Raw Chocolate Orange Brownies

Raw Chocolate Orange Brownies

Being pregnant I am hungry quite a lot of the time but I try to nourish my body with as many pure ingredients as possible to give my baby the best start in life. If I’m hungry, I eat, and by making snacks like these and keeping a batch in the fridge, there is always something healthy to snack on when I fancy something sweet.

Everyone loves a chocolate brownie, but we all love it better when it’s guilt free. I had a load of Jaffa oranges left from my juicing so thought about doing a sweet variation on my usual raw brownies.

The raw cacao, as we know, is full of organic, pure nutrients and, like the almonds, is a great source of protein. Look no further for a snack for the kids that isn’t full of rubbish, is made with pure ingredients, and will take you no more than 15 minutes to make. This really is the easiest recipe with so few ingredients, anyone can make these!

Ingredients – (do double up if you want to make enough to last a while. This recipe makes about 8 small brownies)

1 heaped mug almonds (make sure to soak in purified water for at least 6 hours)
15 organic medjool dates
3 heaped tbsp raw cacao powder
1 tsp organic pure maple syrup
Juice of one orange
Zest of the orange


Once the almonds have been soaked, rinse and pat dry with a paper towel, then put in the blender and blend until it almost turns into an almond butter.

Scrape away the sides then add the dates, cacao, maple, orange juice and a quarter of the orange zest. Blend until well incorporated.

Grease a silicone loaf tin or square tin with a little coconut oil, spoon the mixture in, smooth the top over with a spatula and put in the freezer for an hour and a half.

Remove from the freezer, sprinkle the remainder of the zest on top, cut into brownie slices and store in the fridge.



Fruit & Nut Loaf


Once again my appetite has increased. Apparently this happens at the 23 week mark as the baby goes through a big growth spurt. I’m wanting to snack all the time so I’m needing to make healthy snacks that are filling and nutritious and this is honestly one of the best things I’ve made!


2 apples
1 tbsp coconut palm sugar
1/4 cup water
1 and 1/2 cups buckwheat flour
1/3 cup pecans
8 medjool dates
1/3 cup raisins
1/3 cup almond milk
1/4 cup maple syrup
1 tsp cinnamon

For the glaze:
2 tbsp almond butter
2 tbsp almond milk
Pinch Himalayan salt


Preheat the oven to 180 / gas mark 6 and prepare a silicone loaf tin by cutting enough baking paper to cover just the bottom then grease the whole thing with vegan margarine.

Prepare homemade applesauce by putting the apples with the water and sugar in a saucepan and cook until soft. When soft, mash the apples into a puree and add to a large bowl. Leave to cool for 10 minutes.

Chop the dates into small pieces and add these to the bowl, then put the pecans into a pestle and mortar and bash until chopped but not crushed into a meal, add to the bowl.

Add the rest of the ingredients to the bowl and mix thoroughly.

Once mixed, pour into the loaf tin and bake for 20-30 minutes depending on your oven. It should come out the oven as soon as the fork comes out of the cake clean, you don’t want to over bake it.

Leave to cool on a wire rack for 10 minutes before turning out onto a plate.

Make the glaze by mixing all the ingredients then spreading it over the top, If there is any left you can use this to spread on each slice as a spread.

Serve hot out the oven or once cooled.



Multi-Seed Gluten-Free Crackers

Crackers 1

I have to thank Lisa Roukin from My Relationship with Food for this recipe. I saw it on her website and just had to make them! I’ve adapted it from hers slightly.

I’m eating six small meals a day now instead of three larger ones so healthy crackers are the best choice for at least one of those meals! I ate this along with some homemade hummus and Moroccan matbucha but you can have with anything you like. They are so much easier to make than they look and are just super yummy and nutritious.

Crackers 3Crackers 4


70g ground almonds
2 tbsp buckwheat flour
20g pumpkin seeds
20g sunflower seeds
20g flaked almonds
25g flaxseed, sunflower & pumpkin (linwoods)
15ml coconut oil,
60ml cold purified water
Pinch Himalayan or Oryx Desert salt

1 handful flaxseed, sunflower & pumpkin (linwoods)
1 handful pumpkin seeds
1 handful sesame seeds


Pre-heat the oven to 300°F, gas mark 2, 150°C (130°C fan-assisted).

In a food processor add all the dry ingredients and salt and pulse a couple of times, then add the coconut oil and water, blend until slightly sticky texture (do not over process) leave a little texture for crunch.

Have two sheets of parchment paper, collect the dough from the food processor, shape into a square in the center of one sheet of the parchment paper, flatten slightly. Cover with the second sheet of parchment paper and roll to 1/4 inch (or less thick). Using a sharp chefs knife, trim off the edges and even into a square. Make the squares by cutting into equal strips (4 x 3).  Press the toppings into each square (I divided 1 handful of each topping on 4 squares).

Bake in the pre-heated oven for 25 minutes, remove from the oven leave to cool on the tray for 5 minutes then transfer to a cooling rack.

Crackers 2