Hello my Dear Wonderful Readers!!
How have you all been? Its been a long time since I got down to blogging and trust me when I say, the last week has been such a life changer! Have you ever looked down from a flight that is just about to land? That moment when you see tiny cars and thin trees and wormy roads? That’s the moment you realize how small you really are! We have been travelling a lot for the last few days and I have come to the firm belief that, no matter how hard you try, some things cannot be controlled. Its sad when people who drink and smoke their whole lives, live happy without a care are fit as a fiddle while people who are so cautious about their physical and mental health might have the worst medical condition. I guess what I am trying to say is that, what really matters, is that you live each minute of each day to its fullest and you do your part. There is no point living a vegetarian life when our mind is full of vengeful thoughts. There is no need for an argument with your spouse when life itself is full of challenges thrown at you every day. Every time I have fought or scolded some one its makes me feel like all I did was bring negativity into the room and nothing stands a chance to improve.
While such tumultuous thoughts run through my head, my cup of hot green tea was beckoning for a little some thing to go along with it. Much to my dismay, reaching for the cookie jar had only resulted in a depressing after thought of how many calories I have to burn the next day or why my greedy tongue has not been able to make its peace with 3 cookies undoubtedly made with much more sugar than flour or butter 😛 . So here was my answer!
A simple #NO GLUTEN! NO FLOUR, REFINED SUGAR FREE COOKIE- ( OH! did i mention no butter too)
These are so really simple to make all you need is a fork and two bowls. So lets get to it ….
- Instant Oats – 2 cups
- Raisins – 1/2 cup
- Flax Seed – 3 tbsp
- Virgin Coconut Oil – 1 cup
- Egg – 1
- Palm Sugar – 1 cup
- Cinnamon Powder – 1.2 tsp
- Vanilla Extract – 1.2 tsp
- Pre-heat your oven to 150 C and line a baking tray with parchment paper
- In a bowl, mix oats, flax see, raisins, palm sugar, cinnamon powder and give it a good mix with a fork ( make sure you do not have any lumps of sugar)
- In another bowl, crack open the egg. Add the coconut oil and vanilla extract. Give it a good whisk with the fork
- Slowly pour the egg mixture over the oat mixture and set aside to soak for 10 mins
- Then using the same fork give it a good mix once again to coat the oats well with the egg mixture
- Now using a small ice cream spoon or a normal spoon scoop out even portions of the oats and egg mixture and place on the baking tray
- Then with the back of the fork press down to flatten
- I like these nice and thin, so they snap when I bite into them
- Bake in the pre heated oven for 10 – 15 mins (till they turn light brown )
- Once they are done leave to cool completely – remember they will be soft when they come out of the oven but leave to cool completely and they will crisp up soon!!
- Store in an air tight container once cooled
Happy World Chocolate Day! Now I was so tempted to make a nice chocolate brownie with lots of gooey frosting and stuff, but I decided I did not wanna play with flour. Pavlova has always been my nemesis! Smaller version of the same are easier to make, but the tricky part is not till you get it in the oven, its when you have to pull it out of it. Make no mistake, if there were ever a fight between a tiramisu and pavlova, the tiramisu would win, but if I wanted to keep it light a pavlova is the way to go. When I say “light” I mean “lighter” 😛
The perfect pavlova should be crunchy, gooey, chewy in the center, not too sweet and just right. The first time I made a summer pavlova, with kiwi, fresh cherries , passion fruit and lots of lemon curd. It was really good. But it was not really a looker and after repeated attempts I realized two things. Firstly – a Pavlova is not a cake! – so do not expect it to be nice and puffy like a cake. And Secondly, Time it! Time your baking time and after the baking time, leave it inside the oven to cool till it comes down to room temperature. Texture is everything when it comes to this dessert. What makes this dessert, much craved for is that wonderful crunchy exterior and then that gooey, chewy, marshmallow center. The cream over the Pavlova is just for additional creaminess and to balance out the sweetness of the pavlova itself. I strongly recommend that when ever you make a Pavlova, use a strong pungent flavor to top it off. That just makes this dessert a ride on a roller coaster. You could use fresh raspberries too, but I took the liberty to make a concentrate with the raspberries, added a little honey and made it a little more dramatic. But like I said, using fresh raspberries would do well too. Needless to say, the last time I made it, it was over within a day. So if you are the one cutting into the pavlova, make sure to save some for your self too!
Ingredients for the pavlova base:-
- Egg Whites – 6
- Sugar – 300 gms
- Coco Powder – 3 tbsp
- Balsamic Vinegar – 1 tsp
- Chopped Dark Chocolate – 2 tbsp
- Pre Heat you over to 180 and line two baking tray with parchment paper. Draw two discs the size of a quarter plate on the lower side of the paper
- In the bowl of your stand mixer, fitted with the whisk attachment, pour in the egg whites and whisk on medium speed
- Once the whites are double in size and are nice and glossy, add one spoon of sugar at a time
- Now increase the speed and whip on high speed till nice firm peaks are formed
- Take off the bowl from the mixer and gently fold in the coco powder, balsamic vinegar and dark chocolate
- Make sure to only fold in the ingredients or you will knock out the air from the whites ( which you really do not want)
- Now divide the batter equally and pour over the two circle you drew earlier on the parchment paper
- Using a spatula or a butter knife, level off the top
- Pop the baking tray into the oven and reduce the temperature to 150
- Bake for 1 hour and 15 mins
- Once you hear the ding of the oven, DO NOT OPEN IT AJAR! slowly pop a wooden ladle between the door of the oven and let it sit till the pavlova had completely cooled and reached room temperature
- Mean while get on with the raspberry goo 🙂
- Frozen Raspberries – 100 gms
- Honey – 3 tbsp
- Whipping Cream – 300 ml
- In a sauce pan, combine the raspberry and honey
- Cook on medium flame till the mixture begins to boil ( stir occasionally)
- The let the mixture reduce to half on the same flame
- Once it has reduced by half, take it off the flame and let it cool down
- Whip the double cream to stiff peaks and set aside
- When you are ready to assemble the Pavlova, first use one pavlova as the base, add cream and spread evenly
- Then add half the raspberry goo and sprinkle some chocolate chips
- Then place the next pavlova over the first layer and repeat the same step
- Your Chocolate Pavlova is ready!
Recipe Adapted from Nigella Lawsons book