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Vegan apple pie scrolls up close

Vegan apple pie scrolls with cream cheese frosting

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 apple pie scrolls up close

Vegan apple pie scrolls with cream cheese frosting

I worked at a bakery for many years and one thing I really miss about…

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!…

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Eat-your-greens spaghetti! This vibrant green sauc

Eat-your-greens spaghetti! This vibrant green sauce is made from kale, zucchini and parsley and the kids love it. What a win 🙂

I saw this idea in the Delicious magazine a few years ago (albeit made with very different ingredients) and I’ve been a fan ever since. I love the colour so much, and it’s such an easy way to get greens into a baby/toddler. It’s quick, wholesome, seasonal and is ready in 20 minutes.

Make it. You’ll love it!

Super green spaghetti
Serves 4
Prep time: 10 mins
Cooking time: 10 mins

You’ll need:

500g spaghetti

2 Tbsp olive oil, divide
2 small-medium zucchini, thinly chopped
2 very large handfuls of kale or cavalo nero, stems removed and chopped
2 cloves garlic, peeled and crushed
1 handful parsley, stems removed
1/4 cup nutritional yeast
1/2 tsp salt
Black pepper to taste
2 Tbsp vegan cream cheese, optional

1. Bring a 5L pot of water to the boil then salt and cook spaghetti as per packet instructions.

2. Heat a medium skillet then add 1 Tbsp of the olive oil. Add zucchini and cook for around 3-4 mins, stirring occasionally. Add garlic and kale and cook a further 5 minutes or until zucchini has softened and kale is vibrant green. You can add a splash of water through this process if needed, and do stir it. Turn off heat.

3. Add cooked greens to a blender with the second 1 Tbsp olive oil and the remaining ingredients. Blend until smooth.

4. Once pasta has cooked turn off the heat. Reserve 2/3 cup of the cooking water then drain. Add green sauce to spaghetti with 1/3 cup of the cooking water. Combine well, adding extra cooking water as needed to loosen the sauce.

Serve immediately. I love this spaghetti topped with chopped walnuts or pecans, chilli flakes, black pepper and vegan Parmesan.

Chocolate and olive oil cake with raspberry coulis

Chocolate and olive oil cake with raspberry coulis + coconut yoghurt. Everyone needs a go to chocolate cake, and this is mine! This is something I put together for @locolovechocolate , but it deserves a blog post so I’ll do that for you soon ❤️❤️

Serves: 8

Ingredients

55g (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 oil

To serve:

Coconut yoghurt
Store bought raspberry coulis OR raspberry jam OR homemade raspberry chia jam
Loco love bars

Method

1. 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

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). I love baking, truely, but will always have a soft spot for no-bake snacks. I always set mine with cacao butter these days, to avoid that over bearing coconut oil flavour many no-bake recipes have. Cacao butter is so much more delicious! Have you tried it yet?

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

Our go to ice cream pop recipe! 6 or 7 ingredients

Our go to ice cream pop recipe! 6 or 7 ingredients, plant based, maple sweetened and so creamy fudge! The chocolate dipping is totally optional, and we often make them with out.

If you want no fuss, creamy, delicious and healthy then these are for you. Linked in bio or you can google http://www.panaceaspantryblog.com/vegan-chocolate-peanut-butter-ice-cream-pops/ , or swipe up on the ‘blog 2’ highlights.

Apple pie scrolls with cream cheese frosting 🙂 Pi

Apple pie scrolls with cream cheese frosting 🙂 Pillowy, sticky + spiced apple filled scrolls that are the perfect therapy to the last year. If the last 12 months has taught me anything, it’s that kneeling dough makes you feel better. TRUTH!

It’s been a heck of a day (and week). Back into lockdown (which after last year is triggering to say the least). Vomit-bug baby. Work related brain explosions (I’m looking at you, Wordpress 🧐)- but there’s always a silver lining and for me it’s getting these babies up on the blog. Links in bio or head to ‘blog 2’ highlights and swipe up.

Sending all my Melbourne peeps lots of love this week- fall the people who are seriously struggling, stressed, wondering how they’ll pay their bills or keep their business surviving especially. I really just don’t know what to say anymore ❤️

Easy chocolate mousse cups, with foul and chilli c

Easy chocolate mousse cups, with foul and chilli chocolate hearts. This is one of my favourite desserts to make in a hurry, and especially in winter when avocado is at its cheapest!

Serves 4
Prep time: 10 minutes
Optional setting time: 2 hours

Ingredients

150g (1 1/2 bars) vegan mylk chocolate (I used loco love), roughly chopped
2 medium avocados, flesh only
1/2 cup brewed coffee
1/8 tsp fine salt
1 tsp vanilla paste
1/3 cup raw cocoa powder
1/4-1/3 cup pure maple syrup

To serve

8 Tbsp coconut yoghurt
4 loco love chilli chocolate hearts
Freeze dried raspberries, optional

Method

1. Add 2cm of water to a small saucepan and bring to yeh boil. Place the chocolate in a heatproof bowl and set over the boiling water. Reduce heat to a simmer and mealt gently.

2. Meanwhile, add the remaining ingredients to a high-speed blender and blend until smooth. Add the melted chocolate and blend again until completely uniform.

3. Divide between 4 small jars. Add coconut yoghurt on top. You can serve now, or set in the fridge for 2 hours to create a firmer dessert. Top with hearts and optional raspberries.

Welcoming in winter with these Tomato pesto chickp

Welcoming in winter with these Tomato pesto chickpea stuffed sweet potatoes- but doing it the easy way! I used the DELICIOUS @sacla_au FREE FROM tomato pesto to quickly whip these up, and they were a hit (it’s available from woolies + coles) 🍠 . So much flavour, packed with goodness + hearty. I also highly recommend roast veggies and stirring through the pesto for a quick, zero effort + flavoursome meal. #PaidPartnershipSacla #SaclaPartner

Here’s what you’ll need:

Serves 4
Prep time- 10 mins
Cooking time- 1 hour

4 medium sweet potatoes
2 x 400g chickpeas
1 Tbsp olive oil
1/2 tsp fine salt
1/3-1/2 jar sacla FREE FROM tomato pesto
1/2 red onion, finely diced
Vegan feta, crumbled (optional)
Tahini sauce (see below)
Small handful flat leaf parsley, leaves only and chopped

Tahini sauce

1/3 cup hulled tahini
1/4 cup water
1-2 cloves garlic
1/8 tsp salt
1 1/2 Tbsp fresh lemon juice
1/8 tsp freshly cracked black pepper

Method

1. Preheat the oven to 200C and line a deep baking tray with baking paper (recommended for easy clean up). Piece the sweet potatoes and bake for 45-60mins or until fork tender. While the sweet potatoes are baking they will release some sugars- a syrup will leak out, and that is totally normal.

2. Meanwhile, prepare the chickpeas. Drain the cans and rinse them dry them well. Line a deep baking dish with baking paper or a silicone mat and place the dried chickpeas, olive oil and salt in. Toss to combine then bake for 20 mins (note, to be efficient this is best done while the sweet potatoes are also baking). After 20 minutes remove from the heat and transfer to a bowl. Add 1/3 jar tomato pesto and red onion and combine well then set aside. Taste, and add extra tomato pesto if desired.

3. While the sweet potatoes continue to cook, make the tahini sauce. Add all ingredients to a small blender and blend until smooth.

4. After sweet potatoes are cooked, remove from the oven and allow to cool for 5 minutes. Next, cut a large slit into each sweet potato, running length ways. Open, and Add a large spoonful of teh tahini sauce, fill in the red pesto chickpeas then top with optional feta and parsley. enjoy immediately.

Chocolate hazelnut (aka homemade ‘Nutella’), t

Chocolate hazelnut (aka homemade ‘Nutella’), two ways! One for the classic Nutella lovers, one for the health lovers. Which one are you more interested in? I’m always interested to know the answer here- I feel like the crowd here is a mix of the two, but sometimes I find in fact you’re mostly healthy-recipe lovers!

Recipe linked in bio for 24hrs, or go to blog 2 highlights and swipe up x

I love making nut butters. This is really a nut butter with embellishments, so I’m calling it a nut butter. Hazelnuts are one of the harder nut butters to perfect- they’re easy to burn and it’s hard work rubbing off their skins- but also one of the most satisfying IMO, and so so good on a steaming bowl of porridge come winter :)