Category: Cakes & Biscuits

INGREDIENTS

100 g pumpkin seeds
100 g sunflower seeds
100 g sesame seeds
50 g linseeds
25 g chia seeds (optional)
100 g corn flour
50 ml rapeseed oil
200 ml hot water

METHOD

• Mix all seeds in a bowl.
• Add cornflour and rapeseed oil.
• Add hot water slowly while mixing.
• Let the mix set for 15min.
• Use a 30cm x 40cm baking tray and cover with baking paper.
• Put the mix in the baking tray.
• Press the mixture out using a plastic ladle.
• Sprinkle with sea salt.
• Bake it in preheated oven at 150*C for 1.5 hrs.
• Take it from the oven and leave it to cool down.

Enjoy 

INGREDIENTS

1 cup jaggery
1 cup roasted peanuts
1 tbsp ghee

METHOD

• Melt the jaggery in a pan and add the ghee.
• Continue cooking the jaggery on low heat till it slightly changes color and bubbles start to appear.
• That’s when you check the consistency by dropping a little bit of the syrup in a bowl of cold water. Once cooled if it forms a hard ball and is brittle, then it’s the right consistency. Otherwise, cook it for another 30 to 60 seconds and check again.
• When the syrup is ready add the peanuts to it and mix well.
• Take it off the heat and spread on a greased surface. Be careful as the mixture will be very hot.
• Use a greased rolling pin to flatten it.
• Let it cool for 2 to 3 minutes and then with a knife cut it into the shape and size you like.
• Let it cool completely before you serve.

Enjoy 

INGREDIENTS

1/2 cup milk
1tsp vinegar
1/2 cup oil. Any vegetable oil
1/2 cup condensed milk
1tsp vanilla essence
1.5 cup plain flour
1/2 cup ice sugar
1/4 tsp cinnamon  powder
1tsp baking powder
1/2 tsp baking soda
A pinch of salt
1.5 cup grated carrot
Raisin or chopped walnuts some for topping 

METHOD

• Take a mixing bowl add all the wet ingredients mix well.
• Then add all dry ingredients.
• Mix well.
• Oil the 7” tin.
• Add the mixture to the tin.
• Bake at 180 degree centigrade for 30-35 mins.
• Check with toothpick if cake is done. If it comes clean, the cake is ready.

INGREDIENTS

1 1/2 bananas
2 eggs
150 g sugar
65 ml milk
75 g wholemeal flour
75 g plain flour
110 ml vegetable oil
1 tsp vanilla essence
1 pinch of salt
1/2 tsp bicarbonate soda
1/2 baking powder

 

METHOD

Mash the banana into a bowl and then mix in the eggs, sugar, milk, oil and vanilla essence

Sift the flour together with salt, baking powder and bicarbonate soda

Then mix both mixtures together

Bake at 180 c for 50-55 minutes

 

INGREDIENTS

1 1/2 cups of wheat flour
1/2 cup ghee (room temperature)
1 cup powdered sugar
1 1/2 tsp baking powder
1/2 cup milk (room temperature)

 

METHOD

Whisk ghee and sugar in a bowl until light and fluffy – the mixture should change colour to almost white

Sift the flour and baking powder together and add to the mixture

Mix it all with a spatula before adding the milk and then knead gently to make a soft dough

Line a baking sheet with greaseproof or parchment paper

Shape the biscuits and place them on the baking sheet and bake in a pre-heated oven at 180°c (160°c in a fan assisted oven) for 20 minutes

Once baked, take them out of the oven and let cool for five minutes

Enjoy your biscuits with tea or any drink of your choice