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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 chocolate peanut butter ice cream pops

Easy vegan strawberry galette

Easy strawberry vegan galette with vanilla ice-cream

Grain free vegan berry crisp bars

Grain free vegan berry crisp bars

Easy vegan pesto pasta bake

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…

Vegan chocolate peanut butter ice cream pops

We may be just emerging from the depths of winter here in Melbourne, but there…

Easy vegan strawberry galette

Easy strawberry vegan galette with vanilla ice-cream

This winter I fell in love with galettes, and this easy vegan strawberry galette is…

Grain free vegan berry crisp bars

Grain free vegan berry crisp bars

It’s been a while since I posted here, which is never my intention, but life…

Easy vegan pesto pasta bake

This easy vegan pesto pasta bake combines delicious and dairy free red pesto, homemade spinach…

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This coffee cream + gingernut slice is beyond deli

This coffee cream + gingernut slice is beyond delicious, and since its coffee flavoured ypu technically don't have to sgare with the kids (except my 6 year old loved it 🙃 LOT). I made this using the 'Just Organic Coconut Milk' from Aldi, a certified boxed coconut milk that is super creamy and delicious! Most boxed milks contain mostly filteted water- but this one is 99% coconut milk and works perfectly in creamy desserts. # sponsored

Heres how to make this epic slice

Base

150g gingernut biscuits (i used vegan ones)
50g vegan butter (I use the naturli block)
2 Tbsp (30g) coconut oil

Line a small tim (mine was 15cm/7 inch square) and set aside.

Add biscuits to a food processor and pulse to crush into small crumbs, then transfer to a bowl. Melt butter and oil, then pour into crumbs and combine well. Pour into lined tin and spread out to make an even base. Use your fingers to press down well. Set in freezer while you make the coffee layer.

Coffee layer

3/4 cup (112g) raw cashews, soaked 4 hours then drained
3 Tbsp (45ml) espresso coffee
1/4 cup (62g) Just Organic Coconut Milk
2 Tbsp (40g) maple syrup
3 Tbsp (40g) cacao butter

Melt cacao butter in a heat proof bowl, double boiler style, then remove from heat to cool for 5 mins.

Add all ingredients (including cooled cacao butter) to a high speed blender and blend until very smooth. Pour over ginger base, then set in the freezer for 1 hour before making the next layer.

Coconut cream layer

3/4 cup (112g) raw cashews, soaked 4 hours then drained
1/3 cup (83g) Just Organic Coconut Milk
2 Tbsp (40g) maple syrup
2 tsp vanilla extract
3 Tbsp (40g) cacao butter

Chocolate layer

40g dark chocolate
1 tsp coconut oil

Follow same instructions for coffee layer thwn set aside. Add chocolate and coconut oil to a heatproof bowl and melt double boiler style. Pour over coconut cream layer then place in the freezer to set for a minimum of 4 hours.

To serve, remove cake from freezer and tin. Allow to soften for 10 mins, then use a hot sharp knife to cut into desired sizes. Defrost an extra 10 mins before eating, or store in an airtight container in the fridge or freezer.

This triple chocolate mousse cake (no-bake, gluten

This triple chocolate mousse cake (no-bake, gluten and grain free). I’ve kept the ingredients to this cake super simple, and pretty easy to alter 👇🏽. It’s a super easy dessert to whip up, and very delicious xx
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💖You can exchange pecans for raw almonds, walnuts or cashews
💖 maple syrup for rice malt syrup, coconut nectar or agave.
💖 Coconut milk for your preferred plant milk.
Base

1 cup pecans
Pinch salt
1/4 cup cacao powder
1/2 cup soft dates, pitted (5-6 dates)

1. Add all ingredients to a high-speed food processor and blitz to form a sticky mix. Press base into the bottom of desired cake tin (lined, if not silicone)

White chocolate layer

1 cup raw cashews, soaked 4 hours
1/3 cup vegan white chocolate chips, melted
1 tsp vanilla extract
1/2 cup coconut milk
Pinch salt

1. Drain cashews. Rinse. place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer 30 mins.

Dark chocolate layer

1 cup raw cashews, soaked 4 hours
1/3 cup vegan dark chocolate chips, melted
1-2 Tbsp maple syrup, optional
1/2 cup coconut milk
Pinch salt

1. Drain cashews. Rinse. place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer 4+ hours.
2. remove cake from freezer and tin/mould. Allow to defrost slowly in the fridge, and then decorate as desired :)

No bake wagon wheel slice! Something a little bit

No bake wagon wheel slice! Something a little bit labour intensive, but fun all the ssme.

What did you think of today, Melbourne? Are you feeling hopeful, or just like the carrot was replaced with a stick?

Biscuit layer

1 cup activated almond flour
1/4 cup coconut flour
1/3 cup rolled oats
Pinch salt
2 1/2 Tbsp pure maple syrup
1/4 cup coconut oil, melted

Marshmallow layer

1/2 cup coconut butter (softened*)
1/3 cup coconut yoghurt
2 Tbsp coconut oil, melted
2 Tbsp pure maple syrup
2 tsp pure vanilla extract

Jam layer

1 cup raspberries
1 tsp chia seeds
Splash water

150 grams dark chocolate
1 tsp coconut oil
Method

1. Add the first 3 ingredients in the biscuit layer to a food processor, and pulse to form a flour. Add remaining ingredients and set aside.

2. Add the jam ingredients to a heavy based saucepan. Cook over a low-medium heat for around 10 mins, or until jammy and thickened. Turn off heat and allow to cool for 5 mins.

3. Add all marshmallow ingredients to a blender, and blend until very smooth. Set aside.

Assemble:

1. Add a layer of the biscuit mix to the bottom of 6 x silicone bar moulds. Add a layer of jam, then transfer to the freezer to firm up for 20 mins.

2. Add a marshmallow layer to each bar, and again set in the freezer for 20 mins.

3. Add a second layer of jam, followed by a final layer of biscuit (the bars should now be flush with the top of the mould). Transfer to the freezer and freeze completely, at least 2 hours.

4. After this time, melt the chocolate and coconut in a heatproof bowl over a pot of simmering water. Turn off heat. Remove bars from the freezer and moulds, and line a small baking tray with baking paper. Dip each bar into the chocolate, and place on lined tray. Set in fridge, and allow to defrost for 3+ hours. Store in an airtight container, and enjoy x * to soften coconut butter, sit the jar in a pot of hot water until it becomes liquid

Immune boosting hot chocolate elixir with medicina

Immune boosting hot chocolate elixir with medicinal mushrooms + maple. This drink is just like an elixir straight through to my veins! Its rhick, creamy, full bodied and packed with all the amazing herbs that I'm loving right now. I made this for my beautiful friends @bareblends , who I've worked with and used their products for YEARS.

You can easily simplify the recipe below, just choosing 1 of the adaptodgens (whatever you have, or want to try). I used the @bareblends cacao powder, chaga, maca and my personal fav: lionsmane.

If you're new to 'shrooms, investigate! Like herbs, each has their own unique benefits, and I personally love them for their ability to norish the immune system (and gave noticed a huge benefit). Anyway, feel free to ask specific mushroom Qs below 🌈💕 #BareBlendsPartner #sponsored

Serves 2

You'll need

2 mugs preferred milk (we used almond)
30 grams cacao butter (buttons, or grated)
2 heaping dessert spoons raw cacao powder
Pinch salt
1 tsp chaga powder
2 tsp maca powder
2 tsp pure maple syrup
1 tsp lions mane powder

Method

1. Add milk to a saucepan and heat until almost boiling (around 70 degrees is perfect, but you can just heat until it feels too hot to stick your finger in).

2. Add warmed milk to a blender with the remaining ingredients. Blend for around 20 seconds, or until well mixed and fluffy * (see notes)

Serve between 2 mugs with your bestie. Enjoy!

Notes:

* DO NOT blend hot liquid in a blender not designed to do so (the mini ones that are sealed, with no steam hole). We use a large blender, with the steam hole open, or you can substitute by adding all the ingredients into the saucepan with warm milk and use a stick/immersion blender.

* You can substitute the chaga, maca or lions mane for your preferred bareblends products. Reishi, cordyceps would be great replacements

Peanut butter protein bars- they are so simple, de

Peanut butter protein bars- they are so simple, delicious and fudgy. You need only a few pantry items to whip em up, and if you want to get exta fancy you can top them with chocolate.

Kids are in bed early (for us: 9pm!) and i haven't watched anything on netflix for about a year- any recommendations?!

Recipe linked in bio, or head to the 'on the blog' highlight and swipe up, or google http://www.panaceaspantryblog.com/healthy-vegan-peanut-butter-fudge/.

Grain free blueberry and almond butter crumble bar

Grain free blueberry and almond butter crumble bars / vegan / paleo / gluten free / cane sugar free. Berry crumble bars are one of my favourite things, so I decided to create a recipe that is suitable for most dietary needs 🙂

Sending lots of love to you all, and hoping this year has been ok for you all? I'm definitely ready for 2021, and can't believe how equally fast and slow this year has gone. Planning Christmas content and can't quite believe its only 6 weeks away 🙃🌈🌈🌈

Full recipe linked in bio or google http://www.panaceaspantryblog.com/grain-free-vegan-berry-crisp-bars/

Ingredients

3/4 cup buckwheat grouts
1/3 cup almonds
2/3 cup coconut flour
3/4 cup dates (10 large Medjool), pitted
1/3 cup pure maple syrup
1/4 cup coconut oil

3/4 cup almond butter.

1. Add buckwheat, almonds and coconut flour to a food processor. Process until the mix has formed a flour. Remove from the food processor.
2. Now, add dates to the food processor and blend until smooth. Add the flours and pulse to combine. With the blender running, add maple and coconut and process until a dough forms.
3. Press dough into the base of a small (lined or greased) tin. Mine was 15cm square. Add almond butter and spread evenly over the base. Set aside.

Blueberry jam layer.

3 cups @australianblueberries
2 tsp pure maple syrup
2 Tbsp water.
1/2 cup chia seeds
1 Tbsp lemon juice

1. Add berries, water and maple syrup to a saucepan. Bring to a boil and cook for 3 minutes on low heat. Add chia seeds and simmer for an extra 5-7 mins, stirring frequently. Turn off heat and stir through lemon juice. Set aside to cool for 10 minutes then pour over the almond butter layer. Use a spoon to spread to create an even layer. Set aside.

Crumble ingredients

1 cup almonds
1/2 cup shredded coconut
1/2 cup coconut sugar
2 tsp ground cinnamon
1/4 cup coconut oil
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Cont on blog xx

Easy + super delicious coconut cupcakes! I have

Easy + super delicious coconut cupcakes!

I have not included the frosting recipe here today, but i can if you want? I like these cupcakes just on their own, or served up with jam- but frosting them makes them a bit more celebratory, right?!

Coconut cupcakes.

1 1/2 cups (225g) plain flour
1 cup (225g) castor sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (50g) fine, shredded coconut
1 cup (250mL) coconut milk (the thick, canned variety)
1/3 cup (80g) light-flavoured oil
1 Tbsp Apple cider vinegar
1 tsp pure vanilla extract

1. Preheat oven to 180 degrees C, and line a 12 hole muffin tin with cupcake liners (or, use a silicone mould). 2. In a small bowl, combine all wet ingredients (coconut milk, oil, vinegar and vanilla). Set aside.
3. In a large mixing bowl, sift in flour, baking powder and baking soda. Add sugar and coconut and mix well. Pour in wet ingredients and gently combine until the mix just comes together- don’t over mix.
4. Spoon mixture evenly between the 12 liners, and bake for 20-25 mins. Allow to cool for 5 mins before transferring to a wire rack to cool completely.

Coconut celebration cake with blueberry jam + crea

Coconut celebration cake with blueberry jam + cream cheese frosting. Soon enough I'll write this up on the blog, to give you all the details that this cake deserves! In the meantime, ill try answer your Qs below.
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1 3/4 cups + 2 Tbsp (225g) plain flour
1 cup (200g) castor sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (50g) fine, shredded coconut
1 cup (250mL) coconut milk (the thick, canned variety)
1/3 cup (80g) sunflower oil
1 Tbsp Apple cider vinegar
1 tsp pure vanilla extract.
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1. Preheat oven to 170 degrees C, and line a 7 inch round cake tin
2. In a small bowl, combine all wet ingredients (coconut milk, oil, vinegar and vanilla). Set aside.
3. In a large mixing bowl, sift in flour, baking powder and baking soda. Add sugar and coconut and mix well. Pour in wet ingredients and gently combine until the mix just comes together- don’t over mix.
4. Pour mix into prepared tin and bake 32-35 mins. Allow to cool for 5 mins before transferring to a wire rack to cool completely.

Berry compote.
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1 cup blueberries
1 Tbsp chia seeds
2 tsp lemon juice
1 tsp vanilla
1 Tbsp maple syrup.
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Cook everything in a saucepan over low heat for 10 mins, stirring frequently.
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Cream cheese frosting.
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1/4 cup vegan butter
125g vegan cream cheese
2 tsp vanilla
1 1/2 cups icing sugar, sifter.
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Add the first 3 ingredients to a medium bowl and beat until fluffy. Add sugar, 1/2 c at a time, andbeat until well combined. Set in fridge till firm.
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Once cake cools, cut in half and layer on compote and frosting.