Hello, after a long time. The past month has been hectic for us, travelling, and family dinners, and luncheons. May be this week is the start of a more peaceful time period. This cake is an ode to that.
An Orange Cake is a testament to Summers and Monsoons for us. We get these small oranges that are really sweet and juicy, and deserve special treatment. So, here goes:
- 1 cup Oat Flour
- ½ cup Whole Wheat Flour
- ¾ cup Buttermilk
- Juice and Zest of 3 small Oranges/2 medium ones
- ½ cup vegetable oil/canola oil
- ¼ cup organic Honey
- 1 tspn vanilla extract
- 2 tspns baking powder
- 1 tspn salt
- Preheat the oven to 180 C.
- In a large mixing bowl, combine the flours, zest, salt and baking powder.
- In another bowl, mix in juice, buttermilk, honey, oil and vanilla extract
- Slowly combine the wet and dry ingredients, and make a smooth batter.
- Pour the batter into a lined loaf tin, and bake for 30-40 minutes, until a skewer inserted comes out clean.
- Let the cake cool completely, and then drizzle with honey and serve.
It is perhaps the season of cookies for me! But the truth is that I have been making so many gorgeous combinations of cookies nowadays that I have almost lost track of the number. Here goes one more. This recipe is a sugarless one (no sugar added); however, if you like sugary ones, I suggest you add white sugar to make them as crunchy as these.
This recipe makes about 40 small sized cookies, or 22-24 medium-sized ones.
- 1 cup sorghum flour
- 1 ½ cups whole wheat flour
- 2/3 cup extra virgin coconut oil
- ¾ cup milk at room temp
- 1 tbspn salt
- 75 g unsweetened dark chocolate, chopped roughly
- 50 g cumin seeds
- 2-3 tbspns water, room temp
- Preheat the oven to 150 C.
- In a large mixing bowl, combine the flours, salt and cumin seeds.
- In another bowl, combine the wet ingredients, except the water; so, combine milk and coconut oil.
- Mix dry ingredients with the wet ingredients and start making a dough by pulling the flour together with your hands/fingers. The dough may still be dry, so add in 2-3 tbspn of water to it, while kneading continuously. Now fold in the chopped chocolate.
- You can rest the dough, if you like, for about 15-20 minutes. But it works just fine even if you want to work with it immediately too.
- Divide the dough into 4-5 parts and start working with each part.
- Sprinkle some whole wheat flour on a large plate, and start with 1 part of the dough. Roll it into a ball, place it on the plate, and start spreading it onto the plate with the tips of your fingers.
- Spread it this way until you get a circle that is 3 inches in radius (approx.) and about ½ cm thick.
- With a cookie cutter, or your choice of tools, cut out cookies and bake them for 25-30 minutes, turning the tray mid-way.
- Let them cool completely before you store them away.
These cookies are low-fat, low-calorie, chewy cookies that are fit for breakfast or a snack with a hot cup of tea. This version is not too sweet, and therefore ideal if you are watching your weight, or are really not that fond of sweets.
Notes: Substitute light brown sugar with refined sugar if you don’t like chewy cookies, and prefer snappy ones. Substitute vegetable oil with coconut oil or melted butter, if you like. I have not tried melted butter, but I have tried coconut oil. The flavour is completely different with coconut oil; the cookies turn out equally good.
- 1 ½ cups wholewheat flour
- ½ cup rolled oats
- ½ cup vegetable oil
- ½ cup buttermilk
- ¼ cup almond milk
- ¼ cup packed light brown sugar
- ¼ cup organic alfalfa seeds
- ½ tspn pure vanilla extract
- ½ tspn salt
- 1 tspn baking powder
Preheat the oven to 150 C.
- In a large mixing bowl, combine the dry ingredients – flour, oats, salt, baking powder, sugar;
- In a separate bowl, combine the wet ingredients – oil, buttermilk, milk, vanilla
- Mix the wet ingredients into the dry ones, and thoroughly combine.
- Add the alfalfa seeds and fold these in, until it is a uniform mixture.
- With a mini ice-cream scoop, scoop out equal amounts of the dough and bake at 150 C, for 25-35 minutes, turning the tray(s) half-way through.
- Let the cookies cool completely, before storing them away.