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Chocolate Oat Crumble


185 g butter, melted

11⁄2 cups brown sugar or 300 g, firmly packed 1 egg, beaten

1 teaspoon vanilla essence

13⁄4 cups plain flour or 220 g

11⁄2 teaspoons baking powder

21⁄4 cups rolled oats or 225 g

For the filling:

300 g dark chocolate, chopped

397 g sweetened condensed milk

2 tablespoons butter or 30 g, softened 3⁄4 cup hazelnuts or 95 g, chopped

1 teaspoon vanilla essence

How to Prepare:

Combine the melted butter, brown sugar, beaten egg and vanilla essence in a large bowl. Sift together the flour and baking powder and add to the mixture along with the rolled oats. Press 2/3rds of the mixture onto the base of a greased, lined 25 × 30 cm baking dish and place in the fridge to chill while preparing the filling.

Place the chocolate, sweetened condensed milk, and butter in a small saucepan. Stir over low heat until the chocolate is melted and the mixture is well combined. Mix in nuts and essence.

Spread filling over the base and then crumble over the remaining base mixture. Bake in a 180 °C preheated oven for 30 minutes, or until golden brown.

Cool to room temperature, then refrigerate until firm before cutting into a square slice.

Gingerbread Pancake


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground dried ginger

1 teaspoon ground cinnamon

1 egg 1/2 teaspoon vanilla extract

1/4 cup molasses

1 1/2 cups water


Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Fajita Omelet
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Difficulty: Easy 
Servings: 6


  • 1/2 cup sliced organic green capsicum
  • 1/4 cup sliced organic onion
  • 6 large organic Eggs 
  • 1 cup organic milk
  • 1 package organic Fajita Mix
  • 1/2 cup organic shredded cheddar cheese


Preheat skillet over medium heat. Add peppers and onion and sauté until tender. Whisk eggs, milk and Fajita Seasoning Mix in medium mixing bowl. Add capsicum and onion, then cook until done. Sprinkle with cheese.

Spinach Frittata
Preparation Time: 20-25 minutes
Cooking Time: 30 minutes
Difficulty: Moderate
Servings: 6


  • 2 tbsp organic butter
  • 1/3 cup chopped organic onion 
  • 1 cup cubed crusty bread (cut cubes about 1/2-inch) 
  • 2 cups loosely packed fresh spinach leaves 
  • Salt and freshly ground black pepper 
  • 1/2 cup organic shredded cheddar cheese 
  • 3 organic eggs 
  • 1/2 cup organic whole or reduced fat milk


Preheat oven to 350°F. Grease 8-inch pan. Melt butter in skillet over medium heat. Add onion, bread and sauté for around 6 minutes until the onion is soft and starting to brown. Add spinach and sauté for two to three more minutes until wilted. Transfer spinach into greased pan and spread evenly. Sprinkle with salt, pepper and cheese. Whisk eggs and milk in a small bowl and then pour over the frittata. Bake for 30 minutes until puffed and delicately colored. Cool for at least 15 minutes before slicing and serve warm or at room temperature. Serve with green salad or soup.

Peanut Butter Bran Muffins
Preparation Time: 5-10 minutes
Cooking Time: 15-20 minutes
Difficulty: Easy 
Servings: 12 muffins


  • 2 ½ cups organic bran flakes
  • 1 ¼ cups organic milk
  • 1 cup all-purpose organic flour
  • ½ cup organic brown sugar
  • 1 tablespoon organic baking powder
  • ½ teaspoon organic salt
  • 1 organic egg
  • 1/3 cup oil or 1/3 cup of organic apple sauce
  • ½ cup organic peanut butter
  • ½ cup organic chopped peanuts


Mix bran flakes and milk in a bowl and let stand for 5 minutes. Combine flour, sugar, baking powder and salt in a large bowl. Blend in egg, oil, apple sauce, peanut butter and bran mixture. Mix until soft. Fold in chopped peanuts and place in greased muffin tins. Bake at 400°F for about 20 minutes. Cool them from 10-15 minutes.

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