There are certain things that you learn only through practice. That’s how my baking journey began.
It has been 7 years since I moved to Bengaluru from Punjab. I have neither a culinary background nor do I know anyone from the field.
I was working for an event production company and my work kept me busy. But I used to bake for leisure and I slowly started selling some of the goodies that I was making.
I remember the first time I made a chocolate cake. Long story short, it was a disaster. That was not just the first time. I took me about six to seven times to perfect making a good chocolate cake.
What was I doing wrong? My mixing technique was wrong. I followed the instructions to the T but it took me a while to realise that a simple method of mixing was the crucial part of making a good cake.
Similarly, I started experimenting with other dessert items and soon found my love. I started my business venture called ‘Melt It Down’; I now make customised cakes, brownies, cupcakes and help develop recipes for brands.
As I said earlier, I don’t have any formal training in baking but attend workshops and masterclasses whenever something very interesting comes to town.
I have been trying to bake healthier versions of desserts if the clients prefer them that way. Otherwise, I largely work with fondant as it helps me with the customisation of cakes.
Today’s recipe, Vegan Quinoa Pancakes, was developed during one of my experimentation. I thought it would be a fun trail as quinoa is trending. It’s great for vegans as the ingredient provides an ample amount of protein and carb.
It’s been about a year since I started working out and dishes like this help me stay fit and enjoy my meal. I’m sure you will enjoy having and making it too.
Ingredients
Quinoa flour, 1 cup
Overripe bananas, 2
Almond/Soya Milk, 1⁄2 cup
Lemon juice, 2 tbsp
Baking powder, ½ tsp
Baking soda, ½ tsp
Vanilla essence, 1 tsp
Salt, ¼ tsp
Method
Mash the bananas.
Add rest of the ingredients and whisk to make a flowing consistency batter.
Pour a scoop of it on a medium heated non-stick pan.
Flip over after cooked on one side (the batter will leave the sides)
Cook for a minute further. Serve hot.
Garnish options – drizzle maple syrup/date syrup and toasted nuts/seeds.
Priya Vijan