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.
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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.

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Egg Less Sugarless Dry Fruits Cupcake With oats

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Sugarless, butter less and egg less dry fruit cupcakes with oats.
A very healthy and yummy cupcake. You will love the aroma of cinnamon, cardamom and nutmeg.

A very flavourful dry fruit cake with all the goodness of dry  fruits and oats.

I haven’t used all purpose flour/maida ,sugar or any artificial sweeteners in it.
Perfect to satisfy the sweet craving of all the health conscious people.

Dry fruits are an easy source of essential nutrients. It is zero cholesterol and fats so totally guilt free. It has natural sugar,fiber and all the nutrients we need to maintain a healthy lifestyle.

Our this week’s #Foodiemonday #bloghop theme is dry fruits. My contribution is this super healthy and yummy cupcake.

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This post is dedicated to all the diabetic people. They can enjoy it too. Just omit the tutti-frutti  and candied cherry. Because they have little sugar. And its perfect for you. I have used rice bran oil but you can use olive oil or any white oil.

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Recipe

Oats  – 1 cup ground

Whole wheat flour or atta  – 1/2 cup

Milk powder  – 1/2 cup

Oil  – 1/2 cup

Milk  – 1 cup+1/4 cup

Vinegar  – 1 tablespoon

Baking powder  – 1/2 teaspoon

Baking soda  – 1/2 teaspoon

Dates  – 1 cup seedless and chopped

Raisins  – 1/2 cup cleaned and soaked

Cashew nuts  – 1/4 cup

Almonds  – 1/4 cup soaked and peeled

Tutti-frutti  – 1/2 cup optional

Cinnamon powder  – 1/2 teaspoon

Cardamom powder  – 1/4 teaspoon

Nutmeg  – 1/4 teaspoon powder or grated

Candied cherry  – few for garnish, optional

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Method

Preheat the oven at 180° for 10 minutes.
Grease the cupcake moulds or muffins pan.
Add the vinegar in milk and keep aside.

Grind chopped dates, soaked raisins, soaked and peeled almonds and cashew nuts with 1/4 cup milk. Don’t make it smooth. Make a coarse paste.

Mix ground oats, whole wheat flour, milk powder, baking powder, soda, cardamom powder, cinnamon powder and nutmeg.

In a large bowl mix oil and milk vinegar mixture.
Add half of the dry ingredients mix well and add remaining dry ingredients and coarse dry fruit and dates paste.

Add tutti-frutti. Mix well. You can add little more milk if require. Make a thick batter.

Pour the batter in oil or butter greased moulds or muffins pan. Fill 3/4 in each mould.
Decorate with half candied cherry and tutti frutti.

Bake in preheated oven at 180° for 25 – 30 minutes. Or until the toothpick comes out clean.

Every oven take different time. Check after 15 – 18 minutes. Insert a toothpick in the middle of a cupcake. If it comes out clean its ready.

You don’t need any icing on it.
Let it cool and serve.
Enjoy…….

Note –
If you want to serve diabetic patient omit the tutti frutti and candied cherry.
If don’t have moulds make it in a cake tin, slice and enjoy 🙂

Egg less Banana Cake

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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.