• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam

5.0/5 rating 1 vote
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 5718
Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam

Description

Try this vegan friendly breakfast cake! Super easy to make and super delicious!

Ingredients

    •    2 cups oat flour
    •    1 cup whole wheat flour
    •    1 cup cane sugar
    •    1/2 cup chopped nuts (I used pecans)
    •    1/2 cup dried fruit (I used dried cranberries)
    •    1/2 cup coconut oil
    •    1 tsp cinnamon
    •    1 tsp baking soda
    •    1 tsp baking powder
    •    pinch of salt
    •    3-4 cups water

Method

  1. First I made my own oat flour by adding 2 cups of rolled oats into a blender and blended until I had a flour, about 1 minute. Next, preheat oven to 350F/175C.

  2. Then add all the cake ingredients into a mixing bowl and mix together until you have a liquid cake batter.

  3. Let the batter sit for 5 minutes and then stir. If the batter is too thick then add more water until it is a pourable batter.

  4. Next pour batter into your banana leaf liner molds and bake for 30 minutes. Click here to learn how to make your own homemade cake liners.

  5. After baking for 30 minutes, check to see if the cake is done by poking the cake with a knife. If it comes out dry it is ready.

  6. When the cake is done let it cool for about 20 minutes.

  7. After 20 minutes turn the cake upside down and peel off the leaves.

  8. Serve with your favorite jam and you are ready to offer to Kṛṣṇa with love and devotion!

    Here is the link on how I grew and made my own homemade Roselle jam.

     

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  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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