Alison's Pantry

What better trio than coconut yoghurt, caramelised pineapple and delicious muesli made with Alison’s Pantry oats!

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Who doesn’t love a warm Sticky Date Pudding in winter?

Add a twist to this age-old pudding with a bit of citrus including our Alison’s Pantry dates!

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Warm, creamy and delicious!

This Creamy Chicken, Bacon and Lentil Soup is the ultimate comfort food and a great way to use Alison’s Pantry Split Red Lentils.

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With only six ingredients, this mouthwatering dessert is sure to impress family and friends without you having to spend hours in the kitchen. Topped with Alison’s Pantry roasted hazelnuts!

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Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
6. Leave to cool completely, then store in an airtight container or jar.
7. Makes a medium sized jar full.

Herbed Mixed Nuts
(Makes 3 cups)

Ingredients
3 cups Alison’s Pantry Deluxe Natural Nuts
3 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 tbsp chopped parsley
Finely grated zest of 1 lemon
1 tsp sea salt flakes
¼ tsp freshly ground black pepper

Method

1. Preheat oven to 180°C.
2. Spread nuts on a baking sheet and roast for 8-10 minutes until toasted light golden brown.
3. Heat oil in a pan. Add the nuts, herbs, zest, salt and pepper and stir-fry for a couple of minute until nuts are coated with seasonings.
4. Remove from pan to cool

Store in an airtight container. Serve as part of a platter or for snacking.

Download the PDF version here

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

Goji Berry & Walnut Cheese Log
Spread on pretzels or crackers, this creamy cheese pâté makes for tasty and effortless entertaining. Grated cheddar can be used in place of feta cheese, if preferred.

Serves 12

Ingredients
250g cream cheese, softened
200g creamy feta cheese
1/2 tsp paprika
Pinch of chilli powder
3 gherkins, finely diced
1/3 cup Alison’s Pantry Goji Berries
1/3 cup Alison’s Pantry Pumpkin Seeds, toasted
1/2 cup Alison’s Pantry Walnuts, finely chopped
1/4 cup chopped fresh parsley
Alison’s Pantry Pretzel Bows, to serve

1. Place the cream cheese in a bowl and beat until smooth. Beat in the feta cheese then stir in paprika, chilli, gherkins, goji berries and pumpkin seeds.
2. Form the mixture into a log, or two, if preferred. Combine chopped walnuts and parsley on a board and roll the log in this mixture to evenly coat.
3. Wrap in plastic wrap and refrigerate until needed (will last well for 2-3 days). Serve with pretzels and crackers on the side to dip/spread.

Download the PDF version here

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

Chewy Nut & Chocolate Chunk Cookies
Kelly Gibney from Bonnie Delicious has created these yummy little cookies in honour of National Nut Day. They are a piece of cake to pull together and utilise our Natural Deluxe Mixed Nuts. There’s cashews, brazil nuts, almonds and hazelnuts. Such a tasty combination!

Ingredients
1 1/2 cups Alison’s Pantry Deluxe Mixed Nuts
3/4 cup natural peanut butter (we love Mother Earth)
1 free range egg
1/4 cup coconut sugar
1/4 cup tapioca flour
1 teaspoon vanilla essence
Pinch sea salt
70g dark chocolate drops (we love Donovan’s Chocolate)

Method

1. Preheat oven to 160 degrees celsius
2. Place the mixed nuts into a food processor and blitz until the texture of course crumbs. Add the remaining ingredients (except chocolate) and blend until well mixed. You may need to scrape the sides a couple of times as the mixture is very sticky. The mixture should come together as a rough dough. .It may be necessary to add a couple of tablespoons of water to help it come together (this will depend on the humidity of the day and the peanut butter you use). Place the cookie dough in a large bowl and mix through the chocolate pieces.
3. Form tablespoons of dough into discs and place them on a cookie sheet lined with baking paper. Flatten each cookie slightly with the palm of your hand. Bake for 18 – 20 minutes until lightly golden.
4. Leave cookies to cool for 20 minutes before moving. They are very delicate when just out of the oven.

Cookies can be stored in an airtight container for up to 4 days

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.

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.

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:

1. Preheat oven to 180°C.
2. Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides.
3. Place oats and seeds in an oven pan and bake for 15 minutes, stirring once or twice, until lightly toasted.
4. Melt butter, honey and sugar in a pot set over a medium heat.
5. Add toasted oats and seeds and dried fruits and stir well to coat.
6. Spread mixture into prepared tin – use the back of a spoon to press down well.
7. Bake for 30 minutes or until firm and golden brown.
8. 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.

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:

1. Preheat oven to 180°C. Grease 10 x 1-2 cup capacity cake tins or standard muffin tins.
2. Sift flour, baking soda and cocoa into a large bowl. Stir in sugar, dried fruits and chocolate drops. Make a well in the centre.
3. 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.
4. 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:

5. 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.

Dried Fig Chutney
(Makes 4 cups)

Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 tsp finely chopped fresh rosemary
400g Alison’s Pantry Figs, chopped
150g Alison’s Pantry Select Dates, chopped
50g Alison’s Pantry Raisins
50g Alison’s Pantry Crystallised Ginger, finely sliced
1 tsp each salt and ground mixed spice
Pinch chilli powder
150g soft brown sugar
1½ cups apple cider vinegar

Method

1. Heat oil in a saucepan, add the onion and gently cook for 3-4 minutes.
2. Stir in remaining ingredients and bring to the boil, then reduce heat to medium-low and simmer, stirring regularly, for 20 minutes or until mixture is thick and syrupy.
3. Spoon into sterilised jars and seal well.

Serve with meats, cheeses, nuts, and other tapas-style items and part of a platter.

Download PDF version here

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

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

1. 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.
2. 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.
3. 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.
4. 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.

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

Pistachio, broccoli & basil pesto
Raw broccoli and lightly toasted pistachios give this pesto a nutritious boost. The perfect sneaky way to get children to eat more broccoli without them realizing it.
Makes 1 ½ cups

Ingredients
½ cup Alison’s Pantry Shelled  Pistachio nuts
1 cup small broccoli florets (roughly ½ small head broccoli)
1 tightly packed cup fresh basil leaves
¾ cup Parmesan cheese, finely grated
1 small garlic clove, finely diced
¾ cup good quality olive oil
Sea salt and cracked black pepper to taste

Instructions
Place pistachio nuts in a dry frypan over a medium heat. Lightly toast for a few minutes, moving the nuts around every 30 seconds or so to prevent them burning. Set aside to cool.

Place all the ingredients into a food processor. Blitz until you have a smooth paste. Add more olive oil if you prefer a runnier consistency. Season to taste with sea salt and cracked black pepper.

Store in the fridge in an airtight container or jar for up to a week. Will freeze well for up to a month.

Download the PDF version here: Alisons Pantry Pistachio, Broccoli & Basil Pesto

This recipe was created by Kelly Gibney for Alison’s Pantry