Whole wheat waffles with caramel poached apples and nuts



When I go to bed every night I think about what I can make the next day for my husbands lunch, my babies three meals and may be some thing sweet. So last night I decided I would make whole wheat waffles  and use a fruit of the season. So apples were the way to go. This recipe is so easy and it will keep you full all the way till lunch time.

Ingredients :-

  1. Wheat Flour – 1 + 1/2 cups
  2. Salt – 1/ tsp
  3. Baking Powder – 2 tsp
  4. Oil – 1/2 cup
  5. Egg – 1
  6. Milk – 1 cup + 1 tbsp
  7. Palm Jaggery – 1tbsp + 2 tbsp ( use sugar, brown sugar alternatively )
  8. Butter – 1 tbsp
  9. Vanilla Extract – 1 tsp + 1 tsp ( for the caramel)
  10. Apples – 2 ( cleaned, cored and sliced)
  11. Cream – 1 tsp ( Or 2 tbsp of curd)
  12. Cinnamon Powder – 1/4 tsp
  13. Nutmeg Powder – 1/4 tsp
  14. Star Anise – 1
  15. Walnuts – 5 – 6

Instructions :-

  1. Pre Heat your waffle iron
  2. In a bowl mix flour + 1 tbsp palm jaggery + salt + baking powder + cinnamon powder + nutmeg powder and set aside
  3. In another bowl, mix oil + milk + 1 tsp vanilla extract. Whisk egg into the milk mixture and whisk well
  4. Now slowly pour the wet mixture into the dry ingredients. Do not over mix! If there are lumps its ok. Add 1tbsp of milk if too thick
  5. Pour batter into the hot waffle iron and let them cook till nice a golden
  6. Mean while, in a pan add the rest of the jaggery and butter. Let it come to the simmer and add the cream. Then switch off the flame and add the start anise and vanilla extract
  7. Now add the cut apples into the caramel and let it cook in the hot caramel ( when the gas is off) This makes the apples soft on the out and nice and crunchy on the inside
  8. Once the waffles are ready pour the caramel apples on the waffles and top it off with walnuts! Enjoy!!


  1. All ingredients should be at room temperature
  2. Use good quality flour ( fresh )
  3. Use apples that are hard and not too sweet
  4. You can substitute jaggery with sugar, honey, agave etc

Home made Whole Wheat Pita Bread



Its actually quite simple to make Pita bread. And as usual I used by food processor to do the mixing and then a little kneading with my hand. A little time to rest and pop them into the oven for wonderful soft home made Pita bread. Now this recipe will give you soft and thin pita bread. I do not like thick fluffy pita, cause then its just a round thinner bun. Also I like more stuffing in my pita than the bread it self. So if you want thicker pita bread all you have to do its roll them out thicker and let them rest for longer after rolling them out.


Ingredients :-

  1. Yeast – 1 tbsp
  2. Sugar – 2 tsp
  3. Water – 1/2 cup
  4. Whole Wheat Flour – 2 cups
  5. Milk – 1/2 cup
  6. Salt – 1/4 tsp

Instructions :-

  1. An a microwavable bowl, combine milk and water and warm till luke warm
  2. Then take the bowl out of the microwave and add sugar to the milk mixture
  3. Add yeast into the sugar + milk + water mixture and let it rest till nice and foamy ( approx 15 mins)
  4. In a bowl of you food processor, add the whole wheat flour and salt
  5. Once the yeast mixture is nice and foamy , pour 1/4 of the mixture to the wheat flour and start the food processor on low
  6. Gradually add in the rest of the mixture to the flour
  7. The entire wheat flour dough should come together into one nice clean ball yet should be sticky when pinched (add or reduce the amount of water as required – the amount of water required by the flour depends on how fresh the flour is and its quality)
  8. Lightly dust your counter top with a little flour ( maybe 1.2 tbsp)
  9. Now empty the dough onto a lightly floured counter top and kneed for a good 5 – 10 mins
  10. You want to made sure you work the gluten and distribute the yeast evenly as well
  11. Lightly oil a glass bowl and drop the wheat dough into the bowl
  12. I usually cover it with a wet cloth and allow it to rest in a warm place ( usually the side of my pre heating oven or a window facing the sun)
  13. Let the dough rest of half an hour
  14. After that divide the dough into equal parts ( i got around 10 medium sized pitas)
  15. Roll them out into prefect circles
  16. Line your baking tray with baking paper and set these pita discs onto them ( leave 5 – 8 cms between them)
  17. Again cover these disc and let them sit for half an hour
  18. Meanwhile preheat your oven to 200C
  19. After half an hour pop the resting pita discs into the oven and bake for 5 – 8 mins ( keep a close eye on the them, do not let them turn brown, they will become hard like biscuits)
  20. You will see them pop up slowly and balloon up
  21. Remove them from the oven and let then cool completely
  22. To cut them out you just need to hold the sides inwards and they usually just tear into nice perfect pockets
  23. Enjoy

Whole Wheat Nutty Banana Muffins (no butter)

At the end of every week I am left with a minimum of three over ripe bananas and this time I decided I would make muffins but healthy muffins. So here is the version with nuts, no butter and no sugar. Whole wheat is always better than Maida ( the bleached refined version of wheat) that is widely consumed. I have added walnuts, almonds and flax seeds to the batter, but you can add what ever you like. Also I have substituted sugar with honey and palm jaggery. Making it a healthier alternative to refined sugar.

Whole Wheat banana muffins


  • Whole Wheat Flour – 1  1/2cups
  • Ripe Bananas – 4 (small size) mashed
  • Honey – 1 cup
  • Palm Jaggery – 3 tbsp
  • Salt – 1/2tsp
  • Baking Soda – 1tsp
  • Baking Powder – 1 tsp
  • Cinnamon Powder – 1/2 tsp
  • Mixed cup of nuts (walnuts, almonds) – 1 cup
  • Flax Seed – 1/3 cup
  • Egg – 1
  • Vanilla Essence – 1 tsp
  • Milk – 2 tbsp
  • Oil – 2 tbsp

Instructions :-

  • Preheat the oven to 180C and lightly oil a muffin tray and set aside
  • In a bowl whisk honey,palm sugar / jaggery, vanilla extract, egg and salt.  Then add the mashed banana to the mixture
  • In another bowl combine baking soda, baking powder, cinnamon powder and nuts with whole wheat flour.
  • Slowly combine the dry ingredients to the banana mixture and combine well
  • Scoop equal quantities of the batter into the muffin tray and bake for 20 – 30 min
  • Enjoy 🙂
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