CELEBRATING WOMEN: HEALTHY MUESLI BARS

   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).

ALMOND & COCOA CAKE

Simply delicious

Prep Time: 15 minutes         Baking Time: 45 minutes         Difficulty: Easy

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:

  1. Preheat the oven to 200 degrees Celsius.
  2. In a bowl, mix the dry ingredients together (flour, sugar, cocoa powder, salt and baking powder)
  3. In another bowl, use an electric mixer to whisk the eggs until frothy. Pour vanilla essence and whisk for another 30 seconds.
  4. Pour the eggs into the flour mixture and use a spatula to mix the ingredients.
  5. Pour the oil and milk into the flour mixture and use a spatula to blend the ingredients until the batter is smooth.
  6. 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.
  7. Place a baking sheet on top of the greased pan and pour the batter into the pan.
  8. 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!

Get your ingredients online from The Refillery SA online store.

COCOA & COCONUT MERINGUE COOKIES

  Simply Delicious

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:

  1. In a bowl, mix the icing sugar, coconut flour, salt and cocoa powder.
  2. Sieve the flour mixture in a separate bowl to remove large bits of flour.
  3. In another bowl, pour your vanilla essence and food colouring to your egg whites.
  4. Use an electric mixer to whip the egg whites until they are frothy.
  5. 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).
  6. Gradually add the flour mixture to the meringue and use a spatula to fold the meringue.
  7. 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.
  8. 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.
  9.  Tap the tray several times to remove air bubbles. Allow to sit for 30-60 minutes.
  10.  Heat the oven to 180 degrees Celsius and bake for 15 to 20 minutes.
  11. Cool the cookies for 10 minutes.
  12. Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!

Instructions for filling:

  1. In a bowl, mix the peanut butter and condensed milk until they are fully blended.
  2. Pour the icing sugar and use a spatula to mix the ingredients.
  3. Pour the filling into a piping bag.

Get your ingredients online from The Refillery SA online store.

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.

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

A SIMPLY DELICIOUS STRAWBERRY TART

SUMMER STRAWBERRY JELLY TART

DIFFICULTY: EASY       PREP TIME: 3 HOURS              SERVES: 6

Ingredients:

  • 200 grams coconut biscuits
  • 50 grams melted butter
  • 10 grams gelatin
  • 60 ml water
  • 200 ml whipped cream
  • 200 grams pureed strawberries
  • 100ml vanilla yoghurt.

METHOD:

Use a food processor to blend the coconut biscuits into crumbs. Add the melted butter to the crumbs and mix together until there is a good consistency.

Press the biscuit mixture into a tart case and refrigerate for 15 minutes.

Melt the gelatin in warm water until its fully dissolved.

Mix the pureed strawberries, whipped cream, gelatin and vanilla yoghurt in a bowl.

Pour the strawberry mix into the tart base and refrigerate for 2 hours. Enjoy with blueberries and strawberries

HOW TO MAKE A HEALTHY ICE-CREAM WITH ONLY 5 INGREDIENTS

BLUEBERRY ICE CREAM

Difficulty: easy              Prep time: 3 hours        Serves:8

Ingredients:

  • 300 grams frozen blueberries
  • Vanilla essence 10 ml
  • 385 ml condensed milk
  • 250 ml whipped cream
  • 100 ml water

METHOD:

In a food processor blend the frozen strawberries with water until they are smooth.

In a bowl, mix the condensed milk, vanilla essence,  whipped cream and blueberry puree.

Pour in an ice cream tin and refrigerate for 3 hours.

Enjoy.

THE BEST SUMMER FRUIT NO-BAKE STRAWBERRY CAKE

Summer is knocking at South Africa’s doorsteps therefore it’s time to indulge in some cool delicacies.

This Strawberry cake is best had chilled. There is No need to bake, just set in the refrigerator and enjoy for dessert.

DIFFICULTY: MEDIUM             PREP TIME: 3 HOURS     SERVES: 6

Ingredients:

  • 400 grams shortbread biscuits.
  • 200 grams melted butter
  • 400 grams vanilla yoghurt
  • 2x 385 ml condensed milk
  • 250 ml cream
  • 10 ml vanilla essence
  • 125 ml warm water
  • 20 grams gelatin powder
  • 3 nectarines
  • Strawberries
  • Maple syrup

METHOD:

In a food processor, blend the biscuits into small crumbs.

Slowly add melted butter to the crumbs and press the mixture into a greased cake tin.

Refrigerate the base for 25 minutes.

In a bowl, mix vanilla yoghurt, condensed milk, cream and vanilla essence until smooth.

Dissolve the gelatin in the warm water and add it to the yoghurt mixture.

Pour the yoghurt mixture in the cake tin and set in a fridge for 2&1/2 hours.

Add cut strawberries and nectarines for topping. Drizzle with maple syrup and enjoy.

Amazing texture