Hi everybody, It's wonderful to be back here again, after a really wonderful week, Mum is here.., Just like all the sweets in the world, incomparable and delicious to and still I am unable to believe and still it is not sinking in my mind, I am already worried that she is going to go back in 3 months.., 🙁 . I love to enjoy every moment and relish it with her, After all these years at last she agreed to come, I am so happy because kids have changed their routine, I see that they eat 3 times in a day Yay!, by the time I come back they would had their shower and breakfast and lunch, isn't it great before I had to call them or sometimes when I came back from work around 2 O' clock they used to have their breakfast, when I scream they always said that they weren't hungry!, everything is changed now, as mum has taken the reins.., not that I am cooking not completely spoilt   by her, she wants to see how I bake, I did a few bakes as well.
One of them was these Lamingtons, for the Eggless group of Gayatri's, she had asked us to bake Lamingtons and adapted the recipe from David Labovitz, who doesn't like his blog, I love his blog too.., as everybody, I have tried many of his recipes and enjoyed immensely.
Lamingtons are Speciality sponge cakes from Australia they are originally dipped in chocolate icing and rolled out in dessicated coconut.  I made it Eggless and made it vegan too.., I was a bit scared how my kids would like it, they were saying that it was delicious and tasted like bounty chocolate.
May be not everybody would like whole meal flour in baking, You  can  substitute plain flour / APF instead of whole meal plain flour, whole meal flour makes any baking a bit chewy but definitely a healthy one...

EGGLESS AND VEGAN WHOLE MEAL LAMINGTONS
Recipe Adapted from David Lebovitz

INGREDIENTS:
FOR THE CAKE:
150 gms Whole meal Plain flour**
75 gms Plain Flour
175 gms Sugar
1 tsp vanilla essence
3/4 th cup silken Tofu
1/2 cup soya milk
1/4 cup oil
2tsp Baking powder
1 tsp Baking soda

FOR THE CHOCOLATE ICING:
170 gms ( 6 ounces) bittersweet or semi sweet chocolate chopped
( I used bittersweet 70% cocoa)
40 grms unsalted butter ( I used 1 tbsp Oil)
3/4th cup (180ml) milk - whole or low fat, ( I used Soya milk )
2 cups (220 gms) powdered sugar
2 tbsp Cocoa powder, natural or dutch process ( sift if lumpy )
2 tbsp boiling water
3 cup ( 200 gms ) unsweetened shredded coconut (Dessicated coconut)

** I have also made with only whole meal plain flour the cake turns out good as well

METHOD :
FOR MAKING THE CAKE
Preheat the oven to 170 degrees/ Gas Mark 3  just 10 minutes before
Sift the flours together with baking soda, baking powder together.
Then blend milk and tofu in a food processor or a mixie In the end add the oil and vanilla essence so they are well combined.
In a large bowl take the dry ingredients then add sugar and pour well blended Tofu mixture.
combine them all well together pour it  in a 9'' (23cm)  and bake it for just 30 to 35 minutes depending upon the temperature of your oven.
Insert a toothpick or a skewer to test if it is well done, if it comes out clean then it is well done.
Take it out of the oven and leave it on a cooling rack for 5 minutes then invert it on to the cooling rack and let it completely cool down.
Then cut the cake into 12 pieces , cut them in halves.

FOR MAKING THE CHOCOLATE ICING
Make a double boiler, on a simmering hot water place a bowl, the bowl should not touch the water, take chopped chocolate pieces, oil and milk until they are completely melted and and smooth.
Take it out add the powdered sugar, you can sift sugar and cocoa powder into the bowl and whisk well until well combined.
Your chocolate Icing is ready to be in use now...

ASSEMBLING THE LAMINGTONS
Spread the dessicated coconut in a large plate
Take each cut piece, apply the chocolate icing using a fork then sandwich them down, you can add hot water a tbsp or two into the icing before dipping them if they have hardened up. But mine didn't so I did not use any water at all. Dip each piece into the chocolate Icing with the help of your finger, fork or anything you are comfortable with.
Handle them slowly as they are not made with Eggs or plain flour, It might not be too firm, hold these dipped cakes to a side wiping the dripping chocolate icing.
Roll them in the coconut covered completely and allow it to stand for some time to firm up a bit.
Enjoy

NOTES:
Cut the pieces into perfect squares or however you want, as I have used whole meal flour, the cake would be a bit difficult to handle and tend to crumble not totally though.
You can even trim the ends if you are serving for a party or something to get nice perfect lovely pieces
I just didn't bother but just sliced them.
I was a bit scared to handle the cake by cutting it in one go so I halved the cake first then sliced them in rectangles and then sliced them in half each long rectangle.
My Icing was not firming up quickly may be because of oil so it was fine for me.
I think the chocolate icing got soaked up to the cake well enough.

Check out the bloggers who have made these with me.. Check in Gayatri's blog for the round - up.

Sending this to Ayesha's cook eat delicious - desserts started by Raven 
Kitchen Chronicles - only vegan by Vardhini started by Kalyani

The post Eggless & Vegan Whole meal Lamingtons appeared first on My Veg Fare.

Hi, everybody it is SRC time again, I am sorry for not linking my blog right on time, My laptop, froze and as I had not scheduled my post to go on time just because , I was planning to publish as I was at home. well, I am really sorry about this but, definitely here is my post.  I would never miss SRC as I love this secret club, It makes me delighted and going through the blogs I get assigned to every month, I get the whole month browsing every recipe and wonder which one should I choose.
Suzanne my hostess assigned me to Judie's blog - Gluten Free with Judie, An to  A-Z   gluten free blog, there is not a second thought to it. You want to know anything and everything about Gluten Free and lot more things she has it right their in her blog, I have bookmarked so many pages to study about lot of things, I had not decided what to try out from her blog, and decided at the last minute that's yesterday!!.  I had invited my friends, she is pregnant and would be leaving to India soon and made this little dessert - Panna Cotta to her with a whole some menu of Indian food and made International Italian dessert !!Only with  less sugar, as she doesn't like anything sweet. I have increased the amount of sugar when writing it here with a 1/4 cup more so do need to check out before you like to increase the sweetness in it.
Coming to the recipe, I made it vegan, and made a Orange syrup to go with it, which was perfectly delicious, Chocolate and Orange is a fantastic combo.
Thanks Judie for this wonderful recipe.., everybody at home enjoyed it..., Here is how the recipe goes...

VEGAN CHOCOLATE AND COCONUT PANNA COTTA WITH ORANGE SAUCE

Recipe Source: Judie's Blog with Changes

INGREDIENTS:

Makes 6 Ramekins

2 cups of Fresh thick Coconut milk ( you can even used coconut cream )
1 cup Soya milk
3 tsp Agar - Agar Powder
2 tbsp Warm water
3 tbsp Coco powder
1 tsp pure Vanilla extract
1/2 tsp Cinnamon
3/4 cup Fair trade Palm sugar / brown sugar

Recipe Source: Original

ORANGE SYRUP
1/2 Cup Orange juice
1/4 Cup Sugar
A Pinch of Orange colour

METHOD:
Soak Agar - Agar powder in the warm water from few minutes, Meanwhile In a bowl take coconut milk and soya milk and heat them whisking continuously with sugar, vanilla extract, cinnamon powder and dissolved coco powder.
Add soaked Agar - agar powder into the bowl and keep stirring for few more minutes and boil in a medium flame and immediately put them in individual Ramekins.
Once it comes to the room temperature place them in the refrigerator for 2 to 3 hours to set.

To Make Orange Syrup: 
Meanwhile make your Orange Syrup, In  a bowl add all the Ingredients under Orange syrup and simmer it in a very low flame for 15 to 20 minutes in becomes slightly thick and your syrup is ready it has a tangy Orangey taste to it.  Once done keep it covered until needed.

After 2 to 3 hours place the Ramekins in a hot water for few seconds and with a sharp knife or fork turn it around the inside of the ramekins just to release them from the ramekins then tilt it over on to a plate, Place few Oranges I placed clementine slices and poured the orange syrup over them and served them..

My kids felt it was good but not too good as it was not very sweet as they have a horrible sweet tooth, and when ever I use brown sugar it doesn't give you much sweet so you need to increase the quantity of it, that's the  way they  like it!!, so you can increase the sugar level if you have a very sweet tooth.
It turned out really well and came out clean without any trouble at all..
Do please check out her blog for the original recipe, she uses gelatine, as being a vegetarian I did not want to use gelatine, Agar- Agar acts just like gelatine and can be used instead of it in any recipe which calls for gelatine, you can find these in any Asian or may be health wise shops.
Agar - Agar is made from a sea weed and is a best substitute for gelatine and suitable for vegan and vegetarian recipes..

Check out all my other SRC members below who have created so many recipes..some of them you might want to book Mark!!
Sending this to Ayesha's cook eat delicious desserts - milk started by Raven
and to Vardhini's Kitchen Chronicles - only Vegan event started by Kalyani

Update:  I won a cookbook from Raven for this Dessert Yay!!, 

The post Vegan Chocolate & Coconut Panna Cotta with Orange Sauce appeared first on My Veg Fare.