WHAT YOU NEED:

1/2 cup walnuts chopped
1/2 cup almonds chopped
1/2 cup hazelnuts chopped
1/2 cup pecans chopped
handful of raisins 
1 cup shredded coconut
tbsp milled flaxseed
1/2 cup mixed seeds ( linseed, sunflower, pumpkin and sesame )
2 tsps coconut oil
2 tsps honey
Cinnamon as to liking 
Vanilla extract to liking
1 egg white

WHAT YOU DO:

Pre-heat over to 170. 
Melt coconut oil and stir in honey ( if using it ), then add all nuts/seeds/coconut
Stir really well and add cinnamon and vanilla.
After mixing, add the egg white and coat well.
Transfer to a baking tray lined with paper and bake for approx 20 mins or until golden. 
Leave to cool completely before removing to get clusters.  

*** Credit and thanks to my friend Lou for this inspiration. 

WHAT YOU NEED:
 
2 x 400g cans of borlotti beans, rinsed and drained
1 x 400g can diced tomatoes
2 medium carrots
1 medium brown onion
1 celery stalk
1 clove garlic, minced
1 medium sweet potato, cubed
3 handfuls baby spinach
1.5 TBS Extra virgin olive oil
Salt/pepper to taste
Feta cheese as garnish
Water
 
WHAT YOU DO:

1. Roughly dice the onion, celery and carrot and sauté in olive oil.
2. Once softened, add in the garlic and cook for a further 3 minutes.
3. Add in the sweet potato, borlotti beans and canned tomatoes. Season with salt and pepper and cook for a further 5 minutes.
4. Cover with enough water to enable all ingredients to be well covered and bring to a simmer and cook for around 1 hour.
5. Remover from heat and blend soup using a stick blender.
6. Toss in the baby spinach, stirring through until welted.  If desired, sprinkle a little feta cheese as a garnish.

​#image by recipehubs.com

This is the perfect fuel for my sports athletes. Good source of energy, without any added refined sugar. 

WHAT YOU NEED:

1.5 cups of oats
1/2 cup dates
1 cup prunes
3TBS sunflower seeds
3TBS pepitas
2TBS golden flax seed (or regular linseed)
1TBS coconut oil
*** 1/4 cup peanut butter
*** 1/2 cup roughly chopped almonds

LISA'S TIP: To make these 'nut free' for school lunchboxes, swap the peanut butter for another generous tablespoon of coconut oil and swap the almonds for an extra tablespoon of EACH seed.

WHAT YOU DO:

1. In a food processor or high powered blender, blitz the prunes, dates and coconut oil. This is what makes the bars stick together. It can help to gently heat the prunes, coconut and dates on the stovetop first to soften them. 

2. Stir through the peanut butter. You now have a 'sticky' paste to bind it all together. 

3. Put oats, seeds and almonds* in a bowl. Tip your cooled 'sticky paste' into the bowl and get your hands in to mix it up! 

4. Line a baking tray and spray with a little oil so the bars don't stick. Press the mix into the tray (use your hands) and pop into the fridge to set. 

I would love to see your attempts. Hashtag #FEEDinc on Instagram so I can see!
ENJOY. 

WHAT YOU NEED:
3 cups natural oats
2 large ripe bananas mashed
1 cup pitted dates chopped finely
1/3 cup of applesauce
1 tbsp cinnamon
1/3 cup of honey
1tbsp vanilla essence
 
WHAT YOU DO:
1. Pre heat oven to 150 degrees
2. Mix all ingredients in a large bowl.
3. Spoon cookies onto lined baking tray into 12 cookie sized piles
4. Cook for about 30 mins or until golden brown
5. Remove cookies from oven and let cool until firm.

CREDIT IMAGE: #bakedbree - our current image is not loading. 

WHAT YOU NEED:

4 eggs 
4 ripe peeled bananas
4 ripe pears - remove seeds
1/4 cup almond meal
3/4 cup coconut flour
1 cup buckwheat
1/4 cup rice flour
1 heaped tsp baking powder
1 generous handful of dried cranberries & seeds

WHAT YOU DO:

1. Preheat oven to 180C. 
2. Thoroughly mash (or blend) the fruit and crack 4 eggs into the fruit mix. Stir the wet mixture through the dry ingredients. EASY* 
*TIP: If it looks a bit dry add an extra mashed pear or a few tablespoons of yoghurt
3. Pop into a lined loaf tin and sprayed lightly with some oil
4. Bake for 20min at 180C and then 35min at 160C

Serve with a dollop of yoghurt. It's delicious!