Alison's Pantry

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

• Alison’s Pantry Pretzels
• Alison’s Pantry Turkish Apricots
• Carrot sticks
• Celery sticks
• Hummus
• Crackers
• Luncheon, lettuce, tomato and cheese sandwich

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

• Alison’s Pantry Lunchbox Fruits
• Alison’s Pantry Honey & Dijon Snippets
• Grape and cheese kebabs
• Ham, lettuce, tomato wholemeal wrap pinwheels
• Cherry tomatoes
• Natural yoghurt
• Carrot sticks

Savoury inspired lunchbox

• Alison’s Pantry Pretzels Bows
• Alison’s Pantry Blackcurrant & Chia Pieces
• Popcorn
• Boiled egg
• Apple, cut into wedges
• Cucumber sticks
• Savoury muffin with capsicum, cheese, tomato and ham

Nutty Cream Cheese Dip & Mixed Seed Crackers (Serves 10-12)

Nutty Cream Cheese Dip

Ingredients
250gm block cream cheese
1/3 cup Sweet Chilli Sauce
1 cup Alison’s Pantry Roast Salted Supreme Nuts, roughly chopped

Method

1. Place the cream cheese on a board. Drizzle with sweet chilli sauce and scatter with nuts.
   Serve with Mixed Seed Crackers to dip.

Mixed Seed Crackers

Ingredients
¼ cup Alison’s Pantry Flaxseeds
¼ cup Alison’s Pantry Chia Seeds
1 cup cold water
½ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Pumpkin Seeds
½ cup Alison’s Pantry Sesame Seeds
½ cup Alison’s Pantry Ground Almonds
1 tsp sea salt

Method

1. Preheat oven to 180°C. Line a baking tray with baking paper. Place flax and chia seeds in a bowl, mix with water and leave for 10 minutes for seeds to soften and expand. The mixture will turn into a gel, which helps bind the crackers together. Stir in remaining seeds and salt.
2. Tip the mixture out onto the prepared baking tray. Using damp hands, spread the mixture out as evenly and as thin as possible to cover the tray and make a large square.
3. Bake for 20-25 minutes then remove from the oven. Cut the sheet into square crackers then return to the oven to cook for 20-25 minutes more or until crisp and golden brown.
4. Remove to a wire rack to cool.

 Store in an airtight container.

Download the PDF version here

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

 

Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
6. Leave to cool completely, then store in an airtight container or jar.
7. Makes a medium sized jar full.

Herbed Mixed Nuts
(Makes 3 cups)

Ingredients
3 cups Alison’s Pantry Deluxe Natural Nuts
3 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 tbsp chopped parsley
Finely grated zest of 1 lemon
1 tsp sea salt flakes
¼ tsp freshly ground black pepper

Method

1. Preheat oven to 180°C.
2. Spread nuts on a baking sheet and roast for 8-10 minutes until toasted light golden brown.
3. Heat oil in a pan. Add the nuts, herbs, zest, salt and pepper and stir-fry for a couple of minute until nuts are coated with seasonings.
4. Remove from pan to cool

Store in an airtight container. Serve as part of a platter or for snacking.

Download the PDF version here

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

Goji Berry & Walnut Cheese Log
Spread on pretzels or crackers, this creamy cheese pâté makes for tasty and effortless entertaining. Grated cheddar can be used in place of feta cheese, if preferred.

Serves 12

Ingredients
250g cream cheese, softened
200g creamy feta cheese
1/2 tsp paprika
Pinch of chilli powder
3 gherkins, finely diced
1/3 cup Alison’s Pantry Goji Berries
1/3 cup Alison’s Pantry Pumpkin Seeds, toasted
1/2 cup Alison’s Pantry Walnuts, finely chopped
1/4 cup chopped fresh parsley
Alison’s Pantry Pretzel Bows, to serve

1. Place the cream cheese in a bowl and beat until smooth. Beat in the feta cheese then stir in paprika, chilli, gherkins, goji berries and pumpkin seeds.
2. Form the mixture into a log, or two, if preferred. Combine chopped walnuts and parsley on a board and roll the log in this mixture to evenly coat.
3. Wrap in plastic wrap and refrigerate until needed (will last well for 2-3 days). Serve with pretzels and crackers on the side to dip/spread.

Download the PDF version here

This recipe was created by Julie Le Clerc 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
3/4 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.

Brazil Nut & Herb ‘Cheese’
Serves 10 as part of a platter

Ingredients
1 1/2 cups Alison’s Pantry Brazil Nuts
1 clove garlic, peeled
Juice of 2 lemons
4 tbsp. olive oil
1 tsp salt
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
1/2 tsp ground black pepper

Method

1. Place nuts in bowl and cover with cold water. Refrigerate for at least 6 hours, or overnight.
2. Preheat oven to 160c. Line a baking tray with cooking paper. Drain nuts and rinse well. Pulse nuts in a food processor, to chop. Add garlic, lemon juice, oil, salt and 1/2 cup fresh cold water. Puree for 3-4 minutes, scraping the sides of the bowl regularly, until mixture is as smooth as possible.
3. Line a sieve, set over a bowl, with a clean tea towel; spoon mixture into the centre of the towel. Bring towel corners together, twisting around the mixture to form a large ball. Squeeze hard to remove as much liquid as possible.
4. Combine herbs and pepper on a plate. unwrap the ball and roll it in herbs, to coat. Place ball on baking tray; bake for 30 minutes. Remove to cool.
5. Transfer cheese ball to a platter; drizzle with a little extra oil. Serve with crackers, nuts, fruits and other tapas-style items.

Download the PDF version here

Pecan Corn Bread
Serves 6

Ingredients
1 ½ cup fine polenta
1 1/3 cup self-raising flour
1 tsp sugar
1 tsp salt
¾ cup Alison’s Pantry Pecans, finely chopped
½ cup red capsicum, finely chopped
2 spring onions, finely sliced
1 red chilli, seeded and chopped
2 eggs
½ cup crème fraiche
1 cup milk
1 tsp jalapeño Tabasco sauce
1 cup grated tasty cheese
2 tbsp melted butter
1/3 cup Alison’s Pantry Pecans

1. Preheat the oven to 180°C. Grease or line a loaf tin with baking paper.
2. Mix dry ingredients in a large bowl and add pecans, capsicum, spring onion and chilli.
3. In another bowl beat the eggs, crème fraiche, milk, Tabasco sauce and cheese, then carefully mix into the dry ingredients. Stir in the melted butter
4. Place the mixture into the loaf tin, place whole pecans on top of the mixture.
5. Bake for about 25 minutes. Remove from the oven and cover with tinfoil, return to the oven for a further 10 minutes or until the bread has risen and is firm to the touch. Cool slightly and serve warm with butter.

Download the PDF version here: Alison’s Pantry Pecan Corn Bread

This recipe was created by Simon Gault for Alison’s Pantry.

Roast Nut Dip with Vegetable Sticks
(Makes 1½ cups)

Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes

Method

1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
2. Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
3. Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.

Serve as nibbles as part of a tapas-style party.

This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks

Raw Granola Slice
Makes 9 large squares, or 12 small bite size

This raw nut and seed slice is the perfect combination of salty sweet, and has a fantastic crunchy texture. Packed full of wholesome ingredients, this slice will keep you feeling satisfied for hours making it the perfect mid-morning or afternoon snack.

Ingredients
1 cup Alison’s Pantry Gourmet Dates, roughly chopped
¼ cup honey, maple or rice malt syrup
1/3 cup natural nut butter
¼ cup coconut oil, melted
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Goji Berries
¼ cup Alison’s Pantry Sesame Seeds
1 ½ cups Alison’s Pantry Rolled Oats
½ cup Alison’s Pantry Shredded Coconut

Method

1. Line a regular sized slice tin with baking paper.
2. Add all of the ingredients in to a large mixing bowl. Mix until well combined, then transfer to the lined slice tin.
3. Press the mixture down and smooth out evenly.
4. Place in the fridge or freezer to set for at least an hour.
5. Remove the slice from the fridge or freezer, and slice squares.
6. Store in an airtight container in the fridge.

Download the PDF version here

This recipe was created by Monday’s Cafe for Alison’s Pantry

Fig & Apricot Macaroon Cookie Balls

(Makes 36)
Ingredients
300g Alison’s Pantry Shredded Coconut
100g Alison’s Pantry Figs, chopped
100g Alison’s Pantry Apricots, chopped
100g Alison’s Pantry Roast Unsalted Almonds, chopped
150g chocolate drops (we love Donovans Chocolate Milk Chocolate Drops)
400g can low-fat sweetened condensed milk

Method

1. Preheat the oven to 160°C. Line 2 large baking sheets with baking paper. Whizz half the coconut in a food processor until finely ground.
2. Place all the coconut in a large bowl. Add remaining ingredients and stir to combine. Use damp hands to roll heaped tablespoons of the mixture into balls. Place onto prepared baking sheets.
3. Bake for 12 to 15 minutes or until tips of coconut turn golden brown. Cool cookie balls on the baking sheets. Stored in an airtight container, cookies will last well for up to a week.

To serve pile Cookie Balls into pretty teacups

Download the PDF version here

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

Nut and Lentil Muffin (Serves 6)

Ingredients

3 Tbsp. Alison’s Pantry Chia Seeds
200g Alison’s Pantry Split Red Lentils
2 Tbsp. olive oil
1 large onion, finely chopped
100g Alison’s Pantry American Walnuts, roughly chopped
100g Alison’s Pantry Natural Macadamia’s or Natural Cashews, roughly chopped
1 large carrot, peeled and grated
2 Tbsp. chopped fresh basil
1 Tbsp. balsamic vinegar
½ tsp chilli flakes
Salt and freshly ground black pepper 

Method

1. Place chia seeds in a small bowl with 6 Tbsp. of cold water. Set aside for 10 minutes to soak and form a gel that will bind the mixture together.
2. Meanwhile, cook lentils in plenty of boiling water for 10 minutes then drain well. At the same time, heat oil in a pan and cook onion for 10 minutes until golden and soft.
3. Preheat the oven to 180°C. Grease a standard loaf tin or 6 x Texas muffin tins with oil. Combine lentils, onion, nuts, carrot, basil, and chia seed gel in a large bowl. Add balsamic, chilli and season well with salt and pepper.
4. Mix to thoroughly combine then press the mixture into the loaf tin or muffin tins. Bake muffins for 40 minutes and loaf for 50-60 minutes or until firm and golden brown.

Serve hot as a vegetarian main dish.

Download the PDF version here

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

Raw Carrot Cake Balls

(Makes 18-20, depending on size)

Dates are by nature wonderfully sticky, so combine easily to form these nutritious balls that contain many raw ingredients we usually associate with Carrot Cake (hence their name). The natural syrupiness of dates means no other sweetener is needed to make these delicious treats.

Ingredients
20 Alison’s Pantry Gourmet Dates
1/2 cup Alison’s Pantry Walnuts, chopped
2 tsp ground cinnamon
1 tsp mixed spice
1 medium carrot, peeled and finely grated
1/3 cup Alison’s Pantry Choice Turkish Apricots, chopped
1 cup Alison’s Pantry Shredded Coconut

Method

1. Place dates in a food processor and process to chop.  Add walnuts and spices and blend well. Scrape the sides of the bowl and process again to fully incorporate all ingredients.
2. Transfer mixture to a bowl. Add carrot and pineapple and mix well – you’ll need to use your hands to help the mixture combine properly.
3. Take one tablespoon of the mixture and roll into a ball between the palms of your hands.  Repeat with remaining mixture until you have 18-20 balls.
4. Pour coconut onto a plate and roll balls into the coconut, one at a time, to coat. Place into an airtight container and store in the fridge. Best serve chilled.

Tip: These naturally sweet treats will last well for 4-5 days if stored in an airtight container in the fridge.

Download the full recipe here

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

Macadamia & Almond Snowballs
Makes approximately 30 balls.

Perfectly festive, these fudgy little treats contain only a small handful of simple ingredients and take less than ten minutes to prepare. The creamy macadamia nuts add a certain rich and creamy texture that you will just love.

Ingredients
1 1/2 cups Alison’s Pantry Natural Macadamia’s
1 cup Alison’s Pantry Ground Almonds
1 cup icing sugar, plus an extra 1/2 cup for dusting
1/3 cup coconut oil, melted
3 tablespoons rum*

*Most types of liqueur work well here, alternatively you could add the same measurement of fresh lemon juice.

1. Add the macadamias, almonds, icing sugar and coconut oil to a food processor. Process until the mixture resembles course breadcrumbs.
2. With the motor running on low, gradually add the liqueur, one tablespoon at a time, until the mixture starts to come together slightly.
3. Transfer to a small bowl, then use your hands to form the mixture into small balls.
4. Place the extra icing sugar in a separate bowl, then roll the balls in the icing sugar until well coated.
5. Transfer to a plate, then place in the fridge to set for at least 30 minutes.

The truffles can be kept in an airtight container at room temperature, but I find they are best kept in the fridge. They will keep for 3–4 days.

Download the PDF version here: Alison’s Pantry Macadamia & Almond Snowballs

This recipe was created by Eleanor Ozrich for Alison’s Pantry.