Cooking this Bruschetta Spaghetti with unpackaged food is easy when you shop at Wasteless Pantry, the best waste-free shop. Just refill your containers in-store or order raw bulk foods online from us. This way you get only what you want to use and everything stays fresh. Also, you avoid single-use plastic pollution thereby reducing single-use plastic effects on the environment. When you source bulk foods this way you have all the control over your impact!

Grab just what you need from these unpackaged food ingredients at WP:

– 1tbsp balsamic vinegar

– ¼cup olive oil

– ½tsp chilli flakes

– 1tsp salt

-¼tsp garlic granules

– 340g of spaghetti (you can use gf as well)

Plus

– 680g tomatoes (any type)

– 1cup basil leaves finely chopped

Method

1. In a large mixing bowl add tomatoes, vinegar, oil, garlic, chilli, salt & half the basil. Let sit for up to an hour at room temp or longer in the fridge, for the tomatoes to absorb the mixture.

2. Bring a large pot of salted water to boiling & cook the spaghetti until ready.

3. Add spaghetti to the bowl & mix well.

4. Serve immediately with added leftover basil & voilà!

Remember to make a plan for your leftovers (if you have any) so that nothing goes to waste. So enjoy as tomorrow’s lunch, invite someone else to eat with you, or halve the recipe so it all gets used!

Need other easy dinner ideas? Check out other recipes on our blog.

With goods from your favourite waste-free shop, Wasteless Pantry, you can make these terrifyingly delicious treats this Halloween. Source bulk foods unpackaged from us to make all your goodies plastic-free and waste-free. As the single-use plastic ban hasn’t reached food packaging yet, importantly, this is your chance to refuse plastic packaging by refilling your own containers or using our bulk food store online for delivery. As well as this, you will be able to buy in the quantities you need without wasting a thing.

To make these scary guys you’ll need:

– 226g (1cup) unsalted butter

– 1cup white sugar

– ½ tsp vanilla extract

– 1 egg

– 2tsp baking powder

– ½tsp salt

– 3cups plain flour

Icing:

-1.75cups icing sugar

– 3tbsp of any milk

– 1tsp vanilla extract

– ¼tsp salt

– matcha, charcoal & beetroot powder

Method

1. Preheat oven to 175°C

2. In a mixer, beat butter & sugar until smooth

3. then beat in extract & egg

4. In a separate bowl combine baking powder, salt & flour. Slowly add to the mixer until combined

5. Divide in 2-3 chucks, and roll out on a floured surface until 1/4 of an inch thick (we want it to be the thicker side)

6. Bake for 6-8min & let cool on the sheet, until firm enough to transfer to a cooling rack

7. Once completely cooled mix icing sugar, extract, milk & salt until smooth

8. Divide mixture into separate bowls, mixing with matcha, charcoal & beetroot powder, then put into piping bags & get decorating!

Need more inspiration for a plastic-free Halloween from our waste-free shop? Check out our tips on this blog.

We know you are keen on our gluten-free food and were excited about this recipe! The beauty of shopping at a zero-waste bulk food shop is that you can get just what you need to try out any recipe. Then if you don’t enjoy it there is no waste left over. But if you do like it then you can stock up your containers ready for any time you want to make it again.

Grab just what you need of these ingredients at Wasteless Pantry:

– 1.5 cups white rice flour

– ½ cup brown rice flour (if unavailable 2 cups white rice flour will work)

– ½ cup potato starch

– ¾ cup tapioca flour

– 2 tbsp chia seeds

– 1 tbsp sesame seeds

– 1 tsp salt

– 3 tbsp olive oil

– 2 tbsp sugar

-1 tsp white wine vinegar

-2 tsp yeast

Plus

– 3 eggs

– 1 cup warm water

Method:

1. Add everything to a bread maker on the dough setting or mix everything together by hand.

2. When the dough has finished, remove it from the breadmaker into an oiled pan & place it in the oven compartment or somewhere warm to allow it to rise more while preheating the oven to 180°C.

3. Bake for 30 mins or until it sounds hollow when you knock on it with a knuckle.

4. Let sit in the pan for 5 mins, then let it cool on a wire rack.

5. Let the bread cool completely before cutting.

After you’ve tried this one, you can always check out our blog for inspiration and other recipes that can be made from our gluten free food. We certainly hope you enjoy it!

There are so many vegan bulk food options at Wasteless Pantry that you can buy in-store or online with home delivery available! Simple recipes like this mean that you can go plastic-free and vegan-friendly without compromising on taste. We have a wide range of vegan options on our bulk foods online store, with a filter to make them easy to find. You can get what you need without packaging or food waste. Store these cookies in an airtight container somewhere cool and dark. They can also be frozen so that you always have a fresh batch on hand for morning or afternoon tea as well as unexpected guests.

Grab just what you need from these vegan bulk food ingredients at WP:

-1 ½ cups Oats

– ½ cups Tahini

-1 ½ cups pitted dates

– ¼ tsp fine salt

Method

1. Preheat oven to 175°C

2. Add all ingredients to a food processor & blend until it forms a thick dough you can easily press together between your fingers.

3. Shape into 12 cookies & place on a baking sheet. The cookies will not change shape during baking so be sure to shape them into cookies beforehand.

4. Bake for 10 minutes and let cool on the pan for 15 minutes before handling.

Need another delicious vegan recipe inspiration? Try out our Vegan Salted Caramel Banana Bread recipe next. Most of our recipes can be easily converted to vegan-friendly, just ask us if you need any help to do this when you are ready to give it a go!

Use naked food you bought from Wasteless Pantry, plastic free bulk food store online, to make these delicious peanut butter oatmeal balls. That way you forgo plastic packaging which is a great idea given that the average person in Australia throws away about 60kg of plastic each year!

It is much better to just refill your own container or become part of our container exchange program. For this reason we offer our goods online in branded glass jars which can be returned for a refund. Then we can commercially clean them and refill them over and over again.

Getting freshly made peanut butter in a returnable jar is the ultimate in waste-free deliciousness too! As well you can even opt for smooth, medium, or crunchy to suit your recipe or your preferences. In short, you’ll want to eat it all up and nothing goes to waste.

Get just what you need of these naked food ingredients at Wasteless Pantry:

– 15g protein powder of choice

– ⅓cup oats

– ¼cup crunchy peanut butter

– 2tbsp maple syrup

Plus

– 2tbsp water

Method:

1. Firstly place all ingredients in a bowl & stir until well combined. Add more water/dry ingredients as needed to form a dough consistency

2. Then taste dough (taste can vary on protein powders used) adding more maple syrup, dry ingredients, or salt if needed

3. After that roll into balls & place in the fridge. Keep in the fridge for 1 week or in the freezer for up to 3 months).

You will love our peanut butter and need another recipe idea. Check out our No Bake Peanut Butter Choc Cups recipe.

These gluten-friendly and vegan-friendly oatmeal cups are easy to make with bulk foods from Wasteless Pantry, retailer of bulk wholefoods online and in-store in Perth, Australia. The benefit of buying bulk foods is that you can get just the amount you need for this recipe. Also, you are able to source wholefoods without plastic or single use packaging as you are able to refill your own containers or join our container exchange program. This means that you are helping the environment every time you shop

Oatmeal Cups Ingredients:

– 1cup Almond milk (or use our coconut milk powder for waste-free)

– ½ cup mashed banana

– ¼cup canola oil

– ¼cup maple syrup

– 1 egg (or 1 tsp flaxseed meal and 1 Tbsp water)

– ½tsp vanilla extract

– 1½ cup rolled oats (wheat free)

– 1cup GF plain flour

– 1tsp cinnamon

– ¼tsp salt

– 12 halved pecans

Methods:

1. Firstly line a muffin tray & preheat the oven to 170°C

2. Then, mix wet ingredients in a bowl

3. Next, add in the dry ingredients & stir to combine

4. Following on, divide batter into a prepared muffin tray, filling about halfway, then add a halved pecan to the top of each batter. The batter should make up 12 muffins

5. After that, bake for 20-22min or until the center is cooked through and the edges of the muffins are slightly golden. Following this allow to cool slightly before serving

6. These can be served as they are or can be topped with peanut butter, or maple syrup

Need another delicious ‘cup’ recipe? Try our No Bake Peanut Butter Choc Cups next.

Ingredients from WP:

– 1cup dried quinoa

– 2cups water

– 1 1/2 tsp stock powder (liquid stock is fine as well, just use 2cups instead of the water)

– ½cup sliced almonds

– 1tbsp olive oil

– 1tbsp maple syrup

– 1tsp red wine vinegar

– ¼tsp dried thyme

– ⅓cup cranberries

Other ingredients:

– ¼cup thinly sliced spring onions

Method:

1. Rinse quinoa well, then add in water & stock, bringing to boil on the stovetop. Once boiling, bring it down to a simmer, for approximately 15min, or until all the liquid has been absorbed.

2. Turn off the heat & leave covered for another 5min

3. Preheat oven to 150°C

4. Place almonds in the oven, spread across a tray so they’re not covering each other, & toast until golden

5. Mix together the remaining liquids & thyme in a small bowl

6. In a large bowl mix together the quinoa, toasted almonds, cranberries, spring onion & dressing. This can be served warm or chilled

Ingredients

-¾ cup rolled oats (wheat free oats if desired)

-½ tsp bicarb soda

-1cup peanut butter

-2/3 cup brown sugar

-1tsp vanilla extract

-2 eggs (or 2 tsp flaxseed meal soaked in 2 Tbsp water)

-2/3cup choc chips

-Salt flakes

Method

1. Preheat oven to 160°c, and line a baking tray

2. In a small bowl mix together oats & bicarb soda

3. In a larger bowl mix together until smooth the peanut butter, sugar, vanilla & eggs. When well mixed gently fold in choc chips.

4. Roll cookies into 2-inch dough balls and place 2 inches apart on the prepped baking liner. BARELY flatten the top of the cookie. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop.

5. Bake cookies for 9-12 minutes & remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.

6. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt.

This recipe was handed in by a customer who was bragging about how great they were, so we just had to give them a go!

Ingredients from WP:

– 2 cups Almond meal

– ¾ cup Tahini

– ½ cup Maple syrup

– ½tsp Salt

– 2tsp Vanilla extract

– Sesame seeds to sprinkle

Method

1. Pre-heat oven 170°C or 150°C fan-forced

2. Heat tahini, maple syrup, salt & vanilla in a pan & stir for a few minutes, until smooth. Then let cool for 10-15min

3. Mix in the almond meal. Roll the dough in your palm & place it on lined baking sheet, pressing the top down with your finger or a fork

4. Sprinkle sesame seeds over the top & bake for 10-12min 5. Switch the oven off & leave the biscuits in for another 5min. Let cool down and enjoy!