Grilled Maple Nectarines

Meet your new go-to seasonal treat: Grilled Maple Nectarines with our Pecan & Almond Granola.

Sweet, caramelised nectarines are paired with the cosy comfort of autumnal spices, finished with a sprinkle of our crunchy granola.

Simple, wholesome, and packed with good fats, fibre and flavour - the kind of recipe that feels indulgent but leaves you feeling good.

Serve them warm as dessert with ice cream or topped on yoghurt or porridge on chilly mornings.

Ingredients

2 nectarines

2 tbsp maple syrup

Sprinkle of cinnamon

2 tbsp water (for cooking)

1/3 cup Pecan & Almond granola

Method

1. Slice the nectarines into wedges and add to a pan

2. Add the water, maple syrup and sprinkle of cinnamon to the pain

3. Cook for 5min or till nectarines have softened and are slightly grilled!

4. Serve over thick yogurt and finish with a drizzle of maple syrup

Bounty Granola Bites

This is our real food twist on the classic Bounty Bar with all of the indulgence and none of the nasties.

A crunchy Pecan & Almond granola base is layered with a sweet coconut heart, topped with a drizzle of rich dark chocolate for an indulgent yet healthy treat.

Ingredients

3/4 cup Pecan & Almond Granola

1/3 cup peanut butter

1/2 cup desiccated coconut

1/3 cup Greek yogurt

1tbsp drizzle maple syrup or honey

15g Dark chocolate

Method

1. Blend together granola and peanut butter until a sticky consistency forms and press into 6 muffin cups. 

2. Mix yogurt, coconut and maple syrup together and layer on top of granola base. 

3. Top with melted chocolate and sprinkle with coconut. 

4. Let the bites set in the freezer for 1 hour and store in the fridge!

3 Ingredient Protein Ice Pops

Cold, creamy, and protein-packed - these 3 ingredient Protein Ice Pops are about to become your summer snack staple.

Made with just 3 real food ingredients: thick Greek yoghurt, our Peanut Butter Protein Boost granola and freeze-dried raspberries.

Packed with protein, healthy fats and fibre, they are the perfect way to bear the heat this summer.

Ingredients

2 cups thick Greek yoghurt

1/2 cup Peanut Butter Protein Boost granola

2 tablespoons of freeze dried raspberries

Method

1. Line a baking tray with baking parchment, spoon the thick Greek yoghurt onto the tray and use the back of the spoon to create circles. Add the lolly sticks, then top with a little more yoghurt.

2. Sprinkle the ice pops with the granola and freeze dried raspberries

3. Pop in the freezer to set for a couple of hours.

Peaches & Cream Granola Parfait

Our real food twist on the classic, meet your new favourite summer breakfast.

Thick Greek yoghurt. Juicy peach chia pudding. A moreish crunch of Pecan & Almond granola.

Cool, creamy, naturally sweet – and packed with good fats, fibre, and flavour.

Perfect for sunny breakfasts, snacky afternoons, or effortless desserts.

Ingredients

1 fresh peach
3 tablespoon thick Greek yoghurt
1/2 cup milk of choice
3 tablespoon chia seeds
1/2 cup Pecan & Almond granola

Method

1. Blend half the peach, Greek yoghurt, chia seeds and milk together and let sit in the fridge overnight

2. To assemble your chia pudding, layer it in a glass with yoghurt, granola and fresh peaches and enjoy!

Lemon Protein Cheesecake

This wholefood Lemon Protein Cheesecake is packed with nutrient dense, real food ingredients your body will love.

Our nut-rich Pecan & Almond granola is used as the crunchy base, topped with a smooth, zesty lemon cheesecake layer on top making it the ultimate feel-good dessert.

Recipe by Ana Ball

Ingredients

1 cup Paleo Pecan and Almond granola
1 1/2 cups cottage cheese
1/2 cup Greek yogurt
1 teaspoon vanilla extract
Zest of 2 lemons
2 tablespoons lemon juice
1/4 cup maple syrup (optional)

Method

1. Add granola into a food processor and blitz it for 30 seconds

2. Add all the remaining ingredients into a food processor and blitz them for 30-60 seconds until a smooth paste is formed.

3. To assemble your cheesecake, add a layer of granola then top with the cottage cheese mixture. Add optional toppings and enjoy!

Gut-Loving Viral Pistachio Dubai Chocolates

Our gut-loving take on the Viral Pistachio Dubai Chocolates, we’ve teamed up with JERMS to give this trending treat a clean, wholefood glow-up.  

Moreish and indulgent, these chocolates deliver a powerful dose of gut-loving goodness: rich plant diversity, healthy fats & fibre plus pre and probiotic goodness to help your microbiome flourish. 

Real ingredients, real flavour and a recipe you’ll want to make on repeat.

Grab 30% off JERMS Biotic Energy using code PALEO30 until 23rd May 2025.

Ingredients

1/4 cup pistachio butter (to make at home simply blend a bag of pistachios until smooth and creamy)

2 tbsp almond flour 

2 tbsp paleo granola, slightly crushed into smaller pieces 

1/2 bar good quality dark chocolate 

2 teaspoons JERMS Biotic Energy

Method

1. Combine pistachio butter with almond flour and paleo granola then press into the base of a silicone mould leaving enough space to top with chocolate. (If you don’t have a mould you can also just spoon out balls using a teaspoon onto a tray lined with baking paper and freeze until hard to dip into the chocolate) 

2. Melt the chocolate then stir in JERMS Biotic Energy until smooth. Either fill the mould with the chocolate mix or if not using a mould dip the hardened balls of pistachio butter into the chocolate and lace back onto the tray to refreeze. 

3. Top with a sprinkle of granola and chill in the freezer for a few hours before taking out the moulds. Store in the fridge in an airtight container. 

Easter Chocolate Bark

This nutty, chocolatey bark brings together dark chocolate, our Cocoa & Hazelnut granola, and antioxidant-rich goji berries for an Easter treat that feels indulgent and balanced.

A great way to indulge with less sugar and perfect for sharing with loved ones this upcoming Bank Holiday.

Ingredients

120g bar of dark chocolate

1/2 cup Cocoa & Hazelnut granola

Handful of goji berries & freeze dried raspberries

Handful of pumpkin seeds

Method

1. Melt the chocolate using the bain marie method

2. Pour the melted chocolate out onto a baking parchment lined baking tray

3. Top the chocolate with granola, goji berries and pumpkin seeds

4. Let set in the freezer for 1 to 2 hours

5. Once set, break the bark up and share 

Matcha & Mint Cheesecake Bars

Spring is in the air and to celebrate we’ve created these delicious Matcha & Mint Cheesecake Bars packed with wholefood ingredients. Bursting with fresh, zingy flavors, they are the ultimate spring treat.

The velvety matcha & peppermint cream cheese is layered on a crunchy granola base made with our Low Sugar granola. Naturally packed with protein, healthy fats & fibre.

Ingredients

Granola base layer: 

2 cups granola 

2 tbsp ghee 

2 tbsp almond butter 

1 tsp vanilla 

Matcha cream cheese layer: 

1.5 cups raw cashews soaked for at least 2 hours in boiling water then drained 

1/4 cup maple syrup 

1 tub cream cheese

1 tsp high quality peppermint essence 

1 tbsp matcha powder & more for dusting

Method

1. Blitz granola in a food processor until it is like sand. Melt the ghee, vanilla and almond butter and combine with granola. Press into a rectangle dish lined with baking paper and place in the fridge to set while making the filling. 

2. Drain the cashews and place into a blender with matcha powder, peppermint, maple syrup and 1/3 cup of the cream cheese. Blend until smooth and silky. 

3. Whip in the remaining cream cheese by hand until smooth. 

4. Pour the filling over the base and let it set in the fridge overnight. Dust with matcha before cutting into squares or slices. Keep in the fridge for 3 days in an airtight container.

Berry Breakfast Parfait

This simple yet delicious Berry Breakfast Parfait recipe is packed with protein and is a great recipe to prep the night before.

Layers of homemade berry compote, thick Greek yoghurt, and our nut-loaded Low Sugar granola create an delicious balance of smooth and crunchy textures.

Brimming with fibre, antioxidants, and healthy fats, this parfait is both a nourishing and tasty start to your day.

Recipe by Wholesome Cravings 🩷

Ingredients

1 cup frozen berries
1 tsp chia seeds
1/3 tsp cinnamon
A touch of maple syrup or honey if desired
1 cup high protein yoghurt or kefir
40g Paleo Low Sugar granola

Method

1. Cook berries on the hob on in a microwave until completely defrosted and juicy, add cinnamon, chia seeds and sweeten to taste if your berries are not sweet enough.

2. If your making it for breakfast, add a dollop of nut butter, but if it’s a dessert add a touch of honey or maple syrup.

3. Layer chia jam with yoghurt and granola in a jar or simply serve in a bowl. Enjoy! 🩷

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!