ORIENT ENTERPRISES LTD (KENYA)’s Post

NEW RECIPE.... {The BEST Granola} 4 cups of large organic oats 1/2 cup of walnuts 1/2 cup sunflower seeds 1 tsp salt 1 tsp cinnamon 1/2 olive oil 1/2 cup maple syrup 1 tsp vanilla extract STEP 1 Pre-heat oven to 180C and line a large baking tin with baking paper. STEP 2 In a large bowl, combine the oats, nuts, seeds, salt and cinnamon. STEP 3 Pour in the oil, maple syrup and vanilla extract. Mix until everything is well coated. STEP 4 Tip everything in to your prepared baking tin and smooth into an even layer. Bake in the oven for 25 to 30 mins (stirring half way through) STEP 5 Remove from the oven and let the granola sit for 45mins to cool. Break into chunks. Serve with Greek yogurt and berries! (Add some chocolate chip for extra special occasions) #granola #breakfastideas #foodinspo #healthyeating #oats #breakfast #eatwell

Got some overripe bananas and craving a sweet treat? I’ve got just the thing for you—delicious banana bread! Give it a try and tag me in your creations! **Ingredients:** - 4 bananas - 4 eggs - 1/2 cup melted unsalted butter (or melted coconut oil or Ghee) - 1 cup coconut sugar - 2 tsp vanilla extract - 2 cups almond flour - 2 tsp baking powder - 1 tsp salt **For the Chocolate Frosting:** - 4 eggs - 2 spoons cacao - 1 tspn Canela - 1 spoon raw honey **Instructions:** 1. Start by mashing the bananas, then mix in the eggs, melted butter, and sugar. 2. Once combined, add the flour, baking powder, and fold together until smooth. 3. Pour the batter into a lined 9x13 baking pan and bake at 350°F (175°C) for 30-35 minutes. 4. Check for doneness by inserting a toothpick into the center—if it comes out clean, the banana bread is ready. Enjoy your decadent banana bread, and don’t forget to tag me when you try them! #koncienciame #banana #bananabread #eathealth #enjoylife

Got some overripe bananas and craving a sweet treat? I’ve got just the thing for you—delicious banana bread! Give it a try and tag me in your creations! **Ingredients:** - 4 bananas - 4 eggs - 1/2 cup melted unsalted butter (or melted coconut oil or Ghee) - 1 cup coconut sugar - 2 tsp vanilla extract - 2 cups almond flour - 2 tsp baking powder - 1 tsp salt **For the Chocolate Frosting:** - 4 eggs - 2 spoons cacao - 1 tspn Canela - 1 spoon raw honey **Instructions:** 1. Start by mashing the bananas, then mix in the eggs, melted butter, and sugar. 2. Once combined, add the flour, baking powder, and fold together until smooth. 3. Pour the batter into a lined 9x13 baking pan and bake at 350°F (175°C) for 30-35 minutes. 4. Check for doneness by inserting a toothpick into the center—if it comes out clean, the banana bread is ready. Enjoy your decadent banana bread, and don’t forget to tag me when you try them! #koncienciame #banana #bananabread #eathealth #enjoylife

With fall around the corner, homemade granola is the perfect cozy treat! Add a sprinkle to your morning yogurt or munch on it for a sweet snack 🍁 #FallFlavors #HomemadeGranola” 🍂 Fall Granola Recipe 🍂   Ingredients:  -1/2 cup canola oil or other neutral oil, such as coconut or olive oil -1/2 cup honey or maple syrup -1/2 teaspoon ground cinnamon -1/2 teaspoon salt -3 cups old-fashioned rolled oats -1 cup raisins or other dried, chopped fruit  Instructions:   1.Preheat oven to 300°F & line a baking sheet with parchment.   2. Mix oil, honey, cinnamon, & salt in a large bowl.   3. Stir in oats & almonds until coated.   4. Spread on baking sheet, bake for 20 min (stir halfway).   5.  Add dried fruit & cool completely. Store in an airtight container for a cozy topping on yogurt or as a snack!

Hot Fudge Brownie Bread Ingredients: 1 cup all-purpose flour 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup melted butter 2 large eggs 1 teaspoon vanilla extract 1/2 cup hot fudge sauce Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the hot fudge sauce until the mixture is evenly colored but not overmixed. Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

If you're still in the mood for pancakes, why not try these Sir Spread-A-Lot stuffed pancakes 🤤🤤 👇🏻👇🏻👇🏻 You will need: - 6 tbsp @cravefreefrom sir spread a lot - 170g flour - 20g caster sugar - 1 tsp baking powder - 200ml dairy-free milk - 1 tsp vanilla extract - Icing sugar, for topping 1. Line a baking tray with parchment paper and place 6 individual tbsp of sir spread-a-lot on top. 2. Place the baking tray in the freezer for 30 minutes until the spread has set. 3. In a mixing bowl, combine the self-raising flour, caster sugar and baking powder. 4. Pour in the dairy-free milk and vanilla extract and whisk to combine. 5. Add a little bit of oil to a nonstick pan on medium-low heat.  6. Remove the baking tray from the freezer and one by one, place the spread into the batter, coating it completely and then placing it in the nonstick pan. Add a little bit more batter on top and cook for a couple of minutes on each side. You’ll know when to flip the pancakes when bubbles start to appear. 7. Once the pancakes are ready, serve them up and sprinkle some icing sugar on top! #pancakeday #freefrom

Recipe Blueberry muffins made with cassava flour and fresh blueberries. Perfect for a healthy, grain free breakfast or snack. Ingredients 150g cassava flour (1 cup + 3 Tbsp) 1 tsp paleo baking powder ½ tsp baking soda ¼ tsp salt 3 large eggs ¼ cup melted coconut oil ¼ cup warm water 1 tsp vanilla extract ¾ - 1 cup fresh blueberries Instructions Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone muffin liners set aside. In a medium sized mixing bowl, whisk together the dry ingredients. This includes the cassava flour, baking powder, baking soda and salt. Add in the wet ingredients (eggs, water, coconut oil, and vanilla) and stir with a spatula until well combined. Fold blueberries into the batter. Let the batter sit for 5 minutes to thicken - it will be quite thick. Scoop batter into a lined muffin pan and bake at 350 degrees for 18-20 minutes. The muffins should be slightly under-baked when done. Remove muffins from the oven, cool in pan for 5 minutes, then transfer to a wire cooling rack. Store in fridge. #akoyafoods #royalpearlsagro #glutenfreeflours #healhtyfoods #cassavaflour #bakingflours

These vegetable muffins contain all the hidden ingredients that kids will still enjoy! Do you know someone with children? Tag them below so they can try this recipe! Ingredients: 3-4 Ripe Bananas 1C Zucchini 1/2C Carrots 1/2C Kale 1/4C Honey 1C Peanut Butter 1t Vanilla 1/4C Cocoa Powder 1-2T Flax Seed 1t Baking Powder 1/4t Salt 1/4t Baking Soda 3 Eggs Chocolate Chips, optional Powdered Sugar, topping optional Mix everything except the chocolate chips and powdered sugar in a blender. Scrape the sides if needed but make sure to blend completely. Mix in the chocolate chips. Preheat the oven to 350. Add muffins to a greased or lined muffin sheet. Bake for around 20 minutes and then eat! Enjoy!! #muffins #healthybreakfast #kidsbreakfast #halfyourplate #vegetables

Lemon Blueberry Pound Cake Ingredients: 1 cup unsalted butter, softened 1¾ cups sugar 4 large eggs 1 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup sour cream Zest of 1 lemon 2 tbsp lemon juice 1 cup blueberries (fresh or frozen) Directions: Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with sour cream, starting and ending with the flour mixture. Gently fold in lemon zest, lemon juice, and blueberries. Pour the batter into the prepared bundt pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes Kcal: 410 kcal | Servings: 12 servings #lemonblueberrycake #poundcake #blueberryrecipe #lemondessert #bakingfromscratch #homebaker #cakestagram #desserttime #sweettreats

Roasted Pears with Balsamic Honey Ingredients: 4 ripe pears, halved and cored 2 tbsp olive oil 1/4 cup balsamic vinegar 2 tbsp honey Fresh thyme sprigs Salt and pepper to taste Instructions: Preheat Oven: Preheat your oven to 375°F (190°C). Prep the Pears: Place the pear halves in a baking dish, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Make the Balsamic Honey: In a small bowl, whisk together the balsamic vinegar and honey until well combined. Roast the Pears: Pour the balsamic honey mixture over the pears, making sure they are well coated. Add a few sprigs of fresh thyme to the dish. Bake: Roast in the preheated oven for 25-30 minutes, or until the pears are tender and caramelized. Serve: Remove from the oven and let cool slightly. Serve warm, garnished with additional fresh thyme if desired.