5 Minute Energy Bites

While I cannot decide what to name these bad boys, I’m just gonna pop one into my mouth 😛 Energy bites have been a recent addition to my list of favourites. Well, can you blame them?! They are probably the easiest to make, after chia puddings of course! I’m a lazy girl, what can I say! 😀 But that’s just one of the reasons. My real reason stems from the fact that they are super yum and so filling, minus the guilt. What more could a person want?! So to put it simply, you NEED these in your life. I know I do! You’re welcome ❤

Energy bites.jpg

Cowboy energy bites2.jpg

Cowboy energy bites

Recipe adaptation: Cotter Crunch

 

Makes: 15-20 bites

Ingredients

  • 3/4 cup rolled oats
  • 1/2 cup almond meal
  • 1/2 cup shredded coconut
  • 1/3 cup dark chocolate chips
  • 1/3 cup peanut or almond butter
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 3-4 tbsp coconut sugar
  • 1/4- 1/2 tsp cinnamon powder

 

Method

  • In a small bowl, mix together the coconut sugar and cinnamon powder. Keep aside.
  • In another medium bowl, mix the rolled oats, almond meal, shredded coconut, dark chocolate chips, peanut or almond butter, maple syrup or honey and vanilla extract until everything comes together.
  • Roll into small bite sized balls and coat with the coconut sugar-cinnamon mix. Refrigerate for 20-30 mins or until firm. Store refrigerated in an airtight container.

 

 

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5 Ingredients Homemade Bounty Bars

Okay I made these a while ago and I still don’t know why I have not managed to write this post yet. Writing is not my forte putting me in this block every now and then, mostly now. That’s kind of ironic considering I’ve been preparing for an IELTS exam for the past few days. I’m clearly not ready, am I? Hopefully, this is going to be my last and a successful attempt at finally getting this post up. Let’s get to the exciting part. Maybe that can help build the flow. So, bounty bars, yes.

homemade-bounty

Growing up, coconut has been one of my favourite flavours. I remember my mum putting together a coconut pudding with ice cream every time we had guests over. It was like her go to dessert. I don’t blame her for it was effortlessly delicious and totally customisable. So that’s the trick. You won’t ever know you’re being served the same dessert twice 😛 Coconuts are a staple for an Indian household. Like Bounty was for me, haha. It would be only unfair to not make them at home, especially when they are SO simple and easy to make. I haven’t gotten to the best part yet. You get to enjoy the goodness of bounty bars, without all the processed foods and preservatives! That sounds amazing? Hell yeah! 😀

They only require 5 simple ingredients, with no hassles or drama. Well, drama is optional. I have used the Wild Forest flavoured honey from Under The Mango Tree here and believe me, their honey is the best ever! I don’t usually feel very comfortable using honey in desserts because of a weird after taste. It’s just not smooth you know. The honey flavour sort of stands out a bit too strongly than you would want. Until, I discovered them. They have the most amazing honey flavours and totally organic. Plus, it’s just so smooth and blends perfectly with literally anything! These bars are a testament to that. You will never figure that it has honey in it. Just pure goodness. I mean come on, coconut bars coated with chocolate! What’s not to love? Disclaimer: you are NOT going to stop at one, I’m telling ya. They are totally addictive! Don’t trust me? Go ahead and try it for yourself. I’ll be waiting with “I told you so!” haha.

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Recipe adaptation: BBC Good Food

Makes: 9 bars

INGREDIENTS

  • 150 gms desiccated coconut
  • 200 ml coconut milk
  • 2 tbsp virgin coconut oil
  • 60 gms organic honey (I use the Wild Forest flavour from Under The Mango Tree)
  • 250 gms good quality organic dark chocolate (I use 65% vegan dark chocolate from Mason & Co.)

 

METHOD

  • Line a square tray with cling film wrap. Keep aside.
  • In a large saucepan, mix together the coconut, coconut milk, coconut oil and honey and place it over low heat. Let the mixture cook for about 3-6 mins, stirring occasionally to prevent sticking. Keep an eye on it so as to prevent the coconut from burning. Remove from heat and fill the lined tray with the mixture. Evenly spread out the mixture and press down to make it compact. Cover with cling film and freeze for 2-3 hours or overnight. (I usually like to make them in the evening and freeze overnight)
  • Cut them into slices and put them back in the freezer until you melt the chocolate for coating. Melt the chocolate over a double boiler. Spread a generous layer of chocolate on the bottom of the bars and let them cool until the chocolate hardens. This should take only 2 mins as the bars are freezing cold. Place the bounty bars on a wire rack and pour the remaining chocolate over the bars to coat properly. Even out with a palette knife, if required. Freeze for another hour or until use. There you go!

 

Note:

  • You can store them for up to a week in an airtight container in the refrigerator or the freezer. i would recommend making a large batch as they are hell addictive! 😀

 

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Brown Butter Apple Pie

When I have too much to do and instead I decide to bake. That happens with me ALL the time! Somehow, baking makes for the perfect procrastination saviour for me. 😛 I have quite a lot on my plate to handle and I seriously need to start focusing, starting with studying for my IELTS exam due this month. I’m gonna start tomorrow morning, I promise! (Let’s hope so) Anyhow, now that I’m done ranting and giving you guys an update on my not so interesting life, let’s get to the point. So, apple pie. Have I mentioned I love all things apple dessert? It’s like comfort food to me. Soulful and flavourful. I have been making this apple pie for a long time now and surprisingly I never got around to sharing the recipe. No idea why. Thankfully, I have a different and a healthier version for you guys, which does not involve putting on your jammies. Yes, skinny jeans would do, haha.

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I have been obsessed with brown butter lately. It lends such a caramel-y flavour. Apples, cinnamon and caramel. I’m pretty much sold! This is a spin on my usual go to apple pie recipe with brown butter, multigrain flour and honey. Honey is a great sweetener for desserts, substituting all that processed sugar. The thing with honey is, if not used a good quality one, it tends to leave sort of a weird aftertaste. This one is different. I have used the Litchi flavoured organic honey from Under The Mango Tree and oh boy! I could lick some off right from the bottle. It lends a very smooth taste to the pie, and no one will ever know you’ve used honey. I also tried it with multigrain flour this time and I was surprised by the results. I was worried it might taste bitter but it was quite good honestly. So, here is it.

Making pies at home can be intimidating but it really isn’t. Two rules to getting that flaky crust is; one: handle your dough as least as possible, two: make sure you have chilled butter and iced cold water. We achieve the flaky crust when the fat melts into the flour while baking. Overworking your dough can melt the fat beforehand, hence giving you a tender crust. Always keep these two rules in mind, and you’re good to go! Chilling the dough helps in relaxing the gluten and stops the fat from melting. You’re gonna love this pie, especially with a big scoop of salted caramel ice cream. I have a hack for making salted ice cream without any effort. Just swirl some salted caramel sauce into softened vanilla ice cream and freeze for an hour or two. That’s it, let’s make some pies!

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Recipe adaptation: Nigella Lawson

Makes: 3 mini pies

INGREDIENTS

For the pie crust

  • 200 gms multigrain flour
  • pinch salt
  • 1 tsp coconut sugar
  • 58 gms unsalted butter, chilled and cubed
  • 3-4 tbsp iced cold water

For the filling

  • 3 medium apples, peeled and diced
  • 2 tsp cinnamon powder, or to taste
  • 65 gms unsalted butter
  • 1 1/2 tbsp multigrain flour
  • 55 gms good quality honey (I used Litchi Honey from Under the Mango Tree)
  • 50 gms coconut sugar
  • pinch salt
  • 30 ml water, at room temperature
  • 1 eggwash or 2 tbsp milk
  • 1/4 tsp cinnamon powder mixed with 1/2 tbsp brown sugar

METHOD

For the pie crust

  • In a large bowl, mix the multigrain flour, salt and coconut sugar together. Add the chilled butter cubes and using a pastry cutter or a fork blend in the butter until it resembles wet sand. Pea sized butter pieces are okay. Bring the dough together using iced cold water, using just enough until the dough holds together. Divide into two pieces, one piece slightly bigger than the other and form round discs. Wrap in cling film and refrigerate for at least an hour. The less you work your dough, the better it is.

For the filling

  • In a medium saucepan, melt butter over low heat until it starts to brown and smell nutty, swirling occasionally. This will take about 4-5 minutes. Keep an eye or else it might burn. Add the multigrain flour and mix to remove any lumps, if any.
  • Add in the honey, coconut sugar, salt and water. Let the sauce simmer for 5 minutes, stirring regularly. Remove from heat and let cool.
  • Meanwhile, peel, core and cut the apples into small cubes (about 1/2 inch cubes). Toss them with cinnamon powder. Add the brown butter sauce and mix just enough to coat all the apples with the sauce. Cover with cling film while you roll out your pie crust.

Assembly

  • Preheat oven to 220 C.
  • Take the bigger piece of dough and roll out into 2mm thin sheet. Cut out circles 3 cm bigger than your pie tin and place on the bottom of your tin, pressing gently. Fill with the apple filling slightly mounting in the centre.
  • Roll out the smaller piece of dough into 2mm thin sheet. Cut out circles slightly bigger than your pie tin and cover the apples with the top crust. Seal the edges using little water. Brush the top with a beaten egg or milk and sprinkle the cinnamon sugar mix.
  • Bake for 15 mins. Reduce temperature to 180 C and bake for another 40-45 minutes. Serve warm with a scoop of salted caramel ice cream. Enjoy!

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Double Chocolate Chip Cookies

It’s 2017 already! Happy new year you guys! ❤ I hope everybody had an amazing end to 2016. Let’s take a moment to reflect on this year that was. 2016 was especially special for me because after months of procrastinating, and self doubting, I finally found the courage to start this blog. It’s been one hell of a year, with loads of ups and downs. There were moments where I wasn’t sure of what I was really doing, or what I really wanted out of all of this. However, there’s always a silver lining. Not only have I become a better baker, learning something new every single day, but also I have discovered myself a little more. I am super excited for 2017. So many new opportunities and experiences to unravel. I’m most excited about going to Pastry School, yay! Anyway, I hope all of you have a wonderful year ahead, filled with loads of love and kindness for one another. It’s sad how being kind to one another just because you want to has become a rare thing. We definitely need more love and kindness in the world.

Speaking of love, I have something that you’ll love. Cookies! What is better than cookies? Double Chocolate Cookies! What is better than Double Chocolate Cookies? Healthy Double Chocolate Cookies! Okay, it’s getting annoying, haha. New year looks quite happy, doesn’t it? You see those chunks of dark chocolate? That’s the best part! The trick in making these cookies is to use loads of chocolate chips. I personally don’t like using chocolate chips so much because I’m not a fan of it’s quality. So I chop my favourite chocolate bar into small chunks and use that. I have used the 65% dark chocolate by Mason & Co. and it’s unbelievably good! These cookies are so quick to make and can be made in under 30 minutes. Plus need I say that double chocolate is never a bad idea? My new year resolution is to eat more cookies, because why not? 😛

double-chocolate-cookies

double-chocolate-chip-cookies

Recipe adaptation: Ambitious Kitchen

 

MAKES: 15 cookies

INGREDIENTS

  • 140 gms multigrain flour
  • 30 gms cacao powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 120 gms almond butter
  • 90 gms coconut sugar
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp coffee powder (I used espresso powder)
  • 100 gms good quality dark chocolate chips/bar (I chopped my favourite dark chocolate bar)

 

METHOD

  • Line a baking tray with silicon mat or baking paper. Set aside. Preheat oven to 180 C.
  • In a medium bowl, sift together multigrain flour, cacao powder, baking soda and salt. Keep aside.
  • In another large bowl, beat together almond butter, coconut sugar, egg, vanilla extract and coffee until smooth and well combined. Add in the dry ingredients and mix until combined. Fold in the chocolate chips/bar and loosely form a dough.
  • Roll the dough into small balls and place on the prepared baking tray. Flatten them with your palm to the size you want them to be since they hardly spread. I like to press down a chunk of dark chocolate in the centre for extra goodness. Although that’s optional, I highly recommend you doing that.
  • Bake for 9-12 minutes, depending on your oven. They will be soft when they are out. Let them cool for 10 minutes on the tray. Serve with a hot cuppa coffee. Enjoy!

 

 

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Chocolate Avocado Mousse

We all love chocolate mousse, don’t we? Well, what’s not to love? It’s rich, decadent, smooth and oh so chocolatey! But, what’s even better than chocolate mousse? A chocolate mousse minus the guilt! It’s only unfair to refrain from delicacies like chocolate mousse. Don’t you worry child, I have got you covered. Here’s this perfect recipe for a chocolate avocado mousse to keep that health and waistline in check. Yes, you heard it right! For all the non-avocado lovers, here’s a little solace for you guys. You cannot taste the avocado at all. It only lends creaminess to the mousse, and of course zillion other health benefits. Guess that makes everybody happy now 😀

Of late, I have been very drawn to eating healthy, clean food. I have been experimenting with developing healthier dessert recipes which are just as good as the regular versions. Surprisingly, I’m loving it! I always had a sad opinion about ‘healthy’ desserts because I had never had a good experience with them. Obviously, it makes hell load of a difference when you make them yourself. Here is my verdict: they can be just as yummy, sometimes even better! Hence, I’m gonna be focusing on creating healthier recipes from now on. You no more have to eat your guilt 😀

This is the easiest mousse you will ever find. It literally takes 5 mins to make and requires no chilling time. Just whisk everything in the blender and get your spoons ready to dig in! It’s that quick and easy. The best part is that this is quite a forgiving recipe. You can adjust literally anything according to your taste. Sounds great right? Let’s not be cruel and get started!

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choco-mousse-1

choco-mousse-top

Makes: 1 big bowl or 2 small bowls

INGREDIENTS

  • 75 gms avocado
  • 6-8 tbsp almond milk or soy milk*
  • 50 gms honey
  • 10 gms cacao powder
  • 120 gms good quality chocolate, chopped **

 

METHOD

  • Place the chopped chocolate in a medium bowl and melt completely over a bowl of simmering water (double boiler). Once completely melted, remove from heat and let it cool.
  • Blend avocado and almond milk in a food processor until smooth. Add in the honey, cacao powder and cooled chocolate and blend until smooth & no lumps remain. You can adjust the consistency according to your liking. Pour the mousse in a bowl and dig in! If you want to chill the mousse for a while, cover with cling film and refrigerate. Sprinkle some nuts or berries if you like. You can also top with coconut (or plain) whipped cream or chocolate sauce for extra goodness 😛

 

Note: 

*- Start with 6 tbsp of milk. You can adjust the consistency to your liking. If it’s too thick for you, add more milk. I added 8 tbsp. You can use plain milk as well.

**- You can use any good quality chocolate. I love dark chocolate and hence used 65% dark chocolate by Mason & Co. If you prefer milk chocolate, go ahead. You might have to cut back on the honey a bit.

Make ahead: Because it has avocado in it, it doesn’t stay for very long. It’s best eaten immediately or after an hour if you want to chill it for a while.

 

 

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