Eggless Buckwheat and Oats Banana Bread

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Its gratifying to see how something so delicious and addictive comes together effortlessly. A cozy chilly morning, a steaming cup of coffee and a moist banana bread – my dreamy kinda morning! Actually this is the way to break-fast. A quiet early morning, baking this quick banana bread, breakfast table seems all the more pretty and these small little joys makes a fulfilling day!

This buckwheat and oats banana bread is a healthy makeover to the classic eggless banana bread and is tastes darn delicious. Just the right amount of sweetness and moistness, try this once and this bread will be everyone’s favorite in your house.

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RECIPE

INGREDIENTS: (Make 1 – 9 inch loaf)

  • 3/4 cup buckwheat flour
  • 3/4 cup oats flour
  • 3 medium sized ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil (you can use vegetable oil too)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • pinch of nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp star anise powder
  • 1/4 cup whole milk
  • 1 tbsp mixed seeds (I used pumpkin and melon seeds) + extra for garsnishing
  • 1/4 cup rolled oats, for garnishing

METHOD:

  • Preheat the oven to 180C and grease the loaf tin with oil and dust it with flour and keep aside. Optionally  you can line it with parchment paper and keep aside too.
  • Meanwhile in a bowl mix buckwheat flour, oats flour, baking powder, baking soda, cinnamon powder, nutmeg powder, star anise powder and mixed seeds and keep aside.
  • In another bowl, take oil, honey, vanilla extract and brown sugar and whisk it still well combined.
  • Take 2 bananas and mash it used a fork and add it to the oil mixture.
  • Now combine the wet and dry ingredients and gently fold it until the mixture is well combined.
  • Add milk if the consistency it too thick. Transfer the mixture to the prepared loaf tin.
  • Now take the last remaining banana and cut it lengthwise from the center. Place it on top of the transferred mixture and garnish with mixed seeds and some brown sugar.
  • Bake it for 30 – 35 minutes at 180C or until a skewer inserted comes out clean.
  • Once baked, allow it to cool, unmould it, slice it up and serve with vanilla ice cream or as is.

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!

Linzer Cookies with Strawberry Chia Seed Jam

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The countdown to Christmas has begun and its time stock up all the holiday baking wonders! With the dawn of December, comes in a month of baking sprees. The baking of cookies, gingerbread cakes or cranberry tarts just fills the entire house with beautiful aroma each day. The concoction of the different spices being infused in each dessert is so enticing that it is difficult to wait till the dessert is baked.

Linzer cookies is a perfect example of the flavorsome festive cookies that you can’t stop with just one of the cookie sandwiches. It’s addictive, period! I was scared of making these cookies since it involved some crucial pressure points (only in my head), however once I decided to make these, I completely enjoyed it especially when they turned out yummy.

The nutty buttery cookies with the aromatic spices comforts you amidst the nip in the air. These tender cookies are just perfectly sweet and the tartness from the jam makes the whole sandwich look and taste lovely! So why wait, just crank up the oven temperature, whisk up the list of ingredients mentioned below and enjoy this Christmas with these beautiful cookies.

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RECIPE

INGREDIENTS: (makes 10 cookies sandwich)

  • 75 grams whole almonds
  • 140 grams all purpose flour
  • 80 grams caster sugar
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg powder
  • pinch of star anise powder
  • 113 grams unsalted butter, room temperature
  • yolk of 1 large egg
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 1/3 cup strawberry jam (I used store bought 24 Mantra Organic)
  • 1 tsp black Chia Seeds
  • 40 grams icing sugar, for dusting

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METHOD:

  • Preheat your oven to 170C for atleast 15 minutes.
  • Line your baking sheet with parchment paper. Put the whole almonds on the baking tray and put it to toast for 7 – 8 minutes until slightly brown and the aroma of the toasted almonds starts coming.
  • Once toasted, allow it to cool completely. Once cooled put it in the grinder with 20 grams of caster sugar and grind it until it forms a fine powder.
  • In a bowl, beat butter and sugar until light and fluffy.
  • Add in egg yolk and vanilla extract and beat until well incorporated.
  • Add in almond meal in the mixture and mix in until mixed properly.
  • Now add in salt, nutmeg powder, cinnamon powder, star anise powder, lemon zest, all purpose flour and beat it until just combined.
  • Now cover the cookie mixture in cling film and refrigerate for 30 – 45 minutes or until firm.
  • Once it is firm, roll the cookie dough to 1/4 inch thickness and cut it with the cookie cutter as shown in the pic. (You could use other shape cookie cutters too)
  • Using a small cookie cutter, cut the center and place the cookies on the baking sheet.
  • Refrigerate the cookies on the baking sheet for 10 minutes.
  • Now place it in the middle rack of the oven to bake for 10-12 minutes or until the edges are slightly golden.
  • Allow the cookies to cool and then transfer it to the wire rack to cool completely.
  • While the cookies are baking, mix chia seeds and jam in bowl and whisk it until its lump free.
  • Place the cookies with the cut out on a baking sheet and dust it with icing sugar.
  • To assemble the cookies, put a spoon of jam on the whole cookie and then place the cookie on top with the icing sugar. Now you are ready to take a bite!

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Enjoy and Merry Christmas 🙂

 

 

Eggless Carrot Muffins

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One of the recipes which will be a great addition to your recipe repository is the carrot muffin. It’s flavorful, moist and devoid of any deception. It’s simplicity is its charm. The hint of cinnamon and nutmeg powder is quite enticing and hence you can never settle for just one!

With the abundance of juicy and red carrots in the markets, I thought this was probably the right time to try carrot muffins. It not only has a great taste but its super healthy, making it a great snacking option for kids. I often chose chocolate muffin over other flavors until I had an amazing carrot muffin in California. It was then I developed a liking for carrot muffin which I ate during my tea time or post dinner. Simple ingredients, easy process, unpretentious flavor and amazing outcome – these eggless carrot muffins is pure delight!

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So don’t wait, start baking now, because carrot muffins will never go out of style!

RECIPE

INGREDIENTS: (Makes 18 small muffins)

  • 1 1/2 cup all purpose flour
  • 3/4 cup powdered sugar
  • 1 1/4 cup grated carrot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder (freshly grate it if are able to)
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1/4 cup + 2 tbsp milk
  • 1/4 cup water, room temperature
  • 1 tsp vanilla extract (or 1 1/4 tsp vanilla essence)
  • 1/4 cup chopped walnuts (optional)

METHOD:

  • Preheat the oven to 180 C for atleast 15 minutes.
  • In the mean while, in a bowl sieve all purpose flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt and combine it all together.
  • In another bowl mix oil and sugar. Add milk, water and vanilla extract and combine well.
  • Add half the dry ingredients into the wet one and fold it. Again add the remaining half and fold it until fully incorporated.
  • Add grated carrots and chopped walnuts to the above mixture. Fold it well.
  • Place muffin liners in the muffin tray. Fill the liners upto half and bake for 22 – 24 minutes, until a toothpick inserted comes out clean.

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Enjoy your cup of tea!