Eggless Gluten Free Apple Almond Cupcakes / Soyabean Flour Cake

Eggless gluten free apple almond cupcakes with khoya/mawa or dried milk. Made with organic unrefined sugar, soyabean flour and oats. Delicious, healthy and filling, perfect for your kiddos and you. Soyabean flour made these cupcakes protein rich.
Tutti fruity makes the cupcakes attractive. But you can also use choco chips or dry fruits instead of tutti fruity. You can also make a single cake with this batter. I have made 12 cupkakes and 1 small cake.

I have used organic unrefined cane sugar. Far better than chemically produced sugar.

In terms of availability, versatility, convenience, texture, price, eco-friendliness, and nutrition the best substitute for the ubiquitous white sugar is perhaps organic cane sugar. Organic cane sugar is unrefined sugar minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. Unrefined cane sugar contains 17 amino acids, 11 minerals, and 6 vitamins, including antioxidants that may help reverse oxidative damage. It is made up of sucrose, fructose, and glucose. Table sugar is just sucrose and calories, plus traces of chemicals utilized in the refining process such as lime, sulphur dioxide, and phosphoric acid. Organic cane sugar is not like brown sugar, which is white sugar with molasses thrown back in.
Source

Sending this post to 173 #Foodiemonday bloghop toddler fingers food theme. This week Poonam Bachhav who blog at Annapurna
suggested the theme #toddler finger food.

So here is a healthy and delicious recipe for toddlers. Cupkakes with all the goodness of apple, milk, almond, oats and protein rich soyabean. I have only one toddler in my neighborhood. A 3 year old naughty boy. And he loves this cake’s look and taste.

Recipe

Apple – 1 large, peeled, cored and chopped

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Almond – 1/4 cup, heaped

Cinnamon powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Organic unrefined cane sugar – 3/4 cup + 1 tablespoon

Vanilla essence – 1/2 teaspoon

Khoya/mawa or dried/evaporated milk – 1 cup, tightly packed

Olive oil or butter – 1/2 cup

Method

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

2. Grease or line the cupcake or muffin moulds.

3. Mix lemon juice with milk and keep aside. Milk should be at room temperature.

4. Grind the almonds into fine powder.

5. Sieve Soyabean flour, oats powder, baking powder, soda and cinnamon powder.

6. Blend chopped apple into smooth paste. Add khoya or dried milk and blend altogether. Get homemade khoya recipe here.

7. In a large bowl mix unrefined sugar, olive oil or butter and lemon juice mixed milk. I have used olive oil. Whisk well.

8. Add blended apple and khoya mixture. Whisk again. Sweetness is perfect for me. But if you like more sweetness, add 1 – 2 tablespoon more sugar. Taste the batter before baking.

9. Now add the dry ingredients gradually. Add half of the flour mixture, mix well then add other half.

10. Mix and make a lump free batter. You can add little more milk if require to make a thick but flowing batter. Milk should be at room temperature.

11. Pour the batter into greased or lined mould. Fill the moulds 3/4.

12. Tap the moulds gently. Sprinkle tutty fruity over the cupcakes. You can also sprinkle choco chips instead.

13. Bake in preheated oven at 180° for 20 – 25 minutes. Every oven takes different time. So check after 20 minutes. Insert a toothpick in the middle of one of the cupcakes. If it comes out clean, cakes are ready.

14. Let the cupcakes cool down completely.

15. Serve these protein rich and filling cupcakes to your kids. Adults can also enjoy these cakes.

16. You can serve it With milk, tea or coffee or enjoy without anything.
Happy baking!!

Notes

1. You can use whole wheat flour or refined flour/maida instead of Soyabean flour.
2. If you want you can use vinegar instead of lemon juice.
3. Choco chips 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

Veg Calzone 

Veg calzone. 

Calzone is a dish of Italian origin that is made of pizza dough. Pizza dough folded in half and filled with cheese, tomato and Origano etc. 

I have used soya granules in the stuffing. If you want to make a non veg version you can use minced and boiled meat instead of soya granules. 

Make it as a party snack or for evening snacks for kids. 

Or make large sized calzone and serve as dinner. 

Sending this post to 105th #Foodiemonday bloghop theme is savoury baked dish.

I have used refined flour and whole wheat flour both. But you can make it with only whole wheat flour or only refined flour too. Or use half portion whole wheat flour and half refined flour. 



Recipe 



Atta or wholewheat flour  –2 cup 

Refined flour – 1 cup 

Yeast –  2 teaspoon

Sugar –  1/4 teaspoon

Milk – 1 and 1/4 cup or as require to make a soft dough

Salt  – 1/2 teaspoon

Oil  – 2 tablespoons

Garlic paste  – 2 teaspoon

Oregano  – 1 teaspoon

Black pepper powder  – 1/2 teaspoon

Some flour for dusting

For stuffing 



Onion – 3 sliced 
Capsicum – 1 large, thinly sliced 
Soya granules – 1/4 cup 
Garlic paste – 2 teaspoon
Pizza sauce – 1/4 cup 
Tomato ketchup – 2 tablespoon 
Origano – 2 tablespoon 
Chilli flakes – 1-2 teaspoon or to taste 
Black pepper powder – 1/2 teaspoon 
Cheese cube – 2



Method 



Take 1 cup lukewarm milk in a large bowl. Milk should be just warm not hot.
Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

Now keep it covered for 15 minutes or until the mixture bubbled up. 

Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.

Now add remaining flour and knead with hand. Knead well and add more milk if require. Knead the dough for 8 to 10 minutes. 

Smear the dough with some oil and cover. Allow the dough to proof for 2 hours. If the weather is cold increase the time.

For stuffing soak soya granules in hot water or microwave for one minute. Soak for 15 minutes. 

After 15 minutes drain water, squeeze and keep aside. 

Heat oil or butter in a pan. Add sliced onion. Fry till the onion becomes translucent. Add garlic paste. Fry till the onion becomes brown. 

Add chopped capsicum. You can use red or yellow bell peppers, olive or jalapeno if you have. 

Stir and add soaked soya granules. Saute for 1-2 minutes. 

Now add pizza sauce, tomato ketchup, origano, chilli flakes, black pepper powder. Saute for one minute more. 

Add chopped or grated cheese cubes. Mix well and remove from heat. 

Let the mixture cool down.

Preheat the oven at 200° for 15 minutes. 

Grease a baking tray or line with parchment paper or aluminium foil. 

Now take out the dough. It will be double. Punch down the dough to remove the air.
 

You can make 6-7 large calzone. I have made 14 small sized calzone and 3 small braided pizza out of this dough. 

Divide the dough into equal portion. Make balls out of each portion. Roll out into thin circles on a flour dusted surface. 

Fill each circle with stuffing on half of the circle. 

Leaving the edges. Spread grated mozzarella cheese over the stuffing. Fold half of the circle over it. 

Press the edges to seal and ensure stuffing does not spill out. Use a fork to seal the edges. 

Make small slits with a knife over every calzone to escape the steam. 

Brush with butter or oil. 

Bake for 15-20 minutes or until the calzone becomes golden brown. 

Let the calzone cool for 5-6 minutes before serving.

Serve with tomato sauce or cheese dip or any sauce. 

Happy baking…… 

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

Stay connected at 

Facebook

Twitter 

Instagram

Baked Egg Burger 


Baked egg burger 

A very delicious and easy to make burger. If you don’t like egg just omit it. Your burger will be superbly delicious without eggs too.

I have used leftover cooked rice in the patties. If you don’t have cooked rice add breadcrumbs. 

This burger was a hit in my family. Kids will love this burger and adding eggs made it more nutritious. 

You can bake the eggs in oven. Or use your microwave to set the eggs. I have made this in halogen oven. Speed up for 6-8 minutes.

I have used soya granules in patties. Which is a rich source of protein, iron, calcium, vitamins and Omega-3 fatty acids.

So eggs and soya protein made this burger perfect for kids.

You can use boiled minced mutton or chicken instead of soya granules if you like.

I have deep fried the patties. You can shallow fry if you want. I have used pizza sauce and onion tomato chutney as a spread. You can use mayonnaise or any sauce of your choice. 

Recipe 


Burger bun – 5 

Potato – 5 large boiled 

Onion – 1 sliced 

Grated ginger – 1 teaspoon 

Garlic – 2 – 3 cloves minced or paste 

Cumin powder – 1 teaspoon 

Chaat masala powder – 1 teaspoon 

Green chilli – 2 – 3 chopped 

Oil – 2 tablespoon 

Cooked rice – 1/2 cup mashed 

Breadcrumb as required 

Cilantro or coriander leaves – 2 tablespoon
 

Chilli flakes or red chilli powder – 1/2 teaspoon or to taste 

Garam masala powder – 1/4 teaspoon, optional 

For batter 



Refined flour 2 tablespoon 

Cornflour – 1 tablespoon 

Salt and pepper to taste 

For eggs 


Eggs – 5

Salt to taste 

Oregano as require 

Chilli flakes to sprinkle 

Oil for deep fry 

Onion and tomato slices as require 
Cheese slice – 5, optional 

Method 


1. Take a muffins tray. Grease it generously with oil or butter. Or line with cupcake liners.

2. Crack the eggs in the greased moulds. Sprinkle little salt, chilli flakes and Origano. Bake till done. 

You can make in microwave too in silicone moulds. 

I have made these in halogen oven. Speed up for 6-8 minutes. 

When the eggs set keep aside to cool. 

3. Soak soya granules in hot water for 15 minutes. Or microwave on high power for 1 minute. 

4. Peel the boiled potatoes. Mash or grate and keep aside. 

5. Squeeze the water from soya granules. 

6. Heat 2 tablespoon oil in a pan. Add sliced onion. Fry till onion becomes translucent. 

7. Add ginger, garlic and green chilli. Saute till the onion becomes brown. 

8. Add soya granules and saute for 1-2 minutes. You can use boiled minced mutton or chicken instead of soya granules. 

9. Add mashed cooked rice and mashed potatoes. You can use breadcrumbs instead of cooked rice. Add salt, cumin powder, garam masala powder, chilli flakes or chilli powder and chaat masala powder. You can use 1-2 teaspoon lemon juice if you don’t have chaat masala powder. Add chopped cilantro and mix well. Remove from fire. Let the mixture cool down. 

10. In a bowl mix 2 tablespoon refined flour, 1 teaspoon cornflour, salt and pepper. Make a semi thick batter with the help of water. Make a lump free batter. 

Spread breadcrumbs on a plate. 

11. When the potato mixture cool down make patties out of it. You can add 1-2 tablespoon breadcrumbs if require to hold the shape. 

12.Dip the patties into the flour batter and roll on the breadcrumbs. Coat breadcrumbs evenly on the patties. 

Make all the patties this way and arrange on a plate. 

13. Heat sufficient oil in a pan. Slide the patties into the hot oil gently. You can shallow fry the patties if you want. 

Fry till patties becomes brown, flip and fry the other side. Remove the patties on a paper towel. 

14. Cut  the burger bun half diagonally.  Toast in a pan with butter. 

15. On inner side spread onion tomato chutney on one part and pizza sauce on another. You can use mayonnaise or any sauce or chutney of your choice. Get the recipe of onion tomato chutney here

16. On lower part of bun place a cleaned lattuce leave. I didn’t have so I had to skipped. 

17. Place a pattie over it. If you are using cheese slice, place it over the patties. Then place onion and tomato slices. You can use cucumber slice if you like. 
18. Place baked egg on the top. Cover with the top part of the bun. 

Your baked egg burger is ready. Serve immediately or pack for tiffin. 
Enjoy……
I would love to hear from you. Please share your thoughts and suggestions in comment. 

Stay connected at 

Facebook

Twitter 
Instagram

Watermelon Muffins 


Eggless watermelon muffins 

These days unable to post any baking recipes. I was out of town for a long time. Now at home but I have to go again for a family function. Before that I want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted many recipes with watermelon and I have one more to share 😀

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. 

So here is the soft and yummy watermelon muffins. 

I love lemon flavour with watermelon. I have used 1/4 teaspoon Lemon zest but if you like strong flavour add 1/2 teaspoon zest. 
I have used rice barn oil, you can use olive oil or any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin. 

Recipe 


Refined flour or maida – 1 cup 

Milk powder – 1/4 cup 

Powered sugar – 1/2 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon 

Watermelon juice – 1/2 cup 

Vanilla – 1/2 teaspoon 

Lemon juice – 2 teaspoon 

Lemon zest – 1/4 teaspoon 

Oil – 1/4 cup 

Choco chips – 1/4 cup
Red food colour – as require, optional 

Method 


Preheat the oven at 180°.

Grease the muffins tray or cupcake moulds. 

Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. 

In a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely. 

Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like strong flavour of lemon. Mix well. 

Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well. 

Fold the choco chips in the batter. 

Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.

Bake in preheated oven at 180° for 20 minutes or until the toothpick comes out clean. 

Let it cool down. 

Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs. 

Enjoy……..

I would love to hear from you. Please leave some words if you like the recipe 😊