“Why fit in when you are born to stand out!” said my FB status today. I as all charged up. Blogging keeps me on my toes. My brain is working 24 hours, even in my sleep I am cooking something. Nowadays whenever I am sitting quietly, KR will quip, “What recipe are you creating in your mind now?” Such is my story 🙂 I am not complaining. I am enjoying every bite of this journey.
I studied Home Science in College. As part of our curriculum, we had Foods and Nutrition. Apart from book knowledge, we also had to attend a practical. In food labs (as it was called), we used to prepare dishes in a group as per the instructions of our teacher. That is where I learnt to cook with proportions. Else, at home, my mom would always add ingredients based on judgement. I am good at both now. In there, we were introduced to different cuisines, baking and even things like how to chop evenly, identify different spices to setting up the table. We were cooking with friends, so this experience was all the more fun. We have had our days of disasters in there but we learnt a lot just being in there.
I had the most trouble baking the Pineapple Upside Down cake. It was too complicated for me back then. During our practical exam, we had to pick up a chit from the bowl which would decide what we were to prepare for the exam. I was hoping for anything else but that cake. As luck would have it, Pineapple Upside Down Cake stared back at me from the chit. Much to my surprise, I nailed it. I learnt something that day from my experience. I was so scared that I would screw up the dish that I was extremely careful with the recipe and could make it without any errors. When I flipped the cake upside down, it was perfect and I heaved a sigh of relief! This taught me that if I do something with utmost concentration, I am bound to succeed. Fear of failure should not come in the way of success. Reminiscing those days, I was going through my college cook book and found this Banana bread cake recipe. Since I had some kumquat leftover from the last recipe I made – Kumquat & Strawberry Popsicle, I chose to use them instead. Plus I swapped some ingredients to healthier ones.
To begin with, pre heat the oven at 350 degrees F. Grease and dust one loaf pan. Take a bowl, add oats powder, wheat flour, flax-seed powder, baking powder and salt.
Give it a good mix. Puree kumquat after removing the seeds. Pour this into the dry mixture. Coarsely grind walnuts and pecans and add this to the mixture.
Add honey and vanilla essence.
Add eggs. Mix it well. Pour this into the loaf pan. Decorate some walnuts on top if you want. Bake it for 45-50 minutes. Be careful to not over bake.
Once done, take it out and rest it on a rack. Let it cool for 5 minutes. The bread cake should come off easily.
Kumquat Walnut Oatmeal Bread is a super healthy bread cake. It has no sugar, no butter, made in whole wheat flour, contains flax-seed and oats powder along with walnuts and kumquat. Serve a slice for breakfast along with a fruit smoothie or serve it with ice cream as dessert.
I had a slice everyday along with a Smoothie. It was so filling. The bread cake is moist, soft and has the right amount of sweetness in it. Planning to make another batch tomorrow. I can see this recipe becoming a regular in my kitchen. Its healthy, delicious and super easy to make.
Kumquat Walnut Oatmeal Bread
- 1 cup wheat flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup flax seed powder
- 1 cup old fashioned oats powder
- 1 cup pureed kumquats
- 3/4 cup honey
- 2 eggs
- 1 Tbs vanilla essence
- 3/4 cup walnuts
- 1/4 cup pecans
- 3-4 walnuts for topping
- preheat the oven at 350 degrees F. Grease and dust one loaf pan. Take a bowl, add oats powder, wheat flour, flax seed powder, baking powder and salt.
- Give it a good mix. Puree kumquats after removing the seeds. Pour this into the dry mixture. Coarsely grind walnuts and pecans and add this to the mixture.
- Add honey and vanilla essence.
- Add eggs. Mix it well. Pour this into the loaf pan. Decorate some walnuts on top if you want. Bake it for 45-50 minutes. Be careful to not over bake.
- Once done, take it out and rest it on a rack. Let it cool for 5 minutes. The bread cake should come off easily.
If you wish to make this recipe eggless, you can add 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
I have not personally tried the eggless version yet.
If you do not get kumquats in your city, substitute it with orange puree or banana.
When I sent this picture to my friend in India, he replied that he would love to dip each slice in milk and finish this entire loaf in one sitting! He cracks me up. KR had this with some whipped cream and enjoyed every bite of it. 🙂
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For this recipe I recommend