Banana Cake (No Egg)

So, it’s my five year old who constantly nags me to bake something or the other. It’s not that she loves having those items, but she loves helping me around in baking things. Even I love her company in my work. The whisker being her favorite tool, she absolutely loves mixing the cake batter. However making her eat even one morsel is like a project for me.

So here is another project by both of us mom-daughter duo. Banana cake. It’s moist, tasty and healthy with no added sugar and no refined flour. The overripe banana used here provides natural sweetness to the cake.

WaterMark_2018-07-07-20-36-13.jpg

Ingredients:

  1. Whole wheat flour – 2 cups
  2. Overripe banana – 2 (big)
  3. Baking powder – 2 tsp
  4. Baking soda – 1 tsp
  5. Cinnamon powder – 1 tsp
  6. Salt – a pinch
  7. Vanilla essence – 1/2 tsp
  8. Coconut oil or Olive oil – 1 tbsp
  9. Choco chips – for topping

Method of Preparation:

  1. In a mixing bowl, mash the bananas nicely. Add oil and vanilla essence. Whisk lightly. Our wet ingredients are ready.
  2. Preheat oven at 180 degrees Celsius.
  3. Sift all dry ingredients (except choco chip) together and divide into three portions.
  4. Mix one portion of dry ingredients into the wet ingredients and mix gently. Take care not to over-mix. Then add another portion of dry ingredient and mix. Repeat the same with last portion of dry ingredient.
  5. Our cake batter is ready. If it seems to be too thick, then add 1-2 tsp of milk to adjust consistency. In my case I did not have to add any milk.
  6. Grease and dust cake tin (6 inch preferably) with flour.
  7. Pour the batter to the cake tin and top with choco chips.
  8. Bake for 40 minutes in preheated oven. Time may vary depending on oven performance. Do check after 30 minutes by inserting a toothpick. If it comes out to be clean, then our cake is ready.
  9. Take the cake out of oven and cool it completely before demoulding.
  10. After the cake cools down, cut and serve. This cake will be slightly dense, unlike refined flour cakes, because of whole wheat flour.

Eggless Chocolate Fudge Brownie

First of all, a very happy and prosperous new year to all the readers from Flavour Indulgence.

So, another year has stepped in with new hopes, new resolutions and new milestones. I hope I will be able to keep up with the milestones I have set for myself. Amen !! 🙂

I will be starting my first blog of year 2018 with a sweet dish. For this new year eve, I have prepared this egg less chocolate fudge brownies for family and friends. Everybody liked it. The chefs/home cooks out there can relate to the feeling one gets when your dish is happily relished by people around. I was ecstatic as this was the first time I tried my hands on preparing fudge brownies.

WaterMark_2018-01-03-16-56-48.jpg

Enough of talking now.. 🙂 Let me jump to the recipe of egg less chocolate fudge brownies. Please read further.

Ingredients:

Dry Ingredients:
  1. All purpose flour – 250 grams
  2. Corn flour – 2 tbsp
  3. Baking powder – 3 tsp
  4. Baking soda – 1.5 tsp
  5. Unsweetened cocoa powder – 3 tbsp
Wet Ingredients:
  1. Unsalted butter – 30 grams
  2. Condensed Milk – 200 ml
  3. Milk – 3 to 4 tsp
  4. Vanilla Essence – 1/2 tsp
Others:
  1. Chopped dry fruits (Cashews, Almonds, Pistachios) – a handful
  2. Choco chips – for garnishing
  3. Brown Sugar (optional) – 1 tbsp

Method of Preparation:

  1. Mix all the dry ingredients together and sieve twice so that all the ingredients will be mixed with each other nicely and air will be incorporated. Keep aside.
  2. Now in a mixing bowl, take unsalted butter (it should be at room temperature) and add condensed milk to it. Mix well with the help of a spatula or beater (do not over-beat if using a beater). Add vanilla Essence.
  3. Add brown sugar to this butter and condensed milk mixture and give a gentle stir. I like to keep the sugar crystals intact rather than melting those in butter mixture. This helps in keeping the fudge moist from inside. WaterMark_2018-01-03-16-56-11.jpg
  4. Now, to this mixture, add the mix of dry ingredients little by little. And each time mix nicely with the help of a spatula. Do not use beater here. Use cut and fold method of mixing the batter.
  5. The fudge batter will be thick in consistency unlike cake batter. If you feel that the consistency is very thick, then add few teaspoons of milk to it and mix.
  6. Pour the mixture to baking tin. Garnish the top with chopped dry fruits and choco chips. Press the dry fruits gently with hand.
  7. Preheat oven at 160 degrees Celsius. Then put the baking tin in oven for 40-45 mins. (temperature and timing may vary depending on oven performance).
  8. After 40 minutes remove the baking tin from oven and check if it’s baked properly by inserting a toothpick. If it comes out clean, then the fudge is ready. Else put it in over for another 5-10 minutes.
  9. Let the fudge coll down and then unmould it. Cut into desired shaped pieces and serve. WaterMark_2018-01-03-16-57-13.jpg

Note – Powdered sugar may be added to the butter mixture if more of sweetness is required.

Whole Wheat Bread

After numerous failed attempts and wasting ingredients, finally I am able to successfully bake a bread… Yes, home made brown bread 🍞 🙂

I always avoid use of refined flour in my as well as my family’s diet. So I baked this bread with whole wheat flour only.

Read on for the recipe.

Ingredients:

  1. Whole wheat flour – 400 grams
  2. Instant dry active yeast – 1 tsp
  3. Lukewarm water – 1 tbsp
  4. Salt – 1 tsp
  5. Olive oil – 1 tbsp
  6. Water – 300 to 400 ml
  7. Unsalted Butter (melted) – 1tsp
  8. Milk – 1 tbsp

Method of Preparation:

  1. Take wheat flour in a mixing bowl and make a well in the middle. Place instant active dry yeast in the well and pour lukewarm water over it. Let it sit for one minute. 
  2. Once the yeast starts bubbling, add rest of the water little by little and knead to a soft dough. Knead the dough for nearly 10 minutes on a flat surface. Dust flour lightly if required. 
  3. Apply oil on the dough and give round shaped. Place in a well greased bowl and cover with a damp kitchen towel.
  4. Let it sit for around 45 minutes. It will become almost double in size. 
  5. Then knead it again on flat lightly dusted surface for five more minutes. This will release the air from it. 
  6. Again give round shape after kneading and cover with the same damp cloth, on the flat surface.
  7. Rest it for 15 minutes.
  8. Then roll it lightly and give a rectangular shape as shown in the image. ( Fold both vertical edges and then roll it from the horizontal side) 
  9. Keep the dough log in bread tin and put the tin inside a plastic bag. Keep it aside for 30 minutes for the dough to proof and rise. 
  10. After 30 minutes the dough would have risen to cover the bread tin. Brush milk on top surface of the dough log.
  11. Now bake it in a pre-heated oven at 200°c for 35 minutes. 
  12. After 35 minutes, take the tin out and cool on a cooling rack. Brush melted butter on top surface of the bread.
  13. Slice the bread once it cools down. Enjoy.