Food

A recipe for Ramadan: Blueberry apple and walnut baked oatmeal

A recipe for Ramadan: Blueberry apple and walnut baked oatmeal

Ramadan is approaching and Muslims across the world will be preparing for the holy month of fasting. During this month of charity, reflections and resolutions Muslims are only allowed to eat an early-morning meal, suhoor, and a night-time meal, iftar.
The prophet Muhammad recommended breaking the fast by eating a few dates or drinking a glass of water right after sunset. Dates are a good source of sugar, fibre and essential vitamins and minerals. The evening meal should be as light as possible rather than trying to make up for missed food with a big feast. However, fasting can lead to headaches, dehydration, low blood sugar levels, dizziness and fatigue. It is possible to eat healthily during Ramadan and have enough energy to last you throughout the day.

Try these two recipes from Pouyoukas for the suhoor and iftar meals. The breakfast recipe is blueberry apple and walnut baked oatmeal, which is perfect for Ramadan as you can make it and leave it in the fridge the whole week. You can have a nutritious breakfast without having to spend time cooking in the early hours of the morning. The recipe for the evening meal is a traditional Moroccan Harira soup, which is meant to prepare the empty stomach for a bigger dinner. Its ingredients are nutritious and filling.

Blueberry apple and walnut baked oatmeal
Ingredients
2 cups Pouyoukas whole rolled oats
1 cup walnuts, chopped
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1¼ cups milk
½ cup plain yoghurt
1 egg
½ cup maple syrup
2 tablespoons melted butter
1 teaspoon vanilla essence
1½ cups blueberries
1½ cups finely chopped peeled apple

Method
Preheat oven to 180 degree Celsius.
Spray a baking dish with non-stick spray.
Place walnuts in a bowl with Pouyoukas whole rolled oats, baking powder, cinnamon and salt.
Whisk the milk, yoghurt, maple syrup, butter and vanilla in another bowl.
Arrange one cup blueberries and one cup chopped apple in the bottom of the prepared baking dish.
Scatter the oat mixture evenly on top.
Pour in the milk mixture and press to submerge all of the dry ingredients in the liquid.
Scatter the remaining half a cup chopped walnuts on top with the remaining half a cup eachblueberries and apple. Sprinkle with cinnamon.
Bake for 40-45 minutes until the top is golden and oats are set.
Serve warm or at room temperature.
Serve as is or topped with milk, yoghurt or maple syrup.

Moroccan Harira Soup Recipe
Ingredients
500 g stewing beef, cut into small cubes
1 onion, diced
2 celery stalks, chopped
3 carrots, chopped
1 cup Pouyoukas chickpeas prepared as per pack instructions
1 cup Pouyoukas green lentils prepared as per pack instructions
2 garlic cloves, minced
3 tbsp olive oil
½ cup pasta
1 can of tomato paste
8 cups stock
2 tbsp fresh coriander, finely chopped
2 tbsp fresh parsley, finely chopped
1-2 cups fresh spinach, coarsely chopped
1 tsp turmeric
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp paprika
½ tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp pepper

Method
Heat oil in a large pot on medium. Saute onion, celery and garlic until translucent.
Add beef, turmeric, cinnamon, ginger, paprika, cumin and coriander to pot and stir to toast the spices and brown the beef for approximately 2-3 minutes.
Pour in stock, carrots, chickpeas, lentils and tomato paste and stir well.
Bring to a boil then reduce heat to low and simmer for 20-30 minutes.
Add the pasta and let cook 8-10 minutes. Soup will thicken.
Add salt and pepper.
Finely chop the fresh parsley and cilantro. Save a bit for garnish.
Roughly chop a handful of spinach and add to pot with the herbs.
Once spinach has wilted the soup is ready.

All Pouyoukas products are certified Halaal.

 

Get It Magazine (Ballito/Umhlanga) May 2018


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