Paleo Courgette & Walnut Bread

My Paleo Cranberry & Pecan Bread was such a hit last week, I decided to put up another bread recipe sooner than I had planned. I saw courgette bread mentioned somewhere recently and remember having it years ago and loving it, so I just tweaked my usual paleo bread recipe to come up with this. It’s lovely and moist and is delicious in a sweet or savoury way-with the subtle hint of cinnamon and the crunch of the walnuts. It’s great toasted with you’re favourite eggs or as a sweet treat with some jam!

Makes 1 Loaf



5 Eggs

1 Tablespoon of Agave

1/4 Cup of Coconut Oil, Melted

1 Large Courgette (or 2 small)

3 Cups of Almond Flour

1 Teaspoon of Baking Powder

1/2 Teaspoon of Cinnamon

1/2 Cup of Walnuts, Roughly Chopped


Add the eggs, agave and coconut oil into a large bowl and mix.


Grate the courgette and then add it into the egg mixture and mix.


In a separate bowl, combine the almond flour, baking powder and cinnamon. Then mix them into to the egg and courgette.


Roughly chop the walnuts and add them to the mixture.

Line a bread tin with parchment paper and pour the mixture in. I decorated the top with a line of whole walnuts. Bake at 180′C for about 40 minutes.


Take out and serve, hot, cold or toasted.


This recipe is Gluten Free, Dairy Free & Paleo.

Banana Pops with Hazelnut Butter Filling

I always have chocolate covered frozen bananas hidden at the back of my freezer, they’re my favourite thing to munch on after dinner. I usually have them dipped in coconut or roasted nuts and they’re pretty self explanatory so I’ve never felt the need to share the ‘recipe’, but today I thought I’d take it to the next level and fill them with that little something extra. The result was definitely worth posting, so here it is!

Makes 2

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1 Banana

2 Tablespoons of Chocolate Hazelnut Butter (I used Cleantella)

50g of Dark Chocolate

1 Handful of Hazelnuts


To start, cut the banana in half and make an incision down the centre. Try and get it as deep as possible without going through to the other side.


Spread it apart with your fingers and fill the middle with the chocolate hazelnut butter and pop them in the freezer for 2-3 hours.


Melt the chocolate in a bain-marie. While it’s melting, pop the hazelnuts into the oven at 220′C for 3-4 minutes, then give them a rough chop.


Take the bananas out of the freezer and dip them into the hot melted chocolate, then roll them in the chopped hazelnuts. The chocolate will start to harden right away.


Either eat them straight away or put them back in the freezer for later!

This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Salted Caramel Chocolates

As it’s Easter I couldn’t resist putting up another recipe for homemade chocolates. These are so simple and really quick to make. They’re gorgeous and decadent and a great way to indulge without regretting it- the perfect alternative to those sugary store bought eggs. If you’re in as chocolatey a mood as I am today, also try making my Almond Truffles, Chia Cashew Truffles or Hazelnut Crunch Pralines.

Makes 6-8

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100g of Dark Chocolate

1 Teaspoon of Coconut Oil

For the Filling:

1/4 Cup of Dates

1 Tablespoon of Almond Butter

1 Tablespoon of Coconut Oil, Melted

1 Tablespoon of Agave

Pinch of Coarse Salt


To start, pour boiling water over the dates and set them aside. Melt the chocolate and a teaspoon of coconut oil in a bain-marie until smooth and silky.


You can use either a chocolate mold or a silicone ice tray to shape the chocolates. I decided to go for a heart shape but use whatever shape you like! Pour about 1 teaspoon of the melted chocolate into the bottom of the mold and then put it in the freezer to set while you make the filling.


Add the dates and 3 tablespoons of the water they were soaking in to the food processor and blitz until it’s as smooth as you can get it (don’t worry about a few lumps!).


Then add in the almond butter, melted coconut oil, agave and salt and blend until you have a glossy smooth caramel.


Take the chocolates out of the freezer and add about half a teaspoon of the caramel to the centre.


Then pour another teaspoon of chocolate over the top of each and put them back in the freezer for about 20 minutes to set.


That’s it! Take them out and enjoy!



This recipe is Gluten Free, Dairy Free, Vegan & Paleo.


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