Raspberry Bountry Bars ❤️

Celebrate the love in your life this week with these delicious Raspberry Bounty Bars. This wholefood take on the cult classic bar is the perfect way to celebrate love in all its forms, whether it’s for Valentines or Galentines. They’re made using just 7 wholefood ingredients and our Berry & Almond granola ❤️

Ingredients

150g fresh raspberries 

1 1/2 cup desiccated coconut 

2 tbsp freeze dried raspberries 

1-2 tbsp melted coconut oil

2 tbsp coconut cream 

1 tbsp maple syrup (optional depending on how sweet the raspberries are)

70g dark chocolate 

Sprinkle of Paleo Berry & Almond Granola

Method

1. To a food processor add all of the ingredients apart from the granola and chocolate- blend until combined 

2. Transfer to a small lined container 

3. Press down firmly and place in the freezer until set

4. Cut into bars and melt the dark chocolate

5. Once melted, dip each bar into the chocolate 

6. Top with a generous sprinkle of our Berry & Almond granola
   

Cookie Dough Protein Balls

These tasty Cookie Dough Balls are the perfect mid-afternoon snack packed full of nourishing, wholefood ingredients. 

Unlike most store-bought protein snacks that often come loaded with ultra-processed and artificial ingredients, these homemade protein balls are packed with nutty goodness.

They deliver that nostalgic cookie dough flavour but with the added benefits of fiber, healthy fats, and protein. No blood sugar spikes, just sustained energy to keep you going all afternoon.

Ingredients

1/2 cup ground almonds

1/2 cup desiccated coconut 

1/2 cup Paleo granola of choice (blitz in a processor until like sand) 

2 tbsp collagen powder (we use bovine)

Pinch of salt 

1/2 cup drippy almond butter (or nut butter of choice) 

1-2 tbsp water 

(Optional: 1 tbsp maple syrup to sweeten) 

1/2 cup chopped dark chocolate chunks and a little extra melted for the top.

Method

1. Blitz granola in a food processor until it’s a sandy texture. 

2. Add all the ingredients into a bowl and mix until they are all combined.

3. Roll into balls. 

4. Place on a plate and drizzle over the melted chocolate.

5. Store in an airtight container in the fridge.

Chocolate Tahini Apples

Skip the sugar-laden cookies and treat Santa (and yourself) to these delicious Tahini Caramel Apple Slices, made with 5 wholefood ingredients and topped with our Peanut Butter Protein Boost granola.

With creamy tahini maple caramel, juicy crisp apple, and a nutty granola crunch, it’s a snack Santa will love – and perfect for the whole family to share this Christmas!

Ingredients

1 apple 

2 tbsp tahini 

1 tsp maple syrup 

A little water to mix 

4 Squares dark chocolate 

4 tbsp Peanut Butter Protein Boost granola 

Flakey salt

Method

- Mix tahini and maple syrup with a little water until you get a creamy spreadable consistency. 

- Cut the apple into rings, take out the seeds and spread the tahini maple caramel on generously.

- Sprinkle with Peanut Butter Protein Boost granola and drizzle with melted chocolate and a pinch of flakey sea salt. 

Healthy Snickers Protein Bars

This festive season, we’ve partnered with Nutritional Therapist Danielle Clifton to put a high protein, wholefoods twist on the classic Snickers Bar.

“Protein bars in the supermarkets are filled with SO many additives, gums, thickeners and low quality protein sources that are terrible for our gut health and disrupt the microbiome.

You really don’t need to be eating those when it’s so easy to whip up your own homemade version that only uses whole food ingredients.”

Ingredients

1 cup almond flour
1 cup Peanut Butter Protein Boost granola
1/3 cup drippy peanut butter
2 tbsp coconut oil
2-3 tbsp collagen powder
Pinch Salt

Middle:
3/4 c peanut butter
1/2 c coconut oil
2-3 tbsp maple syrup
1 tsp vanilla

Top:
150g choc
1 tbsp coconut oil
Paleo protein boost granola

Method

- Preheat oven to 170. Combine ingredients for the base and press into a square baking dish lined with baking paper.
- Bake the base for 6-9 minutes until slightly golden.
- Allow the base to cool. Mix the ingredients for the middle together and pour over the base. Set in the fridge for 4 hours or over night.
- Cut into bars and melt the chocolate with coconut oil. Dip each bar into the chocolate and place onto another sheet of baking paper. Sprinkle with paleo protein boost granola.
- Store in the fridge so they stay firm.

Spiced Apple Protein Crepes

Bursting with protein, healthy fats, and fiber, these keto-friendly crepes are crafted with wholesome ingredients like almond flour, Greek yogurt, and eggs.

Topped with warming, cinnamon-simmered apples and a generous sprinkle of our Peanut Butter Protein Boost Granola, they're perfect for breakfast, a midday snack, or a nourishing dessert.

Ingredients

Crepes:

1 cup almond flour 

1/3 cup Greek yoghurt 

3 eggs 

3 tbsp milk of choice 

2 tbsp arrow root powder

Stewed Apples:

1 apple, chopped 

1 tbsp butter

1 tsp cinnamon 

1 tsp maple syrup 

A little water 

To serve:

Greek yoghurt

Peanut Butter Protein Boost Granola

Method

- Combine almond flour, arrowroot powder into a mixing bowl. Add 3 eggs, yogurt, milk and whisk until smooth. Allow to sit for 5-10 minutes. 

- Heat a little butter in a pan and pour batter into the pan to form a crepe. Cook for 1-2 minutes until bubbles form then flip. Keep warm under a clean tea towel. 

- To make the stewed apples combine all the ingredients with a little warm water and simmer on a low heat for 8-10 minutes. 

- To serve add some Greek yoghurt, stewed apples and a generous sprinkle of paleo granola 

Peanut Butter Protein Cookie Bars

Packed with 10g of protein, these delicious bars are made with our NEW peanut butter protein boosted granola and homemade coconut caramel.

Each slice is packed with natural wholefood ingredients and healthy fats & fibre, helping to sustain your energy levels and support gut health this autumn.

Ingredients

Makes 9

Base:

• 96g almond flour

• 20g collagen

• 125g peanut butter granola

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 48g coconut butter (or coconut cream)

• 10g coconut oil

• 35g peanut butter

  Middle:

• 78g dark chocolate, chopped

• 65g peanut butter granola
  

  Coconut Caramel Top Layer:

• 20g coconut oil

• 1 tin full fat coconut milk

• 1 tsp vanilla extract

• Pinch salt

• 56g maple syrup

Method

• Preheat the oven to 170 degrees. To make the base, melt coconut oil and coconut butter/ cream in a saucepan on a low heat. Mix with all of the other ingredients and press into a square baking tin lined with parchment paper.

• To make the coconut caramel, place all the ingredients into a pot and bring to the boil, then reduce to a simmer and simmer until thickened and glossy (reduced by about half).

• Scatter the chopped chocolate and granola evenly over the cookie base and then pour the coconut caramel over the top.
  

• Bake for 25-30 minutes until slightly golden. Then allow it to cool fully before placing it into the fridge to set for a couple of hours. Cut into squares bars and store in an airtight container in the fridge.

Baked Peanut Butter Protein Pancakes

These delicious Baked Peanut Butter Protein Pancakes can be whipped up in just 15 minutes and have over 30g protein per serving.

Perfect for breakfast or as a snack, these fluffy pancakes are made with only wholefood ingredients including cottage cheese and almond flour.

They are naturally packed with protein, healthy fats & fibre that are essential for blood sugar regulation and hormone balancing.

Ingredients

Serves 2 

• 2 eggs 

• 112g organic cottage cheese 

• 98g almond flour 

• 1 tsp vanilla 

• 3 tbsp peanut butter 

• Pinch of salt 

• 1 tsp baking powder 

Toppings

• Greek yoghurt

• Peanut butter granola

• Drizzle of peanut butter

• Optional: fresh berries

Method

• Preheat oven to 170. 

• Put all the pancake ingredients into a blender and blend until smooth. 

• Pour into one large or two small baking dishes and bake for 10-12 minutes until a light spring to touch. Be careful not to overcook

• Top with yoghurt, our new peanut butter granola and a drizzle of peanut butter for a high protein, wholefood breakfast!

Sweet Potato Granola Brownies

Decadent, wholefood brownies that actually taste great? We've got the perfect recipe for you to indulge this autumn.

These Sweet Potato Granola Brownies are the perfect, healthier alternative that still hit the spot whilst being packed with nutrients.

Our recipe uses almond flour that is rich in polyphenols and magnesium whilst being packed with healthy fats & fibre.

Ingredients

Makes 9 brownies (or 12 mini brownies)

• 2 large sweet potatoes cut into cubes (approx. 350g)

• 50g sun dried apricots, soaked in warm water for 30 minutes

• 100g ground almonds

• 70g chestnut flour

• 35g cacao powder

• ½ tsp cinnamon powder

• 2 tsp ground flaxseeds

• ½ tsp baking powder

• 1/8 tsp sea salt

• 2 tsp almond butter (optional)

• 75ml milk of choice

• 105g The Paleo Foods Co Low Sugar Grain-Free Granola
  

Method

• Preheat the oven to 180°C / Gas mark 4 and line a 20 x 20 cm square baking tin with unbleached parchment baking paper.

• Place the sweet potatoes in a medium-size steamer pan with lid over medium heat and steam them for about 15 minutes or until soft. You could also boil the sweet potatoes, instead of steaming. Once done, set aside in a bowl.

• In a medium bowl, stir together the dry ingredients except the granola: ground almonds, chestnut flour, cacao powder, cinnamon powder, ground flaxseeds, baking powder and sea salt.

• Rinse the soaked apricots, keeping some of the soaking water aside, and blend in a powerful food processor with the cooked sweet potatoes until well combined into a smooth consistency. Add a splash of the soaking water while blending if needed.

• Add the dry ingredients from step 3 along with the almond butter and the milk and blend until well combined.

• Transfer the mixture into the lined baking tin. Use a spatula or palette knife to make the mixture even.

• Sprinkle granola evenly at top and press it slightly into mixture.

• Bake for 20 minutes, then cover the tray with unbleached parchment paper and continue baking for another 5 minutes at a lower temperature of 150° C / Gas mark 2. Remove from the oven and let it cool for at least 15 minutes before removing from the tin. Then, remove it and place it in a cooling rack and leave a further 15 minutes to cool before you cut it into 9 or 12 portions.

Sundried Tomato & Spinach Egg Muffins

These protein-packed Sundried Tomato & Spinach Egg Muffins contain 4 veggies and are topped with a sprinkle of our Low Sugar granola for extra crunch and nourishment.

Made with almond flour, these delicious muffins are packed with healthy fats to support your hormones whilst being high in fibre and iron.

Perfect for prepping ahead for those busy mornings!

Ingredients

Makes 6-8

• 6 eggs 

• 2 big handfuls baby spinach 

• 35ml olive oil

• 1 tsp garlic powder

• Salt & pepper

• 175g almond flour 

• 1 tsp baking powder

• 1 small tin sweet corn 

• 1 cup grated courgette 

• 1/4 cup sun dried tomatoes

• Paleo Low Sugar granola to sprinkle
  

Method

• Preheat oven to 170 degrees 

• Blend eggs, spinach and olive oil together. 

• Pour into a bowl then add almond flour, baking powder, salt, pepper, 1/2 of the sun dried tomatoes (keep some to top the muffins) drained corn, grated courgette (squeeze once grated to remove excess water) 

• Mix until combined then pour into muffin cases in a muffin tray. Top with remaining sundried tomatoes and a sprinkle of granola. Bake on the middle shelf for 20 minutes.

• Once cool, store in the fridge in an airtight container.

Tahini + Chocolate Granola Bars

Tahini is currently having it’s moment and with good reason. Packed with vitamins, minerals and antioxidants, this superfood is made from ground sesame seeds and tastes delicious.

Paired with our nut-loaded wholefood granola and indulgent dark chocolate, together this combo makes an irresistible trio.

These Tahini & Chocolate Granola Bars are incredibly moreish and perfect as a healthy dessert or afternoon snack.

Ingredients

• 180g dark 70-80% chocolate. We love Green & Blacks

• 95g tahini

• 140g (1 1/4 cup) Paleo granola of choice. We used our Cocoa & Hazelnut granola

• 30g (1/2 cup) pumpkin seeds

• 2 tbsp sesame seeds

• Flakey sea salt

• 1 tsp vanilla bean paste

Method

• Melt the chocolate then pour in tahini & vanilla paste. Stir until combined.

• Add the granola and pumpkin seeds and mix until everything is coated in chocolate.

• Arrange on a flat baking tray on a piece of baking paper (like a block of chocolate) so it can be sliced into long slices.

• Scatter the sesame seeds, sea salt and a little extra granola so its totally covered. Set in the fridge for a few hours and then slice into slices.

• Store in an airtight container for up to 10 days (if they last that long!)

No Churn Blackberry & granola Ice Cream

This deliciously creamy treat is perfect for beating the heat this Summer and made with just 5 simple ingredients and our Low Sugar granola.

The recipe is packed with coconut that is high in MCTs and minerals such as manganese, copper and magnesium and is a great way to indulge with less sugar.

The additional blackberries add a boost of polyphenols and antioxidants that can help improve gut health and lower inflammation!

This tasty recipe is both keto and paleo friendly.

Ingredients

• 1 tin full fat coconut milk

• 1 tin coconut cream 

• 150g blackberries 

• 1 tbsp maple syrup 

• 1 tsp vanilla bean paste 

• 115g Paleo foods Co granola of choice! 

Method

• Freeze coconut milk into ice cube trays overnight. 

• To make the blackberry swirl,  place blackberries and maple syrup into a saucepan and gently cook for 5-7 minutes until soft. Break down with the back of a spoon and allow to cool. 

• Add the frozen coconut ice cubes into a food processor or blender with the tin of coconut cream and vanilla, blitz until creamy and smooth. 

• Place into a freezer safe container, swirl through blackberry compote & layers of granola. Scoop and enjoy immediately or freeze for a few hours and enjoy then!

Trail Mix: Three Ways

Discover our three delicious trail mixes, perfect for enjoying our grain-free granolas while you're out and about this summer!

Plus, we've crafted a savory Kale & Coconut mix that's a game-changer for adding a boost of fibre and plant points to your summer salads and dishes!

Kale & Coconut Trail Mix

Ingredients

• 6-7 stalks kale

• 115g Paleo Low Sugar granola

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• Pinch of Salt & pepper

• Drizzle olive oil

Method

• Heat oven to 140.

• Tear kale into pieces and drizzle with little olive oil, salt and pepper and spices. Rub in with hands so everything is nicely coated.

• Cook on baking sheet for 10 minutes until crispy.

• Take out the oven and add granola to the pan and mix everything well.

• Store in airtight container.

Berry & Goji Trail Mix

Ingredients

• 115g Berry & Almond granola

• 14g freeze dried berry mix (we used raspberries & goji)

Method

Combine and store in an airtight container.

Cocoa & Coconut Trail Mix

Ingredients

• 115g Cocoa & Hazelnut granola

• 90g cup high quality 80% chocolate chips

Method

Combine and store in an airtight container.

Cottage Cheese High Protein Ice Creams

🍦We’re obsessing over these Cottage Cheese High Protein Ice Creams to beat the heat this Summer!

These delicious and creamy ice creams are a great way to indulge with less sugar. Packed with protein and fibre thanks to their wholefood ingredients, they are the perfect healthy treat for cooling down in the heat! 😋

Ingredients

Makes 4-5 depending on mould size

• 1 tub (300g) full fat cottage cheese

• 1/4 cup (60ml) milk of choice

• 1 tbsp vanilla bean paste

• 1 cup or 8-10 fresh or frozen strawberries

• Ice cream moulds & sticks 

• A little Greek yoghurt to garnish with granola 

• A few sprinkles of our Berry & Almond granola

Method

• Gently cook strawberries in a saucepan on a low heat until you can mash them with a fork and they are nice and jammy. Allow to cool.

• Place cottage cheese, milk and vanilla in a blender and blend until smooth. 

• Put a little strawberry in the bottom of each ice cream mould then fill with the cottage cheese mix. Top with remaining strawberry mix. 

• Freeze overnight. 

• Remove from the freezer and dip the end in a little yoghurt so that you can coat in berry granola. Serve immediately.

Paleo Cinnamon Granola Loaf

This delicious Paleo Cinnamon Granola Loaf is made with almond & coconut flour for a delicious gluten & grain-free start to the day!

It’s topped with a generous sprinkle of our Pecan & Almond granola for added crunch and thanks to the recipes wholefood ingredients, each slice is packed with healthy fats & fibre.

Perfect as a delicious & nutritious breakfast on-the-go or as a snack to enjoy throughout the day, it’s great paired with a cup of coffee or tea.

Ingredients

• 1.5 cups (144g) almond flour

• 1/4 cup (56g) coconut flour

• Pinch salt

• 1 tsp baking soda

• 2 tbsp cinnamon powder

• 3 eggs

• 1/4 cup (52g) melted coconut oil

• 3 tbsp water or milk of choice

• 1/2 cup (100g) raisins (optional)

• 1 tsp vanilla extract or vanilla paste 

• Paleo Pecan & Almond granola to top

Method

• Preheat the oven to 170 degrees. 

• Combine all the dry ingredients except the granola in a bowl and mix to combine.

• In a separate bowl mix the wet ingredients (make sure the coconut oil is cooled) and stir into the dry. 

• Add the raisins (optional)

• Spoon into a small loaf tin lined with baking paper and top with granola. 

• Bake for 35-40 minutes on the lower shelf until golden. Allow to cool slightly before slicing. 

• Store in an airtight container.

Lemon Collagen Glow Bars

Packed with nourishing wholefood ingredients, these Lemon Collagen Glow Bars are made with our Low Sugar granola and boosted with collagen to get that glow.

The zesty lemon paired with the nutty goodness of our Low Sugar granola makes the perfect bar that’s packed with healthy fats & fibre whilst being a great source of protein.

Perfect as a delicious & nutritious breakfast on the go or as post workout snack to hit your daily protein goals.

Ingredients

• 2 cups (230g) Paleo Low Sugar granola 

• 1/2 (48g) cup of almond flour

• 1 tbsp chia seeds

• 1/4 (60g) cup almond butter

• 1 tbsp collagen powder

• Pinch of turmeric 

• 1 tsp vanilla bean paste 

• Zest and juice of 1 lemon 

• 1 tbsp melted coconut oil

Method

- Combine all of the ingredients into a food processor and process until combined to a sandy texture.

- Press into a dish lined with baking paper and set in the fridge overnight or for a few hours.

- Slice into 8 bars and add a little extra lemon zest if you fancy! 

Mini Rhubarb & Strawberry Cheesecakes

Indulge with less sugar with these Mini Rhubarb & Strawberry Cheesecakes made with our Low Sugar granola. They are packed with delicious Spring flavours thanks to the juicy strawberries paired with tart rhubarb.

Packed with fibre and healthy fats, they have added gut health benefits thanks to the creamy cheesecake layer made with kefir yoghurt!

Ingredients

• 1 cup (115g) Low Sugar granola 

• 1 tbsp coconut oil

• 1 cup or 8-10 strawberries (frozen or fresh)

• 280g cream cheese 

• 1/3 cup (80g) kefir yoghurt 

• 1 tsp vanilla bean paste 

• Fresh strawberries

  Stewed Rhubarb: 

• 2 sticks rhubarb 

• 1 tsp vanilla bean paste

Method

- Pulse granola and coconut oil in a food processor until sandy. Press into the bottom of 3 glasses

- Place strawberries in a saucepan and cook on low until glossy. 

- Stew rhubarb in a separate pot with 1 tsp vanilla bean paste 

- Mix cream cheese and kefir yoghurt with vanilla bean paste. Once the strawberries have cooled, fold them into the cream cheese mix. Spoon into cups and allow to set in the fridge for 3-4 hours. 

- Once cooled and set, add rhubarb on top with some more fresh strawberries.

Low Sugar Matcha Yoghurt Bowl 🍵

Who says you have to drink your matcha for breakfast?! Enjoy eating it instead with our delicious Matcha Yoghurt Bowl recipe, the perfect Spring time breakfast!

Packed with fibre and polyphenols, it not only tastes delicious but it’s also great for your gut!

Polyphenols help feed the good bacteria in your gut. They can also reduce chronic inflammation and help control your blood sugar levels!

Ingredients

• 1 cup (225g) unsweetened yoghurt of choice

• 1 tsp matcha powder

• 1/2 tsp vanilla bean paste

• Generous sprinkle of our Pecan & Almond grain-free granola

• Fresh berries to serve (blackberries, raspberries, blueberries & strawberries)

• Nut butter to drizzle

Method

• Combine matcha in a bowl with a tiny drop of plant based milk and whisk until smooth. The stir in the yoghurt and vanilla until creamy.

• Top with a generous sprinkle of our Pecan & Almond granola and your favourite berries.

Keto-Friendly Crunchy Chocolate Bars🍫

Looking for a delicious Easter treat to enjoy this weekend that isn't packed with sugar? We’ve created these keto-friendly Crunchy Chocolate Bars with only 3 simple ingredients including our Chocolate & Hazelnut granola!

They taste absolutely divine and can be made in less than 10 minutes, perfect for sharing with family and friends this weekend.

Ingredients

• 90g food quality dark chocolate (we like 85%)

• Maldon sea salt flakes

• 1 tbsp coconut oil 

• 2 tablespoons of our Cocoa & Hazelnut granola

• You’ll also need a Chocolate bar mold or lined baking tray

  Method

• Melt chocolate and coconut oil in the microwave or over a pot of boiling water.

• Sprinkle granola into the chocolate mold and then pour the chocolate over.

• Sprinkle with sea salt. 

• Set in the fridge for about 1 hour or more until set.

Apple Granola Breakfast Crumble

Made with just 6 ingredients including our Pecan & Almond granola, this crumble is packed with delicious, warming flavours. The crumble topping has the perfect texture of soft and chewy with a little added crunch!

Ingredients

• 3 granny smith apples, peeled and chopped 

• 1 tsp cinnamon 

• Drop of water 

• 1/2 tsp vanilla bean paste 

  Crumble:

• 1/2 cup (55g) Paleo Pecan and Almond granola 

• 1 cup (96g) almond flour 

• 1 tbsp arrowroot powder

  Method

• Preheat the oven to 170.

• Place chopped apple, cinnamon, vanilla and a drop of water in a saucepan and cook for 5-8 minutes until starting to soften.

• Place into a small oven proof dish (to serve one or two).

• Combine all the crumble ingredients and mix well. Scatter over apple mixture and bake for 15-20 minutes (cover with foil to avoid burning).

• Serve with a dollop of yoghurt and some fresh berries!

Raspberry & Chocolate Granola Kisses ❤️

These 6 ingredient Raspberry & Chocolate Granola Kisses are a delicious way to celebrate the love in your life today, weather it's for Valentines or Galentines! These kisses can be made using any of our grain-free granolas ❤️

Ingredients

• 1 cup (225g) unsweetened unflavoured yoghurt of choice 

• 2 tsp chia seeds 

• 1/4 cup (30g) raspberries 

• 180g dark good quality chocolate (70 or 80%)

• Fresh raspberries for topping

• Paleo Foods Co Grain-Free Granola (any flavour)

  Method

  1. Mash 1/4 cup raspberries in a bowl. Add the yoghurt and chia seeds and mix well.

  
  2. Dollop small disks onto some baking paper and pop a fresh raspberry in the center of each disk. Place onto a plate in the freezer to set solid (a few hours or overnight)

  
  3. Once set, dip the raspberry buttons into melted chocolate and sprinkle over some granola - work quickly because the chocolate sets almost immediately on the frozen buttons!

4. Store in the freezer in an airtight container and enjoy!