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Possibly the best keto bagel ever! Its an easy home-bake, topped with a lovely onion bagel seasoning mix for added taste and texture and we are delighted to share this ketogenic recipe with you below..

We can't get enough of this simple, delicious burger relish at our house. Every time I make a batch the smell alone is enough to invite enquiries from every room in the house of what time is tea!! It is a simple nourishing topping that works well on burgers, meatballs in wraps, on crackers, in sandwiches and as a relish in its own right with cheese and on salads - just a little goes a long way - Keto Bacon Jam is paleo and low carb friendly too! Ingredients to make Keto Bacon Jam You will need: 10 slices of nitrite-free bacon, diced (we use Primal Bacon ) 1 tablespoon of organic butter 1 large onion very thinly sliced Fresh thyme ( use the leaves from two sprigs - ish) 1/2 teaspoon cracked black pepper Good pinch of cayenne pepper 1 tablespoon red wine vinegar 1 tablespoon of brown sugar erythritol To make Keto Bacon Jam Heat a large frying pan over medium heat. Add the bacon and fry gently until nice and crispy. Remove from the pan with a slotted spoon and reduce the heat. Next, add in the organic butter, thinly sliced onions, thyme leaves, cracked black pepper and cayenne. Saute gently until onions are caramelised. This will take up to 30 minutes to do properly! Mix the cooked bacon back in with the onion mixture. Remove from the heat. Add the brown sugar erythritol. Mix together return to heat and cook for a further 5 to 10 minutes until the vinegar has been absorg=bed and the erythritol has had time to caramelise. Place in a mason jar and store in the fridge when cool. This Bacon Jam keep for up to a week! Use as required.

Keep weekend tea times fun with a delicious spread of do it your self side dishes and tiny meatballs to add to tacos! Our spread included chorizo sausage meatballs made from fresh Mexican chorizo sausages , a home made sugar free tomato sauce, (we adapted this recipe ) organic microgreens , our Primal Alternative dairy free, egg free wraps, a delicious home made tomato salsa with feta cheese (see recipe below) and a traditional guacamole (see recipe below) with fresh lime wedges! Great to have 100% all natural convenience food on tap and quickly available to make this delicious meal - when you out source the basics, eating real food together is easy! Fresh Tomato Salsa Recipe You will need: 220g of cherry tomatoes 1 tbsp balsamic vinegar 3 tbsp (light and mild) olive oil 50 g of feta cheese Fresh basil leaves How to make tomato salsa: Chop the cherry tomatoes and stir in the vinegar and oil Crumble the feta cheese on top Tear the basil leaves into smaller pieces and put on top of the salsa and enjoy! Guacamole Recipe You will need: 2 avocadoes Big bunch of fresh coriander (to taste) (- about 15 g) 1/2 lime 1 small tomato How to make gaucamole: Simply mix the chopped tomato with the lime and coriander Remove the stone and skin from the avocados and mash the avocado together in a separate bowl Mash into the lime, tomato and coriander mix Serve with fresh cut lime wedges and chopped red chillies for an extra POP of colour! And if you are looking for more ideas on what to bake with our extra special wraps, check out this blog post

Part 1 - Whole30 diet for beginners The Whole30 programme is a 30-day clean-eating plan designed to help you re-set your eating habits and your relationship with food. When you commit to WHOLE30 you will be eating 100% real and natural food and ditching all dairy, sugar, grains, legumes and alcohol. Simple! So for 30 days (and 30 nights), there'll be no more sticky chocolate puddings, no more take-outs and boozy late evenings and no more ultra-processed carb-heavy snacks! It's only for 30 days - you got this! What Is The Whole30 Diet - The Menu! What Is The Whole30 Diet - The Menu! On The Menu: Meat. You choose but keep it free range and pasture fed Poultry. Chicken sausage too! Fish. Fresh or tinned, wild-caught is best Veggies. Green and leafy with every meal and any combo Fruits. Focus on low sugar options and steer clear of bananas! Fats. Avocados and healthy fats to keep you full Coffee *YAY* Gulp! Don't worry - you got this!! Foods To Avoid: No sugar or natural or artificial sweeteners. Remember we want to re-train taste buds! No booze. 30 days (and 30 nights) imagine the difference, can you do it? No smoking. No grains. Keep it simple, grain-free and gluten-free - no more wheat flour No beans or legumes. Steer clear of peanut butter and hummus No soy. Gives you boobs No dairy. Cheese and cream too No processed additives. See option 1 and includes MSG :( No fake treats, even with Whole30-approved ingredients. Like we say, its only 30 days (your new mantra) and it is designed to help you find a healthier relationship with food - and what better way to do that than to go back to basics? The key to WHOLE30 is really understanding that you are committing to reset your relationship with food. 30 days is long enough to see a difference and long enough to understand how much stress certain types of diet can place on our body when you pause and stop eating those highlighted above. It is also just long enough to let you feel and see a difference but not too long so as to put you off starting in the first place! Four weeks from now you will thank yourself and be grateful you set off on your WHOLE30 journey - we really do believe it makes a difference! So bring on the Tiger Blood - yeah!! Starting WHOLE30 With the WHOLE30 focus on clean eating, healthy fats and nutrient dense food, you shouldn't feel hungry during your reset. There is no tracking of calories, no sins, no guilt, no cheat days and you wont be eating based on a points system either! While weight loss is a usual by-product of the reset, the real emphasis is letting your body get used to real food again and re-learn homeostasis - the body's natural state of being. We breath without trying - the body knows what to do. The body also knows how to tell when we are hungry and how to tell when we are full. For most of us struggling with our weight, we have lost this natural ability. Processed food is full of hidden sugars and additives which override the bodies natural systems and tap straight into our pleasure zones deep within the brain. The pleasing feelings we experience when eating over processed food encourage us to overeat and turn off the signals that tell us when we are full. When you go WHOLE30, the body has a chance to breathe again and re-find it's natural path. And of course, being able to do up your jeans without lying flat out on the floor and holding your breath for the rest of the evening - is a very desirable by-product too! Noticeable Benefits of following a round of WHOLE30 Remember, the focus of WHOLE30 is to reset your relationship with food and to enhance a sense of health and wellbeing - weight loss is a by product of the reset. Other benefits often seen from going WHOLE30 are: Health conditions may improve Digestive issues may also start to resolve themselves Skin clears and Tiger blood - energy levels increase! Taste buds start to transform and your palette is revived Improved and regular sleep More stamina for work outs Ability to discern which foods affect you positively and which have a more negative effect: cheese? dairy? sugar? wheat? A brand new library of healthy meals to take forward into your new life No cheating on WHOLE30 And finally, just so as you know, it is important to follow the rules - and no cheating. In fact, founder Melissa Urban asks that if a slip up occurs (from an ice-cream to a glass of wine), you go back down the ladder and start again at Day 1. Your body needs a chance to heal and that means a complete break from all the not-so healthy foods that tend to creep up on those of us with an unhealthy relationship with food! It is important that you feel the full benefit of this reset and hey! - its only for 30 days! Go on you can do it! Who knows what you will feel like four weeks down the line but it can't be any worse than you feel now! Here to Help! If you would like to find out more about WHOLE30, we recommend you check out the website at Whole30.com Better still, read the book ! There are lots of recipes, tips and ideas to try across the 30 days and we are always here to help! Primal Cut is the only UK based WHOLE30 approved foods in the UK - please do get in touch if we can help. In PART 2 of this series, we will offer ten top tips to help you prepare for a round of WHOLE30!

Happy Days! We are so delighted to be able to share this fantastic news! Our paleo, primal alternative extra special No Nut Hemp Wraps are now available to buy in a packet mix! So easy to whip up - each packet makes 8 wraps - simply add olive oil and water and we supply the rest. Cook in a flatbed sandwich (panini) press for ease or bake in the oven as directed. Follow this link to a short video on making home-bake paleo wraps for guidance on making wraps in the panini press, YUM! And here are 7 simple bake ideas for you to make with your packet mix. Good Luck! Simple, Honest Paleo Wraps Choose your own sandwich filling and go! Not that we are biased but we prefer super healthy sausages with our wrap (and can recommend a great online shop to find some) but the choice is endless. Here's a little inspiration: Tacos Heat your oven to 180 degrees, and drape the baked no nut hemp wraps over the oven bars . Bake for about 10 - 15 mins until the wraps are firm but not too crispy.  This will take about 10-15 mins, depending on your oven.  Carefully remove the crispy taco shells from the oven shelf and put to one side until cool enough to handle. Load with you chosen filling: try chilli con carne with sour cream and salad, pulled pork, sausages, chopped bacon and salad or spicy chicken, Delicious and filling with none of the nasties! Quesadillas Easy! Basically a heated up wrap with melted cheese inside. Take your cooked wrap and warm in a dry frying pan. Layer up grated cheese - and a slice of additive-free ham if desired - let it start to melt, top with a second wrap and let the cheese start to melt enough to hold the second wrap in place. Carefully turn the quesadilla over in the pan and let the wrap toast gently as the cheese continues to heat and melt. And that's basically it! Serve with hot pepper sauce and a crisp green salad. So good after school as a "put you on" til tea. Nachos Crispy. Spicy. Snacks. Enough said. For the recipe and full details of how to make these beauties, follow the link to this recipe for spicy tortilla chips Lemony Wraps If you fancy a little sweetness with your wrap, we are huge fans of this recipe that pairs sweet lemon curd with our no nut hemp wraps. The link will take you to our recipe for lemon curd . Make the delicate sweet wraps by simply following the process for quesadillas above but remembering to replace the cheese with the lemon curd filling. Another great after school snack - healthy option too. Pizza Bases Another versatile, easy option and great fun to make with the kids. Give them each a baked wrap on a baking tray and show them how to spread on tomato sauce. Let them choose their own toppings! Mozzarella cheese with basil, cheddar cheese with ham, tuna and cheese, ham and pineapple, chicken bits: add cheese as required and a sprinkle of oregano and whack them in the oven for 10 to 15 minutes at 180c. Remove carefully with oven gloves and allow to cool - and enjoy! Crackers. Place a small amount of the mix into a flatbed sandwich (panini) press and cook for between 30 and 60 seconds depending on your own preferred consistency. The wraps become crispy and perfect to use for charcuterie boards, cheese boards, dips and more. We have such an addiction to these wraps we keep a made-up batch of the mixture in the fridge ready to go. at all times. Perfect for visitors - when the lockdown ends! We hope these meal ideas have given you some inspiration and some easy and healthy snack ideas for your additive-free kids! Hats off to an easy life! Until next time....

Our Primal Alternative Paleo Granolas are grain-free, gluten free, refined sugar free and made from 100% whole food ingredients. We handcraft each small batch of this delicious Australian recipe granola right here in the UK using only the best ingredients and no hidden nasties! If you are searching for a n all-natural, nutrient rich, low carb breakfast choice or healthy snack our No Nut Hemp Granola will tick every box. Delicious crunchy clusters of lightly toasted seeds and coconut mixed with spices and a simple hemp butter. Each serve provides a balance of good fats, protein, antioxidants, fibre, essential fatty acids and omega 3s to nourish you and is naturally gluten free and nut free too. This granola is low carb, vegan, low FODMAP, as well as paleo-friendly and a grain and wheat-free alternative. Our fat and seedy granola offers deliciously more-ish bites of lightly baked macadamias, seeds and coconut toasted with peanut butter for added scrumptiousness! As before this breakfast granola is low carb, vegan and a low FODMAP option as well as offering a wheat free and grain free breakfast option. You can buy granola online by clicking each link to Primal Alternative No Nut Hemp Granola and Primal Alternative Fat and Seedy Granola Here are 8 Paleo Granola Ideas for you to make, bake and enjoy with your purchase! Au Naturel Serve simple with ice cold milk straight from the fridge! Gorgeous. Layer It! Nothing too fancy but how good does that look? Serve in a tall glass with alternating layers of greek yoghurt and fruit, what's not to love! Sprinkles! Sprinkle on top of a portion of rich creamy Greek yoghurt and serve with fruit or fruit compote - gives an extra bit of bite! Breakfast Toppers Top a steaming hot bowl of porridge with a touch of granola and fruit - kids love to self serve and its great fun to lay out a range of toppings for them to add to their own choice of breakfast. Baked Peaches Sprinkle a touch of granola on top of baked peaches and drizzle with cream. This would make a not too indulgent pud for Christmas guests watching their carbs! Both our granolas are low carb and gluten free! Crumble Topper Why not add your paleo granola as a topper to plum crumble? Add the granola on top as you take the crumble hot from the oven to give extra crunch and texture. YUM! Make Granola Porridge You can find the recipe for this simple nutritious start to the day here Trail Mix The original power snack! When you need an energy boost out walking, dive in! Kids love this healthy snack and will enjoy munching on this trail mix as they walk - no added sugar and no hidden nasties - we love it! We hope you have enjoyed our 8 paleo granola ideas - we say keep it simple and keep food real! Have you tried any other granola ideas you can share? We would love to hear from you and read every message - Kate & Mike! Stay safe, stay warm and until next time!

We've used simple real food ingredients, blended together to create the perfect topping for our hot cross buns. These spiced sweet buns are an Easter favourite and have been given the Primal Alternative gluten and grain-free makeover with our delicious bake your own packet mix option! Here is the perfect whipped butter topping to compliment the fragrant smell of toasted cinnamon and spices hot from the oven! Ingredients: 110g of organic grass fed butter 80g Local honey Zest of 1 organic lemon Method: Chop the butter into cubes and drop into a bowl of lukewarm water. Leave to warm for at least five minutes until really soft Drain off the water and tip the butter, honey and lemon zest into a large bowl Use a wooden spoon to beat until all is combined and the butter is creamy. Use straight away or put into a ramekin and chill til needed Toast your hot cross buns and spread liberally to enjoy! We use our Primal Alternative bake your own hot cross buns mix for perfect gluten-free hot cross buns every time. What better way of marking the beginning of Spring and preparing for Easter than making Hot Cross Buns from scratch to share with your family and celebrate the rebirth of the world after winter!

If you missed our deadline for Easter orders and are craving Hot Cross Buns, take a look at the recipe below! It's not bread but it is grain-free (gluten-free) so expect more of a muffin consistency than a wheat based dough - simply toast and spread liberally with hot butter, Heaven on a Plate.. Ingredients: 400g almond meal 340g tapioca/arrowroot flour 2 teaspoons of Gluten Free baking powder 2 teaspoons of cinnamon 1 teaspoon of all spice ½ teaspoon of cloves 1 teaspoon ground nutmeg Pinch of salt 160g sultanas Zest of 2 oranges 6 eggs 250ml refined coconut oil, melted 180g honey Piping (For the Hot Cross) 20g almond meal 80g tapioca flour/arrowroot 50g water or enough to get fluid consistency Egg Wash Egg white and a teaspoon of water, combined Method: Pre-heat oven to 180 degrees. Grease muffin tins. Place all the ingredients into your bowl or mixer EXCEPT the sultanas Mix together til just combined Add the sultanas to the bowl and stir gently to bring the mix together A dd one heaped tablespoon of mix to muffin tins. To make the piping Mix all the piping ingredients together Using a piping bag (or zip lock bag with corner snipped) pipe crosses onto buns. Next, smooth the top of each bun with egg wash Bake for 20 mins or until lightly golden Enjoy! P.S. If you would rather not buy sixteen different ingredients for this dish, why not try out Hot Cross Bun Packet Mix ! PPS. If you have enjoyed this recipe why not track down 27 other grain-free recipes in the FREE Primal Alternative Recipe E-Book! And finally! If you are looking for a little more toppings inspiration for you hot cross buns, check out our recipe for whipped honey lemon butter and treat yourself!

Gluten Free, Grain-Free, Refined Sugar Free, Dairy Free, Egg Free and Vegan - hands up for cheese cake for Easter! We use simple ingredients including our delicious Primal Alternative hand-baked Fat and Seedy Granola to create the base and top with a coconut cream cheesecake filling flavoured with fresh squeezed lime juice, orange juice and a teaspoon of tequila. Gorgeous, real food! To make the cheesecake you will need: Base Ingredients 200g Primal Alternative Fat and Seedy Granola 3 - 4 tbsp melted butter, organic ghee or coconut oil Filling Ingredients 1 1/2 cups of raw cashews (soaked until soft) 1/2 cup melted coconut oil 1/2 cup of coconut cream 1/2 cup of fresh lime juice 2 tbsp freshly squeezed orange juice 1/2 cup pure maple syrup 1 tsp vanilla powder or 1 tbsp vanilla extract 1 tsp gin (or tequila) Pinch of salt How to make gluten-free cheese cake Line a square slice tin or round cake tin with baking paper. Blend the granola and melted butter together to combine. Press the mixture evenly into the lined tin. Place in fridge to set. Add all of the filling ingredients to a food processor and blend till completely smooth - scrape down the sides and go again Pour the filling over the chilled base and chill in the fridge overnight Garnish with a handful of Primal Alternative Fat and Seedy Granola, fresh berries, fresh mango (or your own favourite combo) and some delicate slices of lime or lemon zest for additional pop and colour. Slice serve and enjoy! Free E-Recipe Book! If you would like more grain free recipes why not download a free copy of our Primal Alternative E-Recipe Book? That's 54 pages of delicious grain-free food and inspiration including 27 of our most popular recipes to try! Simply follow this link to access your free copy and get baking!

A simple three ingredient nutrient dense muesli bar, perfect for school lunch boxes now the kids are back! Woo- Hoo ;) This muesli bar uses our Primal Alternative slow roasted no nut hemp granola , a dash of coconut oil and a dollop of honey. And for added deliciousness, we recommend melted strong dark chocolate drizzled over the top. These would make a lovely addition to an Easter tea too. Follow the instructions below for this extra special lunch box treat.. Ingredients 4 cups of Primal Alternative No Nut Hemp Granola 1/2 Cup of coconut oil 1/4 Cup of honey (or maple syrup or sweetener of your choice) Optional - melted dark chocolate to drizzle over Method: Line a baking tin with baking paper (17cm x 27 cm) Gently melt the coconut oil and your sweetener of choice together Add the No Nut Hemp Granola and stir well to combine Spread mix into lined baking tin and simply place directly into a fridge to chill for approximately 4 hours Drizzle with melted chocolate as an optional extra! Enjoy :)

We love our sausage traybakes for their ease and simplicity and the fact they taste amazing for very little effort! To make this sausage traybake you will need: 4 chicken thighs (skin on, bone in) 4 - 6 meaty sausages (we recommend our Primal Cut Yorkshire sausages ) 500g of butternut squash, peeled and cut into wedges 2 red onions cut into wedges 2 tbsp oliver oil 50 ml red wine 1 tbsp maple syrup 1 tsp red wine vinegar 1/2 tsp chilli flakes 200g of chestnut mushrooms Salt and freshly ground cracked black pepper Fresh parsley How to make sausage traybake: Pre-heat the oven to 180 Arrange the chicken thighs with skin side up in the tray Add the sausages, pumpkin and red onions Season with salt and pepper Drizzle over 1 tbsp of oil Mix the red wine with 100ml of water and pour into roasting tin Roast for 30 minutes, turning the sausages half way through to ensure they are completely browned Mix the maple syrup and the red wine vinegar and drizzle it over the tray. Sprinkle with the chilli flakes Add the chestnut mushrooms and drizzle with another tablespoon of oil Roast for a further 25 - 30 minutes or until cooked through and well browned Serve with any pan juices spooned over the top, delicious :) Sprinkle with parsley and enjoy!

Good food, made simply and enjoyed with some lovely keto friendly hot buttered toast. We think you'll like this one :) (Serves 2) To make this hearty breakfast you will need : 2 tbsp coconut oil 4 slices unsmoked backed bacon (chopped) 1/2 red onion (diced) 4 sausages (we recommend our Primal Cut Breakfast Sausages ) 200g squash, peeled, spiralised or grated 300g baby spinach 4 medium eggs How to make a hearty breakfast: Cook bacon til crispy in a frying pan using the oil to fry Add diced onion Cook til soft Peel sausage out of skin and remove casing Discard the sausage skin Break up sausage meat with hands Cook the sausage meat for 5 to 10 minutes til sausage is browned and a crust is forming Add squash and cook for 3 to 5 minutes Add spinach, cook for 3 mins Next, press 4 small pockets into mixture Tip eggs into "pockets" formed (being careful not to break the yolks) Cook for about 5 minutes and season and serve We added slices of our delicious keto -friendly fat and seedy bread , toasted and buttered naturally! Enjoy!

Did you know we now have a choice of two delicious slow baked granolas to choose from? Each hand crafted, slow roasted granola pack is paleo-friendly, low carb, grain-free and gluten-free and full to the brim with healthy real food ingredients. We wrote abut our no nut hemp granola here . Our new Fat and Seedy Granola offers delicious bites of toasted macadamia nuts, pumpkin, sunflower and linseeds mixed with coconut flakes. The Granola is also vegan and Low FODMAP friendly and is a perfect all natural, real food, nutrient rich, low carb breakfast choice or healthy snack. There are two more granolas to follow in our range and we cant wait to update you! Until then, if you would like to place an order, follow the link to our online shop here Order by noon each Tuesday for same week Friday delivery! And Relax!

Fouad Kassab who developed the recipe for this delicious gluten free pastry says the following about his innovative recipe: "I could call this recipe " Life Changing Dough " and few would argue - I'm certain its the most delicious and versatile gluten free pastry in history. I made it my mission to develop an incredible grain free bread when opening my first restaurant, Chic Pea. I spent countless hours experimenting and in the end, in a fortuitous act of desperation I threw boiled potato into the mix and discovered it provided much-needed body, something often lacking with gluten free bread . At Chic Pea we served it straight out of the oven and many declared it the best bread they had ever had, without ever realising it was 100% gluten and grain free! " And we'd have to agree! That's why we are so delighted to be the first to make and sell this magical pastry dough in the UK . And to encourage you further, here are 10 Gluten Free Pastry Recipes for you to make at home using our Fou ad Kassab : Life Changing Dough 1. Oven-Baked Buns Two (possibly three) of my favourite words. Ever. Ingredients: 500g of Grain-Free Pastry Dough Tapioca Flour to dust 1 egg Sesame seeds or poppy seeds to decorate Method: Preheat the oven to 180°C Line a baking tray with baking paper. Divide the dough into 5 balls, 100g each. Dust worktop with tapioca flour Flatten one dough ball and roll into a 10 cm diameter circle Move flatbread to the baking tray and continue with remaining four dough balls Whisk the egg and use a pastry brush to glaze the surface of the buns. Sprinkle with sesame or poppy seeds Bake for 15- 20 mins till the top is golden brown and an even colour. Serve hot! Note: these will store in an airtight container for 4 - 5 days - reheat before eating! 2. Pan-Fried Flatbreads Keep a batch of the gluten free pastry dough in the fridge and whenever you feel like eating flatbreads, pan fry it fresh! Remember, these flatbreads are best consumed fresh - so only cook as much as you need - perfect! Ingredients: Olive Oil (to pan-fry) Tapioca starch to dust 2 batches of basic grain-free dough (500g total) Makes 5 flatbreads Method: Oil a nonstick frying pan with olive oil Dust your workbench with tapioca and roll-out 100g of dough until the dough is about 2.5 mm thick Place the pastry dough in a pan and fry for 2 minutes on each side till golden (be careful not to burn) Repeat with remaining dough using more oil as required Serve hot and enjoy! 3. Naan Breads To make an Indian flatbread or naan bread , simply add: Ingredients: Chopped pistachios Desiccated coconut Natural sultanas Method: Add all the above to the pastry dough and mix till evenly distributed Oil a nonstick frying pan with olive oil Dust your workbench with tapioca and roll-out 100g of dough until the dough is about 2.5 mm thick Place dough in a pan and fry for 2 minutes on each side till golden (be careful not to burn) Repeat with remaining dough using more oil as required Serve hot and enjoy! 4. Healthy Quiche Crust Here is a great recipe for our: Healthy quiche It's a very simple savoury spinach and our natural bacon tart but having a great gluten-free pastry crust ready to roll makes life so much easier! 5. Chicken Pot Pie Crust This was another easy bake using the pre-prepared grain-free pastry. Follow this link for the full recipe for Chicken Pot Pie and wow the whole family for tea! 6. All Butter Pastry Simply add 50 g of butter to each batch of basic grain-free pastry (250g) and make your favourite fruit tarts and fruit pies! Easy! 7. Sausage Rolls Method: Roll out the gluten free pastry - use either; Gluten Free Pastry or Sweet Potato Pastry . Take the sausages out of their skins and form into a long sausage shape. Lay onto the pastry and roll the pastry around the sausage to form a long tube. Seal with egg wash and egg wash over and around the sausage roll. Sprinkle poppy seeds or use this recipe for delicious onion seasoning topping Bake in the oven for 15- 20 mins til piping hot and golden brown! A real crowd-pleaser, especially as the days start turning toward Autumn. 8. Kale Triangles A small thought - but why not add feta cheese to the filling for an amazing twist on this grain-free recipe! Ingredients: I large bunch of kale (stems removed and finely chopped) 1 onion 1/2 cup of olive oil 50g of lemon juice (1 lemon) 1 tsp salt 500g basic grain-free pastry dough 1 egg to egg wash over the triangle shapes Method: Turn the oven to 180C Place the kale, chopped onion, olive oil lemon juice and salt into a large frying pan and saute for 15 minutes over a medium heat Divide the dough into 6 equal portions and roll out thinly to a 15 cm diameter circle Place a heaped tablespoon of the mixture into the middle of the circle Fold in edges to create a triangle shape with a hole in the middle so that the filling is visible Complete the remaining pastries Brush the egg wash over the kale triangles Bake for 15 - 20 minutes until golden brown Serve hot from the oven! - Enjoy. 9. Spiced Mince Meat Triangles Use the method above but change up the fillings to reflect your personal favourites. Spiced savoury mince works well as does a savoury cheese filling or go creative and make your own - with the grain-free pastry dough already made for your convenience that's at least half the work done! You're welcome! 10. Grain Free Pizza Ingredients: blocks of the basic gluten free pastry dough Method: Roll them out to equal sizes - approx 30cm (12") diameter. Par-bake the pizza base in the oven for 5 mins at 180°C Spread the pizza base with equal amounts of low carb tomato sauce Add the following combination of delicious middle eastern cheese: bocconcini (torn by hand) and grated halloumi (approx 120g of each). Drizzle with some authentic chilli oil Sprinkle with sea salt flakes. Bake in the middle of the oven for 7 to 10 minutes until the edges are golden brown. The above recipes are suitable for: Coeliac Paleo Phew, I'm done and off to rest - enjoy your food!

🥨 A healthy alternative to bread for the keto diet, great to tear and share. Keto pretzels are delicious to serve with a healthy sausage platter. This recipe creates 6 soft and chewy pretzels that are deliciously more-ish especially served hot from the oven! 🥨 To make 6 keto pretzels you will need: 2 cups of almond flour 1 tablespoon of grain-free baking powder 1 teaspoon of garlic powder 1 teaspoon of onion powder 3 large eggs 3 cups of grated mozzarella cheese 5 tablespoons of cream cheese Sea salt flakes for topping Method: Line a baking tray with greased proof paper. Turn oven to 180C Mix together the almond flour, baking powder, garlic powder and onion powder until well combined. Crack one of the eggs into a small bowl and whisk - set aside as this will be the egg wash for the pretzels Combine the mozzarella cheese and cream cheese in a microwaveable bowl. Microwave for 1 minute and 30 seconds. Remove from the microwave and stir to combine. Return to microwave for a further 1 minute. Mix again. Add the 2 remaining eggs and the almond flour mixture to the bowl of cheeses. Mix well until everything is combined. If the mix becomes stiff, stringy or unworkable, simply put back into the microwave for 30 seconds. Then continue mixing. Divide the combined dough into 6 pieces. Roll each portion into a long thin "breadstick" shape. Fold into pretzel shape - see video below Brush the top of each pretzel with egg wash. Sprinkle sea salt flakes over the top Bake in the middle of the oven for 12 - 14 minutes or until golden brown. Remove from oven and allow to cool (a little) Enjoy! Mike's TIP! Always roll the dough out from the middle to avoid thin ends!

We love seeds for all the goodness in each tiny package and for their hidden superpowers. In an age where so much of our processed food contains hidden chemicals and additives, we embrace these simple natural whole food ingredients and incorporate as many as possible into the range of minimally processed food we hand-bake and sell in our online shop ! What makes seeds so super? Seeds are a great source of fibre and slow to digest which means they give a controlled release of energy and will keep you feeling fuller for longer. Think of them as nature's powerhouse - with each super seed packed full of protein, vitamins and minerals and rich in healthy oils designed to nourish your body. Which super seeds do we use at Primal Cut? Sunflowers seeds are included in many of our bakes. These super seeds are a definite staple with a deliciously mild taste and creamy texture and rich in selenium, magnesium and Vitamin E. For example, we combine sunflower seeds with flax (also known as linseed and high in Omega-3), pumpkin seeds (rich in zinc) and sesame seeds (also high in calcium) to make our best selling primal alternative low carb fat and seedy bread . We use milled sunflower seeds and activated cashew milk to make our delicious keto-friendly fat and seedy pizza bases and we use sunflower seeds as the base of our delicious crunchy breakfast granolas. We use chia seeds in our sausages too! Do hemp seeds make you high? Definitely not! We use hemp seeds in our no nut hemp bread , wraps and our no nut hemp granola although the hemp seeds do come from a variety of the cannabis plant BUT minus the funny stuff! Hemp has been grown for centuries for its fibrous stalks which were used to make fabric and rope. Hemp seeds contain omega-3 fatty acids and the same omega-6 fatty acid that is found in evening primrose oil. When we bake with the seeds they have a beautiful soft texture with a light delicate flavour similar to pine nuts. Simple, natural food designed to nourish your body not fight it. Can eating pumpkin seeds boost your sex life? Pumpkin seeds are also known as the seeds of love! They are a great natural source of zinc which can boost testosterone production and fertility but that's probably about as far as we can go! We make a deliciously different primal alternative pumpkin bread and also use pumpkin seeds in our granolas and fruit toast . So while we can't promise anything regarding your sex life, you will have fun eating to nourish your body as part of the process! How else can we get more seeds in our diet? Super seeds are surprisingly versatile and a staple of the paleo diet. Add them to soups, sprinkle on salads and stir into stews - even a tablespoon a day will give benefits and help keep you fuller for longer. Use cold-pressed seed oils on your steamed vegetables as an alternative to butter or to make dressing for your salads or gently toast sunflower seeds to add more flavour and crunch to your food. How to roast seeds for added flavour. Heat the pan gently and scatter your seeds on top. Leave for up to 15 minutes, shaking the pan every couple of minutes to make sure the seeds do not burn. Pumpkin seeds will start to pop and jump in the pan to tell you that they are ready. Add a pinch of sea salt or some dried chilli flakes for added flavour. Try toasting sunflower seeds with honey or salt and add toasted pumpkin seeds to 90% dark chocolate for an extra special treat! Make sure you let the seeds cool down before eating. Great to munch on as a healthy snack and difficult to overeat! Go nuts about seeds! Whichever super seed you choose to add to your diet, you will find added flavour, bite and goodness in every spoonful. That's why we are delighted to include a wide variety of seeds in our bakes, wraps, granolas and more - secure in the knowledge that we are shipping a whole bundle of goodness direct to your door for breakfast, lunch and even dinner! Go on - have some fun in the kitchen!

With a light satisfying texture and delicate orange, raspberry and pistachio flavour: these paleo-friendly grain-free cupcakes have a distinctly exotic, North African flavour and are very easy to make. Lovely autumnal coloured cakes for Hallowe'en! This recipe makes 6 buns. Ingredients Set oven to 170C 1 large or 2 small eggs 2 tbsp coconut oil or butter Zest and juice of one orange 5 large Medjool dates (chopped and pitted) 100g almond flour 1 tsp grain-free baking powder 1/2 tsp ground cardamon 25g pistachios (roughly chopped) Pinch of salt 6 luscious raspberries Method Mix all the moist ingredients including the chopped dates together with a fork In a separate bowl mix together all the dry ingredients including half of the pistachios Then add the dry ingredients to the wet ingredients and mix well together Spoon the mixture into cases and set aside for a few minutes This will allow the baking powder to act Carefully place a raspberry onto the top of each cupcake and sprinkle over the remaining nuts Bake in the pre-heated oven for about 15 minutes til golden and springy. YUM!

Lockdown, what lockdown? Enough said. Still up at 6 am each morning for barefoot running. These beautiful foggy November days hold us close and keep our feet warm while exercising, stretching and running, so simple, so good. And absolutely free! Then home for breakfast usually we keep it simple, eggs and bacon, sausages and tomatoes, a low carb paleo fruit slice, basic Bircher with blueberries - but then some November mornings call for porridge and this faff-free version made using our hand-made no nut hemp granola was a perfect welcome home. Huge thanks to the fantastic folk at Primal Alternative Australia who came up this recipe! Love you guys!! To make this recipe you will need: 1 x 60g serving of no nut hemp granola 55g of coconut milk 55g of fresh water Method: Pulse the granola to form smaller pieces the size of porridge oats Stir in the coconut milk and water. Cover and leave to soak overnight To eat, heat gently in a small pan and cook for approximately 10 minutes Top with toasted hemp seeds, a pinch of a great tasty sea salt and a sprinkle of cinnamon Enjoy and have a beautiful day!

T Farmers’ market benefits? You will be supporting local farmers, growers, and producers who sell things they have grown or made in their local community. Each farmers' market provides a viable local route to market for local produce and is a great place to source fresh, real food. The concept is nothing new and indeed before the advent of the supermarkets in the 1950s, all shopping was brought at local high street shops and markets. In the 1990s the “big four” dominated sales of food and produce. However, low farm prices brought particular difficulties for those who worked the land.  For this reason, local farmers, growers, and producers began to look for an alternative and viable route to market to supplement their income. The idea of farmers’ markets was born and then grew exponentially as a result of its own success. There are now thought to be around 750 farmers’ markets through the UK according to the Farmers Retail and Marketing Association (FARMA). The 10 hidden benefits to shopping at your local farmers’ market #1 Buying Local When you buy your produce from local producers, you are supporting the local economy. In turn, this money will be re-invested in the local economy by the traders and producers and keeps the world turning.  When money benefits the local economy, all thrive through a higher standard of living and visible improvements to the town. #2 Know, Like & Trust Buying from a local producer cuts out the “middlemen”.  It gives you the consumer a chance to know the person from whom you are buying and to talk about their produce. Most sellers are only too happy to discuss provenance. And better still, many local producers offer the chance to “try before you buy”. This is a real market benefit. #3 Fair Price Buying local means that farmers,  growers, and artisan makers get a fair price for their produce.  This is because we are selling directly to the public and not to a wholesaler who is seeking to make their own mark upon a product. #4 Efficiency Savings Buying local means considerable savings are possible on overheads such as transport and handling.  The distance to market is reduced and the energy footprint of produce is also reduced. There are no energy costs of land, buildings, and power as there are no overhead costs to accommodate. All of these, in turn, have a positive environmental impact. #5 No Artificial Preservatives An add-on to the above (#4) but equally as important. Local produce does not require artificial preservatives to prolong shelf life.  The full impact of these chemicals is not known but given the choice, food without chemicals and additives would seem a natural choice. #6 More and Better Choice At first glance, hydroponics and access to global food markets would seem to offer endless choices to the consumer. The year-round availability of strawberries and other fresh fruit is seen to be a huge convenience. But is this really choice when pitted against Mother Nature and her infinite variety of fruit and vegetables that come into ripening by season? As one glut of fruit and vegetables comes to its natural end another variety comes forward to take pride of place. The ebb and flow from first strawberries in summer to the apples and blackberries of autumn, from pumpkins and squash in autumn to kale and leeks in January. Simple real food, as nature intended. Seasonal food tastes better eaten in accordance with the seasons too! #7 Accountability Recent food scares highlighted how far away from the principle of “know, like, and trust”, we as consumers had come. If unscrupulous supermarkets and wholesalers were prepared to put horse meat in burgers exactly how far would they be prepared to go? Access to local producers gives us all traceability and provenance and the very pleasing possibility of accountability. There’s much greater transparency and traceability of food and ingredients. #8 Fresher Produce Fresh produce spends less time in transit. This means it will get to market faster and fresher. The taste will, therefore, be superior. Food cooked with fresh ingredients will have extra flavour.  Why compromise?  Cut-price convenience may be costing us more than we thought… #9 Replace Cutbacks on Deli Counters at Supermarkets The newspapers this week are full of stories about Tescos, cutbacks and job losses .   Deli, fresh meat and fish counters will be the first to go and if supermarkets are stopping selling fresh food, local farmers’ markets will fill this gap.  It’s a quiet revolution. Supermarkets could become obsolete for fresh food in favour of boxed and tinned staples and junk food where of course mark up is even higher! #10  Pulling Power Farmers’ markets are a great place to get together and find out more about the local community.  Catch up with your neighbours and talk to your local food producers.  Then go and get a cuppa from a local cafe and enjoy a meal out. Farmer’s markets grow through local support.  Why not become a locavore and join in all the fun!

Good news for paleo wraps in the UK Things are looking up! We are super excited to share that our extra special primal alternative no nut hemp wraps are now available to make in a packet mix! Suitable for the paleo diet as well as vegetarian and vegan diets: these wraps are grain-free, gluten-free, nut-free, dairy-free, egg-free just naturally tasty - The mix is a cinch to make. Tip the contents of the packet into a blender and add olive oil and water and that's it, we've supplied the rest. Easy meals, no compromise - wow! How to make home-bake paleo wraps Follow the instructions in the video below. Alternatively, the wraps can be baked in the oven - simply follow the instructions on the back of each packet. Why do we love our panini press? Because it's perfect for kids to bake their own wraps after school or when they want a healthy snack that's additive-free. Leave a variety of fillings in the fridge for self-service and Bob's your Uncle! Each packet mix makes 8 wraps! If you would like to purchase this incredible mix from our online shop, here is the link no nut hemp wrap mix Hat's Off to a simpler way of life ;)

Woo Hoo - easy as and the perfect topper to our delicious, nutritious and grain free toasted pumpkin bread! What is it I hear you ask? Fresh whipped almond butter. Times past, I used to buy this in glass jars at vast expense - but it is actually the easiest thing to make. You need a baking sheet, 250g of skin on almonds and a food processor. That's it. And then you can make something as special as this for tea or to eat as a life affirming healthy snack. We've outlined the method below. Method to bake fresh Almond Nut Butter Set oven to 180C or equivalent Spread 250g of skin on almonds onto baking tray Roast for about 10 mins - just enough to warm the nuts and release the fragrance and nut oil Remove from the oven and leave to cool just enough to place into a food processor Blend until smooth and creamy. This can take a while to achieve. The process can loosely be described as this: 1. Turns to powder 2. Its going stiff 3. Its not going to work 4. Its working and turning creamy This process can take a few minutes. Store in air tight jar and spread onto warm grain free toast as and when desired. Enjoy!

This gluten-free sausage casserole is a fairly easy tea to cook and serve. Our real food Yorkshire sausage casserole is sure to delight the family on these rainy summer days. I am looking out of the window and the sun is shining in a scratchy, patchy blue sky just a faint glimmer of promise for tomorrow. I find myself longing for those easy days of summer, for barbecues and summer cocktails , parties and trips to the seaside and hope we find them this year amongst all the turbulence of the times. But enough of that! Here's a classic all-natural casserole made from our delicious Yorkshire "free from" sausages that is great to bring people together at the table. And perhaps we could all benefit from a little more of that. HEALTHY SAUSAGE CASSEROLE To serve 4 you will need :- 8 new potatoes 6 Yorkshire sausages 3 cloves of garlic 400g passata 200 ml beef (or vegetable) stock 3 carrots 2 leeks 1 onion 1 sweet potato 1 tsp coriander 1 tsp of parsley Chives or fresh parsley to decorate Method: Turn oven to 180C to warm Wash and cut the potatoes, carrots, leeks, and peel and wash the sweet potato and cube Cook sausages in some oil (coconut or olive) til starts to caramelise, remove from pan Add garlic and stir Add remaining vegetables and stir to coat with oil, cook for a couple of minutes Add passata and stock and bring to a boil Add parsley and coriander Add chopped onions and cook for a further 5 mins in remaining fat Simmer for a couple of minutes and then add back in the sausages to the pan Place lid on the pan and transfer to the oven to cook for 45 minutes Best served hot, garnished with chopped chives or parsley Enjoy!

Canal Walking I was restless last night and couldn't sleep so rose at 5.30 am to take a long walk by the canal. The water was so still, the skyline dark and the wind was up a little but not so much as to make it harsh and unwelcome. So many other folk wandering along the canal too, it surprised me and pleased me too, like friendly ghosts. Then Karen and her beautiful dog Luna appeared out of the gloom. Luna is the perfect French lady dog - a cross between a fox terrier and a chow (think large ginger squirrel with jodhpurs plus a keen merciless nose for the scent of any unsuspecting small rodent). Luna who answers as she pleases to any command but always (only) in French. Luna proudly sporting a large red glowing neon collar and taking the lead as the sun began to rise and a welcome sight! Walking along together in silence, enjoying the space and sense of freedom. What a curious time to be out and about, peaceful, calm and welcoming against the current back drop of COVID madness. I have found my own response to this becomes a longing to find nature, to be in and walk in nature which has become a true and dependable friend. Never under estimate the power of walking in fresh air to lift your mood - it's free, it's not time restricted and every day is different - how are you responding to COVID? Ready-Made Grain-Free Pastry Later, I baked and Such a simple recipe adapted to grain-free from this article by Felicity Cloake in the Guardian last week. And the grain-free meat and potato pie we made was a beauty, helped along by having blocks of our ready made sweet potato paleo pastry ready-made in the freezer! These blocks of pastry are so useful to have as they defrost so quickly and ensure that all the necessary ingredients are there to make your pie (or crust for custard tart , or quiche or to satisfy that urge for flat-breads to serve with chili and so on)! Pie In The House - or How to make the perfect Pie Method: To make a 4 Meat and Potato Pies You Will Need: Pie Crust: 4 clip release pie rings (diameter 12 cm) 3 blocks of grain free ready made pastry Egg wash for top of each pie Pie Filling: 300g of beef skirt or shin and 300 g of mutton or lamb shoulder 1 tbsp arrowroot 300g of peeled and diced par-boiled potatoes 1 onion (optional) 4 tbsp of beef stock 1 tbsp of Worcestershire Sauce (optional but great umami taste) Pinch of marjoram Fresh cracked black pepper and sea salt to taste Method: Heat oven to 180 ° C Cut meat into small chunks and place in bowl. Dust with arrowroot and season well. Stir in the remaining ingredients. Grease pie tins with a little fresh butter Roll out the pastry to fit each pie tin, keeping sufficient aside to make each lid. Divide the filling and place into each pie shell. Moisten the rim of the pastry crust with water Form the remaining pastry into four lids and press firmly onto the moistened edges of each pie Brush the tops with the egg wash or with milk Bake in the oven for 40 - 45 mins in total turning at 20 mins for an even finish Serve hot from the oven with mushy peas (for an extra special treat) and this delicious unsweetened BBQ sauce ! Enjoy!

This Christmas is shaping up to be very strange indeed! There are some traditions however that even COVID can't affect and that includes baking seasonal Fruit Mince Pies . To get you in the Christmas mood, here is a delicious gluten free mince pie recipe courtesy of Helen Marshall and the folks at on the mother ship at Primal Alternative , Australia. Don't want to cook but want gluten free? Woo Hoo! We got you covered too! We offer these beauties ready made and home-baked for sale in gift wrapped packs of four, here at our special Christmas shop! Here is the recipe for grain-free mince pies - this recipe makes 14 pies: For the pastry, you will need: 300g almond meal 2 eggs 30g refined coconut Oil 4 tablespoons of Coconut Sugar (optional) Zest of one orange Half a teaspoon of vanilla extract For the Fruit Mince Pie Filling, you will need: 200g dried mixed fruit 50g currants 50g apricots chopped 50g cranberries Granny smith apple grated Juice of 2 oranges about 130g 1 teaspoon of mixed spice ¼ teaspoon nutmeg 1 teaspoon of cinnamon To make the fruit mince pie filling Bring all the ingredients together in a bowl and mix well. Leave for 2 hours or overnight for the fruit to soak up all those spicy juices. To make the pastry Measure all the ingredients into a food processor and mix for approximately 30 seconds or bring together by hand Scrape the pastry out of the bowl and onto a sheet of baking paper. Knead the pastry dough into a ball and then cut in half. Put half of the mixture between two 30 cm long baking paper sheets and half between the two additional sheets of baking paper. and roll the pastry out between the sheets to about 2mm thickness. *Important* Place the rolled out pastry into the fridge to chill for 10 mins or so, to make it easier to work with. Once the pastry is cooled, peel off the top layer of baking paper and use a cutter (like an upside down glass) to cut out circles for the base of the pies. You can put them in special pie tins (see picture below) or use a pie baking tin (grease with coconut oil first) Add a heaped teaspoon of the mince mixture onto the pastry. Top with a pastry star or any other seasonal shape (holly, bells, angels) Bake at 180 degrees for about 15 minutes or until nice and golden. Enjoy! If you would rather we bake these for you, get in touch! We offer gift wrapped packs of four gluten free mince pies which are perfect for Christmas! Follow this link - the mince pies will keep for up to two weeks if stored in an airtight container. YUM :)

These keto-friendly, quick-cook low-carb sausages with cabbage bake are perfect for the whole family.  It is equally effective as a nutrient-dense meal to prepare in advance or to serve and reheat for breakfasts on the go. It's better than Whole30 compliant, our sausages are Whole 30 approved ! In-fact, Primal Cut sausages are the only Whole30 approved sausages anywhere in the UK. Ingredients: (Serves 6) 2 tablespoons coconut oil or good quality animal fat 400g Low-carb sausages 250g Nitrite-free bacon 1 onion chopped 4 garlic cloves, finely chopped 600 g savoy cabbage, finely chopped 150 g Brussel sprouts, shredded 250 ml chicken stock Sea Salt and freshly ground black pepper 8 eggs 250 ml of coconut cream 1 tablespoon Dijon mustard Method: Pre-heat the oven to 180C Heat 1 tablespoon of the oil in a large frying pan over medium heat.  Add sausages and seal on all sides until golden brown but not yet cooked through the middle ( about 3 mins) Remove sausages from the pan and when cool, slice into bite-sized pieces.  Set aside until needed Add the bacon to the same pan and fry until the bacon is golden brown (about 5 mins).  Remove from the pan and set aside until needed. Wipe the pan clean.  Heat the remaining coconut oil or fat, add the onion and fry for 5 minutes. Add the garlic and fry for approx 1 minute till fragrant.  Stir in the cabbage, Brussel sprouts and 125 ml of chicken broth.  Fry for about 5 minutes to soften. Season with salt and pepper. Place the cabbage mixture into a bowl.  Add the chopped bacon and sausage pieces.  Mix well. Crack the 8 eggs into a bowl and add the coconut cream, remaining broth, mustard and whisk until smooth. Tip the sausage and cabbage mixture into a casserole dish and spread out to form an even layer.  Pour over the egg mixture. Bake for 15 mins or until the egg is golden on the top and set in the middle. Allow to rest for 5 minutes before serving.  Delicious with a fresh green salad and a spoonful of sauerkraut!

What is Grain-Free Bread? Gra in-free bread is simply bread made without the use of grains from cereal crops. B read made without the gluten contained in cereal grain is significantly healthier. However, there are other ingredients in bread we want to avoid if we want truly healthy bread. Traditionally, bread is made from wheat flour, oats, rye, barley even soya. We are different. We make paleo bread, using only nut flour and sunflower seed flour, tapioca, vegetables, good fats, free-range eggs, and seeds. Here's a list of reasons why low carb keto bread is so good; low carb grain-free legume-free gluten-free nutrient-dense naturally tasty. Why eat Grain-Free bread? Everybody’s grain-free journey is different and what brings people to grain-free can be prompted by many health concerns including; Type 2 Diabetes, inflammation of any kind and deeper and more painful issues of gut health including coeliac disease, IBS and auto-immune conditions. Health Benefits of eating a grain-free diet Other health benefits of eliminating grains from our diet may include curbing and reducing addiction to high carbohydrate food, improvements to mental health, and a better overall quality of diet due to the emphasis on home–cooking and eating natural food. Some also report an improved digestive status after going on a grain-free diet where previously gluten and wheat flour may have led to the development of leaky gut syndrome or where there is a history of IBS or Crohn’s Disease. Many of us are simply choosing to put our health and our families' emotional and mental health and well-being above the quick and easy sugar fix and over-processed junk food of the past. But still....even despite all that, who doesn’t love bread! And who among us can tolerate the thought of going without bread for the rest of our lives just because we want to do the right thing and follow a grain-free and paleo diet? Change what we eat not how we eat We say to change what we eat not how we ea t. Old habits die hard and many of us would still opt for a bacon sandwich over a salad, given half a choice. It’s just what we do. Ok maybe not all the time but we would still like to have the option to choose for soldiers with our boiled egg or croutons with our soup or tortillas with our chilli – it’s just what we do! And so, if we can find a way of incorporating these traditional favourites into our diet and make them grain-free then change is going to be way more sustainable in the long term. Don't you agree? We are all such creatures of habit - I know, I've been there and done it! And this brings me neatly onto our next point! Which Grain Free Bakery Bread is for me? Great Question! Here’s a brief run down to help you make the right choice! Low Carb Bread – Fat and Seedy Bread This is a nutrient-dense and nourishing multi-seed loaf which is great for toasting. This is a low carb keto bread which is also suitable for keto diets and because it is grain-free, it is also paleo-friendly. This naturally tasty bread has a great crunch to it when toasted and is a good sandwich bread alternative. This bread is also the basis for our low carb bagels, a perfect snack size for school lunch boxes! Keto Bread - No Nut Hemp Bread Is this the first keto bread in the UK? This bread has it's own fan club and is soft, like a “real” bread with a chewy crust and it works well toasted. It is a very popular choice, a no-nut option and grain-free which makes this keto loaf both paleo and vegetarian-friendly. Try it in a toasted keto sandwich with bacon, lettuce and tomato and mayo or with cheese and ham for a naturally tasty snack! Paleo Bread – Pumpkin Bread The texture to this bread is like a traditional white loaf - the difference is it’s pumpkin-coloured and grain-free. It toasts up really well served with butter and jam. It also makes the best toasties where the paleo bread texture crisps up when heated and gives a deliciously satisfying crunch with each bite – a favourite ( can you tell)? Paleo Bread - Fruit Toast with Goji Berries Think hot cross buns meet raisin bread - made with nuts, seeds, berries, and warming spices and grain-free, sugar-free, dairy-free, legume-free and egg-free. Fruit Toast is nourishing and very more-ish and is great for after school snacks as it is very nutrient-dense and satisfying. It works well with a cup of tea and local honey at tea parties and is surprisingly filling and tasty due in no small part to the addition of good fats to give you evened out energy and avoid the mid-afternoon slumps! There are goji berries, cashew nuts, walnuts, sunflower kernels, linseeds and sultanas ( a minimum of 10% fruit in each loaf). Paleo Bread – Turmeric and Hemp Seed Bread I love it when this bread comes hot out of the oven! The delicious aroma fills the house and just like the old fashioned Bisto gravy ads (do you remember) - it brings the whole family back together in the kitchen! This vegan and paleo-friendly loaf has a satisfyingly dense, chewy texture - a really good mouthfeel. It makes a great savoury alternative to wheat bread and is great toasted and topped with vegan cheese or butter or try smashed avocado or roasted tomatoes. Perfect! Bake your Own We also make up Bake Your Own Packet Mixes for each of the loaves of bread (pizza bases, and more) to keep in your store cupboard and keep you on track! Yes! We got you covered! No excuses.. No Nut Hemp Wraps And we don't stop there ...as we now also offer low carb bagels and no nut hemp wraps to help you on your journey - yes, in a nutshell, that's what we are all about, neatly summed up in our tag line...and truly....grain-free made easy! For further details and to discover the full range we offer visit our online Grain Free Bakery shop

STOP PRESS- A new round of WHOLE30 is starting on September 14th - Find out more here If you are stuck in an exhausting cycle of yo-yo dieting, stressed, struggling with weight gain, uncontrollable cravings and health complaints, a round of WHOLE30 might be just the ticket to help you find food freedom. Developed by Melissa Urban in America, WHOLE 30 offers real food solutions to help you gain back control of your food and break free from food issues forever. And at only 30 days long, what have you got to lose?! So you've read the book, checked out the WHOLE30 forum and joined the WHOLE30 Facebook page (and the WHOLE30 Recipes Group too)! What's next? Here are ten top tips to help you bite the bullet and make sure you are in the best shape to start your WHOLE30 with the rest of the gang on September 14th Read the Book No seriously, read the book ! From September 14th the next 30 days are going to be very different and to complete the round of WHOLE30 it helps to know why you are doing this and how it is going to help you and your relationship with food. If you figure out your why, this will help keep you on track and keep motivation high when you wobble - and you will! Clear the house of temptation Not that kind of temptation! Food - you know the hidden things in the freezer, the fridge and the pantry cupboard that might pull you off track. Don't keep it in - because it will! Think Renton in Trainspotting - keep it tight and don't hide food! If it is not there calling your name it is easier to break the crave cycle and because it is not within arms reach, its easier to ignore. How you do this is up to you, give to friends and family, give to food banks, run down your supplies before September 14th and don't re-stock. However you choose simply ensure that when the day comes round, its gone! Plan and prepare When I was a boss I always told folks to remember the 5Ps: perfect preparation prevents poor performance. And yes - they thought that about me too! But the thing is, it works. Prepare a menu each week so you have an idea of your meals. And shop regularly to keep it fresh. There are some fantastic recipes on the WHOLE30 sites and in the recipe books which make it a whole lot easier to plan and keep on track - and remember its only 30 days!! At the very least after 30 days, you will have a fab new library of healthy, naturally tasty food to cook and impress your friends and family! Keep it simple So we have the new recipes and a fistful of great intentions. But, lets face it, getting creative in the kitchen can be a ball-ache particularly after a long day a work. The good news is that we went shopping earlier and we have the food in to prep the meal - so that is job done. The second bit of good news is that there are many many 3, 4 and 5 ingredient recipes to be found on the FB page and in the WHOLE30 books which keep the food prep to a minimum and keep it simple. On the day when you don't feel like cooking but want to eat WHOLE30, opt for one of these: and remember, good grief, its only 30 days!! Get creative! Add lots of herbs and spices to your food for full effect. You will find that as you stop eating sugar in particular, your taste buds will go into overdrive and everything you cook will taste really very special. Sugar has the power and capacity to dull your taste buds over time. Its like going to a rock concert and standing right in front of the speakers. When you go outside again, you can't hear anything and the world becomes very fuzzy! Your taste buds have that same experience when we eat over processed food and food with a high sugar content. They become numb to new taste sensations. To help you transition back to all natural, cook meals and new recipes with lots of different tastes and fragrances. It will make all the difference to your meals, stimulate your taste buds and after a time, you will no longer miss the sugar. Believe me - it will happen, we've done it and we know! Ahhh Leftovers! We never had leftovers in my house when the kids were little! Its different now and with less people in the house, I can say that leftovers are a truly magical thing! Bake more when you are cooking, box it up and either freeze it or eat it for lunch or supper the next day. Take it from me, nothing really beats the feeling of knowing that your food prep is done and that lunch is back on the menu for no additional effort. Howzat! Enjoy! Do it with a Friend! It does work and it does help to keep you on track. Here's a great example, I agreed to run a couch to 5K with my youngest son. He can't find work, is COVID fed up and pondering his future. He loves running but his motivation dropped off the cliff when lockdown showed up and we needed to move fast when it hit. So we kept each other accountable. It is as simple as that. I knew he needed to run and I made sure that we ran - on the days when my 55 year old body said no, he showed up and said YES and we ran - sometimes with Michael Jordan - and sometimes with Sarah Millican - depending who was taking the lead! Help each other to keep on track, keep it friendly, keep it fun - and yes, its only for 30 days! Check in with a WHOLE30 coach There are many many WHOLE30 coaches available to support you on your journey and it might be just the ticket to keep your motivation high and on track if money is no object! Follow this link to find a WHOLE30 Coach Jump on the next round of WHOLE30 and join the Facebook Group A great band of cheerleaders and supporters who are walking along beside you on your 30 day journey. Where better to share stories and find support as you find your feet and reset your relationship with food. You are not on your own, we are in this together you should know that you are not the first and will not be the last to find challenges around food, weight loss and weight gain. As with any group, the more you share and take part in the group, the more you will get back - go on, give it a try - here is the link to Facebook Check the list of WHOLE30 approved suppliers and stock up! Here's the link to the WHOLE30 list of approved suppliers and yes, Primal Cut is on it here . ! Woo Hoo! We like to think of our sausages as comfort food and the best type of convenience food to help keep you on track during your WHOLE30. Think eggs, sausage and bacon, sausage traybakes, chicken sausage breakfast hash, chicken sausage casserole - yay easy, nourishing nutrient dense food - you're welcome! Good Luck and Enjoy - who knows, in four weeks time you may very well thank yourself for taking this first step! Here to Help! Primal Cut is the UK's only WHOLE30 approved supplier of sausage , bacon and charcuterie. Sausages make great comfort foods in the midst of a reset and a supply of Primal Cut sausages in the fridge or freezer means you will never be without an easy meal which can be a Godsend when you are momentarily stuck for ideas and faced with that age old question: what's for tea mum? Sausage and cauliflower mash with WHOLE30 gravy - easy - you got this, see? It doesn't have to be hard! This is Part 2 of a 2 part series, find Part One "What is the WHOLE30" here

Simple colourful nosh for Bonfire Night! Yes! The spirit of rebellion is alive and kicking in West Yorkshire where there will be fire and there will be fireworks and there will be sausage rolls (grain-free of course) and chips (sweet potato, naturally) - in a die hard remembrance of Guy Fawkes. Whatever you do, keep well, stay safe, stay sane and wear a mask :) This was an easy make as we used our frozen blocks of grain free sweet potato grain-free pastry and our Primal Cut traditional breakfast sausages to make a simple but pleasing out door meal. Simply take the sausage out of their skins and form a long tube of sausage meat onto the rolled out pastry. Use beaten egg to seal the tube of pastry around the sausage and then use the egg to wash over the top of the sausage roll to create a lovely golden brown colour as the sausage roll bakes. Serve hot (every time) and straight from the oven - we added some warm unsweetened BBQ sauce for good luck! Please note that all fresh food production and sales will continue as per usual throughout these current lock down restrictions - give us a call on 01943 511564 or email at hello@primalcut.co.uk or go ahead and place your order through the online shop !

The making of this entirely delicious, paleo-friendly, grain-free lemon and blueberry tart was made 100X easier by having two blocks of our ready-made sweet potato pastry tucked into the freezer. The blocks defrosted in two shakes of a lambs tail or rather, this being Sunday, while we took a brisk hike through the woods behind Saltaire. On our return we baked some of our Yorkshire sausages on a bed of caramelised butternut squash and feta cheese and tossed in some rocket leaves and pomegranate seeds for good measure. Whilst the butternut squash was roasting, we made this lemon and blueberry tart quickly and easily for a real food pudding - what a lovely Sunday autumnal feast! FOR THE CRUST: Sweet Potato Pastry (use 2 x 250g of the pre-prepared blocks) FOR THE FILLING: zest of one lemon, (plus extra for garnish, if desired) 3/4 cup fresh lemon juice 4 large eggs 1/4 cup honey (or use sweetener of your choice to equivalent) 1/3 cup coconut cream, (from a chilled, unshaken can of coconut milk) 1 X 200g punnet of fresh blueberries TO MAKE: Roll out the pastry and prepare a tart tin to the required size. Carefully place the pastry into the tin and gently prick the bottom of the pastry case with a fork Bake the pastry crust with the sides lightly covered with tin foil for about 10 minutes Whisk together the lemon zest, lemon juice, eggs, honey and coconut cream. Pour into the prepared crust. If the sides of your crust don’t go to the very top of the pan, you might have more filling than you need but fill the crust to wherever the sides reach to. Drop in the blueberries. Bake for 25-30 minutes, or until the filling is mostly set. It will still be a little jiggly when it’s done, and will set more as it cools. Allow to cool completely before serving, about one hour. Whip up some double cream for a topping and prepare to amaze your family and friends (while you still can)! Sending lots of love - Enjoy!

These beauties will be available every week on the online deli shop for delivery on Fridays, for local delivery & for sale every Saturday at the brand new market in Ilkley (opposite Bettys)!! Come and join us! Why Microgreens? Microgreens are known as Biogenic living food. In simple terms, they are tiny baby plants edible from between 7 to 10 days old once they produce their first leaf. We source our micro-greens locally and are delighted to be able to make them available to more and more customers. What do Microgreens offer in terms of nutritional value? Microgreens are a highly concentrated source of nutrition with some microgreens being up to 40 times more nutrient-dense than the parent plant. All that goodness and plant power! Microgreens are full of antioxidants, vitamins, minerals, enzymes, and plant compounds - food our bodies love especially for beneficial gut bacteria. Available in each 32oz box We offer a combination box of microgreens full of pea shoots, sunflower greens, micro radish, micro mustard greens. micro broccoli, mixed sprouts & micro beets. Magical Microgreens! Beautiful fresh & magical food to introduce to your daily diet. We add a little to every meal and microgreens can also be used in smoothies, salads, sandwiches, lunch boxes & more! Place your order by midnight Tuesday each week to ensure delivery same week Friday!

We ate this on Sunday as the rain started to clear and after a wet and windy walk with friends. This is a crazy year isn't it? Some days call for comfort food and this is the closest we get to it now that we have ditched the refined sugar and processed carbs. An easy make made even simpler using our frozen sweet potato pastry blocks which were already in the freezer for just such a moment! The filling is easy to make - we used raw honey and vanilla extract with the eggs and milk but it would work equally well with almond or coconut milk You will Need: Pie Crust: 1 - 2 blocks of de-frosted Sweet Potato Pastry(depending on how much crust you like) or a pastry dough of your choice Filling: 3 large free range eggs + 1 free range egg yolk 1/2 cup raw honey 1 - 2 tspns vanilla extract 2 cups milk (of your choice) Decoration: Handful of mixed berries, black grapes and mint Method: For the crust, first grease and line a 20 " pie case with grease proof paper. Place the prepared tin onto a baking sheet and turn the oven on to 180C Roll out the block (s) of pastry and form into a pie crust in your prepared tin. Prick the bottom of the pie crust with a fork and set aside Next, beat the eggs and honey together till well combined Beat in the vanilla extract. Stir in the cold milk Carefully pour the mixture into the prepared case and place onto the middle shelf in the oven Cook for 45 mins til the liquid is set and remove from the oven to cool When cool decorate with berries of your choice Enjoy!

At Primal Cut, our philosophy is simple - we want to put the fun back into eating wholesome food! Each week all our products are lovingly prepared with nothing but good intentions, a focus on health and the best possible gluten-free ingredients for the whole family to enjoy together. And what better than a delicious whole food snack like our spicy tortilla chips! Use them for charcuterie boards with a great spread of prosciutto and capocollo , olives, grapes and a selection of your favourite cheese, spice up your cheesy dips and hummus or enjoy as a simple healthy delicious crunchy and nutritious snack. These are easy to make and use our extra special no nut hemp wraps as the base. So go grab yourself a pack and get baking. Recipe for Spicy Tortilla Chips Ingredients: 1 package of no nut hemp wraps Spice Blend 1 tsp garlic powder 1 tsp cumin 1/2 tsp coriander 1/2 tsp smoked paprika 1/2 tsp sea salt 1/4 tsp black pepper 1 tsp nutritional yeast 1 tablespoon coconut oil Method Line a baking tray with parchment paper Mix spices together in a small bowl and put to one side Lightly brush each wrap with melted coconut oil and sprinkle lightly with the spice mix Cut wraps into tortilla triangle - shapes Place cut shapes onto the lined baking sheet Bake in the oven for 10 - 15 minutes til crispy and golden And enjoy! STOP PRESS! Our No Nut Hemp Wraps will be available as a bake-your-own packet mix from the end of May 2020! Why not subscribe to our newsletter to keep up to date with all our new products and latest offers!

It’s Saturday and Autumn has well and truly arrived at Primal Cut HQ! Outside, it’s raining heavily and the sky is a relentless gunmetal grey. It has been so important for us both to walk in nature over these summer months and I have loved the connections we have both felt to the seasons and the sun and the warmth and how the outside world responds to this. It has somehow lifted us both out of the external morass of doom and gloom that been present with us all this year. In Autumn, there is no reason to let these connections fade. Perhaps even more so this year walking the same familiar paths shows us the reassuring signs of the season and life cycles in nature continuing on, regardless. In the village, I have watched the blackberries ripen on the old disused railway line behind our house and the elderberries hang seductively deep purple and lush in the hedgerows. Near the church, there is this huge pear tree, high and mighty, laden with an abundance of fresh golden fruit that will need a ladder to gather in and in the fields, down the old lane there are the most delicate mushrooms growing wild and tempting. The overriding sense is one of abundance despite the rain and the grey sky overhead. And as if to underline this, throughout October the trees will start to turn those delicious autumn colours: burnt orange, saffron, scarlet and gold and the tree fruits will also come to ripen in a final flourish. We have a brand-new sweet chestnut and pork sausage to prepare as a seasonal treat for Christmas and so love this time of year for the new flavours we can bring to the table. For me, October offers a sense of retreating of gathering in and preparing for winter. Outside when we walk, the plants are just starting to pull back into themselves. During October, some will shed their seeds first and others will die back on the surface and pull all their energies back into themselves, protecting themselves for what is to come. Other plants drop their leaves and show only exposed gnarly trunks and stems, but there is a lot to observe and keep a watchful eye helps us see the accidental beauty that nature creates – there’s a lot on offer to keep us sane this year! Meanwhile, if you are looking for a little inspiration for a Sunday lunch, here are two of our favourite soup recipes because one thing is for certain, October is cosy time and today is soup weather! We love our sweet potato with lentils and pancetta soup and heartily recommend our creamy Zuppa Toscana . Serve each soup with lovely toasted croutons using one of our grain-free loaves of bread from our Tiny bakery. We particularly love our (gluten-free) paleo pumpkin bread at this time of year, sliced, toasted, buttered and cut into triangles, naturally tasty and nutrient-dense to nourish the whole family and keep everyone fuller for longer – no grumps, no afternoon slumps either! Whatever you do folks, cosy up, stay safe and stay sane!

Who doesn’t love soup?  Nourishing, warm and filling we think this delicious Zuppa Toscana is a great choice for a wholesome family meal. This creamy soup is full of crumble d gluten free sausage , crispy nitrite free bacon and tender potatoes with kale all combined in a tasty broth. Prepare ahead on a Sunday morning and its there to eat and share following a gentle walk outside in the lovely spring fresh air. Ingredients 4 slices of all natural bacon (chopped) 450g  of sausages, removed from skins and crumbled (we used our plain Breakfast sausage for this recipe) 1/2 teaspoon of crushed chilli flakes 4 medium potatoes 1 medium onion 2 tbspn garlic 1 L of chicken stock 1/2 bunch of kale (about 4 cups) stems removed, chopped 1 can of coconut milk (full fat) salt and pepper to taste Method Brown the crumbled sausage in a pan and remove Fry bacon in the pan and remove but leave the lovely all-natural bacon fat in the pan, we’ll use this to fry the onion and garlic Cook the onion and garlic in the all natural bacon fat til golden and translucent Add chicken stock to the pan and bring to a gentle boil Add the chopped potatoes and boil for 10 – 15 mins Reduce the heat and add in the coconut milk.  Process till smooth using stick blender of food processor or a potato masher if stuck. Add in the crumbled sausage and stir til smooth Add in the kale and bacon and cook til the kale is bright green and wilted. Serve warm and enjoy! Now you have tried our Zuppa Toscana how about changing it up a little?  We recommend our fresh Mexican Chorizo sausages to give a spicier taste to this soup, it works really well as an alternative dish!