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RECIPES & BLOG

FLOURLESS PEANUT BROWNIE COOKIES

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

FLOURLESS PEANUT BROWNIE COOKIES

My older two are back to school this week, and I'm feeling inspired to try out some wholesome, new recipes for their lunch-boxes. First up are these moreishly soft and chewy brownie cookies, entirely flourless using peanut butter, and naturally sweetened, too. If you need a nut-free option, you could use coconut butter, or alternatively, seed butter (I like pumpkin seed) works well also. And just so you know, try to avoid eating the cookie dough, as once you start, it's very hard to stop. Pre-heat the oven to 160 C, and grease two trays, or line with baking paper. 1 cup peanut...

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BEETROOT, BLACKCURRANT AND LEMON SMOOTHIE

Eleanor Ozich BREAKFAST DRINKS SWEET DELIGHTS VEGAN VIVA COLUMN

BEETROOT, BLACKCURRANT AND LEMON SMOOTHIE

Softly scented with cinnamon, this vibrant, glowing smoothie is creamy and invigorating. The sweet and tangy blackcurrants balance out the earthy beetroot, while the squeeze of lemon juice provides a zingy punch. Moreover, it's a great pick-me-up for when you're feeling a little flat, and takes mere minutes to throw together.    Find the recipe in this week's column for Viva. x

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VEGAN CITRON TART WITH AN OAT SHORTBREAD CRUST

Eleanor Ozich SWEET DELIGHTS VEGAN

VEGAN CITRON TART WITH AN OAT SHORTBREAD CRUST

Might I suggest you try this recipe for citron tart? It's silky, lemony filling is lightly sweet, and encased in an oat and coconut oil shortbread crust. The best part? it comes together in less than ten minutes.  For the crust:2 1/2 cups rolled oats5 tbsp coconut oil, melted3 tbsp maple, honey or rice malt syrupa pinch of sea salt For the filling:1 cup cashews, soaked for at least 2 hours then drained well1/2 cup coconut cream4 Tbsp pure maple syrup1/2 cup lemon juice½ cup coconut oil, melted2 tsp pure vanilla extract For topping:Freeze dried raspberriesSlices of lemon To make the...

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MAGICAL TWO INGREDIENT CHOCOLATE MOUSSE

Eleanor Ozich SWEET DELIGHTS VEGAN

MAGICAL TWO INGREDIENT CHOCOLATE MOUSSE

Did you know that chickpea brine can be whipped until light and fluffy, just like egg white? Combine with melted dark chocolate, and voila! you have the most lusciously decadent vegan chocolate mousse! Begin by melting 140g dark chocolate over a double boiler. Place the brine from one can of chickpeas in a bowl, and whip for about 5 minutes, or until soft peaks form. Fold in a third of the melted chocolate, and then continue to slowly fold in the remaining, the less folding you do, the lighter the mousse will be. Spoon in to small jars, and top...

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HALOUMI, SPINACH AND DILL FRITTERS

Eleanor Ozich BREAKFAST DINNER LUNCH VEGETARIAN

HALOUMI, SPINACH AND DILL FRITTERS

Tuck into these crisp haloumi fritters packed with spinach, fresh dill and mint. I enjoy them as a virtuous breakfast, though they're equally good as a quick and easy weeknight dinner. Ground almonds take the place of flour in this recipe, and add a somewhat pleasing texture. Serve with thick, creamy yoghurt and a sprinkling of dukkah. 4 free range eggs225g haloumi, grated2 large handfuls baby spinach, finely choppedA handful of fresh dill, finely choppedA handful of fresh mint, finely chopped½ cup ground almonds½ tsp ground pepperCoconut oil for frying To serve: Fresh saladNatural greek yoghurtDukkah for sprinklingA wedge or...

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