SUPER FOOD ICE-CREAM

Only made from 5 ingredients. Try this delicious ice cream recipe at your home.

I know that you are running out of snacks during this lock down. You probably don’t have much ice cream left for dessert. I have good news for you. Today, you can make your own super delicious healthy ice cream with only 5 ingredients. You do not need a churning machine. No, all you need are bowls, spatulas and a whisk.:)

I promise you will love and enjoy this recipe. Be creative this season and learn to make healthy snacks at home. Time is on your side and you get to use that time to have fun with your kids and spouse.

Give it a try!

Ingredients:
  • 250 ml condensed milk
  • 250-gram whipped cream
  • 50-gram baobab powder
  • 15 grams spirulina powder
  • 1 tbsp vanilla essence

Directions:

  1. In a bowl, mix the condensed milk and whipped cream until fully blended.
  2. Add baobab powder, spirulina and vanilla essence to the cream.
  3. Fold the cream with a spatula until fully blended.
  4. Refrigerate in a lunchbox for 4 Hours.
  5. Enjoy with chia seed pudding!

Chia seed Pudding Ingredients:

  • 100 grams chia seeds
  • 200 ml milk

Chia seed pudding directions:

  1. Mix the chia seeds and milk in bowl.
  2. Seal the bowl with a cling wrap
  3. Refrigerate for 3 hours
  4. Enjoy with ice cream

Get your ingredients online from The Refillery SA during this lock down and stay safe.

SORGHUM CUPCAKES AND PUMPKIN SEEDS

There is a whole lot of things that one can use sorghum flour for. In the previous post, I made some pancakes. Today this cupcake recipe will blow your mind away. Sorghum has never been this good.

If you are intolerant to gluten, then start celebrating.

INGREDIENTS:
  • 1 Cup Sorghum Flour
  • 1 Cup self rising flour
  • 1 cup milk
  • 100 ml canola oil
  • ½ cup xylitol sugar
  • 1 tsp vanilla essence
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 large eggs
  • 1 tsp salt
  • 50 grams pumpkin seeds
METHOD:
  1. Preheat the oven to 200 degrees Celsius
  2. Line the wells of a muffin pan with papers and crease the insides of the papers
  3. In a large bowl, whisk the eggs, milk, vanilla essence and canola oil
  4. In another bowl, mix the flour, sugar, baking powder, baking soda, salt and pumpkin seeds
  5. Pour the egg mixture into the flour and mix well until smooth.
  6. Scoop the batter into the muffin papers. Sprinkle the top with pumpkin seeds
  7. Bake the muffins for 18-20 minutes until the edges are golden brown.
  8. Remove the muffins from the oven and let them cool for 5 minutes.

CARAMEL ICING

Ingredients:
  • 1 cup softened butter
  • 2 cups icing sugar
  • 1 tsp caramel essence
  • 50 grams diced pecan nuts
Method:
  1. Beat the softened butter over medium speed with an electric mixture until soft and creamy.
  2. Gradually add the icing sugar to the butter until fully blended.
  3. Once the butter and sugar have mixed well, add the caramel essence and mix it into the mixture.
  4. Decorate your cupcakes with the frosting and sprinkle pecan nuts over the icing. Enjoy!

Get these lovely ingredients online from The Refillery SA.

HOME-MADE DONUTS

You don’t need any excellent culinary skills to make donuts, anyone can do it! All you need is plenty of time. With the lock down in place, you have plenty of time. 🙂

Tips for the dough. The very first step in creating donuts is blooming your yeast, dissolve sugar into lukewarm milk, then stir in the yeast.  To test if your dough is ready, lightly press your thumb into the dough. In about 5 seconds or so, the dough should bounce almost completely back.

Let the dough rise. Donut dough needs to rise twice. First, the dough itself, then the punched out donuts. While the second rise is happening, begin heating up your oil and making your glaze!

HOME-MADE DONUTS

Ingredients:

  • 1 cup milk
  • ¼ cup xylitol sugar
  • 10 grams active dry yeast
  • 4 cups cake wheat flour
  • ½ tsp salt
  • 6 tbsp melted butter
  • 2 large eggs
  • ½ tsp vanilla essence
  • ½ cup lemon juice
  • Canola oil for frying

Ingredients for glaze:

  • 1 cup icing sugar
  • ¼ cup milk
  • ½ tsp vanilla essence
  • 3 tbsp cocoa powder

Instructions:

  1. In a bowl, pour milk and microwave for 1 minute. Add 1 tsp of sugar and stir into the milk. Sprinkle the yeast over the milk and let it sit for 10 minutes.
  2. In a small bowl, whisk the eggs, yeast mixture, sugar, vanilla essence and butter together.
  3. In a large bowl, pour the flour and salt and add the whisked egg mixture to the flour. Mix well with a spatula until a dough is formed.
  4. Knead the dough for 5 minutes and let the dough sit for 1 hour in a warm spot in your kitchen. Cover the dough with a clean dish towel.
  5. Knead the dough again and roll it out into a rectangular shape. Use a donut cutter to create donut rings and let them rise for 40 minutes.
  6. In a large pot, pour canola oil and bring to medium heat.
  7. Fry the donuts in batches until golden brown on both sides.
  8. Transfer donuts to paper towel-lined baking sheet to drain and cool slightly. Dip the donuts into glaze, then place onto a cooling rack.

Instructions for glaze:

  1. Pour the glaze ingredients in a bowl and mix well until smooth.

PREP TIME: 1HR 4O MIN                                              COOKING TIME: 20 MIN

Get your ingredients online from The Refillery SA store.

SORGHUM PANCAKES WITH CHICKPEA SOUP

Let’s go organic!

Have you ever tried using sorghum flour? There are many perks associated with using this wonderful ingredient. First, it is an affordable ingredient 🙂

If you are intolerant to gluten, then make sorghum your best friend forever. If you’re looking for a nutritious grain to add to your next meal, give sorghum a try. Sorghum is rich in a variety of nutrients such as B vitamins, which play an essential role in metabolism, neural development, and skin and hair health.

SORGHUM PANCAKES INGREDIENTS:
  • 1 cup sorghum flour
  • 1 cup self-rising flour
  • 2 cup milk
  • 2 large eggs
  • 2 tbsp xylitol sugar
  • 1 tsp salt
  • 1 tbsp butter
  • 2 tbsp canola oil
  • 1 tbsp baking powder
METHOD:
  1. In a bowl, whisk the eggs, oil and milk until fully blended.
  2. In another bowl, mix the flour, sugar, salt and baking powder.
  3. Pour the egg mixture into the flour and mix well until smooth.
  4. Put the butter in a pan under medium-low heat and let the butter melt.
  5. Use a scoop to pour the sorghum batter into the pan.
  6. After every 20 seconds, flip the pancake until it is fully done.
CHICKPEA RECIPE INGREDIENTS:
  • 150 grams chickpeas
  • 1 tomato
  • 1 tbsp minestrone powder
  • 1 garlic clove
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 100 ml vegetable stock
  • 2 heaped tbsp butter
METHOD:
  1. Soak the chickpeas overnight in a bowl.
  2. Rinse the chickpeas and pour them into a pot.
  3. Add 750 ml of water to the chickpeas and bring them to boil for 90 minutes under medium heat.
  4. Add salt to the chickpeas after 30 minutes of boiling.
  5. When the chickpeas are done cooking, add the butter and chopped garlic to the pot then sauté for 1 minute.
  6. Add chopped tomatoes to the chickpeas and sprinkle turmeric powder then simmer for 5 minutes until the tomatoes are fully dissolved.
  7. Mix the minestrone with vegetable stock and pour it to the chickpeas.
  8. Let the chickpeas simmer and add more water for more soup. Enjoy!

Get your ingredients online from The Refillery Shop South Africa!