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Reboot your day with this delicious afternoon snack. Made with
Alison’s Pantry Oats, these are sure to keep you full until dinner time.

Click here for the full recipe.

 


 

 

Raw Nut & Chocolate Brownie Slice

Vegetarian
Prep & cook time: 15mins

A wholesome treat that’s also a delicious way to satisfy a chocolate craving. This recipe comes together really quickly and is a fun one to play around with.

Brownie Ingredients

150g Alison’s Pantry Select Dates
1 cup Alison’s Pantry Natural Almonds
1 cup Alison’s Pantry Pecans
12 Alison’s Pantry Brazil Nuts
1 cup Alison’s Pantry Shredded Coconut
¼ cup Alison’s Pantry Chia Seeds
¼ cup + 1 tablespoon good quality dark cocoa powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
1 teaspoon vanilla essence
1 tablespoon honey

 

Place the dates in a bowl and cover with boiling water. Leave for 5 minutes before draining well.

 

Place all the nuts, shredded coconut, chia seeds, cocoa powder, cinnamon and salt into a food processor. Blitz until fine in texture. Add the dates, vanilla and honey. Process the mixture for a few minutes until very well blended. Scrape the sides occasionally as needed.

 

Press the mixture very firmly into a square baking dish that has been lined with baking paper. Use the back of a spoon to smooth out the top.

 

Place in the freezer to set. Brownie must be stored in the fridge or freezer. It will last 10 days in an airtight container in the fridge or can be stored in the freezer for up to 2 months.

 

Other ways to use this recipe

Add the zest of 1 orange for a delicious bright note.

Add a little mint essence for a chocolatey minty slice.

Roll teaspoonfuls of mixture into balls and then roll in shredded coconut or dust with cocoa powder. Store in the fridge or freezer.

Bake the slice for 20-25 minutes at 160 degrees celsius to create a healthy lunchbox treat.

 


 

 

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Ingredients

  • 1 cup Alison’s Pantry dates
  • 1 1⁄2 cups Alison’s Pantry whole oats
  • 1 cup Alison’s Pantry walnuts
  • 1 cup Alison’s Pantry natural almonds
  • 2 large free-range eggs
  • 1⁄2 cup Alison’s Pantry shredded coconut
  • 1⁄4 cup Alison’s Pantry pumpkin seeds
  • 7 pieces Alison’s Pantry sliced mango, cut into small pieces

Method

  1. Preheat oven to 170°C.
  2. Line a 30cm x 10cm slice tin with baking paper.
  3. Cover the dates in boiling water for 10 minutes. Drain well.
  4. Place the oats, walnuts & almonds in a food processor. Blitz until the texture of coarse breadcrumbs. Add the dates and eggs. Pulse until well mixed. Use a spatula to transfer mixture to a large bowl.
  5. Mix through the remaining ingredients. Transfer the mixture to the lined tray using the spatula to spread evenly and smooth out the top.
  6. Bake for 30 minutes until golden. Cool completely before slicing.

Can be stored in an airtight container for up to 5 days. Will freezer well for up to 2 months.

Download the PDF version here


Recipe and photography by Kelly Gibney for Alison’s Pantry

 


 

 

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.

 


 

 

Chicken Salad with Nuts & Seeds salad_4132
(Serves 6)

You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.

 

Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn

Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper

 

Method

  1. Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
  2. To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.

 

To assemble

  1. Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.

Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.

  1. Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.

Download PDF version here

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

 


 

 

Cranberry, Kale & Smashed Avocado Salad
(Serves 4)cranberrykale_2468

The great sweet-tart flavours of cranberries combine well with the salty bacon, crisp kale and creamy avocado. Make sure the dressing is very lemony as this will add lots of zing to the salad combo. 

Ingredients
Salad
150g rindless bacon, chopped
150g baby kale salad leaves
1/2 cup Alison’s Pantry Cranberries
1/2 cup Alison’s Pantry Walnuts, toasted
2 avocados

Lemon Poppy Seed Dressing
Juice of 1 lemon
1 tsp Dijon mustard
1 tbsp Poppy Seeds
3-4 tbsp extra virgin olive oil
1/4 tsp each salt and freshly ground black pepper 

Method

  1. Toss kale, cranberries and walnuts in a large bowl. Cook bacon in a pan over medium heat for 5 minutes, stirring regularly until crisp. Remove to drain on paper towels and when cool add to salad mixture.
  2. Cut avocados in half and remove the seeds. Scoop out the flesh into a bowl. Season with salt and pepper and coarsely mash with a fork. Spoon smashed avocado onto 4 serving plates.
  3. To make dressing, place lemon juice, mustard, poppy seeds, oil, salt and pepper in a small jar. Shake well to combine.
  4. Pour half the dressing over the salad mixture and toss well to coat. Drizzle remaining dressing over the dollops of avocado. Scatter salad around the avocado and serve immediately.

Tip: To toast the walnuts, place nuts in a small oven pan. Place in an oven heated to 180°C for 8-10 minutes, tossing once, until toasted golden brown.

Download the full recipe and colouring series week two here: alisons-pantry-week-two-recipe-cranberries
This recipe was created by Julie Le Clerc for Alison’s Pantry.

 


 

 

Buckwheat & Raw Asparagus Salad with Romesco Sauce

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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

  1. Cook the buckwheat in plenty of boiling water for 6 minutes, or until tender to the bite. Drain well and set aside to cool.
  2. Finely slice the asparagus on an angle. Combine cooled buckwheat with the remaining ingredients and toss well. Season with salt and pepper, to taste.
  3. 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

  1. Place almonds and garlic in the bowl of a food processor and process until chopped. Add peppers, process to form a thick puree.
  2. With the motor running, slowly drizzle in the oil until emulsified. Add paprika, salt and pepper to taste.
  3. 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.

 


 

 

Quinoa, Cashew, Broccoli & Feta Bake
QuinoaBake_6068Serves 4

Ingredients:
1 cup Alison’s Pantry whole raw cashew nuts
2 cloves garlic, crushed
1 cup vegetable stock
1 cup Alison’s Pantry quinoa, rinsed and drained
1 head broccoli, cut into florets
2 large carrots, peeled and thickly sliced
Salt and pepper
¼ cup chopped fresh parsley
4 small tomatoes, sliced
75gm feta cheese, crumbled

  1. Place cashews in a bowl, cover with cold water and leave to soak for 2 hours to soften. Drain cashews and puree in a blender with the garlic and stock
  2. Place the quinoa and 2 cups water in a saucepan. Bring to the boil then simmer gently for 15 minutes or until the water is absorbed and the quinoa is fluffy. Transfer quinoa to a large mixing bowl
  3. While the quinoa is cooking, steam the vegetables for 10 minutes or until just tender. Add to the bowl with the quinoa. Pour over the cashew nut puree. Season with salt and pepper and stir through the parsley
  4. Pour into a lightly oiled baking dish. Scatter with feta and top with slices of tomato. Bake at 190°C for 25 minutes or until golden brown.

Tip: Buy a sieve with a very fine mesh for draining quinoa, so that it holds the fine grains and you don’t lose any.

Download the PDF version here: Alisons Pantry Quinoa, Cashew, Broccoli and Feta Bake

 


 

 

Chicken Salad with Prunes, Pumpkin and Sunflower Seeds and Toasted Tortillas
Serves 6

Ingredients
8 small free range skinned boned chicken thighs
4 tablespoons, plus 50ml, extra virgin olive oil
1 teaspoon dried oregano
2 cloves garlic, crushed
3 handfuls baby cos lettuce leaves
3 flour tortillas, toasted in the toaster until browned and crisp, broken into large bite-sized pieces
½ cup Alison’s Pantry Prunes, halved
1 red chilli, thinly sliced
3 tablespoons lemon juice
3 tablespoons each of Alison’s Pantry Pumpkin and Sunflower Seeds, toasted
Basil leaves for serving

 

Method

  1. Put the chicken thighs, the 4 tablespoons of oil and the oregano into a bowl. Toss to coat.
  2. Season with salt and freshly ground black pepper.
  3. Panfry or barbecue the chicken for about 6 minutes on each side over moderate heat or until cooked through.
  4. Remove and slice the chicken across the grain of the meat.
  5. Put the cos leaves, tortillas, tomatoes, prunes and chilli into a large serving bowl.
  6. Put the sliced chicken on top.
  7. Mix the lemon juice and the remaining 50ml of oil.
  8. Taste and season.
  9. Drizzle this over the salad.
  10. Sprinkle the seeds and basil leaves over everything.

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Chicken Salad with Prunes, Pumpkin and Sunflower Seeds and Toasted Tortillas

 


 

 

Steak and Quinoa Salad
Serves 6

Ingredients
600g your favourite cut of steak (eg; eyefillet, rump, sirloin) trimmed of fat and sinew
2 cloves garlic, crushed
3 tablespoons, plus 50ml, extra virgin olive oil
1 cup Alison’s Pantry Quinoa, rinsed and well drained
2 avocados, peeled, stoned and diced 3cm
1 roasted red capsicum, thinly sliced
6 Alison’s Pantry Dried Figs, slicedSteak and Quinoa
½ cup Alison’s Pantry Brazil Nuts, chopped
3 tomatoes, cut into thin wedges
2 tablespoons red wine vinegar
¼ cup Alison’s Pantry Pumpkin Seeds, toasted
Parsley leaves for serving

 

Method

  1. Put the steak into a bowl and add the garlic and the 3 tablespoons of oil.
  2. Season with salt and freshly ground black pepper and mix well.Reserve.
  3. Put the quinoa into a saucepan and add 1½ cups of water.
  4. Bring to the boil, cover, place on your stove’s smallest element, turn the heat down to the lowest setting and cook without uncovering for any reason for 20 minutes.
  5. Remove from the heat and let stand, without uncovering, for 5 minutes.
  6. Uncover and fluff up with a fork. Allow to cool.
  7. Meanwhile, panfry or barbecue the steak the way you like it.
  8. Remove from the heat and rest for 5 minutes in a warm place.
  9. Put the quinoa, avocados, capsicum, figs, brazil nuts and tomatoes in a large shallow serving bowl.
  10. Thinly slice the steak across the grain of the meat and place on top of everything.
  11. Mix the vinegar and the 75ml of oil, taste and season.
  12. Drizzle this over the steak.
  13. Sprinkle the pumpkin seeds and parsley on top and serve.

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Steak and Quinoa Salad

 


 

 

Sunflower Herb Crackers
Easy and delicious. The perfect accompliment to a nut and cheese platter.Sesame Seed Crackers 2
Also delicious with our Cashew & Spinach Dip recipe here

Ingredients

  • 1 cup Alison’s Pantry Sunflower Seeds
  • 1/2 – 1 tsp salt depending on taste
  • 3 cloves of garlic, crushed
  • 1/2 cup Alison’s Pantry Sesame Seeds
  • 1 handful  of thyme leaves, finely chopped
  • 1 tbsp. olive oil
  • 3-5 tbsp. of water

Method

  1. Preheat oven to 180, line a 32 x 42cm baking tray with baking paper
  2. Put sunflower seeds, salt and garlic in a food processor, blend for 2-3 minutes until the seeds take on a dense flour consistency.
  3. Add sesame seeds, thyme, olive oil and pulse to combine
  4. With the motor running on low, slowly add the water, one tablespoon at a time, until the mixture comes together with a dough like consistency
  5. Transfer to the prepared baking tray, knead slightly (it will be a little crumbly), place a sheet of baking paper over the top. Using a rolling pin, roll dough out to approximately 5mm thick, remove top sheet of paper.
  6. Use a sharp knife, score grid lines into the dough to create about 20 crackers about 6cm square
  7. Bake for 10-15 minutes, or until golden brown
  8. Allow to cool completely on baking tray. Using hands, break into crackers along the scored lines
  9. Crackers will keep in an airtight container for up to 2 weeks

 

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

 


 

 


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