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Vegan Zesty Lemon and Poppy Seed Sponge

This unusual sponge cake recipe went down a storm with our retreat guests in September. It is flavoured with zesty lemon juice with the addition of poppy seeds to give a sweet earthy nutty crunch. Pefect for a special occasion or an everyday treat with a cuppa.



Apple and Cinnamon Cake

This Apple and Cinnamon Cake recipe was used by our lovely retreat chef Aimee on our retreats this Autumn to create a cake that tastes as good as it looks! You can also make this cake with almond flour or gluten-free flour if you prefer.



Vegan Banana Peanut Butter Bread

Kelly uses apple cider vinager to give the cake a lovely soft moist texture, and includes cinnamon and nutmeg for a warming spicy twist to this classic vegan teabread. Another retreat favourite perfect for autumn!



Vegan Chocolate Cake

We love Kelly’s chocolate cake. It is so rich and chocolatey with a squeeze of lemon for a citrus tang. Perfect with your favourite cuppa.



Chai Spiced Quickbread

A spiced tea favorite transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free. It’s kind of like a malt loaf. If you don’t need it to be GF you can easily put normal flour in instead of the GF flour, but I would still use the oat flour as it is very tasty.



Vegan Mint + Chocolate No Bake Slice

This dessert is a mixture between an Aero and and After Eight, but it’s vegan and refined sugar free! It makes a lovely light finish to an evening meal. I like to cut into small squares and serve with coffee after dinner. But on retreat it was the main desert and cut into larger slices for an indulgent chocolate treat.



Vegan Banana & Peanut Butter Bread

This is the most wonderful no sugar and vegan cake. It’s doesn’t have frosting so is easy to box up and take on picnics. It makes the most amazing post wild swim snack too. Adapted from a recipe by Madeleine Shaw.



Minted Pea & Watercress Soup

Here is another delicious recipe from our retreat chef Cathy. This healthy green soup is great for spring with all these lovely fresh flavours. We think the fresh mint is a perfect match. You can use fresh or frozen peas and watercress can be replaced with spicy salad leaves of your choice. Serve with warm sourdough bread and finish with micro greens and a chilli oil drizzle.



Cauliflower and Celeriac Soup

This celeriac and cauliflower soup recipe was a big hit in our February retreats. These two seasonal vegetables are a lovely combination, enhanced with the simple addition of garlic and herbs. While celariac has celery-like, earthy notes, cauliflower is milder with a cabbage taste, together their sweeter nuttier flavours create a creamy richness in this hearty soup perfect for those colder days.



Raw Lemon Bars

These lemon bars are both vegan and gluten free, a nutty base topped with with a creamy tangy citrus filling and sweetened naturally with dates, banana and maple syrup. It’s a no bake raw food recipe so packed full of trace elements, nutrients and enzymes to boost digestion, immunity and general health. A lovely healthy treat!