One of the greatest benefit of food blogging – is the opportunity to be exposed to a lot of different food groups – and also be aware and learn of ways to cook healthy. I had hardly known what spelt was until I saw the announcement for ‘WWC – Spelt in Breakfast’ by girlichef. I kept reading about what spelt was and the very many nutritional benefits of this fiber rich grain. I convinced myself to try it very soon – if and when I could get my hands on it. I never thought that it was possible in time for the event(which explains this last minute post). However, what has to be baked, has to be baked: DH stopped for coffee at a store, and called to ask, if I wanted him to pick up something. The first thing that came to mind was spelt flour. I asked him to check the bulk bins and surprisingly he got it(he is never known for patience, when it comes to looking for familiar ingredients, let alone something he had never heard of). A miracle in itself, I set forth on making these muffins, adapted from the recipe here. Making these muffins was a breeze, I have not made any changes to the original recipe, except making them in mini muffin tins, as opposed to the regular sized ones. I have never heard of orange combined with blueberry, it usually is lemons, but I loved the sweet and citrusy undertones in these muffins. Very nice combination. Ingredients: (makes 24 mini muffins, or 12 regular) 4 tbsp butter, softened(can substitute with canola oil, or a mixture of butter and oil) 2/3 cup sugar 1/3 cup unsweetened applesauce 2 eggs 1 tsp orange zest 1/2 cup orange juice 2 tsp vanilla extract 2 cups Read More..
Ever since I had the scones at the Empress hotel in Victoria, I wanted to make flaky melt in the mouth scones like the ones offered there. I also wanted it to be healthy, and was looking at different recipes. I finally fudged several recipes together to come up with this recipe. It really is a healthy recipe, that could easily substitute for cereal in the morning – because it has barley flakes, whole wheat flour and cranberries, plus the orange which acts as a refreshing wake up to your palate. The quantity really works for me, because it only makes 4 normal sized scones, or 8 mini scones. These scones are perfect for a to go breakfast or as a snack with tea in the evenings. Ingredients 1/4 cup all purpose flour + 1 1/2 tbsp flour 1/4 cup whole wheat flour 1/4 cup rolled barley 1 Tbsp sugar 1 1/2 tsp baking powder 1/4 tsp salt 2 tbsp unsalted butter 1/4 cup dried cranberries 1 large egg 2 tbsp cream 2 clementines/1 regular orange Method: Zest the clementines and juice them. Set the juice and zest aside. In a large bowl, whisk the all purpose flour, wheat flour, baking powder and salt. Using a fork, crumble the butter into the flour, until the mixture becomes coarse. Add the sugar. Stir in the cranberries, barley flakes and the orange zest. In a seperate bowl, beat the egg with the cream. Stir this into the flour mixture and stir with a fork. Add the reserved orange juice as necessary for it to make a dough, kind of like chapati dough, but softer and more moist. I used up only 1 tbsp of juice, but it depends on the brand of wheat flour you use. I used chapati flour. Pat this Read More..
I have always heard of cakes made with Olive Oil, but never had a chance to try it. That, was until I saw the recipe for this beautiful – ‘Orange and Olive Oil Cake’ at Deeba’s ‘Passionate about Baking’. She has a beautiful blog with a lot of delicious cakes and desserts, that it was not easy to narrow down to one recipe, to make for the ‘Tried and Tasted’ event this month, a event series concieved by Zlamushka and now carried on by Lakshmi, this is a beautiful event that encourages food bloggers to try fellow food bloggers’ recipes. The use of orange juice and zest in this cake, nails the orange flavor and makes for a pretty, rich yellow color in the cake. I absolutely love making loaf cakes, something about the shape is very appealing to me. For a cake that has absolutely no butter, this cake is rich, moist and has a great crumb. I followed Deeba’s great suggestion of using a combination of wheat flour and all purpose flour, which makes it an even more healthier cake. Here is the recipe, do try, its awesome. Ingredients: 1/2 cup extra virgin olive oil 1 cup sugar 3 eggs 2 large navel oranges + 1 clementine 3/4 cup orange juice, freshly squeezed 1 1/2 cups all purpose flour 1/2 cup whole wheat flour(I used chapati atta) 1 1/2 tsp baking powder 1/8 tsp salt Butter or non stick cooking spray to grease the pan Method: Preheat oven to 350 degrees. Butter a 9 X 4 loaf pan. Zest the oranges and the clementine. In a bowl, whisk the zest with the sugar. Use a whisk or a fork and not your hands, as the idea is to permeate the sugar with the oils from the skin of Read More..