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
Pistachio, broccoli & basil pesto
Raw broccoli and lightly toasted pistachios give this pesto a nutritious boost. The perfect sneaky way to get children to eat more broccoli without them realizing it.
Makes 1 ½ cups
Ingredients
½ cup Alison’s Pantry Shelled Pistachio nuts
1 cup small broccoli florets (roughly ½ small head broccoli)
1 tightly packed cup fresh basil leaves
¾ cup Parmesan cheese, finely grated
1 small garlic clove, finely diced
¾ cup good quality olive oil
Sea salt and cracked black pepper to taste
Instructions
Place pistachio nuts in a dry frypan over a medium heat. Lightly toast for a few minutes, moving the nuts around every 30 seconds or so to prevent them burning. Set aside to cool.
Place all the ingredients into a food processor. Blitz until you have a smooth paste. Add more olive oil if you prefer a runnier consistency. Season to taste with sea salt and cracked black pepper.
Store in the fridge in an airtight container or jar for up to a week. Will freeze well for up to a month.
Download the PDF version here: Alisons Pantry Pistachio, Broccoli & Basil Pesto
This recipe was created by Kelly Gibney for Alison’s Pantry
Quinoa Mexican Bowl
Nutritious, filling and full of beautiful colour and flavour. A weeknight meal that will please the whole family.
Serves 4
Ingredients
Quinoa & black beans
2 cups of cooked Alison’s Pantry Quinoa (3/4 cup uncooked will yield just over 2 cups cooked)
1 x 400 gram can of black beans in brine (drained and rinsed well)
¼ onion, finely diced
1 garlic clove, finely diced
1 ½ teaspoons ground cumin
½ teaspoon hot smoked paprika
2 tablespoons oil for sautéing
¼ cup of water
Avocado Salsa
1 cup sweetcorn kernels
1 avocado, removed from skin and cut into cubes
1 capsicum, core discarded and cut into small cubes
1 spring onion, finely sliced
1 large handful fresh coriander, roughly chopped
juice of two limes
Sea salt and cracked black pepper for seasoning
Garnish
½ cup Alison’s Pantry Pumpkin Seeds
Dried chilli flakes (optional)
Additional fresh herbs
Instructions
Heat oil in a frypan over a medium heat. Add the onion and garlic, cook until tender and translucent. Add the black beans, cumin, paprika and water. Cook for five minutes, stirring frequently. Add a little more water if the beans start to stick. Add the quinoa and heat through. Season generously with salt and pepper.
Combine all salad ingredients in a bowl. Toss and ensure the avocado is well coated in lime juice. Add sea salt and cracked black pepper to taste.
Divide the quinoa and black beans between four bowls. Pile the avocado salsa on top. To serve garnish with pumpkin seeds, dried chilli flakes (if using) and the additional herbs.
Leftover quinoa will keep in the fridge for up to three days. Leftover salsa can up stored in an airtight container in the fridge for 24 hours.
Download PDF version here: Alisons Pantry Quinoa Mexican Bowl
This recipe was created by Kelly Gibney 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
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
- Preheat oven 175C
- Combine all dry ingredients
- Melt butter and maple syrup together in a small pot and let cool
- Dissolve baking soda in water and add to the butter and syrup (it will foam up)
- Pour the butter mixture into the dry ingredients and mix well
- Drop mixture in dessert spoon lots onto a lined baking tray, flatten slightly and allow room for the biscuits to spread
- Bake for 12-15minutes until golden
- 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
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
- 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
- Lay the nori, or courgette slice or lettuce leaves on a cutting board
- Spread with Cashew Spread
- Layer chosen vegetables, start with the sticks, then the sprouts or alfalfa
- Roll carefully
- If using nori – cut into the desired lengths
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
- Line a cupcake tray with 12 cupcake liners
- Place almonds and walnuts in a food processor and process until the mixture resmbles a fine crumb
- Add in coconut sugar, sea salt and shredded coconut, process until well combined
- Add dates and maple syrup process until well mixed and sticky. scrape down the sides a few times
- Spoon out crust into the cupcake liners and press down well
- 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:
- 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)
- Rinse off and drain the soaked cashews well, place in the blender
- Add all other ingredients and blend until smooth and creamy
- Pour the filling over the prepared crust
- Freeze for 2-3 hours until firm.
- 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.
Steak and Quinoa Salad
Serves 6
Ingredients
600g your favourite cut of steak (eg; eyefillet, rump, sirloin) trimmed of fat and sinew
2 cloves garlic, crushed
3 tablespoons, plus 50ml, extra virgin olive oil
1 cup Alison’s Pantry Quinoa, rinsed and well drained
2 avocados, peeled, stoned and diced 3cm
1 roasted red capsicum, thinly sliced
6 Alison’s Pantry Dried Figs, sliced
½ cup Alison’s Pantry Brazil Nuts, chopped
3 tomatoes, cut into thin wedges
2 tablespoons red wine vinegar
¼ cup Alison’s Pantry Pumpkin Seeds, toasted
Parsley leaves for serving
Method
- Put the steak into a bowl and add the garlic and the 3 tablespoons of oil.
- Season with salt and freshly ground black pepper and mix well.Reserve.
- Put the quinoa into a saucepan and add 1½ cups of water.
- Bring to the boil, cover, place on your stove’s smallest element, turn the heat down to the lowest setting and cook without uncovering for any reason for 20 minutes.
- Remove from the heat and let stand, without uncovering, for 5 minutes.
- Uncover and fluff up with a fork. Allow to cool.
- Meanwhile, panfry or barbecue the steak the way you like it.
- Remove from the heat and rest for 5 minutes in a warm place.
- Put the quinoa, avocados, capsicum, figs, brazil nuts and tomatoes in a large shallow serving bowl.
- Thinly slice the steak across the grain of the meat and place on top of everything.
- Mix the vinegar and the 75ml of oil, taste and season.
- Drizzle this over the steak.
- Sprinkle the pumpkin seeds and parsley on top and serve.
Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Steak and Quinoa Salad
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
- Pre heat the oven to 160°
- 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.
- 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.
- 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
Cashew & Spinach Dip
Delicious on top of Sunflower Herb Crackers – get the recipe here
Ingredients
- 100g baby spinach
- 1/2 cup fresh basil or coriander
- 1/2 cup Alison’s Pantry Roast Unsalted Cashews
- 4-5 tbsp. olive oil (good quality)
- 1 tbsp. lemon juice
- 2 tbsp. of water
- 1/2 cup finely grated parmesan
Method
- Place spinach, herb and cashews in a food processor, process until almost smooth, scraping down the sides occasionally
- With motor running on low speed, add oil, lemon juice and water in a slow stream. Process until well combined
- Add parmesan and pulse to combine
- Season with salt and fresh ground black pepper to taste