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.
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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:
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
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:
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!
INGREDIENTS:
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
1/2tsp salt
1 tbsp baking powder
1 tbsp vanilla essence
400 ml Nestle caramel treat
400 grams fresh strawberries
INSTRUCTIONS:
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.
DECORATION:
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!
These cookies will melt in your tongue, they are chewy and something you definitely must try during this winter.
Ingredients for cookies:
100 ml egg whites (approximately 3 eggs)
50 grams castor sugar
100 grams icing sugar
100 grams coconut flour
½ tsp salt
1 tbsp cocoa powder
1 tsp vanilla essence
Ingredients for filling:
100 ml condensed milk
3 tbsp peanut butter
150 grams icing sugar
Instructions for cookies:
In a bowl, mix the icing sugar, coconut flour, salt and cocoa powder.
Sieve the flour mixture in a separate bowl to remove large bits of flour.
In another bowl, pour your vanilla essence and food colouring to your egg whites.
Use an electric mixer to whip the egg whites until they are frothy.
Add castor sugar gradually and whip the eggs until the meringue reaches a soft peak stage. (this means that when you flip the bowl upside down, the meringue should not fall out).
Gradually add the flour mixture to the meringue and use a spatula to fold the meringue.
To know when your batter is ready it should have a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.
Pour the batter into a piping bag and pipe onto a sheet of parchment paper fixed to a baking sheet. You can use some batter as glue to hold the sheet steady. Also, pipe perpendicular to the surface and try to be consistent with the sizes.
Tap the tray several times to remove air bubbles. Allow to sit for 30-60 minutes.
Heat the oven to 180 degrees Celsius and bake for 15 to 20 minutes.
Cool the cookies for 10 minutes.
Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!
Instructions for filling:
In a bowl, mix the peanut butter and condensed milk until they are fully blended.
Pour the icing sugar and use a spatula to mix the ingredients.
Truly Appetizing and a great way to start your day
Welcome to day 3 of celebrating all mothers and mothers to be from all over the globe! Today a great way to treat your mom would be to start the day with these gorgeous and tasty chocolate flavoured cinnamon rolls.
These rolls can be enjoyed with a drizzle of condensed milk as a glaze and topped up with some lovely vanilla ice-cream. I really enjoy having freshly baked (warm) cinnamon rolls with some cold vanilla ice cream. I love the contrast you get from eating something cold and hot at the same time. It is worth trying I tell you.
Oh, also enjoy these rolls with a cup of hot coffee, these will melt the cold away especially if you are in the cold climate.
Ingredients:
2 cups self-raising flour
250 grams corn starch flour
100 grams cocoa powder
2 tbsp xylitol sugar
1 tbsp vanilla essence
2 tbsp cinnamon powder
1 tsp salt
1 tbsp baking powder
100 ml melted butter
2 egg yolks
3 tbsp maple syrup
50 grams milk chocolate drops
1 cup milk
Instructions:
Preheat the oven to 220 degrees Celsius.
Grease your baking tray with butter.
In a bowl, whisk the egg yolks, vanilla essence and butter together.
In another bowl, mix the flours, baking powder, cocoa powder, sugar, cinnamon powder and salt.
Pour the egg mixture into the flour and mix well.
Pour milk to the flour and knead the dough.
Use a rolling pin to roll out the dough and form a rectangle shape.
Spread butter on top of the dough then sprinkle 1tsp of cinnamon powder.
Sprinkle the chocolate drops on top of the dough and finish by drizzling maple syrup.
Roll up the dough tightly and use a floss/knife to cut 8 equal rolls.
Arrange the pieces in the baking tray and bake for 35-40 minutes. Enjoy!
Get your ingredients online today from The Refillery SA online store.
So today is the day after Mothers day. Would you like to join me this week in celebrating Mothers day for a whole week? 🙂
How about trying these delicious Moringa/Peanut Butter/Coffee Flavoured Cinnamon rolls? I promise you will love these. These rolls are pretty easy to make and will be all done in under 1 hour. You could have them as breakfast too.
How did I come up with the recipe? Well, I wanted to do something about the spirulina powder that was left over. I also wanted to make something greenish and looked like roses. I couldn’t find any roses for Mothers Day, so I decided to bake some rolls like roses. Pretty good right?
You can also replace the some ingredients if you don’t like them or are allergic to them such as peanuts and egg yolks, you replace these with jam or white chocolate drops. As for the egg yolks, you can make the cinnamon rolls without the egg yolks. 🙂
Ingredients:
1 cup self-raising flour
1 cup corn starch flour
2 tbsp moringa powder
1 tsp spirulina powder
1 heaped tbsp leafy green powder
2 tbsp xylitol sugar
1 tbsp vanilla essence
2 tbsp cinnamon powder
1 tsp salt
1 tbsp baking powder
100 ml melted butter
2 egg yolks
3 tbsp maple syrup
3 heaped tbsp peanut butter
1 cup milk
2 tbsp Nescafe coffee
Instructions:
Preheat the oven to 220 degrees Celsius.
Grease your baking tray with butter.
In a bowl, whisk the egg yolks, vanilla essence and butter together.
In another bowl, mix the flours, moringa powder, leafy green powder, spirulina powder, sugar, baking powder, cinnamon powder and salt.
Pour the egg mixture into the flour and mix well.
Pour milk to the flour and knead the dough.
Use a rolling pin to roll out the dough and form a rectangle shape.
Spread butter on top of the dough then sprinkle 1tsp of cinnamon powder and coffee.
Spread peanut butter on top of the dough then finish of by drizzling with maple syrup.
Roll up the dough tightly and use a floss/knife to cut 8 equal rolls.
Arrange the pieces in the baking tray and bake for 35-40 minutes. Enjoy!
You can enjoy these rolls with condensed milk as a glaze or ice cream. I would highly recommend vanilla ice cream for the topping, it goes pretty well with the combination.
Can you imagine what this world would be like if there were no women, mothers and grandmothers? I wouldn’t want to be part of such a society or world. Below are some reasons to remind you why we celebrate this lovely day:
Mothers are likely one of the first people we ever know when we enter the world, and they love and care for us as we grow up.
Did you know? A mother is a child’s first friend with whom he or she shares all of their joys, sorrows, emotions and happiness.
Besides, you wouldn’t even exist in this world or get the chance to read this post 😊.
Today is a day that is worth to be celebrated. So, treat your mom to these 3 special recipes and enjoy!
THE BEST MOTHERS DAY BREAKFAST IDEA
BUTTER SCONES
Here, we have these scrumptious Butter Scones glazed with condensed milk and filled with custard pudding. Talk about tasty. These scones will be finished before you know it. I would recommend having scones with warm milk if you are in living in cold weather or cold milk if you are in summer. Actually anything drinkable will do: juice, coffee (especially), lattes and cappuccinos.
This is the perfect breakfast for mothers day. These scones are the opening to your Mothers day gift. Surprise your mom further with the rest of the recipes!
Ingredients for scones:
2 & ½ cup self-raising flour.
2 tbsp vanilla essence
250 grams room temperature unsalted butter
50 grams xylitol sugar
½ tsp salt
2 large eggs
3/4 cup milk
1 tbsp baking powder
Ingredients for glaze and custard filling:
50 ml condensed milk
3 tbsp custard powder
500 ml milk
1 heaped tbsp of xylitol sugar for taste.
50 ml milk for mixing powder.
Instructions for scones:
Preheat the oven to 220 degrees Celsius.
In a bowl, use an electric mixer to beat the eggs, butter, vanilla essence and sugar until well mixed.
In another bowl, mix the flour, salt and baking powder.
Pour the egg mixture into flour. Mix the ingredients until a dough is formed.
Knead the dough
Roll out the dough and cut out round shapes of the dough.
Place the round shaped dough on a baking sheet
Glaze the top of the dough with egg wash for a goldening effect.
Bake the scones for 25-30 minutes until golden brown.
Cool the scones for 10 minutes on a wire rack.
Instructions for custard pudding:
Bring the milk to boil on medium heat
In a cup, pour 50ml of milk, 3 tbsp custard powder and 1 tbsp of sugar. Mix the paste well until fully dissolved.
Pour the paste into the boiling milk, bring the heat to low and continuously mix the custard with a whisk until smooth.
Use a piping bag to fill the center of the scone.
Pour condensed milk on top of the scone as a glaze. Enjoy!
VANILLA BUNDT CAKE
The next surprise would be this gorgeous Vanilla Bundt Cake. I chose this recipe because it brings so much of my childhood memories. I remember how my mom used to bake little cakes for us kids as a reward to an accomplishment. If your house was always full of the vanilla scent, then go ahead and makes these delicacies!
Ingredients:
3 eggs
1 tbsp vanilla essence
¼ tsp salt
200 grams unsalted butter
2 cups self-raising flour
200 grams xylitol sugar
¾ cup milk
3 tsp poppy seeds
1 tbsp baking powder
150 ml vegetable oil
Instructions:
Preheat the oven to 220 degrees Celsius.
In a bowl, use an electric mixer to beat the butter and sugar together until mixed well.
Pour the 3 eggs , vegetable oil and vanilla essence to the mixture and beat the ingredients until fully blended.
In another bowl, mix the flour, salt, poppy seeds and baking powder.
Pour the egg mixture into the flour and mix well.
Add milk to the batter and ensure the batter is smooth.
Grease your baking tray. I used a 6 holed Bundt tray.
Pour the batter into the tray and bake for 25-30 minutes.
If you are using a large Bundt tray then bake your cake for 40-45 minutes.
To ensure that your cake is baked completely, insert a skewer in the cake, the skewer should come out clean. Enjoy!
VANILLA & GINGER BISCUITS
Last but not least, we have these lovely snacks: Vanilla Biscuits filled with custard pudding and avocado filling. These biscuits are the best snacks ever. They are very easy to make, takes less time to bake and will also be gone before you notice it. A biscuit plus warm milk would be your ticket to paradise. Perfect for night snack and you will sleep like a baby.
Ingredients:
1 tbsp baking powder
½ tsp salt
200 grams xylitol sugar
1 cup unsalted butter
1 tbsp vanilla essence
¾ cup milk
2 cups cake wheat flour
1 tsp pepper
1 tsp ginger powder
Instructions:
Preheat the oven to 200 degrees Celsius.
In a bowl, use an electric mixer to mix the butter, sugar and vanilla essence until fluffy.
In another bowl, mix the flour, salt and baking powder.
Pour the butter mixture into the flour and mix well
Pour the milk and mix the ingredients until fully blended and a dough is formed.
Cool the dough in the refrigerator for 20 minutes.
Knead the dough and roll it out using a rolling pin. Cut out whatever shape you want for your biscuits.
Bake the biscuits for 10-15 minutes.
Let the biscuits cool for 10 minutes and (add custard pudding as filling-optional)
I hope you found these recipes helpful. Have a lovely Mothers Day:)
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:
In a bowl, mix the condensed milk and whipped cream until fully blended.
Add baobab powder, spirulina and vanilla essence to the cream.
Fold the cream with a spatula until fully blended.
Refrigerate in a lunchbox for 4 Hours.
Enjoy with chia seed pudding!
Chia seed Pudding Ingredients:
100 grams chia seeds
200 ml milk
Chia seed pudding directions:
Mix the chia seeds and milk in bowl.
Seal the bowl with a cling wrap
Refrigerate for 3 hours
Enjoy with ice cream
Get your ingredients online from The Refillery SA during this lock down and stay safe.
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:
Preheat the oven to 200 degrees Celsius
Line the wells of a muffin pan with papers and crease the insides of the papers
In a large bowl, whisk the eggs, milk, vanilla essence and canola oil
In another bowl, mix the flour, sugar, baking powder, baking soda, salt and pumpkin seeds
Pour the egg mixture into the flour and mix well until smooth.
Scoop the batter into the muffin papers. Sprinkle the top with pumpkin seeds
Bake the muffins for 18-20 minutes until the edges are golden brown.
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:
Beat the softened butter over medium speed with an electric mixture until soft and creamy.
Gradually add the icing sugar to the butter until fully blended.
Once the butter and sugar have mixed well, add the caramel essence and mix it into the mixture.
Decorate your cupcakes with the frosting and sprinkle pecan nuts over the icing. Enjoy!
