Panaceas pantry blog. Whole food recipes.

Triple chocolate brownie trifle

Triple chocolate brownie trifle

Pistachio cranberry cashew cheese log

Pistachio cranberry cashew cheese log

Fudgy vegan brownies ready to eat

Fudgy vegan brownies

Free from linzer cookie dough

Free from linzer cookies

Eggplant and zucchini lasagne

Eggplant and zucchini lasagne

Grain free chocolate chip cookies

Grain free chocolate chip cookies

Triple chocolate brownie trifle

Triple chocolate brownie trifle

This festive Triple chocolate brownie trifle is not like a traditional trifle, but rather a…

Pistachio cranberry cashew cheese log

Pistachio cranberry cashew cheese log

This pistachio cranberry cashew cheese log is a wonderful way to add fermented foods into…

Fudgy vegan brownies ready to eat

Fudgy vegan brownies

These fudgy vegan brownies are THE only chocolate brownie recipe you’ll ver need. They are…

Free from linzer cookie dough

Free from linzer cookies

These easy vegan free from linzer cookies are pretty as a picture, delicate, light, so…

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…

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I’ve made this chocolate + raspberry celebration

I’ve made this chocolate + raspberry celebration cake countless times for littles bdays and have no plans on stopping. They love eating it + I love the ingredients. Plus, I can get most ingredients #plasticfree at @thesourcebulkfoods 🎉 #proudparter

My kiddies forever favourite birthday cake 🤤🥰
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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 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) boxed coconut milk
100g (1/3 cup) pure maple syrup
30g cacao butter, melted*
15g (1 Tbsp) coconut oil, melted*

1. Blend all ingredients until silky smooth. Pour over base and set in freezer for 30 mins.

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 + add 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) boxed coconut milk
75g (1/4 cup) pure maple syrup
40 grams cacao butter, melted*
30g (2 Tbsp) coconut oil, melted*
Squeeze lemon juice

1. Blend ingredients 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. Cool for 5 minutes before using.

Truth is, the best pesto you’ll ever make is one

Truth is, the best pesto you’ll ever make is one you can make at home yourself (unless of course you know a Nonna with the golden touch). This parsley + hemp pesto is surprisingly INSANELY GOOD, and you will not miss the basil one bit. I dare say you’ll enjoy it even if you’re not a parsley fan, it really is that good.

Don’t let those garden herbs go to waste- make pesto and make everything taste delicious this week. Links in my bio or head to the blog 4 highlights and hit the link.

5 ingredient fudgy tahini + chocolate ice cream th

5 ingredient fudgy tahini + chocolate ice cream that can be made no-churn, and basically it counts as a dinner option in this weather IMO.

Homemade ice cream that’s healthy-ish is totally my thing, but just remember to choose ingredients that you love. Choosing a coconut milk/cream that tastes great straight from the can is essential, so is choosing one that’s nice and creamy (ie not too high in coconut oil). After many trials I recommend @honesttogoodnessau , but that’s just my personal opinion. Really need to update the blog with that info!

Grab the recipe linked in my bio, or head to the blog 4 highlight and click the link.

Lemon slice with gooey raspberry jam. grain free /

Lemon slice with gooey raspberry jam. grain free / 10 ingredients. Make a batch, hide them in the fridge and thank yourself for the coming days for making such a delicious snack ✌️

I used coconut butter (coconut manna), which you can buy or make yourself. I used my vitamix to whip some up yesterday, and it turned out silky smooth!l- I just blended 6 cups of shredded coconut until it was liquid and free of any clumps.

You’ll need:
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105g (1 cup) almond flour
50g (1/2 cup) buckwheat grouts (I prefer activated) or rolled oats
85g (1 1/4 cups shredded coconut
Pinch salt
90g (1/3 cup) coconut Condensed milk
60g (approx 3 large) juicy dates
Zest from 1 organic lemon

Raspberry jam layer

125g (1 cup) blackberries
1 Tbsp chia seeds
1 Tbsp lemon juice

Icing

62g (1/4 cup) coconut oil
62g (1/4 cup) coconut butter (coconut manna)
2 Tbsp condensed Condensed milk
2 Tbsp lemon juice
Optional- 6 drops pure lemon essential oil

Method

1. BASE. Add almond flour, oats, coconut and salt to a food processor and pulse to combine. You want the result to be semi-fine, but can still be slightly chunky.

2. Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together. Press into the base of a lined tin (mine was 15cm square).

3. RASPBERRY JAM LAYER. Add berries and lemon juice to a heavy based saucepan. Heat for 2-3 mins, or until berries begin to release their juice. Add chia and cook over a low heat, stirring regularly. Add a splash of water if needed. Pour berries mix over base and set in fridge.

4. ICING LAYER. Add coconut oil, coconut butter and condensed milk to a heat proof bowl, and place over a pot of just simmering water. Melt gently, then remove bowl from heat. Add lemon juice + optional oil, and stir to combine. Pour over set blackberry layer, sprinkle with extra coconut and set in fridge until the icing is firm.

These EASY baked green burger patties could otherw

These EASY baked green burger patties could otherwise be called summer veggie patch patties because that’s really what they are: zucchini, peas, kale, herbs and pantry staples.

We love these as a burger patty, a savoury breakfast, accompaniment to a nourish bowl or a wholesome snack on the run. I think you will too 🙂

Links in my bio or head to the blog 4 highlight

White bean, lemon and dill salad. Fully living u

White bean, lemon and dill salad.

Fully living up salad season right now, and finally found the perfect spot for my dill plants to thrive, but then the slugs predictably demolished most plants. Jokes on them- I prepared for that and over planted and both the slugs and I are happy.

Now I’ve talked about slugs a lot I’m pretty sure you’re appetite is up so here’s a recipe for ya!

White bean, dill, lemon and cucumber salad.

Serves 2-4

Ingredients
2 x 400g can white beans, drained and rinsed
1 Lebanese cucumber
¼ cup sesame seeds
½ cup green olives, cut in half

Dressing

2 Tbsp extra virgin olive oil
Zest and juice of 1 lemon
1 small pack (15g) fresh dill
1 tsp dijon mustard
Method

1. Dry roast sesame seeds by placing into a frypan over low heat (do not add oil). Toast for 3-4
minutes, tossing regularly, until fragrant and golden brown. Set aside to cool.
2. Drain white beans and rinse well. Cut cucumber in half lengthways and then slice into thin
half circles. Place white beans, cucumber and olives into a medium serving bowl.
3. Pick the leaves off the dill and roughly chop, adding to the serving bowl.
4. Mix all of the dressing ingredients in a small bowl until uniform then add to the salad along
with the cooled sesame seeds. Add a few cracks of salt and pepper and toss well.
5. Serve immediately as a side dish for 4, or a mains for 2.

Grain free, olive oil choc chunk cookies. The perf

Grain free, olive oil choc chunk cookies. The perfect January food because, IMO, January should be about having fun (at least down here in Australia ☀️). Links in my bio 🙏🏼

Happy new year all. I’ve been enjoying much needed time off line, really taking time to slow down and enjoy my family, garden and our Aussie Summer. Thanks for all the support last year, I’m truely grateful for it ❤️

Links in my bio, or head to blog 4 highlight and tap the link for the recipe.

It’s never too late to whip up a batch of white

It’s never too late to whip up a batch of white chocolate fudge. Just 2 staple ingredients plus whatever extras you want to add. This is one for the sweet tooths.

This beautiful recipe is bought to you in collaboration with my friends @naturescharm (Ad. )

You’ll need

1 x can @naturescharm coconut condensed milk
500g white chocolate of choice (see notes)
Optional extras: freeze dried strawberries, walnuts, dark chocolate covered blueberries (or anything else you want to add).

1. Finely chop white chocolate into tiny pieces. The smaller the better here, and if you have a food processor I recommend using that to quickly and very finely chop it all up.

2. Place condensed milk in a heat proof bowl, then top with the chopped chocolate. A metal bowl works best here, however glass or ceramic is an ok option too. Set aside a 15-20cm square tin, lining with baking paper ;or a silicone mould if you have one).

3. Add 2cm water to a small saucepan and bring to the boil. Reduce heat to simmer then place the chocolate bowl on top of the saucepan so that it is sitting on the rim (not touching the water). Gently heat until the condensed milk is just starting to bubble and the chocolate looks glossy and partially melted. Turn off heat. Remove bowl from saucepan and immediately whisk until thick, smooth and glossy. Quickly Fold in 3/4 of your optional extras then transfer to lined tin, topping with remaining extras (this part is purely for looks, so don’t worry too much about ratios- just save some of the extras to press into the top of your fudge so it’s extra pretty).

Set in the fridge overnight. Use a hot, sharp knife to cut into individual pieces and store in an airtight container in the fridge- this must be stored cold 🙂

Notes: I tried ‘healthier’ white chocolate like pana/loving earth and found better success with harder white chocolate (eg sweet Williams, Lindt).