Allergen-free food for health and happiness




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Mini Pizzas

Nothing easier, quicker and more delicious than decorating our coconut flat breads with your favourite pizza toppings. The absolutely amazing Grace from @freefromden created those wonderfully delicious pizzas with our Original Coconut Flat Breads. She is not just a very talented chef but also a very gifted photographer.   Mini pizzasServes 2* 2 Calvin’s Free From coconut flatbreads* ½ onion, finely chopped* 250ml tomato passata* Olive oil* Mixed herbs* Your favourite pizza toppings, such as: courgette, red pepper, olives, mushrooms, non-dairy cheese1. Pre-heat the oven to 200° C/180° C fan/ 400 °F/ Gas mark 6.2. Heat a little oil in...

Chunky broth

Chunky broth The beauty of this soup is that it is endlessly adaptable and up for interpretation. It can be moulded to suit every dietary requirement and be reinvented time and time again, depending on what is in your fridge.     Ingredients 1 Tablespoon of olive oil. 1 large onion, sliced. 1 inch of fresh ginger peeled and finely sliced. 3 carrots finely sliced. 2 celery stalks. Broccoli head and stalk finely chopped. ¼ cabbage head, shredded. 1 tin of butter beans drained and rinsed. Stock cube of choice. Salt and pepper Method Heat the olive oil in a...

Autumn Feast

Autumn Feast Autumn is a time of plenty, harvest time when we can finally enjoy all our heard earned fresh root vegetables. Root vegetables are packed full of nutrients and boast an impressive range of health benefits. They contain prebiotic fibre which feeds the good bacteria in your gut supporting a balanced immune system. This fibre also helps synthesize vitamins K and B12 vital for bone health, blood clotting and energy production. Pumpkins are particularly plentiful and cheap at this time of year. They are rich in beta carotene which your body turns into vitamin A. Vitamin A is excellent...

Roast Butternut Squash soup

Wonderful nutrient dense Autumn soup created by our Nutritionist Cara Redpath to be the perfect match with our Original Coconut Flat Bread Rolls. Easy to make and easy to digest, delicious for lunch, dinner or packed in a thermo flask on the go. Ingredients 2 red onions, roughly chopped 2 carrots, roughly chopped 1 whole butternut squash, peeled and roughly chopped Olive oil 1 table of cumin 5 whole garlic cloves. 300ml boiling water Stock cube Salt and pepper. Method Preheat the oven to 200C. Prepare the vegetables and place in a large roasting tin. Drizzle with olive oil, salt, pepper...

Vegan Mushroom Brunch

This stunning vegan and paleo brunch recipe is packed full of health giving nutrients and is guaranteed to have your kitchen smelling amazing.    Ingredients: Serves 4 200g sliced chestnut mushrooms. 300g washed spinach. 1 crushed clove of garlic. 1 tablespoon of olive oil. 1 teaspoon of rosemary. Salt and pepper. Sauté the mushrooms in a frying pan with the garlic and rosemary until tender. Season with a good quality sea salt and pepper. Add the spinach and stir for 3 minutes until wilted. Serve on top of toasted flatbreads for the perfect start to the weekend.