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RECIPES & BLOG — WHOLESOME BAKING

A BUTTERY KIND OF CAKE

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

A BUTTERY KIND OF CAKE

A buttery kind of cake. The crust, crisp and honey coloured, with a soft, sweet crumb. A touch of lemon is the perfect accompaniment to the little red berries. The recipe (in mini cake form) is in my third book, Sweet Delights. Limited signed copies available here. Beautiful ceramics handmade by Dawn Clayden.

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10 TIPS FOR CELEBRATING SWEET FOOD

Eleanor Ozich SIMPLE LIVING SWEET DELIGHTS WHOLESOME BAKING

10 TIPS FOR CELEBRATING SWEET FOOD

1. Spending time in the kitchen should not only be about the end result, but the small, gentle, joyous moments along the way. Using your hands to bake can be incredibly restorative. I like to turn this time in the kitchen into a calm and peaceful ritual.2. I like to be mindful of where our food comes from, whether it be a beetroot from thegarden or a jar of local honey from the farmers’ market. Knowing where ingredients originate helps me to connect with the story behind what I choose to feed my family. Not only has this helped me to create a healthy relationship with food, I have also gained...

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LEMON, ALMOND AND POPPYSEED CAKES

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

LEMON, ALMOND AND POPPYSEED CAKES

This is one of those recipes you will continue to come back to. I have dabbled with a few variations here; lemon, mandarin, and orange to name a few. Each slightly different, resulting in a soft and moist cake with a dazzling hum of citrus. I've shared the recipe here, along with a few variations. The lovely dark blue apron pictured is from Rough Linen, I love it's soft, natural texture and timeless detailing. 3 lemons* 2 cups almond meal1 cup rapadura or coconut sugar 5 free-range eggs 1 teaspoon baking soda *You could also use 2 oranges, or 4...

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PLEASINGLY SIMPLE MUFFINS

Eleanor Ozich BREAKFAST SWEET DELIGHTS WHOLESOME BAKING

PLEASINGLY SIMPLE MUFFINS

Here's a pleasingly simple muffin recipe that is quite forgiving. I find the muffins are exceptionally delicious with boysenberries or raspberries, their tart vibrant juice seeping in to the soft, sweet crumb. All you need is a handful of simple ingredients, and a little inspiration of what you might like to add. Combine the following in a large mixing bowl, 2 large eggs, 1/2 cup rice malt syrup or runny honey, 2 tsp vanilla extract, 1/2 cup natural yoghurt or coconut cream, 1/4 cup melted butter or coconut oil. Mix using a wooden spoon, then gently sift in 2 cups spelt flour, 2...

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LITTLE GRANOLA TARTS WITH COCONUT YOGHURT

Eleanor Ozich BREAKFAST SWEET DELIGHTS VEGAN VIVA COLUMN WHOLESOME BAKING

LITTLE GRANOLA TARTS WITH COCONUT YOGHURT

Oat, almond and maple tarts, baked until crisp, then filled with gently whipped, tart coconut yoghurt. These little vegan delights are somewhat lighter than most, the slices of kiwifruit and mint add a certain vibrancy and freshness to each bite. Easily made and quick to bake, you could top them with most varieties of seasonal fruit. Find the recipe in this week's column for Viva - The New Zealand Herald.

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