Vegan Paleo Seed Bread



350ml Water

100g Almonds + 1 Tbsp

100g Hazelnuts + 1 Tbsp

100g Sesame Seeds

100g Sunflower Seeds + 1 Tbsp

100g Flax Seeds

100g Pumpkin Seeds + 1 Tbsp

2 Tbsp Chia Seeds

1 Tsp Pink Himalayan Salt

3 Tbsp Coconut Oil - Melted

Optional additions:

Small Handful Raisins

Small Handful Chopped Dark Chocolate



1.     Pre-heat the oven to 175C

2.     Set aside the additional 1 tbsp of sunflower seeds, pumpkin seeds, almonds and hazelnuts

3.     In a food processor combine 100g sunflower seeds, pumpkin seeds, almonds, hazelnuts, sesame seeds, flax seeds and 1 Tbsp chia. Blend well to grind down to a flour like consistency, then transfer to a bowl.

4.     Add the water, salt, coconut oil and the remaining 1 Tbsp of pumpkin seeds, sunflower seeds, almonds and hazelnuts to the mixing bowl and stir. Mix everything well to combine.

5.     Set the mixture aside for 1 hour (this step is optional but the end result makes it worth it!)

6.     Line a loaf tin with baking paper or grease with coconut oil on the bottom and sides. Pour in the mixture and use a spoon to smooth out the top

7.     Place in the oven and bake for 60 mins, until lightly golden

8.     Remove from the over and leave it to cool completely before slicing – otherwise it will crumble!

9.     Store in a kitchen towel in the fridge for up to 1 week

10.   This bread also freezes well. Cut it into ½ inch slices before freezing and store in an airtight container







Nut Butter



2 cups Raw Nuts (Soaked Overnight) – I love to use cashews, almonds and hazelnuts

Pinch of Himalayan Pink Salt

Tip: If your blender is not that powerful try adding ½ - 1 Tbsp Water to create a smooth texture

Flavour it up & Mix it up!

½ Tsp Cinnamon

 ½ cup Desiccated Coconut

1 Tbsp Cacao Powder – for the choccy indulger!

2 Tsp Raw Honey – for those with a sweet tooth!



1.     Place the nuts in a bowl and leave to soak overnight. Ensure the nuts are fully submerged in the water.

2.     Strain and rinse the nuts and place into a high-speed blender along with the salt. If using, add the coconut, cinnamon, cacao or honey and blend until smooth.

Note: You may need to scrape the sides of the blender every so often. If you do not have a high speed blender, start by adding ½ Tbsp of water to your mixture and blend, continue to add as necessary to reach your desired consistency

Tip: If you like a crunchier nut butter like me – then hold back ½ cup of nuts and add these to your mixture once blended and blend for a further 10 seconds or until the nuts have just started to break down


Grain-Free Paleo Spiced & Sweetened Zucchini Bread


·       ¾ Cup Coconut Flour

·       ¾ Cup Ground Flaxseed

·       1 Tsp Baking Powder

·       ½ Tsp Bicarb of Soda

·       ½ - 1 Tsp Pink Himalayan Sea Salt

·       2 Courgette/Zucchini – Grated

·       ½ Cup Coconut Oil – Melted

·       6 Eggs

·       2 Tbsp Water

·       1Tbsp Apple Cider Vinegar

Optional Sweeteners & Spices

·       1 Tbsp Cinnamon

·       1 Tsp Vanilla Extract

·       1 Tsp Nutmeg

* The cinnamon, vanilla and nutmeg go great together to create a slightly sweeter and spiced version of the bread. Reduce the salt to ½ Tsp

·       2 Tbsp Coconut Nectar

·       2 Tbsp Mixed Dried Herbs – oregano and thyme are a great combo!


1.     Pre-heat the over to 180’C. Grease your baking tray or loaf tin with a small bit of Coconut oil or line it with some greaseproof paper

2.     Combine all the dry ingredients – Coconut flour, flaxseed, baking powder, bicarb and salt. Mix well (no lumps!) Add in any herbs, spices or the nutritional yeast if you are using.

3.     Add in your grated zucchini

4.     In a separate bowl, whisk together all the wet ingredients; eggs, oil, water and vinegar

5.     Combine the wet and dry ingredients, mix thoroughly until a thick, wet kind of ‘dough’ is formed

6.     Scoop the batter into the loaf tin and press it in so the surface is smooth and even

7.     Bake in the oven for approximately 55 minutes or until the top is a deep golden brown and the centre of the loaf feels firm to touch

8.     Allow the loaf to cool in the tin for approx 15 minutes, then remove and allow to cool completely before slicing to avoid any crumbling! 

Avo Seedy Toast



1-2 Piece of Rye – Why not try my Spiced & Sweetened Zuchinni Loaf OR my Paleo Seedy Loaf – toasted if you like

½ Avocado

3 Cherry Tomatoes – halved or quarted

½ Lemon – Juiced

Sprinkle of Chilli Flakes

Sprinkle of Mustard Seeds

Pinch Himalayn Pink Salt & Black Pepper – To Taste

Additional Toppings – Optional

2 Tsp Hemp Seeds – Optional

1 Tsp Pumpkin Seeds

1 x Raddish

2-3 Basil Leaves

Sprinkle of Alfalfa Sprouts


  1. In a bowl mash together your avocado, lemon juice, chilli flakes, salt & pepper with a fork
  2. Toast your bread of choice and spread your mashed avo on top, sprinkle with mustard seeds
  3. If using add your additional toppings
  4. Lastly top with cherry tomatoes


Strawb Bruschetta



1 Piece of Rye – I love the Biona Variations OR Why not try my Spiced & Sweetened Zuchinni Loaf

5 Strawberries

1 - 2 Tbsp Nut Butter

2 Tsp Bee Pollen


1.     Toast your bread (if you wish) and slice your strawberries

2.     Spread on your nut butter, top with your sliced strawberries and sprinkle with bee pollen – such a delicious and nourishing snack! 


Homemade Nut Milk



100g Raw Nuts – choose your favourite. I love to use Almonds or Cashews

300ml Water – filtered

Tiny pinch of Himalayan Pink Salt

1 Tsp spice (of your choice) – Optional – I love to use cinnamon, Vanilla bean or cardamom seeds



1.    Soak the nuts overnight – place the nuts in a bowl and fully cover in water, set aside and leave to soak overnight

2.    Strain the nuts and rinse thoroughly

3.    Place the nuts, salt and water in a blender and blend for 2-3 minutes

4.    Place a nut milk bag or cheesecloth (even a pillowcase or a pair of tightswill work here) over a bowl or saucepan and pour in the blended mixture into it

5.    Strain the milk through the nut bag until only the pulp is left

6.    Use your hands to squeeze out the last drops of milk

7.    Add the spice of your choice if using and place the milk in an airtight container in the fridge for about 1 hour, leaving it to chill

8.    Serve straight up, in a smoothie or over my delicious gluten-free granola     

9.    It will keep up to 5 days in the fridge in an airtight container