Panaceas pantry blog. Whole food recipes.

Healthy jelly slice

Healthy jelly slice

Matcha latte gummies

Matcha latte gummies

No bake raspberry tart

No bake raspberry tart

Adaptogenic turmeric latte mix

Lemon blueberry gummies

Lemon blueberry cheesecake gummies

Low sugar fermented dates

Healthy jelly slice

Healthy jelly slice

This healthy jelly slice is a gut-loving alternative to the classic Australian and New Zealand…

Matcha latte gummies

Matcha latte gummies

These healthy matcha latte gummies are the perfect on the go snack for matcha lovers,…

No bake raspberry tart

No bake raspberry tart

This no bake raspberry tart has a gorgeous hazelnut and cacao crust, punchy raspberry chia…

Adaptogenic turmeric latte mix

This adaptogenic turmeric latte mix is the perfect winter or bedtime elixir. Made with healing…

Lemon blueberry gummies

Lemon blueberry cheesecake gummies

These gut healing lemon blueberry cheesecake gummies are a healthy dessert or snack for anyone,…

Low sugar fermented dates

Making your own low sugar fermented dates is easy, fun and a great way to…

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Fruit crumbles are good and all, but have you trie

Fruit crumbles are good and all, but have you tried a galette before? Strawberry galette with easy, homemade buttery pastry. A simple dessert that impresses everyone (I promise!).Links in my bio for 24 hours or find the ‘berry galette’ highlight and click the link. Alternatively, google ‘vegan strawberry galette’ and the recipe is on page one 💋 🍓

Chocolate and olive oil cake with raspberry coulis

Chocolate and olive oil cake with raspberry coulis + coconut yoghurt.Serves: 8Ingredients55g (1/2 cup) dutch processed cocoa (see notes)
190ml (3/4 cup) hot coffee (see notes)
225g (1.5 cups) plain flour
1 1/2 tsp baking powder
1/4 tsp fine salt
110g (2/3 cup) coconut sugar
140g (1/2 cup or 125ml) pure maple syrup
1 Tbsp apple cider vinegar or fresh lemon juice
2 tsp vanilla extract or paste
70g (1/3 cup or 80ml) light olive oilTo serve:Coconut yoghurt
Store bought raspberry coulis OR raspberry jam OR homemade raspberry chia jamMethod1. I recommend using the weight measurements for this cake, however if you don't have scales please use Australian standard cups and the spoon and scrape method for dry ingredients.2. Preheat the oven to 180 C, with a wire rack sitting at a height of 1/3 up in the oven (so it is placed in the bottom 1/3 of the oven). Grease and line a 8inch (20cm) round cake tin, either and springform pan or one with a removable bottom. Set aside.3.In a measuring jug add the hot coffee and cocoa. Whisk together until smooth then set aside for 5 minutes.4. Meanwhile, sift the flour and baking powder into a large bowl. Add salt and coconut sugar and combine well with a large wooden spoon. Create 3 wells in the dry mix. In one well add the maple syrup, in the next teh vanilla and in the final well the olive oil. Pour the cocoa coffee mixture on top and gently fold the bake batter until just combined and smooth. Pour into the prepared cake tin and bake for 35-40minutes. Use a skewer to test when it is cooked- test the middle of the cake. You want a few moist crumbs but no wet batter on the stick. Cool for 5 minutes then transfer to a wire rack to cool completely.To serve, cut the cold cake through the middle. Add coulis, yoghurt or cream and then place the top layer or cake on. Add an extra layer or yoghurt/cream, then top generously with more coulis, fresh berries and your favourite loco love bars.Notes in comments x

No bake cherry + choc mousse cups. I made these du

No bake cherry + choc mousse cups. I made these during cherry season, but during winter you can use frozen cherries (just realised they’re available and I’m here for it).Chocolate mousse1 cup cashews, soaked 4 hours
1/4 cup almond milk
3 Tbsp maple syrup
2 Tbsp cacao
1/2 tsp pure vanilla extract
1/4 cup (35g) cacao butter buttons (or any cacao butter, just use the weight measurement if you’re using chunks)Cherry jam1 heaping cup cherries, stems and stones removed
1 Tbsp water
1 tsp chia seeds120g chocolate of choiceMethod1. Make cherry jam. All the cherries and water to a saucepan and cook on medium heat for 3-5mins on until cherries soften and begin to release their juice. Add chia and cook a further 5 mins, stirring occasionally. Turn off heat and set aside to cool.2. Make mousse. Melt cacao butter in a heat proof bowl Bain Marie style*. Once liquid, remove from heat and set aside to cool. Add remaining mousse ingredients to a blender and blend until smooth. With the blender running, stream in melted (and cooled- it should be warm, not hot) cacao butter and continue to blend until completely incorporated. Use the blender tamper if necessary.3. Pour mousse batter between 12 mini muffin trays. I used a silicone tray for this- which I recommend. Top with cherry jam then place in the freezer for 4+ hours.4. Melt chocolate in a heat proof bowl, Bain Marie* style. Once melted, remove from heat. Remove the mousse cups from the freezer and their moulds. Live a small tray with baking paper. Dip each cup into the melted chocolate. I use 2 forks to do this, and allow excess chocolate to run off the dipped cup into the bowl. Place on lined tray then repeat with with all cups. Set in fridge for 1 hour, then store in an airtight container in the fridge (up to - week) or freezer (up to one month).* Bain Marie method. This is the correct way to melt chocolate or cacao butter, and ensures you don’t ruin the chocolate! Add 2-3 cm water to a saucepan and bring to the boil. Set a heat prod bowl on the top of the saucepan. The bowl should be resting on the saucepan rim and NOT touch the water. Keep heat on the lowest setting, melting slowly.

These no bake pecan brownies are one of our oldest

These no bake pecan brownies are one of our oldest and most loved recipes- we were making them long before starting this page, and we’ll be making them long after. Topped with an optional almond butter frosting (they’re moorish even without it), they’re one of *the* best snacks to have lurking in your fridge. I promise!Links in my bio or find ‘pecan btownie’ highlight and click the sticker ✌️

The time has come for an update. It’s been a lon

The time has come for an update. It’s been a long time coming, really. This space will no longer be focused on plant based recipes, but rather a mixture of recipes to suit all diets with the inclusion of animal products where I see them as the best choice.You see, some time ago I reintroduced animal products into my diet. I have no desire to offer justification nor explanation, and I have nothing but peace around this decision. I continued on sharing plant based recipes believing this was the best way to continue to serve you, my audience, and my business.But of course my inner dialogue knew better. After loosing enthusiasm for creating + sharing recipes I knew my unshakable commitment to authenticity was demanding change- and so for a while now I’ve simply shared recipes including animal products without an explanation.Change is inevitable and requires surrendering to what is- I fully believe and know this. Up until recently I saw no reason to discuss these changes, but life does it’s thing and that conviction changed recently, too.And here’s why. While change doesn’t need justification, opening up the conversation around difficult topics creates a spark in community that allows others to be seen, heard and felt. Honesty gives other people the permission to explore their own whispers in their mind/gut, something that only the many number of incredible private conversations I’ve had could show me (you know who you are 👌).So, there ya go! My focus going forward is to continue to provide whole food recipes for all dietary needs (and of course many still plant based!). Recipes that nourish, heal and celebrate. Recipes made from real food. Recipes you’ll make time + again.My passion feels renewed, and I’m excited for what’s ahead 🙂 If you feel the need to unfollow- go right ahead. You do you ❤️

Blueberry + lemon scrolls (or sticky buns) with la

Blueberry + lemon scrolls (or sticky buns) with labneh icing.Half the fun of this delightful dessert/breakfast is in the making. Sure, you can just throw it all the the stand mixer- but also, you can hand kneed that dough and have yourself a mini mindful meditation. It’s bliss.Recipe linked in my bio, or find the blueberry scroll highlight.

No bake, fudgy + decadent raspberry, hazelnut choc

No bake, fudgy + decadent raspberry, hazelnut chocolate ganache bars. You can make this into a large tart (perfect little Mother’s Day cake) or little bars like I have.The chocolate filling is made from just 3 ingredients- dark chocolate, hazelnut butter + @naturescharm coconut whipping cream and is so so good. You could easily just make the filling and roll it into truffles once set 🥰 or just eat with some fruit + a spoon. It is heaven! #adYou’ll needBase2 cups roasted hazelnuts
1/2 cup coconut flour
1/3 cup cacao powder
Pinch salt
1/4 cup coconut oil, melted
3 Tbsp @naturescharm coconut condensed milk2 punnets raspberries (as fresh as possible)Ganache200g 70% dark chocolate
300ml @naturescharm whipping cream
1/2 cup roasted hazelnut butterMethod1. Grease and line a 20cm square tin. Set aside.2. Add hazelnuts, coconut flour and cacao powder to a food processor. Blend until fine. Add salt, melted oil and condensed milk and pulse until well combined. Pour into tin and use a spoon to spread the base into an even layer, compacting firmly.3. Add the 2 punnets of raspberries to the base then set aside.4. Make the ganache. First, *VERY* finely chop the chocolate. You can even grate it. Place in a small heat proof bowl, preferably metal.5. Add whipping cream to a saucepan and heat over medium flame until it’s almost boiling. Immediately pour this over the chocolate- then do not touch the chocolate. Let it stand for 2mins. Next, whisk until you form a glossy, silky ganache then pour in hazelnut butter and immediately fold through. Pour over raspberries and use a spoon to spread evenly.Set in the fridge for 2+ hours.Use a hot, sharp knife to cut into small pieces.Store in an airtight container in the fridge for up to 5 days. Freezer friendly, but must be defrosted slowly in the fridge and note it is best without freezing.Note- if you want a longer self life omit the raspberries. When serving, serve with a dollop of whipped coconut cream and berries.

When I reflect back on life most of my most memora

When I reflect back on life most of my most memorable moments have something in common. Its the most subtle of things, free and accessible to almost all, a most potent medicine too often overlooked- yes, I'm talking about The Great Outdoors.Passing on our love for the outdoors to our kids is a passion for both me and my partner. While there is a bigger picture- that if we don't teach our children to love Nature by being IN and apart of it daily, then how can we expect the next generation to respect and protect our earth?- but also many
smaller ones. The Great Outdoors is a balm for the worries of the world. It is the slow exhale, the remembrance to live for the now and look up, down and all around.Its a guiding light.So how do we like to embrace The Outdoors? Travelling and camping, and whilst we had grand ideas of taking our glorious new @Wooshkalife on an adventure... we all got that virus and instead decided to turn the backyard into a makeshift camping experience. AND- it was divine! The
Wooshka Original is a portable wood-fired stove, with so many optional accessories. We have the smoker, pizza stones (wood-fired pizza + camping is heaven right there) and huge camp oven (perfect for spuds)- but there are loads more options to suit you and your family.You can check out Wooshka's gorgeous, unique and quality pieces either at your local Bunnings
store or on the websites of wither Bunnings or @Wooshkalife. If you have any questions, drop them
below- more than happy to help out. #bunningsinspo #wooshkalife