Who wants hot hot green pepper fritters???

It’s very hard for me to say NO to fritters and I never seem to get tired of it. And it tastes more delicious on a rainy day or on a cold freezing day. In winter, I get the craving for having fritters and I feel so cozy after having them. Fritters are very common in my hometown. We make fritters with raw and ripe plantain, onion, mixed veggies, chicken, banana peppers, eggplants, lentils, chick peas etc. Serving fritters along with hot cardamom tea in the evening is an usual scene in Kerala. If you walk through the streets in the evening in my hometown, you could see street vendors and small cafeterias selling hot fritters along with piping hot tea.

I love fritters made with almost everything, after all frying makes everything tastes delicious. For making the batter, you can either use all purpose flour or gram flour. Usually, ripe plantain, dates and anything that’s sweet is coated with all purpose flour batter. If vegetables are used, mostly gram flour batter is used.

The other day, I  made fritters with green pepper and it tasted unbelievably delicious. Most folks in South India are die hard fans of banana pepper fritters or Mulaku bhaji. Well, the good news is this green pepper fritter tastes very similar to banana pepper fritters as the green peppers have a mildly spicy and crunchy flavor. Try this and sure you’ll be hooked on it.

I do have a collection of fritter recipes, have a peek.

Green Pepper Fritters

Ingredients

• Green pepper, cut into thick wedges- 2 to 3
• Oil- for frying

For making batter

• Gram flour- 1 1/2 cups
• Chilly powder- 1 tsp
• Asafetida- 2 pinches (optional)
• Ground cumin- 1/2 tsp
• Salt- to taste
• Water- 3/4 cup or just enough to make a thick batter

Preparation

• In a large bowl, combine all the above mentioned ingredients to make the batter.
• Add water slowly and combine with the flour till you have a thick batter.
• It’s very important that the batter should be thick else it won’t coat well on the green pepper.
• You could add any kinds of spices or herbs to the batter, if you want it spicy add more of the chilly powder.
• Remove the seeds from the green pepper and cut into 1 inch thick wedges.
• Heat a frying pan and add oil to it.
• Dip the green pepper wedges in the batter and evenly coat it.
• Place it in the oil and fry till it turns golden in color.
• Transfer to a paper towel and serve hot.
• Hot hot green pepper fritters and a cup of hot cardamom tea…Mmmm, YUM!

This makes a healthy evening snack…

Rice flakes or flattened rice can be used for making snacks and is very popular in India. Many kinds of snacks can be prepared using rice flakes, the simplest one is made by wetting rice flakes with water which is then combined with coconut, banana and jaggery. Another variation is rice flakes stir fry, which is made by combining the rice flakes with veggies or nuts and seasoned with some spices. Some people even have this for breakfast instead of cereal, when mixed with milk or water it will absorb the liquid and becomes soft and can be eaten after seasoning with sugar. Since it’s easily digestible, even kids can have it. The other day, I made this veggie rice flakes stir fry. I added mixed veggies and seasoned the rice flakes with some spices. I wanted to retain the crispiness of the rice flakes so I didn’t add too much water while stir frying it. It turned out to be a healthy delicious evening snack.

Here is the recipe for Ghee Fried Rice Flakes Balls

Rice Flakes Stir Fry

Ingredients

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Red dry whole chilly-1
• Cumin seeds- 1 tsp
• Mixed veggies- 1 1/2 cups
• Chilly powder- 3/4 tsp
• Turmeric powder- 1/4 tsp
• Coriander powder- 1 tsp
• Salt- to taste
• Rice flakes, white or brown- 2 cups
• Water- 3 tbsp
• Cilantro, chopped- 2 handful
• Lemon juice- 1 1/2 tsp
• Sesame seeds- 2 tbsp (optional)

Preparation:

1. Place a wok or non-stick pan over medium heat.
2. Add oil, let it turn hot and add mustard seeds, let it splutter.
3. Add dry red chilly and cumin seeds, saute for a second.
4. Add mixed veggies and cook till veggies get tender.
5. Add chilly powder, turmeric powder and coriander powder and salt, combine everything well.
6. Add rice flakes, combine well.
7. Sprinkle 3tbsp of water over the rice flakes, it will absorb the moisture and turn slightly soft.
8. I wanted to retain the crispiness of the rice flakes so didn’t add too much water.
9. Add cilantro and drizzle lemon juice over it, combine well.
10. Garnish with sesame seeds.
11. Remove from the heat and serve.
12. If you want you could drizzle some more lemon juice while serving.

You cannot stop eating these, so light and airy…

Popovers, as the name suggests it pops out of the muffin pan while baking. Since I used gluten free flour it didn’t pop as it’s supposed to be. I guess if you use all purpose flour, it would work just fine. Anyways, it tasted very light and in one sitting we emptied all the popovers. While making the batter, sugar is not added. So these make an excellent snack or breakfast for those who are cutting back on sugar. Others could pour maple syrup or honey or spread with any fruit preserves and enjoy them. Make sure to make a lot as it will finish in just a matter of minutes. If you are making this for a party, you could top it with ice cream, yum!!!

Gluten intolerant people can try this with gluten free flour and others can make with all purpose flour. You could also do a few variations with the recipe, like adding cocoa powder, raisins, vanilla extract, ground cinnamon. almonds etc to the batter. I added flax seeds.

Popovers:

Ingredients:

• Gluten free or all purpose flour- 1 1/2 cups
• Large eggs- 2, room temperature
• Milk- 1 1/2 cups, room temperature
• Butter, unsalted and melted- 3 tbsp + 1 tbsp for greasing pan
• Salt- 2 pinches
• Flax seeds (optional)- 3 tbsp

Preparation:

1. Preheat oven to 400 F.
2. Use room temperature eggs and milk (or slightly warm up the milk).
3. In a large bowl, whisk up flour, 3 tbsp melted butter, eggs, milk and salt without any large lumps.
4. You could even make the batter in a blender or food processor, process it for 30 seconds.
5. Avoid over mixing the batter.
6. Place the empty muffin pan inside the oven to warm it up for 5 minutes.
7. Brush the muffin pan with the remaining 1 tbsp butter.
8. Pour the batter to each cups till it’s 3/4th filled.
9. Bake for 30 minutes till it’s puffed up and turns brown.
10. Serve hot with your favorite syrup or even ice cream
11. I served it with apricots.

Parippu Vada or Lentil Fritters along with a cup of tea on a rainy day, I would call this nothing but utter joy…

Why do I always get the craving for fried snacks the moment I see rain drizzling down? Sipping hot coffee or tea, crunching into the fried snacks and gazing at the rain;  I love to multi task when it rains. The warmth of summer is fading away quickly and I am not yet ready to change my wardrobe to winter clothes. It has been raining heavily lately and my craving for fried snacks grew stronger and stronger. A few days ago, I succumbed to my craving with these fried lentil fritters or parippu vada.

Parippu Vada is one of the popular evening snacks in South India. After a tiring day at work, munching these fritters along with a cup of tea would uplift anyone’s mood. It’s crunchy, slightly spicy and did I say irresistible?

Parippu Vada or Chana Dal (Lentil) Fritters:

Makes: 12 no’s

Preparation time: 15 minutes

Ingredients:

• Chana Dal or Yellow split peas- 1 cup
• Onion, minced (red or yellow onions)-  1
• Green chillies, chopped- 2 no’s
• Curry leaves, chopped- 2 sprigs
• Ginger, minced- 2 inch slice
• Salt- to taste
• Asafoetida (optional)- 2 pinches
• Oil- for deep frying

Preparation:

• Soak the chana dal in water overnight or for at least 2 hours.
• Drain the water from the chana dal.
• In a blender, grind the soaked and drained chana dal to a coarse paste.
• Use only very little water while grinding and don’t make it into a smooth paste.
• It’s good to have a few whole chana dals in the mixture.
• In a large bowl, combine the ground chana dal with minced onion, minced ginger, chopped curry leaves, chopped green chillies, salt and asafoetida.
• If you prefer the fritters to be spicy, you could add 1/2 tsp chilly powder to the mixture.
• Combine the mixture well.
• Make small balls out of it and flatten it between your palms.
• Heat oil in a frying pan.
• Fry the balls in medium heat till both the sides turn golden brown in color.
• Transfer to a paper towel, let it absorb the oil.
• You could serve the fritters on plantain leaves.
• Serve hot as an evening snack along with tea or coffee.

Tips:

• If by any chance the ground chana dal mixture doesn’t hold well into balls, add 1-2 tbsp of gram flour or besan to thicken it.
• If you don’t have Asafoetida you could skip it, however adding it would give a nice aroma to the fritters.
• Adjust the spice level according to your needs.
• Any leftover fritters can be wrapped in plantain leaves and refrigerated. Microwave it before serving, the plantain leaf would give a nice aroma to the fritters.

When my mom shared this recipe with me the other day, I wanted to try it instantly. As it was late night I had to wait for the next day to give it a shot. I tweaked my mom’s recipe as her recipe called for chicken or meat and I made it vegetarian. I had cauliflower, so made a filling using cauliflower, potato and some seasonings which resembled to cutlet filling.. Rolled the cauliflower filling, wrapped it in bread slice and fried it. The fried rolls came out of the oil crispy and crunchy. This roll is supposed to be eaten when it is still warm, if it’s kept for a long time it would loose its crispiness. Hello, who’s going to wait for a long time to devour this? I am sure it’s going to be finished before you know.

You could make the filling with chicken or any other meat as well. Cauliflower and potato did give a meaty texture to the filling and the rolls tasted marvelous. A perfect evening snack, it would taste even more delish with a cup of hot cardamom tea.

Cauliflower Bread Rolls

Ingredients:

For making filling:

• Oil- 1 tbsp
• Cumin seeds- 1 tsp
• Cauliflower- 1 small chopped
• Onion, chopped small- 1
• Ginger-Garlic paste- 2 tsp
• Green chilly, chopped- 1 or 2
• Chilly powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Coriander powder- 1 tsp
• Fennel powder- 1 1/2 tsp
• Garam masala- 1/2 tsp
• Water- 1/3 cup
• Potato large, cooked- 2 no’s
• Cilantro, chopped- 1/3 cup
• Salt- to taste

For stuffing:

• White Bread slices, cut off the sides- 1/roll
• Water- to dip the bread slice
• Vegetable oil- enough for frying

 Preparation:

• Wash a small cauliflower under running water, chop it with a knife into very small bite sizes.
• Place a large pan over medium heat, add oil, when it gets hot add cumin seeds, saute for a second.
• Add onion and salt saute till translucent, add ginger-garlic paste and green chillies, saute for a minute.
• Add chopped cauliflower to the onion, cover with the lid and cook till cauliflower turns very tender.
• You could add 1/3 cup water if the mixture turns dry and cook for some more time.
• Add chilly powder, turmeric powder, coriander powder, fennel powder and garam masala, combine well and cook for another 2 minutes.
• In the meantime, cook 2 large potatoes in the microwave or in boiling water till it has cooked well.
• Add the cooked potatoes to the cauliflower mix and mash the potatoes into the mix using a wooden spoon.
• Taste and add more salt if needed.
• Sprinkle cilantro over it. Let the filling cool down.
• Make small balls out of the cauliflower filling and keep aside.

How to wrap in bread:

• You need 1 bread slice for each rolls.
• Cut off the sides of the bread slices.
• Have a cup of water ready in a bowl.
• Dip the bread in water and take it out immediately.
• Don’t immerse the bread in water for long, you just need to dip it for a second and take it out.
• Squeeze the bread and remove any water from it.
• Spread the bread on a cutting board and place the cauliflower roll on to the center of the bread slice.
• Roll the bread slice over it, it will be like a glue so you could paste any gaps that is formed while rolling it.
• Repeat with the rest of the filling and keep aside in a plate.
• Heat a frying pan with enough oil for frying.
• When the oil turns hot, place the rolls into the oil and fry till it turns golden brown in color.
• Transfer to a paper towel and serve immediately when it is still warm.

Tips:

• You could use any of your favorite veggies: mushroom would be great too.
• You could even use chicken filling used for making cutlet, here is the recipe.

Gluten Free Version:

My intention was to make vermicelli payasam, when I was half way through I took a new route and made truffles out of vermicelli. As I started munching the truffles I was so glad to have followed the new route rather than the old one. The truffles tasted heavenly. My mom often used to make vermicelli balls as evening snack, my sister and I after coming from school would finish up the whole plate with so much greed. It’s been a while since I made anything with vermicelli and a bag of vermicelli had been sitting in my pantry untouched.

This evening while surfing through the pantry my eyes fell on vermicelli, I grabbed it with the thought of making payasam. As I started making payasam I was reminded of the snack my mom used to make, I changed the cooking route and finally ended up making crunchy vermicelli truffles. I coated a few of the vermicelli balls with chocolate and a few with sweetened coconut as well. Everyone can have their own favorite: with chocolate or without, with coconut or without. All of them tasted equally delicious and we kept on munching the crunchy truffles.

Vermicelli Truffles:

• Makes- 6 no’s
• Preparation time- 20 minutes

Ingredients:

• Vermicelli, broken- 1 cup
• Condensed milk- 1/2 can or according to your needs
• Almonds chopped- 1/4 cup
• Saffron- 2 pinches soaked in 1 tbsp water
• Milk- 1/4 cup
• Ghee- 1 tbsp

• Semi-sweet Chocolate chips- 1/2 cup
• Water- 1 1/2 tbsp
• Sweetened coconut flakes- 3 tbsp

Preparation:

1. Place a non-stick cooking pan over medium heat, add ghee and let it melt.
2. Add vermicelli and roast it in ghee till it turns light golden brown in color.
3. Add condensed milk and keep stirring it.
4. Add chopped almonds and saffron to it, combine to it.
5. Add milk and keep stirring till all the liquid evaporates and the mixture starts to thicken.
6. Vermicelli should have a slight crunchy texture, so make sure not to cook till it turns tender or gets mashed up.
7. Remove from the heat and let cool down.
8. After it has cooled down, roll the vermicelli into medium sized balls, keep aside.
9. You can have the vermicelli balls just like that or if you prefer you could coat it with chocolate and coconut.
10. Melt the semi sweet chocolate along with water in a double boiler (boil water in a large saucepan and place a small saucepan with chocolate chips in it over the boiling water, stir constantly and melt the chocolate)
11. Dip the vermicelli balls in chocolate.
12. If you prefer, you could even coat the chocolate coated vermicelli balls in sweetened coconut as well.
13. Chill the chocolate covered truffles in the refrigerator for half an hour.
14. Serve in a plate and enjoy the creamy, chocolatey and crunchy truffles.

I am getting ready for Ramadan which is starting on Monday. While talking with my sister and my cousins last weekend, they all had asked me to share the recipes for some healthy snacks that can be made during Ramadan. Since then, I have been thinking and researching on healthy snacks. Today, I tried making a snack with plantain and dates. Plantain and dates are my favorites, and they both are packed with all good nutrients and are quite healthy too. I mashed the plantain along with dates and coconut, made into a dough. Stuffed the almond into the cutlet and ghee roasted it after coating it with egg and coconut. The aroma that came out while the cutlets were roasting in the ghee was so seducing and the cutlets tasted incredible.

Wishing everyone a Happy Ramadan!!!

Almond Stuffed Plantain Dates Cutlet

Ingredients:

For making dough:

• Plantain, medium ripe- 1
• Dates, pitted- 10 no’s
• Coconut, sweetened flaked or grated- 1/2 cup
• Ground Cardamom- 1/4 tsp

 For coating:

• Egg, beaten-1
• Coconut, sweetened flaked or grated- enough to coat the cutlets

Other ingredients:

• Almonds- 1/cutlet
• Ghee- 1 tbsp/cutlet

Preparation:

1. Plantain for making this should be medium ripe, it shouldn’t be too ripe.
2. Steam boil the plantain till it gets cooked well, let cool down.
3. Mash the plantain along with the dates without any lumps.
4. Add sweetened coconut and ground cardamom to it, combine well and make it into a dough.
5. Make small balls out of the dough, keep aside.
6. Flatten each ball and place an almond on it, close the ball and make into round shape, slightly flatten it between your palms.
7. Beat an egg and place the sweetened coconut on a plate.
8. Dip each cutlet first into the beaten egg and then coat it with sweetened coconut.
9. Place a frying pan over medium heat, use 1 tbsp ghee/cutlet.
10. Let the ghee melt, place the cutlet over the ghee.
11. Lower the heat to medium low and roast the cutlets till both sides turn golden brown in color.
12. If the heat is high coated coconut will get burned, so make sure to keep the heat to medium low.
13. You don’t have to deep fry the cutlet, just pan roast it. If you prefer you could use more ghee to roast it.
14. Serve hot, if you want you could garnish the cutlets with almonds.

Waking up naturally to the sound of birds chirping and trees swaying, staying up late night and getting a sound sleep as soon as my head hits the pillow, these are some of the moments I enjoy during a long weekend. We are having a quite relaxing long weekend, with everyday motorcycle ride to the beach and other neighboring fun places. It was a few days ago I thought that finally summer is in its peak, and yesterday morning I woke up to heavy rain, thunderstorm and lightning. I was relived when the sky eventually turned blue and when the sun started to shine, which tempted us to hit the beach. We had a beautiful evening at the beach. On our way back home, all of a sudden dark clouds carpeted the sky, which in a split second poured down to heavy rain, the sky thundered and the lightning flashed. The rain didn’t seem to slow down and we continued our ride and enjoyed the ride in the rain. Hope everyone out there is having a fun weekend as well.

On Friday, while preparing a chicken dish for lunch, I saved some marinated chicken to fry later in the evening. When I took the chicken out of the refrigerator and was about to give it a fry, I had a second thought and my hands swiftly moved into the pantry and took the rice flour out of it. Coated the marinated chicken first with beaten egg whites, then with rice flour and I fried them in hot oil. Voila! an impromptu chicken nuggets were made. I was so thrilled to see the crispy chicken nuggets that came deep fried out of the oil. I then had a question raised in my mind: Where is the dipping sauce?

My eyes wandered into the pantry and refrigerator for some inspiration and I got hold of dates from the pantry. I was reminded of the dates chutney my mom always make to serve with biryani. I tweaked that recipe and made my own version of dates dipping sauce which I thought would be perfect for chicken nuggets. I added tamarind and chilly paste to the sauce which gave a sweet, sour and spicy taste to the dates sauce.

I wanted to make this chicken nuggets gluten free so that my husband can enjoy this, so I had to coat the chicken with rice flour. Chicken nuggets were crispy and the slightly spicy marination along with the dates dipping sauce made it an incredibly delicious evening snack. Of course, we both snacked till the last piece.

Chicken Nuggets

Ingredients:

• Chicken breasts, boneless, cubed- 1/2 pound
• Oil- enough for frying

For marination:

• Ginger-Garlic paste- 1 tsp
• Chilly powder- 1 tsp
• Turmeric powder- 1/8 tsp
• Garam masala- 1/2 tsp
• Fennel powder- 1 tsp
• Ground pepper- 1/4 tsp
• Salt- to taste
• Lemon juice- 1 tbsp

For coating:

• Rice flour- 1 cup
• Egg whites, beaten- of 2 eggs

Preparation:

• Marinade the chicken with the above mentioned ingredients for marination for 1-2 hours in the refrigerator.
• Spread the rice flour on a plate and beat the egg whites of 2 eggs in a bowl.
• Place a frying pan over medium heat, add enough oil for frying.
• Dip the chicken first in egg white and then coat it with rice flour.
• Deep fry the chicken till it gets golden brown and crispy.
• Transfer on a paper towel.
• Serve hot.

Dates Dipping Sauce

Ingredients:

• Dates, pitted- 12 no’s
• Tamarind juice- 3 tbsp
• Soy sauce- 1 tbsp
• Chilli paste- 1 tsp
• Water- 1/4 cup+1/4 cup
• Salt- to taste

Preparation:

• Combine dates and 1/4 cup water in a saucepan.
• Cook the dates till it gets mashed up.
• Soak 2 inch slice fresh tamarind in 3 tbsp warm water, squeeze the tamarind into the water and strain it.
• Add 3 tbsp of tamarind juice to the dates mixture and let the mixture come to a boil.
• If you are using concentrate tamarind paste, you wouldn’t need 3 tbsp, add little and taste it.
• Remove from the heat and let cool down.
• Grind the mixture in the blender.
• Add soy sauce, chilli paste, salt and 1/4 cup more water while grinding to smooth paste.
• Taste it, adjust the salt and spice level.
• Serve in a bowl along with the chicken nuggets.

Rice flakes or flattened rice (“Poha” in Hindi and “Aval” in Malayalam) are often used to make snacks, sometimes a quick meal can be whipped up on lazy days, they are also found  in some rice cereals. In Kerala, wet rice flakes (Aval Nanachathu) combined with grated coconut, jaggery/sugar is quite famous and is made often as an evening snack in many houses. My mom used to make rice flakes balls mixed with banana, honestly I wasn’t a huge fan of this. That could be the reason why I never cared to buy rice flakes all these years.

A few weeks ago, I happened to see rice flakes in a grocery store and that kind of stirred up some childhood memories. I couldn’t resist buying it and made sure that I would make something more appealing and appetizing with it. And I did make a snack that impressed my taste buds a lot. After wetting the rice flakes, I combined it with plantaina and dates and ghee fried till it turned brown. The aroma of the ghee, the sweetness from the dates and the mushiness of plantain made these rice flakes balls a perfect healthy snack which can be enjoyed by both kids and adults.

Ghee Fried Rice Flakes Balls

Ingredients:

• Rice flakes, white or brown- 1 1/2 cups
• Water- 1/4 cup (to wet rice flakes)
• Plantain or banana, ripe- 1
• Dates, pitted- 12 no’s
• Sugar- 1 tbsp
• Saffron- 2 pinches (optional)
• Ghee- 3-4 tbsp

Preparation:

Rice flakes:

• Wet the rice flakes with 1/4 cup water till it turns soft, don’t make it too mushy. Drain the water through a sieve and gently press the  rice flakes so that the water drains well.
• In a bowl, combine rice flakes with plantain or banana, dates, sugar and saffron.
• Using your hands, mix well till everything is well incorporated.
• Make medium sized balls out of it and keep aside.
• Place a frying pan over medium heat, when it turns hot add ghee.
• Place the rice flakes balls over the ghee and fry it till it turns golden brown.
• If needed add more ghee.
• Remove from the pan and place the balls on a plate.
• If there is any ghee left on the pan, pour it over the fried balls
• Serve warm.

Tips:

• You could use ripe banana instead of plantain, with ripe plantain rice flakes balls taste even more delicious.
• If you are using thin rice flakes, it only takes a minute or so to turn soft when wetted with water; if the rice flakes are thick it might take more time to turn soft.

I haven’t come across anyone who dislikes munching. If we can make something really healthy to munch on wouldn’t that be the best snack ever? I love to munch especially at mid night during weekends. If it’s something unhealthy, I have to think twice before I empty the bag in just one sitting. Most of the time with all guilt I do empty the bag which would be often followed by making up my mind to cut down on this activity. I fail terribly the very next day when I see some delicious snacks.

One of the snacks that I loved while growing up is Sesame balls which is very common in my hometown. If I get hold of a bag of sesame balls I make sure to finish up the whole stuff. Literally, I love anything with sesame seeds in it, I often sprinkle my chicken/shrimp and veggie dishes with roasted sesame seeds or use sesame oil. I couldn’t get over with the aroma of sesame seeds/oil.

The other day, while surfing about sesame balls, I was overwhelmed to see many food blogs with recipes and pictures of sesame bars. I felt little bad for not having tried sesame bars all these years. Better late than never! I used flax seeds and white/black sesame seeds to make this. If you cannot find flax seeds, just use sesame seeds.

Flax seeds are rich in omega 3 fatty acids and helps in lowering the cholesterol level in women. Ground flaxseed can go rancid at room temperature in as little as one week. If any recipe calls for  ground flax seeds it would be good to grind the seeds just before starting your preparation.

Sesame Flax Seeds Bars

Ingredients:

• White Sesame seeds- 1/4 cup
• Black Sesame seeds- 1/2 cup
• Flax Seeds, brown- 1/2 cup
• Honey- 1/8 cup
• Maple syrup- 1/8 cup

Preparation:

• In a non-stick pan, roast all the seeds over medium heat till the seeds get aromatic, keep stirring and make sure not to burn it.
• In a bowl, using a fork combine the roasted seeds with honey and maple syrup till it is evenly coated.
• Line a square baking pan with parchment paper, grease the paper with little butter or cooking spray.
• Evenly spread the seeds mixed with honey and maple syrup over the parchment paper.
• Preheat oven to 325 F.
• Place the pan in the oven and bake for 20 minutes.
• As soon as it comes out of the oven, it will be sticky and will not be set.
• As it sits for sometime it will start to harden.
• After 10 minutes of cooling, using a sharp knife cut into square or other shapes.
• Allow it to cool for 10 more minutes and gently peel the bars out of the parchment paper.
• Now start munching these healthy bars, they are absolutely delicious.

Tips:

• If you don’t have flax seeds, use white or black sesame seeds instead.