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.

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.

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.

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.

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

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