What is ambition and what is a risk? We won’t know until we try and take that chance, right? The line between the two is fine. And as you can see usually it is worthwhile to take that plunge.
Decided to start a community in healthy baking, but the perceived risk as thought by many others was – are you creating competition? Was it actually a risk. No. Collaboration and compassion trumps competition, every single day, every single time.
Decided to have India’s first Healthy Baking Conference, but the perceived risk as thought by many others was – what if it fails and no one thinks this is an important area to learn about? Was it actually a risk. No. High quality content shared with good intentions is far stronger that the worry of failure.
Decided to initiate India’s first healthy baking book series, but the perceived risk as thought by many others is – what is most are hesitant to share because they think their recipes are not good enough? Is it actually a risk. Yet again -No. Appreciation and encouragement can defeat self-doubt.
With that in mind, here is the link to see the new project that is taking shape – the Ovenderful Mom Bakers Community and Stone Mill Healthy Baking Book Series.
So now are you ready to share your healthy bakes for the book series? Make a list of all the bakes you wanted a healthy version of it. And then share it 🙂
One of the things on my list was to bake this Wholewheat Oats Strawberry Crumble Cake for the kids after a long long time. Contrary to what many people think, bakers ( or at least I) don’t bake a ton of cakes daily for consumption at home. For me, I usually bake once in 2-3 weeks. And a small sized one. I also like to try different variants to see if the children develop a taste for them.
So this one has been long pending. I decided to give it a shot tonight and no one could resist the mix of texture that this warm cake has – a crumbly top, a sweet-sour jammy light layer and a fudgy cake layer at the bottom.
You can’t eat just one slice. Especially on a cool, windy Bangalore night.
Flour – Wholewheat Oats
Sweetener – Coconut Sugar
- 1 cup wholewheat flour
- 1/4 cup cold pressed sunflower oil
- 1/2 cup and 2 tbsps of cocout sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 cup oats
- 2 tbsps melted butter
- 3-4 tbsps of mashed strawberries
- Sift the wholwheat flour and baking powder together 5-6 times.
- Preheat the oven for 10 minutes at 160 degrees C.
- Mix the oats, melted butter and 2 tbsp of coconut sugar with a fork and keep it aside.
- Beat the oil, egg, milk, extract and rest of the coconut sugar well.
- Add the sifted flour in parts and fold it into the mix.
- Pour it into a springform tin if you want to demould it easily.
- Spread the strawberry over the cake layer.
- Top it with the oats mix.
- Bake it in the preheated oven for 30 minutes or until done.
- Demould once it is cooler and slice.