Panaceas pantry blog. Whole food recipes.

Honey oat banana muffins

Honey oat banana muffins

Raw blueberry swirl cheesecake with lemon

Raw blueberry swirl cheesecake

Peanut butter oat banana bread

Easy vegan chocolate fudge

Easy vegan chocolate fudge with rose and pistachio

Easy baked vegan green patties. Grain free.

Easy baked vegan green patties. Grain free.

Peanut butter hemp protein bars

Peanut butter hemp protein bars

Honey oat banana muffins

Honey oat banana muffins

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

Raw blueberry swirl cheesecake with lemon

Raw blueberry swirl cheesecake

If you’re after an easy make ahead mini dessert these raw blueberry swirl cheesecake are…

Peanut butter oat banana bread

Since we are all going absolutely crazy for banana bread in 2021 I thought I…

Easy vegan chocolate fudge

Easy vegan chocolate fudge with rose and pistachio

This easy vegan chocolate fudge with rose and pistachio is perfect for anyone who wants a…

Easy baked vegan green patties. Grain free.

Easy baked vegan green patties. Grain free.

When you want a homemade patty that is packed full of veggies, baked and not…

Peanut butter hemp protein bars

Peanut butter hemp protein bars

I am always snack ready at my place, because life with three kids and no…

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This strawberry galette has the easiest, most flak

This strawberry galette has the easiest, most flakey pastry and simple vanilla berry filling, plus it takes minimal effort + is a family favourite.

I always avoided making my own pastry as I assumed it was difficult or messy. With a food processor it takes seconds, and the result is so good! I never thought I’d enjoy a fruit dessert more that apple crumble but galettes are my new favourite. Click the link in my bio for the recipe, you’ll love it x

Chocolate PB slice. Refined sugar free. 6 ingredie

Chocolate PB slice. Refined sugar free. 6 ingredients. Super easy and delicious! Naturally gluten free, and one pot to make it too.

Before you leave a comment telling me this slice is high if fat- yeah, I know! I love fat. Fats awesome. It’s meant to be high fat 😉

Here’s what you’ll need

1 1/2 cups (375g) runny, natural peanut butter OR roasted cashew butter
1/3 cup (150g) pure maple syrup
1 tsp pure vanilla extract
1/3 cup (35g) cacao or cocoa
1/2 cup (110g) coconut oil
1/4 cup (35g) vanilla protein powder OR oat flour (I use @bareblends vanilla vegan protein, and that’s what I love in these bars).

1. Add coconut oil to a saucepan and melt gentle over a low heat. Turn off heat, then add remaining ingredients and whisk together until completely uniform. Pour into a small lined tin and set in the fridge.

Optional swirl topping

40g vegan caramel chocolate, melted
10g dark chocolate, melted

Pour caramel chocolate over set fudge. Drizzle dark chocolate through the caramel, then use a skewer to marble together. Set again in the fridge.

Once firm, remove fudge from fridge and tin. Use a sharp knife to cut into desired serving sizes and store in an airtight container for up to 2 weeks

Honey, oat + banana muffins- a one bowl recipe tha

Honey, oat + banana muffins- a one bowl recipe that also happens to be free from oil, refined sugar and gluten (if you choose GF oats). They are easily made but free too.

Perfect for breakfast or an or-the-go snack they’re sweetened only with banana + honey (or maple if you prefer). They are the perfect breakfast muffin, and were designed to meet so many people’s needs.

Plus- you can make these muffins packaging free by shopping at @thesourcebulkfoods (paid partnership) and taking all your own jars and containers. My local store is 40 mins away meaning, during lockdown, I can’t visit but- good news- online store delivers in fully compostable packaging though 🙂

Recipe is now live on the blog, or head to the ‘blog 2’ highlight in my bio and swipe up x

Grain free (paleo) midnight chocolate cupcakes. Fu

No bake blueberry swirl cake with macadamia crust.

No bake blueberry swirl cake with macadamia crust. Swipe to the end for a video and some commentary whilst I work 🥰😅.

Whilst the title obviously says blueberry, I found a big tub of blackberries in the freezer from last summers harvest and now I can absolutely confirm blackberries work like a treat too. So excited for berry season- what’s your fav berry? I can’t go past fresh raspberries and red currents 🙂

Full recipe is linked in my bio, or head to blog 3 highlight and SWipe UP.

#rawcheesecake #nobakecake #nobakedessert #macadamia #feedfeed #nutritionist #veganfoodie #lightroomedit #canonaus #foodphotography #cashewcheese #blueberrycheesecake

Made a batch of these chocolate peanut butter ice

Blueberry swirl cheesecake bars with macadamia cru

Ginger nut banoffee tart. This one definitely fall

Ginger nut banoffee tart. This one definitely falls into the CELEBRATE category, and I know many of you have already made + loved this. This is all out indulgence and seriously so good.

Ginger nut banoffee tart
Prep time 20-30 minutes
Setting time 2 hours
Storage- store in an airtight container in the fridge for up to 3 days (best eaten on the day its
made)

INGREDIENTS
BASE

300g ginger nut biscuits
100g vegan block style butter (like Miyokos or Naturli)

FILLING
12 Medjool dates, pitted
½ cup coconut condensed milk
½ tsp salt
2 Tbsp hulled tahini
½ bar loco love chocolate, chopped
2 medium bananas, sliced into ½ cm rounds
Coconut whipping cream
1 can coconut whipping cream, chilled overnight in the fridge
1 Tbsp espresso
1 tsp vanilla extract

1. Set aside a tart tin or small cake tin. It is best to choice one with a removable base ofr ease, and to lightly grease the bottom and sides. Our tin was 20cm in diameter.

2. Add vegan butter to a small saucepan and melt. Meanwhile, crush the biscuits in your food
processor until they resemble fine bread crumbs. With the food processor running, drizzle in
melted butter and process well. The mixture should resemble moist sand- add more butter if
necessary.

3. Pour the biscuit mix into your cake tin. Firmly press the mixture to form a base and sides. This tart is rustic, it does not need to be perfect. Press base firmly with a spoon- it will firm up in the fridge. Set in the freezer for 1 hour, then carefully remove the base from the tin. Stand for 5 mins then use a sharp knife to separate the base and the tin before gently removing. Set aside in the fridge.

4. Soak dates in hot water for 5 min then drain well. Add to a food processor with condensed milk, salt, tahini and chocolate. Process until very smooth and creamy. Pour onto the base and spread. top with bananas.

5. Empty whipping cream into a bowl with espresso and vanilla. Beat for 3-4 minutes, then dollop into the middle of the tart.