Patz's Pantry

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right?  I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights.  Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!   Ingredients: 130g wholemeal buckwheat flour 65g self raising flour / buckwheat flour 85g oats / gluten free oats 2 teaspoons baking powder   1/2 teaspoon baking soda   1/2 teaspoon ground cinnamon   pinch of salt   6 tablespoons vegetable spread 35g coconut sugar 35g unrefined cane sugar   2 large eggs  / egg replacer equivalent  2 teaspoons pure vanilla extract   100ml almond milk 85g blackberries 85g blueberries 1 tbsp desiccated coconut Method: Preheat ove...

Halloween inspired me to buy an edible pumpkin and actually use it in a recipe. I have always wanted to make a pumpkin pie but never got round to baking one so what better time of year when supermarkets are overflowing with this lovely  squash plant. Sweetness and spice and all things nice, this is a beautifully delicious dessert, one that leaves you satisfied! I will definitely be making this again and again and again.  Did I mention it was also dairy free..? Ingredients (Makes 14) 750g pumpkin, peeled, de-seeded and chopped 500g shortcrust pastry ( Jus Rol Pastry Block ) Plain flour. for dusting 100g coconut sugar ( Biona Organic Coconut Palm Sugar )   1/2 tsp salt 1/2 tsp ground cinnamon  1/2 tsp ground nutmeg 2 eggs, beaten  20g sunflower spread ( Pure Sunflower )  200ml Almond Cream ( EcoMil Cuisine Amande ) Method Pre-heat oven to 180C Place the chopped pumpkin  in a large saucepan, boil OR steam until soft. Dr...

We moved into our new home in February of this year and every month the garden has proved to be a beautiful urban oasis of delightful surprises, from the beautiful flowers and shrubs to many visitors of the wild we never really experienced in our previous home only two miles down the road.  The month of August brought to fruition the blackberry... the first lot picked were devoured " au  naturel ", however I wanted to use the second lot in a recipe although it wasn't enough to make jam or ice-cream so I used then as a hint of berry in some moorish and crumbly oat bites. Ingredients: 250g buckwheat flour 100g ground almonds 200g Biona coconut palm sugar 2 tbsp Biona coconut nectar   280g sunflower spread 100g dessicated coconut 2 large eggs 100g oats (gluten free)  200g blackberries (this is all I had, however I should have doubled the amount) Method: Preheat oven to 160C and line a baking tin with grease-proof paper. In a large bowl, combine t...

This was a dish I prepared during one of those evenings when the thought of rustling up a meal seemed a total chore and the prospect of ordering a takeaway was the most tempting of options but the willpower remained strong (thank goodness!). I know what my husband would reply to "here you go darling, have your tasteless bowl of leaves after a hard days work" and it's not suitable for this respectable food blog although is probably grounds for separation or divorce somewhere in the world I'm sure! *wink wink* The simple green leafy salad can be so boring more times than not so here is something with masses of flavour, oh and before I forget you'll need a spiraliser for it.  Ingredients: (Serves Two) 2 courgettes, spiralised  1 ripe avocado, sliced 1 tin of sweetcorn (130g) 1 handful of cooked tenderstem broccoli 2 handfuls of cashew nuts  2 tsp. smoked paprika pinch of salt  black pepper 2 tbsp. tahini Juice of 1 lemon  1 tbsp. extra virgin ol...

I love an impromptu, never before mastered recipe in my repertoire - cobbled together from what the contents of the kitchen cupboards have to offer, certainly challenging my culinary creativity.  Tangy, tasty, delicious and leaving you wanting more... this is what food is all about and best of all it's GLUTEN & DAIRY FREE so no need to feel too guilty if an extra forkful is devoured!  Ingredients: (Serves Two) 200g Gluten Free Spaghetti (I use Garofalo, it has by far the best bite) 450g Scallops  4 tbsp. Dairy free sunflower/soya spread  1 garlic clove, crushed 2 tbsp. fresh lemon juice 1 heaped tbsp. small capers Black Pepper Salt 2 tbsp. fresh parsley, chopped  Method: Bring a pan of salted water to the boil for the spaghetti and cook as normal for approximately 8-9 minutes stirring occasionally. Pat scallops dry, and sprinkle with salt and pepper - if you wanted to add a little heat to the dish a pinch of cayenne pepper a...