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Baobab Jam

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Baobab Jam

Baobab Jam has a lovely sweet-apricot flavor and is a dinner party talking point when accompanying meat dishes, but can equally be spread thickly on warm toast for breakfast.   Don’t be alarmed when it starts out cloudy, it turns a clear orange when done.  Just remember to keep stirring as you make it as it can easily stick to the bottom of the pot in the early stages of cooking. We have given a recipe for just one jar, but if you double or triple it you can make more jars for your friends and family. 
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Total Time 1 hour
Course Side Dish
Servings 1 Jar

Ingredients
  

  • 1 cup Sugar
  • ½ cup Baobab Powder
  • 2 cups Water

Instructions
 

  • In a medium-sized pot mix the sugar and baobab powder with a little water at a time until all the water has been added.
  • Bring to the boil and then reduce temperature and let it simmer without stirring for 20 minutes or until it reaches setting point.
  • Let the baobab superfruit jam cool in the pot before pouring into sterilized bottles.

Notes

  • While the jam is boiling use a metal spoon to remove the white foam that develops on the surface.
  • If you are unsure if the jam has reached setting point place a tsp of jam on a cold plate, wait until it cools and feel if it is thick like jam.
  • To sterilize bottles, boil the bottles in water for 10 minutes.

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 minutes
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.

    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 minutes
    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.
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    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 hours
    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 .
     

    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 hour 20 minutes
    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 hours
    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 hour 45 minutes
    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 hours

    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!

    Fruity Baobab Ice Lollies

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    Fruity Baobab Ice Lollies

    Bursting with fresh, fruity flavours with a zesty tart twist of organic baobab powder, these Fruity Baobab Ice Lollies are instant summer crowd-pleasers that are guilt-free and healthy.
    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 hours
    Course Dessert
    Servings 6 Lollies

    Ingredients
      

    • ½ cup Juice We used Apple
    • 1 tbsp Baobab Powder
    • 1½ cup Fresh Fruit Peeled and chopped (see our favourite combinations below)

    Watermelon, Baobab and Raspberry

    • 1 cup Watermenlom
    • ½ cup RaspBerries

    Pineapple and Baobab

    • 1½ cups Pineapple Pieces

    Instructions
     

    • Blend the ingredients together until smooth, and pour into the moulds.
    • Add the fresh fruit chunks and then the ice lolly sticks.
    • Freeze for 5-6 hours, or overnight.

    Notes

    For a pretty twist on the usual, keep a few pieces of fruit aside to add after blending ; about 2-4 small pieces per ice lolly.
    • If you would prefer to use wooden sticks instead of the plastic ones that came with the mould set, pop in at the pharmacy and ask where they stash the tongue depressors. They make really great ice lolly sticks!
    • Dissolve honey into a little warmed up juice, and let it cool before using as part of your 1 ½ cups.
    • Before you pour your mixture into the mould, remember to check the height of the sticks to make sure they’ll fit into your freezer!
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