Cake & Cookies!

There have been some requests for the super YUMMY peanut butter cookies and the classic Sivananda Corn Bread recipes that I made at the ‘Portes Ouvertes’ in September.
So, here we go….ENJOY!

With Love,

Peanut Butter Cookies

250 g butter (bio, of course)
1 cup of brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
300 g organic (no sugar added) peanut butter
2 cups flour (I usually use wholewheat)

Whip the butter until creamy, blend in sugar and vanilla.  When smooth, blend in the baking soda and powder.  Add peanut butter and stir until smooth.  Then add flour.  Once mixed you can add chocolate chips or nuts if you want (I don’t measure them).  Roll into balls and flatten with a fork and cook about 10 minutes at 200 degrees.   They will be soft and seem not cooked fully but when they cool, they will be perrrrrfectly delicious 🙂 !!

Sivananda Corn Bread

450 g corn flour
275 g wholewheat flour
50 g bran flakes, crushed (I’ve used wheat-a-bix and it works too)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
some salt
225 ml oil
55 ml honey
500 ml soy milk

Mix corn flour, wholewheat flour, bran flakes, baking powder, baking soda and salt.  In another bowl mix oil, honey and milk.  Then add liquid mixture to the dry mixture.  Stir until smooth enough to pour but still thick.  Pour into lightly oiled bread loaf tins.  Bake at 200 degrees for 10 minutes then lower the heat to 160 and bake for 40 minutes.  Done!  Easy and excellent!

One of our yoga student’s experimented with adding dried fruit so we tried in the one above to put little dark chocolate chips and raisins…excellent!