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.
Muffins are easy to keep for a week and can be had with your morning cup of coffee. I like to start my day with a muffin and some iced coconut sugar drink to beat the heat!
I used coconut oil for the first time in baking and liked the texture of my muffins. It does leave a slight coconut flavor but I have no complaints. Coconut oil is a good substitute for butter and vegan recipes. Some basic points to keep in mind for baking with coconut oil.
Wondering what coconut sugar taste or looks like? Read my post about it here with a cookie recipe.
100 gms of wheat flour
100 gms of amaranth flour
80gms of coconut oil
125-150gms of coconut sugar
2 overly ripe bananas
1tsp baking powder
1tsp baking soda
a pinch of salt
- Preheat the oven at 160 degree centigrade.
- Sieve the flours along with baking soda and powder.
- Mash the bananas in a bowl. Add coconut sugar, salt and oil and mix. Add egg and beat until mixed well.
- Combine the dry and wet ingredients gently and mix it with the help of a spatula.
- Pour the mixture into the greased muffin pan and bake for about 20-25 minutes or until its done based on your oven settings.
- Allow it to cool on a wire rack for about one hour.
- Store it in an air tight container for 2 days or refrigerate for a week. Makes 12-16 muffins.
- You can make an egg less or vegan version by mixing 2tbs of flax seed powder with 4tbs of warm water.
- You can choose to add nuts like walnuts or almonds.
- You could also top it with some cocoa nibs.
- Dark chocolate chips can also be added to these muffins.
A crazy week of positives and negatives…
At the beginning of this week I was worried about the lemon curd which was lying in the fridge for quiet some time. Discovery of some kinda new allergy attack made my week depressing. So I decided that I had to take care of two things this week – 1. the lemon curd and 2. bring back the positive energy in me. I chose to bake!
I discovered my local chicken shop selling free range eggs, a little smaller but cheaper than the super market ones. I decided to make some lemon curd and perhaps some dessert too! This was about 10 days back, when I was positive and with no signs of allergy.
Last week I’ve been diagnosed of some allergy (not sure yet) and I had to drastically change my diet. Now I’m following a vegan diet (temporarily). I must admit that I feel much better now! 🙂
Lemon curd is so easy to make that you can really wow your friends or guests! In 15 minutes you have yourself a jar of deliciousness!
Ingredients for Lemon Curd with free range eggs
3 egg yolks
1 whole egg
1/2 cup raw sugar
1/2 cup lemon juice
4tbs salted butter
zest from 2 lemons
- In a pan, whisk together egg yolk and egg until combines.
- While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute.
- Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes.
- Remove the pan from the heat, and stir in the butter.
- Strain into a bowl or jar and chill in the refrigerator, covered.
- You can refrigerate for two weeks and you get about 150gms of lemon curd.
You can lick lemon curd straight up from the jar or slash it on your toast. Nothing can beat the satisfaction of a home made lemon curd! You can also use them in making bars, muffins or cakes. Don’t worry I have figured out the right recipe for you ;). When I first looked at this recipe, I knew that I’m going to feel positive again! It didn’t matter to me if I can eat it. But, all I knew is that I’m creating something divine!
Ingredients for Lemon Coffee Cake with Almond Streusel
140gms all purpose flour
80gms whole wheat flour
1stp baking powder
1tsp baking soda
100gms salted butter
150gms raw sugar
2 large eggs
zest of 2 lemons
50gms almond meal (coarse ground almonds with skin in a mixer)
25gms raw sugar
50gms salted butter
50gms whole wheat flour
- Make the streusel by combining the almond meal, flour, sugar and butter in a bowl. Mix until the streusel comes together into a course crumble. Chill in the refrigerator until later.
- In another bowl, whisk together the flours, baking powder and baking soda.
- Cream the butter, sugar and lemon zest in the bowl until light and fluffy, for about 2 minutes. Add the eggs, incorporating them one at a time.
- Add the flour mixture to the wet mixture, alternating with yogurt.
- Put half the batter in the cake pan (8″) and smooth evenly. Drizzle about 75gms of the lemon curd on top, making sure to leave a 1 inch border from the inner and outer perimeter (to avoid the risk browning the edges of the cake). Top with the remaining batter, using a spatula to smooth. (I added more lemon curd in the center and due to it’s weight, my cake was a little sunken in the center)
- Pour remaining lemon curd on top, again leaving room around the perimeter. Spread the streusel on top.
Bake for 45-50 minutes, or until golden brown and toothpick inserted comes out clean. Allow it to cool completely. Serves 6. Best had with your evening coffee or with a dollop of vanilla ice cream.
So enjoy your cake with a lot of Vitamin C and positive energy! 🙂
I’ve got mixed feelings today – the year is coming to an end and wondering what the next one has in store. Do you feel the same?
2012 has been a good year, not great but good. A year when I got an opportunity to meet new people and make some new friends. A year that helped me hone my skills and got me started with baking. A year of disappointments and a year of collaboration. I hope tomorrow will be a better reflection of the past year.
The combination of banana and peanut butter is heavenly and have you tried it in a smoothie? Ohhh its heavenly. If you’re like me who doesn’t like to cook morning breakfast, then breads are great but banana bread is even more awesome. Bake it a night before and glaze it in the morning. Warm the bread a bit before glazing it with some yummy peanut butter. The nibs add a nice crunch to the bread. I tasted cocoa nibs from Peru for the first time and exploring new recipes with it.
2 overly ripe bananas
80gms butter (Amul or Govind)
100gms raw sugar (you can add 25gms more if you like yours sweeter)
1tsp baking soda
1tsp cinnamon powder
140gms wheat flour
60gms all purpose flour
1tbs peanut butter
1tbs milk (room temperature)
1tsp raw sugar
cocoa nibs for garnish (optional)
1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
2. Sieve the flours along with baking soda and cinnamon powder.
3. Mash the bananas in a bowl. Add egg, raw sugar and butter and beat until mixed well.
4. Combine the dry and wet ingredients gently and mix it with the help of a spatula.
5. Pour the mixture into the greased pan and bake for about 45 minutes or until its done based on your oven settings.
6. Allow it to cool on a wire rack for about one hour.
7. Prepare the glaze and spread it over the cake while its still warm and sprinkle some cocoa nibs for some crunch.
Happy New Year! Look forward to more food love 🙂