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! 

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! 


Brilliant Brownies



  • 2 eggs
  • 1 Cup Almond Butter
  • 2 Tbsp Honey
  • 2 Tbsp Cacao Powder
  • Handful Cacao Nibs
  • Handful Pecans – Crushed
  • 1 Tsp Vanilla Bean Powder or Essence
  • ½ Tsp Baking Soda
  • Pinch Himalayan Pink Salt
  • *Orange – Optional – If your lover for a Terry’s Orange then this is one for you!


  1. Pre-heat the oven to 180’C
  2. If using the orange, grate the rind into a blender, crack the eggs and then add the nut butter and honey and blend until smooth
  3. Sift the cacao powder, baking powder, salt and vanilla into the blender and blitz to combine
  4. Pour the wet mixture into a bowl and add the cacao nibs and crushed pecans and stir to combine
  5. Pour the mixture onto a small tray lined with baking paper or grease with coconut oil
  6. Smooth out the mixture with the back of a spoon and place in the oven for 15 minutes, until cooked and mixture appears firm.
  7. Remove from the oven and leave to cool before slicing
  8. Enjoy this deliciously chocolaty treat! 

A Spiced Banana Bread



  • ½ cup Coconut Flour
  • 3 Ripe Bananas – Mashed – Save ½ for the top
  • 4 Eggs
  • 4 Tbsp Coconut Oil
  • 1 Tsp Bicarbonate of Soda or Baking Powder
  • 1 Tbsp Cinnamon
  • 1 tsp Vanilla Bean Powder
  • 1 Tsp Nutmeg
  • ½ cup Nut Butter – your favourite!
  • 1 Tbsp Chia Seeds
  • ½ cup Pecans – Chopped (You can replace these with your fave nut)
  • ½ Tsp Lemon Juice
  • Pinch of Pink Himalayan Sea Salt
  • ½ cup Medjool dates – Pitted & Chopped – Optional
  • ¼ - ½ Cup Cacao Nibs OR 100g-150g of dark chocolate chips or chunks – Optional (But amazing)


  1. Pre-heat the oven to 180’C
  2. Break 2 & ½ of the bananas into a bowl and then mash them until they make a creamy thick mixture. Saving the final half for the topping!
  3. Place the eggs, coconut oil, cinnamon, salt, vanilla and nutmeg into a bowl and whisk well until a smooth mixture is formed.
  4. Add the bio-carb/baking powder, lemon juice, nut butter and mix well
  5. And the coconut flour and chia seeds next.
  6. Combine all with the banana mixture and mix well
  7. Stir in the chopped pecans, dates, cacao nibs/dark chocolate chunks (if using)
  8. Pour the mixture into your loaf tin or baking tray and bake in the oven for 1 hour or until cooked through fully.
  9. Set aside, let cool and Enjoy!
  10. Serve with some of your favourite nut butter, cacao spread or simply toasted on its own! Delicious!