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.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter
Instagram
https://in.pinterest.com/sujataroy1291

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.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Google plus

Eggless Litchi Loaf Cake With Whole Wheat Flour And Oats

Litchi loaf cake with whole wheat flour and oats.
A very easy to make, soft and delicious litchi flavoured cake. Perfect to serve with tea or coffee or enjoy with ice cream.

I have wanted to make a cake for this week’s bloghop. But this whole week I was at Kanpur. Returned home at Saturday night. I had no idea what to make. My husband bought some juicy litchis today. Litchi is easily available in this season. And its one of my favourite fruit. So I used these sweet juicy litchis in my cake.

I born and raised in Bihar. And I remember the best litchi I have tasted there from Muzaffarpur.
Muzaffarpur in Bihar is famous for it’s litchi production. Muzaffarpur is known as litchi kingdom because of it’s shahi litchis.

Lychee is a wonderful fruit with plenty of health benefits, including its ability to aid in weight loss, protect the skin, boost the immune system, prevent cancer, improve digestion, build strong bones, lower blood pressure, defend the body against viruses, improve circulation, and optimize metabolic activities.
Source

Whole wheat flour and oats are always a healthy option to make cakes.
You can get some different flavoured eggless oats Whole wheat flour cake here. Click on the name below to get the recipe.

Mawa Paneer Malai Cake

Eggless Sugarless Dry Fruit Cake

Banana Cake

Fruit Cake

Chocolate Cake

Sending this post to 145th #Foodiemonday bloghop theme is #cakes.
The recipe of this cake is similar to pineapple cupcake that I shared earlier. But no its not gluten free. I have changed the flour. Made the cake with oats and whole wheat flour. You can use all purpose flour if you want. Or if you don’t like oats omit it and use 1 & 1/2 cup whole wheat flour or all purpose flour. Or mix of both flour. Choice is yours. Cake will be delicious with any flour. Or you can use any gluten free flour.

I have used fresh litchis in this cake. You can use canned litchi if you don’t have fresh litchi.
Pistachio is optional. You can frost your cake or sprinkle powdered sugar over the cake with a sieve.

Recipe

Whole Wheat flour or atta – 1 cup

Oats powder – 1/2 cup

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Milk – 1/4 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Litchi juice – 1/4 cup or as require

Chopped litchi – 3/4 cup

Chopped pistachio to garnish, optional

Method

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

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

3. Mix 1 tablespoon vinegar in 1/4 cup milk at room temperature and keep aside.

4. In a bowl sieve whole wheat flour, oats powder, corn flour, baking powder and soda.

5. In a large bowl mix condensed milk, oil, vinegar mixed milk and litchi juice. If you are using canned litchi use the juice. I have used fresh litchi. Peel, chop and blend the litchis to get juice.
Whisk everything well.

6. Add vanilla essence and whisk again.

7. Now mix all the dry ingredients gradually. Mix well to make a lump free batter.
Don’t over beat.

8. Fold in chopped litchis in the batter. Add 1 – 2 tablespoon litchi juice more if require. Batter should be thick but pourable.

9. Pour the batter in the greased and flour dusted loaf pan.

10. Tap the pan gently. Level the top with a spoon. Sprinkle chopped pistachio over it.

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

Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean, its done.

12. Let the cake cool down completely before slicing.
Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.

Notes

1. Sweetness depends on the litchis. If you are using fresh and less sweet litchi add 2 tablespoon condensed milk more to balance the sweetness.

2. You can use all purpose flour/maida or any flour to make it.

3. If you don’t like oats omit it and use 1 & 1/2 cup flour of your choice.

4. If you don’t like crack on the top and want to make flat top cake use 1/2 teaspoon Baking powder.

5. You can frost the cake or sprinkle powdered sugar over it with a sieve.

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

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.

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

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Almond Cinnamon Loaf Cake 


Eggless almond cinnamon loaf cake. 

A perfect accompany for your evening tea. This cinnamon flavoured cake is easy to make and super yummy. 

You will love it’s soft and moist texture. 

I have made this cake with half whole wheat flour and half refined flour. You can use only whole wheat flour or only refined flour too. 

You can add any dry fruits of your choice. Instead of shredded almond you can sprinkle cashew, tutti frutti, raisin or cherry or whatever you like to make your cake beautiful.

Recipe 


Wholewheat flour – 1/2 cup 

Refined flour – 1/2 cup 

Milk powder – 1/2 cup 

Cinnamon powder – 1 teaspoon 

Chopped pistachio and almond – 2 tablespoon +to sprinkle 

Almond – 1/3 cup 

Powdered sugar – 1 /2 cup 

Baking soda – 1/2 teaspoon 

Baking powder – 1/2 teaspoon 

Milk – 3/4 cup 

Vinegar – 2 teaspoon 

Oil or butter – 1/4 cup 

Method 



Grease a loaf pan and dust with some flour. 

Preheat the oven at 180°.

Grind the almonds into fine powder. 

In a bowl mix whole wheat flour, refined flour, almond powder, milk powder, cinnamon powder, baking powder and soda. Mix well. You can use only whole wheat flour or only refined flour too if you like. 

Mix vinegar with room temperature milk and keep aside. 
In a large bowl mix powdered sugar and oil or butter. You can use brown sugar too instead of powdered sugar. Beat well. Add vinegar mixed milk and beat till the sugar dissolved completely. 

Now add all the dry ingredients. Mix and make a lump free batter. Add more milk if required. 

Use everything at room temperature. 

Fold in chopped almond and pistachio.

Pour the mixture into greased and flour dusted loaf pan. Tap the pan gently. 

Bake in preheated oven at 180° for 30-40 minutes. Or until the toothpick comes out clean. 

Every oven takes different time so check with a toothpick after 30 minutes. Insert a toothpick in the middle. If it comes out clean its done. 

Let the cake cool down. 

Slice and serve with a glass of milk or enjoy with your tea or coffee.

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

Stay connected at 

https://www.facebook.com/BatterUpBySujata
https://twitter.com/SujataRoy12?s=07
https://www.instagram.com/sujata.roy24

Gluten Free Double Chocolate Black Rice Cake 

 

 

 

Gluten free eggless double chocolate black rice cake.

A very healthy and delicious eggless cake with a nutty taste of black rice.

Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Black rice is healthier than the good old white. Black rice, an Asian staple that’s always been part of northeastern cooking in India, is making a huge comeback and so is the nutty-flavoured red rice

Black rice is gluten-free, gut-friendly, a natural cleanser and heart-savvy. The Asian basic, also called Chakhao in Manipur, is popping up at supermarts all over the world as the super-food to get hold of. The bran hull of black rice, which is the outermost layer of the rice grain, contains one of the highest levels of the antioxidant anthocyanin found in any known food. “Black rice is lower in calories but higher in protein content as compared to brown, red or white rice. Its antioxidant content is almost six times higher than other varieties of rice,” confirms Dr Kaur

Source –  Supriya Sharma

And the cake is soft and moist. You will love the nutty taste of black rice. If you don’t have black rice you can make the cake with white rice too.

 

 

 

Recipe 


Black rice flour – 1 cup

Oats powder – 1/2 cup

Almond powder – 1/4 cup

Grated dark chocolate – 1/4 cup

Powered sugar – 1 cup + 1 & 1/2 tablespoon

Oil or butter – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Vanilla – 1 teaspoon

 

 

 

Method 


For black rice flour wash and soak the black rice overnight. Next day spread the rice on a piece of cloth to sun dry. When the rice dried up completely grind them to a fine powder. You can use white rice too.

For almond powder dry grind the almonds with it’s skin.

Preheat the oven at 180°. Grease a baking pan and dust with flour.

Mix vinegar with milk and keep aside.

In a bowl sieve rice flour, oats powder, almond powder, baking powder, soda and cocoa powder.

In a large bowl mix oil or butter and powdered sugar. I have used oil. Beat well.

Add vinegar mixed milk and vanilla. Mix well.

Add all the dry ingredients gradually. Mix well and fold grated chocolate in the batter.

Pour the mixture in a greased flour dusted cake pan. Tap gently.

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

Every oven takes different time so check after 30 minutes.

Cake will be soft, so don’t try to slice when hot, it may be crumbled. Let the cake cool down completely before slicing.

Enjoy the soft, moist and delicious cake with tea or coffee.

Egg less Banana Cake

image

image

Banana cake
A cake with oats,  whole wheat flour and banana. Perfect for kiddos. You will love the flavour of cinnamon and cardamom. And its egg less yet soft and moist.

Use your over ripe bananas lying on the fruit basket. And see how they vanish as a yummy cake.

H

Recipe

Whole wheat flour or atta  – 1 cup
Ground oats  – 1/2 cup

Powdered sugar  – 1/2 cup + 1 teaspoon if you want to add tutti fruity or raisins if not take 3/4 cup

Oil  – 1/2  cup

Ripe bananas  – 4

Cinnamon powder  – 1 teaspoon

Cardamom powder  – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Baking powder  – 1 teaspoon

Vinegar  – 1 tablespoon

Tutti fruity or chocochips or any dry fruits  – 1/4 cup

Method

Preheat the oven at 180 degrees. If you are using OTG preheat for 10 minutes.

Grease a cake tin and dust with  flour. Keep it aside.

Mash the banana with a fork or blend in the blender. I used my grinder to mash it well.

Beat sugar and oil well.I like less sweet but you can add 3/4 cup sugar to make it more sweet. Add mashed banana and mix well.

Now add both flour cinnamon and cardamom powder, baking powder and mix well.

In a small bowl add vinegar with soda. Stir well and mix in the cake batter .

Add tutti fruity or chocochips or dry fruits whatever you have. Fold it nicely. I want to use tutti fruity but there was only 1 teaspoon in my pantry so added cashew nuts and raisins.

Pour in the greased and flour dusted cake tin. Tap lightly. Bake for 35-40 minutes. Every oven takes different time.

Mine takes 30 minutes. Check with a toothpick. Bake until the toothpick comes out clean.

Let it cool down.
I sprinkled little powdered sugar on it.

Slice and enjoy the soft moist and yummy cake with tea or coffee.