Avocado Dip Sauce

Baked Bhajis


Paleo Pancakes


30g coconut flour
1/2 tsp baking powder
pinch of sea salt
100ml coconut milk or almond milk
2 eggs, beaten
2tbsp coconut oil
1tsp vanilla extract
1tbsp xylitol
Place everything in a blender and process until smooth
If the mixture is too thick add a little more coconut milk – you want to get a thick
pourable batter.
Heat a little coconut oil in a frying pan. Place spoonfuls of the mixture in the pan and
cook on each side for 2-3 minutes until golden.
Serve with coconut syrup or maple syrup and fresh berries



8 eggs – free range
2 bell peppers
1 onion
8 to 10 fresh mushrooms
60g baby spinach
2 garlic cloves
coconut oil for cooking vegetables and greasing
muffin tray
sea salt for seasoning (optional)
freshly ground pepper (optional)




Pre heat the oven to 350 F.
Roughly chop the baby spinach and set aside.
Chop the peppers and onion finely and set aside.
Slice the mushrooms and set aside.
Mince the garlic cloves and set aside.
Pour a little coconut oil into a skillet placed over a medium-high heat.
Cook the bell peppers, garlic and onion for around 5 minutes, until soft and fragrant.
Add the spinach and mushrooms, cook for a further 2 to 3 minutes.
Season to taste with the sea salt and freshly ground pepper.
Break the eggs into a large mixing bowl and beat the eggs well.
Add the bell pepper and spinach mixture, stir until all mixed together.
Grease the muffing tray with coconut oil, pour in the mixture evenly into the muffin tray.
Place in the oven and bake for 20 to 25 minutes.
Serves 4






2 x 410g cans chick peas, rinsed and drained, or 275g dried chickpeas, cooked

4 garlic cloves, crushed

4 teaspoons tahini

10 spring onions, roughly sliced

50g sesame seeds

4 teaspoons ground cumin

2 teaspoons ground coriander

2 tablespoon flat leaf parsley, finely chopped

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 medium fresh range eggs

60g sesame seeds for coating


Preheat the oven to 200°C/400°F/gas mark 6.

Place all ingredients except the salt, pepper, egg and sesame seeds in a food processor and blend until

fairly smooth and combined.

Taste and season accordingly.

Mix in the beaten egg and shape into16 golf sized balls.

Put the sesame seeds on a plate and roll the balls in them.   This is a bit fiddly, so you may prefer to scatter the seeds over each side of the falafel.   It might be necessary to then reshape the falafel in your hand.

Place the balls on the baking tray and cook for 20-25 minutes or until just golden on top and firm to the touch.

Can be made in advance – Suitable for freezing

Serves 4

Dairy Free – Gluten Free – Wheat Free – Yeast Free – Vegetarian

Nutty Flapjacks

Lentil & Squash Curry

Chick Pea & Cauliflower Curry