I had a meeting yesterday morning in a place that’s over an hour from my home, one way. To return after it, I booked an auto. It reached. In the middle of the busy highway exactly after 5 minutes of having got onto it, the driver stopped. He started fidgeting with the map on the phone and I looked over to see what was happening. He realized I was a little suspicious and jittery due to this sudden situation and started explaining how the app had stopped working so he couldn’t map the actual route. He showed me his phone and politely asked me if I could check whether it was showing an error on my phone and continued to apologise for getting me delayed. And that if there was any deduction from my account due to app issues he will not charge for the trip so far.
After a few minutes we figured out a way to get started off on the journey again. When I reached home, he started telling me about how next time I should take a better route which was as busy but the roads were in better condition and how that would also help me reach faster. And I dug out a pack of my homebaked Wholewheat Chocolate Butter cookies from my purse and handed it over to him.
It was his turn to look suspicious and jittery 🙂 And the only way I could explain it to him was ‘Mere bacche ka birthday tha, is liye yeh cookies’.
His warm smile was the sunshine that we look for when we share our healthy bakes all December with those around us.
Bake healthy and share with anyone around you who you can share warmth with. Make it a December to Remember.
On that warm note, sharing the recipe of a lovely tea cake that makes winters beautiful – Wholewheat Strawberry Almond Cake
1 1/2 cup wholewheat flour
1/2 cup almond meal
1/2 cup butter
2 free range eggs
1 cup fresh or frozen strawberries which have been cooked slightly in 1 tsp of coconut sugar
¾ cup of coconut sugar
1½ tsp baking powder
3-4 tbsp milk
Method – In a bowl whisk the dry ingredients together – wholewheat flour, almond meal, baking powder. In a separate bowl beat the eggs and softened butter, and then beat in the coconut sugar. Add the milk and beat to mix well. Fold the dry ingredients into the wet ingredients and pour in a baking paper lined pan. Put spoonfuls of the cooked strawberry on the top and with a knife create any pattern. Add chopped almonds and then bake in a pre-heated oven for 30-35 minutes, at 170 degrees C.