Friday, November 28, 2014
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
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
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.