Fluffiest Pancakes (Vegan friendly)

Do any of you feel tired (and dare I say a little apprehensive) of always having to google recipes every time and have a whole hit and trial session? Now even as a consumer, it’s just so exhausting to try recipes from different sources every time, in hopes that it turns out well. And having done that a million times personally, I can vouch with full credibility that it’s not the most exciting feeling. I have had far more failed recipes than successful ones in the past but thankfully, as a food blogger, I have indeed learnt a few tricks of judging a recipe. Nevertheless, I still have failed recipes every now and then- yes, a long way to go still. However experimental I am, I always like to have a fall back option, almost like a cushion- where I know I won’t be disappointed. Having been at the receiving end, I wish this little space can be that trusting friend for you- just like a cushion at the comfort of which, you know you will not be disappointed. ❤

Speaking of comfort, you know what’s pure comfort? Pancakes. YES! Now honestly, pancakes aren’t something I make on a regular basis, but for the rare times that I do, I never had a go-to pancake recipe that I absolutely loved (part of the reason I never made them often I guess). Until now. This it it. I have found it and I see the frequency of pancakes rising in the future. 😛 I’m not kidding. My sister, who almost hates pancakes, has had these two days in a row now. Surprising, eh? Not so surprising once you make them. So fluffy, so satisfying, super easy, very healthy and also vegan! WHAAT?! I see you need these in your life. Am I right or am I right? Happy breakfast-ing everybody! 😀

Vegan pancakes.jpg

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Recipe adaptation: Wallflower Kitchen

 

Makes: a stack of 6 pancakes 

Ingredients

Dry ingredients:

  • 1/2 cup whole wheat flour
  • 1/4 cup amaranth flour (or sub whole wheat flour)
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon powder (optional)
  • 1 tbsp chia seeds

Wet ingredients:

  • 2 tbsp light olive oil or sunflower oil (or any other mild flavoured oil)
  • 3 tbsp maple syrup or honey (if not vegan)
  • 1 tsp apple cider vinegar
  • 1/2 cup almond milk or any other plant based milk
  • 1/2 tsp vanilla extract

 

Method

  • Whisk the dry ingredients in a large bowl.
  • In another large bowl, whisk the wet ingredients until well combined.
  • Make a well in the centre of the dry ingredients bowl and slowly pour in the wet ingredients, whisking lightly. Mix well until no lumps remain.
  • Heat a non stick pan/griddle over low-medium heat. Once the pan is hot (not burning hot though), brush a little oil. Using a small ladle, pour the pancake batter onto the hot pan and let it cook for 45-60 seconds on one side or until small bubbles form  on top (key to ensure the other side is cooked).
  • Flip the pancake gently and let it cook for another 45-60 seconds, until golden brown. Continue till the batter is over.
  • Serve warm with your choice of syrup or my favourite- Nutella, chopped bananas and crushed walnuts!

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

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Chocolate Swirl Mousse Bars

Although you don’t really need a reason to celebrate Chocolate, it’s always fun to have little occasions to look forward to. Well, if I’m being honest, I never remember these “days” but this time I did, yay! These bars are the product of my memory lol (and my labour). I made these to celebrate ‘World Chocolate Day’ but who am I kidding? Everyday is chocolate day in my kitchen 😛 The only difference being, this time I digressed to a more indulging side. These are so easy to make and I mean like a lazy person easy- with the best results! The best kind of treats, ya?

In all honesty, these photos do not do half the justice to how sinful these bars taste. I mean, you might wanna change into your sweatpants for these but oh, how they are worth it! 😀 It’s all about the balance really. I’m all for living a healthy lifestyle and how much ever I love baking, surprisingly enough I’m the last one to actually reach out for desserts but in my mantra, occasional indulgence is in fact healthy- healthy for the mind and the soul. You see, till the time it makes you happy. So get your baking hats on and indulge like a boss! B)

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Chocolate mousse bars

Makes: 9 bars

Ingredients

For the crust

  • 150 gms oreos
  • 50 gms unsalted butter

For the chocolate mousse

  • 200 gms good quality semi sweet chocolate
  • 1 1/2 tsp coffee powder
  • 1/4 tsp red chilli powder
  • 220 ml whipping cream
  • 1/2 tsp vanilla extract

For the white chocolate swirl

  • 100 gms good quality white chocolate
  • 2-3 tbsp milk
  • zest of 1 lemon
  • 3-4 shortbread biscuits, crushed

 

Method

For the crust

  • Line an 8″ square baking tin with baking paper.
  • Blitz oreos and butter together in a food processor until slightly sticky and crumbly. Pour into the prepared baking tin and press down using your fingers to flatten the top. Refrigerate till use.

For the chocolate mousse

  • Place the chocolate, coffee powder and chilli powder in a heatproof bowl and melt over a double boiler until smooth. Let it cool.
  • Whip the whipping cream and vanilla extract on high speed until soft peaks form. Gently fold in the cooled chocolate to incorporate well. Do not mix rigorously or you will deflate the mousse.
  • Pour the mousse over the chilled crust and evenly spread using a spatula. Cover with cling film and refrigerate for min. 2-3 hours.

For the white chocolate swirl

  • Melt the white chocolate and milk in a microwave in intervals until completely melted and smooth.
  • Add in the lemon zest and the crushed shortbread biscuits and mix well.
  • Pour the white chocolate mixture over the mousse and swirl using a toothpick. Add more crushed shortbread biscuits on top if you wish and gently press down to stick. Refrigerate for another 10-15 mins before slicing into pieces. Best served chilled.

 

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Mango Basil Ginger Sorbet (No churn)

Hola peeps!

How’s everybody been doing? It’s been a while since we actually interacted, hasn’t it? I have been very low key and also realised that I haven’t really talked about the changes that’s taken place over the past month or so. So, just to give you guys an update – not that most of the people reading this care, or are supposed to care, I feel it’s essential to sort of give you guys glimpses of my life since we are mainly connected through a screen.

For those of you who follow me on Instagram, you already know that I’m back to Nepal. It feels great to be back home for good (at least for a while) after being away for so long, especially back to my baby- Honey. Oh, he’s the cutest dog ever! ❤ Although I like being home, there’s only so much time I can spend here. Don’t get me wrong, I love the whole calm and relaxed living here, all the luxuries that come with being at home. But I’m definitely more of a city person, with all it’s vibrancy, chaos and fast life. Anyhow, still settling in, and I feel it’s gonna be a good time. One of the things I look forward to the most are the Saturday Farmer’s Markets. What bliss! I never thought I could find blackberries or kale here! I was secretly doing my happy dance when we spotted a basil plant last Saturday and I have been wanting one since forever! I’m sure you must have gauged my love for farmers market by now. Hehe.

Now that we have a full fledged basil supply, I wanted to try the whole Mango-basil combination. Somehow sorbets tend to be my go-to for experimenting with new flavours, plus summersss. Added a little of ginger to give an extra kick and oh boy! When my dad just casually asks for seconds and thirds, you know it’s pretty damn good! He’s such a kid when it comes to desserts, haha. So if you don’t want to take my word for just how good this sorbet tastes, take my dad’s! #DadApproved 😛 I also got the MOST amazing trick to make the smoothest of sorbets without using a churner!! I know right!! You’re welcome! :*

Mango basil ginger

Mango sorbet

Mango basil sorbet

Ingredients

  • 3/4 cup water
  • 1/4 cup sugar *
  • 2 1/4 cups mango puree (about 3-4 large mangoes)
  • 2 tbsp basil leaves, chopped
  • 1 tsp ginger, grated

Method

  • Heat water and sugar in a heavy pan until the sugar has dissolved completely. Let it simmer on low heat for 2 mins. Let it cool.
  • Add the mango puree to the sugar syrup and stir well. For a lump free sorbet, sieve the mango puree before adding to the sugar syrup.
  • Stir in the chopped basil leaves and the ginger. Pour into an airtight container. Line the surface of the sorbet with cling film to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute, to break the ice crystals. Freeze for minimum 4 hours. Serve plain or with toasted coconut flakes.

 

Note:

*- Adjust the sugar depending upon the sweetness of mangoes.

 

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The Best Chocolate Mud Cake (Eggless)

It might seem a little boastful of me to say that, but my confidence stems from all the appreciation this cake has received. It was my brother’s birthday a few days ago and it’s almost like betrayal if anybody even thinks of ordering a cake from the bakery, haha. So, as a designated baker of the family, I whipped up this easy Chocolate Mud Cake with a dark chocolate-espresso ganache frosting, salted caramel filling and loads of caramel popcorn. As you might have guessed, the cake was such a hit amongst everybody! Yay!  The fact that it’s eggless makes it all the more accessible (and pleasing) to a larger crowd. To make it a tad bit more exciting, it all comes together in ONE bowl, quite literally! But hey, that’s not the most exciting part, is it? The most exciting part is that this cake is a chocolate heaven for all chocolate loverss- which basically covers everyone right?! Now we are talking, yes! 😀 I mean, come on! It is World Chocolate Day after all 😀

To be a bit of a nerd- what is a mud cake exactly? Mud cake is essentially a really moist, dense cake with a tight crumb. The tight crumb and sturdy composition is achieved by baking the batter at a low temperature for a longer time. Two of the basics of a mud cake are butter and chocolate- quite literally the stars. Using melted chocolate also helps in that intense chocolate flavour over cocoa powder. I don’t like chocolate cakes that use cocoa powder- there I said it! I feel they are a tad bit dry and also lack that intense chocolate flavour- which is the opposite of how I like my chocolate cake. That’s just my personal liking though. Therefore, a chocolate mud cake is definitely a win for me! 😀 They are great for layered cakes, and this one in particular tastes pretty damn good! So have a piece or two, or maybe the whole cake- don’t worry, nobody’s judging 😛

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Please ignore my amateur frosting skills

Chocolate caramel cake 3

Recipe adaptation: Donna Hay

 

Makes: two 7″ inch layer cakes

Ingredients

  • 250 gms butter
  • 200 gms good quality semi-sweet chocolate
  • 330 ml milk
  • 240 gms coconut sugar or castor sugar
  • 1 tsp vanilla extract
  • 2 chia eggs *
  • 260 gms all purpose flour
  • 30 gms unsweetened cocoa powder
  • 1 tsp baking powder

Method

  • Line two 7″ baking pans with baking paper. Set aside. Preheat oven to 150 C.
  • Sift together the flour, cocoa powder and baking powder in a small bowl. Keep aside.
  • In a heatproof bowl, add the chocolate, butter, milk, coconut sugar and vanilla extract and melt over a double boiler- making sure the base of the bowl does not touch the simmering water. Stir occasionally to incorporate everything well. Once melted, let it cool slightly.
  • Whisk in the chia eggs to the cooled chocolate mixture. Add in the dry ingredients in parts, mixing after each addition.
  • Pour the batter equally into the prepared baking pans and bake each cake for 40-45 mins or until a skewer inserted comes out clean. Few moist crumbs are okay. Let it cool completely. Serve warm with a scoop of ice cream, or your favourite ganache frosting or a simple butterscotch/ salted caramel sauce.

Note:

* – Mix 2 tbsp ground chia seeds with 6 tbsp of water. Refrigerate for 10-15 mins. Chia eggs are ready.

  • Storing- Wrap the cake in a cling film and refrigerate for up to a week.

For the salted caramel recipe: Chocolate Caramel Tart

For the dark chocolate espresso ganache recipe: Cookies Coffee Parfait

 

If you like hearing from me, please show some love by hitting the follow button. You can also check out more drooling pictures, updates and behind the scene stories on Instagram and Facebook! xx

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