• Save Plastic!!- Bring Your Own Containers

    May 27th, 2017

    website pic


    We encourage our customers to reduce their carbon footprint by bringing their own jars, containers, tubs or bags to fill with any of our “scoop” items.  Just bring your container up to the till to have it weighed first so you don’t end up paying for the weight of the container and then fill as little or as much as you need!

  • Oaty apple breakfast bake with no added sugar

    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

    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

    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

    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

    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)

    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

    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.

  • Beautiful Winter Skin

    October 15th, 2015

    With winter fast approaching its time to think about protecting your skin, both internally and externally from the elements.

    There is nothing more drying for the skin than going from the cold autumnal air into a warm room and then back again.  This constant change in temperature and exposure to the outside elements means at this time of year our skin has to work twice as hard to mainting its moisture and health.

    From within…

    One of the best internal skin foods is Flax Oil, it is rich in omega 3 oil which is great for the skin.  Hemp oil is also a great skin food as this has a great balance of all of the essential omega oils that are essential for skin health amongst other benifits. Flax oil is available from Scoopaway from £5.69 for 250ml, and Hemp is available from £6.19 for 260ml.  Also, dont forget the importance of drinking plenty of Fluids throughout the day, especially water.

    External care…

    Nothing beats a good protective moisturiser and finding one that suits you is the key.  For the face, Scoopaway sells various moisturisers, from Burts Bees Day Cream and Night Cream to Weleda Wild Rose Day Cream.  There is also moisturiser from Jasons, Avalon Organics, Amphora and Faith in Nature, prices start from £5.45.

    Don’t forget to protect those lips as well with lip balms in Scoopaway starting from £3.69, in various different flavours.

    Hand cream is another essential at this time of year.  Weleda Skin Food is possibly the most nourishing moisturiser in store at Scoopaway, and this can be used on the face and body too and is £8.49.  Weleda Sea Buckthorne Hand Cream is a lovely silky alternative, with other hand creams available from Burts Bees, Jasons and Avalon Organics, prices start from £6.99.

    For the Body…

    Dont forget that whilst the body is protected from the elements by clothing, rapid changes in temperature can dry out the skin.

    Jasons provide several body moisturisers available in store at Scoopaway from £6.99 and in several different scents such as Rosewater, Lavender, Apricot, VCitamin E, Vanilla, Cocoa Butter and Aloe Vera.  Other moisterisers are also available from Avalon Organics, Amphora, Weleda and Burts Bees, with prices starting from £6.99.


  • Featured Product: The Scoop on Chia Seeds

    August 28th, 2015


    Chia Seeds are native to Central and Southern Mexico and Guatemala. They are considered a superfood because they are exceptionally high in antioxidants, fiber, protein, and omega-3s.

    According to the Sun & Seed Chai seed company, chia seeds have been a staple of Aztec and Mayan diet since pre-Columbian times.  Just 2 tablespoons could sustain an Aztec warrior for 24 hours.

    They can be used in baking, sprinkled over salads or cereals, or added to smoothies.  Recommended daily intake is 15 grams.  We suggest soaking them in a glass with Almond Breeze almond milk or Koko coconut milk for about 15 minutes.  Add a tsp of Biona coconut sugar, give it a stir and top with frozen fruit for a delicious and nutritious pudding.

    Sources: www.webmd.com, sunandseed.net

  • Page 1 of 512345