Tag Archives: nut

Eggless Dry Fruit and Nut Cake

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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

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Method

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

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  • 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

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  • 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

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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

Carrot Almond Payasam

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As a kid, I was a picky eater when it came to vegetables. Don’t know why, but I always hated carrots and beetroots. But I used to eat sweets like beetroot halwa, carrot halwa and cartot Payasam. Anything that comes in a sweet/dessert form – its a big Yesss from me. I gradually started liking carrot and beetroot in veggie form as well.  Whenever I see beetroot and carrot in fridge, I always have this urge to prepare sweets. Hubby makes sure I am not doing any sweet with those veggies 😦  Though I have prepared this dessert earlier, today being the first day of the tamil month Aadi (Aadi Friday in some places), thought of making this healthy and special payasam for the auspicious day.

Carrot Almond Payasam:

Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 4

Recipe Category: Dessert

Ingredients:

Carrot – 4 medium peeled and cut into big chunks

Almonds – 1/3 cup (I used whole, but if you don’t like the skin, blanch, remove skin and then use it)

Milk  –  3 cup

Condensed milk – 3 tbsp

Sugar -1/3 cup

Cardamom – 2 pods

Almonds – few for garnish

Saffron – few strand (soak them in a tbsp. of milk)

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Method:

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  • In a pressure cooker, add carrots, almonds, cardamom and 1 cup of milk, cook for 2-3 whistles and switch off. When it cone to room temperature blend then into fine puree

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  • In a sauce pan, add carrot puree and remaining milk, let them boil. When it starts boiling, add condensed milk, sugar and soaked saffron. Boil for 5- 10 minutes or till  they became thick. Garnish with some sliced almonds if desired. Serve hot or cold

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My Notes:

  • A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched). Pour milk and cover. Boil till carrots are fork tender. Turn off the heat and let it cool
  • Instead of grinding carrots, you can grate them and add. In that case skip cooking carrots with almonds, directly add carrot to the cooked and ground Almonds
  • If you are vegan, use thin coconut milk to cook carrot and almonds and thick coconut milk at the end
  • Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
  • Same procedure can be followed for beetroot payasam
  • Same procedure can be followed for any kheer – Walnut, Cashew, Pistachio etc

 

Honey-Glazed Almonds

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Once when we were shopping in Sam’s Club, we tried a sample of cinnamon-glazed cashews.They had a variety of nuts, both savory and sweet. I liked them and bought some of the cinnamon-glazed cashews. Its a good snack to munch on, but very high on calories 🙂 Next time when we went to Sam’s, it wasn’t available. Since then, I have been thinking of making some glazed nuts. Made some changes to the  FoodNetwork recipe, and was happy with the result! This is a Healthy snack, with nutty texture, and with the flavor of honey and cinnamon.

Honey-Glazed Almonds

Preparation Time: 5 mins | Cooking Time : 25 mins

Recipe Category: Appetizers & Snacks

Ingredients

Almonds – 1 cup

Honey – 2 tbsp

Sugar – 1/4 tsp (Optional)

Cinnamon – 1/4 tsp

Orange Zest – 1/8 tsp

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

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Method:

  • Preheat oven to 350 degrees
  • Combine Almonds, Cinnamon, Honey and orange zest in a bowl, mix well. Take baking tray and cover it with parchment paper. Grease with Cooking spray and spread the almond mixture

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  • After 10 minutes sprinkle some sugar

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  • Bake for 15 to 20 more minutes, stirring occasionally. Cool and store in an airtight container

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My Notes:

Same preparation can be done for walnut, peanuts, cashew and pecans