Walnut Hummus

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.

Festive Truffles

Makes 15-18 truffles

Homemade truffles are such a gorgeous gift to give and share with friends and family. These are simple to make and are easy to infuse with lovely Christmassy flavours.

Option 1: White chocolate, orange, coconut and macadamia truffles

250g white chocolate

1/4 cup cream

1 tablespoon butter

3/4 cup Alison’s Pantry Shredded Coconut

½ cup Alison’s Pantry Natural Macadamia Nuts

Zest of 1 orange

Extra Alison’s Pantry Shredded Coconut for coating truffles

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, orange zest, coconut and macadamias and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 30 minutes.

Roll heaped teaspoons of chocolate mixture into balls* and then roll in shredded coconut. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

Option 2: Dark chocolate, apricot and almond truffles with freeze-dried raspberries

250g dark chocolate (around 62% is good)

½ cup cream

2 tablespoons butter

1/2 cup Alison’s Pantry Ground Almonds

10 Alison’s Pantry Choice Turkish Apricots – diced

Freeze-dried raspberry powder for rolling truffles

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, ground almonds and apricots and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and it becomes too hard, simply leave at room temperature for 1 hour.

Roll teaspoons of chocolate mixture into balls* and then roll in the raspberry powder. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

Option 3: Dark chocolate, pistachio and mint truffles

250g dark chocolate

½ cup cream

2 tablespoons butter

1 teaspoon mint essence

¾ cup Alison’s Pantry Shelled Pistachios for filling – roughly chopped

¾ cup Alison’s Pantry Shelled Pistachios for rolling truffles

Place the pistachio nuts into a food processor and blitz for a few minutes until a fine crumb. Set aside until ready to use.

Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter, mint essence and pistachio nuts and stir well. Pour into a shallow bowl and place in the fridge for 1 – 2 hours until set enough to roll into balls. If you leave it too long and is too hard, simply leave at room temperature for 1 hour.

Roll teaspoons of chocolate mixture into balls* and then roll in the pistachio crumbs. Store in the fridge for up to 2 weeks.

*The rolling will be easier with cool hands-on a cooler day. If the mix is melting too much, place in the fridge for 10 minutes before carrying on.

Gado Gado Inspired Platter

Build a delicious and gorgeously colourful Gado Gado inspired platter to feed a crowd and suit a range of dietary preferences on Christmas Day. The recipes below form the foundation of a platter packed with tasty and nutritious meat free options. Add lots of colourful fresh seasonal produce and barbecued seafood or meat as desired.

Satay Sauce

Quinoa, Spring Onion and Parmesan Patties

Seed and Spice Crusted Tofu

Flaxseed Crackers

Fruit and Nut Shortbread

Makes 40

Ingredients
250gm butter softened
3/4 cup caster sugar
1 tsp vanilla extract
2 1/4 cups plain flour
1/3 cup Alison’s Pantry Blueberries, chopped
1/3 cup Alison’s Pantry Whole Cranberries, chopped
1/3 cup Alison’s Pantry Shelled Pistachios, chopped
1/3 cup Alison’s Pantry Natural Cashews, chopped

Extra: 1 cup Alison’s Pantry Vitality (if making Christmas Tree)

In the bowl, beat butter, sugar and vanilla with an electric mixer until creamy. Add flour and mix to just combine. Stir in dried fruits and nuts.
Divide dough into two parts. On a lightly floured surface, roll each piece of dough into a log measuring 20cm long x 4cm round. Wrap each log in plastic wrap and chill for 1 hour or until firm.
Preheat oven to 170°C. Line 3 baking trays with baking paper. Cut logs into 1cm thick slices and place on baking trays. Bake for 15–20 minutes or until lightly browned around the edges. Remove to cool on wire racks.

To Create a Christmas Cookie Tree

Roll out prepared shortbread dough to 1cm thick. Cut out 9 circles graduating in size from 2.5cm to 12cm in diameter.
Bake until firm and lightly browned around the edges. Watch carefully, as smaller circles will take less time to bake and larger circles will take longer, so adjust cooking time to suit.Remove to cool on wire racks.
Once cold, layer up graduating circles starting with biggest cookie circle as a base. Scatter some Alison’s Pantry Vitality blend between cookies to separate layers and give height. Decorate tree, as desired (We used fondant icing snowflake cut-outs).

Download the PDF version here: Alison’s Pantry Fruit and Nut Shortbread

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

Nut Truffles

(Makes 25)

Ingredients
2/3 cup Alison’s Pantry Walnuts
2/3 cup Alison’s Pantry Natural Almonds
2/3 cup Alison’s Pantry Hazelnuts
1½ cups dark chocolate drops
2 tbsp Alison’s Pantry Chia Seeds
3 tbsp peanut butter
3 tbsp honey
2/3 cup Alison’s Pantry Roast Unsalted Almonds, finely chopped

Serve

Ice cream cones

Method

Grind all the nuts together in a food processor. Add chocolate and pulse to grind. Add remaining ingredients, except roast almonds, until combined and the mixture clumps together.
Using damp hands, roll tablespoons of the mixture into balls. Roll nut truffle balls in chopped almonds, to coat. Store in an airtight container in the fridge for up to 2 weeks.
A fun way to serve these Nut truffles is to pop them into ice cream cones along with a mixture of Alison’s Pantry indulgent sweets to make individual servings.

Alison’s Pantry Milk Chocolate Almonds, Chocolate Salted Caramel Popcorn, Cranberry Nut Nougat and Chocolate Pretzels make a great combo with these Nut Truffles.

Download the PDF version here

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

Satay sauce

A punchy satay sauce is the key to tying together all the elements of this Gado Gado platter. Using homemade peanut butter makes this particularly delicious and really satisfying to make. It can be nice to serve the sauce topped with fried shallots, sliced spring onions and a little extra chill.

½ cup peanut butter½ cup coconut cream
1 tablespoon soy sauce or tamari
1 rounded teaspoon finely grated ginger
1 teaspoon brown or coconut sugar
2 tablespoons lemon juice
Dried chilli flakes to taste

Place all the satay sauce ingredients into a bowl and mix together until completely blended. Taste and add chilli flakes as desired. Add a splash of boiling water if it’s too thick.

Homemade Peanut Butter

Making your own peanut butter is incredibly simple and very satisfying.

2 cups Alison’s Pantry roasted unsalted peanuts
Sea salt to taste

Place the peanuts in a food processor or powerful blender. Blend until the peanut butter is silky smooth or to your preferred consistency. This will take 3-10 minutes depending on your machine and you may need to give the blender / food processor a few breaks to avoid overheating. The mixture will start as crumbs and then become gluggy. Keep going (scraping the sides as needed) and it will eventually become a smooth runny nut butter.
Add salt to taste once completed.
Store in an airtight jar.

Flaxseed crackers

These crackers are easy to make and will bring a major crunch to any platter. Play around with different seasonings to suit your own tastes.

¾ cup Alison’s Pantry flaxseeds
¼ cup Alison’s pantry sesame seeds, sunflower seeds, pumpkin seeds
1 tablespoon ground psyllium husk
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 tablespoon olive oil
1 ¼ cups boiling water
To garnish: flaky sea salt

Preheat oven to 160 degrees Celsius

Place all the dry ingredients into a large bowl and mix until evenly combined. Add the remaining ingredients and mix well. Leave to sit for 5 minutes.

Pour onto a large (lined) oven tray and spread out thinly using a spatula or the back of a spoon. Keeping the spoon or spatula damp makes this easier. If you don’t have a very large oven tray, split the mixture in half and use 2 trays.

Bake for 40 minutes. Turn over the sheet of crackers after 30 mins and cook for the last 10 minutes. Sprinkle with flaky sea salt while still warm. Allow to cool completely, break into pieces and store in an airtight container for up to 1 week.

Seed and spice crusted tofu

Serves 4

A wonderfully tasty and visually appealing way to serve tofu. Delicious with satay sauce or a spicy mayo.

½ cup Alison’s Pantry coconut threads
¼ cup Alison’s Pantry sesame seeds, sunflower seeds, pumpkin seeds
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon cornflour
½ teaspoon sea salt
Cracked black pepper
1 300g block firm tofu
1 free range egg for dipping
Olive oil for frying

Place coconut, seeds, spices, cornflour, salt and pepper into a food processor and blitz until a fine crumb. Cut the tofu into thick wedges and blot with a clean tea towel or paper towel. Dip in the egg and then coat well in the crumb.

Heat a generous glug of oil in a sauté pan over a medium low heat. Cook in batches until browned. Take care with the heat as the seed crumb will burn easily.

Quinoa, spring onion and parmesan patties

Makes 20 patties

These little patties are a very tasty addition to your festive table, BBQ’s and picnics. Delicious both hot and cold.

1 cup Alison’s Pantry Quinoa
2 cups vegetable stock
2 large garlic cloves – finely diced
1 teaspoon ground cumin
¼ cup Alison’s Pantry Ground Almonds
1 cup finely grated parmesan
2 spring onions, green parts finely sliced
Handful fresh basil, roughly chopped
1 free-range egg
Salt and cracked pepper
Olive oil for sautéing

Rinse the quinoa well. Place in a medium saucepan with the stock and bring to a boil. Reduce heat to a simmer and cook with a lid slightly ajar for 15 minutes until tender and the liquid has been absorbed.

Place the lid on and leave to sit for 5 minutes. Stir through the garlic, cumin, almond meal, parmesan and spring onion. Leave to cool for 15 minutes before mixing in the spring onion, basil, egg and a generous seasoning of sea salt and ground black pepper.

Form heaped spoonful’s of mixture into patties. Place in the fridge for at least 30 minutes to firm up.

Heat a generous glug of oil in a sauté pan over a medium heat. Cook the patties until golden brown on both sides. Keep warm in the oven until ready to serve.

Walnut, Oat, Sesame Seed & Parmesan Crackers

Makes 36 crackers

Homemade crackers are a wonderful gift, packed full of love and deliciousness. This recipe is surprisingly simple to make and is sure to impress.

Ingredients

1 cup Alison’s Pantry Wholegrain Oats
3/4 cup Alison’s Pantry American Walnuts
3/4 cup tapioca flour
¼ cup Alison’s Pantry Sesame Seeds
75g butter
¾ cup finely grated parmesan cheese
½ teaspoon salt
1 egg

Method

Preheat oven to 170 degrees celsius.
Place the oats and walnuts in a food processor. Blitz until a coarse crumb.
Add the flour, sesame seeds and salt. Process to blend well.
Add the remaining ingredients and process for a few minutes, scraping down the sides every now and then until the dough is very well combined. Place in the fridge for 10 minutes to cool and allow the oats to soak up the moisture and help bind everything together.
Line an oven proof tray with baking paper. Roll teaspoons of dough into balls and place on the tray evenly spaced. You’ll be able to fit around 12 at a time.
Use the bottom of a heavy glass with a wide base to flatten each ball into a round cracker. Use a small piece of baking paper between the cracker and the glass to ensure it doesn’t stick.
Bake for 12-15 minutes until lightly browned.
Gently slide the sheet of baking paper off the tray to continue to cool. You can then lift on another sheet of baking paper with crackers that you’ve prepared while the first batch was cooking, onto the oven sheet to bake.
If it’s a very hot day it can be helpful to put any crackers that are waiting to be baked in the fridge or freezer to keep cool. This will ensure the butter doesn’t melt too fast while baking and give a nice even cooking result.
Cooled crackers can be stored in an airtight container in a cool pantry for up to 1 week.
The crackers are delicious served with pesto, cheese or chutney.

Anzac Caramel Slice

Ingredients
1 cup self raising flour, sifted
½ cup Alison’s Pantry shredded coconut
½ cup brown sugar
140 grams butter, melted

I cup Alison’s Pantry shredded coconut
I cup Alison’s Pantry wholegrain oats
80 grams butter, melted
1/3 cup golden syrup
½ cup Alison’s Pantry Natural Almonds, roughly chopped

1 x 380 gram can Highlanders ‘Caramel’

Method

Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
Press mixture into the prepared tin and bake for 20-25 minutes until golden
Allow to cool for 10 minutes
Place all the second set of ingredients in a bowl, mix to combine
Spread the caramel over the cooled base and then spoon over the oaty topping
Return to the oven and bake for a further 20-25 minutes or until the topping is golden, allow to cool completely before cutting into squares

Download the PDF version here: Alison’s Pantry Anzac Caramel Slice

Anzac Biscuits Paleo Friendly

Ingredients
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

Method

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

Who doesn’t love PB & Jelly sammies? Mix it up by using wraps instead of bread to create these delicious crispy rolls. And to top it all off, dip in coconut yoghurt sprinkled with Alison’s Pantry Sliced Almonds.

Click here for the full recipe.

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!

Click here for the full recipe.

Get all the health benefits of Alison’s Pantry Chia Seeds in this delicious sweet treat!

Click here for the full recipe.

This perfect afternoon snack is packed full of delicious and healthy Alison’s Pantry nuts. Wonderful enjoyed with a cuppa or as is.

Click here for the full recipe.