OATMEAL NUT SQUARES

One of the easiest snack you can prepare when your're really hungry. It barely takes a few minutes to whip up. It is great served for your late night or afternoon snack or even breakfast.

These bars are much healthier than what you can easily find in the store but the best part is you are able to choose what to add in as per your preference or according to what's currently available in your pantry.

This time chopped almonds are used but next time shall try sunflower seed, sesame seed, cashew or peanut instead. They also smell great while baking. If you prefer sweeter bars use 3/4 cup of sugar.

OATMEAL NUT SQUARES

1 C rolled oat
1/2 C sugar
1/4 C melted butter
1/2 C chopped nut
1/4 C milk
1/2 C all purpose flour
pinch of salt
oil to grease the pan

METHOD

* Preheat oven @ 175 C, line 8 x 8 in baking sheet with parchment paper and coat with oil.

* In a mixing bowl, combine oat, sugar, salt, nut and flour.

* Gradually add milk and butter, stir well.

* Press evenly onto prepared pan , bake 20-25 minutes or until a skewer inserted comes out clean.

* Remove from oven and cut into squares while still warm.

* Cool completely on wire rack.

BREAD PUDDING II

My new and innovative way to use leftover bread is not only simple to make but turns out great.. Adjust the sugar according to your preference.

If you want you can add raisin or other fruit to the batter, it 's so delicious and fragrant because of the coconut milk. My family really enjoyed having this with a cup of  coffee.

CHOCOLATE CHOCOLATE CHIP MUFFIN

I came across this recipe while hunting for perfect chocolate chip cookies. On going through the recipe I noticed it uses less oil and not too heavy dose of sugar so this is my ultimate choice for chocolate chip muffin. It's really quick and easy to prepare.

It turns out absolutely delightful with the right amount of sugar, moist and full chocolate flavor. These muffins aren't just for breakfast, they're good for anytime. I sprinkled with toasted chopped almond instead of chocolate chip and omit the egg but added 3 tablespoons yogurt. With these changes they still turn out great.

CARROT STIR FRY

This is pretty simple to prepare and does not involved grinding. Despite its easy method, this is truly delicious and healthy stir fry. Moong dhal is added along with carrot. The dhal is soaked then boiled until soft but still retains its shape.

Besides moong dhal you could substitute with grated coconut, using the same method.This vegetable dish is great if served with rice, capati or roti as the side dish.

CARROT STIR FRY

4 Medium carrot
1 Big onion
1 tsp mustard seed
1 tsp split black gram (urad dhal)
1 tsp cumin seed
2 green chili
2 dry chili
1/2 C moong dhal (soaked and boiled)
2 T cooking oil
salt to taste
curry leaves

METHOD

* Scrap the outer skin of the carrot, cut into small pieces. Slice the onion and green chili.

* Heat the oil, add the mustard seed, when it pops up, add urad dhal, cumin seed , stir until urad dhal turns light brown.

* Now add the onion, green chili, dry chili and curry leaves, cook until the onion is translucent.

* Add the carrot and salt, stir and add a few spoons of water, cook until carrot turns soft using medium heat and close the lid.

* Now add the cooked moong dhal, stir well and remove.

OATMEAL BREAD

For a change we baked this Oatmeal Bread, most of the time I did sweet bread on a regular basis. I need new and healthier ways to bake bread. This seems a perfect recipe to add to my collection.

After going through various sources, I re-create them since most recipes called for molasses, soaking the oat for several hours and using bread machine. I opt for brown sugar and used butter instead of shortening, done it manually.

When heating the milk and the rest of ingredients you could use microwave but make sure they are not piping hot. If not cool down to lukewarm before proceeding.

This recipe is still among my absolute favorite yeast bread recipes. It turns out great with nutty flavor of oat, right amount of salt and lightly sweetened. It's my hearty breakfast of the day!

OATMEAL BREAD
Yield  :   One loaf

2 1/2 C all purpose flour
1/4 C warm water
2 1/4 tsp dry yeast
3/4 C milk
1 C rolled oat
1 tsp salt
3 T brown sugar
2 T shortening
1 tsp sugar

METHOD

* Combine water, 1tsp sugar and yeast in a small bowl, let stand for 15 minutes until frothy.

* In a glass bowl, combine milk, oat, salt, brown sugar and shortening, heat until lukewarm using microwave oven.

* In a mixing bowl, combine milk mixture and yeast, gradually add the flour until stiff dough is formed.

* Knead by hand for 10 minutes or use stand mixer until elastic.

* Transfer dough onto oiled and covered bowl, let rise for 1 1/2-2 hours.

* Punch the dough, flatten into rectangle then fold into 3. Shape into loaf.

* Place the dough into greased 9 x 5 loaf pan, covered and let sit for 60 minutes. Towards the end of rising time, preheat the oven @ 190 C.

* Bake for 35-40 minutes. Remove and cool on rack.

Linking to  Yeastspotting 10-29-10
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                 Bakers Sunday 4