INGREDIENTS 1 cup (130g) all-purpose flour 1/2 cup (100g) sugar 6 tbsp (43g) PH Choco Cashew Nutspread 1 tsp baking soda 1/2 tsp salt 1 large egg 1/2 cup (120ml) buttermilk 1/2 cup (120ml) vegetable oil 3/4 tsp vanilla 1/2 cup (120ml) hot water Preparation Step 1 Preheat the oven to 300°F (148°C) and prepare a cupcake pan with liners. Step 2 Add the dry ingredients to a large bowl and whisk together. Set aside. Step 3 Combine the PH Choco Cashew Nutspread, egg, buttermilk, vegetable oil, and vanilla in another medium-sized bowl. Step 4 Add the...
INGREDIENTS for 4 servings / 1 bowl per serving
800 ml skimmed milk
Raspberries, for garnish
40 gms roughly chopped hazelnuts
Choco Hazelnut Nutspread 100 gms
40 gms sugar
Put the milk and oats in a saucepan. Cook on medium-high heat until the mixture thickens, then add the sugar and keep stirring.
Let the porridge cool.
Divide the mix into bowls and decorate each with 15 g of Choco Hazelnut Nutspread, the chopped hazelnuts and raspberries (or other fruit if you prefer). Serve at room temperature.
A very simple way to get the kids more interested in their breakfast for the day, with the right mix of flavor and healthiness! Ingredients 1 Cup Regular Rice ½ Cup of Split Urad Dal (Black gram) ¼ Cup of thick Poha (Flattened Rice) 1/3 tsp Methi Seeds (Fenugreek Seeds) Water as required Salt as per taste Oil for Cooking Pureheart Choco Mixed Nuts Nutspread 100gms Fruits as per choice Preparation Step 1 Combine the rice, urad dal, Poha and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours Step 2 Drain the rice, urad...