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.
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.
Dark Chocolate Blueberry Truffles
1/2 cup cream
200g dark chocolate drops
50g soft butter, cubed
1/2 cup Alison’s Pantry dried blueberries, plus extra to decorate
1/3 cup Alison’s Pantry pistachio nuts, toasted and roughly chopped
extra 250g dark chocolate drops
Cake pop sticks, if desired (for Reindeer Pops)
1/4 cup Alison’s Pantry dried cranberries, to decorate Reindeer
1/2 cup Alison’s Pantry pretzel bows, broken in half to make ‘antler’ shaped pieces
- Place cream and chocolate in a heatproof bowl and set over a saucepan of gently simmering water, or microwave in short bursts, to melt. Whisk until smooth. Add butter and stir to combine. Stir in blueberries and nuts.
- Chill mixture for 2 hours or until firm. Roll mixture into 25 small, even-sized balls, place on a tray, cover, and chill.
- To coat in chocolate, line a tray with non-stick baking paper. Melt the extra chocolate, stir until smooth and allow to cool slightly. With a fork, pick up one truffle at a time and dip into the melted chocolate to coat. Shake off any excess chocolate and place on the prepared tray to set. Decorate with extra blueberries placed on top.
- To give as presents, place truffles in individual foil or paper cases inside small, flat boxes; tie up boxes with ribbons. Truffles will last well for up to 10 days if stored in a cool place.
To create Reindeer Pops, attach cake pop sticks to the base of each truffle before dipping in chocolate. Once dipped, press a pretzel ‘antler’ on each side of the reindeer’s head. Use a cranberry to make a nose. Press on blueberries to create eyes. Repeat with all the other Reindeer Pops.
Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Chocolate Blueberry Truffles and Reindeer Pops
Fig and Walnut Logs
1/2 cup (85g) Alison’s Pantry unsalted roast almonds
1 1/2 cups (250g) Alison’s Pantry dried figs, roughly chopped with hard stalks removed
1 Tbsp brandy
1 Tbsp Mother Earth Liquid Honey
1/2 cup (85g) Alison’s Pantry diced apricots
1/2 cup (50g) Alison’s Pantry walnut pieces, roughly chopped
1/2 tsp mixed spice
- Place almonds in a food processor and process until finely chopped. Remove to a bowl.
- Blitz the figs with the brandy and honey until they form a sticky paste. Add the fig paste to the bowl with the almonds. Stir in the remaining ingredients.
- Mix well to combine, then shape into 4 small log shapes. Set on a plate, uncovered, in the fridge or in a cool, dry place for a week to dry.
- Wrap and tie in baking paper if giving as a gift. If stored in a cool, dry place, these logs will keep well for up to 2 months. Store in the fridge during summertime. To serve, slice and serve alongside your favourite cheeses.
Recipe from Julie Le Clerc for the Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Fig and Walnut Logs
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.
Full of natural, wholefood ingredients, this wonderfully sticky and delicious raw fudge is the kind of treat that leaves you feeling truly satisfied. Luckily it lasts well stored in the fridge or freezer, so you can just indulge in a piece or two as and when you wish.
25 Alison’s Pantry Select Dates
1 cup (150gm) Alison’s Pantry Natural Almonds (or cashews, any nut you have in the pantry at home will be perfect!)
¼ cup coconut oil (can be substituted for butter)
1 tsp vanilla extract
Pinch of salt
3 tbsp raw cacao powder (or quality dark cocoa powder – we love Donovan’s Chocolate)
¼ cup cacao nibs, to garnish (or desiccated coconut, chocolate chips, seeds or dried fruit – anything you have in your pantry will work)
- Line a 15cm square cake tin with baking paper.
- Place dates in a saucepan and just cover with a little cold water. Simmer for 5 minutes, to soften. Drain off any excess water and remove dates to one side to cool a little.
- Place almonds into a high-speed blender or small food processor, and blend on low for 4-5 minutes until the mixture forms a creamy paste, scraping down the sides with a spatula occasionally. This produces almond butter.
- Add the dates, coconut oil, vanilla, salt and cacao/cocoa powder to the blender and process for 2 minutes or until a thick, smooth paste forms.
- Spread the mixture into prepared tin and smooth the surface. Cover with plastic wrap and place in the fridge to set for at least 3 hours before cutting into squares to serve.
Will last for up to 10 days stored in the fridge or in the freezer for up to 2 months.
When ready to serve, take pieces out of the fridge and top with a good sprinkling of cacao nibs.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Looking for a delicious wintry dessert?
You can’t go past this Apple Banana and Berry Crumble made with our Wholegrain Oats.
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’
- 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
Reboot your day with this delicious afternoon snack. Made with
Alison’s Pantry Oats, these are sure to keep you full until dinner time.
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
- 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
Super tasty with added nutrition. A tasty snack that the whole family will love – perfect for lunchbox snacks, and something fun the kids can help make!
- 2 cups of Alison’s Pantry Superboost (feel free to use 2 cups of any nuts and dried fruit/chocolate chips you have in your pantry!)
- 10 Alison’s Pantry Prunes or Gourmet Dates
- 1 tbsp. of coconut oil
- Alison’s Pantry Shredded Coconut
- Place Superboost, prunes or dates and coconut oil into a food processor, process until reaches the desired consistency and is beginning to come together like a dough
- Using hands, form heaped teaspoon of the mix into tight balls, then roll in coconut
Best stored in the refrigerator until required.
Oat, Hemp Seed & Chocolate Chip Cookies
Makes 12-15 large cookies
These crowd-pleasing cookies are always a good idea! With the delicious goodness of hemp seeds and oats. Pop into lunchboxes or enjoy with a cup of tea for the perfect afternoon tea.
125g softened butter
¾ cup soft brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla essence
1 free range egg
¼ cup Alison’s Pantry hemp seeds
1 ½ cup Alison’s Pantry wholegrain oats
1 cup flour (can use spelt, regular or GF flour)
¼ teaspoon baking soda
Pinch sea salt
1 cup dark chocolate chips (we love Donovan’s Chocolate)
Preheat oven to 170 degrees Celsius
Place the butter and sugar into a stand mixer and use a paddle attachment to mix until smooth and creamy. Add the cinnamon, vanilla and egg. Mix until smooth. Add the hemp seeds, oats, flour, baking soda, salt and chocolate. Run the mixer on low to combine well.
Roll tablespoons of dough into balls and place on an oven-proof tray lined with baking paper. Lightly press each ball down with a fork or 2 fingers. Do not flatten completely.
Bake for 15 minutes until golden brown. Place on a wire rack to cool.
Once cooled, cookies can be stored in an airtight container for up to 1 week.
Get all the health benefits of Alison’s Pantry Chia Seeds in this delicious sweet treat!
This perfect afternoon snack is packed full of delicious and healthy Alison’s Pantry nuts. Wonderful enjoyed with a cuppa or as is.
Top off a winter platter with this mouthwateringly delicious chutney. With our crunchy Walnuts and tart Dried Cranberries, this goes down a treat with a sharp cheddar.
Quick, easy and delicious. Just like our Pine Nuts, these Lamb and Tzatziki Pita Breads are a real crowd pleaser.