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
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
Herby Root Vegetable Gratin with Pistachio, Parmesan & Macadamia Crumble
Served 4-6 as a side dish
An impressive side dish that is deceptively simple to make. The crumble topping combines pistachios and macadamias with punchy parmesan cheese to create delicious texture and flavour.
Ingredients
1 large potato, peeled
1 large kumara, peeled
1 large parsnip, peeled
2 large garlic cloves, finely diced
Large handful parsley, stalks removed and roughly chopped
550ml milk
Sea salt and cracked black pepper to taste
Crumble
1 cup parmesan cheese, finely grated
¾ cup Alison’s Pantry Shelled Pistachios
¾ cup Alison’s Pantry Natural Macadamias
2 tablespoons fresh thyme leaves
½ teaspoon smoked paprika
Method
Preheat oven to 180°C.
Use a mandoline or very sharp knife to cut the vegetables into wafer thin slices.
Grease a 30cm x 20cm (or equivalent) dish. Layer the vegetables neatly adding a sprinkle of garlic, herbs, salt and pepper to every second layer.
Pour milk slowly over the top. Cover with foil and bake for 40 minutes.
Place all crumble ingredients into a food processor and blitz until a fine crumb. Season to taste with salt and pepper. Pile evenly on top of the partially cooked gratin and bake uncovered for 20 minutes until lightly golden on top.
Let sit for 10 minutes before serving.
Leftover will last 2 days in the fridge in an airtight container and can be gently reheated in an oven.
Download the PDF version here: Alison’s Pantry Herby Root Vegetable Gratin with Pistachio
This recipe was created by Kelly Gibney for Alison’s Pantry
Cauliflower and Almond Pizza with Chilli & Lime Seed Crunch
The perfect guilt-free pizza loaded with vegetable goodness! If you’ve tried other cauliflower pizza bases and found them soggy you’ll be thrilled to know that this method guarantees a firm texture you can hold in your hand and will be perfect base for your favourite toppings. The lime and chilli seed crunch packs a flavour punch that is phenomenal on pizza.
Cauliflower and Almond Pizza
Makes 2 medium sized bases
BASES
Ingredients
4 cups cauliflower ‘rice’ (a little over a large cauliflower will yield this)
¾ cup Alison’s Pantry Ground Almonds
¾ cup mozzarella cheese, grated (could also use edam or cheddar cheese)
1 free range egg, lightly beaten
Method
Use a food processor to create cauliflower ‘rice’. Blitz until very fine.
Preheat oven to 180°C.
Place cauliflower in an oven proof dish and cover with tinfoil. Roast for 20 minutes. Remove cover and set aside to cool for 20 minutes.
Tip all cauliflower rice into a clean and dry tea towel. Gather the edges together and twist to squeeze out all the liquid possible. You’ll be surprised how much you can remove!
Combine with the remaining ingredients in a large bowl and use your hands to work the ‘dough’ for a minute, ensuring it is well mixed.
Divide the mixture in half and use it to shape two round pizza bases on a lined baking sheet. Your bases should be approximately 1.5cm thick. Two medium bases will create a crispier firmer result than one large.
Bake for 20 minutes until golden. You can opt to flip your base at the halfway mark to achieve an even browning. This is optional. Remove from oven and place on a rack (this helps retain crispness) to cool for 10 minutes
TOPPINGS
1 ½ cups tomato passata
2 handfuls baby spinach
150 grams button mushrooms, sliced
Additional mozzarella cheese
Sesame seeds, chilli & lime seed crunch (see recipe below)
Spread bases with tomato passata and then place other toppings on as desired. Bake in the oven (again at 180°C) for 10-15 minutes until the cheese is melted.
Chilli & Lime Seed Crunch
For wonderful crunch and flavour you can also top the pizza with these chilli and lime seeds and nuts. Great on salads too!
Ingredients
1 cup Alison’s Pantry Natural Cashews
1/4 cup Alison’s Pantry Sesame Seeds
1/2 cup Alison’s Pantry Sunflower Seeds
1/2 cup Alison’s Pantry Pumpkin Seeds
1/4 cup Alison’s Pantry Flaxseed
1/2 tsp dried chilli flakes
1/4 teaspoon sea salt
zest of two limes
cracked black pepper to taste
2 tablespoons olive oil
1 tablespoon honey
Method
Preheat oven to 120°C.
Mix all ingredients thoroughly in a large bowl. Spread evenly on a lined baking sheet and bake for 20 minutes. Toss at the 10 minutes mark to ensure even cooking.
Leave to cool entirely before storing in an airtight jar.
Will last up to three weeks.
Download the PDF version here: Alison’s Pantry Cauliflower and Almond Pizza with Chilli
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
Quinoa Mexican Bowl
Nutritious, filling and full of beautiful colour and flavour. A weeknight meal that will please the whole family.
Serves 4
Ingredients
Quinoa & black beans
2 cups of cooked Alison’s Pantry Quinoa (3/4 cup uncooked will yield just over 2 cups cooked)
1 x 400 gram can of black beans in brine (drained and rinsed well)
¼ onion, finely diced
1 garlic clove, finely diced
1 ½ teaspoons ground cumin
½ teaspoon hot smoked paprika
2 tablespoons oil for sautéing
¼ cup of water
Avocado Salsa
1 cup sweetcorn kernels
1 avocado, removed from skin and cut into cubes
1 capsicum, core discarded and cut into small cubes
1 spring onion, finely sliced
1 large handful fresh coriander, roughly chopped
juice of two limes
Sea salt and cracked black pepper for seasoning
Garnish
½ cup Alison’s Pantry Pumpkin Seeds
Dried chilli flakes (optional)
Additional fresh herbs
Instructions
Heat oil in a frypan over a medium heat. Add the onion and garlic, cook until tender and translucent. Add the black beans, cumin, paprika and water. Cook for five minutes, stirring frequently. Add a little more water if the beans start to stick. Add the quinoa and heat through. Season generously with salt and pepper.
Combine all salad ingredients in a bowl. Toss and ensure the avocado is well coated in lime juice. Add sea salt and cracked black pepper to taste.
Divide the quinoa and black beans between four bowls. Pile the avocado salsa on top. To serve garnish with pumpkin seeds, dried chilli flakes (if using) and the additional herbs.
Leftover quinoa will keep in the fridge for up to three days. Leftover salsa can up stored in an airtight container in the fridge for 24 hours.
Download PDF version here: Alisons Pantry Quinoa Mexican Bowl
This recipe was created by Kelly Gibney for Alison’s Pantry