Ginger Jaggery Wholewheat Tea Cakes

Ginger Jaggery Wholewheat Tea Cakes. These were delicious little babies. Light, warm, spicy, moist and just right for the season. This time around no chocolate. They were still divine; apt for holiday baking which should be in full swing now!Ginger Jaggery Wholewheat Tea Cakes The folk from Asahi Kasei, a Japanese brand, sent me a selection of Cooking Sheet or silicon coated parchment paper, Premium Wrap {popularly known as Saran Wrap in the US} and Frying Pan Foil to use. The products are being marketed in India and it’s really nice to see how good the quality is.  Asahi Kasei Kitchen ProductsWhile the cooking sheet or parchment caught my eye, it was the frying pan foil that had me fascinated. Silicon coated on one side, it fries, or rather cooks, without oil, making food  a lot healthier especially for people who are diet conscious or need to avoid oil. Obviously the easiest way to experiment was to fry an egg. Felt like child’s play. The Frying Pan Foil required no oil, cooked the egg sunny side up to perfection, and it slid off like a charm. Magic! And guess what, no wash up as the pan stayed clean. Fried egg on Frying Pan Foil, Asahi Kasei Kitchen ProductsThe Premium Wrap is really good quality too. Essentially it is Saran Wrap, the most popular plastic wrap in the US, and the best selling one in Japan. I have tried different varieties of cling wrap here locally. This one was markedly different; has the same Saran Wrap mark of quality. Asian Veg Salad with Jaggery Tamarind DressingIt’s great to freeze food in, wrap half cut fruits etc in to refrigerate, as also to use in the microwave. In my kitchen it’s a wrap for bread or cookie dough, or for left over salad. Use it and experience the feel.  Screams quality.

Ginger Jaggery Wholewheat Tea CakesThen came time for what I use the most, baking parchment or Cooking Sheet as it is called at Asahi Kasei. Really good quality parchment, silicon coated on both sides which prevents the food sticking to it. I had bookmarked these little tea cakes from Cookaroo. Instead of using Nordic ware mini bundt tins for the whole batch as initially planned, I used a combination of dessert rings and a bundt. The sheets turned out as good as can be. Nothing stuck, clean peel off – a JOY to use.

Ginger Jaggery Wholewheat Tea CakesThe good thing about these cooking sheets is that they work really well in the microwave too. You can steam marinated fish with vegetables, maybe just vegetables in a light marinade,  or interestingly even cheese and sesame crackers! Like all Japanese products, the whole range is top on quality and easy to use. I love the bright cheerful packaging too.

Ginger Jaggery Wholewheat Tea CakesBack to the bakes. I changed the recipe as I went along. Made it whole grain, added pie spice and the zest of an orange and everything came together really well. These are best served warm from the oven, though can be reheated before serving.  A drizzle of unsweetened single cream makes them more special. Next time, I might add walnuts to the recipe, maybe dried cranberries.

Recipe: Ginger Jaggery Wholewheat Tea Cakes
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Summary: Light, warm, spicy, moist, delicious and just right for the season, these Ginger Jaggery Wholewheat Tea Cakes come together in next to no time. Serves 6-8

Prep Time: 10 minutes
Total Time: 35 minutes

  • 100g unsalted butter, room temperature
  • 135g jaggery granules {or jaggery, chopped fine}
  • 45ml honey
  • 30ml water
  • 1tsp dried ginger powder {saunt}
  • 1 tsp pie spice {or cinnamon or 1/2 tsp garam masala}
  • Zest of 1 orange {or 1/2 tsp orange extract}
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 175g wholewheat flour {aata}
  • Dried orange crystals or demerera sugar for sprinkling over


  1. Preheat oven to 180C. Line a baking sheet with parchment and lightly grease 5 mini cake molds, {or line one 6-7″round baking tin}
  2. Place the jaggery, butter, honey and water in a heatproof bowl. Heat in microwave for a minute, until the butter has melted. Whisk well with a balloon whisk until the jaggery and butter have combined.
  3. Add the ginger powder, pie spice, orange zest, vanilla extract, baking powder and baking soda. Whisk well to mix.
  4. Whisk in the eggs one by one. Now fold in the whole-wheat flour gently.
  5. Ladle into prepared tins, sprinkle over dried orange crystals. Bake for approximately 20-25 minutes until risen and light golden brown {40-45 minutes for a larger cake}. Use tester to check if done.
  6. Allow to cool in pan for 10 minutes, then gently loosen sides to demold. Serve warm as is, or with a drizzle of unsweetened single {low fat} cream.

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“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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“The proof of the pudding is in the eating.”
Miguel de Cervantes

Upcycled Blondie Pudding‘Upcycled’ Butterscotch Blondie Puddingand whatta strange name might this be? It’s natural to wonder but you know, things happen. So I was baking YET ANOTHER BATCH {I can bake these in my sleep now} of the kids favourite blondies, and then there was an emergency. Not an emergency emergency, but one that required me to hurriedly nip out of the house to get some work done. I seldom leave while I am baking. The blondies were about done, like 5 minutes to go. I peeped in, and then thought, nah, not done. Should give them an extra 10 minutes!

Upcycled Blondie Pudding Well that’s the difference between Wholegrain Butterscotch Blondies and the‘Upcycled’ Butterscotch Blondie Pudding! Just ten minutes. TEN! Got back, they were done, cooled… and I thought, oh dear, slightly over done. The boy readied to sink his teeth into gooey, moist blondies, and was disappointed. “Ummm, NO. What did you do? You messed them up. Same taste, not gooey Mama.” It was a ‘shove the blondies down his throat now‘ sort of a moment, but I desisted.

Upcycled Blondie Pudding They sat there in the box for a few days. ‘He‘ didn’t even look at them. The dog did. Often. I was tempted to, but I couldn’t give sweet to the poor pooch. I debated what to do, then eventually ran out of patience, and thought, that’s it. Trash ’em! As luck would have it, just that day Ruchira swung by. We were in the kitchen and the box caught her eye. ‘What’s that?’ ‘Ruined batch of blondies.’ ‘Whatchya gonna do with them?’ ‘Chuck them. Overbaked.  Too dry!’

Upcycled Blondie Pudding She took a little nibble, eyes shining said, ‘Upcycle them!’ We both dissolved into puddles of giggles as we had spent all morning discussing up-cycling furniture.  Oooh whatta good great idea that was. And that is just what I did the next morning. Such fun. Just the very name ‘Upcycled’ Butterscotch Blondie Pudding gave me the energy and soon I had sweet little glasses of up-cycled dessert!

Upcycled Blondie PuddingThey were a HIT! A simple vanilla pastry cream brought together in the Thermomix in under 10 minutes. Crumbled blondies and butterscotch chips. The pastry cream smothered the dry blondies in it’s love, and the end result was love at every bite!addictive good. The spoon scraping the bottom of the glasses was the sweetest sound ever! Can’t wait for another over baked batch!

[print_this]Recipe:  ‘Upcycled’ Butterscotch Blondie Pudding
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Summary: Wholegrain butterscotch blondies are smothered in a luscious vanilla pastry cream to make this dessert. The ‘Upcycled’ Butterscotch Blondie Pudding’ is an addictive pudding to serve for dessert. Make ahead too. Serves 8-12 depending on portions.

Prep Time: 15 minutes
Total Time: 1 hour

  • 1 batch Wholewheat & Oat Butterscotch Blondies, cut into 16 squares
  • Vanilla Pastry Cream
  • 350ml milk, cold
  • 200g single cream
  • 2 eggs
  • 75g brown sugar
  • 20g cornflour
  • 1 vanilla bean, scraped
  • 25g butterscotch chips to top if desired


  1. Vanilla Pastry Cream
  2. Place all ingredients in bowl of Thermomix. Stir for 20 seconds on speed 4 to mix.
  3. Cook for 7 minutes at 90C on speed 4. It should be thick enough now. If not, cook for a further 2-3 minutes.
  4. Strain into a pouring jug.
  5. Note: Use the same proportions to make it the traditional stove way.
  6. Assembling pudding
  7. Crumble up 2-3 squares of blondies. Reserve for topping.
  8. Cut the rest up into cubes. Divide half between 6-8 serving glasses/dessert bowls {or a combination of glasses and one large pudding bowl}.
  9. Pour over half hot/warm pastry cream, and top with remaining cubes. Pour rest of the pastry cream over. Top the pudding with blondie crumbs and butterscotch bits. Chill for at least 2-3 hours to allow the flavours to marry.


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