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Jumbo Savoury Muffins w/ roast pumpkin and feta

 Makes 6 large muffins

These are the perfect savoury addition to a festive brunch. Wholesome and packed with delicious flavour, they are wonderful with a thick spread of butter or basil and pistachio pesto.

6 free range-eggs
½ cup milk
1 garlic clove – finely diced
3/4 cup finely grated parmesan cheese
¼  cup melted butter
½ teaspoon dried thyme
1 heaped teaspoon finely diced fresh rosemary leaves
2 cups Alison’s Pantry Ground Almonds 
¼ cup Alison’s Pantry Hemp Seeds
1 rounded teaspoon baking powder
80g crumbled feta
1 ½ cups roasted pumpkin cubes (roughly 300g of 4cm cubed raw pumpkin will yield this once cooked)
12  cherry tomatoes – halved
Alison’s Pantry Pumpkin Seeds and Sesame Seeds to top
Salt and cracked black pepper

 

Preheat oven to 170 degrees celsius

Combine eggs, milk, garlic, parmesan cheese, melted butter, herbs, almond meal, hemp seeds and baking powder. Mix until thoroughly combined. Season generously. Gently fold in feta and roasted pumpkin.

Spoon into a well-greased or lined jumbo muffin tin. Place the halved cherry tomatoes on top, cut side facing up. Sprinkle with pumpkin seeds and sesame seeds.

Bake for approximately 30  minutes until golden and a skewer comes out clean when inserted.

Wait until cool before removing from the tin. Will keep for up to four days in an airtight container in the fridge. Can be enjoyed fresh or toasted under the grill.

 

Cooks tip: You can use a regular sized 12 hole muffin tin if you prefer. Reduce the cooking time to 20-25 minutes.

Anzac Caramel SliceSlice Recipe

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

  1. Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
  2. Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
  3. Press mixture into the prepared tin and bake for 20-25 minutes until golden
  4. Allow to cool for 10 minutes
  5. Place all the second set of ingredients in a bowl, mix to combine
  6. Spread the caramel over the cooled base and then spoon over the oaty topping
  7. 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

  1. Preheat oven 150C
  2. Combine all dry ingredients
  3. Combine honey and oil in a small pot and heat gently
  4. Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
  5. Pour into the dry ingredients and add the vanilla extract
  6. Mix until well combined
  7. Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
  8. Bake for 15minutes until golden
  9. Remove from oven and let cool on the baking tray

 

Download the PDF version here:  Alison’s Pantry Anzac Biscuits Paleo Friendly

 

 

 

Moroccan Hemp Quinoa Salad

Prep time: 15 mins
Cook time: 35 mins
Serves 6

Enjoy this tasty salad alone or pair with grilled halloumi or fish. It’s perfect to take along to summer BBQs. Serve warm or at room temperature.

ingredients

1 cup Alison’s Pantry quinoa
2 cups water or vegetable stock
1 medium onion – diced
3 garlic cloves – finely diced
1/2 teaspoon fennel seeds
2 teaspoons ground cumin
1/2 teaspoon garam masala
½ teaspoon smoked paprika
¼ cup Alison’s Pantry hemp seeds
1 x 400g can chickpeas – drained and rinsed well
Zest of 1 lemon
2 medium carrots – peeled and cut using a julienne peeler (can also grate)
Juice of 2 lemons
6 Alison’s Pantry select dates – diced
1/3 cup Alison’s Pantry shelled pistachio nuts – roughly chopped
Large handful fresh parsley – roughly chopped
1 tablespoon fresh thyme leaves
Sea salt and cracked black pepper
Olive oil for sautéing
To serve: sliced avocado, additional hemp seeds, fresh herbs to garnish

method

Place the quinoa and water (or vegetable stock) in a medium saucepan and bring to a boil. Cook, with a lid ajar for 12-15 minutes until tender and the liquid has been absorbed. Remove from heat. Place the lid on tightly and leave to sit for 5 minutes. Remove lid and set aside until ready to use.

 

Heat a very generous glug of oil in a sauté pan over medium heat. Add the onion and garlic. Cook gently, without browning, for 5-10 minutes until tender. Add the fennel seeds, cumin, garam masala and smoked paprika. Cook for a further minute, adding additional oil if needed. Add the chickpeas and lemon. Cook for 4 minutes. Add the quinoa and the hemp seeds. Season generously with sea salt and cracked black pepper.

 

Remove from the heat and leave to cool for 5-10 minutes before adding the carrot, lemon juice, dates, pistachios, parsley and thyme.

 

Top with the avocado (if using) just prior to serving. Garnish with extra hemp seeds and fresh herbs.

 

Platters are the perfect entertainer’s dish and this Mediterranean inspired plate has something to please everyone!

Click here for the full recipe.

 

 

 

Need lunchbox inspiration?
Trudi of Fresh shares her ideas for making a healthy and delicious lunch, using Alison’s Pantry products. Trudi is putting together a lunchbox for her son Samuel.

More lunchbox ideas here.

Check out our great range of snacks. 

 

 

 

Need new ideas for the lunchbox?
Maria of Happy Mum Happy Child is here to help! Here are some helpful tips and ideas for putting together a fresh and healthy lunchbox. Maria is preparing a lunchbox for her daughter Chloe.

More lunchbox ideas here.

Check out our great range of snacks. 

 

 

 

Stuck for lunchbox ideas?
Trudi of Fresh shares her ideas and tips for putting together fresh, easy and healthy lunchboxes for kids. Trudi is putting together a lunchbox for her son Samuel.

More lunchbox ideas here.

Check out our great range of snacks. 

 

 

 

After School Snack: Banana Boats
Simple and delicious after school snack inspiration

  • Take a banana and slice in half or into quarters
  • Spread natural peanut butter onto the banana, flat side up
  • Sprinkle with your favourite Alison’s Pantry snack blend; our favourite is Antioxidant Blend
  • Serve

 

 

 

Bliss Balls

OMGBalls_AP Raw 0027
Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit

Ingredients
150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water

Method

  1. Place the first 7 ingredients in a food processor and blend until well combined.
  2. Add the dried fruit about a 1/3 at a time and blend well.
  3. Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
  4. Roll into balls and chill.

 

 

 

After School Snack: Fun Insect Inspiration

Create easy snacks that will ignite your child’s imagination!

Ants on a log

  • Cut a stalk of celery into a 10cm length
  • Fill the celery with Mother Earth Natural Peanut Butter
  • Place Alison’s Pantry Raisins or Sultanas along the celery on top of the peanut butter (approx 4-6 raisins)
  • Serve


Butterfly

  • Cut a stalk of celery into a 10cm length
  • Fill the celery with Mother Earth Natural Peanut Butter
  • Cut an Alison’s Pantry Pretzel Bow in half and place the flat side down into either side of the celery piece to form ‘wings’
  • Place two Alison’s Pantry Raisins on the front of the celery sticks as ‘eyes’
  • Serve

 

 

 

Mix it up Lunchbox Inspo
Don’t be scared to be a bit adventurous, your kids will love you for it!

 

 

 

Fresh & Fruity Lunchbox Inspiration!
Embrace what is in season, add fresh and delicious flavours into your childs lunchbox.

 

 

 

Savoury inspired lunchbox

 

 

 

Vege inspired lunchbox ideas
Add colour and texture to your childrens lunchbox with vegetables!

 

 

 

Chewy Nut & Chocolate Chunk Cookies
Kelly Gibney from Bonnie Delicious has created these yummy little cookies in honour of National Nut Day. They are a piece of cake to pull together and utilise our Natural Deluxe Mixed Nuts. There’s cashews, brazil nuts, almonds and hazelnuts. Such a tasty combination!

Ingredients
1 1/2 cups Alison’s Pantry Deluxe Mixed Nuts
bonnie-delicious-cookies3/4 cup natural peanut butter (we love Mother Earth)
1 free range egg
1/4 cup coconut sugar
1/4 cup tapioca flour
1 teaspoon vanilla essence
Pinch sea salt
70g dark chocolate drops (we love Donovan’s Chocolate)

 

Method

  1. Preheat oven to 160 degrees celsius
  2. Place the mixed nuts into a food processor and blitz until the texture of course crumbs. Add the remaining ingredients (except chocolate) and blend until well mixed. You may need to scrape the sides a couple of times as the mixture is very sticky. The mixture should come together as a rough dough. .It may be necessary to add a couple of tablespoons of water to help it come together (this will depend on the humidity of the day and the peanut butter you use). Place the cookie dough in a large bowl and mix through the chocolate pieces.
  3. Form tablespoons of dough into discs and place them on a cookie sheet lined with baking paper. Flatten each cookie slightly with the palm of your hand. Bake for 18 – 20 minutes until lightly golden.
  4. Leave cookies to cool for 20 minutes before moving. They are very delicate when just out of the oven.

 

Cookies can be stored in an airtight container for up to 4 days

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.

 

 

 

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