WHOLE WHEAT CARROT MUFFINS

INGREDIENTS (Makes 12)
Whole wheat flour-1 1/2cups
Oats-1 cup
Baking powder-1 tblsp.
Brown sugar-1/4 cup
White sugar*-1/2 cup
Cinnamon powder-1/2 tsp.
Salt-1/4 tsp.
Egg-1
Milk-1 1/4 cup
Vegetable oil-1/4 cup
Vanilla essence-2 tsp.
Carrot grated-1
Cashew nuts(optional)-1/4 cup
Raisins(optional)-1/4 cup

METHOD

1.Preheat oven to 375 degrees F/ 190 C/gas mark 5.Grease muffin tin with butter or line paper cases.

2.Combine all dry ingredients i.e. ww flour, oats, baking powder, both sugar,cunnamon powder and salt.

3.In another bowl, combine all the wet ingredients i.e. egg, milk, oil and vanilla essence.

4.Slowly fold in the wet mixture to the dry mixture and mix till well combined(do not over mix). Add the grated carrots, cashewnuts and raisins.

5.Spoon into muffin pan and bake in the preheated oven for 20 minutes or until toothpick inserted comes out clean. Remove from oven and cool for 5 minutes.

Enjoy healthy and wholesome muffins!!!

WHOLE WHEAT CHOCOLATE MUFFINS

INGREDIENTS (Makes 12 muffins)

Whole wheat flour-2 cups
Sugar-3/4 cup
Cocoa powder-1/3 cup
Baking powder-1 1/2 tsp.
Bakingsoda-1 tsp.
Salt-1/2 tsp.
Yogurt-1 1/2 cup
Egg-1 lightly beaten
Milk-1/4 cup
Coconut oil-1/2 cup
Vanilla essence- 1 tsp.

METHOD

1.Preheat oven to 400 F/gas mark 6. Place paper cases or grease and flour a 12 cup muffin pan.

2.In a large bowl, sieve/combine all the dry ingrdnts. i.e. the first 6 items.

3.In another bowl, whisk together the wet ingrdnts i.e. last 5 items. Whisk until the oil has blended with other ingredients.

4.Fold the wet mixture into the flour/dry mixture until well combined. Pour batter into 12 paper cases or directly to the muffin pans.

5.Bake for 20-25 minutes, until tops are a rich dark brown colour and lightly crispy. Remove and cool on a wire rack.

Enjoy sinful, delicious, moist,crumbly and last but not the least HEALTHY chocolate muffins without any guilt!!!

NOTES:

1. Instead of full fat yogurt, you can use low-fat one. Otherwise if you want a moister texture, sour cream would work very well or you can combine both yogurt and sour cream.

2. Instead of adding milk, you can add water to enhance the chocolatey flavour.

WHOLE WHEAT MANGO BREAD

INGREDIENTS

Whole wheat flour-1 1/4 cup
All purpose flour-3/4 cup
Baking soda-1 tsp.
Salt-1/2 tsp.
Cinnamon powder-1/4 tsp.
Sugar- 1/2 cup
Coconut grated-1/4 cup
Cashew nuts-10-12
Raisins-8-10(optional)
Mango puree-1 cup(2-3 mangoes)
Egg-1 (beaten)
Coconut oil/melted butter-2 tblsp.
Yogurt-1/3 cup

METHOD

1.Preheat oven to 325 degree F/gas mark 3 and grease 9*5 inch loaf pan.Puree mangoes in a blender till smooth.

2.Combine/ whisk together ww flour, ap flour, baking soda, salt,sugar and cinnamon powder(dry ingredients) in a large bowl. Add cashewnuts, raisins and grated coconut and mix well.

3.In another bowl, whisk together mango puree, egg, yogurt and coconut oil(wetingredients).

4.Pour the wet mixture into the dry mixture and stir until well combined.

5.Pour into loaf pan and bake @ 325 F for 45-55 minutes or until a toothpick inserted comes clean.Cool for 10 minutes.

6.Remove from loaf pan and cool completely before slicing bread.

NOTES

1.Instead of cashew nuts, you can use walnuts, pecans or nuts of your choice.

2.Baking time varies from oven to oven. It took about an hour in our oven, always do tooth pick test.

WHOLE WHEAT GARLIC PULL-APART ROLLS

INGREDIENTS

1 1/4 cup Whole Wheat Flour

3/4 cup All purpose Flour

1 tsp instant yeast

1 cup Warm Water

2 tsp Olive Oil

2 tsp Sugar

Salt to taste

For the Garlic Spread:

4 Cloves of Garlic

2 tbsp butter(softened)

Salt to taste

METHOD:

1.Mix together both the flours,instant yeast,sugar,salt and oil. Add water to form a smooth and elastic dough. You may not need the entire 1 cup of water, so add it in parts.( In case you end up adding too much water and get a sticky dough,just add some all purpose flour and knead. If the dough is too dry, add more water.)

2.Knead the dough well for 10 minutes. You will know that the dough is ready when it springs back on pressing with your finger.

3. Oil a bowl with olive oil and coat the kneaded dough's surface as well with oil. Place the dough in the bowl and cover the bowl with a dampened cloth/towel. Place the bowl in a warm place and let the dough rise for 30-45 min.(I left it for almost an hour)

4. While the dough's rising, prepare the garlic spread by crushing the garlic cloves well in a herb crusher or grinder( You could just chop it finely , but i felt that crushed garlic yields a better flavour). Add softened butter and salt to taste to the crushed garlic. Mix well. Grease a loaf tin and keep aside.

5. Once the dough has doubled in size/ risen well, punch it down in the bowl and knead for another 2-3min. Divide the dough into two equal parts.

6. Flour your workplace well and roll out one part of the dough into a rough rectangle(about half an inch thick). Apply half of the garlic spread on to it and roll it. Cut it into two equal parts. Further cut the two parts into halves to get a total of four spirals. Place the spirals carefully into the prepared loaf tin.

7.Repeat Step 6 with the other half of the dough and place spirals into the loaf tin. Allow the dough to rest and rise in the loaf tin for another 30-45 minutes. Preheat your oven to 180 degree C/350 degree F.

8.Bake the rolls for 20-25 minutes or until the top portion turns golden and the bread sound hollow when tapped. Brush the top with softened butter as soon as you get it out of the oven to avoid a dry surface. Serve warm.

P.S. - SOURCE: Divya's Easy Cooking (Hop on to Divya's blog for step by step illustrations)

NOTES:

* You could add coriander leaves,chilli flakes, cheese etc to the garlic spread according to your taste.

* Sprinkle sesame seeds on top of the rolls before popping them into the oven for a lovely sesame seed coated rolls.

* If you prefer separate rolls,instead of pull-apart bread rolls just place the spirals on a greased or lined baking tray. Place them half an inch apart giving space for it to proof.

* The quality of the bread depends mainly on two factors:

1.The quality and freshness of the yeast you use.

2.Kneading of the dough

*The rolls taste best when served warm.

WHOLE WHEAT APPLE PANCAKES

INGREDIENTS

1 cup whole wheatflour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon powder
1 egg
1 cup milk
2 tblsp.oil (can use olive oil or any floavourless oil)
2 tblsp. honey
1 apple (peeled and grated)

METHOD

1.Sieve all the dry ingredients(1st 4 ingredients.) into a bowl. In another bowl, whisk together all the wet ingredients(next 4 ingredients).

2. Make a well in the dry mixture and slowly add the wet mixture and mix till well combined.

3. Add grated apple into the mixture and stir well.

4. Heat a non stick frying pan on medium high heat and pour a ladle full (1/3 cup approx.) in the center and flatten a bit.

 5. When bubbles start to appear and the edges appear done then carefully lift and see if its turned golden brown in colour. Immediately flip and brown the other side too.

6. Serve warm with honey or chocolate syrup drizzled over.