October sees the start of breast cancer awareness month, a subject which is very close to our hearts here at Fleur of England. Last year we partnered with Coppafeel!  to help spread awareness and this year we hope to continue supporting this amazing charity. Throughout october we will be including information cards in every order which show you how to check your breasts and act as a helpful reminder to get to know your body and check regularly for signs and symptoms of breast cancer.

This year we will also be holding our own Boob Brunch in the office. If you'd like to hold your own to raise money and get together with some friends to talk all things boobs you can download a brunch pack here. 

To help inspire you, here are a few of our favourite brunch recipes.



One of our favourite brunch treats for autumn is Madeleine Shaw's pumpkin pancakes. This indulgent dish is made using gluten free or spelt flour and swaps out butter for coconut oil, so you feel a little less guilty about reaching for seconds.

The full recipe can be found here. 

  • 220g of gluten free flour or spelt flour
  • ½ tbsp. of baking powder
  • 1 egg
  • 175ml of almond milk
  • 4 tbsp of pumpkin puree
  • 1/2 tsp of baking soda
  • ½ tsp of cinnamon
  • ½ tsp of ginger
  • 1 pinch of ground nutmeg
  • 1 pinch of salt
  • 2 tbsp of melted coconut oil
  • 1 tsp of vanilla extract
  • 4 tbsp of coconut sugar or honey
  • 50g of raisins
  • 2 bananas, halved
  • 4 tbsp of toasted coconut flakes
  • maple syrup




It's not brunch unless there's some avocado somewhere, right? This delicious recipe from Hello Glow updates the much loved avocado on toast with a delicious green tapenade. You can make the tapenade ahead of time and store it in a jar in your fridge, making it perfect for a speedy sunday brunch.

Find the full recipe here. 

  • 2 free range eggs, poached
  • 1 ripe avocado, peeled and cut into slices
  • 2 tsp tahini
  • 2 tsp pumpkin seeds
  • 2 tsp chia seeds
  • 2 tbsp superfood tapenade
  • Freshly ground black pepper
  • Good quality whole wheat or gluten-free toast
For the tapenade
  • 1 cup fresh kale leaves
  • 1/2 cup green pitted olives
  • 1 tsp pumpkin seeds
  • 1/2 tsp spirulina
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • A pinch sea salt


Click here to read our interview with Coppafeel!