Oats Yogurt Raisin Bars

Oats Yogurt Bars

Oats Yogurt Raisin Bars
Recipe source: Lorie

Healthy and filling….try this!

1 cup oats (I used quick oats)
1 cup low fat yogurt
¾ cup all-purpose flour/wheat flour
1/3 cup brown sugar
1/3 cup vegetable oil
1 tsp vanilla essence
¾ tsp baking soda
½ tsp baking powder
2 eggs
½ tsp salt
½ tsp cinnamon powder
½ -1 cup raisins (or chocolate chips)

Mix oats and yogurt in a medium bowl and leave aside for half hr.
Whisk flour, baking powder, baking soda, salt and cinnamon powder in another bowl.
Lightly beat the eggs and add to oats & yogurt mixture. Stir to mix.
Add sugar, vanilla and oil and mix again.
Pour the wet ingredients into the dry and stir just to combine. Don’t overmix.
Fold in raisins.
Pour the batter into a greased pan of your choice and bake for 15-20 mins. Can be made into muffins.
Let cool and enjoy.

Welsh Cake

Welsh cakes 1

Welsh cakes originate from Wales. These easy treats are a cross between a cookie and a scone. The cakes are cooked on a griddle or in a frying pan and ready in a jiffy!

Welsh Cake

1 cup flour
2 ½ tbsp sugar
¼ cup cold butter
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon powder
1/8 tsp nutmeg grated
3 tbsp raisins/currants (I used chocolate chips)
1 small egg beaten (or half of 1 large)
2-3 tbsp milk

Mix flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
Add butter to the flour and mix with your fingers till it resembles bread crumbs.
Stir in raisin or chocolate chips.
Add egg and mix. Add milk as required to form a soft dough.
Knead the dough gently on a floured surface and roll to a thickness of ¼ inch. Cut with cookie cutter or small glass into rounds of about 2 ½ inch or smaller.
Heat a griddle or heavy bottom pan and lightly butter it. (maintain medium heat).
Cook the cakes for about 3 mins each side or until they are golden brown. The center should remain soft.
Take off the pan and sprinkle granulated sugar or powdered sugar.
Serve warm or cold….yum!

Welsh cakes

Baghrir / Moroccan Pancake


Baghrir / Moroccan Pancake
Recipe source: Muna

¾ cup fine semolina
5 tbsp flour
1 tbsp sugar
1 tsp baking powder
1 ¼ tsp yeast
1 ¼ tsp warm milk
1 egg
Pinch of salt

Blend all ingredients in a blender until smooth.
Pour into a bowl and let it rest for 30 mins until its bubbly.
Heat a non-stick pan and lightly rub little oil or butter.
Pour a big ladleful of batter. Spread a little with the back of the ladle.
Cook on medium heat till holes appear all over and surface looks dry. No need to flip.
Remove from pan onto another plate. Do not stack.
Serve with honey or any other syrup or roasted bananas with brown sugar.

Baghrir 1

Quinoa Salad

Quinoa Salad

Quinoa Salad

½ cup cooked quinoa
1 small tomato deseeded and diced
1 cucumber diced
2 tbsp sliced olives
2 tbsp pomegranate seeds
Few whole olives
Few feta cheese cubes
Few walnut pieces
1 tbsp olive oil
1 tbsp lemon juice
Salt to taste

Mix all ingredients.
Add lemon juice, olive oil and salt just before serving.
Enjoy the healthy salad.

Other Quinoa recipes:

Breakfast Sweet Quinoa

Sweet Breakfast Quinoa

Quinoa Pulav

Quinoa Pulav

Fruit and Nut Bars

Fruit and Nut Bars

Fruit and Nut Bars / Tu bi’Shvat Cake

1 ½ cups dried fruits (any combination –raisins, apricots, dates, prunes cherries etc)
1 ½ cups nuts (any combination-pecans, walnuts, almonds, cashews etc)
7 tbsp flour
5 tbsp sugar
3 large eggs
¼ tsp nutmeg powder
½ tsp cinnamon powder
¼ tsp salt
Pinch of ground cloves

Mix eggs lightly in a big bowl. Add flour, sugar, nutmeg, cinnamon, cloves and salt and mix.
Stir in dried fruits and nuts
Put the mixture in a parchment lined pan (loaf pan preferred) and bake in a preheated oven at 160 degree for 1 hr. ( The extended baking time makes it dry and chewy and perfect!!)
Cool and use a very sharp knife to cut thin slices.

Fruit and Nut Bars 1

Apple Bread /Loaf

Apple Bread

Apple Bread /Loaf

1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon powder
½ tsp nutmeg powder
½ tsp salt
¾ cup -1 cup brown sugar
2 eggs
¼ cup oil
¼ cup buttermilk
1 apple

Skin and grate the apple.
Mix flour, baking soda, nutmeg and cinnamon powder and salt in a bowl.
Whisk, brown sugar, buttermilk, oil, eggs, and apples in a large bowl,
Mix in dry ingredients, stirring just until combined
Pour the batter into a parchment lined loaf pan and bake in a preheated oven at 160 degree Celsius for 35-40 mins or until a toothpick comes out dry.
Cool on a wire rack.
Slice and serve.

Easy Eggless Biscuit Pudding

Biscuit Pudding

Easy Eggless Biscuit Pudding
5-6 serving

1 pack tea biscuits (I used 25 marie biscuits)
1 cup whipping cream
4-5 tbsp condensed milk
1 cup warm water
1 tbsp coffee powder

Stir coffee powder in water in a shallow bowl. Let it cool.
Whip the cream and fold in condensed milk.
Take a square or round glass bowl which can accommodate 6-7 biscuits without too much overlapping.
Dip biscuits in coffee and layer in the bowl. Spread few tablespoons of whipped cream to form a thin layer.
Repeat the process to complete at least 4 layers. Ensure top is covered completely with whipped cream.
Chill in refrigerator for few hours or overnight.
Decorate with grated chocolate or dust with cocoa powder.
Slice and serve.

Healthy Banana Ice cream with dark chocolate

Healthy Banana Icecream with dark chocolate

Healthy Banana Ice cream with dark chocolate

2 ripe bananas
3-4 dates (optional)
3 tbsp dark chocolate bits

Peel and chop bananas into big chunks and keep in the freezer till its almost frozen.
Blend bananas along with dates.
When its nicely smooth, add chocolate bits and mix with a spoon.
Transfer to a freezer bowl and freeze till set.
Enjoy guilt free ice cream whenever you feel like it!

If the bananas are overripe, no need to add sugar, otherwise add powdered sugar as per taste.
Take out of freezer few minutes before you plan to serve.

You might also like Banana Chocolate fudge

Banana Chocolate Fudge 2

Banana Choc Bites

Banana Choco Bites

Apricot and Pistachio Biscotti

Apricot Pistachio Biscotti
Apricot and pistachio biscotti

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ cup sugar (for more sweetness add ½ cup)
2 large eggs
2 tbsp oil
1 tsp vanilla essence
½ tsp grated nutmeg (or cardamom powder)
½ cup pistachios
¾ cup chopped dry apricots

Whisk flour, baking powder and nutmeg powder.
Add chopped apricots and whole pistachios in a small bowl. Add 1tbsp flour and mix so that apricot pieces are no longer sticking to each other.
In another bowl, whisk eggs, oil, sugar and vanilla essence.
Add flour mixture and stir until lumpy.
Now use your fingers to make sticky dough. Add apricots and nuts and mix well.
If the mixture is too dry, just wet your hands with water and knead lightly.
Make into a log and place on a parchment lined baking tray.
Bake for 25-30 mins until the tops are firm and edges start to brown.
Take out of oven and cool on a wire rack for 15 mins.
Transfer to a cutting board and using a very sharp knife or a bread knife cut ½ “or ¾” thick slices. You can cut straight or diagonal.
Place the slices back on the baking tray and bake for 15 mins. (Either make them stand or place on one side and turn to other side after 10 mins).
Cool on a wire rack and store in an airtight container.

Fluffy Buttermilk Blueberry Muffins

Blueberry Muffin

Fluffy Buttermilk Blueberry Muffins

2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¾ cup sugar
¼ tsp salt
1 cup buttermilk
2 tsp vanilla essence
2 eggs
½ cup oil
1 -1 ½ cup blueberries

Whisk flour, baking powder, baking soda, sugar and salt in a large bowl.
In another bowl, whisk eggs lightly. Add vanilla, buttermilk and oil and whisk well.
Add wet to dry and mix with the whisk just until combined.
Fold in blueberries.
Fill batter into muffin liners almost to the top and bake in a preheated oven at 180 degree Celsius for 25-30 mins or until the top becomes golden brown.
Cool on wire rack and serve warm or cold.

Blueberry Muffin 1