Fluffy Cinnamon Cakes

I love cinnamon. There are even lots of great reasons why cinnamon is good for us. Unfortunately, the boys don’t share my enthusiasm for it. The last time I made cinnamon cake, I had the following conversation with G2 –

G2: Mama, what’s that smell?
Me: *thinking he thought it smelled as heavenly as I did, I puffed up my chest and replied* My cinnamon cake! Would you like some?
G2: *shakes his head vigorously* It smelled un-good.


It’s been a while since I’ve tried making anything with cinnamon in it, but I was hankering for it recently and decided I was going to make some even if it meant I had to eat it all by myself. This recipe is even better than the one I made last time. To my surprise, G1 asked to try some and guess what? He loved it!


  • 125 g butter
  • 200g castor sugar
  • 150 g self-raising flour
  • 50 g plain flour
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 60 ml milk


  • Preheat oven to 180 C. Prepare cake tin.
  • Combine all ingredients into a mixing bowl. Beat on medium until smooth and changed in colour.
  • Spoon into prepared pan.
  • Cupcakes – bake for 25 minutes. 20cm cake pan – bake for 50 minutes.
  • Stand for 5 minutes. Remove from pan and dust with icing sugar when cool.

Fluffy Chocolate Almond Cake

The husband likes his chocolate cake a certain texture and I finally stumbled on the recipe that works. Best of all, the boys love it too!

Fluffy chocolate almond cake

It was supposed to be the usual Chocolate Almond Cake recipe that I normally follow until I realised halfway into the preparation that I didn’t have enough almond meal. Too lazy to head down to the shops to get some more, I decided to wing it. Funny how well things work out when you’re not even trying.


  • 125g dark chocolate, melted
  • 125g butter, softened
  • 100g plain flour
  • 50g self-raising flour
  • 150g icing sugar
  • 3 eggs
  • 50g ground almonds
  • 60ml milk


  • Preheat oven to 180C. Prepare a round cake pan.
  • Combine all ingredients into a mixing bowl and beat on medium speed until the mixture has changed colour.
  • Pour into prepared pan and bake for 60 minutes or until the knife comes out clean.

Chocolate Cupcakes with Choc Chips and Marshmallows

Okay, so there’s nothing particularly healthy about this snack except for the fact that it is home-made with mostly organic ingredients. Then again, home-made trumps store-bought and since the boys haven’t been too fond of my “healthier” cake options, I’ve decided to take a break from them.

August 2016

Since we have one boy that likes marshmallows and the other who prefers plain chocolate, I made cupcakes with two different toppings.


  • 125 g butter, softened
  • 160 g molasses sugar
  • 2 eggs
  • 225 g self-raising flour
  • 35 g cocoa powder
  • 1/2 tsp bicarb soda
  • 1 cup milk


  • semi-sweet choc chips
  • marshmallows cut in half


  • Preheat oven to 180 C.
  • Combine all ingredients in a bowl and beat on medium speed until mixture is smooth and changed in colour.
  • Spoon mixture into prepared cup-cake tins.
  • Top half the cupcakes with marshmallows and the other half with choc chips.
  • Bake in oven for 20 minutes.

Nutty Chocolate Brownie Cake

Made an easy dessert to go with our steak dinner the other evening and felt like Martha Stewart with half the effort.

Chocolate brownie dessert with cookies and cream ice cream



  • Melt butter, chocolate and sugar in a saucepan.
  • Cool the contents a little and stir in nut powder, flour and eggs.
  • Pour into a prepared pan (25 cm round cake tin).
  • Bake in 160 C oven for 50 minutes.


  • The first time I made it, I misread the ingredients and used plain flour instead. It turned the cake into a nice brownie which worked perfectly with a side serving of ice cream.
  • The second time around, I ran out of Walnut and Hazelnut Powder so I swapped in Earth Organic Almond Powder and got the following texture with self-raising flour.

Nutty chocolate brownie cake

It turned out beautifully for such an easy mix cake – the kind that makes you want to pat your own back for a job well done.

Healthier Snacks and Desserts for the Kids!

I’ve been slack lately. I haven’t been making “healthier” snacks for the kids to take to school because I’ve been busy with the book. Now that I have a little more breathing space, it’s time to heat up the oven and get baking again. What better way to start than with these “healthier” options from Quaker with the wholesome goodness of oats (I’ve been on a mission to get the boys to eat more oats as a healthy addition to their diets).

Coco and Nana Mini Cakes

A perfect size for the snack box, or a well-deserved treat after a long day at school, your children can have their cake and eat it! With this recipe, you can add all the added benefits that oats bring: fibre, vitamin B1, vitamin B12, iron and magnesium.

Coco nana mini cakes


  • 1 tsp unsaturated cooking oil to grease the muffin cups
  • 1 ¼ cups whole wheat flour
  • 1 cup Quaker Instant/ Quick Cooking Oats
  • ½ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 tsps baking powder
  • ¼ tsp baking soda
  • 2 medium ripe bananas, peeled and mashed
  • ¾ cup low- or non-fat milk
  • 4 tbsps unsaturated margarine, melted
  • 2 egg whites, lightly beaten
  • 1 tsp vanilla essence
  • 4 tsps chocolate chips


  • Pre-heat oven to 205°C
  • Lightly grease the bottom of miniature muffin cups with oil and set aside
  • In a large bowl, mix flour, oats, granulated sugar, cocoa powder, baking powder and baking soda
  • In another bowl, blend mashed bananas, milk, margarine, egg whites and vanilla essence with an electric blender
  • Add in the dry ingredients and continue blending until dry ingredients are moistened. Do not over-mix
  • Fill the muffin cups almost up to the top
  • Sprinkle half a teaspoon of chocolate chips on each muffin
  • Bake for 10 to 12 minutes
  • If a wooden toothpick inserted in the center comes out clean, the muffins are cooked
  • Let muffins cool for a few minutes. Remove from pan onto a wire rack to cool

Nutty Brittle Cookies

Probably not a snack for school if you have a nut-free school, but these are perfect for the kids who are nuts about nuts. With a touch of oats and a layer of chocolate, these crunchy desserts will leave you feeling sated. Peanuts are a source of vitamin B3, vitamin E, folate, fibre and protein, among others – adding to the goodness of oats!


  • 1 tsp unsaturated margarine for greasing the aluminum foil
  • 2 cups Quaker Instant/ Quick Cooking Oats
  • 1 ¼ cups whole wheat flour
  • ½ tsp baking powder
  • 1 cup unsaturated margarine, chilled, cut into pieces
  • 1 cup icing sugar
  • 2/3 cup firmly packed brown sugar
  • 1 ½ tbsps. water
  • 1 tsp vanilla essence
  • 1 cup peanuts, lightly salted, dry roasted, coarsely chopped
  • ½ cup semisweet chocolate pieces


  • Pre-heat oven to 180°C
  • Line two cookie pans with aluminum foil and grease the foil with a little margarine and set aside
  • In a bowl, combine oats, flour and baking powder and mix well
  • Add margarine and beat mixture on low to medium speed with a blender until mixture looks crumbly
  • Add icing sugar, brown sugar, water and vanilla essence
  • Beat again until dough starts to form
  • Slowly add chopped peanuts and mix the dough again
  • Divide the dough into two
  • Place half the dough on one cookie sheet and flatten with light-floured hands into a rectangle
  • Repeat with the other sheet
  • Bake the cookies for 20 to 25 minutes or until slightly brown, rotating cookie sheets after 12 minutes
  • Sprinkle chocolate pieces over each large hot cookies, let it soften and then spread melted chocolate pieces over each cookie
  • Remove cookies from the sheets, break into pieces and serve

Oats and Apple Pie

An apple a day keeps the doctor away! Apples are rich in dietary fibre and flavonoids. Combine it with whole wheat and oat goodness and you end up with a pie that’s not just nutritious, but delicious too.

Oats and apple pie


For the pastry –

  • 8 tbsps whole wheat flour
  • 8 tbsps Quaker Instant/ Quick Cooking Oats, grind to a powder
  • 1/8 tsp salt
  • 6 tsps unsaturated cooking oil
  • 8 tbsps low- or non-fat milk

For the filling –

  • 2 tsps unsaturated margarine, melted
  • 3 tbsps low- or non-fat milk
  • 1 tbsps sugar
  • 10 tbsps Quaker Instant/ Quick Cooking Oats
  • 6 tbsps raisins
  • 1 medium apple, diced into 1cm cubes
  • 1 tbsp lemon juice
  • 2 tbsps honey
  • 1 tsp cinnamon sugar
  • 1/8 tsp salt


For the pastry –

  • Pre-heat oven to 180°
  • Soft flour, oats and salt into a bowl; rub in oil and milk until mixture resembles breadcrumbs
  • Knead the mixture into a soft, but not sticky dough (Add more wheat flour if dough is sticky; or a little more milk if dough is not soft enough)
  • Place the dough in a covered glass dish and refrigerate for about 1 hour
  • Roll out the pastry to line an 8-inch pie plate
  • Bake for about 30 minutes or until slightly brown

For the filling –

  • In a bowl, mix melted margarine with milk, sugar, oats, raisins, apples, lemon juice, honey, cinnamon sugar and salt and dish out over the pastry base

Strawberry Shortcakes

With whole grain wheat and oats, these sweeties offer fibre-rich wholesome goodness packed in with the delicious taste of strawberry jam. Truly a treat made for everyone!

Strawberry Shortcakes


  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 cup Quaker Instant/ Quick Cooking Oats
  • 2 tbsps sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsaturated margarine
  • ½ cup low- or non-fat milk
  • 8 tsps strawberry jam


  • Pre-heat oven to 220°C
  • In a bowl, combine flour, oats, sugar, baking powder and salt
  • Add margarine and milk
  • Mix well until dry ingredients are moist
  • Roll the dough into a boll and knead on a light-floured surface
  • Patt the dough to about half inch thick
  • Using an oval-shaped cookie cutter, cut the dough into oval-shaped shortcakes
  • Using a smaller oval-shaped cookie cutter, make an indent in the center
  • Place the shortcakes on an ungreased cookie sheet
  • Bake for 12 to 14 minutes or until brown
  • Serve shortcakes with strawberry jam

Wholegrain Fruit Bars

Instead of buying ready-made muesli bars from the supermarket, why not give these a go? Prepare these fruit bars the night before – they’re easy to make and easier to eat! Dried fruits are a rich source of carbohydrates, low in fat, and a great source of fiber, vitamins and minerals!

Whole Grain Fruit Bars


  • ¾ cup brown sugar
  • 1 cup low- or non-fat plain unsweetened yogurt
  • 2 egg whites, lightly beaten
  • 3 tbsps unsaturated cooking oil
  • 3 tbsps low- or non-fat milk
  • 2 tsps vanilla essence
  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • ¾ tsp salt
  • 3 cups Quaker Instant/ Quick Cooking Oats
  • 1 ½ cups dried mixed fruit, raisins or dried cranberries


  • Pre-heat oven to 180°C
  • Grease a 13” x 9” baking pan with oil and set aside
  • In a large bowl, combine sugar, yogurt, eggs, oil milk and vanilla essence and mix well
  • In a medium bowl, combine flour, baking soda, cinnamon powder and salt and mix well
  • Add the flour mixture to the yogurt mixture and mix well
  • Still in oats and dried fruits
  • Spread the dough onto the botoom of the prepared baking pan
  • Bake for 30 minutes or until slightly brown
  • Cool completely on a wire rack
  • Cut into bars and store in an air-tight container

About Quaker

The Quaker Oats Company, headquartered in Chicago, is a unit of PepsiCo, Inc., one of the world’s largest consumer packaged goods companies. For more than 135 years, Quaker’s brands have served as symbols of quality, great taste and nutrition. Holding leadership positions in their respective categories, Quaker® Oats, Quaker® Rice Cakes and Quaker Chewy® Granola Bars are consumer favorites. For more information, please visit www.QuakerOats.comwww.Facebook.com/Quaker or follow them on Twitter @Quaker.