Wednesday, 16 October 2013

Halloween Special - Vegan Pumpkin Bread - Baking Partner Challenge #15

Come the month of October, it's festival time !! Dussera & Diwali here in India & the infamous Halloween in US. For me Halloween means kids in scary outfits & pumpkins carved in funny shapes ;) Actually I get reminded of the Harry Potter Halloween dinner scene :D Since pumpkin is such an inevitable part of Halloween, we Baking Partners decided to bake some Pumpkin bread for the occasion. So when Swathi announced the recipes & asked us to choose from among the three variants of pumpkin bread, my eyes & heart fell for the Vegan version. 

It is such a breeze recipe, just like a normal cake where in you combine all wet ingredients & dry ingredients separately & eventually mix them both & bake ! I was so much in love with the end result ! It was so soft & tender & tasty. I even took some to my send-off party (by the ladies gang ;)) back in Norway & all the ladies loved them. When they ask you for the recipe, you know that they too loved it to the core. So what you waiting for my pals, try this out soon & you too are gonna enjoy baking & eating them like us :)

Recipe Source: Here

I Took: 40 + 50 minutes

Serves: 1 loaf

I Used:

All purpose Flour - 1 cup
Whole Wheat Flour - ¾ cup
Dark Brown Sugar - 1 cup (I used normal sugar)
Baking Soda - 1 tsp
Baking Powder - ½ tsp
Salt - ½ tsp
Nutmeg - ½ tsp
Cinnamon - ½ tsp
Allspice - ½ tsp
Cloves - ¼ tsp
Pumpkin Purée - 1 cup (Refer first 2 steps)
Oil - ½ cup
Maple Syrup - 3 tbsp ( I omitted this)
Water - 3 tbsp 
Walnuts or pepitas - ½ cup - chopped (I used almonds)

The Way:

  1. Peel the skin off the pumpkin & rinse them well. Cut them into big chunks and pressure cook or microwave with ½ cup water for 15 minutes
  2. Allow them to cool. Then blender it to make a fine puree. If you want to remove the extra moisture, strain the puree using a cheese cloth. Set aside
  3. For this recipe, you can also blend the spices along with the boiled pumpkin !
  4. Preheat oven to 175 °C. Grease and flour a loaf pan
  5. In a large bowl mix together the all purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt and spices (Nutmeg, cinnamon, cloves & allspice)
  6. In a small bowl whisk together pumpkin, oil, maple syrup, and water
  7. Add wet mixture to dry, combine until just moistened. The batter will be very thick, it is not a problem!
  8. Fold in nuts and pour the batter into the prepared pan
  9. Bake for about 45-50 minutes or until top is browned and a toothpick inserted in the center comes out clean. It took 50 minutes for me
  10. Allow it to cool for 20 minutes. Use a butter knife to gently loosen bread from sides of pan & then invert onto a cooling rack

Monday, 14 October 2013

Roasted Nectarine Smoothie

Hellova dear friends ! A big hi to all those who missed me & have been wondering where the heck I am :D I had been on a short break coz of my relocation to India. So now that's done & am slowly settling to the clock & climate of Chennai, I thought I would take a peep into my humble space & post something from my drafts. It's been quite a while since I met & heard from you guys & yes, I AM missing you people. Getting back to a full time work after the year long break is fun & challenging, but it would not be a complete truth if I told that I do not miss the all time blogger life ;)

So want to know what my comeback recipe is. It is a simple smoothie with a twist, which by guarantee would be loved by a fruit phobic or a picky fruit eater too ! Want a name? None other than Deeps ! Yes, he is a very picky fruit eater & u can say at times me too ;) We are not great fans of fruits that are bitter or sour. So I find ways to mask that sense of taste very often.. And this one (which I found while gawking on foodgawker) was an instant hit with Deeps. He was like 'This is good' which actually translates to 'Wow, this is great !!' The roasting of the fruit before turning it into a smoothie actually did wonders. So, if you are on the watch out to use a nectarine or a peach (as the original recipe called for) in ways other than the raw form, then this is the recipe. Try it out & do let me know how you felt about it ! 

Recipe Source: Scarletta Bakes

I Took: 50-60 minutes

Serves: 4 tall glasses

I Used:

Nectarines - 4 large, pitted & quarted
Canola Oil - ¼ cup
Sugar - ¼ cup
Greek Yogurt  - 2 cup
Vanilla Ice cream - 6 cup (I used 3 cups)

The Way:

  1. Preheat oven to 175 degree C 
  2. Toss the nectarine quarters with oil & sugar until well coated
  3. Arrange the quarters on a parchment lined baking tray with the cut sides facing up. Roast them until the fruit is shriveled & darkened which would take about 30-40 minutes
  4. Allow them to cool once roasted. Add Greek yogurt & Vanilla ice cream & blend it to a smooth uniform consistency. Blend in batches of half if your blender cannot accommodate the whole quantity
  5. Serve in chilled tall glasses :)