amaranth, butter-free, healthy baking, jowar, millet, savoury, Uncategorized

Sunday evening conversations & Gluten-free Pizza topped with barbecue chicken

gluten free Pizza topped with barbecue chicken. The base is made of jowar sorghum millet , foxtail millet grains and fresh amaranth leavesMondays are not the most exciting days unless you truly enjoy what you do for a living. Sometimes it becomes better because of conversations that you have had the previous evening just as the weekend was winding down.

One such conversation while I sipped my #tea was with my 5 year old. I usually try and ask him what he wants in his #snack box and we negotiate or re-negotiate to come to a common ground on what we both are comfortable with 🙂 Now, remember I am not aiming to win the parent of the year award and so these are tough discussions about why store-bought chips cannot be a part of the box. But there are many moments which fill my heart with pride for the child I am raising – I told him that I will give him paneer / cottage cheese as one of the items for a snack on his #tiffin . He responded back saying that he wanted to eat #foxnuts / makhana . And as if to convince me he added ‘those are as healthy as paneer, Mamma’ . Truly speaking those are healthier and I realised that the slow and often challenging process of inculcating #healthyeating in #children is finally paying off ! 

On that note, let me share yet another one of my little boy’s favourites – a healthy pizza made with a base that you can’t imagine and topped with barbeque chicken.

Baked gluten free Pizza topped with barbecue chicken. The base is made of jowar / sorghum millet , foxtail millet grains and fresh amaranth leaves !

1 cup jowar

1/2 cup coarsely ground foxtail millet

1/2 cup chopped amaranth leaves ( red ones)

1 green chilly and 2 cloves of garlic

2 tbsp oil

Salt as per preference

1 tsp paprika powder for flavour

Warm water

For Topping – Homemade Pizza Sauce, Grated cheese, corn, capsicum, barbeque chicken pieces / shredded portions.

Mix the flours and the spices. Add the chopped leaves, green chilly and garlic and grind well.  Add to the flour-spice mix. Then add the oil and mix till it resembles coarse bread crumbs. Add warm water to bring together the dough. Let it rest for 30 minutes.

Roll it out into rectangles, cut the pizza slices / triangles and bake in a preheated oven at 170 degrees C, for 15-20 minutes until crisp. Remove and cool entirely, before storing in air tight containers.

Use with any toppings of your preference, and bake again for 10-12 minutes with the topping.

 

 

 

 

 

amaranth, baking, brownies, butter-free, chocolate, coconut sugar, gluten-free, healthy baking, jowar

Sports Days & Gluten-free, butter-free Brownies ( Millets-Amaranth)

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For the first 12 years of my school life , I went to a school that did not have its own field. It was the best school that I could have gone to – inclusive , close-knit, encouraging and warm. But we didn’t have a field that we could call our own – our Sports days were conducted in the field of another school. Our ‘heats’ and practice races were conducted in a large maidan / public ground. All that came rushing back to me as I sat in the pavilion and watched the field being prepared for the Sports Meet for my son’s class.

The way he would come and describe his field practice each day lifted my heart. The way he spoke about how they were running the races , made me smile immediately. The thrill of being in an open space , running a race , with your friends , the march-past , the flags , the dust-covered sports shoes. A child who didn’t care that the field didnt belong to her school when she ran. A child who didn’t care that the field did belong to his school when he ran.

It was as if Calcutta 1988 had merged into Bangalore 2018, seamlessly, from one childhood to another. From one field that we couldnt call our own, to one that we could.

We just loved the thrill of running a race, then and now 

 

Alongside that we also love a Butterfree , white sugar-free , Gluten-free Brownie that melts in the mouth.  Yup, that’s what a treat should be.

Superfood Amaranth ( if you didn’t know it already, it is my favourite flour ) in the form of grains mingled with dark chocolate – who says we need sugar or butter to make life happier ? 🙂

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Recipe –
  • 170g Dark Chocolate ( I used Bournville-  50% Dark)
  • 50 ml Sunflower Oil
  • 80 g Raw Sugar or Coconut Sugar
  • 50g Sorghum / Jowar Flour
  • 25g Amaranth Seeds , coarsely ground into a flour
  • 2 Eggs
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla extract

 

Mix the chocolate and oil, and  melt over a double boiler. Let it cool. Whisk together the sugar, the flours, baking powder. Preheat oven to 170°C.

Beat the eggs well and then add them to the melted chocolate-oil mix. Add the vanilla. Beat well. Pour the batter into your brownie pan or square tin which is lined with parchment paper. Bake for about 20-25 minutes. Cut into slices and serve.

amaranth, baking, coconut sugar, eggless, gluten-free, healthy baking, Uncategorized, walnut

Simple Tasks…Baked Gluten-free Date and Walnut Squares (contains no white sugar, no egg or baking powder/soda)

IMG_6258.JPGGive a child a simple task that involves some work , some fun and they can keep themselves engaged with it for such a long time. Amazing, absolutely wonderful to see it – I asked my son to help me wash, clean and dry some of the baby’s rattles and he spent over an hour doing just that. I might have done it faster – but then I wouldn’t have realised that enjoyment is far better than efficiency  And so I gave the task of mixing the flour with the dates and walnuts to my little boy when I was baking these yum squares.

Baking with Gluten-free flours is not an easy task. It takes a lot of experimenting, a lot of courage and a lot of thought process, to bake something that will be delicious and full of nutrition.

Here is the result of one such delicious baking experiment that took shape when I decided to check out the Grow Fit Gluten-free flour mix.

Chewy, intense and perfect for snacking Baked Gluten-free Date and Walnut Squares (contains no white sugar, no egg or baking powder/soda).

The Flour by itself, is Gluten-Free, Diabetes Friendly, PCOS-Friendly Thyroid-Friendly and Low-Carb. You may need to adapt the other components to ensure that the final baked squares fit in those parameters too.

Flour Link: https://getgrowfit.com/collections/essentials/products/low-carb-gluten-free-roti-flour

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Recipe –

1 1/2 cups of the Gluten-free flour ( mainly contains Bamboo Seed, Amaranth Seed, Soybean, Arrowroot, Oats, Flax Seed)

 

3/4 cups Coconut Sugar

Dates and Walnuts chopped

2 tbsp Honey

3-4 tbsp Ghee/melted butter

Mix the dates and walnuts into the flour and coat them well. Add the coconut sugar into this mix, using a whisk. Add the butter or ghee. Finally add honey to bring the dough together. Press it into a baking tin that is greased and lined with baking paper.

Bake for 15 minutes in a prebaked oven at 175 degrees C. Open it, slice it into squares while it is still soft and then put it back into the oven for another 10 minutes of baking.

Cool and remove the slices.

 

 

 

 

 

amaranth, baking, biscuits, butter-free, eggless, quinoa, savoury, Uncategorized

Playing with Soil…and Earthy flavours of the Baked Butter-free Kasoori Methi-Ajwain Matthi

I took my son to a place close to home, where the children were going to spend a couple of hours working on a patch of garden. I went with the idea of getting him to expend his energy since the summer vacations are on. As some of you might be aware, a restless 4 1/2 year old with unused energy is a different kind of person altogether !

For the first 15 minutes I simply looked on and prayed for him to remain engaged for the entire duration of 2 hours. I wondered if I had done the right thing – gardening and connecting with the soil, as well as nature are immensely therapeutic but will he want to do it again?

But as I kept watching him, my mind was whirling with thoughts….The world we live in – we have to teach our kids to play in mud, to wonder about the magical creatures living in the soil, to touch leaves without hesitation, to feel the wonder of planting a seed, to squeal with delight when a caterpillar crawls on their little hand.

And when you do that, the world we live in changes…A little each time, because we start removing the layers of indoor dust that’s settled into our own souls as well, to uncover the glistening beauty of outdoors.

That’s what nature does for us – puts us back right where we belong.

And by the end of those 2 hours, I think both of us had been put back where we belong – more me, than him. Because for a child, it is so much easier to sense that belonging. But for a jaded adult, it takes a while to revisit the deep recesses of the soul, scrape off the dirt and uncover the roots.

On that note, let me share something that is earthy in flavour and contains ancient grains.

Grow Fit has some excellent flour mixes and the first one “Ancient Grain Low Carb Atta” that I tried has yielded excellent results. I was very excited to try it in both, savoury and sweet bakes.

It is diabetic-friendly, PCOS-friendly, Low Carb and High Protein, containing Quinoa and Amaranth.

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What I baked with it ( also eggless, bp/bs free) –
1. Kasoori Methi- Ajwain Matthi / Mathri ( butter-free)
2. Chocolate Almond Cookies

They turned out so crisp and crunchy in texture, that I am looking forward to baking many more things with this flour super soon.

Flour Link –
https://getgrowfit.com/…/produc…/ancient-grain-low-carb-atta

Baked Kasoori Methi- Ajwain Matthi / Mathri ( butter-free)

1 cup of the Low-Carb Flour, Ancient Grain

Kasoori Methi and Ajwain as per your taste preference

2-3 tsp salt, 1-2 tsp red chilly powder, 1-2 tsp homemade garam masala

3-4 tbsp oil

Hot water for kneading

Mix all the dry ingredients well. Add the oil and mix with hand. Use hot water a bit at a time and then mix well. Knead it well and leave it side for 10 minutes. Shape it into rounds and bake at 180 degrees C, for 20 minutes or until crisp.

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And talking about the earth brings me to my recipe.