MADE A RECIPE FROM THE BLOG? Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK

banana

Because life is not discrete, but a continuum ...

Because life is not discrete, but a continuum ...

I have been thinking a lot about life.. Mine in particular. About the lives I have led, the lives I have cast aside, the lives I chose thinking they would be better, the lives I got wrong, the lives I did right but did not realize because I could not articulate or perhaps, because of hubris. But, mostly, of how amazingly lucky I have been to have lived and be living!

Sometimes though, things stay with you through all of those lives, despite you; indeed, without conscious thought. Like that thread of connection or perhaps and safe comfort of acceptance and acceptable. For me, through all the changes, ups and downs of my life - one thing has stayed constant - from birth to now ….

Read More

Breakfast: Buckwheat, Banana and Fruit Muffins

Breakfast: Buckwheat, Banana and Fruit Muffins

This year, I have been discovering uses for buckwheat flour. Aside from it being gluten free, it has a unique nuttiness that comes through nicely, especially paired with fruits. I am also intrigued by its unique properties; the flour flexes like it has gluten and it even gels like you used psyllium husk. What I mean, it displays terrific water binding property. These muffins were a creation of necessity as well as curiosity. The usual bananas ripening faster than consumption triggered it. I also wanted to see how a baked good would taste with no added sugar and using only the natural sugars from the fruits in it.

Read More

{Gluten Free} Brown Butter Banana Loaf

{Gluten Free} Brown Butter Banana Loaf

The first from scratch baked item that I ever made was a banana bread loaf. It was inevitable. I LOVE bananas! As a kid, as soon as my mom brought home a bunch of bananas from the market, I would chomp through almost half of the bunch immediately. It was my every time snack!

Over the years, I have tried different versions and tweaks to the basic recipe - different flours, pureeing vs mashing the bananas, caramelizing the fruit, nuts and no nuts, loaf vs this cake, or, even muffins. The one thing I found was, while each of the variation did indeed make a small difference in the flavor and perhaps even texture, the end product was universally delightful and tasty. The thing is you simply can never go wrong with a banana loaf. It is the true magic of the bananas and its giving nature! ;-)

Today, I bring you yet another delightfully moist variation made with gluten free flours and further nuttiness of brown butter.

Read More

Let's Begin!

Let's Begin!

So, here we are - Mid January of a New Year! 2016.

This is my first post of the year. Where do I start? There is so much to say. Should I just take the plunge? It has to be better than procrastination, right?! Yes, I think I will just get right in. 

{Deep Breaths} 1...2....3... Ok, I am ready! Are you? OK! Here we go!

Read More

Banana Einkorn Cake with Nutella Swirls

Banana Einkorn Cake with Nutella Swirls

Einkorn is an heritage wheat strain that has been recently growing in popularity. The idea is that this is the unadulterated version of wheat, from when the wheat DNA was not being tampered with to create higher yield, larger kernel, pest-resistant crops. What I found with Einkorn is that I am still left with the same level of susceptibility but the amount of this wheat I can partake before flaring up on allergens is much higher. So, I am ok to have a large slice of cake made with this flour that I typically would not be able to indulge in (without fallout) with a regular white flour goodie. One would then think that this is such a manna and with a simple substitution, all would go back to the hegemonies days of indulgence. But, fortunately, that is not quite possible.

At the heart of it, it a very source of carbohydrates and one with mitigated side effects (for me). Balancing that is the price of this non-commodity. As it is not optimized for yield or resistance, it is a very natural grain that is well susceptible to the natural forces. It is not abundantly available and is priced as such. So, I have to be parsimonious in my use of it and as much conscious of how I incorporate it. Banana bread/cake is, I think, well worth this investment. As it is, it is memorable as one of the first from-scratch bakes from my kitchen. Over that, its functionality as both breakfast as well as dessert, makes it an ideal target for use. Also, a little flour goes a long way here as the bulk of the volume comes from the bananas.....

Read More
MADE A RECIPE FROM THE BLOG?

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK