If you were to share the top two things that you enjoy doing the most what would those be ? For me they are writing and baking in that order. With reading as a close third. If I could spend all my days doing just these , I would. And that’s the thought that crosses my mind almost every weekend . Perhaps that’s my way of getting myself motivated enough to wake up with a sense of joy each morning 🙂
I baked this batch of two types of biscuits that I carried as samples for workshop and Facebook Live on Healthy Sugars at the Small Bites Dental Clinic.
They are both gluten-free because those are the healthy flours I am actively experimenting with currently.
They are also egg-free and have no refined sugar, baking powder / soda.
Each uses a different kind of healthy sweetener.
And since I did share what my first love was, in the background you see a glimpse of a page from the special anniversary edition of a UK based publication that had selected set of contemporary Asian writing. My poem was in that set 🙂
Recipe 1 – Jowar Coconut Sugar Biscuits
1 cup organic jowar/millet flour
1/2 cup coconut sugar ( this sugar is less sweet as compared to the others, so you can increase the quantity slightly by a spoon or two if you want it to be sweeter)
75 gms butter ( unsalted) / ghee
2 green elaichi / cardamom.
Method –
Grind the cardamom into powder and mix well through with the coconut sugar and flour. You could give it a quick mix in the mixie as well to ensure they are thoroughly mixed with each other.
Add the soft butter / ghee. Slowly rub it with your fingers into the above mix. Do not knead or over mix. Just bring the dough together by rubbing the butter into the flour-sugar mix. It is time consuming but important for the texture.
Finally, make small balls, place them onto the greased baking tray. Refrigerate for 15-20 minutes. Place in a preheated oven for 15 minutes, at 160 degrees C. Take it out, cool well, store in air tight container.
Recipe 2 – Buckwheat plus Jowar flour Jaggery
1/2 cup organic jowar/millet flour
1/2 cup organic buckwheat flour
1/2 cup grated jaggery
75 gms butter ( unsalted) / ghee
2 tsp freshly ground cinnamon
Method –
Mix the two flours and cinnamon powder well. Add the grated jaggery to it. You could give it a quick mix in the mixie as well to ensure they are thoroughly mixed with each other.
Add the soft butter / ghee. Slowly rub it with your fingers into the above mix. Do not knead or over mix. Just bring the dough together by rubbing the butter into the flour-jaggery mix. It is time consuming but important for the texture.
Finally, make small balls, place them onto the greased baking tray. Refrigerate for 15-20 minutes. Place in a preheated oven for 15 minutes, at 160 degrees C. Take it out, cool well, store in air tight container.
Ovenderful by Simran Oberoi 