Mixed Berry, Yoghurt + Olive Oil Cake -12

Berry, Yoghurt + Olive Oil Cake


 Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 2 hours | Difficulty : Easy

Mixed Berry, Yoghurt + Olive Oil Cake -12

Sometimes you just want to pretend that it’s summer. And the way to do that is to go straight to the frozen section and grab some frozen berries to whip up this cake! I was totally winging it when I created this cake last week – I really wanted something with summer flavour and then remembered I had berries floating around in the freezer. The rest is tasty tasty history!

The base for this cake comes from the Honey & Co Baking Book and is one of my favourites. It uses olive oil rather than butter, so has a soft texture and an amazing complex taste. I recommend using the best olive oil you have – a bland vegetable oil will make a much less interesting result. This cake is amazingly easy to put together as well – just remember to use a light hand when adding the dry ingredients.

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Dark Chocolate, Cherry + Coconut Cookies -8

Dark Chocolate, Cherry + Coconut Cookies


 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

Dark Chocolate, Cherry + Coconut Cookies -8

Just in case anyone was concerned, we are circling back to cookies! Really easy cookies that require no mixer and no chilling yay! I’ve had dried cherries knocking around in the pantry for a while waiting to fulfil their destiny. They have such a great tart fruit flavour – nothing like their fluoro glace cousins – and they really round out these chewy oaty, coconuty cookies. Did I mention that they’re easy?

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Pistachio + Apricot Muesli Bars

Pistachio + Apricot Muesli Bars


 Prep Time : 15 Minutes | Cook Time : 5 Minutes | Total Time : 30 Minutes | Difficulty : Easy

Pistachio + Apricot Muesli Bars

If you read this blog regularly you may get the impression that I spend 97.3% of my waking hours snacking. While this is not quite the case, I am a big fan of the snack. In particular I am a fan of having healthier home made snack options around to keep you fuelled throughout the day. Today’s recipe is a very loose adaptation of a couple of recipes that uses one of my favourite ingredients at the moment – malt syrup. Many of you may remember being fed spoons of it as children, but it’s malty, not-too-sweet flavour is great in baking. I did experiment in making these using coconut oil instead of butter to try and eliminate dairy altogether. The ‘caramel’ wouldn’t come together properly and the oil just floated on top. In the end I gave up and went back to butter. With less than a teaspoon per bar, there’s probably more on a slice of toast and it’s not worth sweating over. These bars are easy to make, just make sure you are paying attention while cooking the goo!

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Sticky Lemon + Poppyseed Loaf -9

Sticky Lemon + Poppyseed Loaf


 Prep Time : 15 Minutes | Cook Time : 1 Hour | Total Time : 2 Hours | Difficulty : Easy

Sticky Lemon + Poppyseed Loaf -9

You may have noticed that I love a good loaf. They are the epitome of fuss free cake, and they can be dressed up or down as you please. Lemon is one of my favourite flavours, and the poppy seeds add a fabulous crunch to this bright fresh loaf. This is a less sweet and more zingy lemon cake, the perfect antidote to grey winter!
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Better Banana + Chocolate Chip Muffins -8

Better Banana Chocolate Chip Muffins


 Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Better Banana + Chocolate Chip Muffins -8

Muffins are a great opportunity to make some healthy changes to recipes. They don’t rely on sugar or fat so much for their structure so sugar can be reduced and butter can be swapped for healthier oils. I personally don’t have anything against butter (duh) but it’s not in the “eat lots”part of the food pyramid, right? Muffins are also superb lunchbox fillers, and having a healthy option for kids (and grown ups!) that tastes great is a win. A little bit of chocolate is balanced by whole wheat flour, fruit and low added sugar so i’m pretty sure we come out ahead. Muffins are easy to make – the trick is to have a light hand when mixing wet and dry ingredients.

The mini ones I made were inhaled in two days by a single person.. I froze the rest for my lunches – I just grab one out in the morning and it’s thawed by the time I want it in the afternoon!

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Rocket + Almond Pesto-7

Rocket + Almond Pesto


 Prep Time : 10 Minutes | Cook Time : 0 Minutes | Total Time : 10 Minutes | Difficulty : Easy

Rocket + Almond Pesto-7

We eat a lot of homemade pizza at the Winsome Ranch. A lot. It’s usually piled high with two of our favourite things – veges and cheeses. We’re pretty big on vegetables around here. Like 10 different vegetables in the same meal big. So of course there is vege pizza with extra bonus greens in the sauce! The idea for a milder pesto had been knocking around for a bit as a way to change up our pizza game and rocket is the perfect green for the job. And as a bonus it stays green after more cooking than a basil pesto can withstand! Green pizza is now our favourite and I have been gobbling down leftover pesto on toast (made from this amazing no-knead bread) and crackers and the like.

On the weekend I’ll make a pizza base, but usually during the week I just throw toppings onto flatbreads and pop them in a very hot oven for 10 minutes. Go forth and green!

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No-Knead Seeded Wholemeal Bread

No-Knead Seeded Wholemeal Bread


 Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 3 hours | Difficulty : Easy

No-Knead Seeded Wholemeal Bread

You guys. You guys. Ever since Kerry made this bread the other week I’ve been obsessed! I think I totally missed a trick with no-knead bread because I just couldn’t get my head around how it could work and be any good. And it seemed to good to be true I guess. Well it IS TOTALLY A THING. That totally works. When I read a bit more about it, I learned that the high hydration (proportion of water) in this loaf is the key to it’s structure. So my food-science brain and my belly are both happy!

This insanely easy bread is 100% wholemeal so it’s packed with flavour and all the good stuff. And it also doesn’t crumble. At all. Which has always been my problem with wholemeal breads. It’s a dense, chewy flavourful bread that is perfect for toast. For all the ex-pat kiwi’s out there it’s like the best Vogels that you can’t get where you live… Just sayin’… I’ve tweaked the recipe a bit – adding molassses gives it a rich colour and deeper flavour. I’ve used the seeds I had around the house but any combo you like will be fabulous.

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