Coconut + Cinnamon + Raisin Loaf

coconut cinnamon raisin loaf

Todays recipe is Coconut + Cinnamon + Raisin Loaf. All three go hand in hand in creating  a loaf that you would happily eat in one sitting. However, that is not recommended for health reasons but don’t let me stop you. I found it tasted nicer the second day so try and save some. Wrap it in foil and store in the fridge. I made some raw strawberry chia jam to accompany the slices into my mouth. Anywho without further ado let me jot down this delicious recipe.

What you will need:

3 Banana’s

1/4 cup Extra Virgin Olive Oil (any oil will do)

1/4 cup Almond Milk

4 Free Range Eggs

1/2 cup Coconut Flour

1/4 cup Chia Seeds

1 tbsp. Cinnamon

1/4 cup Raisins ( I like Sunmaid)

1 tsp. Baking Soda

2 scoops Optimum Nutrition Natural Whey (Vanilla)

How to construct the loaf:

  • Preheat oven 150 degrees. I reduced the oven temperature to 130 after 30 minutes. Line a loaf pan with greaseproof paper.
  • In the food processor add bananas, oil, milk, eggs and blitz.
  • In a separate mixing bowl pop in coconut flour, chia seeds, cinnamon, raisins baking soda and whey protein powder. Fold the wet mixture into the dry mixture and evenly combine until a batter is formed.
  • Pour into loaf pan. Bake for 45-50 minutes , keep a close eye on the loaf. Use a toothpick to dunk in the middle of the loaf to ensure it is fully cooked. Allow to sit for 5-10 minutes once removed from the oven. As you can see from the image it came out very moist.
  • Slice it up and chill out with a herbal tea or coffee.

Be sure to post pictures on instagram of your creations. Follow me @makeandbakefromscratch #makeandbakefromscratch

Nourish your body from the inside out x

Coconut & Almond Bliss Balls infused with Cashew Saffron Mylk

coconut almond bon bon

“The body is both a temple and a perfect machine. Our bodies have within them a healing potential, and we nourish this potential with the pure and simple foods found in nature”, Angela Lindvall.

Healthy eating does not have to be monotonous. There is a smorgasbord of food to experiment with in the kitchen to create healthy sweet treats. Staples in the my kitchen for sweet treats consist of desiccated coconut, ground almonds, goji berries, raisins, dates, cacao nibs and powder, different types of raw nuts and rice syrup. Today I made “Coconut & Almond Bliss Balls infused with Cashew Saffron Mlyk”. I could have left out the word “infused” but I thought it sounded more grand.  I recently came across Essentially.  Essentially is a raw juice company based in Dubai. They produce the Cashew Saffron Mlyk its contains cashew, water, agave nectar, coconut butter, vanilla, cardamom, cinnamon and sea salt. We are in the middle of Ramadan in Abu Dhabi and these bliss balls would be a great Iftar treat as they have great Arabian flavours.

What you will need:

1 cup Desiccated Coconut

1/2 cup Coconut Flour (sold in Lulu Hypermarket)

1 cup Ground Almonds

Vanilla Pod

1/4 cup Rice Syrup (sold in Lulu Hypermarket)

4-5 tbsp. Cashew Saffron


  • Food Processor: add desiccated coconut, coconut flour, ground almonds, vanilla and blitz.
  • Combine rice syrup and cashew saffron – blitz until paste formed.
  • Scoop: use a tablespoon measurement to scoop out the mixture and roll into delicious Bliss Balls.
  • In two separate bowls add desiccated coconut and raw cocoa powder. Roll the individual balls in the mixture to cover evenly (as you can see from the supporting photographic image).
  • Pop in the fridge for 25 minutes before serving.

Be sure to post pictures on instagram of your creations. Follow me @makeandbakefromscratch #makeandbakefromscratch

Nourish your body from the inside out x

Baked Eggs


All happiness depends on a leisurely breakfast. ~John Gunther

Boosting your veggie intake for breakfast is a great way to hit your 5 a day. It will fill you up, enhance your vitamins and mineral intake and tastes delicious. Baked eggs are eggs baked in a cast iron pan and loaded with whatever vegetables in the fridge. I had cherry tomatoes, red peppers, cucumber and mint. I added tomatoes and red peppers and cumin to the baked eggs. I prepared side dressing of cucumber, mint and cottage cheese. Surprisingly, it complimented the baked eggs very well.  Don’t knock it, till you try it.  Chill out with warm water and lemon, coffee or green tea while you wait for the palpable smell to waft throughout the house.

What you will need:

* Cast Iron Pan was used to bake the eggs in the oven.

Baked Eggs

5-6 Free Range Eggs

Handful Cherry Tomatoes (washed)

1 Red Pepper (washed and chopped)

1 tsp. Cumin

Salt & Pepper to season

Cucumber & Mint Dressing

2 Small Cucumbers, washed

Handful Fresh Mint Leaves

1/4 cup Cottage Cheese

Pinch of Sea Salt 


Baked Eggs

  • Preheat the oven to 150 degrees. Baking time 35-40 minutes, this will vary with ovens.
  • Whisk 5-6 eggs add cumin, salt and pepper.
  • Wash and prep cherry tomatoes and red peppers. Grease the cast iron pan with 1 tsp of olive oil/coconut oil. Pop veggies in the pan.
  • Pour whisked eggs over the veggies and pop in the oven to bake.

Cucumber & Mint Dressing

*Food processor was used to make the sauce.

  • Wash cucumber and mint leaves, dry off excess water.
  • Pop cucumber, mint and cottage cheese in food processor, blend till combined. I left it chunky.
  • Season with salt.

Serve up and devour.

Be sure to post pictures on instagram of your creations. Follow me @makeandbakefromscratch #makeandbakefromscratch

Nourish your body from the inside out x