I’ve been trying to post this recipe in the notes of Kitchen Kemistry’s Facebook page, but was unsuccessful. I tried doing it in Google chrome and IE. Both didn’t work. Finally, I gave up and decided to post it here. I make these muffins often and have packed for friends. It’s a hit and a treat by itself. This also makes a great party food. Try these when you’re in a mood for pizza but do not want a full on one.
I had a long day. Cleaning, cleaning and more cleaning. Phew! I was tired by the time I cooked dinner. But I had all the energy to bake something. I had no agenda. I put together something with the ingredients I had in hand. Well, I had two zucchinis sitting in the refrigerator. I try to incorporate this vegetable in my cooking now and then. Even in the bakes.
The husband dislikes zucchini. He thinks it’s flavorless. So,I think of all possible ways to make it flavorful. Chocolate was the way to go. I’d to disguise this veggie in a loaf of quick bread. I was in a ‘healthy’ baking mode. I used whole wheat, no dairy and no eggs. Good one. Ain’t it? Continue reading “Chocolate Zucchini/Courgette Bread – Whole wheat, Egg free and Dairy free!”
This is a series of smoothies I whip up almost every morning for our breakfast. It happens to be vegan. I don’t prefer adding yogurt or dairy milk to my smoothies as it tends to mask the flavors. As well, I don’t like too many ingredients with clashing flavors. Less is more! I keep it simple by using vegetables or fruits of same color tone. I will update this series as I gather more smoothie recipes. The pics are shot on my mobile just before I consume. Practically it’s not possible to set up a shoot when you’re ready for breakfast. Kindly excuse the quality of the pictures
Avocados are nutrient rich fruits. When I was doing my grad studies in Manipal, I tasted Avocados for the first time in life. Those days I’d never seen one in India. My friend flew these fruits from Sri Lanka and kindly offered me to taste. She peeled and mashed the pulp, added some lime juice and few teaspoonful sugar. Served in small cups, it was a dessert that I enjoyed better than an ice cream. I was totally smitten by it’s buttery texture of this wonder fruit. After I move to Singapore, I found this fruit in abundance. I would buy loads and threw a few slices in the salad, blitz the pulp to make smoothie, make a spread for toast, vegan chocolate mousse and many more.
Wholesome breakfast muffins made with ingredients right from your pantry. Ripe bananas lend sweetness, plain yogurt lends moisture and wheat bran lends texture to these fiber rich nutritious muffins.
Yet another healthy baked breakfast. This savory muffin can be made ahead and stores well up to 3 days. Fresh corn kernels and chopped spinach adds flavor and nutrients to this golden muffin. Serve with creme fraiche.
Zucchini or courgette, the summer squash is heartier when cooked than eaten raw like it’s counterpart cucumber. It’s nutrient-dense and excellent source of vitamins and minerals. Despite saying all this, I couldn’t convince PR (the husband) to add ‘zucchini’ in our daily cooking. He thinks it’s a flavorless water loaded vegetable. So, I added this low-calorie squash to the bread. Yes! a squash in the bread. This being partly a whole grain bread absorbs the moisture of the zucchini. The apricots and coconut palm sugar adds mild sweetness, orange zest and cardamom adds aromatic flavor and the dark rye and whole wheat adds nutritional goodness to this loaf.