GLUTEN FREE VEGAN SUGAR FREE CHOCOLATE CHIP BANANA OAT MUFFINS
2 Large Riped bananas mashed
1/4 cup melted coconut oil
1/4 cup Maple syrup/Agave syrup
1/4 cup Coconut sugar ( or any other sweetener of your choice)
2 Chia eggs (2 tbsp chia seeds + 5 tbsp water)
1/2 cup non- dairy milk of your choice (Room temperature)
1 tsp Vanilla extract
1 cups Gluten free oat flour
1/2 cup Almond flour or Coconut flour
1 cup Rolled oats
1/4 cup Dark Chocolate chips
1/4 tsp Nutmeg or cinnamon
1tsp baking powder
1/2 tsp baking soda
1/4 tsp Salt
Preheat the oven to 325 degree Fahrenheit. Line a 12 muffin pan with muffin liners. Set aside.
In a large mixing bowl add mashed bananas(1cup), maple syrup or agave syrup whatever you have in hand, coconut oil, coconut sugar, chia eggs, non dairy milk and vanilla extract.
Add all the dry ingredients in a separate bowl. ( Oat flour, baking powder, Almond flour, Nutmeg or cinnamon (your choice), salt, baking powder, baking soda and rolled oats. Mix it well.
Mix all the dry ingredients into wet mix, whisk together until incorporated, make sure no flour patches remain. Add chocolate chips.
With a ice cream scooper, divide the batter evenly into the prepared muffin tray. Sprinkle the tops with coconut or brown sugar and chocolate chips.
Bake at 350 degree Fahrenheit for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Allow To cool on a cooling rack for an hour.
SAVOURY VEGETABLE UPMA CAKES
1/2 cup Roasted semolina (Ratio 1:3, water and semolina)
1tbsp Ghee or flavourless oil
8 fresh curry leaves
1/2 tsp minced Garlic
1/2 tsp fresh grated ginger
1 Green chilli (chopped)
1 Medium size onion ( finely chopped)
1/2 tsp Mustard seeds
1/2 tsp Chana dal
1/4 cup Peanuts
2 tbsp Fresh peas (optional)
1 tsp Sugar
1 tsp fresh lemon juice
Salt to taste
1 1/2 cups Water
Coriander leaves for garnish
Roasted sesame seeds for garnish
Pinch of Asafoetida
In a medium size pan heat oil or ghee. Add peanuts. And fry until it’s golden and aromatic.
Take them out in a separate bowl and leave aside.
In the remaining oil or ghee add mustard seeds, allow it to crackle.
Then add chana dal and fry for 30 seconds. Add chana dal and urad dal and fry for 30 seconds until just golden, do not burn.
Add asafoetida, green chillies, grated ginger and fresh curry leaves and sauté for a minute.
Add onions and fry until transparent, add peas and sauté at high flame for a minute. Add salt as needed.
Add water. Bring it to rolling boil, set the flame at medium then add sugar and mix.
Gradually add roasted semolina in a stream in boiling water stirring continuously to avoid lumps.
Cover it with a lid and cook at low flame until all the liquid evaporates.
Open the lid stir once add little ghee, lemon juice, and fried peanuts. Turn off the stove. Cover it and let it rest for 5 minutes.
Use moulds of your choice. Grease and Fill all the moulds with hot Upma (pack firmly). Leave all the filled moulds aside for 7-8 minutes, until it sets.
Flip it, tap the back of the mould if doesn’t come out easily.
Sprinkle some roasted sesame seeds on the top. Your savoury vegetable Upma cakes are ready to serve. Enjoy it coconut dip or mint yogurt dip.
MINT YOGURT DIP
1 cup Greek yogurt
1/2 cup Fresh mint leaves
2 Fresh green chillies
1 clove of small minced garlic
1 tbsp Fresh lemon juice
Salt and pepper to taste
Whisk all the ingredients together. Then cover and refrigerate at least one hour to blend the flavours.
VANILLA BEAN GREEK YOGURT PARFAITS
1cup Vanilla bean Greek yogurt
1 cup Seasonal fresh fruits of your choice
3 tbsp Sugarfree Homemade mixed berry chia compote
1 cup Homemade Granola of your choice.
Layer yogurt, granola, mixed berry chia compote and fruits in a bowl. You can layer as much of each ingredient as you please. It's really a personal preference.