“Remember, there are cookies waiting here for you.”
Dean Koontz

Wholegrain brownie cookiesWholewheat & Oat Dark Chocolate Brownie Cookies. A new baking recipe. An easy baking recipe. A chocolate chip cookie recipe gone healthier, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better. Deep dark chocolatey + chewy + fudgy = pure comfort food! I’m quite glad I got pushed into making it!

Wholewheat & Oat Dark Chocolate Brownie CookiesI’ve had a busy few weeks. Getting back to routine after a vacation is never easy. So much and more needs to be done, everyone and everything needs ‘urgent’ attention for some silly reason. So the boy complained the other day that I don’t bake nice stuff often enough any more! It took me a while to figure out what the issue was because the baking never stops here. Ahem. Too much fruit in baking of late; he was cringing something chocolate! On prodding further, the words tumbled out. “Chocolate chip cookies or chocolate cake Mama please”!

Wholewheat & Oat Dark Chocolate Brownie Cookies Looked like it was cookie baking time again! I’ve done loads of chocolate cake recipes of late, and as always I was thinking of a new baking recipe for cookies. Not the trusted old wholegrain chocolate chip cookie recipe. That lives in my head; I’ve baked it SO OFTEN! That is what the kid asked for. I knew exactly the thing, Wholewheat & Oat Dark Chocolate Brownie Cookies. The idea has been sitting in my head for long. Just took a few words from the bitterly complainingcookie monster‘ to get it off the back burner and into the oven.

Wholewheat & Oat Dark Chocolate Brownie CookiesSo I brought the brownie into the cookie, made it a healthier version, trimmed the butter, cut an egg, skipped the APF. In went wholewheat and oats, loads of dark couverture chocolate … the result was a deep, chocolatey, and very delicious chocolate chip cookie. Soft and melt in the mouth! Next time I might go for a gluten free version, maybe try going eggless.

Wholewheat & Oat Dark Chocolate Brownie CookiesEasy to bake recipes are fun. This was just that. Not quite a single bowl recipe like I would have wanted it to be, but pretty close. You can hardly go wrong with staple ingredients, but playing around has sometimes led to disasters. This one worked well thankfully, and the monster was happy that day! A healthy baking recipe which turned out to be delicious too was spot on!

Chocolate on vintage weighing scaleWhen things go well, it leaves me motivated to shoot. Even though I find chocolate a little tough to shoot, I enjoyed doing it this time. A lot. Actually the main motivation was this old weighing scale that I recently added to my ever growing prop collection. I find it so charming, that I want to shoot it all the time!

[print_this]Recipe: Wholewheat & Oat Dark Chocolate Brownie Cookies
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Summary: Wholewheat & Oat Dark Chocolate Brownie Cookies. A new baking recipe. An easy baking recipe. A chocolate chip cookie recipe gone healthier, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better. Deep dark chocolatey + chewy + fudgy = comfort food! Makes 1 1/2 to 2 dozen cookies

Prep Time: 10 minutes
Total Time: 30 minutes

  • 125g dark couverture chocolate {I used 72%}
  • 50g unsalted butter
  • 30g good quality cocoa powder
  • 1 egg
  • 100g brown vanilla sugar
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1/2 tsp baking soda
  • 15ml yogurt {1tbsp}
  • 80g oats {I used Saffola breakfast oats}
  • 75g wholewheat flour
  • 50g dark chocolate chips


  1. Preheat the oven to 180C. Line 2 cookie trays with baking parchment.
  2. Melt the chocolate and butter in a heatproof bowl [in the microwave or over a double boiler}, whisk until smooth, then stir in the cocoa powder.
  3. Place egg and yogurt with brown sugar in a large bowl, and whisk until fluffy. Beat in vanilla extract, salt and baking soda.
  4. Beat in melted chocolate mix.
  5. Fold in oats, whole wheat flour and chocolate chips. Allow to stand for 5 minutes for oats to absorb moisture. {If the dough feels a little ‘loose’, add an extra spoon or two of oats.}
  6. Scoop out dough with cookie scoop or drop spoonfuls on a tray, shaping as you go, at least an inch apart.
  7. Bake for 15-20 minutes until the top feels set for a soft fudgy cookie, and extra 5 minutes for a firmer cookie. {I use double cookie trays for baking chocolate chip cookies, and the lower element only in my oven}
  8. Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely.
  9. Since these are quite soft and it is excessively hot here these days {42-45C}, I stored the cookies in an airtight box in the fridge.


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“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck

Oats Nut Crispbread Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.

Oats Nut CrispbreadNeed I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. Oats Nuts Crispbread It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.

Oats Nuts Crispbread And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!

Oats Nuts Crispbread For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!

Recipe: Oats Nut Crispbread
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Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!

Prep Time: 15 minutes
Total Time: 1 hour

  • 160 gm whole wheat flour
  • 115g oats {1 cup}
  • 40g walnuts, roughly chopped
  • 20g white sesame seeds
  • 20g black sesame seeds
  • 1½ tsp salt
  • 1½ tsp baking powder
  • 1 tsp garlic powder
  • 2 tbsp /30 ml extra virgin olive oil
  • ¾ cup / 175 ml water {approx}


  1. Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
  2. Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
  3. Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
  4. Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
  5. Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
  6. Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
  7. Cool on racks. Store in an airtight container in a cool place.
    Serve with dips, on a cheese board etc.

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“What keeps me motivated is not the food itself but all the bonds and memories the food represents”
M Chiarello

Crackers & DipsWholegrain Olive Oil Crackers & 3 Dips…. for times like these when the game is up. Nothing unites the world better than sport and food. I think the two were meant to go hand in hand. Think world cup cricket, soccer, or then super bowl, and the first thing that comes to mind if food! OK, after the game of course! With the ICC  Cricket World Cup warming up nicely, it’s imperative to keep the food going!

Crackers & Dips Yesterday spent 20 minutes rolling out crackers … thin, crisp, delicious Wholegrain Olive Oil Crackers. Paired them off with 3 quick dips. Dips are an out and out game favourite, and I have gone with simple ones! A Roasted Bell Pepper, Garlic & Walnut Dip {earthy, smoky, finger licking good}, a Classic Garlicky Cream Dip {tangy, creamy, GARLICKY ... an all time favourite} and a seasonal Rocket & Cashew Dip {where sharp peppery leaves meet the sweetness of cashew nuts}. Ingredients for dipsDips are really really versatile to throw together. Make them using what you have on hand. Herbs, seasonal produce, cold pressed oils, garlic, garlic greens, onion scapes, legumes, citrus fruit, nuts, cheese, spices. Get creative and follow your taste buds. You will be surprised at how much you can create with so little! To thin them down you can add coconut milk, citrus juice, single cream, sour cream, buttermilk etc.

Wholegrain Olive Oil Crackers & DipsOnce ready, which is a matter of minutes usually, you can dip into them of course, or add them to your cheese platter. There’s so much more you can do. Slather sandwiches with them, toss them through a pasta, top grilled chicken or fish with dip. If you are more adventurous, them use them in a bread like the French Fougasse. I love that you can tweak the flavours as you like, and also that dips embrace local and seasonal produce whole heartedly!

Wholegrain Crackers & Dips  Why so many nibbles of late you might wonder? Well these are game days. Cricket, cricket and more cricket. From games you expect nothing and get the word, and from games you expect the world and hit rock bottom, the sports world is a funny place to be in. The cricket world cup down under has begun,and how! Talk sports and there is another huge thing in common …FOOD!

Wholegrain Olive Oil Crackers & Dips And that’s where we DIP! These are simple ones to rustle up. You could even do a  make ahead simple hummus that I just shared with oat & cheese crackers. On the side, you could go the healthy crudite way or whole grain crackers maybe. Else grab the bag of chips, nachos, pita chips…whatever. Dig right in. foodEvery major gaming event, be it the super bowl, soccer or the cricket world cup, churns up an appetite for food, yummy, good, delicious food. These dips will hit the ball out of the park … like South Africa did today! If you are deft in the kitchen, and love getting quick stuff together, then here are a few other options.Savoury Whole Wheat Hungarian KalácsThe India Pakistan thriller saw us polishing off  rustic Savoury Whole Wheat Hungarian Kalács Do a quick version with cooked chicken tossed in the rocket cashew pesto dip and cheese! Or skip the chicken and go vegetarian. Next was the India South Africa match. That saw a rerun of Oat & Wheat Cheese Crackers with a quick Hummus! Delicious times indeed!  Oat & Wheat Cheese Crackers & Hummus 8If you aren’t the cooking types, but certainly the eating types, then your best option would be a quick call to Food Panda to order your favourite food. It’s an online food-ordering service that makes it easy for customers to find their favorite food conveniently from home, work or on the road and get it delivered. It is now active in 30 cities in India and has over 4000+ restaurants available and the delivery of your food is free.

ticketThe nice thing is that during the Cricket World Cup,  Food Panda is running a “One child’s mid day meals collaboration” called Ticket to Cheer. ​In rece​nt months, the company has begun to get involved in helping for civic change of India, supporting NGO’s projects etc. This particular campaign is a novel concept. They are offering a platform where people can donate, in order to give mid-meals to 1.4 million kids for a whole school year. It’s certainly worth a shout out! As we cheer on our favourite teams, give Food Panda a cheer for the good work they are doing as well!

Oh and don’t forget to participate in the Philips giveaway here. Just a day to go!

[print_this]Recipe: Wholegrain Olive Oil Crackers

Summary: Wholegrain Olive Oil Crackers & 3 Dips. Crisp, light addictive crackers. Top them with spices or enjoy them as is. Crackers don’t get simpler than these!
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Prep Time: 5 minutes
Total Time: 10 minutes

  • 200g wholewheat flour
  • 100g oats
  • 1/2 tsp sea salt
  •  tsp baking powder
  • 40ml extra virgin olive oil
  • 150ml water {approximately}
  • Olive oil for brushing over
  • Zaatar and Sumac for sprinkling {optional}


  1. Place first five ingredients in bowl of food processor and blend to mix. Gradually add water to make a firm, pliable dough. Leave to rest for 30 minutes.
  2. Preheat oven to 180C. Line 2 baking sheets with parchment paper.
  3. On a lightly dusted surface, take a quarter of the dough and roll it out as thinly as you can to a rectangular shape to fit the tray. Transfer dough to the parchment paper, brush with extra virgin olive oil, sprinkle over with Zaatar if desired.
  4. Take a pastry / pizza cutter and cut into desired shapes.
  5. Bake for about 15-18 minutes until light golden brown. Keep an eye on them towards the end as they can over brown pretty quick.
  6. Cool completely on racks. Store in an airtight container. Serve with dips.

Recipe: Roasted Bell Pepper, Garlic & Walnut
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Summary: Earthy, smoky, finger licking good

Prep Time: 5 minutes
Total Time: 10 minutes

  •  2 red bell peppers
  • 1 whole head of garlic
  • 50g walnuts
  • 30ml extra virgin olive oil
  • Handful fresh oregano
  • 1/2 tsp sea salt


  1. Place the bell peppers and garlic and roast in an oven at 180C  for 30 minutes, until the bell peppers are charred. I roasted them in my AirFryer. Place in a covered bowl and allow to cool. Peel and deseed the bell peppers, squeeze the garlic out.
  2. Place walnuts in food processor with all the remaining ingredients. Pulse to desired consistency. Stand for 20 minutes for flavours to mature. {Can be made ahead. Store in refrigerator for 2-3 days}

Recipe: Classic Garlicky Cream  Dip
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Summary: Creamy, garlicky and tangy, this is an all time favourite!

Prep Time: 5 minutes
Total Time: 10 minutes

  • 400g yogurt, hung
  • 3 finely chopped cloves garlic
  • 2 tbsp finely chopped garlic greens {or chives, maybe fresh coriander}
  •  finely chopped green chili
  • 1tbsp extra virgin olive oil
  • Salt to taste


  1. Place yogurt in a large bowl and whisk well until smooth and lump free. Whisk in the remaining ingredients. Taste and check seasoning. Add more lime or salt if required.
  2. {Can be made ahead. Store in refrigerator for 2-3 days}

Recipe: Rocket & Cashew Dip
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Summary: A dip where peppery rocket meets sweet cashew nuts. Thin this one down with cream cheese or single cream if you like. You can also add some parmesan.

Prep Time: 5 minutes
Total Time: 10 minutes

  • 100g cashew nuts
  • 50g rocket leaves
  • 1/4 cup extra virgin olive oil
  •  Salt to taste
  • Dash of lime juice


  1. Place cashew nuts and rocket leaves in bowl of processor and pulse until everything is chopped quite fine. Make sure not to process it to a paste. We want to feel the texture of the nuts.
  2. Slowly drizzle in olive oil and blend. Season with salt and add a dash of lime juice.
  3. {Can be made ahead. Store in refrigerator for 2-3 days}


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