Greek olive and mint loaf (“Eliopita”)

I took my mama’s traditional recipe and “wholefoodised” it to make it gluten-free and maximise nutrient-density. The whole house reminds me of my mum when we bake this this. My kids LOVE it! I hope you do too!

Ingredients:

• 1.5 cups (250g) of activated savoury buckwheat

• 100g Reggiano Parmigiano (parmesan) cheese

• 1 cup whole milk

• 1 cup (250g) Greek style full fat yogurt 

• ½ cup extra virgin cold pressed olive oil

• 4 eggs

• 80g (3/4 cup) pitted black olives, roughly chopped, plus extra for decorating

• 1 bunch (approx. 50g) mint, roughly chopped, stems removed

Directions:

Process activated buckwheat in a nut grinder or Thermomix (speed 9, 20 seconds) until it resembles a soft fine flour and add it to a large mixing bowl. 

Beat the eggs with stick blender, or process in a food processor or Thermomix (speed 6, 20 seconds) until fluffy and add to the large mixing bowl.

Grate the cheese by processing it in a food processor or Thermomix (speed 9, 15 seconds) and add to the large mixing bowl.

Add the rest of the ingredients to the large mixing bowl and stir until they are well combined to form a batter. 

Pour batter into a 20cm2 square cake tin or rectangular loaf tin lined with baking paper and decorate with a scattering of olives on top. 

Bake at 180 degrees for 1 hour or until a skewer comes out clean. This is the same cooking time if making a double batch in a larger cake tin (I use a 30cm x 30cm cake tin).

Place under heated grill element to brown the top of the slice (if required). 

Allow to cool before cutting into large square segments of about 10 cm2 (for square cake tin) or 1 inch slices (for loaf tin). Serve at room temperature.

Slices can be stored in an airtight container for 3 days before requiring refrigeration. They can be frozen up to 3 months. 

If you love this recipe you might also like to try my flaounes recipe which is another wholefoods spin on a traditional Cypriot family recipe. 

Baked Greek Scalloped Potatoes

I put my wholefoods spin on this classic Greek side dish which my kids adore!

---

Ingredients:

500g potatoes
200g onions
100ml tomato puree
50ml extra virgin cold pressed olive oil
50ml chicken bone broth
Unrefined salt
Cracked pepper
Cinnamon powder

Directions:

Preheat onion to 150 degrees Celsius. Line 2 large oven proof baking dishes with baking paper. 

Ensure potatoes and onions are roughly the same size. No need to peel organic potatoes but do give them a little scrub or rinse in filtered water to remove any obvious soil.

Use a mandolin to thinly and evenly slice the potatoes. (I like the small Borner mandolin made in Germany sold at most homeware stores).

Peel the onions and thinly slice with a mandolin. 

Layer the potatoes and the onions in the baking trays so that for every 3 slices of potatoes add one slice of onion. Continue to layer in a scalloped fashion until all of the potatoes and onions are used up (you may need to use slightly less or more potatoes and onions depending on how tightly you layer).  

Blend the tomato puree, olive oil and bone broth together in food processor or in a small container with a stick blender and pour over the veggies to coat them evenly. 

Season liberally with salt and pepper and a small sprinkling of cinnamon powder (the secret spice!). 

Bake uncovered at 150 degrees Celsius for 1 hour or until potatoes are tender and a rich rosy colour.

Serves 6 as a side.

Vasilopita Recipe (Greek New Years Eve cake)

This classic Greek cake is traditionally served on New Years day. It contains a hidden gold coin in it and tradition has it that whoever finds the coin has a year of good luck ahead!

I put my wholefoods spin on this recipe by making it gluten free and refined sugar free. I hope you enjoy it…and good luck in finding the coin! 

Prep time for 1 cake: 15 minutes 

---

Cake ingredients:

• 6 eggs

• 250g activated almonds

• ½ cup (160g) raw honey

• 125g extra virgin cold pressed olive oil

• Zest of one lemon

• Zest and flesh of one orange

• 10 drops of Young Living orange essential oil
  

Orange syrup:

• Juice of one orange

• 1 tablespoon maple syrup
  

Directions:

1. Preheat oven to 120 degrees fan forced. 

2. Line a cake tin with removeable base with baking paper (a long strip of baking paper around the sides of the tin and a circular piece on the base. I draw a circle around the tin on a sheet of baking paper (preferably unbleached) and cut it out. Use a little olive oil on the sides and base of the tin to stick the paper down).

3. Grind up the activated almonds in a nut/spice/coffee grinder or Theromix (speed 6 for 15 seconds) and put aside the almond meal into a bowl until ready to use.

4. Process eggs in food processor/Thermomix until colour changes to white (this will take approximately 3 minutes). If using a Thermomix use the butterfly setting for 3-5 minutes on speed 6 (although I’ve done it without the butterfly setting and it turns out just as fine). 

5. Add into the bowl of your food processor the rest of the cake ingredients and process until well combined.

6. Pour the cake mixture into a cake tin and throw into the mixture a gold coin wrapped in baking paper (baking paper is more natural/healthier than the aluminium foil that is typically used). 

7. Bake at 120 degrees Celsius for 1 hour or until such time as a skewer inserted into the centre of the cake comes out clean. 

8. To make the orange syrup process the 2 syrup ingredients together until well combined (I do this just before the cake is cooked).

9. Immediately after cake is cooked and while still in the tin, prick top of cake with a fork or skewer multiple times and pour over the cake the orange syrup to allow syrup to absorb into cake. Take the cake out of the tin when cooled. Remove the ring then carefully transfer the cake to a serving platter with a large metal spatula.  

10. Decorate with a sprinkling of desiccated coconut.

11. Cut cake into a cross then cut each of the quarters into half to serve 8.
    

NOTES:

Only 1 batch will fit into food processor at a time. If making 2 cakes, don’t put 2 batches into food processor. Process each batch separately and pour into 2 separate tins. Put the first cake on a plate until the second cake is made in case there is any seepage from the cake tin onto your bench. Add an extra 15 minutes of cooking time.  If wanting to make a double cake in one tin (for double height), process each batch separately in food processor and pour into 1 cake tin (this will take more time – approx. 15 minutes- to cook). 

This cake keeps for 1-2 days outside the fridge depending on the weather (and 3-4 days in the fridge).