This delicious treat is not just for special occasions! It might look tricky but is actually super duper simple!! A great dessert to make in advance when entertaining guests. 

You will need: 

2 tins coconut cream

1 cup The Wholefood Pantry Coconut Chips, plus extra for topping

8 tbsp The Wholefood Pantry Maple Syrup

1 tsp of vanilla powder or paste or the seeds of vanilla bean scraped

2 1/2 teaspoons of Natural Gelatin (or use a tbsp of agar agar for a vegan alternative)

1 pinch cinnamon powder

1/2 cup Buckwheat kernels

1 pinch The Wholefood Pantry Himalayan Salt

5-6 fresh strawberries

Then: 

Toast all of the coconut chips in a pan on a moderate heat until lightly browned and fragrant. 

Place coconut cream and 1 cup of the toasted coconut chips in a saucepan and heat gently (don’t bring to boil).

Add in the vanilla, cinnamon powder and 4 tbsp of the maple syrup.

Bloom the gelatin by adding 5 tsp of water to the gelatin, stir and let absorb for a couple of minutes. Once it has expanded and become soft, add to the hot coconut cream mixture and whisk to combine. 

Let the mixture sit for 30 minutes to allow the cream to take on the toasted coconut flavour, then strain to remove the chips.

Pour into 4 x 200ml ramekins, moulds or cute glasses. Let set in the fridge for at least 6 hours or overnight.

To make the candied buckwheat, toast the kernels lightly in a pan then add the remaining 4 tbsp of maple syrup and pinch of salt. Stir around to cover the kernels while the maple bubbles, ensuring it doesn’t burn, but does reach a high temperature. 

Pour out the mix onto baking paper and let cool and harden. 

Once hard, crack mix into chunks and store in an airtight container until required.

When you’re ready to serve the panna cotta, if turning out onto a plate, remove from the ramekin by carefully scoring around the edge of the mould with a sharp knife, then tip on an angle, and gently ‘pull’ the panna cotta with your knife at the edge of the panna cotta, pulling down. It will loosen and slide out.

You will notice the fat of the coconut cream has separated from the liquid. This makes a beautiful layered effect. The texture of the liquid layer is more jelly, the texture of the fat layer is more creamy!

Decorate your panna cottas with the strawberries cut into quarters, toasted coconut chips and the candied buckwheat.

So easy, so yum!

Ok this spice rub is uber versatile! First off, if you’re after a vegan spice rub, just leave out the beef bone broth from the mix. Use like we have on char grilled corn, or as a coating for any slow cooked red meat. 

You will need:

4 tbsp Beef Bone Broth Powder - Hearty Original (any flavour)

3 tbsp The Wholefood Pantry Coconut Sugar

3 tbsp The Wholefood Pantry Himalayan Salt

2 tbsp The Wholefood Pantry Cacao Powder

2 tbsp ground coffee

2 tbsp chilli powder

3 tbsp smoked paprika

1 tsp cinnamon 

1 tsp cumin

1 tsp oregano

Then: 

Combine all the ingredients together in a bowl to make a spice rub. Store in an air tight container in your pantry, or your freezer for maximum freshness. Freezer storage must be in an air tight container. 

Every nanna has a tonic.

An elixir of ingredients to boost immunity and cleanse your system, and usually taken first thing in the morning to kick start your day. Our version aims to not just be a healthy wake up call for your insides, but a yummy drink you’ll want to make any time of day - but works best first thing in the morning!

You will need:

200ml Coconut Water or water

1 tsp The Wholefood Pantry Coconut Oil

1 tbsp apple cider vinegar

1/4 tsp Velvet Latte

Juice of 1 grapefruit

1 tsp raw honey

A couple of drops of rosewater (optional)

Then:

Mix all ingredients together into a glass.

Drink up.

If you don’t have velvet latte on hand, a tiny pinch of cinnamon and cayenne pepper will do just fine.

Makes 1 glass

Well, Game Of Thrones has called it, winter is here - and there’s a lot to love about it, like this delicious quinoa porridge to warm you up on those chilly mornings. 

Ingredients:

1 Cups of Quinoa - Your colour choice

1.5 cups of water

2 tbsp The wholefood Pantry Maple Syrup - or sweeten to taste

1/2 cup of The wholefood Pantry Murray River Sultanas

1 Sprig of fresh rosemary

The juice of half a small orange

1 nectarine - diced

1 Cup of your choice of milk

1 TBSP of The wholefood Pantry LSA

Then: 

First cook the quinoa according to packet instructions: Wash your quinoa well. Bring Quinoa to a rapid boil, then reduce to a gentle simmer for 15 minutes (until the water has fully absorbed). 

Take off the heat and set aside for a few minutes. Fluff with a fork. Then add the milk, sultanas, rosemary sprig, diced nectarine and orange juice. Cook on a gentle heat for 10 minutes or until the milk thickens slightly and the nectarine softens.

Take off the heat and stir in your maple syrup - sweeten to your taste.

Top with a spoonful of LSA