Showing posts with label Almond Milk. Show all posts
Showing posts with label Almond Milk. Show all posts

Vegan Gluten Free Ragi Brownies


Vegan Gluten Free Ragi Brownies

 BM # 68 Day 14 - 

 I was looking for a brownie recipe which doesn't use wheat flour. So when I found this, I looked at the ingredients and felt that there are more healthy ingredients in this brownie than I can ask for. 

 My older one who doesn't like banana in baked goods figured out the banana in these brownies and frowned at me but didn't refuse her portion :). My husband and the little one thoroughly enjoyed their share. And no one guessed the presence of Ragi flour in there. 
I felt the brownie as is was a little on the drier side but when combined with ice cream it was pure bliss!
Vegan Gluten Free Ragi Brownies

 Recipe Source here
Ingredients - 

 Ragi Flour 1 cup
Sugar 1/2 cup
Baking Powder 1 tsp
Cocoa Powder 3 Tbsp
Salt 1/2 tsp
Walnuts, chopped 1/2 cup (divided use)
Wet Ingredients - 
Bananas mashed 2 nos
Peanut Butter 3 Tbsp
Oil 1/4 cup + 1 Tbsp
Almond-Coconut Milk 1/2 cup (water can be used as well)
Chocolate Chips and chopped walnuts as needed for topping
Vegan Gluten Free Ragi Brownies

 Method Of Preparation -
Preheat the oven to 375 °F. Grease and line a 7 inch square baking pan.

 In a mixing bowl, add ragi flour, sugar, baking powder, cocoa powder, salt and half of the walnuts. Mix well and set aside.

 In another mixing bowl, mash bananas, add in peanut butter, oil and almond-coconut milk. Mix well until the ingredients are all blended in.

 Pour the wet ingredients into the flour mixture. Gently mix until there are no lumps.

 Gently pour the brownie batter into the prepared baking pan.

 Sprinkle chocolate chips and chopped walnuts on top as needed.

 Bake for about 45 minutes or until a tester comes out clean upon inserting in the center of the brownie.

 Remove from the oven. Let it cool for a few minutes.

 Serve with ice cream.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 10 minutes + Baking Time 45 minutes
Makes 20 slices (1 inch each approx)

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Posted by Harini R on Friday, September 16, 2016
20 comments
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Vegan Ragi Vermicelli Kheer


Vegan Ragi Vermicelli Kheer

 BM #68 Day 10 -

 I have succeeded so far in posting 9 millet recipes alternating between Bajra, Ragi, Jowar and Little Millet. I hope to continue with that pattern.

 Now on to today's 'Ragi' post..

 A few weeks back, my husband brought home 2 cans of Almond-Coconut milk. I was surprised and when asked for the reason, he says "I just thought you might put it into good use and I will get something new to eat". Silence from my side :).

 That's when I made this kheer and a few more (yet to be posted) which were enjoyed by all of us. To be honest, the kids didn't take to this kheer as much as I would have loved them to enjoy but that was to be expected. As I mentioned earlier, unless ragi is disguised it doesn't entice my kids. But my passion for millets is unwavering !

 Ingredients - 

 Almond Coconut Milk 3 cups
Ragi Vermicelli 1 cup
Jaggery 1/4 cup or more for a sweeter tooth
Almond and Cashew crushed 1/4 cup

 Method Of Preparation -
Heat the jaggery in a tablespoon of water and let it melt. Remove the impurities and set aside.

 Boil the milk and add the ragi vermicelli and let it cook through. [2 minutes was good enough.]

 Add in the almonds and cashews. Also add the melted jaggery.

 Let it simmer for a few minutes and remove from heat.

Garnish with roasted cashews and serve it warm.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Monday, September 12, 2016
13 comments
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Vegan Pumpkin-Chocolate Chip Biscotti


Vegan Pumpkin-Chocolate Chip Biscotti

 For Week 1 of BM #49, I have chosen to highlight 'Pumpkin' and so I would showcase three interesting recipes using pumpkin.

 For Day 1, I have baked these Biscottis which were a delight to have as a snack with some milk/tea.

 The day I baked these, I felt an after taste of Baking powder, but the next day they tasted better. But just in case, I would reduce the baking powder a little the next time.

Recipe adapted  from here
Ingredients - 

 Brown Sugar 3/4 cup
*Pumpkin Puree 2/3 cup
Vegetable Oil 2 Tbsp
Almond Milk 1/4 cup (or as needed) 
White Whole Wheat Flour 2 cups
Baking Powder 2 tsp
Salt 1/4 tsp
Cinnamon Powder 1/2 tsp
Nutmeg Powder 1/4 tsp
Chocolate Chips as needed for topping

 * I boiled a cup of pumpkin cubes and pureed it
Vegan Pumpkin-Chocolate Chip Biscotti

 Method Of Preparation -
Blend the pumpkin puree, brown sugar and oil and set aside.

 In a mixing bowl, sieve the flour and baking powder. Add the salt, cinnamon powder and nutmeg powder.

 Preheat the oven to 350°F.

 Pour the pumpkin puree blend into the flour mixture and gently knead into a soft dough adding as much milk as needed.

 Shape into a 6 inch long, 3 inch wide and 3/4 inch thick log and place it on a parchment lined baking sheet.
Vegan Pumpkin-Chocolate Chip Biscotti - prep

 Bake it for about 30 min. Remove and let it cool for about 15 min.

 Slice the log into 1 inch biscotti slices. Place the cut side down on the same baking sheet and bake for another 10-15 minutes or until the base of the biscottis are slightly brown.

 Remove and let them cool on a wire rack where they will crisp up a little more.

 Store in air tight containers and they will stay good for a few days.


Preparation Time 15 min + Cooling time 15 min + Baking time 45 min 
Makes 8-9

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Posted by Harini R on Tuesday, February 3, 2015
12 comments
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Dried Figs Fudge ~ Anjeer Halwa


Dried Figs Halwa

 A few months back one of my friends asked me if I had ever tasted Fig Halwa. I had not and so I had promised her that I would make it sometime and let her know of it. So finally I got a chance to make this halwa. Among the fruits, 1 cup of dried figs (uncooked) have about 300 mg of Calcium.  These figs are also noted for their high Iron content.

 This halwa was a little sticky but good. I think the lack of any thickening agents and very little sugar might be the reason. (please don't be tempted to add more sugar as the figs are naturally very sweet.) I know of some people who don't appreciate figs because of the tiny seeds in them. Since the figs were pureed, the seeds didn't bother me at all.

 For Day 2 of BM # 19, here is a very nutritious fudge. 

Ingredients - 

 Dried Figs chopped 1 cup
Almond Milk (Regular milk is fine too) 1 cup
Sugar 2 Tbsp
Cardamom Powder 1/2 tsp
Grated Coconut 1 tsp (Optional)
Ghee 2 tsp
Chopped nuts to garnish

 Method Of Preparation -

 Boil milk and soak the chopped figs in the hot milk for about 30 min.

 Make a puree of the soaked figs and set aside.

 In a non stick wok/kadai add 2 tsp of ghee and transfer the pureed figs. 

 Stir in sugar and coconut (if using) and continuously stir until it comes together as a single mass. It took me about 20 min.

 Remove from fire and spread the halwa on to a parchment paper lined plate.

 Garnish with chopped nuts and cut into desired shape.

 Refrigerate before serving.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19.

Preparation Time 25 min + Soaking Time 30 min
Makes 8 pieces

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Posted by Harini R on Saturday, August 11, 2012
18 comments
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Vegan Pumpkin Bread


Vegan Pumpkin Bread


My husband has become a great fan of pumpkin bread since the day he tasted it at his work place. He has been behind me to bake this bread and I was postponing this project until now. 
This was not too sweet but was just right for us. I am sure this bread is going to be baked quite often at home. I felt the bread tasted better the following day.
Inspiration From - here
Ingredients - 


Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Cinnamon Powder 1 tsp
Nutmeg Powder 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1 tsp
Pumpkin Puree 1 cup (I used home made)
Almond Milk 1/2 cup
Lemon Juice 1/2 tsp
Sugar 1 cup


Vegan Pumpkin Bread


Method Of Preparation -


Blend in the liquid ingredients (pumpkin puree, almond milk, lemon juice and sugar) until the sugar dissolves.


In a mixing bowl, sieve the flours, baking powder, baking soda, cinnamon powder and nutmeg powder. 


Gradually pour in the liquid mixture into the flour and mix until combined. [Adjust the batter consistency by adding a little more water or almond milk to get a thick batter.]


Preheat the oven to 350 F and prepare a 9 X 4 loaf pan by greasing it and for ease of removing, line it with a parchment paper.


Pour the batter onto the prepared pan and smooth the tops. Sprinkle chopped almonds if preferred. and bake for about an hour. I had to bake for an additional 7 min at 325 F.


If the top browns faster, then make a tent with an aluminium foil to cover the loaf pan.


Cool it on a wire rack and slice it after it cools down. Serve as is or spread some some butter and enjoy.


Sending them to 
1. Radhika's Let's Cook - Kids Special 
2. Vardhini's Bake Fest hosted by Resh
3. CookEatDelicious's "CED - Deserts - Pumpkin" hosted by Mirielle


Preparation Time 20 min + Baking Time 67 min + Cooling Time 30 min 
Makes 1 loaf

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Posted by Harini R on Friday, June 29, 2012
9 comments
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Vegan Savory Cilantro Scones


Vegan Savory Cilantro Scones

Magic Mingle #6 this month has the magic ingredients of All Purpose Flour and Coriander. The options were numerous but I chose to bake some Vegan scones as they are low in fat and they are well appreciated at home.


The inspiration for these  scones is from here and I am sure I am going to bakes these scones very often as these were an instant hit with the family! 


Ingredients - 


All Purpose Flour 1 cup
Whole Wheat Flour 1/2 cup
Baking Powder 2 tsp
Cumin Seeds 1 tsp
Ajwain / Vaamu  1/2 tsp
Red Chilli Powder 1/2 tsp (or as per taste)
Spring Onion finely chopped 2 Tbsp
Cilantro / Coriander leaves finely chopped 3 Tbsp
Almond Milk 1/2 cup (or as needed)
Apple Cider Vinegar 1 1/2  tsp
Olive Oil 2 tsp


Vegan Savory Cilantro Scones


Method Of Preparation -


In a mixing bowl, sift the all purpose flour, wheat flour and baking powder. Add in the herbs and spices and mix well. Rub in the olive oil too.


Add Apple cider vinegar to almond milk and set aside for a couple of minutes.


Preheat the oven to 400 F.


Gradually add the almond milk + vinegar mixture to the flour and gently mix to get a sticky dough. 


Don't knead at all. Just gather the sticky dough and oil your fingers to pat the dough into a circular shape (about 1/2 inch thick). 


Best way to do it is to line a baking sheet with parchment paper and transfer the dough onto it. Pat it with oiled fingers and slice into 8 wedges.


Bake for about 15 min then I broiled on high for a couple minutes to brown the tops. Slide them onto a cooling rack. Apply some butter on the top if you don't mind a non-vegan version (I sprayed some olive oil as I felt the tops were a bit dry).


We, adults enjoyed with a dollop of hot sauce while the kids had them with regular ketchup.




Preparation Time 10 min + Baking time 17 min + Cooling time 10 min 
Makes 8 wedges

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Posted by Harini R on Thursday, June 14, 2012
19 comments
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