Sunday, September 13, 2015

Cheese Crackers


I came across this Martha Stewart recipe for cheese crackers and its a great recipe.  For health reasons I have totally removed all-purpose-flour from our diet. I have been replacing all purpose flour with Besan (chickpea flour).  So I have used besan in this recipe.

Ingredients : 1 cup grated cheese (you may use cheddar, havarti, swiss or any other kind you have on hand) 
1/4 cup butter (room temperature)
3/4 cup Besan
1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 tbsp milk or cream

Method: Put all of the above ingredients in a food processor and blend until it forms a dough.  Divide the dough into two parts.  Place each part in a ziploc bag and roll each part into 1/4 inch thick rectangle. Refrigerate the rolled dough for 30 minutes.  Remove from fridge after 30 minutes and remove the dough from the plastic bag cut each rectangle into 1 inch squares.  Put this on a baking tray with a parchment paper on it leaving a 1/4 inch gap between each piece.  Refrigerate this for 20 minutes.  Now preheat oven to 325 degrees F.  Remove the baking tray from fridge after 20 minutes and bake for 15 to 17 minutes.  Remove the crackers from the oven and let it cool.

Note: I had havarti cheese flavoured with Jalapeno which is what I used for the above recipe and it tasted amazing! 



Tuesday, September 8, 2015

Vegan chocolate Protein Balls

I wanted something quick and satisfying to eat after a run. I found this easy snack that takes 5 minutes to make once you have your food processor and all the ingredients ready.  This probably could be made in a regular blender also but I haven't tried it.

Ingredients:

Oats - 1 cup
Cashewnuts (raw or roasted) - 1 cup
Chocolate powder (unsweetened) - 1/3 cup
Protein powder - 2 scoops
Salt - 1/4 tsp
Pitted dates - 8
Ripe banana - 1 or 2



Method:

In a food processor combine 1 cup oats, 1 cup cashews, 1/3 cup cocao powder, 2 scoops protein powder 1/4 tsp salt and 8 pitted dates.  Blend for 2 minutes or so.  Add 1 ripe banana and blend again until a dough is formed. This takes a few seconds.  If its not forming a dough add another banana.  Remove the dough and make even sized balls. This makes 25 balls. You can store this in the fridge for upto a week.


Mung Bean Crepes

Crepes can be a very delicious way to eat healthy.  You can make them in so many varieties. It is great for whipping up a quick, tasty and healthy breakfast. I share one of my favourites here...

Ingredients:

Mung beans - 1 cup
Rice (any variety) - 1/2 cup
Fenugreek seeds - 1 tsp

Ginger - 1 tbsp
Onion - 1/4 cup chopped
Cumin seeds - 1 tsp
Green chillies - 5  (or to your taste)
Salt
Water

Coconut oil or butter

Soak overnight 1 cup of Mung beans (green or yellow or both) see the picture below..., 1/2 cup brown rice or any rice, 1 tsp fenugreek seeds.  In the morning when you are ready to make crepes. Blend together the soaked items, 1 tbsp ginger, 5 green chilles, 1 tsp cumin seeds, 1/2 small onion (1/4 cup) to a smooth batter.
Add some water as required.  Heat a cast iron pan or any non-stick pan and pour 1/4 cup batter onto the pan and spread into a thin crepe.  This is really much easier than you think.  Once the crepe is fully cooked (this should take a minute or two) transfer onto a serving plate and spread some butter or coconut oil whichever you prefer.  Serve with your favourite chutney or sauce.  This goes very well with coconut chutney. I have posted the recipe for coconut chutney earlier.  Also at the end of this blog post you may watch the video of the crepe being made...





In the morning when you are ready to make crepes. Blend together the soaked items, 1 tbsp ginger, 5 green chilles, 1 tsp cumin seeds, 1/2 small onion (1/4 cup) to a smooth batter.  Heat a cast iron pan or any non-stick pan and pour 1/4 cup batter onto the pan and spread into a thin crepe.  This is really much easier than you think.  Once the crepe is fully cooked (this should take a minute or two) transfer onto a serving plate and spread some butter.  Serve with your favourite chutney or sauce.  This goes very well with coconut chutney. I have posted the recipe for coconut chutney earlier.  Also at the end of this blog post you may watch the video of the crepe being made...
watch the video below to see how the crepe is made...