Quinoa, spring onion and parmesan patties
Makes 20 patties
These little patties are a very tasty addition to your festive table, BBQ’s and picnics. Delicious both hot and cold.
1 cup Alison’s Pantry Quinoa
2 cups vegetable stock
2 large garlic cloves – finely diced
1 teaspoon ground cumin
¼ cup Alison’s Pantry Ground Almonds
1 cup finely grated parmesan
2 spring onions, green parts finely sliced
Handful fresh basil, roughly chopped
1 free-range egg
Salt and cracked pepper
Olive oil for sautéing
Rinse the quinoa well. Place in a medium saucepan with the stock and bring to a boil. Reduce heat to a simmer and cook with a lid slightly ajar for 15 minutes until tender and the liquid has been absorbed.
Place the lid on and leave to sit for 5 minutes. Stir through the garlic, cumin, almond meal, parmesan and spring onion. Leave to cool for 15 minutes before mixing in the spring onion, basil, egg and a generous seasoning of sea salt and ground black pepper.
Form heaped spoonful’s of mixture into patties. Place in the fridge for at least 30 minutes to firm up.
Heat a generous glug of oil in a sauté pan over a medium heat. Cook the patties until golden brown on both sides. Keep warm in the oven until ready to serve.
Lentil & Cashew Nut Curry
Prep time: 15 mins
Cook time: 35 mins
Serves 6
This delicious weeknight curry is easy to create for the whole family. You can add chicken if that’s your choice of protein, or leave as-is for a vegetarian option.
Serving with Quinoa’s nutty flavour makes it a tasty alternative to rice or couscous. Quinoa contains phosphorous which helps build strong bones.
Ingredients
500g lean chicken breasts cut in bite-sized chunks (omit if you want a vegetarian curry)
2 tbsp fresh ginger, finely grated
3 cloves garlic, crushed
2 onions, chopped
1 red chilli, chopped
1 cup Alison’s Pantry Natural Cashews Nuts
2 tbsp vegetable oil
1 tbsp ground coriander
1 tsp each turmeric and cumin powder
2 tsp garam masala
1 cup Alison’s Pantry Spilt Red Lentils
4 cups vegetable or chicken stock, as preferred
Salt, to taste
Juice of 1 lemon
Fresh coriander leaves, to garnish
1 cup Alison’s Pantry Quinoa
Method
- If adding chicken, mix in a bowl with the ginger and garlic. Cover and chill until ready to use. Place the onion, chilli and cashew nuts in a blender and process until smooth
- Heat oil in a pan. Brown chicken all over then remove to one side. If not adding chicken then cook ginger and garlic in oil for 30 seconds. Add dried spices and fry for 1 minute. Add cashew nut paste; fry gently for 2 minutes, stirring continuously
- Return chicken to the pan (if using). Stir in the lentils and stock. Bring to the boil then reduce heat to low, cover the pan and simmer for 20 minutes or until lentils are tender
- Cook Quinoa in plenty of boiling water for 10-12 minutes until tender. Drain well in a fine mesh sieve. Season with salt and pepper
- Add lemon juice to curry and season with salt. Garnish with coriander. Serve with Quinoa on the side
Download PDF version here: Alisons Pantry Lentil & Cashew Nut Curry
Raw Prune Jam
Ingredients
200 grams Alison’s Pantry Prunes
Zest and juice of 2 limes or lemons
Zest and juice of 3 oranges
Pinch of sea salt
½ tsp ground cinnamon
Method
- Soak prunes in juice for 4 hours
- Place the soaked prunes and juice into a food processor and blend until the mixture reaches the desired consistency, chunky or smooth
- Add in the zest, sea salt and cinnamon and mix well with a spatula
- Store in the fridge for a couple of days to let the flavours develop – the jam will keep in the fridge for 2 weeks
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
- Line a regular sized slice tin with baking paper.
- Add all of the ingredients in to a large mixing bowl. Mix until well combined, then transfer to the lined slice tin.
- Press the mixture down and smooth out evenly.
- Place in the fridge or freezer to set for at least an hour.
- Remove the slice from the fridge or freezer, and slice squares.
- Store in an airtight container in the fridge.
This recipe was created by Monday’s Cafe for Alison’s Pantry
Quinoa & Beetroot Salad with Sesame Dressing
Ingredients
1 cup Alison’s Pantry quinoa
500g beetroot, peeled
1/4 cup apple cider vinegar
3 tbsp Alison’s Pantry sesame seeds, toasted
2 tbsp sesame oil
Salt and freshly ground black pepper
3 spring onions, chopped
1/4 cup chopped fresh mint
1/4 cup Alison’s Pantry pumpkin seeds
1/4 cup Alison’s Pantry sunflower seeds
1/2 cup Alison’s Pantry walnuts, roughly chopped
- Rinse quinoa well under cold running water then cook in boiling water for 12 minutes or until tender. Drain well and set aside to cool.
- Coarsely grate beetroot – using a food processor is a fuss-free way to do this but a hand-held grater is absolutely fine.
- In a small bowl, combine vinegar, oil and sesame seeds to make a dressing. Season well with salt and pepper.
- Place cooled quinoa, beetroot and spring onion in a large bowl. Pour over dressing and toss well to combine. Serve sprinkled with mint, seeds and nuts.
Download PDF version here: Alisons Pantry Quinoa & Beetroot Salad with Sesame Dressing
Almond Crusted Chicken Nibbles
Ingredients:
Olive oil, to spray
1 1/2 cups Alison’s Pantry ground almonds
1/4 cup Alison’s Pantry sesame seeds
1/4 tsp chilli powder
1 tsp paprika
1 tsp dried oregano
Salt and freshly ground black pepper
1/2 cup fine rice flour
2 eggs, beaten
1/4 cup milk (almond milk is fine is preferred)
1 kg chicken nibbles
- Preheat oven to 190°C. Line an oven pan with foil and place the cooking rack on top. Spray the rack with olive oil to stop the chicken sticking.
- Place almonds in a wide bowl, add sesame seeds, chilli powder, paprika, dried oregano and season with salt and pepper. Mix thoroughly. Place flour on a large plate and season with salt and pepper. In a separate bowl (flat enough to dip chicken), combine eggs and milk.
- Dip one chicken piece at a time first in flour, then egg, and then toss in the almond mixture to coat. Pat the almond mixture firmly onto the chicken, then place on the cooking rack.
- Repeat until all chicken is coated. Spray surface of chicken with a little olive oil. Bake for 35 minutes or until browned and cooked through.
- Serve with your favourite sides and enjoy.
Roasted Cauliflower, Seed & Nut Salad
Prep time: 5 mins
Cook time: 45 mins
Serves 6 (as a side dish)
Ingredients
1 medium cauliflower
¼ cup olive oil
4 cloves garlic, crushed
Salt and freshly ground black pepper
4 tbsp fresh parsley, chopped
½ cup Alison’s Pantry roast whole almonds, roughly chopped
¼ cup Alison’s Pantry pumpkin seeds, toasted
¼ cup Alison’s Pantry sunflower seeds, toasted
2 tbsp Alison’s Pantry sesame seeds, toasted
Method
- Preheat the oven to 170C. Spread the nuts and seeds out on an oven tray. Roast for 10 minutes or until golden brown and fragrant
- Cut the cauliflower into small even-sized florets and place in a large oven pan lined with non-stick baking paper
- Combine the oil and crushed garlic and drizzle over the cauliflower, season with salt and pepper and toss well to coat
- Roast the cauliflower for 30 minutes, or until golden brown, stirring occasionally to allow for even browning. Remove to cool
Download PDF version here: Alisons Pantry Roasted Cauliflower, Seed & Nut Salad
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
- 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
- In a food processor, blend together the dates and water until smooth. Transfer to a large bowl. Add remaining ingredients; stir well to combine
- Spoon mixture into a prepared tin and spread out evenly. Use slightly wet hands to smooth surface, if necessary
- Bake for 25 minutes, or until firm to the touch
- 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
Quinoa, Cashew, Broccoli & Feta Bake
Serves 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
- 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
- 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
- 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
- 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
Hazelnut, Sunflower & Seasame Seed Dukkah
Makes 1 cup
Use to sprinkle over salads, roast vegetables, baked or pan-fried fish, salmon, chicken breasts, lamb cutlets or steak.
Ingredients:
1/2 cup Alison’s Pantry hazelnuts (or almonds, if preferred)
1/4 cup Alison’s Pantry sunflower seeds
1/4 cup Alison’s Pantry sesame seeds
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp paprika
1/4 tsp chilli powder
Salt and freshly ground black pepper
- Place nuts in a small pan and toast over a medium heat, stirring continuously, until golden brown. Rub to remove outer skins and discard
- Add sunflower and sesame seeds to the pan and toast until browned (these will cook quicker than the nuts). Remove to one side
- Add coriander and cumin seeds to the pan and toast for just 30 seconds. Grind to a fine powder
- Coarsely chop the nuts and place in a small bowl. Add seeds and spices and season well with salt and pepper
Stored in an airtight container, dukkah will last for up to 2 weeks.
Download the PDF version here: Alisons Pantry Hazelnut, Sunflower & Seasame Seed Dukkah
Creamy Cauliflower & Cashew Nut Soup
Serves 6
Ingredients:
1 cup Alison’s Pantry raw whole cashew nuts
2 tbsp. olive oil
2 leeks (white parts only), chopped
2 cloves garlic, crushed
Salt and ground white pepper
1 medium head cauliflower, roughly chopped
1 litre liquid vegetable or chicken stock, as preferred
1/2 cup Alison’s Pantry sunflower seeds, toasted
Sprouts or micro-greens, to garnish
- Cover cashew nuts with cold water and leave at room temperature to soak and soften for at least 2 hours
- Heat oil in a large saucepan over medium heat. Add leeks, garlic and a little salt and cook for 10 minutes until the leeks are soft but not browned
- Add the cauliflower and stock and bring to the boil. Reduce the heat and simmer for 20 minutes until cauliflower is very tender. Remove pan from the heat and allow the soup to cool slightly. Stir in the cashews
- Process mixture in a blender in batches until smooth and creamy. Return soup to the pan and warm it over a low heat. Adjust seasoning with salt and pepper
- Serve in bowls garnished with sunflower seeds and sprouts or micro-greens
Download the PDF version here: Alisons Pantry Creamy Cauliflower & Cashew Nut Soup
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
- 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.
- 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.
- 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!
- Keep chilled.
This recipe was created by Monday’s Cafe for Alison’s Pantry
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
- 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)
- Add the remainder of ingredients and process until just combined
- Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
- The butter will keep for a couple of weeks in the fridge
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
- Line a sponge roll or brownie tin with baking paper
- Place all dry ingredients in a large bowl and combine
- Add remaining ingredients and stir with a spoon
- Press mixture fi rmly into the prepared tin
- Cover and freeze for 1 hour, then cut into desired bar sizes
- Eat chilled, these will keep in the freezer for a couple of weeks
Brazil Nut Dip
Ingredients
1 cup Alison’s Pantry Brazil Nuts
1 large clove of garlic, minced
½ tbsp fresh ground black pepper
1 tbsp miso
Juice of ½ a lemon – or to taste
1/3 cup water (approx.)
½ cup extra virgin olive oil (approx.)
Method
- Soak Brazil nuts overnight in water with a pinch of salt.
- Drain and lightly rinse the Brazil nuts and place in a blender or food processor with the garlic, pepper, miso and lemon juice.
- Process until the nuts are very finely ground and then gradually add the water, rest the blender every now and again, as this will take time.
- Add olive oil and process until smooth and creamy.
- Dip will last for about 4 days in the fridge.
Curry Cashew Dip
Ingredients
1 cup Alison’s Pantry Raw Cashews
1/3 cup coconut milk
1 tsp curry powder
1/4 tsp fresh ginger, grated
1 tbsp maple syrup
1 tbsp lemon juice
A couple of good grinds of fresh black pepper
¼ tsp sea salt
Fresh coriander, chopped
Method
- Add all ingredients except the fresh coriander into a high speed blender
- Blend until silky smooth
- Remove the mix from the blender and place into a serving bowl. Stir through the chopped coriander reserving some to garnish the top