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.

CHOCOLATE FLAVOURED CINNAMON ROLLS

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:

  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, baking powder, cocoa powder, sugar, 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.
  9. Sprinkle the chocolate drops on top of the dough and finish by drizzling 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!

Get your ingredients online today 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

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.

WHAT BETTER WAY TO START A NEW DECADE THAN A BUTTER-NANA FRITTER?

Compliments of the new season everyone! 

Have you been planning on a new decade’s resolution such as starting a new diet plan and a new exercise regime? I have got your back (only with the diet part😊).

The best way to fire up your 2020 would be to indulge this new recipe packed with complementary ingredients such as the banana and butternut. 

Today we have a butter-nana fritter, made in only 15 minutes, is super healthy but most importantly delicious. 

INGREDIENTS

  • 400 grams butternut 
  • 1 banana
  • ½ milk
  • 2 eggs
  • 1 ½ cup gluten-free flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chilli flakes
  • 1 tsp curry powder
  • 2 tbsp canola oil
  • 100-gram cheese
  • 1 tsp vegetable spice
  • 100 grams of spinach

METHOD: 

  1. In a pot, boil the butternut for 15 minutes until fully cooked.
  2. Mash both the banana and butternut in a bowl and let it cool down.
  3. Add freshly cut spinach to the banana mash and mix well.
  4. In another small bowl, whisk the 2 eggs and milk until fully blended.
  5. In a larger bowl, pour the flour and baking powder. Add your seasonings.
  6. Pour the egg mixture into the flour and mix well with a spatula.
  7. Pour the butternut mash into the flour mixture and mix well with a spatula.
  8. Set your non-stick pan on a low heat stove and pour canola oil.
  9. Use a spoon to scoop small amounts of the fritter mixture into the pan and fry it.
  10. Every 1 minute, flip the fritters on the side and fry for another 1 minute.
  11. Decorate with honey glaze and enjoy!

Difficulty: Easy

Prep time: 10 minutes

Cooking time: 15 minutes.

OTHER ADDITIONS

You could add some tuna mixed with mayonnaise to your banana mash. It tastes heavenly! 

THE CORN FRITTER

Also, for more flavour in your fritters, you could add some sweet corn. If you do not fancy the banana, then you could supplement it with some sweet corn and butter.

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