Summer Vegetable & Mixed Seed Salad with Chia Dressing
(serves 8)
Ingredients
Salad:
½ cup Alison’s Pantry Quinoa
300g green beans, trimmed and cut in 1cm lengths
2 cups peas (fresh or frozen)
3 spring onions, finely sliced
2-3 handfuls baby rocket leaves
1 cup cherry tomatoes, halved
1 cup Alison’s Pantry Pumpkin Seeds, toasted
1 cup Alison’s Pantry Sunflower Seeds, toasted
¼ cup Alison’s Pantry Sesame Seeds, toasted
¼ cup each chopped parsley and mint leaves
Chia Seed Dressing:
1 tbsp Alison’s Pantry Chia Seeds
2 tbsp cold water
1 tsp Dijon mustard 1 tsp honey
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Method
- Cook quinoa in plenty of boiling water for 15 minutes, or until tender. Drain well and set aside to cool.
- Cook beans and peas in boiling, salted water for 1 minute, then drain and cool under cold running water. Chill until ready to use.
- Make dressing by combining chia seeds and water in a jar; leave for 5 minutes for seeds to swell. Add remaining ingredients; seal jar and shake well to combine. Adjust seasoning with salt and pepper to taste.
- To serve, place quinoa, beans, peas, onions, rocket and tomatoes in a large bowl. Add seeds and herbs. Pour dressing over salad; toss well to coat.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Quinoa & Chicken Meatballs in a Tomato Sauce
(Serves 4)
Gluten-free quinoa is a great addition to these chicken meatballs, as it acts as a binding ingredient helping to hold the meatballs together (in place of the usual breadcrumbs that most recipes use for this purpose) producing lovely light and tender meatballs.
Ingredients
Meatballs
1/2 cup Alison’s Pantry Quinoa, plus extra to serve
400g chicken mince
1 small onion, grated
2 garlic cloves, crushed
1/4 tsp dried chilli flakes
1/4 cup chopped parsley, plus more for garnish
1 medium courgette, grated
Salt and freshly ground black pepper
1/3 cup Alison’s Pantry Pinenuts, toasted, to garnish
Tomato sauce
2 tbsp olive oil
1 small onion, finely diced
500ml tomato puree
Method
- Place quinoa in a fine sieve and rinse under cold running water for 1 minute. Cook rinsed quinoa in a pot of boiling water for 12-15 minutes until tender to the bite. Drain well and set aside to cool.
- Preheat oven to 200°C. In a large bowl, place chicken, quinoa, onion, garlic, chilli and parsley. Squeeze excess moisture from grated courgette; add courgette to the bowl. Season with salt and pepper and mix well to combine.
- With damp hands (to stop the mixture sticking), take one tablespoon of mixture and roll into a ball. Repeat until you have 24. Place meatballs on a baking tray lined with baking paper, leaving space between them. Bake for 20 minutes until lightly browned and firm.
- At the same time, heat oil in a saucepan. Add onion and cook over a medium heat for 5 minutes. Add tomato puree and simmer for 10 minutes. Taste and adjust seasoning with salt and pepper.
- Once meatballs are cooked, transfer them to the tomato sauce and gently stir to coat. Scatter with parsley and pine nuts and serve with extra cooked quinoa or pasta, and vegetables or a green salad, as preferred.
Tip: Make sure you use a fine sieve to rinse the quinoa otherwise the tiny grains of quinoa will fall through the coarse holes in the sieve and be lost down the sink.
This recipe was created by Julie Le Clerc for Alison’s Pantry
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
Buckwheat & Raw Asparagus Salad with Romesco Sauce
Romesco (Spanish almond and red pepper sauce) is delicious with this and other salads and also makes a great sauce for barbecue seafood or roast chicken.
Buckwheat & Raw Asparagus Salad
Serves 6
Ingredients
1 cup Alison’s Pantry Buckwheat
2 bunches asparagus, trimmed
1 cup Alison’s Pantry Hazelnuts (or Walnuts), toasted and chopped
1/3 cup Alison’s Pantry Sunflower Seeds, toasted
1/3 cup Alison’s Pantry Flaxseeds
1/2 cup basil leaves, chopped
1/4 cup extra virgin olive or avocado oil
Finely grated zest and juice of 1 lemon
- Cook the buckwheat in plenty of boiling water for 6 minutes, or until tender to the bite. Drain well and set aside to cool.
- Finely slice the asparagus on an angle. Combine cooled buckwheat with the remaining ingredients and toss well. Season with salt and pepper, to taste.
- Serve topped with dollops of Romesco sauce.
Romesco Sauce
Makes 2 cups
Ingredients
1 cup Alison’s Pantry Natural Almonds
3 cloves garlic
2 preserved large red peppers, well-drained (available from supermarkets)
1/2 cup extra virgin olive oil
1 tsp smoked paprika
Salt and freshly ground black pepper
- Place almonds and garlic in the bowl of a food processor and process until chopped. Add peppers, process to form a thick puree.
- With the motor running, slowly drizzle in the oil until emulsified. Add paprika, salt and pepper to taste.
- Keeps well for up to 1 week if stored in the fridge.
Download the PDF version here: Alison’s Pantry Buckwheat & Raw Asparagus Salad with Romesco Sauce
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Israeli Couscous Salad with Orange, Radish, Mint & Candied Pecans
Serves 6-8
Couscous tossed with juicy slices of orange, fresh cucumber, sweet toasted pecans and a welcome dash of bright green in the form of fresh mint and parsley. Enjoy with roasted meat and a dollop of fresh greek yoghurt.
Ingredients
Candied pecans:
1 cup Alison’s Pantry Pecans
¼ cup runny honey or maple syrup
1 tsp sea salt
For the salad:
1 cup Alison’s Pantry Israeli Couscous
1 cup fresh mint leaves, finely sliced
1 cup fresh parsley leaves, finely sliced
6 radishes, finely sliced in to rounds
2 oranges, sliced into segments
1/3 cup olive oil
¼ cup lemon juice
Sea salt & ground pepper
- Preheat the oven to 180 C and line a baking tray with baking paper.
- Place the pecans in the baking tray and drizzle with the honey or maple syrup. Toss well to coat, then sprinkle with the sea salt.
- Roast in the oven for 10 minutes or until fragrant.
- Soak the Israeli Couscous in water for at least an hour, or overnight if you can Drain and then rinse thoroughly.
- Place in a large heat proof bowl, and over with boiling water. Leave to soften for 20 minutes.
Drain well, and then toss with the remaining salad ingredients.
Season to taste.
Download the PDF version here: Israeli-Couscous-Salad-with-Orange-Radish-Mint-Candied-Pecans
This recipe was created by Eleanor Ozrich for Alison’s Pantry.
Crispy Almond Roasted Chicken with Lemon, Rosemary & Fennel
Serves 6-8
This is roast chicken like it should be, incredibly moist with crispy roasted almond topping. Each mouthful is like a marvellous burst of the Mediterranean, the addition of fennel adds a subtle sweet aniseed flavour, while the lemon cuts through the sweet salty juices in the bottom of the pan. Enjoy!
Ingredients
8 chicken drumsticks
½ cup Alison’s Pantry Ground Almonds
2 fennel bulbs, fronds removed and finely sliced
1 lemon, quartered
1.5 cups vegetable or chicken stock
A large handful of fresh rosemary
Extra virgin olive oil for drizzling
Sea salt
Pepper
- Preheat the oven to 180 C.
- Coat the chicken in the ground almonds, by rolling it in a shallow bowl.
- Arrange the chicken in a large roasting dish along with the slices of fennel, lemon quarters and stock.
- Sprinkle with the rosemary and a generous pinch of sea salt and pepper.
- Drizzle generously with extra virgin olive oil
- Roast for 1 hour or until crispy and golden.
Lovely with steamed green beans or peas.
Download the PDF version here: Alison’s Pantry Crispy Almond Roasted Chicken with Lemon, Rosemary and Fennel
This recipe was created by Eleanor Ozrich 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
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
Quinoa & Beetroot Salad with Sesame Dressing
Ingredients
1 cup Alison’s Pantry quinoa
500g beetroot, peeled
1/4 cup apple cider vinegar
3 tbsp Alison’s Pantry sesame seeds, toasted
2 tbsp sesame oil
Salt and freshly ground black pepper
3 spring onions, chopped
1/4 cup chopped fresh mint
1/4 cup Alison’s Pantry pumpkin seeds
1/4 cup Alison’s Pantry sunflower seeds
1/2 cup Alison’s Pantry walnuts, roughly chopped
- Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool.
- Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
- In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
- Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts.
Download PDF version here: Alisons Pantry Quinoa & Beetroot Salad with Sesame Dressing
Almond Crusted Chicken Nibbles
Ingredients:
Olive oil, to spray
1 1/2 cups Alison’s Pantry ground almonds
1/4 cup Alison’s Pantry sesame seeds
1/4 tsp chilli powder
1 tsp paprika
1 tsp dried oregano
Salt and freshly ground black pepper
1/2 cup fine rice flour
2 eggs, beaten
1/4 cup milk (almond milk is fine is preferred)
1 kg chicken nibbles
- Preheat oven to 190°C. Line an oven pan with foil and place the cooking rack on top. Spray the rack with olive oil to stop the chicken sticking.
- Place almonds in a wide bowl, add sesame seeds, chilli powder, paprika, dried oregano and season with salt and pepper. Mix thoroughly. Place flour on a large plate and season with salt and pepper. In a separate bowl (flat enough to dip chicken), combine eggs and milk.
- Dip one chicken piece at a time first in flour, then egg, and then toss in the almond mixture to coat. Pat the almond mixture firmly onto the chicken, then place on the cooking rack.
- Repeat until all chicken is coated. Spray surface of chicken with a little olive oil. Bake for 35 minutes or until browned and cooked through.
- Serve with your favourite sides and enjoy.
Roasted Cauliflower, Seed & Nut Salad
Prep time: 5 mins
Cook time: 45 mins
Serves 6 (as a side dish)
Ingredients
1 medium cauliflower
¼ cup olive oil
4 cloves garlic, crushed
Salt and freshly ground black pepper
4 tbsp fresh parsley, chopped
½ cup Alison’s Pantry roast whole almonds, roughly chopped
¼ cup Alison’s Pantry pumpkin seeds, toasted
¼ cup Alison’s Pantry sunflower seeds, toasted
2 tbsp Alison’s Pantry sesame seeds, toasted
Method
- Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant
- Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper
- Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat
- Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool
Download PDF version here: Alisons Pantry Roasted Cauliflower, Seed & Nut Salad
Birdseed bars
With no added sugars
Makes 20
Ingredients:
1 cup Alison’s Pantry pitted dates, roughly chopped
1 cup boiling water
¾ cup Alison’s Pantry rolled oats, finely blended in a food processor
½ cup Alison’s Pantry flax seeds (linseed)
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
¼ cup Alison’s Pantry sesame seeds
½ cup Alison’s Pantry dried cranberries, finely chopped
½ cup Alison’s Pantry whole raw almonds, chopped
1 tsp ground cinnamon
Pinch of salt
- In a bowl cover dates with water and leave for 1 hour to soften. Preheat oven to 180C. Line a 17 x 27cm slice tin with baking paper
- In a food processor, blend together the dates and water until smooth. Transfer to a large bowl. Add remaining ingredients; stir well to combine
- Spoon mixture into a prepared tin and spread out evenly. Use slightly wet hands to smooth surface, if necessary
- Bake for 25 minutes, or until firm to the touch
- Cool in the pan for 5 minutes then lift out and transfer to a wire rack to cool. Slice into bars to serve
Tip: Cranberries aren’t your favourite? Try some delicious dried apricots as a replacement.
Download PDF version here: Alisons Pantry Birdseed Bars