SIMPLY DELICIOUS OATMEAL & POPPY SEED PANCAKES

DIFFICULTY: EASY PREP TIME: 5 MIN COOKING TIME:10 MIN

Perfect breakfast~ Perfect day

This delicious pancake recipe will roughly take 15 minutes to prep.

This is one of the healthiest breakfast that you will ever have. I love using oatmeal as a main ingredient because of its health attributes and how it completely eradicates those cravings. Oatmeal is very filling, I only had 2 pancakes and was all good for the rest of the day. If you are looking for satiating meals that are delicious and packed with nutrients, then you are at the right place.

I also added some poppy seeds for some crunch to the pancakes. Some benefits of adding poppy seeds to your diet according to the Healthline are as follows:

  • Poppy seeds contain pain relieving components.
  • Poppy seeds boost heart and skin health
  • Poppy seeds aid digestion and enhance fertility.

Let’s jump into the recipe then!

INGREDIENTS:
  • 1 cup oat-flour (you can make your own oat-flour by blending your oats in a blender/food processor)
  • 2/3 cup cake wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 tbsp poppy seeds
  • 1 tsp vanilla essence
  • 3/4 cup milk
  • 2 large eggs
  • 1 tbsp butter for frying
METHOD:
  1. In a bowl, whisk the eggs, milk, vanilla essence, salt and sugar until fully mixed.
  2. In another bowl, mix the oat-flour, cake wheat flour, poppy seeds and baking powder.
  3. Pour the whisked egg mixture into the flour and use a spatula to mix the ingredients until fully combined.
  4. Use a large spoon to scoop out the pancake mix into a non-stick pan. Fry the pancakes on medium heat using butter. Enjoy!

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).

COCONUT & PECAN NUT HEALTH BARS

A Happy Women’s day to you!

PREP TIME:  30 min                       COOKING TIME: 45 min                DIFFICULTY: Medium

This month is the month to celebrate women around the world! I am very excited even though there isn’t much to do due to the lock down restrictions. Even in the midst of restrictions, we can still have a blast in our kitchens right?

So today, let’s have some quality time baking and cooking with other women around the world. Get your skype or zoom ready and start with this delicious recipe : coconut and pecan nut health bars.

Let’s jump in to the recipe!

Ingredients for Base:

  • 300 g coconut flour
  • 100 g castor sugar
  • 200 g salted butter (melted)
  • ½ tsp salt

Ingredients for filling:

  • 150 g yoghurt white chocolate drops
  • 30 g pecan nuts
  • 30 g hazel nits
  • 100 g coconut flakes
  • 100 g coconut flour
  • 1 can unsweetened condensed milk
  • 1 tbsp vanilla essence
  • 100 g egg whites
  • 30 g castor sugar

Instructions for base:

  1. Preheat the oven to 180 degrees Celsius.
  2. Line your baking tray with a baking sheet and set aside.
  3. In a bowl, pour melted butter and castor sugar then stir together.
  4. Add in coconut flour and salt, mixing until dough forms.
  5. Press the dough into the bottom of prepared pan in an even layer. Bake 15-20 minutes, until lightly golden brown.
  6. Set aside to cool for 5-10 minutes and reduce the oven heat to 150 degrees Celsius.

Instructions for filling:

  1. In a bowl, use an electric mix to beat the egg whites and vanilla essence until fluffy. Gradually add the sugar into the eggs until stiff peak forms.  (nothing should fall out when you put the bowl upside down)
  2. Mix coconut flour and condensed milk in another bowl until smooth.
  3. Add the batter into the whisked eggs and use a spatula to fold the ingredients until smooth and creamy.
  4. Pour the filling over cooled crust and sprinkle the coconut flakes.
  5. Place the pecan nuts and hazel nuts on top of the filling then bake for 30 minutes or until coconut is golden brown.
  6. Remove from the oven and cool for 5 minutes.
  7. Slice into bars, drizzle with melted yoghurt chocolate drops and Enjoy!

Get your ingredients online from The Refillery 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.

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.