ULTIMATE OATMEAL COOKIES

Looking for a healthier version of oatmeal cookies?  This recipe for Oatmeal Cookies is just what you need. It is made with rolled oat and less sugar. I have added mixed peel and raisin which is easily replaced with dried cranberries, dried peaches or cherries. If you dough is sweeten by raisin, just add only a quarter cup of sugar but this is entirely up to you.

This cookies makes a great lunch box treat and  is perfect for cooking with your kids.

ULTIMATE OATMEAL COOKIES
Yield     :    40 cookies

1  C all purpose flour
1+1/2 C  rolled oat
1/2 C  vegan butter melted/oil
1/4 - 1/2 C brown sugar
1/4 tsp salt
1/2 C  mixed peel
1/2 C  raisin
1/2 tsp baking powder
1-2 TB water

DIRECTION

Preheat oven @ 160 C.

Combine flour, baking powder and salt.

Whisk together butter and sugar.

Now add butter mixture to the flour, stir to combine.

Add in mixed peel and raisin, forms into soft dough, if too crumbly, add 1-2 tablespoons of water.

Pinch dough into small ball and flatten slightly. Place balls onto baking sheet.

Bake for 15-20 minutes (cookies will seem underdone but do not overbake). Remove from oven and let sit in the pan for 5 minutes.

Transfer onto rack to cool. When completely cool, store in an airtight container.

RED BEAN SWIRL BREAD

My boy is a great fan of red bean, anything stuff with this, he happily devoured them. Oh gosh, he can easily eat a loaf of this red bean swirl bread at one sitting!

This recipe yields a decent loaf, it is stuffed with red bean (use store bought) but you are free to substitute the filling with savory or others according to your taste. Since it is such a hit at my home, I thought I would share this recipe so you could also enjoy this incredible bread as much as we did.

CORN & POTATO PARATHA

Paratha or unleavened flat bread is usually pan fried on griddle, stuffed with potato, leaf vegetables, cauliflower, lentil or paneer. It is so light yet filling. They  can be served during breakfast, lunch or at dinner time with chutney, pickle, yogurt, meat or any  vegetable curries.

For this recipe, had combined whole kernel corn with mashed potato. Green chili is added to improve the flavor of this nutritious paratha. They turned out so soft and best eaten hot immediately after you have cooked them.

PUMPKIN BANANA MUFFIN

I did a little baking for our breakfast. Since I had pumpkin and banana in hand so the best thing to do is to incorporate them in this experiment.

Pumpkin Banana Muffin  turned out incredibly moist and delicious. Really happy with the result, yet you can creatively think of other tweaks. Perhaps adding chopped nut or chocolate chip to the batter.  They're a perfect way to start the day!

APAM PISANG BAKAR (BUTTERLESS YEASTED BANANA CAKE)

This is a common recipe from our household using fully ripe banana. It is normally steamed but my recipe below is baked. Have also added instant yeast to rise.

For sugar,  either increase or decrease according to the sweetness of the banana you had used. After mixing all the ingredients together, pour onto greased pan and let rise until doubled. Make sure your pan is deep enough to accommodate the increase, mine rose to the rim of the pan or use muffin pan but filled only half full..

APAM PISANG BAKAR (BUTTERLESS YEASTED BANANA CAKE)
Yield     :    One loaf

1+1/4 C  all purpose flour
1 C  mashed banana
1/2 C  castor sugar
3/4 C + 1 TB  warm evaporated milk
1/2 tsp salt
1+1/2 tsp instant yeast

DIRECTION

Grease 8 in deep cake pan. Whisk together milk, yeast and sugar in a small bowl.

In a mixing bowl, put in flour, banana and salt. Stir well.

Now add the milk mixture to the flour, stir to combine.

Pour mixture into greased  pan and let sit for 1 hour. Towards the end of rising time, preheat oven @  170C.

Bake for 40-45  minutes or until a skewer inserted comes out clean.

Let sit in the pan for 10 minutes, transfer onto rack to cool.

Linking to  Yeastspotting 10-28-11