Kurma/Date Bars

Kurma/Date Bars Recipe

Makes: 9x13 inch pan

INGREDIENTS:

(A) Kurma Fillings:

• 350 gm dates, pitted (remove seeds) and roughly chopped 
• 240 ml water
• 60 ml orange juice/ 30 ml lemon juice
• 1/4 tsp cinnamon powder

(B) Crumbles:

• 100 gm quick-cooking oats - or any type of oats you have at home
• 200 gm all-purpose flour
• 100 gm brown sugar
• 1/4 tsp baking powder
• 1/4 tsp cinnamon powder
• 1/4 tsp salt
• 1 tsp vanilla essence
• 185 gm unsalted butter, melted

DIRECTIONS:

1. Combine all ingredients for kurma fillings in a saucepan.

2. Cook the mixture on low heat until the dates become a thick, sticky paste. A jam-like consistency

3. Stir occasionally, we don't want the fillings to scorch at the bottom of the pan.

4. Once done, set fillings aside for later use.

5. Crumbs (B): In a mixing bowl, combine all dry ingredients together. Whisk thoroughly until well combined.

6. Next, pour in the melted butter and vanilla essence. 

7. Use a fork to stir the mixture until it comes together and looks like crumbles. 

8. Assembling: Line a 9x13' with baking paper. This is also where you want to preheat your oven @ 175 degree C for 10 minutes.

9. Pour half of the crumbles into the bottom of the pan. Using the back of the spoon, press the mixture firmly until evenly spread.

10. Next, layer with the date filling. Spread evenly.

11. Sprinkle the remainder half crumbles on top of the filling. 

12. Bake at 175 degree C for 40-43 minutes or until the bar looked golden brown.

13. Let the bar cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack.

14. Cut it to whichever size you'd like or into bite-sized squares and serve them over milk.

NOTE: 

1. Use 450 gm dates if you'd prefer a thicker filling.

2. Orange/lemon juice is necessary to balance out the sweetness of the dates. But if you had neither on hands, it's fine too.

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Double Chocolate Banana Loaf

Double Chocolate Banana Loaf Recipe

Servings: 10
INGREDIENTS:

• 3 overripe Cavendish bananas
• 150 gm brown sugar
• 125 ml vegetable oil
• 2 large eggs
• 1 tsp vanilla essence
• 50 gm unsweetened cocoa powder
• 1/2 tsp (2 gm) baking soda
• 150 gm chocolate chips
• 30 gm chopped walnuts
• 1/2 tsp (3 gm) salt

DIRECTIONS:

1. Pre-heat oven at 175°C 

2. Mash the bananas with a fork in a large mixing bowl until almost fine. I personally like some chunks of bananas in my loaf. If you don't, mash the bananas until fine.

3. Next, add in sugar, oil, eggs and vanilla essence. Whisk until the mixture resembles a smooth batter.

4. Then, sift flour, cocoa powder, baking soda and salt into the wet ingredients. Stir the wet and dry ingredients together until just incorporated. Do not over stir.

5. Stir 3/4 the amount of chocolate chips in. Mix until combined. Reserve the rest for later use.

6. Pour the batter into a lined 9x5 inch loaf pan. 

7. Sprinkle the remaining chocolate chips and walnuts on top of the loaf. 

8. Bake it for 50-60 minutes or until a toothpick comes out clean.

9. Once baked, let the loaf cool in pan before transferring it to a wire rack.

10. This decadent Double Chocolate Banana Loaf is incredibly moist and I would not encourage for it to be left at room temperature for more than 3 days. 

11. Wrap it with a cling wrap or put it in an airtight container before refrigerating or freezing it.

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Chocolate Chip Scones

Chocolate Chip Scones Recipe

Servings: 8
INGREDIENTS:

• 240 gm all-purpose flour
• 30 gm sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 90 gm unsalted butter, hard cold
• 1 egg
• 85 ml milk
• 100 gm chocolate chips
• extra flour
• extra sugar

DIRECTIONS:

1. Pre-heat oven at 180°C

2. Add flour, sugar, baking powder and salt in a mixing bowl. Mix everything together with a spatula.

3. Next, cut in butter using a pastry cutter or a fork until the mix looks like fine crumbs. 

4. Whisk egg and milk together, save 1-2 tbsp for brushing later, then add the rest to the dry ingredients.

5. Stir with a spatula until mixture is roughly combined and form a shaggy dough.

6. Lightly flour the dough and knead it just until it comes together. Do not overwork on the dough or it will make the scones hard.

7. Flatten the dough and add half of the chocolate chips on it and fold. Add the rest of the chocolate chips and fold a couple more times until they are incorporated.

8. Flatten the dough again to make a circle about 2-3 cm thick.

9. Brush with the reserved egg mixture.

10. Bake scones at 180 degree celsius for 18 to 20 minutes or until the top is golden brown.

11. Let baked scones cool to room temperature before storing in an airtight container.

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