Cranberry Jam Shortbread Bars

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What is Christmas without getting your hands dirty in the kitchen and baking some lip smacking desserts for your friends and family. The festive mode is on. Even my social media pages is enjoying the festive cheer. Infact I think my Instagram is on a sugar high! Its loaded with stunning images of some amazing desserts and cookies and I can’t stop drooling over them. Boozy cakes to edible wreathes, gingerbread cookies to cookie boxes, apple pies to cranberry pies – its all there. Yes I feel the sugar overload too but its all about celebration and merry making. In the middle of this cheer, don’t miss out on baking these Cranberry Jam Shortbread Bars.

These bars is everything you would want in your dessert – sweet, tart, earthy and super easy to make. The homemade Cranberry Jam lends a freshness to the whole dessert. Buttery, crumbly, soft and delicious is all what this dessert is about. Perfect for a get together this Christmas. Make sure to make a double batch, because its a guarantee that one batch will not be sufficient. Just when the cookies and pies were getting  commonplace, bake these holiday special Cranberry Jam Shortbread Bars.

RECIPE

INGREDIENTS: (Makes 9 bars)

For the shortbread bars:

  • 260 grams whole wheat flour
  • 220 grams unsalted butter, room temperature + extra for brushing the mould
  • 80 grams light brown granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg powder (optional)
  • pinch of salt

For Cranberry Jam: (Recipe on the blog)

  • 200 gms of cranberries, fresh or frozen
  • 120 gms granulated white sugar
  • 3 – 4 tbsp water
  • 1 tsp lemon juice (optional)

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METHOD:

For Cranberry Jam:

  • Wash the cranberries properly. Take the cranberries in a saucepan along with sugar ad water and let it cook on low-medium heat.
  • Keep stirring it occasionally. Once the berries have softened by 60%, take a potato masher and gently mash the entire mixture.
  • Let the berries cook more and it will soften completely and start to thicken.
  • Remove the mixture from the heat, stir in lemon juice if needed and allow the mixture to cool.
  • Once cooled transfer it into a clean, moisture free glass container. Keep it in the fridge until consumption.

For Shortbread bars:

  • Preheat your oven to 170 C for atleast 15 minutes and butter the baking pan and keep aside. (I used an 8 inch baking tin)
  • Meanwhile beat the butter until smooth and pale. Add granulated white sugar and beat for 40 – 50 seconds until creamy.
  • Now add vanilla extract and beat it for 20 – 30 seconds.
  • Add whole wheat flour, salt and nutmeg powder and beat on low speed until it just comes together. Make sure the clumps are still there and it doesn’t form a proper dough.
  • Transfer 2/3 of the dough to the baking tray and press down evenly. Now using a fork prick the bars and allow it to bake for 15 minutes or until the sides are slightly brown.
  • Once done, allow it to cool slightly and evenly spread the cooled down cranberry jam leaving some gap on the edges.
  • Crumble the remaining shortbread dough on top of the jam evenly and gently press the dough down.
  • Allow this to bake for 22 – 25 minutes or until the crumble is golden brown on top.
  • Once done allow it to cool on the wire rack. While it is sightly warm, cut it into 9 bars of equal sizes. Once it cools down completely, remove it from the baking tray and eat!

Eggless Oat Cookies

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Usher into the cookie month with some simple Oat Cookies. Making batches after batches of cookies is indeed therapeutic. Warm spices to fresh herbs, chunks of butter to heaps of flour, beautiful little cookie cutters to perfectly baked cookies – the journey of making cookies is fun. Every cookie dough has exciting ingredients and its own story to tell.

These Oat Cookies were specially baked for my 2.5 year old lil one. He loves munching on homemade cookies during evenings and I love baking it for him. It allows me to introduce different flavor combinations in a beautiful way. Watching me bake so often, he loves taking part in the entire process, mixing ingredients to cutting the cookies. These classic cookies are super easy, fun to bake with kids and a total winner in my kitchen. The spice blend in the cookie dough lends a wonderful warmth to the cookie, while the oats make it chewy and addictive. Add this easy cookie recipe to your reportoire and you’ll never regret it!

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RECIPE

INGREDIENTS: (Makes 24 cookies)

  • 220 gms oat flour + extra for dusting
  • 40 gms rolled oats
  • 220 gms unsalted butter, room temperature
  • 70 gms icing sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 2 tbsp whole milk (optional)
  • pinch of salt

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METHOD:

  • In a bowl take unsalted butter and beat it until smooth. This will take around 30 – 40 seconds. Now add icing sugar and beat it until its smooth.
  • Now add vanilla extract and beat it for 20 – 25 seconds.
  • Add oat flour, cinnamon powder, nutmeg powder and salt and fold in the mixture until well incorporated.
  • Add the remaining rolled oats and fold in until just incorporated. In case the dough is too thick, add 1 – 2 tbsp of whole milk and fold in gently.
  • Transfer the mixture to a well dusted surface and bring the dough together to form a disc. Do not knead it.
  • Wrap the dough with cling wrap and put it in the refrigerator for 40 – 45 minutes.
  • Meanwhile line the baking sheet with parchment paper and keep aside. Preheat your oven to 180 C for atleast 15 minutes.
  • Take the dough out of the fridge and roll it out on a lightly floured surface to 1/4 – 1/3 inch thick circle. Using cookie cutter cut the cookies into the desired shape and tranfer on the baking sheet.
  • Keep this baking sheet in the freezer for 10-15 minutes until its firm.
  • Now take it out and put it to bake for 15 – 17 minutes or until the cookies are golden brown.
  • Take it out of the oven and allow it to cool completely. Once its cools down, it firms up better.
  • Transfer it to an airtight container and enjoy these for a week.

 

 

Tiramisu Truffles

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I think I have a love affair with Tiramisu. Whether I am browsing through cookbooks, magazines or wandering through cafes, Tiramisu often enraptures me with its grandeur and look. Each layer shouts of decadence, deliciousness and elite-ness! It often inspires me to go back to my kitchen and create that beautiful dessert. And then the complexity of things and my laziness brings all that inspiration to a pause.

Nevertheless this time I garnered all the courage to make something simpler but definitely packed with all the goodness of Tiramisu and hence came the existence of these Tiramisu Truffles – a flavorful melange of awesomeness – Coffee, Rum and Chocolate! For a coffee lover in me, this dessert in by far the easiest and my most favorite one.

The creamy mascarpone with perfectly sweetened lady finger sponge crumbs, the bitterness from the coffee and the spike from the rum – all blend in beautifully to make this delicious little truffles. Make these little treat bombs for yourself, store in the freezer and enjoy because you truly deserve every bit of it.

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RECIPE

INGREDIENTS: (Make around 18 truffles)

  • 24 lady finger sponge
  • 1/2 cup mascarpone cheese, room temperature
  • 1 1/2 tbsp granulated white sugar
  • 2 tbsp Baileys
  • 3 tbsp rum (you can choose to add more if you like)
  • 1 tsp coffee powder
  • 2 tsp water, room temperature
  • 1 1/2 cups semi sweet or dark chocolate, chopped roughly
  • 1 tbsp coffee granules , for garnishing

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METHOD:

  • Take all the lady finger sponge and crush it to fine crumbs in a food processor. Once done keep aside 1/1 2 tbsp of this mixture in a separate container. To the remaining mixture add granulated white sugar and whisk it.
  • In a bowl mix together coffee powder and water and stir it until the coffee granules is completely dissolved.
  • Now take the mascarpone cheese in a bowl and whisk it for 30 – 40 seconds. To this mixture add baileys, dissolved coffee mixture and fold it gently using a spatula.
  • Add the sponge and sugar mixture and fold it gently. Lastly add the rum to this mixture and fold it gently until completely incorporated.
  • Make sure the texture of the mixture is not very gooey. It should be like a chocolate cookie dough. Put it in a container, cover it and put it in the fridge to harden a bit for 30 – 40 minutes.
  • Meanwhile using a double boiler method, melt the chocolate chunks. Once melted keep aside for the mixture to come to room temperature.
  • Line a baking tray with parchment paper. Now take the mixture out and form balls of equal size (as shown in the picture) and place it on the parchment paper with some distance between the 2 balls.
  • Put it back in the freezer for 10 – 15 minutes. Take it out and dip these balls into the melted chocolate mixture one by one and then place it on the parchment paper.
  •  Sprinkle the chocolate coated balls with the fine crumbs you had kept aside in the first step or with coffee granules.
  • Keep the mixture again the freezer for 10 minutes before enjoying it. To store the remaining, transfer it to  a container and store it in the freezer until you want to consume.

Enjoy!

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Coconut Panna Cotta with Pomegranate Coulis

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Amidst the hustle bustle of a normal day of my life, I often take a step back, sit down and relax. And my connotation of relaxation often means digging into a sumptuous dessert even if its bite sized. Little sugar pleasures lets me retrospect things happily. The point is that I love rich indulgent desserts. I do try to control my cravings or substitute it with healthy alternatives, but I simple love them.

Coming to  indulgent desserts, Panna Cotta tops my list. Sweet, creamy and utterly delicious! Bursting with the sweetness from coconut milk and the freshness from pomegranate coulis, you can’t stop in a bite. Luscious and jiggly, this dessert is a party winner. For me panna cotta is like a blank canvas – some basic methods to follow and then you throw in whatever you enjoy. The fridge does its work and you have an absolute sensational dessert to woo you!

So whip this up now and enjoy!

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RECIPE

INGREDIENTS: (For 6 people)

  • 1 1/4 cup coconut milk
  • 1/2 cup low fat milk
  • 1/4 cup caster sugar
  • 1/2 tbsp gelatin powder
  • 1 1/2 tbsp ice water
  • 3/4 cup pomegranate arils
  • 1/2 tsp lemon zest
  • 6 tbsp water
  • 3 tbsp icing sugar (you can also use caster sugar)
  • 1 – 2 tsp cornflour
  • mint leaves, to garnish

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METHOD:

  • In a small bowl take ice water and put it the gelatin powder and let it soak for 6 – 7 minutes. The gelatin will bloom.
  • Meanwhile, take a pot and pour coconut milk, milk and sugar into it and let it heat on low flame. Make sure to keep stirring at intervals.
  • Do not boil the milk, it needs to be hot.
  • Once this is done, add the bloomed gelatin to the milk mixture and keep stirring in on low flame for 40  – 50 seconds. The milk should not come to a boil. Also make sure there is no lump in the gelatin.
  • Turn off the heat and take the mixture and pass it through a sieve so that in any little lumps can be removed.
  • Let the mixture cool for 10 – 12 minutes, before you evenly  divide it between 6 glasses.
  • Once it poured into the glasses and cooled, put it the fridge to set for atleast 8 hours (preferably overnight).
  • For the pomegranate coulis, put pomegranate arils, 4 tbsp water and sugar in a saucepan on low flame and let it cook.
  • Once the pomegranate is soft and leaves it juices, add lemon zest. Dissolve cornflour in the remaining water and make sure there is no lump.
  • Now add the cornflour mixture to the cooking pomegranate mixture and let it cook for 40 – 50 seconds on low flame, until the mixture thickens.
  • Allow it to cool completely. Pour it over the coconut panna cotta once its set.
  • Chill, garnish with mint leaves and serve.

Lemon Thyme Shortbread Cookies

 

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Hunting for an easy peasy recipe for a non chocolate cookie – these bright buttery cookies are soon going to be your elixir for happiness. While chocolate cookies are almost everyone’s favorite, these lemon – thyme cookies are magical! Shortbread cookies are an epitome of glamour and simplicity. They are fun to make – quite therapeutic and almost like your canvas where you can play around with different flavor combination and make these little heart wonders.

Bright and buttery – these lemon and thyme cookies are perfect additions to your breakfast as well as tea time table. The freshness from the locally sourced fresh lemons and the fragrance from fresh thyme makes you want to go for another bite. Absolutely scrumptious. Minimal ingredients, fool proof recipe and these little indulgent and melt in your mouth cookies are ready in no time.

Share some love with these cookies!

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RECIPE

INGREDIENTS: (Makes around 16 – 18 cookies)

  • 1 cup multigrain flour + extra for dusting
  • 113 grams unsalted butter, room temperature
  • 35 grams granulated white sugar
  • 1 tsp pure vanilla extract
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp fresh thyme leaves, chopped
  • few thyme leave sprigs, for garnishing

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METHOD:

  • In a bowl beat butter and sugar until they are smooth and creamy. This would take around 40 – 50 seconds.
  • Now add vanilla extract and beat it for 20 seconds.
  • Add in multi-grain flour and salt and beat it on low speed for 40 – 50 seconds , until its just combined.
  • Now to this mixture add lemon juice, lemon zest and thyme leaves and beat it for 30 seconds.
  • Transfer the mixture to your kitchen top. Make sure that the kitchen top is lightly floured. Combine the entire dough mixture. Do not over mix/ over knead it.
  • Flatten the dough mixture into a disc shape, cling wrap it and put it the fridge to chill for atleast 1 hour.
  • Meanwhile pre heat your oven to 180C for atleast 15 minutes. Line your baking sheet with a parchment paper and keep aside.
  • Take the dough out of the fridge. Lightly flour the surface. Roll out the dough to a 1/4 inch think circle. Take heart shaped cookie cutter and cut out the cookies.
  • Transfer each cookie to the baking sheet. Garnish it with thyme sprigs. Allow the cookie to bake in the oven for 8 – 10 minutes or until the cookies are light golden brown.
  • Once done, take it out from the oven and allow it to cool completely and enjoy!

 

 

 

Kheer – Diwali Special

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The quintessential Indian dessert made in every household is Kheer. I have grown up watching my grand mom and my mum making the most delicious Kheer ever. Patiently waiting for the milk to thicken, the rice to be perfectly cooked, the perfect amount of sugar and garnished with chopped dry fruits – already struck with nostalgia. Whether its a festival, any small function at home or an auspicious celebration – that Kheer is imperative.

Creamy and luscious, one spoon is never enough. Such a humble dish yet always a treat for your taste buds. A hot day and the chilled Kheer beckons and with the nip in the air, a bowl of hot Kheer is what is soul-satisfying. The aroma of the saffron and cardamom is quite inviting and the dried fruits adds the much needed richness and crunch to the dish.

With festivals just round the corner, this recipe is not to be missed. Made with basic pantry staples, this recipe is a no brainer. This recipe is a must in your repository. It’s easy to fall in love with it each and every time.

RECIPE

INGREDIENTS: (for 3 – 4 people)

  • 1 litre full fat milk
  • 1/3 cup long grain basmati rice
  • 6 – 7 tbsp sugar (you can adjust the quantity as per your liking)
  • 5 – 6 saffron strands
  • 3 pieces green cardamom, powdered
  • 1 tbsp unsalted pistachios, roughly chopped
  • 3 tbsp blanced and slivered almonds
  • 1 tsp dried rose petals (optional)
  •  10 – 12 pieces cashew nut (optional)

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METHOD:

  • Soak the rice in water for 40 – 45 minutes and rinse it nicey with water several times to remove the starch.
  • Meanwhile put the milk to boil on low flame in a saucepan. Keep stirring it continuously to avoid it from sticking to the botton of the saucepan.
  • Once the milk is reduce to slighlty more than half the quantity, add the soaked rice. Make sure to drain the water and add the rice to the milk.
  • Keep stirring it intermittently and let the rice cook on low flame.
  • Once the rice is 80% cooked and the milk thickens, add sugar to the mixture and stir it.
  • Now once the rice is 95% cooked, add the cardamom powder, saffron strands, cashew nuts, almonds slivers and pistachios and mix it.
  • Remove it from the flame and garnish with dried rose petals. Serve it hot or chilled as you like it!

 

 

Granola Breakfast Tarts

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Its time to awaken your taste buds and kickstart your morning in a healthy, hearty way! I love to have a sumptuous breakfast, the kind where the entire breakfast table is adorned with fresh juices, freshly baked breads, brewed coffee, perfectly cooked eggs and a beautiful breakfast dessert tart. Oh gosh! I am already dreaming about it. Very rarely my breakfast table looks so full that I am spoilt for choices. All I try to do is make one or the other dish of my dreamy breakfast table on and off. Once such dish is the fabulous breakfast granola tart.

Fancy to look but simple to make, these tarts can appease your sweet cravings in a nutritious way. Loaded with heavenly flavours, these tarts makes mornings happier and merrier. The stunning granola crust, the fresh juicy fruits and luscious yogurt – all come together beautifully. Indulgent but definitely healthy. So just when you were craving dessert for breakfast or breakfast for dessert, we got you a solution!

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RECIPE

INGREDIENTS: (Makes 3 – 4 inch tarts)

For the tart:

  • 1 1/2 cup quick cooking oats (I used Quaker oats)
  • 3 /4 cup finally chopped walnuts
  • 1/4 cup finelly chopped hazelnuts
  • 75 grams unsalted butter, melted and cooled to room temperature + extra for greasing the tin
  • 1 tbsp mixed sesame seeds
  • 1/2 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

For the filling and topping:

  • 180 grams plain Greek Yogurt (I used Epigamia Greek Yogurt)
  • 3 tbsp agave nectar (you can use honey instead)
  • 1/2 tsp vanilla extract
  • 2 tsp black chia seeds
  • 3/4 cup pomegranate arils
  • 1 small green apple, thinly sliced

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METHOD:

  • Preheat the oven to 160C for atleast 20 minutes. Grease the tart tins slightly with melted butter and keep aside.
  • Meanwhile take all the dry ingredients for tart crust – Oats, Sesame Seeds, Chia Seeds, Walnuts, Hazelnuts and Cinnamon – and mix it in a bowl.
  • In another bowl whisk together melted butter and vanilla extract and then add it to the dry ingredient bowl.
  • Using a spoon mix the entire granola mix. Now transfer 1/3rd of the mixture to one tart shell. Using the back of your spoon press the granola mix towards the edges of the shell. Make sure that there are no gaps left.
  • Put these tart shells to bake in the oven for 18 – 20 minutes.
  • Once done, using the back of your spoon, press down the granola mix and then allow the tart to cool completely in the tart shell.

For the filling:

  • While the tart shell is cooling down, we can make the filling.
  • In a bowl take greek yogurt, agave nectar (or honey) and vanilla extract and whisk it using the wire whisk.

For assembling:

  • Once the tart base has completely cooled down, demould it carefully.
  • Divide the yogurt mixture between the 3 tart shells and fill it completely.
  • Garnish with pomegranate arils, green apple slices, chia seeds and any leftover granola and serve!

 

Fig and Almond Cake

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Love to eat a cake at breakfast or do you love your tea time with a stumptuous piece of cake? Do not worry because this recipe has got you cravings covered. A simple and delicious cake often needs no introduction. A cake which has been adorning my breakfast and brunch tables these days is a Fig and Almond Cake. It is as pretty as it tastes and darn easy to make!

I must confess as much as I love eating cakes, I am not a bog fan of the frosting and fondants that come along with it. I hated it as a child because it was overly sweet and overpowered the true flavors of the cake and the feeling still prevails. When it comes to my kitchen, I enjoy baking cakes free of frosting. Something which is simple, naked and true to its flavors.

This cake is moist and fluffy. The combination of fresh and dried figs together in the cake is so magical. The subtle cardamom flavors lends an aromatic and spicy nature to the cake. The gorgeous and perfectly toasted almonds on the top adds the perfect crunch to the entire cake. Such simple ingredients yet a pretty little cake that you can never get bored off!

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RECIPE

INGREDIENTS: (Makes a 6 inch cake)

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cardamom powder
  • 1/8 tsp nutmeg powder
  • 1 egg
  •  3/4 cup plain buttermilk (you can use 1/2 cup yogurt + 1/4 cup water)
  • 1/2 tsp vanilla extract
  • 2 tbsp dried figs, roughly chopped
  • 3 tbsp melted butter, room temperature + extra for greasing the cake tin
  • 1/4 cup granulated brown sugar
  • 1/4 tsp almond extract (optional)
  • pinch of salt
  • 2 tbsp whole milk
  • 1/2 cup sliced almonds, for garnishing
  • 10 – 12 fresh figs, cut in circles for garnishing
  • 2 tbsp icing sugar, for garnishing

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter and flour the cake tin and keep aside.
  • In a bowl mix all purpose flour, whole wheat flour, baking soda, baking powder, brown sugar, cardamom powder, nutmeg powder, and salt and keep aside.
  • In another bowl mix melted butter, eggs, milk, vanilla and almond extract and keep aside.
  • Add the wet ingredients to the dry ingredients mixture and fold gently.
  • Add the dried figs to the mixture and fold in until its evenly spread.
  • Transfer the mixture to the cake mould. Now top it with fresh fig slices, sliced almonds.
  • Allow the cake to bake in the oven for 22 – 25 minutes or until a tooth pick inserted comes out clean.
  • Once done, allow the cake to cool down, garnish with icing sugar, slice it and eat!

Enjoy!

 

Stone Fruit Galette

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Looking for a dish to adorn your sunday brunch table or a nice rustic dessert to make your weeknights exciting – this rustic stone fruit galette is the simple answer. It is goodness bundled into a fuss free easy pie which lets you enjoy the tone and the produce of the season. It’s a perfect way to show off the perfectly ripe and juicy stone fruits available in the market.

I am always enchanted by the rustic galettes. They are so appetizing and pretty to look that I want to eat the whole thing almost instantaneously. The wonderful colorful fruits are wrapped in a flakey rustic pastry, baked in no time and topped with sugar – oh so tempting! They are definitely less demanding than a pie and stunningly sumptuous. I heard someone say that its a lazy people’s pie. I am happy to be called lazy if the result is so deadly delicious.

I can’t rave enough about the versitality and the awesomeness of these galettes. Once you make then, they will become your best comfort food. A perfect farewell to the juicy and ripe stone fruits!

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RECIPE

INGREDIENTS: (For 8 – 10 people)

For the pastry:

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour + extra for dusting and rolling out
  • 1/2 tsp salt
  • 20 gms granulated white sugar
  • 115 grams unsalted butter, cut into 1 inch cubes and chilled
  • 6 – 7 tbsp ice cold water
  • 1 egg, lightly beaten

For the filling:

  • 300 grams of plums, seed removed and cut into wedges
  • 450 grams of peaches, seed removed and cut into wedges=
  • 3 tbsp of granulated white sugar (you can add 1 tbsp more if the stone fruits are sour)
  • 1 tsp pure vanilla extract or 1/2 tsp almond extract
  • pinch of salt
  • orange skin segments (optional)
  • mint leaves, to garnish (optional)
  • 1 tbsp icing sugar, to garnish (optional)

METHOD:

  • In a bowl take all purpose flour, whol wheat flour, sugar and salt and whisk it. Now add the cold cubes of butter.
  • Using a pastry blender or two forks, cut the butter into the flour until it forms coarse crumbs. It is okay to see small chunks of the butter.
  • Now add the ice cold water a couple of tablespoons at a time and bring together the dough.
  • Dust the kitchen top with flour and transfer the dough on it. Add more water if needed and bring it together to make a ball. Cling wrap it and refridgerate it for an hour atleast.
  • Meanwhile you can make the filling. Take the stone fruits in a bowl. Add sugar, vanilla or almond extract and salt and mix it.
  • Preheat your oven to 220C for atleast 15 – 20 minutes. Line a baking sheet with parchment paper and keep aside.
  • Once the dough it chilled, take it out and roll it out to 15 inch circle. Transfer the pastry to the baking sheet.
  • Top the pastry with the fruit mixture (you can also layer it piece by piece) leaving 2 – 2.5 inch gap from the edges.
  • Fold the edges over the peaches gently or make pleats if necessary.
  • Take the lightly beaten egg and using a pastry brush, brush on the folded edges which will give it a nice golden color.
  • Allow it to bake for 25 – 28 minutes at 200C or until golden crisp brown.
  • Once done, transfer it to a wire rack and allow it to cool completely. Garnish with icing sugar, orange skin segments and mint leaves.
  • Slice and enjoy!

 

 

 

 

Banana Bread Granola – 100th Post Celebration!

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Hello folks! I can’t believe that I have penned down 100 of my favorite recipes and shared my culinary stories with all if you. The love I have got from each of you is completely overwhelming. It is so gratifying to see the blog grow from a single viewer to a community of such amazing people who appreciate my efoorts and my love for food. I can’t thank each of you enough for your unending faith in me.

Coming to the 100th blog post celebration, means something special was cooking in my kitchen. A dish that invokes memories of my first baking experience and has become my family (and definitely my lil one’s) favorite – Quick Banana Bread. However this is not a post about the classic banana brad but something which is healthy, super easy and unquestionably delicious – Banana Bread Granola!

When you feel like munching something, a bowl of this granola with or without yogurt is all you will need to satisfy your hunger pang as well as your sweet craving. The aroma of banana bread flavors wafting through the entire house is therapeutic. The warmth of the spices and the infused banana flavor makes it quite addictive.

Just as we enjoyed this super bowl of granola, make a BIG batch for yourself because I bet this will get over in no time!

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RECIPE

METHOD: (Makes 3 cups)

  • 1 3/4 cups jumbo oats
  • 2 tbsp walnuts
  • 1/4 cup almonds
  • 15 tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tbsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1 tbsp chia seeds
  • 1 tbsp pumpkin/melon seeds
  • 1/8 cup unsalted butter, melted
  • 3 tbsp pure maple syrup (you can use agave syrup or honey)
  • 1/2 tsp vanilla extract
  • 1 medium sized banana, mashed

METHOD:

  • Preheat the oven to 165 C for atleast 15 minutes. Meanwhile line a baking tray with parchment paper and keep aside
  • In a bowl add jumbo oats, cinnamon powder, nutmeg powder, chia seeds, walnuts, almonds, pumpkin seeds, salt and brown sugar and mix well so that the ingredients are evenly spread.
  • In another bowl add maple syrup and melted butter and whisk it. Add vanilla extract and whisk the mixture.
  • Now add the mashed bananas and mix it well.
  • Pour the wet mixture into the dry ingredients bowl and using a spatula mix it well so that all the ingredients are well coated and evenly spread.
  • Spread the entire mix onto the baking tray and spread evenly. Put it in the oven to bake for 23- 25 minutes.
  • Around 10 minutes into baking, take the baking sheet out and using a fork just mix the entire granola mixture to avoid burning of the ingredients.
  • Put it back into the oven and allow it to bake for another 13 – 15 minutes.
  • Take it out of the oven, fluff it using a fork and allow the mixture to cool down completely. Only once it is cooled will the mixture get crunchy.
  • Store it in an airtight container upto 2 weeks.

Voila!