Tag: snack box recipe

Mango mini cake doughnuts:

June 3, 2018

Mini cake doughnut is an eye pleaser for any one. As summer is coming to an end and it’s school reopening time, wanted to try my hand at this Mango cake by using my protein rich millet health mix instead of All purpose flour. Usually I make this cake by using All purpose flour /Maida. I don’t like the taste of whole wheat with mango. When I was thinking to replace Maida in this recipe, I thought of using millet flour and proceeded. It turned out very tasty and soft. It worked out just fine as a short break snack for my ever-supportive daughter V, who tastes and gives her feedback in every step of my kitchen experiments. 

It is an eggless recipe as well as healthy and I don’t consider this as a dessert. It is a 100 % snack and very filling as well as filled with goodness and natural flavour from summer fruit Mango. If you are into healthy baking and want to try it out, I am sure, you will like this recipe.

I’m excited to share this recipe with you all –

Ingredients:

Millet health mix – 1 ½ cup (you can use all purpose flour as well)

Salt – ¼ tsp

Chocolate chip – ¼ cup

Cardamom powder – ½ tea spoon

Baking powder – ½ tea spoon

Baking soda – 1 tea spoon

Mango puree – ¾ cup

Butter – 100 grams

Sugar – ½ cup

Curd – ½ cup

Method:

-Pre heat oven at 180°C. If you are using a baking tin, line the tray with butter paper or apply some butter, grease the mould and keep it ready.

-Mix all the dry ingredients together – Flour, salt, Choco chip, cardamom powder, baking powder, baking soda.

-Dry whisk everything and mix properly and keep aside.

-make mango puree from the cut pieces of mango’s. You can take any good variety of mango.

-Now take another bowl, take melted butter and beat. Add in sugar, mango puree, curd one by one respectively and beat nicely.

-Fold in dry ingredient and make homogenous mixture by using wooden or rubber spatula or with a light hand with a wire whisk.

-Pour the batter in cake tin, here I have used doughnut shaped mould.

– Bake the cake in a pre-heated oven for 15 to 20 minutes or until done.

 

Walnut – Chocolate chip Coffee Cake:

January 27, 2018

Coffee flavoured cake happened by chance. I had some unused Nescafe instant coffee and wanted to finish it ASAP. So, I thought of baking a cake. It is made up of healthy flour and a very good option as a snack.

While getting ready to assemble everything, I thought of adding chocolate chip and walnut as an attraction to kids and it worked out very well with finger millet or Ragi flour as well. Now we will see how I proceeded with the ingredients.

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Ingredients:

Whole wheat Flour – 1 cup

Ragi/ Finger millet flour – 1 cup

Baking soda – ½ tea spoon

Baking powder – ½ tea spoon

Salt – ¼ tea spoon

Walnuts – ½ cup

Choco chip – ½ cup

Butter – 100 grams

Eggs – 2

Sugar – 1 ½ cup

Hot milk – 1 cup

Instant Coffee powder – 1 to 1 ½ table spoon

Hot water – ¼ cup (you can take little less than ¼ cup)

Method:

-Pre heat oven at 180°C, line a baking tray with the butter paper.

-Take one bowl and mix all the dry ingredients like, flour, baking soda, baking powder, salt, walnuts and Choco -chips.

-In another bowl, beat melted butter, eggs, sugar, milk by adding one by one respectively.

Ribbet collage 1

-Make dark coffee by mixing powder and water. Mix in the liquid and beat.

-Now wet mix is also ready.

-Pour this wet mixture to dry ingredients and fold the batter by using any spatula.

-Pour the batter in lined baking tray and keep this for baking until done.

Ribbet collage 2

-It takes anywhere between 40 to 50 minutes.

-Before removing, check with a knife by inserting, in the baked cake.

-Knife should come out clean.

-Remove the cake, cool before cutting, and serve.

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Note: For the Eggless Version, use 1/2 cup of flax gel and you can refer my earlier post for the preparation.

Energy cake:

December 25, 2017

This energy filled cake has millets, oats, coconut flour. Usually after extracting coconut milk from the fresh coconut, the residue that remains will go into the trash. Coconut residue is very high in fibre. It is much healthier than wheat bran or oats bran. I usually collect this residue, after extracting the milk for any south Indian kheer, and use it in my baking as it is, by storing it under refrigeration for a couple of days.

This energy bar is a little softer than a normal crunchy bar. So, I named it as Energy cake. Shelf life is any where between 2 to 3 days at room temperature, Up to 10 days under refrigeration. If it was under refrigeration, please re-heat to get soft texture.

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Ingredients:

Oats – 1 cup

Mix millet flour – 1 cup

Coconut residue – ¾ to 1 cup (You can use coconut flour or desiccated coconut as well)

Brown Sugar – ¾ cup

Butter – 100 grams

Honey – 2 table spoons

Milk – ¼ cup

Cooking soda – ½ tea spoon

Vanilla essence – 1 tea spoon

Choco chip and almond flakes – to garnish

Method:

-Pre-heat oven, line a baking tray.

-In one bowl, combine oats, 2 flours and mix thoroughly.

Ribbet collage 1

-Take one sauce pan, heat butter and sugar. When sugar melts, switch off.

-Add in honey, milk,vanilla and cooking soda and mix.

-Pour the frothy wet mixture over oat and flour mixture and fold the batter.

Ribbet collage 2

-Batter will be a little thick and heavy. Pour the mixture and spread evenly on a lined baking tray.

-Garnish with Choco chips and almond flakes and press a little.

Ribbet collage 3

-Bake this in a pre-heated oven at 180 C for about 25 to 30 minutes or until done.

-Cool, cut into pieces and serve as a snack or a breakfast bar.