Showing posts with label Chia seeds. Show all posts
Showing posts with label Chia seeds. Show all posts

Friday 3 April 2020

Home Made Healthy Cookies

This healthy cookie is not only delicious in taste, but healthy too. These can be enjoyed not only with a hot cup of tea, but you can munch on at anytime of the day. Hope you will enjoy this recipe. 

1 cup Whole Wheat Flour 
1/2 cup Jaggery Powder 
1/2 cup Clarified Butter / Ghee
1 tsp Chia Seeds
1 tbsp Almond Flakes 
1/4 tsp Salt
1/4 tsp Nutmeg Powder 
1/2 tsp Cardamom Powder 
1/2tsp Baking Powder 
1/2 tsp Ginger Powder 
1 tbsp Any Vegan or Cow Milk

Sieve the wheat flour, jaggery powder, salt, nutmeg pd, cardamom pd, baking pd and ginger pd together. Add the almond flakes and chia seeds and mix all the ingredients together. Add the ghee and knead the ingredients into crumbs. Take small lime size portions and try to make small balls. Incase it does not bind, add 1/2 tsp of milk and mix the ingredients again. Take a greased baking tray. Take small portion of the crumbs, flatten the ball and press it gently from the center. Preheat the oven at 190 degrees celsius. Place the flatten balls on the baking tray, leaving little gaps between the two cookies. Bake the cookies at 190 degrees celsius for 15 - 20 minutes, depending upon the oven temperature. Once done remove the tray, leave the tray above the hot oven until the tray cools down... don’t worry if you still find the cookies soft at this point... by the time the tray cools down the cookies will be done.
To bake the cookies in the wok, place a cooker stand on the base of the wok. Cover the wok and preheat the wok for 10 minutes on medium flame. Open the lid and place the baking tray, close the lid. Bake the cookies for 25 to 30 minutes on a low medium flame. Once done open the lid, switch off the flame and leave the baking tray in the wok until the wok cools down completely. Remove the cookies from the tray once the cookies cools down completely.
Cool the cookies further for another hour or two. Enjoy the cookies with a hot cup of tea. 

Wednesday 28 December 2016

Chocolate Chips Banoffee Smoothie with Chia...

If you are lazy and want to avoid solid food... you can enjoy this drink. It fills up your stomach while you enjoy the chilled smoothie. Love this drink and I am sure you will love it too... 
1 1/2 cup Milk 
1 Banana chopped 
1 tbsp Chia soaked in water
1 tsp Coffee powder 
1 tsp Honey 
1 tbsp Chocolate chips 
1/2 tsp Chocolate chips and Chocolate syrup for garnishing 
1 Cake toast cut into thin strip for garnishing 

Take a blender. Add milk, banana, chia seeds, coffee powder, honey, 1 tbsp chocolate chips and few pieces of ice in the blender. Blend all the ingredients. Take a glass. Add the a tbsp of chocolate syrup. Pour in the smoothie in the glass and garnish with 1/2 tsp chocolate chips and cake toast. 

Thursday 1 September 2016

Tea time Pineapple Compote and Chia Cake...

This cake is an experiment in my kitchen. I have used Pineapple compote and Chia seeds. I had some pineapple compote left in the fridge. It's a soft and moist cake. There are pineapple pieces with every bite.  
250 grams Self Raising Flour 
175 grams Caster Sugar 
1 tsp Roasted Chia seeds 
4 tbsp Pineapple Compote 
10 drops of Pineapple essence 
150 Ml Water 
3 Eggs 
100 grams Butter 
50 grams Olive oil 

Take 1 medium and small bread loaf tin. Grease it with butter and keep it aside. Take a small pot. Add the compote and water. Let it come to a boil and then simmer for 2 minutes. Add the butter and oil. Let the butter melt. Switch off the flame. Let the mixture cool down. Take a mixing bowl. Break the eggs. Beat it for a minute. Add the sugar, beat it till it becomes fluffy and the sugar is completely dissolved. Add the pineapple essence and pour the liquid mixture gradually while beating it. Add the flour in three parts and beat it well. Add the roasted chia and finally beat it for few seconds. Preheat the oven at 180 degrees celcius. Pour the batter into the greased moulds. The batter should be 1/2 the quantity of the mould. Bake it at 180 degrees celcius for 35 to 40 minutes. Check it with the toothpick. If it comes out clean then the cake is done. Remove it from the oven and cool it completely before slicing. 

P. S. If you are using All Purpose Flour then add a tsp of baking powder.

Wednesday 24 August 2016

Green Herbs and Chia Seed Bread Roll...

Green Herbs and Chia Seed Bread Roll...
  I love the nutty flavor and the crunchiness of the Chia. I have made these bread rolls with mint, coriander and green chillies chopped with a tbsp of Chia in it. You can add any fresh herbs of your choice. 
300 grams Whole Wheat Flour
200 grams All Purpose Flour
Salt to taste
1 tbsp Sugar
1 tbsp Chia seeds
11 grams Dry Yeast
150 ml Lukewarm Water
250 ml Water
2 1/2 tbsp Olive Oil
2 tbsp Coriander leaves chopped
1 tbsp Mint leaves chopped
2 Green Chillies finely chopped

Take lukewarm water, sugar and yeast in a  cup. Whisk is well till the sugar dissolves. Keep it aside for it to rise. Take both the flour in a mixing bowl. Mix it together. Add coriander leaves, mint leaves, salt and chia seeds. Mix it once more. Make a well in the centre of the flour, pour in 1 tbsp oil, yeast water and 250 ml of water. With  a wooden spoon combine the flour together. Remove the wooden spoon and start kneading the dough. Knead for 2 minutes. Add 1/2 tbsp oil. Knead for 5 minutes. Keep the dough on a flat surface. Stretch the dough and knead it. If the dough is sticking to your skin, just spray oil on your palms. Knead for 5 minutes more. Apply oil on the dough, cover the dough and let it rise. 
Once the dough has risen, punch it down and knead it for a minute. Divide the dough into 6 equal portions (approximately 152 grams). Grease a baking tray. Take a portion.  You can either sprinkle little dough or apply little oil on your palms so that the dough does not stick. Flatten the dough on a flat surface, fold in 1/2 inch of the dough vertically from each sides. Press the folded edge properly. Now roll in the dough from the top till the centre and similarly roll in the rest of the dough from the bottom to the centre. The 2 edges of the dough will come together. Press and seal the edges. Give a light roll to the dough to get the shape of the bread roll bun. Gently pick the roll up and place it on a greased baking tray. Place the seal edges downwards. Repeat the process with other remaining dough. Cover and let it rise. Once risen, spray water on the bread rolls. Sprinkle chia seeds on top. Bake it for 25 minutes at 190 degrees celcius in a preheated oven. To get uniform colour, after 15 minutes, rotate the tray). Once baked, remove the tray and cool the bread roll down before using it. Best is to bake it in the night for the morning breakfast.