Alison's Pantry

Beetroot, Walnut & Cacao Brownies (GF)

The ultimate guilt free treat. Simple wholesome ingredients create a sweet treat that can be enjoyed every day.

 

Ingredients
2 cups Alison’s Pantry Select Dates, soaked in boiling water for 20 minutes then drained
1/4 cup melted coconut oil (could also use butter)
¼ cup yoghurt (could use coconut cream to make dairy free)
4 free range eggs
1 cup beetroot, finely grated, lightly squeezed of liquid
1 heaped teaspoon gluten free baking powder
1 teaspoon good quality vanilla extract
pinch sea salt
1 ½ cups Alison’s Pantry Ground Almonds
1 cup all purpose GF flour (could also use a combination of buckwheat, brown rice and tapioca flour)
1/3 cup cacao powder or good quality dark cocoa
¾ cup Alison’s Pantry Walnuts, roughly chopped

 

Method
Preheat oven to 160°C.
Grease or line a 30cm x 10cm dish.

Place dates, coconut oil, beetroot, baking powder, cacao powder, vanilla and yoghurt into a food processor. Blitz until smooth.

Add the eggs and pulse to combine. Add the remaining ingredients (except the walnuts) and process until just combined. Do not over-mix.

Add the walnuts and pulse just a few times to combine.

Pour batter into dish. Use a spatula to scrape all batter from food processor. The back of a spoon can be used to smooth the top.

Bake for approximately 30 – 40 minutes until a skewer comes out clean when inserted.

Leave to cool for 30 minutes before cutting.

Will keep for up to four days in an airtight container in the fridge. Will freeze well for up to 1 month.

Download the PDF version here: Alison’s Pantry Beetroot, Walnut and Cacao Brownie (GF)

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

 

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High Energy Breakfast Cookies

Breakfast or snacking on the run is sorted with these wholesome cookies. A filling and delicious combination of dried fruit, nuts and seeds.
Makes approximately 25 cookies

Ingredients
½ cup Alison’s Pantry Brazil nuts
1 cup Alison’s Pantry Wholegrain oats
½ cup Alison’s Pantry Sunflower seeds
¼ cup honey
1 free-range egg
1 teaspoon vanilla extract
1 very ripe banana, peeled and mashed
9 Alison’s Pantry Choice Apricots, each diced into roughly 6 pieces
¼ cup Alison’s Pantry Sultanas
¼ cup Alison’s Pantry Pumpkin seeds
¼ cup Alison’s pantry Sesame seeds
¼ cup Alison’s Pantry Shredded coconut
3 tablespoons Alison’s Pantry Chia seeds

 

Instructions
Preheat oven to 180 degrees Celsius

Place the brazil nuts, oats and sunflower seeds into a food processor and blitz for a minute until the consistency is like rough breadcrumbs

Add the remaining ingredients and run the processor for another minute or two until the mixture is mixed  thoroughly.

Line a baking sheet with baking paper. Spoon tablespoons of batter onto the tray and shape them into cookies with your hands.

Bake for 20 – 25 minutes until golden.

Place gently on a baking rack to cool.

Will last up to four days in the fridge in an airtight container. Can be frozen for up to one month.

Download the PDF version here: Alison’s Pantry High Energy Breakfast Cookies

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

 

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Birdseed bars
With no added sugars
Makes 20

Ingredients:
1 cup Alison’s Pantry pitted dates, roughly chopped
1 cup boiling water
¾ cup Alison’s Pantry rolled oats, finely blended in a food processor
½ cup Alison’s Pantry flax seeds (linseed)
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
¼ cup Alison’s Pantry sesame seeds
½ cup Alison’s Pantry dried cranberries, finely chopped
½ cup Alison’s Pantry whole raw almonds, chopped
1 tsp ground cinnamon
Pinch of salt

1. In a bowl cover dates with water and leave for 1 hour to soften. Preheat oven to 180C. Line a 17 x 27cm slice tin with baking paper
2. In a food processor, blend together the dates and water until smooth. Transfer to a large bowl. Add remaining ingredients; stir well to combine
3. Spoon mixture into a prepared tin and spread out evenly. Use slightly wet hands to smooth surface, if necessary
4. Bake for 25 minutes, or until firm to the touch
5. Cool in the pan for 5 minutes then lift out and transfer to a wire rack to cool. Slice into bars to serve

Tip: Cranberries aren’t your favourite? Try some delicious dried apricots as a replacement.

Download PDF version here: Alisons Pantry Birdseed Bars

 

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Chocolate and Cranberry Biscuits

Ingredients
1 cup Flour
1 cup Alison’s Pantry wholegrain oats
I cup Alison’s Pantry shredded coconut
¾ cup coconut sugar
¾ cup Alison’s Pantry sliced or whole cranberries
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
½ cup dark chocolate drops
125 grams butter
½ cup maple syrup
1 teaspoon baking soda
2 tablespoons boiling water

Method

1. Preheat oven 175C
2. Combine all dry ingredients
3. Melt butter and maple syrup together in a small pot and let cool
4. Dissolve baking soda in water and add to the butter and syrup (it will foam up)
5. Pour the butter mixture into the dry ingredients and mix well
6. Drop mixture in dessert spoon lots onto a lined baking tray, flatten slightly and allow room for the biscuits to spread
7. Bake for 12-15minutes until golden
8. Remove from oven and transfer to a cooling rack after a couple of minutes

 

Download the PDF version here: Alison’s Pantry Chocolate and Cranberry Biscuits

 

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Cashew Butter Chocolate Truffles

 Ingredients
1 1/2 cups of Alison’s Pantry Raw Cashews – to make unsalted cashew butter
1/4 cup coconut oil, melted
3 rounded tablespoons cacao or cocoa powder
1/4 cup natural sweetener – coconut nectar, honey, ricemalt syrup
2 tsp vanilla extract
1/4 tsp sea salt

 Method

1. To make the raw unsalted cashew butter, blend 1 ½ cups of raw cashews together for 5 – 7 minutes until creamy. Cashews will become very powdery, then clump, then turn to a peanut-butter-like consistency.
2. Next, line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in the freezer for four hours or overnight to set.
3. Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs, and return to fridge until you are ready to enjoy!
4. Keep chilled.

 

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

 

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Sweet and Salty Nut and Maple Butter

Ingredients
1 cup Alison’s Pantry Raw Macadamia Nuts
½ cup Alison’s Pantry Raw Cashews
20 grams butter
¼ cup pure maple syrup
¼ heaped teaspoon sea salt
1 tsp vanilla extract

Method

1. Put macadamias and cashews in food processor. Process until the butter is really smooth and creamy (stopping to scrape down the sides a couple of times)
2. Add the remainder of ingredients and process until just combined
3. Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
4. The butter will keep for a couple of weeks in the fridge

 

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Raw Sesame Seed Bars

Ingredients
2 cups Alison’s Pantry Sesame Seeds
1 cup Alison’s Pantry Seedless Raisins
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Ground Almonds
½ cup tahini (find in the organic or international section of your supermarket)
½ cup coconut oil
1⁄³ cup maple syrup
1 tsp vanilla extract
¾ tsp sea salt

Method

1. Line a sponge roll or brownie tin with baking paper
2. Place all dry ingredients in a large bowl and combine
3. Add remaining ingredients and stir with a spoon
4. Press mixture fi rmly into the prepared tin
5. Cover and freeze for 1 hour, then cut into desired bar sizes
6. Eat chilled, these will keep in the freezer for a couple of weeks

 

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Raw Wraps

CASHEW SPREAD:

Ingredients
200 grams Alison’s Pantry Raw Cashews
¼ cup water
2 tbsp lemon juice
1 inch nob of fresh ginger, grated
1 tbsp soy sauce (tamari)
1 clove of garlic, crushed
1 tbsp white miso
Salt and fresh ground black pepper to taste

Method

1. Process all ingredients in a blender until smooth

WRAPS:

Ingredients
Nori sheets or courgette, cos or iceberg lettuce leaves
A mix of raw vegetables try red capsicum, cucumber, sprouts, alfalfa, carrots, celery

Method

1. Lay the nori, or courgette slice or lettuce leaves on a cutting board
2. Spread with Cashew Spread
3. Layer chosen vegetables, start with the sticks, then the sprouts or alfalfa
4. Roll carefully
5. If using nori – cut into the desired lengths

 

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Lemon Coconut Cups
Serves 12

CRUST:

Ingredients
1 cup Alison’s Pantry Natural Almonds
1 cup Alison’s Pantry Walnuts
2 tsp coconut sugar
1 tsp sea salt
2 tbsp Alison’s Pantry Shredded Coconut
2 tbsp maple syrup (or honey)
1 cup Alison’s Pantry Gourmet Dates, chopped

Method

1. Line a cupcake tray with 12 cupcake liners
2. Place almonds and walnuts in a food processor and process until the mixture resmbles a fine crumb
3. Add in coconut sugar, sea salt and shredded coconut, process until well combined
4. Add dates and maple syrup process until well mixed and sticky. scrape down the sides a few times
5. Spoon out crust into the cupcake liners and press down well
6. Place in the freezer while preparing the filling

FILLING:

Ingredients
1 can coconut cream (refrigerated overnight)
1 cup Alison’s Pantry Raw Cashews (soaked in filtered water and a good pinch of sea salt for a minimum of 2 hours, or overnight)
3 tbsp Alison’s Pantry Shredded Coconut
2 tbsp coconut oil
1½ tbsp lemon zest
½ cup lemon juice
3 tbsp maple syrup

Method:

1. Open the coconut cream, without shaking the can, it will have separated into two parts. Spoon the top white part into the blender or food processor (the coconut water is not required for this recipe – use in a juice or a smoothie)
2. Rinse off and drain the soaked cashews well, place in the blender
3. Add all other ingredients and blend until smooth and creamy
4. Pour the filling over the prepared crust
5. Freeze for 2-3 hours until firm.
6. Remove from the freezer, remove the cupcake liner and allow about 5 minutes before serving to soften. Top with extra zest and shredded coconut if desired.

 

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Alison’s Pantry Super Foods Nut Bread

This “bread” contains no flour of any type so it is suitable for Coeliacs as well as being “low Carb” and Paleo friendly. It’s wonderfully savoury and looks like a pretty mosaic when sliced. It is good toasted or untoasted.

Ingredients
1 cup Alison’s Pantry Deluxe nut mix – Deluxe mix does not contain peanuts
1/3 cup Alison’s Pantry Raw Almonds
1/3 cup Alison’s Pantry Raw Hazelnuts
1/3 cup Alison’s Pantry Raw Walnuts
1 cup Alison’s Pantry Sunflower Seeds
1 cup Alison’s Pantry Chia Seeds
1 cup Alison’s Pantry Flaxseeds (linseeds)
1 cup Alison’s Pantry Pumpkin Seeds
5 eggs
1 ½ tsp salt
1/3 cup olive oil

Method

1. Pre heat the oven to 160°
2. Grease a loaf pan approx 22 cm x 12 cm and line with a strip of non stick baking paper, placing it across the middle of the pan with a little hanging over each side. This makes it very easy to remove the loaf from the pan using the paper “handles” to lift it out. Or use 8 mini loaf tins.
3. In a large bowl lightly beat the eggs, salt and oil then add the nuts, and seeds. Chia seeds are a bit inclined to cling to everything so use a rubber scraper to keep them in the bowl. When the mixture is combined, turn it into the prepared tin or tins, smooth over the top and press the mixture firmly to compact it eliminating air pockets.
4. Bake a large loaf for 1 hour and mini ones for ½ an hour. The loaf should sound hollow when knocked on the bottom. Cool before slicing with a serrated knife.

Recipe from Sophie Gray for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Alison’s Pantry Super Foods Nut Bread

 

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Pecan and cranberry party pops
Makes approx 30 balls

These savoury crunchy little mouthfuls are easy to make and perfect for a party. Muruku from Alison’s pantry are made from chick peas and seasoned with spices, and make great gluten free spicy sticks or use plain salted pretzel sticks.

Ingredients
250g full fat cream cheese
100g tasty cheddar cheese, grated
1 tsp Worcestershire sauce
¼ cup Alison’s Pantry Cranberries, chopped
1 spring onion, finely chopped
1 clove garlic, crushed
1 cup Alison’s Pantry Pecans, lightly toasted and crushed to form crumbs

For the sticks – Alison’s pantry Muruku – or use plain salted pretzel sticks

1. Place the chopped pecans in a shallow bowl.
2. In a processor combine the cream cheese and cheddar with the Worcestershire sauce and garlic until completely blended. Scrape the mixture into a bowl and fold in the spring onion and chopped cranberries.
3. Using a teaspoon, scoop small spoonful of cheese mixture, and with your hands roll it into a 2cm diameter ball.
4. Continue with the remaining mixture and when all the balls are rolled, coat them in the toasted pecans and insert a Muruku or pretzel “stick”. Store in the fridge until required.

 

Recipe from Sophie Gray for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Pecan and Cranberry Party Pops

 

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Cashew, Cranberry and Dark Chocolate Chunk Cookies

(Makes 32-36, depending on size)

Ingredients
125g butter, softened
1 1/4 cups firmly packed soft brown sugar
1 egg
1 1/4 cups plain flour
1 tsp baking soda
1/3 cup cocoa powder
1 cup (125g) dark chocolate drops
1/2 cup Alison’s Pantry cranberries
1/2 cup Alison’s Pantry cashew nuts, roughly chopped

Method

1. Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Place butter, sugar and egg in a bowl and beat until creamy.
2.  Sift together flour, baking soda and cocoa and stir into creamed mixture. Stir in chocolate, cranberries and nuts.
3. Drop heaped tablespoons of the mixture onto prepared trays, leaving space for cookies to expand during cooking. Press to flatten slightly.
4. Bake for 10 to 12 minutes or until set around the edges. Transfer to a wire rack to cool. Store in an airtight container for up to a week, or wrap in cellophane bags tied tightly with string to give as gifts.

 

Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014

Download the PDF version here: Cashew, Cranberry and Chocolate Chunk Cookies

 

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Sunflower Herb Crackers
Easy and delicious. The perfect accompliment to a nut and cheese platter.
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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Nut and Spinach Loaf
Meat free Monday – or any day of the week – this nut and spinach loaf is bound to be a family favourite!

Ingredients

• 200g spinach leaves
• 2 cups Alison’s Pantry Unsalted Supreme Roast Mixed Nuts
• 1 small onion, finely chopped
• 1 carrot, grated
• 200g tinned whole tomatoes, drained and chopped
• 50g sundried tomatoes in olive oil, chopped
• 3 large eggs, lightly beaten
• 100g tasty cheese, grated
• 1/2 tsp dried sage
• 1/2 tsp mint, finely chopped
• 1 1/2 tbsp. parsley, finely chopped
• 1 clove of garlic, crushed
• 1 tsp vegetable stock
• Freshly ground black pepper

Method

1. Preheat oven to 180
2. Line a loaf tin with baking paper and grease with butter, also cut a piece of baking paper to cover the top of the tin, and grease with butter
3. Blanch spinach in boiling water, drain well, squeeze out water and chop finely
4. Put nuts into a food processor and pulse until chopped, take care not to reduce to a flour
5. Tip chopped nuts and all other ingredients into a large bowl and mix together well
6. Place mixture in the prepared loaf tin and place baking paper on top, butter side down
7. Cook for approximately 1 hour until the loaf is cooked through
8. Let cool for a couple of minutes then carefully turn out onto a plate and slice to serve
9. Serve with a gravy or sauce of your choice – is great with a mushroom gravy

 

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Power Bars

Ingredients

• 125g butter
• 4 tbsp. golden syrup (or honey)
• 1 cup instant oats
• 2 cups Alison’s Pantry Raw Power, roughly chopped
• 1/2 cup Alison’s Pantry Dried Cranberries/Sultanas
• 1/2 cup Alison’s Pantry Choice Apricots, Finely chopped
• 1/2 cup Alison’s Pantry Ground Almonds
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 cup brown sugar (or coconut sugar), lightly packed

Method

1. Preheat oven to 180°C
2. Line a 20x30cm slice tin with baking paper
3. Melt butter, syrup and NZ Apricots in a small pot simmer lightly until the apricots are soft and pulpy, forming a thick syrup, allow to cool and add vanilla
4. Put all dry ingredients in a large bowl
5. Add syrup and mix well
6. Press into the prepared tin, firming down with hands or the back of a large wooden spoon
7. Cook for 20-25 minutes until golden brown
8. Allow to cool in tin before removing to cut

 

 

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Fruity Muesli Bars
Makes 18-24 bars

2 cups Alison’s Pantry Instant Oats
1/2 cup Alison’s Pantry Sunflower Seeds
1/4 cup Alison’s Sesame Seeds
100g butter
1/4 cup honey
1/2 cup firmly-packed brown sugar
2 cups Alison’s Pantry Dried Fruit of your choice, chopped (Raisins, Apricots, Figs, Cranberries, etc)

Preheat oven to 180°C. Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides.
Place oats and seeds in an oven pan and bake for 15 minutes, stirring once or twice, until lightly toasted. Melt butter, honey and sugar in a pot set over a medium heat. Add toasted oats and seeds and dried fruits and stir well to coat.

Spread mixture into prepared tin – use the back of a spoon to press down well. Bake for 30 minutes or until firm and golden brown. Cool in the tin. Cut into bars or small squares.

Store in an airtight container.

Download PDF version: Fruity Muesli Bars

 

 

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