Panaceas pantry blog. Whole food recipes.

Low sugar fermented dates

Raspberry chocolate ganache bars

Hazelnut, raspberry ganache bars

roast hazelnut butter

Roast hazelnut butter

Fermented blueberry lemon bliss balls

Fermented blueberry lemon bliss balls

Blueberry lemon sticky buns

Blueberry lemon sticky buns

Fermented beetroot dip

Fermented beetroot cashew spread

Low sugar fermented dates

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

Raspberry chocolate ganache bars

Hazelnut, raspberry ganache bars

These hazelnut, raspberry ganache bars are kind of like if heaven was turned into a…

roast hazelnut butter

Roast hazelnut butter

This creamy, healthy, 2-ingredient hazelnut butter is so easy to make you’ll wonder why you…

Fermented blueberry lemon bliss balls

Fermented blueberry lemon bliss balls

These low carb fermented blueberry lemon bliss balls are a gut-loving probiotic fermented, living food…

Blueberry lemon sticky buns

Blueberry lemon sticky buns

These Blueberry lemon sticky buns are the ultimate comfort food for winter. They’re soft, fluffy,…

Fermented beetroot dip

Fermented beetroot cashew spread

This fermented beetroot cashew spread is flavoured with dill and cumin and is the perfect condiment…

Connect With Panaceas Pantry

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! #ad

You’ll need

Base

2 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 milk

2 punnets raspberries (as fresh as possible)

Ganache

200g 70% dark chocolate
300ml @naturescharm whipping cream
1/2 cup roasted hazelnut butter

Method

1. 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

To make these nutty chocolate fudge bars you’ll

To make these nutty chocolate fudge bars you’ll need just 8 delicious ingredients and a desire for a sweet snack 🥰. Made with the OG coconut condensed milk from my lovely friends @naturescharm - makes dairy free desserts an absolute dream! # Ad

You’ll need

1/3 cup coconut oil
2/3 tin @naturescharm condensed milk
2/3 cup + 1 Tbsp roasted cashew butter (or preferred nut butter), divided
1/4 cup cacao powder
1 tsp vanilla extract
1/3 cup coconut milk powder
1/8 tsp salt
1/2 cup macadamia nuts, roughly chopped (or preferred nuts)
150g dark chocolate, chopped

Method

1. Line a 15cm square tin with baking paper and set aside. Melt coconut oil gently either in a saucepan or microwave. Once oil is melted set aside to cool- you should be able to easily dip in your finger.

2. Add condensed milk, 2/3 cup cashew butter and melted + cooled coconut oil. Whisk until smooth and uniform then divide into 2 bowls.

4. To the first bowl add cacao and vanilla. Mix until smooth and uniform then pour into prepared pan. Use a spoon to form a flat layer, then set in freezer for 15mins.

5. To the second bowl add coconut milk powder and salt. Mix to combine well, then pour over chocolate layer. Again use a spoon to create an even layer. Sprinkle with chopped nuts then set in freezer 2 hours.

6. When you’re ready to dip the bars add chocolate and the remaining 1 Tbsp cashew butter to a heat proof bowl. Melt via bounce boil method (or microwave). Remove bars from freezer. Cut into bars using a hot, sharp knife, then use a fork to dip each bar into the chocolate and set on a lined tray. You don’t need to fully dip each bar- they look great rustic. When they’ve all been dipped set in the fridge.

Store in an air tight container in the fridge. Enjoy!

Hey friends, do you need a weekend away? Calling a

Hey friends, do you need a weekend away? Calling all Australian followers, do you want to win in a beautiful @greenandblacksaustralia nature filled getaway in the wilderness just like this?

Recently I had the absolute PLEASURE of staying in a tiny home with my family, deep in the
Aussie bush with just a few things we love - good food, nature, endless cups of tea, an open fire, card games and one of my favourite chocolates of all time, @greenandblacksaustralia. You've likely seen me sharing their chocolate for years- the flavour and ingredients are the best around and naturally I love that they only choose ethically sourced, organic ingredients.

SO tell your bestie, partner or someone you know that could really do some R&R in nature and find the G&B highlight (click the link) to enter, and good luck. I feel so blessed to be able to give two of my followers an incredible experience in a GREEN & BLACK's inspired travel adventure. The lucky winner will receive accommodation, travel voucher and welcome pack courtesy of @greenandblacksaustralia – so don't hesitate, enter now.

The competition is open to AU residents only and ends 4th May. Winner will be announced via
@greenandblacksaustralia stories and contacted via DM

(AU res 18+. Ts & Cs apply. Entries close 04/05 11:59pm).
#GreenandBlacks #GreenandBlacksAustralia #wildescapes

These gorgeous pistachio, honey and cardamom ANZAC

These gorgeous pistachio, honey and cardamom ANZACs were whipped up today, an amalgamation of the famous AUS/NZ biscuit with some flavours of Turkey. A tiny ode to both sides of that horrific time. A classic but with a good twist.

Pistachio, honey and cardamom ANZACs

makes 15

Ingredients
1 cup plain flour
1 cup rolled oats
1 ½ cups shredded coconut
2/3 cup coconut sugar
Pinch salt
1 cup @luckynutsau natural pistachio, roughly chopped
1/2-1 tsp ground cardamom (more if you love spice)
125g (½ standard block block) butter
¼ cup honey
2 Tbsp boiling water
½ tsp bicarb

1. Preheat oven to 180c. Line a large cookie sheet with baking paper and set aside.
2. In a large mixing bowl add flour, oats, coconut, sugar, salt, pistachio and cardamom. Mix
well and set aside.
3. Add butter and honey to a small saucepan over medium heat and gently melt. Meanwhile,
add bicarb and boiling water into a small bowl and mix. Once butter mixture has melted
reduce heat to low then add the bicarb and water. The mixture will start to foam and rise- at
this stage take it off the heat and immediately pour into the mixing bowl, combining with a
wooden spoon well- the trick is to do this process quickly, to get that hot liquid mixed in immediately.

4. Measure out slightly heaped dessert spoons of the batter. Roll into a ball then flatten with
the palm of your hand to form a small disc- you can do thicker or thinner to your appeal (thinner will be much more crunchy). Place on the tray. Repeat (the tray should fit 12
biscuits). Bake for 12-15 mins (more if you like extra crunch)