Tag: egglessbaking

Cranberry and White chocolate cookies:

December 19, 2019

It is an easy, eggless, one bowl recipe. No baking powder or soda in it. To increase the protein quotient, I have added little moong ( green gram dal) flour as well. These white chocolate cranberry soft, chewy , flavourful cookies are so simple and so addictive! 😀

Cranberries and white chocolate make the best Christmas coloured cookie. You can see one more green gram flour/ gluten free cookie over here .

Ingredients:

All-purpose flour – 3/4cup

Green gram/ Moong dal flour – ¼ cup

Butter – 100 grams

Sugar – ½ cup (powdered)

Dried cranberry – ¼ cup

White chocolate chips – ¼ cup

Method:

-Mix All purpose flour and moong dal flour and keep it ready.

-Beat butter and sugar until fluffy and soft, either by using hand or food processor.

-Now add flour and mix until u gets uniform mass. Add in white chocolate chips and dried cranberries and make a dough.

-Now take one cling film sheet and keep this dough over it, on a flat surface and make squarish or round log, maintain uniform shape and cover with wrapping. Keep it under refrigeration for an hour.

-Now take your baking tray and line with a butter paper.

-After one hour, remove this dough from the fridge and unwrap the Clingfilm cover, make slices of ½” thickness and arrange these pieces in a lined baking tray.

-Bake in a pre-heated oven at 170°C for 14 to 18 minutes.

-Cool this on a wire rack and store this in an airtight container.

-My family just loved it and hope you also like it as much as we did.

Eggless tea cake from Ghee Residue:

March 9, 2018

When I prepare ghee at home, I use this super beneficial ghee residue in preparing roti dough /methi Parata or this very mild flavored cake. I have already posted one chocolate cake using pea protein in my earlier post. This time it is my all-time favorite Cinnamon or Cardamom flavored tea cake.

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Ingredients:

Ghee residue – 2-3tbl

Milk – 1 cup

Sugar – ¾ cup

Chiroti rawa/fine semolina – 1 cup

Cinnamon powder- ½ tsp.

Eno fruit salt -1tsp

Salt – ¼ tsp.

Slivered Almond – 2 table spoon (optional)

Method:

-Take vessel in which you prepare ghee. There will be 2-3 table spoon ghee residues.

-To this add milk, sugar and heat it until sugar dissolves. Switch off and cool.

Ribbet collage 1

-In another bowl, dry mix semolina/rawa, cinnamon powder, salt.

-Mix both and keep it aside for five minutes, at this time rawa will absorb all the moisture.

-After 5 minutes, add Eno fruit salt, mix nicely and pour this mixture into a baking tin.

Ribbet collage 2

-If you want to add slivered almond at the top to enhance its taste and nutritional value.

-Place this tin in a preheated oven for 40-45 minutes or till done, at 180 C.

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Note: you can replace rawa with Ragi (finger millet flour) and wheat flour. If you are using only flour, add 1 ½ cup, because it absorbs less moisture than the rawa.

 

Chocolate cake from Ghee Residue:

June 17, 2017

Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.

Ghee residue is a rich source of essential fatty acids, natural anti-oxidants and proteins.

In olden days, people used this as a natural body scrub. When I was a child, my mum used to rub this on me, before bath and I now feel nostalgic while seeing this brown sediment and so I make it a point to use this without throwing by using either in Atta kneading or in baking.

This time, I had a couple of Pea protein powder packs in my hand, which was given by my lovely co-sister who is a Ayurvedic doctor. So, I included that as well in this brownie kind of chocolatey cake.

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Ingredients:

All-purpose flour – 1 cup

Whole wheat flour – ½ cup

Mixed millet flour – ½ cup

Choco chip – ¼ cup

Protein powder – ½ cup

Milk powder – ¼ cup

Cocoa powder – ¼ cup

Sugar – 1 cup

Ghee Residue – 2 table spoons

Milk – 1 ¼ cups

Vanilla essence- 1 tea spoon

Baking soda – 1 teaspoon

Method:

  • Measure everything and keep it ready. Pre-heat oven at 180 C.
  • Mix all the dry ingredients like, flours, protein powder, milk powder, cocoa powder and sieve couple of times and mix in Choco chip and stir nicely. Keep it aside.
  • If you coat Choco chips with dry flours, it will not sink in the bottom while baking.
  • Now take ghee residue, put milk and heat it. When ghee residue is mixed nicely with milk, switch off the gas.

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  • Add sugar, vanilla essence and baking soda and keep aside for 5 minutes.
  • After 5 minutes, beat this wet mixture thoroughly until mixture forms a bubble at the upper layer.
  • Fold in dry ingredient and make a batter. (don’t beat or over mix in this step)

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  • Bake this in a lined baking dish in a pre-heated oven at 180 C for 30 to 40 minutes or until done (when you insert a tooth pick or knife in the centre of cake, it should come out clean)

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NOTE:

-You can use only All-purpose flour or mixture of any flour.

-If you don’t have any protein powder in hand, instead of protein powder, use milk powder.

Eggless Carrot cake:

March 5, 2017

This flavourful cake happened by chance. I usually make carrot milkshake paste with almonds in the summer. This year I tried this paste by adding pine nuts instead of almonds and it didn’t go very well with my family. To finish off this paste, I tried this by making cake and it was a super-duper hit and it tastes really moist and soft.

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Ingredient:

Whole wheat flour – 1 cup

All-purpose flour – ½ cup

Fine rawa- ½ cup

Baking powder – 1 tsp

Baking soda -1 tsp

Sugar – 1 ½ cup

Desiccated coconut – ½ cup

Carrot milkshake paste – 2 cups

Clarified butter/ghee – ½ cup

Cardamom powder – 1 tsp

Salt- ¼ tsp

Method:

-Sieve all-purpose flour, whole wheat flour, fine rawa and baking powder for 2 to three times and keep aside. This is our dry ingredient mixture.

-Beat the wet ingredient like carrot milk shake paste, ghee, sugar.

-Mix in baking soda, salt and desiccated coconut, cardamom powder and beat.

-You will see a frothy texture. This is our ready wet ingredient mixture.

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-Pour wet ingredient to dry ingredient, lightly mix without over doing.

-Bake this in a pre-heated oven at 180 C for 40 to 50 minutes.

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-After checking its doneness, remove from the oven, cool and serve.