Orange Buttermilk Cake

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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.

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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:

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  1. 1 cup Oat Flour
  2. ½ cup Whole Wheat Flour
  3. ¾ cup Buttermilk
  4. Juice and Zest of 3 small Oranges/2 medium ones
  5. ½ cup vegetable oil/canola oil
  6. ¼ cup organic Honey
  7. 1 tspn vanilla extract
  8. 2 tspns baking powder
  9. 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.

Cumin + Chocolate Sorghum Cookies

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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.

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This recipe makes about 40 small sized cookies, or 22-24 medium-sized ones.

  1. 1 cup sorghum flour
  2. 1 ½ cups whole wheat flour
  3. 2/3 cup extra virgin coconut oil
  4. ¾ cup milk at room temp
  5. 1 tbspn salt
  6. 75 g unsweetened dark chocolate, chopped roughly
  7. 50 g cumin seeds
  8. 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.

Alfalfa + Oats Cookies

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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. 1 ½ cups wholewheat flour
  2. ½ cup rolled oats
  3. ½ cup vegetable oil
  4. ½ cup buttermilk
  5. ¼ cup almond milk
  6. ¼ cup packed light brown sugar
  7. ¼ cup organic alfalfa seeds
  8. ½ tspn pure vanilla extract
  9. ½ tspn salt
  10. 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.

 

 

 

 

Squash + Quinoa w/ Homegrown Basil and Mustard Oil

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  1. 500 g Squash
  2. 150 g Tri-colour Quinoa
  3. 3 tbspns grain mustard
  4. 100 g fresh firm tofu
  5. 1 green pepper
  6. 1 red onion
  7. 6 cloves of garlic
  8. 1 stalk of basil
  9. Extra virgin olive oil
  10. Salt

 

  • Wash and chop the squash into 2 halves, and roast them (brushed with oil) at 250 C for 30 minutes, till the flesh is almost tender, and there are crispy bits of skin.
  • Cook the quinoa as per instructions on the packet;
  • Meanwhile, chop the pepper into long shards, finely chop the onion and 4 cloves of garlic, and chop the tofu into small cubes.
  • In a pan on heat, add 2 tbspns of oil, and start sautéing the onions and garlic; do this for a minutes, and add in the chopped pepper; saute for another 2 minutes, and then add the tofu. Braise the tofu for a minute and take the mixture off the heat, and keep it aside.
  • After the pumpkin is roasted, cut it up with your hands into small pieces, and add them to the onion-pepper mixture.
  • Add a tbspn of mustard and season with salt, and combine.
  • In another pan, heat 2 tbspn of oil on medium heat, add the remaining mustard, the remaining 2 mashed up cloves of garlic, and stir the mixture for 20 seconds; add the basil leaves, and let them wilt for about 10 – 15 seconds, and then take the pan off the stove.
  • Arrange your dish with the vegetables, and quinoa, and top the dish off with the mustard and basil oil, and serve warm!