Buckwheat waffles are our new current favourite and we love to add some i2cook coconut sugar for a healthy twist. Buckwheat flour is a healthy and nutritious flour which works great for baking too. It is a good source of fiber and can substitute all-purpose flour any day!
This tried and tested recipe (several times) calls for all unrefined ingredients. Top these waffles with some fresh cut fruits, peanut butter or drizzle some organic honey for some extra yumness!
Makes 8 medium sized waffles
120 gms organic buckwheat flour
1 tbs coconut sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp rock salt
4 tbs melted coconut oil or butter
1 large egg
1 1/4 cup of buttermilk
Pre-heat your waffle maker. Meanwhile, measure and mix all the ingredients well. Pour the waffle batter on greased waffle maker. Allow it to cook until crisp or done depending on your liking. Serve warm with your favourite topping. Served ours with some organic honey, coconut sugar, homemade butter, walnuts and pomegranate.
Chia seed pudding is the new shinning food for the health conscious people. Chia seed is high on fiber and works great as a post workout breakfast or a snack. This ancient grain is now locally grown in some parts of Karnataka which works out cheaper than the imported ones. Read here about the nutritional benefits of chia seeds.
The overnight chia seed pudding is so easy to make that it requires less than five minutes to assemble. I like to make my chia pudding with almond milk, sweetened with honey or coconut sugar. Homemade almond milk can be made before hand and refrigerated for 4-5 days. In the morning, I just season my pudding with i2cook’s peanut butter, cacao niba, nuts like walnuts, sunflower seeds and fruits. You can also soak chia seeds overnight in PB banana smoothie for some extra flavour and energy!
1/4 cup chia seeds (40 gms US cup standards)
1 cup almond milk (240ml)
1 tsp honey
Measure and mix all the ingredients in a glass jar. Refrigerate for min 3-4 hours or overnight. Eat chilled with your favorite topping.
We all are familiar with coconut oil. We all know that it is good for our hair, skin etc.. But have you tried cooking or baking with it?
Baking with coconut oil is something new to me. Studies are now finding it has great health benefits and is a wonderful substitute for other oils in your cooking and baking.
- Coconut oil is one of the healthiest fats available.
- Promotes weight loss.
- The main type of saturated fat found in coconut oil is lauric acid. Preliminary studies show that lauric acid increases the levels of HDL in the body and lowers LDL.
- Virgin coconut oil doesn’t contain hydrogenated oils or harmful trans fats so it’s a healthier option.
- Coconut oil is incredibly heat stable when compared to other typical baking oils and fats such as butter, olive oil, and even vegetable oil.
- Unlike butter, coconut oil is shelf stable and does not require refrigeration. Coconut oil also does not go rancid quickly and can be stored for over a year on the shelf.
- A good substitute for butter in vegan baking.
- Can be expensive – especially for the highest quality versions
- Solid at room temperature – usually must be melted to incorporate into baking recipes
How to use coconut oil?
In liquid form, coconut oil is an excellent substitute for vegetable oil, melted butter or margarine. One cup of solid coconut oil will melt to approximately one cup of liquid. You can substitute for butter in 1:1 ratio.
You can either microwave or heat on a stove top to melt the solidified coconut oil. It is advisable to use coconut oil, in liquid form at room temperature.
What type of coconut oil to use?
Virgin (unrefined coconut oil or pure) or the less processed oil, preferably organic is the best. The virgin oil is minimally processed using very little heat and has a mild coconut scent and flavor.
Coconut oil helps to curb the salt content, which is otherwise found in salted butter. I find that when I bake with it, my bakes have a special lightness to them and a slightly sweet fragrance unique to coconut oil. I love to incorporate coconut oil into my weekly baking because it makes sweet treats a little healthier. Add some whole wheat flour and natural sweetener, and you have a nourishing, real food. I even use coconut oil in baking my breads!
I’ve shared my banana bread recipe before but this one is different. Way different! Everyday I’ve been having a slice with my morning & evening cup of coffee. Every bite takes you to heaven. Trust me.
The traditional banana bread is made by using mashed and over ripe bananas. Here we are using sun dried bananas. I discovered these from Sirsi, Karnataka. You can also substitute the dried bananas to dried figs. I like my organic figs from Ecorico . The millet inspiration is from Smitten Kitchen.
Ingredients for Crackly Dried Fruit Bread
170 gms whole wheat flour
75gms dried banana or dried fig, roughly chopped
1 egg, room temperature
50 gms raw sugar
50 ml agave syrup or maple syrup
80 ml coconut oil, room temperature
1/4 tsp cinnamon powder
1 tsp (5 gms) baking soda
1/4 tsp salt
- Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
- Sieve the flour along with baking soda, salt and cinnamon powder.
- Add egg, raw sugar and beat until mixed well. Add coconut oil and mix.
- Combine the dry and wet ingredients gently and mix it with the help of a spatula.
- Pour the mixture into the greased pan and bake for about 45 minutes or until its done based on your oven settings.
- Allow it to cool on a wire rack for about one hour.
You can store this bread at room temperature for 3 days or refrigerate up to 10 days. Most of the ingredients used in making this bread is from i2cook.com.
Some useful links on coconut oil:
It’s winter and would you like to have some….
I think Smoothie of any fruit or flavour is one drink which can be consumed in all seasons; the best part is that you can even drink it at room temperature. This is my third post this month with strawberries and some how I don’t seem to get enough of them this winter.I seem to enjoy them more in the morning and it does make my day 🙂
1 cup pumpkin purée (boiled & blended to a fine paste)
2 cups strawberries
1cup vanilla or plain yogurt
1tsp cinnamon powder
2tbs sugar (add more if you like yours sweeter)
some cinnamon powder for dusting & strawberry for garnish
Blend all the ingredients in a blender with some ice if you prefer. I like my strawberries to be huge chunks of pieces; you can blend them however you like.Serve cold or at room temperature in individual glasses, garnished with some strawberries and dusted cinnamon powder.Serves 2.
My tastebuds: Pumpkin gives it a nice smooth texture and I like the mix of pumpkin, strawberry and cinnamon.
Like I said in my previous post, you will be seeing a lot more strawberry recipes this season. For starters, why not start the day with some delicious strawberry pancakes. I found this recipe on Chefinyou and instantly wanted to try them out.I do agree with DK’s recipe of strawberry pancake: Normal pancakes with some strawberry syrup drizzled on top! Naaah, not my thing at all! When I say Strawberry Pancake, I imagine biting into some berries inside my pancakes, not just outside and certainly not like a syrup alone! Wow! This really tempted me try the pancakes.
Chef Christian Faure, M.O.F (Master Craftsman of France), was recently in Mumbai and I happen to stumble upon a very handy tip for strawberries: he says that if strawberries are placed in the sun for 10 minutes; the warmth helps out to bring the flavour of the fruit. I haven’t tried it though but would love to hear from you if you noticed any change 🙂
1 1/2 cup all purpose flour
2 egg whites
1 cup milk
1tsp baking powder
1tsp vanilla extract
maple syrup/honey, powdered sugar & some strawberries to serve
Mix the dry ingredients in a bowl and keep it aside.
Take the wet ingredients in another bowl and mix well. Slice thin slices of strawberries.
Mix both the wet and the dry ingredients together slowly. Add the sliced strawberries and stir very gently.
Grease the skillet lightly, and drop about 1/4 cup of the mixture. Spread it lightly.You will see bubbles popping on the surface and will also see the edges done. It’s time for you to flip the pancakes with the help of a spatula and cook the other side as well.
Serve your hot pancakes with maple or honey or strawberry syrup, powdered sugar and some sliced or whole strawberries. I got about 4 pancakes.
My tastebuds: It definitely made my day and added a sweet fragrance to my morning.
This is my submission to Blog Bites 9:The Holiday Buffet, hosted by One Hot Stove.
I kick start my morning with a glass of water. Recently, I purchased India’s first natural spring water called Mulshi Springs and I really like the glass bottle…so much better than the packed plastics ones…
Morning tea is also important to me and my hubby. We can keep pouring ourselves pots and pots of tea all day long 🙂
It is always good to start your day with a well balanced healthy diet by supplementing your breakfast with some fruits and nuts; even if you are in a morning rush. Statics show that people who skip their breakfast are grumpy and irritable. So what are you waiting for…start your day with an easy to prepare Tahini Toast 🙂
3 cups sesame
1 cup olive oil
Roast the sesame seeds until light brown. Allow it to cool.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The mixture should be thick, yet pourable. Add more oil and blend until desired consistency.Makes about 2 cups of tahini.
Tahini can be stored in the refrigerator in a tightly closed container for a month.
for toast (2 piece of bread per serving)
2 slice wheat bread/multi grain bread (any bread of your choice)
2tsp of tahini
1tsp ground cinnamon powder
1tsp honey or agave nectar (you can add more according to your taste)
Combine tahini, cinnamon and honey/agave nectar. Toast the bread. Spread the tahini mixture over the toast while still warm.
Enjoy the toast with a nice cup of hot tea or have it on the go 🙂
This is my submission to this month’s SOS Challenge – Sesame hosted by Ricki from Diet, Dessert and Dogs and Kim from Affairs of Living and to Breakfast Club # 5 – Bread hosted by Helen from Fuss Free Flavours and Sarah from fingers and toes.
Though sausages are a dominant feature in this recipe, parsley enhances the taste. Parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that it is more useful than just a decorative garnish.
Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It helps in keeping healthy heart and protects against rheumatoid arthritis.
Here are some tips on how to store and use parsley:
Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.
If you are making a light colored sauce, use the stems from this variety as opposed to the leaves, so the sauce will take on the flavor of parsley but will not be imparted with its green color.
250gms cooked sausages cut into half
1 medium sized capsicum
1 medium sized onion
1 tsp soya sauce
2tsp oilve oil
2tsp finely chopped parsley
salt and pepper to taste
Lightly coat the pan with olive oil and set to medium heat.Once hot, place the sausages in the pan. Brown each side (about a minute).
Heat some oil in the pan and add onions. When the onions turn transparent, add capsicum, a pich of salt (remember sausages already have salt) and pepper. Add soya sauce and sausages and mix well. Garnish with parsley and serve hot.