Mixed dry fruit and apricot crunchies
100 gm soft dried apricot, roughly chopped
100 gm mixed dry fruit
50 ml orange juice
100 gm olive oil
150 gm whole meal flour
150 gm rolled oats
1/2 tsp finely grated orange zest
150 gm Brown sugar
Pre-heat oven to 170 Fahrenheit and line the baking tray with baking parchment. The size of the tray should be 9*12 inches.
Step 1 – Mix the apricots in a bowl with orange juice and leave to soak for some time.
Step 2 – Put oil in a separate large bowl along with the flour, oats and orange zest. Rub all the ingredients together by hand into a crumb like consistency and stir in the dark brown sugar.
Step 3 – Drain the orange juice from the apricots and stir the fruit and other dried fruit into the oat mixture.
Step 4 – Tip the mixture in the prepared baking tray pressing it down into the base and the corner of the tin.
Step 5 – Bake for about 25 – 30 minutes until golden in colour. Then remove it from the oven and allow it to cool in tray before cutting it into slices.
To make these crunches extra special, try drizzling about 30 gm of melted chocolate (prefer white chocolate) over the top of the cooked mixture and allow it to set before cutting it into slices.
Yogurt brownie cake (egg less)
140 gm Brown Sugar
1/4 cup Olive oil
75 gm Self rising flour
225 gm Yoghurt
1 tbsp baking powder
30 gm Dark cocoa
Pinch of salt
1 tbsp Vanilla essence
Step 1 – Pre-heat the oven at 180 degrees for 10 minutes.
Step 2 – Grease a round 8 inch baking pan with some oil.
Step 3 – In a round bottom bowl beat yoghurt and sugar together. Once beaten well add oil gradually while beating.
Step 4 – Add rest of the ingredients and mix well.
Step 5 – Pour the mixture in the baking pan, sprinkle some walnuts over it and then put the baking dish in the oven to cook. Bake the batter on 175 degrees for about 35 minutes or till done.
The healthy and delicious cake is ready to eat. This signature yoghurt cake can be cut in 12 slices. The preparation time for the cake is 20 minutes and baking time is 35 minutes.
Diet oatmeal cookies
1 /4 cup olive oil
3/4 cup brown sugar
1/2 cup white sugar
1 tsp vanilla essence
1 1/2 cup flour
1 tsp baking soda
Pinch of salt
1/2 tsp ground cinnamon
2 cups quick cooking oats
Step 1: In a bowl beat together oil, sugar, brown sugar. Now beat in the eggs one at a time.
Step 2: Combine flour, baking soda, salt and cinnamon.
Step 3: Mix oats. Make dough. Cover the bowl with cling wrap and chill it for an hour.
Step 4: Now pre-heat the oven at 180 degree Celsius, grease the baking tray.
Step 5: Make small balls of dough and press them on baking sheet.
Step 6: Bake them for about 8 to 10 minutes.
Step 7: Allow them to cool for 5 minutes before serving.
You can make about 24 cookies.
Corn pudding cake
250 gm vanilla sponge
30 mi corn syrup
30 ml sugar syrup
500 ml milk
5 tbsp sugar
5 tbsp custard (vanilla)
3 tbsp corn pulp
Set the cake base in a flat glass dish. Soak it with corn syrup and sugar syrup. Put it in freezer. Now boil milk, add sugar and custard powder. Make a thick paste on low flame. Keep stirring it continuously. Turn off the gas. Now add corn pulp and gelatin (optional), pour the whole custard on the frozen base. Let it cool for some time. Cover the dish with foil and freeze it for 5 hours. Then keep in normal fridge till you serve. Always set it a day before serving. Just sprinkle some Choco chips before you serve.