Eggless Custard Powder Cookies (Whole Wheat)

Merry Christmas:-)

As I am on vacation, I could not try out new recipes for holiday specials. Started browsing my drafts and saw a cookie recipe and cake recipe, so decided to post a cookie recipe for Christmas and cake for New year 🙂

Sometime back, I got custard for preparing fruit custard. After preparing fruit custard, I had custard powder left and was thinking what to do with it.  Hubby and kid liked the Walnut Butter Cookies, so thought of preparing some cookies with custard powder.

Preparation time : 10 mins | Baking time: 13 – 17 minutes

Category: Cookies

Ingredients:

Wheat flour – 1  cup

Custard Powder – 1/4 cup (I used vanilla flavor)

Light Brown sugar – 1/3 cup

White sugar – 2 tbsp

Baking Soda  – 1/4 tsp

Baking powder  – 1/2 tsp

Butter – 1/3 cup melted in room temperature

Milk – 2 tbsp

Vanilla essence – 1/4 tsp

Method:

• Preheat the oven to 350 degree F and place the parchement paper/ butter paper/ Aluminium foil on the cookie tray and grease the cooking tray with cooking spray
• Seive the flour, baking soda, baking powder and salt and transfer them into a bowl. Add brown sugar, white sugar and custard powder and mix well. Add butter to the dry ingredients and make crumble

• Add 2 tbsp of milk and make a soft dough. Make small balls and in a clean surface, press each ball lightly and bake the cookies for about 13 – 17 minutes or until cookies are lightly gold brown. Cool them and enjoy:-)

My Notes:

• Can use cookie cutter for desired shape
• I prefer my cookies on the sweeter side, so adjust sugar according to your taste
• Cookies appear chewy initially but they became crisp after they are cooled completely
• Add extract according to the flavour of custard powder.If you are using butterscotch custard use extracts accordingly
• I used both brown sugar and white sugar, instead white sugar can be fully used
• All purpose flour/maida can be used instead of wheat flour
• Oil can be used instead of butter
• Cocoa powder can be used if you like chocolate flavour

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Eggless Walnut Butter Cookies (Whole Wheat)

Whenever I think of Cookies, I always remember the quick 1 minute eggless chocolate chip cookies. I have tried cookies with All purpose flour, but as a healthy change this time, wanted to try with whole wheat flour. When I was seraching for eggless whole wheat cookies recipe online, I came across  whole wheat cookies in jeyashri kitchen. I liked it, so I tried it with slight modifications. Crispy cookies became a great hit in our home, even my LO asks for one more bite:-)

Checkout my other cookie recipes,

• Eggless Custard Powder Cookies
• 1 Minute. Microwave chocolate chip cookies
• Oatmeal banana cookies

 

Walnut Butter Cookies 

Preparation time :  10 minutes | Baking time : 15 minutes

Ingredients:

Whole Wheat flour – 1 cup

Unsalted Butter – 1/2 cup  (melted in room temperature)

Walnuts – 1/4 cup powdered or finely chopped

Brown Sugar – 1/4 cup

White Sugar  – 4 tbsp

Cardamom Powder – 1/4 tsp

Salt – 1/8 tsp

Milk – 2 tbsp

Method:

•  Preheat the oven to 350 degree Fahrenheit and grease the cooking tray with cooking spray
•  In a bowl, mix the wheat flour, brown sugar, white sugar, salt, powdered walnuts and cardamom powder well with a whisk or ladle
•  Add butter to the dry ingredients and make crumble. Add 2 tbsp of milk and make a soft dough. Make small balls and in a clean surface, press each ball lightly and cut them with a cookie cutter in a desired shape

•  Place them in a cookie tray without touching each other and bake the cookies for about 12 -15 minutes or until cookies are lightly gold brown. Cool them and enjoy:-)

My Notes:

• Instead using cookie cutter can also make round cookies
• Cookies appear chewy initially but they became crisp after they are cooled completely
• Almonds, pistachio, pecan or any nut of your choice can be used
• Almond extract or any other extract can be added to add flavors
• I used half brown sugar and white sugar instead white sugar can be fully used

Eggless Wheat Pancakes

A post after a longggg gap. When I checked the comments and messages, I felt extremely happy to have such sweet people around, who stopped by to ask if everything was ok. Thanku All :-):-)

Couple of months ago, I had posted Eggless Pancake using All purpose flour. As a healthy alternative, I tried with Wheat flour. Had few strawberries in the fridge, so added them, and the fruitj gave nice flavour to the pancakes. We enjoyed these Soft and fluffy Eggless Pancake for breakfast. 

Eggless Whole Wheat Strawberry Pancake:

Preparation Time : 3 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Wheat Flour – 1 cup

Strawberry – 1/3 cup ( chopped)

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Milk – 1 cup + 1 tbsp (I used 2% milk)

Water – 3 tbsp

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

• Combine the dry ingredients and mix slightly. Add milk, butter and vanilla. Whisk together until combined. Add chopped berries and Set aside to rest for 10 -15 minutes (I kept for 10 minutes)

• Heat an iron skillet or a non stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

• When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate

• Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

Cream Biscuit Microwave Cake

Hurray! its my 100th recipe. I cannot believe I reached this special number so soon. I started this blog when my Little one was 6 months old. One day, hubby suggested I do something interesting, and spend some time away from everyday chores. That’s when a kitchen chef like me turned into a blogger. I thought I will end up posting something once a week, but constant comments and encouragement from Co-Bloggers, friends and family is keeping me motivated.

Biscuit cake – sounds interesting? I saw a recipe for this in a facebook group. The original recipe used Oreo biscuit, and I am not a big fan of chocolate. So didn’t try it for a long time. Recently when we were in the grocery stores, I told hubby about Oreo cake, and he asked why can’t you try with some other cream biscuit. I was like why it didn’t strike me!!! Since we were in the Indian store, I got Britannia cream biscuit and tried this cake after coming home. Believe me, it was super moist and tasty. I wouldn’t say its a no-sugar cake, as biscuits already have sugar 😉 let’s call it a no-extra-sugar cake 🙂

Cream Biscuit Microwave Cake

Preparation Time : 2 mins |  Cooking Time : 5 mins

Recipe Category : Dessert

Ingredients:

Britannia cream Treat Biscuits – 20 (I used Strawberry flavor)

Milk – 1 cup

Baking Powder/ Eno salt – 3/4 tsp (I used Baking powder)

Butter/Oil/Cooking spray – to grease (I used Cooking Spray)

Vanilla extract – 1/8 tsp

Method:

• Grease a microwave safe bowl/cake pan. I used a cake pan made of Silicone
• Put the biscuits into the blender and blend into fine granules

• Add baking powder, vanilla and milk and blend well

• Pour the batter into the bowl and microwave for 5 minutes

• Take it out and wait till it comes to room temperature. Once it is cooled, you can slice and serve.

My Notes:

• Any cream biscuit/cookies can be used
• Since I have used silicone baking tray, I was able to unmould easily. If you are using any other microwave safe bowl grease generously with oil/ butter
• Adding parchment paper/wax/butter papers helps to unmould easily

Stuffed Brinjal

I love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try.

Stuffed Brinjal

Preparation Time : 10 min |  Cooking Time : 25 min

Recipe Category : Side Dish

Ingredients:

Brinjal/Eggplant/Aubergine – 15 medium sized

Salt – as needed

Stuffing:

Onion – 1, roughly chopped

Garlic – 2 pods

Coriander seeds – 2 tbsp

Bengal gram/Chana Dal – 2 tbsp

Red chillies- 3 ( Adjust according to your spice level)

Cumin Seeds – 1 tsp

Pepper – 1/2 tsp

White Sesame seeds – 1 tsp

Peanut – 3 tbsp

Grated coconut – 2 tbsp (Optional)

Oil – 1 tsp

To Temper:

Sesame Oil – 2 tbsp

Mustard – 1/4 tsp

Curry leaves – 1 spring

Method:

• Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
• Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under “Stuffing” and saute till they are golden brown. Cool them and blend them into a paste by adding little water

• Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add  brinjals and curry leaves. Cook on low flame

• When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside

My Notes:

• Can add tamrind/ tomatoes if you want it to be tangy
• Instead of grinding onions, you can also saute them directly

Eggless Dry Fruit and Nut Cake

After adding walnuts to Wheat and oats banana bread, hubby and I liked the nutty flavour, so thought of trying  a cake with nuts and dry fruit.  I have read that dry fruit and nut cake tastes great when the ingredients are marinated in Alcohol for a day. I wanted to replace alcohol with a fruit juice, and remembered Eggless Mango cake, in which fruit pulp replaced eggs. This time, tried a cake by marinating the ingredients in orange Juice (that’s what I had in the fridge, so used it). I have to thank my dear friend Lori@ creatingbeautyinthekitchen for inspiring me to try a cake without adding sugar. Have used honey and dates syrup instead of sugar. It came out well, no compromises in the sweetness!

Eggless Dry Fruit and Nut Cake

Preparation Time : 10 min | Marination Time : 10 hours | Cooking Time : 40 min

Recipe Category : Dessert/Baking

Ingredients

Whole wheat flour – 1 cup

Baking Powder – 1/2 tsp

Baking Soda – 1/2 tsp

Salt – 1 pinch

Cinnamon powder – 1/2 tsp

Cardamom Powder – 1/2 tsp

Orange juice – 3/4 cup

Mixed Dry Fruits and Nuts – 3/4 cup (I used chopped almonds, walnuts, cashews, cranberries, raisins and apricots)

Honey – 1/3 cup

Dates – 7

Butter – 1/4 cup

Vanilla extract – 1 tsp

Method

• Soak dry fruits and nuts in 1/4 cup orange juice overnight

• Preheat oven to 350 degree Fahrenheit. Line the cake tin with parchment paper and grease with butter/cooking spray
• Soak dates in hot water for 10 minutes
• Blend the dates by adding 2 tbsp of water (adjust if required)
• In a mixing bowl, add dry ingredients and sieve it (To ensure even mixing). Add soaked dry fruits and nuts mix gently
• Add honey, dates puree, butter and vanilla and Mix a gently until combined,Do not over mix

• Pour this batter into the prepared cake tin and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean

My notes:

• Dates Syrup can also be used instead of Dates Puree
• Use nuts of your chioce
• Any fruit juice can be used
• Every oven differs keep an eye after 35 minutes
• Sugar can be used instead of honey
• Any fruit juice can be used instead of orange juice
• All purpose flour can also be used instead of wheat flour

Wheat Oats Banana Bread (Eggless)

Ever since I saw my friend Malar’s Oats cookie with banana, I wanted to try that combination in baking. While thinking what to do, I remembered my liking for banana bread in Starbucks, and decided to try banana bread with oats and wheat. I browsed for recipes, and liked this recipe. With few modifications, I prepared this bread and it turned out good! This bread is also yeast-free.

Wheat Oats Banana Bread

Preparation Time : 10 mins | Cooking Time : 50 to 60 mins

Recipe Category: Snack/Breakfast

Ingredients:

Whole wheat flour – 1 cup + 1/2 cup

Powdered Oats – 1 cup

Baking powder – 1 tsp + 1/2 tsp

Baking soda – 3/4 tsp

Salt – as needed

Walnut – 1/4 cup, finely chopped

Cinnamon powder – 1/2 tsp

Cardamom powder – 1/4 tsp

Mashed banana – 1 cup (I used 3 banana)

Honey – 1/3 Cup

Coconut/ olive /cooking oil/butter/unsweetened applesauce – 1/3 cup (I used coconut oil)

Vanilla – 1 tsp

Milk ( Skim/Coconut/Almond/Cashew) – 3/4 cup (I used Skim Milk)

Butter/ Oil/Cooking Spray – To grease

Method:

• Preheat oven to 350 degrees F
• Grease a loaf pan with cooking spray/butter
• In large bowl, combine mashed banana, coconut oil, honey, milk and vanilla and mix well
• In separate medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon and cardamom
• Add wet ingredients to dry ingredients, add the chopped walnuts and mix until just combined.

• Pour into prepared loaf pan. I sprinkled some oats, and baked for 50 – 60  minutes, until toothpick inserted into center comes out clean with a few crumbs attached

1-Minute Eggless Microwave Cookies

Sometimes we feel like having certain foods, and prepare them. But there are certain recipes which give us that urge to prepare after just seeing the recipe. This 1 minute choc chip cookies is definitely one among them. When I tried it for the first time, it was a flop show! Though I read the recipe well, I was not sure if it will cook after taking out of microwave. I kept for 1 minute and 30 sec, and it was burnt 😦 After two days I tried again. This time, the cookie cooked even after taking out of the microwave, and easy delicious cookie was ready in no time 🙂 I did not add egg to the cookie!

1-Minute Eggless Microwave Cookies

Preparation Time : 1 min | Cooking Time : 1 min | Serves : 1

Ingredients

Butter/Ghee – 1 tbsp (I used ghee)

Brown sugar – 2 tsp

vanilla extract – 1/8 tsp

Salt – a pinch

Milk – 2 tsp (I used 2% milk)

All-purpose flour – 3 tbsp

semi-sweet chocolate chips – 1 tsp (I used white chocolate, the original recipe told 2 tsp, but I reduced)

Method:

• In a bowl, take melted ghee/butter and add brown sugar. Combine well and add vanilla extract and milk

• Add dry ingredients (All purpose flour and salt) to the wet ingredients and mix everything. Add chocalte chips to the batter and give a final mix

• Make a flat dough and place it in a microwave safe plate (I placed a parchment paper over plate and greased it with Pam cooking spray). Make the cookie dough in such way that the center is slightly thicker than the edges

• I microwaved for 25 seconds, took it out, then for 15 sec and finally for 10 sec. The original recipe told 30, 20 and 10 for 700 w. I do not have power adjustment in my microwave, so I reduced 5 sec every time. Stop when center is cooked and egdes are not fully cooked. As I mentioned in the intro, the cookie continues to cook and get firmer once out of microwave oven
• Do try this easy quick microwave cookie I am sure you will enjoy like me:)

Eggless Mango Cake

It is going to be almost a month since I had Mangoes. After eating too many mangoes, both in fruit form and dish form, I decided no more mangoes for this season. But day before yesterday, when we went shopping, saw fresh mangoes, and they were inviting! While eating the mangoes, Hubby asked me why don’t you prepare Mango dessert. Being a dessert lover, if I hear this, I can’t stop myself. But was confused what to cook. That’s when my friend called me casually and asked why am I not baking these days. I released it is been long time since I baked, so thought of making a Mango cake. I have never tried Mango cake before, and I wanted to try eggless version, as I have read that fruit pulp, yogurt and vinegar are great replacements for eggs. Google without you what will I do 😉 Referred many recipes, and liked the one by holy cow! vegan recipes. Made few changes to that, and here is my version of mango cake.

Eggless Mango Cake

Preparation Time : 10  mins | Cooking Time : 40 minutes |

Recipe Category: Dessert

Ingredients:

All Purpose Flour – 1 cup

Baking Powder – 1 tsp + 1/2 tsp

Baking Soda – 1/4 tsp

Salt – 1/4 tsp

Cardamom Powder – 1 tsp

Cinnamon Powder –  1 tsp

Mango Pulp or Puree – 1 cup + 1 tbsp

Milk – 1 tbsp

Butter/Canola oil/Coconut oil – 1/4 cup (I used butter, melted at room temperature)

Granulated Sugar/Brown sugar – 1/4 cup (I used brown sugar) adjust sugar according to the sweetness of mango

Vanilla Extract – 1/4 tsp

PAM cooking spray – to grease (You can even grease the pan with butter/oil)

Method:

• Preheat the oven to 350 degree Fagrenhait
• Seive all purpose flour, salt, baking powder and baking soda well. (I did thrice). Add cinnamon powder and cardamom powder to seived flour

• Puree the mango and add vanilla, sugar, butter and milk to a bowl, mix well

• Add the wet ingredients to the dry ingredients and mix with a  whisk just until you have a smooth batter.

• Grease the baking tray, pour the batter and bake for about 30 to 40 minutes

My Notes:

The cake can be topped with powdered sugar icing

Eggless Pancake

We visit IHOP frequently, and always include pancakes in our order. I wanted to try Pancakes at home, when I checked in YouTube, saw the recipe put up by Joy of baking. Usually I do it in that way. Couple of months ago, I wanted to make pancakes for breakfast but I didn’t have eggs. As always lazy me first thought of doing something else, but after thinking for a while, I made some minor changes from the original recipe and was able to prepare soft, spongy, fluffy pancakes without eggs:) Since then, I have been making pancakes without eggs.

Pancake:

Preparation Time : 3 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

All-purpose flour/Maida – 1 cup

Honey/White Sugar/Brown Sugar – 1 tsp (I used white sugar)

Cinnamon powder – 1/2 tsp

Baking powder – 2 tsp

Milk – 1 cup + 3 tbsp  (I used whole milk)

Vanilla extract – 1 tsp

Olive oil/butter – 1 tbsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

• Combine the dry ingredients and mix slightly. Add milk, butter, water, and vanilla. Whisk together until just combined. Set aside to rest for 10 -15 minutes (I kept for 10 minutes)

• Heat an iron skillet or a non stick pan and allow to heat for 30 to 40 seconds on low to medium heat. Reduce heat to low and pour a large ladle full of batter in the center of pan. Do not spread the batter. Allow it to spread on its own, pour little butter around the edges. Cook the pancake on low medium minute for half a minute or until bubbles appear over the pancake

• When the pancake turns a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate

• Serve warm topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

 

Glad to send this recipe for Kids Lunch Box ideas Contest of IndusLadies