Thursday, December 18, 2014

FLOURLESS WALNUT CAKE WITH THREE INGREDIENTS




This flourless walnut cake is quite possibly the simplest cake I have ever made. Incredibly moist, the recipe calls only for three ingredients, walnuts, eggs and natural unrefined sugar. I have used rapadura, although coconut sugar or muscovado would work well. You could also add a hint of cinnamon & orange zest to for a lovely festive touch.

You can find the recipe over on the Viva- The New Zealand Herald Website HERE. x


Tuesday, December 16, 2014

MONDAYS JOURNAL - A COLLECTION OF PASSIONS





I am super excited to reveal ours latest Mondays Project.  We have collaborated with talented and creative contributors from around NZ to create a printed collection of passions - beautifully simple recipes, images and words to inspire! The Mondays Journal Issue #1 makes a gorgeous Christmas Pressie, or enjoy it for yourself! You can pick one up at Mondays, our wholefoods cafe in Kingsland Shops, or online at www.mondayswholefoods.com. x

A very special thanks to our contributors....


bonnie delicious blog
The Forest Cantina
Little & Loved
The Caker
Greta Kenyon Photography
Natural Ange
Gem Adams Stylist :: Blackbird Blog
Nicola Galloway Homegrown Kitchen
Practising Simplicity
Lostravellers
@healthyalways

Thursday, December 11, 2014

CREAMY APPLE PIE MILKSHAKE WITH DATE & ALMOND BUTTER CARAMEL SAUCE





 Feeling a little fancy? try this deliciously creamy spiced apple milkshake. The glasses are first drizzled with a salted date and almond butter caramel sauce for something a little bit special, then topped to the brim and sprinkled with cinnamon. My two kids like to devour theirs using a spoon.

Recipe can be found over on the Viva website HERE. x





Tuesday, December 9, 2014

WHOLESOME NACHOS - BELLA & OBI'S NEW FAVOURITE



Im so glad that I managed to get a quick snap of the kids dinner before it was demolished! Bella & Obi's new favourite meal, simple to make and fabulously wholesome. I used Garden of Eatin chia seed tortilla chips from Ceres Organics (available at Countdown!) topped with the rustic home made baked beans recipe in my cookbook & a dollop of creme fraiche. It was seriously a winner!

To purchase my cookbook, please click HERE. x

Monday, December 8, 2014

LIGHT & CITRUSY RECIPES ON THE TELEGRAPH



I have two beautifully light & citrusy recipes featured over on The Telegraph. Gorgeous garlic and lemon-zest peas with avocado, and the most melt in your mouth slow cooked courgettes with lemon & basil. Click HERE for the recipes. Eleanor x

Friday, December 5, 2014

BUCKWHEAT PIKELETS WITH HONEY SWEETENED LEMON CURD



These beautifully rustic buckwheat pikelets are best enjoyed straight from the pan and are wonderfully light and fluffy to eat. The buckwheat flour gives a lovely earthy flavour – the perfect partner for the zesty homemade lemon curd. You can find the recipe over on the Taste Magazine website HERE. x

Wednesday, December 3, 2014

VEGETABLES PICKLED IN APPLE CIDER VINEGAR & FRAGRANT HERBS



Like summertime in a jar, these gorgeously vibrant pickled vegetables are fantastic for when you have an abundance of produce that needs a little love. This method is wonderfully easy, simply layer the vegetables, lemon, herbs and coarse sea salt in jars, then douse them with a delicious apple cider vinegar and extra virgin olive oil brine.

You could use almost any kind of vegetable, as the pickling process softens them and soaks up all the brilliant flavors. Delicious served alongside a cheese platter, in an open faced sandwich or as an easy side to grilled meat or fish. 

You can find the recipe over on the Viva website HERE








Sunday, November 30, 2014

THE MOST MAGNIFICENT MACADAMIA, BLACKBERRY & BANANA CAKE TOPPED WITH LEMON CURD




Guess what guys! I have just submitted the final manuscript for my SECOND COOK BOOK! Words cannot explain how ridiculously good I feel right now. Each and every recipe (all 105 of them! ) has been created & perfected in my home kitchen, and enjoyed by my family and friends over the last 8 or so months. I am sure you will all absolutely love them!


To celebrate, I created this magnificent macadamia, blackberry & banana cake topped with cream cheese frosting and honey sweetened lemon curd. Oh my, it is so brilliantly delicious, moist, sweet and packed full of wholesome goodness! I hope you enjoy! Eleanor x

3 large ripe bananas
4 tbsp honey
1 cup macadamias, or nuts of your choice
1 1/2 cups spelt flour*
2 large free range eggs
3/4 cup melted coconut oil or neutral olive oil
1 1/2 cups blackberries, fresh or frozen
1 tsp ground cinnamon
2 tsp vanilla extract
1 tsp baking soda

For topping:

1/2 cup cream cheese, mascarpone or whipped coconut cream to become dairy free
2 tbsp butter or coconut oil, melted

1/2 cup honey sweetened lemon curd, recipe HERE.


Flowers of your choice for decorating

A pinch of poppy seeds

*You could use buckwheat, rice flour, quinoa flour or all GF flour of your choice to become gluten free.


Preheat the oven to 160 C, and grease a cake tin.

Add the bananas, honey, macadamias, flour of your choice, eggs, coconut oil, ground cinnamon, vanilla and baking soda to a food processor. Process until smooth. Gently fold in the blackberries.

Pour the batter in to the prepared cake tin, and then bake in the oven 30-40 minutes, or until a skewer comes out clean when inserted. The cake will have risen nicely, and will spring back nicely when touched in the centre.

Leave to cool in the tin, and then carefully transfer to a large plate.

In a small bowl, combine the cream cheese and coconut oil or butter, and mix until soft and creamy. Spread evenly on the top of the cake, and then top with the lemon curd.

Decorate with flowers if using, and a sprinkle of poppy seeds.

Serves 8 generously.

*Gluten free
*Dairy free (with no cream cheese)
*Naturally sweetened



Friday, November 28, 2014

RUSTIC CARROT ORANGE & GINGER CAKES WITH MASCARPONE


These gorgeously zesty carrot cakes have a fantastic hint of ginger and a lovely moist texture. This wholesome recipe calls for coconut sugar, which gives a nice caramel flavour. Topped with pure and plain mascarpone, these cakes make a wonderful afternoon treat with a cup of tea. You can find the recipe over on the Taste Magazine website HERE.  Have a wonderful weekend! Eleanor x

Thursday, November 27, 2014

SPICED RED BERRY BUCKWHEAT OATMEAL WITH A HINT OF ROSE



Today I share with you an absolutely gorgeous breakfast recipe for spiced red berry oatmeal with a hint of rose. This nourishing breakfast is not wildly sweet, and has the perfect hint of warming spices. I have made this version with buckwheat for a slightly earthy flavour, although you could use traditional oats or quinoa flakes if you prefer.  Wonderful topped with a dollop of thick and creamy natural yoghurt and a drizzle of honey or pure maple syrup. Be sure to soak the buckwheat or oats overnight to make it a little easier on your digestive system.

You can find the recipe over on my weekly column for Viva - The new Zealand Herald HERE. x