Eggless Chocolate Brownie Cookies

Eggless Chocolate Brownie Cookie

Eggless Chocolate Brownie Cookies
Recipe Source: Lucy check out her website for more delicious easy desserts

Ingredients:
1 ½ cups plus 2 tbsp flour
¼ cup cocoa powder
¼ tsp baking powder
½ tsp baking soda
1/3 cup sugar (I used brown)
¼ cup vegetable oil (I used olive oil)
1 tsp vanilla essence
3 -4 tbsp milk
½ cup chocolate chips or less

Method:
Mix flour, cocoa, baking powder, baking soda and sugar with a spoon.
Pour in oil, vanilla and milk and mix to combine.
Use your hands to bring to a dough.
Mix in chocolate chips and make small balls. OR
Make small balls, flatten it slightly and press few chocolate chips on top. This way I used hardly ¼ cup chips.
Place on parchment paper lined baking tray and bake in a preheated oven at 160 degree Celsius for 10-15 mins.
If you take out in 10 mins, the cookie will look underdone, but its perfect as a brownie cookie. 12-15 mins will make crispy outside and soft inside. Perfect again!
Bake as you prefer. Let it cool for few mins and serve.

Eggless Chocolate Brownie Cookie 1

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Nut Delight Bars

Almond peanuts quinoa Energy Bars

Nut Delight Bars
Adapted from Monica

Ingredients:
2 cups whole almonds
1 cup peanuts
¾ cup walnuts
½ cup quinoa
¾ cup rice crispy

For syrup
½ cup honey
1/3 cup corn syrup
¼ tsp salt
1 tsp vanilla essence

Method:
Roast almonds, walnuts, peanuts and quinoa separately.
Almonds and walnuts can be roasted in a preheated oven at 160 degree Celsius for 15 mins.
Peanuts and quinoa should be dry roasted on stove top.
Add all nuts, rice crispies and quinoa in a large bowl. Stir and keep aside.
Grease a large baking tray and keep aside.
In a heavy bottom large pan, add honey, corn syrup, salt and vanilla and bring to boil. Stir continuously till the mixture reaches 260 degrees. For those who don’t have a thermometer like me, add a drop into a glass of water. If the mixture doesn’t dissolve fast, its ready. (hard ball stage).
Pour the mixture immediately over nut mixture and mix quickly so that nuts are evenly coated.
Quickly transfer to the greased tray and spread using a greased heavy spoon. Press down firmly.
Let it cool till it is slightly warm.
Invert the mixture on to a cutting board and cut into big or small bars.
Cool completely and store in an airtight container with parchment paper between layers. Store in refrigerator so that its stays crispy. Room temperature will make it slightly sticky.
Enjoy!

Almond peanuts quinoa Energy Bars 1

Apricot & Cashews Energy Bars

Apricot Cashew Energy Bars

A healthy sugar free sweet treat after meals or whenever you please! You can have a slice or two without feeling guilty of adding calories….

Apricot & Cashews Energy Bars
Recipe adapted from Christal

Ingredients:
1 cup dry apricots
½ cup raw cashews
5 tbsp oats
½ cup shredded coconut
2 tbsp honey or maple syrup
2 tbsp toasted quinoa
¼ tsp salt
1 tbsp olive oil or coconut oil

Method:
Pulse cashews in food processor until crumbly and remove into a bowl.
Pulse apricots until finely chopped.
Add cashews and other ingredients to apricot mixture and pulse until all are well combined.
Transfer to a cling wrap or parchment lined pan and firmly press to form even layer.
Place the pan in the freezer for one hour to set and then slice into bars of desired size. (You can slice and store too as I did!)
Store in refrigerator.

Notes:

To toast quinoa, take 2 tbsp quinoa and dry roast in a pan for few minutes till you hear popping sound. Quinoa will not change shape when popped but texture and taste changes.

Oats Yogurt Raisin Bars

Oats Yogurt Bars

Oats Yogurt Raisin Bars
Recipe source: Lorie

Healthy and filling….try this!

Ingredients:
1 cup oats (I used quick oats)
1 cup low fat yogurt
¾ cup all-purpose flour/wheat flour
1/3 cup brown sugar
1/3 cup vegetable oil
1 tsp vanilla essence
¾ tsp baking soda
½ tsp baking powder
2 eggs
½ tsp salt
½ tsp cinnamon powder
½ -1 cup raisins (or chocolate chips)

Method:
Mix oats and yogurt in a medium bowl and leave aside for half hr.
Whisk flour, baking powder, baking soda, salt and cinnamon powder in another bowl.
Lightly beat the eggs and add to oats & yogurt mixture. Stir to mix.
Add sugar, vanilla and oil and mix again.
Pour the wet ingredients into the dry and stir just to combine. Don’t overmix.
Fold in raisins.
Pour the batter into a greased pan of your choice and bake for 15-20 mins. Can be made into muffins.
Let cool and enjoy.

Welsh Cake

Welsh cakes 1

Welsh cakes originate from Wales. These easy treats are a cross between a cookie and a scone. The cakes are cooked on a griddle or in a frying pan and ready in a jiffy!

Welsh Cake

Ingredients:
1 cup flour
2 ½ tbsp sugar
¼ cup cold butter
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon powder
1/8 tsp nutmeg grated
3 tbsp raisins/currants (I used chocolate chips)
1 small egg beaten (or half of 1 large)
2-3 tbsp milk

Method:
Mix flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
Add butter to the flour and mix with your fingers till it resembles bread crumbs.
Stir in raisin or chocolate chips.
Add egg and mix. Add milk as required to form a soft dough.
Knead the dough gently on a floured surface and roll to a thickness of ¼ inch. Cut with cookie cutter or small glass into rounds of about 2 ½ inch or smaller.
Heat a griddle or heavy bottom pan and lightly butter it. (maintain medium heat).
Cook the cakes for about 3 mins each side or until they are golden brown. The center should remain soft.
Take off the pan and sprinkle granulated sugar or powdered sugar.
Serve warm or cold….yum!

Welsh cakes

Fruit and Nut Bars

Fruit and Nut Bars

Fruit and Nut Bars / Tu bi’Shvat Cake

Ingredients:
1 ½ cups dried fruits (any combination –raisins, apricots, dates, prunes cherries etc)
1 ½ cups nuts (any combination-pecans, walnuts, almonds, cashews etc)
7 tbsp flour
5 tbsp sugar
3 large eggs
¼ tsp nutmeg powder
½ tsp cinnamon powder
¼ tsp salt
Pinch of ground cloves

Method:
Mix eggs lightly in a big bowl. Add flour, sugar, nutmeg, cinnamon, cloves and salt and mix.
Stir in dried fruits and nuts
Put the mixture in a parchment lined pan (loaf pan preferred) and bake in a preheated oven at 160 degree for 1 hr. ( The extended baking time makes it dry and chewy and perfect!!)
Cool and use a very sharp knife to cut thin slices.

Fruit and Nut Bars 1

Apricot and Pistachio Biscotti

Apricot Pistachio Biscotti
Apricot and pistachio biscotti

Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ cup sugar (for more sweetness add ½ cup)
2 large eggs
2 tbsp oil
1 tsp vanilla essence
½ tsp grated nutmeg (or cardamom powder)
½ cup pistachios
¾ cup chopped dry apricots

Method:
Whisk flour, baking powder and nutmeg powder.
Add chopped apricots and whole pistachios in a small bowl. Add 1tbsp flour and mix so that apricot pieces are no longer sticking to each other.
In another bowl, whisk eggs, oil, sugar and vanilla essence.
Add flour mixture and stir until lumpy.
Now use your fingers to make sticky dough. Add apricots and nuts and mix well.
If the mixture is too dry, just wet your hands with water and knead lightly.
Make into a log and place on a parchment lined baking tray.
Bake for 25-30 mins until the tops are firm and edges start to brown.
Take out of oven and cool on a wire rack for 15 mins.
Transfer to a cutting board and using a very sharp knife or a bread knife cut ½ “or ¾” thick slices. You can cut straight or diagonal.
Place the slices back on the baking tray and bake for 15 mins. (Either make them stand or place on one side and turn to other side after 10 mins).
Cool on a wire rack and store in an airtight container.

Inji Mittai /Ginger Candy

Ginger Candy

Inji Mittai /Ginger Candy

Ingredients:
250 gms sugar
250 gms jaggery
250 gms ginger
3 tbsp water
2 pieces of butter paper

Method:
Add crushed jaggery, sugar and water into a pan.
Heat on medium flame till sugar and jaggery melts.(will not become a clear syrup)
Meanwhile cut ginger into small pieces and make a paste in the blender.
Transfer the ginger paste into a non-stick pam.
Sieve the sugar/jaggery into the ginger paste and mix well. (If there are no impurities in jaggery, no need to sieve)
Keep on high flame and mix well. The mixture will be dark brown in colour.
Keep stirring for approximately half hour. The mixture will become reduced and sticky.
At one stage, you will see the mixture suddenly changes from dark brown to very light in colour. (almost white as compared to its original colour)
Transfer to a butter paper and spread a little.
Immediately place the other butter paper on top and roll with a chapathi roller to obtain even thickness.
Cut into small cubes or whichever shape you prefer before it cools down completely.
Separate the pieces and let cool completely.
Store in airtight glass jar.

Ginger Candy 1

Almond Coffee Biscotti

Almond Coffee Biscotti

Almond Coffee Biscotti

Ingredients:
2 ½ cups all purpose flour
1 ½ – 2 cups almonds
1 cup brown or white sugar (can add more or less)
2 tsp baking powder
½ tsp cinnamon powder
3 large eggs
1 tbsp coffee powder dissolved in 2 tsp warm water
2 tsp vanilla essence

Method:
Preheat the oven to 180 degree Celsius.
Toast the almonds for 10 minutes in the oven. Let it cool.
Mix flour, sugar, baking powder, almonds and cinnamon in a large bowl.
Whisk eggs,coffee and vanilla essence until mixed well.
Add to flour mixture and stir. Use your hands to bring the dough together.
At first it might seem too dry, but the dough will come together and will be sticky.
Rub little flour on hand and divide the dough into two.
Shape into logs and place on a parchment lined baking tray.
Flatten them with height no more than 3/4 inch.
Bake for 25-30 mins until the tops are firm and edges start to brown.
Take out of oven and cool on a wire rack for 15 mins.
Transfer to a cutting board and using a very sharp knife or a bread knife cut ½ “or ¾” thick slices. You can cut straight or diagonal.
Place the slices back on the baking tray and bake for 15 mins. (Either make them stand or place on one side and turn to other side after 10 mins).
Turn the oven off and let the biscotti stay in the warm oven for additional half hour.
Cool on a wire rack and store in an airtight container.
Serve as is or with tea/coffee.

Chocolate Chip Cookies with Olive Oil

Chocolate Chip Cookies with Olive Oil

Chocolate Chip Cookies with Olive Oil
Adapted from Megan

Ingredients:
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
6 tbsp olive oil
¼ cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla essence
¾ cup chocolate chips

Method:
Mix flour, baking soda and salt in a bowl.
In another bowl, beat olive oil, vanilla and sugars until mixed.
Add one egg at a time and beat well.
Add flour and mix until combined. (add 1tbsp milk if the dough is too dry)
Stir in chocolate chips.
Make small balls or scoop with a measuring spoon (tbsp) and place on a parchment lined baking tray. Leave 2 inch space between cookies.
Bake in a preheated oven at 150 degree Celsius for 8-10 mins.
The edges should start to brown. It will still look soft and uncooked in center, but will crisp as it cools.
Cool on a wire rack. Enjoy warm or cold!!

Chocolate Chip Cookies with Olive Oil 1