Quinoa Oats Apple Brownie / Eggless Gluten Free And Sugar Free Brownie

Quinoa oats apple brownie. A delicious fudgy eggless brownie sweetened with natural sweetener and with very little oil. This brownie is completely gluten free, sugar free and also butter free. A healthy and guilt free treat for everyone. Apple, coconut, almond, dates and cinnamon made this brownie absolutely delicious.

I always love to use different gluten free flour in my baking like soybean flour, oats, buckwheat, cornmeal, sorghum, amaranth or rajgira, pearl millet etc. This time used protein rich quinoa flour to make this delicious and healthy brownie.

Quinoa is one of the world’s most popular health foods. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It may improve your blood sugar and cholesterol levels and even aid weight loss. To read more health benefits of quinoa click here.

Already shared some gluten free bakes on this blog. Get the recipes here.

And some sugar free desserts. Click on the name below for recipe.

1. Sugar free carrot cake

2. Oats date dry fruit modak

3. Gluten free vegan fruit cake

4. Date walnut muffins

5. Sugar free low calorie gajar halwa

6. Sugar free mango coconut laddu

7. Sugar free date sandesh

8. Sugar free sheer khurma

9. Coconut raisin almond laddu

10. Sugar free mawa nariyal peda

11. Sugar free pineapple sandesh

12. Sugar free carrot bottle gourd fudge

Sending this post to 268 #Foodiemonday bloghop theme is Tropical Coconut suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. Check out her space for different types of delicious recipes. You can get healthy and delicious Quinoa khara pongal recipe and many more. I am sure you will love her 26 different types of thali and platters.

And also contributing this post to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter Q. And my star ingredient is Quinoa flour.

This brownie recipe is very easy to make. You have to make a paste of milk soaked pitted dates and raisins. Dates and raisins will perfectly sweeten your brownie. Grated apple, desiccated coconut, ground almond, cinnamon with quinoa and oats flour made this brownie nutritious and delicious. You can use any flour instead of quinoa flour. And if you don’t like date, you can always use powdered sugar or jaggery.

Recipe

Quinoa flour – 1 cup

Rolled oats – 1/2 cup

Apple – 1, large

Cocoa powder – 3 heaped tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Almond – 1/4 cup

Cinnamon powder – 1 teaspoon

Desiccated coconut – 1/2 cup

Salt – a small pinch

Dates – 1 cup tightly packed or 30, pitted

Raisins – 1/4 cup

Milk – 3/4 cup + 2 tablespoon

Curd or yogurt – 1/4 cup

Oil – 1/3 cup

Desiccated coconut to sprinkle, optional

Method

1. Grind the rolled oats into fine powder. Add desiccated coconut and grind again for a few seconds. If you have oats powder then you can use it instead of rolled oats.

2. Grind the almond.

3. Boil milk with dates and raisins. Let it cool down and blend into a smooth paste. Sweetness is perfect for us but if you like your brownie more sweet use 5-6 pitted date more or use 1/2 cup raisins instead of 1/4 cup.

4. Taste the quinoa flour. Toast the quinoa flour in a pan or oven if its bitter. I didn’t. Sometimes quinoa flour may be taste slightly bitter. Toasting will remove the bitterness. I tasted the flour and it was perfectly okay so I didn’t toast the flour.

5. In a bowl sieve quinoa flour, cinnamon powder, baking powder, soda, salt and cocoa powder.

6. Add oats and desiccated coconut powder and ground almond. Mix well.

7. Preheat the oven at 180° for 10 minutes. Grease a square baking pan or line with parchment paper. Grease and dust with little flour.

8. Peel and grate the apple. In a large bowl whisk oil and curd. I have used olive oil but you can use any flavorless oil. Add blended dates and raisins with grated apple. Whisk well.

9. Now add all the dry ingredients gradually and mix well. Mix with a spatula or spoon to combine everything well. Mix in cut and fold method. Make a thick batter. You can add 1 – 2 tablespoon milk more if require.

10. Pour the batter in greased or lined baking pan. Tap the pan on your kitchen counter. Level the top with your fingers or spoon.

11. Bake in preheated oven at 180° for 30 minutes. Check after 30 minutes with a toothpick. Let the brownie cool down completely.

12. Sprinkle desiccated coconut and cut into desired shape. Enjoy healthy guilt free and delicious brownie with milk, tea or coffee.

Notes

1. You can use any flour instead of quinoa flour.

2. Powdered sugar or jaggery can be used instead of dates.

3. Vegan people can use coconut milk, almond milk or any plant based milk and yogurt.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Maamoul Cookies / Date Filled Semolina cookies

Maamoul cookies or date filled semolina cookies. A famous Arab dessert which is usually made on festival time. Mouth melting, scented and lightly sweetened date stuffed cookies taste divine.

These cookies can be made with different fillings, like dates, pistachios, walnuts, almond or fig. Cookie dough shaped with a wooden mould. And most interesting is it’s shape depends on filling so that people can recognize the filling by it’s shape. Date filled maamoul cookies are flat topped and round shaped, pistachio filled are oval shaped and walnut filled are dome shaped. I don’t have maamoul mould so used my sandesh mould and fork. Place the date filled balls on baking tray and press with any mould or fork to give shape.

But now I have to order a maamoul mould. I will update the pictures when I can get it. You can get some more cookies recipe here.

Ma’amoul (Arabic: معمول‎ [mɑʕmuːl] also spelled m’aamoul, m’amul, m’aamul) is a filled semolina cookie found in Arab regions made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Ma’amoul are usually made a few days before Christmas, Easter, or Eid, then stored to be served with Arabic coffee and chocolate to guests who come during the holiday. It is popular throughout the Arab world, especially in the Arabian peninsula. They may be in the shape of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma’amoul with date fillings are often known as menenas, and are sometimes made in the form of date rolls rather than balls or cookies. Source – Wikipedia

When Kalyani Sri who blog at Sizzlingtastebuds suggested the theme Emirati Eats for this week’s 265 #Foodiemonday bloghop, I immediately decided to share this maamoul cookies recipe. Because it is one of my most favourite cookie. Kalyani has a wonderful blog with many mouthwatering recipes. Her Sweet and salty digestive biscuit and Bangalore bakery style Om biscuits are in my list. I will try these recipes soon. Do visit her space for many healthy and delicious recipes.

As I mentioned above these cookies are lightly sweetened and sprinkled with powdered sugar. But this step is optional. You can enjoy these delicious cookies without sprinkling sugar.

Traditionally these cookies are flavoured with orange blossom water and rose water. But if you don’t have orange blossom water or rose water, you can still make these cookies. I have used rose essence and cardamom powder in the dough and orange essence in date filling. You can use cinnamon powder too. Pistachios, walnuts or fig can be used for filling instead of dates. Traditionally coconut are not used in these cookies but I have used 1 tablespoon desiccated coconut in the filling for taste. You can skip coconut or replace with pistachios or walnuts. I have used homemade melted ghee or clarified butter, you can use butter. If you are using salted butter omit salt.

Recipe

Semolina or suji – 1 & 1/4 cup

All purpose flour or maida – 1/2 cup

Powdered sugar – 1/4 cup

Clarified butter/ghee or butter – 1/2 cup

Salt – a pinch

Milk – 1/4 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

For filling

Dates – 3/4 cup, pitted

Clarified butter/ghee or butter – 1 teaspoon

Orange essence – 1/2 teaspoon

Desiccated coconut – 1 tablespoon, optional

Almond – 1 tablespoon

Method

1. In a large bowl mix semolina or suji, all purpose flour or maida, baking powder, powdered sugar, cardamom powder and salt. Mix with your hand.

2. Now add milk and rose essence. Knead to make a smooth dough. Cover and keep aside for 30 minutes.

3. Grind the almond. You can dry roast the almonds before grinding.

4. Grind dates into smooth paste. In a bowl mix ground almonds, dates, desiccated coconut, ghee or clarified butter and orange essence. Make small balls and keep aside.

5. Grease or line a baking tray with parchment paper. Preheat the oven at 180°.

6. Make balls with semolina or suji dough. Balls should be double in size than date balls.

7. Flatten the ball with your palm. Place date ball in the middle. Close the edges and make ball again. Press gently with your palm.

8. Arrange the balls on greased or lined baking sheet. Press with a mould to make design or press with a fork.

9. Bake the cookies for 20 – 25 minutes or till the cookies becomes light golden brown. For crispy cookies bake for a few minutes more or let it cool down in oven.

10. Let the cookies cool down completely. Sprinkle powdered sugar over the cookies. Serve or store in airtight container for later use.

Notes

1. Walnut, pistachio or fig can be used for filling.

2. If you have orange blossom water use it instead of orange essence, rose essence and cardamom powder.

3. Butter can be used instead of ghee or clarified butter. If you are using salted butter skip salt.

4. Sprinkling of sugar is optional, you can skip this step.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Herbed Milk Bread With Honey

Herbed milk bread stuffed with sriracha sauce and Italian herbs. A super soft, flavorful and delicious bread with honey. For a change add grated cheese in the stuffing. You don’t need anything with it. Just slice and enjoy as a snack with your tea or coffee. Or make crisp toast and serve.

I have used warm milk to knead the dough because I love the soft texture of milk bread. But if you want to make it for vegan people use warm water instead of milk. I love this soft spicy bread as a snack. And for breakfast crisp toast.

You may like some more bread recipes on this blog. Click on the name below for recipes.

1. Focaccia with whole wheat and soybean flour

2. Cheesey bread

3. Whole wheat bread

4. Oats flaxseed whole wheat bread

5. Multigrain bread

6. Zimbabwe cornbread

7. Olive Jalapeno savoury cornbread

8. Gluten free vegan multigrain bread

This post is my contribution to Facebook group Healthy Wealthy Cuisine for Wheat Flour Savoury Baking theme suggested by Sasmita who blog at First Timer Cook. I always love her blog with beautiful pictures. Do visit her space for many healthy and delicious recipes. I am sure you will love her wonderful blog. I recently bookmarked her Eggless chocolate piped cookies and Vegan orange blueberry mini bundt cake to try. Check out the recipes of my fellow bloggers shared for this theme.

Baked wheat crackers by Jayashree

Baked aloo kulcha by Preethi

Buttermilk bread with savory swirls by Sasmita

Savoury cheese and vegetable muffins by Poonam

This bread is also made of whole wheat flour or atta but I also used 1 cup all purpose flour/maida for better texture. If you like you can skip all purpose flour/maida and use only whole wheat flour. Just increase the amount of whole wheat flour. I have used my most favourite sriracha sauce but you can use any chili garlic sauce or use green chutney or any chutney of your choice. For spreading chopped cilantro or coriander leaves, parsley, rosemary or any herbs can be used over sauce or chutney. Choice is your.

Recipe

Whole wheat flour or atta – 2 cup

All purpose flour or maida – 1 cup

Dry yeast – 1 & 1/2 teaspoon

Honey – 1 tablespoon

Salt – 1 & 3/4 teaspoon

Vinegar – 1 & 1/2 tablespoon

Milk powder – 2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1 & 1/2 cup

Sriracha sauce – 2 tablespoon

Oregano – 2 teaspoon

Dried basil – 1 teaspoon

Method

1. Mix yeast in 1/4 cup warm milk. Milk should be warm not hot. Add honey and stir well. Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy.

2. In a large bowl mix whole wheat flour, all purpose flour, milk powder, salt, vinegar and oil. Mix well. If you want to add cheese in the stuffing then use 1 teaspoon salt only.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Mix well. Knead the dough using remaining 1/4 cup warm milk. Add water as require to make soft and smooth dough. Dough will be sticky.

4. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 8 – 10 minutes. You can use your kneading machine to knead the dough in less time. It will take 5 minutes in kneading machine.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Gather the dough and stretch it again. After kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter. Don’t use too much flour. Add little oil for easy kneading and make the dough non sticky.

6. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient.

7. Grease baking pan and keep aside.

8. After 1 hour punch down the dough and knead again.

9. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular.

10. Spread sriracha sauce all over it. Sprinkle oregano and basil. You can use any herbs of your choice. You can also spread some grated cheese. See notes for more options.

11. Start rolling it from shortest side. After rolling pinch the seam well.

12. Turn the roll upside down. Cut the roll lengthwise from the center. Rotate both the pieces to place cut sides facing upwards. Place both pieces side by side.

13. Now make a braid with both pieces by overlapping each other. Place one side piece on other side piece.

14. Repeat the process and pinch the both ends. I have cut the braid into half. You can make half before rolling the dough. Make two separate rolls. Place the rolls carefully in greased baking pan or loaf pan.

15. Cover and keep aside for 30 minutes or till it becomes double.

16. Preheat the oven at 190° for 10 minutes. Bake the braided bread in preheated oven for 40 – 50 minutes or bread becomes golden brown.

17. Take out the bread from oven and place on cooling rack.

18. Slice the bread after 1 – 2 hours or when the bread become completely cool.

Notes

1. You can use any grated cheese in stuffing.

2. You can use rosemary, parsley, chopped cilantro or coriander leaves, mint or any herbs of your choice.

3. Schezwan sauce, pizza sauce or any chili garlic sauce can be used instead of sriracha sauce. Even you can use green chutney or any chutney of your choice.

4. You can use water instead of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Whole Wheat Milk Bread With Mixed Seeds

Whole wheat milk bread with mixed seeds. A healthy breakfast bread made with whole wheat flour and mixed seeds. Serve crisp toasted bread with butter, jam or any spread or make sandwiches. Mixed seeds will make your bread more nutritious.

You may like some more bread recipes on this blog. Click on the name below for recipe.

1. Cheesey bread

2. Whole wheat bread

3. Oats flaxseed whole wheat bread

4. Multigrain bread

5. Zimbabwe cornbread

6. Olive Jalapeno cornbread

7. Gluten free vegan multigrain bread

8. Focaccia bread

Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is Breakfast Series suggested by Preethi Prasad who blog at Preethi Cuisine. Preethi is a very talented blogger. I love her different types of mouthwatering recipes. Recently bookmarked her Raw mango curry andChocolate affogato to try.

Check out my fellow bloggers recipes for this theme.

Lentil and spring onion pancake by Preethi

Easy poha idli by Jayashree

Sandwich dhokla by Vanitha

Paneer pyaaz paratha by Shalu

Gujarati rice khichu by Poonam

Quinoa upma by Sasmita

I am sharing my favourite breakfast bread for this theme. I have used whole wheat flour or atta to make this bread but you can also use all purpose flour or maida if you like or use half atta and half maida. Knead the dough with milk instead of water. Milk will make your bread more tasty and soft. I love crisp toasted bread and sandwiches both.

Recipe

Whole wheat flour or atta- 3 cup

Dry yeast – 1 & 1/2 teaspoon

Warm milk – 1 & 1/2 cup

Sugar – 1 tablespoon

Salt – 1 & 1/2 teaspoon

Milk powder – 2 tablespoon, optional

Olive oil – 2 tablespoon + for greasing

Vinegar – 1 & 1/2 tablespoon

Roasted mixed seeds – 3 – 4 tablespoon + to sprinkle

Method

1. Mix sugar and yeast in 1/4 cup warm milk. Milk should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes. After 15 minutes it will looks foamy like this 👇

2. In a large bowl mix whole wheat flour or atta, salt, milk powder, vinegar, olive oil and roasted mixed seeds. I have roasted mixed seeds including sunflower, pumpkin, flax, watermelon, chia and gojiberries seeds. You can use any seeds.

3. Make a hole in the middle and pour the yeast mixture and 1 cup slightly warm milk. Knead the dough well and add remaining 1/4 cup milk slowly.

4. Dough should be soft and sticky. Sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 9-10 minutes.

5. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching.

6. Knead the dough really well. Now after kneading well dough will becomes less sticky. Make a ball with the dough and drop few times on the kitchen counter.

7. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with plastic wrap and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient. I kept the dough in my oven.

8. After 1 hour punch down the dough and knead again. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular. Fold and shape the dough into a loaf.

9. You can also make 2 small bread with this dough if you have small size loaf pan. Place the loaf in oil greased loaf pan. Place seam side down. 

10. Cover and keep aside for second proofing for 30 minutes. Or till it rise above the pan.

11. Brush with water and sprinkle mixed seeds on the top.

12. Bake in preheated oven at 185° for 40 to 50 minutes or till bread becomes golden brown.

13. Take out the bread immediately and place on a cooling rack upside down to completely cool.

14. Don’t keep the bread in oven after baking, it may become soggy so let it cool on cooling rack or a towel before slicing.

15. Slice the bread when it completely cooled. Make sandwiches or toast and serve with butter, jam or any spread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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 Tutti Frutti Cookies / Gluten Free Cookies / Jaggery Cookies

Oats tutti frutti cookies with jaggery. Completely gluten free, eggless and sugar free cookies. Crispy crunchy cookies with the flavour of rose and cardamom. You don’t like rose flavour? No problem use vanilla essence, pineapple essence or any other flavour of your choice and enjoy the delicious healthy crispy crunchy cookies.

I have used little protein rich soybean flour with super food oats but if you don’t have soybean flour you can use any flour or use 1/4 cup more ground oats instead of soybean flour. Or you can also use 1/4 cup almond powder to make the cookies more nutritious. A delicious and healthy cookies for kids and adults both. Kids will love these tutti frutti cookies. You can also use any chopped dry fruits of your choice if you don’t like tutti frutti.

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels and a reduced risk of heart disease. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. Source – Healthline

You may like some more cookies with oats on this blog. Click on the name below for recipe.

1. Oats whole wheat lemon cookies with olive oil

2. Oats whole wheat coffee jaggery cookies

3. Oats cornmeal lemon crinkle cookies

4. Oats almond cranberry cookies

5. Fennel oats millet cookies

6. Ragi oats chocolate cookies

7. Oats whole wheat caraway cookies

8. Oats almond jaggery cookies

9. Pearl millet sesame oats cookies

10. Date palm jaggery oats dry fruits cookies

11. Dates oats cookies

12. Cocoa almond cookies

13. Red velvet choco chips cookies

14. Orange crinkle cookies

15. Oats thandai nankhatai

Monday again and this week’s 253 #Foodiemonday bloghop theme is #MunchkinMeals suggested by Narmadha who blog at Nams Corner. A talented blogger Narmadha has a wonderful blog. And she has a vast collection of delicious recipes. You will definitely love her healthy Ragi jaggery cookies, Biscuit cake without oven, Easy chicken fry and many more.

Narmadha suggested to share some kids recipe using any ingredient which kids normally don’t want to eat. So my contribution is this oats cookies with tutti frutti and jaggery. I have used organic jaggery powder. And used tutti frutti because kids love colorful tutti frutti. And used only 5 tablespoon tutti frutti but you can use more if you want. Or use any chopped dry fruits instead of tutti frutti. But tutti frutti will give an extra sweetness.

Recipe

Oats – 1&1/2 cup

Soybean flour – 1/4 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery powder – 3/4 cup

Melted ghee/clarified butter or butter – 1/3 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Tutti frutti – 5 tablespoon + to sprinkle

Milk – 2 tablespoon

Method

1. Preheat the oven at 180°. Grease or line a baking sheet with parchment paper.

2. Grind 1 cup oats into fine powder.

3. In a bowl mix oats powder, remaining 1/2 cup oats, soybean flour, cardamom powder, baking powder and soda.

4. In a large bowl whisk ghee or clarified butter and jaggery powder. Whisk well. Add rose essence and mix well.

5. Now add all the dry ingredients, tutti frutti and milk. Combine everything well. Don’t knead much. You can add more tutti frutti if you want. 1/3 to 1/2 cup tutti frutti can be used. See notes for more options.

6. Just combine and make balls with 1 tablespoon dough. I have made 19 cookies with this dough. Press the balls with your palms gently to make flat.

7. Arrange the cookies on a greased or lined baking sheet 1 inch apart. Sprinkle little tutti frutti over all the cookies. Press gently to stick tutti frutti on the cookies. This step is optional but it will give an attractive look. And kids will love it.

8. Bake in preheated oven at 180° for 10 to 15 minutes or until cookies becomes light golden brown. Don’t overbake.

9. Let the cookies cool down completely on a cooling rack. Serve these crispy crunchy cookies with a glass of milk or store in airtight container for later use.

Notes

1. Any chopped dry fruits can be used instead of tutti frutti.

2. You can use any other flour instead of soybean flour. Or use 1/4 cup more ground oats. Or you can also use almond powder to make the cookies more nutritious.

3. Powdered sugar, unrefined sugar or brown sugar can be used instead of jaggery powder.

4. To make vegan use coconut oil or vegan butter. Instead of dairy milk use coconut milk, almond milk or any plant based milk.

5. You can use vanilla, pineapple or any other essence instead of rose and cardamom.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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 Whole Wheat Lemon Cookies With Olive Oil/ Eggless Cookies/ Butter Free Cookies

Oats whole wheat lemon cookies with olive oil. A delicious and vegan lemony cookies with all the goodness of oats whole wheat olive oil and lemon. Some of my readers asked on my Coffee cookies post if they can use oil instead of butter or ghee. So now a cookie without butter or ghee.

I have used olive oil but if you don’t have olive oil, use any flavorless vegetable oil or coconut oil. I have used little powdered sugar to sweetened the cookies. Next time I will try to share some cookies without sugar. Stay tuned. In these cookies 1/4 cup sugar and 1/8 cup desiccated coconut gave enough sweetness. You can also use powdered jaggery or stevia if you want. To make it gluten free use pearl millet flour/bajra atta, almond flour, coconut flour, cornmeal or any other gluten free flour of your choice. This recipe is completely dairy free. But if you want to make buttery cookies for kids then you can use butter instead of olive oil. You may like some more lemon flavored bakes on this blog. Click on the name below for recipe.

1. Lemon cake with kaffir lime

2. Oats cornmeal lemon crinkle cookies

3. Gluten free lemon cherry loaf cake

4. Lemon glazed water chestnut gulkand cake

5. Lemon chocolate marble cake

6. Lemon cake

This week 248 #Foodiemonday bloghop theme is Lemon Love suggested by Waagmi who blog at Cooking is fun. Waagmi is a very talented blogger. I always love her photography. Do visit her wonderful blog for many mouthwatering recipes. I have bookmarked her tongue tickling Katori chaat, Corn samosa and delicious Laddu kheer to try.

These soft cookies are absolutely easy to make yet superbly delicious. Bake for less time to get soft cookies or if you want crispy cookies bake for a few minutes more. You don’t need to grind the oats in this recipe. So here is an easy, delicious and healthy recipe to accompany your tea, coffee or milk. Or enjoy it in your munching time.

Recipe

Oats – 1/2 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1 teaspoon

Desiccated coconut – 1/8 cup

Olive oil – 1/4 cup

Powdered sugar – 1/4 cup

Lemon juice – 3 teaspoon

Lemon zest – 1/2 teaspoon

Vanilla essence – 1/2 teaspoon

Curd – 2 & 1/2 teaspoon

Method

1. Preheat the oven at 180° for 10 minutes. Grease or line a baking sheet with parchment paper.

2.   In a bowl mix whole wheat flour or atta, oats, baking powder and desiccated coconut.

3. In a large bowl whisk olive oil and powdered sugar till sugar dissolved.

4. Now add lemon juice, lemon zest, vanilla essence and curd. Whisk again.

5. Add all the dry ingredients, mix and make a soft dough. Don’t knead much. Take a tablespoon of dough and make round balls with your palm. Press the balls with your palm and arrange on lined or greased baking sheet 1 inch apart.

6. Press all the cookies with a fork. I have made 13 cookies.

6. Bake in preheated oven at 180° for 15 to 20 minutes or till edges becomes golden brown. For soft cookies don’t over bake. Every oven take different time. Check after 12 minutes. If you want your cookies crisp bake for 3 – 4 minutes more.

7. Let the cookies cool down completely. Serve with tea, coffee, milk or store in airtight container for later.

Notes

1. Coconut flour, almond flour, millet flour, cornmeal or any gluten free four can be used instead of whole wheat flour or atta.

2. Any flavorless vegetable oil can be used instead of olive oil.

3. You can also use butter or ghee instead of oil.

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

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

Please visit my facebook page and hit the like button to get the latest update

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Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies

Oats whole wheat coffee nankhatai or shortbread cookies with jaggery. Used organic jaggery powder instead of sugar. And taste is just awesome. Soft and mouth melting cookies. Coffee and jaggery is a great combo. A healthy and delicious cookie for kids too. Perfect to serve with milk.

You can dip the cookies in melted chocolate to make more attractive. Dip half portion in melted chocolate and let it dry before serving or storing. Or you can also add some choco chips in the dough. Or add dry fruits pieces of your choice. I have used oatmeal and whole wheat flour. If you want to make it gluten free you can use pearl millet flour or bajra atta instead of whole wheat flour. You can also add little cinnamon powder in the dough if you like coffee cinnamon mixed flavour.

You can get some more cookies recipes on this blog. To get recipes click here .

I have followed my basic nankhatai recipe with some changes. And very happy with the taste. You can get some more nankhatai or shortbread cookies on this blog. Click on the name below for recipe.

1. Nankhatai

2. Oats thandai nankhatai

3. Orange nankhatai

4. Gluten free rose flavoured nankhatai

If you are my regular reader then you know I am a member of bloghop group where every Monday one of the members suggest two theme and we vote for one. This Monday our 245 #FoodieMonday bloghop theme is Love For Coffee suggested by Sasmita who blog at First Timer Cook. Sasmita has a wonderful blog with many mouthwatering recipes. Lockdown extended and my vegetable vendor stopped coming so raw mango is unavailable. Eagerly waiting for raw mango to try her Raw mango rice. I also love her healthy and delicious Vegetable ragi soup and many other recipes. So don’t forget to visit her space.

These cookies are made of oatmeal and whole wheat flour or atta. These flour are healthy options and great for kids. But you can also use all purpose flour or maida. Or if you want to make gluten free cookies use bajra or pearl millet flour instead of whole wheat flour or atta. And do you love coffee cinnamon mixed flavour? If yes, add little cinnamon powder with instant coffee in the dough. Sometimes I also make it with ghee or clarified butter. Use butter or ghee whatever you have. Taste will be absolutely delicious with both.

Recipe

Oatmeal – 1 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery/gur powder – 1 cup

Instant coffee – 2 teaspoon

Butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Line a baking sheet with parchment paper.

3. If you don’t have oatmeal, grind 1 cup oats into fine powder.

4. In a bowl mix oatmeal, whole wheat flour, baking powder and soda.

5. In a large bowl whisk melted butter, coffee powder and jaggery powder. Whisk well till jaggery dissolved and everything combines well. Use hand blender or stand mixer.

6. Add the dry ingredients and mix. Don’t knead much. Just mix everything well.

7. Make small balls and press gently. Arrange on lined baking sheet 1 inch apart.

8. Bake in preheated oven at 180° for 12 to 15 minutes or until the edges becomes brown. Don’t over bake. Over baking will make your cookies crisp.

9. Let the cookies cool down completely before removing from baking sheet. Serve with milk, tea or coffee. Or store in airtight container for later use.

Notes

1. Ghee or clarified butter can be used instead of butter.

2. You can add choco chips in the dough.

3. If you are making these cookies for kids dip the half cookies in melted chocolate and let them dry. Kids will surely love this treat.

4. To make gluten free, use pearl millet flour or bajra atta instead of whole wheat flour. Or you can also use all purpose flour or maida instead of oatmeal and whole wheat flour.

5. Chopped dry fruits can be used in the dough.

Happy baking!

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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 Vegan Multigrain Bread

Gluten Fre vegan multigrain bread. A soft bread made with amaranth or rajgira flour, soybean flour, tapioca flour or sabudana atta, sorghum or jowar flour, rice flour flaxseed powder and millet flour or bajra atta. If you like rustic taste then its perfect for you. A completely gluten free and vegan breakfast bread.

All the flour used in this bread are nutrient rich. Every flour has numerous health benefits. Toast the pieces and make sandwiches or spread butter or jam, it will be a nutritious breakfast. You don’t need to knead bread dough like normal bread. Just whisk everything well and make a thick batter and bake. Already shared some different bread recipes on this blog. Click on the name below for recipe.

1. Multigrain bread

2. Oats flaxseed whole wheat bread

3. Whole wheat bread

4. Cheesey bread

5. Olive Jalapeno savoury cornbread

6. Zimbabwe cornbread

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is Millet Magic suggested by Aruna SarasChandra. Aruna blog at Vasusvegkitchen. You will love her millet based recipes and many more like Finger millet puttu, Multigrain banana bread etc.

This month my partner is very talented blogger Priya Iyer who blog at The World Through My Eyes. I love her authentic and healthy recipes. You can also get many millet recipes on her blog. I have bookmarked some recipes from Priya’s blog like Ragi kuzhi paniyaram, Multi millet lemon rice etc. Do visit her space for many wonderful recipes. Priya gave me sorghum flour and rice flour as secret ingredients. I made this gluten free multigrain bread with these ingredients. And I gave her bajra or millet and chana dal or Bengal gram. Priya made delicious and healthy Pearl millet lentil pancakes with these.

This bread is gluten free so added xanthan gum to prevent the bread to become dense. Baking powder and soda helps the gluten free bread to rise. Tapioca flour also prevents the bread to become dense and heavy. Always use all the ingredients in room temperature. You can increase or decrease the amount of flour according to availability.

Recipe

Amaranth or rajgira flour – 1/2 cup

Soybean flour – 1/2 cup

Tapioca flour – 1/2 cup

Sorghum flour or jowar atta – 1/2 cup

Flaxseed powder – 1/4 cup

Rice flour – 3/4 cup

Pearl millet flour or bajra atta – 1/4 cup

Vinegar – 1&1/2 tablespoon

Oil – 4 tablespoon

Xanthan gum – 2 teaspoon

Water – 3 &1/4 cup

Yeast – 1 teaspoon

Salt – 1&1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Melon seeds to sprinkle, optional

Method

1. Mix sugar and yeast in 1/4 cup warm water. Water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

2. Preheat the oven at 200° for 10 minutes. Grease a loaf pan generously with oil or line with parchment paper.

3. In a large bowl mix all the flour flaxseed powder, xanthan gum, salt, baking powder and soda.

4. Make a hole in the middle. Add yeast mixture, oil, vinegar and water. Whisk well. You can use food processor or hand blender or stand mixer. Whisk till everything combine well.

5. Pour the mixture into greased or lined loaf pan. Tap the pan on your kitchen counter. Level the top with your wet fingers or spoon. Sprinkle melon seeds on the top.

6. Cover the pan with a greased plastic wrap. Keep in a warm place for an hour.

7. Now bake in preheated oven at 200° for 40 to 50 minutes or until bread becomes brown from all the sides.

8. After 2 – 3 minutes transfer the bread on a cooling rack. If you keep the bread in pan it may become soggy so keep it on cooling rack to completely cool down before slicing.

9. When bread becomes completely cool down slice it and use as require. You can make sandwiches or make toast and serve with butter or jam. I love crisp toast. You can keep the bread on kitchen counter for 2 days. Enjoy homemade healthy gluten free and completely vegan breakfast bread.

Notes

1. Every ingredients should be in room temperature.

2. Any seeds can be used instead of melon seeds to sprinkle or you can skip this step.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Suji Malai Cake/ Semolina Vanilla Cake With Milk Cream

Eggless senolina or suji/rawa, malai or milk cream vanilla cake. A delicious, soft and moist cake without butter, egg or oil. Yes you don’t need any exotic ingredient to make this delicious cake.

I have used little soybean flour because soybean flour gives extra softness to the cake. But if you don’t have soybean flour then you can use any flour instead of soybean flour. And if you don’t want to use refined or all purpose flour/maida in the cake, you can use whole wheat flour or atta or any flour of your choice with semolina or suji. Already shared one Semolina or suji/rawa cake recipe.

Sending this post to 85 HWCG’s #TimeForSemolinaAtHW theme suggested by Swaty Malik who blog at Food Trails. Lovely Swaty has a wonderful blog with many lipsmacking recipes. Have you checked her 3 minutes 4 mug cake recipe? I have also bookmarked her Bhaji stuffed pav recipe to try. And Swaty recently started an excellent YouTube channel. I am sure you will love her space.

Here are some recipes with semolina from my fellow bloggers.

Upma by Shalu

Kesaribath by Preethi

Ragi rawa dosa by Vanitha

Upma mix by Sasmita

Semolina bites by Swaty

Recipe is very easy. Whisk wet ingredients well then mix all the dry ingredients and bake. Simple isn’t it? Simple yet absolutely delicious. You can also use tutti frutti or dry fruits in the batter. You can make this cake in loaf pan, bundt pan, round cake pan or any pan of your choice. Or make cupcakes with this batter.

Recipe

Semolina or suji – 1 cup

Refined flour or maida – 1/4 cup

Soybean flour – 1/4 cup

Milk powder – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1&1/2 teaspoon

Warm milk – 1/2 cup

Malai or milk cream or milk topping – 1/2 cup

Sugar – 3/4 cup

Think curd – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with little flour.

3. In a bowl mix semolina or suji, milk powder, refined flour and soybean flour. If you don’t have soybean flour, use refined flour instead.

4. In a large bowl whisk sugar, curd and warm milk. Whisk well.

5. Add milk topping or malai and mix well. Add vanilla essence and mix.

6. Now add all the dry ingredients gradually and mix well.

7. Pour the mixture in the greased and flour dusted cake pan. Tap the pan on your kitchen counter gently to remove air bubbles.

8. Bake in preheated oven at 180° for 35-40 minutes or until toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

9. Let the cake cool down completely before slicing.

Enjoy……. Happy baking!

Notes

1. All purpose flour/maida, whole wheat or any flour can be used instead of soybean flour.

2. You can use loaf pan or any cake pan to make this cake.

3. You can also add tutti frutti or any dry fruits in the cake batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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Oatmeal Whole Wheat Carom Seeds Or Ajwain Crackers With Olive Oil

Oats, whole wheat flour or atta, carom seeds or ajwain crackers with olive oil. Crispy crunchy delicious and healthy snacks for your munching time. A super easy recipe made with very few ingredients. Perfect for vegan people.

You can use any gluten free flour like cornmeal, millet flour instead of whole wheat flour to make the crackers gluten free. If you don’t like the flavour of carom or ajwain then you can use fennel seeds or sounf, cumin seeds or jeera, nigella seeds or kalonji, kasuri methi, oregano, rosemary, thyme or any seeds or herbs. Use the flavour according to your taste. Instead of adding in the dough you can sprinkle the seeds or herbs on crackers. Brush the crackers with oil or water and sprinkle seeds or herbs of your choice.

Monday again and this week’s 244 #Foodiemonday bloghop theme is Snack Mania suggested by Renu. Renu wants some cupboard snacks for the theme which we can store. I am sharing this super healthy, crispy, crunchy and delicious carom crackers.

Renu is a very talented blogger. Visit her space for wonderful recipes. She has a vast collection of mouthwatering recipes. I already bookmarked her Buckwheat sweet potato pancakes and Herb roasted chickpeas to try.

As I mentioned above you can use any seeds or herbs of your choice. I have added the seeds in the dough but you can also sprinkle the seeds on the top of the crackers. Brush with little oil or water and sprinkle the ajwain or any seeds or herbs. Choice is your. You can skip chilli flakes if you don’t like or use freshly crushed black pepper instead.

Recipe

Whole wheat flour or atta – 1/2 cup

Oatmeal – 1/2 cup

Salt – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Carom seeds or ajwain – 1/2 teaspoon

Chilli flakes – 1/4 teaspoon, optional

Olive oil – 3 tablespoon

Water – 1/4 cup

Method

1. Grind the oats into fine powder.

2. In a bowl add whole wheat flour or atta, oats powder, salt, baking powder, carom seeds or ajwain, chilli flakes, and olive oil. See notes for more options.

3. Mix well. Taste and add 1/4 teaspoon more salt if require. I didn’t. For me 1/2 teaspoon is perfect.

4. Add water 1 tablespoon at a time and knead into a smooth and pliable dough. Dough shouldn’t be sticky. Cover and keep aside for 30 minutes.

5. Preheat the oven at 190° for 10 minutes.

6. Line a baking sheet with parchment paper.

7. Knead the dough again. And roll the dough as thin as possible.

8. Cut into square or rectangular pieces with a knife or pizza cutter. Or use cookie cutter and cut into your desired shape. Prick the pieces with a fork.

9. Arrange the pieces on lined baking sheet.

10. Bake in preheated oven at 190° for 12-15 minutes or until the crackers become light brown. Don’t over bake.Take out the baking sheet when crackers starts to change it’s colour. Let the crackers cool down.

11. Serve with any dip or with tea or coffee as a snack. Or store in a airtight container for later use.

Notes

1. Fennel seeds, kasuri methi, cumin seeds, nigella seeds, oregano, rosemary or any other seeds or herbs can be used instead of carom seeds or ajwain. You can also use spices of your choice and make spicy crackers.

2. You can use any vegetable oil instead of olive oil.

3. Any flour can be used instead of oatmeal. You can also make it with only whole wheat flour or all purpose flour/maida.

4. Any gluten free flour can be used instead of whole wheat flour or atta.

5. Red chilli flakes is optional, you can skip it or you can also use freshly crushed black pepper instead.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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