An Amazing Loaf Of Bread

This recipe is NOT one of mine – but I am totally bowled over by it. It is delicious, infinitely adaptable, has incredible keeping qualities (just consider any adaptations). It is so satisfying and a little slice can be wrapped in a napkin and tucked into a pocket to keep you going all day with put having to resort to poorly made, ill thought through snacks that claim much but are made without knowledge or consideration.

This couldn’t be easier ……

…..make it yourself……

….. you’ll save more than money …

….. reclaim yumminess one recipe at a time!

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This is from ‘My New Roots’ By Sarah Britton. The book is full of great recipes that you’ll use every day 🙂

1 cup/140g sunflower seeds

1/2 cup 90g linseeds

1/2 cup 70g almonds

1 1/2 cups 150g gluten free oats

2 tbsp chia seeds

4 tbsp psyllium husks

1 tsp sea salt

1 tbsp maple syrup

3 tbsp coconut oil

Use a 500g or 1lb silicon loaf pan. If its not silicon then use a strip of parchment along the base to make removal easier later.

This can be made in the loaf tin/pan.

In a bowl (or the loaf pan)  mix the dry ingredients

Whisk the wet in a jug and then stir into the dry.

Allow to stand on the side for the minimum of 3 hours and up to 12.

Preheat the oven to Gas 4/ 180•C / 350•F

Bake for 20 minutes on the middle self (I had to bake mine for twice as long as I made additions and adaptations – so just bear that in mind)

Tip the half baked loaf onto a metal tray and put it back into the oven for another 40 minutes. Until the loaf starts to sound hollow when tapped.

It should totally be left to go cold before you slice it like the inventor says … But i couldn’t resist a warm slice with fresh sliced pear and a drizzle of tahini … I know, I’m so predictable!

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The adaptation on this loaf was 1 tbsp vanilla powder (make this by grinding a vanilla pod in a coffee grinder) 3 tbsp date syrup 3 tbsp of fennel seeds, 3 tbsp blueberries. 3 tbsp cranberries, 3 tbsp mulberries, 3 tbsp dried sour cherries, 3 tbsp golden raisins and I used hazelnuts

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The adaptation on this loaf was 1 tbsp sesame seeds 3 tbsp of caraway seeds, a cup of green olives, a cup of sun dried tomatoes 1 tbsp oregano.


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me

phone or text 0792 310 9170


Super Easy Tasty Bread

I don’t even try to make any sort of baked bread to sell commercially anymore as my kitchen is simply not set up for it. Sometimes I’m making raw foods, or chocolates and I don’t have the space.

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That doesn’t mean I don’t like bread and I want to be able to eat it but the stuff in supermarkets and sold by most bakers will do horrible things to my stomach. So when I want some bread to eat invariably I end up making it.

I know it sounds like a massive faff – but I have been doing this for over 30 years now and once you have your head set that this is how it will be done then you kinda just do it. Admittedly, a freezer bigger than an icebox would be great – but even that isn’t essential.

Straight away I will direct you to my sourdough starter recipe on here

Once this is fully on its way I freeze it. I then take it out the day before I’m baking and get it going again by adding more flour and water and I keep it going until the baking has been completed and then back into the freezer it goes until next time. It doesn’t let me down.

If you don’t want to use a starter then use 7 g of dried yeast, in a jug with a little date syrup and  warm water to activate it.

The addition of khorasan flour and spelt flour as well as sesame, sunflower, pumpkin and hemp seeds in this bread makes an extremely tasty and nutritious loaf.


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Makes 4 x 1lb loaves – which sounds like a lot – but I always use one and freeze the others asap so they still have that out of the oven freshness when I need to use them. I just don’t have time to go through this process that often.

7 oz of your sourdough starter or
7 g dried yeast (this comes in a little sachet or its a heaped teaspoonful)  in 200ml water water and 1 tsp date syrup or another natural sweetener
100g a bread flour that you like – but one with wheat
450g spelt wholemeal flour
450g khorasan flour
1.5 tbsp fine seasalt
200g sesame more for the tin
200g sunflower seeds
200g pumpkin seeds
 100g hemp seeds
50 ml olive, hemp or flax seed oil
another 700ml of warm water
I honestly don’t think this could be simpler.
Either add the 200ml of warm water to the 7g of yeast or the 7 oz of starter you want the yeast to ‘bloom’ – it goes nice and frothy and smells like something you’d like to eat.
Mix the starter to slacken it.
Put the flours into a capacious bowl (I do use a stand mixer now as I have other things to do).
Add the yeast/starter and the other 700 ml of water (500ml if you are hand mixing) and start by slowly mixing it and then either give it a full 20 minutes of kneading by hand and 5 minutes on the highest speed on your stand mixer.
Cover with a damp cloth or cling film and leave it in a warm spot to get going. It is entirely up to you how long you leave it. You could leave it for a couple of hours or you can leave it for 24 hours.
Now add the seasalt, oil and the seeds as it needs to be knocked back (a good kneading) for a couple of minutes.
If you are making the bread on a stand mixer the bread should be a soft- almost pourable dough – that is correct.
Grease and flour your bread tins.
Divide the dough equally between the tins.
Set your oven to Gas 8 230˚C 450˚F
Stand the tins in a warm place and cover with a damp t towel.
Give it 40 – 50 minutes and it should fill the tins or double in size. Allow it to double in size. If its cold in your house it will take longer.
Once its double put the t towel in for a wash and put the tins into the oven – 2 at the top, and 2 in the middle.
Allow them 30 minutes then swap the levels over.
Give it another 20 minutes and check that they are cooked.
Turn them out of the tin and give them 10 minutes before you cut them.
I bet they are good enough for you to happily eat them just plain!

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me

phone or text 0792 310 9170


Seedy Quinoa & Millet Loaf

This delicious and delightful recipe is an adaptation from  It is full of really good recipes, not all to my taste but they are well thought out and I can see from reading them that they will work.

I often have the experience of reading a recipe and I know it won’t work, it must be very frustrating for people that commit to making the recipe to find they have wasted time and ingredients. But take heart – if a recipe doesn’t work it may well be that it is the recipe NOT you. There is a certain, very famous, female cook (she licks her fingers a lot and in often in her dressing gown eating from the fridge late at night) … I’ll say no more.

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Makes 2 x 1 lb (450g) loaves or one large one.

Set your oven to Gas 6, 200˚C 400˚F.

Line the loaf tins with baking parchment or those natty loaf tin liners. They’re great, bit more money but do a proper job and save loads of time.

30g Chia Seeds Soak these for 30 minutes in 100ml of fresh cold water.

175g quinoa

175g millet

Measure these two together in a jug, make a note of the volume. Tip them into a clean pan and cover with double the volume of fresh, cold water. Bring to the boil and boil for 5 minutes – no longer (it’ll be too wet). Drain and run through with cold water until it is properly cold. Leave to drain for a few minutes.

Tip the quinoa, millet mix into a food processor with the soaked chia seeds and blast for a good 5 minutes at top speed whilst you …

squeeze the juice from a lime (or 1/2 a lemon)

Mix that with 70 ml of the nicest olive oil you can get hold of (or you could try hemp, rape even vegetable oil if that will get you making this)

In a mixing bowl mix the oil and juice mix, quinoa, millet and chia seeds. Then add

1/2 teaspoon of sea salt

1/2 tsp baking powder

40g pumpkin seeds (you can chop these a little if you like, especially if you want to slice the bread when it is warm as the seeds can be a little firm to start with – but after a couple of hours the seeds will have softened nicely)

50g sunflower seeds

Give it all a really good whacking mix and divide between the tins.

Bake in the centre of the oven for 60 minutes (that’s plenty unless your oven is very slow).

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Cool for 20 minutes before removing from the tin.

I suggest mashed avocado, more olive oil and a sprinkle of sea salt.

This can then be wrapped in cling film and frozen or wrap in greaseproof paper and keep it on the side for a couple of days. I can’t believe it will last longer without being eaten.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me

phone or text 0792 310 9170


Autumnal Pumpkin Stew

So here is the first dish I made with the pumpkin 🙂

It was eaten that night (as were all the dishes) and we felt we had seriously entered into an autumn state of being 🙂

I was aiming to make enough for 4 people, but I just made extra and popped the other half into the freezer. This is giving a good idea of how much food there is to be had from just one pumpkin.

Autumnal Pumpkin Stew

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serves 8 people

1 kg / 2 lb roasted pumpkin flesh
3 medium onions
5 medium carrots
3 sticks of celery
3 cloves of garlic
120g / 4oz creamed coconut
2 tbsp sunflower oil
4 tbsp tomato puree
2 tsp ground cumin
2 tsp ground coriander
(or 4 tsp Garam masala if you prefer a more curry flavour)
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp brown sugar (optional)
1.5 lt / 3 pt hot vegetable stock or water

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(Not the garlic!) Peel the raw vegetables and cut them all into a 1 cm chunk – not too small, this isn’t a soup 🙂

Chop the cooked pumpkin flesh to be about 2 cm chunks.

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Heat the oil in a large heavy based saucepan.
Add the raw vegetables, keep the heat as high as possible and allow the vegetables to start to brown.
Turn the heat to low and add the pumpkin, spices, herbs, sugar and tomato puree.
Give it a stir, allow that it 10 – 20 seconds to open the flavours.
Turn up the heat and either chop or use a garlic press to process the garlic to a fine mince and add to the pan.
Add the hot stock. The liquid should not quite cover top layer.
Now add the coconut and to bring this to the boil.
Turn the heat down to medium low, cover with a lid and allow to cook for 10 -15 minutes.
If it looks too soupy after this then take the lid off and allow it to boil on a high heat for 5 minutes to drive off some of the liquid (you will also intensify the flavour).
Keep a check on it, give it a stir every so often to make sure it’s not catching on the bottom.
That’s it, it’s ready – but, as with so many tomato based foods – this is so much tastier if you allow it to cool and have it thoroughly warmed through the next day.

I served these with the Savoury Pumpkin Cakes 🙂

Linseed Crackers No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

This is a kind of mercy blog. I have had lots of people coming to buy various RAW! products from me, and they like the taste and quality but they find them expensive – which is fair enough, in a world of 2:4:1 offers in the supermarkets and their ability to crush producers down to minuscule margins then all RAW! products will feel more expensive.

In defence of RAW! foods it is really helpful to remember that because the foods are nutritionally dense there is not the need to eat to excess in the way that is normal with more conventional foods (better not even start on some of those terrible diet plans, where you pay to attend, are told you are not eating enough, routinely overeat, increase your tolerance of those quantities and when you are no longer on the diet you overeat on the calorific foods you were used to and suddenly you are 10% heavier than ever you started!) Also RAW! foods are very satisfying and you will have a spring in your step 🙂

Well, this is a recipe for a basic Linseed cracker, follow the recipe and you will have crisp, tasty crackers that will not get stuck in your throat or cause you a belly ache.

It is not exactly the recipe I use (as that would be telling) but you can add in various herbs and spices as you like – you will then have your own unique cracker. I have scaled back the recipe size to make 1 standard tray to fit either a Sedona or Excalibur dehydrator. This recipe will not work in an oven (really sorry – but it just won’t) or if you have your own sun-drier then spread it out to 1-2 linseeds thick.

A word about the dehydrator. I have a Sedona 9 tray. In the manual it says that it will function for 36 hours continuous use. I have had mine running continuously for 2 weeks and never had a single problem with it. I cannot recommend it highly enough.

I do not have any photos of the process -as I say this is being posted because there is a need for a good recipe.

I recommend you eat these with a fresh dip but as an emergency pack in your bag for those moments when all there is on offer is deep fried or covered in cheap chocolate – then these are worth their weight in gold.




Linseed Crackers
No Added Fat No Added Sugar Gluten Free Wheat Free Dairy Free Soya Free No Nut Vegan Egg Free

500g golden Linseed
1 teaspoon sea salt
1 tsp dried parsley

Soak the Linseeds in 1 Lt water for a minimum of 4 hours but no more than 12 hours.
Place mixture in a large bowl.
Add other ingredients and mix until well-combined.
Spread dough over the dehydrator tray.
Dehydrate at 54°C for approximately 24 hours.

These are photos of my RAW! Sweet & Spicy Pepper Crackers – they’re very nice too.


National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

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I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them


And so to start:

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Have a great week


Three Day Juicing Fast

You will need to forgive me for this post. I am publishing it without any photos because I have promised two people that I will add this but I have not ever taken photos of these in the process of being made.

I will add photos, hopefully by the end of next week as I am planning on doing this particular fast myself once Daughter No2 is back at school.

So this is a fast that will hopefully ease you in and then ease you out without you feeling too ‘shocked’.
Be Kind To Yourself Rules Whilst On The Fast
If you do feel tired then have a nap if you get the chance.
Be good to yourself.
Be patient with yourself.
Have a nice warm (not too hot) bath
Drink lovely filtered fresh water as often as you need it. You don’t have to add anything, but it will help your body eliminate anything it needs to get rid of.
Give herbal teas a try – Fennel is lovely and sustaing and peppermint is enlivening first thing in the morning.

So good luck all!


Three Day Juicing Fast
Breakfast Smoothie. You may decide to serve these as two helpings 2 hours apart, so your body has a chance to adjust to the diet without making you feel weak or light headed.

Day 1
Mango & Honey

2 apples
1/6 lemon (preferably with a scrubbed skin left on – if this makes it too bitter then either omit it or add the sweetener)
1/2 banana
1/2 mango (flesh only)
teaspoon of agave nectar or honey (but only if you really need it)
5 – 8 ice cubes

Juice the apples and lemon (place the lemon between the apples so it juices properly).
Place the other fruit and ice into the blender and blend til very smooth. Add the juice and blend to mix.

Day 2
Creamy Green Smoothie

2 apples
1/4 cucumber
1 stick of celery
1/6 lemon (preferably with a scrubbed skin left on – if this makes it too bitter then either omit it or add the sweetener)
1/2 avocado
1 handful of spinach
1 teaspoon of spirulina powder (if you can even just afford a small packet, you only use a small amount each time)
teaspoon of agave nectar or honey (but only if you really need it)
5 – 8 ice cubes

Juice the apples, cucumber, celery and lemon (place the lemon between the apples so it juices properly).
Place the avocado, spinach, spirulina, (agave if you need it – don’t feel bad if you do need it, better you add it and stick to the diet than not bother) and ice into the blender and blend until very smooth. Add the juice and blend to mix.

Day 3
Satisfying & Filling Smoothie

2 apples
1 handful of gluten & Wheat free muesli (whichever you like)
2 heaped tablespoons of live yogurt (which one you like)
2 heaped tablespoons of mixed berries (you can buy bags of frozen berries that make this very easy and somewhat cheaper too)
5 – 8 ice cubes

Juice the apples.
Then place everything into the blender and blend until you get the consistency you like, you can add a little more water if you want it thinner, but now is good to get your body slowly back into having some solid food. But if you need it thinner then make it thinner.


Day 1
Rooty Juice

2 apples – washed
1/2 beetroot – scrubbed
2 carrots – scrubbed
1 parsnip – scrubbed
1/2 lemon (preferably with a scrubbed skin left on)
5 – 8 ice cubes
Simply pass all the vegetables and fruit through the juicer and pour over the ice.
(One of my favourites)

Day 2 Today you may feel like a little help through the day, so I have added Juice #2 to have 2 hours after Juice #1
Juice #1
1/2 small pineapple
2 sticks celery
1/4 cucumber
A handful Curly Kale
5 -8 cubes of Ice
Pack the kale between layers of the pineapple and cucumber and juice all together.
Again pour over the ice.

Juice #2
2 pears – washed
1 cm piece of fresh ginger (omit this if you cannot digest ginger)
2 carrots – scrubbed
1/2 lemon (preferably with a scrubbed skin left on)
5 – 8 ice cubes
Simply pass all the vegetables and fruit through the juicer and pour over the ice.
(One of my favourites)

Day 3
Build Up Juice

2 oranges – washed, but remove 2/3 of the peel
2 heaped tablespoons blueberries – washed
1/2 banana – peeled
1 heaped tablespoon of Goji Berries (you can get a mix of ground Goji berries and Linseeds in Aldi)
15 -20 Black grapes
1/4 lemon (preferably with a scrubbed skin left on)
5 – 8 ice cubes
Juice the oranges, grapes and lemon.
Blend the blueberries, banana, Goji berries (or the powder I said) and ice. Blend well.
Add the juice and blend to mix.

Day 1
Roasted Vegetable Salad

1/4 Butternut Squash
1 red pepper
1 carrot
1 small white onion (I like the sweet italian ones if you can find them)
1 courgette
1/2 large Romaine Heart Lettuce
4 tomatoes
olive oil to drizzle
lemon to squeeze
a handful of flat leaf parsley

Preheat the oven 425˚F/220˚C/Gas 7.
Cut the Squash, pepper, carrot, onion and corgette into 1 cm cubes (ish!)
Toss on the tray with a moderate slick of the olive oil.
Bang them into the oven for about 20 minutes.
Wash and chop the lettuce, parsley and tomatoes (nothing too small or too large – you need to get it into your mouth).
Once the veg is done remove it from the tray into a bowl. Squeeze over the lemon juice.
Add in the lettuce and tomato mix and give it a good toss. There you go – ready!

Day 2
Delicious Seedy Salad

1 bag mixed leaves
1/2 small onion, or 2 scallions/ spring onions
1/4 cucumber
1/2 orange or yellow pepper
2 properly ripe (plum if possible) tomatoes
1 carrot
1/4 small red cabbage
olive oil
balsamic vinegar
sea salt
1 Heaped Tablespoon of Dukkah – get the recipe
or use Dssp cashew nuts
1 tsp sesame seeds
1 tsp pumpkin seeds
1 tsp sunflower seeds

Wash the salad. Remove as much water as possible.
Grate in the carrot, slice and add the onions, cabbage, cucumber, pepper.
Dice the tomato and add in.
Now dress with a mix of the olive oil balsamic vinegar and salt (how you like. I’d suggest 1 tsp oil, 3 tsp vinegar, a pinch of salt)
Sprinkle on the Dukkah or the nutty seeds. A good toss and eat.

Day 3
Honeyed Salmon Salad

1 Salmon Fillet
1 teaspoon of honey
140g of spinach/rocket/watercress or a mix of any of these.
1/2 cucumber
1 lemon
1 tbsp Balsamic vinegar
1 tablespoon olive oil
Sea Salt
Black pepper

Preheat the oven 425˚F/220˚C/Gas 7.
Put the salmon skin side down onto a piece of foil that will wrap it up. Add the honey and wrap it.
Pop it into the oven for 10 -15 minutes – it should be just done.
Wash and dry the leaves, Thinly slice the cucumber and add to the leaves.
Make the dressing with the lemon, vinegar, oil and seasoning. Dress the leaves.
Top with the cooked salmon 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.