Gluten Free Onion & Seed Bread Loaf

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega’s.

Gluten Free Onion & Seed Bread Loaf
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega's.

Course: Breakfast
Servings: 15 slices
Ingredients
  • 150 g Buckwheat Flour
  • 150 g Quinoa Flour
  • 100 g Oats Grind these to make them into a flour
  • 100 g Sunflower Seeds
  • 100 ml Milk Oat Milk or any nut milk
  • 50 g Dried Onions
  • 50 g Sesame Seeds
  • 3 tsp Baking powder
  • 1 tsp Bicarbonate Soda
  • 4 large eggs
  • 2 tsp Dried mixed herbs
  • 1 tsp Himalayan Salt
How to make
  1. Mix all the dried ingredients in a large mixing bowl or in the bowl of a Kitchen Aid.

  2. Mix the eggs and milk together in a jug. 

  3. Mix the wet and dry ingredients together and allow the mixture to become a doughy cake consistency.

  4. Line a bread tin well with olive oil and a baking paper. 

  5. Pour the bread mixture into the tin and bake in the oven for 40 minutes at 180C. 

  6. Once cooked allow to cool enough for you to handle it. Turn it out of the tin and cool on a rack. 

  7. Eat immediately or store in an airtight container for up to 4 days. It may need to be toasted to refresh the flavour. 

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Paprika Seeds & Nuts

These are a delicious snack that can also be used as a savoury topping for salads or on hummus. A great way of delivering Omegas and vital nutrients to the family.

Paprika Seeds & Nuts
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

These are a delicious snack that can also be used as a savoury topping for salads or on hummus. A great way of delivering Omegas and vital nutrients to the family. 

Course: Snack
Servings: 10
Calories: 604 kcal
Ingredients
  • 100 g Sunflower Seeds
  • 100 g Pine Nuts
  • 50 g Pumpkin Seeds
  • 3 tsp Paprika
  • 1 tsp Himalayan Salt
  • 1 tsp Ground cumin
How to make
  1. Place the nuts and seeds in a frying pan on a medium to high heat. Toss them frequently to avoid them burning.

  2. As the cook and toast, they will release their natural oils. Once they are toasted to your liking, turn the heat off and add the paprika and the salt to the pan. 

  3. Toss them so the mixture is evenly coated.

  4. Allow to cool before storing in an airtight container.

  5. These will keep for up to a week. 

Nutrition Facts
Paprika Seeds & Nuts
Amount Per Serving (100 g)
Calories 604 Calories from Fat 477
% Daily Value*
Fat 53.05g82%
Saturated Fat 5.63g35%
Sodium 187mg8%
Carbohydrates 10.53g4%
Sugar 2.57g3%
Protein 21.04g42%
* Percent Daily Values are based on a 2000 calorie diet.
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Brain Food Muffins

 

Brain Food Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

These quick and easy muffins are very filling and are packed with foods which provide lots of protein, omega 3, fibre, natural sugar, and slow releasing carbohydrates, which means they are great for breakfast and a post work out snack. I made them as a request from my daughter, Riya, who was studying for some exams. She asked for a healthy snack which would keep her going, help her concentrate and keep her satisfied without falling asleep.  They are gluten free, dairy free and can be made egg free by substituting the eggs for chia seeds. 

Course: Snack
Servings: 24
Calories: 333 kcal
Ingredients
  • 290 g Ripe Bananas
  • 25 g Chia Seeds Soak these in water for a few minutes to allow them to swell up.
  • 40 g Flaxseeds
  • 150 g Oats
  • 200 g Ground Almonds
  • 3 eggs
  • 3 tsp Baking powder
  • 120 g Crunchy peanut butter
  • 100 g Apple Puree I use Biona Organic
  • 60 ml Maple Syrup
  • 60 g Coconut sugar
  • 130 g Dark Organic Chocolate chips
  • 1 tsp Vanilla essence
  • 2 tbs Coconut oil melted
How to make
  1. Start of by placing the flaxseeds and oats into a nutibiullet and grinding them for a few minutes. 

  2. Next place all the ingredients, except the chocolate chips, into a food processor or a Kitchen Aid mixer and mix for a few minutes until the mixture has combined together into a cake mix consistency. This may take 3 to 5 minutes.

  3. Finally fold in the chocolate chips and then using an ice cream scoop, scoop out the mixture evenly between the cupcake cases.

  4. Bake in the oven for 15 to 20 minutes at 180C.  Once cooked, remove from the oven, allow to cool on a rack and then eat.

  5. They can last for a few days in a cake tin but benefit from being warmed through to soften. 

Nutrition Facts
Brain Food Muffins
Amount Per Serving (100 g)
Calories 333 Calories from Fat 183
% Daily Value*
Fat 20.36g31%
Saturated Fat 5.18g32%
Sodium 130mg6%
Carbohydrates 26.69g9%
Sugar 15.46g17%
Protein 10.66g21%
* Percent Daily Values are based on a 2000 calorie diet.
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Healthy Fruit Bake

 

Healthy Fruit Bake
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This is like having a fruit crumble fro breakfast! It is gluten and dairy free and is packed with seeds and nuts to give you a great start to the day. It has protein, fibre and no added fat. This recipe makes enough for at least 4 to 5 portions and it is best eaten with a dollop of live yogurt or coconut yogurt. 

Course: Breakfast
Servings: 4
Calories: 126 kcal
Ingredients
  • 120 g Oats gluten free if you want to make a gluten free version
  • 10 g Chia seed
  • 10 g Sunflower seeds
  • 20 g Chopped Roasted Hazelnuts
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla essence
  • 2 large eggs Optional. You could add 10g of chia seeds instead.
  • 100 ml Milk I used Oat Milk to make this dairy free
  • 5 g Coconut Sugar Optional
  • 200 g Fresh Blueberries
  • 200 g Fresh Raspberries Any fruit combination will do
  • 1 Banana
How to make
  1. Place the sliced bananas, and other fruit at the bottom of an oven proof dish, something that you can serve from. 

  2. In a separate bowl mix the remaining ingredients.

  3. Pour this oat mixture over the fruit and bake in the oven at 180C for 15 to 20 minutes, depending on your oven. 

Nutrition Facts
Healthy Fruit Bake
Amount Per Serving (100 g)
Calories 126 Calories from Fat 45
% Daily Value*
Fat 5.01g8%
Saturated Fat 0.86g5%
Sodium 36mg2%
Carbohydrates 15.32g5%
Sugar 6.13g7%
Protein 4.99g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Blueberry & Lemon Breakfast Muffins

 

Blueberry & Lemon Breakfast Muffins
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Each muffin is a complete breakfast which will keep you full and satisfied for ages. The combinations of nuts, seeds, yogurt and fruit, combined with the alternative flour provide a balanced meal. The lemon flavour adds and added zing which lifts all the flavours. This is a dense muffin-it would be with all that goodness- so don't expect a light, fluffy one! It is dairy free, gluten free and has no added fat!! Great for breakfast on the go or even as a snack. Great for the whole family. Oh and did I mention super quick to make!! 20 minutes form start to finish.

Course: Breakfast
Servings: 16 muffins
Calories: 252 kcal
Ingredients
  • 200 g Ground Almonds
  • 50 g Chia seeds
  • 100 g Buckwheat flour
  • 2 tsp baking powder gluten free if you are gluten intolerant
  • 75 g Coconut sugar Any sugar will be fine and you can reduce the sugar if you need to
  • 100 g Organic Live Bio Yogurt
  • 30 g Flaxseed
  • 100 ml Milk I used oat milk to keep this recipe dairy free
  • 190 g Fresh Lemon. You will need the juice and the zest.
  • 200 g Fresh Blueberries
How to make
  1. Put all the ingredients, except the blueberries, into a Kitchen Aid mixer or a Food processor, and mix until you have a thick doughy batter. You can mix by hand too.

  2. Add the blueberries and mix again for 30 seconds.

  3. Place your choice of paper muffin cases in your muffin tin. Use an ice-cream scoop to put half a scoop in each muffin case.

  4. Bake at 180C for 15 minutes. This is in a fan assisted convection oven. 

  5. Allow to cool on a rack. Then enjoy. They will keep in an airtight container for 3 to 4 days. 

Nutrition Facts
Blueberry & Lemon Breakfast Muffins
Amount Per Serving (100 g)
Calories 252 Calories from Fat 136
% Daily Value*
Fat 15.06g23%
Saturated Fat 1.67g10%
Sodium 20mg1%
Carbohydrates 20.13g7%
Sugar 11.81g13%
Protein 9.18g18%
* Percent Daily Values are based on a 2000 calorie diet.
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Mixed Quinoa with pine nuts and seeds

 

Mixed Quinoa with pine nuts and seeds
Cook Time
15 mins
 

This is super quick way to serve quinoa and it goes perfectly with the Moroccon Curry. 

Course: Side Dish
Calories: 289 kcal
Ingredients
  • 1/2 packet Mixed quinoa
  • 2 cloves Fresh garlic
  • 50 g Pine nuts
  • 50 g Sunflower seeds
  • 25 g Fresh Coriander chopped
How to make
  1. Rinse the quinoa with water, using a sieve.

  2. Add to a saucepan and cover with double the water. 

  3. Add the cloves of garlic to the pan with the skins on.

  4. Bring to the boil and then simmer with the lid on for 10-15 minutes.

  5. Once the water has absorbed and the quinoa is cooked, allow to cool.

  6. Squeeze the garlic clove and the inside will be soft and squeeze out easily. Mix this into the cooked quinoa.

  7. Add salt and pepper to taste.

  8. Put the nuts and seeds in a small frying pan on a medium to high heat and move them constantly. As soon as they start to brown take the off the heat and use them to garnish the quinoa and sprinkle the coriander on top.

Nutrition Facts
Mixed Quinoa with pine nuts and seeds
Amount Per Serving (100 g)
Calories 289 Calories from Fat 180
% Daily Value*
Fat 19.95g31%
Saturated Fat 1.94g12%
Sodium 22mg1%
Carbohydrates 18.01g6%
Sugar 4.01g4%
Protein 9.41g19%
* Percent Daily Values are based on a 2000 calorie diet.
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Tamari and Honey Seeds

 

Tamari & Honey Seed Mix
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
 

You will need to make a double batch of this delicious snack because it is so tasty. This snack satisfies the cravings for salt and sugar but in a very healthy way. Even better is that it takes 12 minutes from start to finish! The seeds provide a rich source of fibre, complex B vitamins, Omega-3 fats, goof fats, trace minerals as well as a complement of amino acids needed to form digestible proteins . So this is great for vegans and vegetarians. Seeds are also good for brain function so great to give to children. 

Course: Snack
Calories: 514 kcal
Ingredients
  • 150 g Mixed seeds; pumpkin seeds, hemp seeds and sunflower seeds Use any combination you like
  • 1 tbs Tamari
  • 1/2 tsp Honey use raw if possible
How to make
  1. Place the seeds on a baking tray and bake in the oven, 180C, for 7-10 minutes.

  2. In a large bowl combine the Tamari and honey.

  3. Put the roasted seeds into the Tamari mixture and mix to ensure all the seeds are coated.

  4. Spread the coated seeds, back on to the oven tray and allow to cool and dry for a minute.

  5. Eat straight away or store in a glass air tight jar. 

Nutrition Facts
Tamari & Honey Seed Mix
Amount Per Serving (100 g)
Calories 514 Calories from Fat 345
% Daily Value*
Fat 38.33g59%
Saturated Fat 6.46g40%
Sodium 1373mg60%
Carbohydrates 20g7%
Sugar 2.94g3%
Protein 22.4g45%
* Percent Daily Values are based on a 2000 calorie diet.
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Homemade Granola

 

Homemade Granola
Prep Time
2 mins
Cook Time
40 mins
Total Time
42 mins
 

This recipe is easy to follow and you can make a batch and keep it in an air tight container for about 4 to 5 days. It has no added sugar and lots of good healthy fats and protein. I love it on top off yogurt and it makes a great crumble topping for ice-cream or stewed fruit.

Course: Breakfast
Servings: 15
Calories: 375 kcal
Ingredients
  • 300 g Oats You can use a mixture of flakes such as quinoa flakes or buckwheat flakes
  • 50 g Desiccated Coconut
  • 160 g Apple Puree
  • 50 g Peanut Butter use one whcih is amde up of just peanuts and no added sugar or oil.
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 100 g Pecans
  • 100 g Almond
  • 100 g Sunflower seeds
  • 100 g Dried Fruit I used dried chopped dates You can use apricots, cranberries, sultanas.
How to make
  1. 1. Turn the oven on to 180C

  2. 2. Place the oats, desiccated coconut, apple puree, peanut butter, ground cinnamon and ginger in a large baking tray. 

  3. 3. Mix together until the ingredients are evenly blended and place in the oven for 20 minutes.

  4. 4. Take the mixture out of the oven and add in the pecans, almonds and sunflower seeds. Mix through and return to the oven for a further 20 minutes. 

  5. 5. Remove from the oven and add in the dried fruit.

  6. 6. Allow to cool and store in an airtight container. 

Nutrition Facts
Homemade Granola
Amount Per Serving (100 g)
Calories 375 Calories from Fat 205
% Daily Value*
Fat 22.74g35%
Saturated Fat 5.28g33%
Sodium 22mg1%
Carbohydrates 32.3g11%
Sugar 10.03g11%
Protein 10.24g20%
* Percent Daily Values are based on a 2000 calorie diet.
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