August 2021 | BaoActive African Superfood

Creamy Iced Baobab Drink

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Creamy Iced Baobab Drink

Who knew? Baobab powder has powers beyond those well documented health-giving properties we love so much. We’ve discovered that it gives chocolate a smooth and creamy finish, much like chocolate mousse in a cold drink form. To fully enjoy this Bao-choco treat one needs to get the ratio of cacao to baobab just right. We think we’ve got it, and can’t wait for you to try it. It’s exceptionally delicious with whipped coconut cream for an extra-delicious gourmet treat!

Especially developed and photographed for EcoProducts by Candice Douglas of the Social Post, this is a tried and tested recipe that focuses on exceptional taste using locally produced natural ingredients wherever possible.

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Total Time 5

Course Drinks

Servings 4 servings

Ingredients

Regular Version

1 cup Milk (use coconut milk or almond milk for a dairy-free version)
2 cups Ice
3 Tbsp Cacao Powder heaped
1 tsp Baobab Powder heaped
2-3 tsp Xylitol / Honey dissolved in a splash of hot water
1 pinch Salt (we use Oryx Desert Salt)

Gourmet Extra-rich & Creamy Version with Coconut Whipped Cream

1 cup coconut cream guar gum free, and refrigerated overnight
½ cup castor sugar / xylitol
1 tsp Vanilla Extract

Instructions

Regular Version

Put all ingredients into a blender.
Blitz and enjoy.

Gourmet Extra-rich & Creamy Version with Coconut Whipped Cream

Chill the coconut cream in the fridge overnight. (An important step!)
Chill a mixing bowl in the freezer for 10 minutes. (Not vital, but helpful.)
Turn the coconut cream can over slowly, and open ‘bottom side up’.
Pour the liquid out, and save for smoothies.
Scrape the coconut cream out, and whisk on a medium speed for 2-3 minutes, until fluffy.
Add sweetener and vanilla and whisk for another minute.
Place a dollop of cream on top of the cold chocolate with a sprinkle of cinnamon.
Refrigerate leftover cream in a sealed container.

Notes

If some separation occurs, simply stir with a spoon or straw.

Egg-Free Baobab Mayo

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Egg-Free Bao-Mayo

This super-quick egg-free recipe for home-made mayonnaise (5 minutes, yes really 5 minutes!) is a treat! The joy of it is that you have plenty of options for variations. The plain recipe is flavoured just with baobab powder and garlic and is delicious all on its own, but this recipe is also so versatile! Try it with your favourite combination of green herbs (dill, thyme, chives, rosemary, basil, coriander…the list goes on!) or give it a kick with some chilli, and you have the perfect mayo for sandwiches, burgers, home-made chunky sweet potato chips or salad. The possibilities are endless!

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Total Time 5

Course Appetizer

Servings 1 Tub

Ingredients

Regular Mayo

¾ cup Sunflower / Olive Oil
2 Tbsp White Wine Vinegar / Apple Cider Vinegar
2 Tbsp Baobab Powder heaped
2 Tbsp Honey (we like Mac’s Honey)
1 x Small Garlic Clove
1 tsp Salt (we like to use Oryx Desert Salt)
½ cup Water

for Herb Bayo-Mayo (add the following)

⅓ - ½ cup Herbs Add to taste. We used a combination of thyme and dill.

for Chilli Bayo-Mayo (add the following)

4-6 x Chillies For more flavour and less heat, remove the chilli seeds before blending.

Instructions

Regular Mayo

Notes

Special thanks to Peter & Beryn Daniels of Rawlicious for the recipe inspiration! This recipe has been especially prepared and photographed for EcoProducts by Candice Douglas of the Social Post, it’s a tried and tested recipe that focuses on exceptional taste using locally produced natural ingredients wherever possible.

Veggie Burgers

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Veggie Burgers

It’s a good idea to prepare the burger mixture and the caramelised onions the day before, to give yourself room to relax. And once all the hard work is done, you can freeze the extra burgers. At a push, prepare the burger mixture at least two hours before you’d like to cook them, so the flavours have a chance to get through the how-do-you-do’s and become acquainted.Being a non-meat-eater who loves to braai, our recipe developer Candice Douglas, dreamed of creating a homemade veggie burger that holds its own over the flames. Four batches of delicious but rather crumbly burgers later, she was working out how to accept defeat. But she decided to give it one more go – and bingo! Her recipe experimentations finally paid off!

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Total Time 2 30

Course Braai, Main Course

Ingredients

1 cup Bulgur Cooked Well Drained
1 x Beetroot (about 100g)
1 x Sweet Potato (about 200g)
1 cup Chickpeas drained
1 x Red Onion finely diced
4 tsp Cumin Powder
4 tsp Smoked Paprika
1 Tbsp Turmeric
2 x Large Garlic Cloves finely diced
1 cup Pecan Nuts
1 cup Dates depipped and roughly chopped (about 160g)
½ cup Baobab Powder
3 Tbsp Cake Flour we like Eureka Mills
2 Tbsp Olive Oil + more for cooking
4 Tbsp Rosemary chopped
1 punnet Fresh Coriander
2 tsp Salt we love the Oryx Smoked Salt!
2 tsp Black Pepper freshly ground
1 x Large Free Range Egg

Sweet Potato Wedges

2 x sweet potatoes
3-4 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 pinch Salt or to taste

Caramelised Red Onions

2 Tbsp Butter / Olive Oil for frying
3 x Red Onions halved and sliced
½ cup Dark Brown Sugar / Honey
1 Tbsp Coarse Salt
½ cup Red Wine Vinegar
¾ cup Balsamic Vinegar

Instructions

Burger Mixture

Cook bulgur wheat to package instructions. Drain any excess water once cooked, if necessary. Set aside.
Coarsely grate beetroot and sweet potato.
Heat a generous splash of olive oil on med-high and sauté onion with a pinch of salt until glassy, stirring every few minutes. Stir in cumin, paprika and turmeric, and cook until onions brown around the edges without burning. Switch heat off, and stir in garlic and rosemary.
Remove from hot stove plate after a minute, or as soon as you can smell the pleasing garlic aromas being released.
In a separate pan, toast pecan nuts on a medium heat until nicely browned around the edges, keeping an eye on them and giving them a good shake from time to time. Approximately 10 minutes. Then chop them roughly.
In your food processor, combine chickpeas, baobab powder, flour, bulgur wheat, beetroot, sweet potato, and onions. About 10-20 seconds on high. Stop halfway and scrape sides of bowl if necessary.
Move burger mixture to a large mixing bowl and add egg, pecans, dates, olive oil, salt, and black pepper. Stir until all ingredients are distributed evenly.
Return the mixture to food processor and add the coriander. (At this point, depending on the size of your food processor, you may want to work with half of the mixture at a time, in which case remember to halve the coriander.)
Blend on high until combined, stopping at intervals to scrape down the sides. You can leave it quite chunky, with bits of the dates and nuts peeking through here and there.
Refrigerate for 2 hours, or overnight.

Making the Patties

On a lightly floured* surface, roll out the mixture into a sausage shape and cut into 6-8 pieces, depending on how large you would like the burger patties.
Roll into balls, and manipulate into burger patty shape.
Lightly flour (you can use baobab powder for this too) both sides of each patty, and oven bake on baking paper at 180C for 10-15 minutes on each side, or until cooked through. Timing depends on your preferred burger thickness.
If you’re braaing, braai over hot coals for 10-15 minutes, turning every few minutes.
Serve with caramelised red onions and sweet potato wedges.

Sweet Potato Wedges

Chop sweet potatoes into thick wedges, and coat in olive oil, lemon juice and salt.
Oven bake on 180C for 30 minutes, shaking the pan to toss the wedges around half-way through the cooking process.
Turn heat up to 220C and roast for another 5 minutes, or until the edges are lightly browned.

Caramelised Red Onions

Cook onions in butter on med-high until soft.
Add sugar, salt, and the two vinegars. Bring to boil.
Reduce heat to med-low and simmer for 60-90 minutes, stirring occasionally until the liquid has cooked away and the onions are dark, sweet and sticky.
Store in a glass jar and refrigerate.

Notes

Chef’s Tips:

If you’re making the Sweet Potatoes at the same time as the veggie burgers and they don’t all fit in one oven tray, put the burgers nearest the top in the oven until they’re cooked, before swapping the trays around to allow the sweet potatoes to brown.
You can make extra Patties and stash them in the freezer either uncooked (separate them with rounds of wax paper – extra flour works too), or freeze them ready made, defrost and simply warm up.
Be sure to wash your food processor immediately, so as to prevent turmeric’s pretty yellow kiss.
The Caramelised Red Onions makes a generous portion. Store in a glass jar and add to salads and sandwiches.

Gourmet Suggestions:

Serve with a dollop of bao-mayo topped with toasted sesame seeds.
Top burger patty with thick wedges of Camembert and melt in the oven. (Note: it takes only a few seconds, so keep your eye on it.)
Dress with a mixture of yoghurt, hummus, herbs, and freshly grated apple.

Guacamole Baobab Dip

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Guacamole Baobab Dip

I love playing around with substituting baobab powder for lemon juice when I cook. I feel that I am getting so much more when I use baobab powder, think of all the calcium, magnesium, potassium and dietary fibers I am getting into my body in addition to loads of Vitamin C.

Although avocados come from Central America, avocados grow very well in South Africa and their season coincides with baobabs. So with a tub of baobab powder and some ripe avocados this fusion Guacamole was born.

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Total Time 15

Course Appetizer, Breakfast, Snack

Servings 4 people

Ingredients

3 x Avocados
1 tbsp Baobab Powder
1 pinch Black Pepper Freshly Ground
1 pinch Salt To Tast
2 tbsp Thick Cream Optional
½ an Onion Finely Sliced
1 x Ripe Tomato Deseeded and Chopped
1 x Red Chili Deseeded and Chopped
1 x Garlic Clove Crushed

Instructions

Remove and discard the avocado skins and stones and mash the avocado flesh in a bowl with a fork. Mix in the baobab powder, salt pepper and cream (optional).
Mix the onion, tomato, chili and garlic together and add to the avocado mixture.

Notes

Serve with tortilla chips or spread on toast.

Harissa Bao-Bread

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Harissa Bao-Bread

Give yourself a generous slice of a morning or afternoon to enjoy making bao-bread without being rushed. This is a relaxed spacious recipe with plenty of room to do other enjoyable things while the dough rises. Read a book, spend some time in the garden or slowly prepare the rest of your meal. You’ll be calm and ready to welcome the faces attracted by the irresistible aromas soon to be wafting from the oven!

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Total Time 2

Course Appetizer, Side Dish, Snack

Servings 12 Rolls

Ingredients

1 tbsp fresh rosemary chopped
3 Tbsp olive oil (we’re fond of Willowcreek)
2½ cups sifted white bread flour (we like Eureka Mills)
½ cup Baobab Powder
10 g active dry yeast
½ cup warm milk
3 tbsp Fresh Harissa Heaped Spoons
2 tbsp sugar
1 tsp salt + extra for salt crust (we like Oryx Desert Salt)
1 x egg
½ cup warm water
1 cup Pecorino cheese Grated

Instructions

Stir rosemary into 2 tablespoons of olive oil and set aside.
Preheat the oven to 150ᵒC for 10 minutes, and then switch off, keeping the door closed.
In a large mixing bowl, or the bowl of a stand mixer, combine flour, baobab powder, and dry instant yeast.
In a separate bowl, whisk together until combined: warm milk, harissa, sugar, salt, egg, and 1 tablespoon of olive oil.
Add to the flour: warm water, milk mixture, and ½ of the pecorino.
If you are using a stand mixer: use your dough hook on a low speed to knead the dough for about 10 minutes, until the dough is soft and smooth and is pulling away from the sides of the bowl. If your dough stays wet and sticky, add more flour one tablespoon at a time until your dough is soft and smooth. Roll into a large ball, place back in the mixing bowl, and cover with a clean damp tea towel. Place bowl in the pre-warmed (and switched off) oven and shut the door. Leave to rise for an hour.
If you are kneading by hand: knead the dough on a clean floured surface for 10 to 15 minutes until the dough is soft and smooth. If your dough stays wet and sticky, add more flour one tablespoon at a time and knead in, until your dough is soft, supple, and unsticky. Roll into a large ball, place back in the mixing bowl, and cover with a clean damp tea towel. Place in the pre-warmed oven and shut the door. Leave to rise for an hour.
Once your dough has risen (it should have almost doubled) remove it from the oven and pre-warm the oven again at 150ᵒC for 5-10 minutes.
Punch the dough down firmly with your fist a few times. Roll the dough out with your hands until it forms a thick sausage. Cut into 12 equally sized pieces and roll each piece into a ball.
Arrange the dough balls in the middle of a round cake tin so that they’re gently touching, and cover with a clean damp tea towel. Making sure the oven is switched off, put the rolls into the warm oven for 30 minutes to allow the rolls to rise.
Remove the rolls from the oven and preheat the oven to 200ᵒ
Brush the tops of the rolls with rosemary infused olive oil and sprinkle salt over them, about 2 to 4 tsp, depending on your taste. Top with the remaining ½ cup Pecorino cheese.
Place the rolls in the center of the oven, shut the door and immediately turn the heat down to 180ᵒ Bake for 30 to 45 minutes, or until the tops are nicely brown and the rolls sound hollow when you gently knock on them.
Serve hot with fresh farm butter, or with olive oil and dukkhah.

Notes

This is a cheesy bread that’s big on flavour, the baobab powder lending a light sour-dough taste. The harissa gives a burst of spice and some heat, while the rosemary tops it off with a herby tang. This makes it a great bread to eat on its own just with butter. With the harissa giving it a North African twist, it also makes for an excellent dunking bread for lamb tagines or chicken curries. Or very simply dipped in olive oil and a flavourful Egyptian Dukkah.

Especially developed for EcoProducts by Candice Douglas of the Social Post, this bao-bread is a tried and tested recipe that focuses on exceptional taste using locally produced natural ingredients. We’re talking Oryx Desert Salt, Eureka Mills flour, Pesto Princess Harissa , Willow Creek Olive oil and of course baobab powder .

Sesame & Baobab Chicken

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Sesame & Baobab Chicken

For those of us needing to follow a gluten-free diet, baobab powder makes a wonderfully tasty alternative to using flour as a coating for chicken.

Instead of the blandness of wheat flour, baobab powder gives a zesty tang to the chicken and combined with the toasted nuttiness of sesame seeds, makes for a quick and easy, yet nourishing and wholesome meal. Baobab powder is loaded with Vitamin C, calcium, magnesium, potassium and digestive fibre. Our diets are often deficient in these minerals and as baobab powder is such an excellent source of these nutrients, why not include it in your diet whenever you can?

For this baobab chicken recipe, we’ve chosen to make a deliciously light and colourful summer salad. But the recipe works equally well for a more substantial evening meal with vegetables: boiled garlicky-buttery potatoes and green beans or broccoli work brilliantly!

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Total Time 45

Course Appetizer, Main Course, Salad

Servings 4 servings

Ingredients

500 g Chicken fillets
2 x Eggs Beaten
⅓ cup Baobab Powder
⅓ cup Sesame Seeds
2 Tbsp Oil (we suggest using coconut oil or olive oil)

Instructions

Cut chicken fillets into strips.
Coat the chicken strips by dipping them first in the egg, then in the baobab powder, and lastly the sesame seeds.
Fry in a little oil for approximately 1 minute or until cooked through, turning over to brown both sides.

Notes

Serving Suggestion

For a substantial salad that will wow your guests or make for a hearty lunch, halve the above recipe and serve on a bed of baby spinach and basil leaves, with rosemary-roasted red and yellow peppers*, feta, pecorino slivers, and toasted pumpkin seeds.

*Roughly chop peppers and toss in olive oil with the leaves of 2 or 3 sprigs of fresh rosemary, being sure to coat the peppers and rosemary well. Oven-bake for 15-20 minutes at 200ᵒC, keeping a watchful eye, and stirring the peppers once or twice to prevent burning. Allow to cool while preparing the rest of the salad.

For a simple dinner, serve with your favourite roasted or steamed vegetables, and basmati rice or sweet potato wedges.

Lemon Berry Baobab Cheese Cake

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Lemon Berry Cheese Cake

This is a special recipe for the holidays. Its pleasures lie in its easy leisurely pace, the way each part of the preparation is done with plenty of time to spare until the next step is needed.

It’s a cake for lazy long afternoons, celebrations with friends, a festive tea time which slides easily into an early evening with a glass of something crisp, ice cold and sparkling. It’s a delicious mix of zesty tartness of lemon, baobab and berries combined with the velvet creamy lusciousness of mascarpone and crème fraiche. It wakes up your taste buds at the same time as melting in your mouth.

Especially developed for EcoProducts by Candice Douglas of the Social Post, this is a tried and tested recipe that focuses on exceptional taste using locally produced natural ingredients.

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Total Time 1 20

Course Dessert

Equipment

22cm springform cake tin
Blender or stick blender
For the glaze, you can use a stick blender or hand mixer

Ingredients

Crust

1½ packets Vanilla wafer biscuits (150g)
¼ cup Whole, unsalted almonds
2 tbsp Brown sugar
1 pinch Salt
5 tbsp Butter gently melted

Filling

500 g Mascarpone cream cheese room temperature
⅔ cup Brown Sugar
4 tbsp Baobab Powder
1 tbsp Flour
1 tsp Salt
4 large Eggs Room Temperature
⅔ cup Crème Fraîche Room Temperature
2 tbsp Lemon Juice Freshly Squeezed

Glaze

1 cup Crème Fraîche
½ cup Castor Sugar
½ cup Vanilla Extract

Instructions

Crust

Heat oven to 175ᵒ C. Grease a 22cm springform cake tin, or line with baking paper.
In a blender, grind almonds until finely crumbed. Remove and do the same with the biscuits.
Return the almonds to the blender, add sugar and salt, and blend again until mixed.
Add butter, and pulse-blend until evenly mixed in.
Press into prepared cake tin forming an even crust along the bottom.
Bake crust for 10 minutes before removing and allowing to cool.

Compote

Bring water to boil and add sugar and lemon skins. Allow to boil for 5 minutes, uncovered.
Add blueberries, and simmer for 5-10 minutes.
Take off heat, and remove lemon peel.
Stir in lemon juice and baobab powder. It will thicken slightly, and you should be left with a little more than a cup of compote.
Keep 5 Tbsp of sauce aside for the decoration.

Filling

Reduce oven temperature to 160ᵒC
Alternating between a medium and high speed, beat together the mascarpone and sugar until smoothly combined.
Add salt, baobab powder, and flour, and on a medium speed, mix well.
One at a time, add eggs, carefully mixing each one in and scraping down the sides of the mixing bowl if necessary.
Add crème fraîche, lemon juice, and vanilla extract, and mix well, scraping down the sides of the bowl again to make sure everything is nicely incorporated.
Pour the batter over the cooled crust. Using all of the remaining berry compote, drop it into the batter in dollops, stopping now and then to gently swirl the berry sauce and whole berries through the mixture without blending it in.
Oven-bake for 45 minutes* until the center of the cheesecake is set, but still wobbles just a little if you gently ‘wiggle’ it.
While it is in the oven, prepare the glaze and the remainder of the compote.

Final Preparation:

In a blender, or with a stick blender, blitz the leftover compote until smooth, being sure to remove all lumps.
When the cheesecake is done, spoon the glaze evenly over the top and return to oven for 5 minutes.
Remove from oven and allow to cool on a wire rack.
To decorate with heart-shapes, using a piping bag or teaspoon carefully drop evenly-spaced blobs of berry sauce onto the cheesecake around and just inside the circumference. Drag a toothpick slowly through each blob, not lifting the toothpick until you’ve joined up with the first blob.
Refrigerate for 2 hours, or overnight, before releasing from springform cake tin and adding a fresh grating of lemon zest. Then serve festively with some delicious bubbly (we’ve used Krone Borealis MCC) – your friends and family will love it!

Original Baobab Sorbet

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Original Baobab Sorbet

Refresh your senses with this original baobab sorbet, a vibrant, zesty delight that serves as the perfect palate cleanser! Bursting with the unique tangy flavour of baobab, it's a cool, fruity escape that rejuvenates your taste buds.

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Total Time 5

Course Dessert

Servings 6 serving

Ingredients

600 ml Water
175 g Sugar
50 g Baobab Powder
1 x Egg white
1 cup Fresh Berries For Garnish

Instructions

Mix 150ml water with the baobab powder to form a smooth paste.
Place the remaining water in a saucepan and dissolve the sugar slowly, then bring to the boil for 10 minutes.
Remove saucepan from the heat and allow to cool completely.
Add the syrup to the baobab powder paste a little at a time to avoid forming lumps.
Pour into a suitable container for freezing and place in freezer until the mixture is thick and slushy.
Beat egg white until stiff and fold into the semi-frozen mixture. Return to the freezer and freeze until stiff.
Remove sorbet from freezer 10 minutes before serving.

Notes

Hint

Garnish with fresh berries

Easy Baobab Cheesecake

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Easy Baobab Cheesecake

Indulge in a slice of our baobab cheesecake, a creamy delight that blends rich flavors with the unique tang of baobab fruit. A perfect fusion of indulgence and nutrition, every bite takes you on a tropical taste adventure!

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Total Time 1 45

Course Dessert

Ingredients

Crust

100 6 Butter
1 packet Tennis Biscuits (200g)

Filling

50 g Baobab Powder
1 tin Condensed Milk (350g)
30 ml Lemon Juice
1 tub Smooth Cottage Cheese (230g)
1 tub Cream whipped

Instructions

Crust

Finely crush the biscuits and melt the butter. Mix the butter and biscuits together and press into the bottom of the tart or spring form pan to form the crust.
Place the pan in the refrigerator while preparing the filling.

Filling

Mix baobab powder, condensed milk, lemon juice and cottage cheese together in a bowl with an electric beater or by hand.
Beat cream and fold into the baobab mixture.
Pour the cheesecake filling over the biscuit mixture in the pan and return to the refrigerator for another hour or until ready to serve.

Fruity Baobab Sorbets

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Fruity Baobab Sorbets

You can make this your one sugar spoil this summer. It’s heavenly. (or alternatively use xylitol – it works just as well! And we do have an ice-lolly option with no added sugar for the kids!)

Bursting with fresh, fruity flavours with a zesty tart twist of organic baobab powder, these Fruity Baobab Sorbets are instant summer pleasers for a light, cool and refreshing dessert. Baobab powder is loaded with Vitamin C, magnesium, potassium and digestive fibre. It’s also one of the richest plant-based sources of calcium at 1.5 times more than almonds. Our diets are often deficient in these minerals and baobab powder is an excellent source of these nutrients.

We’ve chosen fruit for their brilliant colour and summer-sweet flavours. Try one, try them all, or invent your very own combinations!

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Total Time 7

Ingredients

Sorbet base (makes one batch)

1 cup Water
1 cup castor sugar / xylitol
1 tbsp Baobab Powder
4 cups Fresh Fruit peeled and chopped into chunks (choose from our favourite combinations below)

Watermelon, Baobab and Raspberry

3 cups Watermelon
1 cup Raspberries

Pineapple and Baobab

4 cups Fresh Pinapple Pieces chopped and peeled

Kiwi, Baobab, and Lime Zest

3½ cups Kiwi Fruit
½ cup Lime Juice
1 pinch Lime Zest optional

Instructions

Bring the water to a simmer, dissolve the sugar, and allow to cool. If you’re planning to make all three flavours, prepare three separate batches of syrup. Blend one batch of fruit, baobab powder, and cooled syrup until smooth.
If you’re not sure the consistency is correct, before freezing the fruit mixture for the first time, test the sorbet’s consistency using an ‘egg test’. (Thanks to The Kitchn for this awesome tip!)
Gently lower a washed egg into the mixture; if it’s too thick, most of the egg will stick out above the surface. In this case, add more water. If the mixture is too runny, the egg will sink below the surface. In this case, add more sugar. If it’s the perfect consistency, about 2½ cm of the egg will be visible above the surface. Now pour the mixture into a freezer-friendly container or bowl.

Option 1

Wait for it freeze solid (overnight will do) and then blend – you’ll need to break the mixture into pieces then blend piece by piece until blended before pouring back into the bowl and refreezing.

Option 2

Just before frozen solid, (you’ll need to check from time to time) mix it up with a fork to make a slushy consistency and then refreeze.

Notes

Your sorbet should be ready in 4-6 hours, depending on your freezer, and the depth of your bowl. If it’s frozen a little too solid, simply give it a few minutes to soften before serving.

Will serve between 8-16 guests depending on appetite!