EGGLESS ALMOND CHOCO COFFEE COOKIES

Hello everyone

Today I have a very delicious crisp chocolate cookies recipe with goodness of almonds and depthness of coffee flavour. If you are a chocolate as well as coffee lover then it is surely for you. you can have it any time without guilt as it is loaded with almond. Most intrestingly it's eggless too. Not only elders but kids too love this cookie.
You don't need any fancy equipment to prepare it. It is a wonderful gift for your loved ones.
Stepwise Recipe is given below. do try and share your experience with me.

EGGLESS ALMOND CHOCO COFFEE COOKIES

Time: 30 mins
Yield: 25-26 medium size cookies

Ingredients


1 1/2 cup all purpose flour / chapatti flour
1/2 cup butter ( at room temp.)
1/2 cup ground almonds
1 tsp baking powder
1/4 cup brown sugar
1/4 cup granulated white sugar ( you can increase as per taste)
2 tsp instant coffee powder
1 tsp vanilla essence
1 tbsp freshly ground flaxseeds + 3 tbsp warm water ( leave for 10-15 mins)
1/2 cup chocolate chips


Method:

First of all preheat oven at 180°C and line a baking tray with parchment paper.

Mix almond powder, flour and baking powder well . keep aside till needed.

Take butter in a bowl and cream it. Now add coffee powder and both sugar. Again beat till mixture become creamy.
Now add flaxseed gel and again beat till well incorporated.

Add flour and just fold. Now add choco chips ( reserve some for decorating) and just mix to get nice dough. Don't over mix the dough.

Make small balls of dough and flatten like peda. Place on baking tray at 2 inch distance between each cookie.

Place some Choco chips on each flattened cookies and place the tray in refrigerator for half an hour or in freezer for 10 mins.

Now bake it in preheated oven @180°C for 12-20 mins as different oven take different time for baking. So keep an eye after 12 mins.

When its base starts getting brown , remove from oven and let it rest for 5 mins. Then transfer on a wire rack and let it cool completely before storing in an airtight container.

It will remain good at room temp for .a week ( If left) and for a month in refrigerator.

* You can add more sugar if want more sweeter cookies, as mine are mild.

* If you dont have brown sugar then replace it with white one.

* If baking for small kids then you can omit coffee powder, as some kids don't like it's flavour.

*If using strong coffee like expresso then add only 1 tsp. as it may turn cookies bitter.

So bake these divine cookies at home and surprise your loved ones. It's perfect snacks for your morning/evening tea or for kids tiffin. Enjoy whenever you want. Hope you all will love this simple yet delicious recipe and will definitely give it a try.

Do share your experience with me, as your feedback motivates me to serve more and more interesting delicacies to you. Your comments and suggestions meant a lot to me.

Happy cooking....

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS ( ALCOHOL FREE)

Hello everyone

This post was supposed to be posted on Christmas Eve but due to lack of time, i couldn't make it. But i think late is better than never, so posting it now on New Year. Cakes are alltime  favorite for all occasions. I went  through lots and lots of  recipes then came up with mine this recipe. It is so moist and nice juicy flavoured nutty cake that no one can say no to it. Best part of it is that it's eggless and alcohol free too, so anyone can enjoy it without any tension. Hint of orange and tangyness of cranberries and plum made it much more appealing to your taste buds. Try this once and i bet you will become fan of its flavours for lifelong.
stepwise recipe is given below. do try and share your experience with me.

EGGLESS CHRISTMAS CAKE LOADED WITH LOTS OF DRYFRUITS AND NUTS

Time: 1:30 hrs
Serves: 12-14

Ingredients

For soaking

1/2 cup golden raisins
1/2 cup black raisins
3/4 cup chopped nuts ( almonds, cashew, walnuts etc)
1/4 cup tutti fruity
1/4 cup prunes, chopped
1/4 cup dates, chopped
1 cup fresh plums, chopped
1/2 cup dried cranberries
300 ml orange juice
For cake

2 1/2 cup all purpose flour / chapatti flour
1 tsp baking powder
1/4 tsp salt
2 tsp all spice powder ( or 1 tsp cinnamon powder+1/4 tsp nutmeg powder+ 1/4 tsp clove powder+1/2 tsp green cardamom powder)
1/2 cup milk ( as per need)
1/2 cup tightly packed grated jagery / brown sugar
1/2 cup granulated sugar
1 cup oil
1/2 cup thick yougurt, beaten
1 tsp baking soda
Zest of two oranges
1 tsp vanilla essence



Method:

First of all soak all ingredients given under soaking section , for 20-24 hrs in refrigerator.
Mix in between to ensure all dryfruits get evenly soaked.

* Keep it out 2-3 hrs before baking, to make it to room temp.

Take a 9 or 10 inch pan or two 8 inch pans and grease it properly followed by dusting with flour.
Preheat your oven at 180°C. ( I made two 8 inch cakes, which took exactly 45 mins to bake )

Shift flour, baking powder, salt and all spice powder 2-3 times to mix all well.

Add baking soda in beaten yougurt and give a quick stir. Keep it for 5-7 mins, till it become nice frothy.

Take jaggery/brown sugar, sugar and half the milk in big bowl and mix till sugar dissolve.

Now add vanilla essence and oil to it and mix well.

Add orange zest and soaked dryfruits in flour mixture and mix well.

Now pour milk mixture in flour and fold .

Finally add frothy yougurt and again fold. Add remaining milk, as per need ( if batter is too thick), to get slightly thick batter than regular cake batters.

Immediately pour the batter in prepared cake pan and bake at 180°C for 1 - 1;30 hr or untill skewer inserted in it comes out clean.

If the cake gets brown soon then cover it with aluminum foil and bake till done.

* Baking time may vary oven to oven, so keep an eye on your cake after 45 mins. Bigger cake will definitely take more time to bake.

* You can use any dryfruits or nuts of your choice and availability.

Now let it rest in baking pan for 10 mins then invert on a wire rack to cool down completly before slicing.

You can enjoy it as it is or pour some ganache to enhance its beauty. I used orange chocolate ganache and topped it with ganache dipped strawberries. Use your imagination and decorate your yummy beauty.

* Instead of jaggery you can use brown sugar.

You can store this cake at room temperature for 2-3 days and in refrigerator for 7-10 days. It's best for kids tiffin, get together, picnic or celebration too.

So bake this super yum rich cake and don't forget to share your experience with me.
Your valuable comments and suggestions meant a lot to me.

Happy cooking....

EGGLESS DATES AND DRY FRUITS CAKE WITH SALTED DATES AND CHOCOLATE GLAZE WITH CRUNCH OF ROASTED ALMONDS

Hello everyone

I am too fond of eggless as well as healthy baking. Whenever I have to bake, I try to make it as healthy as i can. Today's cake is not new to you all as I made it many times and posted in my blog too. This is one of my favorite eggless and alcohol free christmas cake with lots of dates and dry fruits.The only new thing this time is its shape , size and glaze.

Earlier I made naked bundt cake every time, with this recipe . 

http://sonicuisine.com/2016/03/eggless-dates-and-dry-fruits-bundt-cake.html

But this time I planned to bake a bigger cake and thought to try something new so gave completely different shape and baked in square cake pan instead of bundt one.

For glaze I used simple milk  chocolate bar and dates syrup. It was just an experiment but turned out really delicious, and is confirmed by my kids.

Recipe is given below. Though it was not planned to add in blog so not having all the step's pics but will try to explain as per my knowledge, best.

EGGLESS DATES AND DRY FRUITS CAKE WITH SALTED DATES AND CHOCOLATE GLAZE WITH CRUNCH OF ROASTED ALMONDS

For Cake: http://sonicuisine.com/2016/03/eggless-dates-and-dry-fruits-bundt-cake.html

For Glaze:

Ingredients

1 milk chocolate bar  ( I used cadbury milk chocolate, 90 gms)
1/2 cup dates syrup
2 pinches salt ( you can use more if like more salty)
2 tbsp chopped roasted almonds for sprinkling

Method:

Roughly chop the chocolate bar and melt in a double boiler or in microwave. Keep stirring in between to avoid burning it while microwaving.
Now add salt and dates syrup to it and whisk vigorously to get nice shiny and smooth glaze of pouring consistency. If it seems too thick then add some more dates syrup and mix well to get right consistency. 

It should form nice smooth ribbons when poured with spoon.
Now immediately pour all over the cake . Spread evenly with knife or cake spatula. 

Sprinkle roasted and chopped almonds all over it.

 Let it chill in refrigerator overnight or atleast 4-5 hrs to set the glaze. It will not become completely solid on chilling but will not drip and spread , while handling.

I used milk powder and milk as ran out of white chocolate stock , to make nice pattern on my cake . You can also use melted white chocolate and with help of piping bag make desired pattern on your glazed cake.

This step is completely optional, without this too your cake will look and taste heavenly.

After making pattern, Again let it set for sometime before slicing.

*  Completely cool the cake before pouring the glaze.

* Be quick with pouring the glaze as it gets thicken very soon . So try to pour when it's still  hot. Also spread quickly to get nice smooth finish.

* Do final decoration or cutting once glaze is completely set.

This is one of the simplest glaze you can try and don't forget to share your experience with me.

Hope you will love to try this healthy twist in regular glaze in a simplest way. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

FLAXSEEDS DRY FRUITS OATS AND JAGGERY ENERGY BARS

Hello everyone

Now a days our life is getting so fast day by day that even we don't get sufficient time to indulge our proper meal at time and with peace. For all these we have to pay with out detaining health. So keeping this basic problem of today's life in my mind, I prepared this super healthy energy bars which will not only provide you overall nutrients to go on whole day but also satisfy your taste buds. What else you need on a busy morning. This energy bar is full of healthy ingredients and is full of flavors too. If you are a health conscious sweet tooth then this is for you. I bet after having this you will never head towards store bought energy bars which are full of unhealthy calories. This will provide you sufficient energy with full nutrition and will also keep you fill for long time. For working ladies too this is perfect for small hunger pranks, as it have flaxseeds , which is too beneficial for women's overall health. Kids can also take it in their tiffin . It's very healthy alternative to chocolates, as it will not only satisfy your sweet craving but also provide you all necessary nutrients.

Stepwise recipe is given below, do try and don't forget to drop down your comments and suggestions☺️☺️..

FLAXSEEDS DRY FRUITS OATS AND JAGGERY ENERGY BARS

Yield : 25-30 regular size pcs 

Time: 30 mins

Ingredients 

1 cup flaxseeds

1 cup oats

1 cup nutty dryfruits, thinly sliced ( almonds, walnuts, pistachio, cashew nuts etc)

1/2 cup raisins

10-12 dried apricots, finely chopped

400 gms jaggery ( you can use 300 - 250 gms if not sweet tooth)

1/2 cup water 

1 tsp cinnamon powder ( optional)

1/4 cup corn syrup or liquid glucose ( optional) , but it will surely improve the final texture

1/4 cup dried rose petals ( optional), but having nice aroma and cooling property

1 tbsp sliced pistachio and rose petals, for garnishing 

Method:

First of all dry roast flaxseeds on medium flame till it become nice aromatic and crisp. Keep checking in between by putting few grains of flaxseeds between your teeth, if you feel a crunch and nicely roasted nutty flavour then it's done. Pour it in a plate and let it cool.

 ** Be careful while roasting flaxseeds as you can't guess whether it's done or not by its appearance only so keep checking as told above.

Now dry roast oats on medium flame till nice golden and crisp. 

* Be careful not to burn it. Keep stirring constantly for even roasting and avoid burning it. Keep aside to cool.

Now dry roast nutty dry fruits for few minutes just to get them little crisp and aromatic. Keep aside to cool.

* Don't over roast Dry fruits ever as it destroys its nutrients.

Now in a heavy bottom deep pan take jaggery and water . Cook it on low flame to get one string syrup. You can check by putting a drop of it in water if it makes round ball without dispersing in water then immediately switch off the flame. But if it is dispersing in water then cook it little more. You can also check it in between your finger whether it is making one string on stretching or not. But this method may be risky, as you may burn your fingers like mine😜. 

After switching off the flame, immediately add cinnamon powder and corn syrup to it and mix well. 

Now add all the dry fruits, flax seeds, oats and rose petals. 

Mix well and pour immedietly in a greased pan or plate lined with butter paper. Spread evenly with help of spatula or your palm .

* But apply some water on your palm and be quick in patting your mixture as it will be enough hot to hurt you. 

* Be sure to grease your pan or plate generously and if possible do use butter paper as it will make easy to remove bars from pan after cooling.

Now sprinkle pistachio and rose petals all over it and press a little to stick properly. Now let it become little cool before cutting. 

Using a sharp knife or pizza cutter ,coated with little ghee or butter for getting neat slices, cut desired shapes of energy bars and let it cool completely before putting in jars.

This can be kept in airtight jars for more than one month , if you let it ☺️..  No need to refrigerate.

* Be sure to cut slices, when it is little warm other wise it will become tough to cut neat slices.

Your healthy energy bars full of nutrients is ready to be served with a glass full of milk. Just enjoy these nutty bars whenever you want.

*You can use any nuts of your choice.

* You can also decrease sweetness by decreasing jaggery if you are not sweet tooth fellow.

This can also be kept in tiffin or if you are traveling , can keep it with you . Best for small hunger pranks , it will save you from indulging unhealthy snacks . 

So enjoy these healthy beauties and don't forget to share your experience with me. Your valuable comments and suggestions meant a lot.

Happy cooking....

EGGLESS DATES AND DRY FRUITS BUNDT CAKE

Hello everyone

According to me no celebration is completed without a sinful cake. Whether it's birthday, anniversary or  Christmas, Easter etc. Cakes increase the excitement of an occasion to many folds and if it comes to festivals like Christmas or Easter then it becomes must to have a rich and flavorful cake in hand . So today I am sharing a very delicious and rich cake recipe full of healthy ingredients and most importantly it's eggless. You will just fall in love with this gorgeous eggless and alcohol free cake which is perfect for Christmas, Easter or any occasion you want to celebrate. 

Step wise recipe is given below, hope you will love this awesome cake and don't forget to tell me your experience ☺️

EGGLESS DATES AND DRY FRUITS BUNDT CAKE

Serves: 7-8

Time: 50 mins

Ingredients 

2 cup whole wheat flour / all purpose flour

1 tsp baking soda

1 1/2 tsp baking powder

1/8 tsp salt

1 cup dates, deseeded and finely chopped  

1/4 cup raisins

1/4 cup almonds

1/3 cup oil

1 tsp vanilla essence 

1 tbsp lemon juice

2 cup water

1/2 cup sugar 

1 cup milk 

Method:

First of all add water , sugar and oil in a pan. Add all dry fruits in it and let it boil, then lower the flame and let it cook for 15 -20 mins or till dates become mushy . Switch off the flame and let it cool completely.

Till then sieve flour, baking soda, baking powder and salt together and keep aside for later use.

When dates mixture is cooled down, add milk and vanilla essence to it. 

Mix well and add lemon juice, give a quick stir and add flour to it in two to three batches and fold to a lump less smooth batter.

 This batter should not be runny , will be little thick . Now transfer the batter in greased and dusted bundt pan , tap the mold to evacuate any air bubble formed. 

Now bake it at 180 degree C in a preheated oven for 35-40 mins to till skewer or knife inserted in it comes out clean.

Let it cool for 10-15 mins in pan then demold on a wire rack and let it cool completely.

Your super delicious cake is ready to be served. 

Either serve it as it is or pour some ganache over it. It will taste divine in either way.

Choice of dry fruits is completely yours, you can use cashews, pistachios, cranberries, prunes or whatever you like. If you don't have bundt pand then go for any pan you have, but then baking time may vary so keep an eye on it after 30 mins of baking and keep checking.

Never over mix the batter after adding wet and dry ingredients together. 

Always let cake to become warm before de molding other wise it will not come out clean if it's too hot . 

It's a never fail recipe as I made it many time and it turned out perfect every time. 

So enjoy this rich palatable cake on any occasion and don't forget to share your feedback with me. Your comments and suggestions are precious, they meant a lot.

Happy cooking....