I feel like that's all I need to say about this and taking into account that i've yet to have my morning coffee, it might be all I manage, but i'll try and be a little more chatty.

So, over the weekend, in between football matches and failed trips to the museum (don't ask) we made Shutterbean's delicious Hippy Banana Bread, (slightly adapted as my 11 year old is allergic to walnuts) and it was absolutely delicious. It was literally bursting at the seams with seeds and fruity flavours and I would be lying if I told you it lasted a couple of days. Would you judge me if I told you that actually, we made two because we all loved it a little too much...?




  • 1 cup plain flour
  • 1/2 cup ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup olive oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs
  • 3 ripe bananas, mashed 
  • 1/2 cup dried cherries / dried raspberries
  • 1 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds


  1. Preheat oven to 180c / 350f and line a 8 x 4 inch loaf tin.
  2. Whisk together the flours, almonds, baking powder, salt and cinnamon in a medium bowl and set aside.
  3. In a large bowl, whisk together the olive oil and brown sugar before adding the maple syrup and vanilla until smooth. Add the eggs, one at a time and beat until fully incorporated and then stir in the bananas.
  4. Add the flour mixture to the liquids, stirring until just combined. Stir in the cherries / raspberries, sunflower seeds and pumpkin until fully combined.
  5. Pour batter into prepared loaf tin and bake for approx 55-60 minutes, or until a skewer placed into the middle of the loaf comes out clean.
  6. Leave to cool in the tin for about 10 minutes or so, before removing and allow to fully cool on a wire rack.


Chocolate & Coconut Chia Pudding

Ch-ch-chia seeds! Now, incase you didn't know, you seriously need these little protein bullets of power in your life! They are jam-packed with omega 3's, calcium, fibre and are being talked up currently as a possible (& all natural) treatment for type 2 diabetes - pretty amazing stuff! Oh, and they also makes your hair really shiny, so even if you don't give two hoots about the other science-y stuff,  you'll still have great hair - which is equally important, right? Errr...

You can also use them in pretty much all forms of cooking & baking because they don't lose any of their superhero powers when heated. Win!

I LOVE them, and I make sure I get a good dose of them daily and today, that way was in the form of a chocolate & coconut pudding. I ate it for breakfast, outside in the sun & it was heavenly! There are loads of variations of Chia Puddings out there at the moment, but this combination works perfectly for me as it's not overly sweet - perfect with a good cuppa.

*You can switch up the ingredients to suit your own tastes. I wanted a raw, vegan version but really anything would work. Get creative! Just keep the quantities of the chia seeds & the milk the same in order to end up with two puddings.

Chocolate, Coconut & Chia Pudding (serves 2)


  • 1/3 cup chia seeds
  • 1 tbsp cocoa powder
  • 1 tbsp coconut palm sugar
  • 1 cup almond milk
  • Sprinkle of dried coconut flakes


  1. Combine your chia seeds, cocoa powder & palm sugar in a bowl & mix well.
  2. Pour over your milk & mix well.
  3. Leave to soak for a minimum of 30 minutes, stirring occasionally.

Banana & Polenta Loaf

Ok, so this is a bit of a weird way to open a food post, but I hate to bake. There, I said it (again). I don't know if it's because we inherited our oven from the previous owners and it's a bit crap (they didn't leave it because it was the best oven in the world, did they now?) or just because the whole process is so exact and regimented. I find the fact that you do a little bit, then have to wait sometimes up to an hour to see a result, really, really frustrating. I'm an impatient soul by nature, something I wrote about briefly in 2012 (whilst posting photo's of food with god-awful graphics), so I like to see results fast! I guess that's why salads are my favourite thing ever, and why hob-top cooking appeals so much.

So, where's she going with today's dose of inane babble you may be asking yourself at this point? Well, I made you a cakey loaf type thing. A banana & polenta cakey loaf type thing, to be exact. AND it wasn't rubbish! Hurrah. It's semi sweet and it's fairly dense, and when cooled goes insanely well with a big spread of salted butter (says's she who isn't meant to eat too much dairy - ssssshhhh)!

Hope you like :)

Banana & Polenta Loaf


  • 3 eggs
  • 2 over ripe bananas - mashed
  • 3/4 cup caster sugar
  • 100ml coconut oil / light olive oil
  • 1 cup SR flour
  • 1 cup polenta
  • Maple syrup for brushing (optional)


  1. Pre-heat your oven to 170c / 325f / gm3.
  2. In a large bowl whisk together your eggs, mashed bananas and sugar. Slowly add the coconut oil and sift in the flour. Add the polenta & mix well.
  3. Pour into a greased loaf tin (or silicone equivalent) and bake in the middle of the oven for 45 - 50 minutes.
  4. Once open, transfer to a cooling rack & brush with a little maple syrup (optional, but I like the sheen it gives!) and leave to cool.
  5. Slice and enjoy :)

You're welcome ;)

Vegan Chocolate Avocado Pudding

So, 2014 here we are. Here we are and my first recipe of this delightful new year is a pudding. That's not right, is it, puddings in January?!

Well, yes actually because if there ever was a pudding that was super good for you, then this one would be it. I'm not talking about fruit salads here, or melon boats harking back to the '80's (now there's an idea), no,  I'm talking about a pudding pudding. Rich, chocolaty and so good you'll find yourself eating it at 9am on a Sunday morning whilst writing a blog post, when your husband is sweating it out on the badminton court (ahem).

Ladies and Gents, I present to you this vegan chocolate avocado pudding. It's easy peasy to make, tastes fantastic and is jam packed full of goodness in the form of avocados, walnuts, coconut oil and cocoa. All perfect for easing any New Years diet guilt (life's too short!) and if you want to / need to, you can make it 100% raw by dehydrating overnight or freezing the base instead of slightly baking it, and by being a little strict about a couple of the ingredients. It's good stuff, I promise and even though some of the ingredients may make you raise an eyebrow, go with it because it's worth it.

Vegan Chocolate Avocado Pudding

recipe adapted from a couplefound here.

For the base:

- 3 cups of walnuts

- 3 tbsp maple syrup

- 1 tbsp coconut oil

- 1/2 tsp salt

For the filling:

- 2 large avocados

- 1/2 cup maple or agave syrup

- 1/2 cup cocoa powder, extra for dusting

- 3 tbsp coconut oil

- 1/2 tsp balsamic vinegar

- 1/2 tsp soy sauce (I used nama shoyu which you would need to to make this raw)

- tiny pinch salt

- fresh raspberries to serve  (optional)


1. Preheat your oven to 130c / 250f / GM 1/2

2. Make the crust by whizzing your walnuts in a food processor for about 10 seconds. Add the remaining base ingredients and whizz up again. Try to not blend it too smooth, you want it a little chunky for a nice texture.

3. Press the crust mixture into a tart pan and bake in the oven for about 30 minutes. After the time is up, remove and leave to cool.

4. For the filling simply blend all the ingredients together until completely smooth. Spoon over the cooled crust evenly and refrigerate for a minimum of 30 minutes or until you are ready to serve.

5. When you are ready to serve, either dust with a light sprinkling of cocoa powder or some fresh raspberries and of course if you are neither vegan or raw, then of course you're going to drizzle it with a generous helping of cream aren't you?! It doesn't need it though, it's perfect on its own.

Peanut Butter Krispies

So, here's a healthy nutriuous snack for you all to ease you back into this drizzly pissy Monday morning.

Peanut Butter / Sugar / Golden Syrup or in other words / yep / oh yes / omfg gimme.

(Relax, you can't drink green smoothies and nibble on kale chips all your life, right? Erm, i think we're meant to...)

I made these and vowed to never make them again as they are just too addictive. I'm not even meant to eat peanut butter but my crazy brain decided that if I did get sick then it would have been ok, because WOW these beauties are so worth it.

If you don't like peanut butter then I guess you left already, but if you do then welcome to my party! Lets dance (and eat) like no-ones watching.

For 16 squares you will need:recipe adapted from Mad Hungry: Feeding Men and Boys

- 1 cup golden syrup - 1/2 cup granulated sugar - 1/2 cup dark brown sugar - 1/2 cups salted peanut butter (smooth variety) - 2 tsps pure vanilla extract - 4 cups Rice Krispies

And you will need to do this:

1. line a 9x13 inch baking tray with greaseproof paper and set aside.

2. Place large saucepan over a meduim heat and add the golden syrup and sugars. Stir well to combine and bring to the boil then remove from the heat.

3. Stir in the peanut butter and mix well to combine.

4. Quickly stir in the vanilla extract and the Rice Krispies mixing carefully, but well.

5. Spread into the lined baking tray and leave to cool completley before slicing into squares.

I stored ours in the fridge because I think they taste even better when chilled - it gives a slight bite to them.

Enjoy! Just not every day...