FLUFFY COCOA CAKE

Simply delicious and fluffy

This winter, why not indulge in one of our best chocolate cake recipes. This fluffy chocolate cake is a must try comfort food this winter.

Ingredients:

  • 500 grams self-rising flour
  • 150 grams cocoa powder
  • 2 large eggs
  • 100 ml canola oil
  • 1 tbsp vanilla essence
  • 250 grams xylitol sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 200 ml milk
  • 150 ml water

Directions:

  1. Preheat the oven to 200 degrees Celsius.
  2. In a bowl, pour the flour, cocoa powder, sugar and salt.
  3. Mix the ingredients
  4. In another bowl, whisk the eggs, vanilla essence, oil and milk until fully blended and frothy. (Use an electric mixer)
  5. Pour the egg mixture into the flour mixture and use a spatula to blend the batter until smooth and creamy
  6. Pour the batter into 2 medium size baking pans
  7. Bake for 30-50 minutes depending on the size of your baking pan.

Icing Ingredients:

  • 1 tsp spirulina powder
  • 150 grams butter
  • 200 grams icing sugar

Directions:

  1. Beat the butter with an electric mixer until soft and fluffy.
  2. Add spirulina powder and gradually add the icing sugar to the butter whilst mixing the butter with an electronic mixer.
  3. Once fully blended, store icing in the refrigerator.

Get your ingredients online from The Refillery SA online store.

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.

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