These are healthy crackers to munch on especially for a midnight craver like me 🙂
Ingredients:

1 cup quinoa flour plus extra for dusting

1/2 tsp salt

1/4 tsp oregano

1/4 tsp rosemary

1/2 tsp coriander leaves

1/2 cup grated cheese

1/2 tsp chilli flakes

1 tsp unsalted butter

90 ml Water 

Method:

• Preheat oven to 170 degree C.
• In a bowl add quinoa flour and mix all the ingredients to form a dough.
• Once it forms into a dough ball, on a parchment paper roll out the dough thinly using a rolling pin which is lightly floured.
• Now using a pizza cutter or knife cut into square pieces and prick them with fork so that they don’t puff up.

• Slide the pieces slowly on to another parchment paper and place them in a baking tray.
• Bake the crackers for about 25-30 mins until they are crunchy and golden.

P.S:

• You can omit or add any herbs as per your liking and taste.
• While the crackers are baking keep a close watch as they can soon jump from doneness to getting burnt.
• Enjoy 🙂

These nutrient packed sweet potatoes if baked this way will make fussy eaters like me ask for more 😉 

Ingredients:

• 4 medium sweet potatoes 
• 1 tsp freshly ground Pepper powder
• 1 tsp Paprika powder
• 1/2 tsp Coriander powder
• Salt to taste
• Olive oil according to your preference
• Finely chopped Coriander leaves for garnishing
• 1/2 Lemon fruit 

Method:

• Preheat the oven to 230 degrees C.
• Peel the sweet potatoes and cut them lengthwise into wedges and place them in a large bowl.
• Now add salt, pepper powder, paprika powder, coriander powder and olive oil.
• Mix all these well so that the potatoes are coated well.
• In a baking tray spread these potato wedges evenly and bake them for about 10 to 15 minutes until they are tender and slightly brown.
• You can turn these potatoes half way through the baking time and bake them for extra five minutes if needed. 
• Plate them and garnish with fresh coriander leaves and squeeze in half lemon for a tangy taste.

P.S :

• You can vary the measurement of all the dry ingredients according to your taste buds.
• I love the flavor of olive oil hence have added generous amount, you can add as per your liking.
• Don’t miss on lemon juice, you will enjoy your taste buds react to it when you bite into the wedges 🙂

Pound cake is an old baking recipe which is very simple and no rocket science involved. I have made a variation in the recipe by using condensed milk rather than eggs. Bake and let me know 🙂

 Ingredients:

1 tin Condensed milk
1 cup Salted Butter
1 tsp Baking soda
75 ml Milk
2 cups All purpose flour
100 grams roughly chopped Almonds
1 tsp Almond essence

• Preheat oven to 180 degrees 
• In a bowl pour in the condensed milk and softened butter. Mix well.
• Sieve the all purpose flour and baking soda and set aside.
• Now add flour, milk and chopped almonds (set aside little for sprinkling before the batter goes inside the oven)  to the condensed milk and butter batter little by little.
• Mix well until the batter is smooth. Add almond essence and again mix well.
• Pour the batter into prepared loaf pan or any pan and sprinkle almond flakes or chopped almonds.

• Bake for 30 to 35 minutes until the top turns nice golden color and a toothpick when inserted in the middle of the cake comes out clean.
• Rest the cake for 20 minutes before slicing. Dust castor sugar on top.

P.S:

• Pound cakes are dense and therefore, takes awhile in the oven. One wouldn’t go wrong with the ingredients but with the baking time as this pound cake is a slow baker. So keep an eye.
• I like the flavour of almonds and hence added it in the batter and also used as topping.
• I have used salted butter but you can prefer unsalted butter and add 1/2 tsp salt to it. 
• Pound cakes are slightly low on sugar hence I’ve not added extra sugar and the sweetness of the condensed milk is enough and I prefer it that way. Dusting castor sugar will be an extra treat though.
• Happy Baking 🙂