Rhubarb Crumb Cake

 Ingredients

1/4 cup unsalted butter at room temperature

1 cup sugar

1 tsp vanilla extract

1 large egg

2 cups all-purpose flour

1 tsp baking pdr

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

2 1/2 cups rhubarb diced

For the  topping:

 1/4 cup butter melted

1/2 cup flour

1/2 cup sugar 

 

Preparations

 Preheat the oven to 350 degrees F. Grease a 8×8 inch square baking pan.

Cream the butter and sugar in a large mixing bowl. Add the vanilla extract and egg and beat until combined.

In a small bowl, combine the flour with the baking powder, baking soda, and salt.

Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the rhubarb.

Spoon the batter into the greased baking pan.

To make the topping, combine all the ingredients and crumble with your fingers. Evenly sprinkle the  topping over the cake batter.

Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool before cutting into squares. Serve with ice cream, whipped cream, or homemade vanilla sauce.

 

 

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Blueberry-Coconut-Walnut Baked Oatmeal

Ingredients

½ cup dried pitted Medjool dates (about 7 dates), chopped 

 

8 tbsp hot water, divided, plus more for soaking dates 

 

3 cups frozen blueberries, divided

 

2½ tsp vanilla extract, divided

 

½ cup well-shaken and stirred unsweetened coconut milk

 

1 ripe medium banana

 

1 large egg

 

2 tsp coconut extract

 

2¼ cups old-fashioned rolled oats

 

1½ cups chopped walnuts, divided

 

¾ cup toasted unsweetened shredded coconut, divided

 

1 tsp baking powder

 

¼ tsp salt

 

 

Directions

 

Preheat oven to 375°F. Lightly coat an 8-inch-square baking pan with cooking spray. 

 

Place ½ cup dates in a medium heatproof bowl; add enough hot water to fully cover by ½ inch. Let stand at room temperature until the dates are slightly softened, about 20 minutes. 

 

 Meanwhile, combine 2 cups blueberries, 1 tablespoon water and ½ teaspoon vanilla in a small saucepan; bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until the blueberries are mostly broken down and the sauce is slightly thickened, 6 to 8 minutes. Remove from heat and set aside. 

 

Drain the dates and transfer to a food processor; pulse until finely chopped and sticky, about 10 pulses. With the processor running, slowly pour the remaining 7 tablespoons hot water through the chute, a few tablespoons at a time, until a semi-smooth paste forms, about 1 minute, stopping to scrape down sides as needed. Reserve 2 tablespoons of the date paste in a medium bowl. 

 

Add ½ cup coconut milk, 1 banana, 1 egg, 2 teaspoons coconut extract and the remaining 2 teaspoons vanilla to the food processor with the remaining date mixture; process until smooth, about 1 minute. 

 

 In a large bowl, combine 2¼ cups oats, 1 cup walnuts, ½ cup coconut, 1 teaspoon baking powder and ¼ teaspoon salt. Add the date-banana mixture; stir until combined. Gently fold in the remaining 1 cup blueberries. Spoon half of the oat mixture (about 3 cups) into the prepared pan; spread in an even layer to fully cover the bottom. Spread the blueberry sauce evenly over the oat mixture, top with remaining oat mixture, spreading evenly over the sauce. 

 

 Add the remaining ½ cup walnuts and ¼ cup coconut to the reserved date paste; stir until well combined. Sprinkle evenly over the oat mixture.

 

Bake until just set in the center and the top is golden brown, 30 to 35 minutes. Let cool in the baking dish on a wire rack for 10 minutes before serving.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs 

 

Egg-less Milk- Honey Suji cake

 Ingredients

curd 1/2 cup

milk  1/2 cup

ghee 1/4 cup

honey 1/4 cup

pdr sugar 1/2 cup or to taste, adjust as honey is also used.

rava/ suji  1 cup

cardamom pdr 1 tsp

baking pdr 1 tsp

baking soda 1/2 tsp

nuts and raisins as desired to garnish

 

Preparations

In a bowl all ingredients except baking pdr and baking soda well. Cover and rest for 15 minutes.

Now add baking pdr and baking soda, mix well.

Pour the mixture in a greased baking pan, tap well.

top with nuts and raisins.

Bake in a pre-heated oven @ 180 C for 30-35 minutes. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Almond-Chocolate Brownies

   Ingredients :

 7 oz (200 g) dark chocolate 

5 tbsp (70 g) coconut oil (or unsalted butter) 

3 large eggs 

¾ cup + 2 tbsp almond flour 

½ cup sugar 

1 tsp baking powder 

Pinch of salt 

1 tsp vanilla extract 

Handful of almonds, chopped

Instructions:

Preheat the oven to 350°F (175°C) and line a large baking pan with parchment paper. 

 

Melt the chocolate together with the coconut oil (or butter) in a microwave-safe bowl, using microwave pulses. Start with 30 seconds, stir, and repeat in 30-second intervals until the chocolate and coconut oil are completely melted. 

 

Whisk the eggs into the chocolate mixture, one at a time. 

 

 Add the sugar and vanilla extract, and mix well. 

 

In a separate bowl, mix together the almond flour, baking powder, chopped almonds, and a pinch of salt. 

 

Add the chocolate mixture to the dry ingredients and stir until fully combined. 

 

Pour the brownie batter into the prepared baking pan and bake for 30-35 minutes. 

 

Remove from the oven, let the brownies cool, and then cut them into squares.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Icelandic Volcano Rye Bread - Healthy bread, good for diabetics !

Ingredients for Icelandic Volcano Bread: 

Rye flour - 2 1/2 cups 

Salt - 1 tsp. 

All-Purpose flour - 2/3 cup 

Sugar - 1 cup 

Baking powder - 1 1/2 tsp. 

Milk - 2 cups 

Method of preparing the Icelandic Volcano Bread: 

Whisk together all the dry ingredients in a medium bowl. 

 The dough will be very wet. 

Get a metal pot with a lid and grease it properly. 

Line with parchment. Bake in the oven at 250°F (120°C), with the lid on, for five and a half hours. 

You could also cook in a slow cooker. 

 

In Iceland, they bury the pot in which the batter is poured near the lake in the hot springs, well wrapped around and covered with a lid for 24 hours, cover with mud and mark the place with a stone. They also boil the eggs in the hot springs for 30 minutes !

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

 

Maska ( butter) cookies

 Ingredients :
250 g soft butter( at room temperature)

3 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup castor sugar
2 tsp slightly crushed jeera
1 cup fresh cream

Topping:
Milk
Sesame seeds

Method
1. Sift the dry ingredients in a bowl.
2. Add the salt , sugar and jeera
3. Rub in the butter to form breadcrumbs .
4. Form the dough using the fresh cream
5. Cover and leave to rest for 10 minutes .
6. Roll out 1 cm thick and cut shapes .
7. Brush tops with milk and sprinkle sesame seeds over.
8. Bake in a preheated oven 160 for 20 minutes .
9. Switch the oven off..when almost cool  turn oven on to 70 and leave biscuits to crisp for 1 hour.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Eggless Tiramisu Cupcakes

Ingredients:

For the Tiramisu Cupcakes:

150 g all-purpose flour / maida

50 g almond flour

¼ tsp baking soda

¼ tsp baking powder

¼ tsp salt

70 g butter, at room temperature

200 g granulated sugar

150 g plain yogurt (to replace eggs)

2 tbsp vegetable oil

1 ½ tsp vanilla extract

1 tbsp instant espresso powder

1 tbsp apple cider vinegar (to activate baking soda)

For the Mascarpone Buttercream:

200 g butter, at room temperature

100 g mascarpone cheese

360 g powdered sugar, sifted

½ tsp vanilla bean paste

2 tsp Amaretto or vanilla extract

Cocoa powder, for dusting

Directions:

Preheat your oven to 320°F (160°C). Line a 12-cup cupcake tray with paper liners.

Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

 

In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).

Add the plain yogurt, vegetable oil, and vanilla extract to the creamed butter and sugar. Mix well.

In a small bowl, mix the instant espresso powder with 1 tablespoon of hot water to dissolve. Add this mixture to the wet ingredients and stir to combine.

 

Add the apple cider vinegar to the wet ingredients. The vinegar will react with the baking soda to help the cupcakes rise and become light and fluffy.

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Divide the batter in half. To one half, add the espresso powder (if you want a stronger coffee flavor) and mix until fully incorporated.

Spoon the plain batter and the espresso-flavored batter alternately into the cupcake liners. Use a toothpick or skewer to swirl the two batters together, creating a marbled effect.

 

Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

In a large mixing bowl, beat the butter for 4 minutes until light and fluffy. Add the mascarpone cheese and continue to beat until smooth.

 

Gradually add the sifted powdered sugar, vanilla bean paste, and Amaretto extract to the butter mixture. Beat until smooth and creamy.

Pipe or spread the mascarpone buttercream on top of the cooled cupcakes.

 

Lightly dust the top of the cupcakes with cocoa powder before serving.

These egg-less Tiramisu Cupcakes will still offer that delicious coffee and mascarpone flavor with a moist texture, thanks to the yogurt and vinegar substitute. Enjoy these egg-free indulgent treats!

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.