2 cups Buckwheat flour 2 cups organic jaggery powder 1 cup pure ghee 1tbsp cardamom powder 1tsp nutmeg powder 1/2 cup raisin, sweet 1tsp Saffron
In a non stick pan, heat ghee on a slow flame Add buckwheat flour and gently roast it for 3-5 min Add jaggery powder, cardamom, saffron, raisins and nutmeg powder Stir it slowly till all is mixed well Cool it slightly and roll them in Laddoos
Enjoy delicious, melt in your mouth healthyhealthy gluten free Laddoos💯
Ingredients 3 cups of gluten free bread crumbs 1 cups gluten free oats flour 2 cups of freshly dessicated coconut 1/2 cup melted butter 2 tbsp flaxseed powder 2 tsp Vanilla essence 1.5 cups brown or coconut sugar 1tbsp Apple Cider vinegar 1 tbsp baking soda 1 tbsp fresh cream
Serve Vanilla Icecream
Instructions * Ground the bread crumbs in the mixer to powder * Add oats flour and mix together *Soak flaxseed powder in half cup of warm water and keep it aside. *In a medium bowl, whisk together the flour mix with breadcrumbs, melted butter, dessicated coconut, coconut sugar, cream until evenly combined. *Grind the soaked flaxmeal with vanilla and whisk until smooth and creamy. *Mix all ingredients, add Baking powder and apple cider vinegar.
Preheat the oven to 350F and pour in greased cake tray for 25 -30 minutee
Let it cool completely and then enjoy a slice of yummy Coconut Cake with Vanilla Icecream😋
Ingredients, makes around 15 cookies and 6 Cupcakes
Gluten Free Bread Crumb Muffins
3 cups of bread crumbs 2 cups gluten free buckwheat flour 2tbsp almond butter 1/2 cup butter 2tbsp flaxseed powder 2tsps Vanilla essence 1.5 cups brown or coconut sugar 1 tbsp baking soda 1 cup chocolate chips 100ml condensed milk
Instructions *Ground the bread crumbs in the mixer to powder * Add Buckwheat flour *Soak flaxseed powder in half cup of warm water and keep it aside. *In a medium bowl, whisk together the gluten-free flour, bread crumb powder, almond butter, melted butter, baking soda until evenly combined. *Add condensed milk, sugars, vanilla and whisk until smooth and creamy. *Mix all ingredients including flaxseed until well combined. Stir in the chocolate chips.
Preheat the oven to 350F. Scoop 1 tablespoons of the cookie dough and place them few inches apart on the baking sheets.
The same mixture to be placed in muffin tray greased with butter.
Bake for 20 minutes, until golden and the center is set.
Let them cool completely and then enjoy every bite of your leftover bread crumbs Muffin and Cookies😋
Ingredients, makes around 15 cookies 1/2 cup butter 2tbsp flaxseed powder 1tbsp cinnamon powder 1.5 cups brown or coconut sugar 2 teaspoons vanilla essence 2 cups gluten free oat flour 2tbsp almond butter 1 tbsp baking soda 1/2 teaspoon salt 1 cup chocolate chips
Instructions *Soak flaxseed powder in half cup of warm water and keep it aside. *In a medium bowl, whisk together the gluten-free flour, cinnamon powder, almond butter, baking soda and salt until evenly combined. *Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning
*Add sugars, vanilla and whisk until smooth and creamy.
*Mix all ingredients including flaxseed, sugared butter until well combined. Stir in the chocolate chips.
*Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop 2 tablespoons of the cookie dough and place them few inches apart on the baking sheets. Bake for 30 to 35 minutes, until golden and the center is set.
*Let them cool completely and then enjoy every bite of your cookie🍪
“I think baking cookies is equal to Queen Victoria running an empire. There’s no difference in how seriously you take the job, how seriously you approach your whole life”. Martha Stewart
Dressing 1 lemon juice and 1 tbsp caster sugar for sprinkling and drizzle
Cut the apples and oranges into 4 pieces and remove the seeds Place the apples and orange in a small cooker n give it 7 to 8 whistles. Cool it totally and grind it to pulp.
*Preheat the oven to 180°C/gas mark 4 and grease a 23cm cake tin.
*Soak chia/flaxseeds in a small bowl with warm water
*Add the soaked chia seed powder and mix it in the blender.
*Add the pulp, chia/flaxseed to the rest of the cake ingredients except the baking powder and Apple cider vinegar. *Continue blending until you have a soft gooey consistency. *Add baking powder and immediately pour Apple cider vinegar over it. *Mix it well and pour the cake mix in the greased tin and bake for 40 minutes or until golden brown.
For the drizzle, stir in the lemon juice with the sugar and heat gently to dissolve the sugar.
When the cake is cooked, pour over the drizzle and cool. Sprinkle powdered sugar and serve it with fresh whipped cream or ice cream 😋
“One mustn’t ask apple trees for oranges, France for sun, women for love, life for happiness” Gustave Flaubert
Ingredients 3 cups Jowar Flour 2 cups Rice Flour 1 cup Cassava Flour 1tsp salt 1tbsp sugar 1tbsp Olive oil 1tsp baking soda 1tbsp baking powder 2tbsp dry active yeast 1tbsp Rosemary (fresh or dried) 1tbsp Apple cider vinegar
Method If the flours are kept in the fridge, keep them out overnight to get to room temperature.
*In a bowl mix the sugar, add 4tbsp water and yeast. *Let it ferment for 5 min *Mix all the flours, salt, baking soda, Rosemary, baking powder and olive oil. *Add yeast and pour Apple cider vinegar and now mix it together. *Add water to bind the flour, consistency a bit sticky. *Cover the bowl with cloth and let it rise for 1hour. *Preheat the oven for 10min *Grease the tray with Olive oil and pour the mix into it.. *Dab olive oil on the top and settle the mixture *Do not stir the mixture Bake at high temperature for 50min *Cool it for atleast 4 hours before slicing.
Toast your Bread 🥂and enjoy freshly baked bread at home🥪
Method *Remove the lychee shell and slit it to deseed them *Mix in a bowl paneer, 1tsp cardamom powder and Rosewater *Stuff the mixture in the Lychees gently *Leave it covered minimum 4hrs or overnight in the fridge
Coconut Rabdi *In a pan heat ghee, add coconut *Saute for 4 to 5 min on slow flame *Add remaining cardamom powder *Add milk powder *Add condensed milk *Add milk continuously stirring the mix
Once the consistency is thick enough to pour, cool the rabdi.
Pour the rabdi evenly on the lychee pearls and keep it covered again for minimum 4 hours in the fridge.
Sprinkle ground Pista powder and it’s ready to eat.
200gm ragi flour 50gm chana or sattu atta 1 cup milk 3 tbsp dry fruit mix powder of cashews, almonds, pista(take 1tsp of each n grind) 1tsp mixed powder cardamom, cloves, nutmeg, cinnamon 150gm coconut sugar 1tbso coconut oil 1 pinch salt 100gm chocolate powder 1tsp baking soda 1tbsp eno 2tbsp Apple cider vinegar
Mix flour, sugar, spice, dry fruit powder, salt, sugar, oil Add milk Add baking soda, eno Add Apple cider vinegar Mix well, if needed add warm water
Last add chocolate powder n stir Taste and adjust the sweetness.
In a steamer pan add water n start boiling on the gas Grease a thali or non stick cake dish with oil Pour the mixture Cover the steamer Bake on low to medium gas flame for 30 to 35 min, keep checking after 30min to see if cooked.
Once baked, cool it completely, spread Hazelnut Cream or butterscotch cream n it’s ready to serve!