Yozuna Recipes
We are always brewing new and exciting recipes for this section of our site so please bear with us, and keep your eyes peeled for some taste sensations unlike any other. Images coming soon!
Baobab your Salad
Ingedients:
2 tbsp olive oil
1 tsp cider vinegar
1 tsp baobab jam
pinch of seasoning (salt and pepper)
Mix the ingredients together until it reaches a runny consistency and enjoy over any salad. For an optional extra, try adding some Dijon mustard to give it that extra punch!
Baobab Roux
For all your soup and sauce thickening needs
Ingredients:
1 tbsp baobab powder
1 tbsp butter
2 tbsp water
1. Add the butter to a low heated frying pan and stir until melted.
2. Whisk in the baobab that has been mixed with water. Do so in stages so that the mixture doesn't become too thick or form clots.
3. The roux will take on a nutty/zesty scent. With this, set your roux aside and it is ready when your sauce or soup is prepared.
Yorkshire pudding a la Baobab
A little twist on a British roast dinner favourite
Ingredients:
Serves 6
4 large eggs
Equal measure flour (any type) to eggs
Equal measure milk
Pinch of salt
2 tbsp fat/vegtable oil
1 x muffin baking tray
We recommend you measure the eggs into a jug to make measuring the flour and milk easier
1. Heat oven to max. 230oC
2. Put the eggs, milk and pinch of salt in a mixing bowl and whisk. Leave to stand for 10 mins once the mixture is blended fully
3. Sieve the flour into the mixture slowly whisking continually to prevent any lumps. Should there be any lumps pass the mixture through a sieve.
4. Leave the mixture to stand for as long as possible (min. 30 mins) before putting them in the tray.
Each cup in the tray needs to have a pea-sized amount of fat/1/2 tsp vegetable oil.Heat in the oven until the fat/oil is smoking.
Stir mixture, adding 2 tbsp of water and put equal amounts in each cup of the tray and return it to the oven and allow to cook for 20mins until golden brown.
Add a table spoon of the Baobab jam when out of the oven and they're good to go!
The Baobab Booster
Refreshing and vibrant, you can really feel the benefits with this instant hit smoothie. Nourish yourself, from the inside, out.
Ingredients:
Serves 1
1/2 small pineapple (chopped and peeled ready)
4 Golden Delicious apples
1/4 cucumber
1 stick celery
Flesh of 1/2 Avocado (ripe)
2 tbsp of Baobab Fruit powder
Handful of ice
1. Juice the chopped pineapple, apples, cucumber and celery.
2. Put avocado and Baobab Fruit powder in a blender, with the juice mixture and ice, and blitz until smooth (around 45 secs). If there are a few chunks of ice remaining, don't worry, as it simply adds to this smoothie experience.
3. Pour into a tall glass and enjoy!
Blueberry and Baobab Lift
Sharp, sweet, creamy, fragrant and smooth and let’s not forget, packed with antioxidants too!!
Ingredients:
Serves 2
200ml apple juice
100ml Natural Yogurt
1 banana, frozen
180g Blueberries
10-20g Baobab fruit powder
1 tsp flax seed (optional)
1. Add the yogurt and apple juice together in a food blender, and blitz until smooth.
(Flax can be added now, however please note it my have a slight gritty texture when consumed but the health benefits will outweigh this.)
2. Add banana, baobab powder and blueberries and blend until smooth.
3. Pour into tall glasses.
4. Enjoy straight away.
5. As always it’s best to use seasonal fruit and veg when ever possible.
These vitamin packed smoothies are like no other as they contain the fruit pulp of the Baobab Berry*. The Baobab tree is the oldest tree in Africa and is known as the 'tree of life' or the 'upside down tree'. The fruit is naturally rich in Vitamin C, packed with dietary fibres and also has a prebiotic effect on your digestion.
Baobab Jam with Melted Camembert and Caramelised Onions
Prep time: 7 mins
Cook time: 20-25 mins
Serves: 2-3
Ingredients:
2x Sprigs of Rosemary
2x Large Bay Leafs (Fresh or Dried)
2x Large Onions
1x Camembert in a box
Balsmaic Vinegar/Black Pepper/Sea Salt
Baobab fruit jam
1. Preheat the oven to 200C/gas 7. Unwrap the cheese & discard wrapper.
2. Take a piece of foil large enough to wrap the entire camembert & and place into the box. Now place a sprig of rosemary & a bay leaf on the foil in the bottom of the box.
3. Spread Yozuna Baobab jam all over the camembert & return cheese to its lined box. Add freshly ground pepper. Press sliced garlic into the cheese with remaining sprig of rosemary & bay leaf. Fold in foil/greaseproof paper to cover the top of the camembert, close lid and wrap entire box with foil.
4. Drizzle oil into a baking tray. Slice onions into rings & place in the tray. Season with sea salt. Add copious amounts of balsamic vinegar to the onions & mix well. Place on the top level of the oven.
5. Put the boxed cheese on a baking sheet/tray in the middle of the oven and bake with the onions for 20-25 mins. Ensure the onions are nicely caramelised and the camembert has melted!
This is a great starter. Serve with fresh bread of your choice, rocket or plain salad leaves. Dip bread in melted camembert and Enjoy!
Roasted butternut squash with Yozuna baobab jam
Rosemary and lamb, strawberries and cream, black pepper and beef all are marriages made in heaven. One night after having some roasted butternut squash, I so happened to try it with some baobab jam and hey presto what a wonderful combination.
1 x Large butternut squash
1x Bulb of garlic
1x Sprig of rosemary
1x Teaspoon of butter
2x Tablespoons of olive oil
2x Tablespoons of Baobab Jam
1x Teaspoon of cider vinegar
Sea Salt /Black Pepper
1. Prepare butternut squash by cutting in half, removing seeds with a soup spoon and cut into medium sized cubes. Put to one side
2. Into a large baking tray put the butter and 1 tablespoon of olive oil and warm
in preheated oven for 2-3mins (Gas Mark 6).
3. Next add the chopped butternut squash, black pepper and a large pinch of sea salt. Mix together.
4. Place in the oven for 20 minutes, turning occasionally and then add the rosemary and garlic cloves whole. Roast for a further 15 minutes.
5. Prepare the dressing using the baobab jam, remaining olive oil and cider vinegar. Mix well and pour over the butternut squash. Enjoy!
Baobab and parmesan vine tomatoes with wild garlic and rocket salad
Serves 2 or 1 if starving!
6 x Organic vine toms
Freshly picked wild garlic leaves- Flowers to decorate (substitute with wet garlic or leave out)
2 Bunches of rocket or 25g x 2
Parmesan cheese or (any other hard cheese you have available)
Olive oil
Black pepper
6 x Teaspoons of Baobab jam
1. Wash rocket and wild garlic, place in salad spinner (if you have one) and put aside.
2. Cut vine tomatoes into medium slices, and place on a lightly greased baking tray.
3. Add a level teaspoon of Baobab jam on each of the slices of tomatoes, finely chop wild garlic leaves and sprinkle on top.
4. Grate parmesan cheese over tomatoes and place under hot grill for 4-7 minutes or until cheese is golden.
5. Dish equal portions of baobab toms and rocket on large plates.
6. Drizzle with olive oil and finish with cracked black pepper and wild garlic flower petals.
7. Serve with fresh spelt and flax seed bread or bread of your choice.
As always it’s best to use seasonal fruit and veg whenever possible.
Baobab Victoria Sponge Cake
Cooking and prep
Preparations time: 10 minutes
Cooking time: 20 minutes
Serves: 8 or 6 hungry monsters!
Ingredients
225g/8oz butter, softened
225g/8oz rapadura sugar(or caster sugar)
4 large free-range eggs
200g/7oz self-raising flour, sifted
50g Baobab Fruit Powder sifted with flour
2 tbsp Flax/ground Linseed(optional)
Knob of butter room temp
For the filling
6 tbsp Yozuna Baobab jam /Yozuna Strawberry Baobab Jam
300ml/10½ fl oz double cream, lightly whipped
To serve
Baobab powder, for dusting
You'll need two 15cm-17.5cm/6in-7in cake tins
1. Preheat the oven to 180C/350F/Gas 4.
2. Rub knob of butter by hand in two pans 6in-7in/15cm-17.5cm cake tins with the. Line the bottom of the two cake tins with a circle cut out of greaseproof paper.
3. In a large bowl, cream together the butter and sugar until creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this could take a couple of minutes).
4. Beat in the eggs one at a time. Add a tablespoon of flour if the mixture starts curdles.
5. Fold in the flour using a large metal spoon. Avoid over-mixing it.
6. Pour equal amounts of mixture into the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula to ensure the middle of the cakes stay flat.
7. Place in the oven and bake for around 20 minutes, or until the cakes spring back when pressed gently and are golden in colour.
8. Remove from the oven and take them out of the tins after 10 minutes. Place them on a wire rack to cool completely (for about half an hour).
9. Spread the sponge with Yozuna’s Baobab Fruit jam and the whipped cream, then carefully sandwich together.
10. Dust with Baobab powder and serve.
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