Banana nut bread and Raspberry Chia Jam

A few of you have asked for these recipes which are my ‘go to’ when having friends for coffee. Its far more nutritious than scones, cream and jam and just as delicious. As the banana nut bread is made from nuts not flour, its gluten free. The protein from the nuts makes it very sustaining and it can even be a great grab and go breakfast.

The raspberry chia jam looks just like raspberry jam and is incredibly simple to make. I make it with frozen raspberries which are full of vitamin C and the chia seeds are a great vegan source of Omega 3 fatty acids. I usually serve it with Greek yoghurt – so that the gut healthy benefits of fermented foods are added to the mix!

Thanks to Jeanette Hyde whose excellent books on the gut contained these recipes


BANANA NUT BREAKFAST BREAD  (adapted from Jeanette Hyde)

2 tbsp extra virgin olive oil

2 cups walnuts or 1 cup walnuts and 1 cup brazils

1 cup ground almonds

1 tbsp ground flax (optional)

2 tsp baking powder (gluten free can be used)

2 small ripe bananas

3 large eggs

1 tbsp honey or maple syrup

Grease a loaf tin with a little olive oil and line with a small piece of greaseproof paper. Preheat oven to 180*

Grind walnuts in a blender. Add to ground almonds and baking powder in a bowl.

Blend the bananas, eggs, rest of olive oil and honey. Add to dry ingredients. Stir well.

Pour batter into loaf tin.

Bake for around 30 minutes or until skewer comes cleanly out of mixture

Remove from oven, turn out and allow to cool.

Good served with berries and Greek yoghurt

Gut friendly ,High protein, Gluten free

Raspberry Chia Jam


  • 500g frozen raspberries
  • 40g chia seeds
  • 2 tbsp water
  • 2tbsp organic maple syrup
  • Optional – vanilla, cinnamon


Stew berries in 2 tbsp water over low heat until fruit breaks down and becomes syrupy. Mash fruit (or blend if you like smooth jam)

Stir in maple syrup and chia seeds, and any spices you wish to add.

Cook for further 2-3 minutes then remove from heat and let stand for 5 minutes, until thickened. (if you like a thicker jam you could add 1 or 2 teaspoons of extra chia.

Once cool transfer to 2 small jam jars.

The jam will continue to thicken and set once completely chilled. Will keep in fridge for up to 2 weeks.