Tag: one bowl

Gluten Free Peach Cherry Crumble … buttery, wholesome, delicious

Gluten Free Peach Cherry Crumble … one of the simplest, quickest to make and satisfying desserts for summer, the stone fruit crumble always gets my vote! This peach cherry crumble is quite addictive with a burst of flavour and deliciousness, an almost guilt free dessert! It’s a quick wholesome dessert which is one of the best ways to use the bounty of summer brings.

I’ve been making crumbles forever. I think the first crumble I ever made was when a Daring Baker friend, Judy Chiapinni, mentioned years ago that it was the best way to use seasonal fruit that you had an abundance of, or if they were about to spoil. There’s been no looking back. For me, if everything else fails, CRUMBLE!

I think the day I made my maiden crumble, I was hit by a revelation, maybe two! The first thing that struck me was how simple a recipe could be and how easily anyone could rustle up a crumble. It’s so basic. At best, you need a bowl and a fork {or fingers} if you have a limited kitchen, and an ovenproof baking dish. The possibilities are endless…

Take a look at this beautiful Strawberry Chocolate Crumble. It’s a recipe you can find in my Chocolate Cookbook, a recipe by my sweet friend and uber talented chef Parul Pratap. I really enjoyed making the dessert, styling and shooting it ♥.

In my husbands kitchen in the UK where he’s currently working, a crumble is one of the first things I make when I’m visiting. I normally eyeball ingredients since his kitchen is really really basic, yet the crumble is always delicious! A crumble is quite a no brainer and there isn’t much that can go wrong …

Think apples and raspberries, blueberries, apple walnut, strawberries and apple with thyme, raspberries with pistachios, mangoes and peaches, sometimes a hint of ginger … any fruit I find in his fridge, any nuts in the pantry, I crumble. That said, my favourite season is when stone fruit appear at the local bazaar here in North India even though I do make quite a mean Apple Crumble all through winter!

Once summer is in full swing and stone fruits rule the roost, it’s quick crumbles for breakfast often. I play with the toppings depending on the ingredients I have on hand. Oats are usually always part of my crumble for the bite that they give. Otherwise a mix of wholewheat and all purpose flour, nuts definitely, raw sugar, clarified butter / ghee or salted butter … you get the drift!

I always find it fascinating how something so simple can be so so DELICIOUS! Dive into a warm, freshly baked crumble and you will know what I mean. It satisfies at so many levels. The bite of buttery oats and nuts on top, the baked fruit cooked down releasing their fruit juices underneath … all pure magic. Dive in just as is, drizzle some cold unsweetened cream over, else really enjoy it with a scoop of vanilla ice cream!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Summer Recipes
Crumbles & Crisps
Stone Fruit Recipes
Print

Peach Cherry Crumble

Crumbles are the best way to easily use the bounty of stone fruit summer brings. This peach cherry crumble is most delicious with a burst of flavour and deliciousness, an almost guilt free dessert!
Course Appetiser, Breakfast, Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

Oat topping

  • 100 g whole rolled oats
  • 50 g khaand / raw sugar
  • 25 g almonds
  • 50 g salted butter chilled , diced

Fruit filling

  • 6 peaches chopped
  • 150 g cherries pitted
  • 2 tsp cornflour
  • 2-3 tbsp khaand / raw sugar
  • Juice of 1 lime

Instructions

Oat topping

  • Run the oats, almonds and khaand/raw sugar in a hand blender until ground to a fine meal. Add the butter and process to mix to a moist pea sized crumb.

Fruit filling

  • Stir together.
  • Preheat the oven to 170C.
  • Turn the fruit filling into a 7″ baking dish and level out.
  • Cover the filling completely with the oat topping, pressing gently into place.
  • Bake for 45-55 minutes until you see fruit juices oozing up the sides.
  • Serve warm or at room temperature.

Delicious Chickpea Chocolate Chip Mug Cake… literally a hug in a mug!

This delicious Vegan Chickpea Chocolate Chip Mug Cake is literally a hug in a mug! Dessert for breakfast or breakfast for dessert, this addictive mug cake made with cooked chickpeas will win your heart. This is just deliciousness, love at first bite and so satisfying! ❣️

I make this mug cake for my son for his breakfast every morning and he loves it, looks forward to it every single day. That good! The Vegan Chickpea Chocolate Chip Mug Cake is perfect for breakfast and also makes a wonderful dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily vegan using maple syrup or jaggery, it’s a very simple recipe you can experiment with, a dessert your kids will love.

Exploring versatile ways to include chickpeas/garbanzo in desserts has never been more fun, more satisfying. I created a couple of recipes while working with US pulses and it was a brilliant learning experience. Chickpeas or kabuli chana or chole as called locally in India, are more ften than never find there way into savoury dishes. Think pindi chana, think hummus, think chole masala, think chana jor garam, so much you can do with this humble legume. For me, the challenge was chickpeas in dessert, or rather cooked chickpeas in dessert.

Chickpea flour is a little easier to incorporate into desserts and I’ve used it a little. In nan khatais, a native Indian cookie I used to bake when young, or then this flourless vegan chocolate chickpea cake. The cake turned out surprisingly delicious, quite unexpected because that was the the first time I experimented with using chickpea flour in a cake. That recipe can be found in my cookbook.

If the Dark Chocolate Vegan Chickpea Pudding I posted on Instagram a few days ago was good, this Vegan Chickpea Chocolate Chip Mug Cake is as delicious! It’s interesting how easily you can up the protein and fibre to your diet by using humble chickpeas innovatively.

For this mug cake, I cook about a cup of chickpeas until soft and store covered by the the aqua faba/chickpea liquid in a covered steel bowl/glass container in the fridge. I strain the amount of chickpeas I need out every morning, heat the measured amount in the microwave for 30 seconds, add the remaining ingredients and quickly blend. It’s a quick and easy breakfast or fuss free dessert for that matter!

I also play around with the ingredients now that I make the Vegan Chickpea Chocolate Chip Mug Cake so often. Sometimes I increase the chickpeas by 15g per portion, use a different nut butter, or use a little more nut butter, use honey, or a combination of honey and jaggery powder, or then only jaggery powder. On one instance, I added a tbsp of cocoa powder too but found we preferred the original flavour. Oh I also added a tbsp of Biscoff cookie spread over the freshly baked chickpea mug cake one time. It melted over beautifully and tasted like heaven, still keeping the mug cake vegan since Biscoff is vegan!

Protip: Add a stick of cinnamon while cooking the chickpeas to get the most amazing cinnamon undertones in the mug cake. Keep the salt to a minimum.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Print

Vegan Chickpea Chocolate Chip Mug Cake

This is a perfect breakfast and dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it’s a recipe you can experiment with, a dessert your kids will love. Makes two mug cakes
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, gluten free, one bowl, simple, sweet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 36 minutes
Servings 2 people

Ingredients

  • Ingredients
  • 150 g cooked chickpeas warm
  • 35 g whole rolled oats
  • 75 g peanut butter
  • 75 g maple syrup or honey for non vegan
  • 1/2 tsp baking powder
  • 40 g coconut milk
  • 50 g chocolate chips

Topping

  • Chocolate chips

Instructions

  • Preheat the oven to 180C.
  • Place all the ingredients except the chocolate chips in a blender and process until smooth. Stir in the chocolate chips.
  • Divide the batter between two 250ml mugs, top with chocolate chips and bake for 25-30 minutes until a tester comes out clean.
  • Tent the top with a sheet of foil after 15 minutes to prevent the top from overbrowning.

Note: Add a stick of cinnamon while cooking the chickpeas for a deep cinnamon flavour

    Video

    1. What if I don’t have maple syrup?

      To keep it vegan, you can use an equal weight of jaggery powder, brown sugar or coconut sugar. Alternatively, you can use honey

    2. What can I use instead of coconut milk?

      You can use an plant based milk or even a low fat cream if you like.

    3. Can I use quick cooking oats instead of rolled oats?

      Of course. Use quick cooking oats of the same weight if you like.

    4. Can we have add ins?

      Add in chopped nuts, raisins, cocoa nibs etc.

    5. What if I don’t have peanut butter?

      Use any nut butter of choice.

    Best Ever Eggless Banana Walnut Chocolate Chip Loaf – Simple & delicious

    Eggless Banana Walnut Chocolate Chip Loaf , simple, so delicious and wholegrain too. Did I tell you it’s hand whisked and takes about 10 minutes to get into the oven? Yes, that too. Above all, the coconut sugar and clarified butter add deep, earthy flavours making the loaf a winner.

    Have you ever used coconut sugar?

    And do you use walnuts often? I just think they make everything taste better!

    3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients.

    Walnuts and chocolate chips are add ons, but they do add deliciousness. You could also add a dash of cinnamon powder if you like.

    Hopefully I’ve convinced you to get into the kitchen and begin mashing bananas! I’ve had like a million requests over on Instagram for an eggless version of a Wholegrain Banana Bread video I shared a while ago. I tried a couple of times to make it eggless, but I wasn’t convinced.

    Then one day, I saw a comment from someone on Instagram who said she was really grateful for an eggless recipe I had shared since her daughter was allergic to eggs. I’ve now begun trying to share both sort of recipes, with eggs and without. I’ve made a few videos as well.

    I had a really nice time making the videos. As you can see, the recipe is really really simple, fuss free and quick. So easy that I’ve begun making this Eggless Banana Walnut Chocolate Chip Loaf {and the recipe version with eggs too} quite often.

    ♥ Always nice to hear from you ♥

    Tag me if you like Instagram @passionateaboutbaking Facebook @passionateaboutbaking Twitter @vindee Pinterest @PassionateAboutBaking

    Do let me know if you make this loaf cake, or you have requests for any others. I often try and bake on request since it makes more sense. I’m here because of you after all! And of course, do hit the subscribe and turn on the notifications while on YouTube. I’d love to hear from you!

    Print

    Eggless Banana Walnut Chocolate Chip Loaf

    3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients and walnuts and chocolate chips are add ons.
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 1 hour 20 minutes
    Servings 1 loaf

    Ingredients

    • 1/2 cup clarified butter/ghee melted
    • 1/4 cup granulated sugar
    • 1/2 cup coconut sugar {or brown sugar}
    • 3 large bananas well mashed
    • 1 cup whole wheat flour
    • 1/2 cup all purpose flour {maida}
    • 1 tsp baking soda
    • 1 tsp baking powder
    • Pinch salt
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped walnuts
    • 1/2 cup chocolate chips

    Instructions

    • Preheat oven to 180º.
    • Line a loaf tin with baking parchment.
    • In a small bowl, whisk the flours, baking soda, baking soda and salt. Reserve.
    • In a large bowl, whisk together the clarified butter and sugars, followed by the mashed banana and vanilla extract.
    • Add sifted flours, chopped walnuts and chocolate chips into the wet mix.
    • Mix gently just until combined. Do not overmix.
    • Pour the batter into the prepared loaf pan.
    • Top with walnut halves and chocolate chips.
    • Bake at 180Cº for approximately 35-40 minutes, or until the tester comes out clean.
    • Cool in tin for 30 minutes at least, then cool on rack.
    • Serve sliced warm or at room temperature.
    • Note: Loosely tent the top with a sheet of aluminium foil in the last 10-15 minutes if the top is over browning.

    Eggless Wholegrain Strawberry Frangipane Tray Bake …simple, one bowl deliciousness

    Eggless Wholegrain Strawberry Frangipane Tray Bake… simple, one bowl deliciousness. The buttery shortbread base which holds an indulgent fragrant almond filling, finished off with sweet tart strawberries and sprigs of fresh rosemary. The whole bake comes together quite quickly and simply, you’ll love it!

    This has been a while coming and I’m not really sure why. The last time I baked this wholegrain frangipane tray bake, it was one with eggs, the recipe jotted down on one of my million post-it notes. While it did see light of day in a ‘blueberry tray bake‘ avatar, it felt like it was time to do a strawberry version again.

    That truckload of strawberries in my fridge leads me on everyday. This is one of 3 strawberry seasons up in North India, and I can’t get enough of it. There’s SO MUCH you can do with these luscious berries…

    Then again, one thing led to another, and further inspiration from the infinite eggless requests kicked in. I’ve been baking for donkeys years, some of the best years were with the Daring Bakers. I recall an eggless frangipane we once made back then, so this is a spin off that recipe.

    Those were some of the best years of my baking life, a steep learning curve then, and very challenging. It’s one thing to get up and push your creativity a little. It’s altogether another when you completely shove the boundaries, doing things you never thought you would do!

    Those Daring Baker golden years. All from scratch ... Hungarian Kalács, Tres Leche, Momofuku’s Crack Pie, Battenberg, Armenian Nazook, Povitica, Swedish Princess cakes, Savarins, Croquembouche, Baklava, Pavlova, Empanada Gallega, Entremets … so many more!

    It was these challenging bakes that gave me a foundation, a ‘baking education’ that allowed us to think differently, perhaps more creatively too. At the time, ingredients were tough to come by in India and the challenges were for a worldwide audience. Doing things from scratch had a different meaning, something I will always be grateful for.

    This Eggless Wholegrain Strawberry Frangipane Tray Bake is the result of all that experimentation. Doing a whole lot of baking, and a whole LOT of eggless baking makes you often think out of the box.

    The recipe is super simple, using no ‘equipment‘ as such. It’s a quick, one bowl recipe {used twice}, gets the fingertips in a bit and gets into the oven in under 30 minutes.

    Then you need to wait for the bake to cool to allow you to slice it. The flavours just sing your name. I mean look at the ingredient list. All that almond meal will make anyone HAPPY!

    Using ghee/clarified butter instead of normal butter is a game changer for me in many ways. I think I use it more than butter in baking now.

    Ghee – doesn’t spoil and stays indefinitely at room temperature. That it tastes great and is difficult to stop eating … it is delicious! I think it also works really well because of a lower water content as compared to butter. I think I’ve read somewhere that it’s easier to digest too. Well, I’m not complaining!

    So here’s the recipe for the Eggless Wholegrain Strawberry Frangipane Tray Bake. Hope you make it soon, and enjoy it as much as I have.

    If you make any changes, please jot them down and do share them with me in comments. It’s always nice to know how things work differently with different folk, and how we can share experiences.

    Thank you for stopping by as always. If you have any requests for recipes, please leave me a note. Will try and get something going for you.

    Print

    Eggless Wholegrain Strawberry Frangipane Tray Bake

    Eggless Wholegrain Strawberry Frangipane Tray Bake… simple, one bowl deliciousness. The buttery shortbread base which holds an indulgent fragrant almond filling, finished off with sweet tart strawberries and sprigs of fresh rosemary. The whole bake comes together quite quickly and simply, you’ll love it!
    Keyword baking, dessert, eggless, fruit, sweet
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 2 hours 50 minutes
    Servings 16 squares

    Ingredients

    Wholewheat biscuit base

    • 1 cup whole-wheat flour/aata scant} {110g}
    • 1/4 cup + 2 tbsp clarified butter / ghee melted, cooled {75g}
    • 2 tbsp brown sugar
    • Pinch salt
    • 2 tsp apple cider vinegar
    • 3 tsp Water

    Eggless Almond Frangipane

    • 1/4 cup + 2 tbsp clarified butter / ghee melted, cooled {75g}
    • 1/2 cup raw sugar/boora {75g}
    • 1 1/2 cups almond meal {145g}
    • 3 tbsp cornflour 25 {25g}
    • Few drops almond extract
    • 1/2 vanilla bean scraped
    • 2 tbsp Greek yogurt

    Instructions

    Wholewheat biscuit base

    • Preheat oven to 180C. Line a loose bottomed 8 X 8″ square baking tray with parchment paper.
    • Place flour, sugar, salt and clarified butter in a large bowl. Whisk with balloon whisk to get an even breadcrumb like mix. Since it’s winter here, the ghee was semi solid which was perfect.
    • Whisk in the apple cider vinegar evenly, then whisk in just enough water that the biscuit base holds together when pinched between fingertips, much alike a crumble.
    • Transfer to prepared tin, even out, then gently press into place with your fingertips.
    • Bake for 12 minutes at 180 C until light golden brown.
    • Meanwhile, make the eggless almond frangipane.

    Eggless Almond Frangipane

    • Place everything in a large bowl and whisk to mix. Use fingertips to get an even moist crumb. Turn over baked biscuit base and spread uniformly using an offset spatula.
    • Top with sliced strawberries, a scattering of fresh rosemary. Sprinkle over a tbsp of vanilla sugar.
    • Bake for 30-35 minutes until slightly firm to touch, and the strawberries are cooked and slightly coloured at the edges.
    • Cool completely before slicing.
    Please wait...

    Subscribe to my newsletter

    Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
    SIGN UP FOR NEWSLETTER NOW
    Exit mobile version