Patz's Pantry

I love my sweet treats, it's always been a problem! My willpower is seriously challenged when faced with devil food like chocolate, cake, biscuits, dessert... well anything with a beautiful non-natural sweetness to it! In order to avoid the daily snacking on any of the above I have taken matters into my own hands and left them off the shopping list BUT for my own sanity and to keep the cravings at bay I have resorted to other alternatives. These delicious bites definitely take the edge off and are most importantly guilt free! Ingredients: (Makes approx. eight) 500g Macadamia Nuts 80g Coconut Sugar / Xylitol 2 tbsp. Desiccated Coconut plus extra for coating 4 tbsp. Raw Cacao Powder 75ml Coconut Milk 1 tbsp. Macca Powder (optional) Method: Whizz the macadamia nuts in the food processor until fine, add the rest of the ingredients and pulse until well combined. Take the mixture from the food processor and make into small patties then roll i...

I've been experimenting with this cake recipe all summer and I have finally managed to make it just the way I like it. Light and fluffy yet moist and extremely Moorish; today I ate it for breakfast with a delicious Banana Coffee Smoothie... heaven! Ingredients: 300g Gluten Free Flour 150g Coconut Sugar 80g Raw Cacao Powder 1 tbsp. Maca Powder (optional) 2 tsp. Baking Powder 1 tsp. Bicarbonate of Soda 2 Ripe Bananas 250ml Coconut/Almond/Rice Milk  2 tbsp. Coconut Oil 1 tbsp. Sunflower Spread 2 tbsp. Vanilla Extract Method: Preheat oven at 180C Mix together the dry ingredients in a bowl. In a food processor whizz up the two ripe bananas with the milk of your choice, coconut oil, sunflower spread and vanilla extract. Add the dry ingredients to the food processor and mix well. Add the cake mixture to a cake tin lined with greaseproof paper. Bake in the oven for 20-25mins - until toothpick when inserted comes out clean. My Ba...

Midnight snack anyone..? This delicious tag team will leave you wanting more so you'd better make an extra batch to be sure! Ingredients: 300g Gluten Free Flour 1 tsp. baking powder 1 tsp. cinnamon powder 1 tbsp. Maca Powder (optional) 1 tsp. baking soda 1/2 tsp. Salt 100 g Coconut Sugar 1 tsp pure vanilla extract 3 tbsp. coconut/almond/rice milk  75g Coconut Oil / Sunflower Spread Method: Preheat oven at 180C Mix together the dry ingredients. In a separate bowl, melt the coconut oil/ sunflower spread, mix in the vanilla extract and milk of your choice. Mix together the two mixtures until well combined. Form balls and flatten slightly with hands or roll out and reach for a cookie cutter for a neater look. If you want soft cookies, you’ll need to get the dough very cold so roll the balls first, then pop in the fridge for 20mins.  Bake in the oven for 10mins. They will look very underdone but that’s what we are going for! Let th...

You'd never know these delicious fluffy pancakes were vegan. I'm enjoying being proved wrong regarding my scepticism on the vegan versions of some traditional favourites. These tasty, super light and fluffy pancakes were absolutely scrumptious, my husband and dear friend couldn't get enough of them! This will certainly remain on the brunch menu for the future. Ingredients (Serves 2-3) 125g Gluten Free Flour 1 tbsp. Coconut Sugar 2 tbsp. Baking Powder 1/2 tsp. Bicarbonate of Soda Pinch of Salt 250ml Coconut Milk 1 tbsp. Coconut Oil 2 tsp. Vanilla Extract 1 Vanilla Pod 1 tsp. Apple Cider Vinegar  1 tsp. Maple Syrup   Method Combine all the dry ingredients (flour, sugar, baking powder, bicarbonate of soda and salt) in a bowl. Add all the wet ingredients to the dry (coconut milk, coconut oil, vanilla extract, apple cider vinegar, maple syrup) and mix until smooth. Deseed the vanilla pod and stir in...

I have it on good authority (by my vegan sis) that September is Vegan MOFO (month of food) so I am going to try my very hardest to rustle up a few more vegan delights than usual and cover dishes lovingly prepared by my sister too! Ingredients: Handful of sun-dried tomatoes 200g of cherry tomatoes Small onion finely chopped 1 clove of garlic Basil Pinch of chilli flakes or finely chopped chilli. 250g Gluten free penne (or any)   Method: Prepare the sun-dried tomatoes by filling a bowl with tepid water and a tablespoon of apple cider vineger. Firstly give the sun-dried tomatoes a good rise then allow them to soak in the water/vinegar mixture for about 5 minutes. Rinse with fresh water then pat dry using a tea-towel (paper towels will stick!) Chop the sun-dried tomatoes up finely and wash and chop into quarters the cherry tomatoes. Sauté the onions, garlic and chopped chilli (if using fresh) until onions are translucent then add th...

My first stab at a vegan recipe was this... at first glance when they were made they looked like unappetising cow pats and my immature self couldn't avoid giggling every time I looked at them. My husband was not amused especially when plated up! Ingredients: (makes x5 burgers) 250g chestnut mushrooms 2 Tbsp Soy Sauce 240g buckwheat Juice of 1/2 lemon 2 Tbsp tahini 1 Tbsp dried thyme 1 Tbsp cumin 1 Tbsp cayenne pepper 1 garlic clove, minced pinch sea salt Chop the mushrooms up very small or blitz them in a food processor. Mix in the soy sauce and let them sit while you get the buckwheat cooking. Cook the buckwheat in 450ml of water with a pinch of salt, bringing it to a boil then turning to simmer for 10-15mins. Once the buckwheat is cooked, stir it in with the mushrooms followed by the rest of the seasonings. Shape into burger patties and pop in the fridge to harden for 20mins. Bake in the oven on greas...