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Showing posts with label Flaxseed. Show all posts
Showing posts with label Flaxseed. Show all posts
Eggless baking is such a wonderful thing, It's quite a challenge and the end result makes you feel so happy that you have achieved something isn't it ?, Everybody asks me why do you want to make everything Eggless, especially my children they think that the end product isn't very soft and fluff up as it does which has a recipe with Eggs in it!, Mmm.., Sometimes yes, but these days baking too many Eggless cakes, Muffins etc., My children have started to Enjoy it a lot, and a wonderful thing is when they say 'Amma it's amazing, well, when I bake something I usually try to bake with something Nutritious in it and less fat content in it, Nutritious as not using lot of Plain flour, try alternative flours, add lot of fruits and nuts etc., less fat as H has a sweet tooth (in extremes and his daughter) and worried he eats lot of sweets! So, here is my version of Blueberry Muffins..., I had some Blueberry's long back I had made these muffins with different flours, I did not take any photos then, Hoping I have written the recipe somewhere in my pile of books, my kids loved it and kept asking me to Bake them again, well, I am happy as they just finish it off, if not monitored and so with restrictions they have to take it to school one each day! I will allow them to eat 2 to 3 at one go only when it is fresh out of oven and later on try to control it! It isn't that bad isn't it ?.
Once again coming back to the recipe! (hoping not to go way out of it again....)...
EGGLESS BLUE BERRY MUFFINS
INGREDIENTS:
140gms of Plain Flour/APS
140 gms of Fine Corn Meal
1 Apple (weighed 100 gms)
1/4 Cup Oil
1 tbsp Flax seed Powder
1/4 Cup Milk
3/4 th Cup Granulated sugar
1 tsp Vanilla essence
1 and 1/2 tsp of Baking Powder
1/2 tsp of Baking Soda
1 cup (150 gms) fresh Blue Berries
2 tbsp of Warm water (if required)
METHOD:
Preheat the oven to 180 degrees/350 d F/Gas Mark 4
Spray 12 case Muffin tray with vegetable oil/cooking spray or butter them or line them with Muffin cases
First of all wash and dry the Blue berries and keep them aside,
Mix both the flours and sift together may be two to three times until well combined
In a mixie /Food Processor/hand Grinder or what ever you use to grind!,
Take apples (without the peel), Flaxseed powder and oil, Grind them into a smooth paste
Pour this into a large bowl, then add milk and Sugar give it a nice whisk for just a minute,
Then add Baking powder and Baking Soda, mix well
Then add the fresh Blue berries to the bowl, combine together
Then add the flour in three to four parts, in a nice circular motion, incorporate the flour completely into the bowl, until they are well combined do not mix it too much, be careful so the air pockets created by all the Ingredients should not get destroyed but the flours should also be well combined, do it slowly and steadily
Once everything is incorporated fill the Muffin cases around 2/3rds full with the batter and bake in the preheated oven for 25 to 30 minutes or until well risen and golden or a tooth pick inserted comes out clean.
I always turn the muffin tray around after 20 minutes for an even bake.
I did not do any frosting as I always make muffins and cakes for my kids to take it to school..
Take an other look at my lovely muffins..
Thanks to my daughter for this click she wanted to show me how soft and nice it was! isn't it beautiful.. Mmm.., they all loved it hope you try it and love it too...
I like to send this to Akila's Dish name starts with E event, and also to Cooking with fruits event by Smitha
Once again coming back to the recipe! (hoping not to go way out of it again....)...
EGGLESS BLUE BERRY MUFFINS
INGREDIENTS:
140gms of Plain Flour/APS
140 gms of Fine Corn Meal
1 Apple (weighed 100 gms)
1/4 Cup Oil
1 tbsp Flax seed Powder
1/4 Cup Milk
3/4 th Cup Granulated sugar
1 tsp Vanilla essence
1 and 1/2 tsp of Baking Powder
1/2 tsp of Baking Soda
1 cup (150 gms) fresh Blue Berries
2 tbsp of Warm water (if required)
METHOD:
Preheat the oven to 180 degrees/350 d F/Gas Mark 4
Spray 12 case Muffin tray with vegetable oil/cooking spray or butter them or line them with Muffin cases
First of all wash and dry the Blue berries and keep them aside,
Mix both the flours and sift together may be two to three times until well combined
In a mixie /Food Processor/hand Grinder or what ever you use to grind!,
Take apples (without the peel), Flaxseed powder and oil, Grind them into a smooth paste
Pour this into a large bowl, then add milk and Sugar give it a nice whisk for just a minute,
Then add Baking powder and Baking Soda, mix well
Then add the fresh Blue berries to the bowl, combine together
Then add the flour in three to four parts, in a nice circular motion, incorporate the flour completely into the bowl, until they are well combined do not mix it too much, be careful so the air pockets created by all the Ingredients should not get destroyed but the flours should also be well combined, do it slowly and steadily
Once everything is incorporated fill the Muffin cases around 2/3rds full with the batter and bake in the preheated oven for 25 to 30 minutes or until well risen and golden or a tooth pick inserted comes out clean.
I always turn the muffin tray around after 20 minutes for an even bake.
I did not do any frosting as I always make muffins and cakes for my kids to take it to school..
Take an other look at my lovely muffins..
Thanks to my daughter for this click she wanted to show me how soft and nice it was! isn't it beautiful.. Mmm.., they all loved it hope you try it and love it too...
I like to send this to Akila's Dish name starts with E event, and also to Cooking with fruits event by Smitha
When I saw this in her blog, I was so interested because of two things, one is the bright colour and the other is the beetroots. As I have told you in my previous posts, she does a lot of Ground work and you have to read about it in her blog. She says it is so famous in US and goes on telling a story about a lady who was impressed that she really wanted to try it out on her own and asked for the recipe, but was refused and proceeded on buying the recipe and was charged so much, I mean a way too much, that she took her revenge by giving the recipe to every one!
She even quotes from New york times, which I think you should read it in her blog and here is the link to the original recipe. She has a group of twitter friends who experiment new things and this was one of them, she says she adopted this recipe from Hannah's seeing Red, I adopted this from her blog with the changes she made to the originally recipe. The only variation I did was getting very tempted I added my flax seed mixture. Check out her blog about all the information about this gorgeous looking cakes.
As she says the cakes sold used the Red colour or the beetles, which we cannot use as a vegetarian she says substituting beets was a wonderful trick. and it certainly looked Red.
EGGLESS RED VELVET CUP CAKES
INGREDIENTS:
1 and 1/4 cup All Purpose Flour
1 and 1/4 cup Sugar
1 and 1/2 tbsp Cocoa powder
1 and 1/2 tsp Baking powder
1/4 tsp salt
3/4 Cup Pureed beets
1/3 cup oil
3 tbsp Lemon Juice
1 and 1/2 tsp vanilla essence
1 tbsp Flax seed
METHOD:
First of all I took fresh medium sized beets as Aparna did, peeled and cooked them until soft, with 2 to 3 tbsp of water make it into a puree and keep aside until needed.
Mix all the flour, sugar, cocoa, and Baking powder and salt in a bowl, then take an other bowl whisk together Pureed beets,oil, lemon juice, flax seed powder, vanilla extract lightly so they all combine together well, then pour the dry ingredients mix well combined pour this into 12 cups equally.
Bake the cakes at 180c for about 20 to 25 minutes (I took a little longer), it totally depends on your ovens, insert a tooth pick to check if it is done then cool them on a wire rack.
Once it is cooled decorate it with any frosting of your choice, Aparna tells us that it is usually served with a butter roux frosting or cream cheese frosting.
But she has served it a mascarpone frosting, She has made her own mascarpone cheese but I used shop bought, as I had not planned on this, and on a whim I made these cup cakes!
So, here goes how you have to make this frosting....
MASCARPONE FROSTING:
3/4th cup cream
1/4 cup sugar
1 cup Mascarpone cheese
1 tsp vanilla essence
METHOD:
Beat the chilled cream first until stiff add sugar and vanilla essence and beat well until it incorporates well, I used a masher and break open the mascarpone lumps, Add this to the whipped cream and beat on well just as long as it gets well Incorporated into the cream, as she points it is quite soft and is better to keep it refrigerated,
Then I decorated the cup cakes as I desired.
My Verdict: The cakes were good as any eggless cakes were, the frosting made it extra special, kids liked it but not too much as they thought it was weird to use beets in a cake!, then I sent some to my friends who said it was quite nice and liked it!, My husband never touched it as he hates Beetroots!, I have to always beg him or forcefully make him eat the dry curry I usually make.
Take an other look at my Red cup cakes..........
The cakes were not only RED but my hands were too..
I am sending this of to Tried and tested event of Zlamushka's, being carried on by Lakshmi and this month hosted by valli of cooking4allseasons.
Hope valli will still accept my entries, as I have tried but not able to post them on time...
Today My eldest was browsing through my collection of recipe books and she was so adamant that I should try out something from one of the books, because she always complains that I have these books on dessert and I never try out anything!. So, we both sat and rumbled through this recipe book of James Martin - Desserts and both decided to try out this recipe!, I love this book as it has a fabulous collection of recipes with basic techniques and is well explained. I could say that it is a fool proof recipe book I have 4 to 5 recipes from this book and all of them have turned out so well, I will post each one of them soon! (?)...
Once we decided upon what we are going to make, I told her we will make this into half and I will add egg to the one half and the other half I will try eggless!, she was not quite happy with it, but then she agreed (thank God!, I had my fingers crossed as I wanted her badly at my side, because I needed somebody to wash up all the things used when I am going through with it!, I always do the washing then and their when I start with the process, so both of us in do the chore!).
So, well when everything was set we were ready to go, she made the mixing of the egg based one and I made the eggless one!
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
As James Martin tells in this book that
' the origin of sticky tofee pudding are mixed. Some people say it comes from the Sharrow Bay Hotel in the Lake District while others claim it comes from the The Udny Arms Hotel in Aberdeenshire., for me, I like to think Francis Coulson or Brian Sack, the original owners of the Sharrow Bay, invented this dish in their fantastic hotel on the banks of Lake Ullswater, All I've done over the years is to tweak their recipe. I make it with a really rich toffee sauce- let's face it, if you're going to make a pud like this, you've got to do it properly!'.
Mmm.., the pud was really grate with that toffee sauce, even my sweet loving daughter thought it was too sweet for her, If you love sweets this toffee pudding with toffee sauce is just right for you!!!!.
I could just have the toffee pud, but the sauce was too much for me, and what a fool proof recipe!, the pud was so soft and was just like a sponge, I couldn't believe that it turned out so well!.
Coming back to the recipe check out the Ingredients:
The coloured ones in brackets is what I used as I had earlier told you that I made half with egg AND the other half without eggs......, is what I made with this recipe.
75gms of Soft butter (50 gms butter)
175gms Dark brown demerara sugar (100gms sugar)
200 gms Self- raising flour, plus extra fr dusting (100gms flour)
1 tbsp of Golden syrup (as it is I used)
2 tbsp of Black treacle ( as it is I used)
2 eggs (1 Egg)
1 tsp Vanilla extract (as it is I used)
200gms pitted dried dates (as it is I used)
1 tsp Bicarbonate of soda (as it is I used)
Another important thing I changed in this recipe was I used 2 completely riped bananas. So, one banana for each cake!!. got it....
The Print in the black is the Original recipe but as I said earlier the one in the red is the recipe I used, so what did I do then ?
well, as I had planned earlier I will use half of the original ingredients with egg and the other half with eggless, I had to equalize the recipe first as I could not measure in equal quantities the measurment given above so I increased the quantity of butter and sugar but used the other ingredients as it is and used only one egg.
METHOD:
Pre-heat the oven to 200 degreee centigrade/400 d F/Gas mark 6.
Grease a tin (23cm) thoroughly with 25gms of butter, then dust the inside of the tin with flour.
I used a square tin and a cake tin, to make both the cakes.
Using a mixer, blend the remaining butter and sugar together (I used my spatula), Slowly add the golden syrup, treacle, egg and vanilla extract to the butter mixture and continue mixing. Then add the flour, Until all the ingredients are well combined together.
Place the dates in a saucepan with 300ml water and bring to boil. Puree the water and date mixture and add the bicarbonate of soda. While it is still hot, quickly add this mixture to the egg mix. Once the mix is combined pour into the prepared tin and bake for 40-45 minutes until the top is just firm to the touch.
My Verdict: I made the date puree just as said above but it was not hot when I mixed it with the cake mixture. I blended all the wet ingredients first and then I added the flour little by little not mixing too much but well blended with the wet ingredients, then baked as said.
Remove the pudding from the oven and allow to cool, then turn out of the tin and cut into squares.
EGGLESS STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
INGREDIENTS FOR THE EGGLESS CAKE:
1 Ripened banana mashed
3 1/2 tbsp of Canola oil (instead of 50 gms of butter).
First I took all the ingredients as said in the first recipe, expect for butter and eggs, I mixed all the wet ingredients first then pureed the dates made into 2 equal proportions, then to the first portion I added butter and eggs and then the flour.
For the second cake I again took the pureed dates into the mixie then again gave a nice whisk with flax seed powder and canola oil and blended them well in the mixer. To the mashed banana I added all the other ingredients without the butter and egg, combined well and poured into the baking tin and made a round cake.
Hope you understood what I have explained so stupidly, scroll down so you could understand what I was trying to tell you :) :( !!! ????, Please contact me if you have any doubts.
I put both the tins together into the oven both of them almost took the same time to bake, just insert a skewer to check to know when it is done.
TO MAKE THE TOFFEE SAUCE
100 gms soft sugar
100 gms butter
200ml double cream
This was the ingredients given in the book, again I halved the ingredients and made the sauce, it was absolutely delicious, just like the toffee, absolutely yumillacious, too sweet for me!!
METHOD:
To make the sauce, melt the butter and sugar together in a small pan, add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency ( I made it until it was a semi thick batter).
To Serve, you can re-heat the sponge in a microwave or heat for 5 minutes in the oven at 180 degrees /Gas mark 4. Place onto a plate with lots of the sauce on the top and a scoop of vanilla ice cream if you wish.
Jamie even says that the sponge and sauce can be made in advance. The sponge can even be frozen and both can be plated up and re-heated in the microwave.
Make it and tell how it turned out!! enjoy .......... have a good day ahead and lovely weekend.
The flax seed powder is what I use in all the recipes where I have said flax seed powder to make my eggless bakes!!
I like to send this to champa's bake-of event.... Happy Baking
I have loads of these Goodies to post and they are just piling up in my folder, I just made this 2 days back, when my H forgot to get bread for my children, as they take only sandwiches I was quite upset, especially my son gets very hungry and if he doesn't eat at right time, he ends up having headaches :(, as I myself wasn't feeling well, I was really not upto make anything, After 3 long years (except when I go to India) I went to a resturant and had some food and some chat!!, which didnt seem to help me in any way, I had a tummy upset and I was quite tired. The whole day I had just yogurt and in the evening I ate some rice with yogurt again!!, coming back to my recipe I made myself up and decided I will bake something for my kids with what I have in hand, I saw 2 apples and thought of using them up, that is when I started searching for a recipe and I ended up here, like I have found gold, I started digging through her recipe Index and this caught my attention!!, I thought this was quite an interesting recipe and absolutely healthy one too, I had walnuts and Flaxseed too!!, how good is that!!, I was so happy, This lady has such a wonderful recipe collection and her write was very interesting too., with a carefree attitude with her cooking and writing and beautiful clicks, she mesmerized me, such an young talented and gifted, spirited person she is!!, Thanks Joy wilson I had such a Joy in baking this bread with your culinary skills.., Only thing is I tweaked it a little bit by making it Eggless, If you want to use eggs check out the recipe here.
EGGLESS APPLE, WALNUTS AND FLAXSEED BREAD
This bread I am sending of to the Bread Baking day with kochoptf who is hosting this months BBB#31, A special occassion of BBD as this is the 3rd Anniversary and she wants us all to go nuts with Bread Baking - nuts!!, and I also wish to send this to Bake of event of champa's
EGGLESS APPLE, WALNUTS AND FLAXSEED BREAD
INGREDIENTS:
1 Cup All purpose Flour
3/4 Cup whole wheat flour
3/4 Cup Brown Sugar packed (I used Demerara granulated sugar)
2 tsp Baking Powder ( I used 1 tsp Baking Powder)
1 tsp Baking soda ( I used 2tsp Baking soda)
1/2 tsp salt
1 tsp Ground Cinnamon
1 tsp Nutmeg
2/3 Butter milk ( I used the milk which was in the process of becoming yogurt!!, halfway through!!)
1/3 cup Unsalted butter ( I used less than 1/4 cup may be 4 to 5 tbsp of canola oil)
1 tsp vanilla extract
2 Large eggs ( I omitted)
1 tbsp Flax seed Powder
1 cup Grated Apple ( I used 1 cup apple puree from 3 Apples as shown in pic)
1/2 coarsely chopped walnuts
4 tbsp of Maple syrup
METHOD:
Preheat the oven to 350 degree Farenheit, then line a baking loaf tin and keep aside.
I first sifted all the Dry ingredients the two flours, BP, BS, salt, cinnamon and nutmeg powder together and kept them ready
Then I peeled the skin of the apples cut them into segments and microwaved them for a minute and let them to cool.
Then in a mixie I gave a quick grinding to the apples and made them into a puree, to this I added flaxseed powder, buttermilk, canola and maple syrup for a few minutes so they all combined well together.
I took this into a large bowl, added sugar and vanilla essence and whisked well until they blended well with the help of a hand whisk.
To this I started adding flour little by little until everything was together, to this I added chopped walnuts, I did not use any water as the batter was perfect, If it is dry try adding little water at a time, so it resembles the cake consistency.
Then pour this mixture into the prepared tin and bake it for 30 to 35 minutes or as always insert a tooth pick and check out if it done, that is the tooth pick comes out clean, This means your bread is done!!
Viola!! you have your lovely bread
My Verdict: The cake was a hit, my kids just loved it and promise it didn't really last long!!, It got over already, I baked it on Sunday night and it is tuesday today and is nothing left!!
The best moist, soft cake I ever baked, I think, it is a keeper, best of all kids had a very healthy food to consume!!
Look at the texture of the cake , it was perfect................
Look how perfectly I could slice the loaves, isn't it Gorgeous.......
Here's one last look at my awesome Bread, for a healthy heart!!!
Hoping you all so will go nuts with this bread.... (just kidding!!, as my daughter says!!)..love you all, take care, c u soon.............
I would like to send this to Mharo Rajasthan's CWS- Event, Flax seeds, being my favourite and I use it in loads of my dishes, who is guest hosting Priya's Event.
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