Recipes

Ingredients :

• 3 Tbsp. flax seeds
• 1 cup bottle gourd, grated
• 1 cup curd (low fat)
• 1/2 cup mint leaves, finely chopped
• 1 1/2 tsp cumin seeds (coarsely ground), roasted
• to taste salt
• 1 Cup water

Method :

• Combine the bottle guard with water. Cover and cook on a medium flame for 4 minutes.
• Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well.
• Refrigerate for at least 1 hour and serve chilled

• 1 cup chopped dried strawberries
• 2 1/4 cup flour
• 1 cup white chocolate chips
• 1 egg, plus 1 yolk
• 2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, room temperature
• 1 cup light brown sugar

Method:

• Preheat oven to 350°
• IN bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. scraping sides as needed.
• Add in egg and yolk and beat until mixed well. Add vanilla.
• With mixer on medium mix in your baking soda, baking powder and salt. Beat for 30 seconds until combined.
• Turn mixer to low and mix in flour until evenly incorporated.
• Stir in strawberries and white chocolate chips
• Place by heaping tablespoon or cookie scoop onto a parchment lined baking sheet and bake for 9-11 minutes until edges are lightly golden.
• Allow to cool on a cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

• 1 cup Dried Blueberries
• 1/4 c Finely ground pecans
• 1/4 c Light brown sugar
• 1 tsp. Vanilla extract
• 1 Egg
• 3/4 cup  Sugar
• 1/2 cup   milk
• 1 Pinches salt
• 1 tb Orange zest; finely chopped
• 1 cup  Orange juice
• 1/4 tsp. Ground cinnamon
• 2 tsp. Baking Powder
• 2 tb Flour
• 1 tsp. Orange zest; finely chopped
• 4 tb Unsalted butter; room
• 2 cup  All-purpose flour
• 3 tb Unsalted butter; room

Method:

• Placed the dried blueberries and orange juice in a small saucepan and bring to a boil.
• Remove from heat and let sit 30 minutes, then drain. 2. Preheat oven to 375 degrees F. Butter a 9 x 5-inch loaf pan.
• Mix together the brown sugar, pecans, flour, butter, orange zest, and cinnamon in a small bowl and set aside.
• In a medium bowl stir together the milk, vanilla, butter, and egg until smooth. Sift the flour, baking powder, and salt together and fold into the wet ingredients.
• Fold in the reserved blueberries and orange zest. Scrape the batter into the prepared pan and sprinkle with the topping.
• Bake for approximately 50 minutes until the topping is golden brown (if a toothpick is inserted into the center it should come out clean).
• Cool in the pan on a wire rack for 5 minutes and remove.