In Your Kitchen: Cooking with Priyanka
Priyanka Ramani has a fascinating story. She has a similar mind and journey to mine, and is quite the globetrotter. Armed with a passion for creative writing she started off studying fashion in London, and then did a marketing stint in Dubai. She ultimately returned home to Ahmedabad and honed her passions and skills to start 14 The Hub, a co-working concept geared towards freelancers, start-ups and small enterprises. Food and travel are the main ingredients in her life; her travels have her developed a taste for Japanese cuisine, gorgeous looking French desserts, and she has a great inclination towards superfoods dessert! Read more about this dynamic and very beautiful lady below:
10 Questions with Priyanka
Day Job: Digital Marketer and founder of 14 The Hub Coworking Spaces
Lives in: Ahmedabad
In the kitchen, I couldn’t live without: Spices
Current food obsession: Waffles with maple syrup
If I could cook for anyone: My mother
A traditional family dinner is: Koki (a sindhi dish) with yogurt
Go-to comfort food: Cheese sandwich
Would love to travel to: List is too big, mainly Europe!
Currently reading: Currently none! Last read – Big Magic by Elizabeth Gilbert
My motto: If you think you can, you can.
Priyanka’s Healthy Fudge Bars Recipe
Having a super sweet tooth, I decided to start making my own desserts with some healthy twists. One of them is to use natural jaggery or organic honey instead of sugar. I wanted to add coconut oil and flaxseeds to my routine diet for its nutritional properties. But having them just raw was too sad. So I tweaked the traditional fudge bar recipe into this one. These fudge bars are gluten free and packed with nutrition. My personal advice would be to have one every morning with a cup of tea or coffee.
Yields: 12-15 bars | Prep Time: 5 minutes | Cook Time: 5 minutes
200g dark chocolate bar (Amul bitter chocolate is used in this recipe)
⅓ cup coconut oil
½ cup almond flour, preferably homemade
2 tsp cocoa powder
2 tbsp jaggery powder (quantity can be altered as per preference)
fine sea salt
omega seed mix (flax, pumpkin, black & white sesame)
for garnish roasted oats for garnish
* Use organic ingredients wherever possible
On a double boiler pan, melt the dark chocolate completely. Gas should be on simmer. Once melted add coconut oil and stir properly.
Remove the pan from gas and add almond flour, cocoa powder and jaggery.
Mix thoroughly till ingredients have combined. The consistency by now should a little more thicker than runny.
Set the mixture on a square chocolate tray.
Then sprinkle fine sea salt all over from the top. Finally sprinkle a good amount of the omega seed mix and oats.
Refrigerate the bar tray. After an hour or so cut the bars into square shapes in the tray and freeze again.
When the bars seem firm (after a few hours) they are ready to relish. Can be stored in the fridge for a week to 10 days.
The energies you put in making your food makes a lot of difference in taste and nourishment, so remember to make it with lots of love.
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