Healthy Flax Seed and Oat, Raisin Thins

 

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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 πŸ˜› . 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 ….

 

Ingredients :-

  1. Instant Oats – 2 cups
  2. Raisins – 1/2 cup
  3. Flax Seed – 3 tbsp
  4. Virgin Coconut Oil – 1 cup
  5. Egg – 1
  6. Palm Sugar – 1 cup
  7. Cinnamon Powder – 1.2 tsp
  8. Vanilla Extract – 1.2 tsp

Instructions :-

  1. Pre-heat your oven to 150 C and line a baking tray with parchment paper
  2. 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)
  3. In another bowl, crack open the egg. Add the coconut oil and vanilla extract. Give it a good whisk with the fork
  4. Slowly pour the egg mixture over the oat mixture and set aside to soak for 10 mins
  5. Then using the same fork give it a good mix once again to coat the oats well with the egg mixture
  6. 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
  7. Then with the back of the fork press down to flatten
  8. I like these nice and thin, so they snap when I bite into them
  9. Bake in the pre heated oven for 10 – 15 mins (till they turn light brown )
  10. 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!!
  11. Store in an air tight container once cooled

Gluten free Pistachio and Almond cake with poached Persimmon and cream

 

 

 

 

 

 

 

There was a time when I would sing so loud that people would stare at me from across the room. But I couldn’t care. I sang cause the world would just rush to my tongue and I couldn’t hold them back. Same way as how you touch leaves on a “touch me not” plant. You just can’t stop till the entire bush is closed and no more leaves are spread open. Emotions have a way of being trapped and locked up in music. Any kind of music. Music, the rain makes on a stormy night; music that a car makes when you do 100 mph on a highway; music that a tin can makes when you drag it over a muddy road. Some times we make noises and some times we make music. Music that takes us back to memories. Memories that we might not be able to label happy or sad, angry or mad. The same thing happens when you make food. If you love time travelling then I suggest you learn to sing or pick up a few pots and pans and get going! Make some thing that your mum makes on birthdays. Sing a song that you sang in the 6th grade and was a hit! When I cook, I love listing to acoustic covers of all my favourites songs. And trust me, the food just tastes better.

I have decided to make food that runs with the seasons. Food that runs in the family and food that makes music in my home. Yes. Food can make music too. Like when you snap a carrot into two, cut leeks fast, the sound that your whisk makes when you wanna make meringue nests. Ok I wanna continue this post but I have a Β little bunny rabbit running around me .. some one needs my attention and I think its criminal to be here.. So bye bye for now… see you on the next post…..

This recipe is adapted from the book Indulgent Cakes and it is divine!!!!

Leaving you with the recipe

Ingredients :-Β 

  1. Blanched almonds –Β 2 cups
  2. Confectioners Sugar – 2 cups
  3. PistachioΒ – 2 + 1/2 cups (not the salted kind)
  4. Cardamom Powder – 1/2tsp
  5. Lemon Rind – 2 tsp
  6. Eggs – 2
  7. Egg White – 5
  8. Green Colour – ( optional) depending on how dark you want it
  9. Almond Flakes – 1/2 cup
  10. Whipping Cream – 300ml
  11. Greek Yoghurt – 1/2 cup
  12. Sugar – 2 cups

 

Instructions :-

  1. Preheat oven to 160Β°C. Grease a round cake pan and line base with baking paper
  2. Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds
  3. Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan
  4. Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup
  5. Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form
  6. Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and cream