Five essentials of Healthy (Gluten-free) Baking

N.B. I use the words “Healthy” and “Gluten-free” interchangeably in my baking scenarios sometimes, but I do not label “Gluten” as “Unhealthy”. I left refined flour due to its limited nutritional value. I always prefer unrefined whole wheat flour, but when it did not give a good texture in my baked goods, I switched to other nutritious unrefined flours which turned out to be gluten-free by chance.

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Savoury Crackers

This was my first Savoury attempt. Yes!!!! I did it. So here comes the first savoury recipe on my blog.

With the goodness of Almonds, Rajgira/Amaranth grain, Sesame seeds, Flax Seeds, Nigella Seeds etc., these crackers turn out brilliant and I paired them with my favorite condiment – Guacamole.

Stay tuned for the recipe :-). For the time being, you can subscribe to the program – Live Learn Inspire – for regular updates.

Coconut Brownies

If you ask me to list down some of the amazing flavors of food in this world, coconut will be in the top three. After spending more and more time in the southern part of India, my fetish for coconut has grown over the years. Hence, after making tons and tons of fudgy brownies, I decided to make coconut brownies one day.

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