On Tuesday 6th March 2018, we were joined by Jo Feakes who is registered nutritional therapist with an interest in supporting people with CFS conditions. Attached is her information which she shared with the group and below is the recipe for her delicious Chocolate Paleo cake which is designed to release energy slowly and avoid a fluctuation in sugar levels, all I can say is our members loved it.

Nutrition is something which comes up time and time again in our meetings and we are delighted to be in contact with Jo. Since her talk, a few of our members have attended a one to one appointment with Jo and have really benefited from seeing her, with one member getting diagnosed with an underactive thyroid.

Please check out the information attached, try the recipe below and take a peek at Jo's website


This is a great paleo bread recipe. It will help stabilise blood sugar and keep energy levels high.

Serve plain or spread with a little coconut butter.

Makes 1 loaf - can be sliced up and frozen



4 medium bananas

3 large eggs

60g coconut oil                                           

1 TBSP lemon juice

125g ground almonds (almonds are easy to grind/mill yourself in a food processor or Nutribullet - use whole almonds for the extra fibre)       

60g coconut flour (I use organic unsweetened desiccated coconut and I grind/mill it in my food processor/Nutri-bullet to a flour consistency)

1 TSP bicarbonate of soda                                    

2 TSP baking powder

2 TSP ground cinnamon

2 TBSP cocoa powder


Heat oven to 180C. Grease a 2lb loaf pan with coconut oil and line it with greaseproof paper.

Combine bananas, eggs, lemon juice, coconut oil in a food processor.

Add ground almonds, coconut flour, bicarb, baking powder, cinnamon, cocoa powder and mix well.

Transfer to loaf pan.

Bake for 40-45 minutes.

Cool in the pan for 15 minutes before turning out.

Gemma Richards,
8 May 2018, 05:21