Category Archives: snacks

Cranberry Friands

I really enjoyed my Cherry Friands.

A lot.

I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.

Meanwhile, I decided to try some Cranberry Friands, mostly  following this recipe. It makes 12 friands and here’s how I made mine.

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Ingredients:

1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)

Pre-heat oven to 360 degrees F. Prepare two muffin tins.

In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.

Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.

Enjoy with a cuppa tea!

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Mango and Coconut Scone

Now that we are well into spring, the grocery stories are overflowing with fresh fruit and vegetables. I picked up some assorted fruits and my mind was on baking.

Cakes, muffins or scones?

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Scones are undoubtedly one of my favorite snack.  While I frequently bake cherry or cranberry scones, I have never baked mango scones. This seemed to be the perfect time to experiment with baking a mango scone.

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I have a standard healthy recipe for scones I use. and here is the version adapted for a mango scone.

Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 stick  butter (or add more for a flaky scone)
1 cup buttermilk
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cardamon powder
1 mango, peeled and diced
1/2 cup + a little more coconut flakes
1/2 cup chopped pecans

Pre-heat the oven to 425 degrees.

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In a large bowl, mix flour, sugar, baking soda, baking powder,cardamon powder,  and salt. Use a pastry blender to cut in the cold butter or use your hands to mix in. Add buttermilk and mix in. Fold in diced mango and coconut flakes and pecans and mix gently into a ball.

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Using a rolling pin, roll out the dough into a  circle and 1/2 in thick slab and cut into triangles or scoop 1-2 tbsp onto a baking pan lined with parchment paper.  Brush with some melted butter and sugar crystals (optional). Bake for 10-12 minutes. Makes about 12 scones.

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Enjoy a warm scone with some butter or jam or as is with a nice cuppa tea or coffee. Or Glaze with some mango flavored icing for a sweeter scone.

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If not ready to eat, you can  freeze the scones in a freezer bag. When ready to eat remove from freezer and let it return to room temperature or pop it in a microwave for 10-15 seconds and it is ready to eat!

Note: I tend to use less sugar and less butter. For a sweeter and more flaky scone adjust sugar and butter to suit your personal preference.

Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…

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APPETIZERS & SNACKS

Baked Bajji

Baked Vada

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GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

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BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

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JAMS & JELLIES

Anise Flavored Kumquat Marmalade

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DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

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WRAPS & SANDWICHES

Edamame and Zucchini Wraps

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CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

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DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

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BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

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JUICES & SMOOTHIES

Watermelon Cooler

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CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

CherrySalad

SALADS

Cherry and Avocado Salad

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SIDES

Honey and Sriracha Roasted Brussels Sprouts

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SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

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WHAT’S POPULAR WITH YOU?

Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins

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HAPPY HOLIDAYS!

Cranberry Poha

Revamping an old recipe with new ingredients

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Ingredients:

1 cup poha
1/2 onion sliced thin
1 small potato cut into small pieces
1 jalapeno sliced
1-2 tsp oil
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
1-2 dry red chilli
1/2 cup cranberries
a handful of cashews or peanuts
few curry leaves
salt to taste

In a pan, heat the oil. Add channa dal, urad dal, red chilli,  cashews or peanuts (or both), and mustard seeds and fry till lightly golden. Add curry leaves and jalapeno and fry for a few seconds. Add onion, and potato and fry on medium low mixing as necessary to prevent sticking, until onion are translucent and golden and potatoes crispy. Rinse and process the cranberries in a food processor until chopped fine. Add to the pan and fry for a few seconds.

Meanwhile rinse poha in some cold water. Don’t leave it in too long, or it will get soft and mushy. Rinse, and squeeze out the water and add to the pan above. Mix well. Season with salt and leave for 1-2 minutes.

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Serve warm with a cup of tea.

Muesli Bread

I came across this bread, along with other breads in the latest Prevention Magazine. I really wanted to bake the cranberry bread, but instead, I opted to bake this one. I had the oven all fired up anyway, as I roasted root vegetables for a pot of Roasted Root Vegetables with Kale and Lentil soup for the week.

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As always, I made changes. Here’s how I baked mine…

Ingredients:

1/2 cup whole wheat pastry flour
1/2 cup almond meal
1/2 + 1 tbsp cup rolled oats
1/8 cup brown sugar
2 tbsp flaxmeal
1/2 tbsp baking powder
1/4 tsp kosher salt
1/4 tsp cinnamon
2 large eggs
1/4 cup milk
1/4 cup vegetable oil
1/2 tsp almond extract
1/6 cup each, raisins, pepitas, dried cherries, raw almonds and coconut. I swapped in cherries and coconut since I didn’t have apricot.

Pre-heat oven to 350 degrees F.

In a large bowl, mix flours, sugar, baking powder, oats, flaxmeal, salt and cinnamon. In a separate bowl, whisk together milk, oil, eggs and almond extract. Combine with flours and mix well. Fold in nuts and dried fruit.

Grease a baking pan and pour the mixture evenly. You can sprinkle some fruit and nuts on top, which I missed.

Bake for 30 minutes or until a wooden pick inserted in the center comes out clean.

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Remove from oven and cool.

Enjoy for breakfast with a hot cuppa tea or during the afternoon slump!

Baked Falafel with Hemp Sauce

This is a confluence of three ideas.

I loved Ronit’s idea to bake falafel and have been wanting to try.

I just didn’t have all ingredients. I followed Elaine’s idea to use a combination of Sadia and Ronit’s recipe.

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I topped it all off with my variation of Elaine’s Hemp Sauce.

Hemp has been my favorite grain/seed in recent years. I use it often in cereal, smoothies, soup , and salads. And even love to toss some in  curries and more.

I haven’t yet tried to make butter or sauce with it. So Elaine’s recipe was perfect to venture in that direction!

Ingredients:

1/2 cup hemp
1 jalapeno
a handful of parsley and cilantro
a little water
some lemon juice
salt to taste
Place the hemp, jalapeno, parseley and cilantro in a blender. Add water and blend into a smooth sauce. Season with salt and lemon juice.

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Serve with some fresh baked Falafel!

Next time I would love to try hemp with sun-dried tomato!

Lemon, Banana and Cranberry Cake

I came across this recipe a few weeks back and have been wanting to bake it. During my first attempt, I used all whole wheat flour, and it went straight to the trash! So this time I decided to stay with all-purpose flour. I would have replaced it with some amaranth flour if I had some.

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Ingredients:

2 cups flour
1 cup sugar
2 large eggs
1/3 cup oil
1 large ripe banana
1/2 cup cranberries
1/2 cup pecans
1/2 cup milk or apple sauce (I used milk since I did not have apple sauce)
1 tbsp baking powder
1/4 tsp salt
1/4 cup lemon juice
1 tbsp lemon jest

For the glaze:

1 cup powdered sugar
2 tbsp lemon juice

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Preheat oven to 350 degrees.

In a large bowl or stand mixer whisk together banana, oil, eggs, milk, and sugar until smooth. Add flour, baking powder and salt and mix well.

Fold in cranberries and pecans and mix well. Pour into a 9in square pan and bake for 30-35 minutes until an inserted toothpick comes out clean.

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Cool on the rack.

Meanwhile whisk together the powdered sugar and lemon juice and spread evenly on the cake once it is cooled. Allow to set before slicing. Enjoy with a hot cup of tea!

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