Dates and Walnuts Balls
2 cups seedless dates
2/3 cup walnut
1 cup milk
½ cup whole wheat flour
100 gram butter
1 tablespoon rosewater
150 gram plain biscuits, powdered.
Roast the flour on low heat while stirring continuously until color is slightly changed.
In a separate pot warm the butter and stir the dates in it for two minutes.
Add milk and bring to boil while stirring.
When milk is absorbed by the dates and dates are soft and smashed add flour and mix well.
Add walnut and rosewater and mix well.
Form balls or finger-like shapes and roll over the powdered biscuits until all sides are covered.
3 cups flour
1 cup oil
1 cup sugar
1 cup orange juice
1 tablespoon ground cinnamon
1teaspoon ground clove
1½ teaspoon baking powder
½ cup ground walnuts
½ cup raisins
Preheat the oven to 180C degrees.
Lightly grease and flour a cake pan.
In a large bowl using a whisk, mix oil, sugar, orange juice, spices and baking powder and mix well.
Gradually add flour into the batter and mix until just combined.
Add ground walnuts and raisins and mix together
Transfer the batter into the cake pan.
Bake in the oven for 45-50 minutes or until the cake is nicely browned.
1 cup polenta
½ cup flour
¾ cup milk or yogurt
½ cup butter
1½ cup sugar
2 ripe bananas
2 teaspoons baking soda
¾ cup desiccated coconut
5 tablespoons rosewater
2 tablespoons vanilla sugar
Pinch of salt
Almond flakes for garnish.
Preheat the oven to 200C
In a food processor; blend milk or yoghurt, butter, sugar, bananas, carrots, rose water, vanilla sugar and salt.
Blend till they become like smoothie.
In a bowl; empty the mixture and add the dry ingredients and mix all together (except the almond flakes)
Pour in a greased and floured oven tray and garnish with almonds flakes.
Bake for about 30 minutes or until it is golden in color and a knife or toothpick inserted in the center comes out clean.
Let it cool down before cutting.