3 reasons why we should distribute healthy cupcakes to kids to give a moment of joy when the poverty that surrounds them cannot be removed with just one baked good ? Well, there are more than 3 and very good ones at.
Chanced upon this place in the heart of Bangalore and what a serene place it was , with a sense of purpose. A plant nursery by the Association of People with Disabilities, and the memory I will have imprinted on my mind is of a young boy without legs, expertly guiding us through the rows of plants to help us choose what we were looking for. I did not want to embarrass him by taking a picture and so I strongly urge you to visit the place to meet him, and realize how knowledgeable he is.
Truly the mind is so much more powerful than the body will ever be.
And the icing on the cake was to see my son loving plant our plants into the pots 🙂
What more could one ask for , to brighten up a weekend ? There is one more thing that could brighten it up a wee bit more 🙂 These yum and healthy fudge squares.
Baked Jowar – Oats Dark Chocolate Fudge Squares
- 200g dark chocolate, broken into cubes (I used Bournville, 50% Cocoa)
- 3/4 cup coconut sugar
- 125 gms butter
- 3 eggs
- 3/4 cup flour mix ( half jowar, half powdered oats)
- 1 tsp vanilla extract
- Pre-Heat the oven to 160 C. Prepare a square tin or square sectional baking pan, since this is a traybake.
- Melt the chocolate, coconut sugar and butter in a pan. Keep stirring with the whisk and then when its well mixed, remove it from the heat. Allow it to cool off.
- Beat in the eggs, flour mix and vanilla extract.
- Pour the mix into the tin and bake for 25 mins or so.
- Cool in the tin and then cut into squares.
You might be wondering why it has been so quiet at my end. Well, it has been a very busy month in many ways. The reason for the same is that I have been involved with 4 events all of which are unique and special.
I loved being a part of each of these experiences and from all the invitations that I receive, why I choose to be a part of these is entirely because of their uniqueness and the depth they added to my own journey as a healthy baker and blogger. They opened up a new and wider perspective for me as an individual and Ovenderful as a social enterprise.
Here’s a quick look at 2 of those 4 events ( the remaining 2 will be covered –
- Panel Discussion by Mom Bloggers: Bloggers Adda by Mums and stories at Bhive Workspace in HSR, Bangalore, was about bringing together 4 moms, including me who were blogging in different spheres and how they had been successful at it.
See more pictures here: https://www.facebook.com/mumsandstories/posts/682771135219738)
Audio Link : https://soundcloud.com/radioactivecr90-4mhz/active-bangalore-mums-and-stories-a-panel-discussion-on-how-moms-can-create-successful-blogs
- Collaborative Baking for Kritagyata Trust
Over 35 bakers came together to bake for 3000 children in 27 government schools in rural Bangalore, to make Children’s Day a special one for them. When Aruna, who is the Founder of Kritagyata Trust got in touch I knew there had to be a way to make this work.
So here is what we did ! I think Children’s Day had a new and special meaning for me this year simply because I believe at some level we were able to touch lives, unknown to us so far and yet find a connect that is so heart-warming.
As a tribute to these two events both of which helped me reach back within my soul to rediscover what I truly love – writing ( and hence blogging ) and baking for community impact, here is an earthy, close-to-the-roots kind of recipe :
Gluten Free and Egg Free Dark Chocolate Ragi Tarts filled with Coconut cream and grated dark chocolate ( Baked for an event that I will share in my next post)
(Picture Credit – https://www.facebook.com/IndiaPhotoArtist?fref=ts)
For the tart –
1 cup ragi flour
1/4 cup jowar flour
60 grams cold unsalted butter
1/2 cup Coconut sugar
1/4 cup Dark chocolate ( grated )
2 tbsp cocoa powder
The mixing process is exactly like it is for the pastry crust of tarts – Mix the flours, coconut sugar, dark chocolate and cocoa. Then slowly rub cold butter into this mix till it looks like bread crumbs or comes together. Keep some milk in the freezer to use incase you need to bring the dough together. Cling wrap this and keep it for 2-3 hours in the fridge. Preheat the oven to 170 degrees Celsius for 10 minutes prior to baking. When the dough is ready to be baked, take it out and press it into muffin trays to give it the shape. Bake them for 20 minutes till it becomes crisp.
For the filling – Mix together some fresh coconut cream, liquid jaggery, grated coconut and grated dark chocolate. The proportions will depend on how sweet you want it, how ‘coconuty’ and how liquid in texture !
You can use any other filling of your choice too 🙂
There are hardly any Vegan Indian sweets to speak of, or to taste. While many Indians are vegan, gluten, dairy products, and sugar are pretty much the main ingredients to all our sweets. So what’s a vegan to do on Diwali?
First, remember, history’s got your back. There are a few gluten-free Indian sweets you can gorge on.
Boondi Laddoo are made made entirely with gram flour or besan entirely, plus who doesn’t love this classic, right? Similarly, Coconut Barfi or Laddoo with its grated coconut base makes it fully gluten-free!There are also other usual suspects such as Besan Laddoo, which is made with gram flour, and Til Laddo, which is made with sesame.
But, these ain’t no Jalebi, I know. You could try and fry yours in a vegan-friendly oil… but I can’t guarantee that how that’ll turn out.
Instead, why not try my Gluten-Free Chocolate Cake instead?
You know what they say? If you can’t join the treat time, beat them with your own-made deliciousness!
Gluten Free Vegan Chocolate Cake
- 1/2 cup Jowar flour,
- 1/2 cup Ragi flour
- 1/2 tsp Baking powder
- 1/2 cup Cane Sugar
- 2-3 tbsp cocoa powder
- 1 cup Applesauce
- 1/4 cup Oil
- Preheat the oven to 160 degrees Celsius, grease a round baking pan and keep aside.
- Sieve together the flours,baking powder, cocoa and keep aside.
- Whisk together the applesauce,oil and sugar, beat together until the sugar gets dissolves.
- Add the dry ingredients to the wet one. Dont over beat.
- Bake for 30 minutes till the toothpick comes clean at the center.
Article Link :