Goodbyes, celebrations and the tart that has it all.


The other week the boy and I had a party to celebrate our impending departure. We filled our house with beautiful fresh flowers, picked up some incredible cheeses (the most important guest at any good party) and had bubbles all round. It was a beautiful night with beautiful friends.


You know what else was beautiful? These super cute mini “cream tarts” I made. They were paleo (duh), raw, sugar-free, dairy-free, gluten-free orange and rosewater tarts – who knew one tart could be so many things!

Recipe makes 12 mini tarts


Almond Case

  • 1 cup mejdool dates
  • ½ cup desiccated coconut
  • ½ cup almonds

Cream Filling

  • ⅔ cup cashews (soaked overnight)
  • ¼ almond milk
  • ¼ cup freshly squeezed orange juice
  • 2 tsp rice malt syrup
  • ¼ tsp vanilla powder
  • 1 tsp rose water essence


Get started on the nutty casing first by adding all of the ingredients into a blender and processing until roughly combined and sticky. I like mine to be fairly chunky and “rustic” (aka lazy), but finer is just as good.

Once you’re done with the base, line a mini muffin tray with glad wrap and split your sticky mixture into 12. Push your 12 pieces down into the individual muffin moulds until a tart case is formed. (You could also opt for larger muffins and this recipe would make 6.)

Then pop your cases into the freezer to set, whilst you get on with the cream.


For the orange and rosewater filling, put the soaked cashews into the blender and process for a few minutes. With the processor still running, add the juice of an orange, almond milk, rice malt, rosewater and vanilla. Keep all this yummy-goodness blending away until the mixture becomes smooth and creamy.

Once you have the desired consistency for your cream, pull the tart cases out of the freezer and fill each tart to the top (with the cream). Then put these into the freezer for a few hours to set. Your tarts can be kept in the freezer until serving (let them defrost for 10 minutes or so for cream to soften).

We popped some raspberries on ours, but anything you fancy could go on top. Seasonal fruit? Hell yeah! Toasted nuts? Yum! Cacao nibs? Why not! All of the above? Even better!




Breakfast picks (caveman style).


One of the biggest things to change when I went paleo was my breakfast routine. Mostly, however, because I didn’t really have a routine to start with.

Breakfast hasn’t ever been a thing in my parents house (mentally slaps mothers wrist). They are definitely a pair of (dare I say ‘overworked’) individuals who’s morning routine almost always revolves around coffee. Despite growing up around this, mum has always tried to encourage me o stuff something quick in my face before the day begins. I used to flick between oats, toast or All Bran (which should be more aptly named cardboard). These options are actually some of the healthiest out there, but still down’t sit well with a paleo diet (or my recently diagnosed gluten intolerance).

Once paleo hit in, I realised there was no point in attempting to find anything for breakfast actually in the breakfast food aisle at the supermarket. I don’t care what healthy looking branding they are wrapped it in – every single item on those shelves is loaded with artificial crap and mountains of sugar. It is probably the worst place in the grocery store for processed food (ok, ok, maybe the chocolate/lollies aisle, but this is a damn close second).

Over my recent food journey I’ve tried my hand at many different wake up calls to get me bounding out the door (and looking like Miranda). I have noticed that, with a bit of thought and prep, breakfast has easily become my favourite meal.

So, here are my top 5 hits at the caveman breakfast table.


Chia Pudding By far the easiest (although needing a little forethought) a chia pudding is a great option for those with a quick schedule. Simply pop it in the fridge the night before and bam – a tasty break is waiting for you in the morning. Above is a super simple vanilla chia pudding with a banana sliced on top.

How to make it…

  • 2 tbsp chia seeds
  • 1 cup almond milk
  • 1 tsp vanilla powder
  • 1 tsp rice malt syrup (or your preferred sweetener)
  • 2 tbsp shredded coconut
  • Banana to serve

Chuck all the above (except the banana) into a jar or airtight container and give it a little mix through to make sure the milk is covering all the seeds, then pop it in the fridge overnight or at least for a couple of hour until the seeds have absorbed the liquid. When you’re ready to enjoy, slice the banana on top and voila! 

Any other fruit or spices work too. In winter I quite like pairing mine with stewed apple and cinnamon – yum!


Poached Egg Slightly more complex (unless, like me, you have an amazing boyfriend who has mastered the poaching art) a poached egg is a classic but a great paleo option. Here I have paired it with asparagus and an avocado and salmon stack.


Paleo Muesli See my muesli recipe here for a great on the go, chuck-in-a-bowl-and-chow-down-on-some-goodness meal. I always make mine in huge batches and store in an airtight container. Serve with a small handful of berries and some almond milk for a filling breakfast.


Spanish Eggs Great to warm up a winters morning, this one looks complicated but actually isn’t.

How to make it…

  • 3 Eggs (use however many you want, this recipe is for me and the boy so has 3)
  • 250g canned tomato
  • 1/2 and onion (sliced)
  • Fresh parsley (chopped)
  • 1 tsp coconut oil (for frying)
  • 1 tsp paprika (or spice of your choice)

Pre heat your oven to 120C. Fry the onions with the coconut oil in an oven proof pan. Once softened add the tomatoes and paprika – stir well. Once this has warmed through, remove from the heat, take a spoon and (in the tomato sauce) create three small wells. Crack open an egg in each and pop the whole thing in the oven for about 10 minutes (depending on how well you like your eggs done). Once out of the oven, sprinkle with parsley and season to taste. 

Often the boy and I add churizo too, but only if we can find a great quality one with no added sugar.


Sweet Potato Hash This is my go to breaky before a big workout. When I was training for the half marathon I would chow down on this baby every Sunday to keep me going through a 15k run. To create the hash simply grate as much sweet potato you desire and remove the moisture (I put mine between two paper towns al squash like hell). Then form into patties, sprinkle with salt and pop in the oven (on 180C) until they start to brown. You can top these with anything your heart desires (except not non-paleo desires because that would defeat the purpose of attempting a paleo breakfast). Here I’ve gone for a good old poached egg, salmon and peas.

Other honourable morning mentions include a simple seasonal fruit salad with some toasted nuts/seeds and scrambled eggs (paired with avocado, tomato and fresh herbs).

Being a bit of a foodie, I like to spend hours trawling the internet for great new recipes, but I always come back to these guys because they just taste so damn good. And coffee. I always come back to coffee.

Why are you still reading? Go eat!

Zucchini Fritters, vegetarian friends and crap tv.


One of my great friends is vegetarian. This friend and I are kinda joined at the hip right now (I would like to think its because I’m amazing… but I am pretty sure its just because I’m about to bugger off to the other side of the world and the vegetarian fells guilty about saying no to me). One of our favourite things to do is watch terrible (and I mean really, really terrible) Friday night television.

The problem we face, however, is that I’m paleo, and she is vegetarian. It’s definitely not an impossible task, but it can be a daunting one to create a dish that satisfies both our dietary requirements. Our go-to easy dinner is chucking a bunch of seasonal veggies at the oven to roast. Easy, simple, but often a little dull (no matter how much dukkah I slather it in). So, after feeling a little bored of the regular, I tested out a wee recipe I’ve been conjuring up in my head ever since perfecting a paleo pancake.

And voila…

Zucchini Fritters

  • 4 Cups of zucchini (I found this to be about 4)
  • 2 heaped teaspoons of salt
  • 1 egg (lightly beaten)
  • 1/3 Cup of coconut flour
  • 1 teaspoon of ground pepper
  • 1/2 teaspoon of baking soda
  • Juice from 1 small lime
  • (plus coconut oil for frying)

Firstly, grate your zucchinis into a bowl, pop them in with the salt and leave them for a bit to let all their juiciness eek out (yum). This should take about 15 minutes.

Fritters2 Fritters3

Pre heat your oven to 180 (mine is fan bake).

Now, to get rid of all the water you need to squeeze the living daylights out of your mound of your zucchinis. I popped mine into a sieve and pushed as much water through as I could before returning to the bowl (I did this a couple of times to make sure is was as dry as possible).

Fritters4 Fritters5

Then, chuck in all the other ingredients and mix up. Now would also be a great time to throw in some of your own flavours. This is just a base recipe and can easily be added too. (Maybe some cumin, or coriander or paprika? Whatever you fancy – or nothing!)

Once it’s all combined, portion it off into patties (about 2 tablespoons of mixture in each) and pop it on a lined oven tray.


Put your patties in the oven for and 15 minutes (to cook through).

To give these a nice golden finish, once they’re out of the oven, fry them in a pan of coconut oil (on high).

I served these with a simple guacamole (think 1 avo, lemon juice, salt and pepper) and a quick salsa (corn*, tomato, cucumber, spring onion and coriander) and then sprinkled the whole lot with coriander – seriously yum.

Now, kick back, grab a cuppa and enjoy the latest episode of Beauty and The Geek (stop judging me).

*I know than corn is not officially paleo, and I don’t eat it in its refined/turned into flour form. But when its still fresh I have it occasionally because… well its damn tasty.


Sugar free gingerbread, misshapen reindeer and overeating.


Even though I’ve lived in New Zealand for well over a decade, this time of year is still so alien to me. It’s a time for sickly sweet mulled wine, for hideously great knitted jumpers with misshapen reindeer on the front, for nights by the fire and eating, eating and more eating.

Those things don’t sit well with bikini wearing, blistering heat and beaches (especially the bikini wearing).

Now, I do love the quirky contradiction that Christmas here brings.  I love the look of jandals and Santa hats (even though it’s a total fashion crime), I love BBQ’s on the deck (with the perfect charred steak) and I love the notion of a huge, sand filled holiday to celebrate the end of one year and welcome in another – it’s fantastic.


But for me, it’s just not the magical time I remember from the Northern Hemisphere (even if a white Christmas day barely ever occurred).

Today, to welcome in the Christmas spirit (despite the sandals weather outside), I filled my house with the spirit of the holidays and made gingerbread cookies. Sugar free, paleo gingerbread cookies – of course.

Served up with peppermint tea, this combo of strong aroma of ginger playing with my senses transported me back to London evenings in December (watching James Bond repeats and not sleeping much at all).

And with my first bite of biscuit, in the midst of a balmy Auckland summers day, it started to rain.

I don’t know that I’ve ever been so happy to hear the sound of rain cut the heat of summer.

For a moment, it was a real slice of Christmas, on the wrong side of the world.



  • 2 ½ cups of almond meal
  • ¼ cup of coconut flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons of ginger
  • ¼ teaspoon of ground gloves
  • Pinch of salt
  • ½ teaspoon baking powder
  • 65g melted coconut oil
  • ½ cup of rice malt syrup
  • 1 teaspoon vanilla essence
  • 1 egg
  • Zest of ½ and orange

Mix all ingredients together (I used a food processor) and wrap in cling film and put in the fridge to harden for a couple of hours.

Preheat oven to 160C (fan forced)

Roll out the dough between 2 sheets of baking paper to about 1cm thick and cut out (I used nifty Christmas tree cutters).

Bake your cookies for about 10 minutes or until starting to turn golden brown on the edges.

Take out and enjoy with a cup of peppermint tea and the sound of rain.

Total Bliss.

Perfect paleo breakfast (and any other meal you like).

Here in the Fashion Fitness Food household, mornings can be tough. Once you’ve dragged yourself out of bed at some ungodly hour to do a morning workout, the last thing on your mind is putting in the efforts it can take to make a healthy conscious breakfast. When we are feeling good (and by we, I totally mean the boy) we’ll whip up some poached eggs on spinach, or some incredible Spanish style eggs. However, when we don’t feel like getting our cook on, we have been stuck.

Enter this amazing recipe for a completely paleo friendly, quick and easy cereal. Bam.


The initial process can take a while, especially since I tend to make mine en-mass. But do be patient with it, because when 7am rocks around and all you have to do to satisfy your rumbling tummy, and your primal lifestyle, is pair a bit of this with some almond milk, you will be laughing.


  • 3 Cup Almonds
  • 2 Cups Cashews
  • 1 Cup Hazelnuts
  • 1 Cup Walnuts
  • ½ Cup Brazil nuts
  • 1 Cup Sunflower seeds
  • 1 Cup Pumpkin seeds
  • 4 Cups Shredded Coconut
  • 3 Cups Coconut flakes
  • ½ Cup Chia Seeds
  • ½ Cup Linseeds
  • 1 Tbsp Vanilla Powder
  • ½ Tbsp Powdered Ginger
  • ½ Tbsp Mixed Spice
  • ½ Tbsp Nutmeg
  • ½ Tbsp Cinnamon


Preheat your oven to 180 (on bake).

Firstly you need to roughly chop your nuts (almonds, cashews, hazelnuts, walnuts and brazil nuts). You can mix up, take away, or add to this list of nuts, it should just be whatever you like (also the quantities can vary depending on your favourite nuts/how many you have etc, the above are just suggestions).

Once you have chopped these, its time to roast! I tend to roast them in the order above, individually putting each nut-sort in the oven for 15 mins or so. But I do keep an eye on them, and smaller nuts will take less time.



Repeat the above with the sunflower and pumpkin seeds, but keep these whole.

Put both the nuts and seeds in the blender and pulse a couple of times (don’t go over board, this is just to get a more cereal-like texture, not a powder).

Now to toast your shredded coconut and coconut flakes, this will take less time than the nuts and you will need to watch these in your oven so they don’t burn. I usually put these is for 5 minutes, then take them out and stir them a little, then return them to the oven for another couple of minutes.


Combine all your coconut with your (slightly) blended nuts.

Add the (un roasted) chia seeds and linseeds

Lastly, mix your (almost complete) muesli through with some vanilla powder and your favorite spices (I like ginger, mixed spice, nutmeg and cinnamon).

Pop this into an airtight container and whip out tomorrow morning!

I love this with berries, almond milk and a spot of tea for breaky. But it also works as a tasty crumble style topping on fruit for dessert, or even just on its own as an afternoon snack – ahhhh perfection (if I do say so myself).

Korma by the boy.


I’ve had a few attempts at making korma before, but it never lives up to what you can get at your local Indian restaurant. Unfortunately, that is likely due to your local Indian restaurant going heavy on the cream and sugar, something I wasn’t keen to do at home.

Thankfully, courtesy of the creamed cashew nuts that made this cheesecake so good, you can get the creamyness needed without a bottle full of double cream. Add in a versatile curry base of fried garlic, onion, ginger and chili and your sweetness can come from sweating out their natural sweetness, rather than a few tablespoons of processed sugar.

Feel free to switch up the meat and veges. I haven’t tried this with red meat yet, but I’m sure with a bit of marinating, you could make a lamb korma to rival that Indian restaurant down the road.

Like with the cheesecake, the smoother you can get the cashew nuts the better. However if like me you can’t afford a Kenwood FP980 and your food processor leaves some granules, then don’t fret. You can always strain your creamed cashews and return any residue to the processor for another go if you want it super smooth.

As I mentioned before, the base for this curry is very versatile. You could make a large batch of it and once it is all fried off, let it cool and chuck it in the freezer. It can then be whipped out when you need a delicious, rich curry in a rush.


Cashew Cream

  • 1 Cup raw cashews
  • 1/3 cup raw almonds
  • ½ can coconut cream
  • ½ cup vege stock

Curry Base

  • 1 large onion, cut into large chunks
  • A thumb sized piece of ginger (peeled, cut into chunks)
  • 6 good sized cloves of garlic (peeled)
  • 2 red chillies

Spice Mix

  • 2 Tblsp coriander seeds
  • 1/2 Tblsp garam masala
  • 1 tsp Tumeric
  • 1/2 tsp chilli flakes (more if you want a hotter curry)
  • 1/2 tsp salt
  • ¼ tsp ground black pepper


  • 400g chicken (thighs or breasts) cubed
  • 1+1/2 Tblsp Tomato Paste
  • Juice of 1/2 lemon
  • 2 cups vege stock (you could also use chicken)
  • ½ can coconut cream
  • 2 large carrots (cut into half rounds)
  • 1 head or broccoli (cut into small florets)
  • 1 ½ cups of peas


  • Toasted cashew nut pieces
  • Coriander leaves
  • Natural yogurt
  • Lemon Juice




Put the cashews and almonds to soak in the vege stock and coconut cream (I try to do this the night before, but an hour plus is fine)

Place the curry base ingredients (onion, ginger, garlic, chillies) in a food processor and blend to a paste. If it is too dry and not combining properly, add a small amount of oil.

Heat some oil in a large pot over a medium heat. Add the pureed paste and fry for about 15 minutes, stirring regularly to stop it catching on the bottom. You are looking to brown the paste, which will add a nice depth of flavour.

While the paste is browning, add the cashews, almonds and their soaking liquid to the food processor and blend for several minutes until smooth.

Also while the paste is cooking, dry fry the coriander seeds over a high heat, tossing regularly, until browned. This helps to bring out their oils and flavour. Grind the seeds to a powder with a mortar and pestle or spice grinder. Add the remaining spice mix ingredients.

By this point the curry base should be nicely browned. Add the spice mix to the paste and stir to incorporate.

Turn the heat up and add the chicken to the pot. Fry, stirring regularly, for 2-3 minutes to seal the chicken.

Once the chicken is sealed and slightly browned, add the tomato paste, lemon juice, vegetable stock,  pureed nut mixture and remaining coconut cream. Bring this to the simmer and then add the carrots. Simmer uncovered for 10 minutes. Add the broccoli, simmer for another 5 minutes and finally add the peas and simmer for another 2 minutes.

(You can choose whatever vegetables you like really, just add them at different times depending how long they take to cook. I often use green beans and cauliflower as well)

By this point the sauce should have thicken a bit. If you want a thicker sauce, you can either continue to simmer, or add small amounts of almond meal to get the desired texture. Season with salt and pepper to taste.

Remove from heat, dish into bowls and garnish with toasted cashews, coriander leaves, yogurt and lemon juice.

Make sure you save some for tomorrows lunch!

NB To make this paleo and vegan, simply skip the yoghurt on top.


Foodie inspiration with Rachel McAdams and Zefron.


One of the best resources for keeping up a healthy diet and eating sugar free/paleo/really any health kick you are on? It’s the Internet of course. With a world of blogs, ebooks and online magazines it’s crazy to think people can’t find healthy noms. Here are a few places that I always head back to:

Petite Kitchen This is my favourite recipe resource, created by a like minded Kiwi girl (who I actually went to high school with). It isn’t specifically paleo or sugar free, but it is very clean and organic, and her simple recipes can be easily adapted to suit most dietary requirements. This talented cook is also coming out with her own cookbook soon and I can’t wait!


I Quit Sugar The blog is a great recourse for some of Sarah’s more common recipes (like her tasty raspberry ripple), it’s also good for people giving up the white stuff as it is filled with great articles and support.


PaleoOMG & Elena’s Panty The ingredients in both these blogs can sometimes be a little tricky to find in little old NZ, but can usually be adapted. These websites are so filled with recipes it’s impossible not to find something you would love.

As well as those, I usually have a collection of cookbooks around me to tantalise my taste buds and keep the inspiration following, like It’s All Good by Gwyneth, Eat Your Veg by Arthur Potts Dawson and Dr’ Libby’s Real Food Chef by Dr Libby Weaver.

To be honest, it’s unusual that I follow a recipe straight up. I use these as guides, ideas and starting points to play with my own flavours. The Boy quite likes to stick to recipes, so together we can butt heads in the kitchen, but it usually evolves into a nice balance. Often, my theory in the kitchen is more is more. (Actually, in every part of my life really. More shoes? Yes! More dessert? Of course! More Zac Efron? Duh!) So I tend to make little things that are packed with flavour. People often think that healthy equals bland, and my experience is the complete opposite. By trying to source the most amazing, fresh and clean ingredients I tend to find that the meals I sit down to eat are screaming with flavour. Never underestimate the punch fresh herbs or extra garlic can give your food.


The idea that finding a “clean” recipe is hard is absolutely ridiculous. It isn’t even a case of knowing where to find them, it’s a case of googling. Good hot words for googling recipes are paleo, sugar-free and clean. Healthy can be good, but do make sure to double-check the sources that are claiming health. (I once found a ”super nutritious and healthy” chocolate cake recipe. Sure, it had some grated beetroot, but it also had 3 cups of sugar, refined white flower, nearly a block of butter and countless other ingredients that are best kept to a minimum. That’s kind of like grating some carrot onto your candyfloss and calling it a salad.) Using these buzzwords should help you find recipes that are free of packaged/added/chemical anything (yay).

So, get out there, check out these places, look at your recipe books and have a play. Changing up your diet is in no way a shackle to restrain your palette, but an invitation to play, to experiment and to push those boundaries.

Do I sound as corny as a Rachel McAdams movie? Good. I love her movies.

Primal cheesecake feat. the boy.

I feel like a proud mum (actually, that’s kinda creepy, a proud other thing that isn’t a mum). Below is a post from the often mentioned ‘the boy’. He is a marvelous cook, filling the house with gorgeous smells every night. And although he spends endless hours at the supermarket deciding exactly which coriander bunch/brand of spice/pack of steak/stick of ginger (etc etc) is the best, I will forgive him because whatever he does in the kitchen pretty much always turns to gold (and it means I get to read every magazine front to back). So I am so happy that he has not only relented to my non stop nagging to share his favourite foods, but he has also agreed to bring them to you himself! So no more me for the rest of this post (and the following recipe posts feat. the boy). I am off to find me some magazines. Enjoy (it’s a good’un).


Sometimes it can be hard to satisfy that craving for a decadent dessert while ticking all the paleo boxes. This nut based cheesecake is rich and delicious with a nice citrus kick. I would advise sticking with small portions as it is super filling.

I like the tartness that the raspberries bring to this, but it would work equally well with a range of other flavours; blueberries, passionfruit etc.

The smoother you can get the filling the better, but don’t worry if you can’t get every last granule out. I pass what I can of the mixture through a sieve and return what is left for another blitz in the food processor. This might not be necessary if you have a better food processor.

I’ve left everything raw here, but toasting the nuts and coconut in the base could serve to give this a little bit of extra texture.

Makes 6-8 cheesecakes


  • 1 cup of raw almonds
  • ½ cup of walnuts
  • ¼ cup of coconut flakes
  • approx 1 teaspoon of orange zest
  • 3 medjool dates
  • 2 tablespoons of fresh squeezed orange juice
  • 1 teaspoon of vanilla essence

Remove the pits and roughly chop the dates. Soak the pieces in a little water for 5-10minutes.

Place the almonds, walnuts, coconut flakes and orange zest in a food processor and pulse until you have a rough crumb.

Drain the water from the dates and add them along with the orange juice and vanilla to the food processor. Pulse until the mixture comes together.

Press the mixture into the base of whatever you are serving the cheesecakes in. I used ramekins, but in hindsight, short tumblers would have presented better, allowing you to see the layers.

Put the bases in the fridge to set while you prepare the filling.


  • 2 ½ cups of raw cashew nuts
  • ¾ cup of fresh squeezed lemon juice
  • ¾ cup of orange juice
  • zest of half a lemon
  • approx 1 teaspoon of orange zest
  • 1 teaspoon of vanilla essence
  • 3 tablespoons of honey
  • ¾ cup of coconut oil, melted
  • 1 cup of raspberries plus extra for garnish

Put all of the ingredients except the raspberries into a food processes and blitz until smooth.

Pass what you can of the mixture through a sieve and return the rest to the food processor. Blend to get this as smooth as possible. Add this back to what was passed through the sieve and mix to incorporate.

Reserve a cup of the mixture for the raspberry layer and distribute the rest amongst the ramekins. Bang the ramekins on the bench to level, then place them in the freezer for 15 minutes to partially set.

Return the mixture that was reserved to the food processor along with the raspberries and blitz until fully combined. Distribute the topping between the ramekins and again bang them on the bench to level. Place the ramekins in the fridge for a few hours to set.

To serve, spread raspberries on top.


Blogs with 3 word URLs are rad.


At my job I get to meet people all the time (yay), and one of the people I met yesterday on a location shoot was model/personal trainer and nutritionist (yes one human being can do all of that stuff), Samantha Bluemel. As well as rocking the camera, Sam was also buzzing with energy and enthusiasm about her philosophy in life, “looking after your body the right way, from the inside out through a combination of nutrition and exercise”. We bonded over our similar foodie opinions and our love of bikram.

moveeatplay2 Image from Sam’s Instagram moveeatplay

Oh and also our blogs! Because Sam has one too. Move Eat Play is a gorgeous place to go for workout ideas, recipes and brilliant insight into living your life in a more whole way.

I felt inspired reading it. I also felt like entering “The Jean Challenge”, a boot camp led by Sam herself for twelve weeks (August 26 – November 22) that results in great prizes and a fit bod! Whats not to love?

So check out her website, enter the challenge and make her raw vegan carrot cake (yum).


Banana bread for breakfast.

I’m quite partial to a little banana bread, so after a few attempts I’ve found a recipe that I love. This bread isn’t too sweet, it’s nice and moist (but holds its bread like form) and is great toasted with some almond butter or coconut butter. A couple of slices with a cuppa make for a great weekend breakfast!


  •  3 ripe bananas
  • 2 tsp vanilla essence*
  • ¼ cup coconut oil (melted)
  • 1 tsp honey (melted)
  • 3 eggs
  • 1 tsp salt
  • 3 tbsp coconut flour
  • 2 cups almond meal (packed)
  • 1 heaped tsp baking soda

(*I tend to use organic vanilla essence because I have recently discovered most of the other brands contain added sugar. If this sort of thing bothers you, check the ingredients of your essence.)

Pre-heat over to 170 (fan bake) and grease or line a loaf tin.

In a large(ish) bowl, mash your three ripe bananas and add the vanilla essence, coconut oil and honey.

In a separate bowl whisk your three eggs for a couple of minutes (to introduce some air for a lighter bread) then add to banana mix. Whisk until combined.

To your banana mixture, add the salt, coconut flour, almond meal and baking soda. Mix until all the flour lumps are out, but try not to over mix.

Pour your batter into the prepped tin and place in oven for 60-65 minutes or until skewer comes out clean.

Leave to cool slightly before slicing.

This tastes great toasted and should be stored in an airtight container for no longer than a week.

Nb if you like your banana bread on the sweeter side, add a tablespoon of melted honey to the mixture.

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