I have had a passionate interest in eating and learning about food ever since I was little. The kitchen was the hallowed space that I was often drawn into without any body’s coaxing or cajoling. As a teenager, I immersed myself in learning the intricacies of food & the mysteries it had to offer that made royalty of ordinary people. I kept scrapbooks of recipes and articles that inspired me. I used to spend my holidays in baking and enjoying it with my friends & family. At some point in time, at an early age, I realised that refined & processed foods were certainly affecting my health and as a firm believer of “you are what you eat” has me inspired a lot to go natural and organic as much as possible. I used to consciously watch over what I would actually eat and I found in baking my solace and one of the ways that I could keep my sanity. I would on any day rather trade something precious than to give up baking and cooking. So the biggest challenge for was to make food healthy and drool worthy too.
Once I had my kids, things began to change a little. The mass media advertisements and in your face ads for processed food was too much of a temptation for the boys and much to my distaste we started using refined food in moderate quantities and I felt that I had to do something whereby my baked goodies tasted better. Now this has come to a point that since baking is a regular fare and major part of my cooking repertoire and only way I could start enjoy it further is by incorporating a more healthy twist to it.
Now, with more and more people becoming interested in healthier eating and cooking from scratch, ingredients once considered niche are becoming more mainstream and widely available. Although a section of my pantry boosts a well-stocked larder of nutritional ingredients and with a conscious mindset incorporating those values to my kids could be a challenge but not an impossible ask.
This walnut tart is one such example. I have baked this tart numerous times and the recipe is in my blog archives too. Now skimming through the ingredients, it is hard for me to believe that there was a time, I didn’t care much about those refined ingredients. Now this revised and renewed walnut tart also tastes absolutely divine, having replaced it with the wholesome ingredients and natural sweeteners. Do check it out in my blog archives for the older version and the new version of the same tart that can be created in a much better & especially healthier way.
You my dear readers are my constant reminder for me to get back to this space and share my passion.
I am introducing a Column called “chat over chai “and yeah …you guessed it right. What I want to convey!!!
Yes, talking and chatting with fellow creatives who have not only inspired me but have inspired many of us bloggers on their digital journey. So stay tuned and join my newsletter to check who will be with me soon chatting about her incredible journey so far and who will be sharing some professional tips. She is a well-known food blogger, photographer and an amazing stylist too.
- 8 fresh dates soaked and pureed
- ¼ cup maple syrup
- 1 cup toasted walnuts
- 1 cup toasted pecans
- 200g dark chocolate
- ⅓ cup pure cream
- For the base
- 100g arrowroot biscuit powder
- 100g almond meal
- 50 g butter
- Line a springform pan with a baking paper. Mix the biscuits, meal and butter together until it resembles a bread crumb texture. Press this mixture to make the base of the cheese cake. Refrigerate it for 30 minutes.
- lightly toast the walnuts and pecans, you can use the oven or a skillet to do this.
- Make ganache with chocolate and cream using double boiler, add pureed dates and maple syrup to it. Stir in for few minutes and then remove from heat.
- Remove almond base from the fridge, scatter walnuts and pecans covering the base. Pour the chocolate mixture over it and use a spatula to smoothened it.Now refrigerate it at least for two hours and then slice and serve. This is an excellent treat with wholesome ingredients.