NUTTY COOKIES “The healthiest cookies in the world”

135g raw brazil buts

250g raw almonds

80g coconut flakes

175g dried prunes

85g dried apricots

30g raw sunflower seeds

40g ras pumpkin seeds

Finely grated zest of 1 lemon

About 2 tablespoons apple juice



Preheat the oven to 150C/Gas mark 2.

Place the ingredients in a food processor and whizz until the mixture comes together, adding a little extra apple juice in necessary.

Divide the mixture into 15 pieces and shape into balls. Place on a baking tray (cookie sheet) lines with baking parchment and flatten each ball to a thickness of 5mm (1/4in).

Bake for 15 minutes, or until just firm, and then cool on a wire rack.


4 nectarines, halved and stoned

6 figs, halved

4 plums, halved and stoned

2 apples, quartered and cored

1 cinnamon stick, broken

2 tablespoons raw honey

1 tablespoon coconut oil

2 teaspoons ground cinnamon



Preheat the grill to a moderate heat.

Place all the fruit on a roasting tray and mix together. Tuck the pieces of cinnamon stick into any gaps.

In a small saucepan, heat the honey and coconut oil together. Drizzle this syrup over the fruit, then place the roasting tray under the grill and cook for 3-4 minutes until the fruits caramelise and darken.

Serve in bowls and sprinkle with ground cinnamon.

TIP: Use whatever fruits are in season for this dish – plums, apples, blackberries, raspberries, pineapple etc. – All are delicious !


100g raw cashews

180g frozen blueberries

80ml water

2tbsp agave syrup



Whizz all the ingredients in a blender until smooth, then freeze in an ice cream maker according the the manufacturer’s instructions. Transfer to a freezer proof container, cover and freeze until firm.

If you don’t have an ice cream maker, transfer the mixture to a shallow freezer proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up

any ice crystals, then freeze until firm


6g thyme leaves

Juice of 1 lemon

60g nutrirional yeast flakes

100g raw cashews

120ml water

60g kale, chopped into 5cm (2in) pieces



Whizz all the ingredients. Except the kale, in a blender until smooth. Pour the mixture over the kale pieces and using your hands, coat the kale pieces gently but thoroughly.

Spread out on a dehydrator sheet and place in the dehydrator for 10 hours. If you don’t have a dehydrator, spread the mixture in a thin layer on a baking tray (cookie sheet) and either place in the oven at the lowest temperature with the door open until the chips turn crisp.


Oil for greasing

2 ripe bananas

3 eggs

110g almond flour

1.5 tablespoons raw honey

70g walnuts, roughly chopped


Preheat the oven to 180C/Gas mark 4 and lightly oil a 20 x 12.5cm non-stick loaf tin.

In a large bowl, mash the bananas thoroughly with a fork. In a separate bowl, whisk together the eggs, then add the flour and honey. Stir in the walnuts and mashed banana.
Pour the cake mixture into the tin and bake for 20-30 minutes, or until a thin skewer inserted into the centre of the cake comes out clean.

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

FACT: Walnuts are high in calories and fat but, like avocados, it is the healthy kind of fat, which keeps you feeling full. They’re also a great source of fibre and protein.


1 mango, peeled and chopped

2 tablespoons raw honey

480ml light coconut milk

80g coconut milk

fresh mint leaves, to serve



Place the mango in a blender with the honey and blitz until smooth.

In a bowl, combine the coconut milk with the coconut flakes. Pour in the mango puree, reserving a little for later, and stir to combine.

Pour the mixture into a freezer-proof container and freeze for at least 2 hours.

Serve in a martini glass, drizzled with the reserved mango puree and furnished with a fresh mint leaf.


280g wholegrain spelt flour

asp baking powder

2tsp cinnamon

130g desiccated coconut (dry unsweetened shredded coconut)

75g goats butter, plus extra for greasing

150g agave syrup

2 eggs

300ml brown rice milk

1tsp vanilla extract



Preheat the oven to 180C/Gas mark 4. Grease a small loaf tin (19 x 8.5cm) with goats butter.

Sift the flour, baking powder, cinnamon and ground coconut flakes into a bowl.

In a separate bowl, cream the goats butter with the agave syrup. Add the eggs, milk and vanilla and then stir well to combine. Add the wet ingredients to the dry ingredients and combine.

Transfer the mixture to the loaf tin and bake for about 1 hour. The loaf will rise slightly and have a golden crust. To test whether it is cooked, insert the tip of a sharp knife or a skewer into the centre of the load. If it comes out clean, the load is ready.

Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.


To make any nut butter, simply blend however many nuts you need for your portion until creamy: the nut oils make it beautifully buttery.

Our favourites: almond butter and cashew butter.

TIP: When you make making your nut butter, if your blender is struggling to cream the nuts just add a few drops of olive oil.