Khandvi (Chickpea Roll)

 

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Ingredients:

  • Khandvi
    • 1/2 cup besan (chickpea flour)
    • 1/2 cup vegan or regular yogurt (optional: skip yogurt, add 1/2 cup water and 1 tbsp lemon juice)
    • 1 cup water
    • 2 tsp salt
    • 1 tbsp ginger
    • 1 tsp haldi (turmeric)
    • 1 tsp hing (asafetida)
    • 1 tsp cumin seed
  • For tempering
    • 1 tbsp sesame seeds
    • 1 tbsp mustard seed
    • 1 tsp hing (asafetida)
    • 2 tbsp chopped green chili
    • 2 tbsp oil
  • For filling
    • 2 tbsp grated coconut (frozen or dry coconut works well)
    • 2 tbsp chopped fresh coriander leaves

Instructions:

  1. Blend khandvi ingredients in the blender.
  2. Pour the batter in a sauce pan or a broad frying pan.
  3. Switch on the cook top and keep the heat to low, begin to stir.
  4. Keep on stirring when the khandvi batter is getting heated up.
  5. The batter would thicken and keep on thickening, keep on stirring.
  6. The batter also should not be allowed to stick at the bottom.
  7. Stir continuously. When the batter has thickened well,  pour little bit of mixture on a plate.
  8. Wait for 2 minutes. it should roll easily. if it doesn’t roll, than the batter needs to cook more. It should be like thick dough.
  9. Quickly pour 1/2 cup of batter on a large plate and spread thinly and evenly with a spoon. Allow to cool for at least 10 minutes. Spread coconut and cilantro on top.
  10. For tempering, heat oil in the small pan, add mustard seed, curry leaves, sesame seed, hing (asafetida) and green chili and fry for few seconds. Spread this mixture on top of the khandvi.
  11. Cut into equal size strips. Gently roll each strip in a tight roll.
  12. Arrange the khandvi rolls and serve!

Lemon Cake

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Ingredients:

  • Cake
    • 2 large lemons
    • 2 tbsp lemon peel
    • 1 cup whole wheat flour (or all-purpose)
    • ½ cup coconut flour
    • 1 tbsp vinegar
    • 1 tbsp vanilla
    • ¾ cup sugar
    • ¾ cup water
    • 1 tbsp baking soda
    • 5 tbsp oil
    • Blueberries
  • Icing
    • 1 tbsp lemon juice
    • ½ cup confectioner’s sugar

Instructions:

  1. Preheat the oven to 350°F.
  2. Grate the lemon until two tablespoons of lemon peel are produced.
  3. Extract three tablespoons of lemon juice from the lemons.
  4. Mix the flour (wheat & coconut), sugar, and baking soda in a mixing bowl.
  5. Mix the water, lemon juice, oil, vinegar, and vanilla in a mixing bowl.
  6. Combine the ingredients from step 3 and 4.
  7. Pour into a baking dish and bake for 25 minutes at 350°F.
  8. Mix the confectioner’s sugar and lemon juice to make the icing.
  9. Let the cake cool for 1 hour, and then top with the icing and blueberries.

Apple Cinnamon Crepes

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Makes 5 crepes

Ingredients:

  • 1 cup multigrain pancake mix (any type works)
  • 1 cup milk (soy, almond, fat free)
  • 2 tbsp flax seed
  • 2 apples, peeled and sliced
  • cinnamon and sugar (to taste)
  • agave syrup (to taste) (optional)*

Directions:

  1. Mix the pancake mix, milk, and flax seeds together in a bowl.
  2. Let it sit for 10 minutes.
  3. Heat a nonstick griddle. Pour a medium sized amount of batter onto the griddle.
  4. Flip when bubbles start to appear around edges.
  5. When ready, lay out apple slices in a line. Sprinkle cinnamon and sugar on top of the apples. Drizzle agave syrup over the crepe. Roll and serve immediately.

*Cinnamon, sugar, and agave may be substituted for chocolate syrup and peanut butter.

 

 

Blueberry Waffles

Blueberry Waffles

Ingredients:

  • 2 cups pancake mix
  • 1/4 cup rice flour*
  • 2 tbsp corn starch
  • 2 cups yogurt or buttermilk**
  • 1/2 cup fresh blueberries
  • 1/2 lemon (juiced)
  • 1 tsp lemon zest
  • 1 tsp oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp agave syrup

Directions:

  1. Mix everything except the lemon zest and blueberries in a blender.
  2. Add the lemon zest and the blueberries.
  3. Pour the batter into a waffle maker.
  4. When finished, top with your choice of fruits and agave syrup and serve!

*Rice flour can be substituted with oats.

**Yogurt may be substituted with any type of milk.

4-Step Chocolate Pancakes

Chocolate Chip Pancakes

Ingredients:

  • 2 cups pancake mix/all purpose flour
  • 1 1/2 cup chocolate milk (soy, almond, regular)
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tbsp flax seeds
  • 1 tbsp oil
  • chocolate chips (to taste)
  • 1/2 tsp baking soda
  • 1 tsp vinegar (apple cider vinegar works)
  • maple [sugar] syrup/butter (optional)

Directions:

  1. Mix everything except the chocolate chips in a blender until smooth.
  2. Let the batter rest for about 10 minutes.
  3. Pour the batter onto a greased nonstick pan or griddle. Cook at medium heat for about 5 minutes. (Once batter begins to bubble, flip the pancake.)
  4. When ready, top the pancake with chocolate chips and syrup/butter, if desired, and serve.

Lemon and Blueberry Pancake

Lemon-Blueberry Pancakes

Lemon and Blueberry Pancakes

Serves 4.

Ingredients:

  • 2 cups multigrain pancake mix
  • 1 1/2 cup buttermilk
  • 1 tbsp maple syrup
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup blueberries (fresh or frozen)
  • 1/4 tsp salt

Directions:

  1. Mix all the ingredients in a bowl except the maple syrup and the blueberries.
  2. Let it sit for 10 minutes. Add blueberries to the batter.
  3. Heat a nonstick pan to a warm to hot temperature. Grease the pan lightly with butter.
  4. Pour about a fourth of the batter atop the pan and let it spread. Size and shape may vary.
  5. Cook the pancake on both sides until the pancake becomes a golden brown color.
  6. Serve warm with maple syrup drizzled over the top.

*May be enjoyed with fresh fruit and whipped cream.

French Toast

French Toast

Serves 4 People

Ingredients:

  • 4 slices of bread (any type works)
  • 2 cups soy, almond, or regular milk
  • 1 tbsp nutritional yeast
  • 2 tsp oil
  • 1 tsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp agave syrup
  • 2 tbsp pancake mix or all purpose flour
  • 1/4 tsp turmeric powder
  • 1 tsp confectioners’/powdered sugar
  • whipped cream (optional)

Directions:

  1. Place all ingredients, other than bread, powdered sugar and whipped cream, into a bowl and mix well.
  2. Heat a nonstick pan (grease the pan with a thin layer of butter).
  3. Dip each slice of bread into the batter and place on nonstick pan.
  4. Cook on low heat, each side until the bread becomes golden brown in color.
  5. Top with powdered sugar. Fresh fruit and whipped cream may be added.

Apple-Cherry Crumbles

Serves 4 people.

Apple-Cherry Crumbles

Apple-Cherry Crumbles

  • 2 fuji apples (peeled and sliced)
  • 1 cup cherries (fresh or frozen)
  • 1/4 cup all purpose flour
  • 2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cup Quick oats
  • 1/2 tsp baking powder
  • 1/4 cup apple juice (any type)
  • 1 tsp lemon juice
  • 1/4 cup crushed walnuts

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Mix the apples, cherries, 1 teaspoon flour, 1 teaspoon cinnamon, the lemon and apple juice, and 1 tablespoon brown sugar in a large bowl.
  3. In a separate bowl, combine the remaining ingredients (including the leftover cinnamon, brown sugar, and flour) and mix well.
  4. In a greased baking pan, spread the second blend on top of the apple mixture. Cover with aluminum foil and bake for 1 hour at 350 degrees. **After 45 minutes, remove the aluminum foil and continue to bake for 15 more minutes.**

*Crumbles can be enjoyed with ice cream if desired.

**Peaches, strawberries, blueberries, apricots, and pears can be substituted in for cherries or apples.

Blueberry Buttermilk Pancakes

IMG_1639Ingredients:

  • 1 cup pancake mix
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon butter or oil
  • 1/2 cup fresh or frozen blueberry
  • 1 tablespoon almonds (optional)

Directions:

  1. Mix everything except the blueberries and almonds together.
  2. Let it sit for 10 minutes.
  3. Heat a lightly oiled griddle or frying pan to medium temperature.
  4. Pour or scoop the batter and pour on the griddle.
  5. Add the blueberry and cover with a little more batter.
  6. Sprinkle the almonds over the pancake.
  7. When the pancake is brown on both sides, serve with maple syrup/butter.

Strawberry Crepe

Ingredients:

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  • 1 cup pancake mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon sugar
  • 1/2 tablespoon butter or oil
  • Nutella (To taste)
  • Strawberries, sliced (to taste)

Directions:

  1. Mix everything together except the Nutella and Strawberries.
  2. Let it sit for 30 minutes.
  3. Heat a lightly oiled griddle or frying pan to medium temperature.
  4. Pour or scoop the batter and pour on the griddle.
  5. Spread out the batter to however thin you want your crepe.
  6. When both sides are cooked, spread the Nutella across your crepe.
  7. Place the strawberries in a line over the Nutella.
  8. Wrap and enjoy.