Baking with Pattie Gonsalves
The love for good food is eternal. Hence, discovering this inspiring lady, Pattie Gonsalves, was a such a happy experience. Here, we share her story with you, along with a mouth-watering recipe of Atta Banana Muffins!
Pattie is based in New Delhi, India. Outside her work in public health and arts based research, she also enjoys cooking and baking at home. She also runs a blog, From Pattie’s Kitchen, where she invites you to join her on her culinary adventures.
On asking how it all started, she explains that she always had a love for cooking. She had wanted to document her cooking stories through a blog for more than two years and it is finally live! She says her blog is a medium for her to encourage healthy eating habits and share recipes that are delicious and wholesome. Pattie even provides details as to where her readers can find the best and most cost effective ingredients and easily recreate her recipes.
For our blog, she baked scrumptious Atta Banana Muffins, which were to die for! You can enjoy these for breakfast with a smoothie, guilt free. Below is the recipe:
What you need to make 6-8 medium sized muffins:
-1 3/4 cups of wholewheat flour
-1/2 cup of quick cooking oats
-1/2 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon cinnamon power (as fresh as possible)
-2 tablespoons of bran (optional)
-a pinch of salt (and a little over your shoulder for good measure)
-1/2 cup of raw sugar (or brown sugar or honey)
-1/2 cup of olive/canola/coconut oil
-1 teaspoon of vanilla extract
-1/2 teaspoon fresh grated ginger
-2 medium sized overripe bananas mashed (if you don’t have overripe bananas, you can put them in the oven with their skins on for 15 minutes at 160 C.)
-1/4 cup of milk (soy or almond milk will work too)
-1/4 cup of dark chocolate chips (optional)
-1 tablespoon of pumpkin/watermelon seeds (optional, to garnish)
-Preheat your oven to 190 degrees Celsius and keep your muffin tray ready and lined.
-In a large bowl, add the flour, oats, bran, baking soda, baking powder, salt and cinnamon powder.
-In another bowl, beat the oil and sugar together with a whisk or a wooden spoon. Add the eggs and beat well, then add in the vanilla, ginger, milk and mashed bananas.
-Stir this mixture into your dry flour mixture, just until combined and moist all the way through. Be careful not over-mix.
-Fold in the dark chocolate chips if you are adding them.
-Spoon this mixture into the muffin tin and sprinkle with the pumpkin seeds.
-Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-Let the muffins cool in the pan for 5 minutes, and then transfer to a wire rack to cool before eating.
If you would like to add something more to this, some mix-in ideas:
-1/2 cup of nuts (e.g., walnuts, almonds, pecans, etc.)
-some mixed seeds (e.g., pumpkin, sunflower, etc.)
Here is a video of the recipe:
Apart from creating amazingly good food and sharing it with the world on her blog, Pattie works in the areas of arts and health research and action projects with children and youth in India.
Her background ranges from psychology, development and public health, and has given her opportunities to work with organisations including Artists Striving to End Poverty (ASTEP), the International Institute for Sustainable Development (IISD) and UNICEF. In 2008, she co-founded Music Basti, a non-profit music program that works to build life-skills with at-risk groups of children. Pattie was a full scholar at the University of Oxford where she studied global health. Pattie would be joining Public Health Foundation of India (PHFI) in the month of August. She would be working with them on using the arts for public engagement on issues related to mental health concerning the youth in the country.
Hope you folks will enjoy the muffins as much as we did… We would love to hear about your experience in the comments section below!
Pattie’s Wardrobe: Vajor.