This recipe is part of the #thehomeseries with my dear Prachi, founder of @craftwellness.in Healthy, refined flour and sugar free, summer special! Prachi is a wonderful nutritionist and has been helpful in Nature Therapy’s journey with inputs to our Journal. Today I invited her over to shoot an episode for #thehomeseries to make a healthy snack bar, with our favourite mango summer fruit! This crumble bar is reminiscent to one I used to gorge on in my college days with an apple stuffing. This mango filling feels more attune with Indian summers, hints of cardamom and tropical coconut it perfect for a hot summer afternoon with a glass of iced tea. And if you’re a bit sneaky, go ahead and add that scoop of vanilla ice cream!

An utter delight to make, this easy-peasy lemon and coconut cake is delicious with each crumb, and a healthy-ish frosting of Greek yoghurt and honey makes this indulgence as guilt free as possible. Everything gets stirred into one single bowl, basic measuring and skill set required and you’ve got yourself a lovely afternoon tea cake, or even sneaky sweet morning surprise. To make this vegan, one could substitute Greek yoghurt with Coconut dairy free yoghurt – but I have yet to try that. The Recipe Serves Ingredients 1 1/3 cup flour 1 tsp baking powder ¼ tsp salt ½ tsp baking soda ½ cup vegetable oil 1/3 cup cold water 2 tbsp lemon juice 1 tsp lemon zest 90g Greek yoghurt or coconut yoghurt ¾ cup castor sugar ¾ cup desiccated coconut Frosting: 30-40 g Greek yoghurt or coconut yoghurt 1 tbsp honey desiccated coconut Instructions Prepare a 9-inch cake tin by greasing and flouring In a big mixing bowl, whisk together the oil and cold water until frothy and turned white in colour Then add the yoghurt, sugar and lemon juice and whisk Then add the coconut and remaining dry ingredients and stir with a spatula or wooden spoon until combined Pour into tin, tap against the surface to remove any air bubbles Bake in preheated oven of 180C for 25 minutes Allow to cool completely before removing from cake tin Spread yoghurt on top of the cake, followed by drizzles of the honey and sprinkle desiccated coconut on top

LAB X KITCHEN THERAPY X THE KITCHEN TRAIL   ‘Tis almost the holiday season, and while most of us in this industry are severely overworked but also learning so much, taking notes for the next year and generally looking to broaden horizons. This week is the last strenuous stretch before I take off on a quick break, and this recipe is the perfect anticipatory bake for the season: The Mango Coconut Cake will remind you of tropical lands, the sea and a pina colada! Devised for the first Afternoon Tea menu at Le Artisan Boulangerie, when mangoes were abundant in season, this slice was my attempt to bring the beach to the mind while slogging away at work! Every Gujarati household stores tubs of mango ras for the months after, used carefully and defrosted only for special occasions. For me, I believe every day is special, so no use in freezing anything! This is the best way to use up the luscious mangoes in this cake, and the elderly generation will adore you for this one! Photography & Styling: The Kitchen Trail The Recipe Serves 6 Ingredients 1 1/2 cups flour 1 tsp baking powder 3/4 cup mango puree 2/3 cup castor sugar 2 tbsp coconut milk 2 eggs 2 tsp vanilla extract 15g coconut shreds 100g icing sugar 50g mango puree 40ml coconut milk 40ml whipped cream 25g desiccated coconut 1/2 tsp vanilla extract desiccated coconut shreds Instructions Preheat the oven to 200C and grease and line a medium cake tin. Beat the butter and sugar and then add the egg, vanilla extract and coconut milk. Combine in the mango puree. Fold in the dry ingredients and pour into the cake tin Bake for 25 minutes. Cool and slice into two or three layers (1.5 cm thickness) Whisk the icing sugar with mango puree, coconut milk and vanilla Add more coconut milk if required for a liquid smoother consistency Spread the filling between each layer (4 or 5 layers) On top sprinkle desiccated coconut and garnish

This cake is THE cake to make in a jiffy, and thoroughly enjoy yourself licking chocolate off your fingers! This is a real home-style cake that throws ‘fancy’ out the window and allows you to revel in the joys of being a home cook. One bowl required, a whisk, a spatula, no sifting business – just one thing at a time, one cake tin, no preparations and it literally takes 10 minutes! My kitchen boy gaped in awe as I shoved the cake batter into the oven and I gave my most triumphant grins possible! Oh, and did I mention – you can make this into a naughty cake by adding a few drops of coconut liquor, or maybe Malibu? I’m not sure, but hey, give it a shot – it’s a cake, not much can go wrong! The frosting is nothing to take home about – just some melted dark chocolate and sprinkling of shredded coconut – but never underestimate the power of simple and easy. This moist, sumptuous cake (I know, I’m bragging!) is a delight. I suggest you bake it and pretend to be a real domestic goddess – pronto! The Recipe Serves 8 Ingredients 1/2 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup unsweetened cocoa powder 3/4 cup castor sugar 1/2 cup oil 1/2 cup yoghurt 1 egg 2 tsp vanilla 1/2 cup coconut shred 1/4 cup melted chocolate desiccated coconut shreds Instructions Preheat the oven to 200C and grease and flour a medium 9” diameter cake tin. Whisk the oil and sugar together in a large mixing bowl. Add the egg, vanilla and yogurt and whisk until well combined. Then add all the dry ingredients and fold with a spatula, followed by the coconut shreds. Pour into cake tin and bake for 25 minutes. Let the cake cool in the pan for 10 minutes before turning onto a cooling rack. Spread melted chocolate on top of the cake and immediately sprinkle the coconut on top. Let the chocolate set for 10 minutes before serving.