Give prawns a warm winter layer by coating them in a crunchy coconut crumb. Our Desiccated Coconut is perfect for this recipe.
Click here for the full recipe.
Impress your dinner guests with this Apricot and Almond Cheese Log. Made extra delicious with our Sliced Almonds and Dried Apricots!
Platters are the perfect entertainer’s dish and this Mediterranean inspired plate has something to please everyone!
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We love this wintery salad, featuring our Currants and a whole lot of yum!
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This fresh quinoa salad brings a new excitement to the dinner table, with rich honey soy salmon that pairs so well with creamy avocado and pops of mandarin; we can’t get enough!
Topped with our Sesame seeds.
Click here for the full recipe.
Smoothies are a great way to start your day, and we love the spicy chai flavour in this version that blends so effortlessly with creamy coconut. This will be your new favourite breakfast!
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What better trio than coconut yoghurt, caramelised pineapple and delicious muesli made with Alison’s Pantry oats!
Click here for the full recipe.
Now here’s a great way to use Alison’s Pantry Sesame Seeds.
This light and healthy Salmon Sashimi Soy and Orange Salad is awesome topped with a citrusy dressing and sprinkle of Sesame Seeds.
Spice up your life with a Sesame Crusted Tofu and Vegetable Stir Fry with cashews to garnish. Our Sesame Seeds help make the tofu crispy, nutty and delicious.
Click here for the full recipe.
Warm yourself up with a delicious Thai Pumpkin and Ginger Soup, topped off with our raw cashews for some added goodness. This recipe is made with a Vitamix blender.
Click here for the full recipe.
There are so many goodies in our self-selection bins just waiting to be added to your favourite recipes. Like Alison’s Pantry Pistachios and Dried Cranberries, used here to decorate fluffy homemade marshmallows.
Click here for the full recipe.
With only six ingredients, this mouthwatering dessert is sure to impress family and friends without you having to spend hours in the kitchen. Topped with Alison’s Pantry roasted hazelnuts!
Click here for the full recipe.
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
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
- Place the first 7 ingredients in a food processor and blend until well combined.
- Add the dried fruit about a 1/3 at a time and blend well.
- 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.
- 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
3pm Survival Bars
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
- Preheat oven to 170°C.
- Line a 30cm x 10cm slice tin with baking paper.
- Cover the dates in boiling water for 10 minutes. Drain well.
- 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.
- Mix through the remaining ingredients. Transfer the mixture to the lined tray using the spatula to spread evenly and smooth out the top.
- 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.
Recipe and photography by Kelly Gibney for Alison’s Pantry