Granola Breakfast Bowl

A tasty start to the day with fruit, yoghurt and homemade granola. All available here in store.

You will need:-

Fruit puree (I have used apple and strawberry but also available in prune, apple, pear and various other flavours)

Sojade soya yoghurt (would also work well with greek style dairy, or coconut yoghurt)

Granola – I have used sunflower and pumpkin seeds, cranberries, macademia, almonds and gluten free oats, all mixed with coconut oil and agave syrup, then toasted lightly for 25 minutes on a lined baking tray.

To prepare your breakfast bowls add a tablespoon of your fruit puree to the base of a bowl or large cup

Pour 4 tablespoons of yoghurt over the fruit puree

Top with your granola, and refrigerate overnight.

In the morning, you can add any extra toppings such as peanut butter, fresh chopped fruit, a drizzle of honey or more nuts or seeds.

Spirulina Energy Bites

Tanya has created these delicious bites packed full of caramelly goodness. Great for a pre or post exercise snack, or between meals to keep hunger at bay.

1 cup milled seed mix
10 dates
1/3 cup almond butter
1-2 tsp Spirulina powder
1 tsp vanilla extract
Pinch of salt

  1. Pulse ingredients together until they form a sticky consistency
  2. Roll into bite size bites
  3. Store in the fridge or freezer

Grain-free Sandwich Bread

You can create a delicious grain-free and gluten-free sandwich bread with these cupboard ingredients! Recipe by our in store good food enthusiast Tanya and all ingredients available in store.

You will need:-
1 cup cashew butter
4 separated eggs
1/2 tsp honey
2 1/2 tsp apple cider vinegar
1/4 cup almond milk
1/4 cup coconut flour
1 tsp baking soda
1/2 teaspoon sea salt

Preheat oven to 200
Beat together your cashew butter, Egg yolks, Honey, Vinegar and Milk

Beat egg whites separately to form peaks

Combine dry ingredients together

Once oven is warm, add dry ingredients to egg yolk mixture and mix

Gently add egg whites to mixture and mix until evenly mixed through

Place into oven immediately and bake for 30-40 mins

Remove from oven and allow to cool

Enjoy with creamy Nush Almond Cheese, or your favourite fillings.

Chia and Coconut Pancakes

What a beautiful way to start the day , Tanya’s Coconut and Chia pancakes with fresh strawberries 🍓

You will need:-
2 eggs
8 tbsp almond milk
Pinch salt
2 tsp maple syrup
3 tbsp coconut flour
1/2 tsp baking powder
1 tsp chia seeds

Whisk egg and almond milk together

Add other ingredients together until a smooth consistency is formed.

Heat a frying pan and add a tbsp of coconut oil and cook mixture in small batches of about 2 tbsp each

Serve with your favourite fruit and yoghurt

Easy Flapjacks by Biona

Take a look at these incredible flapjacks inspired by the foodies at Biona! All stocked right here in store.

Flapjacks are the perfect go-to snack when you’re looking to bake something but have limited ingredients! We’ve added fresh raspberries for a pop of colour, but you could add any fresh or dried fruit you have. It’s a fun one to make with kids, so get them involved with the measuring and stirring!



  • Preheat the Oven to 180˚c. 
  • In a large bowl combine the oats, coconut oil, oat flour, salt, agave syrup, coconut sugar, vanilla and mix well
  • Stir in the raspberries
  • Line an 8 inch baking tray.
  • Press the mixture firmly into the tray 
  • Bake in the oven for 30 minutes.
  • Leave to cool on a wire rack for 20 minutes before slicing

Thank you Biona Organic for this deliciousness.

Coconut Nibbles

A quick snack, perfect for post exercise refuelling or staving off hunger pangs if lunch feels too far off. Dairy free and completely vegan friendly.

You will need:

150g dessicated coconut or shredded

200g tin of coconut milk

2 tbsp of brown rice syrup or sweetener of choice

2tsp raw cacao powder

OPTIONALS: oat bran, ground almonds, flax, linseeds, dried fruit.

Method :

  1. Mix all your ingredients, by hand or in a food processer.
  2. Once mixed, seperate out a ping pong ball sized amount of the mix and roll into a tight ball.
  3. Rest it on a lined tray and make more with the rest of the mix.

Set in the fridge for an hour or so then enjoy!

Coconut Bites (Bounty a la Lucia)

If you are a fan of delicious coconut covered in thick dark chocolate you will love these Bounty – esque bars made using just cupboard ingredients. Dairy free and completely vegan friendly.

You will need:

250g dessicated coconut or shredded

1 x 400g tin of coconut milk, or use coconut cream for a creamier version

2 tbsp of sweetener, I used brown rice syrup and a splosh of vanilla essence but you could use any syrup, or honey

Raw chocolate, you can either buy ready made (such as Ombar, or Conscious Chocolate) or make your own using our recipe! You need around 200g.

OPTIONALS: oat bran, ground almonds (I added both as the mix was looking a little wet!)

Method :

  1. Mix all your ingredients, excluding the chocolate either by hand or in a foodprocesser. You want to keep the mix quite bumpy for a proper Bounty experience!
  2. Once mixed, press the mix into a shallow baking tray, or the bottom of a cake tin.
  3. Freeze for around 30 minutes.
  4. Cut the solid mix into bar shapes or cubes.
  5. Melt the chocolate in a pan over boiling water.
  6. Remove from heat and stir until cooled and slightly thickened.
  7. You can dip the coconut blocks into the chocolate coating each side. Repeat if you like extra thick choc! Or, you can pour chocolate over them.

Set in the fridge for an hour or so then enjoy!

Chocolate and Date Tart

This decadent tart has been created by Tanya using Denise’s gluten free sweet pastry 🥮

Pastry (Denise’s delicious gluten free pastry)
180g Medjool dates – pitted and chopped
400ml coconut milk ( used in different layers of tart)
1 tsp vanilla extract
200g vegan dark chocolate
3Tsp coconut oil

Method – roll pastry out on a floured surface and thin enough to line your pastry tin.
Blind bake for 10-15 mins remove blind bake beans and cook for a further 10 mins.
Remove from the oven and allow to cool.
Whilst casing is cooling make your date caramel – warm your milk (120ml) and allow chopped dates and vanilla to soak for 5 mins before blitzing ingredients together.
Place “caramel” in the base of your pastry casing and place in the fridge.
Now making ganache topping – heat remaining coconut milk, coconut oil and broken up chocolate in a saucepan and stir until smooth.
Pour ganache mixture into casing over date casing and place back into fridge for an hour to set!

Tanya’s Jam Tarts

Tanya loves creating beautiful dishes, and has made these delectable jam tarts using Denise’s gluten free sweet pastry 🥮 which comes premade and is available in store.

The pastry simply needs an egg and margarine to bind and then it is ready to use.

Press pastry into a muffin tray, prick the pastry and place a teaspoon of your favourite jam in the middle and bake for 10 -15 mins.

Pancakes with Strawberries and Coconut Cream

This delightful recipe has been chosen by Nutritional Therapist Alison as one of our favourite Tasty Ideas and is the perfect sweet treat for Pancake day or any day!

Ingredients  (Serves 2-3 make around 6-8 crepes)

●225ml of almond milk (or other milk of choice) 

●4 eggs 

●125g of buckwheat flour 

●2 pinches of salt 

●Coconut oil 

●100g of strawberries 

●300g of coconut yogurt (I love Coyo) 

●Maple syrup or honey 

●Toppings cacao nibs, goji berries, nuts, seeds…   

Directions for the crepes: 

Whisk the eggs and milk in a large bowl, slowly shift in the flour and a pinch of salt. 

Heat 1 tbsp of coconut oil in a pan on a medium heat, swirl the oil around to cover the pan. 

Pour about 50ml of the batter onto the pan making sure the mixture is distributed evenly. When the edges are set and they start to curl up (after just under a minute) flip over and cook for 30 seconds, then fold in half. 

Repeat this same procedure for the rest of the mixture. 

To serve, open up each crepes, smear in the coconut yogurt, a drizzle of honey and the strawberries, fold in half then into quarters and serve.

The wet mix will keep in the fridge a few days so you can enjoy them a few times more.   

Inspired by the beautiful recipes of Madeline Shaw