My One Tablespoon Cookies

The name sounds weird, right?  I was trying a recipe with millets. So I took One Tablespoon of each ingredient so as to make a small test batch. Hence the name.

These cookies have all the healthy ingredients. Please don't be frightened by long list of ingredients. You can use whatever is available with you. Primarily you must have peanut butter and Tahini.

Do a test batch like me and if you like the taste, you can make a large batch. 

I have made these with 1 tbsp oil and without. With oil they are richer where as without oil they were slightly crumbly. 

Ingredients 

Bajra Flour                1 tbsp 

Ragi Flour                 1 tbsp 

Jowar Flour               1 tbsp

Oatsmeal                   1 tbsp

Dessicated coconut   1 tbsp

Peanut butter             1 tbsp

Tahini                        1 tbsp 

Jaggery pd                 1 tbsp

Raisins                      1 tbsp

Dates                         1 chopped

Crushed Peanuts       1 tbsp

Pumpkin seeds          1 tbsp

Baking powder          1/2 tsp

Oil                             1 tbsp 

Water                         1 tbsp

Method 

Whizz all the flours, coconut,  Jaggery pd and baking pd in a food processor. 

Now add peanut butter, Tahini Dates, raisins. 

Whizz again. 

Now add seeds and crushed peanuts. 

Add water and whizz to bring the dough together. 

Check if you need more water. Add a tsp at a time. 

Let the dough rest for atleast 30 minutes. 

Divede the dough into 6 equal parts. 

Press to flatten. 

Keep the cookies on a baking sheet lined with parchment paper. 

Bake at 180 degrees for 8-10 minutes till the edges  become slightly dark. 

Let them sit on the baking sheet for five minutes, then remove them on a wire rack. 

Store in an airtight container once completely cool. 

The name sounds weird, right?  I was trying a recipe with millets. So I took One Tablespoon of each ingredient so as to make a small test batch. Hence the name.

These cookies have all the healthy ingredients. Please don't be frightened by long list of ingredients. You can use whatever is available with you. Primarily you must have peanut butter and Tahini.

Do a test batch like me and if you like the taste, you can make a large batch. 

I have made these with 1 tbsp oil and without. With oil they are richer where as without oil they were slightly crumbly. 

Ingredients 

Bajra Flour 1 tbsp 

Ragi Flour 1 tbsp 

Jowar Flour 1 tbsp

Oatsmeal      1 tbsp

Dessicated coconut 1 tbsp

Peanut butter 1 tbsp

Tahini 1 tbsp 

Jaggery pd 1 tbsp

Raisins 1 tbsp

Dates 1 chopped

Crushed Peanuts 1 tbsp

Pumpkin seeds 1 tbsp

Baking powder 1/2 tsp

Oil 1 tbsp 

Water 1 tbsp

Method 

Whizz all the flours, coconut,  Jaggery pd and baking pd in a food processor. 

Now add peanut butter, Tahini Dates, raisins. 

Whizz again. 

Now add seeds and crushed peanuts. 

Add water and whizz to bring the dough together. 

Check if you need more water. Add a tsp at a time. 

Let the dough rest for atleast 30 minutes. 

Divede the dough into 6 equal parts. 

Press to flatten. 

Keep the cookies on a baking sheet lined with parchment paper. 

Bake at 180 degrees for 8-10 minutes till the edges  become slightly dark. 

Let them sit on the baking sheet for five minutes, then remove them on a wire rack. 

Store in an airtight container once completely cool. 

Homemade Granola

A wonderful snack/breakfast. Have it with milk or yogurt. Add fresh fruits of your choice. You can try variations with flavours. Can also add lemon or orange zest or vanilla to oil and honey mix after it has been warmed. Pecans can be used instead of walnuts.
For kids you can even add chocolate chips after granola has cooled down completely.
Its very easy to make it at home. So why pay a bomb. Homemade granola is not overloaded with sugar. You can add nuts and fruits of your choice.
Chop apricots and peaches (if using).

Ingredients:
Oats                       2 cups
Almonds                 1/2 cup coarsely chopped
Walnuts.                 1/2 cup coarsely chopped
Pumpkin seeds        1/4 cup
Dried fruits             3/4 cup ( a mix of cranberries, raisins, apricots, peaches)
Olive oil                 2 tbsp
Honey                    1/2 cup ( 120ml)
Cinnamon pd          1 tsp
Sea salt                  1/4 tsp

Method:

1. Preheat oven to 165  degrees C.
2. In a large bowl, mix together the oats, nuts and cinnamon.
3. In a saucepan, warm the oil and honey. Stir in salt.
4.  Pour the liquid over oats and nuts mixture.
5. Mix it well.
6. Line a baking sheet with parchment paper or silicon mat and spread the mix evenly.
7. Bake for 40-45 minutes until golden brown.
8. After baking for 20 minutes, remove from oven, mix in the seeds.
9. Bake for another 20-25 minutes, stirring once in between.
10. When golden brown remove it on a wire rack.
11. If there are any lumps, break them down. 
12. Let it cool completely.
13. Now mix in the dried fruits.
14. Now store in an air tight container, to retain its freshness & crunchiness.

Amaranth, Oats, Almond Meal Cookies

In my endeavor to create healthy yet delicious cookies so that you  and I can indulge in guilt free snacking, this is another gem from my kitchen. These are crispy on the edges but soft and chewy in the centre. If you want crispy all the way then then let them sit in the hot oven for some time but keep an eye on them so that they don't burn.
These cookies are  made with alternate flours, contain no baking powder, no baking soda and no sugar.
These are made with Jaggery powder or Shakker and are overloaded with Almonds, pumpkin seeds and raisins.
I have used half butter and half virgin coconut oil, you can use either by itself also.
If you find it tough to beat the fats then keep it in the fridge for an hour and then beat it into a light and airy mass.

Ingredients 

Butter                        40  gms
Coconut oil               40 gms
Amaranth flour        125 gms
Oats flour                  50 gms
Almond meal            50 gms
Jaggery pd                100 gms
Almonds                     25 gms
Pumpkin seeds           20 gms
Raisins                        1/3 cup
Water                          1/4 cup
Ginger pd                       1 tsp

Method

1. Boil raisins and Jaggery in 1/4 cup water till the mixture thickens. It should be little short of one string consistency.
2. Keep it aside to cool.
3. Whip butter and coconut oil using a hand beater.
4. Beat for 3 minutes or  till its light and fluffy.
5. Now add in the Jaggery and raisin mixture.
6. Beat well to mix.
7. Now tip in the dry ingredients and mix well.
8. Add Almond pieces and seeds and mix well.
9. Keep it in the fridge for atleast an hour.
10. Take small pieces of the dough, flatten between your palms.
11. Place them 2" apart on a baking sheet lined with parchment paper.
12. Bake in a preheated oven at 160 degrees celsius for 12-15 minutes.
13. Keep a close watch after 12 minutes as Amaranth tends to burn very fast.
14. Let them sit on the baking sheet for atleast 10 minutes before you remove them to a cooling rack.
15. Store in an airtight container once completely cool.