baking, healthy baking, oats, savoury, vegan, wholewheat

Of seeing joy in simple things…and Wholewheat Oats Jeera(Cumin) Kasoori Methi Crackers

IMG_5750One of the ‘big’ super-special outings my son and I shared while staying in Richmond Town, was to suddenly plan a visit to Cubbon Park ( The above picture is not of Cubbon Park, but another park in Wellington 🙂 ) . The serenity of the park especially on a week-day would re-energize me while the old-world no-frills rides, the toy train, a pack of juice and hot popcorn from the vendor there would fill my son with glee.
We shifted homes some months ago and the Park became very far to go to, in a spontaneous manner. I was a little worried  about how I might explain the sudden drop in our visits to my son when he asks about it again. In addition to that when we moved homes, I was 6 months pregnant with my second baby so I wasn’t looking forward to traversing the breadth of the city.
But, explaining things like distance and traffic to a 4 year old and then seeing his disappointed face- I wasn’t looking forward to it.
Then, he woke up one morning and said “After a while can I have some juice and popcorn?” My response – “Yes you can”. His reply – “Wow, that will be just like a ‘picnic’ , like when we would go to the Cubbon Park”.
A child’s mind is like a natural receptor for picking up the positives, absorbing the fun part of each situation and moving on. The child sees joy in the simplest of things.
An adult’s mind, on the other hand, worries and worries about the negatives and mundane issues. I learnt that from my son that day.
In line with seeing joy in simple things, here is a recipe that is not only simple, but brings together warm and hearty flavours that can create a sense of winter for you, even if you live in a city that does not have winters. Like me.
Wholewheat Oats Jeera-Kasoori Methi Biscuits
Final

Ingredients

1 1/2 cups whole wheat flour

1 cup Oats ( Rolled)

Jeera and Kasoori Methi, as much as you prefer

Salt as per your preference

Homemade garam masala, as per your preference

Red chilly powder , as per your preference

4 tablespoons of oil + 2 / 3 tbsp of ghee ( to make a vegan version, exclude ghee and add only oil)

Warm water to bring the dough together

Method

Mix together whole wheat flour, oats( I ground them roughly), salt, jeera, kasoori methi in a big bowl.

Add the oil and ghee, into the above mix and rub into it till it turns crumby. Add only as much warm water is needed to bring the dough together. 

Preheat oven to 165 degrees Centigrade and prepare your biscuit tray. 

Roll out the dough as thin as possible. Cut out the crackers with a cookie cutter. Arrange them on the baking tray. Bake for 15-20 minutes till it turns crispy. Cool it off and store. 

 

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amaranth, baking, coconut sugar, eggless, gluten-free, healthy baking, Uncategorized, walnut

Simple Tasks…Baked Gluten-free Date and Walnut Squares (contains no white sugar, no egg or baking powder/soda)

IMG_6258.JPGGive a child a simple task that involves some work , some fun and they can keep themselves engaged with it for such a long time. Amazing, absolutely wonderful to see it – I asked my son to help me wash, clean and dry some of the baby’s rattles and he spent over an hour doing just that. I might have done it faster – but then I wouldn’t have realised that enjoyment is far better than efficiency  And so I gave the task of mixing the flour with the dates and walnuts to my little boy when I was baking these yum squares.

Baking with Gluten-free flours is not an easy task. It takes a lot of experimenting, a lot of courage and a lot of thought process, to bake something that will be delicious and full of nutrition.

Here is the result of one such delicious baking experiment that took shape when I decided to check out the Grow Fit Gluten-free flour mix.

Chewy, intense and perfect for snacking Baked Gluten-free Date and Walnut Squares (contains no white sugar, no egg or baking powder/soda).

The Flour by itself, is Gluten-Free, Diabetes Friendly, PCOS-Friendly Thyroid-Friendly and Low-Carb. You may need to adapt the other components to ensure that the final baked squares fit in those parameters too.

Flour Link: https://getgrowfit.com/collections/essentials/products/low-carb-gluten-free-roti-flour

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Recipe –

1 1/2 cups of the Gluten-free flour ( mainly contains Bamboo Seed, Amaranth Seed, Soybean, Arrowroot, Oats, Flax Seed)

 

3/4 cups Coconut Sugar

Dates and Walnuts chopped

2 tbsp Honey

3-4 tbsp Ghee/melted butter

Mix the dates and walnuts into the flour and coat them well. Add the coconut sugar into this mix, using a whisk. Add the butter or ghee. Finally add honey to bring the dough together. Press it into a baking tin that is greased and lined with baking paper.

Bake for 15 minutes in a prebaked oven at 175 degrees C. Open it, slice it into squares while it is still soft and then put it back into the oven for another 10 minutes of baking.

Cool and remove the slices.

 

 

 

 

 

baking, cake, healthy baking, semolina, wholewheat

Football Buddies and Semolina Orange/Kinu Cupcakes

There is a moment of calm at the point where a super tiring day ends and a sleepless night begins – that moment is this picture for me. Football buddies don’t need to have the same shoes or shoes at all. They don’t need to speak the same language. They don’t need to wear similar clothes. They don’t need to carry where they come from to the field – they need to simply carry who they are. They only need to have the same passion. They only need to discover the sense of rhythm, that works for them and their game. And that is the game that is in play, with a great sense of concentration between the two boys – the one of the right is my son, the one on the left is the little boy we met at Richmond Park, when we were playing there.

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On that note of carrying who they are from within, here is one fruit that carries its depth of flavours in all bakes – Orange.

I did a batch of Semolina/Sooji Cupcakes with Kinu, which is a variant of orange but more intense in flavour:)

Here is the recipe for you to try out.

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  • 100 g unsalted butter, softened
  • 1 tablespoon finely grated lemon rind/orange rind
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups semolina
  • 1/2 cups wholewheat flour
  • ½ cup milk
  • add a little vanilla extract
  • For the Kinu syrup (check the sugar in the syrup to ensure that when combined with the cupcakes it does not become excessively sweet) 1/4-1/2 cup caster sugar Almost 1/2 cup lemon or kinu juice, strained

Procedure –

  1. Preheat oven to 180°C. Line cupcake tray with liners.
  2. Using an electric mixer, beat butter, orange rind and sugar on high speed. Add eggs, 1 at a time, beating between each addition.
  3. Stir in semolina, ww flour and milk.
  4. Spread mixture into cupcake liners. Bake for about 25-30 minutes or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, make the kinu syrup: Place sugar, kinu juice and a little cold water in a saucepan over low heat.
  6. Pour half the syrup over cupcakes by make tiny insertions to allow it to get absorbed. Let it stand for about 15 minutes and then serve.

 

 

 

almond, apple, baking, cake, coconut, coconut sugar, healthy baking, wholewheat

Healthy baking exists….and a delicious Wholewheat Apple-Coconut cake ( with coconut sugar)

IMG_6000I had started this post on a separate note. Then something prompted me to re-write it. So here goes…

About evolving times but stagnating taste buds. About oscillating between wellness and rules. Some of the views that I hear as a healthy baker are – healthy baking is a fad or what we consume through our traditional bakes is not harmful or even better, there is nothing called healthy baking.

And in my mind – all I am thinking is, even the best of us can sometimes get trapped in the confines of our own minds, get tricked by our own taste buds, get slowed down by our own lack of courage.

Yes, healthy bakes are an acquired taste, it does not happen overnight, it comes to us slowly. But it only comes to those who approach it with an open mind. Have you given yourself enough opportunities to open your mind? Forget a big change, just try this to start with – instead of beginning with a thought that it can’t taste delicious, tell yourself that it will taste different.  Possible?

Let’s just try and remember that when the world evolves at the pace that it is now, everything has a disruption which leads to the next phase of growth- The same is happening with rule-based baking. We owe it to our family and friends to bake with healthier ingredients, because our lifestyles and the quality of what we are consuming has changed. Rules are good, but work with rules in a way that you put your wellness first and rules second. Not the other way round

So what’s YOUR next step ?

Start with this simple healthy cake – take it one step at a time 🙂

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Wholewheat Apple-Coconut Cake ( with coconut sugar)

1 1/2 cups wholewheat flour

1/2 cup coconut sugar

2-3 tbsp honey

1 tsp grated cinnamon powder

1 1/2 tsp baking powder

1 large apple peeled, cored, grated

1/2 cup grated coconut

3 eggs

100 gms butter

Chopped almonds

Method

Preheat the oven at 170 C. Grease and dust a 7 X 7 inches square pan. Beat the butter, coconut sugar and honey well till it becomes creamy. Add eggs one at a time and beat well. Sift the flour, bp and cinnamon together. Add it slowly to the batter while beating at low speed.

Fold in the apple, coconut and almonds gently. No beating is needed at this stage. Pour it into the tin. Bake at the same temperature for 45 minutes or till it becomes golden brown.

Remove from the oven, let it cool off entirely before de-moulding.

 

almond, baking, butter-free, cake, cane sugar, chocolate, eggless, healthy baking, wholewheat

Uncharted adventures, not milestones..and a Wholewheat Eggless, Butter-free Chocolate Almond Cake

This is not a regular Mother’s Day post – I am using this post to simply share my thoughts again – thoughts that I shared when my son ( and I !) turned 6 months old.
More than anything else – what is exactly the same as I re-read this piece from May 2013, is that my little boy is still an adventurer and his mother is still discovering the little joys of uncharted adventures, not milestones !
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From May 2013
“We both turned 6 months old recently, my son…and it surely has been an adventure – from that night of 18th November when you decided to give us indications of your arrival up until now at 11.30 PM when I am sitting and writing this, as you suddenly discover that you want to play with the rattle into the midnight!  Right from that moment I should have known that my baby was an adventurer at heart !

As a mother, let me share with you that it has been a very crazy yet happy half-year: filled with many worried nights, many days of undiluted joy, lots of second guessing myself as a mother and frustrations, of trying to weigh mother’s instinct against experience and expertise, of trying to wonder how does one need to behave when one becomes a mother..but most definitely a half-year with not a single dull moment in it.

But you know what – Thank you for being patient and waiting for me to grow into my role as your Mom…sometimes

I look at you and it seems to me that you understand what I say, you understand when I say I have two other babies –Gunna Masi and Elsu, and smile back. You understand when I say I won’t pamper you silly, but that doesn’t make me love you any less.

Most importantly you understand that seeing how you do on well-defined milestones is not for your mother, for they seem like a checklist to tick on….it is the uncharted adventures that are for me…

Like our first flight together alone means more than when you first rolled over, or our first road trip, our first visit to the children’s home, how you and Elsa started growing comfortable with each other’s presence or even our daily debates about why sleeping in the night takes precedence over playing away!

So here’s not to more milestones…but to more ADVENTURES, my son ! The adventurous journey that started when I became a mother..”

 

Sharing a recipe that marks the first break that I am taking from baking on order, as the Chief Baker of Ovenderful, ever since it started in November 2013.

Wholewheat Butter-free Egg-Free Chocolate Almond Cake 

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Ingredients

1 cup wholewheat flour

3/4 cup cane sugar

½ cup curd

½ cup milk

½ cup boiling water

¼ cup any flavourless oil that is safe for baking

ÂĽ cup unsweetened cocoa powder ( use great quality cocoa powder, it makes a world of difference)

Âľ teaspoon baking powder

4 teaspoon vanilla extract

1/2 cup chopped dark chocolate chunks

1/2 cup chopped almonds and some additional for topping the cake with

Method

Grease and dust an 7/8 inch round cake tin. I used a springform one, but it is not necessary to use only that one. Pre-heat the oven to 160 degrees Celsius.

Sift together the wholewheat flour, cocoa powder, baking powder .

Beat the curd, cane sugar, oil and milk. Add vanilla extract and mix well.

Slowly add the dry ingredients to wet ones and mix well.

Slowly add boiling water and mix well ( just use a whisk, no need to beat it) to get a smooth batter. Add the chopped almonds and dark chocolate chunks, fold them into the batter gently. Pour in the baking tin. Bake for 40-45 minutes.

Let it cool off entirely before you remove it from the tin.

apple, barley flour, coconut sugar, eggless, healthy baking, oats, pie

4/11 City- Cologne/Koln, 4/11 Healthy Bake: German Apple Pie in a Barley-Oats Crust

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Cologne / Koln, November 2008: the only thing I knew about it was that this was the first European city I was going to visit, it sounded exotic and I was going to be attending a conference by Chemicals organizations there. That was it.

Strange as it may sound, my excitement was centered around meeting my colleagues from the US, South America and Europe.  Not around the city. It is not that I was under-estimating the loveliness of the city. It was just that at that time in my life, I thought work should be an all-consuming part of one’s life.

I am one of those people whose senses are more heightened after a sleepless night!

And so driving into Cologne immediately after landing at Frankfurt, was probably what made me absorb the gorgeous beauty of the city – there were streets that were actually cobbled and people strolling in a leisurely manner with little dogs on the side-walks in the middle of a busy week-day !  At the heart of the city towering above all else was the Cologne Cathedral – not only is it a resplendent architectural wonder, since it stands next to the river the entire picture is a sight to watch, almost like a painting.

I walked through the city since that is what the hotel staff suggested and I would recommend that to everyone – it is the only way to absorb the sights and sounds. But seeing the quaint ( and quite modern too!) trams go past, was enough to tempt me to climb into one of them for a short ride. It seems to be a common form of transport through the city and it took me back to the time I used to take tram rides in Calcutta.

In a short 2 day work visit, this was all I could manage, but the city’s charm is irresistible-it lies somewhere between being a small city to a large town, steeped in German tradition and yet somewhat welcoming towards those like me who wandered through it before moving onto other places.

So for a city as multi-layered as Cologne, the German Apple Pie, a comforting bake with complex flavours is what comes to mind 🙂

I tried it on one of my walks and this is my healthier version of it in a buttery Barley-Oats crust with a delicious apple-cinnamon filling, topped with caramel sauce and baked. It is entirely free of refined white flour/all purpose flour and the sauce uses coconut sugar.

Ingredients –

  • 3 large apples, peeled, sliced and stewed with 2 tsp of freshly grated cinnamon, in 1 1/2 cups of water.
  • For the crust – 1 cup barley flour, 1/2 cup powdered oats, 1/2 cup wholewheat flour, 100 grams butter. Rub the cold butter into the flour mix, cling wrap it and keep it in the fridge for at least 5 hours. Blind bake the crust at 180 degrees C just before making the pie, for 20-25 minutes.
  •  For the caramel sauce – 1 tbsp barley flour, 3 tbsp coconut sugar and 20 gms butter. Plus the liquid from the stewed apples.  Melt the butter, add the sugar and stir it well till it caramelizes. Add the flour while stirring well so that it doesnt become lumpy. Finally add the liquid that is drained out from the stewed apples.

Method –

If the above three elements are ready, the method is just about assembling them and baking. So layer the baked crust with sliced stewed apples.

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To use

Pour the sauce uniformly and then place the pie into the oven to bake for 30 minutes, at 180 degrees C.

Serve warm as is or with ice cream !

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butter-free, dairy-free, eggless, healthy baking, rice flour, savoury, vegan, wholewheat

Shifting Lives and Zero-Fat Vegan Baked Spinach Wholewheat Sticks with Black Sesame and Chives

Zero-Fat Baked Spinach Wholewheat Sticks with Black Sesame and Chives2.JPG

How would you sum up 11 months of stay in a place – moved in, settled in, moved out ? That’s pretty much the way I would have thought probably a decade ago. But today it seems like even in those short 11 months, one can fit in so much into one’s life in a place.

It starts with being unfamiliar and you yearn for your earlier comfort zone.

It goes into a resigned kind of acceptance of what you have currently and even if its different, you can live with it.

It changes to looking at the goodness that is present in parts of it, and which you probably overlooked before.

It moves to liking the place, forming a few relationships and getting involved with the community.

It escalates into enjoying your stay there, waiting to see the neighbourhood dog who wags her tail, the same children cycling around each day, the same help who cleans the apartment, the same person in the flat above who you havent had a chance to know by name yet but who smiles at you each time.

And then you pack and move on.

Such is life. That fragile. That ever-changing. That is how it shifts, it moves and changes shape each day for us. We wait for it to “settle” into a routine. But of course, it has its own plans.

So here is a quick, simple and versatile recipe which is simple to life in all those qualities-

Zero-Fat Vegan Baked Spinach Wholewheat Sticks with Black Sesame and Chives

1 cup wholewheat

1 tbsp of rice flour

1 cup boiled and pureed spinach ( I added ½ a green chilly, 2-3 cloves of garlic and a little chopped coriander to it while pureeing)

3-4 tbsp chopped chives

2-3 tbsp black sesame

1 tbsp white pepper

Salt as per requirement ( I used rock salt)

Add some warm water to make the dough pliable.

 

Mix all the above dry ingredients well. Then add the spinach puree and the warm water ( if needed). Cling wrap it and store it in the fridge for about an hour.

Take it out, roll it into a rectangle, use a sharp knife to cut long strips/sticks. Place them onto a baking tray which is lightly greased. Sprinkle some chives and black sesame. Bake in a pre-heated oven ( preheat for 10 minutes) at 175 degrees Celsius for 20-25 minutes. You need to turn the sticks around mid way. Allow it to cool entirely for it to become crisp.

Zero-Fat Baked Spinach Wholewheat Sticks with Black Sesame and Chives

 

baking, bread, gluten-free, guest posts

Redefine Baking: 5 Healthy Ingredients to Add to Your Gluten-Free Bread , by Joe Hughes ( Village Bakery)

A special Guest Post for all the readers of Ovenderful Healthy Baking by Joe Hughes of Village Bakery – Thank you Joe for this excellent and insightful piece ! 

Gluten-free bread can be tricky to master, but once you’ve found the right recipe, you’ll never want to go back to conventional bread.

Just like with traditional flour bread, there are so many ways to adapt gluten-free recipes to incorporate new, interesting and healthy ingredients.

Experimenting with different flours is an obvious way to put a fresh spin on your go-to gluten-free bread recipe. Here are five other healthy ingredients to add to your homemade bread:

1. Aquafaba

aquafabaAquafaba is the latest craze in the vegan food world, and it’s easy to see why: it’s an excellent egg substitute and doesn’t cost you a dime. For those who are unfamiliar, aquafaba is the cooking liquid of beans and legumes, like chickpeas.

The cooking liquid contains a mix of protein, starch and other plant solids. This mixture gives the liquid binding, emulsifying, gelatinizing, foaming and thickening properties.

Aquafaba is a great egg replacement that you can use in your breads. Two tablespoons of this liquid is equivalent to about one egg white. If you cook your own beans, you can use the liquid leftover in the pot. If you’re using canned beans, you can use the liquid in the can.

The great thing about aquafaba is that it’s free. If you buy or cook beans, you would just be throwing out this liquid otherwise. Try adding it to your bread recipe as an egg replacement, or even as an egg wash to give your bread a shiny, crunchy crust.

2. Coconut Palm Sugar

Coconut Palm Sugar.jpg

For sweeter breads, coconut palm sugar is a great replacement for conventional white sugar. Coconut sugar is low on the glycemic index and fructose ranks low on it.

What you may not know is that coconut sugar also retains some of the nutrients found in the coconut palm, including zinc, calcium, potassium and some short chain fatty acids. It also retains some of the antioxidants and polyphenols, which may offer some health benefits.

While coconut palm sugar does have its benefits, it’s important to remember that it’s still a sweetener and will still be converted to glucose. But it’s a great natural alternative to the refined sugar found in most bread recipes.

Plus, coconut sugar can be used in just about every other recipe that calls for regular sugar (have you tried Ovenderful’s Caramel Cake yet?).

3. Juice Pulp

juice-pulp

Juicing vegetables and fruits is a great way to boost your health, but it can feel wasteful to throw out all of that leftover pulp.

One great way to make use of that nutrient-rich pulp is to add it to your homemade bread machine recipe.

The pulp will add flavor, moisture and nutrients to give you a moist, nutritious bread. Keep in mind that unless your pulp is very dry, you’ll need to adjust the amount of flour in your recipe to account for the extra moisture.

4. Milled Flax

Milled Flax.jpg

Flax is a common ingredient in multi-grain, grain-free and gluten-free breads. But in most cases, you’ll find the seed in whole form either in the crust or in the bread dough.

The key to unlocking flax’s nutrients is to grind them. If the seeds are not ground, the body cannot absorb their vital nutrients, which includes omega-3 fatty acids.

If you’re going to add flax to your gluten-free bread, make sure it’s milled (or grind it up yourself).

Flax can be used as an egg substitute, or you can incorporate it into your gluten-free flour mix to add an extra kick of nutrients and moisture. Flax and a gluten-free flour mix may work great in the Whole Wheat-Oats Buttermilk Bread recipe.

5. Seeds

Seeds, especially sprouted seeds, can add so much flavor and extra nutrients to your breads. Quinoa, sunflower and hemp pack the biggest nutritional punch, but you can add just about any seed you please to your bread – including chia.

Quinoa is packed with proteins (17 to be exact), magnesium, zinc, fiber, folate, copper and an array of other nutrients. Just one cup provides you with eight grams of quality protein.

Sunflower seeds are a great source of vitamin E, copper and vitamin B1. Hemp is rich in healthy fat, protein, omega-3s and omega-6s.

All of these seeds add vital nutrients to your bread, but I would recommend soaking them before adding them to your recipe. Soaking the seeds will help remove some of the anti-nutrients to make the nutrients more accessible to the body.

What are some of your favorite healthy ingredients for gluten-free bread? Share in the comments below!

About the Author:

Joe Hughes, known by most as the Village Baker, is an expert in homestyle cooking techniques, with a primary interest in baking. He has been baking ever since he was a little boy in his Grandma’s kitchen! He runs the very popular website http://village-bakery.com which provides the latest homestyle cooking news, techniques, tricks, and recipes. He can be reached at Joe@Village-Bakery.com

baking, cake, cane sugar, healthy baking, strawberry, wholewheat

Scaling up a venture & Wholewheat Chocolate Strawberry-Apricot Cake

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How did you start your “venture” ? If you are a little bit like me, which means someone who takes it slow and steady ( and focuses on the l0w-investment channels !)  then its likely you might have followed the arduous route of trying whatever little you understood of social media marketing. That would mean – the FB page and groups to start with. Perhaps some more channels like Twitter, Instagram and so on.

In my case, because of healthy baking being a new concept, many people came to try out things because of dietary constraints or food preferences, but a lot of them came out of curiosity. How can you possibly bake a cake with atta ( wholewheat!) – it has got to taste like chapatti 🙂 graduated to “But isn’t white sugar essential at least for the growing children”?” and shifted to the incredulous “Your cake doesn’t contain butter, how can it taste delicious?”

Well, eventually came the slow acceptance of the use of healthy alternatives in baking. Ovenderful started becoming popular – which resulted in the next dreaded step….how does one scale up?

Don’t get me wrong – I am fairly ambitious and result-oriented, perhaps more so than most individuals. But drawing up a roadmap for a client, was far easier when I was in a consulting role, than for my own social enterprise.

But it was a challenge I was ready for and so after 3 years of turning Ovenderful into a venture, thanks to a friend’s  persistence and thought process, I am happy to share the website that you can use should you like to order any of the standardized healthy bakes. For customized orders, you can email as always to ovenderful@gmail.com !

Website for orders – http://ovenderful.in/

And to thank him, I made this super yum and simple Wholewheat Chocolate Strawberry-Apricot Cake 🙂

  • 4 Tablespoons Cocoa Powder
  • 1 cup Boiling Water
  • 2 cups Wholewheat Flour
  • 100 gms butter or 1/2 cup of Oil
  • 2 cups Cane Sugar
  • 1/2 cup Buttermilk
  • 2 large eggs
  • 1 teaspoon Vanilla extract
  • 1 tsp baking powder
  • Strawberries chopped as much as you want
  • Dried apricots sliced into small pieces

Method –

Melt the butter in a pan and add cocoa. Then add the boiling water and mix well. Mix the flour, baking powder and sugar. Slowly add the butter-cocoa mix, and then fold in the extract.

Mix the eggs and buttermilk well. Add this to the above mix and fold in well. Do not over-beat. Add the chopped strawberries and apricots to the mix, pour into the greased baking tins and bake in a preheated oven at 160 degrees Celsius for 30-35 minutes until its baked through.

 

 

 

 

 

almond, baking, healthy baking, jaggery, oats

Why Ovenderful is, where it is today.

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Many of you have seen the kind of note 2017 has started on , for Ovenderful. Receiving such a lot of recognition and appreciation is incredible, but also overwhelming. It also leads to a whole lot of soul – searching , at least for me it did. People will probably say that one should savour the moment – which I did. But when you realize the power of what you created it can be humbling.

The Ovenderful you see today seems to be lit up in all the success – But with all the adulation that has come, each time I have looked inwards to remind myself that this is not a story of Glory , it is a story of Grit.

I don’t say this for any reason except to simply share this experience with more people – many of who are struggling with a small / home based venture. So that they remember to stand tall each time the venture receives a setback and they understand that the sun rises and sets. Today it shines on one and tomorrow on the other – so don’t lose heart.

I baked only to raise funds or for social impact for the initial years – not because I wanted to have a story to tell. But because ,simply put, I believed in them and they in me.

I sold baked goods at prices that were laughable, so much so that those who ordered them told me to rework my prices – upwards. Not because I couldn’t price better but because the idea of completely monetizing what I had realized was a passion, seemed to reduce its value, to me.

So Ovenderful is where it is, only and only because of two things – the unchanging philosophy that it will always stand for social impact alongside being a venture and that it will dare to go where few will ( healthy baking ) even if the orders are few and far between.

And since Ovenderful has been like a baby to me, which I have spent love and time on, to nurture, it is only fitting that I share a recipe that is close to my heart – that of Lactation biscuits, which many new moms have found useful when they are feeding their babies.

Published first on : http://fitmoms.in/lactation-biscuits-recipe/

 

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Ingredients:

  • 1 cup Rolled Oats
  • ½ cup chopped Almonds
  • 1 tbsp Flax seeds
  • ½ cup organic Jaggery
  • ½ tbsp Fennel/Saunf Seeds
  • ÂĽ cup Ghee/Butter

Preparation method

  1. Grease a baking tray and keep it ready. Preheat the oven at 180 degrees Celsius for 10 minutes.
  2. Dry roast the oats and then grind them coarsely. Add the chopped almonds, flax seeds, fennel seeds to it and mix well.
  3. Add the organic jaggery – either as a powder or in grated form to the above dry mix. Mix it thoroughly to ensure that the jaggery has been spread uniformly. Then slowly add the ghee or butter ( at room temperature and soft). As the dough comes together, do not knead it. Just bring it together and then cling wrap the dough.
  4. Refrigerate it for 30 minutes. Take them out and shape them into whatever shape you prefer and place them on the baking tray. Then bake them at 180 degrees , for 15- 20 minutes.
  5. Allow them to cool off well and then remove them from the tray. Store them in air tight containers.

 

 

almond, baking, biscuits, cane sugar, cookies, healthy baking, jowar, Uncategorized

Christmas Baking Story 2 & Wholewheat Jowar Apricot & Almond Cookies

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What does a child want ? Nothing in the world will be a perfect answer to that question. You will think it will be the “bigger” things – love, security, appreciation, family, education. You will also think that it could be the “smaller” things – toys, chocolates, candies, shoes, clothes.

Well, I am not an expert on understanding children and their psychology, but I think often we overlook the fact that perhaps, just perhaps, a child wants things that are not categorized, things that cannot be slotted into any form of definition.

Could it be a fleeting moment of joy when they see their friends after a school break? Could it be the chance to savour a few minutes of having the slide at the park, just to themselves ? Could it be the thrill of hearing their voices fill up a festive song ? Could it be the anxious anticipation of few seconds from when the school gets over till when they actually see their mother/father across the gate to pick them up ?

Why is my post talking about this ? It is because when I visited Ashraya Initiative for Children( a picture from that visit is shared above), an NGO that works with 200 slum children, with the Pune bakers in December 2016 as part of the “Bake a Sunshine Cake” initiative, I found myself reflecting about what are the things that bring such a warm smile on the faces of children living in abject poverty and why we adults are not able to muster up a smile despite the comfort we live in…

The only answer that connected with me was – because they keep it simple. It is that easy to be happy ! And so simplicity is the approach that I always follow when it comes to my healthy bakes. Presenting one such simple bake here for you to put together easily – Wholewheat Jowar Apricot Almond Cookies.

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Ingredients – 

  • 1 cup wholewheat flour
  • 3/4 cup jowar flour
  • 1/2 cup chopped almonds
  • 1/2 cup dried chopped apricots
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Method –

Preheat oven to 170 degrees Celsius. Mix together the flours, almonds and apricots.

Beat butter and both sugars until light and fluffy, 1 to 2 minutes. Add the egg, beating until incorporated. Beat in the vanilla extract.

Add the flour mix slowly and mix without over-beating.

Scoop the dough using a spoon and drop them onto the baking tray, 2 inches apart. Add a chopped almond and apricot on top, and bake them for 15 minutes.

Cool them off and store in air tight containers.

 

cake, cane sugar, caramel, coconut sugar, liquid jaggery, wholewheat

The Caramel Cake with bold flavours of 3 natural sweeteners !

 

Just like you have Triple chocolate cakes or brownies or cookies, is there a way to have different natural sweeteners in one single cake? Tempted to pick a chocolate cake for this experiment just so that the chocolate masks the flavour if something was to go wrong? Continue reading “The Caramel Cake with bold flavours of 3 natural sweeteners !”