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/
- 1 cup Rolled Oats
- ½ cup chopped Almonds
- 1 tbsp Flax seeds
- ½ cup organic Jaggery
- ½ tbsp Fennel/Saunf Seeds
- ¼ cup Ghee/Butter
- Grease a baking tray and keep it ready. Preheat the oven at 180 degrees Celsius for 10 minutes.
- Dry roast the oats and then grind them coarsely. Add the chopped almonds, flax seeds, fennel seeds to it and mix well.
- 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.
- 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.
- Allow them to cool off well and then remove them from the tray. Store them in air tight containers.