Jam Thumbprint Cookies

The thought of jam cookies bring about warm childhood memories. This version is vegan, dairy-free, gluten-free and grain-free but still managed to pass the kiddy taste test. These little nuggets of joy are the perfect treat to have with a cup of tea or coffee when you are craving something sweet. I used a homemade raspberry jam made with unrefined sugar to spoon into the centre of the cookie, you could also make your own chia jam if you are looking for a lower sugar option. Health foods shop also stock low sugar jams that are sweetened with fruit and natural fruit juices.


  • 4 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 175g ground almonds
  • ¼ tsp bread soda
  • Pinch of sea-salt
  • 2 tbsp raspberry jam


  1. Preheat oven to 170°C/325°F/Gas 3.
  2. Lay a sheet of baking paper on a baking tray.
  3. Whisk together the coconut oil, maple syrup & vanilla extract.
  4. In a separate bowl mix the ground almonds, bread soda and sea-salt together.
  5. Pour the wet ingredients over the dry ingredients & stir to combine.
  6. Scoop tablespoons of the mix into your hands and shape into balls.
  7. Place these down on the prepared baking sheet and using your finger make a small indent in the middle.
  8. Spoon a tiny bit of jam into each indent, then transfer to the oven to bake for about 10 minutes or until golden. 

Plum & Chia Pudding

This is a great nutritious breakfast which you can prepare the night before and take with you on the move. Chia seeds are full of protein, fibre and Omega-3 fatty acids.


Serves 1


Chia pudding:

  • 2 tbsp chia seeds
  • 100ml coconut milk
  • 1 tsp vanilla extract

Plum Sauce:

  • 3 plums
  • 1 tbsp maple syrup
  • Squeeze of lemon juice

To Decorate:

  • 1 plum, sliced
  • 1 tsp desiccated coconut 


  1. Mix the chia seeds, coconut milk and vanilla extract together in a jar or glass. Leave to sit in the fridge overnight to set.
  2. To make the plum sauce add the plums, maple syrup and a splash of water to a small saucepan. Leave to simmer for about 5-10 minutes over a low heat.
  3. Leave the sauce to cool before using it to top the chia pudding once it has set.
  4. Add the extra plum slices and desiccated coconut to decorate. 


Sunshine Smoothie

This is a really nourishing smoothie which is perfect for mornings when you want something that is quick and easy to make. It contains good fats from the coconut milk and milled flaxseed to help you feel satiated. Bee pollen is a true containing most nutrients required by humans, such as free amino acids, B-vitamins and Vitamin C, D and E.



  • 2 oranges, juiced
  • 1 banana, peeled and chopped
  • 1 lime, juiced
  • 250ml coconut milk
  • 1 tbsp milled flaxseed
  • 2 tsp bee pollen


  1. Place all the ingredients into a food processor and blend until smooth.
  2. Pour into glasses and serve.

Chocolate Raspberry Peanut Butter Cups.

There is something about the appeal of those ubiquitous American peanut butter candies which crosses age-gaps and borders. With this recipe I set out to make a slightly more healthy, darker chocolate version with the addition of raspberry to cut through that stick-to-the-roof-of-your-mouth quality of peanut butter.



  • 170ml coconut oil, melted
  • 120g cacao powder
  • Pinch of sea-salt
  • 4 tbsp maple syrup
  • 6 tbsp peanut butter
  • 1 punnet of raspberries, (about 24 raspberries)


  1. Line a mini muffin tray with mini muffin cases.
  2. Pour the melted coconut oil over the cacao powder and whisk until smooth.
  3. Add the sea-salt and maple syrup and continue to whisk.
  4. Pour a drop of the chocolate mix into each of the muffin cases, enough to cover the bottom of the case. 
  5. Place the tray into the freezer for about 5 minutes or until firm.
  6. Remove the tray from the freezer and spoon a small piece of peanut butter on top of the chocolate base.
  7. Place a single raspberry on top of the peanut butter layer.
  8. Pour a thin layer of chocolate over each case to cover the raspberry and peanut butter centre.
  9. Transfer to the freezer to set for at least 30 minutes.
  10. Remove from the freezer and serve immediately.
  11. Top with a few flakes of sea-salt or a little freeze dried raspberry powder drizzle if you wish.

Beetroot Hummus

I am a huge hummus fan, any variety, any time of day. I think people can be daunted at the thought of making it themselves at home but it really is super easy and quick to make. All you need is a food processor or stick blender to whizz all of the ingredients together. Tahini (sesame seed paste), is the only ingredient you might not be able to find in your local store but it is becoming more readily available these days, from large supermarkets to health food shops and deli's. 



  • 2 small beetroot , roasted and cooled
  • 400g tin chickpeas
  • 8 tbsp olive oil
  • 3 tbsp tahini
  • 1 lemon, juiced
  • 4 garlic cloves
  • Sea salt and black pepper, to taste


  1. Place all of the ingredients into the bowl of a food processor, blend until creamy.
  2. Taste and add seasoning as you wish. If the hummus is too thick, add a little more olive oil or lemon juice until desired consistency is reached.

Banana & Coconut Pancakes

These delicious pancakes are quick to make & weigh in pretty well on the healthy scale. They are gluten, grain and dairy-free.


  • 3 large bananas, mashed
  • 2 eggs, whisked
  • 3 tbsp desiccated coconut
  • 1 tsp baking powder
  • Coconut oil, for frying
  • Blood oranges, peeled & sliced
  • Maple syrup, for drizzling



  1. Mix all of the ingredients together in a bowl.
  2. Spoon a little coconut oil into a frying pan & heat gently over a low heat.
  3. Once the oil has melted, scoop small ladles of the batter into the pan. Watch the pancakes at this point as they burn easily.
  4. Flip them over once ready. When they are golden and cooked through, serve immediately with sliced blood oranges & a drizzle of maple syrup.