50% WW Bread Rolls/Buns from Sumod's blog

Ingredients:
Lukewarm Water or a Mix of Milk and Water – 300 ml (1 1/3 cup)
Butter or Olive Oil – 40 grams (3 tablespoons)
All Purpose Flour – 250 grams (2 cups)
Whole wheat flour – 250 grams (2 cups)
Sugar or Honey – 2 table spoon
Salt – 1 teaspoon
Instant Yeast – 2 teaspoons
Sesame / Flax / kalongi seeds – as required
Egg – 1 (for egg wash, optional)

Method:
Take ¼ cup lukewarm water and add 1 teaspoon of sugar and the instant yeast.  Mix it well and set it aside to rise.
Mix the flour and salt in a bowl.
In another large bowl mix all the wet ingredients, except butter.  Add the risen yeast mix to this.  Start adding the flour mix, a cup at a time, mixing it well with a silicon or plastic scraper (if you do not have a scraper, then mix by hand) until you get a very wet dough which starts pulling off from the side of the bowl. Add butter a little at a time to the mix and keep kneading.
Transfer this to a lightly floured work table, knead gently for 10 minutes (lift, spread and throw), adding a little flour at a time (only if required) until you get a very loose but not sticky dough.  (The dough may seem very sticky, but after the above kneading, it will automatically become smooth.  Do not add excess flour and do not knead too hard.)
Place the dough in a lightly greased bowl.  Grease the dough also.  Cover it with a wet cloth and let it rise at room temperature (preferably in a warm place) until it has doubled in size.  This can take from 45 minutes to 1 hour.
Gently deflate the dough and shape the rolls as desired.

Place the rolls/buns on baking sheets.  Lightly brush them with the milk/egg wash.
Cover them with a wet cloth and let the dough rise for 45 to 60 minutes (preferably in a warm place) until it has doubled in size again.
Just before baking, brush the rolls/buns with egg wash or milk and top them with flax seeds or sesame or kalonji seeds.
Bake the rolls/buns in a preheated oven at 180 C for 25 to 30 minutes until they are done and golden brown

Savoruy Onion Crackers

Recipe Adapted From  Red Chillies
Ingredients:
Wheat Flour-1cup
Quick Cooking Oats-1/2cup
Maida-1/2cup
Olive Oil(Pomace)-1/2cup
Onion-1(finely chopped)
Green Chilly-2(finely chopped)
Baking Powder-1tsp
Sugar-2tsp
Salt-1tsp
Black Sesame Seeds-4tsp
Water-1/2cup


Procedure:
1. Preheat oven to 170C.
2. Mix flour, wheat flour and oats along with baking powder, salt and sugar.
3. Mix in onion, green chillies and sesame seeds.
4. Add water and mix well.
5. Add oil and knead it for 5 minutes into a soft dough.
6. Slightly flour the counter and knead the dough. Divide it into two equal parts.
7. Roll each portion into a square and cut into smaller squares.
8. Arrange on baking tray and prick with a fork all over.
9. Bake for 15 minutes and turn over the tray.
10. After 5 minutes, flip all the crackers.
11. Bake until golden on both sides.
12. Totally it will take aroun 30-35minutes for the whole baking process.
13. Cool on wire rack.
14. Serve along with coffee.

Eggless Chocochip Muffins

Recipe Source: Taste of Home

Makes 12 muffins

Ingredients:

Flour/ Maida – 2 cups

Sugar-1/2 cup

Baking Powder-1 tbs

Salt-1/2 tsp

Curd-1/4 cup

Milk-1 cup

Oil-1/3 cup

Vanilla Essence-1 tsp

Seme Sweet Chocolate Chips – 3/4 cup

Procedure:

Preheat oven to 200°C.

In a large bowl mix together flour, sugar, salt and baking powder.

Now in the centre add the milk, curd, vanilla and oil.

With a spoon mix to combine. Do not over mix.

Line a muffin tin with cupcake liners.

Divide the batter between 12 liners.

Bake in the preheated oven for 18-25 minutes.

Once done, transfer to wire rack.

Serve once warm.

Eggless Banana and Nutella Hazelnut Loaf

Eggless Banana and Nutella Hazelnut Loaf

Ingredients

2 medium bananas
1 x 397g tin sweetened condensed milk
220g Nutella
220g extra-fine cake flour (you can use plain flour if you can’t get this)
make two cups of cake flour

15g good-quality cocoa powder (not drinking chocolate)
20g coarsely-ground hazelnuts, toasted
1 tbsp melted butter
2 tsp white vinegar
1 tsp baking powder
1 tsp cornflour

Method

Make 2 cups of cake flour
1 cup cake flour = 1 cup APF - 2 tbsp APF + 2 tbsp corn flour
Measure 220 g cake flour from the 2 cups

1. Preheat the oven to 160°C. Grease and line two 1lb loaf tins (16 x 11 x 7cm H. (6¼" x 4¼" x 2¾"). I used this one from Lakeland.

2. Place the bananas in a food processor and blend to a smooth puree.

3. In a stand mixer or large bowl, add the condensed milk, banana puree, Nutella, melted butter and white vinegar. Whisk until completely smooth and combined.

4. In a separate bowl, sift the cake flour, cocoa powder, baking powder and cornflour.

5. Add the cake flour to the wet mixture in three stages, whisking until smooth each time. Be careful not to overwork the batter or your cake will be heavier than it should be. Finally, fold in the toasted hazelnuts.

6. Divide the batter between the greased and lined loaf tins and smooth out the tops. Bake in the over for 45-50 minutes or until a skewer inserted into the middle of the cakes comes out clean. Remember not to open your oven door during cooking – this will deflate your cakes and make them sink in the middle.

7. When the cakes are fully baked, run a sharp knife around the edge of the tin to loosen it. Turn the cakes out onto a cooling rack and after 20 minutes, wrap each cake in cling film and allow to cool completely this way. As these are naked, non-glazed cakes, this will ensure the loaves remain moist.

8. To serve, dust lightly with cocoa powder. My favourite way to eat this is with a cup of chai or with a generous splash of pouring cream straight on top.

Baked millet cupcakes!

Baked Millet, Apple and Raisin Breakfast ‘Cupcakes'

Author: Camilla Saulsbury

Makes: 12 cupcakes

 

Ingredients

• 11⁄2 cups unsweetened apple juice 375 mL
• 2 large tart-sweet apples (such as Gala, 2 Braeburn or Golden Delicious), peeled and shredded
• 1 cup millet 250 mL
• 3⁄4 cup raisins or other chopped dried fruit 175 mL
• 1⁄4 tsp fine sea salt 1 mL
• 2 tbsp warmed virgin coconut oil 30 mL
• 1⁄2 cup chopped toasted nuts or seeds 125 mL
• (optional)

Instructions

1. -cup muffin pan, greased.
2. In a medium saucepan, bring apple juice to a boil over medium-high heat. Reduce heat to medium-low and stir in apples, millet, raisins, salt and coconut oil; cover and simmer for 5 minutes. Remove from heat and let stand for 15 minutes. Uncover and stir in nuts, if using.
3. Meanwhile, preheat oven to 350°F (180°C).
4. Divide millet mixture equally among prepared muffin cups.
5. Bake for 25 to 30 minutes or until tops are pale golden and slightly puffed. Let cool in pan on a wire rack for 15 minutes, then transfer to the rack to cool completely.

Eggless Orange Cream Cheese Pound Cake with Blueberry swirl

For the Vanilla cake:

225 gm plain flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
110 gm/1 stick butter
200 ml (7 fl oz/ 3/4  cup) milk
4 tbsp yogurt
2 tsp good quality vanilla extract
110 gm cream cheese
1/4 cup blueberry preserve
zest from one orange

Method:
Prepare a bundt pan by greasing and flouring well.
In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
In a bowl assemble the butter, cream cheese and the condensed milk and beat until the mixture is combined, about a couple of minutes.
Mix in the yogurt and beat again.
Pour in the milk and vanilla and beat until the mixture is well mixed.
Stir in the flour mixture and mix with the legs of the hand mixer before starting to beat again. This will prevent the flour from getting dispersed outside the mixing bowl.
Beat until the mixture is uniform and smooth and there are no lumps.
This shouldn’t take more than a couple of minutes with an electric hand mixer/beater. Be careful not to over beat as this tends to make the batter stiff which might result into a harder textured cake.
Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.

Black Forest cupcakes

black forest cupcakes

chocolate cupcakes

Ingredients:

Cake Flour - 3/4 cup ( See how the cake flour can be made here.)
Sugar - 1/2 cup
Unsweetened cocoa powder - 2 1/2 tbsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Water - 1/2 cup
Oil - 4 tbsp
Apple Cider or any vinegar - 1 tbsp
Vanilla extract - 1 tsp
Instant Coffee - 1/4 tsp (Optional)

Method:

1.  Preheat the oven to 350 F.  Line 6 cupcake liners.
2.  In a large bowl whisk all the dry ingredients.
3.  In a small bowl, whisk all the liquid ingredients with the coffee granules.
4.  Pour the wet ingredients into the dry ingredients.  Whisk until everything is well mixed. Do not over mix.
5. Fill the cupcake liner about 2/3rd.
6. Bake for about 15 to 17 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)
7.  Cool the cupcakes completely before you dig in, so that it is nicely set.

Frosting:

Whip about 1/4 cup of whipping cream to stiff peaks

Pipe icecream swirls with a flat top

Place a cherry on top

Drizzle over with small chocolate shards

Almond cake with kulfi pastry cream filling and almond buttercream

2 cups milk full fat

1/4 can condensed milk

1/4 cup milk powder

a pinch of nutmeg

2 cardamom pods

a pinch of saffron (optional)


In a heavy bottomed pot or pan, mix in the milk, condensed milk and milk powder and cook on low heat for about 35 to 40 minutes, stirring in between to prevent sticking, until the mixture thickens and caramelizes and gets that lovely kulfi flavour.

In a small bowl pour a ladle of the mixture and mix in the cardamom and nutmeg and make a smooth paste. Sir in the paste into the kulfi mixture. If used directly the cardamom forms lumps which makes it difficult to disintegrate into a homogenous mixture.


Mean while in 3 tbsp of milk, add 3 tbsp of corn flour and mix into a smooth slurry

Melt 1/2 cup chopped white chocolate with 1 tbsp butter

Brink the kulfi milk to a boil and switch it off.

Add the white chocolate - butter mixture as well as the cornflour-milk mixture

Boil until mixtures thickens a bit and then pour into a bowl and cool to room temperature.

Lighten it up with a 1/4 cup of whipping cream whipped to soft peaks depending on the intensity of kulfi flavour in the pudding.

Add some saffron or cardamom depending on the intensity of flavour in the first filling

For the Eggless Almond Cake:

175 gm (1 1/4 cup) plain flour
50 gm (1/3 cup) almonds
1 tin, 400 gm sweetened condensed milk
100 gm (1/2 cup or 1 stick) butter, melted
175 ml ( 3/4 cup or 6 fl oz) water
2 tsp baking powder
1 tsp baking soda
1 tsp pure almond extract
1 tsp vanilla extract


Place the almonds In the bowl of a food processor fitted with the metal blade or an electric coffee mill and pulse until finely ground. It is important not to over grind as you would end up with almond butter instead of almond meal.

Grease and line the bottom of a  deep 9” round cake tin with greaseproof paper/baking parchment or butter paper. Alternatively use 2 9” round shallow cake tins and divide the batter accordingly. Preheat the oven at 150 degrees centigrade.

In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. Stir in the almond meal into the flour mixture.

In a large bowl assemble the liquid ingredients the melted butter, condensed milk, water, almond and vanilla extract and using a hand blender beat until well mixed. Add half the flour mixture and beat again. Put in the remaining flour mixture and beat until you get a smooth batter without lumps. Dont over beat the batter as this would interfere with getting a soft cake.

Pour the batter into the prepared tin and bake for about 45 minutes or until a skewer inserted in the middle of the cake comes clean.

Whipped buttercream frosting

Nandini's 100% whole wheat bread with orange juice

3 1/4 cups ww flour
1 tsp salt
1/2 tsp baking soda
2 tbsp oil
2 tbsp sugar
3/4 cup water
1/2 cup orange juice
2 tsp instant yeast

Warm the water until lukewarm
Add 2 tbsp sugar
Add the 2 tsp yeast and leave to foam up
(should take less than 10 minutes)
Meanwhile squeeze the oranges for juice - make up to 1/2 cup of juice

Mix the flour, salt, baking soda together
Add the risen yeast to the orange juice and pour both together into the flour mixture
Mix with a wooden spoon until it starts coming together
Add up to a quarter cup of water if the dough starts to feel too dry
If too sticky you can add up to another quarter cup of floor
Either flour or water, add 1 tbsp at a time
Knead for 10 to 12 minutes
Oil the bowl where the dough is to be left to rise
Move the kneaded dough back to the bowl and turn it around to coat it with oil.
Cover and set aside until double and a finger pushed into the dough retains the intendation
At this stage you can leave it in the fridge and take it out for second rise
Leave it outside for half an hour before shaping for the second rise
At the end of the half hour, shape the loaf and put it into the bread pan to rise
When it is just below the rim of the pan preheat the oven
When the dough is just over the rim of the pan, put it in and bake with lower rod only on at 190 degrees
After 15-20 minutes, rotate the pan and leave to bake until golden brown on top and the loaf sounds hollow when you remove it from the pan and tap it.

Lemon cake with blueberry buttercream frosting

Lemon cake with blueberry buttercream frosting

** use the non stick maroon pan - remember to line the pan with parchment paper.

Lemon Cake:

250 ml (1 cup) milk

170 gm (3/4 cup) granulated sugar

210 gm (1 1/2 cups) plain flour

65 gm (1/2 cup) vanilla custard powder (or cornflour/cornstarch)*

2 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla extract

1 tsp lemon rind

100 gm (1/2 cup) butter

Blueberry buttercream frosting

100 grams butter
1/4 cup blueberry jam (puree if whole fruit is there in the jam)
2 to 3 drops of purple or blue colour
400 grams sugar

Beat butter on high for a few minutes
Add sugar slowly until it is all incorporated
Once sugar goes in, add the blueberry jam and mix untill all combined
Add food colouring depending on the colour given to the buttercream by the jam

Do a smooth frosting with same colour buttercream
Do a piped flowers border on the sides of the cake
Use a simple fondant diamond or star in the middle of the piped flowers to write Happy Birthday