I’ve tried lots of variations of this bread but this recipe is my favourite. Tip: Gluten-free flour mixed with oil and fruit make for an incredibly dense mixture so it’s important not to overwork your ingredients.


Makes 1 loaf

• Coconut Oil (knob)

• Mug gluten-free flour

• Handful of ground almonds

• ½ tsp baking powder • Half mug muscovado sugar

• Half mug of cacao nibs

• 4 dates (finely chopped)

• 4 ripe bananas

• 3 tbsp almond milk

• Half mug of walnuts (chopped)


Preheat the oven to 200˚c. Line a loaf tin with parchment paper or a paper case.

In a bowl, mash the banana and coconut oil until the mixture is lump free.

Sieve in the flour and then add the ground almonds, baking powder, sugar and dates. Add the almond milk and slowly fold the mixture.

Distribute the walnuts and cacao nibs throughout the mixture and scrape into the tin.

Bake for 30 minutes. Remove the tin from the oven and wrap in foil or sprinkle a little water over the loaf if it begins to look brown. Bake for a further 30 minutes or until cooked.

Allow to cool and store in an airtight container.

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This recipe was created as an alternative to the sweetcorn and chickpea burger that we make regularly. I wanted something a bit hearty that would allow me to use up half a butternut squash.

You get a lot for your ingredients with this recipe. I used half the mixture for burgers and the other half I rolled into small balls and covered in breadcrumbs to create a falafel alternative to add to salads (the choice is yours).


Makes 6 Burgers

  • ½ butternut squash (med)
  • 1 can chickpeas (rinsed and drained)
  • 2 large apples
  • 1 clove garlic
  • Large handful coriander
  • ¾ cup rolled oats
  • Salt & pepper
  • Tsp cumin powder
  • Tomato, Avocado & Bread bun (optional)


Preheat the oven the 220˚c and add a little coconut oil to a baking tray. Place in the oven for 5 minutes.

Cut up the squash and apple into bitesize chunks and add to the baking tray. Toss them in oil and place back in the oven for 20 minutes or until soft. Set to one side.

Place the oats in a food processer and blend until they turn into a fine flour. Add the minced garlic, coriander, salt, pepper and coriander and blend again.

Add the roasted squash and apple to the food processor with the floured ingredients and then add your chickpeas, pulse for a further 30 seconds. Your mixture should be well combined, allow for small chunks of vegetables to remain if you prefer.

Remove your mixture from the food processer and add to a large bowl. Place in the fridge for a minimum of 15 minutes.

Dust a board with gluten-free flour. Divide your mixture into 6 and shape into round patties on your floured board.

Line a baking tray with parchment paper. Transfer your patties onto the baking tray and add to the oven. Cook for 30 minutes.

Remove from the oven and serve warm, top with tomato, avocado and a soft brown roll (optional).

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