2014 has taken off and how! Other than the workshops at Saffron Trail Kitchen, I was called in for some corporate workshops on healthy cooking in Feb, in which I had a lot of fun, interacting with a variety of audiences.
Pic courtesy: Harsha Priolkar
March started off with me having a stall selling salads and dressings at our local farmers market – The Whitefield Farmers Market.
This was last Sunday and it was a novel experience making lists, buying stuff, chopping up mountains of fresh produce, running the blender overtime to mix dressings, runs to the printers, hardware shops and what not!
Friends asked me the experience was and my reply to everyone was, ‘a great learning’. And that’s what venturing into new projects does for you. Makes you do and learn things you would have never done otherwise.
While I’ve been up to my gills until now, now, I’m making lists for something amazing.
I’m off to Melbourne, thanks to the winning the cook off organised by Nature’s Basket – it’s a 4 day holiday trip for which I leave this week. This planning is pure pleasure 🙂 Especially after being a huge Masterchef Australia fan, this is definitely a dream come true.
You can see the photos from the Whitefield Farmers Market on my Facebook page (do LIKE the page for more such updates). If there’s enough demand I may even make a batch of salad dressing each month and sell it online for those in and around Whitefield (Bangalore).
To make your own dressings, SUBSCRIBE to my Youtube channel where you’ll see lots of new things by end of the month 🙂
Coming to this recipe, I posted the pic above, a day ago on my Facebook and Twitter and I had people virtually nudging me for the recipe. What better way to break the silence on the blog! It’s healthy, it’s delicious, it looks beautiful.
Some might say, it doesn’t have the Brownie texture – well, freezing it might give you the texture, somewhat. Otherwise, just be content to call it a cake :P, it still tastes good!
Sometimes you buy the ingredients for a particular dish. At other times, the ingredients you buy inspire the recipes.
A few weeks ago, I was shopping at our local organic store, Nisarga at Lakeview Farms – where I picked up organic raw cane sugar (khandsari), organic foxtail millet flour, organic himalayan rock salt and I have been using the flour to make rotis, and the salt and sugar to flavour the dishes.
A couple of days ago, I realised I haven’t baked anything for my son in ages and decided to make use of this millet flour in a healthy bake.
Also, the mountain of carrots in the fridge, leftover from the salad stall at the market had to be put to some use.
These super healthy brownies are vegan – no eggs, no dairy, no butter. Using mimimal canola oil, grated carrots to keep them moist and the millet flour being gluten free keeps it from becoming dense.
If you haven’t tasted millet flour, it has a different kind of taste and texture compared to all purpose flour. You can try and substitute this with Oat flour (oats powdered in the mixer jar till you get flour).
By chilling the brownies or freezing them before eating, the pronounced flavour of millets in this can be reduced to quite some extent.
You cannot see the slightest speck of orange from the carrots or taste the carrots in the brownie – in case you are worried that your kids will reject this veggie-filled brownie 🙂
Super healthy vegan brownies with millet flour and carrots
Makes 12 pieces