Hemp, Chia and Flaxseed Morning Pots

Serves 4

These lightly sweet puddings are perfect to make the night before and take to work as a nutritious breakfast on the go. I’ve used berries as a topping but include whatever fresh fruit you like best.

½ cup Alison’s Pantry chia seeds
¼ cup Alison’s Pantry hemp seeds
1/8 cup Alison’s Pantry flaxseeds
1 ¾ cups coconut milk (other milks will also work well)
1 teaspoon vanilla essence
1-2 tablespoons maple syrup (depending on preference)
¼ teaspoon ground cinnamon
To serve: berries, Maple syrup, cinnamon, fresh mint leaves

Whisk all ingredients together in a large bowl. Spoon into individual jars or small bowls. Place in the fridge for 60 minutes to thicken.

Quinoa & Mushroom Pilaf

Prep time: 5 minutes
Cook time: 25 minutes
Serves 3-4

Ingredients
1 tablespoon Manuka honey
2-3 garlic cloves, minced
Juice of 1 lemon
1/2 red chilli, de-seeded and chopped finely
1 teaspoon tamari (or good quality soy sauce)
8 button mushrooms, sliced
1 cup Alison’s Pantry Quinoa
2 cups water
1 tablespoon olive oil
1 brown onion, diced
1 head broccoli, chopped into small pieces
1/3 cup Alison’s Pantry Pinenuts
Salt and pepper

Method

In a bowl whisk together honey, garlic, lemon juice, chilli, tamari, a pinch of salt and a couple of good grinds of pepper. Add mushrooms and coat with mixture. Cover and place in the fridge for 15 minutes.
Rinse quinoa under cold water. In a pot add water and quinoa, cover and bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until liquid is absorbed and the quinoa is tender. Set aside.
Heat olive oil in a pan and sauté onion for 2 minutes. Take mushrooms out of the fridge and add into pan with the liquid. Cook mushrooms and then add in broccoli, pinenuts, stir through quinoa and cook for a further 5 minutes. Season with salt and pepper to taste.

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-quinoa-mushroom-pilaf

Courgette Noodle Bolognaise
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4

Ingredients
4 medium courgettes, spiralised
500 grams beef mince
2 x 400 gram tinned chopped tomatoes
1 brown onion, finely sliced
3 garlic cloves, minced
1 cup button mushrooms, sliced
½ cup Alison’s Pantry pecans, roughly chopped
½ cup Alison’s Pantry pumpkin seeds
1 fresh red chilli, deseeded and finely sliced
1 cup fresh coriander, chopped
2 tablespoon oil
Salt and pepper

Method

Place a large pan on medium heat and add 1 tablespoon of oil. Once heated, add the garlic and onions and brown for 3 minutes until soft.
Add the mince and cook until brown.
Place the tinned tomatoes, mushrooms and chili into the pan and cook for a further 7 minutes, stirring occasionally.
In a separate pan, add 1 tablespoon of oil and add the spiralised courgettes. Season with salt and pepper and cook for 10 minutes to remove excess moisture.
To serve: plate the cooked courgette noodles topped with the bolognaise sauce and sprinkle with the coriander, pecans and pumpkin seeds.

This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-courgette-noodle-bolognaise

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

Creamy Coconut and Chia Seed Breakfast Pudding
Chia Seed is a good source of Omega 3!

Serves 4
Ingredients

400ml tin coconut milk
1/2 cup (35g) Alison’s Pantry Shredded Coconut
1/3 cup (40g) Alison’s Pantry Chia Seeds
2 tbsp. honey or maple syrup (if using honey heat through just enough to turn into liquid)
1 tsp ground cinnamon
1 tsp vanilla extract

Method

Place all ingredients in a jar or glass bowl
Mix well and place in the fridge overnight (or at least 2 hours)
Serve with fruit and extra cinnamon

Recipe from My Petite Kitchen Cook Book – Simple Wholefood Recipes by Eleanor Ozich – Publisher: Murdock Books