MORINGA CINNAMON ROLLS

Scrumptious and best for dessert

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:

  1. Preheat the oven to 220 degrees Celsius.
  2. Grease your baking tray with butter.
  3. In a bowl, whisk the egg yolks, vanilla essence and butter together.
  4. In another bowl, mix the flours, moringa powder, leafy green powder, spirulina powder, sugar, baking powder, cinnamon powder and salt.
  5. Pour the egg mixture into the flour and mix well.
  6. Pour milk to the flour and knead the dough.
  7. Use a rolling pin to roll out the dough and form a rectangle shape.
  8. Spread butter on top of the dough then sprinkle 1tsp of cinnamon powder and coffee.
  9. Spread peanut butter on top of the dough then finish of by drizzling with maple syrup.
  10. Roll up the dough tightly and use a floss/knife to cut 8 equal rolls.
  11. 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.

3 MOTHER’S DAY SPECIAL RECIPES

Delicious~ Appetizing~ Scrumptious

Happy Mother’s Day Everyone!

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:

  1. Preheat the oven to 220 degrees Celsius.
  2. In a bowl, use an electric mixer to beat the eggs, butter, vanilla essence and sugar until well mixed.
  3. In another bowl, mix the flour, salt and baking powder.
  4. Pour the egg mixture into flour. Mix the ingredients until a dough is formed.
  5. Knead the dough
  6. Roll out the dough and cut out round shapes of the dough.
  7. Place the round shaped dough on a baking sheet
  8. Glaze the top of the dough with egg wash for a goldening effect.
  9. Bake the scones for 25-30 minutes until golden brown.
  10. Cool the scones for 10 minutes on a wire rack.

Instructions for custard pudding:

  1. Bring the milk to boil on medium heat
  2. In a cup, pour 50ml of milk, 3 tbsp custard powder and 1 tbsp of sugar. Mix the paste well until fully dissolved.
  3. Pour the paste into the boiling milk, bring the heat to low and continuously mix the custard with a whisk until smooth.
  4. Use a piping bag to fill the center of the scone.
  5. 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:

  1. Preheat the oven to 220 degrees Celsius.
  2. In a bowl, use an electric mixer to beat the butter and sugar together until mixed well.
  3. Pour the 3 eggs , vegetable oil and vanilla essence to the mixture and beat the ingredients until fully blended.
  4. In another bowl, mix the flour, salt, poppy seeds and baking powder.
  5. Pour the egg mixture into the flour and mix well.
  6. Add milk to the batter and ensure the batter is smooth.
  7. Grease your baking tray. I used a 6 holed Bundt tray.
  8. Pour the batter into the tray and bake for 25-30 minutes.
  9. If you are using a large Bundt tray then bake your cake for 40-45 minutes.
  10. 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:

  1. Preheat the oven to 200 degrees Celsius.
  2. In a bowl, use an electric mixer to mix the butter, sugar and vanilla essence until fluffy.
  3. In another bowl, mix the flour, salt and baking powder.
  4. Pour the butter mixture into the flour and mix well
  5. Pour the milk and mix the ingredients until fully blended and a dough is formed.
  6. Cool the dough in the refrigerator for 20 minutes.
  7. Knead the dough and roll it out using a rolling pin. Cut out whatever shape you want for your biscuits.
  8. Bake the biscuits for 10-15 minutes.
  9. 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:)

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!

VALENTINE’S CHOCOLATE TRUFFLES

One of the best dessert meals for Valentine’s is this no-bake chocolate & beets truffle.

I know that most people love to do really easy, no-bake desserts that require minimal ingredients. So I decided to develop an easy, no-bake healthy dessert that would be perfect for Valentine’s Day.

Here’s why you’re going to love these Chocolate Beetroot Truffles.

No baking required! All you need to do is cook the beetroots otherwise no actual cooking is required. You could make it even easier to buy pre-cooked beets. The food processor and freezer do all of the hard work.

8 main ingredients. 10 including salt and zest, but we don’t count salt or zest, so just 8 main ingredients.

Wholesome. These truffles taste just as indulgent as any truffle, but they are good for you, especially if you use dark chocolate with a high cacao content.

Allergen Friendly. These truffles are gluten-free, nut-free, and soy-free so anyone can enjoy them!

Fudgy. The combination of dates, cooked beets, and cacao powder make these sticky, gooey and fudgy. They melt in your mouth, not even joking.

Indulgent. Even though they’re made with wholesome ingredients, they taste magniglorious. And because they’re so rich, just a small serving will satisfy all your dessert cravings!

Ingredients:
  • 200 grams dry pitted dates
  • 100 grams beetroot
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • 30 grams oat flour
  • 20 grams protein powder
  • 30 grams cocoa powder
  • 50 grams chocolate icing
  • 40 grams butter
  • Orange zest
Instructions:
  1. In a small pot, boil peeled beetroot for 15 minutes.
  2. In a bowl , put the dates and add water. Microwave them for 1 minute
  3. In a blender, put the dates, sliced beetroot, vanilla essence and some water. Blend until thick and sticky.
  4. You can make your own oat flour by blending rolled oats until smooth.
  5. In a large bowl, mix the oat flour, protein powder and salt. Add the date caramel to the bowl and mix until a sticky dough is formed.
  6. Freeze the dough for 1 hour.
  7. To make the chocolate icing, beat the butter for 2 minutes with a mixer until smooth and fluffy.
  8. Add the chocolate icing to the butter and fold well with a spatula until fully blended.
  9. Remove the dough from the freezer and use a scoop to form truffle balls.
  10. Cover the truffles with chocolate icing and sprinkle orange zest on them.
  11. Enjoy!
PREP TIME: 75 MINUTES

FUSILLI WITH CHILI RED BEANS

This is a protein-packed chili pasta ! It’s easy, quick and made with simple ingredients. A perfect hearty budget-friendly dinner!

Have you decided what to eat for Valentine’s dinner? How about a delicious home-made meal. Nothing beats food made with love from home. What I love about this dish is its simplicity and depth of flavour.

Let’s talk about the health benefits of the main ingredients of this meal.

  1. RED BEANS- According to livestrong , red beans nutrition can boost the quality of one’s diet, improve your overall health, aid in weight loss and maintenance, keeps blood sugar steady and lowers your risk of certain cancers.
  2. RED PEPPER- They are known to improve eye health and prevent anaemia according to the healthline.

Ingredients: Sponsored by The Refillery SA

  • 350 grams fusilli
  • 250 grams red beans
  • 100 ml cream
  • 100 grams mozzarella cheese
  • Chicken masala spice
  • 1 Red pepper
  • 1 tbsp chili spice
  • 50 grams fresh coriander leaves
  • 1 tsp Turmeric powder
  • 1 cherry tomato
  • 2 garlic cloves
  • 1 tsp salt
  • 2 tbsp butter
  • 1 tsp black pepper
  • 1 tbsp powdered minestrone soup

Instructions for fusilli:

  1. Boil 1 litre of water in a pot.
  2. Add a pinch of salt to the water.
  3. Pour 350 grams of fusilli in the boiling water and stir for 10-15 minutes.
  4. Once fusilli are cooked, drain excess water off and let the fusilli cool.

Instructions for chili red beans:

  1. Soak the red beans for 1 hour.
  2. Vigorously boil the red beans on high heat for 40-45 minutes.
  3. Bring the heat to medium temperature.
  4. Add salt, chili, chicken masala and black pepper to the beans after 40 minutes of boiling.
  5. Add the butter to the boiled beans and mix well for 30 seconds.
  6. Cut the cherry tomato and garlic and pour them into the boiled beans.
  7. Simmer the beans for 5 minutes until tomatoes have dissolved.
  8. In a small cup, mix the minestrone soup and cream then pour the mixture into the beans.
  9. Let the beans simmer for 5 more minutes.
  10. Add water for more soup and simmer for 5 minutes.
  11. Put the fusilli in a bowl and mix with the red beans.
  12. Add grated cheese, fresh red pepper and fresh coriander leaves to the fusilli.
  13. Enjoy!

PREP TIME: 1 HR                                                     COOKING TIME: 1 HR

NO-BAKE CRUNCHY SNICKER BARS

These Healthy Snickers Bars will satisfy any sweet tooth! Made with only the best ingredients from The Refillery SA, they’re easy to make and good for you too.

In this heat, you need something nice and cool to munch on.

Making your own health bars is actually crazy easy. What’s amazing is that there are no preservatives, artificial colors, or any questionable ingredients.

And who wouldn’t want homemade Snickers Bars that are actually good for you…

Ingredients:

  • ¾ cup rolled oats
  • 350 grams dried pitted dates.
  • 1 tsp vanilla essence
  • 2 heaped tbsp peanut butter
  • ½ tsp salt
  • 100 grams dried mango strips
  • 50 grams popped popcorn
  • 100 grams milk chocolate

Instructions:

  1. Put the rolled oats and salt in a blender and blend well until smooth and fluffy.
  2. Put the dates in a bowl and cover with water. Microwave them for 1 minute.
  3. Drain any excess liquid off of the dates.
  4. Blend the dates, vanilla essence and peanut butter in a high-speed blender until smooth.
  5. Put 150 grams of the date caramel in a small bowl
  6. In another bowl, use a spatula to mix the oat flour and the remaining 200 grams date caramel to form a sticky dough.
  7. Firmly and evenly press the dough into a small and narrow container.
  8. Use a spatula to spread the 150 grams of Date Caramel evenly over the dough.
  9. Sprinkle the popcorn and dried mango strips over the Caramel. Use your fingers to press the popcorn into the Caramel layer, so they stick.
  10. Place the container in the freezer for 60-90 minutes, until firm.
  11. Remove the frozen “filling” from its container, then use a sharp knife to cut it into bar-sized pieces. Return these to the freezer while you melt your chocolate.
  12. Melt your Chocolate using either a double boiler or the microwave. If you choose to use the microwave, place your Chocolate pieces in a wide bowl (so the candy bars will fit along the base) and microwave at 30 seconds intervals, stirring in between. Once the Chocolate is 75% melted, stop microwaving and stir the mixture with a spatula until completely melted.
  13. Place 1 bar into the bowl of melted Chocolate until its coated on all sides. Repeat with the remaining bars.
  14. Place the bars in the fridge for 5-10 minutes, to allow the Chocolate to harden.
  15. Let the bars thaw for 5 or so minutes before enjoying.

PREP TIME: 90 MIN                                     

Final Advice:

  • If you are allergic to peanuts you can substitute the peanut butter with any nut or seed butter of your choice .
  • Obviously the final result will taste different, but still be delicious! I would recommend that you use Almond Butter.
  • It can be quite tricky to coat the bars in chocolate if you only use your hands, rather melt your chocolate in a large bowl with a wide base and use two forks to rotate the Snickers.
  • These bars will not melt at room temperature but I would recommend storing them in the fridge for them to last longer. If you store them in the freezer, let them defrost for a few minutes before serving.