Tag

oats

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

Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
You might remember the Wholegrain Buckwheat Orange Chocolate Chippers I made some time go. I shared them on a story on my Instagram handle at Passionate About Baking and they were a huge hit. That story also drew a large number of requests for an eggless version, and that’s how these came about.
While I shared the making of the eggless version in an instastory there the next day, I never really got down to sharing the recipe as I got busy with this & that. To cut a long story short, here you are – Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies! #healthy #indulgent #glutenfree
I love using buckwheat flour or “kuttu ka aata” while baking at home when fresh flour is available in the market. Often when the fasting season is on, the local market is flooded with freshly ground flour. Since buckwheat flour gets rancid easily, especially in warm temperatures, I buy a few bags and keep them in the freezer. A little goes a long way, and it’s always fun to experiment! 
That this experiment also worked out quite well put me in a happy space. In any case, an eggless cookie experiment always behaves better than an eggless cake experiment! Often, using yogurt/dahi or flaxseeds work quite well.
And you also might like these Eggless Wholegrain Chocolate Buckwheat Sablés too. They are some of my favourite cookies as well.
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies
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Print Recipe
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies
Yum
Print Recipe
Eggless Wholegrain Buckwheat Oat Chocolate Chip Cookies. These are cookies that come together in a matter of minutes, are fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Servings Prep Time
20-24 cookies 5 minutes
Cook Time
15 minutes
Instructions
Dry Mix
  1. Place all the dry mix ingredients in a large bowl and stir to mix.
Wet Mix
  1. Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  2. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  3. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  4. Line 2 baking sheets with parchment. Use good quality heavy duty cookie trays, else use 2 trays at a time for even baking.
  5. Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
  6. Bake for approximately 15 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}. Watch closely towards the end so they don't get burnt.
  7. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack. Best eaten in a day or two.
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Wholegrain Buckwheat Orange Chocolate Chippers … the cookies get better and better with each experiment, and these were really really good {if I may say so myself}. I know because they were over before I knew it, and I could see ‘those eyes’ searching for more. And yes of course, I got photobombed yet again.

Impossible to keep this little pup away. Impossible to keep her away. She wants to be part of just about everything, no matter how mundane it might be. Bambi is the cutest little one at 5 months, just slightly less cute than our Coco. Coco is our first love of course.Anyway, back to the food talk. Most of my baking finds roots in the ingredients I have on hand, much like this bread I made not so long ago. It’s a ‘Swirled Everything But the Kitchen Sink Bread’, an interesting concept that encourages you to use anything and everything left over in the fridge. I have yet to share this recipe, but it’s an easy swirled bread, the making of which I shared on Instastories on the PAB Insta handle a short while ago. Most of my recipes are really simple and on the go. Leaves me time to play around with the camera! I took a few different shots of the cookies on different backgrounds, different settings, angles, light etc.

I went on too do a dark moody shot series too. Call me addicted to the camera!!

These cookies also used anything I had on hand. Jaggery, oats, buckwheat flour etc. I shared these Wholegrain Buckwheat Orange Chocolate Chippers there too. Do follow Passionate About Baking on Instagram as I share quick and easy recipes there on and off. Instagram’s a great place to be, so much inspiration and so much creativity.The cookies of course are the simplest two bowl cookies. Mix the dry ingredients in one bowl. The wet go into the bowl of the stand mixer. Whisk both, mix both, and we’re good to go. Actually that’s just the good thing about comfort food like this. Minimum fuss, minimum clean up, maximum satisfaction.Do bake a batch when you have a little time to unwind. These Wholegrain Buckwheat Orange Chocolate Chippers will be baking before you know it. It probably takes more time just to line out the ingredients. That is one thing I always always do. Makes life simple, and you don’t miss an ingredient. I’ve learnt the hard way of course so I might as well share that tip!

Wholegrain Buckwheat Orange Chocolate Chippers
Yum
Print Recipe
Wholegrain Buckwheat Orange Chocolate Chippers come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Wholegrain Buckwheat Orange Chocolate Chippers
Yum
Print Recipe
Wholegrain Buckwheat Orange Chocolate Chippers come together in a matter of minutes, fuss free and absolutely delicious. That they are 100% wholegrain makes them a winner. Swap the chocolate chips for raisins, maybe add some walnuts, or make them coffee chocolate chip cookies. Either way, these will disappear before you know it! This is pure comfort food.
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
24 cookies 5 minutes
Cook Time
20 minutes
Ingredients
Wet Mix
Servings: cookies
Instructions
  1. Place all the dry mix ingredients in a large bowl and stir to mix.
  2. Place all the wet mix ingredients in bowl of stand mixer, fitted with the paddle attachment, and process for 2 minutes on speed 3.
  3. Add the dry mix and stir with paddle attachment on slowest speed for 30 seconds.
  4. Let the mixture stand/rest while you preheat the oven to 180C {15-20 minutes}
  5. Line 2 baking sheets with parchment.
  6. Place scoops of cookie dough on the parchment, 2 inches apart, 12 on each sheet. Flatten gently with the tines of a fork. {Sprinkle over a few more chocolate chips if you are feeling particularly indulgent}
  7. Bake for 15-20 minutes, until the edges are done, light golden brown, and the centre is still a little soft. {Bake further 5 minutes if you like crisp cookies}.
  8. Remove tray from oven, allow to stand for 5 minutes, then cool the cookies completely on the rack.
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“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga

Fruits with Cream & Granola Parfaits … couldn’t be a better way to begin the morning. All this while I thought granola was just one of the best ways to start the day, so I made that a lot. It was simple. Granola + Milk + fruit = done! Then along came cream, an idea crossed my mind and breakfast got a makeover, a fun and colourful one at that. The parfait is showing up as dessert at home too now, made with just cream, no dahi! Folk who know me, know of my love for dairy. Everything and anything dairy hits a home run for me, and that speaks pretty much for everyone at home.The neat little tetrapacks of Mother Dairy cream  have changed the way I work in the kitchen, cooked and baked. The ease, the taste, the quality stepped up what I do in the kitchen in exciting ways. I am sure if you are like me, and love to cook and bake, your pantry’ll never be without this handy staple. It literally finds its way into everything I make, especially sweet!So when Mother Dairy Creams asked if I’d like to take do a few recipes for #CreamOfAllFood and taking over their instagram handle for a week, I could hardly say no. There was nothing I’d have liked to do better! Mother Dairy products have been a part of my growing up years, bringing up the kids, my kitchen, my culinary life. This was just going to be an extension of what I enjoy doing most – experimenting in the kitchen.A ton of ideas tumbled out of my head. I settled for this one first – Fruits with Cream & Granola Parfaits because I love the idea of layered desserts, cakes etc. Because the family had just returned from NYC and one of them described a delicious parfait they had for breakfast there. Because I had a sackful of granola at home that someone had sent as a gift. Because I love fruit in food, and lastly, I love playing with my food recipes…

One thing led to another. Some twitter conversations later, before I knew it, I was baking granola for the parfaits. I have always been charmed by doing things from scratch, granola being one of them. I find it difficult to understand why you wouldn’t bake something so simple at home? Please try baking some once, and you’ll do it over and over again. It makes life simple, you feel great, the kids get addicted to it, you can use it for energy bars, for breakfast…and for dessert too. Throw some into smoothies, scatter it over fruit salad or ice cream, or just munch on some as a snack. It is so customisable too. That done, a nice big batch smiled at me as I thought of putting the parfait together. It’s the simplest thing to do. As things go, I love the edge of subtle indulgence these Fruits with Cream & Granola Parfaits offer. There is little guilt for two reasons. No, make that three! Maybe more!!Cream is good fat. The granola is 100% wholegrain, glutenfree and home made. Last but not the least,the parfait has a generous portion of seasonal fresh fruit in there. And so many more reasons to enjoy this. Dahi/yogurt, honey, chia seeds … thing good gut bacteria and protein, think natural sweetener, think superfoods that are also called seeds of life. Above all, think S I M P L E !!So wait no further. I played out the recipe on Instastories the Mother Dairy Instagram handle that I’m taking over this week. This was #InstaCookingClass #1. Catch me there, or on the Mother Dairy FaceBook page later this week . Love to hear if you liked it {or not}, what recipes you might like to see in future, and what you’d like to make with the #CreamOfAllFood!

Fruits with Cream & Granola Parfaits
Yum
Print Recipe
Dessert for breakfast! Fruits with Cream & Granola Parfaits where wholegrain homemade granola meets creamy goodness and colourful seasonal fruit.
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Fruits with Cream & Granola Parfaits
Yum
Print Recipe
Dessert for breakfast! Fruits with Cream & Granola Parfaits where wholegrain homemade granola meets creamy goodness and colourful seasonal fruit.
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
0 minutes 15-30 minutes
Ingredients
Fruits with Cream & Granola Parfaits
Homemade Granola
Servings: servings
Instructions
Fruits with Cream & Granola Parfaits
  1. Whisk the cream &and yogurt until smooth.
  2. Add honey. Whisk again.
  3. Stir in chia seeds. Leave to stand for a while.
  4. Layer... Granola, cream mix, honey, fruit... and& repeat!
  5. Tip: Use a piping bag or ziploc to pipe in the cream mix to make it neat.
  6. Tip: Use any seasonal fruit you enjoy eg Banana Strawberry Parfait, Black Forest Parfait, Banoffee Parfait.
  7. Tip: Great idea to make a parfait bar and get kids to 'build their own' colourful parfaits
  8. Tip: Use more cream, less yogurt and turn this into a dessert with the cream.mix, fruit & nuts!!
Easiest Homemade Granola
  1. Preheat the oven to 160C. Line a large baking dish with parchment.
  2. Stir together all the dry ingredients EXCEPT the dried cranberries and chocolate chips in a large bowl. {Tip: Use the mixer bowl from The Kitchen Aid Stand Mixer as it is convenient to use and very big}.
  3. Whisk the honey into the olive oil.
  4. Pour the wet mix over the dry mix, and give it all a good stir.
  5. Turn it into the prepared pan, press down lightly, and bake for approximately 45 minutes until light golden brown. Stir 2-3 times while baking.
  6. Once baked, stir in the dried cranberries while still hot, and chocolate chips once cool.
  7. Store in an airtight container.
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