Flax, chia seed and herb crackers





For:  16 small crackers

1 cup ground flaxseed 

2 tbsp. chia seeds

1/2 cup water

1/2 tsp salt 

2-3 tsp dried herbs & spices of choice (sky is the limit here, think of turmeric and black pepper, celery seed, cumin, smoked paprika, chilli flakes, thyme/rosemary, onion powder or ginger and cinnamon)


Preheat oven to 190 C. Prepare a large baking tray by lining with baking paper.

Combine all dry ingredients in a mixing bowl.

Slowly add the 1/2 cup water, mashing it in to the ingredients as you go so your "dough" forms.

Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5mm thick, like a giant thin pancake. 

Using a sharp knife, deeply score/cut your dough along desired cracker shapes. 

Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).

Remove from oven and allow to cool completely, then break into crackers. 

Store in an airtight container for up to two weeks.

Filled lettuce wrap





1 head of iceberg lettuce

1 carrot, grated

4 cherry tomatoes, quartered

2 tbsp coconut yoghurt

1/4 tsp curry powder

200 g cooked (turkey) meat

1/2 red onion, thinly sliced

Salt and pepper, to taste



Take 4 or 8 of the outer leaves of the lettuce and trim.

Chop the rest of the lettuce.

Mix the lettuce with the sliced onion, tomatoes, carrot and turkey meat (I use any leftover meat).

In a separate bowl, mix the coconut yoghurt with the curry powder and season to taste.

Stir the yoghurt into the salad mix.

Fill the large lettuce leaves, and roll them up and secure with a toothpick.

Sweet potato toast





1 or 2 sweet potatoes, washed and sliced the thickness of sliced bread, lengthways. 

Salt, pepper

Olive oil

Cherry tomatoes

100g cooked and peeled broad beans

Small bunch basil

50g pine nuts

1 large clove of garlic, crushed

Toppings you like, such as cheese, meat, nutritional yeast flakes


Preheat the grill to medium/high.

Lay the sweet potato on a lined baking tray, sprinkle with a little olive oil, salt and pepper.

Pop in the oven for 10-12 minutes and grill until the potato starts to colour.

Turn around and grill for another 10-12 minutes.

In the meantime, get your toppings ready.

I love mashing some cooked and peeled broad beans with pesto as a base, and top with tomato to let the colours pop!

You can add any cooked meats, sardines, cheeses, sliced vegetables, sprinkled with nutritional yeast, whatever you fancy really.

After you are happy with your art skills, pop back in the oven for another 7 minutes.

Banana peanut butter flapjack





1 tbsp coconut oil, plus extra for greasing

3 small very ripe bananas

1 tbsp honey (or maple syrup)

2 tbsp crunchy peanut butter

280g porridge oats

2 tbsp flax seeds


Preheat the oven to 200 C. Grease a 20cm square baking tin with coconut oil

Mash the bananas in a bowl. Melt the coconut oil with peanut butter and honey. Mix in with the mashed bananas.

Add in the oats and flax seeds, mix until combined.

Pour in the baking tin and bake for 20 minutes until golden brown.

Cool completely before cutting into 6 bars.

Chia seed & applesauce bread

Banana peanut butter flapjack





1 cup buckwheat flour
1 cup rice flour
3 tablespoons chia seed
1 teaspoon baking soda
1⁄2 teaspoon cinnamon
1⁄4 teaspoon salt
1⁄4 teaspoon nutmeg
1 cup unsweetened applesauce
1 tablespoon coconut oil, melted
1⁄2 cup brown rice syrup
31⁄2 tablespoons nut butter
1 teaspoon pure vanilla extract
1 large apple, peeled, cored, and chopped
Egg replacer:
1⁄3 cup water
1 tablespoon ground flax seed


1. Preheat the oven to 180°C.

2. Prepare the egg replacer by mixing the ground flax and water.Allow to sit for 5 minutes to gel.

3. In a large bowl, mix together dry ingredients (buckwheat and rice flours, chia seed, baking soda, cinnamon, salt, and nutmeg). In a smaller bowl, mix together wet ingredients (applesauce, melted coconut oil, brown rice syrup, apple butter and vanilla extract).

4. Add all the wet ingredients to the dry ingredients. Stir in apple chunks.

5. Pour mixture into oiled 9-inch square pan. Bake at for 30 minutes.

6. When cooled, slice into 16 servings. Freeze tightly wrapped in portions.

Tips: Alternatives include oat flour in place of rice flour, and maple syrup, agave nectar, or fruit juice concentrate in place of brown rice syrup.


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