Category: Baking

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How to make Chips at home? 5 Fruits and Vegetables that can be made into Chips at home

FRUIT & VEGETABLE CHIPS

Crispy, healthy, and surprisingly easy—homemade fruit and veggie chips are the snack everyone deserves to master. Whether you want to transform a bumper crop, reduce food waste, or just love snacking smart, this guide dives deep into everything you need to know to make delicious chips right in your kitchen.

Why Make Chips at Home?

Forget expensive store-bought bags with mystery ingredients. Homemade chips let you:

  • Control the oil, salt, and seasoning
  • Use any produce—from classic potatoes to leafy greens or even green bananas
  • Skip additives and preservatives
  • Customize flavors exactly how you like them

Plus, it’s a fun and creative way to get more fruits and veggies in your diet!

Getting Started: What You’ll Need

  • Sharp knife or mandoline slicer (for uniform, thin slices—this is non-negotiable for great chips)
  • Baking sheets or dehydrator trays
  • Parchment paper or silicone baking mats
  • Salad spinner or clean towels (for drying slices)
  • Large mixing bowl
  • Air fryer or deep fryer (optional, but helpful for certain veggies)

Pro Tip: A mandoline slicer makes the biggest difference—uneven slices = uneven chips.

Core Method: The Science of Perfect Chips

1. Slice Thin and Even

  • Aim for 1–2 mm thickness. Too thick? They’ll be chewy. Too thin? They might burn.
  • Mandoline slicers are best, but a sharp chef’s knife works with patience.

2. Soak and Dry

  • Starchy veggies (potato, sweet potato, beet): Soak in cold water 15–30 minutes to remove surface starch. This gives you crispier chips and reduces browning.
  • All chips: Pat slices completely dry—moisture is the enemy of crisp!

3. Season Creatively

  • Basic: Olive oil, salt, pepper.
  • Advanced: Smoked paprika, za’atar, garlic powder, cinnamon, nutritional yeast, chili powder, ranch mix.
  • Leafy greens: Add nutritional yeast for a cheesy crunch, or lemon zest for zing.

4. Choose Your Cooking Method

A. Oven-Baked

  • Preheat to 150–180 °C (300–350 °F).
  • Lay slices in a single layer on parchment. Don’t overlap!
  • Brush or spray with oil. Sprinkle seasoning.
  • Bake 15–30 min, flipping halfway. Check often in final 5 minutes!
  • Remove golden chips, return undercooked ones for a few extra minutes.

B. Air Fryer

  • Preheat to 160–180 °C (320–350 °F).
  • Arrange slices in a single layer.
  • Air-fry for 8–18 min, shaking the basket halfway.

C. Dehydrator

  • Set to 55–65 °C (130–150 °F).
  • Dry for 8–16 hours (depends on slice thickness and water content).
  • No oil needed—just patience!

D. Deep Frying (Occasional Treat)

  • Oil to 150–170 °C (300–340 °F).
  • Fry in batches, stirring so they don’t stick.
  • Drain on paper towels; season while hot.

5 Fruits & Vegetables That Make Awesome Chips

1. Potato & Sweet Potato

  • Prep: Peel (optional), slice thin, soak, dry.
  • Flavor: Classic (salt), BBQ, salt & vinegar, cinnamon-sugar (sweet potato).
  • Best method: Oven, air fryer, or deep fryer.

2. Beetroot

  • Prep: Peel, slice very thin, soak briefly.
  • Flavor: Sea salt, black pepper, or balsamic vinegar powder.
  • Best method: Oven for earthy sweetness and crispness.

3. Kale (or Spinach, Cabbage)

  • Prep: Tear into chip-size pieces, remove stems, wash and dry very thoroughly.
  • Flavor: Olive oil + nutritional yeast, or sesame oil + chili flakes.
  • Best method: Oven-baked at a low temp (150 °C/300 °F) for 10–15 min.

4. Zucchini/Carrot/Parsnip

  • Prep: Slice lengthwise or into coins, pat dry.
  • Flavor: Garlic powder, Italian herbs, or just salt.
  • Best method: Oven or dehydrator.

5. Banana/Plantain

  • Prep: Peel, slice diagonally, brush with lemon juice to prevent browning.
  • Flavor: Salt for savory (green banana), cinnamon for sweet (ripe banana).
  • Best method: Dehydrator or oven at low temp.

User Experiences: The Honest Truth

What Home Cooks Love:

  • “Mandoline slicing is key! Without it, I always get some soggy chips and some burnt.”
  • “Leaving chips in the (turned-off) oven for an hour after baking really crisps them up.”
  • “Green bananas make the crunchiest chips—ripe ones are just chewy.”

What Can Go Wrong:

  • Kale chips are notorious for being tricky: “They get brittle or burnt if you’re not careful. Low heat and watch closely.”
  • Dehydrators can take a long time (“Overnight at least!”) but reward patience.
  • Batches vary: Even with the same recipe, humidity and slice thickness make a big difference.

Best User Hacks:

  • Toss potato or beet slices in a bit of vinegar before baking for an extra tang and crisp.
  • For root veggies, try brining or lightly fermenting before baking—this boosts crunch and flavor!
  • Use a salad spinner for speedy, effective drying—no more damp chips.

Pro Tips & Troubleshooting

  • Chips aren’t crisp? Let them cool fully—many crisp up as they cool.
  • Still soggy? Return to a low oven (100 °C/210 °F) for 10–15 min, or leave in the warm, off oven to dry further.
  • Uneven browning? Your slices might be uneven or you’ve overcrowded the pan.
  • Too oily? Brush, don’t drizzle. Or skip oil and use a dehydrator.

Safety Note: Acrylamide Awareness

Some veggies (especially potatoes) produce a natural compound called acrylamide at high temperatures, which in large amounts could pose health risks.

  • How to reduce it?
    • Soak starchy veggies before cooking.
    • Bake/air fry at moderate temps.
    • Avoid over-browning.

Creative Seasoning Combos

  • BBQ: Smoked paprika, garlic, onion powder, a touch of brown sugar
  • Mediterranean: Za’atar, lemon zest, sumac
  • Spicy: Cayenne, black pepper, lime juice powder
  • Sweet: Cinnamon, nutmeg, coconut sugar (for apple, banana, or sweet potato chips)

Storage & Shelf Life

  • Store in airtight containers once chips are completely cool.
  • Homemade chips have no preservatives—eat within 1–4 days for peak crispness.
  • If chips lose crunch, re-crisp in a low oven for a few minutes.

Your First Batch: Simple Oven Beet Chips

Ingredients:

  • 2 medium beets
  • 1–2 tsp olive oil
  • Salt and pepper

Method:

  1. Preheat oven to 170 °C (340 °F).
  2. Peel and slice beets as thinly as possible.
  3. Toss with oil, salt, pepper.
  4. Lay out in a single layer on parchment.
  5. Bake 20–30 min, flipping halfway—watch carefully at the end!
  6. Remove crisp chips; let cool to finish crisping.

Final Thoughts: Start Simple, Experiment Often

The joy of homemade chips is in the creativity and discovery. Use what you have, try new flavors, and don’t worry about making them perfect every time. The more you experiment, the better your chips will get—and the more fun you’ll have.

Got your own chip hacks or flavor combos? Share in the comments below!

Happy crunching!

Want more snack ideas or troubleshooting tips? Leave your questions, and let’s make snack-time epic together.

10 FAQs and Answers

1. What’s the best way to get homemade chips super crispy?

Answer:
Slice your produce as thin and even as possible (1–2 mm) with a mandoline. Dry the slices thoroughly after washing or soaking. For oven or air fryer, don’t overcrowd the pan—single layers only. Bake/air fry at moderate heat, and let chips cool completely after cooking; they crisp up more as they cool.

2. My chips always turn out soggy. What am I doing wrong?

Answer:
Sogginess is usually from too much moisture or thick slices. Pat slices very dry before cooking, and make sure you slice thin. Avoid using too much oil—brush or spray lightly. Try leaving the chips in a turned-off oven after baking to help them dry out further.

3. Can I make chips without any oil?

Answer:
Yes! Dehydrators are great for oil-free chips. In the oven or air fryer, you can also skip oil, but chips may not be as golden or flavorful. Watch closely so they don’t burn or dry out too much.

4. What’s the healthiest vegetable for homemade chips?

Answer:
Kale, spinach, beets, and carrots are popular for their nutrients. Leafy greens are low-calorie and packed with vitamins, while beets and carrots provide fiber and antioxidants. Choose vegetables you enjoy—variety is key to nutrition!

5. How long do homemade chips last, and how do I store them?

Answer:
Let chips cool completely, then store in an airtight container at room temperature. They’re best eaten within 1–4 days. If they lose crunch, crisp them in a low oven (100°C/210°F) for a few minutes.

6. Which fruits work best for fruit chips?

Answer:
Apples, bananas, pears, and mangoes are favorites. Choose firm, not overripe fruit for better crispness. Green bananas or plantains make the crunchiest chips.

7. Can I use a microwave to make chips?

Answer:
Yes, the microwave can make small batches quickly! Lay slices between parchment or on a microwave-safe plate. Cook in 30–60 second bursts, flipping until crisp. Keep a close watch to avoid burning.

8. Why do my kale chips always turn out bitter or burnt?

Answer:
Kale chips burn easily if the oven is too hot or they bake too long. Use lower temperatures (around 150°C/300°F), and check after 10–12 minutes. Remove thinner pieces as they crisp up to avoid burning.

9. Is it possible to make chips from vegetable peels?

Answer:
Absolutely! Potato, carrot, beet, and parsnip peels can be washed, seasoned, and baked for a zero-waste, crunchy snack.

10. Are homemade chips healthier than store-bought?

Answer:
Definitely! You control the oil, salt, and additives. Homemade chips can be baked or air-fried with minimal or no oil, and they’re free of preservatives and artificial flavors found in most packaged chips.

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7 Types of Almonds & How They Boosts Your Health

7 Types of Almonds AND THEIR UNIQUE HEALTH BENEFITS

Almonds are often celebrated as one of the healthiest snacks on the planet. But did you know there isn’t just one kind of almond? In fact, almonds come in several varieties — each with its own distinct taste, appearance, origin, and health benefits.

Whether you’re grabbing a handful for brain power, blending them into smoothies, or using them in gourmet cooking, knowing which almond type to choose can make a big difference.

In this post, we’ll dive into 7 major types of almonds available both globally and in India, and explore the unique roles they play in enhancing your nutrition and well-being.

🌍 1. California Almonds: The Everyday All-Rounder

  • Origin: USA (Mostly from California’s Central Valley)
  • Looks & Taste: Large, oval, smooth-skinned, and mildly sweet
  • Best For: Daily snacking, almond butter, almond milk, and cooking
  • Nutritional Highlights:
    • Rich in vitamin E, fiber, and healthy monounsaturated fats
    • Supportive of heart health, skin radiance, and weight management

California almonds are the most widely available and consumed variety worldwide, thanks to the U.S. being the largest almond producer. They’re versatile, affordable, and perfect for daily use.

🇼🇳 2. Mamra Almonds: The Premium Powerhouse

  • Origin: Primarily grown in Iran, Afghanistan, and Kashmir
  • Looks & Taste: Small, wrinkled, oil-rich, and naturally sweet
  • Best For: Brain health, vitality, premium nutrition
  • Nutritional Highlights:
    • Exceptionally high in natural oils, good fats, and energy
    • Often used in Ayurveda for boosting memory and immunity

Mamra almonds are considered a luxury variety and are usually priced higher due to their limited production and rich nutrient density. They’re ideal for those looking for a concentrated health boost.

🧠 3. Gurbandi Almonds: The Small Nut with a Big Punch

  • Origin: Afghanistan and parts of Northern India
  • Looks & Taste: Small, dark-skinned, thick, and rich in flavor
  • Best For: Enhancing focus, mental stamina, and immune support
  • Nutritional Highlights:
    • Loaded with antioxidants, omega-6 fatty acids, and vitamins
    • More oil content than California almonds

Though smaller in size, Gurbandi almonds pack a serious nutritional punch. Their rich flavor also makes them great for adding depth to dishes and desserts.

❄ 4. Kashmiri Almonds: The Local Treasure

  • Origin: Kashmir Valley, India
  • Looks & Taste: Medium-small size, reddish-brown skin, slightly bitter
  • Best For: Traditional recipes, milk-based drinks, digestion
  • Nutritional Highlights:
    • Rich in fiber, iron, and essential minerals
    • Helps improve skin texture and internal detoxification

These almonds are often consumed soaked and peeled to reduce bitterness and enhance absorption. They’re commonly used in Indian sweets and the famed Kashmiri Kahwa.

đŸ‡Ș🇾 5. Marcona Almonds: The Gourmet Delight

  • Origin: Spain
  • Looks & Taste: Short, round, buttery, and sweet
  • Best For: Snacking, tapas, cheese boards, and fine dining
  • Nutritional Highlights:
    • High in oleic acid (heart-healthy fat)
    • Great for cholesterol regulation and indulgent recipes

Marcona almonds are often referred to as the “queen of almonds.” Soft in texture and rich in flavor, they are usually roasted in olive oil and lightly salted.

🇼đŸ‡č 6. Sicilian Almonds: The Baker’s Favorite

  • Origin: Italy (especially Sicily and Apulia)
  • Looks & Taste: Small, with a rich, intense almond taste
  • Best For: Baking, pastries, almond flour
  • Nutritional Highlights:
    • Contains powerful polyphenols and healthy fats
    • Used in premium confectionery and desserts

Known for their strong flavor and natural oil richness, Sicilian almonds are perfect when you want that distinct almond essence in your cakes or cookies.

đŸŒ± 7. Wild Almonds (Bitter Almonds): For Extracts, Not Snacking

  • Origin: Various wild almond trees (not for direct consumption)
  • Best For: Making almond oil, almond essence (after detoxification)
  • Nutritional Caveat:
    • Contain amygdalin, which can be toxic if consumed raw
    • Must be processed to remove harmful compounds

Though not a snacking almond, bitter almonds are often used in medicinal extracts, oils, and cosmetic products after detoxification.

✅ Quick Comparison Table

Almond TypeOil ContentTaste ProfileKey BenefitCommon Use
CaliforniaModerateMild, smoothBalanced nutritionSnacking, milk, flour
MamraHighNaturally sweetBrain health, energyAyurveda, fasting, raw snacking
GurbandiHighIntense, nuttyFocus, immunityTraditional recipes, raw use
KashmiriMediumSlightly bitterSkin & digestionSoaked use, milk drinks
MarconaHighButtery, softHeart & indulgenceGourmet snacks, tapas
SicilianMediumBold almondyBaking & dessertsConfectionery, flour
Wild (Bitter)Very highInedible rawExtracts & cosmeticsProcessed oil/essence only

🌟 Final Thoughts: Which Almond Should You Choose?

All almonds are nutritious, but choosing the right variety depends on your personal goals:

  • ✅ Want to boost your brain? Go for Mamra or Gurbandi.
  • ✅ On a budget but still want benefits? Pick California.
  • ✅ Cooking up a gourmet treat? Try Marcona or Sicilian.
  • ✅ Looking for traditional authenticity? Kashmiri almonds deliver.

Each type brings its own personality to your plate — and your health.

✅ Frequently Asked Questions (FAQs)

1. How many types of almonds are there?
There are several almond varieties, but the most recognized ones include California, Mamra, Gurbandi, Kashmiri, Marcona, Sicilian, and Wild (bitter) almonds. Each has unique characteristics and nutritional profiles.

2. Which type of almond is best for brain health?
Mamra almonds are often recommended for brain health due to their high natural oil content and rich nutrient density, particularly in traditional Indian and Ayurvedic contexts.

3. Are all types of almonds safe to eat raw?
Most types like California, Mamra, and Gurbandi almonds are safe to eat raw. However, wild (bitter) almonds should never be consumed raw as they contain toxic compounds unless properly processed.

4. What’s the difference between Mamra and California almonds?
Mamra almonds are smaller, wrinkled, and oil-rich with a naturally sweet taste. California almonds are smoother, larger, and milder in flavor. Mamras are considered more nutrient-dense and costlier.

5. Why are Mamra almonds more expensive?
Mamra almonds are grown in limited regions like Iran and Kashmir, are harvested in smaller quantities, and have a higher oil and nutrient content, making them more premium and rare.

6. Can I use all types of almonds for almond milk?
Yes, but California almonds are the most commonly used for almond milk due to their mild taste and availability. Mamra or Marcona almonds would make richer milk but are costlier.

7. Are Gurbandi almonds good for daily consumption?
Yes, Gurbandi almonds are nutrient-dense and rich in antioxidants. Their strong flavor and smaller size make them ideal for daily snacking, especially if soaked overnight.

8. How do Kashmiri almonds differ in taste?
Kashmiri almonds have a slightly bitter edge and reddish skin. They’re often used in traditional Indian dishes and drinks like kahwa after soaking or peeling.

9. What are Marcona almonds used for?
Marcona almonds are a gourmet variety known for their buttery texture. They’re popular in Spain and often used in tapas, desserts, or roasted with sea salt and olive oil.

10. Can different almond types be mixed in a diet?
Absolutely. Mixing different varieties can offer a wider range of flavors, textures, and nutritional benefits — just be mindful of portion sizes due to their calorie density.

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Homemade Garlic Bread Loaf from Scratch- Easy Recipe

Baking gives me so much joy. I don’t consider myself as an exceptionally good baker but whenever I chance upon a good baking recipe, I would often bookmark it and bake it at home. So, when I saw this amazing recipe on Pinterest, I immediately bookmarked it. 

My interest in bread baking started during Covid time. It was when there was a lockdown in my city and procuring everyday things became such a hassle. I think that was the time when many people tried baking recipes at home. Before bread baking, I was used to making a lot of tea cakes and cookies at home but 2020 was the first time I tried my hands in bread baking. After a couple of trials, I started baking decent bread at home. Taking confidence from that, I started baking buns, dinner rolls, focaccia and many more kind of breads at home. Now 3 years down the line, I can say I am pretty good at it. You can try my Braided Coconut Banana Bread which is mildly sweet and delicious.

I absolutely love garlic bread- that buttery aromatic garlicky flavoured bread that I can just munch away. This recipe is exactly that. I don’t like making those dishes that involve too many ingredients and have too many complicated steps. I often go for recipes which are fuss free, has easy to follow steps and tastes absolutely delicious. The moment I saw this recipe, I was excited to bake it. The next day I gathered all the ingredients and spend some time in the kitchen baking this wonderful garlic bread. The recipe is adapted from a blog Magic from Indian Rasoi. 

This an easy recipe and if you are a beginner you can definitely try this. Let’s see how you can make this

Recipe: Bakes 2 loaves

Ingredients: cup measurement 250 ml

  • All Purpose Flour: 2.5 cups
  • Sugar: 1 tbsp
  • Extra Virgin Olive oil: 3 tbsp
  • Instant Dry Yeast: 1.25 tsp tsp
  • Salt: 1.5 tsp
  • Lukewarm Milk: 1/2 cup
  • Milk Powder: 2 tbsps
  • Minced Garlic: 2 tbsp
  • Melted Salted Butter: 2 tbsps, for brushing
  • Mixed Italian Herbs for garnish (optional)

Instructions 

  • In a bowl add minced garlic, mixed Italian herbs and melted salted butter. Keep aside.
  • In another bowl add yeast, sugar & lukewarm water & milk. Mix it. Keep aside for 7-10 minutes for yeast to proof. You know the yeast has proofed if it becomes foamy. You can use instant yeast directly, but I like to proof it just to be sure. 
  • In another large bowl, add flour, milk powder & salt. After proofing, mix the mixture to form a soft & sticky dough. The dough will be very sticky at this point, and you will get tempted to add more flour but strictly avoid it.
  • Sprinkle very little flour on the kitchen counter or your work surface. Take the dough out on kitchen counter and add olive oil. Knead in forward and backward motion for 10 minutes or till the dough becomes smooth and non-sticky. I kneaded it for 15 minutes. 
  • To be sure if you have kneaded enough, poke the dough. If it bounces back, it’s done. If not and the indentation remains, knead for some more time. 
  • Grease a big bowl with oil. Place the dough in it, apply oil on top and even out the dough with your hands.
  • Cover with a cling wrap or a kitchen towel to avoid dough from drying and proof it at a warm place for 1 to 1.5 hours or till the dough doubles in size. It might take more time depending on the temperature in your area. 
  • After the dough has doubled, punch it down and knead again for 1-2 mins.
  • Divide the dough into two equal portions (approx. 260 gm each). 
  • Using a rolling pin, roll each portion into a rectangle and generously apply garlic butter on the inside covering all the corners with a brush.
  • Now tightly roll the rectangle into a log shape and place both the loafs on two different 6 by 3-inch loaf pans.
  • Cover the pans loosely with a cloth and keep it in dark place for second proofing. It’ll take 35-40 minutes. Just gently poke on the side. If the indentation remains, your bread has proofed and is ready to bake.
  • In the meantime, pre-heat the oven at 180C/350F for 10-12 mins. 
  • After the second proof, apply remaining garlic oil on the top of the loaf & sprinkle some mixed herbs. 
  • Place the pans on a baking tray at the centre rack (both rods on) & bake at 180C for 30 mins or until a golden crust form on top. Once done, tap the bread, if it makes a hollow sound, it’s done. 
  • Once baked, remove the Garlic Bread Loaves from the oven & brush it generously with melted butter.
  • Transfer the bread to a cooling rack & allow it to cool completely for 1-2 hours before slicing it.

Notes: 

  • How do you know the first rise is done: This can take one to three hours, depending on the temperature and moisture in the dough. Check your dough. If it has doubled in size, it’s good for second proofing. Generally speaking, a warm, humid environment is best for rising bread.
  • How do you know your bread is ready for baking? To check that your dough has risen to its full capacity, gently press a fingertip into the surface – if the dough springs back, it means the gluten hasn’t developed fully, so you can leave it for a little longer. If the indentation left by your finger remain, it means the gluten has stretched as much as it can, and the dough is ready to bake. Don’t leave it any longer or the air bubbles will start to collapse, and your bread will be dense.
  • Dough will feel sticky at the starting but do not add more flour to it. It will become smooth after kneading for 10 mins. 
  • While rolling the dough into a log, make sure you tuck in all the edges. Leave no gaps. 

You can half the recipe if you want to make only 1 loaf. You can also keep the dough in the refrigerator after putting it in the loaf tin after the first proofing and bake it the next day. The dough will proof slowly in the refrigerator. In fact, it will develop more flavour.

I hope you enjoyed reading this recipe. Do give this recipe a shot. I am sure this recipe will bring you a lot of joy. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. Happy Baking! 🙂

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Orange Olive Oil Cake- Ridiculously Easy and Super Moist

Orange Olive Oil Cake is one of my favourite desserts. I mean who doesn’t like citrus flavours with a bit of sweetness. It is loaded with bright citrus flavour from orange and super moist texture from olive oil. This cake is so easy to make. It can be served with a sprinkle of powdered sugar or with a simple orange glaze or just as it is. It pairs beautifully with a coffee or espresso, doesn’t require any complicated technique or tools to make it and of course taste absolutely fantastic. 

I also happen to adore this Carrot and Orange Cake and this healthy Wholewheat Jaggery Banana Tea Cake. 

Olive Oil cakes gained an overnight popularity some years back when Kylie Jenner shared it on Instagram. Since then, the whole olive oil cake thing took on a whole life of its own and EVERYONE started baking olive oil cakes. There are tons of recipes on the internet but most of them use a lot of olive oil which makes the flavour too strong and the texture of the cake a bit too greasy. I prefer this recipe as there is a good balance of fat from olive oil and freshness from oranges. 

Does Olive Oil Cake taste like Olive Oil?

Olive oil cakes do not taste like olive oil. Infact it is there just to add richness and moisture to the cake. It gives cakes a wonderfully moist texture and a light, subtle flavour that pairs perfectly with other ingredients like fresh fruit and nuts. It is also a much healthy alternative to store-bought butter as it is rich in antioxidants and packed with good fats. It is great for people avoiding dairy or people who are lactose intolerant. You’ll want to use good quality extra virgin olive for this recipe or else you might just end up with an oily cake.

Ingredients Needed

For this Orange Olive Oil cake, you will need the following ingredients (exact quantities are provided in the recipe with step-by step instructions are below):

Olive oil: Of course! I used cold pressed extra virgin olive oil for this recipe. 

Fresh Unsweetened Orange Juice and Orange Zest: Fresh juice is always better than canned ones. It tastes better and is definitely a much healthier option than store-bought ones. You can use any orange.

Flour: I used a mix of wholewheat flour and all purpose flour. You can bake it with just all purpose flour alone or with just whole wheat flour. I have tried this cake with just wholewheat flour. The taste is excellent but it is slightly denser than the one with all purpose flour. So, I chose a mid way and went with half and half. 

Vanilla extract: Go for pure vanilla extract and not the essence. It tastes much better while the latter gives a very synthetic like flavour. 

Baking Soda and Baking Powder: These are leavening agents and must be used. Do not use baking soda or powder that is older than 1 year. 

Castor Sugar: You can also bake this cake with unprocessed sugar like palm sugar or coconut sugar. But do remember that this will alter the taste a bit because palm sugar does have an earthy and a rustic taste. I prefer white castor sugar for this recipe. 

Salt: Salt balances and accentuates the sweetness of the cake

Eggs: Eggs bring in that much needed texture, lightness and fluffiness. However, if you do not want to use eggs then substitute 1 egg with flaxmeal. 1 tsp ground roasted flaxseeds in 4 tbsps water. Let it sit for 10 minutes. Use this mixture in place of egg or use 1/4th cup of Greek yogurt for 1 egg. So, if the recipe calls for 2 eggs, then you will need half a cup or Greek yogurt. 

Cornstarch: This helps reduce the protein content in the flour, making the cake more tender. In some countries it is called cornflour.

Now, let’s see the full recipe 

Recipe

Ingredients: cup measurements 250 grams

Wet Ingredients 

  1. Olive Oil: 1/4th cup
  2. Orange Juice: 125 ml
  3. Sugar: 1/3rd cup (I do not like too sweet cakes. You can use 1/2 cup sugar if prefer sweeter 
  4. Eggs 2 large
  5. Vanilla Extract: 1/2 tsp
  6. Orange Zest: 1 tbsp

Dry Ingredients

  1. Wholewheat flour: 1/2 cup
  2. All Purpose Flour: 1/2 cup
  3. Salt: 1/4th tsp
  4. Baking Soda: 1/2 tsp
  5. Baking Powder: 1/2 tsp
  6. Cornstarch: 1 tbsp

Instructions 

  • Pre-heat oven to 180 C and line a 6” round pan with a parchment paper.
  • In a large bowl add olive oil and castor sugar. Whisk till well combined. Then add eggs one by one and whisk till it becomes foamy. 
  • Now add vanilla extract and whisk again for a minute. 
  • Sift in all the dry ingredients in a pan. Add orange zest and mix until well combined. 
  • Now add dry ingredients to wet ingredients in batches. Keep alternating between dry ingredients and orange juice. Add one batch of dry ingredients followed by little orange juice and then gently fold till combined. Keep repeating till all the dry ingredients are used up and the batter is well combined. Do not over mix the batter. 
  • Pour the batter into a prepared pan. Tap on the counter 2 or 3 times to clear air pockets. 
  • Bake in the preheated oven for 40 minutes or till toothpick inserted at the centre comes out clean with moist crumbs attached. 
  • Allow it to cool in the pan for 10 minutes then demould by running a knife along the edges. The cake will come out smoothly. 
  • Allow it to cool completely on wire rack before dusting it with powdered sugar or glazing it. 
  • Note: This cake stays fresh at room temperature for 2 days. Wrap it with butter paper and store it in a container with a lid.

Do give this recipe a shot. You do not need another orange cake recipe after this one, I promise. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Easy and Healthy Oat Cookies- No Sugar | No Butter | No Refined Flour

If you are looking for healthy cookies recipe for your kids, this is it! These soft, chewy, perfectly sweet and wholesome cookies will be your go to recipe. I highly recommend this for your sweet cravings and pick-me-up snack moments.

Being a mother I am always on a look out for healthy snacking options for my child. I hate to give him sugary packet snacks everyday. While they are ok as once in a while indulgence but I get wary of all the artificial flavours, preservatives and processed sugar added in bakery cookies. 

These cookies have the goodness of whole-grains, oatmeal, egg and dates as prime ingredients. The natural sweetness and moisture come from a fruit, dates and coconut oil. The best part about these cookies is that they are one bowl cookies. No endless use of utensils and whisking is required. 

Main Ingredients and their Substitutes

Rolled Oats: I have used rolled oats or old fashioned oats here because they are better for baking. However, you can also quick oats. Quick oats will give you a slightly uniform texture. I however, prefer the taste and texture of rolled oats

Wholewheat Flour: I have added wholewheat flour for more fibre. Also, it brings together the cookie dough and gives nice crunch to these cookies. 

Apple: I like to add an apple in the cookies for moisture and natural sweetness. You can totally substitute apple with either a banana or applesauce. 

Virgin Coconut Oil: Coconut oil offers an almost direct substitute to butter. It lends a sweet but subtle flavour to bakes. You do not need to use as much coconut oil to get the same fat content as butter, since butter comprises 20% water. You can use butter here if coconut oil is not available. Just increase the butter by 20%.

Egg: Egg not only adds more protein and nutrition in cookies but it also helps to bind and improve texture of the cookies resulting in more light and chewy cookies. However you can totally make them eggless too by substituting 1 egg with flaxmeal. 1 tsp ground roasted flaxseeds in 4 tbsps water. Let it sit for 10 minutes. Use this mixture in place of egg or use 1/4th cup of greek yogurt. 

Dates: I have added dates as a natural replacement for sugar. Dates are also rich in iron, fibre and antioxidants. If you want to substitute dates in this recipe, you do that by adding 1/4th cup of pure maple syrup.

Dark Chocolate: Use a good quality dark chocolate, atleast 70%. You can totally substitute it by adding raisins, black currants, cranberries, walnuts, dried blueberries or any other dried fruits or nuts of your choice.

Now let’s get to the recipe

Recipe: makes 14 to 15 cookies

Ingredients 

  • Rolled Oats: 1 cup
  • Wholewheat flour: 1/2 cup
  • Apple: 1 medium
  • Virgin Coconut oil: 3 tbsps
  • Egg: 1 
  • De-seeded dates: 4
  • Baking powder: 1/2 tsp
  • Cinnamon powder: 1/2 tsp
  • Vanilla Extract: 1 tsp
  • Dark Chocolate chunks (70%): 1/2 cup

Method:

  • Soak dates in hot water for 10 minutes to soften it.
  • Sieve wholewheat flour, baking powder and cinnamon in a large bowl. Now mix rolled oats. Keep aside. 
  • In a blender, crack an egg or add flaxmeal/yogurt. Add chopped apple, softened dates, vanilla and oil. Blend this mixture to a purĂ©e.
  • Now add wet ingredients to dry ingredients in batches. Mix till everything incorporates well. Do not over mix. Cut and fold gently.
  • Add chocolate chunks and mix well. The mixture will be moist at this time. You can refrigerate the cookie dough for 30 minutes. It will become easier to give it a shape. Also, the oats will absorb the flavour and soften.
  • Line baking tray with a baking paper or a silicon sheet.
  • Take one tbsp scoop and scoop out the mixture on the baking tray. Scoop will give you even size cookies. Flatten a little with a back of a spoon.
  • Bake in the preheated oven for 10 to 12 minutes at 180 C
  • Transfer on a wire rack. Allow it to cool. Once cooled, store in an airtight container.

How to store

These Healthy Cookies store well for a few days, so you can make a batch on the weekend and enjoy them throughout the week. Store in an airtight container at room temperature or in the fridge for up a week. They will soften further as they sit in the container making it perfect for toddlers. 

You can also try more of such healthy bakes- Healthy Carrot Orange Marmalade Cake and Wholewheat Banana and Jaggery Cake. 

Do give these healthy cookies a try. I am sure you and your kids will love it. Let me know in the comment section below if you do give it a try. It will be great to hear from you guys. Stay Healthy! 🙂