Mango Walnut Choco Chips Muffins

Eggless mango walnut choco chips muffins with whole wheat flour. Its eggless and butter less too. I have used only 1/4 cup olive oil in it.
One more mango recipe for you. Mango season at its peak so enjoy this royal fruit before it’s season over.

This is my second post for Facebook group Recipe Swap Challenge. This month my partner is lovely Bhawana Singh who blog at Code 2 cook.
I have selected her healthy and delicious Eggless whole wheat banana walnut muffins.
Thanks Bhawana for this wonderful recipe.

I have followed the recipe just replace banana with mango. Because its mango season and I want to use this royal fruit in these muffins. But if you want you can use 2 mashed banana instead of mango.

Recipe is very simple and easy. Mango, walnut and choco chips made these muffins super yummy. This muffins is made with whole wheat flour or atta and olive oil. A healthy treat for weight watchers. If you like you can use refined flour/maida or any flour of your choice. I will make it again with some gluten free flour.

Recipe

Whole wheat flour or atta – 1 cup +1 teaspoon

Powdered sugar – 1/2 cup

Olive oil – 1/4 cup

Mango – 1 cup, chopped

Choco chips – 1/4 cup

Milk – 1/2 cup

Vinegar – 1 teaspoon

Baking soda – 1/2 teaspoon

Walnut – 1/4 cup

Vanilla essence – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Method

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

2. Grease the muffin tray or cupcake moulds.

3. Mix vinegar with room temperature milk and keep aside.

4. Mix 1 teaspoon flour with Choco chips and walnut to avoid sinking at the bottom.

5. Blend the mango pieces in mixer grinder or food processor.

6. In a bowl sieve 1 cup whole wheat flour or atta, baking soda and cinnamon powder.

7. In a large bowl mix olive oil, vinegar mixed milk and powdered sugar. Whisk well.

8. Add vanilla essence and blended mango pieces. Whisk again.

9. Now add the dry ingredients gradually. Mix well to make a smooth lump free batter.

10. Fold in walnut pieces and choco chips.

11. Pour the batter in the greased mould.
Fill 3/4 and sprinkle walnut pieces generously.

12. Bake in preheated oven for 20 – 25 minutes or until toothpick comes out clean.

13. Let it cool down on wire rack.
Serve warm or room temperature.
Enjoy….
Happy baking 😊

Notes

1. You can use refined flour or maida or any flour instead of whole wheat flour or atta.

2. You can use 2 mashed banana instead of mango. Or use any mashed fruit of your choice.

3. If you don’t like choco chips then you can add any dry fruits in it.

4. If you don’t like cinnamon then you can omit it. Or you can use any flavour 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.

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Sugar Free Carrot Cake / Diabetic Friendly Cake

Sugar free dairy free eggless carrot cake.
A cake with whole wheat, soya bean flour and only 2 tablespoon oil. Sugarless and butter less diabetic friendly cake.
Sugar free yet delicious. Even you don’t recognise its sugar free. So its a perfect cake for diabetic and diet conscious people. Yes a guilt free treat for health watchers 😊

Diabetes is a global epidemic nowadays.
An estimated 285 million people worldwide are affected by diabetes.
Source

Maintaining a healthy diet and lifestyle is very important to control blood sugar level.
But we have to make something for diabetic people for their sweet craving. So tried this cake for them. A guilt free cake made with shredded carrot, orange, dates, walnuts and raisins. These ingredients made this cake enough sweet. So a cake with whole wheat flour, soya bean flour, carrot, orange, raisins and walnuts definitely a healthy option to satisfy your sweet tooth.

You don’t need butter to make it. I have used only 2 tablespoon olive oil in it.
Diabetic or diet conscious people everyone can enjoy this guilt free cake.
You can increase the amount of oil 1/4 to 1/2 cup if you want your cake more moist. Oil or butter provide moistness. But if you are making it for diabetic or diet conscious people don’t increase. The cake is delicious with only 2 tablespoon oil.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Chopped dates – 1 cup

Raisins – 1/2 cup

Chopped walnut – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Shredded carrot – 1 & 1/2 cup

Orange juice – 1 & 1/2 cup

Orange zest – 1/2 teaspoon

Vinegar – 1 tablespoon

Olive oil – 2 tablespoon

Carrot juice – 1/3 cup

Almond to garnish

Method

1. Grease a cake tin. Dust with flour and keep it aside.
Preheat oven at 170° for 10 minutes.

2. Soak dates and raisins in hot water. Use water just to soak not too much.
Let it cool down and grind to make a smooth paste.

3. In a bowl sieve whole wheat flour, soyabean flour, baking powder, soda, cinnamon powder and cardamom powder.

4. In a large bowl mix oil, date and raisin paste, orange juice, orange zest and vinegar. Mix well.

5. Add all the dry ingredients gradually and mix well.

6. Add shredded carrot and mix.
Add carrot juice as require to make a thick but flowing batter.

7. Fold in chopped walnuts.
Pour the batter into the baking tin. Tap the tin gently. Garnish with almond.

8. Bake in preheated oven for 25 – 30 minutes or until the toothpick comes out clean.
Let it cool down completely before slicing.

Stay healthy stay happy!!
Happy baking 😊

Notes

1. You can make this cake with only whole wheat flour or refined flour or mix of both flour.

2. You can use 1/4 to 1/2 cup oil instead of carrot juice if you want your cake more moist. But if you are making it for diabetic or health conscious people don’t increase oil.

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Multigrain Bread And Peanut Butter

Multigrain bread and homemade peanut butter.
I love the aroma of freshly baked bread. A bread made with Whole wheat or atta, soyabean, sorghum or jowar, pearl millet or bajra flour and flax seed powder.
If you can make your bread at home with healthy ingredients then why to use store bought bread with harmful chemicals.

Your daily bread could contain cancer-causing chemicals, including Potassium Bromate and Potassium Iodate, substances that are banned in many countries, but not in India due to slack food regulations, warns a new report released by the Centre for Science and Environment.
In 1999, the International Agency for Research on Cancer (IARC) classified Potassium Bromate as possibly carcinogenic (cancer causing) to humans.
Source

So try to avoid store bought bread and make your own bread at home with healthy ingredients.
You can get some more bread recipes here. Click on the names to get recipe

Whole wheat bread

Cheesy bread

Oats, flaxseed whole wheat bread

Focaccia with whole wheat and soya bean flour

Bread making is not so difficult. Just don’t be impatient. Have some patience to knead the dough well till soft and elastic and give time to rise the dough. And feel the excitement and joy of making your own bread from scratch.

I have used soyabean flour, sorghum or jowar flour and pearl millet or bajra flour. You can use any flour of your choice, like ragi or finger millet, corn, oats powder etc.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Sorghum or jowar flour – 1 cup

Pearl millet or bajra flour – 1/4 cup

Flax seed powder – 3 tablespoon

Milk powder – 3 tablespoon

Dry yeast – 1 & 1/2 teaspoon

Salt – 1 & 1/2 teaspoon

Sugar – 1 tablespoon

Oil – 2 tablespoon

Vinegar – 1 & 1/2 tablespoon

Warm water – 1 & 1/4 cup

Sesame seed to sprinkle

Method

Mix sugar and yeast in 1/4 cup warm water. Water should be warm not hot. Stir well and cover. Keep in a warm place for 15 minutes.

In a large bowl mix all the flour, flax seed powder, milk powder, salt, oil and vinegar. Mix and add the yeast mixture.

Add warm water and knead a soft dough. You have to knead it really well. Knead for at least 7-8 minutes. It will be a sticky smooth dough. If you feel your dough is too sticky you can add little more flour. Place it in a greased bowl. Smear with oil. Cover loosely with a kitchen napkin. Keep it in a warm place for 2 hours. I have kept it in the oven.

After 2 hours take out the dough. It will be double. Punch down the dough.

Spread some flour on a flat surface. Knead the dough again. You can add little more flour if require. Knead well and smear with oil. Now it will be not sticky but a stretchable soft dough.

Make it flat with the help of your oil greased palm. Roll it from one side to make a loaf. Press the sides and place in a greased loaf pan. Press the sides gently.

Brush little water over it. Or level with your wet fingers.
Sprinkle little sesame seeds all over it.
Again place in a warm place for 1 hours more or until doubled.

Preheat the oven at 180° for 10 minutes.
When preheated place the loaf pan in middle rack and bake for 30 minutes or until the colour becomes golden brown.

Your homemade healthy multigrain healthy bread is ready. Don’t try to slice it when hot. It may be crumbled.
Let it cool down completely. Slice them and toast. These breads are taste best when toasted. Spread butter or jam. I like these bread with thick layer of homemade peanut butter.
Or make sandwiches with the stuffings of your choice.

For peanut butter

Dry roast 1 cup peanut. Let it cool down. Remove and discard the skin. Grind it with 1/4 teaspoon salt. I have used sea salt. Use your dry grinder to grind. When it becomes coarse powder. Stir with a spoon. Grind again for few seconds. Stir and repeat the process till the peanuts release oil and become a paste like consistency.
Delicious peanut butter is ready. Store it in a airtight jar and keep in refrigerator for later use.

Notes

1. You can use any flour of your choice, like ragi or finger millet, oats powder, corn etc.

2. You can use warm milk instead of water.

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Focaccia With Whole Wheat And Soyabean Flour

Focaccia with whole wheat and soya bean flour.
Yes didn’t use refined flour in it. Tried to make a healthy bread for kids. And very happy with the taste. Its really delicious.

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients.

Wikipedia

I have used soya bean flour in it which makes the bread protein rich.
Soy flour is derived from roasted soybeans finely grounded into a powder. It is a rich source of proteins, as well as iron, B vitamins and calcium, and it adds a pleasant texture and flavor to a variety of products, according to SoyFoods.com.
Soy flour may reduce the risk of heart disease. In 1999, the FDA authorized the link between soy protein and reduced risk of coronary heart disease to be used on food labels. The FDA concluded that including soy protein in a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood cholesterol levels.
Source

This focaccia is very easy to make. You can serve it with any sauce. I have served with marinara sauce.

DSC_1365.jpg

I have sprinkle chopped cilantro or coriander leaves over it but you can use parsley, basil or any herb you have. You can spread generous amount of cheese over it while baking. Or spread some chopped onion, tomato, olive, bell peppers anything you like.
Use olive oil to get perfect taste.

Recipe

Whole Wheat flour or atta – 2 cup

Soyabean flour – 1 cup

Yeast – 2 teaspoon

Sugar – 1 teaspoon

Salt – 2 teaspoon

Oil – 3 tablespoon + for greasing

Garlic powder – 1 – 2 teaspoon

Oregano – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Red chilli flakes – 1 teaspoon

Water – 1 & 1/4 cup or as require to make a soft dough

Method

1. Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

2. Add 1 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

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

3. Add salt, oil, Oregano, garlic powder, black pepper powder and half of the flour. Mix well with a spoon. If you like strong garlic flavour use 2 teaspoon full. If not add 1 tablespoon.

4. Now add remaining flour and knead with hand. Knead well and add more water if require. Knead the dough for 8 to 10 minutes. You can use your food processor or stand mixer.

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

6. Take out the dough. It will be doubled.
Punch down the dough to remove the air.

7. Knead the dough again. Knead it on flour dusted surface. Knead till the dough becomes soft and elastic. You can add little more flour if require.

8. Take a square or rectangle baking pan. Grease it generously with olive oil.

9. Transfer the dough in greased pan. Press down the dough in baking pan. Make even layer of the size of baking pan with oil greased hand.

10. Keep the pan in the oven or on your kitchen counter for second rise for 30 minutes.

11. Preheat the oven at 200 degrees for 15 minutes.

12. Now make holes or dents on it using your all the finger tips. Drizzle olive oil over it.

13. Sprinkle red chilli flakes and chopped cilantro or coriander leaves all over it.

You can use parsley, basil, thyme whatever you have.
If you want you can sprinkle chopped onions, bell peppers, olives anything.

14. Bake in preheated oven for 25 – 30 minutes or until the top becomes light brown.

15. Let the focaccia cool down. Cut and serve warm or in room temperature.
Happy baking!!

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Red Velvet Choco Chips Cookies 


Happy new year everyone. Have a blessed year ahead.

Egg less red velvet chocochips cookies.

Feeling very happy to share this gorgeous looking healthy cookie for the first post of the year.

Chocolate chips filled mouth melting red velvet cookies with wholewheat flour and oats.

Loved the cracks and texture.

And its without any artificial colour. Used beetroot to make it red. Which is full of vitamins and minerals and packed with powerful antioxidants. So you can call it a healthy cookie. And you can’t recognize beetroot and oats in taste. Look at the picture, gorgeous isn’t it?

Wholewheat flour and oats makes these cookies perfect for kids tiffin too.

My family members don’t like oats at all. But these cookies are super hit amongst them.

Highly nutritious gluten free oats are known as healthiest food on earth. Studies show that this grain is a rich source of vitamins, fiber, minerals and antioxidant. And oats has numerous health benefits too, including lower blood sugar levels, weight loss and a reduced risk of heart disease.

So I always try to add oats in my  recipes and everyone enjoy without recognizing it :mrgreen:

This post is going to be a part of our 73rd #Foodiemonday bloghop #Newyear theme. My contribution is this super yummy, healthy and beautiful red velvet cookies.

You will love the rich chocolatey taste. I have used clarified butter/ghee in it but you can use butter or olive oil too if you like.

I have made 22 cookies out of the dough. And the look and taste made me super happy.

Recipe 


Wholewheat flour – 1/2 cup



Oats – 1/2 cup

Refined flour/maida – 1/4 cup

Beetroot – 1 medium

Clarified butter/ghee – 1/3 cup melted

Powered sugar  – 1/2 cup

Cashew nuts – 1/4 cup

Vinegar – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Vanilla – 1 teaspoon

Cocoa powder – 1 & 1/2 tablespoon

Choco chips – 1/4 cup

Choco chips to place over the cookies, optional

Method 



Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Grind the cashew nuts and oats.

Wash and boil the beetroot. Pressure cook or microwave for 10 minutes. Let it cool down. Now peel and grind into a smooth paste with 1/2  teaspoon vinegar.

In a bowl mix whole wheat flour, refined flour/maida , ground oats and cashew nuts, baking powder, soda and cocoa powder.

Cream together clarified butter/ghee and powdered sugar. Mix beetroot puree with vinegar in it. Add vanilla and mix well. Add all the dry ingredients and choco chips and make a smooth dough.

Take 1 tablespoon from the dough and make small balls. Place the balls on greased baking tray 1 inch apart. Press gently with your finger or a spoon to make flat top. Place some Choco chip over it. I have made half with Choco chips and half without choco chips.

If you don’t have white choco chips you can use dark chocolate chips too.

Bake in a preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp.

The cookies will be soft in the middle when hot but it will be crisp after cooling.

So let the cookies cool down completely before serving.

Enjoy the melt in mouth chocolaty, delicious and beautiful cookies.

Happy baking 🙂

Finger Millet Or Ragi Chocolate Crinkle Cookies 

Eggless chocolate crinkle cookies with finger millet or ragi flour/atta.

Yes no all purpose this time. I have used ragi flour and whole wheat flour to make this super delicious crinkle cookies. Baking is a stress buster for me. And my house smell heavenly with the aroma of this cookies while baking. Loved it 🙂

First take a look at the numerous benefits of ragi or finger millet. Its a powerhouse of nutrition and act as a treatment for anaemia, diabetes, osteoporosis and brittle bones.

Ragi is packed with iron, protein, calcium etc. Fiber rich finger millet helps to lower cholesterol level and its an ideal food for weight loss.

Ragi is gluten free and suitable for gluten or lactose intolerant people. Not only that it also helps in relieving stress and anxiety.

This post is going to be a part of #Foodiemonday bloghop theme is #cookies. My contribution is this super yummy and healthy chocolate crinkle cookies.

I have always used all purpose flour/maida in Chocolate crinkle cookies. But this time tried to make a healthy version. Super happy with the taste. Perfect soft fudgy inside and crisp outside. Coffee, chocolate and vanilla gives the cookies a lovely aroma.

You can make it with only all purpose flour/maida too.

Recipe 


Whole wheat flour or atta – 1/2 cup

Ragi or finger millet flour – 1/2 cup

Powered sugar – 1/2 cup

Butter – 1/4 cup

Cocoa powder – 4 tablespoon

Curd – slightly less than 1/4 cup

Vanilla essence – 1 teaspoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Powered sugar for coating

Method 


Sieve whole wheat flour, ragi/finger millet flour, cocoa powder, baking powder and coffee.

Cream butter and sugar. Mix well and add vanilla essence and curd. Beat well. Now add all the dry ingredients in it. Combine everything with your hand. Make a smooth dough.

The dough  will be smooth and sticky. Cover and keep in refrigerator for 4 to 6 hours or overnight.

It will be stiff when chilled.

Preheat the oven at 180° for 10 minutes.

Spread some powdered sugar on a plate. Make small balls out of the dough. Roll it on the powdered sugar. Press gently.

Place the balls on a baking tray 1 inch apart.

Bake in preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp and soft in the middle.

If overbake it will be hard and crisp not fudgy inside. But I like both crisp and fudgy 😀

Let the cookies cool down completely before serving.

Enjoy the soft fudgy chocolaty crinkle cookies.

Happy baking 🙂