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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…

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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!
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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

GROW MORE FOOD this winter with these 8 helpful ti

So very excited to share these Kanzi® Apple Pie C

So very excited to share these Kanzi® Apple Pie Cinnamon Scrolls with you all - they are So much better than store bought and surprisingly easy. Yeasted bread is so fun to make,
and the spiced Kanzi® apple filling is just the most gorgeous autumn flavour. They are sticky, spicey, apple sweet, fluffy and just SO SO good!
I loved working with @Kanzi_apples on this recipe - have you tried this apple variety yet? It's just in season (grown very locally to me!), and the apples are the perfect mix of crisp, juicy, tangy and sweet. Everything that an apple should be if you ask me. I
Will write this up as a blog next week, but for the meantime caption is continued in the comments. I hope you enjoy this recipe as much as I enjoyed creating it! #Kanziapple #Kanzi
#Ad

Kanzi® Apple Pie Cinnamon Scrolls with Cream Cheese Frosting (V)

Makes: 12

Prep time: 20 minutes
Resting time: 1.5 hours
Cooking time: 25 mins

INGREDIENTS

APPLE PIE FILLING

5 Kanzi® Apples
1 tbsp vegan butter
2 tbsp coconut sugar

DOUGH

3 cups (450g) plain flour, plus extra*
2 tsp (10g) instant dried yeast
1/2 cup (125g) plain coconut yoghurt, at room temperature
1/4 cup (45g) raw sugar
1/3 tsp fine salt
1 cup (250g) soy milk

CINNAMON SUGAR

1/2 cup (90g) raw sugar
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp vegan butter, room temperature*

CREAM CHEESE FROSTING

1 cup (140g) icing sugar
2/3 cup (70g) dairy free cream cheese*

METHOD

1. MAKE THE DOUGH: I recommend using scales for this recipe and testing that your yeast is active (ensure your yeast is less than 6 months old). Add flour to a large mixing bowl and make a well. Add in yeast to the well and cover with flour, then add yoghurt, sugar and salt to the bowl. Hiding the yeast is important to keep it away from the salt, which would otherwise deactivate the yeast. Set aside.

2. Warm the soy milk in a saucepan until it is around 40-50 C. If you do not have a thermometer you can use your finger to test - the milk should feel fairly warm, but still comfortable and not hot.

Continued in comments!

This raw raspberry and chocolate slice is ALL the

This raw raspberry and chocolate slice is ALL the things. Gluten, grain and dairy free. Easy, delicious, wholefoods based. Tastes great straight from the freezer ( 👋🏾 folks in the northern hemisphere), too.
Full recipe NEW RECIPE:

Full recipe is on the blog 👏🏼 or google ‘http://www.panaceaspantryblog.com/raw-raspberry-ripe-slice/‘./‘. I’ll add a swipe up to ‘on the blog 2’ highlights xx

No bake pecan brownie bars . 9 whole foods ingredi

No bake pecan brownie bars . 9 whole foods ingredients. Vegan, paleo, fudge, easy, delicious.

Hope all those celebrating Easter are having a good one, or a long weekend off regardless! Could ask for better weather here in Melbourne, and I’m pretty excited for Easter bunny to arrive in the morning 🐇❤️❤️❤️

PECAN BROWNIE BARS

2 cup (200g)pecans
1 1/2 cups (270g, approx 18) soft dates, pitted
1/2 tsp salt
2/3 cup (60g) cacao powder
1/2 cup (55g) coconut flour
1/4 cup (85g) maple syrup
1 tsp vanilla

200g preferred chocolate
1 Tbsp nut butter of choice

1. Add nuts, cacao, salt and coconut flour to a food processor then blitz until small crumbs form. With processor running, stream in maple syrup and vanilla, then add pitted dates. The mixture should be processed for 2-3 mins. Check the crumbs- they should hold well but not be sticky. Add more dates if needed.

2. Press brownie mixture into a 20-25cm tray (lined if necessary- I use one with a removable base for easy removal). Freeze for 2 hours.

3. Remove from freezer then use a sharp knife to cut into serves. Add an optional pecan to top of each one. Line a baking tray with baking paper, set aside.

3. Melt chocolate and nut butter in a heat prof bowl, Bain Marie style. Dip each brownie into the melted chocolate and then place on lined tray. Repeat, then set stored bars in fridge till hard.store in air tight container in fridge- they are also freezer friendly.

Raspberry + rose chocolate bites with reishi Mak

Raspberry + rose chocolate bites with reishi
Makes 12 seves
No bake / Paleo

Ingredients

For the rose cream
1 cup raw cashews, soaked 4 hours
1/3 cup pure maple syrup or preferred sticky sweetener
1/2 cup almond milk
1 tsp pure vanilla extract
2 Tbsp rose powder
45g cacao butter
3/4 cup fresh or frozen raspberries
Raspberry chia jam
1 1/2 cups raspberries
2 Tbsp water
2 tsp chia seeds
2 tsp fresh lemon juice
Chocolate
200g prefrred chocolate
2 tsp reishi powder

Method

Note: If using frozen raspberries please defrost first, and preferably use room temperature
ingredients. As we are using melted cacao butter its important to avoid cold ingredients which will
cause it to set too quickly!

1. Melt the cacao butter using a double boiler method: add cacao butter to a heat proof bowl, then
set it over a saucepan with 2cm of simmering water in it. Be sure that the bowl doesn't actually
touch the water, and melt slowly. Once liquid remove the bowl from the heat and set aside to cool.

2. Drain cashews, rinse, then add to a blender with all the remaining rose cream ingredients except
the cacao butter. Blend until very smooth, stopping the blender and scraping the sides as
necessary, and use your blender tamper if necessary. Once smooth you can stream in the melted
and cooled cacao butter- it's best to do this with the blender still running, streaming the liquid
through the blender steam hole at the top. Divide between preferred moulds. The mixture will be
thick, so use a spoon to even it out.

3. Now, make the raspberry 'jam'. Add berries and water to a saucepan and cook over a medium
heat for 2-3 minutes or until berries soften. Add chia seeds then cook over a low heat for a further
5 minutes or until the mixture is quite thick. Use a fork to mash up the berries and create a jam like
texture. Stir in lemon juice then spoon the jam evenly on top of your rose layer. Set in the freezer
for 4+ hours.

Continued in comments ...