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RECIPES & BLOG

LITTLE GOLDEN OAT BISCUITS

Eleanor Ozich SNACKS & STARTERS SWEET DELIGHTS WHOLESOME BAKING

LITTLE GOLDEN OAT BISCUITS

These little honey-coloured oat biscuits are mercifully less sweet than the majority of biscuits. A touch spice or zest could work nicely with the delicate coconut notes, making them perfect for tucking into the children’s lunch boxes.  1 1/2 cups rolled oats 1 1/4 cups spelt or buckwheat flour 2/3 cup rapadura or coconut sugar 1/3 cup desiccated coconut 1 free range egg 115g melted unsalted butter 1/2 teaspoon baking soda a pinch of sea salt  Pre–heat the oven to 170°C and line a tray with baking paper. Add all ingredients to a mixing bowl, and mix until well incorporated....

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PEANUT BUTTER AND JAM SMOOTHIE

Eleanor Ozich DRINKS SWEET DELIGHTS VIVA COLUMN

PEANUT BUTTER AND JAM SMOOTHIE

Voila! here's my recipe for the ultimate, indulgent smoothie. It's rather impressive, quick to make, and tastes like a peanut butter and jam sandwich (well kind of, in smoothie form anyway!). Perfect for kids and grown-ups alike. You can find it in this week's column for VIVA. Enjoy! x

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LEMONY CREME TARTS WITH FRESH FIGS

Eleanor Ozich

LEMONY CREME TARTS WITH FRESH FIGS

I love fresh figs, with their delicate purple skin and crimson-coloured centre. Stunning in appearance, this fruit has a sumptuous flesh that's softly sweet, and little crunchy seeds that are strangely pleasing to eat. Figs take beautifully to being baked into a cake, softened gently on the stovetop with a splash of red wine and honey, or enjoyed simply in their purest form. Here, they star in this lovely dessert, paired with a lemony creme filling — like custard in texture, but slightly more tangy and scented with vanilla. The tart crust is a throw-together affair and requires no baking. Altogether,...

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DECADENT CHOCOLATE FUDGE BARS

Eleanor Ozich SNACKS & STARTERS SWEET DELIGHTS VEGAN

DECADENT CHOCOLATE FUDGE BARS

Chocolate lovers! here's a quick, decadent recipe you might like to try and share with your friends. Combine the following ingredients in to a food processor: 1/2 cup melted coconut oil or unsalted butter, 1 cup pitted medjool dates, 1/4 cup coconut cream or cream, 1 cup cocoa or cacao, 1/2 cup ground almonds, 2 tsp vanilla extract, and a pinch of sea salt. Process for twenty seconds or so, then press the mixture in to a loaf tin lined with baking paper. Pop in the fridge or freezer to set for at least two hours, slice in to bars,...

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CRUMBLE WITH TAMARILLOS POACHED IN RED WINE

Eleanor Ozich BREAKFAST SWEET DELIGHTS VIVA COLUMN WHOLESOME BAKING

CRUMBLE WITH TAMARILLOS POACHED IN RED WINE

  The loveliness of tamarillo eludes some people, although when sweetened with honey and poached in a light syrup of red wine, orange and star anise, the result is meltingly tender, and perfectly tangy. This is quite wonderful when spooned over thick, greek yoghurt, or topped with a buttery crumble and baked until bubbling. Find the recipe in this weeks column for VIVA. x Eleanor

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