Ingredients

• 1 cup or 200ml unsweetened almond milk or coconut milk
• 1 scoop of pasture-fed collagen protein powder
• 1 heaped tsp of raw cacao
• Pure stevia to taste
• 3 ice cubes

Directions

1. Put all the ingredients in the blender

2. Blend

3. Serve!

4. If you want to thicken this shake, you can add chia seeds or flaxseeds which are both sources of extra fiber and plant-based omega 3. You can also add a banana and a scoop of vegan protein powder. The best flavors for this shake are cappuccino, chocolate, or vanilla. Enjoy!

Ingredients

• 3 ripe bananas
• 2 cups or 200g of ground almonds
• 4 eggs
• 3/4 cup or 100g of walnuts
• 1/3 cup or 70g of melted coconut oil
• 2/3 cup or 100g of coconut sugar or maple syrup
• 1 tbsp of arrowroot powder (optional)
• 1/2 tsp of bicarbonate of soda
• 1 tsp of vanilla extract
• a pinch of salt

Directions

1. Preheat your oven to 350 F / 175 C (fan oven). Put the coconut oil in a bowl to melt in the oven for a few minutes.

2. Mash 2 bananas in a large bowl and whisk in the eggs.

3. Take the coconut oil out of the oven and let it cool down.

4. Add the coconut sugar/maple syrup, vanilla extract, ground almonds, arrowroot powder, bicarbonate of soda, and salt. Combine well before stirring in the cooled down coconut oil.

5. Chop up the walnuts in pieces and mix half of the walnuts in the dough. Slice the remaining banana. Pour the mix into a greased cake tin lined with baking paper and decorate with the banana slices and the chopped walnuts.

6. Bake for 45 minutes at 350 F / 175 C. Let the banana bread cool down completely before eating it. Enjoy!

7. PS: the cooking time can vary depending on your oven, so use a stick or a knife to check if your cake is cooked through. If you put the knife in the cake and it comes out clean, your cake is ready!

8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Serving Tips

Pair this banana bread with:
• Berries Collagen Shake
• Calm Mind Protein Shake
• Coconut and Mixed Seeds Chia Pudding
• Moroccan Spiced Coffee
• Anti-depressant Saffron Tea

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Ingredients

• 2 cups or 200g of ground almonds
• 1/4 cup or 50g of milled flaxseeds
• 4 eggs
• 1/2 a tsp of bicarbonate of soda
• 1/2 a tsp of sea salt
• 1 tbsp of arrowroot powder
• 1/2 a tsp of apple cider vinegar

Directions

1. Preheat your oven at 300 F / 150 C (fan oven).

2. Whisk the eggs, salt, and apple cider vinegar in a food processor or a bowl.

3. Add all the remaining dry ingredients – almond flour, bicarbonate of soda, arrowroot powder, and flaxseeds- and mix until well combined.

4. Scoop the mixture into a greased bread loaf pan lined with baking paper. Sprinkle some extra flaxseeds on top if you like.

5. Bake at 300 F / 150 C for 50 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.

6. Your delicious paleo flax bread is ready! It is perfect for breakfast or any meal. Even my kids like it, so do enjoy it with your whole family!

7. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour- 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.