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Roasted Kumara with Dried Cranberries, Feta and Pistachios

Serves 6

4 purple-skinned kumara, well-scrubbed but not peeled
100g feta, crumbled
¼ cup Alison’s Pantry Whole Cranberries
¼ cup pure maple syrup
3 tablespoons Alison’s Pantry Roast Pistachios, shelled and chopped



  1. Preheat the oven to 200°C
  2. Put the kumara into a dry roasting dish and place in the oven for 45 minutes to 1 hour or until the kumara is tender.
  3. Remove from the oven and halve the kumara lengthways.
  4. Place the kumara halves side by side, flesh side up, in a warm serving dish.
  5. Sprinkle the cranberries and feta over the kumara.
  6. Drizzle the maple syrup over everything.
  7. Sprinkle the pistachios on top and serve.


Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Roasted Kumara with Dried Cranberries, Feta and Pistachios





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.


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 


  1. 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
  2. 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
  3. 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
  4. 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
  5. 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




Coconut Oat Bircher Muesli
Serves 2-4


¾ cup Alison’s Pantry wholegrain oats
½ cup Alison’s Pantry shredded coconut
2 tablespoons Alison’s Pantry chia seed
375ml coconut milk or cream
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of sea salt


  1. Put all the ingredients in a large jar and shake well
  2. Place in the fridge and leave overnight
  3. Serve in bowls with fresh fruit on the side, topped with a sprinkle of nuts (chopped) and your favourite dried fruit, honey or maple syrup to lightly sweeten

Bircher will keep in the fridge for up to 4 days.

Download the PDF version here




Chocolate Bark
Seriously easy and a great way to eat seeds, nuts and dried fruit! A treat that isn’t so naughty. Great to make with the kids!


  • 2 cups of Alison’s Pantry Antioxidant Blend 
  • 250g dark chocolate drops (dark or white depending on your preference, tastes great with either)


  1. Line a 20cm pan with baking paper
  2. Melt chocolate in microwave or place in a double boiler and melt over boiling water
  3. Add Antioxidant Blend, stir well
  4. Pour into the lined pan and smooth evenly
  5. Chill until set and break into pieces

Best stored in the refrigerator.
Download the PDF version here Alisons-Pantry-Chocolate-Bark




Anzac Biscuits Paleo Friendly

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


  1. Preheat oven 150C
  2. Combine all dry ingredients
  3. Combine honey and oil in a small pot and heat gently
  4. Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
  5. Pour into the dry ingredients and add the vanilla extract
  6. Mix until well combined
  7. Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
  8. Bake for 15minutes until golden
  9. Remove from oven and let cool on the baking tray


Download the PDF version here:  Alison’s Pantry Anzac Biscuits Paleo Friendly




Moroccan Hemp Quinoa Salad

Prep time: 15 mins
Cook time: 35 mins
Serves 6

Enjoy this tasty salad alone or pair with grilled halloumi or fish. It’s perfect to take along to summer BBQs. Serve warm or at room temperature.


1 cup Alison’s Pantry quinoa
2 cups water or vegetable stock
1 medium onion – diced
3 garlic cloves – finely diced
1/2 teaspoon fennel seeds
2 teaspoons ground cumin
1/2 teaspoon garam masala
½ teaspoon smoked paprika
¼ cup Alison’s Pantry hemp seeds
1 x 400g can chickpeas – drained and rinsed well
Zest of 1 lemon
2 medium carrots – peeled and cut using a julienne peeler (can also grate)
Juice of 2 lemons
6 Alison’s Pantry select dates – diced
1/3 cup Alison’s Pantry shelled pistachio nuts – roughly chopped
Large handful fresh parsley – roughly chopped
1 tablespoon fresh thyme leaves
Sea salt and cracked black pepper
Olive oil for sautéing
To serve: sliced avocado, additional hemp seeds, fresh herbs to garnish


Place the quinoa and water (or vegetable stock) in a medium saucepan and bring to a boil. Cook, with a lid ajar for 12-15 minutes until tender and the liquid has been absorbed. Remove from heat. Place the lid on tightly and leave to sit for 5 minutes. Remove lid and set aside until ready to use.


Heat a very generous glug of oil in a sauté pan over medium heat. Add the onion and garlic. Cook gently, without browning, for 5-10 minutes until tender. Add the fennel seeds, cumin, garam masala and smoked paprika. Cook for a further minute, adding additional oil if needed. Add the chickpeas and lemon. Cook for 4 minutes. Add the quinoa and the hemp seeds. Season generously with sea salt and cracked black pepper.


Remove from the heat and leave to cool for 5-10 minutes before adding the carrot, lemon juice, dates, pistachios, parsley and thyme.


Top with the avocado (if using) just prior to serving. Garnish with extra hemp seeds and fresh herbs.


Salted Caramel Hemp Smoothie

Serves 2

Wholesome but perfectly sweet and indulgent tasting, this smoothie uses the goodness of hemp seeds and the natural caramel flavour of dates to make a delicious treat.


Smoothie Ingredients

2 tablespoons Alison’s Pantry hemp seeds
2 tablespoons Alison’s Pantry chia seeds
6 Alison’s Pantry select dates
1 frozen banana – cut into chunks
2 cups coconut milk
1 teaspoon vanilla essence
Generous pinch or 2 ground cinnamon
1/8 teaspoon sea salt
Large handful ice
To serve: additional chopped dates, hemp seeds, cinnamon


Place all ingredients into a powerful blender and blitz until smooth. Taste and add additional sea salt to taste if needed.
Serve immediately topped with hemp seeds, chopped dates and a sprinkle of cinnamon.


Superboost Balls

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


  1. 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
  2. Using hands, form heaped teaspoon of the mix into tight balls, then roll in coconut

Best stored in the refrigerator until required.




Crunchy crumbed fish goes down a treat with this wintry roast vegetable salad, topped off with our Pumpkin Seeds!

Click here for the full recipe.




Spaghetti with Lemon & Herb Nut Crumb

Prep time: 15 mins
Cook time: 30 mins
Serves 4


1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling


  1. Preheat oven to 120°celsius
  2. Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
  3. Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
  4. While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
  5. Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
  6. Sprinkle with ½ the crumb mixture and toss to combine
  7. Divide pasta between four bowls and sprinkle evenly with the remaining crumb

Serve immediately

Download the PDF version here

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




Super Boost Granola
(Makes approximately 1.25kg)


4 cups Alison’s Pantry whole grain oats
1 cup Alison’s Pantry shredded coconut
1/3 cup Alison’s Pantry whole flaxseeds (linseed)
1/3 cup Alison’s Pantry sesame seeds
1/3 cup Alison’s Pantry sunflower seeds
2 tsp ground cinnamon
2/3 cup Mother Earth Liquid Honey
1 1/2 cups Alison’s Pantry Super Boost blend
1 cup Alison’s Pantry Banana chips



  1. Preheat the oven to 170°C. Line a large oven pan with non-stick baking paper. Place oats, coconut, seeds and cinnamon in a large bowl.
  2. Warm the honey in a small pan, or microwave for 20 seconds, then pour over the oat mixture. Stir well to coat all ingredients with honey.
  3. Spread mixture out over prepared oven pan. Bake for 25 minutes, or until toasted golden brown. Stir regularly so the ingredients cook evenly and watch carefully, as the mixture can easily brown quite quickly.
  4. Remove from the oven and set aside to cool to room temperature, then stir in the Super Boost blend and Banana chips. Note: Dried fruits need to be added after toasting as their natural sugars can tend to burn if toasted in the oven for too long.
  5. Stored in an air-tight container, Granola will last well for up to 6 weeks.

Download the PDF version here

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




Summer Vegetable & Mixed Seed Salad with Chia Dressing

(serves 8)

½ cup Alison’s Pantry Quinoa
300g green beans, trimmed and cut in 1cm lengths
2 cups peas (fresh or frozen)
3 spring onions, finely sliced
2-3 handfuls baby rocket leaves
1 cup cherry tomatoes, halved
1 cup Alison’s Pantry Pumpkin Seeds, toasted
1 cup Alison’s Pantry Sunflower Seeds, toasted
¼ cup Alison’s Pantry Sesame Seeds, toasted
¼ cup each chopped parsley and mint leaves

Chia Seed Dressing:
1 tbsp Alison’s Pantry Chia Seeds
2 tbsp cold water
1 tsp Dijon mustard 1 tsp honey
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper



  1. Cook quinoa in plenty of boiling water for 15 minutes, or until tender. Drain well and set aside to cool.
  2. Cook beans and peas in boiling, salted water for 1 minute, then drain and cool under cold running water. Chill until ready to use.
  3. Make dressing by combining chia seeds and water in a jar; leave for 5 minutes for seeds to swell. Add remaining ingredients; seal jar and shake well to combine. Adjust seasoning with salt and pepper to taste.
  4. To serve, place quinoa, beans, peas, onions, rocket and tomatoes in a large bowl. Add seeds and herbs. Pour dressing over salad; toss well to coat.

Download the PDF version here

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




Ginger banana smoothie with nutty caramel drizzle
Serves 2
Feeling a little fancy? Try this deliciously creamy ginger banana smoothie with nutty caramel drizzle.
The glasses are first drizzled with a salted date and almond caramel sauce for something a little bit special, then topped to the brim and sprinkled with a little cinnamon.

3 bananas, frozen
2 cups almond milk, or milk of your choice
2 tbsp honey or maple syrup
2 teaspoons apple cider vinegar
2 teaspoons pure vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ice cubes

Caramel sauce ingredients:
½ cup Alison’s Pantry Select Dates
¼ cup Alison’s Pantry Natural Almonds or nuts of your choice
a pinch of sea salt
½ cup water to blend

Start by preparing the caramel sauce. Add all the caramel sauce ingredients into a blender, and blend until smooth. Transfer into a small jar.

Then add smoothie ingredients into a blender, and blend until smooth.

Using a tablespoon, drizzle the caramel sauce around the inside of two glasses, and then fill with the ginger smoothie.

Sprinkle with a little cinnamon if desired.
Enjoy straight away!

Tip: To make blending easier soak the dates in 1/2 cup of hot water and allow to cool before bending. This will make the dates  much softer and easier to blend.

Download PDF version here: alisons-pantry-ginger-banana-smoothie-with-nutty-caramel-drizzle




Beetroot, Walnut & Cacao Brownies_mini_mini_miniBeetroot, Walnut & Cacao Brownies (GF)

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


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


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




Herby Root Vegetable Gratin with Pistachio, Parmesan & Macadamia CrumbleHerby Root Vegetable Gratin with pistachio, parmesan & macadamia crumble 3_mini_mini
Served 4-6 as a side dish
An impressive side dish that is deceptively simple to make. The crumble topping combines pistachios and macadamias with punchy parmesan cheese to create delicious texture and flavour.

1 large potato, peeled
1 large kumara, peeled
1 large parsnip, peeled
2 large garlic cloves, finely diced
Large handful parsley, stalks removed and roughly chopped
550ml milk
Sea salt and cracked black pepper to taste


1 cup parmesan cheese, finely grated
¾ cup Alison’s Pantry Shelled Pistachios
¾ cup Alison’s Pantry Natural Macadamias
2 tablespoons fresh thyme leaves
½ teaspoon smoked paprika


Preheat oven to 180°C.

Use a mandoline or very sharp knife to cut the vegetables into wafer thin slices.

Grease a 30cm x 20cm (or equivalent) dish. Layer the vegetables neatly adding a sprinkle of garlic, herbs, salt and pepper to every second layer.

Pour milk slowly over the top. Cover with foil and bake for 40 minutes.

Place all crumble ingredients into a food processor and blitz until a fine crumb. Season to taste with salt and pepper. Pile evenly on top of the partially cooked gratin and bake uncovered for 20 minutes until lightly golden on top.

Let sit for 10 minutes before serving.

Leftover will last 2 days in the fridge in an airtight container and can be gently reheated in an oven.

Download the PDF version here: Alison’s Pantry Herby Root Vegetable Gratin with Pistachio

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




Cauliflower and Almond Pizza with Chilli & Lime Seed CrunchCauliflower Pizza 3_mini
The perfect guilt-free pizza loaded with vegetable goodness! If you’ve tried other cauliflower pizza bases and found them soggy you’ll be thrilled to know that this method guarantees a firm texture you can hold in your hand and will be perfect base for your favourite toppings. The lime and chilli seed crunch packs a flavour punch that is phenomenal on pizza.


Cauliflower and Almond Pizza
Makes 2 medium sized bases

4 cups cauliflower ‘rice’ (a little over a large cauliflower will yield this)
¾ cup Alison’s Pantry Ground Almonds
¾ cup mozzarella cheese, grated (could also use edam or cheddar cheese)
1 free range egg, lightly beaten


Use a food processor to create cauliflower ‘rice’. Blitz until very fine.
Preheat oven to 180°C.

Place cauliflower in an oven proof dish and cover with tinfoil. Roast for 20 minutes. Remove cover and set aside to cool for 20 minutes.

Tip all cauliflower rice into a clean and dry tea towel. Gather the edges together and twist to squeeze out all the liquid possible. You’ll be surprised how much you can  remove!

Combine with the remaining ingredients in a large bowl and use your hands to work the ‘dough’ for a minute, ensuring it is well mixed.

Divide the mixture in half and use it to shape two round pizza bases on a lined baking sheet. Your bases should be approximately 1.5cm thick. Two medium bases will create a crispier firmer result than one large.

Bake for 20 minutes until golden. You can opt to flip your base at the halfway mark to achieve an even browning. This is optional. Remove from oven and place on a rack (this helps retain crispness) to cool for 10 minutes

 1 ½ cups tomato passata
2 handfuls baby spinach
150 grams button mushrooms, sliced
Additional mozzarella cheese
Sesame seeds, chilli & lime seed crunch (see recipe below)

Spread bases with tomato passata and then place other toppings on as desired. Bake in the oven (again at 180°C) for 10-15 minutes until the cheese is melted.


Chilli & Lime Seed Crunch
For wonderful crunch and flavour you can also top the pizza with these chilli and lime seeds and nuts. Great on salads too!

1 cup Alison’s Pantry Natural Cashews
1/4 cup Alison’s Pantry Sesame Seeds
1/2 cup Alison’s Pantry Sunflower Seeds
1/2 cup Alison’s Pantry Pumpkin Seeds
1/4 cup Alison’s Pantry Flaxseed
1/2 tsp dried chilli flakes
1/4 teaspoon sea salt
zest of two limes
cracked black pepper to taste
2 tablespoons olive oil
1 tablespoon honey

Preheat oven to 120°C.
Mix all ingredients thoroughly in a large bowl. Spread evenly on a lined baking sheet and bake for 20 minutes. Toss at the 10 minutes mark to ensure even cooking.

Leave to cool entirely before storing in an airtight jar.

Will last up to three weeks.

Download the PDF version here: Alison’s Pantry Cauliflower and Almond Pizza with Chilli

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