pan with non-stick baking paper. Place oats, coconut, seeds and cinnamon in a large bowl.
  2. Warm the honey in a small pan, or microwave for 20 seconds, then pour over the oat mixture. Stir well to coat all ingredients with honey.
  3. Spread mixture out over prepared oven pan. Bake for 25 minutes, or until toasted golden brown. Stir regularly so the ingredients cook evenly and watch carefully, as the mixture can easily brown quite quickly.
  4. Remove from the oven and set aside to cool to room temperature, then stir in the Super Boost blend and Banana chips. Note: Dried fruits need to be added after toasting as their natural sugars can tend to burn if toasted in the oven for too long.
  5. Stored in an air-tight container, Granola will last well for up to 6 weeks.

Download the PDF version here

Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014

 


 

 

Chocolate Porridge
Prep time: 2 minutes
Cook time: 10 minutes
Serves 2


Ingredients
1 3/4 cup milk (or almond milk)
1 cup Alison’s Pantry wholegrain oats
2 teaspoons cacao powder (or a good quality cocoa powder)
1 tablespoon rice malt syrup (you can use maple syrup or honey)
1 banana, sliced
1 teaspoon cacao nibs
1/4 cup Alison’s Pantry natural macadamia nuts, chopped

 

Method

  1. In a medium sized sauce pan and over a medium heat, bring milk to a simmer. Stir in cacao powder and rice malt syrup.
  2. Bring to a gentle boil then reduce heat and add in oats. Stir for 5 minutes or until porridge thickens
  3. Remove from heat and let porridge sit for 2 minutes. This will help it thicken further.
  4. Serve in bowls topped with banana, sprinkled with cacao nibs and macadamia nuts.

 

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

Download PDF version here

 


 

 

Oats, Date and Almond Smoothie
 Serves 2

Ingredients:
1 cup of Alison’s Pantry wholegrain oats
10 Alison’s Pantry select dates, chopped
2 tbsp of Mother Earth liquid honey
100g Alison’s Pantry natural almonds
2 cups of cold milk


Method:
1. Combine the oats, chopped dates, half of the almonds into a blender; pulse it till the oats are powdered.
2. Add the milk, and blend. Then add the honey and pulse again to get a smooth paste.
3. Add more milk or water depending on how thick you want your smoothie.

Tip add the remaining almonds chopped to give that nutty taste when you bite!

 

Download the PDF version here

 


 

 

Ginger banana smoothie with nutty caramel drizzle
Serves 2
Feeling a little fancy? Try this deliciously creamy ginger banana smoothie with nutty caramel drizzle.
The glasses are first drizzled with a salted date and almond caramel sauce for something a little bit special, then topped to the brim and sprinkled with a little cinnamon.

Ingredients:
3 bananas, frozen
2 cups almond milk, or milk of your choice
2 tbsp honey or maple syrup
2 teaspoons apple cider vinegar
2 teaspoons pure vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ice cubes

Caramel sauce ingredients:
½ cup Alison’s Pantry Select Dates
¼ cup Alison’s Pantry Natural Almonds or nuts of your choice
a pinch of sea salt
½ cup water to blend

Start by preparing the caramel sauce. Add all the caramel sauce ingredients into a blender, and blend until smooth. Transfer into a small jar.

Then add smoothie ingredients into a blender, and blend until smooth.

Using a tablespoon, drizzle the caramel sauce around the inside of two glasses, and then fill with the ginger smoothie.

Sprinkle with a little cinnamon if desired.
Enjoy straight away!

Tip: To make blending easier soak the dates in 1/2 cup of hot water and allow to cool before bending. This will make the dates  much softer and easier to blend.

Download PDF version here: alisons-pantry-ginger-banana-smoothie-with-nutty-caramel-drizzle

 


 

 

High Energy Breakfast Cookies

High Energy Breakfast Cookies 2_mini - cropped_mini
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

 


 

 


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