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Carrot & Walnut Loaf


Serves: 6

Prep time: 15 mins

Cooking time: 45 mins

Utensils: 2 mixing bowls, loaf tin, stick blender

Storage: keeps in the fridge for one week

Suitability: vegetarian, gluten free, low fat


Dry bowl

2 cups almond meal

1/2 cup ground flaxseed or LSA mix

2 medium grated carrots

1/4 cup walnuts, crushed

1-2 tablespoons chia seeds

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking powder

Pinch of sea salt


Wet bowl

3 eggs, beaten

1/2 cup almond or rice milk

1 tablespoon coconut oil, melted

2-3 tablespoons maple syrup or honey

1/2 teaspoon vanilla essence

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    1. 1. Preheat oven to 180C degrees
    3. 2. Add the wet to the dry ingredients and combine until smooth
    5. 3. Place mixture in a greased loaf tin
    7. 4. Top with walnuts and grated carrot
    9. 5. Bake for 35-45 minutes, depending on your oven; leave to cool before removing from tin
    11. 6. Slice and serve with a little nut or plain butter; also nice toasted! (store in fridge or freezer)

    Tip: add diced courgettes, instead of maple syrup/honey, for a delicious savoury version


  • Nuts contain moderate amounts of protein (9–20%) and 30g of nuts a day has been shown to lower heart disease risk by 30-50%, reduce risk of type 2 diabetes by around 25% and assist in managing weight. A daily 30g handful has also been found to improve longevity.
  • Research has shown that cinnamon, cardamom and cloves possess anti-inflammatory, antioxidant and anti-cancer properties. In addition cinnamon has been shown to lower blood sugar levels and improve circulation, which could possibly relieve pain associated with poor circulation.
  • Chia seeds are high in fibre and also pack an impressive dose of plant-based omega-3 fat alpha-linolenic acid (ALA).