Entries by Mariza Ebersohn

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Sweet potato brownies


Life-in-the-South-ICON


Recipe


0
Prep Time


0
Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

1 mashed over ripe banana
1 cup sweet potato steamed
1/3 cup neutral oil like canola
1/2 cup coconut cream
1 heaped tbsp nut butter (i used chocolate from @buttanuttspreads)
1 tbsp vanilla extract
1 tsp apple cider vinegar
Dry
1 cup self rising flour
3/4 cup rye, whole wheat or oat flour
1 cup coconut sugar
1/3 cup raw cacao powder
1/4 cup potato starch or corn starch
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup dairy free chocolate chips (90%-80% dark choc)

Method

1. Preheat the oven to 180 degrees Celsius.
2. Place the wet ingredients in a bowl and mix well, sift in the dry ingredients and then mix well.
3. Pour into parchment paper-lined baking tin, smooth it out, add the chocolate chips on top and bake for 25-30 minutes until gooey and baked through.
4. Let it chill slightly and enjoy!


Life-in-the-South-ICON


Photo Gallery

Hope you love these gooey brownies, that are actually good for you 😉

M*

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One bowl carrot cake

Recipe


0
Prep Time


0
Cook Time

Serves
6
4 - 6 People

Difficulty
0
Beginner

Ingredients

2 cups self rising flour sub half with either rye, wholewheat or oat flour
1/2 cup almond flour
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 ½ cups coconut Sugar
2 ⅓ cups Grated Carrot
1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water)
½ cup Canola Oil (120ml) or olive oil
1/2 cup plant milk
1 medium over ripe mashed banana or apple puree
1 tsp Vanilla Extract
1 Tbsp Apple Cider Vinegar
1 cup Walnuts (100g) Chopped, Optional (sub with pecans)
Cashew cream cheese frosting:
2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa
1-2 cups icing sugar
1 1/2 teaspoon lemon juice
1–2 teaspoons vanilla extract
pinch of salt
1–3 tablespoons coconut milk, if needed.

Method

1. Preheat oven to 180 degrees Celsius . Generously grease cake pan and dust the cake pan with some flour.
2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.
3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nitmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree or mashed banana, and nuts.
4. Pour batter evenly into the cake pan and place into the preheated oven.
Bake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.
4. Remove from the oven and let the pan cool fully before inverting cake onto a wire rack to continue to cool.
5. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.
6. Blend together the frosting and pour over the cooled cake (depending on consistency) add more walnuts in top.


Life-in-the-South-ICON


Photo Gallery

Hope you love carrot cake as much as we do, especially when it’s this easy to make!

M*

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Citrus olive oil cake

Recipe


0
Prep Time


0
Cook Time

Serves
6
4 - 6 People

Difficulty
0
Beginner

Ingredients

2 1/4 cups self rising flour
1/4 cup almond flour
1 1⁄4 cups white or brown sugar
3 teaspoons baking powder
Pinch of any good quality salt, optional
1 cup (250g) soy, oat or coconut milk
1⁄2 cup (125g) extra virgin olive oil @babylonstoren
1⁄3 cup (80g) lemon, lime or orange juice and zest (about 2-3 lemons)
1 teaspoon vanilla extract

Frosting
250g soft margarine
2-3 cups icing sugar
1-2 tbsp lemon juice
1-2 tbsp lemon zest
1 tsp vanilla extract

 

 

Method

1. Preheat your oven to 180°C. Line a bread loaf tin with parchment paper or spray with nonstick spray.
3. Add all the dry ingredients (flour, sugar, baking powder, and salt) to a large mixing bowl.
5. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice/zest, and vanilla)
and mix until smooth.
6. Pour the lemon cake batter into your prepared loaf tin. Smooth the surface if necessary, and tap the
bottom of the table a few times.
7. Bake the cake for 1 hour or until you can poke a skewer in the middle and there’s no wet batter on it. As this is a moist cake, some crumbs on your skewer are fine.
8. Allow the cake to cool in the loaf tin for 10 minutes then cool on a wire rack.

Frosting 

1. Whisk all of the icing ingredients until smooth. Frost the loaf and add more lemon or lime zest on top and freshly sliced citrus.


Life-in-the-South-ICON


Photo Gallery

Hope you love this beautiful loaf!

M*

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Greek style hummus

Recipe


0
Prep Time


0
Cook Time

Serves
4
4 - 6 People

Difficulty
0
Beginner

Ingredients

2 cups chickpeas soaked in water overnight
1 tsp baking soda
Water to top
Salt to taste
1 tbsp tahini
1/4 cup olive oil
1-2 tbsp lemon juice
Salt to taste
1/2 tsp Dried Oregano
1/2 tsp Dried fennel
1/2 tsp Garlic salt
Pepper to taste
Toppings
Sliced cucumber
Sliced rainbow tomatoes
Black olives
Vegan feta cheese
Pine nuts
Fresh herbs

Method

Place the soaked chickpeas in a pot and top with water, add the baking soda and salt and
bring to a simmer until the chickpeas are soft.
2. Drain the chickpeas and then place in some paper kitchen towels and rub off some of the skins.
3. Add the chickpeas into a blender, add the tahini, olive oil, lemon juice, spices, garlic salt, pepper, and blend (add some plant milk if needed) until smooth.
4. Scoop out onto a plate and top with diced cucumber, tomatoes, olives, feta, pine nuts, olive
oil and fresh herbs.


Life-in-the-South-ICON


Photo Gallery

Hope you love this flavourful recipe, that’s just perfect for a pre-drink snack idea!

M*

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Roasted cauliflower hummus

Recipe


0
Prep Time


0
Cook Time

Serves
2
4 - 6 People

Difficulty
0
Beginner

Ingredients

Roasted cauliflower
2 cups cauliflower florets washed and dried
Olive oil
Salt and pepper
1 tsp Garlic flakes
1 tsp lifestyle foods smoked paprika
1 tsp lifestyle foods ground coriander
Hummus
1 1/2 cups canned chickpeas (bit of canned water saved)
1/4 cup olive oil
1 tbsp smooth peanut butter
2-3 tbsp lemon juice
Salt and pepper to taste
1/2 tsp lifestyle foods smoked paprika
1/2 tsp lifestyle foods ground coriander
Dukkah
Pine nuts
Dill to serve

Method

Preheat the oven to 180 degrees Celsius. Place the cauliflower florets in a bowl, drizzle with
olive oil, add in the paprika, coriander, salt, pepper and mix well. Pour out on to a parchment
paper lined sheet and bake for 20-25 minutes.
2. Add all of the hummus ingredients to a blender and blend until smooth, add more milk or
water if needed, add half of the baked cauliflower in to the hummus.
3. Blend again until smooth, serve the hummus with the last bit of roasted cauliflower, dukkah,
pine nuts, fresh dill and toasted bread.


Life-in-the-South-ICON


Photo Gallery

Hope you love this creamy hummus as much as I do, it’s a close favorite of mine. 

M*

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Almond date seed rusks

 

Recipe

Ingredients

Wet
3 cups brown sugar
1/3 cup flax seed flour mixed with equal amounts of water
1 cup margarine melted
1 tbsp apple cider vinegar
500ml soy milk
Dry
1 kg self rising flour
5 cups bran
3 tsp baking powder
1 tsp salt
Extra add in’s
1 cup mixed seeds
1 cup roasted almonds
1 cup chopped dates
1/2 cup shredded coconut

Method

1. Preheat the oven to 180 degrees Celsius.
2. In a big mixing bowl add the flour, bran, baking powder, salt, and extra add in’s.
3. In another bowl add the wet ingredients, sugar and let it curdle for 5 minutes before adding
in to the dry ingredients.
4. Mix everything well with a spatula, making sure the extra add in’s are well incorporated.
5. Scoop into two bread tins, sprinkle on more seeds and sugar, and bake for 40-45 minutes
until brown.
6. Once cooked, remove to cool in the bread pans, remove and slice into fingers, and place on baking trays to dry out in the oven for 3/4 hours at 110 degrees Celsius.
7. Store in sealed jars or holders in a dry place for up to three weeks.

Life-in-the-South-ICON

Hope you love this recipe, rusks are such a favorite of ours;)

M

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Quick pickled vegetables

The season for vegetable abundance is almost here. Whatever season you may be in preserving leftovers is something that is becoming more of a necessity these days. 

Recipe


10
Prep Time


8
Cook Time

Serves
2
4 - 6 People

Difficulty 
0
Beginner

Ingredients
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp yellow mustard seeds
1/2 tsp chili flakes
2 cups water
Salt and pepper
Vegetables of choice

Method

Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave
proof container or heat over stove top.
2. Heat over 2-3 minutes stirring every now and again until the sugar has dissolved, add salt and
pepper.
3. Place the vegetables you’d like to pickle in already sterilized jars and pour over the apple cider
mixture, let it cool, add the jar on top, and place in a cool dry area or in the fridge. Use as desired. 
desired.


Life-in-the-South-ICON


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Hope you love these crunchy veg as much as we do!

M*

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Sweet potato avocado citrus salad

Recipe


0
Prep Time


0
Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

1 medium sweet potato steamed and sliced in to rounds
1 ripe avocado
1 small pomelo
2-3 cups mixed salad leaves
1 cup rocket leaves
1/3 cup chopped pecan nuts
1-2 tbsp olive oil
1 tbsp honey
1/2 lime
Salt and pepper
Feta to serve
Dressing
1/4 cup dijon mustard
1/3 cup honey
1 tbsp sesame oil
1/4 cup olive oil
1 lime (1/4 cup)
1 tsp chilli flakes
Salt and pepper to taste

Method

1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,
drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.
2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecan
nuts and feta.
3. Mix the dressing and pour generously over the salad


Life-in-the-South-ICON


Photo Gallery

Hope you love this refreshing yet comforting salad! 

M*

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Apricot coconut bars AKA Hertzoggie bars

Recipe


0
Prep Time


0
Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

Ingredients
1 1/2 cups shredded coconut
1 cup cake flour
2 cups rolled oats
3/4 cup coconut sugar
1/4 tsp salt
1 tsp cinnamon
1/2 cup lifestyle foods toasted coconut butter
2 tbsp honey/agave
1 tbsp baking powder dissolved in 1/4 cup soy milk
Toppings
1/2 cup smooth apricot jam
Shredded coconut

Method

1.Preheat the oven to 180 degrees Celsius.
2. Add the coconut, flour, oats, sugar, salt and cinnamon in to a big mixing bowl.
3. Melt the coconut butter, add in the honey, baking powder mixture and whisk well.
4. Pour the wet in to the dry and mix well, press on to a parchment paper lined square baking
tin , smear on the smooth apricot jam and sprinkle on the shredded coconut, and bake for
10-15 minutes until brown.


Life-in-the-South-ICON


Photo Gallery

Hope you love this recipe, it’s such a SA inspired cookie recipe! 

M*

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Quick mushroom ramen

Recipe


0
Prep Time


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Cook Time

Serves
4
4 - 6 People

Difficulty 
0
Beginner

Ingredients

2 x packets lifestyle foods gluten free instant noodles
500g button mushrooms
1 packet fried shiitake mushrooms
Bok choy
1 tbsp olive oil
1/4 cup soy sauce
1 tbsp sesame oil
Sesame seeds
Dumplings wrappers
Spring onions to serve
Chili flakes to serve

Method

1.Bring 4 cups water to a boil, add in the dried mushrooms, 2 tbsp soy sauce and 1 tbsp
sesame oil and let it simmer, add the instant noodles.
2. Add 1 tbsp oilive oil to a pan, add the sliced mushrooms, fry until brown, add some soy sauce
and the honey and let them caramelise.
3. Once the noodles are slightly cooked add the bok choy, and let it cook for 2-3 minutes.
4. Reserve some of the mushrooms, stuff one tsp per dumpling and fry in oil, add sesame seeds
and fry until crispy.
5. Serve the cooked noodles with the mushroom, dumplings, bok choy, drizzle of sesame oil,
chilli flakes, chopped spring onions and sesame seeds.


Life-in-the-South-ICON


Photo Gallery

Hope you love this cozy ramen noodle bowl, it’s such a must for a quick and easy meal! 

M*