Eggless/vegan chocolate cake!!

What you will need

• 2 Cups organic whole wheat pastry flour (Bob's Red Mill organic pastry flour) 
• 2 Cups organic coconut palm sugar (Madhava organic coconut sugar)
• 2 Tsp pure baking soda ( Bobs Red Mill pure baking soda)
• 1/2 Tsp freshly grounded organic cardamom ( Frontier organic cardamom)
• 1 Tsp salt (real sea salt)
• 6 Tbsp organic non alkaline cocoa powder(Ahlaska organic baker's cocoa)
• 2 Cups water
• 2 Tsp organic vanilla (Frontier organic vanilla)
• 1 Tsp Fresh squeezed lemon juice
• 10 Tbsp organic canola oil (Spectrum organic canola oil)
• 1 Cup organic walnuts ( 1/2 cup to mix in batter, 1/2 cup to sprinkle on top)

1. Preheat oven to 350 degrees F. Lightly coat pan with oil and flour. Add an extra bowl of water to oven to keep cake moist.
2. In a large bowl mix dry ingredients and whisk well.

3. In a separate bowl mix well wet ingredients.
4. Add wet ingredients to dry and mix them together with 1/2 cup nuts

5. Pour batter in pan and sprinkle with leftover nuts.

6. Bake for 35-40 minutes
7. Cool in pan for 15 minutes
8. Loosen edges, and turn out onto wire rack to cool completely.

Enjoy!

Simply yummmmm organic eggless banana nut muffins!

It’s only the first day of spring break and I am already bombarded with - We are bored. What's for fun? What's cooking? What's next?

I told my kids why don't you two come out with a fun plan for this week and I will follow.

The idea worked. They have listed activities... loads of them.:)
 

They love to bake. So, today they baked banana nut muffins, clicked pictures and updated their docs.

The muffins turned out simply great!

I totally sneaked this from my daughter's Google docs ;)

For organic eggless banana nut muffins you need -

• 4 organic not too ripe bananas
• 1/2 cup organic coconut sugar 
• 1/3 cup or 5 Tbsp. unsalted organic melted butter  (room temperature) 
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt 
• 1/2 tsp. coarse ground Cardamom
• 1 1/2 cups of organic whole wheat  flour 
• 1/2 cup organic milled flax (optional)
• 1 Tbsp. organic chia seed (optional) 
• 1 cup nuts (organic walnuts, almonds and raisins)

Here is how to......

• Preheat oven to 375 degrees F.
• Line muffin pan with muffin paper cups.
• Chop walnuts and almonds. Slice bananas. 
• 1 Tbsp organic milk
• Whisk together coconut sugar, melted butter, sliced bananas and milk. Using a blender mix them well.
• In a large bowl whisk together dry ingredients (whole wheat flour, baking powder,  baking soda, nuts, raisins, milled flax, sea salt, cardamom, chia seed)  
• Add wet ingredients to dry and mix them together.  (save some nuts to sprinkle on top)
• Fill muffin cups with batter and sprinkle leftover nuts on top.
• Bake for 15 minutes or till the muffins are golden brown and toothpick inserted in center comes out clean.
• Enjoy!

Thanks for visiting and have a colorful day :)

Eggless pineapple very berry whole grain fruit cake

Featured on Stonyfield blogger-bites
Turn any moment into celebration with this fruity, nutty and whole grain heart healthy cake!

• 1 cup fresh pineapple cut up small or grated
• 1/2 Cup fresh juice (mix of pineapple and mango with a handful of blueberries)
• Leftover fruit pulp from juice
• 1/3 cup blueberries
• 1-1/4 cup whole wheat pastry flour
• 1/2 cup milled flax seed
• 7oz sweetened condense milk
• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon fresh ground cardamom (omit shells) or powder

• 1/4 teaspoon salt

• 1/2 cup yogurt with 1 tablespoon of agave (or sugar)

• 1/3 cup sliced dry fruits and nuts ( I used mix of almonds, walnuts and raisins)

1. Preheat oven to 325`F. Lightly coat pan with oil and flour.

2. Using processor take out ½ Cup fresh juice from pineapple, mango and a handful of blueberries. (Don’t throw the leftover pulp from juice)

3. In a bowl whisk together yogurt with agave or sugar, pineapple, fresh juice, condense milk, blueberries and leftover pulp.

4. In a separate large bowl whisk together whole wheat pastry flour, milled flax seed, baking powder, baking soda, ground cardamom and salt.

5. Add wet ingredients to dry and mix them together with dry fuits and nuts.( save some to sprinkle on top)

6. Pour batter in pan and sprinkle leftover dry fruits and nuts on top.

7. Bake for 25 to 30 minutes, until pale brown and toothpick inserted in center comes out clean.

8. Cool in pan for 15-20 minutes.

Loosen edges, and turn out onto wire rack to cool completely
Enjoy goodness in every bite:)


Thanks for visiting and have a colorful celebration!!

Bakers Note:)
You can use dried or frozen berries too. Soak them in water to regain moisture. (Approximately 20-25 minutes)
Mango for juice is optional.
Whole wheat flour can be used in place of whole wheat pastry flour. I used hudgson mill flour.
Agave nectar is more natural and low in glycemic index than sugar. It can also be used on the slices while serving for extra flavor and sweetness:)
Add an extra bowl of water to oven to keep the cake moist.

Eggless very berry whole grain heart healthy cake!!

Featured on Stonyfield blogger-bites

Makes 1 bundt cake , 24 muffins, 8 mini loaves or 3 large loaves.

Fruity, nutty, and whole grain heart healthy, this delicious cake has a goodness in every bite. Its a great way to turn any moment into celebration!!

Happy baking :) :)
 
4 OZ Blueberries

3 OZ Cranberries
1 OZ Blackberries
2 Oranges for 1 cup fresh orange juice
1 Mango for half cup fresh mango juice

4 Tsp. Orange zest (crushed fresh orange peel)

2 cups whole wheat pastry flour
1 cup wheat flour
1 cup white all purpose flour
1/2 cup milled flax seed
4 Tsp. baking powder

1 Tsp. baking soda

1/2 Tsp. salt

4 Tbsp. yogurt

4 Tbsp. Olive oil

1/2 cup milk (optional)
8 Tsp. egg replacer

1 Tsp. vanilla extract
2/3 cup sugar

1 cup sliced dry fruits and nuts (I used mix of walnuts, almonds and raisins)

1. Preheat oven to 400`F. Lightly coat pan with oil and flour.

2. Using processor take out fresh juice from 2 oranges and a mango. (Don’t throw orange peels and leftover pulp from juice)

3. Wash and grate orange peels into fine zest.

4. In a bowl whisk together yogurt, olive oil, fresh juice, egg replacer, sugar, vanilla extract, orange zest and left over pulp from juice.

5. In a separate large bowl whisk together whole wheat pastry flour, whole wheat flour, milled flax seed, baking powder, baking soda and salt.

6. Add wet ingredients to dry and mix them together with nuts. (Add an extra 1/2 cup milk if the batter is not wet enough to pour)

7. Bake for 30 to 35 minutes, until pale brown and toothpick inserted in center comes out clean.

8. Cool in pan for 15-20 minutes.

Loosen edges, and turn out onto wire rack to cool completely.

Bakers Note:)
You can use dried or frozen berries too. Soak them in water to regain moisture. (Approximately 20-25 minutes)

If you are not using fresh juice and pulp add 4 Tsp. more of orange zest. (8 Tsp.)

You can replace sugar with agave nectar, which is low in glycemic index. It can also be used on the slices while serving for extra flavor and sweetness:)
Add an extra bowl of water to oven to keep the cake moist.

For green living try this..Boil the left over orange peels in water and set aside for an hour. The house smells great....naturally :))

Thanks for visiting. Have a colorful celebration!!