Chocolate Pancakes

Chocolate Pancakes

Chocolate Pancakes Ingredients: 1 and 1/4 cups All Purpose Flour 3 Tbsp Granulated Sugar 2 Tsp Baking Powder 1/4 tsp Salt 3/4 cup soy milk 1 Flax Egg (1 Tbsp ground Flax seed with 3 Tbsp Hot Water) 1 Tbsp Coconut Oil Method: Sift the flour into a mixing bowl. Add the sugar, baking powder, salt and mix together. Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing it to sit for 15-20 minutes to thicken. Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in. The batter should be smooth and pouring consistency. Heat up a pan and grease lightly with a little coconut oil. The pan should be very hot, but not smoking, before you pour in your first batch of batter. Add batter to the pan in roughly...
Flax Seed Raita

Flax Seed Raita

Ingredients: 3 Tbsp flax seeds (ground) Half a bottle gourd 1 cup yogurt 1/2 cup mint leaves, finely chopped 1 tsp roasted cumin seeds powder Salt to taste Method: Grate the bottle guard, and blanch in warm salted water. Drain well and keep aside. Once cool, mix in the remaining ingredients and refrigerate. Serve cold. Take off flame, and pour in clay “kulhads” garnish with some Jiwa Flax seeds and relish it hot. This particular way of raabdi is eaten in the cold winter desert months in Rajasthan to generate heat in the body and keep cosy.
Fudgy Brownie

Fudgy Brownie

Makes 10-12 brownies Ingredients: Baking chocolate – ½ cup Flax egg – 1 1 tsp Jiwa Organic Flax Seeds powdered and soaked in 3 tsp water for 45 minutes Dates puree – ½ cup Almond flour – ¼ cup Jiwa Organic Jowari atta – ¾ cup Almonds, toasted and chopped – ¼ cup Chocolate chips – 2 tbsp Butter – 2 tbsp, softened Method: Melt chocolate and butter in a microwave in 30 second intervals. Be careful to not burn the chocolate. Add the dates puree and flax egg, and whisk till smooth. Add the flours, almonds, and chocolate chips, and fold gently till the flours are incorporated. Be gentle and do not overmix. Pour in a greased tin, and bake in a preheated oven for 20 mins at 180 degrees, or till a skewer inserted comes out clean. Eat warm or chilled, they taste heavenly either way!
Mixed Nut And Seed Crackers

Mixed Nut And Seed Crackers

In a food processor tip in 2 tbsp ‘Jiwa Organic Chia Seeds’, 2 tbsp pumpkin seeds,2 tbsp flax seeds, ¾ cup cashews, ½ cup almonds , ½ cup walnuts and grind till coarse. Make a dough with 1 cup Jiwa Oats Flour, ¼ cup water, 3 tbsp olive oil and 1 tsp salt. Refrigerate for about 1 hour until firm. Preheat the oven to 170°C. Make small balls of the dough and flatten out. Bake in an overproof tray for 30 mins until edges are golden brown. Let cool on the tray, top with some cheese, or salsa and gobble them down! (No fuss on how to store them!)
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