Panaceas Pantry
Panaceas Pantry
Chocolate chip collagen cookies
Breakfast, Chocolate, Grain free, No bake recipes, Raw desserts

Chocolate chip collagen cookies

Panaceas Pantry March 29, 2023
Almond date chocolate balls
Chocolate, Gluten free, Grain free, No bake recipes, Raw desserts

Almond date chocolate balls

Panaceas Pantry March 23, 2023
chocolate chip cookie dough bars
Uncategorized

chocolate chip cookie dough bars

Panaceas Pantry March 5, 2023
Paleo chocolate coconut slice (coconut rough slice)
Chocolate, Gluten free, Grain free, No bake recipes

Paleo chocolate coconut slice (coconut rough slice)

Panaceas Pantry March 1, 2023
Healthy grain-free spiced carrot cake muffins
Baked snacks and cakes, Breakfast, Gluten free, Grain free, Uncategorized

The best healthy spiced carrot cake muffins

Panaceas Pantry February 1, 2023
The best paleo tahini hot chocolate
Uncategorized

The best paleo tahini hot chocolate

Panaceas Pantry January 25, 2023
Chocolate chip collagen cookies
Breakfast, Chocolate, Grain free, No bake recipes, Raw desserts
2 days ago

Chocolate chip collagen cookies

These no bake fat bomb chocolate chip collagen cookies are a wonderful on-the-go nutritious snack,…

0 Comments 1 Shares
Panaceas Pantry March 29, 2023
Almond date chocolate balls
Chocolate, Gluten free, Grain free, No bake recipes, Raw desserts
1 week ago

Almond date chocolate balls

These super simple 4-ingredient almond date chocolate balls are a wonderful snack that are a…

0 Comments 4 Shares
Panaceas Pantry March 23, 2023
chocolate chip cookie dough bars
Uncategorized
4 weeks ago

chocolate chip cookie dough bars

If you’re a cookie dough lover but you want a grain-free version that you can…

7 Comments 10 Shares
Panaceas Pantry March 5, 2023
Paleo chocolate coconut slice (coconut rough slice)
Chocolate, Gluten free, Grain free, No bake recipes
1 month ago

Paleo chocolate coconut slice (coconut rough slice)

Ever eaten a coconut rough bar? they’re so delicious- crunchy toasted coconut and chocolate is…

2 Comments 9 Shares
Panaceas Pantry March 1, 2023
Healthy grain-free spiced carrot cake muffins
Baked snacks and cakes, Breakfast, Gluten free, Grain free, Uncategorized
2 months ago

The best healthy spiced carrot cake muffins

These grain free, paleo-friendly healthy spiced carrot cake and sweetened with only pure maple syrup,…

9 Comments 20 Shares
Panaceas Pantry February 1, 2023
The best paleo tahini hot chocolate
Uncategorized
January 25, 2023

The best paleo tahini hot chocolate

The thickest, creamiest and most delicious paleo tahini hot chocolate that is boosted with ceremonial…

6 Comments 8 Shares
Panaceas Pantry January 25, 2023

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About Me

Hi I’m Jade, a naturopath turned foodie. My goal here is to bring you real food recipes that nourish, heal and celebrate.

Here at Panaceas pantry you’ll find an array of recipes I hope please the senses in every way with a particular focus on sweet nourishments, snacks and desserts you’ll make time and again.

I’m so glad you’re here!

Read More

Search Recipes
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Latest Posts
  • Chocolate chip collagen cookies
    Breakfast, Chocolate, Grain free, No bake recipes, Raw desserts
    Chocolate chip collagen cookies
    Panaceas Pantry March 29, 2023
  • Almond date chocolate balls
    Chocolate, Gluten free, Grain free, No bake recipes, Raw desserts
    Almond date chocolate balls
    Panaceas Pantry March 23, 2023
  • chocolate chip cookie dough bars
    Uncategorized
    chocolate chip cookie dough bars
    Panaceas Pantry March 5, 2023
  • Paleo chocolate coconut slice (coconut rough slice)
    Chocolate, Gluten free, Grain free, No bake recipes
    Paleo chocolate coconut slice (coconut rough slice)
    Panaceas Pantry March 1, 2023
  • Healthy grain-free spiced carrot cake muffins
    Baked snacks and cakes, Breakfast, Gluten free, Grain free, Uncategorized
    The best healthy spiced carrot cake muffins
    Panaceas Pantry February 1, 2023
Instagram

panaceas_pantry

Nourish, heal + celebrate.
Whole foods for all dietary needs
Photographer + creator
Mumma 👧👧👧
Melbourne
📩 [email protected]

JADE / Mostly healthy desserts
These almond, date + chocolate balls were birthed These almond, date + chocolate balls were birthed from the desire for a snack that was so simple, so basic + so yum. Who doesn’t want that? 

Just 4 ingredients (dates, almond butter, ghee or coconut oil, chocolate) + just a couple of steps. That’s what it’s all about. 

Links in my bio!
#ad An epic dessert/snack that also is good for yo #ad An epic dessert/snack that also is good for your brain? Who else feels like since having kids their brain needs all the extra help it can get? Enter: Brainfood ice cream 🍨 

This *incredibly delicious* blackcurrant ice-cream recipe doubles as wonderful Brainfood, enhanced with
@Drinkarepa Ārepa The Brain Drink and Ārepa The Brain Powder. The Ārepa line has been formulated by Neuroscientists and contains nourishing ingredients that promote clarity and focus (like blackcurrant and pine bark extract). Did I mention they’re incredibly delicious?
 
Vegan friends - I added raw egg yolk into this recipe as an extra brain booster (hello choline!), but you can easily make this recipe vegan (I tried it out)- simply swap cream for coconut cream (use just the thick creamy part) and yoghurt for coconut yoghurt. I recommend using the full 2 Tbsp maple for this version too.
 
Recipe
1 cup dollop cream
1 cup plain, Greek yoghurt
1 egg yolk
2 Tbsp Ārepa - The Brain Powder
2 Tbsp Ārepa - The Brain Drink
1 tbsp vanilla
1-2 tbsp maple syrup
Optional- frozen blackcurrants or raspberries
 
Method
1. Add everything except the blackcurrants into a bowl (and whisk until smooth) or blender (blend
until smooth). Start with just 1 Tbsp maple syrup and add more after mixing, if desired.
2. Add frozen blackcurrants or berries into ice cream moulds and fill up with your ice cream mix.
Insert popsicle sticks and freeze for 4+ hours.
3. To serve, allow to defrost for about 10 minutes before enjoying.
Note- to make this into a scoop-able ice cream (like for a cone) you can pour the ice cream mixture into a large Ziploc bag. Seal the bag (remove all the air you can) and lay flat in the freezer. When you want ice cream, bang the bag on the bench to break up, then pop into your blender (one with a tamper is best) and quickly blend it until it just becomes smooth and creamy. Enjoy immediately!
These almond, date + chocolate balls were birthed These almond, date + chocolate balls were birthed from the desire for a snack that was so simple, so basic + so yum. Who doesn’t want that? 

Just 4 ingredients (dates, almond butter, ghee or coconut oil, chocolate) + just a couple of steps. That’s what it’s all about. 

Links in my bio!
If there’s one consolation to saying goodbye to If there’s one consolation to saying goodbye to summer sun, it’s saying hello to the cosy, spiced baking that comes with Autumn. Yeah? 

Apple pie scrolls with maple cream cheese frosting. Grab the full recipe linked in my bio :)
Banana egg cassava pancakes 🥞. Our current favs Banana egg cassava pancakes 🥞. Our current favs as they’re easy enough for the kids to throw together + the ingredients are wonderfully simple and nourishing.

Serves 1 adult (or 2 kiddies)

2 eggs
1 medium, ripe banana, peeled
½ tsp vanilla 
½ tsp ground cinnamon
½ tsp bicarb powder
¼ cup collagen
1 tsp Grass-Fed Beef Liver
3 Tbsp cassava flour
Ghee- for cooking

To serve

Raw cream, cream or yoghurt
Seasonal fruit
Pure maple syrup or honey
Ghee/butter

Method

1. Add eggs and banana to a bowl and mash together until liquid- you can also use a stick 
blender here. A few small lumps are ok, but ensure you mash/blend out all the big lumps of 
banana.
2. Add the spices, bicarb, collagen, liver and flour and combine until just uniform. Set aside for
10+ minutes to allow the flour to absorb some liquid before cooking the pancakes. 
3. When you’re ready to cook heat a skillet over a medium flame. Once hot, reduce flame to 
low then add a tsp of ghee. Heat for 30 seconds then add pancake mixture in about ¼ cup 
measurements. Cook the first side for approx 5 minutes or until the top is has lots of bubbles
coming through and the mixture begins to have dry spots. Flip and cook the second side for 
2-4 minutes, or until the pancakes feels firm-ish when gently pressed. Note- keep pancakes 
warm in a low oven if you’re not serving straight away. 
4. Repeat with remaining batter. Serve freshly cooked pancakes with suggested toppings or 
whatever you like
Banana, raspberry oat muffins. Im dropping the rec Banana, raspberry oat muffins. Im dropping the recipe 👇🏼- happy baking! 

Makes 12
Prep time 10 mins
Snacks / Breakfast / kid friendly 
Gluten, soy and refined sugar free
Ingredients
2 cups rolled oats
1 cup canned coconut milk (see notes)
2 tsp apple cider vinegar (or white vinegar)
1 ¼ cups packed mashed, ripe banana
½ cup coconut sugar
½ cup blanched almond meal
2 tsp baking powder
½ tsp salt
½ cup shredded coconut
1 cup frozen raspberries
Method 
1. Preheat the oven to 180 c. Line a 12 hole (large sized) muffin tin with patty pans, or set 
aside a silicone tray if using one.
2. Begin by turning the rolled oats into a flour- you can easily grind the oats into a flour using 
a high speed blender or food processor for 30-60 seconds. Alternatively, use store bought 
oat flour (you will need to measure this in grams not cups, and you will need 240g oat 
flour). Set aside.
3. Into a large mixing bowl add coconut milk, vinegar, banana and coconut sugar. Use a stick 
blender or a whisk to combine well. 
4. Add oat flour (reserve 1 Tbsp), almond meal, baking powder, salt and coconut to the bowl 
and, using a wooden spoon, mix well. 
5. Remove frozen raspberries from the freezer and place into a separate bowl with the reserved
1 Tbsp oat flour. Mix to coat the berries, then add the berries to the mixing bowl and gently 
fold through just a few times. Over mixing will result in pink muffins, and no yummy berry 
chunks.
6. Spoon the batter evenly between the 12 patty pans and bake for 30 minutes, or until cooked 
when tested with a skewer. Allow muffins to cool for 5 minutes before transferring to a wire
rack to cool completely.
To serve it is best to allow muffins to cool completely, as this provides a better texture when baking
with oats. Store cooled muffins in an airtight container in the pantry for up to 3 days, or wrap 
individually and freeze for up to 1 months. 
Notes
Pour the contents of the can of coconut milk into a bowl and whisk until uniform to ensure you are 
getting an even mixture of milk. The remaining 150ml of coconut milk can be stored in the fridge 
and added to a breakfast bowl, smoothies, soup or baking.
Wonderful Autumn food looks like blueberry lemon s Wonderful Autumn food looks like blueberry lemon scrolls + labneh frosting. Whilst I’m not quite ready to say goodbye to the sun, I am ready to say hello to all the cosy kitchen creations. 

Recipe is linked in my bio, friends ❤️
Nut free bliss balls (or if you’re feeling lazy, Nut free bliss balls (or if you’re feeling lazy, make a slice like I did today). Filled with all the seeds, dates, cacao, tahini + coconut. Simple whole ingredients. Lunchbox friendly. Easily adapted. 

Recipe linked in my bio ❤️
Load More Follow on Instagram
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Connect With Panaceas Pantry

panaceas_pantry

Nourish, heal + celebrate.
Whole foods for all dietary needs
Photographer + creator
Mumma 👧👧👧
Melbourne
📩 [email protected]

JADE / Mostly healthy desserts
These almond, date + chocolate balls were birthed These almond, date + chocolate balls were birthed from the desire for a snack that was so simple, so basic + so yum. Who doesn’t want that? 

Just 4 ingredients (dates, almond butter, ghee or coconut oil, chocolate) + just a couple of steps. That’s what it’s all about. 

Links in my bio!
#ad An epic dessert/snack that also is good for yo #ad An epic dessert/snack that also is good for your brain? Who else feels like since having kids their brain needs all the extra help it can get? Enter: Brainfood ice cream 🍨 

This *incredibly delicious* blackcurrant ice-cream recipe doubles as wonderful Brainfood, enhanced with
@Drinkarepa Ārepa The Brain Drink and Ārepa The Brain Powder. The Ārepa line has been formulated by Neuroscientists and contains nourishing ingredients that promote clarity and focus (like blackcurrant and pine bark extract). Did I mention they’re incredibly delicious?
 
Vegan friends - I added raw egg yolk into this recipe as an extra brain booster (hello choline!), but you can easily make this recipe vegan (I tried it out)- simply swap cream for coconut cream (use just the thick creamy part) and yoghurt for coconut yoghurt. I recommend using the full 2 Tbsp maple for this version too.
 
Recipe
1 cup dollop cream
1 cup plain, Greek yoghurt
1 egg yolk
2 Tbsp Ārepa - The Brain Powder
2 Tbsp Ārepa - The Brain Drink
1 tbsp vanilla
1-2 tbsp maple syrup
Optional- frozen blackcurrants or raspberries
 
Method
1. Add everything except the blackcurrants into a bowl (and whisk until smooth) or blender (blend
until smooth). Start with just 1 Tbsp maple syrup and add more after mixing, if desired.
2. Add frozen blackcurrants or berries into ice cream moulds and fill up with your ice cream mix.
Insert popsicle sticks and freeze for 4+ hours.
3. To serve, allow to defrost for about 10 minutes before enjoying.
Note- to make this into a scoop-able ice cream (like for a cone) you can pour the ice cream mixture into a large Ziploc bag. Seal the bag (remove all the air you can) and lay flat in the freezer. When you want ice cream, bang the bag on the bench to break up, then pop into your blender (one with a tamper is best) and quickly blend it until it just becomes smooth and creamy. Enjoy immediately!
These almond, date + chocolate balls were birthed These almond, date + chocolate balls were birthed from the desire for a snack that was so simple, so basic + so yum. Who doesn’t want that? 

Just 4 ingredients (dates, almond butter, ghee or coconut oil, chocolate) + just a couple of steps. That’s what it’s all about. 

Links in my bio!
If there’s one consolation to saying goodbye to If there’s one consolation to saying goodbye to summer sun, it’s saying hello to the cosy, spiced baking that comes with Autumn. Yeah? 

Apple pie scrolls with maple cream cheese frosting. Grab the full recipe linked in my bio :)
Banana egg cassava pancakes 🥞. Our current favs Banana egg cassava pancakes 🥞. Our current favs as they’re easy enough for the kids to throw together + the ingredients are wonderfully simple and nourishing.

Serves 1 adult (or 2 kiddies)

2 eggs
1 medium, ripe banana, peeled
½ tsp vanilla 
½ tsp ground cinnamon
½ tsp bicarb powder
¼ cup collagen
1 tsp Grass-Fed Beef Liver
3 Tbsp cassava flour
Ghee- for cooking

To serve

Raw cream, cream or yoghurt
Seasonal fruit
Pure maple syrup or honey
Ghee/butter

Method

1. Add eggs and banana to a bowl and mash together until liquid- you can also use a stick 
blender here. A few small lumps are ok, but ensure you mash/blend out all the big lumps of 
banana.
2. Add the spices, bicarb, collagen, liver and flour and combine until just uniform. Set aside for
10+ minutes to allow the flour to absorb some liquid before cooking the pancakes. 
3. When you’re ready to cook heat a skillet over a medium flame. Once hot, reduce flame to 
low then add a tsp of ghee. Heat for 30 seconds then add pancake mixture in about ¼ cup 
measurements. Cook the first side for approx 5 minutes or until the top is has lots of bubbles
coming through and the mixture begins to have dry spots. Flip and cook the second side for 
2-4 minutes, or until the pancakes feels firm-ish when gently pressed. Note- keep pancakes 
warm in a low oven if you’re not serving straight away. 
4. Repeat with remaining batter. Serve freshly cooked pancakes with suggested toppings or 
whatever you like
Banana, raspberry oat muffins. Im dropping the rec Banana, raspberry oat muffins. Im dropping the recipe 👇🏼- happy baking! 

Makes 12
Prep time 10 mins
Snacks / Breakfast / kid friendly 
Gluten, soy and refined sugar free
Ingredients
2 cups rolled oats
1 cup canned coconut milk (see notes)
2 tsp apple cider vinegar (or white vinegar)
1 ¼ cups packed mashed, ripe banana
½ cup coconut sugar
½ cup blanched almond meal
2 tsp baking powder
½ tsp salt
½ cup shredded coconut
1 cup frozen raspberries
Method 
1. Preheat the oven to 180 c. Line a 12 hole (large sized) muffin tin with patty pans, or set 
aside a silicone tray if using one.
2. Begin by turning the rolled oats into a flour- you can easily grind the oats into a flour using 
a high speed blender or food processor for 30-60 seconds. Alternatively, use store bought 
oat flour (you will need to measure this in grams not cups, and you will need 240g oat 
flour). Set aside.
3. Into a large mixing bowl add coconut milk, vinegar, banana and coconut sugar. Use a stick 
blender or a whisk to combine well. 
4. Add oat flour (reserve 1 Tbsp), almond meal, baking powder, salt and coconut to the bowl 
and, using a wooden spoon, mix well. 
5. Remove frozen raspberries from the freezer and place into a separate bowl with the reserved
1 Tbsp oat flour. Mix to coat the berries, then add the berries to the mixing bowl and gently 
fold through just a few times. Over mixing will result in pink muffins, and no yummy berry 
chunks.
6. Spoon the batter evenly between the 12 patty pans and bake for 30 minutes, or until cooked 
when tested with a skewer. Allow muffins to cool for 5 minutes before transferring to a wire
rack to cool completely.
To serve it is best to allow muffins to cool completely, as this provides a better texture when baking
with oats. Store cooled muffins in an airtight container in the pantry for up to 3 days, or wrap 
individually and freeze for up to 1 months. 
Notes
Pour the contents of the can of coconut milk into a bowl and whisk until uniform to ensure you are 
getting an even mixture of milk. The remaining 150ml of coconut milk can be stored in the fridge 
and added to a breakfast bowl, smoothies, soup or baking.
Wonderful Autumn food looks like blueberry lemon s Wonderful Autumn food looks like blueberry lemon scrolls + labneh frosting. Whilst I’m not quite ready to say goodbye to the sun, I am ready to say hello to all the cosy kitchen creations. 

Recipe is linked in my bio, friends ❤️
Nut free bliss balls (or if you’re feeling lazy, Nut free bliss balls (or if you’re feeling lazy, make a slice like I did today). Filled with all the seeds, dates, cacao, tahini + coconut. Simple whole ingredients. Lunchbox friendly. Easily adapted. 

Recipe linked in my bio ❤️
Load More Follow on Instagram
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