Autumn Spice Muffins

Autumn Spice Muffins

Autumn Spice Muffins

With Autumn just around the corner it feels like the right time to spice up our baking with these Autumn Spice Muffins. With the wonderful warming scent of cinnamon and packed full of carrots, courgettes and apples they are a nutritious choice for your lunchbox. Baking a batch of these at the start of the week means that we always have something to pop in our lunchbox or grab when we’re off to classes with the kids in the evenings and weekends. With a host of lovely slow release energy from seeds and oats they’ll keep you going when you need them to.

Autumn Spiced Muffins

Makes 12

Gluten, dairy, nut and flour free.

Pre heat oven to 170C


1 courgette

1 carrot

One apple

½ cup currants

2 tsp cinnamon

2 eggs (or replace with flaxseed eggs)

100gm coconut oil (soft or melted)

180g ground sunflower seeds (equivalent to 1 cup of whole sunflower seeds)

1 cup oats

1 tsp baking powder

1/3 cup coconut sugar

3 Tbsp ground linseed


Preheat the oven to 170C

Grate the carrot, courgette and apple. Place in a large bowl mix together with all the other wet ingredients and cinnamon. Mix well.

Add in the dry ingredients and fold together until mixed and there are no pockets of dry ingredients left.

Scoop equal amounts in paper or silicone cases.

Bake for 30 minutes or until skewer comes out clean.

Makes 12 muffins.

ENJOY your Autumn Spice Muffins! Why not whip up some of our ABC Nut Butter to slather on when you are super hungry.

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Banana and cacao muffins

Banana and cacao muffins

Banana bread reminds me of my childhood and now of my own children’s too. The using up of the beautifully overipe, sweet scented bananas was always greeted with excitement as we knew that sticky, aromatic banana bread was on the way! This is a perfect recipe for the kids to have a go at themselves as everything goes in together, all you need to do is to provide a little melted coconut oil. These make a great snack for lunchboxes, containing plenty of protein to help power small brains through an afternoon at school.

Makes 12 muffins or 1 large loaf



1 tsp vanilla essence (natural and unsweetened)
110g butter or coconut oil (melted)
50 – 100g coconut sugar
4 ripe bananas
3-4 tbsp almond or oat milk
1 egg
1 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
100g ground almonds
80g desiccated coconut
100g spelt/buckwheat or wholemeal flour
100g chocolate or cacao chips/nibs



Preheat the oven to 180c/350F
Mix all the ingredients together in a mixer or food processor. Ensure no lumps of banana remain.
Split between 12 muffin cases and bake for 25 minutes, or until golden and springy to the touch.
These will keep in a tin for up to 4 days….if they last that long! Why not enjoy them with a cup of warming Chai tea?

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Banana Choc Chip Muffins

Banana Choc Chip Muffins

Banana Choc Chip Muffins

I make these banana choc chip muffins regularly for Inge’s school lunch as they contain no nuts. They also work well for parties as well (used as the mane recently in the picture above). Spelt flour is a fantastic grain, that is easier to digest than wheat flour. It is an excellent source of vitamin B2, a very good source of manganese, and a good source of niacin, thiamin, and copper.


1 1/2 cups spelt flour (i use wholemeal or a mixture of wholemeal and white)
1/2 cup coconut sugar
1./4 cup cacao nib
1 1/2 tsp baking powder
1/2 tsp vanilla
4 large ripe bananas
80 gm coconut oil (melted)
3 large eggs or 4 small/med eggs
1/2 cup coconut milk
3 Tbsp maple syrup


In a large bowl, mix together the flour, coconut sugar, cacao nib and baking powder. Set aside.

In another bowl, peel the bananas and mash them with a fork. Add to this the vanilla, melted coconut oil, coconut milk and maple syrup. Mix together.

With the egg whites,  beat until thick and fluffy.

Tip in the banana mixture and fold into the dry ingredients, Do the same with the egg whites. It is helpful to do a couple of spoons of the egg whites first to loosen up the mixture and then fold through the remainder, taking care to fold and not over mix.

Bake at 190ºC for approx 15 minutes until cooked through.


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Banana Picnic Loaf

Banana Picnic Loaf

Nourish - Banana Picnic Loaf Recipe

Banana Picnic Loaf

Our Banana Picnic Loaf is the perfect thing for when you want to pack up and picnic. It’s simple to make and is a total crowd pleaser. Who doesn’t love a banana loaf? Full of healthy fats and plenty of fibre from the banana and carrot it’s perfect for any time of the day. If you’ve got a big walk planned you might also love to take some of our energy bites along too for that energy slump at the top for a steep hill. We love to have one of these in the freezer for snack attack emergencies!

Don’t forget to tag us on any of our social media pages if you make any of our recipes and you’ll enter our monthly hamper giveaway.

Serves 10 – Suitable for a Paleo diet.

Dairy, gluten, grain and refined sugar free (replace eggs with flaxseed ‘egg’ for vegan recipe)


1 cup ground almond

1/4 cup coconut flour

1 tsp baking powder

1 tsp cinnamon

1/2 cup roughly chopped toasted hazelnuts + 1/4 cup extra to put on top

4 small/mediums bananas

1/4 tsp vanilla paste 

50g coconut oil (softened or melted)

3 eggs

1 medium carrot, grated

50g honey/maple syrup (omit honey for vegan recipe)


In a large bowl mix together all the dry ingredients.

In a smaller bowl, mash the 3 bananas keeping the fourth banana whole for the top.

Mix together with all the remaining wet ingredients. Mix well and then pour into the dry ingredients. Fold together until no dry mixture remaining, avoid over mixing.

Top into a lined loaf tin. Smooth top surface. Halve the 4th banana length ways and place on top, pressing in lightly. Scatter over remaining 1/4 cup of roughly chopped hazelnuts.

Bake at 180C for 40-45mins. Allow to cool before cutting.

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Bread Rolls (keto)

Bread Rolls (keto)

keto bread rolls

Bread rolls (keto)

If you’re firing up the BBQ this weekend you need our bread rolls (keto). This roll recipe is gluten and grain free and is quick and easy to throw together. Even better you don’t need flour! Since that’s become such a commodity we’ve been looking for ways to bake bread without it. We’re thinking delicous, fragrant, herb stuffed Portabello mushrooms with Hunter & Gather aioli, popped into one of our rolls! Why not try it with our yummy Fennel and Green Bean Salad with Poppy Seed Dressing. What would you pop in your roll?


(Makes 3-4 depending on size)

1 & 1/2 cups ground almond

2 tsp baking powder

2 tbsp psyllium husk

1/2 teaspoon salt

1/2 cup , plus 3 tbsp ground linseed (flaxseed)

1 tbsp apple cider vinegar

200ml boiling water & 1/3 cup tap water

2 tsp poppy seeds (optional)


First mix together in a small bowl 3 tbsp of the ground linseed with 8 tbsp water. Leave to thicken for 10 minutes

Preheat the oven to 170C.

In a large bowl mix together the remaining linseed with the ground almond, baking powder, salt, poppy seeds and psyllium husk. Add to this the vinegar and the flaxseed/water mixture.

Mix together well. Finally add in the boiling water and mix well until you have a dough consistency.

Shape into buns and place on a hot baking tray or a stone.  (You can use lightly damp hands to shape if easier to stop the dough from sticking to your hands).

Bake for 55-60 minutes. Remove from the oven and allow to cool before cutting and filling with your favourite toppings! 


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