Plant-based, gluten-free and delicious, PANA Organic offers a range of amazing organic food for every occasion.
Blondie Muffins with Raspberry & Hazelnut
Blondie Muffins with Raspberry & Hazelnut
Recipe / Pana Organic
These muffins are a dream. Made with the addition of white macadamia chunks, they’re filled with sweet raspberry and molten pools of white cacao and toasted hazelnuts. Creamy, crunchy and moreish!
Makes: 12
GF, VG
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Pana’s Banana Brownie
Pana’s Banana Brownie
Recipe / Pana Organic
Nostalgic, rich and made with a jar of Pana Organic’s magic spread. This brownie teams cocoa with coconut and banana. It’s ultra-satisfying with moments of gooey spread. These squares are for after school, after dinner or — who are we kidding, devour these for breakfast!
Serves: 12
GF, VG
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Pana’s Chocolate Chunk Cookies
Pana’s Chocolate Chunk Cookies
Recipe / Pana Organic
Meet the new classic! Wonderful, golden-brown, vegan-buttered and sugared — how much do we love bananas in the plant-based world! Filled with pools of Pana Organic Mylk Chocolate, but still crispy, chewy and completely addictive.
Makes: 26
GF, VG
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For more information visit pana-organic.com
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups gluten-free self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 60g coconut oil
- 160mL maple syrup
- 2 bananas, mashed
- 60mL plant-based milk
- 1 tsp vanilla extract
- 80g Pana Organic White Chocolate Hazelnut, chopped
- 120g raspberries (fresh or frozen)
Method
- Preheat oven to 180°C.
- Line a muffin tin with foil or slightly grease with coconut oil.
- Place flour in the bowl with bicarb soda and salt, and mix.
- Melt the coconut oil.
- Place all the wet ingredients in with the flour and mix well.
- Fold through chopped Pana Organic chocolate and raspberries.
- Fill muffin tin moulds about halfway and place the tray in the oven.
- Bake for 20 mins, remove and allow to cool slightly.
- Enjoy as a snack any time of day!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
