Sweet Potato Brownies
Came across these recently on instagram channel of @chefaashti, and they were oh so good! Even my almost-teen liked them, though she is mostly wary of my attempts of making healthy desserts.
- 3/4 cup mashed sweet potato - steam/boil them before mashing
- 1/2 cup creamy almond butter or peanut butter - I used regular Mother Dairy butter
- 1/3 cup cocoa powder
- 3/4 cup coconut sugar or jaggery
- 1/2 cup oat flour
- 2 tablespoons oil
- 1 1/2 tsp baking powder
- 2 teaspoons vanilla extract
- 1/8 tsp salt
- ½ cup chocolate chips
170 Celsius, bake for 25 minutes.
Ref: https://www.instagram.com/p/C18_15bShrQ/
Banana brownies
- 3 bananas - mashed
- 1 tbsp baking powder
- 150 g flour
- 200 g tofu
- 100 g chocolate
Flourless Banana Brownies
Made these last week, and though I wont call them amazing, but they were pretty good. Also, a perfect way to use up old bananas, in less than 5 minutes.
- 3 over-ripe bananas (can sub 3/4 cup cooked sweet potato, or pumpkin puree)
- 1/2 cup butter/coconut oil
- 1/3 cup cacao powdered
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 cup chocolate chips
(Flourless) Seeds Brownie
@Oct 24, 2024
Made these today, and they are really good! The texture is perfect. However, I assume they are very rich so will try to eat small bites at a time!
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds (I ran out of pumpkin seeds today, so used 1 cup sunflower only)
- 1/4 cup cocoa
- 1/4 cup date syrup + 2 tbsps (didnt have this, so just blended 4 big dates and added them. Maybe that's why, the brownies were not very sweet. But I liked that)
- 1/2 tsp baking soda
- 1 tsp baking powder (I skipped this entirely - just used 1/2 tsp b. soda, since I felt that is enough)
- 3/4 cup milk - this was sufficient, I didnt need to add more liquid to compensate for the missing date syrup
- walnuts and chocolate chips for topping (I ground the walnuts roughly before adding to the batter. Used chocolate chips for topping)
Variation of the same recipe (by the same chef):
- 3/4 cup pumpkin seeds (roasted)
- 1 cup milk
- Blend this to a fine puree and transfer this to a large bowl along with -
- 1/2 cup date syrup
- 1/3 cup + 1 tbsp ragi flour - i liked the addition of ragi to the brownie
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
Top it up with some walnuts and chocolate chips and bake at 180 C for 35 mins or until done.
Chocolate Oats Cake
- 2 cup coconut milk
- 1/2 cup maple syrup
- 1/3 cup peanut butter
- 1 tsp vanilla essence
- 2 cup rolled oats
- 1 tbsp flaxseed powder
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 1/3 cup chocolate chips
Bake at 180*c for 40 mins
Ref: https://www.instagram.com/p/C2Rf2ePySWH/
Polenta Orange cake
Well, this is still to be tried, but hopefully that will be soon.
Needs polenta which I have never used before.
Ref: https://www.bbcgoodfood.com/recipes/orange-almond-cake-citrus-mascarpone
Polenta lemon cake from Nigella - uses a more realistic number of eggs.
https://www.nigella.com/recipes/lemon-polenta-cake
25/March/2024
Chocolate Brownie
OMG! I just made a brownie using this gluten-free recipe from Shivesh, and it blew my mind!
Ingredients:
- 1/2 cup jaggery powder - the original recipe had 3/4 but I used a little less.
- ½ cup vegetable oil
- 1 cup melted dark chocolate - again, this was approx. in fact only half my chocolate chips had melted
- 2 eggs
- ½ cup oat flour
- ¼ cup ground almonds - Made once with 3/4 cup almond flour, and no oats. that version was equally good.
- ¼ cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- ½ cup chocolate chips - i used just 1/4 cup i think
Update @July 3, 2024
I made the brownie with some changes today and still came out perfect. I didn't want it too bitter this time, so instead of cocoa, I added hot chocolate powder. Also reverted to 3/4 cup jaggery. unfortunately, had some trouble with melting chocolate so didn't add that at all. Just added 1/2 cup dark choc chips at the end. Soooo Good.
180 C, 25-30 minutes
Credits: https://bakewithshivesh.com/gluten-free-brownies-healthy-recipe/
Another brownie recipe:
https://www.youtube.com/watch?v=9Ci28_JzkCg
- 3/4 cup pumpkin seeds (roasted)
- 1 cup milk
- Blend this to a fine puree and transfer this to a large bowl along with -
- 1/2 cup date syrup (adjust 1 or 2 tbsp more according to your liking)
- 1/3 cup + 1 tbsp ragi flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
Cranberry muffins (with oats and almond flour)
Instead of blueberries in the original recipe, I made this with dried cranberries. Also, just because I had it, I also added some freeze-dried cranberry powder to the batter. Came out so good!
- 1 cup + 2 tbsp oat flour (made by grinding rolled oats for 3-4 minutes)
- 1 cup packed super fine blanched almond flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 2 eggs, slightly beaten
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk (or any dairy free milk of choice)
- 1 tbsp olive oil (any neutral oil will work)
- 1 tsp apple cider vinegar (or fresh lemon juice)
- 1 cup fresh or frozen blueberries
Credits: https://www.ambitiouskitchen.com/best-healthy-blueberry-oatmeal-muffins-gluten-free/
Jowar Banana Bread
So good!
- 3 Ripe Bananas - mash well using a blender
- 6 Tbsp Organic Jaggery Powder melted in 2 tbsp water
- 6 Tbsp Coconut Oil
- 1 Tbsp Flax Egg (1 Tbsp ground flaxseed mixed with 3 tbsp water and kept for 15 minutes)
- 1 Tsp Vanilla Extract
- 6 Tbsp Water (I used 4 bananas so skipped water)
- 2 Cups Jowar Flour - First, roast on low heat for 5 minutes to remove raw smell. Then sieve well with other dry ingredients. Finally, mix with wet stuff
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 2 Tbsp Choco Chips - Mix at the end before pouring the batter in bread pan
- 2 Tbsp Sunflower Seeds - top the bread batter in the pan with these before baking
180C for 50-60 minutes
Ref: https://www.millettable.com/banana-bread/
To Try:
Banana-Tofu Muffins
- 3 bananas
- 1 tbsp baking powder
- 150 g flour
- 200 g tofu
- 100 g chocolate
30-40 minutes at 180 C
https://fromthelarder.co.uk/spiced-apple-cake-with-salted-caramel-cream-cheese-buttercream/
https://fromthelarder.co.uk/blood-orange-buckwheat-hazelnut-friands/
Zucchini brownie:
https://www.youtube.com/watch?v=7WSB0wbPH-g&list=PLQimcwgB_2esv1UtnvM5KAQWFRHb8Y2w5&index=36
Blueberry Muffins
- 1 cup oat flour + extra 2 tbsp for coating the blueberries
- 1 cup packed super fine blanched almond flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 2 eggs - I replaced them with 2 tbsp flaxmeal mixed in 5 tbsp water
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp olive oil
- 1 tsp apple cider vinegar (or fresh lemon juice)
- 1 cup fresh or frozen blueberries
180C, 20-25 minutes
They were easy to make, and came out very good. Though a bit drier on the top compared to whole wheat.
Ragi Carrot Cake
Super-duper good! Will make every week until carrot season lasts!
Tin
8×8 inch square, 2 inch deep, my borosil square tin was perfect for it.
Dry
- 150 g ragi flour + 50 g tapioca starch (i used rice flour)
- (or 200 g ragi for a denser version)
- 60 g TruNativ Everyday Sweet (zero calorie monkfruit sweetener) - I used 8 packs (since I had them, otherwise would have used jaggery)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp dry ginger
- Optional: 1/2 tsp cardamom, pinch nutmeg
Wet
- 180 g milk
- 30 g neutral oil (I used olive)
- 10 g lemon juice
- 1 tsp vanilla
- Zest of 1/2 orange (optional)
Mix-ins
- approx 110 g finely grated carrot
- 30–35 g toasted walnuts, chopped
- 25–30 g raisins, soaked & patted dry
Optional Cashew cream frosting
- 60 g soaked cashews
- 20 g TruNativ Everyday Sweet
- 10 g lemon juice
- 40 g thick coconut milk/cream
- 1/2 tsp vanilla
- Pinch salt
Method
1. Preheat oven to 175°C. Line and grease tin.
2. Whisk dry ingredients in a bowl.
3. Whisk wet ingredients in another bowl, then pour into dry and mix till you have a thick but pourable batter. If it’s extremely stiff, add a tiny splash more milk (5–10 g). If it looks too runny, you can fold in a spoon of extra ragi
4. Fold in carrot, walnuts, raisins.
5. Bake at 175°C for about 30–35 min. Start checking at 30 min – top set, edges pulling away, toothpick with a few moist crumbs.
6. Cool 10–15 min in tin, then cool completely.
7. Blend frosting ingredients till smooth, chill 20–30 min.
8. Serve as a simple square cake, or optionally slice into 2 thin layers, sandwich and top with cashew cream and walnuts.
Blueberry cake #2 (i made with strawberries!)
- 1 cup (92g) + 2 tablespoons gluten free oat flour
- 1 cup (112g) packed super fine blanched almond flour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 2 eggs, slightly beaten
- ⅓ cup (104g) pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup (120g) unsweetened almond milk (or any dairy free milk of choice)
- 1 tablespoon olive oil (any neutral oil will work)
- 1 teaspoon apple cider vinegar (or fresh lemon juice)
- 1 cup (150g) fresh or frozen blueberries
Proceed as usual. Mix the wet ingredients well, then fold in the dry ingredients, and mix berries at the end. Bake at 175C for ~20 minutes.
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