Welcome to my blog!
First of all, I’d like to thank you for showing interest in Edenairs. You are awesome!
My name is Faith, a food blogger and food photographer. I currently reside in South Africa (Cape Town) and I love every aspect of food and nutrition.
DIFFICULTY: MEDIUM PREP TIME: 15 MIN TOTAL TIME: 2HRS 30 MIN
It’s finally here! I have been wanting to make a vegan cheesecake and today, there you have it! An amazing, scrumptious and beautiful blueberry vegan cheesecake.
Talk about a treat!
No baking is required folks. I know that baking can be quite a hurdle, so with this cake, you don’t need to worry. This recipe is super quick, easy and simple to make. It’s the perfect summer dessert that you have been waiting for.
I chose to use blueberries because of their gorgeous colour. To get this beautiful purple colour, you need to freeze your blueberries overnight then you saute the frozen blueberries in a non-stick pan with some sugar to make a beautiful syrup.
After the blueberry syrup is thick , you can blend the blueberries in a food processor until they are smooth ( you want to avoid ugly lumps in your cheesecake) and then mix them into the cream.
180 g Oreo cookies
200 g melted vegan butter
200 g blueberries
¼ cup lemon juice
200 g sugar
350 g vegan cream cheese
250 g coconut cream
20 g agar powder
1 tbsp vanilla essence
125 ml hot water
80 g vegan chocolate
Line the bottom of a 20cm pan with a baking sheet. Set aside.
Crush the Oreo cookies with a rolling pin or use a food processor.
Pour the crushed cookies into a food processor, pour melted butter and blend well.
Pour the cookies into a pan and set in the fridge for 30 minutes.
In a pan, pour the blueberries, lemon juice and sugar.
Simmer the blueberries under medium heat until the syrup is thick.
Blend the blueberries in a food processor, set aside the blended blueberries in a bowl to cool down.
In a larger bowl, pour the vegan cream cheese and vanilla essence. Use an electric mixer to whip the cream cheese until smooth.
Pour 250 ml coconut cream into the cream cheese and use an electric mix to blend the ingredients well.
Pour the pureed blueberries into the cream mixture and use a spatula to fold the ingredients until smooth and fully combined.
Pour 125 ml of hot water into a cup and add 20 g of agar powder. Mix the agar into the cup until it has fully dissolved.
Pour the dissolved agar into the blueberry mixture. Use a spatula to fold the agar into the mixture.
Pour the blueberry mixture onto the chilled cookie crust and refrigerate for at least 2 hours 30 minutes.
Once the cheesecake has set, melt the vegan chocolate and drizzle it over the cheesecake. Enjoy!
DIFFICULTY: EASY PREP TIME: 5 MIN COOKING TIME:10 MIN
Perfect breakfast~ Perfect day
This delicious pancake recipe will roughly take 15 minutes to prep.
This is one of the healthiest breakfast that you will ever have. I love using oatmeal as a main ingredient because of its health attributes and how it completely eradicates those cravings. Oatmeal is very filling, I only had 2 pancakes and was all good for the rest of the day. If you are looking for satiating meals that are delicious and packed with nutrients, then you are at the right place.
I also added some poppy seeds for some crunch to the pancakes. Some benefits of adding poppy seeds to your diet according to the Healthline are as follows:
Poppy seeds contain pain relieving components.
Poppy seeds boost heart and skin health
Poppy seeds aid digestion and enhance fertility.
Let’s jump into the recipe then!
1 cup oat-flour (you can make your own oat-flour by blending your oats in a blender/food processor)
2/3 cup cake wheat flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
2 tbsp poppy seeds
1 tsp vanilla essence
3/4 cup milk
2 large eggs
1 tbsp butter for frying
In a bowl, whisk the eggs, milk, vanilla essence, salt and sugar until fully mixed.
In another bowl, mix the oat-flour, cake wheat flour, poppy seeds and baking powder.
Pour the whisked egg mixture into the flour and use a spatula to mix the ingredients until fully combined.
Use a large spoon to scoop out the pancake mix into a non-stick pan. Fry the pancakes on medium heat using butter. Enjoy!
PREP TIME: 30 min COOKING TIME: 45 min DIFFICULTY: Medium
This month is the month to celebrate women around the world! I am very excited even though there isn’t much to do due to the lock down restrictions. Even in the midst of restrictions, we can still have a blast in our kitchens right?
So today, let’s have some quality time baking and cooking with other women around the world. Get your skype or zoom ready and start with this delicious recipe : coconut and pecan nut health bars.
Let’s jump in to the recipe!
Ingredients for Base:
300 g coconut flour
100 g castor sugar
200 g salted butter (melted)
½ tsp salt
Ingredients for filling:
150 g yoghurt white chocolate drops
30 g pecan nuts
30 g hazel nits
100 g coconut flakes
100 g coconut flour
1 can unsweetened condensed milk
1 tbsp vanilla essence
100 g egg whites
30 g castor sugar
Instructions for base:
Preheat the oven to 180 degrees Celsius.
Line your baking tray with a baking sheet and set aside.
In a bowl, pour melted butter and castor sugar then stir together.
Add in coconut flour and salt, mixing until dough forms.
Press the dough into the bottom of prepared pan in an even layer. Bake 15-20 minutes, until lightly golden brown.
Set aside to cool for 5-10 minutes and reduce the oven heat to 150 degrees Celsius.
Instructions for filling:
In a bowl, use an electric mix to beat the egg whites and vanilla essence until fluffy. Gradually add the sugar into the eggs until stiff peak forms. (nothing should fall out when you put the bowl upside down)
Mix coconut flour and condensed milk in another bowl until smooth.
Add the batter into the whisked eggs and use a spatula to fold the ingredients until smooth and creamy.
Pour the filling over cooled crust and sprinkle the coconut flakes.
Place the pecan nuts and hazel nuts on top of the filling then bake for 30 minutes or until coconut is golden brown.
Remove from the oven and cool for 5 minutes.
Slice into bars, drizzle with melted yoghurt chocolate drops and Enjoy!
PREP TIME: 10 min BAKING TIME: 30 min DIFFICULTY: easy
These Fudgy Oatmeal Brownies are so rich and indulgent. Made with Oat flour and dates as a replacement for sugar, these must be on your list of comfy dessert treats this winter!
These oatmeal brownies have been on my recipes to try list for a long time now. I love how the weather has turned out to be here in Cape Town, the weather has been complimenting the food I make lately ~ comfy food that you can indulge in with a cup of coffee or hot chocolate.
I love how oats make you feel full before you even finish a bowl of oats.
As many people are now vying for healthier options in order to boost their immune system, I wanted to make something along those lines of boosting your immune system as well as enjoying the food you are eating.
Here are a few benefits of using oatmeal as a main ingredient in your baking:
Oats are rich in antioxidants ~ good for skin
Oats lower cholesterol levels
Oats aid in regulating blood sugar levels
Oats contain powerful soluble fiber ~ good for gut health
Oats aid in weight management ~ they fill you up quickly and you won’t be hungry for a couple of hours.
Now let’s jump in to the recipe below:
3 large eggs
200 grams pitted dates
80 grams melted butter
1 ½ cup oat flour
½ t baking powder
½ t salt
6 T cocoa powder
1 T vanilla essence
Preheat the oven to 180 degrees Celsius.
Soak the dates in hot water for 5 minutes.
In a food processor, blend the dates until smooth.
In a bowl, use an electric mixer to whisk the eggs, butter and vanilla essence until frothy.
In a larger bowl, add the dates, flour, baking powder, salt and cocoa powder.
Pour the egg mixture to the flour and use a spatula to blend all ingredients until smooth and glossy.
Line your baking tray with a parchment paper.
Pour the mixture into the tray and bake for 25-30 minutes.
Cool the brownies for 10 minutes before serving.
Decorate the brownies with some caramel treat. Enjoy!
This Moringa Bundt Cake is the most flavorful and delightful cake for winter! Moist, tender yet buttery, it’s simply scrumptious and a delight to the human eye.
This Moringa bundt cake is your next step to a good immune system. The idea of adding moringa powder to my food was an absolute no, until I discovered the miraculous benefits that this powder carries.
It is no joke how I am seeing people changing their eating habits and how they endeavour to improve their immune system due to the COVID 19 situation. As a matter of fact, this recipe is also a part of elevating your immune system to fight off disease and stay fit.
What makes moringa good for you?
Moringa is well known for its medicinal properties and health benefits. It has anti-fungal, antiviral, anti-depressant and anti-inflammatory properties.
Some benefits of Moringa powder are:
Protecting and nourishing skin and hair
Protecting the liver
Preventing and treating cancer
Treating stomach complaints
Fighting against bacterial diseases
3 large eggs
1 T vanilla essence
250 ml milk
200 g salted butter melted
2 T moringa powder
1 t salt
200 g castor sugar
1 T baking powder
500 g cake wheat flour
Preheat the oven to 220 degrees Celsius
In a large bowl, pour the eggs, essence, milk, butter and moringa powder. Use an electric mix to whisk the ingredients until fully mixed and frothy.
Add the flour, salt, sugar and baking powder to the egg mixture.
Use a spatula to blend the ingredients until the batter is smooth.
Spray your bundt pan with baking grease and lightly powder it with some flour to ensure that the cake does not stick to the pan.
Pour the cake batter into the bundt pan and bake for 45 minutes.
Let the cake cool for 5 minutes before you glaze it.
Ingredients for glaze:
50 ml unsweetened condensed milk
100 gram icing sugar
2 T peanut butter
Instructions for glaze:
Pour the ingredients into a bowl and use a spatula to combine them until smooth and creamy.
What better way to end off the month of May than a delicious and hearty cocoa-almond cake. This cake is topped with a delicious caramel treat that will melt your winter away. Well here in Cape Town 🙂
Tender and moist, this almond-cocoa cake is the perfect decadent treat for your next brunch spread! Complete with fresh fruits and a caramel treat swirl, this almond cake is a serious crowd pleaser!
It’s officially winter baking season! And while you might not be leaving your house for a delicious meal at a fancy restaurant, there’s no reason you can’t bring all that fun inside and whip up a delicious treat at home for you and your family!
100 grams almond flour
400 grams cake wheat flour
100 grams castor sugar
50 grams cocoa powder
4 large eggs
350 ml milk
150 ml olive oil
1 tbsp baking powder
1 tbsp vanilla essence
400 ml Nestle caramel treat
400 grams fresh strawberries
Preheat the oven to 200 degrees Celsius.
In a bowl, mix the dry ingredients together (flour, sugar, cocoa powder, salt and baking powder)
In another bowl, use an electric mixer to whisk the eggs until frothy. Pour vanilla essence and whisk for another 30 seconds.
Pour the eggs into the flour mixture and use a spatula to mix the ingredients.
Pour the oil and milk into the flour mixture and use a spatula to blend the ingredients until the batter is smooth.
Grease your 20 cm x 20 cm cake tin with a baking spray and sprinkle some flour for your cake not to stick to the pan.
Place a baking sheet on top of the greased pan and pour the batter into the pan.
Bake for 45 minutes. To check if your cake is fully baked, insert a skewer into the cake and it should come out clean.
Use a knife to cut the cake into two halves.
Spread the caramel treat on one layer of the cake and add some sliced strawberries.
Put the other cake layer on top of the base layer and spread more caramel treat then decorate with fruits of your choice. Enjoy!