Everyday Life Loaf

This oat, nut & flax Bread is one of my go-to recipes for clients who want a homemade bread that is nourishing, satisfying, and incredibly easy to prepare. It’s a naturally gluten-free loaf made from oats, flax, hemp, chia, nuts and seeds - a combination that delivers fibre, healthy fats, plant diversity, and long-lasting energy without feeling heavy. Everything is mixed in one bowl, baked for an hour, and freezes really well for busy weeks.

It’s also a great way to support gut health: the blend of soluble and insoluble fibres feeds beneficial gut bacteria while helping with steady digestion, hormones and blood sugar balance. Enjoy it toasted with savoury or sweet toppings, or keep slices in the freezer for quick, nutrient-dense meals on busy days.

This loaf is naturally high in fibre and healthy fats, with a steady release of energy and a meaningful protein boost in every slice.

Per slice (1/16):

• Protein: ~7.4g

• Fibre: ~7.2g

Ingredients

Makes approx 16 slices

• 150g oats

• 150g ground flaxseed

• 35g *psyllium husk

• 50g chia seeds

• 100g hemp seeds

• 125g mixed nuts or seeds (your choice)

• 1½ tsp sea salt

• 400ml water

• 3 tbsp olive oil

*Psyllium husk is a very fine, natural fibre made from the seeds of the Plantago ovata plant. In this recipe it helps the loaf hold together, giving structure and a nice, sliceable texture, as well as adding extra soluble fibre to support digestion and gut health. I buy most of my nuts, seeds and dry ingredients from RealFoodSource (not an affiliate link) as I’ve found them good value and consistent quality when you’re using these ingredients regularly – I also use them for all my breakfast pots.

Method

1. Preheat the oven to 180°C. Line a 2lb loaf tin with baking paper.

2. Add all the dry ingredients to a large bowl and then add the olive oil and water.

3. Mix thoroughly until the dough thickens. Let it sit for 5 minutes so the psyllium and chia can absorb the liquid.

4. Transfer the mixture into the prepared loaf tin and smooth the top.

5. Bake for 1 hour at 180°C, until firm and golden.

6. Cool completely in the tin before slicing, to help the loaf set.

7. Slice and freeze with a small piece of baking parchment in between each slice so they don’t stick together.

Crunchy rainbow slaw with toasted seeds

So simple, so tasty and so good for you! Love this slaw; it’s a great side dish to eat with winter casseroles or chilli as a nice crunchy fresh element on the plate or with BBQed veggies, fish or meat in the summer.
There’s a little bit of chopping if you’re using a knife, but if you have a spiraliser, or a food processor then we’re talking seconds!
I’ve measured the veggies in terms of peeled/prepped weight, so you can pick and choose the ones you prefer. I would always use a much smaller proportion of red onion though as it’s obviously a bit pokey!

I think this combination works really well though as there’s a nice colour and flavour range, but feel free to remix!

Ingredients

Serves 6

• 60g sunflower / pumpkin seeds

• 480g white/red cabbage, carrots, spinach, red onion

• 60ml extra virgin olive oil

• 30ml red wine vinegar

• 1½ tsp honey or maple

• Pinch of salt

Method

• Preheat the oven to 180c. Spread the seeds on a baking tray and toast for 6 minutes.

• Peel/prep and weigh the veggies, then shred using a food processor or spiraliser (I used the straight shredder and the 5mm for the carrots).

• Mix the oil, vinegar, honey and salt, giving them a good shake in a dressing shaker or lidded jar.

• Put the veggies in a bowl and pour over the dressing gradually, mixing and adding the seeds as you go along. Save a few seeds to sprinkle over the top.

• If you’re making ahead then store the veggies, dressing and seeds separately. The veggies keep best in an airtight bag and will last 2-3 days.
  

Pecan & almond muesli

I always find that museli off the shelf has either too much of one ingredient or not enough of another, so I like to make my own. It’s so easy and way cheaper than buying shop bought; the only effort you have to make is toasting a tray of nuts and seeds then you’re done. This batch will last me absolutely ages for a fraction of the price.

Ingredients

Makes approx 1kg

• 500g oats

• 70g desiccated coconut

• 150g raisins, or any dried fruit you prefer - need to add 120g

• 70g pumpkin seeds, toasted

• 70g sunflower seeds, toasted

• 100g pecans (almonds, hazelnuts or cashews if you prefer), toasted

• 100g flaked almonds, toasted

• 50g flax seeds

• 150g buckwheat flakes, optional

• 50g quinoa flakes, optional

Method

• Preheat the oven to 160ºc.

• Tip the nuts and seeds on to a large tray, spread them out and them place in the oven for about 7 minutes. Keep checking every 2-3 minutes if you put them back in as they can turn very quickly. Put a timer on! My trick is not to put the timer on, get distracted and burn 5 quids worth of nuts!

• Leave the nuts and seeds to cool before adding to a large bowl or tub with the rest of the ingredients.

• Serve with fruit compote, nut butter and slices of banana. It also works well to mix with coconut or Greek yoghurt instead of milk.

Tip

• I added the buckwheat and quinoa flakes to vary the texture a bit, but if you don’t have them it’s not a major problem. The muesli will still be great with just oats.

• But if you want some variation, other alternatives for the base are: wheat, barley or spelt flakes, bran or jumbo oats

Super seed coconut energy balls

In the interests of healthy snacking I decided to make these today. I’ve noted how you can switch the ingredients to work with what you have in the cupboard, so you can make your own version.

Ingredients

Makes 24 falafel sized balls

• 400g dates (or 350g dates / 150g apricots as I needed to use them up)

• 50g sunflower seeds (or any other nut)

• 50g pumpkin seeds (ditto)

• 100g desiccated coconut (or nuts)

• 4 tbsp cacao (or coco powder - I think - never tried it but can’t see why not!)

• 2 tbsp coconut oil

• 2 tbsp peanut butter (or any nut butter, smooth or crunchy)

Method

• Put the seeds into the food processor and blitz, before adding all the other ingredients, except the dates.

• Turn on the processor and add the dates one at a time - I’ve found this is the best way of avoiding clogging up the blades. Mix until you have a smooth thick paste.

• Use a mini ice cream scoop to measure out if you have one, and shape the balls as you press them into desiccated coconut.