Category Archives: Treats

Raw Protein Bites


These tasty little snacks are perfect pre or post gym or just to replace your usual chocolate fix.

I have used Purition 100% wholefood protein mix as the main protein ingredient.


20/30g Lucy bee Coconut Oil

2 scoops of Purition Breakfast Smoothie (or brown rice protein)

50g pre-soaked dates

2 tsp of Whole Earth Peanut Butter

1 tsp of maple syrup or honey

2 tsp of good quality dark chocolate chips or cocoa nibs

Shredded coconut to coat

Combine all ingredients in a blender, if the mixture is to sticky to roll into balls add a little more Purition or alternative protein. Then roll into balls and roll over the coconut to coat. They will keep in the fridge for about two weeks or freeze for three months.


Dirty Carrots

A lovely bunch of dirty…carrots, and a granary Boule from my local farm shop. There is something satisfying about buying dirty veg…a sense of connecting with nature! We buy washed and prepared carrots from the supermarkets all nicely packaged but, I often feel disappointed by the taste.

So I decided to cook the first stew of the season and went to my farm shop for some extras. There sitting in the basket were a lovely bunch of dirty carrots with their tops on…lovely! I was happy to pay the £1.55 for the bunch even though I had to wash them myself….funny that! I felt I was getting more for my money and the taste confirmed it; full of earthy flavour and colour. My stew was tasty and a slice of my Boule topped it off perfectly!


My Super Tasty and Satisfying Banana Bread


250g wholemeal flour (plus more to dust tin)
1 1/2 tsp baking powder
1/2 tsp baking soda

1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp
20g of Chia Seeds
1 egg, beaten
175ml milk
100g Billingtons Dark Muscovado Unrefined Sugar
60g unsalted butter, melted
2/3 peeled mashed bananas
Preheat oven to 180 degrees C (350 degrees F/Gas 4). Grease a 1kg (1lb) loaf tin with butter.
Or line the tin with baking paper

Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl. Stir in the chia seeds and make a well in the centre. Put the remaining ingredients in a separate bowl and mix until thoroughly combined.
Pour the liquid mixture and the bananas into the flour well. Use a spatula to gently fold all the ingredients together to form a wet batter. (Over mixing can result in a heavy bread)
Spoon the batter into the prepared loaf tin. I sprinkled a little desicated coconut on top before putting in the oven.
Bake in the preheated oven for about 35/40 minutes or until golden and well risen. The bread is ready when the edges shrink from the sides of the tin, and a metal skewer inserted into the centre comes out clean. Keep the bread in the tin and leave to stand for 10 minutes. Turn out and cool on a wire rack.

Caramelised pineapple, rum and vanilla upside-down cake (Lorraine Pascale) recipe

Serves 6-8 (v)
50g butter, plus extra for greasing 50g soft light brown sugar 1 large can of pineapple rings in juice (about 7 rings), drained well Splash of dark rum or a squeeze of lime (optional) 8 fresh or frozen raspberries

  • 125g butter, at room temperature
  • 125g soft light brown sugar
  • Pinch of salt
  • 2 eggs
  • Grated zest of 1/2 lemon
  • Seeds of 1/2 a vanilla pod or a few drops of vanilla extract
  • 125g plain flour
  • 11/2 tsp baking powder
  • Good pinch of ground cinnamon
  • 1 tbsp milk (optional)

To serve

  • Mascarpone
  • Icing sugar or runny honey, to taste


  • 20cm diameter non-stick
  • ovenproof frying pan

How to make:

  • Preheat the oven to 180°C (350°F), Gas Mark 4. Melt the butter in the frying pan over a high heat and immediately add the sugar.
  • Stir continuously until dissolved and syrupy, then add the pineapple rings, placing one in the middle and the rest around the outside, and cook them for 3-4 minutes so they get a good colour on the bottom.
  • Keep spooning the butter and sugar mixture over them, so the tops are coated and caramelised. Add the rum or lime juice, if using, and cook for a further minute until thick and syrupy. Take the pan off the heat, place a raspberry in the centre of each pineapple ring and set aside.
  • For the sponge, cream together the butter, sugar and salt in a medium bowl. Next, add the eggs, one at a time, beating hard between each addition.
  • Add the lemon zest and vanilla and mix for a few seconds.Now stir in the flour, baking powder and cinnamon until well mixed. If the mixture seems a little stiff, add some milk to loosen it.
  • Carefully, from a low height, so as not to disturb the positioning of the pineapple rings, spoon the mixture in dollops around their tops. Gently spread the mixture out evenly using the back of the spoon until completely covered, being careful not to drag along any syrup that rises up.
  • Bake on the middle shelf of the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. The cake should be golden on top, feel springy to the touch and smell cooked.
  • Leave to cool for a few minutes before very carefully turning the cake out onto a large plate. The best way to do this is to invert the plate on top of the pan and flip the pan and plate over at once, then remove the pan to reveal the upside-down cake.
  • Serve with a dollop of mascarpone sweetened with some icing sugar or honey.

Chewy Crunch Cookies

These make a lovely sweet treat for work and will satisfy any craving for naughty food but without the guilt. Children love the chewy fruit and crunchy texture of the oats. Continue reading