Oats Millet Coconut Sugar Brownie

Oats millet coconut sugar brownie. A gluten free soft fudgy brownie made with bajra or pearl millet flour, oats powder, coconut sugar and olive oil. Very easy to make yet taste is scrumptious. Also sharing video recipe of this delicious brownie.

Earlier I always shared eggless bakes. But this brownie is with eggs. Very nutritious and tasty brownie so it can be enjoyed by kids and adults both. You can say taste bhi health bhi. So we don’t have to compromise taste for health. Try this easy way to make kids friendly brownie and enjoy the delectable taste. Spread some melted chocolate over the brownie pieces and see the happy faces of your kids.

Here are some more gluten free bakes from this blog.

1. Date walnut chocolate cake

2. Gluten free bread with garlic and mixed seeds

3. Til gur jowar cookies

4. Date millet peanut butter cookies

5. Pearl millet pizza crackers

6. Quinoa oats apple brownie

7. Oats tutti frutti jaggery cookies

8. Gluten free vegan multigrain bread

9. Gluten free cardamom rose muffins

10. Vegan sugar free fruit cake

11. Vegan apple jaggery cake

12. Oats cornmeal lemon crinkle cookies

13. Paan or betel leaf cake

14. Gluten free beetroot buns

15. Oats almond cranberry cornmeal cookies

16. Blackberry preserve stuffed cherry cupcakes

17. Cornmeal carrot cake

18. Fennel oats millet cookies

19. Eggless gluten free fruit cake

20. Rose flavored nankhatai

21. Apple almond cupcakes

22. Lemon cherry loaf cake

23. Chocolate chiffon cake

24. Mocha coffee cake with coffee glaze

25. Pineapple cupcakes

26. Lemon glazed waterchestnut Gulkand cake

27. Pearl millet cashew almond honey cookies

28. Double chocolate black rice cake

29. Pearl millet sesame oats cookies

30. Seeds date oats cookies

31. Jaggery oats sesame cookies

32. Millet walnut date cake

You may also like to try Chai spiced banana bread from the blog of Kalyani Sri.

I have used half cup oats powder and half cup Bajra or pearl millet flour to make this brownie. If you don’t have oatmeal grind rolled oats into fine powder. I also ground regular rolled oats. Measure after grinding. You can also use any flour instead of bajra or pearl millet flour. Coffee, cocoa powder and vanilla essence will give a lovely aroma. Do try and enjoy the delectable taste and aroma.

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Video recipe of this healthy and delicious brownie

Recipe

Oats powder – 1/2 cup

Bajra or pearl millet flour – 1/2 cup

Egg -2

Coconut sugar – 1/2 cup

Olive Oil – 1/4 cup

Lemon juice – 1/4 teaspoon

Vanilla essence – 1 teaspoon

Milk – 1/4 cup

Baking soda – 1/2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder -1 teaspoon

Salt – 1/8 teaspoon

Method

1.Preheat the oven at 160°. For OTG preheat at 180° and bake for 30-35 minutes. Every oven takes different time so check after 28 minutes.

2. Grease or line a baking pan. Sprinkle little cocoa powder.

3. In a bowl mix oats powder, bajra or pearl millet flour, baking soda, salt and cocoa powder.

4. In a large bowl whisk eggs, add coconut sugar and whisk again. Add milk, oil vanilla essence lemon juice and coffee. Whisk well.

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

6. Transfer the mixture in greased or lined baking pan. Tap the cake pan gently on your kitchen counter to remove the air bubbles.

7. Bake in preheated oven at 160° for 28 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. If toothpick comes out clean then your brownie is ready.

8. Let it cool down completely. Demould, slice and serve. Run a knife around the edges of the brownie and place the cake pan upside down on a plate to demould.

9. You can spread some melted chocolate over the brownie pieces if you want. Microwave the chocolate or melt on a double boiler and spread over the brownie. I served half of the brownie pieces with melted chocolate.

Notes

1. Any sweetener can be used instead of coconut sugar.

2. You can use any flour instead of bajra or pearl millet flour and oats powder. You can also make it with whole wheat flour or atta.

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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Millet Soyabean Cutlets Slim/Air Fried Cutlets

Millet soybean cutlets. Kodo millet soybean cutlets are slim fried in microwave with only two teaspoon oil. One teaspoon oil to grease the crusty plate or baking tray and one teaspoon to brush over the cutlets. You can also use your air fryer to fry these cutlets. Or you can also bake the cutlets in oven or halogen oven at 200° or shallow fry. Sharing all the methods. Cooked kodo millet and soybean with spices and lemon juice made these cutlets delicious. Potatoes are used for binding. You don’t need breadcrumbs or any flour. You can also use sweet potatoes instead of potatoes if you want.

These super healthy gluten free cutlets can be served as party starter or as a teatime snack. Or enjoy it as nutritious and filling breakfast dish with any sauce or chutney. Kodo millet and soybean have an impressive amount of protein and vitamins. Vegan people can skip cheese, I had used cheese only in two cutlets for my kids. Using cheese is completely your choice. I recently shared protein rich Soybean egg casserole. And a delicious Kodo millet broccoli pulao. Here are some recipes with millet. Click on the name below for recipe.

1. Millet walnut date cake

2. Vegan date millet peanut butter cookies

3. Pearl millet pizza crackers

4. Fennel oats millet cookies

5. Manipuri tan or flatbread with finger millet or ragi

6. Finger millet oats chocolate cookies

7. Pearl millet cashew almond honey cookies

8. Pearl millet sesame oats cookies

9. Finger millet or ragi chocolate crinkle cookies

10. Barnyard millet fried idli

11. Potato and barnyard millet cutlets

According to Healthline Although anyone can reap the nutritional benefits of eating millet, it’s been shown to be especially beneficial for diabetes management, making it one of the better whole grains for managing blood sugar. Millet is a good choice for diabetes due to its high fiber content. Fiber helps slow digestion. As a result, sugar enters the bloodstream slowly, lessening the risk of a blood sugar spike.

Potatoes are a versatile and delicious vegetable that can be enjoyed by everyone, including people with diabetes. However, because of their high carb content, you should limit portion sizes, always eat the skin, and choose low GI varieties, such as Carisma and Nicola. They’re rich in potassium and B vitamins, and the skin is a great source of fiber. However, if you have diabetes, you may have heard that you should limit or avoid potatoes. The truth is, people with diabetes can eat potatoes in many forms, but it’s important to understand the effect they have on blood sugar levels and the portion size that’s appropriate. To read more click here.

But as I mentioned above you can always use sweet potatoes instead of potatoes. So these cutlets are gluten free, vegan and diabetic friendly. You have to rinse and soak the soybean overnight like chickpeas rajma etc. Next day pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook for 20-25 minutes or till soybean becomes soft and easy to mash. Don’t discard the remaining nutritious water of boiled soybean if any. Either cook till water absorbed completely or use the water in soup or other dishes.

You can cook kodo millet as you cook rice. Soak in water for 15-20 minutes drain and cook with double amount of water. Use 1 cup water for 1/2 cup kodo millet. You can also use pressure cooker to boil the kodo millet. Pressure cook for 2 whistle. For open pot,when water starts to rolling boil reduce the heat, cover the vessel and cook on simmer for 10-15 minutes or till moisture evaporate and millet becomes soft. Add spices according to your choice. To make your cutlets more spicy add more chopped green chilli or you can also use red chilli powder.

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Recipe

Kodo millet – 1/2 cup

Soyabean – 1/2 cup

Potato – 3 medium, boiled

Onion – 2 medium, finely chopped

Green chilli -2-3 or to taste, finely chopped

Ginger – 1 inch piece, grated

Cilantro or coriander leaves – handful, chopped

Salt – 1&1/2 teaspoon or to taste

Black salt to taste

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 1&1/2 teaspoon

Cheese as require, optional

Method

1..Rinse and soak soybean overnight in enough water. Next day rinse again and pressure cook with 1&1/4 cup water. After one whistle reduce the heat and cook on simmer for 20-25 minutes or till soybean becomes soft. Let the pressure settle down on its own. Open the lid and cook again till all the moisture evaporate if any.

2. Wash the kodo millet well on a colander or sieve. Soak in water for 15-20 minutes. Cook with one cup water till water absorbed and millet becomes soft. You can also pressure cook the kodo millet if you want. Peel the boiled potatoes.

3..Mash the boiled potatoes, kodo millet and soybean with a potato masher or your hand. Make lump free smooth dough. You can use your mixer grinder to grind the boiled soybean. If you find it difficult to mash. But don’t add water.

4. Add chopped onion, green chilli, cilantro or coriander leaves, grated ginger, salt, black salt, lemon juice and all the spices. Mix everything well. Taste and adjust the seasoning. You can add more green chilli if you want your cutlets more spicy or you can also use red chilli powder.

5. Make equal size balls and press with your palm to make flat patties. Shape the cutlets.

6. I made two large size cutlets and stuff with a piece of mozzarella and cheddar mixed cheese. Also sharing the pictures of cheese stuffed cutlets after frying.

7..Grease the crusty plate with 1 teaspoon oil. Arrange the cutlets on crusty plate. Brush the cutlets with little oil. Fry the cutlets in microwave slim fry mode. Set as instructed for veg cutlets. After beeping sound flip the cutlets upside down and press the start button. If cutlets are not perfectly brown cook for a few minutes again on slim fry mode. I had to cook for 5 minutes more.

8. You can also bake the cutlets in your preheated oven at 200° for 10-15 minutes or until cutlets becomes golden brown from both sides.

9. For halogen oven press speed up button. Set the temperature at 200°. Bake for 10 minutes or till upside becomes brown. Flip the cutlets upside down and bake again at 200° for 5-6 minutes or till cutlets becomes golden brown.

10. Or use your air fryer. You can also shallow fry the cutlets from both sides till golden brown.

Notes

1. You can use boiled sweet potatoes instead of potatoes.

2. You can also use cooked quinoa in the cutlets.

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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