Category Archives: Flaxseeds

Almond, Quinoa & Pumpkin Seed Bread

Superfood Bread

I’ve always been a bit nervous of making a delicious gluten free, vegan, super healthy bread, it just seemed like a very daunting and slightly impossible task, but after the success of my burger buns two weeks ago I realised that it was time to attempt it and what a simple success it was! I can’t tell you how easy this recipe is and how insanely awesome it tastes, it also left me feeling like a serious domestic goddess: seriously I was jumping all around my kitchen in such excitement! The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. It’s so great to have bread back in the house again too and I’ve been really enjoying slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes; homemade almond butter with banana slices and medjool dates; roasted red pepper hummus with bean sprouts and black pepper, healthy nutella with pieces of roasted hazelnuts… the list is just too awesome!

Something tells me this might be my most popular recipe yet and I know it’s something that a lot of you have been asking for for a while so I hope you love it! This type of nut and seed bread is so popular at the moment and seems to be popping up on blogs everywhere so I’m sure you’ll have come across similar versions on places like Green Kitchen StoriesOh She Glows or My New Roots (three of the best blogs ever) as well as lots of paleo versions using eggs not psyllium. I’ve changed the consistency of the typical bread though to make is smoother and softer as I like my toast to have a more traditional texture that kind of melts in your mouth, although I’ve left some whole pumpkin and sunflower seeds in there for a little crunch! Mine’s also totally gluten free as most of these types of recipes use oats, so I’ve moved to brown rice flour to make it easier for you all.

Almond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed Bread

Makes one loaf

- 2 cups of cold water

- 1 and a 1/2 cups of pumpkin seeds

- 1 cup of buckwheat or brown rice flour

- 1 cup of almonds

- 1/2 a cup of sunflower seeds

- 3 heaped tablespoons of psyllium husk powder

- 2 tablespoons of chia seeds

- 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

- salt and pepper to taste

Unfortunately there is no substitute for the psyllium husk powder – they work to stick the loaf together and I’m so sorry but they’re just essential for the recipe, I tried it without them and it was just too crumbly! They’re really easy to get hold of though, every health food shop sells them and google has endless links to sites that sell them too.

P.S. I just changed the recipe a little to the original changing the quinoa flakes which lots of you were struggling to find and instead using brown rice/buckwheat flour, I’ve also taken out the flaxseeds. I find this version works much better and I hope you do too!

Almond, Quinoa & Pumpkin Seed Bread

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smother in your favourite toppings and enjoy!

I normally store the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!


Banana Bread Energy Bites


When I tell anyone about the way I eat one of the first questions they ask is what do you snack on?   Snacking can be tricky with a totally clean lifestyle as basically all shop bought snacks are out, however the list of what I snack on is still so long and so delicious – dates and dried figs dipped in almond butter, fruit and veggie juices, deliciously creamy berry smoothies, homemade hummus and crudités, tangy guacamole with flax chips, cheesy kale chips, raw brownies… the list goes on forever. The thing about all of these awesome snacks though is that they aren’t very on-the-go friendly – eating guacamole on a bus isn’t always a very pretty site – which is where my energy bites come in. They are so delicious, so portable, so easy to make and so energising. I made some before with walnuts and cacao, which were so popular so I decided to switch it up a little and make a new version with banana, maca and almonds, three amazingly life giving foods, which combined with dates create the perfect banana bread flavour. I think you’re going to love these! I loved them so much that all 30 balls were gone within the first four days!

I’m sure you all know why bananas and almonds are so good for you with all of their awesome health-enhancing vitamins and minerals, especially plant protein, potassium, fibre. However, you may not know about the magic ingredient in these balls: maca, a superfood powder made from a Peruvian root. I’m pretty obsessed with maca at the moment, it’s making me feel awesome and I’ve been drinking it in my smoothies almost everyday. The best thing about this wonderful superfood is that it gives the most amazing energy boost, which is why it’s so perfect in these balls. But that’s not it’s only selling point – it also contains all the essential amino acids, which means that it’s a plant-based source of B-12, an important vitamin that can be missing from vegetarian diets. On top of this it’s a great source of calcium, magnesium and iron, and is even known to help balance your hormones. So it’s a serious superfood, one that we would all benefit from eating, and these bites are the most delicious way to do that!


Makes about 30 bites

- 2 cups of almonds

- 2 cups of medjool dates

- 2 over-ripe bananas

- 1/2 a cup of ground flaxseed

- 3 tablespoons of maca

- 3 tablespoons of chia seeds


First place the almonds in your food processor and blend for a minute or two until they break up and start to form a flour like mix. Then gradually add the pitted dates, peeled bananas, flax, maca and chia as the mix continues to blend. After a few minutes the mixture should be smooth and sticky, at which point the balls are ready to be rolled.

Simply use a teaspoon to scoop up a batch of the dough, then roll it in your hands to form a ball. Place the ball on a plate and continue doing the exact same thing until you’ve used all the mixture. If you want to add goji berries or chia seeds to the outside then roll the balls in either before placing the plate of bites in the freezer for a couple of hours to set before enjoying. Store them either in the fridge or freezer.

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Hello! I’m so sorry for not sharing a recipe with you last week, I took a wonderful computer-free holiday, which was so amazing. I’m back now though and fuelled with all kinds of delicious ideas to share with you, starting with these insanely awesome zucchini, pea and quinoa burgers which are tucked into homemade almond and pumpkin seed buns with a thick layer of hummus, slices of juicy tomatoes and beautiful butter lettuce leaves. And guess what, they taste even better than they sound! I made these for my family and they all devoured them, they were really such a hit. The bread is so delicious, perfectly nutty and wholesome. You can really taste all the different ingredients – the almonds, pumpkin seeds, sunflower seeds and flaxseeds – all of which complement each other so perfectly, so well that even the batter was delicious and I couldn’t resist eating spoonfuls of it raw! The same thing happened with the burger batter, which tasted so insanely delicious uncooked, so tangy and creamy. I can see the burger mix of pureed peas, grated zucchini, quinoa, fresh coriander, lime juice and apple cider vinegar becoming a staple in my life! Anyway even though everything tasted perfect raw it did taste even better cooked, especially when everything was combined together, if you’re not a hummus fan I’d recommend adding some guacamole instead as the creamy layer really added to the deliciousness of the burger! Can’t wait to hear what you think of these!

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5-8 burgers depending on how big you make them

- 2 cups of peas

- 1 small zucchini

- 1 cup of ground flaxseed

- 1 cup of quinoa

- 1 lime

- 1 tablespoon of apple cider vinegar

- 1 tablespoon of tahini

- a handful of fresh coriander (cilantro)

- salt to taste

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5 buns

- 1 and a 1/2 cups of sunflower seeds

- 1 and a 1/2 cups of pumpkin seeds

- 1 cup of ground flaxseeds

- 1 cup of almonds

- 3 tablespoons of coconut oil

- 1/2 a cup of water

- salt to taste

Options for garnishing:

- hummus

- guacamole

- slices of avocado

- slices of tomatoes

- rocket/butter lettuce

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Start by making the bread. First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water. Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky. Then make buns using your hands to carefully mould and flatten the bread, place these on a baking tray and cook at 180C for 25 minutes. Once they are cooked remove them from the oven and allow to cool and set fully before eating.

While the burger buns cook make the burger patties. First cook the quinoa, which should take 12-15 minutes. While this cooks place the peas in a pan and cover with cold water, then place on a stove and bring to the boil. Once the water has been boiling for a minute or two drain the peas and place them in a blender or food processor until they form a smooth paste. Add this to a mixing bowl. Next, grate the zucchini and add the grated mix to the bowl along with the juiced lime, apple cider vinegar, tahini, finely chopped coriander, ground flax and salt. Once the quinoa is cooked add it to the bowl and mix everything well. Make sure that the mix is very sticky, if it isn’t sticky enough add more ground flax. Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.

Then add everything together, I like to put a bun down followed by a thick layer of hummus, then a lettuce leaf, followed by the actual burger patty, a few sliced tomatoes, a little more lettuce and finally another bun! Then bite and enjoy!

P.S. Thought I’d share a snap from my technology-free holiday! I basically spent the whole time drinking mountains of fresh coconuts and running around on the beach, it was heaven!

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Blueberry, banana & raisin muffins

Blueberry, Banana and Raisin Muffins

Blueberry, banana & raisin muffins

Anyone who knows me will tell you I have a huge sweet tooth. I mean really huge. Always have, always will. I’m absolutely a dessert before main kind of girl. As a child my favourite food was sprinkle sandwiches – they were a birthday treat that basically consisted of a huge layer of multicoloured sprinkles stuck to a layer of butter between two pieces of soft white sandwich bread cut into heart shapes. This obsession then evolved into a university fuelled diet of ice cream, pick-n-mix and strawberry jam eaten with straight from the jar with a spoon. So yes sweet has always trumped savoury in my eyes. I would be lying if I said that this has changed, it absolutely hasn’t – but luckily my new healthy lifestyle has, thank goodness, taken my sweet cravings into a new realm of dried figs dipped into almond butter, raw brownies, one ingredient banana ice cream and healthy sweet treats, like these blueberry muffins!

Through out my many stages of sweet eating blueberry muffins have remained a favourite, they’re just so succulent and moist with their big juicy berries, sweet soft sponge and melt-in-your-mouth texture – and luckily these healthy muffins are no different! The ripe banana combined with apple juice, a little date syrup, a splash of pure maple syrup and a sprinkling of cinnamon makes them so wonderfully sweet, providing the perfect base for the blueberries and raisins, which after cooking literally explode in your mouth in a burst of juicy deliciousness! This is then enhanced by the awesome sponge, which is made up of a combination of oats, ground flaxseed and almonds – together these ingredients make the most wonderful gluten free flour – so insanely light and fluffy! Honestly you’re just going to fall so in love with these, I have to admit that I ate five of them on the first day, they were just that good! I even spread almond butter across a few of them, which made them even more incredible. Maybe five is too many in one go, but the fun thing about doing that is that is just doesn’t matter as absolutely everything in this recipe, unlike the traditional muffin recipe, is amazingly health-enhancing, providing you with an incredible blend of vitamins, minerals, fibre, protein and antioxidants, which means you can eat them at any time of the day, even for breakfast, which is pretty awesome!

Blueberry, banana & raisin muffins Blueberry, banana & raisin muffins Blueberry, Banana and Raisin Muffins

Makes 15 muffins

- 2 cups of blueberries

- 4 over-ripe bananas

- 1 cup of oats

- 1 cup of almonds

- 1 cup of ground flaxseed

- 1 cup of raisins

- 3/4 of a cup of apple juice

- 1/2 a cup of water

- 4 tablespoons of date syrup

- 4 tablespoons of pure maple syrup

- 2 teaspoons of cinnamon

Blueberry, banana & raisin muffins

Start by pre-heating the oven to 180C.

Then place the almonds, oats and ground flaxseed in a food processor and blend for a few minutes until a smooth flour forms. Once this has happened, slice the banana into the mix and pour in the apple juice, water, cinnamon, date syrup and maple syrup and blend again until smooth. Then use a spatula to scrape all the mixture out of the processor and transfer into a large mixing bowl. Next, stir in the blueberries and raisins.

Once the mixture is stirred well transfer the mix into muffin trays, lining them with olive oil if they are not non-stick, and bake for 30-40 minutes – until you can stick a fork until the muffin and pull it out clean. At this point take them out of the oven and allow to cool before enjoying!

Spirulina Smoothie

Spirulina Smoothie

Spirulina Smoothie

Some days we all just need an extra boost of health and this beautiful glass of green goodness is the best way to get it. Finishing this smoothie is seriously one of the most amazing, empowering feelings as you know that you’ve just taken in everything that your body needs and that you’re treating yourself with so much sef-love, which is so important for a healthy happy attitude. If you’re new to healthy eating and are yet to try a green smoothie, just do it – I know that it initially seems so daunting to drink something this colour but trust me, you’ll get addicted to them soon enough! I never thought that I’d be drinking classes of broccoli, avocado and spinach for breakfast before I started my healthy eating adventure but now I just can’t get enough! Don’t worry though, this recipe doesn’t go as far as to contain broccoli and thanks to the blueberries and banana it’s actually nice and sweet so it’s the perfect introduction to green smoothies. It will also give you so much goodness you’ll be glowing and dancing around the room with incredible energy all morning! It literally doses you up on every vitamin and mineral that you could possibly need, thanks to the mighty combination of kale, spinach, blueberries & banana, as well as all the super foods – hemp, chia and flaxseed – did you know that flaxseeds, for example, are the best source of omega-3 fatty acids, with just two tablespoons of the ground seeds giving you over 130% of your required daily intake! This awesomeness, however, is trumped by the most amazing ingredient here – spirulina, you might not be familiar with this superfood, so I’ll tell you all about it!

Spirulina is a health-enhancing algae, composed of 62% complete protein, which means that each spoonful of powder gives you a whole four grams of complete protein, so you’ll get all the essential amino acids that the body can’t produce and can sometimes be lacking in an unbalanced plant diet. As well as all the amazing protein each spoon of spirulina also gives you an incredible dose of B vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, essential fatty acids and antioxidants. It’s known to cleanse the liver, lower cholesterol, regulate blood sugar, reduce inflammation, boost the immune system and even discourage allergies! So get drinking, it will do wonders for you mind and body, making you beautiful inside and out.

Spirulina SmoothieSpirulina Smoothie

Makes one glass

- 1 ripe banana

- 1 cup of frozen blueberries (I buy them fresh then freeze them)

- 1 cup of spinach

- 1 cup of kale

- 1/3 of a cup of water/almond milk/coconut water

- 1 tablespoon of ground flax seeds

- 1 tablespoon of chia seeds

- 1 teaspoon of hemp protein powder

- 1 teaspoon of spirulina

Optional: 2 medjool dates (this sweetens it)

Spirulina Smoothie

Simply place everything together in the blender, peel the banana and pit the dates first though! Then blend for a minute or so until smooth. I like my smoothies thick so that I can eat them with a spoon, so you may want to add more water/almond milk/coconut water if you like it runnier. Then sip, love and enjoy!