Panaceas Pantry
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Panaceas Pantry
  • Home
  • About
  • Recipes
    • Breakfast
    • Savoury
    • Baked snacks and cakes
    • Chocolate
    • No bake recipes
    • Gluten free
    • Grain free
    • Fermented foods
    • Holistic health
Breakfast, Fermented foods, No bake recipes, Uncategorized

Low sugar fermented dates

Panaceas Pantry May 24, 2022
Raspberry chocolate ganache bars
Chocolate, Gluten free, Grain free, No bake recipes, Uncategorized

Hazelnut, raspberry ganache bars

Panaceas Pantry May 19, 2022
roast hazelnut butter
Baked snacks and cakes, Breakfast, Gluten free, Grain free, Uncategorized

Roast hazelnut butter

Panaceas Pantry May 19, 2022
Fermented blueberry lemon bliss balls
Breakfast, Fermented foods, Grain free, No bake recipes, Uncategorized

Fermented blueberry lemon bliss balls

Panaceas Pantry May 12, 2022
Blueberry lemon sticky buns
Breakfast, Uncategorized

Blueberry lemon sticky buns

Panaceas Pantry May 6, 2022
Fermented beetroot dip
Fermented foods, Holistic health, Savoury, Uncategorized

Fermented beetroot cashew spread

Panaceas Pantry April 27, 2022
Breakfast, Fermented foods, No bake recipes, Uncategorized
1 day ago

Low sugar fermented dates

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

0 Comments 0 Shares
Panaceas Pantry May 24, 2022
Raspberry chocolate ganache bars
Chocolate, Gluten free, Grain free, No bake recipes, Uncategorized
6 days ago

Hazelnut, raspberry ganache bars

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

0 Comments 6 Shares
Panaceas Pantry May 19, 2022
roast hazelnut butter
Baked snacks and cakes, Breakfast, Gluten free, Grain free, Uncategorized
6 days ago

Roast hazelnut butter

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

1 Comment 2 Shares
Panaceas Pantry May 19, 2022
Fermented blueberry lemon bliss balls
Breakfast, Fermented foods, Grain free, No bake recipes, Uncategorized
2 weeks ago

Fermented blueberry lemon bliss balls

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

2 Comments 6 Shares
Panaceas Pantry May 12, 2022
Blueberry lemon sticky buns
Breakfast, Uncategorized
3 weeks ago

Blueberry lemon sticky buns

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

1 Comment 17 Shares
Panaceas Pantry May 6, 2022
Fermented beetroot dip
Fermented foods, Holistic health, Savoury, Uncategorized
4 weeks ago

Fermented beetroot cashew spread

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

2 Comments 12 Shares
Panaceas Pantry April 27, 2022

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About Me

Hi, I’m Jade, and here I share with you easy, and mostly whole food vegan recipes and ideas that will nourish you and your family.

I am a registered naturopath, nutritionist, herbalist and a keen food photographer and I hope you enjoy, learn from and gain joy from what I share here.

Read More

Search Recipes
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Instagram
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)
Gimme anything with the flavours inspired by Mexic Gimme anything with the flavours inspired by Mexico and I’m in. How about you? Burrito style bowls with quick pickled onion, lime coriander rice and corn chips

You will need

For the quick pickled onions see recipe down my feed (it’s a REELs, so easily found in reels folder). 

For the kidney bean mix

2 Tbsp olive oil
1 red onion, peeled, ends trimmed and finely diced
1 small green capsicum, cored and finely diced
½ tsp salt
1 medium zucchini, ends trimmed and diced
4 cloves garlic, peel and crushed well
2 Tbsp tomato paste
1 ½ tsp smoked paprika (see notes)
1 tsp cumin seeds
½ tsp ground cinnamon
½ tsp ground turmeric
1 cup vegan liquid stock OR water
2 cans kidney beans, drained and rinsed

For the rice

1 ½ cups rice
Juice of 1 lime
1 bunch Coriander

To serve

Corn chips
Avocado
Roquette or greens of choice 

Method

1. If you have not done so already prepare the ingredients as per the ingredient list. Heat a deep frypan over medium heat then add oil and heat for 30 seconds. Reduce heat to low, adding 
onion, capsicum and salt. Gently saute for 5-10 minutes or until the onion is translucent. Add zucchini, cook 3-5 mins, stirring occasionally.

2. Now add garlic, tomato paste and spices. Saute for 2 minutes or until fragrant then add the 
stock/water and beans. Bring to boil then reduce heat to low, simmering for 15 minutes or 
until thickened. Meanwhile, move on to step 4. 

3. Rinse rice well and cook as per packet instructions (via a rice cooker or absorption method). 
Once cooked remove from heat and set aside to cool. Rinse coriander well, then finely slice half, including the leaves and stems (but not the roots). Once rice has cooled stir through 
lime juice and chopped coriander.

4. To serve, spoon prepared rice and beans into a bowl. Top with avocado, pickled onions, corn chips, fresh greens and the remaining coriander. 

Notes

If, after 30 minutes, the onions are not as soft as you like drain the liquid back into the saucepan, heat and again pour the hot liquid over the onions. If you do not have all the individual spices you can add 3 ½ tsp of a Mexican, burrito or taco spice
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 dark 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.
Carrot cake bliss balls. These are one of my most Carrot cake bliss balls. These are one of my most favourite bliss balls, not too sweet, lots of spice and easy to throw together. You can top with a dollop of white chocolate if you wanna be fancy, or roll in coconut. 

I tried this recipe with various dried fruits, currents were my fav but, yes, you can sun for dried apricots, dates, saltanas etc. 

Prep time 10 mins
Makes 18

Ingredients

1 cup loosely packed grated baby carrot
2 cups dried currents
1 cup raw or unsalted roasted cashews
1 cup sunflower seeds
1 cup flaked coconut
1 tsp ground cinnamon
½ tsp ground nutmeg

Method

1. Add all of the ingredients to a food processor and blend for 1- 2 minutes or until everything is very finely chopped. Turn off the food processor.
2. Roll the mixture into balls. This recipe makes 18 x 35g balls, which is approximately 2 Tbsp mixture per ball. Store in an airtight container in the fridge for up to 7 days. 

Notes

You can use any carrots for this recipe, but baby carrots provide a sweeter and more pronounced 
flavour
Grain free carrot cake 🥕🧁 If you like spiced Grain free carrot cake 🥕🧁 If you like spiced, sticky, moist and wholesome then this one is for you ❤️

Spiced, grain-free carrot cake 🥕🧁

240g (2 cups) almond flour/meal
65g (1/2 cup) cassava flour (optional, see notes)
2 tsp baking powder
1/2 tsp salt
3 Tbsp ground flax seeds
3 tsp ground cinnamon
1 tsp ground nutmeg
270g (1 1/2 cups) coconut sugar
1 tsp vanilla extract
240 grams (2 medium) grated carrot
110g (1/2 cup) olive oil
83g (1/3 cup) almond milk
1 cup pecans, chopped

Labneh icing

250g labneh (or cream cheese) 
2 Tbsp lemon juice
3/4c (90g) icing sugar, sifted 

Method

1. Preheat oven to 170 degrees C, and grease + line a 8 or 9 inch round cake tin. 
2. Add almond flour, cassava flour salt, baking powder, spices, flax and coconut sugar to a bowl. Mix well and set aside.

3. Add Remaining ingredients (except the pecans) and combine. Fold through pecans, then pour into lined tin. Bake for 50 minutes or until a skewer inserted comes out clean.

4. Allow cake to cool completely in the pan, then move into the fridge to set for 2-3 hours. Meanwhile, make the labneh icing by whisking ingredients together in a bowl and then setting in the fridge with the cake. 
To serve, spread on icing and top with pecans. Enjoy!

Notes: cassava flour is optional but it will give a little bit of spongy-ness to the cake and make it lighter. This carrot cake is gorgeous without it though- it’s just denser and sticker. You could sub for oat flour or buckwheat flour if you wish but it’s not necessary.
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Latest Posts
  • Breakfast, Fermented foods, No bake recipes, Uncategorized
    Low sugar fermented dates
    Panaceas Pantry May 24, 2022
  • Raspberry chocolate ganache bars
    Chocolate, Gluten free, Grain free, No bake recipes, Uncategorized
    Hazelnut, raspberry ganache bars
    Panaceas Pantry May 19, 2022
  • roast hazelnut butter
    Baked snacks and cakes, Breakfast, Gluten free, Grain free, Uncategorized
    Roast hazelnut butter
    Panaceas Pantry May 19, 2022
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)
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