Baobab Bircher Muesli with Balsamic Roasted Cherries

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Baobab Bircher Muesli with Balsamic Roasted Cherries

Greetings from Krakow!  I have escaped the rain of Helsinki, for the rain of Poland!!  I have spent the day on a communist tour, travelling around in an old trabant and taking in the sites, culture and vodka! of Nowa Huta.  This will be my last baobab collaboration recipe with PONA .  I have loved getting to know the product and hopefully have given you some ideas of how to use baobab and boosted my nutritional levels at the same time.  I won’t repeat the benefits of adding baobab to your diet, but if you want more information visit http://www.pona.fi or look back at my previous posts.

This has to be one of my favourite breakfast dishes.  Creamy oats flavoured with baobab, apple, banana and cinnamon and topped with sweet juicy balsamic roasted cherries.  Like strawberries, balsamic vinegar really brings out the sweetness and flavour of the cherries, while the baobab adds a citrusy tang which helps bring the whole dish together.

You can easily make all the elements the night before and they will keep for 2 – 3 days.

Finally there is still time to use my discount code VEGEBRIT to get 20 % off your baobab order at http://www.pona.fi/shop until the end of the day (24.6.) so get your order in soon!!!

Baobab Bircher Muesli with Balsamic Roasted Cherries – serves 2 -3 

3 dl of organic oats (I used Myllärin gluten free oats)

5 dl almond or oat milk

2 tsp PONA organic baobab powder

1 ripe banana, grated

1 apple, grated

1/2 tsp of cinnamon

a pinch of salt

For the cherries:

150 g fresh cherries, halved (de-stoned weight)

1 tbsp maple syrup

1 tsp balsamic vinegar

a drizzle of olive oil

grated apple, toasted pecans, almonds and poppy seeds to decorate

Add all the bircher muesli ingredients in a bowl and mix well.  Cover and leave overnight for the oats to soften and the flavours to develop.  To be honest the bircher is even better after a couple of days.

To roast the cherries place them in a bowl, drizzle with a little oil, then stir in the syrup and vinegar.  Spread on a lined baking tray and roast in the oven for 20 mins at 180 degrees c.  until soft and juicy.

Spoon generous helpings of the bircher into bowls, top with the cherries and sprinkle with a little fresh grated apple, poppy seeds and toasted nuts.

 

 

 

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Raspberry and Baobab Lemonade

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Raspberry and Baobab Lemonade

This is my penultimate recipe for PONA, but it is one to get you in the midsummer mood .  I may be typing this in the middle of a thunder storm, but the forecast looks good for a little sunshine over the holiday.   I have always loved old fashioned lemonade and think it is the perfect cool down drink for summer.   This lemonade is zingy and refreshing, the baobab marrying perfectly with tangy fresh raspberries and lemons.

So if you are looking for a non-alcoholic drink idea, why not give the a go.   It is great for adults and kids alike and it would make a great addition to any midsummer table.  Not to mention, you are gaining all the nutritional benefit of baobab.  I love the brilliant red colour and like to load my glass with ice, fresh mint leaves and a few raspberries and slices of lemon.

You still have until 24.6. to use my discount code VEGEBRIT to get 20 % off your organic Baobab order at http://www.pona.fi/ food.  I still have one more great breakfast baobab recipe coming, so keep your eyes peeled and feel free to check out my other baobab recipes here on my blog.

Raspberry and Baobab Lemonade – serves 4 – 6 

200 g fresh or frozen raspberries, defrosted

2 – 3 tbsp of sugar or equivalent sweetener

1 tbsp baobab

Juice of a small lemon

6 dl of water/ sparkling water

fresh mint, lemon slices, fresh raspberries to serve

Place your raspberries in a blender with the sugar, lemon juice and baobab.  Blend until smooth, add a little water if it becomes to thick to blend.

Pass the raspberry mix through a fine sieve into a large jug.  Top up with 5 dl/ 1/2 litre of water.  Give the lemonade a good mix and taste.  Add a little extra sugar if too tart, or an extra squeeze of lemon if too sweet.

Serve the lemonade over ice with some fresh mint, slices of lemon and a few fresh raspberries.

Orange, Baobab and Banana Pancakes

 

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Orange, Baobab and Banana Pancakes

Recipe 5 of my collaboration with PONA.   Today I decided to treat myself to a lazy Sunday breakfast and what could be better than a plate of fluffy pancakes.  These pancakes are super easy, but packed full of flavour.  Banana, Orange and Baobab is a match made in heaven. They make a great addition to any brunch, breakfast or after dinner treat, not to mention they are also far healthier than a traditional pancake and contain loads of potassium, vitamin C, anti-oxidants and more.  Naturally sweetened with banana and dates,  I served mine with maple syrup as an extra indulgence, but you can easily just pile them with sweet summer fruit.  The baobab helps make the pancakes super fluffy, so there is no need to add baking powder or bicarbonate of soda.

You only have one week left to use my discount code VEGEBRIT and get 20% off your order of organic Baobab powder at http://www.pona.fi/shop.  PONA is currently offering free delivery too, so there is no excuse not to order.  Check my other Baobab recipes  Baobab, Blackcurrant, Cardamom, Coconut Ice-PopsBaobab Carrot Falafel with Pea and Basil Hummus and Tahini SauceChocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting and Baobab and Turmeric Latte and you will see just how versatile Baobab can be to the vegan cook.

Orange, Baobab and Banana Pancakes – makes around 6 

45 g oats

3 medjool dates, de-stoned

1 small ripe banana

4 tbsp rice flour or other gluten free flour

1 tsp PONA’s Organic Baobab powder

zest of an orange

pinch of salt

2.5 dl of Oat Milk

vegetable oil/ coconut oil for frying

berries, slices of fresh orange, maple syrup, yoghurt etc for serving

Place the oats in a food processor and pulse until you have a coarse flour, add to the flour, orange zest and salt in a large bowl and set to one side.

Add the milk, dates, banana and baobab to the food processor and blend until smooth.  Pour into the dry ingredients and whisk well until you have a thick smooth batter.  Add a little extra milk if too thick.

Heat a little oil in a frying pan and cook spoonfuls of the batter until golden, flipping once.

 

 

Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops

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Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops

The sun has been shining for more than two days in a row, the temperature has remained in double figures …. It must mean summer is finally here.  What better way to celebrate than these yummy smoothie coconut Ice-Pops.  Any berries would work, but I am a huge fan of blackcurrants and they marry perfectly with baobab and spicy cardamom.  If possible grind your own fresh cardamom from some pods, it really is worth the extra effort.  I picked up these moulds at Flying Tiger for a couple of euros,  they are fairly small and can easily fit into the most compact of freezers.

This is my fourth collaboration recipe for PONA.  Their organic Baobab not only adds a great citrusy flavour to these icy treats, but it also helps thicken the smoothie element.   Baobab is packed with vitamin C, potassium, calcium, iron and B vitamins, not to mention dietary fibre and when combined with blackcurrants, these ice-pops become a nutritional powerhouse. Remember you still have one week to use my exclusive baobab 20 % discount code VEGEBRIT at http://www.pona.fi/shop

Baobab, Blackcurrant, Cardamom, Coconut Ice-pops – makes 6 ice-pops (depending on the size of your moulds)

200 g frozen blackcurrants, defrosted

4 tbsp maple syrup

1 x super ripe banana

1/2 tsp cardamom

3 tsp baobab powder

a squeeze of lime juice

small carton of extra thick coconut milk

Place all the ingredients, except the coconut milk, into a blender or food processor and blend until smooth.  You are looking for a thickish smoothie consistency, but you can add a little extra water if necessary.

Now the fun part.  Spoon/ pour the smoothie mix into ice-pop moulds.  Top up with the coconut milk.  I like to alternate in layers and stir slightly to create a marbled effect.  However you can also simply freeze just the smoothie or make neater layers, it is totally up to you.

Place in the freezer and allow to freeze solid, preferably overnight.

To remove the ice-pops, dip the moulds in hot water for about  20 seconds and they should come out easily.

 

Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce

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Baobab Carrot Falafel with Pea and Basil Hummus and a Tahini Sauce

Part 3 of my collaboration with PONA.  If you have already added baobab to your smoothie bowl, yoghurt and cakes then why not try adding it to a savoury dish!  I have been really surprised just how versatile baobab can be.  These Baobab Carrot falafel are so good and easy to make.  Not only have I packed the bowl with loads of fresh veggies, but the baobab adds an extra nutritional boost.  Baobab can be particularly beneficial for vegans as it is packed full of Vitamin C and iron (vitamin C is necessary for the absorption of iron).  The baobab also really brings out the sweetness of the carrot and its addition removed the need to add flour to the recipe.

It may be raining here in Helsinki, but I guarantee this light fresh dish will make you feel like summer has come.  The crispy falafel work well hot or cold, so can easily be made in advance for a summer picnic or a party.  I recommend making the fresh, zingy pea hummus the day you intend to eat it, or the hummus will lose some of its vibrant green colour.  You can also serve the falafel in wraps, with homemade flatbreads, or as a tasty canapé topped with a spoon of hummus and some fresh micro herbs.

If carrot is not you thing then why not try my Beetroot Falafel Bowl and simply replace the flour with health-boosting baobab.

Finally remember you still have chance (until 24.6) to get a 20% discount off your order from PONA with my exclusive discount code VEGEBRIT. Click on the link or visit http://www.pona.fi/shop.

So why not start your summer off on the right foot and give baobab and my falafel a try, you definitely won’t regret it!

Baobab Carrot Falafel with Pea and Basil Hummus and Tahini Sauce – serves 4

For the Baobab Carrot Falafel:

250 g organic dried chickpeas, soaked overnight, drained and rinsed (I used Makrobios)

a handful of fresh coriander

a small red onion, finely chopped

2 small carrots, grated

a good pinch of smoked paprika

a good pinch of cardamom

a good pinch of cayenne pepper

4 tsp of PONA‘s organic Baobab powder

salt and pepper

oil for frying

 

For the Pea Hummus:

200 g frozen peas, defrosted

1 tsp of dried cumin

a handful of fresh basil

a splash of olive oil

a squeeze of fresh lemon or lime juice

salt and pepper

 

For the tahini sauce

1 dl of extra thick coconut milk

1 tbsp tahini

Fresh vegetables, leaves etc to serve

Start by making the pea hummus and tahini sauce.  For the hummus, add all the ingredients into a food processor and season.  Pulse, adding a little extra oil or water if necessary, until you have a hummus like texture.

To make the sauce, simply whisk the coconut milk and tahini together until smooth.

For the hummus, squeeze as much liquid as possible from the grated carrots and then add with all the other falafel ingredients into a food processor.  Season with salt and pepper.  Pulse until the falafel begin to come together.  You may have to do this in batches if you have a smaller machine.  The falafel will be easier to form if some of the mix is more finely blended.  Shape the mixture into falafel balls or mini patties, it should make around 30 falafel.  If you find that your mix falls apart it may be as you have left too much liquid in the carrots.  You can solve this by adding a little chickpea/ gluten free flour.   Shallow fry in batches until golden brown and crispy.

I served my falafel in a bowl with lambs leaf lettuce, chopped carrot, pepper, radish, avocado, cucumber, spring onion, yellow tomatoes and a mound of fresh pea hummus.  I then drizzled my falafel with a generous helping of tahini sauce

 

 

 

 

Chocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting

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Chocolate Baobab Cake with Citrus Cashew Cream Cheese Frosting

Here is my second recipe using PONA’s Baobab powder.  Remember you can get a 20 % discount off your order using my exclusive discount code VEGEBRIT at http://www.pona.fi/shop until 24.6.  PONA sources their baobab from a local co-op in Zimbabwe and have a commitment to only using organic fruit powder.  One of baobab’s biggest strengths is its versatility.  With high levels of fibre, it works well in cakes, breads and baking.   If you haven’t read my previous post, I will quickly repeat what a super food powerhouse baobab is, it contains:

  • 10 times more antioxidants than blueberries
  • More calcium than milk
  • More iron than red meat
  • More potassium than a banana
  • More magnesium than spinach
  • The high content of vitamin C allows for a better absorption of iron

So it is great for anyone wanting to boost their nutritional levels and for those on a vegan diet looking for another source of these essential vitamins and minerals.

This cake was inspired by Cat Elliot’s paleo mud cake.  I have mixed it up a little and serve this cold with a baobab citrus cashew cream cheese.  Baobab really boosts any citrusy flavour as well as helping the cake and icing to set properly.    The cake is super moist, wheat free and not too sweet.  It lasts well in the fridge and I topped mine with poppy seeds, edible rose petals and chopped toasted pecans.

Chocolate Orange Baobab Cake with a Citrus Cashew Cream Cheese Frosting

Dry Ingredients:

200g of ground almonds

35g of raw cacao powder

4 Tbsp of PONA’s organic baobab powder

1 tsp bicarbonate of soda

a pinch sea salt

 

Wet Ingredients:

3 tbsp of chia seeds

50g  of fresh blueberries blended with 1 dl of water

1 and 1/4 dl of maple syrup

2 tbsp melted coconut oil

zest of an orange

 

For the cashew Cream Cheese:

3 tsp PONA’s Baobab powder

125 g  cashews, soaked overnight, drained and rinsed

juice of 1/2 an orange

Zest and juice of a lime

1 tbsp coconut oil, melted

maple syrup (optional – see note below)

 

Preheat the oven to 180 degrees c. and grease and line a 22 cm round loose bottom cake tin.

Mix all the dry ingredients in a large bowl and set to one side.  In another bowl add the chia seeds and 9 tbsp of water, stir and allow to thicken for a couple of minutes.  Stir in all the other wet ingredients.  Add the wet ingredients into the dry ingredients and mix well.  Pour into your cake tin and bake for 35 – 40 mins, until a toothpick comes out clean.  Set to one side and allow to cool completely, preferably in the fridge.

Meanwhile make the cashew cream cheese.  Add all the ingredients, except the maple syrup, into a food processor and blend until super smooth and creamy.  Depending on how juicy you fruit is, you may need to add a little more juice or water, but remember the icing will get thicker as it cools in the fridge.  If you prefer a sweeter icing, add maple syrup to taste.  I chose to colour my icing with a little beetroot juice, but you could also use fruit powder, or simply leave it plain.

Carefully remove the cake from the tin.  The cake is fairly soft, however it will firm up the longer it is chilled.  Spread the cake with the cashew cream cheese.  Finally I decorated my cake with toasted pecans, poppy seeds and dried rose petals.

Allow the cake to chill in the fridge for a couple of hours before serving, this will allow the icing to firm and make the cake easier to cut.

 

Organic Baobab Powder – Collaboration with PONA and Webshop Discount Code

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Baobab Berry Smoothie Bowl, Yoghurt with Baobab, Cherries and Granola, Baobab Tumeric Latte

As  I have mentioned before I have been super busy with a number of projects, but now you will begin to see the fruits of my labours!  I have been lucky enough to try out PONA’s Organic Baobab powder.  PONA is a word in Shona meaning to heal or get better.  The company, based in Helsinki, was set up by three good friends who share a commitment to ethically sourced products and working with smaller local producers.   Baobab is an African super fruit, full of dietary fibre and packed with nutrients.  Baobab has more anti-oxidants than any other fruit, has more iron than red meat, and has high levels of potassium and magnesium.  The fruit dries while still on the branch, naturally producing an organic superfood powder.  It has a lemony citrus taste and can be added to yoghurt and smoothies, stirred into water to create a nutritious drink and can also be used in baking, pancakes and ice cream.  Baobab also thickens, which helps to quickly create jams and add depths to sauces, marinades and compotes.

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PONA’s Organic Baobab Powder

It has been great to get to know the product and see how versatile it can be.   I will be posting a series of recipes and hope to give you an idea of how Baobab can easily be added into your diet to boost your dishes and intensify citrusy fruity flavours.  PONA’s Organic Baobab powder is currently available in John’s Coffee Shop and Kuuma. However if you order online now (9.6. – 24.6.) with my exclusive discount code you will get 20% off your order!  Go to PONA’s webshop at http://pona.fi/shop/ or click on one of the links in this post, and use the discount code VEGEBRIT to get a 20% discount off their Baobab powder (unfortunately it is currently only available in Finland).

I began by simply adding a teaspoon or two to boost my smoothie bowls and yoghurt (pictured above) and moved on to this Baobab Turmeric Latte.  It is a super easy way to introduce yourself to using Baobab, not to mention it is packed full of healthy goodness!  So why not give PONA’s Baobab a try?  During the next two weeks I will be posting more Baobab recipes from cakes and pancakes to bircher muesli and ice pops so you can get an idea of what can be done with this superfood powder.

Baobab Turmeric Latte – makes 2 lattes

4 dl almond milk

1 heaped tsp PONA’s Organic Baobab Powder

1 heaped tsp turmeric

2 tsp maple syrup

2 small cinnamon sticks

4 cardamon pods, crushed

a good pinch of ground ginger

a pinch of pepper

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Baobab Turmeric Latte

Pour the milk into a small pan and slowly heat, add all the spice ingredients and allow to infuse for 3 – 5 mins.

Pour through a sieve into 2 cups and top with a little extra cinnamon.  If you wish you can whisk the milk, or whizz it up quickly in a heat proof blender to create some foam before serving.