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pain d'épice au miel

pain d'épice au miel

A French classic from my childhood revisited.

Growing up in France, the school pick up snack was a big deal, and it still is of course. For me, it was quite often a couple of slices of “Pain d’épice”. It is a bread, but made with honey and spices such as ginger, nutmeg and cinnamon. It is the closest thing to the very British malt loaf my children grew up with at Nursery in England.




125g rye flour
125g spelt flour
250g honey ( I prefer to use English set honey slightly warmed up in a "bain Marie")
240ml warm water
1 tsp bicarbonate soda
1.5 tsp mixed winter spices (ground cinnamon, ground or grated nutmeg and ground ginger)



Prep Time: 15mins
+ 1hour for mix to rest
Cooking time: 30-45mins

  • Preheat oven at 150°C (thermostat 5)

  • In a large mixing bowl, pour all of the ingredients

  • Mix well but not for too long or you may end up with a slightly rubbery texture to your loaf

  • Leave the mix to rest for about an hour

  • Pour into a lined loaf tin and bake for 30-45mins or until a golden ginger coloured crust forms.

  • Delicious served warm!



This loaf and its lovely subtle spices brings a new lease of life to a breakfast of eggs, spinach and smoked salmon or bacon.

It is a healthy source of fibres and good carbohydrates for busy schedules or after school clubs and sporty activities without the unnecessary refined sugar.

Your grown-up friends with enjoy it with a catch up cuppa!

Download a printable version here

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