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GLUTEN-FREE EGGLESS BROWNIES



    These rich, fudgy, gluten-free, egg-free and refined sugar-free Ragi (finger millet) brownies are guilt-free indulgent treats. Amazingly delicious and much more fudgy than the classical flour brownies. Experimenting with different ingredients and finding similar results of the traditional recipe could be challenging and chances are of failure in your first attempt, but to my surprise my first attempt was a great success. These are super fudgy and moist that your hand won’t stop at just one. I couldn’t resist myself from eating 4 slices in a row... yes you heard it right, “4 slices”!! Damn, they were simply irresistible, but was quiet complacent of the fact that I was digging into some guilt-free indulgence.


    These gooey goodness are made with Ragi flour, also known as finger millet, an ancient grain which is a powerhouse of nutrition. It helps control diabetes, weight loss, reverse skin ageing, and a great source of protein and calcium too. Try these and you won’t go back to your traditional brownies. It’s baking time!

    YIELDS: 16

    PREP TIME: 15 minutes

    BAKING TIME: 30 minutes

    PASSIVE TIME: 1 hour



    INGREDIENTS

    • 1 cup ragi (finger millet) flour

    • 1/2 cup oats flour

    • 1 cup brown sugar

    • 1/2 cup Greek yogurt, room temperature

    • 275g semi sweet chocolate chips

    • 150g butter, cut into cubes

    • 1 tsp vanilla extract

    • 1/2 cup pecan nuts, chopped

    For Frosting:

    • 125g semi-sweet chocolate chips

    • 3 tbsp sour cream, room temperature

    For Sugar Glaze (Optional):

    • 1/3 cup confectioners sugar

    • 2-3 tsp milk



    METHOD

    1. Grease and line 8x8” square pan. Preheat oven at 180° C.

    2. In a heatproof bowl melt chocolate and butter together over a double boiler until they are just melted, gently combine them with a spatula, and remove bowl from the double boiler.

    3. Add sugar to the chocolate mix, combine with spatula, let it cool for 2 minutes. Add Greek yogurt and gently fold to combine well.

    4. In a bowl, sieve ragi and oats flour and add half the quantity to the chocolate mix and gently fold them with a spatula. Add rest of the flours and fold to combine well. Add pecan nuts to the brownie batter and mix.

    5. Now pour the batter in the prepared pan and bake it for 30-35 minutes. Let it cool in pan completely, transfer on a tray or chopping board, upside down.

    To Make Frosting:

    1. Melt chocolate in a bowl over a double boiler, as it melts remove from double boiler and add sour cream; mix gently with the help of a spatula until it’s well combined and glossy.

    2. Let it cool down, about 5 minutes.

    3. Pour over the brownie block and spread it with offset spatula. Let the frosting set for an hour and cut it into 16 squares and serve.

    To Make Glaze:

    1. To glaze the brownies, mix together confectioners sugar and milk and make like a stream dropping consistency, drizzle over the set frosted brownies.


    COOK'S NOTES:

    • Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).


    SHAKSHUKA



      Living in Middle East for more than a decade, you tend to adapt the eating habits of the prevailing local community. Shakshuka has become one of the favorite weekend breakfast for my family.


      Shakshuka is an easy to make one pot dish which loosely translates to ‘all- mixed up’ in Arabic. It’s a delicious dish that is full of flavour and is originated in North African countries like Egypt, Tunisia and Algeria but traveled to Middle Eastern countries and is adapted by them too. It has all different variations to make this dish. I’m sharing my version with you and I like serving it with pita bread which is perfect for sopping up those oozing egg yolks with delicious peppery tomato sauce and crumbled feta. Crusty bread goes really well with that too.

      SERVES: 4 people

      PREP TIME: 15 minutes

      COOKING TIME: 14 minutes

      TOTAL TIME: 29 minutes



      INGREDIENTS

      • 2 x 400g canned tomatoes, chopped

      • 1 onion, chopped

      • 3 cloves garlic, chopped

      • 1 large red bell pepper, seeded and diced

      • 1/4 tsp cayenne pepper

      • 1/2 tsp paprika

      • 1 tsp cumin powder

      • 1/4 tsp freshly ground black or mixed pepper

      • 4 tbsp extra virgin olive oil

      • 1 tsp Himalayan pink salt

      • 2 tsp sugar (optional)

      • 4 eggs

      For Garnishing:

      • 100g crumbled feta

      • 2 tbsp chopped parsley



      METHOD

      1. In a large pan, heat oil on medium low fire.

      2. Add onions, sauté for 1 minute and add garlic, cook for another minute and add chopped bell peppers, stir to cook for 2 minutes.

      3. Add paprika, cayenne pepper, cumin powder and salt, stir to roast the spices for a minute.

      4. Add tomatoes, stir to combine well, increase the flame and cook on medium high heat. Keep stirring in between for about 7-8 minutes until the tomatoes are cooked and water from the tomatoes is evaporated but they are still moist.

      5. Add sugar and mix. Taste, season more if required.

      6. Reduce the flame to low heat, make 4 cavities in the tomatoes, crack one egg in each cavity, cover the pan with a lid, let the egg whites cook while the yolks are still soft and runny for about 3-4 minutes. Remove from fire and uncover.

      7. Garnish with crumbled feta and parsley. Sprinkle freshly ground pepper and salt on eggs. Serve immediately with pita bread or sourdough bread.



      COOK'S NOTES:

      • I used Himalayan salt as it contains more minerals like potassium, magnesium and calcium than a normal table salt. You can use normal salt by all means if you cannot get hold of the pink salt.

      • I like my yolks runny and soft in the center, but if you like your eggs hard, leave for another 3-4 minutes on fire to cook well done.

      • You can also add sliced jalapeño peppers and sliced avocado on top to garnish and serve with bread of your choice.

      • I like adding sugar as it balances the tartness of tomatoes. You can omit if you don’t want.



      RAGI OATS BANANA BREAD



        I'm sharing my newly developed recipe of Ragi, Oats and Banana bread, which I made few days ago sparked me to jump out of my bed as I was excited to share this very successful healthy, delicious, gluten free recipe with you all! As promised, I am testing all those new recipes for those of you who are allergic to gluten and also for those who wants to eat just healthy all the way long.


        Ragi is a powerhouse grain which is a source of packed full of nutrients. Try out this amazing recipe below!

        SERVES: 4

        PREP TIME: 20 minutes

        BAKING TIME: 30-35 minutes

        TOTAL TIME: 50-55 minutes



        INGREDIENTS

        • 1 cup ragi powder

        • 1 cup almond powder

        • ½ cup oats flour

        • 2 bananas

        • 2 eggs

        • 1/3 cup demerara sugar

        • ½ cup cooking oil (sunflower)

        • 1 tsp baking soda

        • ½ tsp baking powder

        • ½ tsp salt

        • ½ cup pumpkin seeds, lightly toasted

        • 2 tbsp golden raisins



        METHOD

        1. Preheat oven at 180˚ C. Grease 23”/ 4” loaf pan, sprinkle a tbsp of ragi in pan, coat all sides and dust off excess ragi powder.

        2. Mash bananas with the back of fork, add eggs and lightly whisk with fork, add sugar and oil and mix well with the help of spatula.

        3. In a separate bowl, sift ragi powder, almond powder, oats flour, baking soda, baking powder and salt, in two batches add it to the egg banana mix and fold in with the help of spatula to combine and make the batter.

        4. Reserve 1 tbsp of pumpkin seeds and add the rest to the batter along with raisins; mix them gently in the batter.

        5. Now pour batter in prepared pan, sprinkle reserved pumpkin seeds on top and bake it in preheated oven for 30-35 minutes or until the skewer inserted in the bread comes out clean.


        COOK'S NOTES:

        • Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).


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