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.