EGGLESS VEGAN ORANGE CHOCOLATE NUT BROWNIES 

 

Chocolate and Oranges in a brownie is the most addictive dessert to Indulge, These are Vegan and Eggless as well! I love this combination and I keep using it always in my bakes!

Vegan why?

Because I love trying out baking Eggless and vegan, it’s like an adventure to me! But, to tell you the truth, being born in a vegetarian house hold we never had eggs. That’s the reason I try to bake eggless, when venturing into eggless baking I wanted to try if I could make it vegan!

I was not planning on baking these, when my thinking was loud  that I am thinking of baking something, immediately kids called out from upstairs Brownies please...., Kids..? Uhh.,  don't get confused they are teenage children, anytime every time they love brownies especially my twins.
My eldest doesn't care for chocolates (Just like me!), can you believe? I have completely stopped eating chocolates from past 2 months.  I never used to eat chocolates before, coming here I had kind of got addicted to it, and I was eating chocolates everyday like a tablet! Now I have come back to my normal phase, (senses I mean!)  my only favourite chocolate was snickers, yeah you know why ! Because I love nuts, I love to eat anything with nuts from chocolates, cakes  to Ice creams but everything in limits though.

 

The days are getting shorter, and its becoming colder, weather keeps changing all the time, sometimes I think cold is much better than rain,  the worst part is the daylight, it doesn't seem to wait for me at all.  Baking becomes an obsession especially in winter.

Here comes my recipe, a quick brownie which is eggless and delicious.

EGGLESS ORANGE CHOCOLATE NUT BROWNIES
Recipe : Jayasri

Prep time : 20 minutes

Bake time: 30 minutes

In an other bowl take all the wet Ingredients and mix them well enough to this add the dry ingredients blend them all well together do not over mix.

Scrape this on to the prepared pan smooth it  and spread some nuts on top of it and bake it in the middle rack of the oven, until the skewer comes out clean for around 20 to 25 minutes.

The post Eggless Vegan Orange Chocolate Nut Brownies appeared first on My Veg Fare.

I think this is the month of Dutch specialties  Yes, I will be posting an other one, which I baked but I haven't posted.  Already this post is 1 day late, This is a very delicious cake I baked,  so say our customers (@home!!), and they recommend my cake to our friends as well, My kids have been praising me so much, they just loved the coconut in it.., If your coconut maniac like me you will just love this, I myself couldn't resist eating it.

EGGLESS AND VEGAN DANISH CREAM CAKE - DROMMEKAGE FRA BROVST
Recipe source : Diana's Desserts

INGREDIENTS:

FOR THE TOPPING 
100 grms dessicated coconut
225 grms of brown sugar
1/4 cup powdered oats
1 tbsp coconut oil

METHOD:
Preheat Gas Mark 4 / 180 C**
Grease a baking 8 - 9'' square or round tin with parchment paper and keep it ready.
Take all the dry Ingredients in a large bowl both the flours, baking powder and baking soda, sieve them all well together and keep aside.
.In an other bowl take coconut milk, vanilla essence, oil, Apple cider and coconut sugar, beat them all until well combined.
Immediately start adding the dry Ingredients in little quantities, until all of them is incorporated completely.
Pour this batter into the tin and bake for 20 - 25 minutes ***, until well baked or a tooth pick inserted comes out clean.
Meanwhile when it is baking make the topping and keep it ready.
Once the cake is ready remove it from the oven, leave the oven to 200 degree / Gas mark 5.
Spread the topping on top of the baked cake, put it back into the oven and bake it for an other 10 minutes, Remove it from the oven cut it into squares and serve it.

This total is not exactly a Danish cream cake, I have changed to my liking as this was a  challenge, we have made it Eggless according to the challenge.  To make it more healthier I have used Barley flour.  If you want the real Danish cream cake, check the link above and make this wonderful cake.  You will definitely love it.

VARIATION AND NOTES:
*I have used Barley flour for healthy baking you can just substitute with plain flour which might have a superb  texture and won't
** I baked this in Gas mark 3, as always I say my oven gets too hot and burns loads of my baking!!
*** As I baked it in lower Gas mark, I had to bake it for around 30-35 minutes.

VERDICT:
The cake was bit chewy, but very delicious, If you love coconut, this is the cake for you, My kids really loved it so much, I had never seen my children eating dessert immediately after food, they ate promptly and recommended to my friends too...
something new and something you should know...
I have used coconut palm sugar, which is not too sweet, it  was quite expensive, I started searching about this product and I have come to know much about it, I will do a post about this soon.., After that you can decide do you want to use it or not, I thought I could recommend it  to people with diabetes, even though it has low GI Index, it is high in fructose, as Googling I found out that sugar is sugar, and use it less is good.  This has a Caramalized taste, It is not too sweet, so your cake will not be too sweet, you can substitute ordinary sugar, brown sugar, caster sugar etc.., It is golden brown in colour and is unprocessed.

Sending this also to Anu's Healthy Recipe Substitution event
and Bake fest #16 of Vardhini's hosted by surabhi of My cook book

The post Eggless & Vegan Danish Cream Cake - Drommekage fra Brovst appeared first on My Veg Fare.

Hi everybody, Hope you are all doing well, me.. ?, Oh! no I will tell you :), bloging is not jsut just about blogging food that's what I have come to know, because I keep writing to you all about  my troubles too. When I joined this Eggless Baking Club I thought I will not hold them back, baked this cake as soon as possible but could not post it right on time.., As always left it right to the last, and when time to post it, It just happened very  simple because I could not sit in front of the comp because of severe cervical spondylosis., good luck to me, Hopefully, I will finish this post today completely.
Gayatri of Gayatri's cook spot started this Eggless baking and I joined in with her and she asked us to bake this Coconut cake and told me to do whatever I want with the main Ingredient that is coconut as a must and no eggs.., If you would like to join her in the venture drop a line to her.
If you are a regular reader of my blog you would have certainly noticed that I love baking eggless,  and here I go with my recipe substituting eggs. Bascially the cake had 3 eggs and the recipe was from indobase.

QUINOA - BARLEY EGGLESS COCONUT CAKE





INGREDIENTS:
100 gms Quinoa flour
100 gms Barley flour
40 gms Plain flour
3/4 th Cup Sugar
50 gm Butter
4 tbsp Coconut oil
1/4 tsp salt
1 and 1/2 tsp Baking powder
1 tsp Baking soda
1/4 cup Silken Tofu
1/4 cup Milk
4 tbsp Pineapple juice (optional otherwise use 1 tbsp Apple cider)
1 tbsp Vanilla sugar
80 gms Apple ( I used 1 apple peeled and cored)
100 gms (50-50 sweetened & unsweetned desiccated coconut)
80 gms Pineapple pieces (optional)

METHOD
Preheat oven to Gas Mark 4/180-175 degree Celsius**
Grease a rectangular tin and line with a parchment paper
First of all take all the Dry Ingredients such as the flours, Baking soda, Baking powder and  salt, combine all of them well together, sieve it at least three times and keep aside.
Blend Tofu, apple and milk well, In a large bowl take melted butter and sugar cream them together until well combined to this add the blend tofu mixture, add vanilla sugar and combine them all well together.
Pour this liquid mixture into the dry ingredients and blend them well together, here add pineapple pieces ( I used tinned pineapple juice and pieces ) as always do not over mix the batter as it is an Eggless cake.
Pour this cake batter into the tin and bake for 30 to 35 minutes until a skewer comes out clean.

**My oven is slightly showing different temperatures, so I usually bake my cake on Gas Mark 3, so My cake was white in colour, when I increased it a bit more it started giving colour to the cake, so it is better to know your oven and bake the cake.
Once baked take it out of the oven and leave it on the wire rack for 5 minutes then invert the cake on to the wire cake until it cools down, then turn it around and slice them into pieces and serve it.

The post Quinoa - Barley Eggless Coconut Cake for eggless Baking appeared first on My Veg Fare.

EGGLESS WHOLE WHEAT TRIPLE CHOCOLATE MUFFINS

INGREDIENTS:
Adapted minimally from Bakeat350
Makes 12 Muffins

1 Cup Whole wheat flour ( Pillsbury Atta)
1/2 Cup Rye flour
1/4 cup Barley flour
2/3 cup Dutch Process Cocoa
1 and 1/4 Cup soft brown sugar
1 tsp Instant Espresso powder
1 tsp Baking powder
1 tsp Baking soda
3/4 tsp salt
1/4 cup Milk Chocolate chips
1/4 cup Fudge (my daughter's addition to this)!!
1/2 cup dark Chocolate pieces (70% cocoa slab)
1 tsp Pure vanilla extract
1 Cup milk
2 tsp white Vinegar (used Rice vinegar)
1/2 Silken Tofu ( substitute for 2 Eggs)
1/4 + 2tbsp of Oil (sunflower oil)

METHOD:
Keep all the ingredients ready
Line Muffin tin with 12 paper cups. Preheat the oven to Gas Mark 4/ 180 degrees just 10 minutes before
Take all the flours with BS, BP, Salt, Cocoa and the coffee powder until well blended ( sieve at least 3 times) and keep aside
In a mixie/ blender take Tofu and milk blend well and keep aside
Take a large bowl with all the dry sieved ingredients said above and make a whole in the centre.
Take a large bowl to this pour oil, sugar, blended Tofu and milk, vanilla extract and vinegar andcombine well to this add the chocolate chips.
Pour this wet ingredients to the dry ingredients in a circular motion, and mixing it up from beneath so all of them is well  incorporated properly do not mix too much.
Pour this batter into the lined muffin tins and bake them for 20 to 25 minutes.
Insert a skewer or tester, if they come out clean that means your muffins are ready to go 🙂

I had some strawberries I dipped them in chocolate dip and presented my muffins..,

MY VERDICT:
The muffins were not too moist as I had reduced the fat content in it, the muffins were quite chocolately, they were not too sweet as I had used golden brown sugar, they were very soft.., If you want it more moist you can use an other extra 1/4 cup oil, Actually I wanted to substitute the Eggs with Apple sauce, as I had run out of it I had to use Tofu try it out with Apple sauce and tell me how it turned out then no need to add vinegar as the sauce has already vinegar in it.

Variations:

If you are a vegan you can substitute with soya milk, carob powder, vegan chocolates and Lo! you have a wonderful Triple chocolate muffin
If you want to make Gluten free, try with half the quantity of this recipe using Rice flour, Chickpea flour, Rye flour,
Few more things you can find out about vegan chocolates for Indian Chocolate Lovers 🙂
check out these websites...
http://vegan-india.blogspot.com/2011/05/namdharis-fresh-vegan-friendly-store.html
http://yellowpages.sulekha.com/bangalore/retail-shopping/department-stores/koramangala/nilgiri-s.htm
http://www.jantareview.com/Bangalore/Frazer-Town/biz_140138/Thoms-Bakery-&-Stores
Check out the first website she will tell you lot more about vegan food store out lets..
Hope you all like these Muffins do try out and tell me....

Muffin Monday is an initiative by  Baker street. Her culinary journey of sharing a wickedly delicious muffins every week on a monday!, do drop her a quick line to join her on her journey to beat the glum monday morning blues week after week...

These square bakes go to

Monthly Mingle #2 ''Almond and Ginger '' of  Kalyani's
Valentine fest - ''served with love'' by Kalyani
Healthy eating event - HITS by Sangee
priya's easy n tasty recipes kid's delight
Chocolate Mela by srivalli
Vardhini's sweet luv - anything sweet
Radhika's let's cook # 12 - sweet somethings
Sumee's Bon Vivant moments
Anzz's Valentine's Day special
love lock with sweets by vidya
Pari of Foodelicious - ''Only Oats'' event  

The post Whole wheat Eggless Triple Chocolate Muffins appeared first on My Veg Fare.

EGGLESS MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS

adapted from Bon Appe'tit with minimal changes

INGREDIENTS:
2 tbsp Hot water
1/2 tbsp Instant espresso powder
1/4 Cup butter milk
1/4 Cup vegetable Oil
1/2 tsp Vanilla extract
1/2 Cup All Purpose flour
1/4 + 2 tbsp Barley flour
1/4 Cup packed Golden Brown Sugar
1/4 Cup Agave Nectar
1 and 1/2 tbsp Unsweetned cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp salt
100 gms Milk Chocolate Chips
100 gms coarsely chopped pecans toasted

Preheat oven to 375 degrees/Gas Mark 6.
Line 6 Muffin cups with Paper Liners
Sieve both the flours with Cocoa powder, Baking powder, baking soda and salt in a bowl.
Stir 2 tbsp of hot water and expresso powder in a medium bowl until the powder dissolves.
In a large bowl add buttermilk, oil, Sugar, Agave Nectar and vanilla, whisk  well until well blended.
In parts incorporate the flour into the Liquid mixture until well combined, Mix in chocolate chips and pecans.
Divide the batter equally among the prepared muffin cases.

I baked my muffins 15 minutes in Gas Mark 6 then reduced it to Gas Mark 5, they got baked within 20 minutes.Bake Until the tester or tooth pick inserted into center of muffins comes out clean.
Transfer muffins to rack and cool.

My Verdict: Here I have Halved the recipe.  So, if you want to make 12 Muffins just double the recipe and I would say if you are baking it Eggless then I would suggest you to add 1 tbsp of Flaxseed powder with 3 tbsp of very warm water and allow it to rest for 5 to 10 minutes and then blend them with other Liquid ingredients.
Even if you are baking 6 Muffins use 1/2 tbsp of Flaxseed powder, it gives a moist texture to the muffins and helps in replacing the fat content in the baking process, as the muffins were not too moist, they were soft though.

If you are planning to bake it in Vegan Version you can substitute buttermilk with soya milk and Cocoa powder with Carob powder and vegan Chocolate chips
These muffins are not too sweet if you have a sweet tooth, substitute Agave Nectar with Sugar, they are perfect for Breakfast with Tea or as an evening snack with Tea or coffee.
If you want to make it with Eggs then for the above recipe just add 1 Large Egg, you will get your Mocha Muffins perfectly, If doubled add 2 Large eggs!!

See you next week with an other muffin recipe....., check out her blog for the MM team members and their Lovely Muffins. Thanks Anu for these beautiful muffins which my family enjoyed.

I am send this to vardhini's Bake fest and co-hosted by Anusha's Tomato blues

The post Eggless Mocha Muffins with Chocolate Chips and Pecans appeared first on My Veg Fare.