These no-bake Berry ‘Cheesecake’ Granola Bars will have your taste buds dancing!
They are grain, gluten and dairy free and can be made vegan* as well.
With a light, fruity filling and crunchy granola base, they make the perfect Summer dessert whether you are having friends over or just want to treat yourself.
A great alternative to regular cheesecake if you’re looking for something delicious but also incredibly nutritious!
* We used our Honey & Pecan granola to make the base but just switch to our vegan Chia & Hemp granola and swap out the honey in the filling for maple syrup or coconut nectar.
Makes 8 bars
For the base:
200g Grain-Free Granola (Honey & Pecan)
40g coconut oil
For the filling:
225g cashews (soaked for 3 hours)
40g coconut oil
Juice of 1 lemon
2 tbsp honey
Line a loaf tin with baking paper.
In a food processor, blend the granola and coconut oil until the granola is ground fine and the mixture is starting to stick. Spoon the mixture into the loaf tin and press down to make the base. Place in the fridge whilst making the filling.
To make the ‘cheesecake’ filling, blend the cashews, coconut oil, berries, lemon juice and honey in a food processor. Blend until fully mixed together and until it is a smooth, creamy texture.
Spoon the filling onto the granola base, then place in the freezer for around two hours to set.
Remove from the freezer, lift the baking paper out of the tin and cut the cheesecake into bars with a sharp knife. Tuck in and enjoy now or store in a Tupperware in the fridge!
These crepe style pancakes are grain & gluten free and will taste delicious with any topping (but we went for classic lemon & sugar and a sprinkling of our favourite granola…!) - try with fresh fruit and a drizzle of honey or nut butter and cacao nibs.
They will make a nutritious breakfast, snack or dessert, not just on Pancake Day, but all year round!
Makes 6 pancakes (Serves 3)
100ml coconut milk
100ml almond milk
Pinch of salt
1 1/4 tbsp psyllium husk powder
4 tbsp ground almonds
30g coconut oil
Honey & Pecan granola
In a bowl, mix together the eggs, almond milk, coconut milk and salt with a balloon whisk.
Slowly whisk in the psyllium husk and ground almonds until you get a smooth batter. Place to one side to thicken for about 15 minutes.
Using a non stick pan, fry 1 small ladle of paleo pancake batter in coconut oil pan on a medium-heat. Ensure there is enough coconut oil to generously coat the pan to avoid any sticking. Don’t rush, wait until the top is almost cooked before carefully turning. Cooking time approximately 1.5 minutes for the first side and 1 minute for the second.
Serve with coconut yoghurt, coconut sugar, lemon and a sprinkling of Honey & Pecan granola!
Make sure you use psyllium husk powder and not whole psyllium. If you can’t find psyllium husk powder, buy whole psyllium and blitz it in a high speed blender until fine.
Different brands and even egg sizes can affect how your pancakes turn out. If the batter thickens too much you can thin it with a little more almond milk. If the opposite happens and it’s too thin, add a little more psyllium!
Enjoy and don’t forget to tag us in your recipe creations!
Let’s get festive with these deliciously comforting Mince Pies made with all natural ingredients, no refined sugar, and no grains or gluten! The perfect treat for Christmas, to share with family and friends (these will go pretty quick..!)
Makes 10 Mince Pies
150g of almond flour (ground almonds)
75g of coconut flour
1 tbsp of coconut sugar
1/2 tsp of baking powder
1/2 tsp of salt
Zest of an orange
115g of butter, frozen. Plus a little extra for greasing
1 egg, beaten
Approx 350g homemade mincemeat, or if you want to buy the mincemeat we recommend a more natural brand such as Meridian
Sieve the ground almonds, coconut flour, sugar, baking soda and salt into a bowl and stir in the orange zest.
Grate the frozen/cold butter into the flour and mix together with your fingers until crumbs form.
Stir in the egg and bring together with your hands until a dough is formed.
Divide the dough in half, wrap each in cling film, and place in the fridge for at least one hour.
Pre-heat the oven to 180 degrees and grease the moulds of a muffin / cake tin.
Remove the dough from the fridge and place between two sheets of baking paper. Roll out the dough and using a cookie cutter, cut out circles and press into the moulds; patience is required as being gluten free means the pastry will be a little more crumbly - it’s fine to use your fingers to squish together any cracks!
Fill each pastry mould with mincemeat, then using the remainder of the dough, cut out enough stars to top each pie with.
Bake in the oven for 12-15 minutes, or until turning golden. Leave to cool in the tin before gently easing out (this is important or they may fall apart!)
Enjoy on their own or serve with coconut yogurt, delicious!
These gluten and grain-free muffins make the perfect Autumn / Winter treat to satisfy your sweet tooth. Enjoy topped with our granola for a delicious dessert, an on-the-go breakfast or an energy boosting snack!
Makes 10 muffins
180g of almond flour (ground almonds)
100g of coconut sugar
1 1/2 teaspoon of ground cinnamon
1 teaspoon of baking powder
1/2 teaspoon of salt
120ml of Paleo Foods Co. 8% almond milk
60ml of maple syrup
75g of butter, melted
2 teaspoons vanilla extract
Paleo Foods Co. Grain Free Granola (for topping)
Preheat the oven to 180 degrees and line a muffin tin with muffin cases.
Combine flour, coconut sugar, cinnamon, baking powder and salt (dry ingredients) together in a bowl and set aside.
Combine eggs, almond milk, maple syrup, melted butter and vanilla extract (wet ingredients) in a separate bowl.
Once the wet ingredients are mixed well, add to the dry mixture and stir to combine.
Spoon the mixture into the muffin cases, filling 3/4 full and place in the oven to bake for 15-20 minutes or until golden brown and a knife comes out clean.
Remove from the oven, leave to cool on a wired rack, then top with our granola and enjoy!
Less packaging means more space in your cupboards and less unnecessary rubbish (much more kind to the environment). And you can now enjoy your deliciously nutty, all-natural breakfast at a lower price (which makes it taste even better!)
The new 300g packs will be launching in other stockists from September so keep your eyes peeled.
We hope that you love our new look and enjoy trying all four flavours of our unique, gluten-free and grain-free granola. Bringing some colour back into breakfast time!
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!
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!
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
- 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
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)
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!?
- 1 black coffee
- Handful of ice cubes
- Paleo Foods Co. Almond Milk
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!
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
- 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)
- Coconut Flakes
- Chia Seeds
- Fresh Berries
- Our nutty granola!
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!
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!
- 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)
- ½ teaspoon of grated nutmeg
- Cocoa powder for dusting
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!
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
- 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
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!)
(Don't forget to tag us in your Paleo pancake pictures @paleofoodsco)