Author: Faith Mandebvu

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. Let's connect!

WHOLESOME BUCKWHEAT BREAD

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GLUTEN-FREE & EASY BUCKWHEAT BREAD

DIFFICULTY- MEDIUM PREP TIME: 10 MIN COOK TIME: 70 MIN TOTAL TIME: 80MIN

Nothing beats a slice of freshly baked homemade bread for a quick lunch or dinner nibble since it’s always perfect. This recipe for buckwheat bread is one of my all-time favorites! It’s simple to make and freezes well. The only disadvantage is that it takes a little longer in the oven because it has a different texture than conventional flour.

Buckwheat is a highly nutritious whole grain that is gluten-free by nature and high in fiber, protein, and energy. Others consider it a superfood because of its multiple health benefits, including enhanced blood sugar control and heart health. It also helps with weight loss because it keeps you fuller for longer.

Buckwheat bread

Here is what you need!

INGREDIENTS:

  • 400g buckwheat flour
  • 400ml water
  • 60ml canola oil
  • 1tbsp baking powder
  • A pinch of salt
  • 20g sunflower seeds
  • Sliced avocado
  • Maple syrup

INSTRUCTIONS:

  1. Preheat the oven to 200 degrees Celsius.
  2. Line your loaf tray with parchment paper.
  3. In a bowl, mix your flour, salt and baking powder.
  4. Pour oil and water into the flour. Mix until well combined. (Your dough should be sticky)
  5. Pour your dough into the loaf tray.
  6. Sprinkle with sunflower seeds as you see fit.
  7. Bake for 70 minutes or until a skewer comes out clean.
  8. Remove from the oven and allow to cool completely. Enjoy with sliced avocado and a drizzle of maple syrup!
Buckwheat bread

CHOCOLATE TRUFFLES

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DIFFICULTY: EASY           PREP TIME: 10 MIN             TOTAL TIME: 90 MIN

Easy to prep and absolutely delicious!

As we are nearing the end of the year, why not indulge in an easy to make recipe that you can enjoy with your kids.

Get some activity done in your daily routine and have fun rolling these truffles in cocoa powder and shredded coconut.

Let’s jump straight into the recipe!

INGREDIENTS:

  • 100 g oat flour
  • 150 g pitted dates
  • 30 g cocoa powder
  • 1 tbsp vanilla essence
  • 30 g smarties
  • 1 tsp salt
  • 50 g peanuts

INSTRUCTIONS:

  1. Soak the dates and peanuts in warm water for 2 minutes.
  2. Drain the water completely.
  3. In a food processor, add the dates, peanuts, vanilla essence, salt and cocoa powder.
  4. Blend the ingredients until fully mixed.
  5. Pour the oat flour to the blended mixture and blend the oats into the mixture until fully mixed.
  6. Put the dough in a bowl and set it for 90 minutes in the fridge.
  7. Remove the dough from the fridge and use a scoop to spoon out the dough and roll them into balls.
  8. Decorate the truffles with coconut and cocoa powder.
  9. Decorate the truffles the Halloween way with some smarties.
  10. Set the truffles in the fridge for 10 minutes and enjoy!
  11. Set the dough in a fridge for 90 minutes.

 

VEGAN BLUEBERRY CHEESECAKE!!!

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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.

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. Line the bottom of a 20cm pan with a baking sheet. Set aside.
  2. Crush the Oreo cookies with a rolling pin or use a food processor.
  3. Pour the crushed cookies into a food processor, pour melted butter and blend well.
  4. Pour the cookies into a pan and set in the fridge for 30 minutes.
  5. In a pan, pour the blueberries, lemon juice and sugar.
  6. Simmer the blueberries under medium heat until the syrup is thick.
  7. Blend the blueberries in a food processor, set aside the blended blueberries in a bowl to cool down.
  8. In a larger bowl, pour the vegan cream cheese and vanilla essence. Use an electric mixer to whip the cream cheese until smooth.
  9. Pour 250 ml coconut cream into the cream cheese and use an electric mix to blend the ingredients well.
  10. Pour the pureed blueberries into the cream mixture and use a spatula to fold the ingredients until smooth and fully combined.
  11. 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.
  12. Pour the dissolved agar into the blueberry mixture. Use a spatula to fold the agar into the mixture.
  13. Pour the blueberry mixture onto the chilled cookie crust and refrigerate for at least 2 hours 30 minutes.
  14. Once the cheesecake has set, melt the vegan chocolate and drizzle it over the cheesecake. Enjoy!

Get your ingredients online from The Refillery SA.

SIMPLY DELICIOUS OATMEAL & POPPY SEED PANCAKES

Faith Mandebvu3 Comments
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!

INGREDIENTS:
  • 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
METHOD:
  1. In a bowl, whisk the eggs, milk, vanilla essence, salt and sugar until fully mixed.
  2. In another bowl, mix the oat-flour, cake wheat flour, poppy seeds and baking powder.
  3. Pour the whisked egg mixture into the flour and use a spatula to mix the ingredients until fully combined.
  4. Use a large spoon to scoop out the pancake mix into a non-stick pan. Fry the pancakes on medium heat using butter. Enjoy!

CELEBRATING WOMEN: HEALTHY MUESLI BARS

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   PREP TIME:10 min                      FREEZING TIME: 1-hour                        DIFFICULTY: Easy

Women around the globe are worth to be celebrated. And how do we do that? We create delicious recipes for them to enjoy:)

As we celebrate women this month, let us put health into perspective! A healthy woman is a happy woman (and vice versa).

I created this gorgeous no-bake snack, filled with chewy and sticky cherries and cherry syrup. Nothing can be more irresistible than this.

Let’s dive in to the recipe!

Ingredients:

  • 300 g whole pitted dates
  • 250 g birches muesli
  • 100 g raisins
  • ½ tsp salt
  • 20 grams castor sugar
  • 1 tin black pitted cherry

Instructions:

  1. Soak the pitted dates and raisins in hot water for 5 minutes. Drain off the excess water.
  2. Take 100 grams of birchies muesli and use a food processor to pulverize them until you have fine flour. Set the flour aside in a bowl.
  3. In a food processor, pulse the soaked dates and raisins until they are smooth.
  4. Add the pitted dates, salt and 150 grams of birchies muesli to the muesli flour. Mix together until dough is formed.
  5. Line a loaf pan with parchment paper and spread the dough into pan and smooth the top out evenly, pressing all the way into corners with your fingers.
  6. Place the pan in the freezer for 30 minutes (or longer) to set.
  7. In a pan, pour the black cherries and add sugar then bring to boil on medium heat. The pitted cherries texture should be like maple syrup texture.
  8. Remove the dough from the freezer and pour the cherries on top of the dough. Add nuts of your choice. Return the dough to set in the freezer for another 30 min.
  9. Slice into 8 thick bars or into small squares and serve immediately. Store leftovers in the freezer (or the fridge).
Shop your ingredients online at The Refillery Store

COCONUT & PECAN NUT HEALTH BARS

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A Happy Women’s day to you!

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:

  1. Preheat the oven to 180 degrees Celsius.
  2. Line your baking tray with a baking sheet and set aside.
  3. In a bowl, pour melted butter and castor sugar then stir together.
  4. Add in coconut flour and salt, mixing until dough forms.
  5. Press the dough into the bottom of prepared pan in an even layer. Bake 15-20 minutes, until lightly golden brown.
  6. Set aside to cool for 5-10 minutes and reduce the oven heat to 150 degrees Celsius.

Instructions for filling:

  1. 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)
  2. Mix coconut flour and condensed milk in another bowl until smooth.
  3. Add the batter into the whisked eggs and use a spatula to fold the ingredients until smooth and creamy.
  4. Pour the filling over cooled crust and sprinkle the coconut flakes.
  5. Place the pecan nuts and hazel nuts on top of the filling then bake for 30 minutes or until coconut is golden brown.
  6. Remove from the oven and cool for 5 minutes.
  7. Slice into bars, drizzle with melted yoghurt chocolate drops and Enjoy!

Get your ingredients online from The Refillery Store.

FLUFFY COCOA CAKE

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Simply delicious and fluffy

This winter, why not indulge in one of our best chocolate cake recipes. This fluffy chocolate cake is a must try comfort food this winter.

Ingredients:

  • 500 grams self-rising flour
  • 150 grams cocoa powder
  • 2 large eggs
  • 100 ml canola oil
  • 1 tbsp vanilla essence
  • 250 grams xylitol sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 200 ml milk
  • 150 ml water

Directions:

  1. Preheat the oven to 200 degrees Celsius.
  2. In a bowl, pour the flour, cocoa powder, sugar and salt.
  3. Mix the ingredients
  4. In another bowl, whisk the eggs, vanilla essence, oil and milk until fully blended and frothy. (Use an electric mixer)
  5. Pour the egg mixture into the flour mixture and use a spatula to blend the batter until smooth and creamy
  6. Pour the batter into 2 medium size baking pans
  7. Bake for 30-50 minutes depending on the size of your baking pan.

Icing Ingredients:

  • 1 tsp spirulina powder
  • 150 grams butter
  • 200 grams icing sugar

Directions:

  1. Beat the butter with an electric mixer until soft and fluffy.
  2. Add spirulina powder and gradually add the icing sugar to the butter whilst mixing the butter with an electronic mixer.
  3. Once fully blended, store icing in the refrigerator.

Get your ingredients online from The Refillery SA online store.

FUDGY OATMEAL BROWNIES

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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.

WHY OATMEAL?

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:

Ingredients:

  • 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

Instructions:

  1. Preheat the oven to 180 degrees Celsius.
  2. Soak the dates in hot water for 5 minutes.
  3. In a food processor, blend the dates until smooth.
  4. In a bowl, use an electric mixer to whisk the eggs, butter and vanilla essence until frothy.
  5. In a larger bowl, add the dates, flour, baking powder, salt and cocoa powder.
  6. Pour the egg mixture to the flour and use a spatula to blend all ingredients until smooth and glossy.
  7. Line your baking tray with a parchment paper.
  8. Pour the mixture into the tray and bake for 25-30 minutes.
  9. Cool the brownies for 10 minutes before serving.
  10. Decorate the brownies with some caramel treat. Enjoy!

MORINGA BUNDT CAKE

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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:

  1. Protecting and nourishing skin and hair
  2. Protecting the liver
  3. Preventing and treating cancer
  4. Treating stomach complaints
  5. Fighting against bacterial diseases

Ingredients:

  • 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

Instructions:

  1. Preheat the oven to 220 degrees Celsius
  2. 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.
  3. Add the flour, salt, sugar and baking powder to the egg mixture.
  4. Use a spatula to blend the ingredients until the batter is smooth.
  5. 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.
  6. Pour the cake batter into the bundt pan and bake for 45 minutes.
  7. 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:

  1. Pour the ingredients into a bowl and use a spatula to combine them until smooth and creamy.