Eggless Brownies

  

Ingredients: 

1 cup maida, 

¼ cup cocoa powder, 

¾ cup powdered sugar, 

½ tbsp baking powder, 

a pinch of salt, 

½ cup milk, 

½ cup butter, 

1 tsp vanilla essence, 

½ cup dark chocolate (melted), 

¼ cup chopped nuts 

 

Preparations

Preheat the oven and grease a baking tray and set aside.

Whisk melted butter and sugar. Add milk, melted chocolate, and vanilla essence.

Take a separate bowl and mix the dry ingredients like flour, cocoa powder, baking powder, and salt.  

Next, add the wet ingredients to the dry ingredients and mix well. Also, fold in chopped nuts.

 Next, add the wet ingredients to the dry ingredients and mix well. Also, fold in chopped nuts.

 

 

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

 

Lemon Coconut Muffins

Ingredients

1 cup sugar

1/4 cup unsalted butter, at room temperature

1/4 cup extra virgin coconut oil, at room temperature

zest of one large lemon

1 tbsp lime extract

2 large eggs

1 cup buttermilk

2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking pdr

1/2 tsp baking soda 

 

Preparations

Preheat the oven to 375 degrees F. Grease a 6 cavity jumbo muffin pan.

In a large mixing bowl, cream the butter, coconut oil and sugar until fluffy. Add the zest, extract, eggs, and buttermilk and beat just until combined.

In a separate bowl, sift the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet mixture and beat just until combined, being careful not to over-beat. A few small lumps is okay.

Scoop the batter into the jumbo muffin pan, filling each cavity about 3/4 full.

Bake for about 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean but moist.  Be careful not to over-bake or the muffins will be dry.  Let the muffins cool in the muffin tins for at least 5 minutes before transferring to a wire rack to cool completely.

Notes

* Low quality lemon extract smells strong out of the bottle, but when its baked it loses its flavor.  * Optional: Combine some extract lemon zest with some sugar and sprinkle over the filled muffin tins before baking. You can also sprinkle with some flaked coconut.

• Optional: I personally prefer the dominant flavor to be lemon, but if you really want even more coconut flavor, you can add a teaspoon of coconut extract as well.

 

 

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

Jowar / Sorghum Flour Almond Cookies

 

Ingredients

1 cup (110 g )- Jowar/Sorghum flour

1/3 cup (60 g) - Ghee/Butter

2/3 cup (100 g) - Jaggery

1 tsp - Vanilla Extract

1/4 tsp - Salt

1/2 tsp - Baking Soda

1 tsp - Baking Powder

1/4 cup (25 g) - Tapioca flour

1/2 cup (70 g) - Almond flour

1/2 cup  (125 ml)- Milk

2-3 tbsp - Sliced Almonds

 

Preparations

Take the Jaggery and Ghee/Butter in a large mixing bowl and whisk it for a few minutes until the mixture turns pale and fluffy.

Add in the Vanilla extract, Salt, Baking powder and Baking soda to the bowl and give it another good whisk so all these ingredients are evenly mixed in.

Now add the Jowar/Sorghum flour, Tapioca flour and Almond flour to the bowl along with the milk.

Using a spatula, mix all the ingredients gently but thoroughly to form an even dough.

Cover the dough with plastic wrap and refrigerate it for around 1-2 hours or upto overnight.

Take the dough out, let it sit at room temperature for 5 minutes if it feels very stiff.

Line a baking sheet with parchment paper and take out 1 tbsp portions of the dough. Gently roll it with your palms and add some sliced almonds on top.

Place the portioned cookies on the prepared baking sheet and press them slightly. These cookies don't spread much so flattening them slightly is necessary.

Bake the cookies in a preheated oven at 180C for around 20-25 minutes until they have turned a beautiful golden brown.

Take them out on a wire rack to cool completely. Store them in an airtight container for up to 2 weeks.

Notes

You can substitute Ghee with Butter. Butter has more moisture than ghee so you may need 1-2 tbsp less milk if you use butter in this recipe.

If you do not have almond meal handy, use the same amount of whole almonds and grind them into a find powder with Jowar/Sorghum flour. This will allow you to grind almonds into a much finer powder than if you grind it on its own.

Different flours absorb different amount of water. Depending on your Jowar flour, you may need anywhere from 1/2 cup to 3/4 cups of milk. Add 1/2 cup of milk first and then add a tablespoon at a time until a smooth cookie dough forms.

 

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