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.
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!
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
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.
In a small bowl, whisk the eggs, yeast mixture, sugar, vanilla essence and butter together.
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.
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.
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.
In a large pot, pour canola oil and bring to medium heat.
Fry the donuts in batches until golden brown on both sides.
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:
Pour the glaze ingredients in a bowl and mix well until smooth.
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
In a bowl, whisk the eggs, oil and milk until fully blended.
In another bowl, mix the flour, sugar, salt and baking powder.
Pour the egg mixture into the flour and mix well until smooth.
Put the butter in a pan under medium-low heat and let the butter melt.
Use a scoop to pour the sorghum batter into the pan.
After every 20 seconds, flip the pancake until it is fully done.
CHICKPEA RECIPE INGREDIENTS:
150 grams chickpeas
1 tbsp minestrone powder
1 garlic clove
1 tsp salt
1 tsp turmeric powder
100 ml vegetable stock
2 heaped tbsp butter
Soak the chickpeas overnight in a bowl.
Rinse the chickpeas and pour them into a pot.
Add 750 ml of water to the chickpeas and bring them to boil for 90 minutes under medium heat.
Add salt to the chickpeas after 30 minutes of boiling.
When the chickpeas are done cooking, add the butter and chopped garlic to the pot then sauté for 1 minute.
Add chopped tomatoes to the chickpeas and sprinkle turmeric powder then simmer for 5 minutes until the tomatoes are fully dissolved.
Mix the minestrone with vegetable stock and pour it to the chickpeas.
Let the chickpeas simmer and add more water for more soup. Enjoy!
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!
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
In a small pot, boil peeled beetroot for 15 minutes.
In a bowl , put the dates and add water. Microwave them for 1 minute
In a blender, put the dates, sliced beetroot, vanilla essence and some water. Blend until thick and sticky.
You can make your own oat flour by blending rolled oats until smooth.
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.
Freeze the dough for 1 hour.
To make the chocolate icing, beat the butter for 2 minutes with a mixer until smooth and fluffy.
Add the chocolate icing to the butter and fold well with a spatula until fully blended.
Remove the dough from the freezer and use a scoop to form truffle balls.
Cover the truffles with chocolate icing and sprinkle orange zest on them.
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.
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.
RED PEPPER- They are known to improve eye health and prevent anaemia according to the healthline.
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…
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
Put the rolled oats and salt in a blender and blend well until smooth and fluffy.
Put the dates in a bowl and cover with water. Microwave them for 1 minute.
Drain any excess liquid off of the dates.
Blend the dates, vanilla essence and peanut butter in a high-speed blender until smooth.
Put 150 grams of the date caramel in a small bowl
In another bowl, use a spatula to mix the oat flour and the remaining 200 grams date caramel to form a sticky dough.
Firmly and evenly press the dough into a small and narrow container.
Use a spatula to spread the 150 grams of Date Caramel evenly over the dough.
Sprinkle the popcorn and dried mango strips over the Caramel. Use your fingers to press the popcorn into the Caramel layer, so they stick.
Place the container in the freezer for 60-90 minutes, until firm.
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.
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.
Place 1 bar into the bowl of melted Chocolate until its coated on all sides. Repeat with the remaining bars.
Place the bars in the fridge for 5-10 minutes, to allow the Chocolate to harden.
Let the bars thaw for 5 or so minutes before enjoying.
PREP TIME: 90 MIN
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.