SarasYummyBites

Banana Grapes Smoothie

Preparation time: 30 minutes 

Cooking time: 0 minutes
Serve 2

Ingredients:
1 small banana
2 pitted dates
1 tsp boost
1/2 cup cold milk
1/2 cup  yogurt
Ice cubes if needed

Method:

1. Soak dates for 20 ~ 30 minutes in warm water.

2. Combine all the ingredients including soaked dates in a blender and blend on high speed for few minutes.  Serve..

Note:  Add more milk if your smoothie is too thick for you.. And also add sugar if needed. 

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Banana Grapes Smoothie

Preparation time: 7~ 8 minutes

Cooking time: 0 minutes

Serves: 2 ~ 3

Ingredients:

1 banana

1/2 cup seedless grapes

1/2 cup yogurt

1/2 ~ 1 cup cold milk ( depends on the thickness you want)

Sweetness as per your taste ( sugar can be substitute with honey or brown sugar)

Method:

1. Wash the grapes and take it in a blender, meantime peel and chop the bananas in to bite size pieces.

2. Throw in chopped bananas and remaining ingredients in to the blender and blend it for    1~ 2 minutes in high speed. Transfer it to glass tumbler and serve immediately..

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Eggless Cinnamon Coffee Cake  

Preparation time: 30 minutes
Baking time: 30 ~ 35 minutes
Yield: 1- 8" pan or 2 - 6" pan

Ingredients:
For Cake:
Dry Ingredients:
2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder( recipe called for 1 tbsp baking powder)
1 tsp salt

Wet Ingredients:
1/4 cup vegetable oil
1 tbsp of flex seed + 3 tbsp of water or replace it with 1 egg
1 cup milk

Crumb topping:
1/2 cup flour
1/2 cup brown sugar
3 tbsp softened butter
a pinch of cinnamon

Cinnamon filling:
1/3  cup melted butter
1/3 cup brown sugar
1 tsp cinnamon

Method: 

1. Preheat oven to 350 degrees Fahrenheit and line a  2-8" baking pan with paper liners.

For Crumb Topping:

2. Combining all crumb topping ingredients together in a mixing bowl until mixture resembles coarse crumb and set aside until needed.

For Cinnamon Filling:

3. In another mixing bowl, whisk all cinnamon filling ingredients together and set aside until needed.

For Cake Batter:  

4. In a mixing bowl, combine flour, sugar, baking powder and salt. Mix and set aside.

5. In another bowl whisk all the wet ingredients and then mix the dry ingredients with the wet ingredients gently. Do not over mix.

Layering theCake:

6. Pour about half of the batter in prepared pans ( reserve some  for the second layer). Add about 1/4 cup of cinnamon filling on top of the batter we just poured, followed by remaining batter.

7. Top the cake with the crumb topping and place the pan into the oven for 30 ~ 35 minutes or until it passes the toothpick test.

8. Once done,  cool the cake in the pan for a few minutes before moving them to a wire rack.

9. Enjoy  a slice with cup of coffee..

                                                               

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Eggless Chocolate Cake using Vinegar

Preparation time: 20 minutes

Baking time: 30 ~ 35 minutes

Cooking time: less then 7 minutes

Serves 2 - 8" cake pan

Dry  Ingredients

2 2/4 / 310 grams all purpose flour / Maida

2 cup / 500 grams  raw sugar or 2 2/4 cups granulated sugar

2/3 cup / 80 grams  unsweetened cocoa powder

2 tsp / 10 grams baking soda

1/2 tsp / 2.5 grams salt

Wet Ingredients:

2 cup / 500ml  warm water

1 tsp / 5 ml vanilla extract

2/3 cup / 5oz vegetable oil

2 tsp / 10 ml distilled white or apple cider vinegar( I used rice vinegar and it works too)

For Chocolate Glaze

1 cup / 250 grams sugar

8 tbsp / 120 grams butter

4 tbsp  milk

4 tbsp unsweetened cocoa powder

2 tsp vanilla extract

Method:

For Cake:

1. Pre-heat the oven to 350 degree F  and line 2 - 8" inch baking pan with parchment paper. Grease it with little butter and set aside. 

2. In a mixing bowl, mix all the dry ingredients together. Make a well in centre of the flour and add all wet ingredients one by one.

3. Mix wet and dry ingredients together till it incorporate together.  Divide the batter equally in the prepared baking pans.

4. Transfer the filled baking pans to the centre of the oven rack and bake it for 30 ~ 35 minutes or till done. (Inserted toothpick in centre of the cake and comes cleans, then cakes are ready to remove from the oven.)

5. Transfer the baked cakes tins to the cooling rack and cool completely before removing from the pans. While cakes are at room temperature prepare glaze as given below.

For Chocolate Glaze:

6. In a medium sauce pan, combine all glaze ingredients together except vanilla extract. Over a medium heat, stir continuously to get glossy chocolate sauce. Turn off the heat and stir continuously to cool down a bit.

7. Sandwich the glaze in between the layers and pour the remaining over the sandwiched cakes. Spread quickly and evenly or else glaze will thicken quickly. Top it with any sprinkles or strawberry or serve with out any topping.. Enjoy the prefect chocolatey cake ever....

Note: I halved the given recipe and made single 8" cake.

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Eggless Vanilla Pound cake

Preparation time 30 ~ 40 minutes

Cooking time: 20 ~ 45 minutes

Makes one - 8"X8" Square cake or 9 mini loafs

Adapted from here

Dry Ingredients:

2 1/2 cups / 300 gms all purpose flour / Maida

1 tsp / 5g baking soda

1/2 tsp / 2.5g baking powder

1/2 tsp / 2.5 g salt

Wet Ingredients:

1 cup / 250 gms raw sugar or you can use 1 1/4 cups of granulated sugar

1 1/2 cups / 250 gms butter

1 cup pureed silken Tofu or you can use 4 eggs 

1 tsp vanilla essence

3/4 ~ 1 cup milk @ room temperature 

  

Method:

1. Pre-heat the oven to (350 deg F / 180 deg C .  Grease and dust 8″ baking pan with butter and flour till well coated. Keep it aside.  (I used mini loaf pan.)  Meantime sift dry ingredients together  together  and set aside. 2. Cream the butter and sugar until it become pale and creamy. I beated both ingrediets together for 10 minutes at high speed.  Add the vanilla essence and beat well. 

3. Add the pureed tofu to the butter-sugar mixture and beat well till it has been incorporated.  Mixture will curdles while beating,  dont worry and continue beating for 5 more minutes.

4. Add the sifted flour mixture to the butter-sugar-tofu mixture little by little and mix in low speed. 

5. pour in milk to the batter and mix to get dropping consistency batter.

6. Tranfer the batter to greasted pan and smooth it on top using spatula and bake it for 40 ~ 45 minutes or till done. It only 20 minutes for my mini loafs to bake. 

7. Transfer the baked cake to the cooling rack and cool completely before slicing.

Note: 

* This cake is soo good until unless you mention,  know one will find out it is a eggless cake. 

* You can add 50 grams of cocoa and 250 grams of all purpose flour instead of 300g all purpose flour to get butter rich chocolate pound cake. But sift two or three times before adding to wet ingredients

* Batter is quite thick and should drop from spatula or add extra liquids to get correct consistency.

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