PLANT BASED. GLUTEN FREE. DELICIOUS.
Father’s Day, Pana style.
Discover the man behind the brand in our Father’s Day Q&A with Pana Organic founder Pana Barbounis and his beautiful family (furry and otherwise).
1. How are you spending Father’s Day this year?
It will no doubt will begin with an early morning walk with my wife, it’s good to find a moment of quiet before the day unfolds. Then I will immerse myself in the kitchen and cook for my three kids. This is how I relax.. Then it will most probably be a day of fun, cards, and board games.
2. What does being a parent mean to you?
It’s something to never take for granted, a miracle! I’m super grateful.
3. What inspires you as a parent?
The growth of my kids, their own personalities, and their take on life, how amazingly they adapt and take on challenges.
4. How does your family inspire you?
Well.. if I start with my parents, they gave me an unbelievable start to life with lots of love, food and family always just being around. This still continues! My wife, our growth together and learnings, holding the space for each other. And of course, my kids, their own motivations of life are an inspiration.
5. How do you juggle work and parenting?
Don’t juggle! It’s part of life and you learn to love it.
6. What you would love to receive this father’s day and why?
For the past few years, I have combined my birthday (Leo) with Father’s Day. We have organised a tree planting family day, the ultimate gift of time with my wife and kids, time spent with nature. And… a gift that just keeps on giving. Due to the current unsettled environment, we couldn’t plan this ahead, so a Pana Organic Hot Chocolate made for me at any point through the day, will suffice this year!
More from the journal
Delicious Gluten-Free, Plant-Based Anzac Biscuits by @____lovelauren
You’ll need:
150g gluten-free flour
80g desiccated coconut
90g rolled oats
90g Pana dark chocolate chips
110g caster sugar
55g brown sugar
125g vegan butter
2T golden syrup
1 1/2 tbs boiling water
1/2 tsp bicarb of soda
Preheat oven to 180C.
Mix together the flour, coconut, oats, and both sugars
Melt the butter and golden syrup in a separate bowl, place aside until cooled down in temperature.
Mix together the boiling water and bicarb of soda and add to wet ingredients.
Add all wet ingredients to dry ingredients and stir until thoroughly combined.
Add in chocolate chips and mix until combined.
Using an ice cream scoop, scoop roughly 2tbs of the mixture into a ball and place them on a baking tray. (Bigger the balls = bigger the biscuits).
Bake for 12 mins and enjoy!
TIP: Place biscuit balls fairly spread apart as biscuits will spread when baking
Apr 24
Cinnamon, ginger, star anise, nutmeg, and plump raisins. All of the warm, comforting flavours of a hot cross bun in caramel chocolate.
Something that we like to call Hot Cross Bun egg.
Head to our website via link in bio or your local independent grocers to indulge while limited stocks last.
Mar 8
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