Three ways to bake with medicinal mushrooms


Recipe and Images: Heidi Flora // @heidi.flora


If, like us, you’re all aboard the medicinal mushroom train and all their benefits (if not, read about them here!), adaptogens might already be part of your daily ritual. But scooping yet another thing into your plant milk or warm water each morning can get a little boring, which is why the team at Superfeast joined forces with plant-based chef, Heidi Flora to create some sweet treats featuring their mushrooms.

Here they share three of their most delicious sweet recipes with us, each using different kinds of adaptogens (Mason’s Mushrooms, Reishi and more). Not only does your meal get a supercharged boost, these are vegan, dairy free, soy, refined sugar and gluten free too. So, basically guilt-free. We’re in.

Tremella pancakes


 3 bananas

3/4 cup buckwheat flour

1/2 cup almond meal

1/2 tsp cinnamon

1/4 tsp baking powder

1/2 tsp SuperFeast Astragalus

1/2 tsp SuperFeast Lion’s Mane

1 Tbs SuperFeast Tremella

A pinch of sea salt

1 Tbs maple syrup (optional)

1/2 cup coconut milk

2 eggs

Ghee or coconut oil for frying


  1. Mash the bananas in a large bowl using a fork. A few small lumps are fine to leave. 

  2. Add the remaining dry ingredients and stir well to combine. 

  3. In a separate bowl, whisk together the coconut milk, eggs and maple syrup if using, then pour over the pancake mix. Stir to combine.

  4. Heat 1-2 tbs of ghee or coconut oil in a non-stick pan over medium heat.

  5. Once the oil has melted, add 2-3 tbs of the wet mixture to form your pancake.

  6. Fry until bubbles rise and the pancake is golden, ipping to cook the other side. Repeat steps 4 to 6 until all mixture has been used. 

  7. Serve warm, topped with your favourite fruit, some nut butter and a generous serve of coconut kefir. 

These pancakes will last up to three days if stored in an airtight container in the fridge.

Recipe credit: Sabrina Sterk @thehealthgurugirl


Hazelnut Brownies with Mason’s Mushrooms and Reishi


2 tbsp ground Flaxmeal + 6 tbsp water (mix and set aside)

½ cup Hazelnut Meal

½ cup Gluten Free Flour*

½ cup Cacao Powder

1 tsp Baking Powder

½ tsp Salt

½ tsp Superfeast Reishi

1-2 tsp Superfeast Mason’s Mushrooms

½ cup Coconut Oil melted

½ cup Coconut Sugar

¼ cup Maple Syrup

1 tsp Vanilla Extract

¼ cup chopped Hazelnuts

¼ cup chopped Dark Choc**



1.     Preheat oven to 180C

2.     Combine dry ingredients in a bowl

3.     Combine wet ingredients in a separate bowl

4.     Gently fold dry mix into the wet until well combined

5.     Spread into a lined 8x8inch tin and top with chopped hazelnuts and chocolate

6.     Bake for 20mins

7.     Cool for 15mins until cutting

8.     Enjoy with your ice cold Hazelnut Baileys!


* We love Bob’s Red Mill Gluten Free 1:1 Baking Flour

** We used Loving Earth’s dairy free Dark Choc


Rum balls with medicinal mushrooms (Mason’s Mushrooms + Chaga)


1 cup Raisins

¾ cup Spiced Rum*

2 ½ cup Desiccated Coconut

2 cups Almond Meal

1 cup Whole Buckwheat

½ cup Cacao Powder

6 Medjool Dates

¾ cup Coconut Butter

¼ cup Coconut Nectar

¼ cup Maple Syrup

¼ cup Coconut Oil

1 tsp Vanilla Powder

½ tsp salt

2 tsp Superfeast Mason’s Mushrooms

1 tsp Superfeast Chaga



1.     Soak Raisins in the Rum overnight

2.     In a food processor combine all dry ingredients

3.     Drain raisins – add liquid to the food processor along with the rest of the wet ingredients

4.     Process until it forms a dough

5.     Place the dough into a mixing bowl and mix in the raisins

6.     Roll the mixture into balls and coat in extra desiccated coconut

*Rum balls will keep for up to 2 months in the fridge or frozen for 6months