Monday, November 24, 2014
These caramel banana cookies are seriously the most incredible cookies I have ever made. They almost taste like a banoffee pie, and have the perfect soft and chewy texture. These delectable sweet treats are of course gluten, dairy, and refined sugar free. I hope you enjoy! Recipe can be found HERE. X
Saturday, November 22, 2014
These deliciously cheesy savoury muffins are packed full of flavour and wholesome ingredients. I have used a base of ground almonds and brown rice flour in this recipe, which gives them a gorgeously moist yet light and nutty texture. They are fantastic for breakfast on the go, a weekend picnic snack, or for filling kids' lunch boxes.
Recipe can be found on the New Zealand Herald website HERE. Have a fantastic weekend! Eleanor x
Wednesday, November 19, 2014
Thursday, November 13, 2014
Full of wholesome ingredients, these rich, fudgy brownie cakes are vegan, gluten-free and lightly sweetened with rapadura sugar. If you haven't tried rapadura before, I would strongly recommend you do.
It is a lovely caramel-tasting sugar that has been through minimal treatments. Because of this, it contains more vitamins and minerals than most other types of sugar, and has a wonderful deep flavour in baking. You can find the recipe over on the Viva - The New Zealand Herald website HERE. x
Tuesday, November 11, 2014
Four wholesome ingredients, 2 minutes to make, and 30 seconds to devour! These salted caramel tahini cups are so simple to prepare, they hardly require a recipe! In a food processor or high powered blender, add the following ingredients. 1 cup medjool dates, soaked in boiling water for 5 minutes then drained, 1/2 cup tahini, 1/2 cup melted virgin coconut oil. Blend until smooth, divide the mixture between 8 small muffin cases and sprinkle with flaky sea salt. Place in the freezer for at least 2 hours to set. x
Thursday, November 6, 2014
I adore the vibrant flavours and textures in this salad. Raw, crunchy cauliflower florets, cut into the perfect little bite-size pieces; soft and rich butter beans, tossed with a brilliantly fragrant pesto sauce. Good-quality extra-virgin olive oil makes all the difference here. I have used basil for my home-made pesto, although you could use a mix of Italian parsley, oregano, mint or thyme. You can find the recipe over on the Viva - The New Zealand Herald website HERE. x
Sunday, November 2, 2014
Hello Sunday morning! today I share with you November's Petite Kitchen calendar recipe, scrambled eggs with ricotta, chives and black olives. This lovely and simple breakfast is a slightly fancier way to enjoy classic scrambled eggs, perfect for a lazy Sunday morning. The addition of ricotta cheese adds a beautiful light creaminess to this delicious dish. Enjoy! Eleanor x
2 tbsp ghee, butter or olive oil
4 free range eggs, whisked
½ cup ricotta cheese
a handful of chives, roughly chopped
¼ cup pitted black olives, roughly chopped
Heat the ghee, butter or olive oil for 30 seconds or so, in a large skillet over medium heat. Add the eggs, and then stir once or twice until almost cooked. Remove from the heat, season with sea salt and pepper, and then gently stir in the ricotta, chives, and olives. The eggs will continue to cook through from the heat of the pan.
Serves 2 as a light meal.
Tuesday, October 28, 2014
Over the weekend we went to the fish market down in Wynyard Quarter and picked up some lovely fresh seafood. I decided to make one of my favorite recipes from my cookbook, this incredible pan fried fish with the most stunning brown butter, lemon and caper sauce that leaves a nutty rich taste with every mouthful. Basil and parsley are added to the sauce right at the very end, for a subtle touch of sweetness. It was beautiful!
I do have a small handful of cookbooks left on my online store, which I would love to sign for you! If you would like to purchase one, please click HERE. Eleanor xx
Monday, October 27, 2014
I have had many requests for dairy, nut and egg free baking, and I am excited to share with you an absolute winner! Here you can see a moist and delicious vegan cake using rapadura sugar as a natural sweetener and spelt flour as the base. You could also use buckwheat, quinoa or all purpose gluten free flour if you would like it to become gluten free.
The cake can be very easily adapted. I topped this version with black currants and poppyseeds, although you could use almost any seasonal fruit. Absolutely perfect for kids lunch boxes or as a afternoon snack. Eleanor x
2 1/2 cups spelt, buckwheat, quinoa or gluten free flour
1 1/4 cups rapadura, coconut or muscovado sugar
1 can (1 1/2 cups coconut milk)
1/2 cup melted coconut oil
2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp apple cider vinegar
Juice of one lemon
1 tsp baking soda
a pinch of sea salt
1 cup black currants or fruit of your choice
2 tbsp poppy seeds
Preheat the oven to 180 C, and grease or line a baking dish with baking paper. I used a square ceramic dish, although you could use a regular cake tin.
Add the dry ingredients in to a large mixing bowl, and mix to combine. Stir in the remaining ingredients, and using a fork, mix until well incorporated. The mixture will be thick and sticky.
Spoon the mixture in to the prepared baking dish or tin, and smooth out evenly with the back of a spoon.
Scatter over the fruit, and poppy seeds.
Bake in the oven for 35 minutes, or until a skewer comes out clean when inserted.
Leave to cool completely, and then slice in to pieces.
Makes one large cake with 8 slices or 9 squares.