Gluten Free Oats Cornmeal Lemon Crinkle Cookies

Gluten free eggless oats cornmeal lemon crinkle cookies.
Delicious lemon flavoured crispy outside and fudgy inside cookies made with cornmeal or makke ka atta, oats and lemon.

I have made it with gluten free flour but you can use whole wheat flour or refined flour or any flour of your choice. I didn’t want to use colour so used cornmeal. Cornmeal will give a beautiful light yellow colour to your cookies. But if you are using whole wheat flour or refined flour then you have to use little yellow food colour or you can keep your cookies simply white. Taste will be equally delicious.
I always try to bake with gluten free flour because some of my readers are suffering with gluten intolerance. But everyone can enjoy it. These cookies are hot favourite among my family and friends.
You may like some more gluten free cookies on this blog.

1. Oats almond cranberry cornmeal cookies

2. Fennel oats millet cookies

3. Pearl millet cashew almond honey cookies

4. Rose flavoured shortbread cookies

5. Pearl millet sesame oats cookies

And one more crinkle cookies.

Finger millet or ragi chocolate crinkle cookies

Monday again and this week 208 #Foodiemonday bloghop theme is #Meethebandhan suggested by Archana Gunjikar Potdar who blog at The Mad Scientists Kitchen. Archana have a vast collection of healthy and delicious recipes. I have already bookmarked her honey cake. Do visit her space for amazing recipes from different cuisine. I am sure you will love her recipes.

You can use butter or ghee/clarified butter, whatever you want. I have tried both. If you like the flavour of ghee or clarified butter, then make it with ghee. I love the taste of ghee cookies. Cornmeal will give a beautiful light yellow colour to your cookies.

Recipe

Oats powder – 1 cup

Cornmeal or makke ka atta – 1/3 cup + 1 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Powdered sugar – 1/2 cup

Butter or ghee/clarified butter – 1/4 cup

Curd – 3 tablespoon

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Powdered sugar for coating

Method

1. Preheat the oven at 180°.

2. Grease or line a baking sheet with parchment paper.

3. In a bowl sift oats powder, cornmeal or makke ka atta, baking powder and baking soda.

4. In a large bowl cream ghee or butter, and powdered sugar. Whisk well.

5. Add lemon juice, lemon zest and curd. Mix well.

6. Now add the dry ingredients. Mix and make a smooth dough. Dough will be sticky. Keep the dough in refrigerator for 30 minutes.

7. Spread powdered sugar on a plate.

8. Take out the dough and make small balls.

9. Roll the balls in the powdered sugar. Press gently. Powdered sugar should be coated well all over the cookies.

10. Bake in preheated oven at 180° for 10 – 12 minutes. For fudgy inside cookies don’t over bake.
If you want crisp cookies bake for 1 – 2 minutes more.

11. Let the cookies cool down completely before serving.
Enjoy the divine taste. You can store the cookies in a airtight container.

Notes
1. Whole wheat or refined flour or any flour can be used instead of cornmeal and oats.
2. Don’t skip to refrigerat the dough.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Orange Cranberry Cornmeal Cake

Orange cranberry cornmeal cake with whole wheat flour and Soyabean flour.
A very easy to make, soft, moist and delicious orange flavoured cake with dried cranberry.

I have used nutritious cornmeal in the cake. Not only easy to digest it has also Cancer-Fighting Properties.
Cornmeal has iron, zinc, niacin, potassium, phosphorus, magnesium and even has protein and no cholesterol.
Source

I have made it both with and without Soyabean flour. And with Soyabean flour cake texture is more soft. Both taste great but I loved the texture of Soyabean flour cake. But never make whole cake with Soyabean flour. Always mix it with other flour. Add this protein rich Soyabean flour in your cake and see the difference in texture and taste.

You can get one Cornmeal cranberry cookies and some more Soyabean flour bakes on this blog.

1. Gluten free apple almond cupcakes

2. Gluten free mocha coffee cake with coffee glaze

3. Gluten free pineapple cupcakes

4. Focaccia with whole wheat and Soyabean flour

5. Blackberry preserve stuffed gluten free eggless cherry cupcake

6. Gluten free cornmeal carrot cake

7. Eggless coconut cupcakes

8. Gluten free vegan fruit cake

9. Gluten free lemon cherry loaf cake

10. Sugar free carrot cake

11. Multigrain-bread

This post is going to be a part of 197#Foodiemonday bloghop Get in shape theme or a dish to be represented in a geometric shape suggested by Kalyani Sri who blog at
Sizzling Tastebuds. Do visit her space for many wonderful recipes.

My contribution is this rectangular loaf cake. Which is full of orange flavour and taste is amazing because of dried cranberry. But if you don’t have cranberry then you can use tutti fruity, choco chips or any dry fruits of your choice. You can use refined flour or maida or any flour instead of whole wheat flour, cornmeal and Soyabean flour.

Recipe

Whole wheat flour or atta – 3/4 cup + 1 tablespoon

Cornmeal – 1/2 cup

Soyabean flour – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Orange juice – 1 cup

Orange zest – 1/2 teaspoon

Powdered sugar – 3/4 cup

Oil or butter – 1/3 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Dried cranberry – 1/4 cup

Method

1. Preheat the oven at 180°.

2. Grease a loaf pan and dust with flour.

3. Mix 1 tablespoon whole wheat flour with cranberry to avoid sinking at the bottom.

4. Sieve whole wheat flour, cornmeal or makke ka atta, soyabean flour, baking powder and soda.

5. In a large bowl whisk orange juice, powdered sugar oil or butter and vinegar. I have used oil.

6. Add orange zest and vanilla. Whisk again.

7. Now add all the dry ingredients gradually. Mix to make a lump free batter.

8. Fold in flour mixed dried cranberry.
Pour the batter into greased and flour dusted loaf pan. Tap the pan gently on your kitchen counter two three times.

img_20190324_1545421048187808.jpg

 

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

11.Let the cake cool down. Slice and serve with milk, tea or coffee.
Happy baking 😊

Notes
1. Refined flour or maida or any flour can be used instead of whole wheat flour, cornmeal and Soyabean flour.
2. If you don’t have cranberry then you can also use choco chips, tutti fruity or any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Oats Almond Cranberry Cornmeal Cookies / Gluten Free Cookies

Oats almond cranberry cornmeal cookies. Eggless and gluten free cookies.
Taste of butter and cranberry and flavour of nutmeg and vanilla made these cookies utterly butterly delicious.

If you are my regular reader then you know that I love to try different flour in my bakes. Already made some cakes and cookies with oats. And recently shared Cornmeal carrot cake
and Blackberry preserve stuffed gluten free eggless cherry cupcake.
This time I have used cornmeal in these cookies with oats and almond. Definitely a healthy and yummy treat for kids. But if you want you can use any flour instead of oats and cornmeal.

You may like some more gluten free cookies on this blog.

1. Fennel oats pearl millet cookies

2. Rose flavoured nankhatai or shortbread cookies

3. Pearl millet sesame oats cookies

4. Finger millet oats chocolate cookies

This week our 192 #Foodiemonday bloghop theme is one spice ingredient suggested by Sasmita Sahoo Samanta who blog at First Timer Cook.
Do visit her space for some fabulous recipes.

Sasmita told us to use only one spice in a dish. But how could you make a dish with only one spice. And this theme reminds me of our humble aloo morich. Only dish which we make with one spice black pepper. But its a very common dish of Bengali household. And I wanted to bake something. So here is a delicious cookies with nutmeg. My home filled with pleasant smell while baking these cookies. Try out this and feel the aroma.

Recipe

Oats – 1 & 1/2 cup

Cornmeal – 3/4 cup

Almond – 1/4 cup

Baking powder – 3/4 teaspoon

Baking soda – 1/3 teaspoon

Nutmeg powder – 3/4 teaspoon

Unsalted butter – 3/4 cup, room temperature

Powdered sugar – 1 cup

Vanilla essence – 1 & 1/2 teaspoon

Dried cranberry – 1/3 cup

Method

1. Preheat the oven at 180°.

2. Grease or line a baking tray with parchment paper.

3. Grind the oats and almond separately into fine power.

4. Chop the dried cranberries into small pieces.

5. Sieve the cornmeal, baking powder, soda and nutmeg powder. Mix ground almond and oats in it.

6. In a bowl cream butter and powered sugar. Whisk well. Add vanilla essence and whisk again.

7. I have used 1 cup butter but then I had to keep the dough in refrigerator for a whole day. Because it was difficult to give shape. So use 3/4 cup butter or if you want to use 1 cup butter for more buttery taste then keep the dough in refrigerator for some extra time. Or don’t give shape, drop two tablespoon of dough in the baking tray 2 inch apart.

8. Add add cornmeal, baking powder, soda, nutmeg powder, cranberry, ground almond and oats.

9. Mix everything to combine. Keep the dough in refrigerator for 30 – 40 minutes.

10. Now make small balls and flatten gently with your palm.

11. Press with a fork and arrange on a greased or lined baking tray. Place the cookies 2 inch apart. Cookies will expand so don’t forget to keep space.

12. Bake for 12 – 15 minutes or till the edges become golden brown. If you want more crispy cookies bake for few minutes more.

13. Let the cookies cool down completely before serving.
Store in a airtight container for later use.

Note
1. You can use whole wheat, refined or any flour instead of cornmeal and oats.

2. Any dry fruits can be used instead of cranberry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Cornmeal Carrot Cake

Gluten free eggless cornmeal carrot cake.
A super soft, moist and delicious eggless cake with cornmeal, oats and Soyabean flour. You will love the taste and flavour of cinnamon and carrot.

 

I have already shared two more carrot cake on this blog.

Sugar free carrot cake

Whole wheat carrot cake

You may also like some more carrot recipes here.
Sugar free carrot bottle gourd fudge or barfi

Carrot rice

Green gram carrot spinach soup

Carrot bean beet almond soup

 

4th April is celebrated as World Carrot Day.

Ahhh the ubiquitous carrot, favorite food of rabbits, amazing for your eyesight, and the foundation of what is easily one of the greatest cakes ever conceived.
The history of Carrot Day is really the history of the carrot, and research of this incredibly popular root has revealed that it likely finds its origins in Central Asia. Through thousands of years of careful cultivation, we have ultimately arrived at the bright orange, slightly sweet, not at all bitter variety of carrot we have today! http://www.carrotday.com established Carrot Day in 2003, and it’s spread throughout the world to all the places the carrot is known.
Source

Monday again and this week’s 189 #Foodiemonday bloghop theme is gajar ka jalwa suggested by Poonam Bachhav who blog at Annapurna.
Do visit her space for some healthy and delicious recipes. So we bloghop members are celebrating Carrot day with different carrot recipes.

Earlier I have used Soyabean flour and oats in my cakes. But this time also used cornmeal. And very happy with the taste and texture. Coming soon with one more bake with cornmeal.
Till then enjoy this soft and moist carrot cake. I have made it simple. But you can add choco chips or any dry fruits like raisins, cashews, almond or walnut etc in the batter.
I have made it in bundt pan but you can use round, square or any baking pan or loaf pan. Or use muffins or cupcake moulds to make cupcake.

Recipe

Grated carrot – 1 & 1/2 cup

Cornmeal – 1/2 cup

Oats powder – 1/2 cup

Soyabean flour – 1/2 cup

Cinnamon powder – 1 teaspoon

Cardamom powder – 1/2 teaspoon

Nutmeg powder or grated nutmeg – 1/4 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Olive oil or butter – 1/4 cup

Powdered sugar – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with cornmeal.

3. Grate the carrot with fine grater. You can use your food processor but use the attachment accordingly. I have used box grater.

4. Mix vinegar in room temperature milk and keep aside.

5. In a bowl sift cornmeal, oats powder, soya flour, baking powder, soda, cardamom powder, cinnamon powder and nutmeg powder.

6. In a large bowl whisk oil or butter and powdered sugar.

7. Add vinegar mixed milk and whisk again.

8. Add milk powder and whisk well.

9. Add all the dry ingredients gradually and mix. Make a smooth and lump free batter.

10. Fold in grated carrot.

11. Pour the batter into greased and flour dusted baking pan.

12. Tap the pan gently to remove air bubbles.

13. Bake in preheated oven at 180° for 30 – 40 minutes.
Every oven take different time so check after 25 minutes. Insert a toothpick in the middle, it should comes out clean.

14. Let the cake cool down completely before serving.

Notes

1. You can add any dry fruits or choco chips in the batter.
2. Refined flour, whole wheat flour or any mixed flour can be used instead of cornmeal oats and Soyabean flour.
3. Instead of bundt pan you can use any baking pan. Or muffins or cupcake moulds can be used to make cupcakes with this batter.

 

Check out some different carrot recipes shared by my fellow bloggers.

 

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Gajar ka khatta mitha achar by Swaty

Gluten free cornmeal carrot cake by Sujata

Carrot oatmeal pancake by Poonam

Healthy Thai carrot salad by Priya

Carrot oatmeal cookies by Mayuri

Carrot Vada by Preethi

Indian spice roasted carrot hummus by Kalyani

Oven roasted carrot by Archana

Carrot mini crescent rolls by Sasmita

Instapot carrot halwa

So join the fun and celebrate Carrot Day yourself !

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Date Walnut Muffins/ Sugar Free Muffins

Date walnut muffins with whole wheat flour,oats, almond and cottage cheese or paneer.
One more date recipe. Its sugar free, butter free and without refined flour. So perfect for diet conscious people and weight watchers.

You may like some more sugar free date cakes and cupcakes here

1. Sugar free carrot cake

2. Sugar free fruit cake

3. Diet cake

This post is going to be a part of a Facebook group Recipe swap challenge.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented Poonam Bachhav who blog at Annapurna. Check out her space for delicious recipes. I have selected this recipe from her space.

I have added cottage cheese and almond in the muffins. Here is the recipe of delicious, healthy and guilt free muffins.

Recipe

Whole wheat flour – 1 cup + 1 tablespoon

Oats powder – 1/4 cup

Almond – 1/4 cup

Cottage cheese or paneer – 1/2 cup, crumbled

Date – 40 – 45 pitted

Walnut – 1/2 cup, chopped + to sprinkle

Oil – 1/2 cup

Milk – 1&1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 teaspoon

Method

1. Preheat the oven at 180° for 15 minutes.

2. Line or grease the muffins or cupcake mould with oil or butter.

3. Add 1 tablespoon flour with chopped walnuts. Mix well to avoid sinking at the bottom. Keep aside.

4. Grind the almond into fine powder.

5. Soak the pitted dates in hot milk for 2 hours.

6. After 2 hours blend the dates into smooth paste. Use the milk of soaked dates for easy blending.

7. Add crumbled cottage cheese or paneer in the blender with date paste. Blend again to make smooth.

8. Sieve whole wheat flour, oats powder, baking powder and baking soda. Mix ground almond with the flour.

9. In a large bowl mix date and cottage cheese mixture and oil. Whisk well.

10. Now add the dry ingredients and mix well. Don’t over beat.

11. Fold in chopped walnuts in the batter.

12. Pour the batter into lined or greased muffin moulds. Fill up to 3/4 .

13. Tap the moulds gently to release the air bubbles and sprinkle finely chopped walnuts over all the muffins.

14. Bake in preheated oven at 180° for 20 – 25 minutes or until toothpick comes out clean. Insert a toothpick in the middle of a muffin to check.

15. Let the muffins cool down before serving.
Enjoy the healthy and delicious muffins. Happy baking!

Notes
1. You can use refined flour or any flour instead of whole wheat flour and oats.
2. I like mildly sweet so I have used around 35 – 40 dates. If you like your muffins more sweet add 45 dates.
3. You can add any dry fruits in the batter.
4. Mashed banana or grated apple can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Egg Corn Cottage Cheese Baked / Casserole

Egg corn cottage cheese baked or casserole. Easy to make and delicious dish for your dinner or breakfast. I love it in breakfast with crisp toast. I have used homemade soft paneer or cottage cheese but you can use store bought too. Just grate or crumble before using. You can add 1 – 2 more scallions or green onions if you like.

Sending this post to 174 #Foodiemonday bloghop #PotluckRecipes theme. This week Preethi Prasad suggested the theme. Preethi blog at Preethicuisine. Check out her blog for more delicious recipes.

You may like some more egg recipes here.

1. Korean rice or egg fried rice

2. Soya egg shami kabab

3. Chana dal and steamed egg khichdi

4. Egg dal tadka

Recipe is very simple. You can use any vegetables of your choice like bell peppers etc. I have used Italian seasoning, you can use Indian spices, cilantro or chopped coriander leaves, cumin powder etc. If you have leftover, store in refrigerator and microwave before serving.

Recipe

Egg – 3 – 4

Milk – 1/4 cup

Cottage cheese or paneer – 1 cup, crumbled

Sweet corn – 1 cup boiled

Scallion or onion green – 1, finely chopped

Flour – 1/2 cup

Garlic powder – 1 teaspoon or to taste

Chilli flakes – 1/4 teaspoon or to taste

Black pepper powder – 1/2 teaspoon or to taste

Italian seasoning – 1 teaspoon

Baking powder – 1 teaspoon

Salt – 1 teaspoon

Olive oil – 1/4 cup

Method

1. Preheat oven at 200° for 10 minutes.

2. Generously grease a baking pan with butter or oil.

3. Blend cottage cheese or paneer with 1/4 cup milk in a blender to make smooth.

4. Whisk the eggs well. Add oil and blended cottage cheese or paneer mixture. Mix well.

5.Add the flour, mix and make a lump free batter.

6. Add salt, Italian seasoning, garlic powder, chilli flakes and black pepper powder. Mix well.

7. Add corn and chopped scallion or onion green. Make a smooth batter.

8. Add baking powder and mix well.

9. Pour the mixture into the greased baking pan. Tap the pan gently.

10. Sprinkle chopped scallion or onion green cilantro or coriander leaves and red chilli flakes. You can place tomato slices on the top.

11. Bake for 40 – 45 minutes or until eggs set well and top becomes golden brown.

12. Every oven takes different time. So check after 35 minutes.

13. Let it cool down slightly before slicing.

14. Sprinkle little black pepper powder and oregano if require. Serve warm.

Notes
1. You can add oregano Basil or any herb of your choice.
2. If you don’t like garlic then you can skip it. Or if you like garlicky taste then add more garlic powder.
3. Chopped Bell peppers, capsicum green chilli, cilantro or coriander leaves or parsley can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Eggless Gluten Free Chocolate Chiffon Cake

Eggless gluten free chocolate chiffon cake.
A cake made with sorghum flour or jowar atta. Soft, moist, light, airy and chocolaty cake. You don’t need to separate egg yolks and whisk. Its very easy to make.

I have used sorghum or jowar flour in it. And very happy with the taste.
Sorghum, an ancient cereal grain that’s a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people with celiac disease and gluten insensitivity. New molecular evidence confirms that sorghum is completely gluten-free, and reports that the grain provides health benefits that make it a worthy addition to any diet.
Sorghum has high nutritional value, with high levels of unsaturated fats, protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also has more antioxidants than blueberries and pomegranates.
Source

Our this week’s 143 #Foodiemonday bloghop theme is millet. And my contribution is this eggless gluten free sorghum flour chocolate chiffon cake.

Recipe

Sorghum or jowar flour – 1 cup

Oats powder – 1/2 cup

Cornflour – 2 tablespoon

Cocoa powder – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Milk – 3/4 cup at room temperature

Warm milk – 1/4 cup

Instant coffee – 2 teaspoon

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Powdered sugar to sprinkle, optional

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with sorghum flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk. Milk should be at room temperature.

4. Whisk 2 teaspoon coffee in 1/4 cup warm milk and keep aside.

5. In a bowl sieve sorghum flour, oats powder, cornflour, baking powder, soda and cocoa powder.

6. In a large bowl whisk powdered sugar, oil and vinegar mixed milk.

7. Add coffee mixed milk and vanilla essence. Whisk again.

8. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.

9. Pour the batter into the greased and flour dusted baking pan. Tap the pan gently.

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

Every oven take different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean its done. If not bake for few minutes more.

11. Let the cake cool down.
Sprinkle powdered sugar over it. This step is optional. Cake will be delicious without it too.

12.Slice and serve. Or enjoy the soft delicious chocolate chiffon cake with ice cream.

Notes

1. You can frost the cake if you like.

2. You can use all purpose flour or whole wheat flour instead of sorghum flour.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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