Homemade Granola (makes one large jar)


  • 3 large cups of oats - I use gluten free large porridge oatsChopped nuts - eg. almonds, cashews, hazelnuts (these all work, but add any you like) Chopped dates (optional)

  • Coconut oil- half a cup

  • Honey or rice malt syrup - amount depends on how sweet you want it (remember less honey = less sugar :o))

  • tsp of cinnamon and a handful of dessicated coconut



  1. Melt half a cup of coconut oil and put in a large mixing bowl, add in the chopped nuts and oats, drizzle in the honey or rice malt syrup, add the dates.

  2. Mix everything together then put onto a large baking tray.

  3. Bake in the oven on 180 for about 20 minutes, keep checking to make sure the nuts don’t burn!


Chickpea and Courgette Curry


  • 2 tbsp oil for frying1 onion, finely sliced1 tsp black mustard seeds1 tsp ground cumin

  • 1 chilli, deseeded & finely chopped4cm piece fresh ginger, peeled & finely grated or chopped

  • 1-2 garlic cloves, crushed or finely chopped1 tsp turmeric1 tsp ground coriander, 

  • 1 tbsp tomato purée, 1 cinnamon stick

  • 200ml veg stock400ml tin coconut milk400g tin chickpeas, rinsed & drained or butter beans

  • 400g courgettes, cut in ½ lengthways, then cut into bite-sized pieces4 tomatoes, quartered & seeds removed

  • Handful fresh coriander leaves, roughly choppedSalt & pepper to taste.



  1. In a large pan, heat the oil and add the onion. Gently fry for 10 minutes, until soft and translucent. Add the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more minutes.

  2. Add the tomato purée and cook for another minute. Add the veg stock, coconut milk and cinnamon stick.

  3. Bring to the boil, reduce the heat and simmer for 15 minutes.

  4. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 minutes, until the courgettes are tender.

  5. Remove the cinnamon stick and stir in the fresh coriander, season and serve.


Sweetcorn Dansak


  • 200g red lentils1 large tine of sweetcorn3 tbsp vegetable oil, 1 onion, finely chopped

  • 4 garlic cloves, chopped2 tsp curry powder2-3 chillies, finely chopped

  • 4 tomatoes, deseeded & choppedJuice of 1 lemon2 tbsp mango chutney

  • A small bag of spinachHandful of fresh coriander, chopped



  1. Boil a pan of water. Rinse and drain the lentils, add to the pan and boil for 3-4 minutes then simmer for about 30-40 minutes until cooked. Drain.

  2. Heat the oil and fry the onion and garlic until soft.

  3. Add the curry powder and chillies to the onions and cook for a further 3 minutes.

  4. Add the corn and tomatoes and fry for 3 minutes.

  5. Add the lemon juice, mango chutney and drained lentils, simmer for a further 5 minutes. If needed add a little water.

  6. Add the spinach, only take a few minutes to wilt then add the coriander leaves. Serve with rice or naan bread.

Walnut Bolognese


  • 200g walnutsPunnet of mushrooms1 large onion, a couple of cloves of garlic to taste

  • 1 tbsp oil4 tomatoes chopped1 tbsp tomato pureeSmall tin of tomatoes1 tsp cinnamon

  • 1 tsp smoked paprikaSmall glass of red wineSquare or 2 ;) of dark chocolate



Make the Bolognese the same way as you would your usual recipe, but substitute meat for walnuts and mushrooms. This is how I make mine…..

  1. Chop or blitz the walnuts and mushrooms until they are like breadcrumbs.

  2. Heat the oil, add in onions and garlic, gently fry.

  3. Add in all other ingredients, adding the walnuts in last.

  4. Simmer for 20-25 minutes, then serve with rice, salad etc.

Gluten Free Banana Bread 

  • 4 large ripe bananasHalf a cup of coconut flour or Rice flour200g ground Almonds

  • 1 tsp cinnamon, pinch salt4 medium eggs or 3 large ones3 tbs coconut oil melted or Butter 

  • 1 teaspoon vanilla extract,  tsp bicarbonate of soda,1 tablespoon of fresh squeezed lemon

  • 2 tbs maple syrup or honey plus 2 tbs coconut sugar (adjust to taste) 

  • Smashed up dark chocolate as much as you like, Half a cup of desiccated coconut 



1. Mash the bananas until smooth. 

2. Preheat oven to fan 180ºC and line a loaf tin (12cmx23cm/900g) with baking parchment.

3. Whisk in all the other ingredients together with the mashed bananas. then stir in the eggs, 

4. Pour the batter into the lined loaf tin. Decorate the top with slices of banana or seeds or nuts or anything else that takes your fancy! 5. Bake at 180ºC for approx 50 mins – 60 min or until a knife comes out clean.

6. Cool on a rack completely before turning out of the tin.

© 2015-2020 The Max Effect

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