Alison's Pantry

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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Creamy Coconut and Chia Seed Breakfast Pudding
Chia Seed is a good source of Omega 3!

Serves 4
Ingredients

• 400ml tin coconut milk
• 1/2 cup (35g) Alison’s Pantry Shredded Coconut
• 1/3 cup (40g) Alison’s Pantry Chia Seeds
• 2 tbsp. honey or maple syrup (if using honey heat through just enough to turn into liquid)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

Method

1. Place all ingredients in a jar or glass bowl
2. Mix well and place in the fridge overnight (or at least 2 hours)
3. Serve with fruit and extra cinnamon

 

Recipe from My Petite Kitchen Cook Book – Simple Wholefood Recipes by Eleanor Ozich – Publisher: Murdock Books

 

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Armenian Walnut Nutmeg Cake
Delicious -this cake is easy to make and is a real crowd pleaser!

Ingredients

• 1 cup milk
• 1 tsp baking soda
• 1 1/2 cups plain flour
• 1 heaped cup (100g) Alison’s Pantry Walnuts, roughly chopped
• 2 tsp baking powder
• 2 cups brown sugar, lightly packed (great with 1 cup of dark and 1 cup of brown)
• 150g butter, chilled and cubed
• 1 egg, lightly beaten
• 1/2 tsp vanilla extract
• 1 1/2 tsp nutmeg (fresh grated is best)
• 1/4 tsp ground cinnamon

Method

1. Preheat the oven to 180
2. Line a 20cm spring form cake tin with baking paper
3. Stir the baking soda into the milk and set aside
4. Place flour, 1/2 cup (50g) of walnuts and baking powder into the food processor, process until the walnuts are flour-like
5. Add the brown sugar and pulse a couple of times to mix
6. Add butter and process until it resembles fine breadcrumbs
7. Divide in half, press half into the lined tin, coming up the sides (5-6cm max) if wanted, press down firmly to create a base
8. Add nutmeg, milk and egg to the remaining mix in the processor bowl, process until it is a smooth batter
9. Pour into the prepared tin, over the base. Sprinkle half of the remaining walnuts over the batter (they will sink into the batter)
10. Toss the remaining walnuts in a tsp of flour, 1/4 tsp of cinnamon and a large pinch of grated nutmeg and sprinkle over the top of the cake gently
11. Bake for approximately 45 minutes until the top os golden brown or a skewer comes out clean
12. Cool in the tin

Can be enjoyed warm or cold.

 

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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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