Here are a selection of recipes for you to enjoy!​
​

Flapjacks

250g porridge oats
50g sunflower seeds or chopped nuts
200g butter or coconut oil
7 to 8 tablespoons honey

1. Pre heat oven to 180 C / Gas 4, and grease and line a traybake tin.​
2. Melt the butter over a low heat. Stir in the honey and mix for a few minutes. Now, add the oats and nuts/seeds and stir well, so the oats are evenly coated. Spread the mixture evenly on the tin and press down.
3. Pop in the oven for 15 to 20 minutes, until the top is slightly golden.
4. Leave to cool completely before cutting into squares.

Peanut Butter Fudge

1 cup of peanut (or any nut) butter
1/3 cup of coconut oil
2 tablespoons raw runny honey
1/4 teaspoon salt
1 teaspoon vanilla essence

Mix all the ingredients together until smooth. Pour the mix in to a baking dish and then freeze for an hour. You can then cut it into squares and keep it in the freezer or fridge.

Quick Snacks

Plain yoghurt and fresh fruit
Nut butter on oatcakes
Vegetable sticks with houmous
Apple or pear slices with cheddar cheese
Nut, seed and dried fruit or trail mix
A fried egg with a tomato
Fruit and yoghurt smoothies with added seeds.

Ultra Chocolate Brownies

200g dark chocolate (at least 70% solids)
100g coconut oil
100g ground almonds (or rice flour if you have an allergy)
A pinch of salt
1 tsp baking powder
2 large eggs
150g coconut sugar
75g walnuts, roughly chopped (optional)
​
1. Preheat the oven to 180 C/gas mark 4. Line a brownie tin or baking tin, about 2.4 x 16cm or 20cm square, with baking parchment.
2. Break up the chocolate into small pieces and put into a heatproof bowl with the coconut oil. Set the bowl over a pan of just-simmering water and leave to melt slowly. Leave to cool until barely warm.
3. Sift together the ground almonds, rice flour, salt and baking powder; set aside.
4. Whisk the eggs and sugar together with the vanilla until well blended and frothy – for about a minute.
5. Make a well in the centre of the dry ingredients. Pour in the egg and sugar mix, followed by the molten chocolate. Slowly mix together with a wooden spoon or whisk until you have a thick batter. Stir in the walnuts.
Scrape the mixture into the tin, spread with a spatula and bake for 20 – 25 minutes or until the top looks firm.
Let the brownies cool in the tin completely then cut into squares or slices. If you put them in the fridge they’ll get a bit fudgier and firmer.

Nutri Bullet

Have a go with the nutri bullet using bananas, broccoli, strawberries, blueberries, dates, cacao or cocoa powder, nut butters, chia seeds, sunflower seeds, yoghurt, coconut oil, almond milk or rice milk.

Useful Links
www.wyldsson.com
www.goodnessdirect.co.uk
www.thenaturaldispensary.co.uk


​Contact Louisa on 01376 561044 / 07775 525888
Coggeshall Hamlet, Coggeshall, United Kingdom
Web site designed by Hannah Lawrence