Dad always made it a point to present food very appetizing on our plate, he always says 'we eat with our eyes first'. Always insisted my children's platter should be interesting with different coloured food and few varieties.  Till date my kids love when their Grandpa brings food on the plate, ironically it's the way he presents them!!  When you see food plated and presented so well, you crave to taste it.   The colourful platter salivates your taste buds.

Photography is visual and can transcend language – Lisa Kristina

Food photography isn’t easy.  It’s an art, you must make your food not just look delicious but also inviting, right?  You don’t want your photos to be mediocre and unappealing right?
Photography is the key to your food photos.  They make it look tasty and delicious.  In a quiet moment of contemplation whatever mood you are in  you get up in the morning with a cup of Tea or coffee in your hand,  Ruffle through your paper or magazine or watch a morning breakfast TV show when your eyes are scanning the pages or channels and that moment when you see a food photo it always catches your attention it does mine!! not because I am a food blogger but a foodie, anybody who loves to eat definitely give one glance to check what’s in there? You just can’t resist.  A food photo brings a smile to your face, make you feel hungry satiating your taste buds.

Food brings real happiness even to somebody  who is not hungry.  A taste-teasing  your taste buds and energy to your system. A colourful food photography brings life to the eyes of the beholder.  When it is photographed well, food photos should evoke our sensory response.  When you see food photos you should practically smell, taste and devour the food virtually, tantalizing your taste buds.
If you are a novice food photographer like me and love photographing food this is for you…, and read through this post, A treasured book "Food Photography - a beginner's guide to creating appetizing  images  by Corinna Gissemann
If you are a foodie and want to exhibit your culinary skills to tantalizing photos of your creation and make people crave for more, or feel like grabbing it from the screen, or make their mouth water then here’s a chance to do so.  Learning and Improving your skills and techniques in food photography, she deals with them all.

When Corinna asked me to review this book, I was over the moon.  she has been my virtual teacher.  I thought Santa knocked on my door very early!! When I could enjoy this book, I thought of my readers and here I am with a #giveaway  #worldwide. Check at the end of the page to enter the giveaway and win a book!!.
Corinna’s photographs are breath taking, I love her photographs for her minimal styling. Her still life photography is amazing. I literally sit and gaze at her photos to learn how she would have taken these snaps, how she must have finalized this shot. (still, I am learning!  I am a slow learner, that's the reason I needed the book so I can keep referring to it!)
As I am a visual person I appreciate if somebody showed me how they work behind the scene that is, the process of how they take a photo. This helps me a lot as I find it easier to learn this way.  Corinna's  behind the scenes helped me to understand how, why, and where we should set up our subjects.
The book is packed with a lot of information in a very interesting and understandable way without too much of mundane and technical detail aspects.

This book is very balanced offering practical and useful information for a food photographer. As I said earlier, the best is her behind the scene shots which are so useful for a layman like me.  I understood how to manipulate lighting at different angles from her. The setup and the visualizing of the subject with simple day to day things which probably is in your pantry, like making your own reflectors, diffusers and soft box which I found is the best choreography in her work.
Even though she says that this is a beginner’s guide she covers all the aspects even for an advanced photographer.
She talks about Gears, Basics of photography, Lighting, image design and composition, styling, image processing with Light room, Tips, and tricks, she even gives a heads up on making your own Homemade props.  Five food photography projects are the best start-up guides teaching you every step on how to make that perfect shot, how to boost your creativity, she also gives you exercises to start with, at the end of the book!

As I said earlier in simple words she explains everything. Particularly, I love about the book is the approach she has taken with answering your doubts which arise when you hold your camera even though if you are not a pro.  In the end of every chapter she asks you to ponder about things to think about, different styling options, tips, and tricks, how to develop your workflow, common mistakes we make and improving our technique.
I must say this, she is a fantastic person she even answers your question in social media platforms.
Every section of this book has lots of illustrations which tells the story of how you create your photos showing us step by step in detail how to get the result.  She also talks about which gear, which camera, which lens, using Tripod, Remote, artificial light sources, memory cards, hard drives and image processing software. She even talks about your camera phone and how to use it and about processing the images in your cell-phone.

If you are using a DSLR or your phone or a point and shoot camera, it doesn't matter order a copy of this book and start taking beautiful photos.

About the Author:

Corinna Gissemann is a professional food photographer. In 2011, Corinna Gissemann entered the world of stock photography, specializing in food and still life photography. Her pictures have been published in numerous magazines and books, and they have been sold internationally to multiple picture agencies. More about Corinna and her work can be found at corinnagissemann.de.

About the booK:

Book Information:

• Paperback: 232 pages
• Publisher: Rocky Nook (July 18, 2016)
• Language: English
• ISBN-10: 1681981017
• ISBN-13: 978-1681981017

If you are interested in the book follow this link below for fantastic prices and deals Published by Rocky Nook "Food Photography - a beginner's guide to creating Appetising Images by Corinna Gissemann

Did I not tell you that I am doing give away, one of the lucky readers of MyVegFare can win a copy of this book and the publishers have agreed to  ship it worldwide.  Here's a chance for you to win this book, all you have to do is enter this giveaway through Rafflecopter and follow the instructions to get this copy as a Christmas gift or as a New year gift.

a Rafflecopter giveaway

Disclaimer: This book was sent by Rocky Nook for a review.  I have received this copy free of charge and all the views and opinions are solely mine and unbiased.

The post #Book Review and #Worldwide #Giveaway - Food Photography by Corinna Gissemann appeared first on My Veg Fare.

Thank you,  Lisa,  for allowing me to host this event and I am sorry for being late in posting it.  Here is the list of entries.

Asiya of Yummy Indian Kitchen sent me this Rajma Chawal recipe, A beautiful blog with delicious recipes and lovely photographs you should definitely visit her blog for some wonderful recipes.

I don't have much to say to you about our wonderful host who is running this event very successfully and don't forget to check out her blog a vast collection of the long lasting love affair she has with all the legumes!! This is a protein rich Quinoa, chickpea and Mung Beans falafel healthy and delicious with roasted red pepper sauce from Lisa of Lisa's Kitchen.

Shaheen from allotment2Kitchen is a vegetarian from welsh  sent me this delicious one pot meal interesting with a chilli pickle something different to try out serve it with bread and enjoy!

Here is one last recipe from my dear friend Nupur of The veggie Indian who just not writes beautifully but has loads of delicious recipes from the Punjabi kitchen. A stew with channa dal and shalgam.

Thank you, everybody, for participating and thank you,  Lisa, for giving me this opportunity.

see you soon, take care.

The post Round up off #MLLA 94 - My Legume Love Affair appeared first on My Veg Fare.

Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

Print

Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

After finishing my work I really needed to take some time off  I  went away on a holiday and was unable to post it on the 1st of April.  I am very excited to announce one of my favourite food event in my blogging world.  Being a vegetarian Legumes are an integral part of my food in my veg fare.  I am delighted and honoured to host #94th My Legume Love Affair event this month.  I have participated many a times and bookmarked many of the recipes from this event as I keep track of this event from a very long time, this event used to be hosted by Susan who started in 2008 and she passed the baton to Lisa in early 2013 who has been successfully carrying on this event till date.

So, What is Legume?

A legume (/ˈlɛɡjuːm/ or /ˌləˈɡjuːm/) is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant (courtesy: wikipedia).  Legumes are a class of grains that include Beans, peas, and Lentils.

As Legumes are excellent source of proteins, Folate, Potassium, Iron and Magnesium.  It has a good source of fiber, contains Thiamin(B1), Riboflavin(B2), Niacin(B3). B5 and B6.  Rich in antioxidants and have low Glycemic Index.

Legumes are rich in both protein and fiber with 0% Cholesterol.  Legumes have an ability to fix nitrogen from the atmosphere, Nitrogen is an essential component of amino acids the building blocks of proteins.  Nutrition value will increase when you use them after soaking them or sprouting them or use them using fermentation methods.

It is said that Raw Legumes contain substances ''anti-nutrients'', which may cause harm.  Proper methods get rid of these problems as indicated in the  previous paragraph.  Consumption of Legumes may improve blood pressure, reduce cholesterol, Lowers Heart disease risk and promote weight loss in the long term.  This is a part of a well balanced and a real food based diet.

My Legume Love Affair

Some simple rules of participation:

1. Only recipes where a legume is the star ingredient are to be sent, from any cuisine and any course.  As my website is a vegetarian I would love to see vegetarian or vegan recipes.  Use of the above MLLA logo is appreciated.

In French, a legumewik denotes any vegetable but here we are talking about legume in its widely accepted or known meaning as in beans, lentils or pulses. Just to give you an idea of what should be considered as legumes for this event - lentils, any fresh or dried beans, soy beans and their derivatives like tofu, garbanzo beans / chickpeas and their derivatives like besan, tamarind, fenugreek, carob and peanuts etc.

2. Entries must be vegetarian (eggs and dairy products are allowed). Only 1 entry will be accepted per blogger/participant.

3. You may submit any recipe featuring lentils provided you have posted it on your blog between the 1st and the 31st April 2016 (both dates included). You can re-post old posts provided you re-post that recipe this month and update it to include the necessary links to qualify for participation.

4. Your MLLA post should mention the phrase "My Legume Love Affair" and contain links to this announcement post, Lisa's page and to Susan’s page (original creator of MLLA). Linking their blogs is one small way to show our appreciation to these lovely ladies who are tirelessly working towards continuity of this amazing event. 🙂

5. Add your blog URL to the Linky too at the end of this post. I will post a roundup featuring each recipe in the first week of May 2016.

6. Non-bloggers can also participate by sending their recipe details to jayasri(dot)myvegfare@gmail(dot)com. I will include them in the final roundup post.

Would love to see your entries, see you soon with my next post

until then take care

The post My Legume Love Affair, MLLA #94 appeared first on My Veg Fare.

Hi everybody how have you all been doing?  I am so happy Diwali has brought me a special gift in my blogging world!! Yup!  I am excited to share with you all are you interested in hearing? This is my first ever product review!  I never thought I would get a chance like this, when I was glancing through my mails on my iphone, I chanced upon an email from Indigo herbs saying products dispatched!  Excitedly I opened up my email to see what products they had sent I was jumping with joy in my heart  to see Organic Coconut flour, Organic Banana powder, Organic Extra Virgin Coconut Oil, Organic Coconut Sugar, Organic Raw white  Sesame Tahini paste, Organic Raw Black Sesame Tahini Paste.  Thank you Indigo Herbs for giving me an opportunity to create a recipe for you and so glad that I got a chance to try all these lovely products.

I have been quiet busy we had Diwali this week, did you all enjoy and had a safe Diwali.  I haven’t brought you what I made for Diwali but something different for a change, bake this for a thanksgiving celebration or for Christmas or for a birthday or just a weekend treat, well it’s so delicious you don’t need a reason to bake this cake.  My photos don’t make justice to this cake if you love coconut this is for you. I baked this cake a fortnight ago but, as I was prepping up for Diwali I couldn’t post it.

I am a bit of a health freak, I stopped baking regularly once I realised I was making my family eat too much unhealthy stuff, I started looking for things I could change to make it bit healthier say if not 100% at least to some extent, when I decided I started changing flours then how I could cut down on fat and refined sugar.  The thing which I still am unable to compensate is Sugar, my family have come to terms with flours and fat but not with sugar, they are fine with unrefined sugar but I am not allowed to reduce itJ.  So, I can’t do anything about it unfortunately.  When I shop I keep looking for different ingredients I can bake with one such product I had an eye for a long time was Coconut flour, I was always tempted to buy and try it out but somehow I kept postponing.  Probably I was waiting for a good Organic product as this one.

These days people have started thinking about their diet seriously, they are switching on to gluten free, dairy free, egg free, paleo diet etc.  So, here is your stop for Organic products to buy online which is worldwide shipped with a full postal guarantee.  I was so happy to receive emails telling me, its dispatched and when it will arriving then another email telling me when it will be delivered and who is delivering it, his name and what time!  Isn’t it fantastic?

Somerset is a county in South west England, and is known for its beautiful country side with rolling hills and is a beautiful country side.  Here in Somerset is Glastonbury is not just famous for a musical festival but also Indigo Herbs who are online suppliers of organically developed healthy/alternative life style products bringing about natural health products of the best quality as their website states.    They have brought about products for all kind of life style, organic blends which can be used as substitutes for different kinds of food diets.

As this was the first time I was using Coconut flour in my baking I had to do some research on how to use it, lots of people said it’s a very highly absorbent flour, some of them said you need to use a tried and tested recipe to get a perfect bake, it all scared me a bit, but as I had already decided to go with it.  I gave it a go, Coconut flour is a unique non-grain fibre rich protein highly absorbent flour.  Coconut flour is made from coconut milk when it is pressed the left over coconut bits that is the solid which is left over is dried over at low temperature and ground to produce a soft fine powder.  So we all know about coconut flour now let’s get baking with it.

Ingredients:
100grms Samai flour(little millet)
75 grms Sorghum flour ( Jowar)
40 grms Organic Coconut flour
145 grms Caster sugar
40 grms Organic Coconut sugar
150 grms Coconut milk
150 grms Pineapple puree
¼ Cup Organic extra virgin Coconut oil
¼  Cup Olive oil
1 ½ tsp Baking powder
½ tsp Baking soda
3 Eggs
3 tbsp Pineapple Juice

For the Chocolate layer (Optional)
20 grms Coco powder
2 tbsp coconut sugar
1 tbsp of Pineapple juice

For the Icing:
1 Cup Icing Sugar sifted
1 tbsp Pineapple juice
¼ cup desiccated coconut

METHOD:
Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
Completely incorporate the dry ingredients with the help of a spatula.
I made a Chocolate mixture using the ingredients above the chocolate layer heading.
Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
Let it cool then release the cake around tap gently and unmold it from the pan onto a wire rack.
In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Somethings to note:
Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature.  I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.
Hope you Enjoy baking this cake, My family and friends told me that it was very moist for a gluten free flour and they could never think it was a gluten free.  If you bake this cake do write to me and tell me how it turned out

Print

Gluten free, Dairy free, Coconut flour Pineapple cake

Gluten free, dairy free Coconut flour pineapple cake, rich and moist delicious cake

Course Dessert

Cuisine International

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Jayasri

Ingredients

• 100 grms Samai flour little millet
• 75 grms Sorghum flour Jowar
• 40 grms Coconut flour
• 145 grms Caster sugar
• 40 grms Coconut sugar
• 150 grms Coconut milk
• 150 grms Pineapple puree
• ¼ Cup Coconut oil
• ¼ Cup Olive oil
• 1 ½ tsp Baking powder
• ½ tsp Baking soda
• 3 Eggs
• 3 tbsp Pineapple Juice
• For the Chocolate layer Optional
• 20 grms Coco powder
• 2 tbsp coconut sugar
• 1 tbsp of Pineapple juice
• For the Icing:
• 1 Cup Icing Sugar sifted
• 1 tbsp Pineapple juice
• ¼ cup dessicated coconut

Instructions

• Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
• In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
• In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
• In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
• Completely incorporate the dry ingredients with the help of a spatula.
• I made a Chocolate mixture using the ingredients above the chocolate layer heading.
• Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
• Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
• Let it cool then release the cake around tap gently and unmould it from the pan onto a wire rack.
• In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Notes

Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature. I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.

Thank you Indigo Herbs for sending me these products. All the opinions is my own and are under no influence.

The post Gluten free, Dairy free, Coconut flour Pineapple cake appeared first on My Veg Fare.

Janet from Taste the Space sent me 4 entries...
Here is whole load of 4 types of Salads Janet has made (another 28 in her blog!), for a very healthy living I should say, check out the first one of the lot she has a list of Salads she wants to try from other blogs :)), may be with these 4 you have a cart load of them for every day!, she
1.Turkish Bulgur, Pomegranate and Almond Salad
turkish-bulgur-pomegranate-and-almond-salad/
2.Apple, Pomegranate, and Arugula Salad with Apple Cider-Honey Vinaigrette
apple-pomegranate-and-arugula-salad-with-apple-cider-honey-vinaigrette/
3.Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

 gwar-ji-bhaji-sindhi

   anardana-masala-stuffed-bhindi

Santhosh Bangar sent me this...

      oats-muesli


Nayana Kanabar has sent me this....
She has a beautiful blog with lots of things going on in her kitchen check out for some more events she is hosting..
Pomegranate Fool

Paaka shaale sent me this

Here are the Beautiful pictures for all these entries.....


I have tried to bring out your pictures well, but I had to struggle a lot with collaging and i just gave it up, hope you all don't mind, My apologies...

Here is an other one.......

Here is the last one.....

The post Cooking with Seeds - Anardana Seeds Round-up and wishing all my readers a VERY HAPPY NEW YEAR appeared first on My Veg Fare.