Home - Panaceas Pantry

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

healthy fruit nut bars

Healthy fruit and nuts bars with coconut and goji

No bake choc vanilla slice

No bake vegan choc vanilla slice

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…

healthy fruit nut bars

Healthy fruit and nuts bars with coconut and goji

The concept of these bars actually started as a snack high in plant based iron,…

No bake choc vanilla slice

No bake vegan choc vanilla slice

High on rotation since its inception is this no bake vegan choc vanilla slice. It…

Connect With Panaceas Pantry

Its become a daily staple. Vanilla chia, warm, jui

Its become a daily staple. Vanilla chia, warm, juicy berries + whatever e llse i can find in the fridge or pantry. This week we've finally started picking our homegrown blueberries, and theres nothing quite as pretty as a freshly ripe blueberry!

Well, anyway. This is how you make chia!

1/3 cup chia seeds, 2/3 cup ftesh almond milk, 1/3 cup plain, preferred yoghurt abd 1/2 tsp vanilla. Just mix it all together and let it set for 30mins in the fridge. You'll love it.

Macadamia + raspberry vegan fudge. Super easy, and

Macadamia + raspberry vegan fudge. Super easy, and absolutely adaptable to what you have in the pantry.

I used the MOST delicious activated macadamia from @theactivatednutcompany ;have you entered our giveaway yet? Scroll back 5 posts to the pecan brownie bars). I’ve been eating these nuts for years, and they are *the* most delicious and nutritious ones you’ll get your mits on!
I’d love to know- what’s your favourite nut? I love pecans the most. #Partner #Collab

You’ll need

1 1/2 cups (210g) @theactivatednutcompany macadamia
1/2 cup dried raspberries
200g vegan choc (I used 85%).
1/2 cup (125g) coconut milk.
1/2 cup (130g) nut butter of choice.
1/4 cup (80g) rice malt syrup.
2 tsp pure vanilla extract.

Method
1. Chop up chocolate into VERY small pieces (shaved, even) and place in a large, heat proof bowl. Set aside.

2. Add coconut milk and rice malt syrup to a saucepan, and heat until just simmering then immediately pour over chocolate and stand for 2 mins.

3. After 2 minutes, whisk until silky smooth. Add nut butter and vanilla, and whisk until through then fold in nuts and raspberries and finally pour into a lined tray.

Transfer to fridge to set, then store in an airtight container 🍇❤️

Hey- hi there! I’m jade. I thought I’d open up

Hey- hi there! I’m jade. I thought I’d open up a Q&A to answer all your questions on plant based nutrition, and also pop my head in here and say say hi. It’s been a while...

I realise that, unless you tune into my stories, you really have no idea who I am. I love seeing the person behind all the accounts I follow, so I figure most of you do too? So here’s me in a few dot points 😜🐝.

🍇 I started this space 6 years ago really on a whim. Heavily pregnant and newly home from a long trip around Australia’s west coast, i just one day decided to open an account. Anyone who knows me knows how out of character that was- I had no phone, no interest in social media + hated being online. In retrospect, i now see it was following my gut and it was one of the best decisions I’ve ever made. I love what I do here, and am honestly just so grateful to call this my job.

🍇 I’m a naturopath, but I don’t practice. Never in a million years did I think I’d work so hard during my degree to not use it, but life had other plans. I wouldn’t change it one bit, either.

🍇 I’m a mumma. We have 3 girls, who were all born at home. We plan to homeschool (unschool, really) and I’m into my 7th year straight of breastfeeding. That blows my mind a little. That’s a lot of milk. No wonder my brain doesn’t always work anymore.

🍇 I’m from a small town about 60km east of Melbourne, up in the hills. The hills and the gums are my ultimate earth medicine and wherever I’ve traveled in the world the Eucalyptus is one of the things I miss most. I never thought I could live anywhere else, but then 2020 hit and now I’m not so sure.

🍇 I like to drink matcha. You probably don’t care, but since it’s in the picture I figured I’d mention it. Matcha with cordyceps, lionsmane and moringa is my jam.

🍇 I’m almost a decade into no makeup. One day I realised I always feel much more comfortable in my bare skin, and got rid of what little makeup I owned. That felt good. It still does.

🍇 Besides being a naturopath, I’m self taught here. It’s been a wild ride, and I love having a creative outlet that I continually learn from and progress in- and if you have any Qs on 📷 Irma know! ❤️

No bake wagon wheel slice. Layers of chocolate bro

No bake wagon wheel slice. Layers of chocolate brownie, vanilla cream + raspberry chia jam. Super duper delicious snack thing to have on hand in the fridge 🍇👌🏼

I’ll link it in my bio, and on stories highlights.

Full recipe is now linked in my bio, or google:
.http://www.panaceaspantryblog.com/raw-vegan-wagon-wheel-slice/ .

Raw wagon wheel slicw.

Base

1/2 cup pecans
1 Tbsp coconut flour
1/4 cup raw cacao
Pinch good-quality salt
8 + Soft Medjool dates

1. Add everything except the dates to a food processor. Pulse until very small crumbs have formed.
2. Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn't happen, add more dates). 3. Press into a small tin of choice (I used a 10cm square one)

Vanilla-cashew marshmallow layer

1 cup raw cashews, soaked 4 hours
1/4 cup coconut cream
2 tsp pure vanilla extract
2 Tbsp rice malt syrup
2 Tbsp coconut oil

1. Melt coconut oil and set aside to cool

2. After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer

Raspberry, chia jam layer

1 cup raspberries
1 Tbsp chia seeds
1 tsp lemon juice

1. Add all ingredients to a saucepan and cook over low heat for 5-10 mins, until thickened. Stir occasionally.
2. Allow to cool, then pour over vanilla layer.

Chocolate topping

1 Tbsp raw cacao
2 tsp rice malt syrup
2 tsp coconut cream
2 tsp coconut oil
1/2 tsp vanilla extract

1. Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water.
2. Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final later onto cake, and reset in freezer.

For me, this made 9 squares.

FUDGY TRUFFLES. 3 ingredients. Paleo friendly. Mix

FUDGY TRUFFLES. 3 ingredients. Paleo friendly. Mix up the flavour by adding essential oils, or swapping up your nut butter! This year, I’ll make some more adult flavoured ones 🍹 ✌️

You’ll need

250g good quality dark chocolate (70%)
150g coconut cream- best quality, thick part only.
1/2 cup smooth nut/seed butter of choice.

Optional: 1-2 tsp powdered herbs (like maca, or medicinal mushrooms) or 8-12 drops food grade essential oils (like wild orange, or peppermint).

1. Chop chocolate VERY finely, and place in a heat proof bowl. The finer the better- I actually use a food processor and pulse it to form shavings. Set aside.
2. Heat coconut cream in a small saucepan, until just before boiling point. Immediately pour over the chocolate, let stand for 2 minutes and then and use a whisk to beat together until soft and glossy.

3. Add nut/seed butter, and mix well. Refrigerate for 2+ hours, then roll into balls about 1 Tbsp in size (I weighed mine to 25g each). You’ll need to do this step quickly, so as not to melt the chocolate in your hand. If it’s hot, keep the bowl of mixture in the fridge, and remove enough to just roll a ball at a time. Preferably, do it when it’s not a hot day!

The truffles are ready to eat at this stage, or you can dip them in extra melted chocolate and then roll in crushed peanuts, coconut or whatever you like!

Chickpea 'Caesar' salad with crispy croutons 💕

Chickpea 'Caesar' salad with crispy croutons 💕 Salad season is here, and we have about 30 baby cos in the garden so that we can make this allllll
summer long. If you wanna make it GF, just omit the croutons, or sub for GF bread xx

Serves 4
Ingredients
For the chickpeas

2 x 400g chickpeas, drained and rinsed
2 tsp olive oil
1/2 tsp salt
2 tsp garlic granules
1/2 tsp cayenne pepper
2 tsp smoked paprika

For the croutons

1/2 loaf sourdough bread, cut into 1cm cubes
1/4 cup olive oil
1 tsp salt

For the dressing

1 cup raw cashews, soaked 4 hours in water
1/4 cup olive oil
1/3 cup lemon juice
1/2 tsp salt
1-2 tsp maple syrup
Freshly ground pepper, taste
2 tsp capers, finely chopped
1 clove garlic
1/4 cup grated vegan parmesan

For the salad

2 head baby cos, leaves removed and rinsed
1/4 cup hemp seeds
1/4 cup grated vegan parmesan

Method

1. Preheat the oven to 180C, fan forced. Dry chickpeas then add to a bowl with remaining ingredients. Mix well, then pour onto a baking sheet. Now, add bread to the bowl along with the oil and salt. Use your hands to squeeze the oil and salt into the bread, then pour onto a second baking sheet and spread out. Once the oven is hot, place in both baking trays. Bake for 15minutes, then remove the croutons. Toss chickpeas then bake for an extra 10-15 mins.

2. Meanwhile, drain cashews and place into a blender with all the remaining ingredients and blend until very smooth. Set aside.

3. Chop cos into 1cm wide ribbons and add to a large salad bowl with the ready croutons, chickpeas, hemp hearts and parmesan. Add half of the dressing to the toss to combine. Serve immediately, adding extra dressing on top as desired.

No bite pecan brownie bars (recipe 👇🏽) plus

No bite pecan brownie bars (recipe 👇🏽) plus a MEGA WORLD WIDE ACTIVATED NUT GIVEAWAY🥜💥

First up- here’s how you enter the giveaway- scroll below for this AMAZING recipe x

I’ve teamed up with the incredible @theactivatednutcompany to gift one lucky winner the COMPLETE RANGE of their activated nuts. The products are all organic and vegan of course🙌 and if you follow my stories, you’ll know how much I love activated nuts. These ones are THE BEst!
.

HOW TO ENTER:
1️⃣Follow @theactivatednutcompany
2️⃣Tag friends in the comments! Additional tags will be treated as extra entries

THE PRIZE:
One lucky winner will receive:
. 2 x packet of activated Cashews
. 2 x packet of activated Pecans
. 2 x packet of activated Macadamias
. 2 x packet of activated Almonds
. 2 x packet of activated Brazil Nuts
. 2 x packet of activated Walnuts
. 2 x packet of activated Pepitas

⏰ Giveaway ends on December 8th. Winner will be chosen at random and contacted via DMs.
This giveaway is in no way sponsored, or associated with Instagram.

Good luck everyone 🙏💕

PECAN BROWNIE BARS

2 cup (200g)@theactivatednutcompany 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 chocolate 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.

One-bowl easy vegan chocolate + olive oil cake wit

One-bowl easy vegan chocolate + olive oil cake with chocolate buttercream frosting. Perfect celebration cake, for any occasion really! Can easily exchange the buttercream for whipped coconut cream, cherry jam+ lots of fresh berries. 🍇🍒🍓🍉

As always, lots of my staples came from @thesourcebulkfoods !
.
Ingredients
450g / 3.5 cups plain flour
220g / 1 cup coconut sugar
110g / 1 cup Dutch pressed cacao
15g / 3 tsp baking powder
1/2 tsp salt
330g / 1 cup maple syrup
2 Tbsp / 30ml apple cider vinegar
15g / 1 Tbsp vanilla extract
135ml / 2/3 cup light olive oil
375ml / 1.5 cups brewed coffee (hot water plus 1-2tsp instant coffee- NOT espresso)

Method

1. Preheat oven to 180 degrees C and grease an 2x 8inch round cake tin, and line the base with baking paper
2. In a large mixing bowl, sift in flour, cacao and baking powder. Add salt and coconut sugar, and mix until uniform.
3. Make 4 wells in the cake mixture. Add one of each ingredient into each well; maple, vinegar, vanilla and olive oil. Top with coffee, then fold the mixture together until just combined.
4. Immediately transfer the mixture to your prepared cake tin and bake for 40-45 mins or until the cake starts to pull away from the sides and bounces back when gently pressed.
5. Allow to cool for 10 minutes before turning onto a wire rack to cool completely.

Chocolate buttercream frosting

150g vegan butter, cubed
1-2 cups icing sugar
1 tsp vanilla extract
35g / 1/3 cup Dutch pressed cacao
40ml / 2 Tbsp plant based milk of choice

1. Add butter and sugar to a medium bowl (you can add less, or more depending if you like less/more sweetness), and beat until fluffy. Add vanilla, milk + cacao, then beat to incorporate. Set in fridge for 1 hour+, or until it holds shape well.

To serve: ensure cakes are complete cold, then layer with chocolate butter cream. Enjoy!