Gluten Free Cornmeal Carrot Cake

Gluten free eggless cornmeal carrot cake.
A super soft, moist and delicious eggless cake with cornmeal, oats and Soyabean flour. You will love the taste and flavour of cinnamon and carrot.

 

I have already shared two more carrot cake on this blog.

Sugar free carrot cake

Whole wheat carrot cake

You may also like some more carrot recipes here.
Sugar free carrot bottle gourd fudge or barfi

Carrot rice

Green gram carrot spinach soup

Carrot bean beet almond soup

 

4th April is celebrated as World Carrot Day.

Ahhh the ubiquitous carrot, favorite food of rabbits, amazing for your eyesight, and the foundation of what is easily one of the greatest cakes ever conceived.
The history of Carrot Day is really the history of the carrot, and research of this incredibly popular root has revealed that it likely finds its origins in Central Asia. Through thousands of years of careful cultivation, we have ultimately arrived at the bright orange, slightly sweet, not at all bitter variety of carrot we have today! http://www.carrotday.com established Carrot Day in 2003, and it’s spread throughout the world to all the places the carrot is known.
Source

Monday again and this week’s 189 #Foodiemonday bloghop theme is gajar ka jalwa suggested by Poonam Bachhav who blog at Annapurna.
Do visit her space for some healthy and delicious recipes. So we bloghop members are celebrating Carrot day with different carrot recipes.

Earlier I have used Soyabean flour and oats in my cakes. But this time also used cornmeal. And very happy with the taste and texture. Coming soon with one more bake with cornmeal.
Till then enjoy this soft and moist carrot cake. I have made it simple. But you can add choco chips or any dry fruits like raisins, cashews, almond or walnut etc in the batter.
I have made it in bundt pan but you can use round, square or any baking pan or loaf pan. Or use muffins or cupcake moulds to make cupcake.

Recipe

Grated carrot – 1 & 1/2 cup

Cornmeal – 1/2 cup

Oats powder – 1/2 cup

Soyabean flour – 1/2 cup

Cinnamon powder – 1 teaspoon

Cardamom powder – 1/2 teaspoon

Nutmeg powder or grated nutmeg – 1/4 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Olive oil or butter – 1/4 cup

Powdered sugar – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with cornmeal.

3. Grate the carrot with fine grater. You can use your food processor but use the attachment accordingly. I have used box grater.

4. Mix vinegar in room temperature milk and keep aside.

5. In a bowl sift cornmeal, oats powder, soya flour, baking powder, soda, cardamom powder, cinnamon powder and nutmeg powder.

6. In a large bowl whisk oil or butter and powdered sugar.

7. Add vinegar mixed milk and whisk again.

8. Add milk powder and whisk well.

9. Add all the dry ingredients gradually and mix. Make a smooth and lump free batter.

10. Fold in grated carrot.

11. Pour the batter into greased and flour dusted baking pan.

12. Tap the pan gently to remove air bubbles.

13. Bake in preheated oven at 180° for 30 – 40 minutes.
Every oven take different time so check after 25 minutes. Insert a toothpick in the middle, it should comes out clean.

14. Let the cake cool down completely before serving.

Notes

1. You can add any dry fruits or choco chips in the batter.
2. Refined flour, whole wheat flour or any mixed flour can be used instead of cornmeal oats and Soyabean flour.
3. Instead of bundt pan you can use any baking pan. Or muffins or cupcake moulds can be used to make cupcakes with this batter.

 

Check out some different carrot recipes shared by my fellow bloggers.

 

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Gajar ka khatta mitha achar by Swaty

Gluten free cornmeal carrot cake by Sujata

Carrot oatmeal pancake by Poonam

Healthy Thai carrot salad by Priya

Carrot oatmeal cookies by Mayuri

Carrot Vada by Preethi

Indian spice roasted carrot hummus by Kalyani

Oven roasted carrot by Archana

Carrot mini crescent rolls by Sasmita

Instapot carrot halwa

So join the fun and celebrate Carrot Day yourself !

 

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.

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Vegan Smoothie Bowl

Vegan smoothie bowl.
A dairy free and gluten free smoothie bowl for breakfast. And also sugar free. So diabetic and weight watchers both can enjoy it.
Easy to make, filling, healthy and delicious. A perfect breakfast option. With all the goodness and taste of banana, oats, almond, raisins, dates and coconut and the crunch of walnut and pomegranate.

I have used banana but you can use strawberry or any fruit of your choice. You don’t need any sweetener because raisins, banana and dates give enough sweetness to your smoothie bowl.
Sending this post to 180 #Foodiemonday bloghop theme is #Lowcalorie food.

This week I have suggested the theme. Read my fellow blogger’s posts to get many more low calorie food recipes.

This smoothie is perfectly sweet and delicious but if you like less sweetness in your smoothie then you can reduce the amount raisins and dates. You can dry roast the oats if you want. I didn’t.

Recipe

Oats – 1/4 cup

Banana – 1

Coconut milk – 1/4 cup or as require

Fresh coconut – 2 tablespoon, chopped

Almond – 5

Date – 2, pitted and chopped

Raisins – 2 tablespoon

Walnut, raisins, pomegranate and banana pieces for topping

Method

1. Peel and chop the ripe banana.

2. Soak the almonds in hot water and peel when cool.

3. Soak the raisins in water.

4. Grind the oats. You can dry roast the oats before grinding if you like.

5. In a blender blend ground oats, chopped coconut, chopped dates, peeled almonds, soaked raisins, chopped banana and 1/4 cup coconut milk. Blend into a smooth mixture.

6. Pour the mixture into a bowl. You can add 1/4 cup more coconut milk if you want your smoothie consistency thin.

7. Top with banana slices, raisins, walnut and pomegranate arils.
Enjoy the delicious and healthy smoothie bowl. Stay healthy stay happy

Notes

1. You can use strawberry or any fruit of your choice instead of banana.
2. If you don’t like oats then dry roast the oats before grinding.

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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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.
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Gluten Free Lemon Cherry Loaf Cake / Eggless Cake

 

When life gives you lemons, make lemonade or make lemon cake 😊

 

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Gluten free lemon cherry loaf cake with Soyabean flour and oats.
A delicious eggless cake with the mixed flavour of lemon, cherry and coconut. Cake is super soft and moist.
Not only delicious but you will love it’s colourful look when slicing.

Planning to make this cake with Soyabean flour. My Pineapple cupcakes with Soyabean flour was a super hit among my family and friends. Loved the texture of Soyabean flour cake. It was super soft and delicious.
When our bloghop member Sasmita suggested this week’s 162 #Foodiemonday bloghop theme #lemonAffair, I immediately made this cake and very happy with the taste.

I have mentioned all the health benefits of Soyabean flour in pineapple cupcake post. So no more health, today I am talking only about taste. Yes no doubt Soyabean is protein rich and nutritious. It will make your cake more delicious, soft and moist than any other flour.

You will also love the taste of cherries in this cake.
There is something about cherries that makes us want to associate it with all things sweet and decadent. When they are not sitting pretty on top of cakes, they are one of the main ingredients in desserts. Sweet, tarty and ever-so delightful, cherries enjoy a massive following across the globe. But did you know that if consumed in the right way, cherries could also prove to be a treasure trove of health benefits? Montmorency cherries, a variety of sour cherry produced in France and Canada, are packed with anti-inflammatory compounds. This bright red variant of cherry is said to be ten times more effective in healing pain than popular pain relievers available in market. The yellow and red ones (particularly sour in taste) are loaded with vitamin C. Cherries also contain significant amounts of melatonin, a unique chemical that can promote sound sleep. Cherries are also extremely high in heart-healthy potassium that regulates heart rate and blood pressure . Not just that, the ruby red delight has anti diabetic properties too. Yes, you heard us! This dessert staple, packs in antioxidants and compounds that could help manage blood sugar levels too.
Source

So try it and enjoy the lip-smacking taste of this cake. You will love the mixed flavour and taste of lemon, cherry and coconut.
I have used lemon glaze and sprinkle desiccated coconut over it. But its optional. You can serve it as a tea cake without any topping.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Olive oil – 1/2 cup

Vanilla essence – 1 teaspoon

Cherry juice – 1/2 cup or as require

Cherry – 1 cup, pitted and chopped

For lemon glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Desiccated coconut to sprinkle

Method

1. Preheat the oven at 170° for 10 minutes.

2. Grease a baking pan with olive oil and dust with soyabean flour.

3. In a bowl sift Soyabean flour, oats powder, cornflour, baking powder and soda.

4. In a large bowl mix condensed milk, olive oil, lemon juice, lemon zest, vanilla essence and 1/4 cup cherry juice. If you are using canned cherry use the syrup.

5. Whisk everything well.

6. Now add the dry ingredients gradually. Mix well.

7. Add remaining cherry juice and make a lump free smooth batter. Don’t overeat.

8. Pour the batter in greased and flour dusted cake tin.

9. Bake in preheated oven for 30 – 40 minutes or until toothpick comes out clean.

10. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean your cake is ready.

11. Let it cool down completely.

12. For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

13. Spread lemon glaze over the cake and sprinkle desiccated coconut.

14. Slice and serve.
Enjoy the heavenly taste.

Notes

1. You can also make this cake with refined flour or whole wheat flour.

2. I have used canned cherry but if you have fresh cherry, you can use it.

3. I made it in a loaf pan, you can make it in round or any other cake pan.

4. Lemon glaze is optional. You can make it without glaze and enjoy as a tea cake.

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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Gluten Free Mocha Coffee Cake With Coffee Glaze / Soyabean Flour Cake

Gluten free mocha coffee cake with coffee glaze.

Eggless and butter less super soft and moist cake made with soyabean flour.
If you like coffee and chocolate flavour then this cake is perfect for you. I am sure you will love the coffee chocolate mixed flavour.

I love the soft texture of the cake made of soyabean flour. So I was planning to make a chocolate cake with this protein rich flour.
And when our this week’s bloghop members decided the theme coffee. I have mixed coffee flavour with my chocolate cake. And I am very happy with the taste. Its really super yumm.

Sending this post to the 140 #Foodiemonday bloghop #Coffee theme.
And here is a soft delicious gluten free high protein coffee and chocolate flavoured cake.

You can also enjoy it without glaze. It will be a perfect cake to accompany your tea or coffee.
I have used walnut in the cake and glaze. If you don’t like walnut you can omit it. Or you can use any other nuts of your choice. Or make it without nuts. Cake will be yummy without any nuts. I love it’s strong coffee flavour.
If you don’t have soyabean flour you can use all purpose flour or whole wheat flour or mix of both flour.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 /2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder – 2 tablespoon

Milk – 3/4 cup + 1/4 cup

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Chopped walnut – 1/2 cup

For coffee glaze

Powdered sugar – 1/2 cup

Instant coffee powder – 2 teaspoon

Warm water – 2 tablespoon

For garnishing

Chopped walnut – 1/4 cup

Cherry – 1, optional

Method

1. Preheat the oven at 175° for 10 minutes.

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

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

4. Mix 2 tablespoon coffee powder in 1/4 cup warm milk.

5. In a bowl sieve soyabean flour, oats powder, baking powder, soda and cocoa powder.

6. In a large bowl mix powdered sugar, oil and vinegar mixed milk. Whisk well. Add coffee mixed milk and vanilla essence. Whisk again.

7. Now add dry ingredients gradually. Mix well. Don’t over beat. Make a lump free batter.

8. Fold in chopped walnut in the batter.

9. Pour the batter in greased cake tin. Tap the baking pan gently.

10. Bake in preheated oven at 175° for 30 – 35 minutes or until the toothpick comes out clean. To check insert a toothpick in the middle of the cake after 30 minutes.

11. Let the cake cool down.
When completely cooled invert the cake on a plate.

12. Dry roast 1/4 cup finely chopped walnut. Stir continuously. Roast till walnut starts to change colour and smell nice toasted aroma. Walnut shouldn’t be burnt. After roasting immediately transfer the roasted walnut on a plate.

13. Mix 2 teaspoon coffee powder with 2 tablespoon warm milk. Stir till coffee dissolve completely.

14. Mix 1/2 cup powdered sugar with it whisk well to make it smooth. You can add 1 – 2 teaspoon water if require to make it spreadable.

15. Spread it evenly over the cake.
Sprinkle roasted walnut pieces over it. Place a cherry in the middle.
Slice and serve. Or keep in refrigerator for 30 minutes to set.
Happy baking!!

Notes –

1. If you want you can make it with all purpose flour or whole wheat flour. Or mix of both flour.

2. If you don’t like walnut you can omit it. Cake will be delicious without walnut too.

3. You can use any nuts of your choice.

4. You can also make this cake without glaze.

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Pineapple Cupcake / Gluten Free Cake / Protein Rich Cake / Soyabean Flour Cake

Eggless gluten free pineapple cupcake with soyabean flour.
You can call it a protein rich or high protein cake. A perfect protein diet for your kids and you both. Soyabean flour made the cake super soft.

Soyabean flour is a rich source of proteins, iron, B vitamins and calcium.
It is said that consuming soybean helps to reduce the risk of many health related problems. And it gives the cake a lovely texture, colour, taste and flavour. Taste is better than wheat flour. So not only yummy its also a healthy treat.

Consumption of Soy products every few days, like soy beans, tofu and soya milk among others, will ensure an adequate intake of protein.
Source – https://www.chefatlarge.in/health/top-10-sources-vegetarian-protein-58251/

Our this week’s 138th #Foodiemonday bloghop theme is #Pinapple.
My contribution is this pineapple cupcake.

Delicious soft cake with the taste of pineapple. Didn’t use wheat flour in it. Try this cake made with soyabean flour, oats and condensed milk and enjoy the heavenly taste. You will love the taste of pineapple chunks in it.

You can also make pineapple upside down cake with this batter.

 

DSC_1598.JPG

 

Soyabean flour tends to brown quickly so you have to make it at low heat. I have used vanilla essence in it but you can use pineapple essence. If you don’t have soyabean flour you can use any flour of your choice. I have used canned pineapple. If you have fresh pineapple you can use it.

 

 

Recipe

Soyabean flour – 1 cup

Oats – 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

Apple cider vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Pineapple juice – 1/4 cup + 2 tablespoon or as require

Chopped pineapple – 3/4 cup

Cherries as require

 

 

Method

1. Preheat the oven at 170° for 10 minutes.

2. Grease the cupcake or muffin moulds or line with cupcake liners.

3. Mix vinegar with milk and keep aside. You can use any gluten free vinegar or fruit vinegar. Milk should be room temperature.

4. Chop the pineapple into small pieces.

Cut the cherries into half.

5. Grind the oats into fine powder.

6. In a bowl sift soyabean flour, oats powder, cornflour, baking powder and soda.

7. In a large bowl beat condensed milk, vinegar mixed milk, and oil. Mix well and add vanilla essence.

8. Now add the dry ingredients gradually. At first mix half of the flour, mix and then add remaining flour.

9. Add pineapple juice as require to make a pourable batter. You can use fresh pineapple juice or if you are using canned pineapple like me use the syrup.

10. Don’t over beat. Mix well and make a lump free batter.
Fold in chopped pineapple.

11. Fill the cupcake or muffin moulds with this batter. Fill the moulds 3/4.
Tap the moulds gently. Place half cherry on every cupcakes. I have made 12 cupcakes and a small cake with remaining batter.

 

 

12. Bake in preheated oven at 170° for 20 minutes.
Insert a toothpick in one of the cupcake. If its comes out clean, cakes are ready.

13. If not bake again at 160° for 5 minutes or until the toothpick comes out clean.

14. Let the cupcakes cool down.
Enjoy delicious, soft, moist, high protein, gluten free cupcakes.
Happy baking!!

Notes

1. You can make this cupcakes with refined flour or maida or whole wheat flour if you want.

2. You can use butter instead of oil.

3. You can replace oats powder with any flour.

4. Soyabean flour tends to brown quickly so bake it at low heat.

5. You can use pineapple essence instead of vanilla.

6. You can also make a single cake with this batter.

7. If you want to use egg, omit 1/4 cup milk and vinegar and use 1 – 2 egg instead.

 

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Gluten Free Multigrain Cheese Stuffed Savoury Pancake 

Gluten free multigrain pancake with cheese.

A very nutritious, gluten free and yummy breakfast. Great for kids tiffin to. These pancakes are made of oats, ragi or finger millet, joear or sorghum millet, soya and bajra or pearl millet.

Multigrain foods will be high in complex carbohydrates and protein. Complex carbs are great for energy production, and this can help with exercise and losing weight. They break down slower so they can provide energy over a longer period of time. The levels of protein will aid the body in tissue repair and production of antibodies that will help fight sickness or infection.
In addition, they will contain nutrients, fiber and essential minerals like magnesium, copper and iron. Multigrains that contain whole grains will be filled with essential fatty acids, B-vitamins, starch and fiber. Magnesium will help build strong bones and teeth. It will also help with metabolism. Fiber is great in helping the body stay regular and maintaining a healthy colon.

Source

 

Sending this post to 117th #Foodiemonday bloghop #Pancake theme.

 

 

If you are making it for kids decrease the amount of chilli. Or you can make it more spicy by adding little more spices and chilli. You can use spices or herbs according to your taste.

Recipe
Oats – 1/2 cup

Ragi flour –  1/4 cup

Joar flour – 1/4 cup

Soya flour – 1/4 cup

Bajra flour  – 1/4 cup

Egg – 2

Onion – 1 large, finely chopped

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Grated ginger – 1/2 teaspoon

Mint – leaves of 2-3 strings, roughly torn

Salt – 1 & 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Garlic powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Cumin powder – 1 teaspoon

Tomato – 1

Milk – 1 cup

Cheese slice as require

Oil or butter for shallow frying

Method


Grind the oats.
Chop the tomato into small pieces, remove the seeds. You can use the seeds in Curries.
Beat the eggs. Add milk and whisk well.
In a bowl mix ground oats, ragi or finger millet flour, jowar or sorghum flour, soya flour, bajra or pearl millet flour, salt, cumin powder, garlic powder, black pepper powder and baking powder. You can add more garlic powder if you like.

Add egg and milk mixture  in it. Mix well and make a smooth batter.

Add chopped tomato, chopped onion, green chilli, grated ginger, chopped cilantro and torn mint leaves. Mix well. Cover and keep aside for 15 minutes.

Brush oil or butter in a pan or griddle.

Pour a ladle full of batter. Spread little with a spoon. You can make big size pancakes by adding more batter.

I have made small sized pancakes.

When the bubble appears on the surface turn the pancake upside down. Make it brown from both sides.

Make all the pancakes.

Cut the cheese slices with a round cookie cutter or a bowl.

Place the cheese on a pancake and cover it with another pancake. Arrange all the pancakes like this.

Serve hot with any sauce in breakfast.

Notes –

1. Use spices according to your taste. You can use Italian herbs instead of cumin etc.
2. Adjust the chilli and pepper according to your taste.
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