Category: Vegan Recipes

Aam Panna | Indian Mango Cooler

Aam Panna | Indian Mango Cooler is synonymous with summers in most Indian homes. Heaps of raw mangoes are washed, wiped dry, boiled and turned into this yummy sweet, salty & spicy concoction. Although, it is very common, but every household has some variation in the recipe which makes this drink so famous and irresistible!

Aam Panna | Indian Mango Cooler

Aam Panna is famous for it’s heat-resistant properties besides being delicious! My Mom says it’s great for digestion and insists we have it daily.

It is served as an appetizer too during summers which tastes best when served chilled! I usually don’t add ice cubes as it dilutes the flavor and the tartness of the drink but stick to using chilled water.

Aam Panna | Indian Mango Cooler

I follow my Mom’s recipe, which goes like this,

Wash the raw mangoes & wipe them dry.

Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.

Let the steam release on its own.

Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.

Add some water in which the mangoes were boiled to the pulp but not too much.

About 1/2 a cup is enough to make the correct consistency.

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Then add sugar, mint leaves, Himalayan pink salt, salt and roasted cumin powder to the pulp.

Purée them all together in a blender or using a hand blender.

Taste the mixture and correct the salt or sugar to your liking.

Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.

Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Aam Panna | Indian Mango Cooler

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 750 ml approximately

The perfect summer cooler made with delicate Indian spices and raw mangoes. A little sweetness and the freshness from mint adds to the final flourish!!

Ingredients

  • 6-7 nos. raw mango/ kairi
  • 1+1/2 cup sugar (adjust it as per preference)
  • 1/4 cup fresh mint leaves
  • 1/2 tsp Himalayan pink salt (kala namak)
  • 2 tbsp. roasted cumin powder
  • a pinch of asafoetida (hing)
  • salt to taste
  • 2-3 cup Water to boil the mangoes

Instructions

  1. Wash the raw mangoes & wipe them dry.
  2. Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.
  3. Let the steam release on its own.
  4. Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.
  5. Add some water in which the mangoes were boiled to the pulp but not too much.
  6. About 1/2 a cup is enough to make the correct consistency.
  7. Then add sugar, mint leaves, hing, Himalayan pink salt, salt and roasted cumin powder to the pulp.
  8. Purée them all together in a blender or using a hand blender.
  9. Taste the mixture and correct the salt or sugar to your liking.
  10. Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.
  11. Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Notes

You can use any variety of non fibrous raw mangoes. You can choose to add more sugar if you like a sweeter version of Aam Panna.

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Aam Panna | Indian Mango Cooler

Absolutely delicious and it’s the best thirst quencher…beats a Cola for me!

Love,
Shreya❤️

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Aam Panna | Indian Mango Cooler

Lemon Rice

Some things are so simple and yet never cease to amaze you!! Lemon Rice happens to be just that for me! It’s so full of flavour, refreshing in every bite…I can’t seem to get enough of this! 

Leftover rice means Lemon Rice!! I make it at least once every week if I have any leftover rice.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Being a non rice eater couple, I make rice just once a week, a little extra to purposely save some for the next day 😁 Even as a kid, my Mother would make it for lunch sometimes, pairing it with some papad, curd, pickle, etc. I always temper it with loads of chana dal, peanuts and stuff to give a crunchy texture!

I guess this is the best one-pot meal for the summers too because it gets ready in a jiffy! 😊

Let’s get going with this easy peasy recipe…

Yield: serves 1

Equipment: measuring cups/ spoons, a wok.

Ingredients:

2 cup cooked rice

2-3 tbsp oil

1/2 tsp turmeric pwd

a handful of curry leaves

1/2 tsp mustard seeds

1 pinch asafoetida (hing)

1-2 dried red chilli (I used the round ones, called ‘ber mirchi’)

2 tbsp raw chana dal

2 tbsp raw white urad dal

1/2 cup raw peanuts

salt to taste

2-3 tsp lemon juice

Method:

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Heat oil in a wok. Once it’s hot enough, add asafoetida, curry leaves, mustard seeds, chana dal, urad dal, turmeric pwd, dried red chillies. Let these crackle for 2-3 mins. Next, pop in the peanuts. Fry the peanuts with the other ingredients for 5 mins. Season the ingredients with salt and add the cooked rice. Squeeze lemon juice and mix well. Turn off the flame. Cover with a lid for 2 mins and serve hot.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Tips to follow for perfectly seperate rice grains:

*Use cold, leftover rice.

*If using freshly cooked rice, then keep it the refrigerator for 30 mins before making Lemon Rice.

*Always use a fork to fluff the rice before adding it to the wok. This keeps the cooked grains of rice intact.

Hope you enjoy this!

Love,

Shreya💖

Fizzy Orange Popsicles

Yes! My love for Popsicles is very evident…I cannot resist Popsicles! 😛 And Orange Popsicles happen to be favorite ever since I was a kid. It’s so tangy, citrusy and yet deliciously sweet! Just what these relentless Summers need! 

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Look at that colour….😻 So bright and inviting. Every kid’s favorite flavour…Orange!! But I do like other flavours like Rose, Mango or even Kiwi! So many flavours to choose from this Summer!

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It’s very common to have Orange Squash/ Crush at home during summers…mix it with some chilled water and add a few cubes of ice. I do it too! So, the other day while sipping on some Orange Squash, I wished it was an Orange Soda instead of just plain squash…and that’s when I thought of freezing it for a few hours! That way I’d get to enjoy it as a Popsicle! 😬 One can easily incorporate other flavours of their choice. After all, it takes just 2 ingredients!! 

Yield: 3-4 Popsicles

Equipment: Popsicle moulds, a jug, spoon, ice-cream sticks.

Ingredients:

Club Soda …as needed per person 1/2 a glass approx

Orange Squash/ Crush…as needed per person 6 tbsp. approx. (you can adjust this)

Method:

In a jug, combine the squash along with soda very quickly so that the fizz from the soda remains fresh. Add a little extra squash as it gives a nice sweet flavour & a bright colour. Fill the popsicle moulds, cover with foil or Popsicle caps and freeze for 3 hours. Remove the moulds from the freezer, the Popsicles will be 50%- 60% frozen by now, place the ice- cream sticks in each Popsicle. Cover with foil or popsicle caps. Freeze for another 3-4 hours to freeze completely. Let these thaw for a few mins before you unmould and enjoy! 🤗

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These were the easiest Popsicles I’ve ever made..!! And they taste better than the store bought ones!

Love,

Shreya💓

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam!! What’s not to love? It’s free of any preservatives, no pectin or added colors….it’s a win-win recipe all the way through. 

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Look at the glossy texture of this 3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam 😍 So very luscious! It’s better than the store bought jams. The flavors are so fresh and fruity with hint of tang. I like this slightly chunky so did not mash the fruits too much, it’s completely up to you. I highly recommend that you make this once at least while we are still getting loads of fresh strawberries all around us.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

I had made a batch a few years ago and had long forgotten all about it until I found a really nice recipe just last week! I was excited and wanted to give it go…and it has turned out just perfect! The best part is that my hubby…who loves his Strawberry Jam/ Preserve, approved this with a big smile! Happy Dance!!! 💃🏻💃🏻🤗 It tasted fabulous with some bread…or go crazy making so many more desserts using this!

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Let’s get going with the recipe.

Wash the strawberries, pat them dry.
Then hull them using a paring knife (a regular knife will also do).
Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
This will macerate the strawberries well (help in releasing the juices).

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After 4-5 hours, that’s how they should look.
Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.

Using a potato masher, mash the strawberries well and continue to stir.
Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.

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Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Yield: 250 gms approximately

3 Ingredient Strawberry Jam is so easy to make and comes together in a flash, it needs no pectin. Enjoy this with some bread or top your favorite muffin with some jam!

Ingredients

  • 400 gms fresh strawberry
  • 1 cup sugar
  • 1 tsp lemon juice

Instructions

  1. Wash the strawberries, pat them dry.
  2. Then hull them using a paring knife (a regular knife will also do).
  3. Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
  4. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
  5. This will macerate the strawberries well (help in releasing the juices).
  6. After 4-5 hours, that's how they should look.
  7. Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
  8. Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.
  9. Using a potato masher, mash the strawberries well and continue to stir.
  10. Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
  11. Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.
  12. Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set.
  13. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
  14. If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.
  15. Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months

Notes

Dry the strawberries completely before slicing them. Let the strawberries macerate well to get the best taste. Cool the jam completely before storing them in jars.

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3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Go get jamming!! 😛

Love,

Shreya💞

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3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Adapted from The Secret Ingredient

Kiwi Mojito Popsicles

Frozen desserts happen to be my favourite….especially Popsicles! 🤗😍😍 I can have too many at a go ever since I was a kid😋 

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The more fruity it is, the better it tastes! Last year too, I had shared some Popsicle recipes here..you can check those out. They are refreshing and too easy to make…maybe you could involve your kids this vacation season in some kitchen activities & make yummy Popsicles. 

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Kiwi is one of the prettiest fruits according to me….so making summery delights using them was on my mind…and Virgin Mojitos happen to me my favorite drink. Hence, I combined the two and made these really delicious Popsicles! They are healthy and absolutely irresistible 😉😉 lets get started with the easy peasy recipe…

Kiwi Mojito Popsicle

Yield: 5-6 small Popsicles

Equipment: measuring cups/ spoons, Popsicle mould, ice cream sticks, blender.

Ingredients:

2 nos. chopped kiwis

1/2 cup water

1/4 cup fresh mint leaves

2-3 tbsp sugar (add more or less)

1 tsp fresh lemon juice

Method:

Heat water in a pan, once it starts boiling, add the mint leaves and sugar. Let these boil on low flame for about 10 mins. Once done, cool completely and strain the mint leaves. Keep the strained water aside.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Next, add chopped kiwi in a blender along with lime juice and the strained water. Blender until smooth. Then fill the Popsicle moulds with this purée and cover with the lids and place the ice cream sticks. Freeze for 6-7 hours or overnight.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Enjoy these yummy Popsicles this summer☀️🌞

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Dont they look pretty 😬

Love,

Shreya💗

Adapted from Gimme Some Oven

Vada Pav

A typical Mumbaiiya staple….if you’ve ever been in Mumbai or lived here for as long as I have…Vada Pav will be your go-to meal on the move! It’s famous as an Indian Burger…but I don’t like calling it that…for me, it’s Aamchi Mumbai’s Vada Pav with Spicy Dry Chutney! 😊👌😋😋

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It brings a smile on my face each time I have had one! Ever since schooling days…till date, it’s happens to be one of my absolute favourites! And the best part is…my hubby loves it too! 😀 So, that way I can even make some at home whenever I like…and he enjoys it just as much😎..almost every Mumbaikar knows how to make these at home! It’s too easy😜

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This spicy..dry garlic chutney is a must with Vada Pav along with fried green chillies! And making this chutney at home barely takes 5 mins! The Pav that you see here is store bought…..what do you expect from me?!! 😬😬

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Doesn’t that look deliciously inviting! Spicy potato mash coated with a light batter…deep fried until crispy, served between soft Pav with some chutney….I could live on this stuff👌👌

Let’s get cooking…

Yield: 7-8 vadas

Equipment: a wok, a coulpe of mixing bowl, a slotted spoon, measuring cups/ spoons, a blender.

Ingredients:

For the Vada:

5 nos. large, boiled & mashed potatoes

2 tbsp oil

3 tbsp on ginger-garlic-green chilli paste

7-8 nos curry leaves

1/2 tsp mustard seeds

1/4 tsp asafoetida (hing)

1 tsp lemon juice

1/2 tsp turmeric pwd

salt to taste

For the batter:

1 cup Besan (gram flour)

water as needed

1/4 tsp baking soda

salt to taste

oil to deep fry

Method:

To start with the vada, heat oil in a wok, add hing, mustard seeds, curry leaves. Once they crackle, add ginger-garlic-green chilli paste. Sauté for 2 mins, then add the lemon juice, turmeric pwd & salt to taste. Stir and add the mashed potatoes. Mix everything well. That’s it. Set it aside to cool. Once it’s cool enough, make equal sized balls and set them aside.

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Now, to get the batter ready, mix salt & besan with some water and make smooth, thick batter. Add the soda too and mix again. The consistency should be thick so that it coats the potato balls.

To fry them, heat enough oil in a wok, once it’s hot enough, reduce the flame to medium. Now, dip each potato ball in the batter and coat it well all over and drop it in the oil. You can drop 2-3 balls at one go, fry them until golden and crispy on all sides. Drain on kitchen paper. The vadas are done.

For the chutney:

2 tbsp red chilli pwd

9-10 cloves of garlic

4 tbsp dedicated coconut pwd

2 tbsp raita boondi

salt to taste

2 tbsp oil

Method:

Grind all the ingredients except the oil in a blender to a coarse texture. Now, heat oil and sauté the ground mixture for 3-4 mins. That’s it. The chutney is ready too.

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To assemble:

Take a Pav, slit it in half and sprinkle some dry chutney and place a Vada in between & press it down…enjoy with some fried green chillies! 😊👌

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Grab one…you’ll be hooked😉

Love,

Shreya💓

Recipe of the chutney is Adapted from Sanjeev Kapoor. 

Til aur Moongfali ki Chikki

The Kite Flying Season is here! The Harvest Festival or Makar Sankranti as known in most parts of India…or Lodhi in Punjab! It brings us such joy to celebrate this festival…😊 And it marks the beginning of Spring in India! 

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Eating Sesame (til), Peanuts (Moongfali) & Jaggery (Gur) is a tradition on this day…and making Chikki (brittle) or Laddoos (fudges) with these ingredients are very common is every household. My Mom would make these too and we enjoyed them for weeks as she’d make them in large batches😁

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

A lot of people make these Chikkis with sugar too…and my Mom shared her recipe with me a few years ago…as I wanted to make another variety of these…along with the usual jaggery ones. The ones made with sugar are more crispy! Let’s get started…

Yield: 4 large quarters or 8-10 smaller pieces

Equipment: a non stick pan, a plate/ tray, a spatula, measuring cups/ spoons.

Ingredients:

1 cup sugar

1/2 cup roasted sesame seeds (white/ black)

1/2 cup roasted & husked peanuts (unsalted)

1/2 tsp cardamom pwd (optional)

1 tsp ghee + extra to grease the tray

Method:

Grease the tray and keep it ready. Heat ghee in the pan and the sugar. Let the sugar melt on low flame until it dissolves completely. Then add the cardamom pwd, sesame seeds & peanuts.

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Keep the flame low and mix everything very well. Turn of the flame immediately. Now pour this mixture on the greased tray quickly and spread it out a bit. Take a knife and make lines on the mixture if you want to have evenly shaped pieces later. 

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Wait for the mixture to cool down..it will take about 15-20 mins. Then break it into pieces and store in an airtight container. It remains fresh for upto 2 weeks.

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Happy Sankranti Everyone!

Love,

Shreya💕

Chocolicious Banana & Butterscotch Breakfast Bars!

Chocolicious Banana & Butterscotch Breakfast Bars!! Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Whole-wheat…really serious…and its vegan! A win-win for everyone 😉

You can call it a breakfast bread, banana bread or banana & butterscotch cake. Anything you prefer, trust me, the taste won’t stop you from eating one slice after another..😛 specially kids, they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❤️😁

Chocolicious Banana & Butterscotch Breakfast Bars

Chocolicious Banana & Butterscotch Breakfast Bars are healthy, though they have a chocolate quotient, like all my cakes do, but these are vegan (no eggs-milk-butter) and made with whole wheat flour. Sounds healthy?!

Besides, this recipe is a really great way to use up all the browning bananas that are sitting on the kitchen table!!

Chocolicious Banana & Butterscotch Breakfast Bars

Let’s start.
Preheat the oven @ 180’C for about 10-12 minutes.
Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
While that’s happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
Mix them well using a spatula.
Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
Mix everything well. Now pour in the oil and the extracts.
Give everything a good mix to make smooth & lump free batter. But don’t over mix it, else it’ll give you a very heavy cake/ bar (the batter will be quite thick).
Pour the batter into the prepared tin and bake for about 10 minutes.
Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Chocolicious Banana & Butterscotch Breakfast Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: makes one 7"square cake

Ingredients

  • 2 cups whole wheat flour
  • 3 nos large overripe bananas (mashed / puréed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup castor sugar
  • 1/2 cup refined oil
  • 1 pinch each of cinnamon and nutmeg powder (optional)
  • 3 tbsp. unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2-4 drops butterscotch essence (optional)
  • 1/4 cup butterscotch chips / balls

Instructions

  1. Preheat the oven @ 180'C for about 10-12 minutes.
  2. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
  3. While that's happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
  4. Mix them well using a spatula.
  5. Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
  6. Mix everything well. Now pour in the oil and the extracts.
  7. Give everything a good mix to make smooth & lump free batter. But don't over mix it, else it'll give you a very heavy cake/ bar. (the batter will be quite thick).
  8. Pour the batter into the prepared tin and bake for about 10 minutes.
  9. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
  10. Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
  11. Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Notes

The batter will be thick, if you need to adjust the consistency, you can add some milk but then the breakfast bars won't be vegan. Omit butterscotch chips or replace it with whatever you like.

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Chocolicious Banana & Butterscotch Breakfast Bars

Love,

Shreya ❤️

(P.S. You can add walnuts, pecans, raisins, etc. as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5  days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza Pinwheels or something healthy like a Whole wheat Chocolate Cake 😀😀

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Chocolicious Banana & Butterscotch Breakfast Bars

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