Vegan Salted Caramel Banana Bread

Vegan Salted Caramel

– ½ cup coconut cream (made from WP coconut milk powder and water)

– 3 tablespoons coconut sugar

– 1 tablespoon maple syrup

– ½ teaspoon vanilla extract

– ¼ teaspoon fine sea salt

Banana Bread

– 2 tablespoons ground flax

– 6 tablespoons warm water

– 1½ cups mashed ripe banana (the only ingredient needed that you cant get from WP 😝)

– ⅓ cup melted coconut oil

– ¾ cup rapadura sugar

– 1½ teaspoons vanilla extract

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– ¼ teaspoon fine sea salt

– 2 cups spelt flour

– Desert flaked salt (for garnish)


Vegan Salted Caramel

Dissolve sugar: Warm coconut cream, sugar, and maple syrup in a small saucepan over medium heat, until bubbles appear and sugar is dissolved. Reduce heat to medium-low. Simmer for 10 minutes, stirring every 2 minutes, to ensure the mixture doesn’t stick to the sides of the pot.

Cool: Remove from heat. Whisk in vanilla and salt. Transfer mixture to a covered container. Refrigerate until set, ideally overnight.

Banana Bread Preheat:

Preheat the oven to 165°C.

Whisk batter: In a large bowl, whisk together ground flax and warm water until smooth. Whisk in banana, coconut oil, rapadura sugar, vanilla, baking powder, baking soda, and salt until well mixed.

Add flour: Gently stir in flour, just until the last streak of flour is incorporated (use as few strokes as possible to avoid overmixing).

Bake: Transfer batter to a lined 9 x 5-inch loaf pan (we recommend our reusable Agreena Baking Sheets). Bake until a toothpick, inserted into the loaf, comes out clean (about 60 minutes). Let cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.

Assemble: Top the cooled loaf with the salted caramel, then garnish with flaky salt.

Matcha Iced Latte

Start your morning right with a matcha iced latte ✨

Add vanilla extract to an iced glass
Whisk together matcha, honey, and warm/hot water (not boiling)
Add your milk preference to the glass
Add in matcha mix and stir, and you’re done!

Earl Grey Tea Cake

An earl grey tea cake great for special visitors.


Oil cooking spray

250g butter, softened

250g caster or superfine sugar

1 tsp vanilla extract

5 eggs, at room temperature (or 3 duck eggs)

250g self raising flour

1 tsp baking powder

1 tsp loose leaf Earl Grey tea, crushed until fine

1/4 cup milk

Earl Grey Syrup:

1 cup water

1tsp Earl Grey tea

1 cup caster or superfine sugar

1/2 tsp vanilla

To decorate:

450ml cream

3 tsp caster sugar

1/4 tsp vanilla powder

Dried edible flowers to decorate


Step 1- Preheat the oven to 160C. Line the base of two 20cm/8inch round tins & spray the base & sides well with nonstick spray. Using an electric mixer fitted with a whisk attachment, whip the butter & sugar together for 3 minutes until light & fluffy. Add the vanilla & then the eggs one at a time, whisking until combined. Then remove from the mixer & sift in the self-raising flour & baking powder from a height. Fold these in with the Earl Grey tea leaves using the milk to keep the batter moist.

Step 2- Divide the batter into the two tins & smooth over using an angled spatula or a dough scraper. Place in the oven gently & don’t slam the door. Victoria sponges are known for being a little bit temperamental & do not open the door while it is baking or turn on the light. Bake for 25-30 minutes. Cool completely in the tin. You can make these a day ahead of time, just wrap them once they’ve completely cooled.

Step 3- Meanwhile, while the cakes are baking, make the syrup. Boil the water, tea & sugar together until it becomes a syrup. Add vanilla & cool completely.

Step 4- To assemble the cake, whip the cream, vanilla & sugar until you get soft peaks. Take one cake & place it on a serving plate. Poke holes in the cake & drizzle some of the Earl Grey syrup into this. How much depends on you (I just used a few tablespoons per cake layer). Then place half of the whipped cream on the bottom layer. Place the second layer on top repeating the process with the holes & syrup and then spoon on the remaining cream. Top with flowers.

This cake can keep for a day or two in the fridge.

French Onion Pasta Bake

WP ingredients:

– 375g dried penne pasta

– 1tbsp olive oil

– 1 1/2 tsp dried thyme (1/2tsp is for seasoning)

– 30g french onion seasoning mix

– 2 tsp garlic granules (or 2 cloves garlic)

Other ingredients:

– 25g butter

– 2 large brown onions (diced)

-1/2 cup dry white wine

-300mL cream

-1 1/2cup grated cheese

– Added veggies of your choice

Step 1: Preheat the oven to 180°

Step 2: Cook pasta until almost cooked, then drain

Step 3: Heat butter and oil in a large frypan over medium heat. Cook onion, stirring occasionally for 10-15min, until browned. Add garlic and thyme, cooking for 30 sec.

Step 4: Add french onion mix, stirring to coat. Add wine, simmering until reduced by half. (Depending on the veggies add now or in the next step if they cook quickly e.g. spinach)

Step 5: Gradually stir in cream and season with pepper. Then add to pasta, thoroughly mixing to coat. Add pasta mixture to baking dish, top with cheese, and bake for 20-25min, or until cheese is melted and golden.

Step 6: Serve with sprinkled leftover thyme.

Healthy Snickers Alternative Snack Bar

Want a healthier version of a snickers bar?

I love the combination of chocolate, gooeyness, and peanut crunch which can be recreated with a few healthy ingredients bought package free from Wasteless Pantry. Plus it is gluten-free and dairy-free!

Pick up the following from WP:

* Medjool dates

* Peanut butter

* Dry roasted peanuts

* Dark choc bits

* Desert salt flakes

Slice the Medjool date on top & remove the pip. Add some peanut butter to the inside of the Medjool date and sprinkle some peanuts on top for a bit of crunch. Add the melted chocolate bits, then sprinkle a tiny amount of desert salt flakes over the top & you’re done!

Plastic Free Muesli Bars

Muesli bars come individually wrapped in plastic, an easy way to avoid this is to make your own

125g butter

¼ cup golden syrup

1 cup Rolled Oats

½ cup sultanas

½ cup sweetened dried cranberries

¼ cup diced dried apricot

¼ dried apple

½ cup self-raising flour

½ cup brown sugar

3 tbsp pepitas, optional

1 tbs sesame or chia seeds, optional

1. Preheat oven to 180°C and Line a 20cm x 30cm slice tray with a reusable baking mat

2. Combine the butter and syrup in a small saucepan over low heat and cook, stirring, until the butter has melted

3. Place dry ingredients in a large mixing bowl and stir to combine

4. Add the butter and syrup mixture to the dry mixture and combine. Press into the base of your prepared slice tin

5. Bake for 20 to 25 minutes or until golden. Allow the slice to cool in the tin completely before cutting it into slices (these are also able to be frozen, to consume later)

Brownie in a mug!

As the cooler weather sets in it’s the perfect time for a cheeky brownie in a mug while you’re are snuggled up on the couch.

Ingredients from WP

– 1 cup of brownie/mud cake mix

– 1 tbs choc chips

Ingredients from elsewhere

– 1 tbs butter (melted)

– 1/2 cup of milk of your choice

Mix all the ingredients in a mug and then sprinkle the choc chips on top.

Microwave for 1:30-2 mins on high.

Serve with cream, ice cream, or both!

If you want to make it into a self-saucing pudding add 1 tbs brown sugar, 1 tsp cocoa powder, and 1 tbs of hot water on top of the mix and then microwave.

Healthy cookie dough balls

Ingredients from WP

– 1 cup of flour, you can use pretty much any flour

– 1/2 cup of nut butter, I used peanut but how good would choc hazelnut be 😍

– 3 tbs of honey or maple syrup

– 1 tbs coconut oil

– 1 tsp vanilla essence

– 1/2 cup of choc chips

* you can add protein powder if desired

Method – Combine all ingredients in a bowl and stir/ knead until combined – Roll into small balls – Enjoy!!

Baked Oat Meal

As winter is fast approaching this is the perfect winter warmer to start your day!

Ingredients from WP: 1/4 cup of maple syrup 2 cups of rolled oats 1 tsp baking powder 1/4 cup of choc chips 1 tsp of cinnamon 2 tsp of vanilla extract 2 tbs coconut oil

Ingredients from elsewhere: 2 cups of milk ( you can use any eg. almond, oat, dairy) 1 egg 1 banana smashed other desired fruit and fruit to top, I have used berries 🙂

Method 1. Combine the dry ingredients in a bowl. 2. Add in the wet ingredients and stir until combined 3. Pour into a baking dish, place desired fruit onto, and sprinkle with a few choc chips 4. Cook at ~160 C for ~ 50 mins or until bouncy to touch 5. Serve in a bowl with milk or cream!

Snickers smoothie recipe!!

Ingredients from WP

– 2 dates

– 1 tbs cocoa powder

– 1 tbs peanut butter

Ingredients from elsewhere

– 2 frozen bananas

– 2 cups of almond milk (unless you make your own with our almonds 😋)


1. Combine all ingredients, using a blender, until smooth

2. Pour into a glass and top with chopped dates, chocolate shavings and if your feeling really naughty, whipped cream 😍