Panaceas pantry blog. Whole food recipes.

Eggplant and zucchini lasagne

Eggplant and zucchini lasagne

Grain free chocolate chip cookies

Grain free chocolate chip cookies

keto chocolate nut cups

Healthy fruit nut slice

Homemade parsley pesto with hemp seeds

Homemade parsley pesto with hemp

White chocolate vegan chocolate ice cream

5 ingredient vegan chocolate ice cream bars

Honey oat banana muffins

Honey oat banana muffins

Eggplant and zucchini lasagne

Eggplant and zucchini lasagne

I love the combination of Moussaka and lasagne in this recipe. It kind of contains…

Grain free chocolate chip cookies

Grain free chocolate chip cookies

I know the world already has a million chocolate chip cookies and you have to…

keto chocolate nut cups

Healthy fruit nut slice

I am so in love with this healthy fruit nut slice because it is packed…

Homemade parsley pesto with hemp seeds

Homemade parsley pesto with hemp

Spring the in the garden means an excess of parsley, and if your parsley patch…

White chocolate vegan chocolate ice cream

5 ingredient vegan chocolate ice cream bars

It is a total fact: ice cream makes the world a better place and if…

Honey oat banana muffins

Honey oat banana muffins

I was going to call these honey oat banana muffins ‘life changing muffins’ because, as…

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Can you spot my teeny friend? 🐝 Spring in the

Can you spot my teeny friend? 🐝

Spring in the garden (though these were taken a few weeks ago) is such a delight. Everything has grown so much since I took these- the blueberries are ripe, we’ve harvested the garlic, radish and roquette. The peas are flowering, we have baby zucchini + tomatoes and the sun flowers are almost out.

Perhaps my favourite part of the garden right now is harvesting berries at dusk: the blackbirds and starlings are in full melodic swing, competing only with the screech of the local flocks of cockatoo. I’m always so grateful to the garden for pulling me out to enjoy those gifts from nature - it’s the perfect little night cap (alongside seeing the wee native bees doing their thing, as captured here).

No bake chocolate Bavarian pie with whipped cream

No bake chocolate Bavarian pie with whipped cream

Serves 10-12

Ingredients

1 ½ cups shredded coconut
1 ½ cups walnuts
½ cup cacao powder
¼ cup coconut oil, melted and cooled
1 tsp pure vanilla extract
¼ cup pure maple syrup

Filling

½ cup loco love chocolate chips
½ cup roasted cashew butter
1 cup canned coconut milk
2 tsp pure vanilla extract
¼ cup pure maple syrup
¼ cup cacao powder

Whipped cream topping

1 can coconut whipping cream, refrigerated over night

Method

1. Make the crust. Grease and line a 18cm/7 inch round cake tin (preferably springform) and set aside. Add the coconut, walnuts, cacao powder to a food processor and blitz until fine
crumbs have formed. With the food processor still running drizzle in the remaining ingredients and stop when well combined.
2. Transfer the base mixture into your lined cake tin. Spread evenly along the bottom and sides of the tin to create a crust that is about 4-5cm high. Take your time here to make sure it is
even and well compressed. Set in the freezer for 30-60 minutes.
3. Meanwhile, make the filling. Place the chocolate chips into a heat proof bowl and melt double-boiler style (or you could use a microwave). Once melted, mix well and set aside.
Place the remaining ingredients into a blender and blend until very smooth. Use your blender tamper if necessary.
4. Before you add the chocolate into the blender remove the base from the freezer and take out of the tin. Place the base onto a serving plate and set aside. Now, add your melted chocolate into the blender and blend for 30 seconds. Immediately pour mixture into the base, using a
rubber spatula to scrape out the sides. Set in the fridge for 2 hours.
5. Finally, follow the instructions on the can of coconut whipped cream, then dollop on top.

Fluffy, Grain free choc chip muffins. Everybody lo

No bake mint rough bars. Vegan + paleo friendly. F

No bake mint rough bars. Vegan + paleo friendly. Freezer friendly. Delicious snack times. I’m not sure if choc mint is a Christmas flavour, but it’s absolutely my favourite Christmas flavour.

Speaking of Christmas- you can stock up on all your favourite festive pantry staples at @thesourcebulkfoods , but waste free! Organic, Australian dried fruit. A huge array of special choccies. Spices. All your fav nuts etc. #paidpartnership

You’ll need:

1 cup (120g) raw, roasted or activated cashews
1/2 cup (45g) rolled oats
1 cup (80g) shredded coconut
10 drop a good grade peppermint essential oil OR 1 tsp peppermint extract
1/4 cup pure maple syrup
1/4 cup (62g) coconut oil

Optional extra- 1/2 cup (45g) cacao nibs

150g vegan or paleo dark chocolate
1 tsp coconut oil

Method

1. Add coconut oil to a saucepan and melt over a low flame. Be careful to keep the temperature low and as soon as the oil has melted turn off the heat and set aside to cool for 5 minutes.

2. Add cashews, oats and coconut to a food processor and blend for 30 seconds or until small crumbs form.

3. With the food processor running drizzle in peppermint oil, maple syrup and cooled coconut oil. Once well incorporated (around 10 seconds) turn off the processor. Add optional cacao nibs and pulse 2-4 times, just to mix the cacao nibs through (not to chop them up at all).

4. Line a 20cm square tin with baking paper. Pour in the cashew mint filling and use the back of a spoon to make an even, firm layer. Freeze for 2+ hours.

5. Add 2 cm water to a small saucepan and bring to a simmer. Break chocolate into small pieces and add to a heatproof bowl with the 1 tsp coconut oil. Place bowl to sit on top of the saucepan- the bowl should NOT be touching the water. With the heat on low gently melt the chocolate. Once completely smooth turn off heat and set aside.

6. Remove cashew filling from the freezer. Use a very sharp knife to cut into small rectangles (12-16). Line a small tray with baking paper then dip each bar into the chocolate and place on the lined tray. Once all bars have been dipped place the tray in the fridge to set.

Store mint bars in a airtight container in the fridge or freezer.

Cherry season is just starting here + these no bak

Cherry season is just starting here + these no bake cherry bounties are just the thing to make with ‘em.

Full links in my bio, or click the link on blog 1 highlight.

If there is one thing I plan to do more of for the

If there is one thing I plan to do more of for the rest of my life, it's garden 🍒.

I love that I'm only at the beginning of this journey and, no matter what is going on in life, the garden provides a continual space to learn and grow.
This November I joined arms with @bunnings to teach you (and myself) how to install a simple irrigation system. The whole thing took 10-20 minutes and even though it was really easy, I still got that achievement-high at the end of it all. #BunningsInspo

Let me just say- I love watering the garden 💦. Be it with a hose, a watering can or watching the rain fall I truly love the time spent watering our plants. Come summer though it’s a job we can barely keep on top of. The long, hot, dry summers take their toll and we rise earlier and earlier to get it done. This year it'll still be early mornings in the garden, but with a little less time physically watering and more time watching, relaxing and enjoying my morning cacao.

Head over to my stories to see how easy the whole set up was so you can try it too! I'll save it to Highlights titled Irrigation.

This chocolate, raspberry and chia jam celebration

This chocolate, raspberry and chia jam celebration cake.

My kiddies forever favourite birthday cake 🤤🥰
.
Ingredients

85g (3/4 cup) almonds (I used activated)
17g (1/4 cup) shredded coconut
1 Tbsp cacao powder
Pinch salt
6 medjool dates, pitted
1-2 Tbsp roast almond butter

1. Add first 4 ingredients to a high-speed food processor and pulse until small crumbs form.
2. Add dates and almond butter and pulse. Add an extra almond butter if the mix isn’t wet enough- when rolled in the palm of your hand it should hold well, but not be so wet it’s sticky. Press base into a lined 8 inch springform cakepan.

Chocolate layer

220g (1 1/2 cups) raw cashews, soaked 4 hrs then drained
18g (3 Tbsp) cacao powder
1 tsp vanilla extract
125g (1/2 cup) coconut milk
100g (1/3 cup) pure maple syrup
30g cacao butter, melted*
15g (1 Tbsp) coconut oil, melted*

1. Add all ingredients to a high speed blender and blender until silky smooth. Pour over base and set in freezer for 30 mins.

Raspberry chia jam

120g (1 cup) raspberries
1 Tbsp chia seeds
1 Tbsp water
1 Tbsp lemon juice

1. Add all ingredients (except lemon juice) to a saucepan and cook over low heat for 5-10 mins, stirring throughout. Turn off heat and stir through lemon juice. Spread over chocolate layer.

Raspberry layer

140g (1 cup) raw cashews, soaked 4 hours then drained
120g (1 cup) raspberries
85g (1/3 cup) coconut milk
75g (1/4 cup) pure maple syrup
40 grams cacao butter, melted*
30g (2 Tbsp) coconut oil, melted*
Squeeze lemon juice

1. Add all ingredients to a high speed blender and blender until silky smooth. Pour over chia layer and set in the freezer overnight. Allow to thaw in the fridge the next day, and top with fresh fruit before serving.

Notes:

To melt coconut oil and cacao butter, add 2cm water to a saucepan and bring to the boil. Add oil and cacao butter to a heatproof bowl, and set this on top of the saucepan (it should NOT be touching the. water). Reduce heat to low and gently melt. Once melted, remove from heat and allow to cool before blending with remaining ingredients (use your finger to test- it should feel warm, not hot).

This whole roasted smokey cauliflower with tomato

This whole roasted smokey cauliflower with tomato pesto and cannelini bean purée- such a cosy, comforting and easy dinner/lunch to whip up. Cauli is so cheap right now, so I’m using it in everything (before summer hits and it’s $12 a head 😅).

This delightful recipe is in collaboration with my friends @sacla_au , using their dairy free tomato pesto. Such a flavour-packed sauce, so easy to use and so so versatile (paid partnership).

Ingredients
1 medium, whole cauliflower
2 Tbsp extra virgin olive oil
½ tsp salt
1 tsp smoked paprika
For the puree
1 jar sacla free from tomato pesto, divided
1 x 400g can cannelini beans
1 clove garlic, peeled and crushed
2 Tbsp lemon juice
2 Tbsp olive oil
To serve
1 Tbsp chopped parsley
Salt and pepper
Olive oil
Chilli flakes
Fresh greens (I used roquette)

Method

1. Heat a large pasta/soup pot full of water and bring to the boil. Meanwhile, remove the outer
leaves of the cauliflower and cut the stem so that the cauliflower can sit flat. Once the water is boiling carefully submerge the cauliflower and boil for 5-10 minutes or until just tender
and then remove and allow to dry for 5 minutes.

2. Preheat the oven to 180 C. Place the cauliflower in a dutch oven or deep baking tray. Pour
over the olive oil, salt and smoked paprika and rub into the florets and leaves. Bake for approximately 25-30 minutes, or until very tender and some colour has appeared to the cauliflower.
3. Meanwhile, make the puree. Drain the cannelini beans and rinse well. Place into a food processor with ½ of the;; tomato pesto, the garlic, lemon juice and olive oil. Blend until combined- you still want some texture, but no large lumps. Transfer the puree to a large plate and use a spoon to spread around the whole plate. Set aside.
4. Remove cauliflower from the oven and allow to cool for 5 minutes. Use a spatula/egg flip to carefully transfer the cauliflower to sit on top of the puree, then pour the remaining pesto on top of the cauliflower. Top with a drizzle of olive oil, freshly cracked salt and pepper, chopped parsley, and optional chilli flakes. Enjoy immediately served with roquette or
whatever greens you prefer.