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Friday, January 6, 2012

Almond Dark Chocolate Pancakes with Dark chocolate sauce



These dark chocolate almond pancakes can brighten any chocoholics day without guilt. The richness of dark chocolate ,nutty almonds and ripe sweet bananas ,an irresistibly tasty combination. The recipe can also be tweaked to include only vegan ingredients and make it an all vegan delight.

Be sure not to add any milk chocolate or dutch-processed cocoa powder in this recipe , cause only good quality dark chocolate ,pure cocoa powder with low sugar can keep this recipe a part of healthy diet.



Recipe : Almond Dark Chocolate Pancakes with Dark chocolate sauce.
Ingredients
For Pancakes
1 cup Whole Wheat flour(fine ground)
1/2 cup fine ground almonds
2 Tablespoon 100% pure Cocoa powder
1 large organic egg(vegan substitute :1/2 cup firm tofu)
1/2 cup of Reduced fat Milk or Almond milk or Soy milk
1 teaspoon Baking Powder(alum-free)
pinch of salt
1 tablespoon fat-free Greek yogurt(vegan substitute : soy yogurt)
2 tablespoon Organic Agave nectar syrup or pure organic Honey
2 Ripe Bananas,sliced
1 tablespoon 100% canola oil

Dark Chocolate Sauce
1/4 Semi-sweet or bitter-sweet chocolate chips with at least 60% cocoa(more is better)
1 teaspoon 100% cocoa powder
2 Tablespoon low-fat milk or almond milk
3 tablespoon Agave nectar or pure organic Honey

Handful of roughly chopped almonds for topping

Method
Pancakes
Mix all the dry ingredients. Whisk egg with syrup ,milk and yogurt. Add this wet mixture to dry mixture to make a smooth batter.
Heat non stick pan on medium flame. Smear it lightly with oil . Pour one ladle of batter and let cook. Flip when you see the bubbles over pan cake ,about one minute.Cook another 30 seconds.Serve warm with sliced bananas,chopped almonds and drizzle of warm dark chocolate sauce.

Dark Chocolate Sauce
Melt chocolate in a double broiler until smooth ,whisk in cocoa powder,milk and syrup until smooth ,add little more milk if needed. Keep warm until served.

Wednesday, October 19, 2011

Fresh Figs Honey and Almond Mini Tarts



Light sweetness ,soft skin and crunchy seeds , these California grown Figs are perfect a mellow sensation. Rich source of minerals and vitamins, the sweetness and color intensifies as the fruit ripens.



Simple and elegant these free-form fresh fig tarts are incredibly easy to make.Most of the sweetness is from the luscious honey ,the almond filling at the base adds nutrition and heartiness to the tarts. Lightly sweet,I don't just reserve this for dessert ,but also enjoy them as a snack.




Recipe
Makes about 6 mini tarts.

Ingredients
For Pastry crust
2 cup Whole wheat pastry flour
3 tablespoon Organic butter or Vegetable Shortening(Trans fat free)or Virgin Pressed Coconut oil,cold
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
2-3 tablespoon cold water

For almond filling
1/2 cup almonds
2 tablespoon brown sugar


For Topping
8-10 Fig Figs ,hulled and quartered
1/4 cup Pure organic honey


Method

Prepare the dough
Sift the flour,salt and cinnamon in bowl. Mix in the butter or shortening,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Prepare the Almond Filling

Toast the Almonds in 350F oven for 5-6 minutes.Cool and finely grind it in a Vitamix or coffee grinder. Mix in the sugar.

Bake the tarts
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface.Divide the dough in to 6 equal portions.Using a rolling pin, roll out the dough about 4 inches in size.Pinch the sides of the pieces ,place them on a baking tray and spread about a tablespoon of almond mixture on each and arrange the quarters of the figs over it. Drizzle about 1-2 teaspoons of honey over each of the mini-tarts.Bake for about 15-20 minutes until the edges of tart are lightly crisp and brown.Serve warm. Can be refrigerated in an air-tight container for 2 weeks.

Monday, September 19, 2011

Peach Avocado Salsa Scoops


Glad to be back to blogging with one of my favorite snacks . I got a box of these ravishing giant peaches last week. Juicy, sweet and loaded with antioxidants and vitamins ,these make a perfect snack. I saved last two to make this sweet and spicy salsa. The recipe here is almost same as the Peach Mango Salsa ranchera,except here I used Avocados. And since avocado need no cooking,I mix it in when all the cooking is done and salsa is cooled. Another combination I recommend trying this salsa is Mangoes(when in season),make a lovely pair with peaches.
You could serve these with any kind of tortilla chips ,these scoops make the salsa that much more tempting. If looking for baked variety of tortilla scoops,i personally like the Tostitos brand ,low in fat with same great crunch.


Recipe: Peach Avocado Salsa scoops
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 Ripe Avocado,peeled,pitted and chopped(mix in a tablespoon of lemon juice to keep the color)
Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.When cooled,mix in the diced avocado. Serve in scoops with sprinkle chopped green chillies(totally optional,skip if you like salsa medium hot). The Salsa can be in sterilized jar for a week or two.
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