Millet Almond Oat Cookies with Chocolate chips. Gluten-free Vegan Recipe

I posted some deliciously crumbly Whole Wheat Chocolate chip cookies a few weeks back. I have been making a batch every other week and thought of trying out a gf version. So another keeper Chocolate chip cookie recipe came about.

These cookies have Pearl Millet(Bajra) flour and are spiced with ginger and molasses. You can substitute Bajra with any gluten free flour. I have made variation of these cookies a bunch of times with combinations of sorghum, rice, millet and/or nuts.

Millets, like sorghum, are predominantly starchy. The protein content is comparable to that of wheat and maize. Pearl and little millet are higher in fat, while finger millet contains the lowest fat. Millets are also relatively rich in iron and phosphorus. The bran layers of millets are good sources of B-complex vitamins. My millet flour collection has Pearl (Bajra), Finger (Ragi) and Sorghum(Jowar). Some of these grains and flours have a strong acquired taste. I use spices like ginger, cinnamon, allspice, cardamom etc to help mask the taste in cookies and bakes.

It was National Vegan Pizza day today. We consumed Pizza in some form or the other pretty much every other day this week. Today, we were planning to hit Pizza Pi in Seattle, but that plan got postponed to tomorrow. A bunch of Pizzas on the blog collection here. There are some amazing Vegan Pizzas flying around on the Interwebz this weekend. Check out Kristy's Breakfast Pizza with Tofu scramble, Potatoes, greens and cashew mozarella!

Dont you just love chocolate chip cookies! More Cookies collection here.

This whole week hubbs is on vacation. And so am I :). I wasnt sure about the vacay, so have not planned any guest posts. I might be missing in action for a few. Regular post schedule and social media will be back by next week. I might be able able to sneak in a tricolor post. Lets see. Till then have an amazing week and a fun 4th!

Ingredients:

2 Tablespoons warm water

1 teaspoon flaxmeal

2 Tablespoon oil (I use 1 Tbsp each of organic canola and virgin coconut oil)

2 teaspoons agave syrup

2 teaspoons dark molasses (or agave/maple)

1/4 teaspoon ginger powder

pinch of salt

pinch of black pepper

2 Tablespoons ground raw sugar( 2.5 for sweeter)

1/2 cup ground Oats

1/4 cup pearl millet flour ( or any gf flour)

1/4 cup almond flour

1/3+ cup chocolate chips

Method:

In a bowl, add everything except the flours. Mix well for 2 minutes until well combined. Let sit for 2 minutes. Mix again for a few seconds.( to help the flax become gel-ish)

Add the flours and mix using spoon or hand to a dry dough.

Add the chocolate chips and mix to distribute.

Chill the dough for 15 minutes in the refrigerator.

Make flat balls and place on parchment lined baking sheet.

Bake in preheated 350 degrees F for 13-14 minutes.

Cool, consume!

These cookies are being shared at Ricki's Wellness Weekend, Slightly indulgent Tuesdays, Amee's Fit and fab Fridays, Hearth and Soul blog hop, Allergy Free Wednesday

Another amazing Satyamev Jayate Episode. About the use of pesticides in India, and the need for Organic sustainable farming. The problems faced are similar in every country and so are the solutions.

The episode is in Hindi with English subtitles.

I love the format of the show. The problem is defined with examples, a few interviews, some shocking statistics, then possible solutions with real life examples, and a call to action.

Of course each issue is really big in itself, but it is easy to get bogged down by the enormity of the problem and the statistics and very few articles or videos talk about present solutions. Please do watch and share!

Farmers are the first to see the harmful effects, since they and their families deal with higher concentration of the pesticides. There are increased rates of cancer and decline in health of the newer generation. One example, rural areas dont have bigger hospitals, so there is a train thatruns from one state to the the nearest Cancer center in another state. That train is called the Cancer train, because all the passengers of the train are either patients or family members. It is heart-wrenching to see the effects on young kids. And a reminder to us, that things like that can happen to the consumers too.

The solution is organic farming with crop rotation and use of age old methods to controls pests. There are examples of successful efforts which keep that ray of hope alive that all is not lost.

Uttapam - Lentil and Rice Pancake with veggies. Vegan Glutenfree Recipe

Lets call this a fusion Pizza week, shall we. After a crazy Black eyed Pea, Mint, chocolate Crust creation this Sunday, this post is about a stovetop thick Pancake which can sub as an Indian Pizza.

We make variations of the Uttapam pancake often. It's a quick meal to put together if you have some Dosa batter ready. Throw in some veggies and serve with a side of chutney.

Uttapam is a thick pancake, made with Dosa batter. Some finely chopped or grated veggies are either added to the batter or loaded on top the batter when the pancake is cooking.

It is easier to make than a Dosa crepe, since it doesnt require any circling motion to spread the batter. Just ladle a third or half cup of batter onto a hot pan and you are good to go.

Here are a few versions. The usual Dosa batter which needs Black gram(Urad Daal), fenugreek seeds(Methi) and Rice to be soaked overnight. Also, simple version using Oats, fenugreek seeds and Rice flour. If you like Dosas, then give these a try.

Shallot, Carrot, Cilantro Multi lentil Uttapam

The one below is using a multi lentil Dosa batter. Some split peas and red lentils are soaked along with the Black gram, fenugreek seeds and brown and white rice. Soak overnight. Blend to a thin batter, with salt, ginger and 1 green chili. For detailed steps on how to make the batter see Dosa batter recipe post.

Mix finely chopped shallots, carrot, and cilantro in the batter. Pour a ladle full on a hot, non stick girdle on medium high heat. Cook for 2-3 minutes and flip and cook for another minute.

Oat Uttapam:

This one below is a plain uttapam with Oats and rice flour.

Grind 1 cup of Oats with a 1 Teaspoon fenugreek seeds into a fine flour. Mix with 1 cup rice flour(brown or white). Whisk in about a cup of water to make a flowy batter. Let the batter ferment overnight or 6 hours. Add salt, and water if needed, to get a thin pancake batter consistency. Proceed to make Uttapam with out without added veggies(Step pictures below). More Oats and rice flour options here. The picture below is a plain Uttapam.

Quick Oat Uttapam:

Mix the Oat, fenugreek, rice flour mixture with warm water and 1/2 teaspoon active yeast. Let rest and ferment for half an hour. Add salt to the batter( and veggies if using) and proceed to make Uttapam pancakes.

Spinach Tomato chili Uttapam: Step by step pictures

This one below is made using Dosa batter . It has a cup of spinach blended in just before making the pancakes. You can use the below method with any of the above Uttapam batter options.

1. Keep the batter ready at room temperature and veggies chopped.

Heat a girdle on medium high heat. Add 2-3 drops of oil and spread the oil around with a cut onion or potato.

Ladle a 1/3 to 1/2 cup batter onto a hot non stick pan on medium high heat.

2. Add a few drops of oil on the edges.

3. After a minute, Load with greens of choice. I used Spinach since we have a good crop from our 4 small plants in the balcony.

4. Add Tomatoes (or finely chopped onions, bell peppers or other veggies)

5. Add chili flakes and cilantro( other seasoning). Cover it with a lid at this point, to help the veggies cook quicker. Cook for 2-3 minutes or until the center is dry. Almost done in the picture below.

6. Hot! Ready to serve. Serve with Coconut chutney, other chutneys, or Podi(dry chutney powder) of choice, Masala Potatoes, Sambhar(pigeon Pea daal), ketchup, Sriracha, or anything:)

These Uttapams make for a great breakfast, snack or even a meal. They are free of all common allergens and the toppings and additions can be adjusted to preference. The plain Dosa batter also freezes well. You can freeze it in small containers thaw, refrigerate and use within 2 days.

These Uttapam pancakes are being shared at Allergy Free Wednesdays, Ricki's wellness weekends, Slightly indulgent Tuesdays, Hearth and soul blog hop,

More variety of Dosas, Uttapams and Chutneys under South Indian tag on Vegan Chutney! - The new Indian Vegan food photo gallery.

Some new features added this week ...

You can now subscribe to Vegan Chutney by Email or feed reader. (bottom of the page)

The search is now optimized to auto complete while you type ;)

More additions to come! Have a fun Wednesday.

Vegan Chopped: Black-eyed Pea Pizza crust, Blackberry Tomato chutney w/ Cauliflower, and Spinach Blackberry Mint Salad. Glutenfree, recipe

Isa (PPK) announced The Vegan version of Chopped, online 2 days back.. and my nerves have been working overtime since then. esp with a packed weekend. I have never watched Chopped, so I tried watch one of the episodes. The animal things and the camera movements(hello motion sickness) made that impossible. So I just read up about it and here we go!

The results are now out here! And I managed to be in the Runners up! :)

The mystery ingredients were:

Black eyed Peas, Mint, Blackberries, and bittersweet Chocolate! to make an Entree in 40 minutes.

What I came up with is this Pizza and a side salad.

Black eyed Peas, Mint, Collard, garlic, chocolate, garam masala crust.

Topped with Cauliflower tossed in Blackberry Tomato Chutney and grape tomatoes.

Garnished with Mint.

And a side salad of Spinach, Blackberries, Mint topped with a Balsamic and bitter chocolate dressing.

Phew!

I added some chocolate to the crust to add a bitterish taste. Black eyed peas are quite a neutral taste by themselves. So the mint collard and chocolate worked well together.

The blackberries made for a deliciously intriguing and pretty colored chutney which was the pizza sauce.

I added some chocolate to the balsamic vinegar dressing and that was a fun salad!

The pizza is based on my deliciously good Sprouted Chickpea Pizza

Cauliflower in Blackberry Tomato sauce.

The crust bakes very well. You can make burger patty out of it and make burgers with greens and the Blackberry Tomato Chutney as well!

You can find all the other Chopped entries on the PPK fb page here

Ingredients: makes one 9 inch round - Serves 1 hungry person

Crust:

1.5 cups black eyed peas(canned, cooked or sprouted)

1/4 cup Oats

1/4 cup chopped Mint

1/2 cup chopped Collard greens or other greens

1-2 Tablespoon melted 70% cacao chocolate(skip if you dont like the chocolatey bitterness)

2 Tablespoons organic oil of choice(I used 1 Tbsp virgin coconut and 1 Tbp extra virgin olive oil)

1/2 teaspoon salt or to taste

3-4 cloves of garlic

1/2 teaspoon garam masala or to taste

1 dried red chili or to taste or skip

Toppings:

1/2 cup small cauliflower florets

Grape tomatoes

Chopped Mint

Sauce/Chutney:

1 medium tomato

1/4-1/3 cup Blackberries

1 inch ginger chopped

1 green chili

1 teaspoon oil

salt to taste

Salad Dressing

3 Tablespoons balsamic vinegar

1 Tablespoon 70% cacao chocolate or any bittersweet chocolate

Salad:

Chopped Spinach, Blackberries and Mint

Method:

Start up the oven to preheat to 425 degrees F.

Pulse all ingredients for the crust until a thick doughy batter is formed. Use a Tablespoon or so water if needed.

Spread the thick batter on parchment lined sheet using circular motion to about a 1/4 inch thick.

Bake for 6-7 minutes.

Meanwhile, make the Chutney sauce. In a pan, add oil, heat on medium high.

Add ginger and chili, Mix for a few seconds.

Add chopped tomato and blackberries, salt to taste.

Cook for 3 minutes. Stir every few seconds.

Add the cauliflower, toss and cover and cook till 2 minutes.

Take the crust out. Top it with the cauliflower and the thick chutney.

Add halved grape tomatoes and other veggies of choice.

Bake for 20-25 minutes. Garnish with freshly chopped mint and chili flakes before serving.

Meanwhile, prep the salad. Chop up greens(I used Spinach), add Blackberries and mint.

In a small pan, heat the balsamic vinegar on low. As soon as it starts to bubble a little, take off heat.

Add chocolate and mix well.

Let this mix cool for a few seconds and then top the salad with the dressing.

If you like the dressing, then sprinkle some on the pizza as well!:) Serve.

This Pizza is being shared at Slightly indulgent Tuesdays, Hearth and soul blog hop, Allergy Free Wednesday, Rickis wellness weekend

Baked Potato French Fries. vegan glutenfree recipe.

Right in time for Friday! Lots of baked tato options! To serve as a side with your veggie burgers or eat the whole plate as is. Its potatoes.. they are baked, they are good for you;) well atleast gooder than fried ones.

Chewie's birthday is coming up! He is our adopted baby, who went from shelter to rescue to adoptive home, then back to rescue then came to our home and marked the entire place (dog owners will know what I mean;)..What do you think I should do to celebrate.. a birthday cause or sell some cafepress tees with Chewie on them :) . He plays with only some dogs, is civil to most. On the other hand, he loves all humans, loves to meet everyone and loves to get petted. the only humans he will growl at are a few really huge ones with hoodies or gadgets(I have no clue why).

These fries are inspired by Cadry's French Fries are her secret. It feels like a potato kind of week right. Fries after the Samosa French Toasts. You can find more Savory Snack options here.

The pictured fries are Cilantro, garlic, black salt, black pepper, chili powder.

Serves 1 :)

1 large Russet

2 teaspoons organic canola oil

1/2 teaspoon salt

1/4 teaspoon garlic powder

a generous pinch teaspoon chili powder

a generous pinch

2 Tablespoons cilantro finely chopped

Method:

Scrub the potato and cut into not more than and 1/4 inch thick wedges/fries.

Add to a big bowl, add oil and spices and toss well.

Spread out the wedges on a parchment lined baking sheet in single layer.

Bake in preheated 420 degrees F for 15 minutes.

Turn the tray and bake for another 5-10 minutes until golden or crisp to your preference.

Serve hot!

Its potato wedges! You can do any number of variations..

My other Variations :

1. Garam masala or Chaat masala fries.. Seriously, you cant beat some chili powder and garam masala on crisp potatoes.

2. Thyme and parsley. Some fresh thyme and parley from out garden, liberally added to the potatoes before baking and then also used to garnish when baked. perfection!

4. Green chili, asafoetida, turmeric and curry leaves. Its Tadka fries! Make the tempering with a Tablespoon of oil, 1-2 green chilies finely chopped. a generous ping of asafoetida(hing), turmeric and roughly chopped curry leaves. Cook for 1-2 minutes until the chili is crisp. Add to freshly baked wedges. Serve hot!

These spicy disappearing wedges are being shared at Ricki's wellness weekend, Ella's potluck, Amees Fit and fab Friday.

Peeps in the Northwest! Old Dog Haven is having a walk to raise money for Senior dogs. they are an amazing group who provide home, treatment and love to all seniors.

JOIN US FOR THE WALK FOR OLD DOGS

Sunday, July 22, 2012 12noon until 3:00pm -- Bellevue Downtown Park

Find more at Old Dog Haven

See you all there. I will most probably have a bunch of cookies for you.

Very Berry Granola and Berry Granola Bars. Vegan Glutenfree

Its sunny out today.. its sunny out today! (this is what happens to Seattle people when the sun comes out) .. So you know this is going to be a short post ;)

There are berries and berries around. Use any of your fave berries for this granola. Add up or change the nuts, spices and make it your fave summer granola!

Unfortunately, this is chocolate free..:D. Eat as is, with almond milk, greek coconut milk yogurt, or make granola bars.

I had my dentist appointment(me= one side puffy numb lip).. always so expensive! uncomfortable and darn my teeth. If someone knows a magic potion to help keep cavities at bay, please pass it on to me.. my teeth are genetically wired to get loads of them. bet that creates great work for the dentists around.

I am going to give Krya's toothpowder a try. The good old herbs used by the great grand and grand generation now being researched again. Read up on what could be the problem with toothpastes, brushes and current practices on Krya's blog.

Mixed and ready to bake.

Baked..

I used Watermelon seeds in this granola. You can use other seeds as well. Watermelon seeds or Magaz are a great source of Iron, and fat! Yes, they have 79% fat, with 50% saturated. If you cannot use cashews or nuts for creamy curries, dips or cheese, try some melon seed kernels. You can find Watermelon or other melon seed kernels in Indian stores. If you see them anywhere, do let me know.

Lightly roasted Watermelon seed kernels. Back home, we used to eat Cantaloupe/Musk melon seed kernels as snack in summer. The melon seeds are washed and dried in sunlight, then hulled. All the kids would sit together, peel/hull the seeds and eat them.

Berry Granola, mangoes, Wheat baguette and hot Masala Chai for Brekki.

Very Berry Granola

Ingredients:

1/2 cup Oats

1/2 cup brown rice krispies

1/4 cup Almond slivers

1/4 cup chopped Walnuts

1/4 cup cranberries

1/4 cup raisins/dried blueberries/goji berries

1/4 cup Watermelon Seeds(Magaj) or sunflower seeds

2 Tablespoons sesame seeds

1/4 teaspoon spices of choice(I added a pinch of cinnamon and ginger)

a few drops of stevia or a Tablespoon of raw sugar powdered (optional, for sweeter)

a generous pinch of salt

1 Tablespoon Agave syrup

1 teaspoon virgin coconut oil, melted

1/3 cup berry puree

For bars:

1/4 cup Oats flour

Berry Puree as needed(1/4+ cup)

Method:

Puree a cup of berries of choice, without water and keep aside. I used Blueberries and Strawberries.

In a large bowl, add all the dry ingredients and mix for a few seconds.

In a saucepan, heat 1/3 cup berry puree and combine coconut oil, agave, sugar and salt.

Heat till just about a boil.

Add this to the dry. Mix well. Add more berry puree if needed.(It depends on the berries and the moisture content.)

Spread the mixture on parchment lined tray.

Bake in preheated 350 degrees F for 10 minutes.

Mix it up bit, rotate the baking tray, and bake for another 5 minutes.

Remove from oven, and press lightly with spatula to get the granola to stick.

Cool completely before storing.

For the Granola bars,

Add Oat flour and berry puree to the granola. Add enough puree to wet the granola so it sticks easily.

Press the mixture into a pan. Press evenly and well.

Bake in preheated oven for 15-20 minutes or until dry in the center.

The granola and bars are being shared at Allergy Free Wednesdays, Ricki's wellness weekend, Slighlty Indlugent Tuesdays, Hearth and soul blog hop

Samosa French Toasts... Launched! Vegan Chutney -Your Destination for Indian Vegan food and more.

Samosa is a Fried or baked pastry with savory filling, usually potatoes and peas for the veggie version. (If you havent heard of Samosa yet, you need to head out to your nearest Indian restaurant today!) The filling/stuffing can be made several different ways and is very versatile. Here is a step by step Samosa Video by Manjula's Kitchen.

Most days I dont make the fried Samosa. If I do, I end up baking mine. For a Quick version, I use the frozen uncooked whole wheat Roti dough. Its like frozen round pastry sheets, which I thaw, cut in half and proceed as in the video to make triangle samosas, by sealing the edges using a little water.

The other day, I wanted to eat something savory for breakfast, and hubbs was giving me that (I am bored with the usual breakfasts, can you surprise me) expression. So I looked in the refrigerator, took out the leftover stuffing, and proceeded to make some stuffed up french toasts with it!

The batter is the Chilla batter(chickpea flour batter) which gives it a fritter coating, like a pan fried, stuffed Bread Pakora. You can also use any french toast batter, mix in salt, spices and chili. The other batter that we use is Oats, flaxmeal, almond milk.

Other delicious things you can make with the stuffing.. Stuff it in flat bread Paratha or Naan, or make veggie burgers out of it!

For more Savory Breakfast options see the collection here.

Samosa French Toasts

Ingredients:

Potato Stuffing:

Gluten, dairy, egg, corn, soy, nut free

2 teaspoons organic canola oil

1 green chili chopped fine

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds
1/4 teaspoon fennel seeds(optional)

a generous pinch of asafoetida(hing)

1/4 teaspoon turmeric (haldi) (Optional)

1/2 teaspoon garam masala powder/curry powder or to taste

1/2 teaspoon amchur(dry mango powder) or Chaat masala powder(or add lemon juice to the potatoes when cooked)

2 medium boiled potatoes. Mashed or cubed small.

1/4 cup green peas(optional)

1/4 cup chopped cilantro

1/2 teaspoon salt or to taste
1/2 teaspoon cumin powder
1/4 teaspoon red chili powder or to taste

For Variations: Add a Tablespoon of chopped ginger garlic, and saute with the peas

Add a Tablespoon dried fenugreek leaves(methi)

Method:

Heat oil in a pan. When hot, add the cumin seeds, saute for a few seconds.

Add the fennel or coriander seeds and green chili. Mix for half a minute.

Add the asafoetida, turmeric, garam masala, mix, and add the peas if using, and cook for half a minute.

Add in the boiled potatoes, salt to taste. Cook uncovered for 3-4 minutes.

Add in the amchur or chaat masala, cumin powder, chili powder, cilantro. Mix well, taste, adjust salt and spice(my mom would add a load of red chili powder right about now).

Take off heat.
(You can also make this with uncooked(not boiled) potatoes. Add potatoes and peas together. Add 1/4 cup water and salt, mix and cook covered on low-medium for 14-16 minutes.
Mash the potatoes a bit, add the other spices and cook for another minute or so.)

To Make French Toasts:

Batter:

Mix 2/3 cup chickpea flour and add 1/4 tsp turmeric, 1/4 tsp rock salt(kala namak or Chaat Masala), 1/4 teaspoon salt or to taste, 1/8 teaspoon asafoetida(hing, optional), 1 teaspoon oil, 1 teaspoon green chili paste or chili/cayenne powder, and about 2/3+ cup water and mix well to get a lump free thin-ish batter in a deep bowl. Or make your own favorite french Toast batter.

Take a bread slice. Mash the stuffing and pack it on top of one slice. Top with another slice. Dip the whole toast in the batter to coat well,

Pan fry with 2-3 teaspoons of oil, on medium heat, partially covered, 3-4 minutes each side.

Serve hot with ketchup, Cilantro chutney, sriracha, other sauces/chutneys of choice.

These quick and delicious French Toasts are being shared at Slighlty Indlugent Tuesdays, Hearth and soul blog hop, Rickis wellness weekend. Allergy Free Wednesday

Havent heard about Vegan Chutney yet!

What

Your destination for Indian food that is Vegan, a visual gallery of recipes. Also tags for special diets like Gluten-free, Video recipes, products, restaurants, Pantry items, Glossary.

Why

There are a few Indian vegan blogs where you can find vegan Indian recipes. Indian food however is so diverse, with many states and regions with their own cuisine, so many options, Most are naturally Vegan, or easily vegan-ized, some easy recipes, some elaborate.

Some of the regional cuisines are very allergy friendly as well. There are a number of amazing Indian food bloggers and others who keep churning out Indian recipes. Not all recipes are labelled vegan or labelled for any specific diet restriction and hence not easily found.

I wanted to bring some of the options together, to make it easy to find the enormous choices that are out there, in the plant based world. To make it easier to cook Vegan and Indian:)

Drop by VeganChutney.com to find out more. Find Veganchutney on Facebook.

The site is hosted on tumblr, you can follow and reblog just like a regular tumblr blog.

Features will keep getting added in the next few weeks. If you can help, do reach out to your fave Indian food bloggers and encourage them to submit their creations.

Feedback and feature requests, always welcome!