The Wholefood Hut

Vegan Food Blogger – Instagram@thewholefoodhut

Set your intentions, dream with care

Every day I start the day with the sound of my alarm. Well, not everyday, some days I wake up bright eyed and bushy-tailed on my own accord but most days I wake to the familiar beat of my alarm which gently caresses me out of my morning stupor and invites me to start my day.

My alarm tone is Follow the Sun by Xavier Rudd, if you haven’t listened to it, go and do it now! I’ve linked it below for convenience.

My favorite lyrics in this song are “set your intentions, dream with care”. These lyrics remind me to assess the holistic effect of any wild ambitions I may have. It’s easy to get caught up in a superficial society, to strive for possessions and status and even to daydream about another life you have been condition to believe is the ideal. These lyrics serve as an important daily reminder to understand my true intentions because alas I am also a product of the environment I was raised and often lured into the lucrative rat-race or mislead by consumerism.

For me, creating a life revolving around wholesome food and sustainable and compassionate living is my dream. My intention is only to create a more conscious society that would in effect modify our consumption and waste rate and perhaps normalise a more sustainable standard of living.

My name is Palisa, I am 22 years old, Australian and creator of The Wholefood Hut. The Wholefood Hut Blog is my own creative endeavour all about my journey into consciousness and sharing my vegan food passion with the world.


I spend my days working as a structural engineer and my nights creating vegan treats, listening to acoustic covers, painting and reading (feel free to leave me a book recommendation at any time!).

Here are some of my creations below. You can find me on instagram @thewholefoodhut

Cake1Cake6 Cake2Cake5

I’m passionate about healthy living this includes a healthy mind, body and spirit. It sounds cliché but if we lose our ego and take time to reflect, clichés have so many truths. Therefore, while my blog will be centered largely on food, expect entries addressing any item that encompasses a happy healthy life.

So let me officially welcome you to the start of The Wholefood Hut Blog where I blog about vegan food and share my journey with the world. Sometimes you may not agree with my views and maybe I’ve been mislead, but my mind is open. We’re all learning. So feel free to teach me a thing or two.


Featured post

No mess, no fuss, Blender Vegan Banana Bread

So, I love to cook, I love to bake and experiment with recipes but I hate to clean up.

I also love banana and banana bread, here’s a banana bread recipe you can make in your blender! No mess, no fuss, so quick and easy, literally takes me less than 10minutes before it’s in the oven. Best of all, it’s dairy and egg free!

The texture is perfect and it’s so divine- so dig in!

Serves: 8 (ish) – 1 small loaf pan (8″ x 4″)*

What you’ll need:

  • Blender
  • Oven


  • 3 x Large spotty/black bananas (300g)  the riper the better
  • 1/4 cup of coconut sugar
  • 1/4 cup of coconut oil
  • 1/4 cup of coconut cream
  • 1tsp of vanilla bean paste
  • 1 tsp of cinnamon
  • 1/8 tsp of nutmeg
  • 1.5 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1.5 cups of a plain flour of your choice **
  • 0.5 cup of shredded coconut
  • Pinch of Himalayan salt (optional)
  • Walnuts (optional)

* This loaf as a whole does not raise a huge amount, the loaf will come out to about 2″ (4.5cm) so you can easily double this batch.

**If you choose to make this with coconut flour, note that you will need to add slightly more wet ingredients as the coconut flour is quite absorbent.  I haven’t played with these ratios yet so please let me know if you try this. I typically use whole wheat flour, plain flour or a organic gluten free plain flour mixture of rice, tapioca and quinoa flour.


  1. Preheat oven to 150 degrees celsius
  2. Blend bananas and coconut sugar together until pureed smooth
  3. Add coconut oil, cream and vanilla and pulse until blended
  4. Add cinnamon, nutmeg, baking powder and baking soda, pulse until blended.
  5. Sift flour straight into your blender and add the shredded coconut and salt
  6. Fold in flour and coconut using a spatula
  7. Grease or line your loaf pan
  8. Pour mixture into loaf pan
  9. Top with shredded coconut and walnuts
  10. Bake for approximately 40min




P.s also enjoy the “no mess” – blenders practically clean themselves too!

Apricot Chocolate Slice

So one afternoon when I came home from work I was incredibly hungry I opened the fridge and popped a medjool date in my mouth. Still hungry I went to the cupboard and ate some roasted almonds and apricot. I didn’t stop there though… I finished off with a piece of dark chocolate.

In my haste to satisfy my sweet tooth and hunger I realized I was having a party in my mouth. So I sat down with my notepad and conjured up this recipe. Now this is the first time I’ve made this so it’s a little rough and ready but it’s too good not to share. I’m sure I’ll make this again in the near future.


Makes :12 bars


  • ¾ Cup roasted almonds
  • 1 ½ Cups of medjool dates
  • 1/3 cup Activated Buckinis
  • ¾ Cup Shredded Coconut
  • ½ tbsp. of vanilla bean paste
  • 3 tbsp of Rice Malt Syrup (Can also use Agave/Maple)
  • 2 tbsp Water
  • 1 ½ Cups of dried Apricot
  • ½ Block of Dark Chocolate (My favourite is the 85% Green and Blacks)

What you’ll need:

  • Vitamix or any high speed blender
  • Oven
  • Saucepan
  • Stove
  • Non-stick baking paper
  • Tray (23.5 x 13.5cm) – or any it doesn’t really matter


  1. Pre-heat your oven to 150°C
  2. Pit your dates
  3. In a mixing bowl combine the coconut, almonds, buckinis, dates, ½ cup of apricots and vanilla
  4. At a low speed process all the ingredients in small portions so that everything is chopped. You can do this by hand if you don’t have a food processer/blender
  5. In a small saucepan, warm the rice malt syrup and water using a low heat setting on your stove
  6. Combine the ricemalt to the mixture. Check the consistency of the mix here and add more water if necessary. It should stick together
  7. Line a tray with baking paper
  8. Press mixture into the tray
  9. Process or Chop the remainder of the apricots (it works well to leave them in large-ish chunks) and press them onto the surface of the first layer
  10. Pop into the oven for 15min @ 150°C
  11. Allow the slice to cool
  12. Melt the dark chocolate and drizzle it over the surface. I put quite a bit of chocolate on mine but next time I think I’ll just drizzle a little on.
  13. Pop into the fridge to set for about 30min
  14. Slice and store in the fridge

Perfect with a cup of warm tea!

Apricot Chocolate 2



Chocolate Coconut Almond Meal Pulp Treat 

So, I like to make my own nutmilks from time to time. Making your own milk is so easy, it tastes better and you can add whatever flavours you like. (I might do a blog on how to make your own nutmilks but I’m certain if you do a quick google search you’ll find a tonne of recipes). At first I was struggling to find uses for the left over pulp and when I was making milk for 3 adults, I had a lot of pulp building up! Over time I’ve discovered a bunch of uses, and they’re super easy.

  1. Freeze the pulp as you go, when you have enough chuck it in a dehydrator then process it to make flour- use the flour in cakes cookies etc.
  2. Make treats out of the Almond Meal pulp.

So below I’m going to show you my second use for the pulp with my Chocolate Coconut Almond Meal Pulp Treat – Real original right, I can’t think of a better name and I’m not going to pretend it’s fudge or anything fancy. They’re great for a bit of an sweet hit especially in warmer months or after getting back from a run or the gym. Almond Meal Treat 1 Serves :10 ( but no one’s judging if you eat them all yourself) 


  • 1 cup almond meal pulp (left over almond meal from about 1 litre of milk)
  • ½ tbsp. of vanilla bean paste
  • 1 cup of medjool dates
  • 1/3 cup of raw cacao powder
  • ½ cup of shredded coconut
  • Raw activated Buckinis, goji berries, nuts or whatever you would like to throw on top.

What you’ll need:

  • Vitamix or any high speed blender
  • Non-stick baking paper
  • Tray (23.5 x 13.5cm) – or any it doesn’t really matter
  • Freezer


  1. Pit your dates.
  2. Put the coconut and dates in the blender first and process on a low speed (if you don’t do this first you risk the dates not fully processing)
  3. Put everything else in the blender
  4. Start at a low speed then increase the speed on your blender until everything has blended
  5. Make sure everything is combined – you may need to do some mixing by hand
  6. Line a tray with baking paper
  7. Press mixture into the tray
  8. Top with whatever you like, goji berries, buckinis, raspberries, macadamias, you’re the chef, I won’t tell you how to live your life.
  9. Freeze for approximately 4 hours
  10. Take the treaties out of the freezer, cut into bite sized pieces then put in an air tight container and store in the freezer. I’ve kept mine for up to 3 months with no issues.

ALmond Meal Treat 2 Enjoy! P.

Vegan Nicecream Recipe

icecream is the easiest thing to make and the flavour combinations are endless.

Usually I make two serves of nicecream at once since I find it blends much easier. But you can halve this recipe if you want to. I store my other serve in the freezer and then take it about 10 minutes before I plan to eat it at a later time. The consistency is a little different but still delicious.

The proportion aren’t strict you really can’t stuff this up. So play around and find what works best for you.

Serves :2


Nicecream base

  • 4 x Frozen Bananas
  • 1 tablespoon of PB2
  • 1 teaspoon of vanilla bean paste
  • 4 Medjool dates (more or less depending on sweetness)
  • 0.25 cup of water (more or less depending on consistency you like)

Frozen BananaPb2VanillaDates

I’ll put up some more posts of my favourite combinations, but here are some other variations.

  • Add in some cacao in to make it nice and chocolatey
  • Skip on the Pb2 and chuck in any other frozen fruits, strawberries, mangos etc.
  • Add in some coconut cream to make it extra creamy
  • Combine Peppermint extract and cacao for a choc mint flavor

The possibilities are endless…

What you’ll need:

Vitamix or any high speed blender


VitamixPlain Nicecream

  1. Pit your dates
  2. Put everything in the blender
  3. Start at a low speed then increase the speed on your blender until everything has been blended (or use the frozen desserts setting). Add more water if necessary as it is blending.

That’s it!


Whatever you like! My favourite is buckinis, goji berries and coconut

Final Nicecream



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