Panaceas pantry blog. Whole food recipes. - Page 3

Chocolate chip collagen cookies

Chocolate chip collagen cookies

Almond date chocolate balls

Almond date chocolate balls

chocolate chip cookie dough bars

chocolate chip cookie dough bars

Paleo chocolate coconut slice (coconut rough slice)

Paleo chocolate coconut slice (coconut rough slice)

Healthy grain-free spiced carrot cake muffins

The best healthy spiced carrot cake muffins

The best paleo tahini hot chocolate

The best paleo tahini hot chocolate

Grain-free chocolate avocado muffins

These fudgy, decadent grain-free chocolate avocado muffins are free from grains, gluten, dairy, soy AND…

Easy zucchini fritters (gluten free)

Easy zucchini fritters (gluten free)

The most delicious and easy zucchini fritters with jackfruit and juicy corn kernels. These fitters…

Berry gummies

Berry gummies

These gut healing berry gummies are a healthy dessert or snack for anyone, but particularly…

Tahini paleo chocolate chip cookies

Paleo chocolate chip cookies

These paleo chocolate chip cookies will be your new obsession- moist and chewy with a…

The best carrot top pesto

Carrot top pesto

This carrot top pesto is the perfect no-waste recipe to use up those nutritious carrot…

Tahini hot chocolate gummies

Tahini hot chocolate gummies

These tahini hot chocolate gummies are like a snack version of my most favourite tahini…

Connect With Panaceas Pantry

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

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 ❤️

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