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.
Here is the story. I was cleaning my kitchen shelves, and, suddenly, the sight of dried apricots at the corner provided me an epiphany.
“Voila!” I said to myself. And that is how I decided to make these gorgeous apricot muffins.
I simply love Bananas. You give them to me, and I can make a plethora of baked goods
I absolutely love the stunning flavor of coconut. From savory dishes to desserts, coconut can be used in many ways.
Baking can be healthy; I can prove that.
This was my first Savoury attempt. Yes!!!! I did it. So here comes the first savoury recipe on my blog.
Stay tuned for the recipe :-). For the time being, you can subscribe to the program – Live Learn Inspire – for regular updates.
Banana is a versatile fruit; you can do so much with it.
As already mentioned in one of my blog-posts of Coconut Brownies, I am a big lover of coconut flavor. And if a recipe gives me a chance to use coconut Sugar, extra virgin Coconut oil, and Coconut flour – all healthy ingredients with my favorite flavor – I can bake day and night happily.
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.
Brownies hold an extremely special place in my baking repertoire because my entire concept of healthy baking started from this healthy recipe. Why Healthy? Because it contains no refined sugar, no refined oil, and no refined flour.