I am sure my regular readers have noticed that I haven’t been very active in the blogging seen. While I really miss cooking, shooting and writing, I am not able to make much time for it anymore. That definitely doesn’t mean I’ll stop blogging but my priorities are a little different at this point.
After my second baby, when I was just about getting back to my routine and learning to manage it all, I decided to start a new venture. As a baby wearing mother when I realized that there weren’t enough good locally made baby carriers available in India, I decided to take my passion to the next level and start my own ring sling company! ‘Soul – Ring Slings’ was born a couple of months ago and it has quickly become another important part of my life! All entrepreneurs know how much time and energy goes in setting up a new business. Soul has been keeping me really busy. But it’s a great feeling to see your dream project grow right in front of your eyes.
If you know any new or soon to be parents, tell them about Soul. Soul will also be one of the best gifts you can give to your pregnant friends!
Now, coming back to today’s recipe! I have been itching to bake something from past few weeks but never found the time. Yesterday, I was a bit free and weather was gorgeous so I decided to bake something simple.
Mangoes are in season right now so I recently made quite a few bottles of mango preserve. To celebrate the season I am still cooking with mangoes often so I decided to bake with it too.
This is a very simple recipe of crumble bars which uses whole wheat flour. I used ghee/clarified in it because I have a lot of fresh homemade ghee right now and I love how everything smells with it. Fresh good quality butter is a very good substitute too. Since I use very little fat in these bars, they are not too rich and heavy. Crumble dough here is not buttery and sweet, instead it’s light and nutty from the whole wheat flour. As the name suggests, it’s crumbly but you can still cut them into squares. It’s better served in a bowl with a spoon though.
Serve it with some fresh mango cubes, whipped cream or ice-cream for a simple dessert. It’s also excellent as a snack bar or breakfast.
I make my own ghee from whole milk (organic and grassfed) that I buy from a sustainable dairy called Akshayakalpa.
You can replace ghee with coconut oil to make the recipe vegan.
Replace ¼ to ½ cup of whole wheat flour with oats to add a little more crunch to the bars.
I have used homemade mango preserve in this recipe. You can make your own mango preserve if it’s in season locally. To make mango preserve, simply combine 3 parts of finely chopped or purreed mango with 1 part of sugar. Place it in a heavy bottomed vessel and simmer it till it reaches the desired consistency. I store this in an airtight bottle in the refrigerator and it stays well for a few months easily. You can reduce the amount of sugar used if the mangoes are sweeter.
Replace mango preserve with any fruit preserve of your choice. You can also do a combination of 2 or more fruit flavours.
Top the bars with some almonds for a different variation.
- 3 cups whole-wheat flour
- ½ cup unrefined cane sugar
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp ghee/clarified butter (semisolid)
- 2 tbsp ground flax seeds + 6 tbsp water
- ½ cup cold water
- About 1 cup mango preserve
Pre heat the oven at 150 degree Celsius. Line and grease a 6x9x2 rectangular baking tray.
Mix the ground flax seed with water, stir it well and keep it aside.
Combine whole wheat flour, baking powder, sugar and salt in a large bowl. Mix well for everything to combine well. Add the ghee and use your fingertips to slowly work it into the flour. Now add the flax seed mixure and cold water and continue to gently mix it with your fingertips. At this point your flour will resemble damp clumpy sand.
Take half of this mixture and spread it on the bottom of your baking tray. Press it with your finger tips to form a firm base. Now spread the mango preserve on it in an even layer. Scatter the remaining flour mixture on top and gently press it down to form a flat layer.
Place the baking tray in the oven and let it bake for 30 minutes.
Cool the crumble completely on the rack in the pan. This will help it set better.
Gently remove the entire crumble by lifting the parchment paper out of the tray. Peel off the lining and cut it into 2 inch squares and store in an airtight container.