Pana Organic
Eat Well|Issue #33, 2020
Blondie Muffins with Raspberry & Hazelnut
Pana Organic

Recipe / Maria Barbounis, NPD for 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

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)

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.

This story is from the Issue #33, 2020 edition of Eat Well.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the Issue #33, 2020 edition of Eat Well.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

MORE STORIES FROM EAT WELLView All
ARE YOU TO FU enough?
Eat Well

ARE YOU TO FU enough?

Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.

time-read
4 mins  |
Issue #47
Sweet TRAYBAKES
Eat Well

Sweet TRAYBAKES

Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.

time-read
10 mins  |
Issue #47
ROLL UP
Eat Well

ROLL UP

When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.

time-read
7 mins  |
Issue #47
RICE BOWL Lunches
Eat Well

RICE BOWL Lunches

If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.

time-read
10 mins  |
Issue #47
PLANT-BASED PIES
Eat Well

PLANT-BASED PIES

Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.

time-read
10+ mins  |
Issue #47
20 FOOD CRAVING HACKS
Eat Well

20 FOOD CRAVING HACKS

Decipher the deeper causes of your cravings and discover tricks to curtail them.

time-read
5 mins  |
Issue #47
Eggplant (Solanum melongena L)
Eat Well

Eggplant (Solanum melongena L)

Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.

time-read
3 mins  |
Issue #47
5 PANTRY SAVIOURS
Eat Well

5 PANTRY SAVIOURS

Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.

time-read
4 mins  |
Issue #46
Cucumber (Cucumis sativus)
Eat Well

Cucumber (Cucumis sativus)

Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.

time-read
3 mins  |
Issue #46
Our Chefs
Eat Well

Our Chefs

Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.

time-read
6 mins  |
Issue #46