Seeded Granola with Cacao and Coconut

This granola is super easy to make and can be adapted with your choice of nuts and seeds; I particularly like this variety as the cacao nibs add a hint of chocolate which pairs really well with the coconut flavour. If you want to keep it vegan serve this with seasonal fresh fruit, nut butter and coconut yoghurt or enjoy as a sprinkling on top of an Acai bowl.


  • 400g whole oats
  • 75g pumpkin seeds (or sunflower seeds)
  • 75g chia seeds (or poppy seeds)
  • 75g hemp seeds (or flax seeds/ sesame seeds)
  • 100g cacao nibs
  • 100g pecans (or brazil nuts/walnuts/hazelnuts)
  • 1tsp cinnamon
  • 1tsp mixed spice
  • 175g coconut oil
  • 250g coconut nectar (or agave syrup/honey)
  • 100g coconut shavings
  1. Line a large high sided baking tray with greaseproof paper and preheat the oven to 160c.
  2. Place the oats, nuts, seeds, cacao nibs and spices in a large bowl and stir to combine. Put a saucepan over a medium heat and add the coconut nectar and coconut oil- melt these together and once you have a lump-free liquid remove from the heat.
  3. Pour the melted liquid into the dry ingredients and stir together until everything is evenly coated. Tip this into the prepared tray and spread out then bake for about 30-40 minutes, stirring every 10 minutes to make sure the edges don’t catch.
  4. When the granola is almost ready add the coconut shavings and bake for a further 10 minutes- it’s important you add these near the end as they don’t need too long to colour.
  5. Once the granola is golden and has dried out a little, set aside to crisp up and cool then tip into jars and use as required.



Trail Mix Granola (DF/SF)

I’ve been making granola at home for a while, but I usually throw in a load of sugar and butter to make it taste more like crumbled up flapjack than a nutritious breakfast essential (don’t judge, I don’t eat it everyday). This one, however, is made with peanut butter in place of dairy and agave syrup to cut out the refined sugar- it’s really delicious and packed with protein. I like it on top of yoghurt and fresh fruit but it’s also great with porridge or warm stewed apples.



  • 350g porridge oats
  • 4tsp cinnamon
  • 2tsp ground ginger
  • 50g roughly chopped almonds
  • 75g mixed seeds (pumpkin, sunflower)
  • 75g chopped dried figs
  • 50g dried cranberries
  • 1tsp vanilla extract
  • 30g coconut oil
  • 100g peanut butter (or your preferred nut butter)
  • 100ml agave syrup



  1. Preheat the oven to 140c. Line a large tray with greaseproof paper.
  2. Place the oats, cinnamon, ginger, almonds, seeds, figs and cranberries in a large bowl and mix together.
  3. Gently melt the coconut oil, vanilla, peanut butter and agave together in a saucepan until smooth. Pour into the bowl of dry ingredients and mix together until all the oats and seeds are coated in the peanut butter mix.
  4. Tip the granola mix onto the prepared baking tray and spread into an even layer. Bake for 40 minutes, turning every 10 to get an even colour on the oats.
  5. Leave the granola to cool down then store in an airtight container until required.


Spiced Toffee Apple Compote

This spiced apple side is so easy to make and pairs perfectly with so many dishes; sandwich it between sponges to make deliciously moist celebration cakes, use it as a topping for porridge and waffles, enjoy it warm with ice cream or pile it onto meringue for the ultimate Winter pavlova!



  • 75g butter
  • 100g dark brown soft sugar
  • 4 large cooking apples
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2tsp mixed spice
  • zest 1 orange


  1. Core, peel and dice the apples.
  2. Place the butter, sugar, apples, slices, juice and zest in a large saucepan. Allow the sugar and butter to melt on a low heat then stir to coat the apples.
  3. Increase the heat and simmer for 10-15 minutes, or until the apples are tender and the sauce thickened slightly. Finish with a pinch of salt, if you like.
  4. This compote is delicious served hot or cold (and you can reheat it if you’d like to use it the following day).

Savse Smoothies: Super Purple Banana Breakfast Bowl

I am not a smoothie bowl, hot lemon water, yoga at 5am kinda gal (this is probably obvious from the content on here)… I am more the rolls out of bed at 6:30, leaves the house at 7am and grabs a rubbish coffee at the station before dozing/ being irritable on the train type…

That being said, putting this together last weekend and enjoying it as a leisurely Sunday morning breakfast did have me considering making it regular thing. It’s made, really simply, by combining the Savse Super Purple smoothie with frozen bananas and cinnamon- what you get is a sort of frozen yoghurt consistency which you can then finish with the obligatory insta-worthy toppings. It’s really tasty, refreshing and filling- give it a try and don’t knock it till you’ve tried it!


Ingredients (makes 2 bowls):

  • 4 frozen bananas
  • 1 bottle Savse Super Purple smoothie
  • 1/2 tsp cinnamon
  • For the toppings, I used: 1 tbsp peanut butter, a few blackberries, some crushed hazelnuts, mixed seeds, raspberry powder, matcha powder, fresh blueberries and banana slices


  1. Place your bananas in a food processor and blitz until smooth. Add the Savse smoothie and cinnamon then blitz again until well combined.
  2. Pour into two bowls and finish with your favourite toppings. You could use granola, coconut shavings, jams, fresh fruit, cacao nibs, nuts or anything else that takes your fancy! It’s as easy as that.




Fool Proof Scotch Eggs


I rarely post other people’s recipes on here but I was so impressed with Barney Desmazery’s  foolproof scotch egg recipe I just had to share!

With cooked ham, stuffing and herbs incorporated into the sausage meat layer, these scotch eggs are really flavoursome, and, most importantly, the yolks are left runny if you stick to the exact cooking time!

If you’d like to try these out (and I strongly recommend you do) find the recipe here.


Try incorporating bacon rashers to the sausage meat and blitz until smooth to add a smoky flavour.


I added paprika into the sausage meat for a spicy flavour! I would serve with salad and piccalilli (I used the chilli sweetcorn relish I made over Christmas!).




Cinnamon, Lemon and Sultana Couronne


This crown of bread is sweet dough heaven, and the time it takes to create it only makes the end result all the more delicious.

To make this dough, you’ll need:

400g strong white flour, 2tsp fast action dried yeast, 1/2 tsp salt, 2.5 tbsp golden caster sugar, 250ml milk, 1/2 tsp vanilla extract, 40g butter and zest 2 lemons

Mix your flour and yeast together in a mixing bowl then add the sugar and salt and stir.

Pop your milk, vanilla essence and lemon zest in a jug and warm in the microwave for 20-30 seconds. Once warmed, add to the flour etc with the very soft butter and mix until all the ingredients are combined.

Turn this dough out onto a very lightly floured surface and knead for 10 minutes at least. The consistency will be a little sticky but it should be a nice dough to work with. When it’s ready to prove it will be stretchy with a slight sheen.

Place the kneaded dough in a lightly oiled bowl covered in a damp cloth and leave for 1 and a half hours. It should double in size during this time.

Whilst the dough is proving, make the cinnamon and sultana filling. For this, you will need:

3tsp cinnamon, 70g butter, 50g light brown soft sugar and 2 handfuls sultanas

Simply beat the cinnamon, butter and sugar together and finely chop up the sultanas.

To assemble the couronne…

Once your dough has proved and your filling is prepared, you’re ready to put the couronne together.

Roll out your dough into a long rectangle (about 45cm x 20cm) and spread the cinnamon butter across its surface, then sprinkle with the sultanas.

After this, roll the rectangle firmly into a long sausage (from long side to long side) and seal the long edge with a little water on the tip of your finger.

Now, listen closely. Make a cut (all the way through and out the other side) lengthways along the centre of the sausage until you almost reach one end. You should now have the base of a sausage with two long separate strands. Adjust the strands so that the open filling side is facing upwards (this way you won’t lose any).

Now, transfer carefully onto a floured baking tray. To make the crown shape, take the two strands and twist one over the other until the whole sausage is woven together and no dough remains. Once woven (with the filling sides always facing up) tuck each end of the (now complete again) sausage together to form a circle. The bread should now be in a ring formation with visible filling in places and woven strands making up the pattern.

Hopefully you have achieved the couronne shape at this stage, so now cover with lightly oiled clingfilm and leave for an hour to prove again. Preheat the oven to 180c (fan).

Once proved, wash with 1 beaten egg and bake in the oven for half an hour or until a deep golden colour has been achieved.

For the last decoration you will need:

200g icing sugar, 2-3 tbsp water and some flaked almonds.

Once your bread has been baked to perfection, mix the icing sugar and water to create an attractive white icing. Drizzle this over the top of the bread then scatter with almond flakes.

Serve warm with a cup of tea or leave to cool and have a slice as a sinful breakfast treat.



Guilt Free Baking


Not everyone can afford to eat full fat, full sugar baked goods every day of the week, however that’s not to say we don’t crave a sweet hit once in a while… this is where my two new recipes come in. I have been experimenting with flavours and substitutions for a couple of weeks and have come to the conclusion that these are the best concoctions (so far)  if you’re after a healthier baked alternative. So, without further ado, here are the recipes.

First up are my skinny blueberry, banana and lemon muffins (pictured above). This recipe is great as it contains very low sugar levels- instead of tonnes of white caster sugar, apple sauce, bananas and blueberries add sweetness in a healthy and natural way. This muffin is also low in fat with only 2 tbsp oil per 12 muffins! Give these a try as they taste delicious (you wouldn’t guess they contained no butter or refined sugar) and are moist and fluffy.


180g self raising flour, 50g plain flour, 3tsp baking powder, pinch salt, tbsp cinnamon, tsp ginger, 2 tbsp brown sugar.

1 egg, 180 ml milk, zest of 3 lemons, 1 mashed banana, 3 tbsp natural honey, 4 tbsp apple sauce, 2tbsp vegetable oil, 2 handfuls of blueberries.


1) Combine the dry ingredients in a large bowl.

2) Whisk up the wet ingredients in a jug, then pour into the dry.

3) Mix lightly until just combined (overmixing will result in close, heavy muffins!)

4) Fold in the blueberries and spoon into muffin cases. Bake at 190 for 25 minutes, cool and enjoy!


My second recipe is for these new and improved trail mix protein bars. They are full of healthy ingredients but also provide a great energy boost due to the high protein levels and slow releasing carbohydrates.


2 cups of rolled oats, 1 handful sunflower seeds, 1 handful pumpkin seeds, 1 handful dried cranberries, handful raisins, handful dried prunes (chopped), 1 1/2 cups of mixed chopped nuts (I use walnuts, hazelnuts and cashews), chia seeds (for topping).

5tbsp peanut butter, 3tbsp honey, 200ml water.


1) In a pan, melt together the honey, peanut butter and water. Leave to cool for 10 minutes.

2) Combine all fruits, nuts and oats in a large bowl. Pour cooled liquid into the bowl and mix well to ensure no dryness remains in the rolled oats (if there is too little liquid, add a squirt more honey or a dash or water).

3) Line a baking tin with greaseproof paper and pack the ingredients tightly in, pushing down with the back of a spoon. Sprinkle generously with chia seeds.

4) Place in the freezer for at least 40 minutes then chop up and enjoy as a breakfast bar or snack. Store in the fridge.