Category Archives: Breakfast

The Book of Avocados: My FIRST Cookbook!

This past weekend I FINALLY published my cookbook! It has taken me over 6 months to write the recipes, photograph the dishes with Sarah Barry and design the cover and layout.

I didn’t realize how hard it is to design cookbooks! Writing a cookbook is no easy task and you constantly change the layout of the book out of indecisiveness and thinking that it isn’t good enough. Since this is my first cookbook, I decided to sell it online as a pdf, which you can download & have forever.

The cookbook is available for $2 at https://payhip.com/b/aMFw or click on the picture below.

The Book of Avocados

The dishes include: Guacamole, Avocado Fries with Spicy Chipotle Dip, Avocado & Egg Sandwich, Chocolate Mousse, Key Lime Pie, Truffles, Fudge, Dark Chocolate Brownies, Chocolate Milkshake and Daily Morning Smoothie.

Brownies
Brownies
Avocado Fries with a Spicy Chipotle Dip
Avocado Fries with a Spicy Chipotle Dip

If you have any problems with purchasing or downloading the cookbook, please email me at medhacooks@gmail.com

Thank you for all of your love & support! If you have any suggestions or ideas for my next cookbook, please let me know in the comments below!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

Chocolate Chip Zucchini Bread

Have enormous amounts of zucchinis piling up in your fridge? I have the perfect solution: Chocolate Chip Zucchini Bread! Easy to make and can be eaten for dessert or toasted & buttered breakfast.

Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

(36 small slices)

1 ½ cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

½ tsp salt

1 egg

½ cup plain yogurt

¼ cup coconut oil or butter, melted

½ cup honey or maple syrup

2 tbsp brown sugar

1 tsp vanilla extract

1½ cup shredded zucchini, water squeezed out

⅓ cup chocolate chips

Directions

  1. Preheat oven to 350 ℉ or 180 ℃ and line a 11″ x 7″ brownie pan with parchment paper.
  2. In a large bowl, whisk together all the dry ingredients until combined.
  3. In a medium bowl, mix together egg, yogurt, coconut oil, honey, brown sugar and vanilla then add grated zucchini. Fold in the dry ingredients and chocolate chips until all combined. Pour mixture into the prepared pan and bake for 30 minutes.
  4. Let the bread cool for 10 minutes before serving with butter. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Vegan Nutella Mugcake

If you personally know me, you would know that I have a huge obsession with Nutella. I actually prefer Nutella over peanut butter, which is crazy because I’m also in love with peanut butter.

This Mugcake does not have the same texture as a traditional cake would. It’s spongy & moist and tastes delicious with vanilla ice cream, berries & extra Nutella on top!

I hope you enjoy this Nutella Mugcake as much as I do ☺️


Vegan Nutella Mugcake

2 tbsp almond flour*

1 tsp all purpose flour

2 tbsp Nutella or Justin’s hazelnut butter

2 tbsp milk

1/4 tsp baking powder

1/2 tsp vanilla extract

Directions

1. Mix all of the ingredients together in a small bowl & pour batter into a greased tea cup. (Spread grapeseed oil or butter on the side of the cup).

2. Microwave for 1 minute for a spongy texture. If you want a more cake-y texture keeping microwaving the Mugcake at 15 second intervals until your desired texture is reached.

3. Let the Mugcake cool for 3-5 minutes & then serve with vanilla ice cream & berries. Enjoy!

* If you don’t own almond flour, replace it with 2 tbsp of all purpose flour & do NOT add in the extra 1 tsp of all purpose flour.

Make sure we stay connected on…

Snapchat 👻: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read 😊

French Crepes

Over the weekend I learned how to make the perfect crepes! For the the past 4 years, I’ve been trying to recreate the crepes that I ate in Paris in Spring of 2012. Luckily I had a real French lady help me! Thank you Déotille! 😘

There is a special, secret ingredient that you must add in order to get the perfect crepe.

I hope you give this recipe a try! 😊


French Crepes by Déotille 

300g of flour

6 eggs

Pinch of salt

30g of melted butter

50g brown sugar

750 ml milk

100 ml Beer

Directions

1. Mix all the ingredients together using a whisk or a large spoon in a large bowl.

2. Heat a skillet on medium heat for about 5 minutes before making crepes.

3. To test if the pan is hot, grease the skillet using oil or butter. Make a tiny crepe & if bubbles start to form shortly after, the skillet is hot enough! Yay!!

4. Reminder: be patient while making crepes. If this is your first time making crepes, then it will take several tries before you cook & flip the crepe perfectly. Pour a ladle full of crepe batter (around 1/4 cup) into the hot skillet & spread thinly & evenly across the surface. Make sure the batter cover the entire pan!

5. When bubbles start to form, take your spatula & gently loosen the edges of the crepe. Flip the crepe & cook for about 30 – 60 seconds (it all depends how hot your skillet gets).

6. After the crepe is fully cooked, place the crepe in a play. Repeat step 5 as many times as you need.

Serve the crepes warm with Nutella, berries & homemade whipped cream! Enjoy! 😘😘

🎉 If you make these crepes, make sure you tag #medhacooks & @medhacooks so I can see your beautiful creations! 🎉

Make sure we stay connected on…

Snapchat 👻: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read 😊

Hot Cross Buns

Happy Easter!

If you are looking for a Hot Cross Bun recipe that is easy to make but still maintains the flavor, this is it!

The subtle hint of spice mixed with melted chocolate & butter makes these buns family & kid friendly.


Hot Cross Buns 

1 tsp yeast

1/4 cup sugar

1/2 cup warm milk

1 cup almond flour

1 3/4 cup all purpose or spelt flour

Pinch of nutmeg

1 tsp cinnamon

1 tsp vanilla extract

1 tsp all spice

1/2 tsp ground ginger

1 egg

2 tbsp melted coconut oil

100g dark chocolate chips
Directions

1. Combine yeast, coconut sugar and warmed milk in a medium sized bowl. Cover and set aside for 5 minutes.

2. In a large mixing bowl, add flour, spices, vanilla extract & chocolate chips. Mix well using a wooden spoon. Create a well in the center of the flour & combine the yeast mixture with the coconut oil & egg until a dough forms. On a floured surface, gently knead the dough.

3. Lightly grease the large mixing bowl with 1 tsp coconut oil and place the dough in the bowl. Cover and set aside for 1 hour (this allows the dough to expand).

4. Preheat the oven to 350F & divide the dough into 10 equal portions. Take the 10 portions & roll them into balls.

5. Lightly grease a pan with coconut oil & place the buns on pan. Let the buns sit for another 10 minutes before baking.

6. Place in the pre heated oven & bake for 10 minutes or until slightly golden and risen.

7. While the buns are cooling off, melt chocolate chips to make the cross.

8. Make a cross using melted chocolate or cashew cream. Serve warm with butter. Enjoy!
🌟 Use #medhacooks when you make my Hot Cross Buns!

Make sure you follow me on…

Snapchat 👻: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations
Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read 😊

Vegan Chocolate Strawberry Scones

Since I’ve had more time to bake this weekend, I decided to venture out of my comfort zone & attempt to make scones.

The first try didn’t go so well but the second time around went pretty well! However after my disastrous first trial I used up all the eggs in my house & ended up using a ‘chia egg’ as a replacement for the second trial. I’ll continue to improve the recipe & research different ways to make the scones even tastier!


Vegan Chocolate Strawberry Scones 

1 tbsp chia seeds + 3 tbsp water (or use 1 egg)

3/4 cup milk

2 cups all purpose flour

1/4 cup cacao powder

1 tbsp baking powder

1/4 cup brown sugar

1/2 tsp sea salt

6 tbsp melted coconut oil or butter

1 tsp vanilla extract

1/2 cup chopped strawberries

1/4 cup chocolate chips

Directions

1. Preheat oven to 400 F and line a pizza pan with foil & coat with oil.

2. In a small cup, mix the chia seeds with the water & set aside until the chia seeds absorb the water. It will turn into a thick paste.

3. In a medium sized bowl, mix together all the dry ingredients.With a spatula, make a well in the middle of the bowl. In the well add the vanilla extract, milk, oil/butter. With the spatula combine the dry ingredients into the wet ingredients. I recommend you to use your hands in this part so the dough won’t get overworked.

4. Gently sprinkle in the chopped strawberries and chocolate chips.

5. With slightly damp hands (so the dough will not stick to your hands), place the dough onto the prepared pizza pan. Shape the dough into a flat circle about 9 inches wide.

6. With a share knife, cut down the scones until you have 8 equal slices.

7. On the middle rack of the oven, bake the scones for 25 minutes. Let the scones cool fully before removing them from the pan. Cut into the 8 slices you made before baking so the scones will separate easily. Enjoy!

🌟 Use #medhacooks when you make my recipes! I love seeing your recreations! 🌟

Make sure you follow me on…

Snapchat 👻: medhacooks to see the behind the scenes on my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For more food & drink inspiration from food blogs that I read & admire 😊

Chocolate Mugcake stuffed with White Chocolate & Raspberries

After 2 years, I finally perfected the recipe for the chocolate mugcake! I decided to spice up the generic recipe by adding white chocolate chips and raspberries in the center 😍

It almost tastes like a lava cake except the white chocolate doesn’t ooze out of the cake. Instead it stays put in the center & gives the Mugcake a nice cake-y texture with a ganache consistency in the center.


Chocolate Mugcake stuffed with White Chocolate & Raspberries

(Vegan)

2 1/2 tbsp (25g) all purpose flour

1 tbsp (15g) sugar

1 tbsp (10g) cacao powder

1/8 tsp (2g) baking soda

pinch of salt

3 tbsp milk

1 tbsp oil or butter

1/4 teaspoon vanilla extract

20g white chocolate

4 (15g) Raspberries

Directions
1) Coat a small bowl or a tea cup with oil.

2) Mix the first 5 ingredients together until there are no clumps. Next, add in the milk, oil & vanilla extract and mix until a batter forms.

3) Place half the batter in the oiled bowl & place the white chocolate & raspberries in the center. Finally, pour the remainder of the batter on top & microwave for 1:30 to 2 minutes. Serve warm with vanilla ice cream & Nutella 😋 Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Chocolate Banana Chia Pudding

For your New Years Eve party, serve this Chocolate Banana Chia Pudding in champagne glasses with fruit (it makes it look fancier!)

There is a strong banana taste in the pudding (hence the name) but if you don’t like bananas you can remove them from the recipe & still have a delicious dessert. The frozen bananas make the pudding extra creamy & gives it a mousse like texture!


Chocolate Banana Chia Pudding

1 cup milk- to make it even more creamy, use canned full fat coconut milk

1/4 cup chia seeds

1/4 cup cacao powder

1 tbsp maple syrup

1 tsp vanilla extract

1/4 cup melted chocolate chips

2 frozen bananas

Directions

1. Mix the first 5 ingredients in a bowl & set aside for 15 minutes.

2. Combine all ingredients into a blender and blend until smooth.

Serve in champagne glasses & top with sliced strawberries. Enjoy!

If you do try this Chocolate Banana Chia Pudding, make sure you share the photos with me on Instagram @MedhaCooks & #medhacooks.

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Homemade Chocolate Peanut Butter

Need to spice up your mundane PB & J sandwich? This chocolate peanut butter is rich & tastes delicious when you pair it with raspberry jam! 😍

Homemade Chocolate Peanut Butter 

4 cups roasted & unsalted peanuts

1 cup 60% dark chocolate chips

1/2 tsp salt

Directions

1. Blend all ingredients until creamy (6-10 minutes). Makes 32 oz

Keep & store at room temperature. Enjoy!
I would love to hear your feedback; make sure you tag #medhacooks when you make this peanut butter!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

Cranberry Walnut Bread

Getting sick of pumpkin? Try this cranberry walnut bread instead. This bread can be served at breakfast time with butter or can be served with vanilla ice cream for dessert!


Cranberry Walnut Bread

Gluten Free

2 cups gluten free oat flour or all purpose flour

1/2 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup freshly squeezed orange juice

2 tbsp butter or oil

Zest of 1 orange

1 egg

1 1/2 cup fresh cranberries

1/2 cup chopped walnuts

Directions

1) Preheat oven to 350F & grease a 9×5 inch loaf pan.

2) In a medium sized bowl, mix together all the dry ingredients. Then mix in all the wet ingredients until combined. Lastly, stir in the cranberries & walnuts.

3) Evenly spread the batter into the prepared loaf pan & bake for 50 minutes.

4) Let the bread cool for 15 minutes & store in the fridge overnight for the best flavor. (It really works) Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/