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Nut free date energy balls


·       1 1/2 cups tightly packed Medjool dates, pitted

·       1/3 cup creamy sunflower seed butter or tahini

·       1/2 cup shredded unsweetened shredded coconut or rolled oats

·       1/4 teaspoon fine sea salt (optional)

·       Extra shredded coconut for rolling, if desired




1.      Place the pitted dates into the bowl of a large food processor fitted with an "S" blade, then process until they form a sticky ball.

2.      Use a spatula to break up the date mixture a bit, then add in the sunflower seed butter/tahini, shredded coconut/oats and salt if using. Process again until a sticky batter is created.

3.      Scoop the dough by tablespoons and roll them into balls.

4.      Arrange them on a flat plate or baking sheet lined with parchment paper.

5.      Roll the balls in extra shredded coconut, if you want to, then place them in the fridge or freezer to firm up a bit.

6.      These balls will keep well in an airtight container in the fridge for up to a month, or in the freezer for up to 6 months.

Raw Chocolate Brownie Bites


·      90 g oats, gluten-free, if needed

·      3 tbsp raw cacao powder

·      1 tsp vanilla extract

·      8 medium medjool dates, pitted

·      Water



1.     In a food processor or high-powered blender, mix the oats and cocoa powder together into a flour.

2.     Add the vanilla and dates and blend until the mixture is well combined and starts to ball together.

3.     Add a tablespoon of water if needed, to help the mixture ball together.

4.     Take a tablespoon of the mixture and roll into a ball. Repeat until you have approximately 12 balls.

5.     Keep in an air-tight container for up to 10 days. Enjoy!

Gluten Free Bread




·       1 cup buckwheat

·       1 cup millet

·       4 tbsp psyllium husk or 1 tbsp psyllium powder

·       1 cup filtered water to mix with the psyllium husk

·       1/2 cup filtered water

·       1/4 cup gluten free or coconut or sorghum flour

·       1/2 tsp baking soda

·       1/2 to 1 tsp fine sea salt

·       2 large pitted medjool dates

·       1/2 cup steamed sweet potato chunks, not puree

·       1 tbsp apple cider vinegar



1.      Soak the buckwheat and millet in a large bowl for 12 hours or overnight, I do this in the fridge. Rinse very well.

2.      Mix 1 cup water and the psyllium husk with a fork and let it gel for about 10 minutes. 

3.      Add the soaked rinsed grains to a food processor together with the psyllium gel and the remaining ingredients. Process for about 60 seconds, it will have a little structure left from the grains. 

4.      Scoop into a lined loaf pan and bake in a preheated oven on 175C/350F for about 60 minutes. After 20 minutes of baking pierce some holes in the top of the bread to let some steam out.  Let it cool in the form for about 10 minutes before placing it on a wired rack.

5.      Wait with slicing until almost completely cool. 

6.      Store the bread in the fridge in an airtight tin.


N.B Also freezable, lay parchment paper between the slices to keep them separate





·       400g jumbo oats

·       5 tablespoons coconut oil

·       140ml maple syrup

·       Grated zest of 1 orange, plus a squeeze of the juice

·       4 teaspoon cinnamon

·       70g sunflower seeds

·       50g pumpkin seeds

·       40g flaked almonds or flaxseed

·       50g coconut chips (optional)

·       100g raisins (optional)




1.      Preheat the oven to 140c, fan setting.

2.      Line a large baking tray with baking parchment.

3.      Heat the coconut oil and maple syrup over a low heat until melted.

4.      Remove the pan from the heat and add the orange juice and cinnamon.

5.      Mix the rest of the ingredients – apart from the coconut chips and raisins – in a big bowl and pour in the oil and syrup mixture.

6.      Spread the mixture evenly over the lined tray and bake for about 45 minutes, stirring every 5 minutes, until golden brown. Add the coconut chips for the last 10 minutes.

7.      Remove the tray from oven and leave to cool, before mixing in the raisins.

Roasted Chickpeas




·       400g can of chickpeas (drained)

·       1 tsp of Olive Oil

·       3 tsp of your chosen herb or spice/s




1.      Heat oven to 180C/160C fan/gas 4.

2.      Tip the chickpeas into a bowl and toss with the olive oil and your chosen herb or spice/s.

3.       Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins  (may need longer depending on how crunchy you want them), moving them round the tray halfway through so they dry out evenly and are crunchy.

4.      Leave to cool, then store in an airtight container.

Sweet Potato Pizza Crust


·      235 g (1 cup) mashed sweet potato

·      120 g (3/4 cup) Almond Flour

·      40 g (1/3 cup) Buckwheat Flour

·      1 tsp baking powder

·      1/2 tsp salt

·      Toppings of choice




1.      Peel and chop one medium sweet potato into chunks (about 3 cm) and boil it in a pot with water for about 10 minutes or until fork tender. Discard the water and mash the sweet potato with a potato masher (I used the same pot). You'll need 1 cup (235 g) of mashed sweet potato for this recipe.

2.    Preheat oven to 375 degrees F (190 degrees C).

3.    Add almond flour, buckwheat flour, baking powder + salt and mix with a spoon.

4.    Once the mixture cooled down a little bit, use your hands to knead the pizza dough into a ball. If the dough is too dry, add a tiny bit of water or oil. If it's too sticky, add more buckwheat flour.

5.    Place the pizza dough onto a sheet of greased parchment paper and add a second sheet of parchment paper on top. Use a rolling pin to roll out the dough into your preferred shape (about 0,7-1 cm thick).

6.    Remove the top parchment paper (don't throw it away, you will need it again) and transfer the rolled out pizza dough (including the bottom sheet of parchment paper) onto a baking sheet. Bake the pizza dough in the oven for about 10 minutes. Meanwhile, you can prepare your pizza toppings!



7.    After 10 minutes, remove the pizza dough from the oven. Add the second parchment paper on top, and carefully flip the pizza dough over. Please don't burn your fingers! If the crust is too hot, simply wait a few minutes. Now, peel back the hot parchment paper.

8.    Place your favourite toppings onto the sweet potato crust and return the pizza to the oven for about 10 to 18 minutes. If you just add a few toppings like cheese and olives (for example) the pizza will be ready much faster than if you add lots of different veggies.

9.    Enjoy your delicious pizza! Leftovers can be stored in the fridge for up to 3-4 days



Can freeze – pre-bake crust for 10 minutes, leave to cool and pop in the freezer. Can freeze up to 3 months. When you want to eat, take out of the freezer and bake for 10 minutes, top with your favourite toppings and bake for 10-18 minutes until crispy.

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