coconut oil

Chocolate Avocado Almond Cake

by // // No Comments


Chocolate avocado almond cakeHi everybody! I know, it has been a very long time since my last post. And what is better to post than a recipe from my favorite form of cooking, baking!!! I have a greater affinity to baking and this must be the umpteenth time that I had mentioned here in my site. Baking generally involves sugar, that too lots of sugar. With that being said, wouldn’t it be awesome to bake something that is sweet but does not have processed sugar and healthy as well? I recently found one such recipe and that too of a cake! It is called the Chocolate Avocado Almond cake. Chocolate avocado almond cake
I came across the Chocolate Avocado Almond cake one afternoon when me and my HB were craving for something sweet but that doesn’t make us feel guilty after eating it 🙂 (thats one tough cookie!). Voila, I found this savior and was thoroughly satisfied afterwards. Chocolate Avocado Almond cake, as the name suggests, is made of avocado, coconut oil, coconut cream, almond flour, honey, chocolate chips and cocoa powder. It is very easy to make and is not time consuming at all.
Chocolate avocado almond cakeChocolate Avocado Almond cake is one of those rare, too good to be true, kind of recipe. It is healthy, has no added sugar (honey and chocolate chips take care of the sweetness) and is an excellent breakfast item. It can also be had as a snack (which we did when baked the first time :). For those of you wondering about the lengthy name, I came up with it, just put together the ingredients and here is your tasty, yummy Chocolate Avocado Almond cake. Try it out, you won’t be disappointed.

Chocolate avocado almond cake

Print
Chocolate Avocado Almond Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Almond flour – 2 cups
  • Raw cocoa powder – ¼ cup
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Cashew nuts, roughly chopped - ½ cup (or any nuts of your choice)
  • Avocado, medium – 1½ Cups
  • Melted coconut oil – 3 tbsp
  • Coconut cream, room temperature – 2 ½ tbsp
  • Vanilla extract – 1 tsp
  • Eggs, room temperature - 2
  • Raw honey – 3 tbsp
  • Chocolate chips – ⅓ cup + 2 tbsp
  • Sugar – 1 tbsp (optional)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and line the bottom and sides of the 8 inch loaf pan with parchment paper.
  2. Sieve the flour, baking soda, salt and cocoa powder in a large bowl. Add the nuts to the dry ingredients and mix well without any lumps.
  3. Remove the pit and pulse avocadoes in a blender. Add coconut oil, coconut cream, vanilla extract, eggs, and honey and blend together to a smooth paste.
  4. Add the ground paste to the dry ingredients and gently mix using rubber spatula. Do not over mix.
  5. Add the chocolate chips and fold the mixture.
  6. Spoon batter into the loaf pan and spread it evenly using rubber spatula. (The batter will be really thick)
  7. Bake for 40 to 45 minutes until the tooth pick inserted into the center of the loaf comes out clean.
  8. Cool the bread over a wire rack for 15 minutes before serving. Enjoy!

Chicken Mappas

by // // No Comments

Chicken MappasChicken Mappas is a traditional chicken gravy from the state of Kerala, India. It is a very recent dish that I tried and very much liked it 🙂 Mappas is Kerala Christian style of cooking dishes entirely using coconut milk. So as the name suggests Chicken Mappas is chicken cooked in coconut milk 🙂
Chicken Mappas
Chicken MappasChicken Mappas is one dish that tastes totally different than how it looks. It is a watery (stew like) gravy packed with full of flavor. Also, it is one of the easiest and simplest non vegetarian dishes to make. All you need is chicken, coconut oil, turmeric, green chilli and coconut milk. As you might know Kerala cuisine is known for its generous use of coconut oil and in Chicken Mappas that comes to the fore. It serves to be a major source of the dish’s distinct flavor.
Chicken MappasChicken Mappas is an excellent combination for Idiyappam (String Hoppers). It can also be served as a soup. Since coconut milk is used, Chicken Mappas gives you that fullness quiet easily even when had in small quantities. Do try this Mappas in your kitchen and do let me know what else it would go well with other than Idiyappam 🙂

Print
Chicken Mappas
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken Mappas is a very simple and traditional Kerela style chicken stew packed with full of flavors.
Ingredients
  • Coconut oil – 1 tbsp
  • Whole red chilli – 2 nos
  • Shallots, cut lengthwise – 4 nos
  • Ginger, minced, crushed – ½ tsp
  • Garlic, minced, crushed – ½ tsp
  • Green chilli, finely chopped – 2 nos
  • Curry leaves – half a sprig
  • Coriander powder – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Black pepper powder, freshly ground – ½ tsp
  • Salt as required
  • Chicken – ½ kg
  • Coconut milk – ½ cup
for tempering:
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Whole red chilli – 3 nos
  • Shallots, cut lengthwise – 6 nos
  • Curry leaves – half a sprig
Instructions
  1. Heat coconut oil in a flat pan and add red chillies, shallots, ginger, garlic, green chillies and curry leaves one by one. Sauté until onions turn translucent.
  2. Add coriander powder, turmeric powder, pepper powder and salt. Sauté them and add the chicken. Add ½ cup of water. Stir to mix. Cover and cook until the chicken is well cooked.
  3. Check for salt and finally add the coconut milk and cook for another couple of minutes. Switch off the flame.
  4. Heat a small pan and add coconut oil. Add the above given ingredients one by one and fry until the onions turn golden brown
  5. Add the above tempered mixture to the chicken mappas.
  6. Serve the chicken mappas with hot idiyappams. Enjoy! 

Chicken Mappas