Eggless Tutti Frutti cake

Tutti Frutti cake is quite a popular cake available in Indian bakeries. Kids love these cakes with colourful tutti frutti toppings. Not only kids but adults also like enjoy tutti frutti cake with their tea or coffee. 

RECIPE

Serves 8-10 

Prep time : 10 min

Bake time : 30 min

Tools: Oven, Baking pan, mixing bowl, strainer.

INGREDIENTS 

METHOD 

In a small bowl mix tutti frutti with flour and keep aside.

Grease a baking pan and dust with some flour.

Mix wet ingredients in a bowl. Milk, oil, vinegar, sugar, vanilla extract

In a large mixing bowl sift all dry flour ingredients. Flour, baking soda, baking powder, milk powder and corn starch.

Add liquid ingredients to dry ingredients in 2 to 3 parts to make a thick batter.

Scrape down the sides of the bowl. Use cut and fold method to mix the batter.

Add tutti frutti to the batter. Give it a gentle mix.

Pour the batter in prepared cake pan and level the surface with the spatula.  Tap the tin over the counter for a few times to remove air bubbles.

Put the Pan into the oven and and bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Place the cake pan over a rack to cool for 5 minutes before inverting the cake. Let the cake cool down a bit before slicing.

Delicious moist tutti frutti cake is ready to enjoy with your tea or coffee. Serve it to your kids as breakfast or snacks

Tips;

Sifting will provide even distribution of leavening agents. 

Cut and fold method while mixing batter is highly recommended, if it is overmixed, cake will become dense and not rise. 

Pour batter only till 3/4 capacity of the pan. 

Tapping the cake Pan on kitchen counter helps release any air bubbles in the batter. This ensures smooth top after baking.

Preheating the oven 7-10 minutes before baking is an important step, not to be missed. 

Over baking must be avoided because it makes the cake rough. 

Halloween Stuffed Peppers

These are my favorite way of having colourful peppers and if you try it, I am sure it will be your favorite too.

Stuffing:

1/2 cup Carrot, peas, paneer and corn pulao

2 cubes Grated cheese 

2 Bell peppers.

2 tsp Oil

Slice the top off and remove the inside seed part. Make eyes nose & mouth for the theme.

Lightly oil the peppers and bake for 10 minutes in preheated oven @ 180°C.

Put semi cooked pulao into the pepper cavities.

Top with grated cheese. 

Cover with chopped top part of peppers.

Again bake for 15-20 minutes at same temperature.

Yum peppers are ready to serve.

Tip: stuffing can be of your choice, for example; veggies/ chicken/ eggs or paneer. Once I stuffed with soya flakes sauted with onion, carrot and tofu cubes to make it vegan.

Thank you 😀

Glutenfree Pumpkin Cake

 

If you love pumpkin cake, this easy gluten free pumpkin cake recipe is a keeper! This easy, quick, gluten-free pumpkin cake recipe uses only a handful of ingredients and is tender and delightfully flavorful. It's a healthy and lightly sweet cake perfect to set the Halloween mood.

RECIPE :

Serves 8-10

Prep time 30 minutes

Bake time: 50 minutes

Tools: Oven, Baking pan, mixing bowl, hand blender or whisk, parchment paper.

INGREDIENTS :

For Pumpkin cake

Pumpkin Puree 0.5 cup (apple puree)

Flour blend 1.5 cups (find recipe here)

Cocoa powder 2 tbsp

Pumpkin spice 2 tsp

Baking powder 1 tsp + 0.5 tsp (extra to replace an egg )

Baking soda 0.5 tsp

Egg 1 no. Or use an egg replacer (garden cress seeds 1 tbsp mixed in 3 tbsp warm water)

Curd 1 cup

Ghee 2 tbsp 

Jaggery powder 1 cup

Milk 2 tbsp or as needed

Find healthy butter-cream recipe👉 here

METHOD

Preheat oven at 180°C. Prepare a 6×2.5 inch loaf tin with parchment paper.

Add curd, pumpkin puree and jaggery to a mixing bowl. Blend well until jaggery dissolves.

Add egg replacer and ghee, beat to combine.

Sift in flour, cocoa powder, baking powder, baking soda and pumpkin spice.

Mix the ingredients by cut and fold method.

Add some milk as needed to get idli batter consistency.

Pour in prepared tin and flatten the top by tapping on kitchen counter.

Cool the tin for 5 minutes.

Invert the cake over wire rack and let the cake cool completely.

Apply the prepared frosting. 

Decorate the table with creepy creatures (to sliced apples, apply peanut butter, stick chopped coconut and sliced carrot) and witches🧙‍♀️ venom (juice of cucumber, mint and lemon with little jaggery and a pinch of salt)

Tips: 

Certain points to remember while baking with gluten free flours like;  

Protein and starchy content is required to give binding, like in this I've used some amount of sattu flour and sago flour. 

Sifting will provide even distribution of leavening agents.

Jaggery powder must dissolve well in the liquid.

Cut and fold method while mixing batter is highly recommended, if it is overmixed, cake will become dense and not rise. 

Preheating the oven 7-10 minutes before baking is an important step, not to skip it. 

Thanks for visiting 🌼😊

Healthy Butter-Cream Frosting

 

Everyone needs to know how to make a stunning and delicious buttercream frosting without using non dairy whipping cream, specially when we are trying to make healthy cakes.

Here's an easy recipe using few simple ingredients like; cane jaggery powder, salted butter, some beaten cream from milk and spices.

Yields 1 cup butter cream, ideal for a 5-6 inch cake or to frost 12 cupcakes.

RECIPE
Yields: 1 cup
Prep time: 30 minutes
Tools: Mixing bowl, strainer, hand blender.

INGREDIENTS

Butter 75 g
Jaggery powder 1 cup
Beaten cream 2 tbsp
Turmeric 1/4 tsp
Cinnamon powder 1/2 tsp

METHOD

Keep butter on counter to become soft.

Take cream in a bowl, beat it and set aside.

In a bowl, take softened butter.

Sift jaggery powder to the bowl with butter.

Mix with spoon and start to beat.

When it's fluffy, add cream and beat again.

Lastly add the turmeric and cinnamon and mix.

Butter cream is ready to use for applying on cakes and cupcakes. 

Add to a piping bag with nozzle. Keep in refrigerator for some time to get piping consistency.

Frosted this Gluten-free cake recently with this butter-cream.

Enjoy Gluten-free baking 🌼😊

DIY Gluten-free flour Blend

 

8 different combinations of Gluten-free flour blends to use in recipes like; cakes, cookies, breads, pancakes or any bakes etc. 

Alter any old recipe and replace flour with these healthy flour blend. It becomes easy using the tip shown. 

So what are you waiting for😀!! Go ahead and make your own favourite blend😃😀❤ 

Happy Gluten-free baking

#glutenfree #glutenfreerecipes #healthybaking #healthyflours #hacks #kitchentip #kitchenstaples

Watch video here

Flour blend combo 1

1. Ragi flour 1 cup

2. Jowar flour 1/2 cup

3. Sattu flour 1/2 cup

4. Rice flour 1/4 cup

5. Tapioca flour 1/4 cup

6. Phylum husk 1/2 tsp

Flour blend combo 2

1. Ragi flour 1 cup

2. Jowar flour 1/2 cup

3. Chickpea flour 1/2 cup

4. Rice flour 1/4 cup

5. Tapioca flour 1/4 cup

6. Phylum husk 1/2 tsp

Flour blend combo 3

1. Ragi flour 1 cup

2. Jowar flour 1/2 cup

3. Oats flour 1/2 cup

4. Rice flour 1/4 cup

5. Tapioca flour 1/4 cup

6. Phylum husk 1/2 tsp

Flour blend combo 4

1. Ragi flour 1 cup

2. Jowar flour 1/2 cup

3. Moong daal flour 1/2 cup

4. Rice flour 1/4 cup

5. Tapioca flour 1/4 cup

6. Phylum husk 1/2 tsp

Flour blend combo 5

1. Ragi flour 1 cup

2. Rajgira flour 1/2 cup

3. Moong daal flour 1/2 cup

4. Rice flour 1/4 cup

5. Tapioca flour 1/4 cup

6. Phylum husk 1/2 tsp

Flour blend combo 6

1. Ragi flour 1 cup

2. Water-chestnut flour 1/2 cup

3. Moong daal flour 1/2 cup

4. Rice flour 1/4 cup

5. Tapioca flour 1/4 cup

6. Phylum husk 1/2 tsp

Flour blend combo 7

1. Ragi flour 1 cup

2. Water-chestnut flour 1/2 cup

3. Moong daal flour 1/2 cup

4. Rice flour 1/4 cup

5. Potato starch 1/4 cup

6. Phylum husk 1/2 tsp

Flour blend combo 8

1. Ragi flour 1 cup

2. Water-chestnut flour 1/2 cup

3. Moong daal flour 1/2 cup

4. Rice flour 1/4 cup

5. Arrowroot starch 1/4 cup

6. Phylum husk 1/2 tsp

To Replace 1 cup flour in a recipe

Option 1:

Use 

1. 3/4 cup Gluten-free flour blend along with 

2. an egg.

Option 2:

If using false egg, take 

1. 3/4 cup Gluten-free flour blend, 

2. egg replacer and add 

3. 1/2 tsp baking powder extra in the recipe.

Thanks for visiting 🌼😊