Eggless Granola cookies

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Try out these yummy eggless granola cookies – lots of nuts / dry fruits / oats packed into these cookies which almost gives it a taste of granola and hence the name Granola cookies. I stumbled on a recipe for lactation cookies for a friend : https://www.bellybelly.com.au/breastfeeding/lactation-cookies/. But I wanted to make an eggless cookies and I don’t get brewer’s yeast easily here – so I decided to adapt this recipe and pack it more dry fruits to make a granola cookie

Ingredients

  • 1 & 1/4 cup self raising flour
  • 1/2 cup butter (115 g butter – do not measure butter after it has melted )
  • 3/4 cup brown sugar
  • 2 tablespoons flaxseed meal  or powdered flaxseed
  • 1/2 cup thick yogurt
  • 2-3 tablespoons of water
  • 1/2 tsp vanilla extract (optional, for flavour)
  • 1 teaspoon cinnamon (optional, for flavour)
  • 1/2 teaspoon salt
  • 1 & 3/4 cups oats – organic, steel cut oats are best for you, but rolled oats are fine
    • Note: Steel cut oats should still look like rolled oats – do not use the powdered version of steel cut oats – the cookies will not turn out good. Steel cut oats should look like this
    •  
  • 3/4 cup of your favourite mixins ( chocolate chips, finely chopped almonds, cherries)
    • Note: Try to avoid raisins as they might turn very dark when baked

Method:

  • Pre-heat the oven to 160 degrees Fahrenheit
  • Mix 2 tbsp of flaxseed with 3 tbsp water and keep aside for at least 15-20 minutes
  • In a large mixing bowl or stand mixer, beat the butter and sugar until they are blended really well. You can use a stand mixer at medium speed, a hand blender or a spatula for the same. The end result should be a nice and fluffy mixture of butter and sugar
  • Add the curd and vanilla and mix well
  • Add the dry ingredients (apart from the oats and your additional ingredients) – self raising flour, cinnamon, salt and mix well
  • Stir in the oats and your additional ingredients. At this stage use a folding in movement – i.e. mix well in one direction so that there are no air bubbles formed. Do not beat or stir at this stage. The cookie dough will be a little sticky but you should be able to drop it with a spoon or scoop onto a cookie sheet. If you find the cookie dough to be very sticky that it spreads itself when dropped on the cookie sheet, add an additional tbsp of flour or oats
  • Use a dessert spoon or a cookie scoop and drop the cookies on a lined or greased baking tray. Flatten them a little with your fingers or a spatula. Don’t squash them down too much
  • Bake one side for around 15-20 minutes at 160 degrees Celsius. If you like crispy cookies, you can turn them over and bake for an additional 5 minutes after one side of the cookie browns. Based on your oven settings, the cookies might get done in 10-12 minutes as well

Enjoy the cookies 🙂

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Eggless Cupcake Pull-apart Cake

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My son’s favorite pastime after coming from school is to sit with me and watch food videos by So Yummy and Tasty food group. They have very cool cupcake and cake shaped. One such video that caught his eye was a cupcake cake made using cupcakes. “Mamma, can we make it for my birthday” he asked and that’s when we decided to make the cupcake cake. The cupcake recipe is a very simple one and inspired by Chandri Bhatt’s recipe for eggless orange cake.  This the cupcake video from SoYummy : https://soyummy.co/recipe/6-creative-pull-apart-cake/

Recipe for the orange cupcakes :

Makes: 15 regular sized cupcakes or 24 small sized cupcakes

Note: I used cupcake paper that is sized in between mini and regular – so I got 24 cupcakes in one batch

Ingredients:

  • Maida or All purpose Flour – 2 1/2 cup
  • Baking powder – 1 1/2 tsp
  • Baking soda – 3/4 tsp
  • Butter – 1 cup
  • Powdered sugar – 1 cup
  • Freshly squeezed orange juice – 6 tbsp
  • Orange rind from one orange
  • 1-2 tbsp sugar to grind with the orange rind
  • Milk – 1 cup
  • 2 different icing of your choice for the base and the top of the cupcake
  • Sprinkles and cherries for decoration

Method:

  • Basic Preparation
    • Place the butter outside for 5-10 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
    • Line the cup cake tray with greased cup cake moulds
    • Sieve the flour, baking powder and baking soda and keep aside
    • Squeeze juice from the orange and keep aside
    • Peel the orange to get the rind without the white part, grind it with 1-2 tbsp sugar and keep aside
    • To make the batter
      • Cream butter and sugar until frothy
      • Add the milk, orange squash and mix well
      • Mix in spoonfuls of flour. At this stage, use a folding in movement, i.e. mix well in one direction so that there are no air bubbles formed
    • Baking
      • Preheat the oven to 350 degrees Fahrenheit for 10 minutes
      • Pour the batter into the cup cake moulds. Fill in 2/3 of the cup cake, giving enough room to rise
      • Sprinkle the raisins and nuts on top
      • Bake for about 20-25 minutes until the cup cakes are slightly browned from the top
  • Cool the cup cakes on a cooling rack for a sufficient amount of time

Making the pull apart cupcake cake :

  • Make 2 batches of icing ready. I used blueberry icing for the base and lemon icing for the top of the cupcake
  • Have the decorating gear ready : a spatula to spread the icing
  • Make 2 batches of the above cupcake recipe. You will need at least 30 cupcakes to make the cupcake shape
  • Line a cookie sheet or a large cake board with parchment paper. Assemble the cupcakes as shown below, stick each cupcake to the sheet or board using some icing. If this step is not followed, the cupcakes will not stay in place ! This is a sample image from SoYummy – the orange cupcakes will be pale yellow in color IMG_8689
  • Using a cookie scoop or ice-cream scoop, scoop out icing on each cupcake and then spread with a spatula. Finish off with sprinkles / cherries
  • The final result will look like this

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Walnut Cookies

Try out these melt in your mouth walnut cookies ! Made with whole wheat flour and very little maida, these cookies tastes yum and are super easy to make !

Ingredients

  • Finely chopped walnuts – 1/2 cup
  • Maida – 1/4 cup
  • Whole wheat flour – 1 1/2 cup
  • Butter – 200 g
  • Whole cardamom – 2 to 3
  • Salt – 1/4 tsp
  • Confectionary sugar – 3/4 cup

Method

  • Preheat the oven to 350 degrees Fahrenheit
  • Power 1 tsp of sugar with cardamom and keep aside
  • Cream the butter and sugar in a stand mixer or using a spatula until it is light and fluffy
  • Add the other ingredients – flour, walnuts and salt and mix well until the dough starts to come together
  • Wrap the dough in a plastic wrap and refrigerate the dough for 15-20 minutes
  • Roll out into one inch balls and lightly flatten the top of the cookie. Place the balls 2 inches apart on a cookie sheet
  • Bake at 350 degrees Fahrenheit for 20 minutes or until browned from both sides

Enjoy 😊

Whole wheat cherry cookies

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Here is the recipe for whole wheat cherry cookies. This recipe is inspired by Wegman’s recipe for whole wheat cherry cookies. My version is eggless and uses broken cashew too. Check it out!

Ingredients

  • 1 1/4 cup wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup powdered almonds
  • 1/4 cup water
  •  1/2 cup butter
  • 1 cup powdered flaxseed
  • 3/4 cup brown sugar
  • 1/2 cup yogurt
  • 1/2 tsp vanilla essence
  • 2 cup dried cherries
  • 1 cup toasted cashew nuts
    Method:
  • Mix the almonds with water to make a paste
  • Add the butter and sugar to the almond paste and mix well
  • Add the yogurt and vanilla essence to the mixture and blend well
  • Combine 1 cup flaxseed, flour, baking soda and baking powder and mix well
  • Add the dry ingredients – the flaxseed-flour mixture to the almond-butter-sugar-yogurt mixture gradually
  • Dry roast the cashew nuts and add them to the dough mixture
  • Fold in the dried cherries into the dough mixture
  • All the ingredients should be well combined to form a dough that has a pasty consistency
  • Drop one tbsp of dough onto un greased baking sheets
  • Bake for around 15 minutes until done – the centers will be soft and the edges very light brown

Oatmeal Barley Cookies

Oatmeal and barley turn out to be a surprising delicious combo for these cookies. These cookies are very healthy – no butter in these cookies, and maple syrup is used as the sweetener. Do try out this recipe and let me know your feedback.

Ingredients

Dry Ingredients

  • To powder finely:
    • 1 cup oatmeal
  • To powder coarsely :
  • 1 cup almonds
  • 3/4 cup barley flour – you can powder whole barley to make this flour
  • 1/4 cup wheat flour
  • A pinch of cardamom powder
  • A pinch of nutmeg powder
  • A pinch of salt

Wet Ingredients

  • 1/2 cup almond oil or olive oil (I used olive oil in this recipe)
  • 1/2 cup maple syrup or dates syrup ( I used maple syrup in this recipe)
  • 1/2 tsp vanilla essence (Note: If you use vanilla extract, then only use a few drops as it is a more concentrated form)

Method

Preparing the cookie plate

  • Grease the cookie plate with butter at the bottom and sides. Cut out parchment paper to fit the base of the plate, and grease it after putting it in the tin. Lightly dredge the plate with flour, turning the plate so that a light film of flour coats the entire inside of the plate. Turn the plate upside down, tap gently to remove excess flour.
  • Note: If you do not have parchment paper, then you can dust the plate with the flour until a light film of flour coats the inside of the tin
  • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the plate

Preparing the batter

  • Dry grind almonds to a coarse powder
  • Dry grind oats to a fine powder
  • Mix all the dry ingredients together and keep aside
  • Mix all the wet ingredients together and keep aside
  • Mix the wet and dry ingredients together using a food processor or stand mixer. Use fold in movements i.e. mix well in one direction so that there are no air bubbles formed and the wet and dry ingredients are thoroughly mixed. (The batter should be as thick as cake batter)

Baking Instructions

I baked 2-3 batches of cookies and found that they turn out best when baked a low temperature for at least 15-20 minutes

  • Preheat the oven at 250 degrees Fahrenheit for 10 minutes
  • Scoop out  the batter on the cookie plate using a cookie scoop or ice cream scoop. Each scoop of batter only needs to be as wide as a coin. The biscuit will spread out well while baking and get the desired shape. Also give sufficient space between each biscuit mould so that they don’t stick to one another
  • Bake at 250 degrees Fahrenheit for 15-20 minutes or until golden brown on both sides. Halfway through the process, remember to invert the biscuit so that the other side is also baked well
  • Before you attempt to take the biscuits out, give it sufficient cooling time

Enjoy the cookie or biscuit 😀 with some tea 🙂

Dry fruit cookies

Happy Halloween ! Try out these yummy dry fruit cookies with a hint of cardamom ! Shape them like pumpkins or ghosts for a Halloween treat ! This recipe is inspired by chef Venketesh Bhatt from Samayal Samayal episode “Home Baking”.

Ingredients

  • Unsalted butter – 100 g
  • Powdered sugar – 100 g
  • Milk – 50 ml
  • Finely chopped nuts (almonds, cashew-nut) – a handful
  • Cardamom powder – 1 tsp
  • Baking powder – 5 g
  • All purpose flour (Maida) – 200 g

Method

  • Preheat the oven to 170 degrees Celsius
  • Cream together the butter and sugar in a stand mixer or using a spatula, until it is light and fluffy
  • Add milk to the butter sugar mixture and blend well
  • Sieve the all purpose flour and baking powder together
  • Add the flour-baking powder mixture to the butter, sugar and milk mixture and mix well at low speed until the dough starts to come together
  • Add the cardamom powder to the dough and mix well
  • Roll the dough on a floured surface

  • Shape into desired shapes using a cookie cutter
  • Sprinkle finely chopped mixed nuts over the cookies
  • Place the cookies on a cookie sheet lined with parchment paper
  • Bake for 12-15 minutes until the cookies are golden brown and crispy

Note: You can either sprinkle the nuts over the cookies or mix the nuts in the dough and roll into cookies. I tried both ways and they turned out awesome !

Enjoy the cookies with tea or pack them for your kids snack box !

Granola Version 2

This is my second version of granola inspired by my aunt Banu Chithi. All her recipes have come out yummy and perfect so far, so this granola is delicious ! Try out this yummy granola recipe. You can eat it just like a snack, use it in parfait or even eat it like a cereal !

Ingredients

  • 3 cups rolled oats
  • 1 1/2 cup nuts ( I used walnuts, almonds – you can use pecans, sunflower seeds whatever combination you like )
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup oil
  • 1/4 cup maple syrup
  • 1 1/2 cup dry fruits ( I used raisins, dried cranberry, dried blueberry – you can use any combination )
  • Vanilla essence ( optional ) – 1/4 tsp

Method

  • Preheat the oven to 250 degrees Fahrenheit
  • In a large saucepan, warm the oil and maple syrup. Do not bring to a boil just mix them together and make it warm. Remove from heat and mix in the vanilla
  • Mix the oats, nuts, dry fruits, cinnamon and brown sugar in a large bowl
  • Pour the warm oil and maple syrup mixture over it and mix well
  • Pour the contents on a baking sheet lined with parchment paper and bake at 250 degrees Fahrenheit for 40 minutes to an hour until the entire granola is evenly brown
  • Keep stirring the granola every 15 minutes so that it gets an even colour
  • Keep a close watch on the granola in the last 10 minutes to prevent it from burning !

Enjoy your granola 😊