Tag Archives: oats

Oats & Wheat Flour Brown Bread – A Sweet Punch for December

15 Dec

I’m BACK… Yes It’s me again!!

I’ve been MIA for last 2 months… food had become my worst enemy with me retching up with just thoughts of food, cooking or baking was out of question. Though I’ve been feeling ok for last 15 days but getting back into the tempo of kitchen was also proving very difficult. Finally I kicked myself 1000 times & got to baking a simple brown bread which I’ve tried before this as well.

I’ve been told to stay off all yeast goods some time ago. Though I haven’t been able to follow it strictly as breads available in market are made with yeast only. When this baking bug bit me, I decided to use this opportunity to bake yeast free bread for myself. I haven’t come across many recipes for yeast free bread online. However, there are many available with choco-chip & banana in yeast free version but I didn’t want sweet bread as a recipe to bake frequently.

Oats & Wheat Bread

Oats & Wheat Bread

Then I came across this post on my blog & voila, I had the perfect yeast free bread and that too a healthy version with oats & wheat flour. I still had to wait to buy a loaf pan before I could try it – you can’t imagine the process (in my mind) which went into making this. As a rule in a typical family, anything new with sweet is readily accepted but anything else is always fret with critical evaluation… one can put real food connoisseur to shame here. So with all this apprehensions, I ventured into bread making. I halved the recipe & kept everything else same. V ate the whole bread in one go on top of dinner & couldn’t stop singing praises for it. I couldn’t believe it & bit into a slice (especially left for me, how thoughtful!) tentatively… mmm mmm mmm. I felt that the bread was real nice & healthy, way ahead of breads available in supermarket as brown bread.

Oats & Wheat Flour Brown Bread -

Recipe Source – minimally adapted from Sensitive Economist

Ingredients -

  • 3 Cups – Whole Wheat Flour
  • 1 tsp – Baking Powder
  • 1 tsp – Baking Soda
  • 1 Cup – Oats
  • 1/2 tsp – Salt
  • 1 Tbsp – Honey
  • 1 1/2 Tbsp – Butter, softened
  • 2 Cups – Milk

Method -

  1. Preheat oven to 200 C. Grease & dust a loaf tin.
  2. Combine all dry ingredients. Then mix in butter using your fingers.
  3. Add milk & honey, until well combined.
  4. Pour batter in prepared pan, sprinkle some oats on top & bake for 45-50 mins.

    Oats & Wheat Bread

    Oats & Wheat Bread

I made only slight changes to the original recipe as I felt it didn’t need any changes though I intend to make versions of it soon. I skipped salt as I used salted butter. Also I needed to add 1 Tbsp milk extra as the consistency was a bit more dry.

Though I need to mention that this bread won’t be like a market-bought spongy bread as it is made without yeast. But this bread tastes delicious straight out of oven. I love it with Orange Marmalade. Enjoy warm bread with butter plain or toasted. :)

Oats & Wheat Bread

Oats & Wheat Bread

Though it is a bit late but this is my entry for Sweet Punch – December, which was about baking what we like.

Eggless Cookie Crunch Mocha Custard – Blog Hop 2 – The Combination of Deadly C’s

17 Aug

Hope you all had great Independence Day Celebration & long weekend. I did! As I mentioned in Eggless Tutti-Fruity Cake, I went to visit my aunt in Mumbai. I baked the cake & cookies for them and carried with me. Also, since I knew that my next blog hop will be due as soon as I get back, I planned a dessert which I had chosen to make from Monika of Sinamon Tales during that visit. She is my blog-hop partner this Wednesday & I chose this wonderful dessert as it has the deadly ‘C’s – cookies, chocolate, coffee & custard. Monika started her blog just like me – with no job, sitting at home, she started experimenting in kitchen & they came out very good. She was encouraged by her family to go ahead and explore this talent more by becoming a food blogger. This custard is one of the first recipes she wrote.

Eggless Cookie Crunch Mocha Custard

Eggless Cookie Crunch Mocha Custard

I baked fresh Choco-chip & oats cookies & I was ready to make the dessert anywhere. :) I carried custard powder, cooking chocolate & coffee powder with me just in case they were out of stock in my aunt’s household. And I rustled this wonderful dessert for 3 men gathered in the family with only slight tweaking based on our tastes.

It is so enriching to go through food blogs especially of people who have been into IT for more than you. When Radhika of Tickling Palates gave us this opportunity to explore each other’s blog & share experiences, it felt just so right. If you want to be a blog hopper, visit her here to know more about it.

Eggless Cookie Crunch Mocha Custard -

Recipe Source – minimally adapted from Monika of Sinamon Tales

Ingredients -

  • 600 ml – Milk
  • 3 Tbsp – Custard Powder
  • 2 Tbsp – Sugar
  • 120 gms – Semi-sweet Cooking Chocolate (or 4 Tbsp cocoa powder instead)
  • 2 tsp – Coffee Powder
  • 6 – Choco-chip & Oats Cookies

    Eggless Cookie Crunch Mocha Custard

    Eggless Cookie Crunch Mocha Custard

Method -

  1. In 50 ml milk, dissolve custard powder in a small bowl. Boil the rest of the milk in a heavy bottom saucepan.
  2. In the meanwhile, melt chocolate in a microwave or double boiler. If you are using microwave, ensure not to burn the chocolate. Usually 30-40 secs is more than sufficient to melt a chocolate.
  3. Dissolve coffee in 1 Tbsp water in a small bowl & keep aside.
  4. When the milk starts boiling, add sugar and allow it to dissolve.
  5. Remove from flame and add custard powder paste. The paste should be added using thin thread dropping flow & your other hand should continuously stir it in the milk to avoid any lumps formation.
  6. Once the custard powder is uniformly mixed & there are no lumps, keep the pan back on a very low flame. Continue stirring. Allow it to boil once again for 2-3 mins.
  7. Then add melted chocolate & coffee paste & boil for another 3-4  mins all the while continuously stirring.
  8. Remove from flame & allow to cool.
  9. Once it reaches lukewarm temp, add the crumbled cookies on top. Ensure the custard is neither too hot or cold as the cookie will either become too soft or will not blend, respectively.
  10. Set in refrigerator for 4-5 hours. Serve chilled with a dollop of fresh cream.

    Eggless Cookie Crunch Mocha Custard

    Eggless Cookie Crunch Mocha Custard

The custard came out great & was gobbled up instantly. Who can resist the deadly Cs. :D This is one of the best custards I’ve eaten. It was just too perfect with a delectable crunchy taste. I drove Monika crazy with asking the same Qs again & again in 5 mails. The dumb me! But i finally got the recipe right :) Hats off to Monika for creating a sinful & excellent custard. I just loved it!

Some notes -

  • I felt that 500 ml milk was slightly lesser than required for 3 Tbsp custard powder. I added about 100 ml extra to get the desired consistency.
  • I increased the chocolate as that was the last bar with me & I wanted to finish it off. You can use lesser if required.
  • Also, the cookies in the recipe are 8-10, I felt 6 was more than enough for this quantity.
  • Once the custard reached the lukewarm temp, I used a hand blender to give it smooth mix as custards invariably becomes lumpy while cooling down.
  • If the custard feels more cool than required temp, before topping with cookies, just microwave for 30 secs or lesser and then add cookies. I did this as due to blending the temp reduced more than required.

Looking forward to my next blog hop with Prathima of Prat’s Corner in a fortnight. Check out what other bloggers are upto here.

Eggless Choco-chip & Oats Cookies – Chocolate Rasoi – Part 4

11 Aug

Another of Chocolate Rasoi Recipe. Though there are just 6 recipes, I feel that I’ve been writing only workshop posts… illusion!

We did basic Choco-chip & marble cookies in various shapes during the workshop. However, I didn’t want to do the same again, so I replaced 60 gms flour with oats, reduced chocolate chips by 20 gms, added 60 gm brown sugar, 1/2 tsp baking soda & 1 tsp cinnamon powder.

Eggless Choco-chip & Oats Cookies

Eggless Choco-chip & Oats Cookies

Eggless Choco-chip & Oats Cookies -

Recipe Source – Loosely adapted from Chocolate Rasoi Workshop

Ingredients -

  • 140 gm – All Purpose Flour
  • 60 gms – Rolled Oats (Instant Cook type)
  • 120 gm – Unsalted Butter
  • 60 g – Castor Sugar
  • 60 g – Brown Sugar
  • 1 tsp – Vanilla Essence
  • 1 tsp – Baking Powder
  • 1/2 tsp – Baking Soda
  • 4 Tbsp – Fine Semolina
  • 100 gm – Chocolate Chips
  • 1 tsp – Cinnamon Powder
  • 1 Tbsp – Milk (optional, if required)

    Eggless Choco-chip & Oats Cookies

    Eggless Choco-chip & Oats Cookies

Method -

  1. Sieve together flour, semolina, baking powder, baking soda & cinnamon powder.
  2. In a large bowl, beat together butter, castor sugar & brown sugar till light & fluffy. Add vanilla essence. Beat for couple of minutes.
  3. Add dry mixture & oats to wet mixture slowly with your finger tips till it resembles bread crumbs. Slowly knead a soft dough with your hands. I had to add 1 Tbsp milk as my dough was too crumbly.
  4. Wrap the prepared dough in cling film & place it in fridge for 1/2 hour.

    Eggless Choco-chip & Oats Cookies

    Eggless Choco-chip & Oats Cookies

  5. In the meantime, pre-heat the oven to 180 C. Grease the baking tray.
  6. Remove the dough from fridge, roll in chocolate chips slowly kneading it again.
  7. Break the dough into small balls and gently press them into discs.
  8. Place these discs onto the prepared tray 1 inch apart from sides & each other.
  9. With the help of a fork, make small indentations on the upper layer of cookies. If desired, add some chocolate chips on top.
  10. Bake for 18-20 minutes till golden brown or done.
  11. Cool on a wire rack & allow to cool. Store them in an air-tight container.

    Eggless Choco-chip & Oats Cookies

    Eggless Choco-chip & Oats Cookies

With so many changes, I was having nightmares about the final verdict for the cookies. I guess my wait will be longer.. psst… a new recipe from these very cookies ;) I’m carrying these cookies along with Tutti-Fruity Cake for my aunt in Mumbai.

Cookie monster was here... chomp, chomp, chomp!!!

Cookie monster was here... chomp, chomp, chomp!!!

Sending these cookies to Oats in Baking guest hosted by Monika of Sin-a-mon Tales. This event is a part of WWC – Wholesome Whole Grain Cooking by Sanjeeta of Lite Bite. Monika is my next blog-hop partner & I’m very excited to explore & have fun with her blog.

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