This month’s theme: The Pantry

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The Pantry staple eBook

The Pantry workshop

12 ingredients, 11 recipes eBook

June Recipes

Banana, blueberry oat muffins

prep 15 min : cook 25 : serves 12

  • 2 cups wholemeal spelt flour
  • 2 tsp baking powder
  • ½ tsp bicarb soda
  • 2 tsp ground cinnamon
  • 1 cup rolled oats
  • ½ cup rapadura sugar or maple syrup (if using maple syrup, mix it with the wet ingredients first not the dry)
  • 2 bananas, mashed
  • 2 free-range eggs
  • ¾ cup of full-fat organic natural yoghurt
  • ¼ cup olive oil (or melted coconut oil)
  • ⅓ cup fresh or frozen blueberries
  1. Preheat the oven to 180C fan-forced.
  2. Grease a 12-hole muffin tin (or line with muffin cases if you prefer).
  3. Sift the flour, baking powder, bicarb and cinnamon into a large bowl then add the oats and sugar and stir it all together.
  4. In another bowl, mash the bananas then whisk in the eggs, yoghurt and oil – it’s easiest to use a fork to do this.
  5. Make a well in the dry ingredients and use a spatular to fold in the wet ingredients.
  6. Add the blueberries and fold them in.
  7. Divide the batter between the muffin tin holes.
  8. If you want to be fancy, sprinkle the top of each muffin with a few extra rolled oats.
  9. Bake for 20 minutes or until a cake tester inserted in the middle of one comes out clean.
  10. Leave them to sit in the tin for 5 minutes then turn out onto a wire rack to cool – or devour them straight away with some butter. Just beware of the blueberries – they are super super hot straight out of the oven.


These freeze well too. You can also make the batter up the night before, pop it in the tins then bake them fresh first thing in the morning.

Spinach and feta fritters

prep 15 min : cook 30 min : serves 15 fritters

  • 1 cup of mashed, cooked pumpkin
  • 2 eggs
  • ¼ tsp of nutmeg
  • 2 tbsp crumbled feta
  • A handful of chopped spinach, roughly chopped
  • About ½ cup of breadcrumbs
  • Olive oil for shallow frying
  1. Use a fork to stir together the pumpkin, eggs & nutmeg.
  2. Fold through the feta and spinach then slowly add the breadcrumbs, stirring, until the mixture holds its shape when you scoop a little onto the fork.
  3. Pour enough olive oil into a frying pan to make it about an inch thick and heat until you can pop a breadcrumb in and it moves around.
  4. Use the fork to scoop about a tablespoon of batter into the pan and press down with the fork.
  5. Cook for a few minutes and then use a spatula to flip and cook on the other side.
  6. Cool on a few sheets of paper towel.


Serve with some sliced avo on top and a little leftover roast chicken or shredded beef.

These freeze really well so make a big batch to last you a while.


Tomato chicken risottoe

prep 15 min : cook 30 min : serves 6

  • 300g chopped chicken breast, cooked (or use leftover shredded roast chicken)
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, crushed
  • 2 cups arborio rice
  • 2 cups chicken stock mixed with two cups of water (1L liquid total)
  • 1 tin of chopped tomato
  • ½ cup frozen peas
  • ¼ cup grated parmesan
  • a few basil leaves and extra parmesan to serve
  1. Heat 1 tbsp of the oil in a large pan over medium heat and cook the chicken until sealed and just turning brown.
  2. Remove it to a plate and keep warm.
  3. Heat the rest of the oil then add the onion and garlic and cook until transparent. Add the rice to the pot and stir until glistening.
  4. A little at a time, add the hot stock/water, waiting until each addition has been absorbed before the next is added. Make sure to stir regularly (pretty much the whole time and scrape the bottom so it doesn’t stick).
  5. Add the tinned tomato and stir it through.
  6. Stir through the cooked chicken then add the frozen peas.
  7. When the peas are heated through, add the parmesan and season to taste.
  8. Serve piping hot with a sprinkle of parmesan and a couple of basil leaves.


These can be frozen. Either cook then freeze or if you’re using fresh (not frozen) chicken, you can crumb them then freeze – pop them on a tray in a single layer and then once frozen you can transfer them to a bag or container.

My theory is always that if you’re already going to the effort and making the mess, you may as well double it so you can have a night off later with very little extra effort.

Gluten-free rich chocolate brownies

prep 15 min : serves 20

  • 125g unsalted butter, chopped
  • 125g dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 100g rice malt syrup
  • 50g rapadura sugar
  • 110g almond meal
  • 30g (1/4 cup) raw cacao
  • 1 tsp vanilla extract
  • Pinch of salt
1. Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted.
3. Remove from heat. Quickly stir in the egg, sugar, almond meal, cocoa powder, vanilla and salt until just combined. Pour into prepared pan.
4. Bake for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely in the tin.

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