The White Ramekins

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Pumpkin Maple Nut Granola

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pumpkin maple nut granola

Pumpkin maple nut granola, this might sound a little late and off placed for this season. Fall has been long forgotten and we are almost mid way through the winters, gorging onto hearty comforting meals and hot soups. But what would you do if you have loads of frozen pumpkin lying in the freezer for almost over 2 months now.

roasted pumpkin & apple soup

I got this big stash of leftover roasted pumpkin from the giant pumpkin I got for making this wonderful roasted pumpkin and apple soup last year during autumn {and you know what, there is still some left even after making this granola, so expect some more off season leftover pumpkin recipes to come by here}.

pumpkin maple nut granola

And I think winters are the perfect time to bake some granola too, when you get super lazy all wrapped up in the blanket and find it immensely hard to get up on time early in the morning and make yourself a good breakfast. My body just goes to hibernate and I am almost everyday running for the office in the morning, that is when I think this granola kind of breakfast comes in super handy.

pumpkin maple nut granola

And it is good enough to save you off the inflicted laziness of the winters. It’s full of fiber, nutrients, loads of dried fruits and nuts, which are really essential to keep your body warm too. I sweetened this granola using maple syrup and some demerara brown sugar. It’s recipe which I kind of developed myself adapting from some of my previously tried out granola recipes.

pumpkin maple nut granola

This one is amazing and keeps good for a very long time. The granola is crispier and gets some natural sweetness from the pumpkin too. You can add any mix of nuts and dried fruits to it, almonds, walnuts, pistachios, coconut, dried berries, or even summer fruits like dried apricots too, basically whichever you fancy and whatever you have at hand. 

pumpkin maple nut granola

Pumpkin Maple Nut Granola
Pumpkin Maple Nut Granola
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Ingredients
  1. 3 cups rolled oats
  2. 1 1/4 cups whole almonds
  3. 1/2 cup raw pumpkin seeds
  4. 1/3 cup pumpkin puree
  5. 1/4 cup light olive oil
  6. 1/3 cup maple syrup
  7. 3 tbsp demerara sugar
  8. 1/4 tsp of sea salt
  9. 3/4 tsp pumpkin pie spice
  10. 1 cup mixed dried fruit (raisins, berries, apricots)
  11. 1/3 cup coconut chips
Instructions
  1. Preheat oven to 170 degree C. Line two baking sheet with either parchment paper or silicon mat and set aside.
  2. Mix the oats, almonds, pumpkin seeds, spices, sugar, and salt together in a bowl.
  3. Mix in olive oil, maple syrup and pumpkin puree and mix with a wooden spoon.
  4. Spread the mixture evenly onto prepared baking sheets and bake for 25-30 minutes.
  5. Rotate the pans at the halfway point of baking time, to ensure even cooking.
  6. Once the granola is golden brown, remove from oven and let cool completely {It will crisp up as it cools}.
  7. Once cooled, mix in the dried fruits and coconut chips.
  8. Transfer to an airtight container.
The White Ramekins http://thewhiteramekins.com/
pumpkin maple nut granola

 

 

Gluten Free Peach Crumble

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Gluten Free Peach Crumble

With little time to cook or bake at home and work getting increasingly demanding, I am getting to spend less time in kitchen these days. That is why, you hadn’t seen an overly involving or rather too-many-steps recipe up here in recent times. And I am trying to be more efficient the other way. The recipes which are just about bunging in things together quickly to deliver faster and tastier results have been my companion lately.

Gluten Free Peach Crumble

Like the last one, I wrote about my favorite savory egg breakfast these days, Shakshuka. A super easy and quick recipe yet nonetheless delicious. Stone fruits have nearly diminished now, with probably last of the crops on the shelves. I am missing cherries badly, though plums and peaches have still been around. This time again, talking about the breakfast, I made this rather healthier version of gluten free peach crumble.

Gluten Free Peach Crumble Gluten Free Peach Crumble

The peaches I had at hand were slightly over ripened, just perfect to be thrown into a crumble or crisp.  I let them macerate in dark brown sugar and a squeeze of a lime, which helped bring out all the peachy flavors out of the fruit. For the crumble topping, I just pulsed some whole almonds (with skin on) in food processor with a dash of cold butter and jumbo rolled oats. 

Gluten Free Peach Crumble Gluten Free Peach Crumble 6

It made a super crispy and nutty crumble topping, a perfect pair to those mushy and fragrant peaches. I had some in breakfast alongside a glass of milk. And the rest of it with a big scoop of vanilla ice cream made a perfect and rather reduced-guilt dessert. 

Gluten Free Peach Crumble Gluten Free Peach Crumble

Gluten Free Peach Crumble
A gluten free peach crumble with goodness of fresh peaches, oats and almonds.
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For filling
  1. 6-8 medium size peaches {destoned, sliced into 8}
  2. 2 tbsp lemon juice
  3. 1 tbsp cornflour
  4. 2 tbsp dark brown sugar
For topping
  1. 1/2 cup rolled oats
  2. 1/2 cup whole almonds
  3. 75 gm cold unsalted butter (cut into cubes)
  4. 1/3 cup dark brown sugar
  5. 1 tsp vanilla powder
Instructions
  1. Preheat oven at 180 degree C.
  2. For the filling, toss all the ingredients together in a bowl and let them rest for 10 minutes.
  3. For the topping, pulse all the ingredients together in a food processor 4-5 times, until mixture resembles coarse sand.
  4. Place the topping in freezer for 10 minutes.
  5. In a pie dish, arrange the peaches with flesh side facing the pan. Scatter the topping over peaches to cover them completely.
  6. Place on the baking sheet in preheated oven and bake for 25-30 minutes. Take out of oven and let stand at room temperature for 10-15 minutes, before serving.
The White Ramekins http://thewhiteramekins.com/

Shakshuka

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shakshuka

Eggs are my favorite go to breakfast option. I love eggs in breakfast in any form. Scrambled, omelettes, french toasts, sunny side up, poached or even plain jane boiled eggs with toasts, truly any form you could think of them. But there is one more preparation of eggs which is rather more exciting than any other preparation. Shakshuka, which has eggs poached in spicy tomato gravy is a revelation for us all egg lovers.

shakshuka

Eggs are softly cooked in a fiery spicy tomato sauce in a skillet sometimes on a stove top or sometimes in oven. The silky smooth texture of poached eggs leaves you wanting for more. And the spicy richly thick tomato gravy is amazing to dunk in your healthy loaf of multigrain bread. Though the origin of this wonderful luscious egg breakfast is somewhat unsure, it is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines.

shakshuka

Despite whoever claims to have invented the recipe, and however big fights would have been fought over it’s origin, it deserves to be my most loved eggs recipe. I somehow can relate to the beautiful flavors it has to offer. The spice route connects me well to this simple yet heart winning egg dish. 

shakshuka

Good thing is you can play with the ingredients too, as long as you keep the basics intact, whole eggs poaching in rich tomato gravy. The dish is really forgiving and gives you the liberty of utilizing all those leftover vegetables you have stocked up in your fridge. It’s one humble dish to be enjoyed with your family and friends, so don’t make this in small proportions. Trust me, you’d gonna love this!

 shakshuka

 

Shakshuka
Shakshuka, eggs softly poached in a thick spicy tomato gravy.
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Ingredients
  1. 2 tbsp olive oil
  2. 1 medium onion, peeled and diced
  3. 4 cloves garlic, peeled and thinly sliced
  4. 1/2 – 1 chili pepper (or to taste), deseeded and finely minced
  5. 1 1/2 tsp salt
  6. 1 tsp freshly ground black pepper
  7. 1 tsp paprika
  8. 1 tsp caraway seeds
  9. 1 tsp cumin seeds
  10. 1 tsp coriander seeds
  11. 1/2 tsp turmeric powder
  12. 1 kg ripe tomatoes
  13. 1 medium red bell pepper, sliced thinly
  14. 1 medium yellow bell pepper, sliced thinly
  15. 1 tsp red wine vinegar
  16. 100 gm feta cheese, cut in bite-sized cubes
  17. 4 to 6 eggs
Instructions
  1. Bring a large pot of water to a boil. Meanwhile, hull the stems from your tomatoes and slice a shallow "X" in the bottom. Fill a bowl with ice and water and set it next to the stove.
  2. Drop tomatoes into the boiling water. Poach them for around 2 minutes and then transfer them into the iced water. Once cooled, transfer the tomatoes to a cutting board. Use your fingers or a paring knife to peel back the tomato skins.
  3. Puree half of the tomatoes in a blender and chop remaining half of the tomatoes. Mix both and keep aside.
  4. In a skillet, heat the olive oil. Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chili pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly, to release their fragrance.
  5. Add the red and yellow bell peppers and cook for 2 minutes.
  6. Add the tomatoes and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened.
  7. Turn off the heat and press the cubes of feta into the tomato sauce. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
  8. Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.
  9. Serve with lots of crusty bread.
Adapted from My Paris Kitchen
Adapted from My Paris Kitchen
The White Ramekins http://thewhiteramekins.com/