Seedy fruit and nut bowls
Serves 2

Place 50g sunflower seeds and 25g pumpkin seeds in one bowl, 75g cashews and 40g almonds in another, and 3 dried dates and 30g raisins in another. Pour water over all three to cover, then cover the bowls with cling film and leave to soak overnight. The next morning, drain all three bowls, rinsing the seeds, nuts and fruit well, then transfer to a food processor or blender. Add 125ml water and whizz to form a relatively smooth paste. Add 40ml cloudy apple juice, scrape down the sides then whizz again. Transfer to a large bowl and stir in 1 large grated apple. Divide between two bowls and top with a dollop of yoghurt, a drizzle of honey and some fresh berries.
Serve immediately.

No-cook chia raspberry jam
Serves 4

In a blender, combine 80ml orange juice and 3 tbsp chia seeds. Allow to soak for 10 minutes. Add 200g raspberries and 3 tbsp honey, then whizz until mostly smooth. Store in an airtight container in the fridge for up to a week and a half. Enjoy on toast or scones, or combine with no-sugar-added peanut butter for a healthy take on a PB&J.

Seedy whole wheat waffles
Serves 4

Heat a waffle iron according to instructions. In a large bowl, whisk together 100g whole wheat flour, 2 tbsp sugar, 1 tbsp chia seeds, 1 tbsp poppy seeds, 1 tbsp flax seeds, 2 tsp baking powder and a pinch of salt. In a separate bowl, whisk together 350ml buttermilk, 120g melted butter, 1 tbsp orange zest and1 large egg. Add the wet mixture to the dry mixture and stir until just combined. Add one-quarter of the batter to the waffle iron and cook until golden brown and crisp. Repeat with the remaining batter to make four waffles in total. Serve immediately with your favourite toppings.

Green goddess hemp seed smoothie
Serves 4

In a blender, combine 2 frozen ripe bananas, 500g chopped ripe pears, 6 tbsp hulled hemp seeds, 100g fresh spinach and 250ml apple juice.Whizz until smooth. Divide between two glasses and serve immediately.

Apple and cinnamon flax seed squares
Makes 12

Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 22 x 33cm tin with butter or coconut oil. In a bowl, combine 340g ground flax seed, 2 tsp baking powder, 2 tsp cinnamon, a pinch of nutmeg and a pinch of salt. Add 110g apple sauce, 4 tbsp honey, 4 beaten eggs and 2 tsp vanilla extract. Mix well to combine. Stir in 50g melted coconut oil, then fold in 1 peeled, cored and chopped apple and 50g chopped walnuts. Spread evenly into the prepared tin. Bake for 30 minutes on the bottom rack of the oven. Allow to cool completely, then cut into 12 squares to serve.