An Italian cookie which literally translates to “twice-cooked” thereby lending it the characteristic crunchy texture. Understated sweetness & great when dipped in coffee or a cup of earl grey! This version is made with Dark Chocolate chunks and Almonds.
Two layers of Almond Vanilla Cake sandwiched with homemade seasonal compote & lightly iced with a Cheesecake frosting. The cakelet is moist, tender & oddly buttery (without any butter in it) & the minimally sweetened fruit compote & slightly tangy cheesecake frosting together create a light & fresh finish. Perfect as dessert or for your coffee table!
This muffin includes a tender, fluffy cake, generous chunks of apple and a oats & almond crumble on top. And with the added goodness of yogurt and house-made applesauce this can practically be called breakfast. Perfect for lunch boxes and as an afternoon pick me up as well. P.S: Pairs very well with coffee or a cup of light tea.
Made using organic wholewheat atta, a bit of honey + olive oil & loads of mashed banana, this is truly a breakfast cake. Belgian Chocolate chips & cranberries provide bursts of sweetness to an otherwise moderately low sugar treat.
Super chocolaty and not too sweet, with a soft fluffy texture, even better when warmed briefly before inhaling. Made using Callebaut Chocolate (70% & 54%).
Made with 50% wheat bran & minimal sweetness, these are truly meant for the breakfast table. We went one step ahead and use fresh milled khapli wheat bran which is naturally low in sugar while adding a whole lot of fibre (and flavour!) to the muffin. A bunch of fresh fruits in the batter adds pockets of sweetness and added…
These buns are made with milk and organic honey lending them a beautifully soft and fluffy texture. Slathered with a generous helping of slightly salted butter.
With a higher than average carrot to cake ratio and a good helping of walnut pieces, this can practically count as breakfast! Moist, fluffy and perfumed with cinnamon.
