Tag: dessert

GF Peach Cherry Quinoa Crumbles … how my quinoa crumbled!

“The best we can do, to paraphrase Pollan, is to eat whole foods, mostly plants, and not too much.”
A. J. Jacobs

Peach Cherry Quinoa Crumbles​…. that’s how my quinoa crumbled and we loved it! With peaches and cherries falling off carts this year, and my quinoa obsession, the options are unlimited!​ Honestly, this was my best crumble to date! Gluten free, wholegrain and addictive good! Also a great way to use whole foods, something that fits in with my current obsession #makehalfyourgrainswholeSummer only means exciting times. This year even more exciting as stone fruit are falling off carts. This year the crop seems to have been particularly good. The season began quite early since summer came early. I also have this strange obsession and cannot stop myself from buying the fruit each time I go to the market, which basically means I am constantly thinking of new ways to use them. And then there’s my new wholegrain obsession with quinoa. It began a while ago when a friend got me some organic quinoa from the US. It wasn’t a lot but it was enough to get me going. Find a Whole Foods near you, grab some quinoa and try something new today. A friend, Dolphia,  just commented on my Instagram handle @passionateaboutbaking … ‘Quinoa – I never thought I could use that in dessert.’

I’ve done loads with quinoa of late. Interestingly, the more I do, the more I want to do.  This time I decided to experiment with a crumble. To have a crisp crumble, the topping has to be dryish or rather dehydrated to begin with, made crisp with cut in butter. I didn’t have quinoa flour, and making flour from scratch is a bit cumbersome. Besides, I had a small portion of cooked quinoa waiting for somewhere to go…And here’s where it went, to top these crumbles. I have to say I make crumbles every year, and these were my best to date. The good thing is that they are wholegrain, gluten free and ever so delicious. Healthy of course. What else would fruit and wholegrain be? What’s your favourite way with quinoa?

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Peach Cherry Quinoa Crumbles

GF Peach Cherry Quinoa Crumbles​…. that’s how my quinoa crumbled and we loved it! With peaches and cherries falling off carts this year, and my quinoa obsession, the options are unlimited!​ Honestly, this was my best crumble to date! Gluten free, wholegrain and addictive good! Also a great way to use whole foods, something that fits in with my current obsession #makehalfyourgrainswhole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

Stone Fruit Mix

  • 6-8 peaches pitted, diced
  • 2 cups cherries pitted, halved
  • 2 tsp cornflour
  • 1/3 cup brown sugar
  • Juice of 1 lime
  • Few drops almond extract

Quinoa Oat Crumble Topping

  • 1 cup cooked quinoa dehydrated {note below}
  • 1/2 cup walnuts finely chopped
  • 1/3 cup quick cooking oats
  • 1/3 cup brown sugar
  • 1/4 cup chilled butter grated

Instructions

Stone Fruit Mix

  • Preheat oven to 180C.
  • In a large bowl, toss all the ingredients for the fruit mix well to coat.

Assemble

  • Divide the fruit mix into 6-8 ovenproof ramekins, including the liquid if any.
  • Divide the crumble mix equally over each, pressing down gently to make sure the top is well covered and sealed.
  • Bake in a hot oven for 35-40 minutes until the top is crisp to touch, and maybe the juices are bubbling out.
  • Serve warm {or chilled as we like it} with a serving of unsweetened single cream!

Notes

Note : Dehydrated cooked quinoa. I spread the cooked quinoa on a oven proof platter and microwaved it for 6 minutes, a minute at a time, since I was experimenting. I think next time I will put it on an oven tray and leave in a low oven for about an hour.

Mango Coconut Pudding … a celebration of Alphonsos

“If you wait for the mango fruits to fall, you’d be wasting your time while others are learning how to climb the tree”
Michael Bassey Johnson

Mango Coconut Pudding …when you can’t get enough of the mango season, and you can’t stop yourself from bringing together favourite flavours! These were everything they look like and more … delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it’s just one of those puddings that were meant to be …The better halves office in Bombay sent him a box of the most delicious Alphonsos. This variety of mangoes is possibly the most famous one across the globe, and most coveted. It is also most pursued by lovers of the fruit for the very short season that it shows up for.How better to explain Alphonsos than in Sejal Sukhadwala’s poetic and charming words as he writes in The Guardian “As anyone who’s tasted an Alphonso mango knows, its short season, from now until the end of June, is a major cause for celebration. Often making an appearance on “1,000 things to eat before you die”-type lists, this Indian variety has become more and more popular in the UK. It’s easy to see why. Alphonso’s voluptuous shape and sunshine-yellow skin reveals succulent saffron-coloured flesh that’s smooth and buttery: imagine a cross between peach, nectarine, apricot and melon with notes of honey and citrus. But better.”And I’m one of those people who find it hard to leave good enough alone. That mango was phenomenal but I wanted to do a dessert with it. Being summer, more of my fruit based desserts are quick and simple, often light puddings or a panna cotta. I did a series of desserts with mango juice not so long ago. Take a look!IMHO, if there are mangoes, it calls for a celebration. The good thing about the king of fruits is that it is so versatile. You can practically enjoy it at every meal. Our mornings and sometimes evenings are spent lazily sipping a Mango Fresh Turmeric Buttermilk Lassi these days. What’s not to love about fruit in season? More importantly, what’s not to love about mangoes? My entire childhood was spent climbing mango trees and eating mangoes!Aam ki chutney or a quick mango pickle also rule the roost. Aam panna or a Mango Cooler is one of the best things ever to keep the heat at bay. There’s no end to how versatile this fruit can be. For today, let me share my current favourite Mango Coconut Pudding. Like all good things in life, there is a small story behind how they came to be.

The Mango Coconut Pudding inspired by a popular dessert in Hong Kong, the Chinese Mango Pudding. The pudding is said to have Indian origins, and it seemed apt since the better halves company is Hong Kong based. This is my take on it, topped also with phalsas {a native Indian summer berry, drewia asiatica} and fresh mint.And before I leave you with the recipe, just sharing the announcement for my 7th Food Styling & Photography Workshop with Darter at Dirty Apron, New Delhi. All details can be found here, or click the image below.

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Mango Coconut Pudding

Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Servings 6

Ingredients

Mango Coconut Pudding

  • 400 g mango from 4-5 Alphonsos
  • 250 g single cream
  • 400 ml coconut milk
  • 4 tsp gelatin
  • 1/2 cup raw sugar

Topping

  • 1 mango diced
  • 1/4 cup phalsa berry
  • Few sprigs fresh mint

Instructions

  • Sprinkle the gelatin over 100ml coconut milk, and leave to soften. Stir.
  • Place mango and 200ml coconut milk in a blender. Blend to a smooth puree.
  • Place remaining coconut milk plus cream with sugar in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
  • Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
  • Top with unsweetened cream, diced mango, phalsa berries and fresh mint. {Can be made 2-3 days in advance}

Baked White Chocolate Cheesecake with Mascarpone & Strawberries … BEST CHEESECAKE EVER

“But don’t forget, in the meantime, that this is the season for strawberries. Yes.”
Clarice Lispector

Baked White Chocolate Cheesecake with Mascarpone & Strawberries might well be my best cheesecake to date. Smooth, rich, indulgent, satisfying and quite impressive for something made so simple. It’s inspired of course by the Dark Chocolate Cheesecake which is an absolute winner recipe by Ruchira.I had to bake dessert the other day, another late decision, another fast track recipe. I wanted something different this time, something lighter, something more Spring. This was experimental, and we waited with baited breath while it was cut. One bite … and I knew it was a winner.It’s not always easy to throw in this and that, hoping things will work out. Sometimes stuff like this works, sometimes it’s a total disaster. This time around it was surprisingly a 100% success. There was nothing I’d change about this Baked White Chocolate Cheesecake with Mascarpone & Strawberries recipe, and I’m glad I took notes as I threw things in.As I mentioned earlier,  I was really short on time. I first put the white chocolate into the Thermomix and blitzed it into a fine powder, then just added the remaining ingredients and stirred everything together. Ideally, like most cheesecake recipes with chocolate, you need to first melt and cool the chocolate before adding it to the batter. Well, this worked fine for me, so I think that’s yet another chocolate cheesecake shortcut  will turn too often. If you have a sturdy food processor, then it takes less than a minute to grind chocolate really fine. Do try it this way too someday!This Baked White Chocolate Cheesecake is the easiest as the base doesn’t need to be baked separately. Leaves you a ton of time to figure out how to top it. Maybe too much time because I went a little indulgent. Well, to be honest, it was a special occasion bake, so some luxurious vanilla bean spiked mascarpone was much in place.
Then of course the strawberries. So much you can do with them! This season in North India has seen an EXCELLENT strawberry crop, possibly the best ever. I’ve used them in just about everything, and they’re still falling off carts in the city. A quick jam like reduction, some balsamic, some vanilla, a dash of lime juice and sugar of course yielded a beautiful topping for the Baked White Chocolate Cheesecake.

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Baked White Chocolate Cheesecake with Mascarpone &; Strawberries

Baked White Chocolate Cheesecake with Mascarpone & Strawberries might well be my best cheesecake to date. Smooth, rich, indulgent, satisfying and quite impressive for something made so simple. A quick jam like reduction, some balsamic, some vanilla, a dash of lime juice and sugar of course yielded a beautiful topping for the cheesecake.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 9 hours 15 minutes
Servings 8 people

Ingredients

Biscuit base

  • 185 g digestives​ biscuits​
  • 25 g jaggery {or brown sugar}
  • 55 g butter

White Chocolate Filling

  • 200 g white baking chocolate melted
  • 300 g cream cheese
  • 400 ml single cream
  • 20 g cornflour
  • 4 eggs
  • 1/2 tsp vanilla bean paste {or 1 tsp pure vanilla extract}
  • 100 g raw sugar

Vanilla Mascarpone Cream

  • 150 g mascarpone cheese
  • 25 g raw sugar
  • 1/2 tsp vanilla bean paste

Strawberry Topping

  • 250 g strawberries chopped
  • Few sprigs fresh rosemary
  • 100 g sugar
  • 1/2 tsp vanilla bean paste
  • 1 tbsp balsamic vinegar
  • Juice of 1/2 lime

Instructions

Biscuit base

  • Whiz the biscuits and jaggery in food processor until you get a fine meal. Add butter, whiz again to mix. Press into 7-8" loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.

White Chocolate Filling

  • Preheat oven to 160C.
  • Place all ingredients in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
  • Pour into crust, and bake for an hour.
  • Cool completely in the oven, then chill covered in the fridge, preferably overnight.

Vanilla Mascarpone Cream

  • Place all ingredients in a large bowl an whisk until just mixed and smooth. Don't overmix. Spread over chilled cheesecake.

Strawberry Rosemary Topping

  • Place all ingredients except lime juice in a non reactive sauce pan. Simmer over low heat until it becomes jam like and reaches the desired consistency. Taste and adjust sweetness. Discard rosemary. Add lime juice if desired. Cool completely {Can be made a day ahead}. Top the Vanilla Mascarpone Cream with this.
  • Garnish with freshly sliced strawberries and fresh rosemary sprigs.

Dark Chocolate Wholegrain Cupcakes with Cream Cheese Frosting

“If it’s not 100 per cent pure maple syrup, it can’t be called ‘pure maple syrup.”
Nancy Greene

Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting. It’s been forever since I baked cupcakes or muffins. I bake cakes and cookies more often I guess, possibly, lazy me. Yet when Spring comes and summer is round the corner, the first thing I reach out for are these gorgeous cupcake liners a sweet friend sent me. This time I also had on hand a 100% pure maple syrup from Canada.Both the liners and the syrup inspired me to ‘cupcake’ so here we go. These cupcakes are a 100% wholegrain which is what I mostly bake with now.  I also almost always use natural sweeteners and this time I decided to use a pure maple syrup from Canada in the cupcakes. The flavours are subtle but the health benefits quite significant.Maple Syrup an excellent source of manganese and riboflavin {B2}, and a good source of magnesium and a source of calcium, potassium, sodium, copper and zinc. It offers a healthier alternative to regular sweeteners and sugar. You can easily replace white or brown sugar with an equivalent volume of maple syrup. Just reduce the quantity of liquid in the recipe accordingly {for each cup of maple syrup substituted, reduce liquid by a ¼ cup}. An alternative like maple syrup is a great addition to adding flavour and nutrition to food.It has an addictive earthy robust flavour. One sip, then another … and soon the little bottle is empty. That delicious!! Also it’s ideal for vegans. I did a version of granola with the 100% pure maple syrup and virgin coconut oil. Mmmmm! Do tell me if you’d like the recipe.

While using maple syrup is extremely easy in your morning pre-workout or post workout smoothie, I thought I’d try it in baking as well. I used it very easily in this granola I made but before that tried it in cupcakes. The cupcakes are a great on the go healthy snack, a tiffin box filler, and a great addition to the kids birthday party. That they are a 100% wholegrain and use natural sweeteners  cannot be emphasized enough.I am currently working around a #makehalfyourgrainswhole theme. You can too. Before you cook,bake or make something, look at the list of ingredients and see how you can make it better. Make each ingredient count for itself. If it says empty calories, try and work out a better alternative.For instance, for the frosting for these cupcakes I reached out for the bottle of maple syrup to see if it would work. Yes it did! Just simple cream cheese with maple syrup offered a creamy delicious earthy cupcake frosting. It’s simple changes like this that will lead you to a healthier lifestyle. Take a step at a time…

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Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting

These Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting are moist, chocolaty, and oh-so-satisfying. The frosting uses 100% Pure Maple Syrup from Canada.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 muffins

Ingredients

Dry Mix

  • 100 g wholewheat flour {aata}
  • 30 g cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch salt
  • 50 g walnuts, chopped
  • 50 g dark chocolate chips

Wet Mix

  • 75 g butter
  • Zest of orange
  • 50 g brown sugar
  • 25 ml Grade B maple syrup
  • 1 egg
  • 1/4 tsp vanilla bean paste
  • 100 ml buttermilk

Maple cream cheese frosting

  • 150 g cream cheese
  • 3 tbsp Grade B maple syrup
  • Maple flakes to garnish {optional}

Instructions

Wholewheat dark chocolate muffins

  • Preheat oven to 180C
  • Place all ingredients for dry mix in a large bowl and stir well to mix. Reserve.
  • Place all the wet mix ingredients EXCEPT buttermilk in bowl of stand mixer. Whisk for 2-3 minutes on medium high speed.
  • Add the dry ingredients alternatively with the buttermilk in 3 lots. Stir until mixed. Don't overmix.
  • Turn into 6-8 cupcake liners. Bake for 18-20 minutes until done.
  • Eat as is, warm or at room temperature. Cool completely if you wish to frost them.

Maple cream cheese frosting

  • Place cream cheese and maple syrup in a large bowl
  • Whisk with an electric hand beater until smooth. Transfer to piping bag fitted with a star nozzle. Pipe over cupcakes.
  • Sprinkle over maple flakes if desired.

Thandai Indian Rice Kheer … Holi time of the year

Thandai Indian Rice Kheer, my version of serving up Thandai in an Indian rice pudding, or kheer as locally called. Flavoured delicately, this indulgent rice pudding hits all the right notes. Sweetened gently with jaggery, the flavours of almond, cardamom and saffron just shine. The texture of broken simmered rice is what adds body to this delectable kheer or pudding.The underlying inspiration comes from Dolphia who inspired, coerced and pushed me to shoot saffron. That’s one of the reasons this kheer came to be. The other reason of course was that the better half has bitterly complained over the last few days that I haven’t made a kheer in years!  As much as I love stirring a good kheer, for some reason it hadn’t happened yet…

Then yet another trip into Old Delhi, some Kashmir saffron bought to please Dolphia and the hub {in no particular order of course} meant that the kheer was simmering away gently quite soon. The recipe of course inspired by the season, all the Thandai kind of stuff I make at this time of the year. Thandai is a spice and nut blend, with ingredients that include almonds, melon seeds, fennel seeds, poppy seeds, green cardamom, saffron, rose petals, sometimes whole pepper too. It is popularly served up as a milk cooler, often with a local bhaang or intoxicant, on Holi. There are a million versions, every household laying claim to their recipe. Mine changes all the time!

Sometimes, a theme helps me find direction, and this time around the prettiness of the colours got to me. Spring is like that, and so is every visit into the heart of Old Delhi!

First I did a Saffron Almond Chia Thandai for  Olive Tree Trading and that really set the mood. So much colourful prettiness and so much inspiration. That’s just how this time of the year is. I’ve dried loads of organic rose petals, so you’ll see me using those a lot.And so to cut a loooong story short, I finally made the Thandai Indian Rice Kheer. And it came out finger licking good. It’s a quick one, one I figured out as I went along. It’s the first time I’ve ground almonds with rice {an earlier version had the Thandai nut mix}. 
For some reason, I loved this simpler version. Here it is, the Thandai Indian Rice Kheer.

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Thandai Indian Rice Kheer

Flavoured gently, this indulgent Thandai Indian Rice Kheer hits all the right notes. Sweetened gently with jaggery, the flavours of almond, cardamom and saffron just shine. The texture of broken simmered rice is what adds body to this delectable kheer or pudding.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 5 hours 35 minutes
Servings 8 people

Ingredients

  • 1.5 litres full cream milk
  • 1/2 cup malai/cream optional
  • 1/2 cup basmati rice rinsed, dried
  • 1/2 cup whole almonds or 1/4 ​cup ​thandai mix​ + 1/4 ​cup ​whole almonds
  • 1 1/2 cup khaand/ jaggery granules/​/palm sugar​
  • Seeds of 5 green cardamoms crushed
  • pinch saffron

Garnish

  • Saffron strands, almond slivers, pistachio bits, rose petals etc.

Instructions

  • Dry grind rice and almonds to a coarse breadcrumb like texture in a coffee grinder.​ You can add the cardamom seeds here if you like.​Stir the above into cold milk with the jaggery, cardamom seeds and cream if using.
  • Put over low heat and cook for about 25-30 minutes, STIRRING OFTEN, until the rice is cooked and the kheer thick.
  • Taste and adjust sweetness if required. Take off heat and add a generous pinch of saffron. Stir well.
  • The kheer will continue to thicken as it cools. You might need to add a little milk as the absorption quality of rice differs. Once it gets to room temperature, ladle into earthenware bowls, individual serving bowls etc to set. Garnish with saffron strands, almond slivers, pistachio bits, rose petals etc.
  • Serve chilled.
  • Note: Rinse, drain and d​ry the rice overnight, else dry in microwave for 1 minute.

Fruits with Cream & Granola Parfaits … dessert for breakfast

“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!

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Fruits with Cream & Granola Parfaits

Dessert for breakfast! Fruits with Cream & Granola Parfaits where wholegrain homemade granola meets creamy goodness and colourful seasonal fruit.
Prep Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

Fruits with Cream & Granola Parfaits

  • 200 ml Mother Dairy Cream
  • 400 g Mother Dairy Ultimate Dahi
  • 4 tbsp honey
  • 2-3 tbsp chia seeds
  • 1- 11/2 cups homemade granola {recipe follows}
  • Seasonal fruit diced as required {strawberries grapes, cape gooseberries, banana, pomegranate}

Homemade Granola

  • 4.5 cups jumbo oats
  • 1 cup popped amaranth
  • 1 cup chopped walnuts
  • 3/4 cups sunflower seeds
  • 1/2 oil
  • 1/2 cup honey
  • 1/4 tsp rock salt
  • 1 cup dried cranberries
  • 1 cup chocolate chips

Instructions

Fruits with Cream & Granola Parfaits

  • Whisk the cream &and yogurt until smooth.
  • Add honey. Whisk again.
  • Stir in chia seeds. Leave to stand for a while.
  • Layer... Granola, cream mix, honey, fruit... and& repeat!
  • Tip: Use a piping bag or ziploc to pipe in the cream mix to make it neat.
  • Tip: Use any seasonal fruit you enjoy eg Banana Strawberry Parfait, Black Forest Parfait, Banoffee Parfait.
  • Tip: Great idea to make a parfait bar and get kids to 'build their own' colourful parfaits
  • Tip: Use more cream, less yogurt and turn this into a dessert with the cream.mix, fruit & nuts!!

Easiest Homemade Granola

  • Preheat the oven to 160C. Line a large baking dish with parchment.
  • 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}.
  • Whisk the honey into the olive oil.
  • Pour the wet mix over the dry mix, and give it all a good stir.
  • 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.
  • Once baked, stir in the dried cranberries while still hot, and chocolate chips once cool.
  • Store in an airtight container.
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