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

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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.

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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.

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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.

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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.

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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

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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.

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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.

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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.

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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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Panch Phoran Dal / Red Lentil With Five Spice

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Panch phoran dal or red lentil/masoor dal with Bengali five spice. A flavorful and delicious dal to serve with steamed rice or bread. Aroma of roasted and ground panch phoran made this dal delectable.

You don’t need much ingredients to make this dal. You need only onion, tomato, chilli, some dry spices and panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Used less methi because of it’s bitterness. You can use equal amounts methi if you like. And for roasted panch phoran powder dry roast panch phoran till light brown and fragrant. Be careful seeds shouldn’t be burned. Let the roasted panch phoran cool down. Grind the roasted spices into fine powder. Store in airtight container. Use in chutney or curries.

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You may like some recipes with panch phoran.

1. Panch phoran tarkari

2. Olive chutney with jaggery and panch phoran

3. Gur aam or instant sweet mango pickle

4. Tender drumstick potato dry curry

5. Kumro chokka or pumpkin stir fry

6. Sukto or Bengali mixed vegetable

Masoor dal is power-packed with nutrients and has immeasurable benefits. A mere cup of masoor dal has 230 calories, about 15 grams of dietary fibre and about 17 grams of proteins. Here are some other dietary and health benefits of masoor dal. Here are some other dietary and health benefits of masoor dal:

1.Helps Stabilise Blood Sugar Level.

2. Keeps The Heart Healthy by Lowering Cholesterol.

3. Effective Remedy Against Weight Loss.

4. Anti-Ageing Properties.

5. Nourishes Teeth and Bones.

6. Helpful In Maintaining A Healthy Vision.

7. Beneficial For A Glowing And Radiating Skin.

Read more about health benefits of red lentil or masoor dal here.

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Here are some more dal or lentil recipes below. Click on the name to get recipe.

1. Beetroot dal

2. Whole masoor dal

3. Mediterranean green lentil soup

4. Dal rasam

5. Dal makhani

6. Red lentil soup

7. Lebanese lentil lemon soup

8. Goan dal curry

9. Dal kanda or dry chana dal fry

10. Dal palak

11. Egg dal tadka

12. Green gram carrot spinach soup

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This post is my contribution to 267 #Foodiemonday bloghop theme is Luscious Lentils suggested by Poonam Bachhav who blog at Annapurna. Poonam has a wonderful blog with many healthy and mouthwatering recipes including thali. I have to try her delicious and nutritious different types of quinoa recipes like Curd quinoa and Mexican one pot quinoa . Do visit her space for many more traditional, fusion and baked recipes.

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This dal or lentil recipe is very easy to make. If you don’t have panch phoran make it at home as mentioned above. You can store these mix spices in a airtight container for later use. I always store two jars, one of panch phoran and one dry roasted and ground panch phoran.

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Recipe

Masoor dal or red lentil – 1/2 cup

Panch phoran or five spices – 1 teaspoon (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds)

Dry red chilli – 1

Onion – 1 finely chopped

Green chilli – 1 – 2 , chopped

Tomato – 2 medium, finely chopped

Ginger – 1/2 inch piece, grated

Oil – 1 & 1/2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Dry roasted and ground panch phoran – 1 teaspoon

Cilantro or coriander leaves – 1 tablespoon

Salt to taste

Water – 2 cup

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Method

1. Rinse the dal or red lentil well. In a pressure cooker add 2 cup water and dal. Close the lid cook on high heat. When hissing sound starts immediately reduce the heat. Cook on low heat for 15 minutes. Let the pressure settle down on its own.

2. Dry roast panch phone in a pan till light brown and fragrant. Seeds shouldn’t be burned. Grind the spices into fine powder when cool. Store the roasted and ground panch phoran in a airtight container.

3. Heat oil in a pan or wok. Add 1 teaspoon panch phoran and dry red chilli.

4. When the seeds starts to splutter add chopped onion and green chilli. Fry till onion becomes light brown.

5. Add grated ginger and tomatoes. Add salt, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli and chopped cilantro or coriander leaves. Saute till tomato becomes mushy and oil leaves the sides.

6. Add boiled red lentil with water of boiled dal. Mix well.

7. When dal starts to rolling boil reduce the heat. Cook on low heat for 10 – 15 minutes. Stir in between. I like it thick but if you like thin dal then you can add more water

8. Now cook dal on high heat for 1 – 2 minutes or until you get your desired consistency. Add dry roasted and ground panch phoran. Mix well and switch off the heat.

9. Garnish with cilantro or coriander leaves. You can also garnish with ginger julienne and lemon wedges. Serve hot with steamed rice, roti, paratha or any bread.

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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