Tag: whole wheat


Aug
2017

Peach Banana Breakfast Cake ~ Eggfree & Whole Wheat

categories: Baking, Breakfast, Cake, Cakes, Desserts, Summer

Peach Banana Breakfast Cake-1

Peach season has almost ended around here but if you are still able to get your hands on some fresh or even canned peach for that matter, that could turn your breakfast into major awesomeness. Yes! This banana breakfast cake could be made with either fresh or canned peach. I have used the fresh ones here but I would use canned variety in a heartbeat if need be.

I first made this cake with strawberries back in the strawberry season days in February but didn’t get a chance to blog hence I decided to bake it again using peach this time so that you all could try it during stone-fruit season but alas, I am late again. Surely you guys have come to expect this erratic behaviour from me by now and I don’t even have any silly excuse to back me up here anymore. ?

Peach Banana Breakfast Cake-2

Coming back to the cake, as the title suggests, this cake here is eggfree and the batter is made using whole wheat flour, smidgen of oil and little cane sugar. You could replace cane sugar with powdered jaggery to make it refined sugar-free. Totally wholesome breakfast material. But there’s more. You could also make it vegan by using a vegan variety of yogurt or buttermilk. Win-win for everyone!

This recipe has lots of cinnamon which is my most favourite flavour to bake with after vanilla. Also, in my book, banana, peach and cinnamon go hand in hand and I love whole teaspoon of ground cinnamon here to enhance the banana flavour but if you don’t like then skimp down on cinnamon by adding half a teaspoon and a pinch of nutmeg if that’s your thing. If plums or apricots are available to you, use them on top in place of peach. Apart from strawberries, I have tried the plum version as well and it works beautifully. Basically, switch things up as you fancy and still the end product would be this gorgeous looking CAKE you’d want to devour in seconds.

Topping the cake batter with fruit instead of layering the fruit at the bottom makes demoulding this cake a breeze, definitely not as tricky as an upside-down cake. It also eliminates the chance that part/s of fruit would get stuck to the bottom of the cake pan. Topping it with granulated sugar before baking makes peach reach jam-like consistency while cooking in the oven. This in turn enhances the sweetness of peaches and helps in keeping the total added sugar to the minimum. Make this cake ASAP as it is just what your breakfast table needs alongside a cup of coffee.

Have a lovely rest of the week folks!

PS : If you’re in Mumbai, stay safe!

Peach Banana Breakfast Cake-3

Print Recipe
 Peach Banana Breakfast Cake
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat the oven at 180ºC/350ºF. Grease an 8-inch round cake pan with oil and set aside.
  2. In a small bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt.
  3. In another medium-sized mixing bowl, whisk together oil, mashed banana, cane sugar/powdered jaggery, vanilla and buttermilk.
  4. Gently fold in dry ingredients into wet ingredients. Be careful not to overmix. Transfer the batter to the prepared cake pan. Top with the peach slices (as shown in the image) and granulated white sugar. Bake in the preheated oven for 25-30 minutes. Stays fresh for 3 days stored in an airtight container in refrigerator.

Shop the recipe:

Here are some items I used to make today’s recipe.

                                

 

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Cook By Book.

Share this recipe:

Jul
2017

Whole Wheat Cinnamon Buttermilk Waffles

categories: Breakfast, Desserts

Weekends to me are for leisurely breakfast with a pot of coffee. English breakfast and pancakes are my absolute favourites, followed by waffles. To be honest, I love waffles equally but finding a decent place in the neighbourhood which serves healthy and low-calorie waffles is far more challenging than I thought. On top of all the calories you seem to pile on and money you spend, hardly any place seem to get the texture even remotely right so there goes my weekend mojo and moolah. Ha! So one fine day, husband decided to surprise me with a waffle maker. Ta-da! Problem solved (We own this model but it’s out-of-stock on Amazon at the moment, for other options see ‘shop the recipe’ section below the recipe section). 

Bazillion waffle combinations here I come! Breakfast, meal or dessert; using whole wheat, oats or sorghum flour; topped with fried/pached eggs, cheese, mango, berries, Nutella, maple syrup or ice cream; well you get the idea. ENDLESS POSSIBILITIES! It’s truly such a versatile piece of equipment you could invest into, to up the delicious quotient of your weekend brunch situation.

Just like all the recipes on this blog, this recipe could not have been simpler. Definitely groggy eyes and child friendly. Addition of brown butter is an extra step but lends such a great depth of flavour and your kitchen will smell fantastic. And if you don’t want to do the extra step to brown the butter (if that’s even possible!), replace it with a healthier substitute – extra virgin coconut oil. All other ingredients are usual pantry staples. These waffles have crispy exterior and soft interior, just how perfect waffles should be. So what are you waiting for?

Go on and have a lovely weekend. ✨

Print Recipe
 Whole Wheat Cinnamon Buttermilk Waffles
A simple recipe using pantry staples. These waffles have crispy exterior and soft interior, just how perfect waffles should be!
Course Breakfast, Desserts, Waffles
Cuisine American
Prep Time 10 minutes
Servings
waffles
Ingredients
Course Breakfast, Desserts, Waffles
Cuisine American
Prep Time 10 minutes
Servings
waffles
Ingredients
Instructions
  1. Do this step if you're using brown butter - Heat a pan on a medium-low heat and add butter. Let the butter melt, once the water from it evaporates it will begin to brown. Keep an eye on it as it browns quickly. The butter will begin to smell nutty. Remove from the heat and immediately transfer the browned butter to a small bowl. Let cool for 5 minutes.
  2. In one bowl, whisk together whole wheat flour, cornstarch, baking powder, baking soda, cinnamon and salt.
  3. In a liquid measuring jar, whisk in egg, cane sugar, brown butter/olive oil, buttermilk and vanilla, in this same order.
  4. Make a well in the center of dry ingredients and add liquid ingredients to it. Stir together using silicon spatula until well combined. Do not overmix.
  5. Make waffles as per the manufacturer's instructions of your waffle maker. Serve immediately topped with seasonal fruits and a drizzle of maple syrup.

Shop the recipe:

Here are some items I used to make today’s recipe.

                   

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Cook By Book.

Share this recipe:

May
2014

Vegetable Whole-Wheat Noodle Bowl ~ For Two

categories: Dinner, Fall, Quick Fix, Spring, Summer

Vegetable Whole-Wheat Noodle Bowl ~ For Two1

 

This peanut butter-flavored dish is a cinch to throw together. So convenient on a weeknight or when you’re just lazy. Just boil a pot of water, saute some vegetables and whisk together some sauces from your pantry. Dinner is served!

Vegetable Whole-wheat Noodle Bowl

Serves:2 | Prep time: 10 minutes | Cook time: 15 minutes | Total: 25 minutes

Ingredients:

For noodle bowl:

  • 2 nests of whole wheat noodles
  • 1 Tbsp vegetable oil
  • 2 cloves of garlic, finely chopped
  • 1 small red bell pepper, cut into 2 inch thin strips
  • 1 small head of broccoli, cut into florets
  • Pinch of salt
  • Freshly cracked pepper, to taste
  • 1 small bunch of scallions (spring onions), finely chopped
  • 1 Tbsp lightly toasted white sesame seeds*, for topping

*You may use toasted peanuts too instead.

For sauce:

  • 3 Tbsp peanut butter
  • 1 Tbsp white wine vinegar
  • big pinch of red pepper flakes
  • 2 Tbsp of hot water (or a little more to achieve a thin yogurt-like consistency of sauce)

Directions:

  1. Boil a medium sized pot of water. Add the whole wheat noodles and cook according to the package instructions. Drain and set aside.
  2. Heat a pan over medium high heat. Add oil and sauté  garlic for about 30 seconds. Add red pepper and broccoli to the pan and sauté for another 5 minutes over medium high heat. Season with salt and pepper.
  3. Whisk together all the ingredients for sauce, adding the hot water in increments at the end. You are going for a thin yogurt-like consistency.
  4. Once the noodles are cooked and drained, toss together the noodles, sautéd vegetables and scallions.
  5. Portion into small bowls and top with a generous sprinkling of sesame seeds. Serve immediately.
Share this recipe:

Jan
2014

Whole Wheat Chocolate Chip Cookies ~ Eggfree & Vegan

categories: Baking, Cookies, Desserts, Summer

Whole Wheat Chocolate Chip Cookies2

A classic whole wheat chocolate chip cookie with a glass of milk! Match indeed made in heaven!

Imagine to be able to have a healthier version of the buttery classic. After receiving rave reviews about Inside Out Chocolate Chip M&M Cookies (Thank you all!), I decided to recreate them into a classic chocolate chip version. I used olive oil instead of butter this time around and skipped milk completely. The result was amazing. I am not claiming these cookies to be skinny or low-fat. They are still 120 calorie each (assuming you get exactly 30 cookies) but you won’t miss the evil fat here, trust me! Come on, olive oil is a good fat and so is whole wheat!

Whole Wheat Chocolate Chip Cookies - 4

Whole Wheat Chocolate Chip Cookies4

If you’re crispy cookie person then flatten the cookie dough a bit more as per your liking and let them bake for an extra minute or so. When baked thick and puffy, these cookies are soft and equally chocolicious. These cookies are also great as ice cream sandwiches. You won’t be able to stop at just one, I know you guys too well! ?

Enjoy & have a gorgeous weekend!

Eeeep… I am off to a road trip and shall share more once I am back! ?

Whole wheat Chocolate Chip Cookies ~ Eggfree & Vegan

Yields: Around 30 cookies | Prep time: 15 minutes | Chill time: 30-60 minutes | Bake time: 14-15 minutes
Ingredients:
  • 3 Tbsp flaxseed powder + 9 Tbsp water
  • 1/2 cup olive oil (coconut oil or unsalted butter can be substituted)
  • 1/2 cup brown sugar
  • 1/4 cup date syrup
  • 2 Tbsp vanilla extract
  • 2 + 1/2 cups whole wheat flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp salt
  • 1 + 1/4 cup mix of dark & milk chocolate chips

Directions:

  1. In a small bowl, mix together flax seed powder and water. Set aside for 10 minutes.
  2. In a medium bowl, sift together whole wheat flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, whisk olive oil and sugar together til completely incorporated. Whisk in date syrup, vanilla extract and flax seed mixture.
  4. Stir in dry ingredients to the wet ingredients to form a dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
  5. Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them with fingers or a fork. The cookies won’t spread much while baking so flatten how much ever thickness you like. Bake them for 14-15 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature stored in an airtight container.

Shop the recipe:

Here are some items I used to make today’s recipe.

              

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Cook By Book.

Share this recipe:

Dec
2013

Maple Snickerdoodles #fbcookieswap

categories: Baking, Cookies, Fall

Maple Snickerdoodles1

Third & final recipe of the cookie swap! These were the other two recipes if you wish to check out. My third match was Himanshu of The White Ramekins. He has such an amazing blog. Scrumptious recipes accompanies beautiful photography. His blog is a delight to see and read.

The recipe of these snickerdoodles is unbelievably simple, made with simple ingredients which I always have handy. I am sure you will too. I love everything cinnamon and these cookies fit the bill perfectly for all the cinnamon lovers! Perfect for the holiday season!

Maple Snickerdoodles2

These snickerdoodles are soft, thick and pillowy with a subtle hint of maple syrup. I like my cookies soft so I baked them for just about 10 minutes but if you don’t then extend the baking time to 13 minutes.

To be honest, they are too good to be shared. Really, they turned out so awesome that I was tempted to eat the whole batch myself and not ship them at all! Best cookies ever!! You have to have to have to make these! Believe me & add it to your holiday baking list. ☺️

Happy Christmas baking all of you!

Enjoy!

{UPDATE} 10/09/2017 : I am updating the recipe to provide whole wheat flour and eggfree option. I baked these snickerdoodles recently with these 2 substitutes for my nephew and he was a happy camper!

Maple Snickerdoodles3

Recipe inspired from Recipe Girl

Print Recipe
 Maple Snickerdoodles
These maple snickerdoodles are soft, thick and pillowy with a subtle hint of maple syrup and high on cinnamon.
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Passive Time 30-60 minutes
Servings
cookies
Ingredients
Topping
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Passive Time 30-60 minutes
Servings
cookies
Ingredients
Topping
Instructions
  1. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add sugar and beat until light and fluffy on a medium speed for about 1-2 minute. Beat in maple syrup and egg/flaxseed-egg.
  3. Gradually add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Let the dough chill in the refrigerator for 30 minutes to 1 hour. Do not skip this step as the dough is unmanageable at the room temperature.
  4. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper.
  5. In a small flat dish, sieve together the topping ingredients. Take about 1 Tbsp of dough and form it into a ball between your palms. Roll the ball in the topping mixture making sure they get coated thick and even.
  6. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 10-11 minutes. Do not overbake if you want soft cookies. The sides should be golden and center may seem soft but it will set once cooled. Bake for 2-3 minutes more if you prefer crispy cookies to soft. Let the cookies cool on a cookie sheet for 5 minutes before transferring it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
Share this recipe: