Sweet Buns/Bread Rolls

These sweet rolls are easy and fun to make with a few ingredients from your pantry. Baking breads are not only therapeutic, but its a lot of fun and very comforting. In my kitchen, 'Coconut oil is the new Butter', so i have replaced butter (the original recipe calls for) with coconut oil. Also added the whole wheat flour for my satisfaction. The bread is not too sweet and every bite just melted in my mouth. You can make your own tweaks and twists, and enjoy the baking therapy. Here goes the recipe,

Ingredients:

1 1/2 cups All purpose flour (Maida)

1/2 cup Whole wheat flour

1 Egg

2tbsp + 2tsp Coconut oil (Organic Extra virgin)

1 tbsp Canola oil

1/2 cup Luke warm Milk (i used 2%)

2tbsp +2tsp Sugar

1/4tsp Salt

1 1/2tsp Active Dry Yeast

1 Egg white, for brushing

How to:

• Dissolve the sugar and yeast in the milk and let sit for 10 mins, until foamy.

• In a large bowl, mix together the flours and salt, followed by the oils and egg.

• Now pour the yeast mixture into the flour mixture and mix well.
• When the dough starts to pull away from the sides, (its going to be really sticky, don't panic, make sure you a have a tbsp of flour by the side just enough to coat your hands) take it in your flour coated hands and keep on folding and pressing between your palms until it is smooth and a bit handle-able. (Do not add more flour to the dough when kneading. 'The stickier the dough, the softer the Bread'.) (Sorry, couldn't grab the camera for a click as my hands were playing with the sticky dough.)
• Transfer the dough into a lightly oil coated bowl, wrap and let rest in a warm place for an hour, until doubled. (I kept inside microwave oven.)

• Remove the dough, knead it for a min and cut into equal pieces.
• Now line a cookie sheet with parchment paper, shape the dough into desired shapes and place it on the sheet.

• Cover and let rest for another 30 mins inside the oven. The dough doubles again. (if you want to make smaller buns, make sure you cut the dough accordingly.)

• Preheat oven to 375 degrees.
• Slightly beat the egg white and brush the top just before baking.

• Bake for 15-18 mins, until golden brown.

• Let cool on a cooling rack before storing.

• Serve warm with your morning cup of coffee or tea. 

Pancake

Ingredients:


2 cups All purpose flour (Maida)
2 cups Milk
2 Eggs
2tsp Baking powder
2-3tsp Sugar
1/2tsp Salt
1 1/2tbsp cooking Oil

Optional:

Butter (for topping)
Whipped cream (for topping)
Powdered Sugar (for sprinkling)
Honey/Jam/Maple syrup (for drizzling)
Strawberry/Blueberry (any fruit)
Handheld electric mixer

How to:                                                                        

•  In a bowl mix together the flour, salt and baking powder.                                                                             

• Separate the white and yellow of the eggs and keep aside.

• Add the sugar and milk to the egg yolks and mix well.

Chocolate chip cookie

Are you on a diet? Looking for a low calorie, healthy dessert to satisfy your sweet tooth?

Ingredients:

1 cup Canned White Cannellini beans (rinsed and drained)

1/3 cup Chocolate chips (semi-sweet)

1/3 cup Cacao powder (unsweetened)

2 Egg whites

1 cup Artificial sweetener (Splenda granulated)

1 1/2tbsp Agave syrup (light)

1/2tsp Vanilla extract

Cooking spray (for coating)

Also required:

Baking sheet

Parchment paper

Electric Hand mixer

How to:

• Preheat oven at 375 degrees. Line a baking sheet with parchment paper coated with cooking spray.(I coated with Organic Extra virgin coconut oil)

• Beat the egg whites with a hand mixer(whip attachment) until soft peaks form.

• Now add the artificial sweetener slowly and beat until its creamy and stiff peaks form, and keep it aside.

• Then, grind the beans, cacao powder, agave syrup and vanilla extract together until smooth, scraping the sides.

• Then add 1/3rd of creamy mixture with the cacao-beans mixture and blend for 30 secs.

• Now, fold the cacao mixture with the remaining creamy egg mixture until combined .

• Add the chocolate chips and gently fold to incorporate well to the batter.

• Drop spoonful of the cookie batter onto the sheet and spread out to form circles.

• Bake for 20 mins, rotating the sheet one turn halfway through baking.

• Transfer the cookies to a wire rack with a flat spoon or spatula to cool.

Mmmm! Crunchy outside, warm, soft and chocolaty inside.