Gluten Free Oat Chocochip Cookies

Recipes by T 🍀

Ingredients, makes around 15 cookies
1/2 cup butter
2tbsp flaxseed powder
1tbsp cinnamon powder
1.5 cups brown or coconut sugar
2 teaspoons vanilla essence
2 cups gluten free oat flour
2tbsp almond butter
1 tbsp baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions
*Soak flaxseed powder in half cup of warm water and keep it aside.
*In a medium bowl, whisk together the gluten-free flour, cinnamon powder, almond butter, baking soda and salt until evenly combined.
*Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning

*Add  sugars, vanilla and whisk until smooth and creamy.

*Mix all ingredients including flaxseed, sugared butter until well combined. Stir in the chocolate chips.

*Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop 2 tablespoons of the cookie dough and place them few inches apart on the baking sheets. Bake for 30 to 35 minutes, until golden and the center is set.

*Let  them cool completely and then enjoy every bite of your cookie🍪

“I think baking cookies is equal to Queen Victoria running an empire. There’s no difference in how seriously you take the job, how seriously you approach your whole life”. Martha Stewart

Gluten Free Apple Cake

Recipes by T🍀

INGREDIENTS
2 Red Apples
1 orange
150g butter
3 tablespoons chia or flaxseed powder
250g coconut sugar
100g almonds ground
175g polenta , ground  yellow maize flour
2 tsp cinnamon powder
1tsp cloves powder
3 teaspoon baking powder
1tbsp Apple cider vinegar

Dressing
1 lemon juice and 1 tbsp caster sugar for sprinkling and drizzle

DIRECTIONS

Cut the apples and oranges into 4 pieces and remove the seeds
Place the apples and orange in a small cooker n give it 7 to 8 whistles. Cool it totally and grind it to pulp.


*Preheat the oven to 180°C/gas mark 4 and grease a 23cm cake tin.

*Soak chia/flaxseeds in a small bowl with warm water

*Add the soaked chia seed powder and mix it in the blender.

*Add the pulp, chia/flaxseed to the rest of the cake ingredients except the baking powder and Apple cider vinegar.
*Continue blending until you have a soft gooey  consistency.
*Add baking powder and immediately pour Apple cider vinegar over it.
*Mix it well and pour the cake mix  in the greased tin and bake for 40 minutes or until golden brown.

For the drizzle, stir in the lemon juice with the sugar and heat gently to dissolve the sugar.

When the cake is cooked, pour over the drizzle and cool. Sprinkle powdered sugar and serve it with fresh whipped cream or ice cream 😋

“One mustn’t ask apple trees for oranges, France for sun, women for love, life for happiness” Gustave Flaubert

Gluten Free Rosemary Herb Bread

Recipes by T 🍀

Ingredients
3 cups Jowar Flour
2 cups Rice Flour
1 cup Cassava Flour
1tsp salt
1tbsp sugar
1tbsp Olive oil
1tsp baking soda
1tbsp baking powder
2tbsp dry active yeast
1tbsp Rosemary (fresh or dried)
1tbsp Apple cider vinegar


Method
If the flours are kept in the fridge, keep them out overnight to get to room temperature.


*In a bowl mix the sugar, add 4tbsp water and yeast.
*Let it ferment for 5 min
*Mix all the flours, salt, baking soda, Rosemary, baking powder and olive oil.
*Add yeast and pour Apple cider vinegar and now mix it together.
*Add water to bind the flour, consistency a bit sticky.
*Cover the bowl with cloth and let it rise for 1hour.
*Preheat the oven for 10min
*Grease the tray with Olive oil and pour the mix into it..
*Dab olive oil on the top and settle the mixture
*Do not stir the mixture
Bake at high temperature for 50min
*Cool it for atleast 4 hours before slicing.


Toast your Bread 🥂and enjoy freshly baked bread at home🥪

Lychee Pearls

Recipes by T 🍀

Ingredients, makes 20 pearls

20 fresh Lychees
100gm paneer
1tbsp Rosewater
1 cup freshly grated coconut
50gm milk powder
2tsp cardamom powder
4tbsp condensed milk
1cup milk, preferably high fat
1tbsp ghee

Method
*Remove the lychee shell and slit it to deseed them
*Mix in a bowl paneer, 1tsp cardamom powder and Rosewater
*Stuff the mixture in the Lychees gently
*Leave it covered minimum 4hrs or overnight in the fridge

Coconut Rabdi
*In a pan heat ghee, add coconut
*Saute for 4 to 5 min on slow flame
*Add remaining cardamom powder
*Add milk powder
*Add condensed milk
*Add milk continuously stirring the mix

Once the consistency is thick enough to pour, cool the rabdi.

Pour the rabdi evenly on the lychee pearls and keep it covered again for minimum 4 hours in the fridge.

Sprinkle ground Pista powder and it’s ready to eat.

#dessertfusion #coconutrabdi #lycheelove #friendsfamily #behappy

“Friendship is always a sweet responsibility, never an opportunity.” -Khalil Gibson

Gluten Free Tiramisu

Recipes by T🍀

Ingredients

1 packet Gf chocolate or plain long biscuits
200gm Paneer
200 gm Amul Cream
200 gm Powdered Sugar
100 gm condensed milk
4 tbsp Chia or flaxseed seed powder
1tbsp Lime juice
2 tbsp Coffee
1 tbsp Chocolate powder
60ml Liqueur

Keep amul Cream refrigerated atleast overnight so whipping the cream further is easy.

Method
Brew strong Coffee with 2tbsp sugar
Keep it aside

While the coffee cools, mix paneer n chia/flax powder in grater or mixer, grate it till it gets fluffy like cream cheese
Keep it aside in a cool place.

In another pan whip amul Cream, add powdered sugar till peaks are formed

Add 1 tsp lime juice once peaks are formed

Mix both creams together and condensed milk, stirring it gently, don’t overdo, it’ll get flat!

Add any liqueur of your choice, Bailey’s n Amarula are excellent for flavours, I used Amarula, it’s our favourite 😋

Taste for the flavour and adjust accordingly the Liqueur and sugar.

Now in a glass bowl begin the layering..

Dip biscuits in coffee briefly, don’t soak the biscuits, they will crumble.

Place the biscuits in a row, next to each other, densely packed.

Pour the cream mixture covering the biscuits

Form another layer on top of the cream with coffee dipped biscuits.

Pour cream again and settle it. Sprinkle chocolate powder covering the cream.

Cover the Tiramisu bowl with cling film and refrigerate for atleast 4 hours, I do overnight, it settles better.

Just chill and it’s ready to be served with chilled Liqueur shot!

Gluten Free Polenta with Mushroom Ragu

Recipes by T🍀

Ingredients

1 cup Polenta
1tsp olive oil
1 cup milk
2 cups water
Salt
Pinch of Rosemary

Heat in the pressure cooker olive oil, add Polenta and rest of the ingredients, pressure cook for 5 whistles. Cool it.

Mushroom Ragu
1 onion chopped
1 packet fresh mushrooms chopped
2 tbsp milk
Half cup grated cheddar or parmesan cheese
Salt
1tbsp Rosemary, parsely, pepper,
1tsp garlic oil
1tsp Olive oil

In a saucepan heat olive oil, add onion, saute, add mushrooms, salt n herbs, cook it mushrooms are soft.


Add milk, cheese and just boil it for 2min


Cover the pan till serve time.

Serving
Scoop a portion of polenta n serve it with Mushroom Ragu 🍃 garish with fresh herbs

Enjoy a delicious and herb filled meal😋

Gluten Free Ragi Chocolate Cake

Recipes by T🍀

Ingredients

200gm ragi flour
50gm chana or sattu atta
1 cup milk
3 tbsp dry fruit mix powder of cashews, almonds, pista(take 1tsp of each n grind)
1tsp mixed powder cardamom, cloves, nutmeg, cinnamon
150gm coconut sugar
1tbso coconut oil
1 pinch salt
100gm chocolate powder
1tsp baking soda
1tbsp eno
2tbsp Apple cider vinegar

Mix flour, sugar, spice, dry fruit powder, salt, sugar, oil
Add milk
Add baking soda, eno
Add Apple cider vinegar
Mix well, if needed add warm water

Last add chocolate powder n stir
Taste and adjust the sweetness.

In a steamer pan add water n start boiling on the gas
Grease a thali or non stick cake dish with oil
Pour the mixture
Cover the steamer
Bake on low to medium gas flame for 30 to 35 min, keep checking after 30min to see if cooked.

Once baked, cool it completely, spread Hazelnut Cream or butterscotch cream n it’s ready to serve!

Coconut Beetroot Laddoos

Recipes by T 🍀

Ingredients
3 cups grated fresh coconut
1 small can of condensed milk
2 tbsp ghee
2tbsp fresh malai or cream
1tsp add cardamom powder
2 tbsp fresh Beetroot juice

On a medium flame, add ghee  saute coconut for 5 to 7 minutes. Add cardamom powder n mix.

Put off the gas, add condensed milk and beetroot juice. As it cools start rolling them in shape.

Ready to eat a Healthy and Coconuty Dessert!

Gluten Free Polenta Orange Cake

Recipes by T🍀

INGREDIENTS
1 lime
3 oranges
150g butter
3 tablespoons chia or flaxseed powder
250g castor sugar
100g ground almonds
175g polenta , ground  yellow maize flour
2 teaspoon baking powder
1tbsp Apple cider vinegar

Dressing
1 lemon, juice and zest
Powder sugar for sprinkling and drizzle

DIRECTIONS
Preheat the oven to 180°C/gas mark 4 and grease a 23cm cake tin.

Soak chia seeds in a small bowl with warm water

Place the lemon and orange in a small cooker n give it 7 to 8 whistles, it should be soft enough to remove seeds. Cool it  totally n grind it after removing seeds to pulp.

Add the soaked chia seed powder and mix it.

Add the rest of the cake ingredients and continue blending until you have a soft gooey  consistency.

Pour the cake mix  in the greased tin and bake for 30-35 minutes or until golden brown.

For the drizzle, stir the lemon juice and zest with the sugar and heat gently to dissolve the sugar. When the cake is cooked, pour over the drizzle and allow to cool. Sprinkle powdered sugar and serve it with fresh whipped cream or ice cream 😋


2 teaspoon baking powder

Dressing
1 lemon, juice and zest
Powder sugar for sprinkling and drizzle

DIRECTIONS
Preheat the oven to 180°C/gas mark 4 and grease a 23cm cake tin.

Soak chia seeds in a small bowl with warm water

Place the lemon and orange in a small cooker n give it 7 to 8 whistles, it should be soft enough to remove seeds. Cool it  totally n grind it after removing seeds to pulp.

Add the soaked chia seed powder and mix it.

Add the rest of the cake ingredients and continue blending until you have a soft gooey  consistency.

Pour the cake mix  in the greased tin and bake for 30-35 minutes or until golden brown

For the drizzle, stir the lemon juice and zest with the sugar and heat gently to dissolve the sugar. When the cake is cooked, pour over the drizzle and allow to cool. Sprinkle powdered sugar and serve it with fresh whipped cream or ice cream 

Virus – Boon or Curse!

The title reminds me of my school days when pretty much till my 10th standard we were given an essay to write, example, Plastic: Boon or Curse!  This essay writing taught me to look at the situation from both the sides and then apply it logically.

With the current virus situation, I’ve been reflecting a lot on the same thought for the last few weeks, especially in the last one week of lockdown, that, what is this virus doing to us besides making us very ill that we could possibly loose our life and what happens to us in the future?

As I reflected further on I noticed, underlying all of this, there was a sense of jubilation of having been enforced with time and space to think, to be and reconnect without explaining myself to anyone.

As the situation deepens and more information overload is happening, I’m slowly disconnecting with things which don’t matter, my prejudices, fears, insecurities and anxieties about the future, because today the future is looking very fluid and for someone like me who needs all dots connected, this has been the most difficult transition, to just be in this moment and be grateful.

Another thing I’ve discovered, I’m feeling guilt free, free to be at home without feeling I have to be constantly busy doing something, somewhere, meeting someone and just not being me!

Cooking, gardening, pottering at home, meditating, exercising are all of my relaxants and today I’m able to do them absolutely guilt free and without checking the clock against some other not so important commitments/event I have to participate in or attend.

Meeee

I’ve disassociated with groups of people who are on the fringes yet with social media became, friends and acquaintances. I have rediscovered some old friendships which had grown distant and now are back with a deeper connect, adding meaning to life again.

I continue refining, reconnecting and reworking myself so that I’m able to fulfill all my roles with grace and poise always. My constant prayer is for all to be safe and healthy and finally it’s up to each one of us to decide if this virus is a boon or curse!!

At the end of the day, Pray, Eat, Love is what remains with us and makes us complete.