Tuesday, December 11, 2018

Eggless Whole Wheat Pear Bread- Vegan Quick Bread, No Sugar Added, #BreadBakers

I m baking with Bread Bakers after a long hiatus. Thanks to December and the baking fever, I joined. The theme for this month's bread was also interesting, Fresh Fruit and No White sugar.  That made me more interested, i chose to bake a pear quick bread. I have used mejdool dates and honey as sweetners. In case you dont want to use honey, do increase the dates 6 or even 8 to get a sweeter bread.
I have flavored the bread with some ginger, cardamom and cloves. The warm spices makes it a perfect bread for the season. The bread was perfectly sweet for us, we enjoyed it warm as such. A lovely bread for a scrumptious breakfast or can also as an evening snack with some hot coffee.
1 cup Whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp honey (avoid for a vegan version)

1 tbsp flaxmeal , mixed with 1/4 cup of water
2 normal sized pears
4-5 nos mejdool dates (increase to 8, incase omitting honey)
1 tsp ginger powder

6-8 cardamom, pounded
3 cloves, pouned
1 tsp vanilla extract
1/4 cup oil

  • Wash the pears, i didnt peel the skin, if you dont like the skin in your bakes, do peel. Core and Chop the pears roughly. 
  • Take the chopped pears along with mejdool dates, in a mixer and blend it to a smooth paste.
  • Take this paste in a bowl, add oil , flax egg and vanilla extract to it and whisk well.
  • In another bowl, take together flour, baking soda and powder, freshly pounded cardamom and cloves. Whisk well to combine.
  • Slowly add the dry mix to the wet in batches and using a spatula, whisk the flour into the wet mix. Take care not to mix vigorously, and mix in single direction.
  • Pour the batter into the prepared tin, bake inthe preheated oven for around 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Once done, remove the loaf and let it sit for 5 minutes, then using a blunt knife loosen the sides of the bread from the tin, then slowly unmould the cake onto a wire rack. Enjoy a warm slice with a hot cup of coffee or tea.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breads with Fresh Fruit and no White Sugar. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.
This month, the Bread Bakers are making Breads with Fresh Fruit and no White Sugar, a theme chosen by Renu of Cook With Renu. Here are everyone's Breads with Fresh Fruit and no White Sugar:

  • Apricot Sour Cream Bread from Karen's Kitchen Stories
  • Blackberry Blue Cheese Walnut Loaf from Food Lust People Love
  • Eggless Whole Wheat Pear Bread from I Camp in my Kitchen
  • Hawaiian Sweet Buns from Gayathri's Cook Spot
  • Honey Oatmeal Applesauce Bread from the Mad Scientist's Kitchen
  • Julekage from All That's Left Are The Crumbs
  • Sugar free Harvest Muffins from Cook's Hideout
  • Monday, December 10, 2018

    Eggless whole wheat and oats Banana loaf

    For the second week of Bake-a-thon, i have taken "Fresh Fruits in Bakes" as my theme. The first post in this genre, is obviously banana bread. Banana bread is something that gets baked almost twice in a month, sometimes i bake it plain, sometimes add chocolate, sometimes oats and i have tried adding spices too. 
    This banana loaf is with oats, i have also added some chocolate chips and walnuts too. 
    A perfect afterschool snack for your kids, that can also be enjoyed for breakfast with some warm coffee.  I have included 1/4 cup of milk in the ingredients list, but sometimes the banana and oil blended together will be enough liquid to hydrate the flour mix, so if planning to make it vegan, go ahead and omit the milk.  Do try and let me know how you liked it

    1.5 cups whole wheat flour
    1 cup quick cooking oats
    3 nos bananas ( I used the Philippines banana)
    3/4 cup brown sugar 
    1 tsp baking powder
    1 tsp baking soda
    1 tsp cinnamon powder
    1/2 cup oil
    1/4 cup milk (optional)
    1/2 cup dark chocolate chips
    1/4 cup chopped walnuts

    • Preheat the oven to 170C, line a loaf tin with parchment. I used a 7 inch loaf tin.
    • In a large bowl take together flour and oats, to this add baking powder, baking soda and cinnamon powder
    • In another bowl, take the bananas,add oil, sugar and milk to it and using a electric blender, blend it smooth. This can be done with a fork too, but i prefer a smooth banana purée, as my kids don’t like even a minute chunk of banana in the bake.

    • Now to this add the dry flour mix in 3 batches and using a spatula mix it to smooth batter. Take care not mix vigorously, and mix in one direction.
    • Scrape the batter into the prepared  loaf tin and bake the cake in a preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.

    • Once done, remove the loaf tin from the oven, let it sit for 5 minutes then loosen the sides of the loaf from the tin, then slowly remove the loaf onto a wire rack and let it cool completely. Serve it warm

    Check out the other bloggers doing this Bake-a-thon

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    Friday, December 07, 2018

    Eggless Whole Wheat Apple Jam muffins with caramel fudge

    I always end up with lots of apples and bananas after navrathri, i m sure it must be the case with many who keep golu. Bananas atleast i freeze them to be used later in smoothies. But with apples i don't know what to do? How much can we eat, and how much can we cook? 
    This time, i just shredded all the apples around a dozen of them and made into a jam, nothing fancy, just a normal homemade jam, with lots of spices. It tasted a bit like halwa too, this way you get to satiate your sweet tooth too.
    Okies i still have some leftover apple jam, so decided to make them into muffins for the bake-a-thon. These muffins are not the fluffy kind, these were a little bit dense, but a nicer dense, not the cardboard-y dense. Every bite bursting with the flavors of the apple jam and the warm spices added to it. To top it more, i inserted a caramel fudge candy into each muffins to get that warm gooey caramel when you enjoy the muffins warm. These are perfect breakfast muffins, if you chuck the caramel, since i made these for kids, i thought why not? Make these for a quick evening snack to surprise your lil kings/queens at home.
    3/4 cup whole wheat flour
    1/2 cup apple jam
    1/4 cup sugar ( i didnt add sugar at all, as i felt the sugar in the apple jam was well enough)
    1/4 cup poil
    1/2 tsp baking powder
    1/4 tsp baking soda
    1/2 cup butter milk
    8-10 nos caramel fudge toffees

    For the Apple Jam
    3-4 medium sized apples
    1 tsp cinnamon powder
    2 pinches of nutmeg powder
    2-3 cloves pounded
    1/2 tsp ginger powder
    4 tbsp brown sugar
    1 tbsp butter

    • Wash, peel, core and shred the apples. In a sauce pan, add butter, next add the shredded apples, saute it. 
    • Next add the spices and sugar and mix well. Let this cook in slow flame, until all the liquid is absorbed. Once done, cool it completely and use it in the cake. If not using immediately, store it in an air-tight container in the fridge.
    • This can be used as a spread on breads/roti's, tastes delicious.
    Method for the muffins
    • Preheat the oven to 170 C and line the muffin tray with liners. I got around 8 medium-sized muffins for the above measurement.
    • Sift together flour, baking soda and baking powder. Since i have added all spices to the apples, i didn't add  any spices to the flour mix. 
    • In another bowl, take the apple jam, add oil and buttermilk to it and whisk well to a smooth liquid, it won't be runny, but a smooth wet substance.  To this add the flour in batches and using a spatuala mix the contents to smooth batter. 
    • Take care not to mix vigorously and mix in single direction and see to that no white flour is left in the batter. The batter would be thick, so you have to spoon the batter into the moulds. If you feel it is very thick, add 2-3 tbsp of water/milk/buttermilk to it and mix again.
    • Using an ice-cream scoop, scoop the batter into the prepared muffin holes. Fill 3/4 of each hole. Stick a caramel fudge candy in the middle of the muffins. I left a little of the candy to peep out of the muffin.
    • Bake the muffins in the preheated oven for about 40-45 minutes or until a skewer inserted in middle comes out clean, in this case you might get some gooey caramel!!
    • Remove the muffins from the oven, let it cool on the wire rack, serve them warm. To enjoy the gooey caramel, the muffins must be served a little warm. If they are pretty cool, you might taste chewy caramel, in that case warm the muffins and serve.
    • Both the kiddos wanted some chocolate on top so i drizzled a little ganache on top and served.


    Thursday, December 06, 2018

    Eggless Whole Wheat Cardamom flavored Mango Muffins

    I love gifting my friends edible gifts. I wait for opportunities, birthdays, anniversaries, 'just like that i made this'  and make them guinea pigs for many of my experiments. We celebrated a dear friend's birthday in October, i made some granola, nankhatais, her favorite fruit cake, mango muffins, ragi ladoos etc to add to her gift basket.  I frosted the mango muffins with ganache, which is her favorite frosting. 
    The muffins were such a hit, kids wanted me to make it again. So, for diwali when i made mango ladoos, my son was behind me asking me bake mango muffins for him. I froze the leftover puree, so last week when i was planning the bake-a-thon bakes, i made these again and this time, ensured i click them for the blog too. 
    The Gift basket i made for my friend's birthday
    The recipe is my fool-proof vanilla cake recipe, which i have tweaked a bit and have used mango puree for the liquid. The canned puree, adds such a gorgeous color, i know it might not be natural, but then if you are using canned goods once in blue moon, it is fine. I m waiting for the mango season to make these again with alphonso or the sidhri variety. These are great afterschool treats and a wonderful way to make your kids enjoy fruits, if they run a mile, hearing the name

    1.5 cups of Whole Wheat flour
    1 cup mango puree, i used canned
    3/4 cup sugar
    1 tsp baking powder
    1/2 tsp baking soda
    7-8 cardamom pods, cover removed and pounded well
    2-3 cloves pounded 
    1/3 cup - 1/2 cup butter milk 
    1/2 cup oil
    1/4 cup cream cheese
    2 tbsp butter, at room temperature
    1/2 cup whipping cream
    2-3 tbsp icing sugar
    Take cream cheese, butter and whipping cream together in a bowl, whip together for 3-4 minutes, add icing sugar and whip for another minute. The frosting should be thick and holding by this time. Keep it refreigerated until use.
    Method for the muffins
    • Preheat the oven to 170C, line a muffin tray with liners. I got around 10 muffins. Depending on how you fill the muffin tray, you might get around 10-12 normal-sized muffins.
    • In a large bowl, sift together whole wheat flour, baking powder and baking soda. To this add pounded cardamom and clove powder. 
    • In another bowl, take mango puree, sugar, add oil and butter milk to it and using a electric beater beat together to form a uniform liquid.  you can also whisk it with your hands, i prefered electric beater.
    • Take the dry flour mixture and add it to the liquid in 3 batches. While adding mix it together using a spatuala. Take care not to mix vigorously. Mix in one direction, see to that there is no traces of flour in the batter.
    • Using a ice-cream scoop or a ladle, scoop the batter into the prepared muffin tray. Fill 3/4 th of the each muffin hole. I usually grease the ladle or the ice-cream scoop with little oil, so the batter won't stick to it.
    • Bake the muffins in the preheated oven for 40-45 minutes or until a skewer inserted in the middle of muffins comes out clean.
    • Once done, remove the muffins from the oven, transfer it to a wire rack, let it cool completely. If serving without frosting, serve it warm. 
    • If planning to frost, fill the frosting in a piping bag, using any nozzle, pipe some cream on top and enjoy the muffins. 



    Monday, December 03, 2018

    Eggless Whole Wheat mocha muffins

    Its December 2018, a month many eagerly await, for Christmas, for the holidays, for the New year. December is the month, we BM-ers do a Bake-a-thon,an event by Srivalli. Where we post 3 days in a week, any recipe that is baked.
    This year, i have taken a back seat with respect to baking, or atleast in the later part of the year, i restricted making any sweet bakes. Though kids would love to enjoy sweet bakes, it is me and my hubby, we didnt want to sabotage our clean eating, as both of us are under quanitified eating. But Bake-a-thon is something i couldn't resist. It is just 13 days and what is holidays without delicious bakes??? I haven't chosen any theme so far, but for week 1, i will be posting 3 muffin recipes
    First on the list is this delicous mocha muffins. Originally these were made for a e-magazine, but that didnt happen, so i thought of using them for bake-a-thon. There is no better ingredient than chocolate to start the series with!!! Chocoalte and coffee two of my favorites, though i don't drink coffee these days, i do love the aroma in bakes. 
    These muffins are loaded with chunks of lindt dark chocoalte. Do go with chocolate chunks than chips, you would love the texture when you bite into the muffins. We at home prefer dark chocoalte to milk chocolate, if you are not a big fan of dark chocoalte, please go ahead and use milk chocolate. Enjoy these muffins warm with your evening cup, great snack for road trips and picnics. They also make a great gift for your food loving friend and family. Do make these and share the joy, cheer and the calories this festive season
    225 grams Whole wheat flour
    20 grams cocoa powder
    1 tsp baking  powder
    1/2 tsp baking soda
    1 tsp vanilla extract
    250 grams of condensed milk
    1/2 cup strong black coffee 100 grams oil
    100 grams chopped dark chocolate, I used Lindt
    • Preheat the oven 170c, prepare  a Muffin pan and lay them with muffins liners.
    • In  large bowl sift together flour, cocoa baking powder, baking soda together. I normally use a balloon whisk to mix the ingredients together.
    • In a microwave safe mug, heat 1/2 cup water and add 2 tbsp instant coffee powder to it, mix well a;nd set aside to cool down.
    • In another bowl, take condensed milk, add oil and coffee to it, whisk well to combine.
    • To this now add the dry ingredients and using a  spatula mix the dry into wet. Take care not to mix vigorously.
    • Divide the batter into the muffin pan.i used an ice cream scoop, dropped around 1 scoop in each muffin cup. I got around 12 muffins.
    • Bake the muffins in the preheated oven around 35-40minutes or until a tooth pick inserted in the center comes out clean. 
    • Remove the muffins from the oven let it sit for 5 minutes then remove it on to a wire rack to cool. Serve the warm along with coffee for a yumm snack.


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