Almond Vanilla Muffin, lightly iced with a Cheesecake frosting and a dash of homemade seasonal compote . 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.
The idea was to have a gluten free, eggless cake without compromising on the flavor or texture. Going one step ahead it is also butter-free and refined sugar free. This deeply chocolaty and moreish cake will make you forget it's 'missing' all these traditional cake ingredients!
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…
Chocolatey, buttery, chewy, light & not too sweet, this one goes perfectly with a chilled glass of milk or a cup of coffee. We've crumbled it over ice cream & fruit to devise a quick dessert for an emergency chocolate fix :)
This Sourdough boule has toasted mixed seeds such as sesame, sunflower and pumpkin folded into the dough for that extra nuttiness & nutrition. About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates…