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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).


    STRAWBERRY NO-BAKE CHEESECAKE



      The weather is still warm and insisting you to dig into cooler desserts. My daughter asked me to make her favorite strawberry cheesecake one more time before she leaves for her Uni, and how can a mum say no when you know your child won’t be home for months!


      I saw these luscious strawberries at Carrefour and thought I’ll make these one more time before the king of the summer fruit, the mango, takes over. It’s an eggless, no-bake beauty which won’t take much of your time at all! It’s super simple, I've made a video tutorial for you to follow along here, or read the recipe down below!

      SERVES: 4

      PREP TIME: 15 minutes

      COOKING TIME: 10 minutes

      REFRIGERATION TIME: 4-6 hours




      INGREDIENTS

      • 6 digestive biscuits

      • 1 1/2 tbsp caster sugar

      • 60g butter, melted

      • 150g cream cheese, room temperature

      • 100g crème fraîche, room temperature

      • 1/3 cup icing sugar, sifted

      • 1/2 cup heavy cream

      • 8 strawberries, cut in half

      • 150g frozen strawberries

      • 1/2 cup orange juice

      • 1/2 tsp lemon juice

      • 2/3 cup caster sugar

      • 1 1/2 Gelatin sheet

      • Few strawberries for garnishing



      METHOD

      1. To make crust, pulse digestive biscuits and 1 1/2 tbsp sugar together in blender until fine crumbs are formed.

      2. Transfer to a bowl, stir in melted butter and divide in 4 dessert cups (6 cm deep) and press gently. Place in fridge for 20 minutes.

      3. In an electric mixer bowl, beat cream cheese and crème fraîche and icing sugar until combined. In a separate bowl beat heavy cream until medium-stiff peaks are formed, fold it in the cream cheese mixture.

      4. To make jelly, soak Gelatin sheets in cold water; combine frozen strawberries, caster sugar, orange juice and lemon juice and bring it boil and cook for 5-7 minutes until strawberries collapse and sugar dissolves, stir in soaked gelatin sheets until melted and mixed together. Cool it.

      5. Take glass dessert cups out of fridge, arrange strawberries inside cups with cut side facing out and touching the glass, pour the prepared cream cheese mixture on top and cover just 1cm above strawberries.

      6. Now pour strawberry jelly on top, garnish with whipped cream swirl and some strawberries.


      For a quick video tutorial, watch it here!



      KUMARA (SWEET POTATO) GNOCCHI



        My love for sweet potatoes is increasing by the day. These sweet potatoes (or Kumara as we called it in Australia) gnocchi pillows are super soft and full of flavours with delicious goodness. I loved serving it in this platter which was gifted by a friend, it enhances the beauty of this dish as the gnocchi pillows sits so well on the bed of the creamy aged Parmigiano Reggiano and rosemary sauce.


        Kumara gnocchis are a delicious alternative to the usual potato gnocchi, as sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. This super simple and easy-to-make recipe will reward you with accolades of praises from your family and friends.

        SERVES: 4-6

        PREP TIME: 1 hour

        COOKING TIME: 12-15 minutes



        INGREDIENTS

        • 2 large Kumara (red sweet potato)

        • 1 cup plain flour and some extra for kneading

        • 1 cup Parmesan cheese, finely grated

        • 1 tsp Salt or to taste

        For Rosemary Parmesan Sauce:

        • 2 cups of cooking cream

        • 1 1/4 cup aged Parmigiano Reggiano cheese, finely grated

        • 1/4 cup milk

        • 2-3 sprigs of rosemary

        • 1 fat clove of garlic, minced

        • 50g butter

        • 1 tbsp Truffle oil (optional) or use extra virgin olive oil for extra flavor and glaze

        • 1/4 tsp freshly grated nutmeg

        • Salt and pepper to taste



        METHOD

        1. Boil the whole Kumaras, peel and drain any excess water by placing them in sieve and gently pressing it down with the back of spoon.

        2. Now place the potatoes in a ricer and press it down to a fine mash. You should yield 2 cups of mash.

        3. Add flour and salt; combine them with your hands to form a very soft dough, add grated Parmesan cheese and combine them altogether.

        4. Dust the bench top with some extra flour and place the Kumara dough and knead it gently to a pliable consistency. It would still be a soft dough.

        5. Divide the dough into 3 or 4 parts, take one part, place on a dusted floured surface and roll it back and forth with your palms to form a 1 inch thick stick. With the help of dough scraper, cut them into 1 inch thick pillows.

        6. Repeat the above process with rest of the dough and keep the pillows ready.

        7. To make the rosemary sauce, melt butter in saucepan, add minced garlic and 2 sprigs of rosemary and sauté for few seconds on low flame until the butter is fragrant with flavor of rosemary and garlic.

        8. Add cream and milk and bring to a boiling point, reduce heat and add parmesan cheese and cook it for 2 minutes until the sauce thickens but still has a pouring consistency. Add nutmeg and season with salt and pepper.

        9. Boil the water in a large vessel or pot, add the gnocchi pillows in it and cook them in boiling water until they start floating on top and soft and fluffy in texture, about 3-4 minutes.

        10. Drain them out with slotted spoon and place them on a serving platter of prepared rosemary sauce, drizzle a little sauce on top of the gnocchis.

        11. Sprinkle some freshly ground pepper and truffle oil on top and garnish with extra parmesan cheese, and rosemary sprig.


        COOK'S NOTES:

        • If you feel your gnocchi dough is quite soft, don't be tempted to add more flour, as adding too much flour will make your gnocchis tough rather than soft and pillowy.


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