Home - Panaceas Pantry

Grain free banana cake muffins

Grain free banana cake muffins

Super seed tahini bliss balls

Super seed chocolate bliss balls with Reishi

vegan summer galette

Vegan summer galette with calypso mango

healthy no bake coffee cheesecakes

Healthy no bake mocha cheesecakes

Easy vegan raspberry chocolate brownies

Vegan choc chip sultana cookies, but grain free

Grain free banana cake muffins

Grain free banana cake muffins

I am so happy with these grain free banana cake muffins- I have made them…

Super seed tahini bliss balls

Super seed chocolate bliss balls with Reishi

I have come to a bit of a stand still with writing blogs because honestly,…

vegan summer galette

Vegan summer galette with calypso mango

Traditionally in Australia we make fruit pies and crumbles, and the idea of a vegan…

healthy no bake coffee cheesecakes

Healthy no bake mocha cheesecakes

Here it is: the healthy no bake mocha cheesecakes I promised you! Hazaa! Last winter…

Easy vegan raspberry chocolate brownies

Whats better than fudge chocolate brownies you ask? Easy vegan raspberry chocolate brownies, of course!…

Vegan choc chip sultana cookies, but grain free

I bring you the ultimate vegan choc chip sultana cookies (thank oatmeal choc chip) but…

Connect With Panaceas Pantry

How do you celebrate your Mumma for Mothers day? I

How do you celebrate your Mumma for Mothers day? Is it with gifts, quality time, surprises, special food or giving her some much-needed time off from life's chores? I'd LOVE to know your traditions! For us the focus changes depending on the year but there is always one recurring theme no matter how we celebrate- whatever we give (a gift, our time, or a slow cuppa) it is centred around the garden- and this is my favourite part 🌱 🪴 🌳.

This Mothers Day I have teamed up with @maze_products , surprising my own mumma with a beautiful hot house- and isn't it just the cutest?! Gardening has long been a special bond between me + mum, and I love that already it is a flourishing hobby that I share with my own 3 girls- I truly see it as a life skill that is essential to pass down through the generations, and it brings us all so much joy. For each milestone or holiday worth celebrating we not only often create or buy little gifts for the garden, but we spend our time in the garden- an ever-expanding living piece of art that just keeps on giving. Now, with the addition of our gorgeous hothouse, we have created a spot where we can continue to do what we love even during mid-winter. Come spring I’ll be growing everything from seed in here (I can't wait to show you), as well as experimenting with more tropical plants.

THis This Mothers Day Maze is giving away the ULTIMATE hothouse worth $3000- all you have to do is by buy a Maze composting product (available at @bunnings and online stores). Keep the receipt and register via their website. I know I’ll be entering! Sponsored #AdvertWithMazeProducts #MothersDay #Recycle #compost #Zerowaste #Sustainability #ecoFriendly #environment #GoGreen #PlasticFree #ClimateChange #Giftsformum #Mothersday2021

Lemon slice with gooey raspberry jam. grain free /

Lemon slice with gooey raspberry jam. grain free / 10 ingredients. Make a batch, hide them in the fridge and thank yourself for the coming days for making such a delicious snack ✌️

I used coconut butter (coconut manna), which you can buy or make yourself. I used my vitamix to whip some up yesterday, and it turned out silky smooth!l- I just blended 6 cups of shredded coconut until it was liquid and free of any clumps.

You’ll need:
.
105g (1 cup) almond flour
50g (1/2 cup) buckwheat grouts (I prefer activated) or rolled oats
85g (1 1/4 cups shredded coconut
Pinch salt
90g (1/3 cup) coconut Condensed milk
60g (approx 3 large) juicy dates
Zest from 1 organic lemon

Raspberry jam layer

125g (1 cup) blackberries
1 Tbsp chia seeds
1 Tbsp lemon juice

Icing

62g (1/4 cup) coconut oil
62g (1/4 cup) coconut butter (coconut manna)
2 Tbsp condensed Condensed milk
2 Tbsp lemon juice
Optional- 6 drops pure lemon essential oil

Method

1. BASE. Add almond flour, oats, coconut and salt to a food processor and pulse to combine. You want the result to be semi-fine, but can still be slightly chunky.

2. Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together. Press into the base of a lined tin (mine was 15cm square).

3. RASPBERRY JAM LAYER. Add berries and lemon juice to a heavy based saucepan. Heat for 2-3 mins, or until berries begin to release their juice. Add chia and cook over a low heat, stirring regularly. Add a splash of water if needed. Pour berries mix over base and set in fridge.

4. ICING LAYER. Add coconut oil, coconut butter and condensed milk to a heat proof bowl, and place over a pot of just simmering water. Melt gently, then remove bowl from heat. Add lemon juice + optional oil, and stir to combine. Pour over set blackberry layer, sprinkle with extra coconut and set in fridge until the icing is firm.

Autumn is here, so let’s celebrate with this CHA

Autumn is here, so let’s celebrate with this CHAI frosted pear loaf- it’s grain, gluten + Refined sugar free and absolutely DELICIOUS 🍂 ☕️.

This recipe is created using the @wholeearthanz 2 new sugar replacements; their Brown sugar replacement and icing sugar replacement. They are both so easy to use (a 1:1 replacement) and the taste is great! Thanks for supporting this paid partnership with @wholeearthanz , and I hope you enjoy this recipe as much as I do.

Spiced pear cake with chai cashew frosting.

Paleo, vegan, grain free, refined sugar free.

Pre time: 20 mins.
Baking time: 50-55mins.
Serves: 12-14

Ingredients

2 cups (300g) buckwheat flour
3/4 cup (75g) blanched almond meal
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 tsp fine salt
1 cup (250g, approx 2 pears) pear puree, see notes
1 cup (250ml) soy or almond milk
1/4 cup (62ml) grapeseed oil or light olive oil
2 tsp apple cider vinegar
1 cup (170g) loosely packed Whole Earth brown sugar replacement

Chai spiced cashew frosting

1 1/2 cups (210g) raw cashews, soaked in water for 3+ hours
1 - 1 1/2 cups (100-150g) loosely packed Whole Earth icing powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp vanilla paste/extract
1/2 cup canned coconut cream
1-2 tsp lemon juice
2 Tbsp coconut oil, melted and cooled for 5 minutes

Method

1. Preheat the oven to 180 C and line a small rectangle baking tray (our tin was 15 x 25cm). Set aside.

2. In a large mixing bowl add the pear puree, milk, oil, vinegar and brown sugar replacement. Whisk together until well incorporated. Sift in the remaining ingredients and then gently fold the batter together until just mixed. You want to make sure there are no more dry spots of flour, but don't overmix it. Pour into your prepared pan and bang the tin on the bench to even out and remove any air bubbles. Bake for approximately 50mins or until cooked when tested- insert a skewer into the middle of the cake. When removed there should be a few moist crumbs but no wet batter. Allow the cake to cool for 5 minutes and then gentle transfer to a wire rack to cool completely.

Cont’ in comments

Spiced pear and olive oil loaf. I have been recipe

Spiced pear and olive oil loaf. I have been recipe testing this loaf this week, and I am so happy wit the final result- the texture is similar to a banana cake and so delicious on its own or with the optional toppings of coconut yoghurt and poached cinnamon pear. The perfect cake to accompany a cuppa whether you are cosy-ing by the fire (yeah I made up a word- so what?) or enjoying the first sleepy bees of spring.

Spiced pear and olive oil loaf
Serves- 8-10
Prep time 15 minutes plus 10 minutes resting time
Baking time: 60-70 mins
loaf tin: I used a long, 31cm loaf tin

Ingredients

3 pears, divided (250g or 1 cup mashed pear- see method)
375g (2 1/4 cups) plain flour
1 tsp baking powder
1 tsp baking soda
165g (3/4 cup) castor sugar
120g (2/3 cup loosely packed) brown sugar
2 tsp cinnamon, divided
125g (1/2 cup mashed, approximately 1 large) banana
165ml (2/3 cup) organic soy milk
1 Tbsp apple cider vinegar
85ml (70g, 1/3 cup) extra virgin olive oil
2 tsp vanilla extract

Method

1. Core 3 pears and roughly chop into large chunks. Place in a saucepan and cover with water. Bring to the boil and simmer for approx 10 mins or until soft. drain and set aside to cool for 10 minutes.

2. Preheat the oven to 180 C (350F) and grease and line a large loaf tin (mine was 31cm long). Set aside.

3. In a large mixing bowl sift in flour, baking powder, baking soda, cinnamon and sugars. combine well and set aside.

4. Add banana, milk and vinegar to a blender jug and stand for 1 minute. Measure out 250g of the cooled pear* and add this to the blender jug with the oil and vanilla. Blend until smooth then pour into the dry mix. Gently fold the batter together until it is smooth and there are no more dry patches of flour- avoid over mixing then transfer it into the lined tray. Use a rubber spatula to help transfer all of the batter into the tin, then bake for 55 minutes. Cover the cake with aluminum foil and bake for a furter 15 minutes.

To test if the cake is ready insert a skewer into the middle- a few moist crumbs are ideal, but no wet patches of batter. Cool for 10 mins, transfer to a wire rack to completely cool.

Cont in comments:

This gorgeous, wholesome no-bake avocado and lime

This gorgeous, wholesome no-bake avocado and lime tart has THE most creamy filling thanks to Autumn Avocados! The macadamia crust + lime and avocado filling are easy to whip up and absolutely packed with wholefood goodness.

I've partnered with @AutumnAvocados to bring you an easy, healthy recipe that gets that max out of their SUPER creamy + buttery flesh (swipe to watch the video!), but time is of the essence: after April they’ll be gone for the year 😭. You can pick up your @AutumnAvocados from Coles, nationwide #AutumnAvocados #Collab #Limitedtimeonly

Here's the recipe:

Macadamia coconut base

1 cup shredded coconut
1 cup raw or roasted macadamia nuts
2/3 cup raw or roasted cashews
6 large, juicy dates, pitted
1/4 tsp salt (OMIT if using salted nuts)
2 Tbsp coconut oil, melted

Lime + Avocado filling

Flesh from 2 Autumn avocados
1 Tbsp lime zest
1/2 cup fresh lime juice
1/3 cup (+, if desired) pure maple syrup
1/2 cup coconut cream (thick part only)
Pinch salt
2 Tbsp coconut oil, melted and cooled

Method.

1. Lightly grease a medium or large tart tin; mine was about 25cm) with a removable base. Set aside.

2. Make the base. Add the nuts, optional salt, and coconut to a high speed food processor and blend for approximately 1 minute or until the crumbs are around the size of couscous. With the processor running add dates (ENSURE they’re pitted) and stream in oil. Process well. Test the mix- it should easily hold together (add more dates if it doesn’t) but not be too sticky (add 1 Tbsp coconut flour if it is).

3. Press the base into your tart tin. This step does take time. Try to create an even layer, and use a glass or similar to smooth and press down the base. You can go ahead and make your filling now but it's easier if you set the base in the fridge for 2+ hours and remove the base from the tin BEFORE you fill it.

4. Make the filling. Add all ingredients to a blender and blend on high for 2 mins or until very smooth. Use your tamper if necessary. Taste and add more lime zest or maple if desired. Pour into the base, smooth, and set in the fridge for 4+ hours.

To serve top with whipped cream (optional) and lime slices.

Tell me which topping you'd pick? 1,2,3,4,5? They

Tell me which topping you'd pick? 1,2,3,4,5? They say variety is the spice of life, and this is also true when it comes to food! The more diverse your diet (particularly when it comes to plant foods) the more diverse your nutrient intake is- and the better potential for health.

I've teamed up with @ryvitaaunz to show you how to snack in style! Classic rye ryvitas are super nostalgic for me (been eating them as long as i can remember), and did you know they're a fibre-packed cracker that is a great way to support good gut health? It's so easy to make them fun, diverse and gormet too- i like to add herbs, spices, extra virgin olive oil and flakey sea to create the ultimate array of ryvita variety!

Heres the @ryvitaaunz toppings:

1. Avocado, beef steak tomato, red onion, chives, parsley, fennel fronds, EVOO, salt and fresh pepper

2. Peanut butter, beef steak tomato, peanuts, chilli flakes, chives, parsley, nasteriums and EVOO

3. Avocado, cucumber, chopped parsley, fennel flowers, EVOO, salt and pepper.

4. Peanut butter, apple, pecans, pomegranate and honey

5. Mashed Avocado, beefsteak tomato, lemon juice, salt, pepper, fennel, and chilli.

Blueberry, coconut and cashew breakfast (or desser

Blueberry, coconut and cashew breakfast (or dessert) pots, with compote, nut butter and those beautiful fresh berries! I love making these for breakfast- I make a big batch and is it as my breakfast base, adding whatever toppings I’m feeling on the day. As its loaded with whole food fats + protein they are sustaining as filling, and just yummy.

So, here is what you will need.

(serves 4)

2 cups raw cashews
3 Tbsp pure maple syrup (which is optional)
3/4 cup coconut milk
1 tsp vanilla extract/paste
1 1/2 cups frozen blueberries

Optional extras- 1/4 cup vegan protein powder, powdered adaptogens of choice (like maca, or medicinal mushrooms), Ground chia seeds or powdered superfoods.

For the compote

1 cup blueberries
1/4 cup water

Optional extras, to serve

Yoghurt
Nut butter
Granola, muesli, nuts, seeds, fresh fruit or whatever else you have in the pantry

1. Firstly, soak the cashews in water for 4+ hours. If you are low on time, you can soak in boiling hot water for 30 mins.

2. Drain cashews, then add to a blender with the remaining ingredients. Blend on high until super smooth, which takes 1-2 mins depending on your blender. Once smooth, pour between 4 glasses, and place in the fridge overnight, or for 2+ hours until you're ready to serve.

3. When you're ready to eat, make the simple compote by adding blueberries and water to a saucepan. Bring to a boil, then simmer for 5-10 mins, or until berries have completely softened. Mash with a fork. To serve, top with compote yoghurt, granola or nuts/seeds, fresh fruit, edible flowers, nut butter.

The cashew, blueberry, coconut base will keep in the fridge for 5 days, in airtight container.

Autumn is in full swing and I’m all about it 🍂. This upside down pear + chocolate brownie cake is perfect seasonal indulgence:)

Taking time to appreciate the seasons is a real form of mindfulness for me. Swipe to see one of my favourite things about autumn.

Also- thank you so much for all the DMs on my stories yesterday is response to my winter garden series! I’m so happy that my gardening tips are helpful, and as requested I’ll save them to highlights. Check our yesterday’s post for more winter veggie garden tips- I’d love your feedback/input!
.
Wet Ingredients ⠀
⠀
4 chia eggs (4 Tbsp chia seeds (preferably ground, but can use them while)+ 180mL water, mixed and set aside until thickened)
1/2 cup vegan butter⠀
1 1/2 cup coconut sugar⠀
1 cup plant milk of choice
⠀
Dry ingredients ⠀
⠀
2 cup (250g) white spelt flour⠀
2 tsp baking powder⠀
1 cup cacao powder⠀
2 tsp pure vanilla extract⠀
1/2 tsp good-quality salt
1 tsp ground cinnamon⠀

Topping ingredients
3-4 buerre Bosc pears, peeled, halved and cored. ⠀
2 Tbsp vegan butter⠀
2 Tbsp coconut sugar ⠀
⠀
Method⠀
⠀
1. Preheat oven to 170 degrees C⠀
2. Add the 2 Tbsp vegan butter and 2 Tbsp coconut sugar to a fry pan and brown over a low heat (be careful not to burn- cook until just fragrant). Pour this caramel into the base of an 8 inch round cake tin, then Place pears cut-down on top. set aside. ⠀
3. Add all the wet ingredients to a saucepan, and melt over a low heat, whisking throughout. Once melted, remove from heat and set aside.⠀
4. Sift dry ingredients into a large mixing bowl. Combine, then add the cooled wet ingredients. Mix to combine, then Pour batter over pear base and smooth with a wet spoon.⠀
5. Bake for 30-35 mins, or until an inserted skewer is removed with only a few crumbs intact. ⠀

Allow cake to cool for 10 mins in the tin, before carefully flipping onto a plate and serving immediately with ice cream or yoghurt.
Note- this cake is best served warm, after baking. Due to the fruit in the cake, it will not keep well (the fruit juices will cause the cake to become soggy on standing) but, if you do have leftovers, refrigerated to help it keep/stop the fruit juice leaking into the cake