“You’ll never convince me that there’s more to life than chocolate chip cookies”
Charles M. Shultz
Eggless Almond Honey Wholegrain Cookies … cookies that are meant to be shared! I haven’t posted a cookie recipe for a while on PAB. Possibly since I don’t make new variations very often, or when I do, I forget to jot the recipe down. Ones that I regularly make are all time favourites like Wholewheat & Oat Chocolate Chip Cookies & these Not Quite Anzac cookies.
That morning I was due to meet a sweet girl who was coming in to meet me from halfway across India. I knew she was a vegetarian and I wanted to bake something eggless for her. Cookies seemed a good idea for the coffee morning. I had some Strawberry & Cape Gooseberry Quark Mousse chilling in the fridge for her too.
Spring has all but given way to summer. Mornings and evenings are beautifully pleasant; the season inspires like no other. Flowers bloom, fruits spill off bazaar shelves, birds chirp, butterflies zip around. Baking is fun in this weather though baking cookies is fun any time!!
The cookies came out delicious, even better since they were packed with nutrition and whole grains. I love the idea of adding nut meal to cookies. In my case I ‘haveto‘ since the daughter dislikes nuts with a vengeance. She loves cookies with nut meal though!
I baked another batch soon after as we flew into breathtakingly beautiful Srinagar for a short vacation. It’s always nice to carry a ‘taste of home’ with us. Though Srinagar is known for its little bakeries that dot the length and breadth of the city, my humble cookies were much in demand with the kids too! One look at the ingredients in the recipe and you’ll see the cookie goodness I am talking about. Almonds, whole wheat, amaranth {my latest obsession}, oats, and honey instead of corn syrup! Told you … these are deliciously healthy cookies. Indulgent too!
Try them. Cookies don’t get simpler than these. One bowl goodness, fun to make, get the kids involved. Do watch them towards the end of baking. Honey in baked goods tends to lead to faster browning. So do keep an eye!
Healthy, fun recipes with amaranth, whole grains, oats {read lots of oats}, unrefined sugars, honey etc have kept me busy of late. I’ve been involved in doing a project for Saffola Oats here in India.
Shot two recipe videos with the very sweet Michelin Starred Chef Vikas Khanna for Food Food Channel, India as part of the engagement. You can catch the first episode for a Bittersweet Dark Chocolate Gateau {Gluten free} which has been uploaded onto You-tube.
[print_this]Recipe: Eggless Almond Honey Wholegrain Chocolate Chip Cookies
Summary: Eggless Almond Honey Wholegrain Cookiesoffer deep delicious butterscotch flavour thanks to the brown sugar and butter. Almond meal adds interesting taste, and chocolate chips are thrown in to make another quintessential chocolate chip cookie, this time eggless. These whole grain cookies are nice, chewy if you underbake them a little, and crisp if you bake them longer! Makes approx 2 dozen Prep Time: 10 minutes Total Time: 40 minutes Ingredients:
100g unsalted butter, room temperature
100g honey
1 tsp vanilla bean powder
1 tsp baking soda
pinch salt
55g brown sugar
100g whole almonds {or almond meal}
50g amaranth flour
50g whole wheat flour
100gm oats
50g chocolate chips {I used dark}
Method:
Preheat oven to 150C
Run the almonds in the processor with the wholewheat flour until you get a fine-meal.
Heat butter, honey and vanilla bean powder in a pan over low heat till the butter melts. Mix well. {Can do it in the microwave too}.
Add the baking soda, salt and brown sugar and whisk to mix.
Add the remaining ingredients and stir to form a cookie dough. The dough will be a little stiff.
Drop tbsp of dough on parchment lined cookie sheets, flatten with the tines of a fork. {I rolled the dough into balls, flattened them slightly with the palm of my hand, and then further flattened them by pressing down with a fork.}.
Bake for approx 20 minutes until golden brown.
Leave to cool on cookie sheets for 5 minutes {they are quite tender when they come out of the oven} , and then transfer on racks to cool completely.
Thermomix Recipe:
Run the almonds in the TM bowl with the wholewheat flour on speed 7 for 30 seconds to get a fine-meal. Scrape and repeat if necessary. Turn into a bowl and reserve.
Place butter, honey and vanilla bean powder into TM bowl. Heat for 2 minutes at 60C on speed 2 until fully dissolved. Place bicarb into bowl and mix for 5 seconds on speed 3.
Add remaining ingredients and set dial to closed position and mix for 30-35 seconds on interval speed…. then continue as above from step 5.
Note: Since the dough has honey, the cookies tend to brown faster than normal cookies. I use double cookie trays. Keep an eye on them.
“Nothing great was ever achieved without enthusiasm.”
Ralph Waldo Emerson
A visit toSmitten Kitten always leaves me enamoured and charmed. Deb’s always got something that holds my attention. It’s often simple comfort food. Beautiful brownies, awesome cakes, or then something as simple as these thick, chewy granola bars. The beauty of her posts is the passion she does them with. She bakes from scratch, her commentary is engaging, and her posts have brilliant photographs. These granola bars, adapted from King Arthur Flour, had her readers, including me, quite smitten. For me, the bars scored a 10/10 in every aspect – health, taste, looks, versatility. Above all they were kid friendly too… very Ten in 10!
I had to make them soon because I identified with the immense possibilities and substitutions at every level that Deb offered. If you didn’t have this, then you could use that, that, or that. The recipe below is what I did with what was available in my larder. Do check Deb’s post for more options! Almost everything was optional, and the recipe can be tailored to suit individual tastes. How often do you find something so good?
In her words … This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.
I loved how the bars came out. Made a couple of errors, the primary one getting anxious to see how they baked and urging them to jump out of the tin while very warm. I put them right back instantly realising my folly, and saved the bars. They won’t stick to the paper, so leave them be. Let them sit for at least 20 minutes, and then if you still want to, take them out, lining paper and all, let them cool on the rack. Cut them up only when they are cold. They behave beautifully!
I also added something that the kids didn’t take to very well. I read someone had sprinkled sea salt on top, and I was very taken in by the idea. So I added a light sprinkling of sea salt on top. While it was a good idea for adults, the kids became very iffy about it. It seemed to take the snack monster joy away from them. I really should have experimented with just a 1/4 or 1/2 surface wth the sprinkling.
Thought hard as I didn’t want the kids to have these bars sans enjoyment. Suddenly, I had a flash of brilliance … chocolate would bring the mojo back! Chocolate makes everything better and I just knew it would fix this problem too. Woohoo… it sure did. I coated the sea salt topped bars with melted dark chocolate, and let it set in the fridge for a bit. I won the kids back! They were smitten!
Of note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.
Ingredients: 1 2/3 cups quick rolled oats 1/2 cup granulated sugar 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 to 3 cups dried fruits and nuts 1/3 cup peanut butter 6 tablespoons melted butter 1/4 cup honey 2 tablespoons light corn syrup (see note above) 1 tablespoon water
Method:
Preheat the oven to180°C. Line an 7″ x 11″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on them. They’ll still seem soft and almost underbaked in the center when you take them out but do not worry, they’ll set completely once they cool.
Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.)
Once cool, a serrated knife (or bench knife) to cut the bars into squares. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes.
H2Ope for Haiti raffle is open until Sunday March 7th. A huge thank you to all who have already purchased their tickets to win any of the fabulous prizes donated such as an i-Pod Shuffle, artwork, autographed cookbooks from authors such as David Lebovitz, and so much more!!!!. We appreciate your generous contribution. A list of prizes is available on the here.
“If you want to gather honey, don’t kick over the beehive.”
Dale Carnegie
I got a mail from a lovely lady, Raima, the other day asking if I would be interested in reviewing an Indian cookbook by Delhi based celebrity chef Komal Taneja. Raima is with the PR agency for the publisher Undercover Utopia. Undercover Utopia is a Mumbai based publishing house which was founded in 2007. With a mission to usher in the new age of imagination, by encouraging younger writers, Undercover Utopia has always managed to create exciting and original content.
Sure I would! This would be my first instance of reviewing an Indian Cookbook. I have reviewed Modern Spice, ‘INDULGE – 100 Perfect Desserts’,Foods and Flavors of San Antonio, Park Avenue Potluck CELEBRATIONS earlier, but none of these are from an Indian publisher. Komal Taneja’s new book Big Bee’s Secret Honey Recipespublished by Undercover Utopia, showcases various recipes which help us to incorporate honey in life without cutting out on the taste. The book is full of sumptuous recipes by using honey as a healthy alternative to sugar and comes endorsed by a fit at sixty plus Amitabh Bachchan, an iconic Indain Bollywood actor,who has already switched to honey and loves as well as recommends all the recipes in this book.
The author is a Delhi based registered pharmacist and culinary expert. She has written 31 hand cook books and 2 coffee table books till date. “Honey contains fewer calories as compared to sugar and, thus, can be incorporated in your daily diet without any guilt. I feel there is no better way to celebrate honey’s astounding versatility than by exploring different cuisines around the world that showcase its delectable taste. I am sure this book would convince people to include some amount of honey in their daily food intake,” said the book’s author and acclaimed chef Komal Taneja. The book is loaded with information to sweeten your life automatically.
Amitabh Bachchan launched the book on October 1, 2009 in Mumbai. as part of Dabur’s ongoing initiative to substitute sugar with Dabur Honey. “This book encapsulates an exhaustive compilation of honey-based recipes that are simple to cook and are tasty and healthy. It, in fact, takes you on a lipsmacking journey from the plains of Europe to the heartland of Asia, exploring cuisines to suit everyone’s palate.”
The book contains multi-cuisine vegetarian and non vegetarian honey-based recipes for a host of occasions, and is divided into Indian and international recipes. The first part covers cuisine from different regions of India, and the international section touches on Chinese, Thai, Italian, Mexican and Fusion cuisine. An interesting lay out with vibrant, catchy pictures that are visible throughout the book. I have my eye on the Honey Chicken Satay, and the Honey Apple Crumble that I intend to make next. YUM!!
I tried the Honey Chicken Kathi Kebabs from the book for lunch a few days ago. This recipe features in the Fusion Cuisine section, and is basically chicken wraps with honey in the seasoning. It’s just a hint of honey, but adds a unique, subtle and delightful flavour to the wraps. The flat bread/tortilla/rotiis different too… a dough made out of maize flour and plain four. The author suggests adding crushed nachos in the roll to make it more crispier, and suggested filing alternatives include minced lamb, fish or prawns!
Honey Chicken Kathi Kebabs from Big Bee’s Secret Honey Recipes by Komal Taneja Ingredients: Dough: 1 cup maize flour 1/2 cup flour 1 tsp oil 1/2 tsp onion seeds (kalonji) 1/2 tsp salt Water to knead, as required For filling: 1 1/2 tbsp oil 1 green chilly, chopped 1/2 cup spring onions, chopped 1/2 cup tomatoes, chopped 1/2 cup capsicum, chopped 1 cup boneless chicken, boiled and shredded 2 eggs, beaten & seasoned (I didn’t use eggs. Used grated cheddar instead) For seasoning: Salt and pepper to taste 1/2tsp red chili flakes 1/2 tsp oregano 1/2 tsp dried basil herbs 1 tbsp honey 1/4 tsp chaat masala Garnish: Onion rings and lemon wedges (or salad ) To serve: Kebab dip or salsa
Method:
Mix all the ingredients for the dough in a mixing bowl, add enough water and knead into a smooth & pliable dough and keep aside.
Beat the eggs in a small bowl, season with salt, black pepper, green chilly and red chilly powder. Keep aside.(I used grated cheese instead of eggs)
Heat oil in wok; stir fry the onions, capsicum & tomatoes for 2 minutes till cooked. Add the chicken and saute well. Add the seasoning and mix well. Cook for 2 minutes and remove from heat.
Take a nonstick griddle/tawa, make small balls from the dough, and roll into thin tortillas/rotis. Cook on the griddle/tawaon both sides.
Then on one side add 1 tbsp of beaten egg mixture, spread it and flip the sides to let it cook well, adding a little oil to cook both sides till light brown.
Spread 2 tbsp of honey chicken mixture on it and roll it like a wrap/kathi roll and serve hot with kebab dip or salsa, garnished with onion rings (or salad)
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