Category: No Onion No Garlic Recipes

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake is a soft, buttery and delicious tea-time cake studded with tangy and sweet fruity bits and pieces along with some glazed cherries. Each bite of this cake is filled with so much flavor and texture, you will enjoy it and keep going back for another slice!  

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake can be made in so many ways and there are a bunch of recipes available out there but I have a basic recipe which I have followed here too. It is my trusted recipe and it has never failed me. It is tried and tested by many and it’s always received excellent reviews. The texture of the cake is just perfect. not too crumbly neither too dry. It has the moistness from the butter and a beautiful color on the exterior too. The crust is not dry and flaky yet has the firmness that is just apt for tea cakes.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake as a cake is very easy to make, like most cakes it calls for basic ingredients and minimal efforts. But, as most of my readers know that I am particular about the crumb structure of my cakes, few steps are crucial and need a little attention to detail. If you are following my recipe to the T, it will be absolutely easy to nail crumb structure.

A few pointers on the same.
Temperature – Please ensure the ingredients used are all at room temperature. Different ingredients take different durations to come to room temperature, for example, butter takes close 2 hours on an average whereas eggs will come to room temperature in about 45-50 minutes. So accordingly, time yourself in advance before you bake a cake.

Creaming – This is an important step, adding adequate amount of air into the butter gives the cake it’s creamy color as well as the soft texture. Cream the butter using the electric whisk or manual whisk without the sugar to start with. Once the butter turns paler, add sugar in 2 or 3 parts and whisk in more air until the sugar has dissolved. Do not rush the creaming procedure, doing so will leave the sugar undissolved which gives a very crisp and wafer like exterior and the interior of the cake will remain too moist. So please pay close attention.

Whisking – To incorporate the eggs perfectly into the creamed butter sugar, you have to first lightly whisk the eggs in a separate bowl and then add them one by one into the creamed butter and sugar for best results. Whisk each egg for about 1 minute before adding the next. This will ensure the batter does not ever curdle. The batter will be smooth and light pale once all the eggs have been whisked. (check the picture below, the crumb shot shows that each step has been followed with care and the batter has been smooth with just the correct amount of air)

Tutti Frutti Cake | How to make Tutti Frutti Cake

Folding – Never use a whisk to mix the wet and the dry ingredients together. That will cause all the air which we have so carefully incorporated into the batter to escape. One of the main reasons why cakes deflate as they cool after baking. Always make it a point to use wooden or silicon spatula to mix the wet and the dry ingredients together. Cut and fold the batter just enough to bring everything together. Do not over mix the batter. That gives a very hard and tough cake.

Baking – Every oven runs differently, I am talking about OTGs. I do not bake in an convection microwave so have zero clue about how that works. But to bake in an OTG, it is advisable to invest in an oven thermometer to see how the heat in your oven runs before you start baking complex recipes. My oven runs about 10’c hotter so I adjust my baking durations accordingly.

So these are the main steps or tips that give those perfect slices every time. And it goes without saying, slice any cake only when it has cooled down completely. 

Tutti Frutti Cake | How to make Tutti Frutti Cake

I had made this loaf a few weeks back and it’s long gone but drafting the recipe is kind of making me crave for a slice or two, lol!! I will probably bake some over the weekend. The beauty about a classic Tutti Frutti Cake | How to make Tutti Frutti Cake is that it never fails to impress. It is loved by everyone alike and one of the most easy recipes to put together if you are just a beginner at baking. This is one of the earliest recipes I remember baking and perfecting the skill. And it also happens to be my hubby’s and my Mom’s favorite cake that I bake, well they do love all my bakes but this one is the most requested cake! 🙂 I do have an egg free version, just incase you wish to have a look, click here.

Now let us bake a Classic Tutti Frutti Cake! 

Begin with getting all the ingredient to room temperature.

Line and prep your loaf tin. I have used a 9″ * 5″ loaf pan. Preheat the oven at 180’c for 10-12 minutes.

In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale.

In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

Add the vanilla extract. Whisk for a few seconds.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them.

Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Pour the batter into the prepped loaf tin, tap the tin on the platform a few times. Bake it at 180’c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

Tutti Frutti Cake | How to make Tutti Frutti Cake

This cake can stored for up to 5 days in an airtight container.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake
5 from 1 vote
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Tutti Frutti Cake

Buttery, light and so scrumptious, this classic Tutti Frutti Cake will be your new tea time favorite. 

Course Breakfast, Brunch, Christmas, Dessert, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup all purpose flour maida
  • 1+1/2 cup powdered sugar
  • 4 nos. eggs at room temperature
  • 100 gms unsalted butter at room temperature, not melted
  • 1 tsp baking powder
  • 1/2 cup milk at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup mixed tutti frutti
  • 2 tbsp black raisins optional
  • 2 tbsp glazed cherries, chopped optional

Instructions

  1. Begin with getting all the ingredient to room temperature. 

  2. Line and prep your loaf tin. I have used a 9" * 5" loaf pan. Preheat the oven at 180'c for 10-12 minutes. 

  3. In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

  4. Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale. 

  5. In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

  6. Add the vanilla extract. Whisk for a few seconds.

  7. Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them. 

  8. Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter. 

  9. Pour the batter into the prepped loaf tin, tap the tin on the platform a few times.

  10. Bake it at 180'c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean. 

  11. Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

  12. This cake can stored for up to 5 days in an airtight container.

Love,
Shreya

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Tutti Frutti Cake | How to make Tutti Frutti Cake

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe is a classic tea cake which has a moist and fluffy texture with a delicious nutty almond flavor. Enjoy a few slices of this cake with some tea/ coffee. Perfect combination for these chilly days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

I made this Almond and Cranberry Loaf Cake | Almond Cake Recipe with dried cranberries. You can use frozen or fresh cranberries too but I personally find them too tart. Even though the dried cranberries are not as tart as the whole, fresh ones, I kind of still find them a bit too sour. So I have chopped these dried berries a bit, nothing too precise. Just enough so that they are kind of dispersed around as is their intense flavor, also by doing this they don’t sink as much they are likely to do whole. But you can go either ways. 

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Now, let’s talk about this gorgeous texture here! Yes, Almond and Cranberry Loaf Cake | Almond Cake Recipe gets it’s texture from fine almond meal/ flour. It renders the loaf so moist and yet absolutely firm. If you have been around with for a long time and seen my cake posts, you’d know I love a cake with fine crumbs and not larger ones. I am not fond of large crumbed cakes. So the role of almond meal here is pivotal for this texture. I have tried working with various ratios of regular flour and almond flour and they all give different results. So you will have to follow the recipe to the T to achieve the prefect texture, fluffiness and flavor. 

I have added a small quantity of almond extract in this Almond and Cranberry Loaf Cake | Almond Cake Recipe as using almond meal will not necessarily add a distinct almond flavor. If you are not fond of that flavor, please skip it or reduce it by half.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

* Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Now let us start baking these loaves.

Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

Preheat the oven at 170’c for 10-12 minutes.

Butter should be soft but not melted or in runny state.

Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. *

In a large mixing bowl, beat the butter for 2-3 minutes.

Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Next add the almond extract and one egg at a time, whisk well until combined.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.

These loaves keep well in airtight containers for up to 4-5 days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe
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Almond and Cranberry Loaf Cake | Almond Cake Recipe

A moist, buttery and nutty flavored cake that goes best with tea/ coffee. Adding cranberries gives it a lovely fruity freshness. 

Course Breakfast, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 small loaves
Author Shreya ashish Tiwari

Ingredients

  • 125 gms unsalted butter at room temperature 1/2 cup approx
  • 125 gms powdered sugar 8+1/2 tbsp approx
  • 02 nos. eggs at room temperature
  • 1/4 tsp almond extract
  • 100 gms all purpose flour 3/4 cup approx
  • 25 gms almond flour 4 tbsp approx
  • 5 gms baking powder 1 tsp approx
  • 40 gms dried cranberries roughly chopped

Instructions

  1. Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

  2. Preheat the oven at 170'c for 10-12 minutes.

  3. Butter should be soft but not melted or in runny state.

  4. Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. (check recipe notes for the size of the tins used) 

  5. In a large mixing bowl, beat the butter for 2-3 minutes.

  6. Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

  7. Next add the almond extract and one egg at a time, whisk well until combined.

  8. Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

  9. Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  10. Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

  11. Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.
  12. These loaves keep well in airtight containers for up to 4-5 days.

Recipe Notes

I have used all ingredients measured by weight. I have included measures in cups/ spoons though they are approximate. 

Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Love,
Shreya:)

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Almond and Cranberry Loaf Cake | Almond Cake Recipe

 Adapted from here

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are my absolute weakness! It is the one dessert that I cant give up, like ever!! Gooey, fudgy in the middle, slightly chewy and oh so melt in the mouth good! It is the one brownie recipe that you need to try today! 🙂 

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies are one of the easiest recipes to put together. They taste way better than the boxed brownies which spell convenience and are just as fudgy and yummy! The Best Fudge Brownies | Fudge Brownies are moist and can be frozen for about two weeks easily. They can probably be frozen for longer but they never do last that long in my home 😛

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies have the greatest texture. They remain so moist for days, all one has to do is microwave them for a couple of minutes. Serve these with vanilla ice cream and some fudge sauce!! Complete decadence! The longest that I’ve stored them in airtight containers is about a week. I found them really fresh and absolutely melt in the mouth.

The Best Fudge Brownies | Fudge Brownies are a one bowl wonder. I love such recipes which require minimal prepping and time. This recipe calls for the most basic ingredients which are likely to be available in your pantry.

The Best Fudge Brownies | Fudge Brownies

The Best Fudge Brownies | Fudge Brownies call for basic ingredients as I have mentioned but please ensure they are of good quality and used in the correct quantity.

Butter is necessary for that gooey, moist and slightly chewy brownie. So use a good quality 100% butter like Amul or President, etc.

Using granulated sugar gives that signature shiny tops. I use Castor sugar which granulated yet very fine.

Cocoa powder is what we will use in this recipe. A rich yet unsweetened cocoa powder will add that bitter yet deep chocolate flavor here. We are not using chocolate as most recipes ask for compound chocolate. The compound chocolate is melted with sugar and butter. The compound chocolate, as we know has sugar and fats of it’s own is not really necessary. Hence using a rich unsweetened cocoa will work well here.

Eggs are so good at building the brownie, quite literally. A brownie has no other raising agents so eggs are the backbone here in this recipe. They ensure that the brownies have a consistent structure.

Salt and Vanilla give a boost to the flavors. Salt helps bringing out that sweetness which really helps in giving brownies that deep, almost caramelly taste.

All purpose flour is that one ingredient which seems too less in any brownie recipe but it helps the eggs is giving that consistent structure. Cakey brownies call for a lot more flour. Whereas, a good fudge brownie won’t need all that flour.

Chopped chocolate or Choco chips can be added as well when pouring the batter to bake. It is optional.

Now let us make ourselves the Best Fudge Brownies ever!

Preheat the oven @160’c. Line a 8 inch square baking tin with parchment paper and set that aside.

In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free.

Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

Next add the flour and mix well at this point. Do not whisk. We don’t have to make a fluffy brownie.

Pour this batter in the ready tin.

Tap the tin a couple of times on the work surface to release any air pockets from the batter.

The Best Fudge Brownies | Fudge Brownies The Best Fudge Brownies | Fudge Brownies

Bake this at 160’c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

The Best Fudge Brownies | Fudge Brownies

Note that every oven works differently so adjust the temperature.

Do not bake them at a very temperature because they won’t cook through and will turn too hard.

Let them cool down completely once they are baked. Then slice them into squares.

They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

The Best Fudge Brownies | Fudge Brownies
5 from 1 vote
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The Best Fudge Brownies | Fudge Brownies

These are the best Fudge Brownies you will ever make! They are gooey, chewy and absolutely divine!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 large squares
Author Shreya Ashish Tiwari

Ingredients

  • 145 grams unsalted butter
  • 250 grams castor sugar
  • 80 grams cocoa powder
  • 1/4 tsp salt
  • 2 nos. large old eggs
  • 65 grams all purpose flour
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven @160'c. Line a 8 inch square baking tin with parchment paper and set that aside. 

  2. In a double boiler, melt together the sugar, cocoa, salt and butter until completely smooth and lump free. 

  3. Add vanilla extract and the eggs next. Whisk well until the eggs have been well incorporated.

  4. Next add the flour and mix well at this point. Do not whisk. We don't have to make a fluffy brownie. 

  5. Pour this batter in the ready tin.

  6. Tap the tin a couple of times on the work surface to release any air pockets from the batter. 

  7. Bake this at 160'c for approximately 45-50 minutes or until an toothpick inserted in the center comes out clean or with just a few moist crumbs.

  8. Note that every oven works differently so adjust the temperature.

  9. Do not bake them at a very temperature because they won't cook through and will turn too hard. 

  10. Let them cool down completely once they are baked. Then slice them into squares.

  11. They can be frozen for up to weeks and stored at room temperature in an airtight box for a week.

Recipe Notes

Use a parchment/ baking paper to avoid the brownie from sticking to the pan.
Let the brownie cool down completely before slicing to get those prefect slices. 

Love,
Shreya 🙂

The Best Fudge Brownies | Fudge Brownies

Adapted from Inspired Taste Recipes. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake. 🙂 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake can be made with or without eggs. I wanted to try the eggless version for the longest time. I was always intrigued with the idea of using boiling hot milk for making the cake batter. And I must admit, it is indeed one of the most beautiful cakes that I’ve baked in the recent times. It is a recipe I will definitely keep revisiting. My hubby like it as well, he described it as light and extremely spongy. 

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake has a really lovely texture even though this version doesn’t have eggs. The hot milk along with yogurt has made it so spongy. I am so glad I tried this recipe that I found on a YouTube, but made a couple of changes and it turned out very well.

Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake stayed fresh for a good 2 days. I kept it very simple, however you could dust it with some icing sugar or serve it along with seasonal fruits and cream. Turn a simple tea time cake into a classy dessert fit for parties and birthdays 🙂

Egg free Hot Milk Cake | How to make Hot Milk Cake

Anyways, let us get on with the recipe.

Preheat the oven at 180’c for 10-15 minutes.

In a pan, heat milk. Once it starts to boil, add butter.

Bring them to a boil and let the butter melt completely into the milk.
Egg free Hot Milk Cake | How to make Hot Milk Cake

In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Whisk the dry ingredients with the yogurt.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Pour the ready batter into a 7″ parchment lined square tin or a 7″loaf pan.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Bake it for 40 minutes at 180’c. Once the cake is baked, cool it for about an hour before unmolding.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Slice the cake once it cools down completely.
Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Hot Milk Cake | How to make Hot Milk Cake
5 from 5 votes
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Egg free Hot Milk Cake

Hot Milk Cake is a soft, moist and super light. This is an old fashioned cake which tastes really good! It makes for a beautiful tea time cake.
Course Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1 cup milk
  • 1/4 cup butter unsalted
  • 1/4 cup yogurt
  • 1 tsp vanilla extract
  • 1+1/4 cup castor sugar
  • 1+1/2 cup All purpose flour maida
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch of salt

Instructions

  1. Preheat the oven at 180'c for 10-15 minutes.

  2. In a pan, heat milk. Once it starts to boil, add butter. 

  3. Bring them to a boil and let the butter melt completely into the milk. 

  4. In a mixing bowl, whisk yogurt. Then add castor sugar and whisk again.

  5. Sieve all purpose flour, baking powder, baking soda and a pinch of salt into the yogurt.

  6. Whisk the dry ingredients with the yogurt.

  7. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  8. Then add the hot milk and butter mixture in batches. Also, add the vanilla extract. Whisk well to incorporate the wet and dry ingredients. 

  9.  Pour the ready batter into a 7" parchment lined square tin or a 7"loaf pan. 

  10.  Bake it for 40 minutes at 180'c. Once the cake is baked, cool it for about an hour before unmolding.

  11. Slice the cake once it cools down completely.

Love,
Shreya.

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Egg free Hot Milk Cake | How to make Hot Milk Cake

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a decadent yet light and scrumptious dessert. Egg free Biscoff Mousse | Egg free Cookie Mousse comes together in minutes and takes just 5 ingredients! (This is not a sponsored post, this post is a result of too many bottles of Biscoff in my pantry).

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is so simple to put, it’s really a non recipe! If you love Biscoff cookies or Speculaas or speculoos biscuits, you will love this no cook, no bake dessert.

Speculaas or speculoos is a kind of spiced short crust biscuit, traditionally baked on or just before St Nicholas’ day in the Netherlands, Belgium, and around Christmas in Germany and Austria. (Source: Wiki). The flavor of these cookies is caramelly and gingerbread like but more delicious! Now coming to Biscoff, it is a kind of a spreadable speculaas cookie. It looks like peanut butter (you can use peanut butter in place of this Biscoff spread, incase you don’t find any). You could use any other cookie spread that is available.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Egg free Biscoff Mousse | Egg free Cookie Mousse is a great way to use those bits of cracked and broken cookies. You can use any cookie of your choice for this recipe. The cookie crumbs make the base and the super crunchy and yum topping. Adding a bit of choco chips is optional but they taste so good.

Egg free Biscoff Mousse | Egg free Cookie Mousse

Let us make these quick and scrumptious mousse jars!! 🙂

Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

Keep serving bowls or jars ready too.

Crush cookies and set them aside.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

I have used just one whipping attachment as I was making a small batch here.

Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Check the consistency, do not over mix these two.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips.
Egg free Biscoff Mousse | Egg free Cookie Mousse

Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Egg free Biscoff Mousse | Egg free Cookie Mousse
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Egg free Biscoff Mousse | Egg free Cookie Mousse

Delicious, creamy and so addictive! This mousse recipe takes minutes to prep and calls for just 5 ingredients. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 jars
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup whipping cream heavy cream
  • 5 tbsp Lotus biscoff cookie butter
  • 5 tbsp icing sugar
  • 1 tsp vanilla extract
  • 10-12 nos. cookies of your choice i used Lotus biscoff cookies
  • 1 tbsp choco chips optional

Instructions

  1. Keep a mixing bowl and the whisk attachments in the refrigerator for an hour before you begin.

  2. Keep serving bowls or jars ready too.

  3. Crush cookies and set them aside. 

  4. Take whipping cream along with icing sugar in the chilled bowl and whisk it for 5-6 minutes until you achieve medium to stiff tips.

  5. I have used just one whipping attachment as I was making a small batch here. 

  6. Next add the Biscoff spread and vanilla extract to the whisked cream. Fold the whipped cream and Biscoff gently so as to not deflate the whipped cream. 

  7. Check the consistency, do not over mix these two. 

  8. Now fill the ready mouse in a piping bag, that makes it easy to fill the bowls or the jars neatly.

  9. Take the jars/ bowls, add 2 tbsp. of the crushed biscuits at the base.

  10. Then pipe the mousse in neat circular patterns. Make a delicious topping on each serving with the remaining crushed biscuits and some choco chips. 

  11. Set the ready bowls/ jars in the refrigerator for a minimum of an hour before serving.

Love,
Shreya

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Egg free Biscoff Mousse | Egg free Cookie Mousse

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are the most famous cookies in India. They are popular for their signature melt in the mouth, airy texture and an earthy cardamom flavor. They can be made at home using everyday pantry essentials 🙂 

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies are typically made with all purpose flour, semolina, ghee or clarified butter, gram flour and some cardamom for that heady aroma. One will come across various recipes for these Nankhatai | Egg free Indian Shortbread Cookies and each recipe is perfect in their own way. I have a recipe here which I’ve used many times over and it never disappointed me.

Nankhatai | Egg free Indian Shortbread Cookies have turned out perfect each time, they are beautifully white and perfectly melt in the mouth. We have to in keep in mind that these cookies won’t turn out perfect if we were to skimp on the ghee. It is the ghee that makes them so delicate and delicious. The next most important thing we have to ensure is to bake them right so that they look pretty and not brown or golden.

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies may be made with gram flour too but this recipe here doesn’t have any. Also, Nankhatai | Egg free Indian Shortbread Cookies do not call for any rising agents. This recipe has no baking soda or baking powder. If you personally feel the need to add any, feel free to do that. I’ll include tips on that as well. 🙂

Nankhatai | Egg free Indian Shortbread Cookies

Nankhatai | Egg free Indian Shortbread Cookies has a soft, crumbly texture and as you can see in the picture, it is perfect. It doesn’t have any raising agents and yet the texture is lovely. This is because the proportions are correct and the dough for the cookie was soft as opposed to dry and crumbly. One more thing which I love about Nankhatai | Egg free Indian Shortbread Cookies is that the dough does not need chilling. We need to make the dough and simply bake these beauties.

Let us make some Nankhatai | Egg free Indian Shortbread Cookies.

Preheat the oven @170’c. Line a baking tray with parchment.

Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used.

The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

You can garnish each cookie with some dry fruits, etc.

Nankhatai | Egg free Indian Shortbread Cookies

Bake these @ 170’c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

Nankhatai | Egg free Indian Shortbread Cookies

Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

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Nankhatai | Egg free Indian Shortbread Cookies

Light, delicious and melt in the mouth Indian cookies are perfect to pair with cup of tea or coffee. 

Course Tea Time
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cookies
Author Shreya Ashish Tiwari

Ingredients

  • 100 gms all purpose flour maida
  • 10 gms fine semolina
  • 9 tbsp ghee clarified butter
  • 1/4 tsp cardamom powder
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven @170'c. Line a baking tray with parchment.


  2. Sieve together all purpose flour, semolina, powdered sugar and cardamom powder in a large mixing bowl.

  3. Add ghee/ clarified butter one tablespoon at a time and start making a dough using your hands.

  4. I used all of the 9 tablespoons of ghee. You may need slightly more or less depending on the climate and the absorption capacity of the flour used. 

  5. The dough should be very smooth and soft. If it crumbles easily, it means it needs a little more ghee/ clarified butter.

  6. Once the dough is ready, make small lemon sized, smooth balls and flatten them slightly.

  7. You can garnish each cookie with some dry fruits, etc.

  8. Bake these @ 170'c for 15 minutes. The bake time would differ depending on your oven too. But the cookies must remain white and not turn golden or darker.

  9. Once they are baked, let them cool on cooling racks for an hour at least because they will crisp up.

  10. Once they have cooled completely, store them in airtight jars. They keep fresh for 3-4 days.

Love,
Shreya

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is one of the most loved candies/ sweets on the Christmas platter! It’s nutty, sweet and absolutely melt in the mouth good! 🙂 I am sure no one can stop at one candy!! I know I can’t, lol! 

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe looks so pretty, I am sure there is no candy more prettier! I mean, you can shape them anyway you like but using fancy silicon moulds really makes them so dainty 🙂 I have been dreaming about making them at home for a couple of years now! I never knew they are so easy to make. It’s truly a non recipe if you read the process below.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe was first shared by my friend, Gloria on her blog and I immediately fell in love with the recipe. I had bookmarked it then but somehow couldn’t get around to making these in time to blog them. I’ve always had the store bought but they not a patch on these homemade ones! The homemade marzipans are so delicious, they melt in the mouth and the aroma is amazing!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe is made with just 4 ingredients! Yes, just 4 easy pantry ingredients. A bit of water and some food colors. The colors are totally optional 🙂 But the colors do make them so much more festive and celebratory!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Let’s make some No Cook, Egg free Marzipan Candies | Instant Marzipan now!!

Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Now, grind the cashews into a fine powder in batches. We don’t want to over grind them as they’ll turn into butter.

Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water).

Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans).

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Once you’ve shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

P.S.- Ours got over in 3-4 days!!

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe
5 from 1 vote
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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe


Course Christmas, Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 62 pieces
Author Shreya Ashish Tiwari

Ingredients

  • 150 grams cashews unsalted & unroasted
  • 150 grams icing sugar
  • 4-5 drops almond extract
  • 1/4 cup water
  • 2 tbsp granulated sugar
  • colors of your choice
  • icing sugar as needed to dust the moulds

Instructions

  1. Take raw, unroasted and unsalted cashews, wipe them with a dry kitchen towel to remove any dirt. Make sure they have no moisture. Weigh the cashews and set them aside.

  2. Get all the ingredients and other things ready because once we start to grind the nuts and bring the dough together, the dough could dry out if kept to rest for too long.

  3. Now, grind the cashews into a fine powder in batches. We don't want to over grind them as they'll turn into butter. 

  4. Sift the powdered cashews, collect the leftover bits of cashews and grind them again into a fine powder. Sift that too.

  5. Take the sifted cashew powder in a large bowl. Sift in the icing sugar in the bowl. Mix them together. Add almond extract. 

  6. Take the water in a pan and add the granulated sugar, boil for 2-3 minutes to dissolve the sugar.

  7. Use a teaspoon of the sugar water at a time to make a soft and smooth dough (I used about 4-5 tsp. of the water). 

  8. Do not apply too much pressure while you knead the dough, the cashew powder will release too much oil and that will make the dough too sticky. 

  9. Next, divide the dough the equal sized balls. I used the weighing scale to make 4 parts of the dough.

  10. Add colors of your choice, use silicon moulds to shape them (if you are using silicon moulds, dust them with a bit of icing sugar before proceeding with shaping the marzipans). 

  11. Once you've shaped all the marzipan candies, let them air dry for 8-10 hours. Then store them in airtight containers. They stay fresh for about a week or probably more.

Recipe Notes

You can use almond meal/ powder in place of cashews and make the same recipe which is the authentic marzipan. 
Sifting the cashew powder and the icing sugar is very important  to achieve smooth texture for the candies. 
If you don't have moulds, make small balls of the dough and decorate with some sprinkles, etc. 

 

Love,
Shreya 🙂

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No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

No Cook, Egg free Marzipan Candies | Instant Marzipan Recipe

Adapted from pepper chili and vanilla.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are originally from Austria. The name “Linzer” comes from the name of the city, Linz in Austria. This city is famous for the Linzertorte. It has a lovely, buttery yet light almond flavored pastry, filled with fruity preserves. The tart is then topped with a lattice pattern using the same pastry dough. 🙂 

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are made using the same recipe, just that they are cut out as cookies, two of these cookies are sandwiched together with some fruity jam or preserves. Also, the top cookie has small shape cut out in the right which is known as the Linzer eyes. The Linzer eyes shows off a tiny bit of the jam or the preserve inside, thus making these cookies look really dainty 🙂 (Information taken from foodreference.com)

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can be made with or without eggs. I’ve chosen to go eggless as always, the texture of these cookies turned out amazing. The flavor of these Traditional Linzer Cookies | Egg free Linzer Cookies is very delicate as the almond flour renders the most nuttiest aroma and gives it that bite! Almond meal/ flour takes the flavor to a whole another level.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies are different from the egg free shortbread bread Linzer cookies that I posted last year. They are delicious, buttery and absolutely pretty too! You guys could make those if almond meal/ flour ain’t available.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies can have any filling, though traditionally they have a raspberry or strawberry preserves/ jams. You could add some chocolate ganache, salted caramel. I have used my homemade 3 ingredient strawberry jam for these cookies.

Be sure to check out my top tips for the perfect cookies that never spread! Click here now.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Let us start with these beauties, they seem a little involved but very easy!

Combine salt, almond flour and all purpose flour in a large mixing bowl. Set it aside.

In a separate bowl, cream the butter and sugar together until just combined. You don’t need to cream them until fluffy.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add vanilla extract and almond extract, mix until combined.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.

Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.

Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.

Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.

Pre heat the oven for 10 minutes @ 180’c.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Bake all the bottoms first for 15 minutes at 180’c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180’c as they have lesser surface area. They will turn slightly golden on th edges once they are done.

The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.

Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.

Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.

They keep fresh in an airtight container for 2-3 days.

Traditional linzer cookies

The Best Traditional Linzer Cookies | Egg free Linzer Cookies
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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Delicious fruity jam/ preserves sandwiched between two buttery, almond shortbread cookies not only look so pretty and are absolutely scrumptious!  

Course Breakfast, Christmas, Dessert, Tea Time
Cuisine Austrian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 10 sandwiches
Author Shreya Ashish Tiwari

Ingredients

  • 47 grams almond meal/ flour
  • 1 cup all purpose flour
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, softened (110 grams)
  • 65 grams icing sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • powdered/ icing sugar to dust the cookies
  • 1/4 cup strawberry/ raspberry jam

Instructions

  1. Combine salt, almond flour and all purpose flour  in a large mixing bowl. Set it aside.


  2. In a separate bowl, cream the butter and sugar together until just combined. You don't need to cream them until fluffy.


  3. Add vanilla extract and almond extract, mix until combined.


  4. Add the dry flour mixture to the creamed butter mixture. Mix these together until just combined. Shape the dough and wrap it in a cling wrap.


  5. Chill the dough in the refrigerator for a minimum of 60 minutes. You can store this dough in the freezer for about 3 weeks.


  6. Once the dough has chilled completely, let the dough rest at room temperature for about 10 minutes.


  7. Dust the surface with some flour, roll the dough out to a thickness of about 1/4th inch.


  8. Use fancy cookie cutters to give them shape. Use smaller cookie cutter to make the cut outs for the Linzer eyes in half of the entire batch of the cut out cookies.



  9. Place these cut out cookie bottoms on a parchment lined baking sheet and chill them for 15 minutes.


  10. Place the tops with the cut out linzer eyes on a separate parchment lined baking sheet and chill them for 15 minutes too.


  11. Pre heat the oven for 10 minutes @ 180'c.


  12. Bake all the bottoms first for 15 minutes at 180'c. They will turn slightly golden on the edges once they are done. Next, bake the cut out tops for 12 minutes at 180'c as they have lesser surface area. They will turn slightly golden on th edges once they are done.


  13. Once all the cookies are baked, let them sit on the hot baking trays for 10 minutes as they crisp up. Then move them on the cooling rack and let them cool down completely.


  14. Warm the jam just the little bit. Take all the bottom cookies and spread some jam on each cookie.


  15. Dust the tops of the cut out cookies with some icing sugar. Place the top cookies on the jam covered ones and make cookie sandwiches. Be careful not to smudge the icing sugar while making the cookie sandwiches.



  16. They keep fresh in an airtight container for 2-3 days.

Love,
Shreya 🙂

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The Best Traditional Linzer Cookies | Egg free Linzer Cookies

Adapted from completely delicious

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is healthy, delicious and so easy to put together. We have used whole wheat flour and added walnuts which makes this cake/ loaf very filling too. 🙂 

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is one of my go to recipes that came across online a few months ago. I have made it quite a few times since then and it always turns out perfectly!! No- fail recipe and the results are so delicious 🙂 Whenever I’ve got some overripe bananas sitting in the fruit basket, I either make this Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf or my Rustic Banana Bread with Yogurt. If you like chocolate then you can make my Banana Breakfast bars, that is loaded with chocolate and butterscotch!

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is vegan too, has no eggs and it takes a few ingredients to put together. Ingredients that one has in their pantry on a daily basis. Just a few minutes of preparation and in the oven this goes! That’s all, real quick. Great after school snack for kids with some milk or a glass of juice. You can even pack it for their lunch boxes along with some sandwiches. It’s healthy and really delicious.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf has the best texture. It is very soft and is very moist too, despite of it being vegan. Let’s bake ourselves one! 😉

Preheat the oven at 180’c. Grease a 7″loaf tin and dust it with some flour. Set it aside.

Take the ripe bananas in a large mixing bowl. Mash them well with a fork.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it’s well incorporated.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add vanilla extract next, whisk gently.

Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.

Mix walnuts with the reserved whole wheat flour and add to the ready batter.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Fold the walnuts gently into the batter.

Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170’c.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.

This cake stays fresh in an airtight container for up to 4-5 days.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: one 7 inch loaf

A vegan, delicious, soft and healthy whole wheat banana and walnut cake/ loaf is the perfect partner for your tea or coffee!

Ingredients

  • 2 nos. ripe bananas
  • 3/4 cup castor sugar
  • 1/2 cup refined oil
  • 1/2 tsp vanilla extract
  • 1+1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1/4 cup chopped walnuts
  • 1/4 tsp cinnamon powder
  • 1/8 tsp nutmeg powder

Instructions

  1. Preheat the oven at 180'c. Grease a 7"loaf tin and dust it with some flour. Set it aside.
  2. Take the ripe bananas in a large mixing bowl. Mash them well with a fork.
  3. Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it's well incorporated.
  4. Add vanilla extract next, whisk gently.
  5. Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).
  6. Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.
  7. Mix walnuts with the reserved whole wheat flour and add to the ready batter.
  8. Fold the walnuts gently into the batter.
  9. Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170'c.
  10. Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.
  11. Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.
  12. This cake stays fresh in an airtight container for up to 4-5 days.

Notes

You can skip the spices if you prefer. I used 2 large bananas, use 3 if using smaller bananas. Add nuts of your choice or skip them if you prefer.

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Love,
Shreya 🙂

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Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Adapted from YouTube.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is light, nutritious and makes for the perfect breakfast or brunch. This recipe is instant and very similar to instant rawa Idli with some variations.

Instant Oats Idli | Gluten free Oats Idli recipe 

Instant Oats Idli | Gluten free Oats Idli recipe is a good way to consume oats in a savory form if you are not too fond of sweet oats with milk and honey. Do count me that category! 😉 I can’t have oats at all. But these Instant Oats Idli is really delicious and packed with so many flavors 😊

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe always makes soft and very fluffy idlis. It is definitely looking like that, is it not?! I have made this 3-4 times in the past 6 months, usually on weekends when brunch seems like the way to go 😉 My hubby who is not fond of idlis too much, approved this one. That definitely gives me another option for meals. On that note, have you tried my homemade Idli batter recipe? It is no-fail and absolutely spot on!

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe tastes best with my instant tiffin style sambhar  and green coconut chutney.  You can also try my Udupi Style White Coconut chutney recipe. Or even my tomato onion chutney pairs fabulously with these idlis.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is very versatile. You can add veggies of your choice or temper it with your favorite spices. But make sure you add ginger and curry leaves simply because they lend an amazing flavor and aroma.

Let’s make these instant idlis.

Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don’t turn brown.

Cool them completely and blend them into a slightly coarse powder. Set it aside.

Heat oil in the same pan. Once it’s hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.

Add grated ginger and chopped green chilies. Sauté for a minute.

Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.

Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.

Mix well. Next, add the powdered oats. Again mix well and season with salt.

Add chopped coriander and mix well.

Add water and adjust the consistency.

Let this batter sit for 10-15 minutes.

Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.

Instant Oats Idli | Gluten free Oats Idli recipe

Now add the batter in greased Idli plates and steam for 12-14 minutes.

Instant Oats Idli | Gluten free Oats Idli recipe

Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10-12 idlis

Instant, healthy and delicious Oats Idli are the perfect option for breakfast or a quick brunch. This is a gluten free meal option which you can even pack for a lunch box. Pair it with some Sambhar and Coconut Chutney.

Ingredients

  • 1 cup oats
  • 1/2 cup bombay rawa/ fine sooji (semolina)
  • 1/2 cup water or a little more as needed
  • 1 cup curd (I used a day old home made curd)
  • 3/4 tsp. mustard seeds
  • 3/4 tsp. urad dal (split white lentils)
  • 3/4 tsp. chana dal (split chickpeas)
  • 1 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 inch grated ginger
  • 1 tsp. chopped green chilies
  • 5-6 nos. chopped curry leaves
  • 1 tbsp. chopped coriander leaves
  • salt to taste
  • 1/2 tsp. baking soda

Instructions

  1. Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don't turn brown.
  2. Cool them completely and blend them into a slightly coarse powder. Set it aside.
  3. Heat oil in the same pan. Once it's hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.
  4. Add grated ginger and chopped green chilies. Sauté for a minute.
  5. Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.
  6. Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.
  7. Mix well. Next, add the powdered oats. Again mix well and season with salt.
  8. Add chopped coriander and mix well.
  9. Add water and adjust the consistency.
  10. Let this batter sit for 10-15 minutes.
  11. Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.
  12. Now add the batter in greased Idli plates and steam for 12-14 minutes.
  13. Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Notes

You can added veggies of your choice to this batter. You can added cashew nuts to the tempering too. Roast the semolina and oats well otherwise the idlis will be very sticky.

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Love,
Shreya

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Instant Oats Idli | Gluten free Oats Idli recipe

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