Our story began as neighbours which led to coffee, which ultimately led to us combining forces. With more and more people embracing a healthy food lifestyle, we wanted to up the ante with clean eating versions of our favourite treats.
Neither of us had started a business before but both born foodies with an interest in health, nutrition and diet, we decided to give it a go.
Sarah, the other half of Seed and Sage started developing recipes using the super grain teff, introduced to her by her Ethiopian husband. Our recipes evolved from there, blending teff with lots of nutritious seeds and nuts - all deliciously gluten-free. To our great surprise our banana bread won numerous free-from food awards which spurred us on to develop more cakes.
We both realised the negative impact that refined sugar has but still wanted something sweet to curb that sugar craving. So we turned to nature’s sweetie, the date, using the whole date with all its fibre.
Then the decision to go dairy-free was easy as we had already made that change in our own diets. There are so many great tasting, nutritious, alternatives available it has never been easier to ditch the lactose.
We are truly passionate that healthy should taste fantastic and definitely doesn’t have to mean missing out so making the cakes came naturally to us. We love nothing more than messing around in the kitchen trialing new recipes. Right now we are working on some vegan options we hope to share with you soon. We are really excited about the future of Seed and Sage, giving all you healthy foodies out there that guilt-free treat which is both nutritious and delicious and abundant… in flavour!