Great Taste Award

We are very proud to announce that our vegan Chia & Hemp Granola has won a Great Taste Award!

Sweetened with coconut nectar and vanilla pod instead of honey, our Chia & Hemp flavour is the latest addition to our Grain-Free Granola range and it has gone down a treat!

Everyone loves the deliciously sweet and nutty crunch so much so that it has been awarded two stars in the 2018 Great Taste Awards!

Packed full of nuts, seeds and coconut, our Chia & Hemp granola has the highest percentage of almonds out of the whole range and of course contains no added sugar, salt or preservatives; just simple, honest ingredients.

But don't just take our word for it... pick it up in Waitrose, Ocado or Wholefoods and see for yourself!

Shop our whole range here and see our NEW lower prices.

Mammoth News!

Introducing our NEW 300g packs!

Less cardboard packaging, more space in your cupboards AND a new lower price. 

Don't worry; it's the same delicious taste and four nutty flavours!

Find our new packs on Ocado and in Waitrose (and coming to all other stores soon).

Give it a try -  it's grain-free and packed full of nuts, seeds and coconut for extra protein and healthy fats. No added sugar, preservatives or any other nasties over here; just simple, honest ingredients.

AND you can now find our Almond Milk on Ocado! 

Naturally thick and creamy from a high percentage of almonds, our milk is delicious with our grain-free granola, added to smoothies, hot drinks and used in dairy-free baking.

With just three ingredients; almonds, milk and a natural preservative (seaweed) which also adds calcium, you won't find any added sugar, salt or chemicals. Just deliciously nutty goodness!

Enjoy!

Fudgy Paleo Brownies

Dreamy, fudgy, gluten and wheat free brownies that are deliciously indulgent (and more-ish!) and easy to make! Perfect with a cold glass of our almond milk. 

Makes 12-15 brownies

Ingredients

- 70g grass-fed butter

- 60g virgin coconut oil

- 160g of maple syrup

- 80g of cocoa powder

- ½ teaspoon of rock sea salt

- 2 medium eggs (room temperature)

- 70g of almond flour

Directions

1. Preheat oven to 160 degrees and line an 8x8 inch baking tin with grease proof paper.

2. Add the butter, coconut oil, maple syrup, cocoa powder and salt to a heatproof bowl and melt over a pot of boiling water. Heat until all butter and coconut oil has melted and the mixture is well incorporated. Remove from the heat and allow to cool slightly (about 2 mins).

3. Now add the eggs one at a time (ensure these are at room temperature!). Stir the mixture well after adding each egg ensuring they are evenly mixed.

4. Add almond flour to the mixture, stirring vigorously until fully blended. Pour the mixture into the prepared baking pan.

5. Bake for 15-25 minutes or until the centre has just set (this varies dependingon oven type). The best way to check if it's ready is to insert a tooth pick into the centre; it should come out almost clean and slightly moist. Be careful not to overcook it as it will dry out and lose its lovely fudgy texture!

6. Allow to cool completely (you can place in the freezer for 10mins to speed upcooling time and reduce drooling time!). Cut brownies to desired size and enjoy right away with a nice cold glass of Paleo Foods Co. Almond Milk and fresh strawberries! (These brownies are best kept refrigerated)

Dairy Free Iced Coffee

We are all for a creamy, iced coffee for an afternoon pick me up, just without the dairy.

Our almond milk is naturally thicker and creamier than the rest because we don't skimp on almonds (if we wanted water, we would've got it from the tap..!)

Just simple, honest ingredients and who doesn't want coffee over ice to cool them down in the sunshine!?

Serves one

Ingredients

- 1 black coffee 

- Handful of ice cubes

- Paleo Foods Co. Almond Milk

Directions

1. Make a black coffee and leave to cool.

2. Add a handful of ice cubes to a glass or jar (place in the freezer for a while if possible) then pour the cooled coffee over the ice.

3. Pour as much almond milk as you prefer, stir and enjoy through a straw!

Green Warrior Protein Smoothie Bowl

Summer is on its way and we have the perfect breakfast recipe to celebrate; a smoothie bowl packed full of natural energy & green goodness!

Made with only the creamiest almond milk of course... 

Makes two smoothie bowls

Ingredients

- Two large handfuls of spinach

- 1 small handful of kale (stems removed)

- 1 ripe avocado

- 1 banana

- 4 tbsp of hulled hemp seeds

- 250ml of Paleo Foods Co. 9% Almond Milk

- 4 ice cubes (adjust as desired)

Toppings

- Coconut Flakes

- Chia Seeds

- Fresh Berries

- Our nutty granola!

Directions

1. Add all of the ingredients into a blender and blend until silky smooth. Add a bit of water or more almond milk if necessary to thin out.

2. Taste and adjust flavour as needed, adding more banana (or maple syrup) for sweetness, or more spinach for a bright green hue.

3. Divide between 2 serving bowls and top with desired toppings.

4. Enjoy right away!

Spiced Almond Milk Hot Chocolate

Cosy up with our indulgent, dairy free hot chocolate with a kick. Something to warm your hands and heart in these long winter months. Our almond milk makes it extra thick and creamy so go on, treat yourself!

Serves 2

Ingredients

- 4 tbsp of cocoa or cacao powder

- 250ml of Paleo Foods Co. 9% Almond Milk

- 2 tbsp of date nectar (or coconut sugar, maple syrup)

- ½ tsp of ground cinnamon

- ¼ tsp of vanilla bean powder

- ¼ tsp of ground nutmeg

- 1 small pinch of clove

- 1 small pinch of ground chilli or cayenne pepper (optional)

Toppings

- ½ teaspoon of grated nutmeg

- Cocoa powder for dusting

Directions

1. In a medium pot over a low heat, whisk together almond milk, cocoa powder and date nectar.

2. Then add the spice mix of cinnamon, vanilla, nutmeg clove and chilli (optional). Bring to a low simmer.

3. Add a small amount of water as desired if you prefer a thinner consistency.

4. Taste and adjust sweetness as needed, adding more date nectar for increased sweetness or chilli for added kick!

5. Divide between 2 mugs and dust with grated nutmeg and a sprinkling of cocoa powder

6. Enjoy right away!

Vegan Chickpea Pancakes

Happy Pancake Day!

Give these vegan pancakes a try made with our thick, creamy almond milk and drizzled with maple syrup.

Makes a stack of 7­-8 pancakes

Ingredients

• 125g chickpea flour
• 1 ½ tsp of baking powder
• 100 ml of The Paleo Foods Co. 9% almond milk
• 1 large ripe banana, mashed
• 1 tbsp of maple syrup
• Coconut oil (for frying)
• Optional: pinch of salt, ½ tsp of cinnamon, 1 tsp of vanilla

Method

1. In a large bowl sift together the chickpea flour and baking powder.

2. Place the banana, maple syrup, almond milk and the optional ingredients in a blender and blend until smooth.

3. Pour the wet mixture into the dry mixture and whisk together to create a smooth batter. If the batter seems to thick add a little extra almond milk gradually, or if it seems too wet add a little extra flour (you want a slightly thicker than traditional pancake recipe).

4. Place a small frying pan on a medium heat adding one teaspoon of coconut oil. Once the pan is hot and the oil has melted reduce the heat a little.

5. Scoop up a full ladle of the pancake batter and pour onto the pan, after 1 minute or so, or when the top starts to bubble, flip and cook on the other side. (It’s useful to peak underneath the pancake before you flip to check it has got colour!). 

6. Continue with the rest of the batter until all pancakes are made and then serve with coconut yogurt, extra maple syrup, berries and a sprinkling of freshly toasted pecans (or our grain-free granola!)

Enjoy!

(Don't forget to tag us in your Paleo pancake pictures @paleofoodsco)