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GLUTEN-FREE SPICED SWEET POTATO AND CANDIED GINGER COOKIES



    Who doesn’t like to indulge in cookies? These are Gluten-free Spiced Sweet potato cookies, it’s a winter weather healthy sweet treat, that benefits your body and brain as a whole, and are just perfect as a grab and go breakfast. It's also an adequate nutritional lunch box snack.


    Classical versions of cookies would mostly be made with refined flour and I tried replacing it with oats flour and gluten-free flour. Removing the gluten from cookie makes it slightly guilt free, though I used butter in the recipe

    YIELDS: 20-24 pieces

    PREP TIME: 20 minutes

    BAKING TIME: 18 minutes

    TOTAL TIME: 38 minutes



    INGREDIENTS

    • 1 medium sweet potato kumara, peeled and chopped (it should be 1 cup quantity of cooked and mashed potatoes)

    • 185g butter, room temperature

    • 200g or 1 cup soft light brown sugar

    • 1 egg

    • Zest of 1 orange

    • 180g gluten-free flour

    • 100g oats flour

    • 1/4 tsp salt

    • 1 tsp baking powder

    • 1 tsp cinnamon powder

    • 1/2 tsp nutmeg, freshly grated

    • 1/4 cup candied ginger, chopped

    • 50g macadamia nuts, roughly chopped

    • 50g dark chocolate buttons (I used Hershey’s semi-sweet)



    METHOD

    1. Preheat the oven at 180°C. Grease and line the baking sheet/tray with baking paper. Set aside.

    2. Steam the chopped potatoes in a double boiler, for 10-12 minutes, until soft and cooked. Remove from boiler and spread on a plate and let them cool completely. Once cooled, place them on paper towel and let the excess moisture absorb on it. Mash them to a smooth purée.

    3. Beat butter and sugar together until pale and creamy, add egg and zest and beat for a minute. Stir in the mashed potatoes until well combined.

    4. Sift together the flours, baking powder, cinnamon powder, nutmeg and salt. Tip in the chopped macadamia nuts and ginger, then gradually add the dry ingredients to the wet and combine well.

    5. Drop tablespoon full of the mixture on to the prepared baking tray keeping a distance of at least 2 inch in each cookie dollop. Press lightly and bake them for 15-18 minutes or until golden. Cool completely on wire rack.

    6. Put chocolate in a heatproof bowl, melt chocolate in a double boiler over a pan of barely simmering water. Pour it in a piping bag and drizzle over cooled cookies. Set aside for 30 minutes to set.


    COOK'S NOTES:

    • You can always use store bought pumpkin purée. It’s generally quiet soft as the water content is more, soak that extra moisture on the absorbent paper or kitchen paper roll and use it as written in recipe.

    • Preserve the cookies in airtight box for up to 2 weeks.


    CAMEL MILK PISTACHIO CAKE



      A time for family gatherings and celebrations, November 18th commemorates the 369th anniversary of independence from Portugal.

      This day also represents the National Day since Qaboos bin Said al Said’s rise to the throne of the Sultanate, as well as his birthday. During this trifecta of a holiday, you’ll see the red, white, and green of Oman’s flag waving freely. These colors have come to represent the geography of Oman in green, the Imamate leaders of the past in white, and the Sultanate itself in red.

      Hence raised the toast in celebration of Sultanate’s big day by making a camel milk pistachio cake, keeping the colours of the Omani flag in mind. The cake was absolutely divine with a super soft texture, and drool-worthy, delicious cream cheese frosting.


      SERVES: 10-12 servings

      PREP TIME: 10 minutes

      BAKING TIME: 20 minutes



      INGREDIENTS

      • 1 cup unsalted pistachios, shelled

      • 1 1/3 cup all purpose flour

      • 1 cup granulated sugar

      • 1 1/4 tsp baking powder

      • 1/2 tsp baking soda

      • 3/4 tsp salt

      • 1/2 cup butter, room temperature

      • 3 egg whites, room temperature

      • 2 tbsp full cream labneh, room temperature

      • 1/4 cup full fat Laban (buttermilk), room temperature

      • 3/4 cup whole camel milk, room temperature

      • 1 1/4 tsp pure vanilla extract

      • 3/4 tsp almond extract

      • 1-2 drops of green food colouring (optional)

      For Cream Cheese Frosting:

      • 8 oz cream cheese (Philadelphia slab), room temperature

      • 185g butter, room temperature

      • 1 tsp vanilla extract

      • 1 1/4 cup confectioners sugar



      METHOD

      1. Grease and line two 8” round baking tins with parchment paper.

      2. Using pulse settings on your processor grind pistachios to a fine crumb. If you grind too much it will form into a pistachio spread. So be careful not to over blend.

      3. In a bowl, sift flour, baking powder, baking soda and salt, add ground pistachios reserving a tablespoon for garnishing later. Mix them well and keep aside.

      4. Cream the butter and sugar in a handheld or stand mixer until smooth and creamy, about 3 minutes. Add egg whites and whisk on high speed until combined, about 2 minutes. In a small bowl, using a hand whisk, whisk labneh and laban together to combine well. Add the laban mix, almond extract and vanilla extract to butter mix, and beat them together.

      5. Now add half milk and half of the dry ingredients to the bowl and give a quick blend until combined. Add the rest of milk and dry ingredients and give a quick blend again until just combined altogether.

      6. Pour the batter in the prepared pans and bake in a preheated oven at 180°C for 20 minutes or until the skewer comes out clean. Leave in pan for 10 minutes, take them out on wire rack to cool completely.

      7. For cream cheese frosting, in a stand mixer bowl, cream butter and vanilla extract, until pale and creamy approximately 2 mins; add cream cheese and blend until smooth and combined well with butter. Add confectioners sugar and beat to thick and fluffy consistency, about 2-3 minutes.

      8. Shave-off the bumps of the cakes to level them for layering, place one layer of cake on top of the cake stand or cake board, keeping the cut side up, add big dollops of cream cheese icing and level it with off-set knife, place the second layer of cake on top keeping cut side down and smooth side up. Spread the rest of icing on sides and top of the cake; decorate with reserved pistachio crumbs and fresh flowers if you wish.


      COOK'S NOTES:

      • Cow’s milk can be replaced in the recipe if you can get hold of the camel milk.

      • Please use full fat milk for the soft and spongy texture of the cake.


      PUMPKIN AND FRENCH BEANS COCONUT CURRY



        This pumpkin and beans coconut curry is a fusion of flavors from Southern India and Asia. When I made this curry, there was no particular cuisine in my mind, just a few ingredients which were at hand in my fridge and pantry.


        It simply turned out to be a super delicious curry! I kept the dish a bit mild as I was serving it to my dad and he is not a big fan of hot curries, but personally if I was making it solely for me, I would add that extra kick. If you are like me and your palate craves for some heat in your curry, do add that extra punch by adding the birds eye chilli. You will simply love it!


        It’s an easy to make, simple plant-based vegetarian, vegan, and gluten-free curry which has become one of my favorites and I’m sure it will become yours too.

        SERVES: 3-4 people

        PREP TIME: 15 minutes

        COOKING TIME: 10-12 minutes

        TOTAL TIME: 35-40 minutes



        INGREDIENTS

        • 400g red pumpkin, peeled, washed and diced into 2cm cubes

        • 1/2 cup French beans, cut into 1 cm pieces

        • 1 tbsp coconut oil

        • 1 1/2 tbsp sunflower oil

        • 1/2 tsp black mustard seeds

        • 1/4 tsp fenugreek seeds

        • 1 stalk of curry leaves

        • 1 small onion, chopped

        • 2 cloves garlic, chopped

        • 1 tsp or 1/2 inch piece of ginger, chopped

        • 2 green chilies, whole

        • 1 tsp salt

        • 1/4 tsp red chili powder

        • 1 tbsp desiccated coconut

        • 1 can or 400 ml coconut milk (full fat)

        • Juice of half lime or 1 tsp

        • 1 lime for garnishing

        • 1 tbsp chopped coriander leaves and some extra for garnishing



        METHOD

        1. Heat oil in a skillet, add mustard seeds, fenugreek seeds and curry leaves, and after few seconds add diced pumpkin and stir it on medium high flame for 2 minutes, add onion, garlic, ginger, green chilies, salt and red chili powder and stir until the onions soften, about 2 minutes.

        2. Now add chopped beans, stir for 2 minutes until they soften a little but still slightly crunchy. Stir in the desiccated coconut for few seconds.

        3. Add coconut milk to the prepared vegetables, simmer for 2-3 minutes until it thickens slightly and vegetables are cooked, add lime juice and coriander leaves.

        4. Serve with boiled rice and garnish with some extra chopped coriander leaves and a slice of lime.


        COOK'S NOTES:

        • If you need more heat in the dish, add 1 bird's eye chili. Chop and add it along with the onions and garlic.


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