Mocha Flavoured Ice Cream

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Everyone loves ice cream, if you don’t this recipe will make you change your mind…

PREP TIME – 2 Hours

COOK TIME – 2-5 mins

SERVES – 3-4

INGREDIENTS: –

  • 3 Large Ripe Bananas
  • 1 Tsp Instant Coffee
  • 1 Tsp Cocoa Powder (Unsweetened)
  • 1 Tbsp Coconut Milk


METHOD: –

1. Peel and chop the bananas (similar size).

2. Store in an airtight container or a plastic bag and put them in the freezer for at least 3 hours (until the bananas are solid). Ideally overnight would be best, if you can’t wait that long then until the bananas are solid.

3. Put the frozen bananas into a blender and blend until you get a thick ice cream like consistency. Add Coffee and Cocoa Powder and Blend again.

4. Add Coconut Milk and blend one last time again.

5. Have immediately from the blender or freeze again for a few hours and enjoy a scoop or two or the entire tub.

Notes: Technically you would not need extra sugar but you could add 2 Tablespoon of Honey if you like. You can add Chocolate Chips or Sliced Almonds or dried fruits or fresh fruits too.

Ta-da Enjoy this Ice-cream! 😀

Below are a few photographs showing you how the process looks in bits and pieces

Bananas out of the freezer after they settle in the grinder for about 5-10mins.

A little crumbly banana mix, add the Instant coffee (whichever flavour you have, we went ahead with Double Chocolate Coffee)

And there you go, a jar full of Ice cream, a tub full of Healthy Joy 😀

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Guilty-Pleasure Chocolate Cupcakes

Gluten Free, Refined Sugar Free, Egg-less Cupcakes
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PREP TIME – 15 mins

COOK TIME – 20 mins

SERVES – 12-15 portions

INGREDIENTS: –

  • 1 Cup Oats Flour
  • 1/4 Cup Dark Cocoa Powder (unsweetened)
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Vanilla Extract
  • 3/4 Cup Raw Sugar (ground)
  • 1/2 Cup Coconut Oil
  • 1/2 Tsp Instant Coffee Powder

METHOD: –

  • In a bowl sift all dry ingredients; Oats Flour, Cocoa Powder, Baking Soda and Baking Powder.
  • In another bowl mix all wet ingredients, first the raw sugar and coconut oil, then add in Vanilla extract, Coffee and Milk-Mix well.
  • Slowly mix the dry and wet ingredients together; remember not to over-mix or else you will get dense cupcakes.
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  • Once the batter is formed, pre-heat your oven to 180C and fill your cupcake liners a little between half to two-third of the liner.
  • Heat the cupcakes for 20mins at 160C, keep an eye on the cupcakes and check once at 15mins depending on your oven heat.
  • Remove the cupcakes from the cupcake tray & enjoy hot or let them cool down for 15 mins and consume. 🙂

NOTES: – You could add melted chocolate on top but we liked a simple sliced almond crust since the cupcakes are going to be gooey thanks to the Oats Flour and Milk.

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Banana and Apple Protein Snack

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PREP TIME – 10 mins

COOK TIME – 10 mins

SERVES – 2

INGREDIENTS: –

  • 1 Apple
  • 1 Banana
  • 3-4 Tbsp of Peanut Butter (I used Crunchy Peanut Butter)
  • 1 Tbsp Honey
  • 1 Tsp Protein Powder
  • Pumpkin Seeds
  • Flax Seeds

METHOD: –

1. Slice the Banana and Apple.

2. Spread the Peanut Butter on top of the Banana and Apple slices.

3. Sprinkle the Pumpkin seeds and Flax Seeds and Protein Powder on top.

4. Drizzle Honey.

Ta da – Enjoy you Banana and Apple Protein Snacks ❤

NOTES: – You can drizzle dark chocolate on top. You can also add 1/2 teaspoon of cinnamon powder and chia seeds.

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Coffee-Cocoa Walnut Cake

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PREP TIME – 15 mins

COOK TIME – 25 mins

SERVES – 1 Cake

INGREDIENTS: –

  • 3/4 Cup Oats Flour
  • 1/4 Cup Dark Cocoa Powder (unsweetened)
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Vanilla Extract
  • 1/2 Cup Raw Sugar (ground)
  • 1/2 Cup Coconut Oil
  • 2 Tsp Instant Coffee Powder
  • 1/2 Cup Milk
  • Handful of chopped Walnuts

METHOD: –

  • In a bowl sift all dry ingredients; Oats Flour, Cocoa Powder, Baking Soda and Baking Powder.
  • In another bowl mix all wet ingredients, first the raw sugar and coconut oil, then add in Vanilla extract, Coffee and Milk-Mix well.
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  • Slowly mix the dry and wet ingredients together; remember not to over-mix or else you will get a super dense cake.
  • Once the batter is formed, pre-heat your oven to 180C and fill your cake tin with the batter & top it with the chopped walnuts.
  • Heat the cake for 20-25mins at 160C, keep an eye on the cake and check once at 15mins depending on your oven heat.
  • Remove the cake from the cake tin & let it cool down for 15 mins and consume. 🙂

NOTES: – Enjoy with a cup of coffee or hot chocolate or even a warm glass of plain milk.

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Gooey Banana Cupcakes

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Gooey Banana Cupcakes
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PREP TIME: – 20 mins

COOK TIME: – 15 mins

SERVES: – 3-4 cupcakes

INGREDIENTS: –

  • 4 Small Bananas
  • 1 Tbsp Vanilla Essence
  • 3-4 Tbsp Olive Oil
  • 1/2 cup Jaggery Powder
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Tbsp Cocoa Powder
  • 2/3 cup Whole Wheat

DIRECTIONS: –

1. Mash the bananas in a bowl.

2. In another bowl mix Jaggery Powder and Olive Oil well.

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3. Take a separate bowl and mix all dry ingredients together (Whole Wheat,Cocoa Powder, Baking soda and Baking powder)

4. Slowly add all the dry ingredients to the Banana Mixture and mix well. Remember, not to overmix.

5. Transfer the mixture into Cupcake Moulds or a greased Cake Tin.

6. Pre-Heat the Oven for 15 mins at 180C.

7. Heat the Cupcake or Cake at 180C for 15-20 mins or until a toothpick or fork comes out clean.

NOTES: –

You can add crushed chocolate, walnuts, almonds to decorate the cupcake. Let the cupcakes cool down before you eat them or you might burn your tongue like I did.

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Spiced Hot Chocolate

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PREP TIME – 2 mins

COOK TIME – 5 mins

SERVES – 1 Mug

INGREDIENTS: –

METHOD: –

  • In a steel pot pour the milk & jaggery and bring to boil
  • Lower the heat and put all spices in (Ginger, Cinnamon and Clove) & stir well and bring to boil once again.
  • In your empty mug drop Hershey’s Cocoa Powder (unsweetened) & then strain the spiced milk & stir till no lumps are visible.

Notes : Enjoy with our previously made Cocoa-Oats Bis-Cookies or No-Bake Peanut Butter Cookies or Chocolate Chip Butter Buttons.

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Veg Masala Oats

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Make your breakfast easy & special with this Indian Flavoured Veg Masala Oats
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PREP TIME – 5-10 mins

COOK TIME – 5-10 mins

SERVES – 2-3  Depending on the serving portion

INGREDIENTS: –

  • 4 Small Cups Rolled Oats
  • 1 Chopped Tomato 
  • 2 Cups of Spinach
  • 1-2 Handful Peanuts
  • 1/2 Tsp Himalayan Salt
  • 1/4 Tsp Turmeric Powder
  • 1/4 Tsp Coriander Powder
  • 1/4 Tsp Chilli Powder
  • 3/4 Jeeravan Powder (Mixed Spices)
  • Fresh Coriander to Garnish

METHOD: –

1. In a pan, boil 750ml water, then add the in the Oats, Himalayan Salt, Turmeric Powder, Coriander Powder, Chilli Powder and Jeeravan Powder. Stir and let the Oats cook for 2-3 minutes. 

2. Add in the chopped tomato, and let it cook for an additional 2 minutes or until the water has evaporated.

3. Once the the oats are cooked to your satisfaction then add in the peanuts and stir.

4. Turn the gas off and mix in the Spinach.

5. Plate and garnish with Fresh Coriander and some more Peanuts.

Ta da – Enjoy your Veg Masala Oats 

NOTES: –

You can add different vegetable & flavours according to your taste. Mix it up a little and try something new.

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Protein Peanut Butter Squares

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This week was #HappyAtHome with Hershey India’s Cocoa Powder and we loved participating in their little weekly challenge, here is our Bake-Off No Bake Recipe for Protein Peanut Butter Squares

PREP TIME – 5 mins

COOK TIME – 60 mins

SERVES – 12 Squares (mini)

INGREDIENTS: –

Protein Square

  • 1 Cup of Rolled Oats (I used a small teacup, if you use a big cup then you will need a little more of the other ingredients)
  • 1/2 a Scoop of Plant Protein (I used Chocolate Flavour)
  • 2 Tbsp of Peanut Butter (I used Crunchy Peanut Butter)
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tsp Hershey’s Cocoa Powder (unsweetened)
  • 1 Tsp of Water (room temperature)

Chocolate Spread

  • 2 Tbsp of Peanut Butter
  • 1 1/2 Tbsp of Honey or Maple Syrup
  • 1 Tsp Hershey’s Cocoa Powder (unsweetened)

METHOD: –

1. In a bowl, mix the Oats, Protein Powder, Hershey’s Cocoa Powder (unsweetened), Peanut Butter and Honey/Maple Syrup together.

2. Take the bar mixture, place on a tray lined with baking paper and place the tray in the fridge for the mixture to set.

3. In a bowl mix the Hershey’s Cocoa Powder (unsweetened), Peanut Butter and Honey/Maple Syrup together for a smooth chocolate mixture.

4. Remove the tray with the bar mixture from the fridge, spread the chocolate mixture on top. Once it’s done, place the tray back inside the fridge for an hour for the mixture to set..

5. After an hour, remove the tray from the fridge, cut the mixture into squares and dust some Hershey’s Cocoa Powder (unsweetened) on top. 

Ta da – Enjoy your Protein Peanut Butter Squares ❤

NOTES: –

You can use these squares in your morning protein shake/smoothies!!

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Cocoa-Oats Bis-Cookies

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There are never enough Chocolate Cookie Recipes in the World!

PREP TIME: – 30-40 mins

COOK TIME: – 15 mins

SERVES: – 10-12 Bis-Cookies

INGREDIENTS: – 

  • 1/3 Cup Butter
  • 2/3 Cup Powdered Raw Sugar (unrefined sugar)
  • 2 Tbsp Vanilla Essence  
  • 1.5 Cup Oats Flour
  • 4 Tbsp Cocoa Powder
  • ¼ Tsp Baking Soda
  • 2 Tbsp Honey
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METHOD: –

1.Blend Butter with Powdered Sugar till a creamy mixture is formed.

2.Drop in the Vanilla Essence and Cocoa Powder give it a mix with the Blender.

3. Add in the Baking Soda, with half of the Oats Flour (1 Cup), use the Blender again to form a soft dough, then add the rest of the Flour and blend to form the Cookie Dough.

4. Add in the Honey and Combine it in with your Hands.

5. Put the Cookie Dough in the Fridge for about 15 mins.

6. Roll the Dough flat and cut out your desired shape with a Cookie Cutter or a Knife or a Bowl, whatever is convenient.

7. Pre-Heat oven at 180°C for 15 mins.

8. Place the Cookies on a Silicone Mat OR a Baking Sheet, place them in the Oven at 160°C for 15mins.

9. Once Baked let them cool in the tray for 5 mins before transferring onto cooling rack for another 15 mins.

NOTES: – Serve with a glass of warm milk or have them warm off the cooling rack. Do not forget to store them in an air-tight container.

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Kidney Bean Capsicum Cutlets

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Veggie Bean Cutlets or Burgers for your Soul that wishes for variety :p,

PREP TIME: – 15-20 mins

COOK TIME: – 30-40 mins

SERVES: – 7-8 Cutlets

INGREDIENTS: –

• 360g of COOKED Kidney Beans

• 1 Capsicum (Green Bell Pepper) Finely chopped

• 1 Medium Onion Finely Chopped

• 7-8 Medium sized Garlic Cloves Finely Chopped

• ¼ Teaspoon Cumin Powder

• ½ Teaspoon Pav Bhaji Masala/ Any Garam Masala

• ½ Teaspoon Ginger Powder

• ½ Lemon

• ¼ Cup Oats Atta/ Ground Oats + More for Later Binding

• Salt to Taste

• Vegetable Oil/ Olive Oil

• Coriander (Optional)

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DIRECTIONS: –

1. Lightly Smash the Cooked Kidney Beans with a Potato Smasher or a spoon.

2. In a separate bowl, mix the Capsicum, Onion, Garlic.

3. Add Cumin Powder, Pav Bhaji Masala & Ginger Powder and Mix Well.

4. Squeeze in half a lemon & add coriander in the mixtureand stir it in.

5. Add the above mixture to the lightly smashes Kidney Beans & Mix evenly.

6. Slowly add the Oats Atta in the ‘Kidney Bean Capsicum’ batter.

7. Place this bowl of mix in the fridge for 15 mins. While pre-heating oven at 200°C for 25 mins

8. Remove mix from the fridge, dust your hands with Oats Atta, scoop the mix onto your hand and make a flat Cutlet. Gently place the Cutlet on the silicone mat/parchment paper (Silicone mat preferred since mixture is slightly runny).

9. Powder all the Cutlets with little Oats Atta and a few drops of Oil.

10.Place in Oven for 20 mins at 200°C.

11.Remove the tray and add a few drops of Oil on the Cutlets again for a crispier result.

12.Place the tray once again for 10 mins at 200°C or until the crust turns brown and crispy.

13.Let them cool for 5-7 mins before removing from the tray.

NOTES: – Serve in a Bun with Ketchup or go Healthy and serve with some Vegetables, Lettuce and Mustard.

Happy Cooking! 🙂

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🙂
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Chocolate,Banana & Peanut Butter Mini Cakes

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Ever wondered how to bake without an oven, well here is how! Keep reading 🙂

PREP TIME – 5 Mins

COOK TIME – 50 – 60 Mins

SERVES – 4 Mini Cakes

INGREDIENTS: –

  • 2 Large Bananas (can be ripe)
  • 1 Tbsp Peanut Butter
  • 1-2 Tsp Cocoa Powder (Unsweetened)
  • Cashews
  • Desiccated Coconut
  • 1/2-1 Tsp Coconut Oil (to grease the Idli Mould)
  • 2 cups of Salt (to bake on the stove)
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METHOD: –

1. Peel and chop the bananas.

2. In a food processor add the chopped Bananas, Peanut Butter and Cocoa Powder. 

3. Blitz till a smooth texture is formed.

4. Grease one the Idli mould and pour the mixture into the mould. Place the Cashews on top and sprinkle Desiccated Coconut on top.

5. In a big vessel (wok, pan or pressure cooker) add 2 cups of salt and let it heat on a low flame.

6. Place a small stand in the pan and then the Idli mould on top of the stand and cover with a steel plate or the lid.

7. Let it bake for 50 minutes on low heat.

8. Check if the mini cakes are baked with a toothpick or knife (if it comes out clean then they are ready, if not then leave for another 10 minutes).

Notes: You can also bake this in an oven at 180°C for 15 minutes (you can use a tray, line it up with a baking paper and grease with Coconut Oil).

Ta-da Enjoy these Mini Cakes 🙂

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Baked Falafels

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PREP TIME: – 15 mins

COOK TIME: – 50-60 mins

SERVES: – 8-10 Falafels



INGREDIENTS: –

  • 1 Heaping Cup of Dried Uncooked Overnight Soaked Chickpeas (215g)
  • 1 Medium Onion Finely Chopped   
  • 6 Medium sized Garlic Cloves Finely Chopped  
  • 50g Green Bell Pepper (Capsicum) Finely chopped
  • 2/3 Cup Finely Chopped Parsley, if not available then Coriander
  • 1 Tbsp Sesame Seeds                                                  
  • ½ Tsp Cumin Powder
  •  ½ Tsp Chilli Powder/ Chilli Flakes
  • ¼ Tsp Ginger Powder
  • 1 Lemon                                         
  • 10g Olive Oil
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DIRECTIONS: –

1. Dry all Chickpeas with a cotton cloth.

2. In a mixer grinder, put the overnight soaked Chickpeas, & blend until a grainy mixture is formed.

3. Remove the grainy mixture into a bowl & add the Chopped Onions, Garlic & Bell Pepper.

4.Then Add the Parsley & Sesame Seeds.

5. Finally add the Cumin, Chilli & Ginger Powder.

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6. Mix generously and squeeze in an entire Lemon with Olive Oil.

7. Form circular shaped patty’s and place them gently on the Baking Paper or Silicone Sheet.

8. Place them in the fridge for 15 mins while Pre-heating the oven at 200°C for 15 mins.

9. Bake the Patty for 30 mins at 200°C or until the crust becomes brown.

10.Let them cool for 5-7 mins before removing from the tray.

NOTES: – Serve with Hummus, Lettuce, & Pickled Vegetables and Pita Bread Pockets or wraps. Also if you don’t have an oven, simple place the Falafel Pattys on a non-stick pan and add a few drops of oil and cook on both sides until crispy and brown.

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