Porridge Cake

This Porridge Cake is rich in fibre and delicious. If you want to try something different for breakfast this is for you. This recipes serves 6 portions (roughly!) and it is great for meal prepping.

If you slice it in small rectangle you can make some cereal bars ,perfect to carry out with you on busy morning.

Serve with some fresh milk or yogurt.

Porridge cake

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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  • 250g rolled oat
  • 2 Tbsp flaxseeds
  • 1 1/2 apple
  • 400ml milk
  • 1 tsp cinnamon, ground
  • 1/2 tsp nutmeg, ground
  • 1 tsp vanilla extract
  • 70g honey or maple syrup
  • 1/2 tsp lemon juice


  1. Preheat the oven to 180°C.
  2. Peel and dice the apple. Add them in a bowl and squeeze some lemon juice. Add the spices and stir well.
  3. Add the oats, milk and honey. Mix well.
  4. Line a baking tray and add the mixture. Spread evenly.
  5. Add some blueberries or raspberries or chocolate chips.
  6. Bake for 45 minutes or until golden brown.

Gluten-free Banana Bread

What do you do when you have super ripe bananas? You bake the most delicious, fluffy and aromatic banana bread. I love using buckwheat flour as it’s naturally gluten-free, high in fibre and it gives a nutty flavor that works really well with the spices used in this recipe.

Gluten-free banana bread with buckwheat flour

Gluten-free Banana Bread

  • Servings: 10
  • Difficulty: easy
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Credit: fsnutritionist.com


  • 3 bananas, ripe
  • 1 lemon, juice and zest
  • 2 eggs
  • 100g sugar
  • 200g buckwheat flour
  • 1/2 tsp nutmeg, ground
  • 1 Tbsp vanilla extract
  • 10g baking powder (gluten-free certified)
  • Chocolate chips
  • Pinch of salt


  1. Preheat the oven to 180°C.
  2. Smash 2 bananas with a fork (save the 3rd banana for later). Squeeze the lemon and pour the juice on the smashed bananas to prevent oxidation.
  3. Whip butter and sugar together in a large bowl.
  4. Add the eggs one at the time – before adding the second egg make sure that the first one is well absorbed into the dough.
  5. Add the sifted flour with baking powder, pinch of salt and spices. Mix well until fully combined.
  6. Add the smashed banana and the chocolate chips to the dough and mix carefully.
  7. Line a loaf case with baking paper and pour the dough into it.
  8. Cut the third banana lengthwise and carefully place it on top of your dough.
  9. Sprinkle some cane sugar on top if you want for a caramelized top.
  10. Bake at 180° for around 45-50’ (the time may be different based on your oven). If the banana bread is getting too brown, cover with some foil.

For a non gluten-free version you can swap the buckwheat flour for wholegrain or all purpose flour.

I love heating up mine and serving it with yoghurt and peanut butter. A nutritious and delicious snack or breakfast.

Banana and peanut butter chocolate bites

Is there a better combo than chocolate-bananas-peanut butter? I don’t think so.
They make a delicious and nutritious snack or evening dessert. I like to make mine with dark chocolate but you can use milk chocolate or white chocolate too.

Banana and peanut butter chocolate bites

  • Difficulty: super easy
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  • Bananas (not too ripe!)
  • Smooth Peanut Butter
  • Melted chocolate (I like dark chocolate)


  1. Finely slice the bananas
  2. Spread a thin layer of peanut butter on one banana slice and create a sandwich with another one. Keep going until you finish all the banana slices. Pop them in the freezer for about 5 minutes.
  3. Cover the banana bites with melted chocolate and pop again in the freezer for 15 minutes.


A quick and versatile recipe and a source of plant based protein.

Try it spread on a toast, used as a pasta sauce or paired with carrot sticks as a snack.

Chickpeas Hummus

  • Servings: 2
  • Difficulty: easy
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Credit: fsnutritionist.com


1 tin of cooked chickpeas (250g), rinsed
1 tablespoon of tahini
1 teaspoon smoked paprika
3 tablespoons olive oil
1/2 lime or lemon juice
fresh coriander to garnish
3/4 tbsp water


  1. In a tall container add the chickpeas, tahini, smoked paprika, olive oil, salt, pepper and lemon juice. With a blender combine all the ingredients together.
  2. Gradually add some water until you obtain a smooth texture.
  3. Add some coriander to finish garnish.
  4. You can add some roasted chickpeas too: Preheat the oven at 180°C and on a baking tray cover with baking paper add some chickpeas and sprinkle with smoked paprika. Roast for 10/15 minutes.


Per Serving: