Moringa is a nutritional powerhouse. These moringa recipes will give you an idea how to incorporate moringa into everyday recipes for enhanced health through better nutrition.
Rated 5 Stars
Prep Time: 20 minutes
Cook Time: 1 Hour
Makes 2 loaves
Ready in: 1 Hour 40 minutes
This is a tasty, moist, sweet, coffee cake type of bread flavoured with cinnamon and walnuts. Baking with moringa recipes adds nutrition to baked goods.
|2 3/4 cups all-purpose flour||1 cup vegetable oil|
|1/4 cup Green Virgin Products moringa powder||2 1/4 white sugar|
|1 teaspoon salt||3 teaspoons vanilla extract|
|1 teaspoon baking soda||2 cups grated zucchini|
|1 teaspoon baking powder||2 cups grated zucchini|
|1 teaspoon baking powder||1 cup chopped walnuts|
|3 teaspoons ground cinnamon|
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C)
2. Sift flour, moringa powder, salt, baking powder, baking soda and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans
4. Bake for 40 to 60 minutes or until tester inserted in the middle comes out clean. Cool in pan on rack for 20 minutes. Remove from pan and completely cool.
Rated: 5 stars
Prep Time: 10 minutes
Ready in: 40 minutes
Cook time: 15 minutes
Servings: 18 very large cookies
These cookies are delicious and nutritious. If you like big, chewy chocolate chip cookies, even the pickiest eater will love these. This moringa recipe is delicious.
1 3/4 cups all-purpose flour
Flour and moringa powder should equal 2 cups substituting between 5 and 15% of the flour with moringa powder.
1/2 tablespoon baking soda
1/2 tablespoon salt
3/4 cup unsalted butter melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract;
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat oven to 325 degrees F (165 degrees C) Grease cookie sheets or line with parchment paper.
2. Sift the flour, Green Virgin Products moringa powder, baking soda, and salt, set aside.
3. In a medium bowl cream together the melted butter, white and brown sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes or until the edges are lightly toasted. Cool on baking sheets for a few minutes then transfer to wire racks to cool. Then enjoy this delicious moringa recipe.
This is oatmeal bread so it is a dense bread not a light fluffy bread. Moringa recipes like this makes a good sandwich bread.
Rated 5 stars
Prep time: 15 to 20 minutes
Cook Time: 35 to 40 minutes
Total Time: 2 hrs 50 mins. to 3 hrs 30 mins
Makes one loaf
2 3/4 cups unbleached bread flour
1/4 cup Green Virgin Products moringa powder
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
1) Combine all of the ingredients in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a wet dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it’s smooth.
2) Place dough in a lightly greased bowl, cover and allow to rest for an hour; it’ll become quite puffy, though it may not double in bulk.
3) Bread machine method: Place all of the ingredients into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple.
4) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, till it’s crested 1″ to 2″ over the rim of the pan.
5) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
These moringa recipes were tested in our kitchen.
Pizza moringa recipes are perfect for the picky eater as the taste can be easily masked by the toppings.
Rated 5 stars
Prep time: 20 minutes
Baking time: 18 to 30 minutes
Total time: 3 hours 18 minutes
Makes 1 or 2 standard round pizzas, or
1 large rectangular pizza, about 12 servings.
2 3/4 cups unbleached all-purpose flour
1/4 cup Green Virgin Products moringa powder
2 teaspoons active dry yeast or instant yeast
7/8 to 1 1/8 cups lukewarm water*
2 tablespoons olive oil
1 1/4 teaspoons salt
*Use the smaller amount in the summer (or in a humid environment), the larger amount in the winter (or in a dry climate), and in between the rest of the year, or if your house is climate controlled.
1) If you’re using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you’re using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together by hand, mixer or bread machine set on the dough cycle till you’ve made a soft, smooth dough. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.
3) To make pizza up to 24 hours later, skip to step 5.
4) To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that’s OK; just give it some extra time.
5) To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust’s flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.
6) Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices: Two 1/2″-thick 14″ round pizzas (pictured); Two 3/4″-thick 12″ round pizzas; One 3/4″ to 1″-thick 13″ x 18″ rectangular (Sicilian-style) pizza (pictured); One 1 1/2″-thick 9″ x 13″ rectangular pizza; One 1″-thick 14″ round pizza.
7) Divide the dough in half, for two pizzas; or leave it whole for one pizza.
8) If you’re making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don’t pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
9) Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch.
10) Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. You’ll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes. Cover the dough while you’re away, so it doesn’t dry out.
11) When you come back, you should be able to pat the dough closer to the corners of the pan. Repeat the rest and dough stretch one more time, if necessary; your goal is to get the dough to fill the pan as fully as possible.
12) Allow the dough to rise, covered, till it’s noticeably puffy, about 90 minutes (if it hasn’t been refrigerated); or 2 to 2 1/2 hours (if it’s been refrigerated). Towards the end of the rising time, preheat the oven to 450°F.
13) Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you’re baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.
14) To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.
15) To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve, top and bake in a preheated 450°F oven, adding a couple of minutes to the baking times noted above. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.
16) Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving.
These moringa recipes are a small example of ways you can incorporate moringa into your diet. Feel free to experiment with your own moringa recipes. Sometimes you don’t even need moringa recipes, just add some powder to sauces, soups or sprinkle onto salads etc.