Corn Fritters

 Ingredients

3 cups oil

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp sugar

1 egg

1/2 cup milk

1 tbsp melted butter

1 can corn (whole kernel)

Method

Sift the all-purpose flour.

Break an egg in a bowl and beat it lightly.

Melt the butter in a bowl.

Heat oil in a heavy-bottomed pan.

Combine the flour, baking powder, salt and sugar in a bowl. Add milk, melted butter and egg and stir the mixture.

Strain the corn kernels and stir them into the mixture.

Drop the fritter batter by spoonfuls into the hot oil in batches and fry until golden.

Remove the fritters with a slotted spoon and drain on paper towels.

Serve hot and enjoy with tomato ketchup or mint/ coriander chutney.

 

 

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Gluten Free Chocolate Chip Pumpkin Bread

This pumpkin bread is a wonderful dessert or morning coffee companion for the colder seasons. It is mildly sweet and highly versatile - use it with or without chocolate chips, or swap the gluten-free choices for classic wheat flour. Sorghum, the gluten-free choice for this recipe, is an ancient grain that's great for all kinds of recipes.

 

 

Ingredients : 

 

Sorghum flour - 1 cup 

Cornstarch - 1 cup 

Pumpkin pie spice - 1 1/2 tsp. 

Ground cinnamon - 1 tsp. 

Baking powder - 1 tsp. 

Baking soda - 1 tsp. 

Salt - 1/2 tsp. 

Pumpkin puree - 1 cup 

Maple syrup - 1/2 cup 

Vegetable oil - 1/2 cup 

Eggs - 2 

Milk chocolate chips - as desired 

Preparations

 

Pre-heat oven to 350°F, and grease a 9-inch loaf pan. 

Combine ingredients in a bowl. 

Add pumpkin puree, maple syrup, oil, and eggs to dry ingredients, and stir to combine. 

Add the chocolate chips. 

Pour into pan and bake for 45 - 60 minutes. 

Wrap in aluminum if top starts browning too soon. 

Let cool for 15 minutes before slicing and 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

Ragi pumpkin cake

 Ingredients

ragi flour 1 cup

maida 1/2 cup

baking pdr 1 tsp

baking soda 1 tsp

pumpkin puree 4 tbsp

curd 3 tbsp + 3 tbsp + water

white butter 1 tbsp

olive oil/ veg oil 1 tbsp

dark chocolate chips 2 tbsp +

white chocolate chips 2 tbsp +

castor sugar  1 cup or as per taste

 salt little

 

Preparations

in a big bowl  add ragi flour, maida, baking pdr and baking soda, salt, mix well.

add pumpkin puree, curd, butter, oil, sugar, mix well

in the 3 tbsp curd, roughly add another 3-4 tbsp water to get buttermilk, add this to make the batter with the correct consistency, add chocolate chips, mix well.

pour this batter in a well greased cake tin, sprinkle some chocolate chips on top, along with some castor sugar.

bake at 200 C for 20-25 minutes or till done.

remove cool when done, then demould, sprinkle some castor sugar, cut and serve.

You can top with melted chocolate if desired, or with some pumpkin puree glaze, choice is yours. 

 

 

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  

 

Chocolate Zucchini Cake

  

 Ingredients

1 tbsp ground flaxseed

3 tbsp water

2 tsp apple cider vinegar

1 cup almond milk, at room temperature ( you may substitute with whatever milk you've)

2 cups all-purpose flour (or half white/half wheat)

⅓ cup cocoa powder

1 tbsp baking powder

1 tsp baking soda

½ tsp sea salt

¼ cup coconut oil, melted

⅔ cup maple syrup / honey

1 tsp vanilla extract

1¼ cups finely shredded unpeeled zucchini

 

Matcha Cashew Frosting

 

1¼ cups raw cashews

 

¼ cup + 2 tbsp almond milk

 

¼ cup pdr sugar

 

2 tbsp solid coconut oil

 

1 tsp vanilla extract

 

¼ to ½ tsp matcha tea powder

 

¼ tsp sea salt

 

 

Preparations

 

Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.

 

In a small bowl, combine the ground flaxseed and water and set aside to thicken. Stir the vinegar into the almond milk and set aside.

 

In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.

 

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t over mix. Fold in the zucchini.

 

Pour the batter into the baking dish and bake for 30 to 35 minutes, or until the top of the cake springs back to the touch. Cool completely before frosting.

 

Make the frosting: In a blender, combine the cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt and process until smooth and creamy. Add more matcha, if desired. Chill until ready to use, or for at least 20 minutes to firm up.

 

Note: 

1) I used powdered sugar in the frosting because maple syrup made the frosting darker green than I liked. The powdered sugar also thickened it best.

2)Matcha varies in color, some are very bright green, some are more dull, so the color of your frosting may vary based on the matcha that you use.  

 

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  

 

Cinnamon roll cake

   

 

Ingredients 

Cake 

 

1 ½ cups all-purpose flour 

½ tsp salt 

1 ½ tsp baking powder 

½ tsp baking soda 

1 egg 

½ cup granulated sugar 

¾ cup buttermilk, brought to room temperature 

¼ cup coconut oil, melted (can substitute canola or vegetable oil, if desired) 

1 tsp vanilla extract (optional)

Topping 

⅓ cup butter, melted 

⅓ cup brown sugar 

1 tbsp flour 

1 tbsp cinnamon pdr

 

Glaze 

1 cup powdered sugar 

1 to 2 tbsp milk 

1 tsp vanilla extract

Method  

1. Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch cake pan using cooking spray, or with flour and butter. 

 

2. In a large mixing bowl, whisk together the 1 1/2 cups of flour, salt, baking soda, and baking powder. 

 

3. In a separate bowl, using a hand mixer, beat together the egg, sugar, buttermilk, melted coconut oil, and the vanilla extract (if using). 

 

4. Combine the flour mixture with the buttermilk mixture and mix until combined. 

 

5. Spread the cake batter into the 9-inch cake pan you prepared earlier and set aside while you make the topping. 

 

6. In a mixing bowl, mix the melted butter, brown sugar, tablespoon of flour, and ground cinnamon until well combined.

7. Using a spoon, drizzle half the topping in a circular pattern over the top of the cake (in a cinnamon roll swirl pattern). Set the remaining half aside for the time being. 

 

8. Bake the cake for 20-25 minutes, or until a toothpick that has been inserted into the middle comes out clean. 

 

9. Again using a spoon, drizzle the remaining half of the topping over the cake to fill in the crevices that have formed during the initial baking. 

 

10. Return the cake to the oven and finish baking for an additional 5-10 minutes. 

 

11. Making the glaze: In a medium bowl, mix the powdered sugar, 1 tablespoon of milk and the teaspoon of vanilla extract together, using a whisk. If needed, adjust the consistency by adding more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency. 

 

12. Drizzle the glaze evenly over the warm cake. 

 

13. Serve the completed cake warm at room temperature.

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 Date Cake with Oats and Whole Wheat Flour

 

 Ingredients :

20 dates (pitted, chopped, and peeled) 

1 ½ cups warm milk 

¾ cup whole wheat flour 

¾ cup quick-cooking oats 

1 tsp baking powder (level) 

1 tsp baking soda (level) 

¼ cup sugar 

1 tsp vanilla extract 

½ cup oil

 

Instructions

 

Preheat your oven to 320°F (160°C). 

 

Place the dates in a food processor and blend until you get a smooth paste. 

 

Transfer to a separate bowl. Pour the warm milk over the date paste, mix slightly, and let it soak for about 10 minutes. 

 

Meanwhile, in a large bowl, mix the whole wheat flour, oats, baking powder, baking soda, and sugar until well combined. Set aside. 

 

Add the vanilla extract and oil to the soaked date mixture and mix well. 

 

Carefully pour the date mixture into the bowl with the dry ingredients and stir until the batter is smooth and well combined. 

 

Pour the batter into a greased round cake pan (9.5 inches) or into two loaf pans (9 x 4 inches), filling them about ¾ full. 

 

Place the cake in the preheated oven and bake for about 35-45 minutes. Remove the cake from the oven, let it cool slightly, and serve.

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