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This recipe comes from
Raw Cake by Daisy Kristiansen and Leah Garwood-Gowers


June 2022 - news                        Home

As you all know Estelle is dedicated to getting up early because she has many a good reasons for starting the day with a frigid dip at KIng Eddies. Apart from the obvious health aspects of exercising in the cooler air, which stimulates endorphins (the feel-good chemicals in our body) she also gets a dose of infra-red light at sunrise. Infra-red light is known to help with all sorts of minor ailments, including muscular, joint and nerve pain relief, full body detoxification, boosting immunity, lowering blood pressure and so much more. 

At this time of day, our stress-hormones are at their lowest so you feel more productive both while exercising or doing all the tedious chores you may otherwise avoid.

Getting outside to enjoy the dawn as you start the day in this way is equally good mentally. You never know what might you see… a spectacular sunrise, some dolphins frolicking in the waves or the blackbirds in the garden, dining for worms for their newborns. And of course, often there are no people… just space and the chance to celebrate the wonders of nature. 

Talking of celebrations, It’s been a little while since we have treated you to a recipe, but after Estelle made this BANANA BREAD, she felt she had to share it’s complete and utter bliss!


100g pecans, 80g walnuts (plus a few extra for decoration), 70g gluten free oats, 125g pitted dates; 5 small ripe bananas, 30g coconut sugar,
1tbs ground ginger, 4tbs maple syrup; a tin of coconut milk.

Preheat the oven to it’s lowest temperature (less than.42ºC) and line a loaf tin with baking paper rubbed with coconut oil.

Put the pecans and half the walnuts in a food processor and blend until you get a flour-like consistency. Add to a mixing bowl with the other half of the walnuts and the dates, both roughy chopped. Set aside. 

In the food processor, blend four bananas, the coconut sugar, 2 tbs maple syrup, the ginger syrup and salt, then add to the dry mix and stir well. Press into the loaf tin and pop in the oven to dehydrate for 3 hours.

While you are waiting, pour the water from the tin of coconut milk (keep it for something else) and put the thick cream and another banana into a clean processor bowl with 2 tbs maple syrup. Whizz then chill for 2-3 hours.

Finally, take the loaf out of the tin and let it rest for 30 minutes, spread the banana cream mix on top and decorate with a few walnuts.

We’re so proud! Both Nell and Christina have passed all their exams. Well done ladies.

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