Coffee – Batter Up With Sujata

Date Walnut Chocolate Cake/Gluten Free Cake

Date walnut chocolate cake. Eggless low calorie gluten free cake with protein rich soybean flour, cornmeal and olive oil. Delicious soft cake is also sugar free and perfectly sweetened with dates. So you can call it absolutely guilt free cake to satisfy your sweet craving.

You may like some more chocolate flavored cakes on this blog. Click on the name below for recipe.

1. Chocolate cake with orange crunch and glaze

2. Gluten free chocolate chiffon cake

3. Lemon chocolate marble cake

4. Gluten free double chocolate black rice cake

5. Oats whole wheat cake

6. Mocha coffee cake with coffee glaze

7. Rasgulla stuffed cupcakes

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One more healthy recipe for diet conscious people. Diabetic people can also enjoy this cake but in moderation. Remember only one or two pieces in a day.

Dates have a low GI, which means they’re less likely to spike your blood sugar levels, making them a safe choice for people with diabetes. Dates boast an impressive nutritional profile and natural sweetness. Because they’re a natural source of fructose, they might be a concern for people with diabetes. However, because they have a low GI and medium GL, they’re safe for those with diabetes in moderation — which translates to no more than 1 to 2 dates at a time. Source – Healthline

My Vegan date millet peanut butter cookies are lightly sweetened but this cake is perfectly sweet and absolutely delicious.

This week 288 #Foodiemonday bloghop theme is Chocolate Delights suggested by Swaty Malik who blog at Food Trails. Swaty is a very talented blogger. I always love her healthy and delicious recipes. Recently bookmarked her Eggless strawberry cake and Zucchini and carrot chocolate nut bread to try.

If you don’t have soybean flour then you can use any flour to make this cake. Its a gluten free cake. You can make it vegan by using almond milk, coconut milk, soy milk or any dairy free milk. You can also use any chopped dry fruits with walnut. I have used my Samsung smart oven or new microwave. And its take less time and temperature to bake than OTG. So set the temperature and time accordingly. For OTG bake in preheated oven at 180° for 30 – 35 minutes and in microwave hot blast function or convection mode bake at 150° for 20-25 minutes. Check with a toothpick. And after baking immediately remove from microwave. Your cake may be overbaked if you keep the cake in hot oven after baking. My cake was slightly underbaked due to frequently power cut during baking and I kept my cake in microwave after baking and took out when completely cool. Result is slightly overbaked cake but taste is too good.

Cake is also completely fat free. I have used only 1/3 cup Olive oil in the cake. If you don’t have olive oil then you can use any flavorless oil or butter. Coffee and cocoa is a great combo. Coffee, cocoa and vanilla made the cake heavenly. My kitchen filled with lovely aroma. So enjoy the delicious and healthy treat.

Recipe

Soyabean flour – 1 cup

Cornmeal or makka atta – 1/2 cup

Cocoa powder – 3 tablespoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Dates or khajur – 35, pitted

Milk – 1 cup + 3 tablespoon

Vinegar – 1 tablespoon

Olive oil – 1/3 cup

Vanilla essence – 1 teaspoon

Walnut – 1/4 heaped cup, chopped + for topping

Method

1. In a bowl sieve soybean flour, cornmeal or makka atta, cocoa powder, baking powder and soda. Add coffee and chopped walnut. Mix everything well. Keep aside.

2. Boil one cup of milk and chopped dates. Let it cool down.

3. Take out the soft dates and grind with little milk. Make a smooth paste.

4. Pour the date paste in a large bowl. Add rest of the milk and 1 tablespoon vinegar. Mix well.

5. Add vanilla essence and olive oil. Whisk well.

6. Grease a bundt pan or line with parchment paper and brush with oil. Dust the pan with little cocoa powder. You can use loaf pan or any cake or cupcake moulds to make this cake.

7. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

8. Now add all the dry ingredients gradually and mix with a spatula. Add 3-4 tablespoon more milk and mix well.

9. Make a smooth lump free batter. Spread some walnut in the greased and cocoa dusted bundt pan. Pour the batter over it. Tap the pan on your kitchen counter to remove the air bubbles.

10. Bake in preheated oven for 25- 30 minutes or till toothpick comes out clean. Insert a toothpick in the cake to check.

11. Remove the cake from oven and invert on a cooling rack or plate to cool down completely. Slice and enjoy the guilt free and delectable taste.

Notes

1. You can use any flour instead of Soyabean flour and cornmeal.

2. Any flavorless oil or butter can be used instead of olive oil.

3. You can use any chopped dry fruits of your choice with walnut.

4. 1 tablespoon Lemon juice can be used instead of vinegar.

5. Vegan people can use almond milk, coconut milk, soy milk or any dairy free 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.

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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. You can also add 1/2 teaspoon cinnamon powder. I sometimes use to get a different flavour.

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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Hazelnut Chocolate Sandesh

Hazelnut chocolate Sandesh or sondesh.
Sandesh with the flavour and taste of hazelnut, chocolate, vanilla and coffee. Stuffed with grated chocolate and dipped in melted chocolate with coffee. Taste is super yummy.

Sandesh is a sweet of Bengal made of chhena/paneer or cottage cheese. Homemade fresh paneer or cottage cheese is best to make sandesh. You can make paneer with vinegar, lemon juice or curd. If you want to make paneer with lemon juice or vinegar for sweet dish then you have to rinse the paneer well under running water to remove the smell of lemon or vinegar. So I always make paneer for sweet dish with curd. And for savoury dishes you can make with lemon juice or vinegar.

For sandesh paneer should be mashed well with sugar to make smooth. Then cooked on low heat for 3 to 5 minutes. It shouldn’t be overcooked. If overcooked mixture will become crumbly. You can add any flavour of your choice.

Earlier shared some sandesh recipes with different flavours.

1. Carrot sandesh

2. Sugar free date sandesh

3. Sugar free pineapple sandesh

4. Coconut and date palm jaggery sandesh

5. Chocolate sandesh

6. Coconut pomegranate sandesh

7. Paan sandesh

8. Sandesh

9. Mango steamed sandesh

10. Saffron pistachio sandesh panna cotta

11. Watermelon sandesh

12. Cake sandesh

13. Chocolate coconut sandesh

14. Kesar pista sandesh

15. Mango sandesh

16. Steamed sandesh with date palm jaggery

17. Orange steamed sandesh

18. Chocolate stuffed chocolate sandesh

This time made the sandesh with a completely different flavour. Yes its a fusion recipe. Because Monday again and we bloghop members sharing some Indian dessert with continental ingredients. At first I have decided to skip this week because I am not at home now. So planning to participate again after reaching home. But my daughter said you have hazelnut so why not try hazelnut sandesh. Loved the idea. I have used hazelnut and chocolate in smoothie. And loved the taste so here is a sandesh with hazelnut and chocolate.

205 #Foodiemonday bloghop theme is #MithaiMeTwist suggestd by Sasmita Sahoo Samanta who blog at First Timer Cook. Visit her space for different types of authentic and innovative recipes. I always love her Odia dessert recipes . Tried one and bookmarked some to try.

Hazelnut chocolate sandesh is stuffed with grated dark chocolate and dipped in melted chocolate with coffee. Sounds delicious isn’t it 😊
So try this hazelnut, chocolate, vanilla and coffee flavoured sandesh and enjoy the heavenly taste. Picture courtesy my daughter Suchismita.

Recipe

Milk – 3 & 1/2 cup

Curd – 4 – 6 tablespoon

Hazelnut – 1/4 cup

Powdered sugar – 4 tablespoon

Vanilla essence 1/4 teaspoon

Grated dark chocolate – 3 tablespoon, heaped

Instant coffee powder – 1/4 teaspoon

Almond – 4 – 5, dry roasted and slivered

Method

1. Place a cheesecloth on a strainer.

2. Heat milk in a heavy bottom pan. When it starts to rolling boil reduce the heat.

3. Add 4 tablespoon whisked curd and stir. Add 1 – 2 tablespoon curd more or as require to curdle the milk completely. Its depends on the sourness of the curd. I have used fresh curd which is not sour at all so I had to add 6 tablespoon. First add 4 tablespoon, stir and add more if require.

4. You can make the paneer with vinegar or lemon juice but then you have to rinse the paneer well under running water to remove the smell of vinegar or lemon. I always use curd to make paneer for sweet dishes and vinegar and lemon juice for savoury dishes.

5. When greenish whey and cottage cheese separates immediately pour into the strainer.

6. Squeeze the cloth well to drain all the water from cottage cheese. Hang the cheesecloth for 1 – 2 hours to drain out all the water.
Get the detailed method to make paneer or cottage cheese here.

7. Dry roast the hazelnut till fragrant. Don’t make brown. When it starts to change it’s colour remove from heat and place on a plate.

8. When roasted hazelnut cool down grind it into a fine powder.

9. Take out the paneer or cottage cheese on a plate. Mash the paneer with your fingers and heel of your palm to make smooth. You can use your food processor to make the paneer smooth.

10. Add powder sugar and mixed.
Knead the paneer well to make smooth.

11. Heat a nonstick pan or heavy bottom pan. Add powdered sugar mixed smooth paneer and ground roasted hazelnut.

12. Cook on low heat and stir continuously. Add vanilla essence and mix.

13. Don’t increase the heat cook on low flame.
Cook till the paneer leaves the sides and becomes like a dough. Don’t overcook. Mixture may be grainy if overcook.

14. Remove from heat and mash with your palm or back of a spoon when warm.

15. Knead the paneer mixture again to make smooth.

16. Make small balls. I have made 6 balls.

17. Flatten the ball and place 1/4 teaspoon grated chocolate in the middle.

18. Bring together all the edges, close and make a ball again.

19. Press the ball gently with your palm. Don’t make flat just press gently to give shape.

20. Make a small dent in the middle with your finger. Make all the balls or sandesh this way.

21. Keep the sandesh in refrigerator.

22. Melt remaining grated chocolate in double boiler or microwave. Microwave on high power for 30 seconds, stir and microwave again for 30 seconds.

23. Add coffee powder and give a good stir.

24. Dip half of the sandesh in melted chocolate or coat half portion of the sandesh with a spoon.

25. Place some dry roasted and slivered almond in the middle. You can garnish the sandesh with slivered pistachio. I don’t have pistachio so place a green colour sunflower seed to add some colour.

26. Chill the sandesh in refrigerator for 30 minutes or more before serving.
Enjoy the heavenly taste.
Sandesh can be stored in refrigerator for 6 – 7 days.

Note
You can use any nut of your choice instead of hazelnut.

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.

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