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Sweet and Salty Nut and Maple ButterNutButter_AP Raw 0002

Ingredients
1 cup Alison’s Pantry Raw Macadamia Nuts
½ cup Alison’s Pantry Raw Cashews
20 grams butter
¼ cup pure maple syrup
¼ heaped teaspoon sea salt
1 tsp vanilla extract

Method

  1. Put macadamias and cashews in food processor. Process until the butter is really smooth and creamy (stopping to scrape down the sides a couple of times)
  2. Add the remainder of ingredients and process until just combined
  3. Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
  4. The butter will keep for a couple of weeks in the fridge

 

 

 

Raw Pistachio and Almond CrumbleCrumble_AP Raw 0015
Serves 4

FRUIT FILLING:

Ingredients
4 ripe nectarines, sliced into thin wedges
2 punnets fresh blueberries
2 tbsp honey or maple syrup
Juice of half a lemon

Method

  1. Put the nectarines, blueberries, syrup, lemon juice and cinnamon in a large mixing bowl
  2. Toss until combined, then transfer to a serving dish

CRUMBLE TOPPING:

Ingredients
½ cup Alison’s Pantry Gourmet or Select Dates
¼ cup Alison’s Pantry Almonds
¼ cup Alison’s Pantry Shelled Pistachios
½ cup Alison’s Pantry Shredded Coconut
1 tbsp virgin coconut oil

Method

  1. Add the dates, almonds, pistachios and coconut to a food processor. Blend for 2-3 minutes until the mixture resembles dense crumbs
  2. Add the coconut oil and process for 20 seconds or so, until the mixture starts to stick together
  3. Scatter the crumble evenly over the fruit filling and serve

Recipe by Eleanor Ozich, Petite Kitchen

 

 

 

Creamy Coconut and Chia Seed Breakfast Pudding
Chia Seed is a good source of Omega 3!

Serves 4
Ingredients

  • 400ml tin coconut milk
  • 1/2 cup (35g) Alison’s Pantry Shredded Coconut
  • 1/3 cup (40g) Alison’s Pantry Chia Seeds
  • 2 tbsp. honey or maple syrup (if using honey heat through just enough to turn into liquid)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Method

  1. Place all ingredients in a jar or glass bowl
  2. Mix well and place in the fridge overnight (or at least 2 hours)
  3. Serve with fruit and extra cinnamon

 

Recipe from My Petite Kitchen Cook Book – Simple Wholefood Recipes by Eleanor Ozich – Publisher: Murdock Books

 

 

 

Chia SmoothieChia Seeds

Chia is an edible seed that comes from desert plant Salvia hispanica, grown in Mexico and dating back to Mayan and Aztec cultures. “Chia” means strength, and forklore has it that these cultures used the tiny seeds as an energy booster.

Weight for weight chia seeds have 10x more omega 3 than salmon, 3x more iron than spinach, 5x more calcium than milk, 15x more magnesium than broccoli.

Chia seeds are an unprocessed, whole-grain food that cannbe absorbed by the body as seeds. 30g (about 2 Tbsp) contains 581kj (139cal), 4g of protein, 9g fat, 12g carbohydrates and 11g of fibre, plus vitamins and minerals.

Ideas for use:
The mild, nutty flavour of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yoghurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.

Download the PDF here: Chia Seed Smoothie

 

 

 

 

LSALSA

3 parts Alison’s Pantry Linseed
2 parts Alison’s Pantry Sunflower Seeds
1 part Alison’s Pantry Raw Natural Almonds

Grind in a food processor, coffee grinder or spice grinder (clean thoroughly before use) into a fine meal.
Store in a dark glass airtight container in the fridge for up to 3 months.

Benefits of LSA

  • Beneficial for the liver
  • Low GI
  • Provides essential minerals and vitamins as well as fibre, fatty acids and proteins
  • Contains Omega 3 to enhance cardiovascular health
  • Suitable for people on gluten and wheat free diets
  • Is a good source of protein for vegetarians

Download the PDF here: LSA

 

 

 

Granola with Yoghurt and Fresh FruitGranola

2 cups Alison’s Pantry Oats
1/4 cup Alison’s Pantry Walnuts, chopped into pieces
6-8 Alisons Pantry Brail Nuts
1/4 cup Alison’s Pantry Sliced Almonds
10 Alison’s Pantry Dried Apricots
3 Alison’s Pantry Dried Figs
5 Alison’s Pantry Dates
1/4 cup Alison’s Pantry Dried Cranberries
1/3 cup Alison’s Pantry Dried Goji Berries
1/4 cup Alison’s Pantry Dried Blueberries
1/3 cup Alison’s Pantry Sunflower Seeds
1/3 cup coconut flakes
1/2 cup coconut oil
3 Tbsp honey
1 Tbsp cinnamon

Preheat oven to 180oC.
Chop large dried fruit into bite sized pieces. Mix all dry ingredients together in a large bowl.
Mix together oil and honey and pour over granola mix. Stir well and turn out onto a large, lined baking tray.
Bake for 15-20 minutes, stirring occasionally. Leave to cool and harden, then transfer to an airtight container.
Serve with yoghurt and fresh berries.

Download the PDF version here: Granola with Yoghurt and Fresh Fruit

 

 

 

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