Tag Archives: Sweets

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.

mueslibread

Remove from oven and cool.

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

Vegan Pumpkin Bread

It’s October. Fall. And grocery stores have exploded with pumpkins of all sizes, shapes and varieties. I picked up not one, not two, but three different varieties!

I had family visiting the last few days, and after trying some different recipes such as this one, I decided to try my hand at making some home-made pumpkin puree and baking bread. The recipe had to be vegan, since as I learned they didn’t eat eggs!

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I used the Pioneer Woman’s steps to make pumpkin puree. And loosely followed this recipe for the vegan version.

Ingredients:

1.25 cups whole wheat pastry flour
0.25 cup olive oil
0.25 cup maple syrup
1 mashed ripe banana
1 cup pumpkin puree
1.5 tbsp flax meal
1 cup + 1tbsp rolled oats
1/2 cup + 1tbsp almond meal
2/3 cup brown sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp pepitas
some walnuts or pecans
1 tsp pumpkin spice
0.5 cup water

Pre-heat oven to 375 degrees, and prepare a loaf pan.

Mix flaxmeal with 4 tbsp water. Add pumpkin puree, mashed banana, olive oil and maple syrup. Whisk.

Add brown sugar, baking powder, cinnamon, pumpkin spice and continue to whisk.

Add water, oats, almond meal, and flour. Mix well.

Pour the mixture into a loaf pan, sprinkle some pepitas and nuts and bake for 40-50 minutes until cooked.

Serve warm. Enjoy!

Happy Fall!

Notes:

Next time, I’ll add some walnuts to the mixture.

See Also:

Pumpkin Paayasam

Cranberry Pumpkin Loaf

Haitian Pumpkin Soup 

Amaranth Pumpkin Loaf

Pumpkin Curry

Stuffed Pumpkin

 

Cherry, Dark Chocolate and Coffee Popsicle

Recently, I came across this blog: Wit and Vinegar and quite propitiously Popsicle Week just came to an end with varied Popsicle recipes.

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Here is one of my favorite I’ve tried so far. As always, I adapted using ingredients in my pantry.

Ingredients:

3/4 cup coconut milk
3/4 cup pitted cherries
6 tbsp unsweetened coffee
2 tbsp maple syrup
1 tsp vanilla extract
a dash of salt
2 squares of dark chocolate cut to bits

Process coconut milk, unsweetened coffee, vanilla extract, maple syrup and salt in a food processor. Transfer to a freezer safe dish. Add dark chocolate bits and cherry bits. Freeze for 45 minutes to an hour.

Once the mixture is thickened, scoop and transfer to Popsicle molds. Freeze for 3-4 hours to allow the molds to set.  When ready to eat or serve, dip molds in hot water for a few seconds to allow the popsicle to slide out.

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Enjoy on a ridiculously hot, and humid day!

Cherry Swirl with Dark Chocolate & Cherry Bits

I love Cherries.

Lately I have comes across many recipes for ice cream. And this one was no different.  This recipe started out one way, and ended up differently as I started to improvise.

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Ingredients:

1 cup cherries, pitted, and another handful
1 cup Greek yogurt
1 tsp Vanilla extract
2-3 tbsp honey or Maple syrup
1-2 dark chocolate squares cut into bits

Blend half cup Greek yogurt, cherries and vanilla extract. Transfer a bowl that is freezer safe.

In a separate bowl mix the remaining Greek yogurt and honey, and toppings of cherry  and chocloate bits. Layer on top of the bowl. Using a butter knife to gently swirl the mixture.

Freeze for at least 4 hours before serving.

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Note:

My first attempt used only 1 tbsp Maple syrup as prescribed in the original recipe and I found that wanting. So I repaired the recipe by adding more maple syrup and adding the toppings. The final product was more to my liking.

Eat stand alone, with a slice of cherry cake or I even experimented making a sandwich with two digestive biscuits. Refreshing in this hot, humid weather!

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Cherry and Cardamon Cake

If I were to name a fruit that was my most favorite one, then Mango and Cherry would be neck to neck. While mangoes in some variety are available year round, cherries have a short shelf life. More importantly, they are super expensive especially in the east coast.

I miss those days when we went cherry picking, eating all we could. Or the days when I could grab a pound at 99 cents back in CA.  I make up for it, by grabbing the cheapest I can, while they last.

cherrycake

In addition to eating them fresh, I also love trying new recipes such as this cake.

Ingredients:

1 cups fresh cherries, pitted
1.5 cup all purpose flour
2 eggs
1/2 cup softened butter
2/3 cup sugar
1/2 cup milk
1 tsp vanilla essence
2 cardamon pods, crushed
1 tsp baking powder

Preheat oven to 325 degrees F.

In a bowl, beat butter, sugar and vanilla essence till fluffy. Add eggs,  flour, cardamon, and then milk and continue to beat until combined.

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Add half the cherries and mix together. Transfer to a greased cake pan. Press rest of the cherries on top of the batter.

Bake for 30-35 minutes until  golden. Cool on a wire rack, before serving.

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Goes well with the Cherry Swirl Ice cream. Stay tuned for the recipe 🙂

 

Pumpkin Payasam

A few weeks ago, I bought a small pumpkin to make creme brulee’. But I kept putting it off since I had to use cream. I thought maybe I would make Pumpkin Tapioca instead. From that sprung the idea of payasam. Here’s how I made it.

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Ingredients:

4 cups milk (I used 2%)
1/2 cup sugar
1/8 cup tapioca
1/4 cup vermicelli
1/2 tsp cardamon, ground
1 tsp butter
2-3 tbsp cashews
2-3 tbsp golden raisins

Dry roast the vermicelli for 4-5 minutes till lightly golden.

In a large pot, bring the milk to boil. Add sugar, tapioca and and roasted vermicelli and continue to cook.

Meanwhile peel and chop pumpkin. Add some water to a pan and cook the pumpkin till it softens. Mash to paste with spatula or put it through a blender. Add to the milk and mix well. Continue cooking for a few minutes and remove from flame.

In a separate pan, add a tsp of butter and fry cashews and raisins and add to the payasam. Serve warm as dessert after lunch or dinner.

 

Banana, Peanut Butter and Chocolate Kisses

What’s not to like?

Lately, bananas have become a staple fruit in my diet. Especially since I tried the 21 Day Tummy Diet last year. They are filling, full of fiber, antioxidants, vitamins and minerals. There is always an odd week, when I have several left over ripe bananas. Sometimes I freeze them for my next smoothie. Other times, I like to bake bread.

Right on cue, this week, Marc Matsumoto posted this recipe. I made no changes other than to use holiday colorful chocolate kisses instead of chunks. And it still was good.

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Happy Friday!