Tag Archives: high-fiber

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

glutenfree-cake_1 glutenfree-cake_2

Cake:

  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder

Frosting:

  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)

 

  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.

 

Notes:

  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.
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Spinach + Apple w/ Nutty Pesto

 

spinach green apple 6

A small experiment turns really delicious with this salad. I used the spinach we grew in our balcony. And here is the result of that. The leaves were not yet mature; but they were not baby-ish too. So, these are ‘young’ spinach leaves.

 

spinach 2 spinach 3

Spinach crop 3

spinach green apple 2

 

spinach green apple 3

 

 

  1. 300 g fresh spinach leaves
  2. 1 green apple (preferably)
  3. 4-5 black olives
  4. 5 cashew nuts
  5. 5 hazel nuts
  6. 5 almonds
  7. Half a handful of parsley
  8. 3 garlic cloves
  9. Salt and fresh ground black pepper
  10. Extra virgin olive oil

 

–        Wash and dry the fresh spinach that you have, and if possible, place the leaves wrapped in plastic or just a brown paper bag, in the fridge, for about 30 minutes. (try not to drain the water completely after you have washed the leaves)

–        Wash, peel (optionally), and chop the apple into mediocrely thin wedges

–        To make the dressing, wash the parsley and place the leaves in a processor, with all the nuts, garlic cloves, and salt.

–        As you process add tspns of water and more tspns of olive oil. When your dressing is completely emulsified in the oil, and looks thick, it is done.

–        Arrange you salad by placing the apple wedges, spinach leaves and olives (pitted) in a large bowl, and then pouring the dressing over. Mix well with your hands and serve immediately, with an extra helping of olive oil.

Zucchini w/ Mustard Greens & Flowers

Zuc Mustard Salad 6 mustard greens 1 mustard greens 2 mustard greens 3

 

I have quite a standard garden, living in urban Bangalore. Some seasonal and perennial flowers, some herbs, some vegetables, and some non-flowering, easy-maintenance green plants and ferns. Flowers are also pretty standard; Roses, Geraniums, Hydrangeas, Jasmine, Bougainvillea, Allamandas, Peace Lilies, and Dahlias. Some 25 days back we planted seeds of spinach, mint, mustard greens, red chillies and garlic. Even before that, probably 2 months back, we planted carom seeds. We transplanted spinach about 18 days back. It has been a good crop. And without any kind of chemical fertilizers. All I used was mulch, organic manure and lots of organically fertile soil. While this is how it went this time, I would love to use soil a bit rich in nitrogen (probably will start growing beans some time this July). I hope to plant tomatoes and carrots soon too.

So, this is the advantage of growing stuff in your house. You research on so many aspects of both food and gardening. I learnt that mustard flowers are the some of the most edible flowers around.

Zuc Mustard Salad 1 Zuc Mustard Salad 2 Zuc Mustard Salad 4

I just have a small balcony/terrace, as I mentioned. But I have managed to grow what I like; which is more than sufficient.

This is a simple salad with mustard greens and flowers, and loads of Zucchini. Quite a basic salad, I know. But I could not complicate it further, somehow. The salad is more of a little techniques than anything else. I used a julienne peeler on the vegetable to keep some kind of texture. Some more techniques further down.

  1. 3 Zucchinis, washed and peeled
  2. A bunch of mustard leaves, washed and dried
  3. A bunch of mustard flowers, washed and dried
  4. Selection of salad leaves (1 or more)
  5. 3 cloves of garlic
  6. Salt and fresh ground pepper

 

–        Start the salad with chopping up the vegetable into small cubes, and keep aside

–        Heat up oil in a small wok and switch off. Be sure that the oil has just started smoking. If you are using a reasonably small wok, it won’t take more than a minute or 2.

–        After you switch off, add in the garlic cloves, and sauté till the cloves are lightly brown. Take them out on a grease-proof paper to cool

–        Next, in the same oil add the mustard leaves and saute them for 30 seconds. And take them out too, and add them to the chopped vegetable.

–        Chop the salad leaves into thin strips and add them to the chopped Zucchini.

–         Make the warm dressing by adding a tspn or so more oil to the hot oil, and juice of 1 lemon. Whisk well and pour over the vegetable and leaves mixture. Combine well with your fingers, top the salad with lots of mustard flowers, with more on the side. Season just before you serve.

Pear + Spinach w/ Caramelized Walnuts

 

pear spinach salad 2 pear spinach salad 1 pear spinach salad 5

Sunshine. Monsoon. The best. And the better than the best is yet to come. When we were looking out for an apartment in the urban part of my city (Bangalore), all we found were dark kitchens, darker bedrooms, and cramped living areas. It took us almost a month to find this apartment we live in now. This apartment has made me realize the importance of sunshine. The role of sunshine in not just as vitamin D, but also for my plants, for my meditation, and for my kitchen. Cheers to Sunshine!

I made this salad in more of a hurry than anything else. Also, we had lots of fruits left from our last trip to the market. Such a simple salad, and such vastly different mild flavours all combined together. That’s what this is.

pear spinach salad 6 pear spinach salad 4 pear spinach salad 3

 

  1. 2 Pears (use any kind that you have)
  2. A bunch of fresh spinach leaves, washed thoroughly
  3. Mint leaves from 3 stalks
  4. 1 tbpsn fresh yogurt
  5. 1 clove of garlic
  6. A handful of walnuts
  7. 1 tsp palm sugar
  8. Salt
  9. Fresh ground pepper (optional)
  10. Extra virgin olive oil

 

–          Peeling the pears is optional. Chop the pears into slices, and add them to a large mixing bowl.

–          Chop the spinach leaves finely and add them to the pears

–          In a processor, make the dressing by adding the mint leaves, yogurt, garlic, salt, and a tbspn of olive oil. Blitz till everything is well emulsified.

–          Add the dressing to the pears and spinach, coat them well, and then caramelize the walnuts in palm sugar. Do this by adding the walnuts and palm sugar to a non-stick wide based pan on medium heat. In about a minute or so you’d see seething sugar. This is the time to stir around the walnuts and coat them well with the palm sugar. Do this for about 10 seconds

–          Take them off the heat, and chop them roughly. Add them to the pears and spinach, and serve immediately.