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







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! 


Chilled Superfood Chia Pud


NOTE: This will last for up to 3 days in the fridge so double up the recipe and have brekkie prepped for several days!  


  • 2 tbsp Chia Seeds

  • 1 cup Almond Milk

  • ¼ cup Water or Coconut Water

  • ½ cup frozen Blueberries – leaving 1 tbsp for the topping

  • 1 tbsp Coconut Flakes or Desiccated Coconut

  • 1/8 tsp Vanilla Powder/Extract

  • Pinch of Himalayan Pink Salt

  • 1 tbsp Flaked Almonds

  • 1 tbsp Goji Berries

  • 1 Tsp Bee Pollen – Optional


  1. Place the chia, almond milk and water/coconut water into a bowl mix well to combine.
  2. Add the berries, coconut flakes, vanilla powder and salt, mix well to combine.
  3. Pour the mixture into an airtight container and place in the fridge
  4. After 15 mins stir the mixture again and then leave it to set in the fridge overnight or for least an additional 30 minutes before eating
  5. In the morning remove the chia mixture from the fridge and set aside for 5-10 mins allowing it to come to room temperature
  6. Remove to a bowl and top with Goji berries, fresh or frozen berries, flaked almonds and bee pollen (if using)
  7. Top Tip: You can top it with anything you like – a mixture of nuts and seeds, fruit or your favourite superfoods – you choose! 


Buckwheat Cinnamon & Ginger Granola


Serves: Makes one big container


  • 2 cups of gluten-free oats

  • 1 cup of buckwheat groats

  • 1 cup of sunflower seeds

  • ½ cup of pumpkin seeds

  • ¼ cup Chia seeds

  • ½ Cup Coconut Flakes

  • 1 ½ Cup mixed Raw nuts – I love almonds, pecans, hazelnuts and walnuts

  • 4 tbsp of coconut oil

  • 1 tsp Ground Cinnamon

  • 1 ½ - 2 inch piece of ginger

  • 2 tbsp nut butter

  • 1/3 cup or Rice Malt Syrup or Raw Honey

  • Pinch of Himalayan Pink Salt

  • 4 tbsp of raw cacao powder – Optional – If you like that chocolaty taste this is defiantly for you!


  1. Pre-heat the oven to 180C
  2. Place the nuts into your food processer and quickly blitz to roughly chop (I love to keep the chopped pieces quite large for that extra crunch!)
  3. Place the chopped nuts into a large mixing bowl and add all other dry ingredients mixing well to combine – oats, buckwheat, seeds, coconut, cinnamon and salt
  4. In a saucepan over a low heat gently melt the coconut oil, nut butter and honey/rice malt syrup together
  5. Peel and grate the ginger and mix into the wet mixture.
  6. Add the cacao powder (if using) to the wet mixture and combine well
  7. Pour the wet mixture over the dry mixture and mix well making sure everything is coated
  8. Transfer the mixture into a large baking tray lined with grease-proof paper or greased with coconut oil. Be sure to spread the mixture out evenly
  9. Bake for 35-40 mins, turning the mixture halfway. Bake until the granola is golden and crispy!
  10. Allow for the granola to cool before placing it in an airtight container and store for up to 2 weeks.
  11. Serve with your favourite nut milk, a scoop of coconut yoghurt, fresh fruit and your favourite superfoods – goji berries, flax seeds, bee pollen….whatever you fancy! Mix it up daily.