Oats and Coconut Payasam

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Payasam is very similar to kheer. It’s called “kheer” in North India, while usually referred to as “payasam” or some variant thereof in South India. A lot of dishes are kind of like that: similar dishes, different names. Just to make things nice and confusing for the foreigner. But you get the hang of it pretty quickly!

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Anyway,  a rose by any other name would smell just as sweet. And sweet, this is. Sweet and spicy and crunchy and smooth and creamy. Payasam (according to wikipedia) comes from a “peeyusham” meaning nectar or ambrosia… An accurate description.

You’re probably wondering, ‘okay, what is this, whatever the name is!?’ Well if you haven’t read my banana kheer post (shame on you), kheer/payasam is basically pudding/porridge made with various ingredients: usually some grain (or banana!), nuts, ghee, sugar, spices and milk.

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I got this recipe from VahChef at http://www.vahrehvah.com. His Indian cooking YouTube videos are hilaaarious and I highly recommend.

Oats and Coconut Payasam

Adapted from VahChef

1-2 tablespoons ghee

15-20 cashews, chopped roughly

1 tablespoon golden raisins

2-3 tablespoons of oats (I ended up using a bit more)

1/2 cup freshly grated coconut (You could probably use unsweetened desiccated coconut, or go ahead and test your coconut cracking skills)

2 cups or 500 mL milk

1 cup water

Sugar: I used 1 cube of jaggery and a sprinkle of granulated sugar. Original recipe says 1/2 cup sugar. Add to taste.

1/2 teaspoon ground cardamom

Sliced almonds for garnishing

Heat ghee in a pot, add cashews and raisins and fry until the raisins puff up and cashews are golden brown.

Add the oats and coconut and stir until you can smell some coconutty fragrance/you see a slight color change. (2-3 minutes)

Add the milk and water and cook on low heat for a while until the milk reduces and the mixture thickens. You can add more water to dilute if it gets too thick.

Add sugar and let it melt; add the cardamom and take off the heat.

Sprinkle almonds on top and serve, warm or cold. Or room temperature. It will basically taste yummy in any form.

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This was so good. I wouldn’t really mind eating this for breakfast every day. I gave some of this to my neighbors and landlords in return for goodies that they gave to me! I got good reviews from them, so let that be your guide and just go ahead and make this. MmmmMMm.

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Sunflower Seed Butter (Sunbutter) Ginger Chocolate Chip Cookies

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Sunflower seed butter is made from roasted sunflower seeds. NOT RAW. Found this out the hard way… after trying to pulverize raw sunflower seeds in the Vita-Mix to only come out with grayish, powdery, thick … something.

I roasted the unappetizing mess at 350° for 25 minutes to try to redeem myself, and it worked! The roasted seeds dispersed their oils beautifully, and in no time I had roasted sunflower seed butter. Two cups. From 12 ounces of seeds.

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What to do, what to do? Besides shoveling it in by the spoonful taking little licks from the knife?

A paleo cookie! Naturally. A paleo cookie = a flourless cookie, usually made with a nut butter, an egg or two, some baking necessities (powder, soda, vanilla, etc), a little bit of sweetener and some spices. Generally, a very delectable treat. However, something kind of turns me off from eating what is basically straight-up nut butter in cookie form. Filling yes, but high in fat… Even though it’s good fat. I like to have fifths seconds or thirds of desserts like cookies… especially healthier cookies.

So, this led to the addition of oats! No longer strictly paleo, but I don’t subscribe to any one “diet/lifestyle” and just eat what I find works for me. And I LOVE oats.

And what goes with peanut butter, or sunbutter?

… Ginger. Obviously.

Oh, and chocolate.

 

Sunflower Seed Butter (Sunbutter) Ginger Chocolate Chip Cookies

Adapted from Eat Well, Adventure Well

1 cup sunbutter (or other nut butter) (I used my homemade one, to which I added some sea salt and roasted flaxseed)

1/3 cup honey

1 egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 to 1 teaspoon cinnamon

dash salt

1/4 cup minced ginger, chopped finely

1 to 2 cups oats

chocolate chips

Preheat the oven to 350° and line a pan with parchment paper.

Mix everything but the oats and chocolate chips in a medium-sized bowl. Add the oats, more or less depending on the consistency and how you prefer your ratio of oats to nut butter.

Dollop the “dough” by the tablespoonful and top with 4-5 chocolate chips per cookie; press down to flatten a bit.

Bake for 15 minutes until golden brown.

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These were SO good… Really, truly reminiscent of the texture of Kashi cookies (but of course, much better). They are lightly sweet, and the crystallized ginger adds to much depth and deliciousness. The small amount of chocolate on top is perfect–just enough, not overdoing it.

Plus, they’re vegan [if you sub maple syrup for strict vegans], babe. Even if no longer Paleo.

Power Peanut Butter Granola Snacks

Oats, peanut butter, almonds, honey, chia seeds, raisins… what a delicious way to start a morning. Or, to rev up a work out! Today I tried doing a Fartlek run–and these were just the ticket to get me out of bed. I threw them together last night–extremely easy recipe, with no extra oil and lots of rooms for additions and subtractions!

Power Peanut Butter Granola Snacks
Adapted from How Sweet Eats

Makes about 10-12 cupcake liners’ worth, depending how much you eat in the process of making

2 heaping cups rolled oats

2 tablespoons chia seeds

3/4 cup peanut butter, melted in microwave

1/2 cup honey (or brown rice syrup to make vegan!)

1/2 cup raisins

1/4 cup almonds

Combine oats, chia, and almonds in a large bowl. Add honey and stir. Add melted peanut butter and mix, throw in any add-ins such as the raisins (I used) or coconut, other nuts, wheat germ, flax, dried fruit, chooocccollattee…). If too dry and crumbly add more honey or peanut butter (or both) to get a good consistency. I didn’t bake these, just simply pressed them into muffin liners and refrigerated. However, if you wish to bake, do 350° F for 15-25 minutes.

These were great, unbaked–very chewy but also crumbly; the muffin liner works well for catching the crumbs! While peanut butter holds the bars together, I opted for using whole almonds instead of pieces of peanuts–giving a nice texture contrast. Honey and peanut butter taste so delicious together as well; it’s one of those combinations that just ALWAYS works (for example, tomatoes + basil, roasted red peppers + goat cheese, strawberries + chocolate, apples + cinnamon, oreo cookie outside + oreo creme inside…). I love that these don’t need extra butter or oil to hold together.

If you did bake these, I imagine some vanilla ice cream on top of a bar would be… divine. I can taste it now!