Archive for June, 2016

Oaty apple breakfast bake with no added sugar

Monday, June 13th, 2016


100g raisins

180g apple puree

300ml milk

350g whole oats

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 apple cored but unpeeled grated

3 medium eggs, beaten

50g melted unsalted butter


Grease a shallow dish.

Put all the ingredients in a bowl and mix well.

Put in the dish, cover and leave overnight in the fridge.

In the morning heat the oven to 160º c fan oven / 180º c / gas mark 5 for 30 minutes.

Serve with a little milk poured over and chopped fruit.

Superduper Superfoods

Monday, June 13th, 2016


(listed for 1 to be scaled up as needed)

250 ml yogurt or dairy-free alternative

1diced banana

1 tsp chia seeds

1 tsp goji berries (fresh or dried, it’s up to you!)

1 tbsp raisins












Fill a bowl half way with the soya alternative to yogurt.

Ladle in the diced banana.

Top off with the chia seeds, goji berries and raisins.

Breakfast granola

Monday, June 13th, 2016

INGREDIENTS (listed for 4 to be scaled up as needed)

For the granola:

100g organic bran

150g organic jumbo porridge oats

25g sesame seeds

100g walnuts

1tbsp sunflower oil

5tbsp maple syrup

100g ready-to-eat mixed fruit, such as Medjool dates and cherries


To serve:

6tbsp fresh blueberries

1 pear, cored and chopped

1 apple, cored and chopped

2 kiwis, peeled and chopped

1 tub of low-fat organic Greek yogurt



 Preheat the oven to 180C, Gas mark 4

Mix together the bran, oats, sesame seeds and walnuts in a non-stick roasting tin

Drizzle over the oil and maple syrup, tossing until evenly coated

Bake for 15-20 minutes, stirring halfway through, until crisp and crunchy. Remove from the oven and allow to cool

Stir the ready-to-eat fruit into the cooled granola and store in an airtight container until required. This will keep very happily for a couple of weeks

To serve, put a couple of heaped tablespoons of the granola into the bottom of four bowls then mix in the fresh fruit and top with the yogurt mixture5

Cinnamon Spiced Yogurt Pancakes with Mixed Berry Compote

Monday, June 13th, 2016

4INGREDIENTS ( serves 2 but to be scaled up as needed)

2 organic eggs, separated

450g (1lb) organic vanilla yogurt

Few drops of vanilla extract

100g (4oz) self-raising organic wholemeal flour

100g (4oz) organic plain flour

2tsp baking powder

1tsp ground cinnamon

1tbsp organic caster sugar

Olive oil for greasing


Mixed Berry Compote

1 pot of organic fruit compote

250g (8½oz) mixed organic berries – fresh or frozen.


To make the compote simply place the berries and compote in a small pan and gently simmer for 5-10 minutes until the berries soften.  This can be served hot or cold with the pancakes.

To make the pancakes, mix together the egg yolks, yogurt and vanilla extract in a small bowl.

Sift the flours, baking powder, cinnamon and sugar into a bowl.  Mix in the yogurt mixture to form a batter.

Beat the egg whites until stiff.  Fold into the batter gently.

Heat a little oil in a frying pan and add spoonfuls of the batter.  Cook in batches for 2-3 minutes on each side until golden brown. Serve warm with the compote


QUICK TIP: Prepare the batter the night before but don’t whisk up the egg whites until the morning.  You can also prepare the compote in advance and warm up as you are cooking the pancakes.


Variations:  Blueberry pancakes – add a few fresh blueberries to the pancake mixture with the egg whites.

Berry Crunch Layer

Monday, June 13th, 2016


(Amounts listed for 3 – 4 to be scaled up as needed)

Nut and Seed Topping:

30g (1oz) desiccated coconut

3 tbsp almonds

3 tbsp hazelnuts

3 tbsp pumpkin seeds

1 tbsp ground flaxseed

Berry and yogurt layer:

200g (7oz) organic fresh blueberries or mixed berries

200g (7oz) organic fat free Blueberry yogurt


Lightly toast the desiccated coconut and nuts until golden brown. Cool slightly then place in a food processor or blender with the pumpkin seeds. Pulse on and off to coarsely chop. Do not over process. Stir in the flaxseed.

Swirl the berries through the yogurt.

Spoon the yogurt mixture into three or four glasses and top with the nut and seed mixture.

Serve immediately.


Storage: The nut and seed topping will keep in an airtight container for up to 2-3 days. Best assembled and eaten immediately.

Pecan and date spelt breakfast muffins (vegan)

Monday, June 13th, 2016

Preparation: 20 minutes

Cooking: 25 minutes

Makes: 12 medium muffins, or 24 mini muffins


240g white spelt flour (or a mixture of white and wholemeal)

130g dates chopped

190ml coconut milk or almond milk or other diary free milk.

small to medium bananas mashed (about 180g)

30ml of maple syrup

30g chia seeds

30g pumpkin seeds

50g pecans chopped

30g oats

60ml coconut oil melted

1 teaspoon of mixed spice

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon of apple cider vinegar

Medium carrot finely grated (about 80g)

pinch of salt














Preheat your oven to 190˚C/gas mark 5/350°F.

Put the mashed banana in a big bowl with the carrots, milk, maple syrup, vinegar and vanilla extract  and melted coconut oil, mix well.

Mix the flour, bicarbonate of soda, baking powder, mixed spice and salt.

Add the dry ingredients to the wet ingredients and mix well.

Gently fold in the seeds, nuts, dates and oats.

Don’t over mix as this helps keep the muffins fluffy.

Place the mixture in 12 muffin tins.

Bake for about 25 minutes. You can test with a skewer and if it comes out with mixture on it bake for a few more minutes.

Cool on a cooling rack for about 5 minutes or so.

Organic Breakfast Parfaits

Monday, June 13th, 2016

1Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes







For the granola:

150g organic oats

50g organic jumbo oats

50g organic desiccated coconut

50g organic walnut halves

80g organic coconut sugar or light brown muscovado sugar

100g cooked quinoa

2tbsp organic coconut oil

a pinch of sea salt

100ml organic maple syrup

2tbsp organic nut butter

1tsp organic vanilla extract

1tsp organic ground cinnamon

1tsp organic ground ginger

Splash of water


For the breakfast parfaits:

1 tub of organic natural yoghurt

A mixture of organic raspberries, chopped strawberries and blueberries

Toasted coconut flakes



For the granola:

Measure out the oats, coconut, walnuts, sugar, quinoa and spices then place them into a mixing bowl

Melt the coconut oil together with the peanut butter, maple syrup, vanilla and water in a saucepan

Pour the melted mixture over the dry ingredients and stir thoroughly

Tip the granola into a baking tin and bake for 15 minutes in a pre-heated oven at 160 degrees

After 15 minutes stir the granola well and place it back in to the oven for a further 10-15 minutes

Leave the granola to cool in the tray before breaking up into chunks


For the parfaits:

Mash the raspberries into a sauce then fold in the chopped strawberries and the blueberries

Put the fruit on the base of your serving glasses followed by the yoghurt, honey (optional) and finally the granola

Finish off the parfaits with some toasted flaked coconut pieces.