Baobab fruit recipes
Baobab is an easy and natural way to add extra vitamins and nutrients to your meal! Turn your normal foods into super foods!
The recipes below are examples. Be as daring as you want, add/mix baobab to whatever you please and see what happens.
Delicious cheese cake, with fruits and that all speacial ingredient, baobab "super fruit" sprinkled on to give that all important healthy boost!
Baobab Chicken & Groundnut Stew
|Olive Oil||2-3 Tablespoons|
|Tamarind Paste||1 Tablespoon|
|Chicken Stock||2 cups|
|Chopped Tomatoes||1 Can|
|Tomato Puree||1 Tablespoon|
|Peanut Butter||1 cup|
|Baobab Powder||3 Tablespoons|
- Chop and fry the onion in the oil (not too much oil) on a medium heat, cook for 3 minutes
- Chop garlic, ginger, red/green chilli's and mix into the pan, add the tamarind
- Add the chicken and fry quickly to seal, stirring continuously.
- Stir in the chicken stock, tinned tomatoes, tomato puree and peanut butter.
- Finally add the Baobab powder and salt and pepper seasoning.
- Reduce the heat, cover and cook for 40 minutes, stirring occasionally.
- Serve on a bed of rice with roasted vegetables.
- Add salt and pepper as required.
Energy Bars - make them yourself!
|Wheat germ||1/2 cup|
|Oat Bran||1/2 cup|
|Baobab Fruit Pulp||1 cup|
|Crunchy Peanut Butter||1 cup|
|Raisins or dried fruit-chopped||1 cup|
|Chocolate Chips (optional)||1 cup|
|Lighty Golden Syrup or Honey||1 cup|
- Preheat the oven to 180C/350F/Gas Mark 4.
- Mix all ingridents
- Spread out on a flat surface under wax paper
- Bake for 15 minutes
- Remove from oven and allow to rest for 10 minutes.
There you have it!
Baobab fruit contains high levels of energy and is the perfect ingredient in a healthy snack bar.
Snack Bar - perfect for school pack lunches
|Baobab Fruit Pulp||60g|
|Dried Sliced Bananas||25g|
|Light Brown Muscavado Sugar||115g|
|Golden Syrup or Honey||55g|
|Cold Pressed Organic Sunflower Oil||170ml|
A perfect snack to add to your children's school lunch. Easy, tasty and packed with goodness! Make sure your children get the benefits of baobab.
Makes 12 bars
- Preheat the oven to 180C/350F/Gas Mark 4.
- Mix the baobab, oats and raisins.
- Cut the almonds, apricots and bananas into raisin-sized chunks and mix into the oats, baobab and raisin mixture.
- Put the sugar into a medium-sized saucepan, adding the syrup and then the oil. Set over a low heat and stir until the sugar has become much less granular. Take care not to let the oil get too hot — it just needs to be warm, as the sugar won’t amalgamate with the oil and you don’t want it to burn.
- Stir in the oat mixture and tip into a 30cm x 20cm nonstick baking tray. Spread evenly and pat firmly into the tray.
- Bake for 15 minutes or until pale gold.
- Remove from the oven and, when it begins to firm up, cut into 12 bars.
- Leave until cold, remove from the tray and place on kitchen paper to soak up excess oil before wrapping individually and storing chilled.
Falafel, hummus with baobab! Delicious and nutritious!
First start with the baobab powdered hummus
|Can of chickpeas (400g/14oz)||1 Can|
|Lemon juice||3 Tablepsoons|
|Cloves of Garlic, finely chopped||1 or 2|
|Baobab Fruit Powder||4 teaspoons|
Drain chickpeas, reserving the canning water. Pop chickpeas, 3 tablespoons of the canning water, lemon juice and garlic in a food processor.
Now add BAOBAB Fruit powder - 4 teaspoons should do it, but, you can add more if you wish.
Whizz for a few minutes, stopping to scrape down the sides once or twice. Add tahini and continue to whizz until everything is lovely and smooth.
Taste and season with salt, pepper and perhaps a little more lemon juice.
You're done, now, lets do the Falafel's.
|Small round pita bread (75g/3oz)||1|
|Can of chickpeas (400g/14oz), drained||1|
|1/2 Small red onion, peeled & finely diced||1/2|
|1/2 small bunch flat leaf parsley, chopped||1/2|
|Teaspoons ground cumin||2|
|1/2 teaspoon chilli powder (if you want it HOT!)||1/2|
|Peanut or corn oil for frying|
Whizz bread in a food processor until you have chunky crumbs. Add chickpeas, onion, parsley, cumin and a little salt. Whizz again until you have a paste that is still a little chunky.
Using a tablespoon and your hands form into rounds or little logs that are about the size of a walnut in its shell.
Heat enough oil to just cover the falafels in a medium saucepan until very hot. When a piece of bread browns in 10 seconds or so, add about 1/3 the falafels and fry for a few minutes or until deep brown. Remove and drain on a wire rack. Keep warm while you repeat with the remaining batches, making sure the oil is hot enough between each.