1/2 cup Alison’s Pantry Walnuts
1 can of chickpeas, drained
3 tbsp olive oil
2 cloves garlic
3 tbsp lemon juice
1/2 tsp orange zest
1 tsp salt
1/4 tsp black pepper
Toast the walnuts in the oven at 180 c for 8 minutes or until golden brown. Cool to room temperature.
In a food processor or blender, combine the toasted walnuts with oil and garlic then blend until smooth.
Lastly, add the lemon juice, orange zest, chickpeas, salt and pepper and continue to blend or process until smooth.
Lentil & Cashew Nut Curry
Prep time: 15 mins
Cook time: 35 mins
This delicious weeknight curry is easy to create for the whole family. You can add chicken if that’s your choice of protein, or leave as-is for a vegetarian option.
Serving with Quinoa’s nutty flavour makes it a tasty alternative to rice or couscous. Quinoa contains phosphorous which helps build strong bones.
500g lean chicken breasts cut in bite-sized chunks (omit if you want a vegetarian curry)
2 tbsp fresh ginger, finely grated
3 cloves garlic, crushed
2 onions, chopped
1 red chilli, chopped
1 cup Alison’s Pantry Natural Cashews Nuts
2 tbsp vegetable oil
1 tbsp ground coriander
1 tsp each turmeric and cumin powder
2 tsp garam masala
1 cup Alison’s Pantry Spilt Red Lentils
4 cups vegetable or chicken stock, as preferred
Salt, to taste
Juice of 1 lemon
Fresh coriander leaves, to garnish
1 cup Alison’s Pantry Quinoa
- If adding chicken, mix in a bowl with the ginger and garlic. Cover and chill until ready to use. Place the onion, chilli and cashew nuts in a blender and process until smooth
- Heat oil in a pan. Brown chicken all over then remove to one side. If not adding chicken then cook ginger and garlic in oil for 30 seconds. Add dried spices and fry for 1 minute. Add cashew nut paste; fry gently for 2 minutes, stirring continuously
- Return chicken to the pan (if using). Stir in the lentils and stock. Bring to the boil then reduce heat to low, cover the pan and simmer for 20 minutes or until lentils are tender
- Cook Quinoa in plenty of boiling water for 10-12 minutes until tender. Drain well in a fine mesh sieve. Season with salt and pepper
- Add lemon juice to curry and season with salt. Garnish with coriander. Serve with Quinoa on the side
Download PDF version here: Alisons Pantry Lentil & Cashew Nut Curry
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
- Put all the ingredients in a large jar and shake well
- Place in the fridge and leave overnight
- 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.
Reboot your day with this delicious afternoon snack. Made with
Alison’s Pantry Oats, these are sure to keep you full until dinner time.
1 cup Alison’s Pantry Ground Almonds
1 cup Alison’s Pantry Natural Almonds (chopped)
1 cup Alison’s Pantry Shredded Coconut
pinch of sea salt
¼ cup honey
¼ cup coconut oil
½ teaspoon baking soda
½ tsp vanilla extract
½ tablespoon hot water
- Preheat oven 150C
- Combine all dry ingredients
- Combine honey and oil in a small pot and heat gently
- Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
- Pour into the dry ingredients and add the vanilla extract
- Mix until well combined
- Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
- Bake for 15minutes until golden
- Remove from oven and let cool on the baking tray
Download the PDF version here: Alison’s Pantry Anzac Biscuits Paleo Friendly
Salted Caramel Hemp Smoothie
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.
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.
Oat, Hemp Seed & Chocolate Chip Cookies
Makes 12-15 large cookies
These crowd-pleasing cookies are always a good idea! With the delicious goodness of hemp seeds and oats. Pop into lunchboxes or enjoy with a cup of tea for the perfect afternoon tea.
125g softened butter
¾ cup soft brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla essence
1 free range egg
¼ cup Alison’s Pantry hemp seeds
1 ½ cup Alison’s Pantry wholegrain oats
1 cup flour (can use spelt, regular or GF flour)
¼ teaspoon baking soda
Pinch sea salt
1 cup dark chocolate chips (we love Donovan’s Chocolate)
Preheat oven to 170 degrees Celsius
Place the butter and sugar into a stand mixer and use a paddle attachment to mix until smooth and creamy. Add the cinnamon, vanilla and egg. Mix until smooth. Add the hemp seeds, oats, flour, baking soda, salt and chocolate. Run the mixer on low to combine well.
Roll tablespoons of dough into balls and place on an oven-proof tray lined with baking paper. Lightly press each ball down with a fork or 2 fingers. Do not flatten completely.
Bake for 15 minutes until golden brown. Place on a wire rack to cool.
Once cooled, cookies can be stored in an airtight container for up to 1 week.
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.
Crispy fresh lettuce cups filled with spicy Asian beef mince, noodles and fresh herbs. These quick and easy little cups of heaven are perfect all year round and are sure to impress your guests!
Crispy deep fried coconut prawns served in homemade taco bowls filled with crunchy fresh iceberg lettuce, spicy, sweet avocado salsa and a zesty coconut lime aioli – next level deliciousness!
Get all the health benefits of Alison’s Pantry Chia Seeds in this delicious sweet treat!
We are going coconuts for this raw slice, made with Alison’s Pantry Desiccated Coconut and Rolled Oats.
We love this wintery salad, featuring our Currants and a whole lot of yum!
This fresh quinoa salad brings a new excitement to the dinner table, with rich honey soy salmon that pairs so well with creamy avocado and pops of mandarin; we can’t get enough!
Topped with our Sesame seeds.
Pack in your greens with this easy and delicious mid-week dinner.
Top this Asian Greens and Pulled Pork Donburi off with our crunchy Pine Nuts!
Crunchy crumbed fish goes down a treat with this wintry roast vegetable salad, topped off with our Pumpkin Seeds!