Friday, 12 February 2016

Quick Eggless Tea Cake Recipe

Tea cake is something that Lil Angel has been asking me to bake for quite a while now. Then one fine day I set my mind to bake it and it pleased the lil one to no end!!

The cake turned out so good and the pictures don't do justice at all! The kids were so eager to taste the cake that I literally did not have the mind to make them wait any longer. So I just clicked a few shots and handed over the plate to them.


I used:
Adapted from My Singapore Kitchen

All Purpose Flour- 1 cup
Sugar- 1/2 cup[measured and then powdered]
Oil-1/4 cup
Ghee- 1 tablespoon
Milk- 1/2 cup
Vinegar - 1 teaspoon
Water- 2 tablespoons
Baking powder- 1 teaspoon
Baking Soda- 1/4 teaspoon
Vanilla essence- 3/4 teaspoon
Tutti frutti-1/8 cup [optional]

Heat milk in a pan and when it starts boiling, switch off the heat and add vinegar. The milk will curdle.Keep it aside.



Sieve together, all purpose flour,baking powder, baking soda. Grease and dust a square baking pan.


In a bowl take the sugar, add oil,ghee ,curdled milk ,put in vanilla essence.


Now add the flour and mix gently to combine. To the pan used to heat milk, add water,rinse the pan and add to the bowl.Put in the tutti frutti.


Gently fold in and transfer the mixture onto the prepared baking pan.Bake in a pre heated oven at 180 degrees for 25 minutes or till the cake is done. Remove from oven and after it cools a bit, remove from pan and transfer onto a cooling rack.Cut into slices once the cake has cooled down completely.




This cake is for the  Blogging Marathon #61, Week 2, Day 3 with the theme - baked snacks for kids.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61



Bon Appetit....




Thursday, 11 February 2016

Eggless Butterless Oats Cranberry Cookies | Heathy Cookie Recipe

When you have friends living abroad getting access to ingredients / stuffs that are not locally available is really easy. Like when Usha asked me what I wanted when she came down here, I shamelessly asked her for cranberries and quinoa! I have a whole bunch of recipes book marked with these two ingredients and thanks to her, I will be striking off quite a few off the list. Thanks a bunch Usha :)

This is one of the recipes that I saw in Vaishali's blog and I was sure it would be a great way to use the cranberries.Vaishali had vouched for the recipe and I knew it would taste awesome.But I was not sure how the kids would react to it.

They were looking forward to the cookies when they came back from school and Lil Angel always glad and eager to taste my experiments reached for one and then another and it went on!! I knew it was a hit. But Lil Dude on the other hand, took one , ate it slowly and that was it. It was Lil Angel and me who polished off the remaining cookies.Since Lil Angel loved it so much I consider this recipe to be a hit!

I made a few changes in her recipe and I have also given the substitutes for some ingredients in the notes section below.


I used:
Adapted from Ribbon's to Pasta's
Makes - 18 cookies

Whole Wheat flour -1/2 cup
Oats- 1 cup
Dried Cranberries - 1/8 cup
Roasted peanuts - 1/8 cup
Honey- 1 tablespoon
Sunflower oil- 1/4 cup
Warm water- 1/4 cup
Jaggery, powdered- 1/4 cup
Baking powder- 1/4 tablespoon
Salt- a large pinch
Vanilla essence- 1 teaspoon

Chop the dried cranberries and coarsely grind the peanuts. Line a baking tray with parchment paper and keep aside.


In a bowl , take the jaggery and add warm water. Mix till the jaggery dissolves.Add vanilla essence and oil.


To this mixture, add the flour,salt, oats, coarsely ground peanuts, cranberries and honey. Mix well.



Leave it aside for a few minutes as the oats and flour will absorb the liquid. If the dough looks very dry add a little warm water.If it is too sticky add a little flour. Mine was too dry, so I added a few teaspoons of water. Bring the dough together.Scoop out a tablespoon of dough ,roll it into balls and flatten it.


Place the cookies on the prepared baking tray. Bake at 150 degrees for 20 minutes. The baking time will vary based on the size and thickness of the cookies.Once the edges are crisp,remove from the oven and transfer onto a cooling rack. The cookies will be soft in the center and will turn crisp after they cool down,so don't be tempted to over bake.


Enjoy the healthy and delicious cookies with a cup of milk or a drink of your choice.


Note:
  • Almonds can be used instead of peanuts.
  • Also jaggery  can be substituted with regular sugar / brown sugar.


 

This cookie is for the  Blogging Marathon #61, Week 2, Day 2 with the theme - baked snacks for kids.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61



Bon Appetit....



 

Wednesday, 10 February 2016

Eggless Butterless Apple Cinnamon Cake

For one reason or the other, I don't always have butter in the fridge.So, when I need to bake, I tend to choose recipes that don't call for butter. That is exactly how this bake came into being. The kids wanted something to snack on and I wanted something for the blog. There was one sad apple in the fridge which was calling out to me.I made this cake and it validated  the above said points!

During our Blogging Marathon #50th meet celebration,Kamalika gave us a jar of cinnamon sugar. I have been using it ever since in my bakes.Here too I have used that one.

In case you do not have cinnamon sugar , replace with 1/2 teaspoon of ground cinnamon. Be sure to adjust it to how strong the flavor is.


I used:

All purpose flour- 1 1/2 cups
Yogurt - 1 cup
Sugar- 1 cup
Baking powder- 1 teaspoon
Baking soda- 1/2 teaspoon
Cinnamon sugar- 1 tablespoon
Oil- 1/2 cup
Grated apple - 1 cup
Tutti frutti-1/8 cup[optional]

Take the yogurt in a bowl and add sugar, cinnamon sugar.Mix till the sugar dissolves.Add baking powder and baking soda. Mix well.


The mixture will froth .After it is bubbly, add oil .Into this mixture add the flour, grated apple and tutti frutti.Mix to combine[Don't beat vigorously].



Transfer onto a greased and dusted cake pan and bake @ 180 degrees for 15 - 20 minutes / tillt done. The timings will vary so keep an eye out after 15 minutes. Once the cake is done, remove from oven.When it cools a bit gently invert it onto a wire rack.

  
Slice and serve after the cake is completely cooled down.


This cake is for the  Blogging Marathon #61, Week 2, Day 1 with the theme - baked snacks for kids.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61



Bon Appetit....