Eggless Banana-Ricotta Whole Wheat Pancakes ~ Day 167

Light and fluffy pancakes made with rich and creamy ricotta cheese.  Mashed banana adds a natural sweetness to these delicious pancakes, while the lime zest gives a hint of citrusy flavor.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 10 pancakes 

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Ingredients:

• Whole wheat flour - 2 cups
• Sugar - 3 tbsp
• Baking powder - 2 and 1/2 tsp
• Baking soda - 1/2 tsp
• Salt - a pinch
• Lime zest - 1 tsp
• Milk - 1 and 1/2 to 2  cups
• Ricotta cheese - 3/4 cup
• Ripe banana - 1, mashed
• Vanilla extract - 1 tsp
• Fresh fruits and nuts

Method:

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lime zest. 
2. In another mixing bowl, whisk together the milk, ricotta cheese, mashed banana, and vanilla extract.
3. Make a well in the flour mixture and pour the ricotta mixture.  Gently stir to form a lumpy batter. Do not over mix.  
4. Heat a cast iron griddle over medium-high.  Pour 1/4 cup of batter onto the pan and cook until bubbles form on top, about 2 minutes, over medium-low heat.  Flip the pancake cook for a minute or until golden brown.
5. Repeat the process with the rest of the batter. 
6. Serve the pancakes immediately drizzled with pure maple syrup and fresh fruits and nuts. 

Eggless Mango Gelato with Aquafaba Whipped Cream - Day 162

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Preparation time: 10 minutes

Cooking time + Churn time:  20 minutes

Serves: 4

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Ingredients:

• Fresh Mango pulp - 2 cups
• Sugar - 1/4 cup or more, depending on how sweet the mangoes are
• Water - 1/8 cup or more 
• Lemon juice - 2 tbsp
• Prepared Aquafaba whipped cream - 2 cups

Method:

1. Place sugar and water in a saucepan.  Heat until the sugar melts and thickens slightly.  Cool completely and stir in the lemon juice.
2. Combine mango pulp and sugar syrup.  Refrigerate for 15 minutes.
3. Gently fold the aquafaba whipped cream into the mango mixture.  
4. Pour the mango mixture into an ice cream machine and follow the instruction according to the manual.
5. My machine churned for  approximately 20 minutes to get to the soft consistency.
6. Transfer gelato into a freezer safe container and freeze until firm and ready to be served.

To make without the ice cream machine:

1. After folding the aquafaba whipped cream with the mango pulp, transfer the mixture into a freezer safe container and freeze.  
2. Remove after 20 minutes and beat with hand mixture and put it back in the freezer.  Repeat the process one more time after 20 minutes.  Freeze until firm.

Eggless Blueberry Yogurt Cake ~ Day 150

A moist and fluffy yogurt cake loaded with antioxidant rich fresh blueberries.  This utterly delicious cake is super easy to whip up and makes a perfect on-the-go breakfast or snack.

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Preparation time: 10 minutes

Cooking time: 50 minutes to 1 hour

Yields: 1 loaf

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Ingredients:

• All-purpose flour - 2 cups plus 1 tsp
• Baking powder - 1 tbsp
• Salt - a pinch
• Sugar - 1 
• Honey - 2 tbsp
• Butter - 4 tbsp, room temperature
• Vegetable Oil - 1/4 cup
• Plain greek yogurt or low-fat plain yogurt - 1 cup
• Milk - 3/4 cup
• Vanilla extract - 1 tsp
• Cardamom powder - 1 tsp
• Fresh blueberries - 1 cup

Method:

1. Preheat the oven to 350 degrees F.  Grease a 9x12 loaf pan with butter and set aside.
2. In a large mixing bowl, sift the flour, baking powder, cardamom powder, and salt.  Coat blueberries in 1 tsp of all-purpose flour and set aside.
3. In an another bowl, whisk the sugar, honey, butter, and oil until fluffy.  Add the vanilla extract.  Gradually add the yogurt and milk and mix well.  Stir in the cardamom powder
4. Gently fold in the flour mixture into the wet mixture.  Add the blueberries to the batter and mix well gently.
5. Pour the batter into the prepared loaf pan.  Bake for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake come out clean.  
6. Let the cake cool in the pan for 5 minutes.  Remove the cake and let it cool completely on wire rack.
7. Enjoy!!!

Recipe inspiration from here.

Eggless Avocado Banana Brownies ~ Day 134

Healthy, low-fat brownie with a hint of banana and jaggery.  Turn those ripe bananas and avocados into these delicious, rich and fudgy brownies.  

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields:  13x9-inch pan of brownies

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Ingredients:

• All-purpose flour - 1 and 1/2  cups
• Coconut flour - 1/2 cup
• Unsweetened cocoa powder - 3/4 cup
• Brown sugar - 1 cup, packed
• Cane sugar - 1/2 cup
• Powdered jaggery - 1/2 cup
• Baking powder - 1 tsp
• Salt - 1/4 tsp
• Ripe banana - 1, large,mashed
• Ripe avocado - 1, mashed
• Vegetable oil - 1/4 cup
• Milk - 1/3 cup
• Vanilla extract - 1 tsp
• Semi-sweet chocolate chips - 1 cup

Method:

1. Preheat oven to 350 degrees F.  Brush or spray a 13x9-inch baking pan with oil and set aside.
2. In a large mixing bowl, combine the flours, cocoa, brown sugar, cane sugar, jaggery, baking powder, and salt.
3. In another bowl, whisk the mashed banana, avocado, oil, milk, and vanilla extract until well combined.
4. Add the banana mixture into the flour mixture and gently stir until just combined.  Fold in the chocolate chips.  The mixture will be thick and tight, but that is okay.   Do not try to add more liquid.
5. Spread the batter into the baking pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  Keep checking after 20 minutes to prevent over baking.
6. Place the tray on a wire rack and let it cool completely before cutting into squares.

Eggless Mango Cake ~ Day 124

I'm back after a short break with this irresistibly soft, moist, and delicious mango cake recipe.  I have bookmarked this recipe from Vaishali's blog a long time ago and never had a chance to make it until now.  Though the original recipe is a vegan version, I slightly tweaked it and added some Greek yogurt for some extra moisture and flavor.  However, if you prefer to go with a vegan version, see my notes for the instructions.

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Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Serves: 4 to 6

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Recipe Source: Holy Cow Vegan

Ingredients:

• All-purpose flour - 1 and 1/2 cups
• Baking powder - 2 tsp
• Salt - 1/4 tsp
• Cardamom powder - 1 tsp
• Mango puree (fresh or canned) - 1 cup, if using fresh ripe mangoes, cut the sides and scoop the pulp out and puree in a blender.
• Mango flavored Greek yogurt - 1/4 cup
• Granulated sugar - 1/2 cup 
• Vegetable oil or melted butter - 1/3 cup
• Vanilla extract - 1 tsp

Note: For a vegan version, omit Greek yogurt and butter.
          Use 1 and 1/2 cups mango puree and 2/3 cups sugar, if not using the Greek yogurt.
       
Method:

1. Preheat the oven to 350 degrees F.  Grease a cake pan or bundt pan.
2. Puree the mango pulp and set aside (if using the fresh mangoes).
3. In a mixing bowl, sift the flour, baking powder, and salt.  Mix in the cardamom powder.
4. In another mixing bowl, whisk together the mango puree, Greek yogurt, sugar, oil, and vanilla extract until combined.
5. Add the flour mixture and mix gently (don't over mix) until smooth.
6. Pour the batter into the cake pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  I baked it in a silicon bundt cake molds.
7. Let the cake cool in the pan for 5 to 10 minutes.  Dust with powdered sugar and serve.

Eggless Banana Coconut Muffins with Chia Seeds ~ Day 97

Have some over-ripe bananas sitting on the counter top?  Transform them into this moist and delicious coconut flavored muffins.   They are so easy to bake and are perfect for on the go breakfast.

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields: 12 muffins

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Ingredients:

• All purpose flour  - 1 and 1/2 cups (I used Trader Joe's Multigrain Baking Mix)
• Organic unsweetened coconut flakes - 1/2 cup + 2 tbsp for topping
• Sugar - 1 cup
• Brown sugar - 2 tbsp
• Baking powder - 2 tsp (1 tsp if using baking mix)
• Baking soda - 1/2 tsp
• Flax seed powder - 1 tbsp
• Chia seeds -  2 tsp
• Salt - 1/4 tsp
• Milk - 3/4 cup
• Melted butter - 2 tbsp
• Ripe banana - 2, large, mashed
• Vanilla extract - 1 tsp
• Chopped Walnuts - 3/4 cup

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with liners.
2. In a large mixing bowl, combine flour, coconut, sugar, brown sugar, baking powder, baking soda, flax powder, chia seeds, and salt.
3. Add milk, butter, vanilla extract, and the mashed banana.  Mix well.  Fold in the chopped walnuts into the batter.  
4. Fill the batter into the muffin cups, filling each about 3/4 full.  Top with extra coconut.
5. Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
6. Let muffins cool in the pan for 5 minutes, and then cool them on a wire rack.

Eggless - Saffron and Cardamom flavored Arabian Cake ~ Day 70

I was browsing through Pinterest and this recipe caught my eye.  I quickly went through the recipe and sure enough, I had all the needed ingredients and immediately started making it.  It is a simple, mildly sweet cake infused with rich and aromatic flavors of saffron and cardamom.  Can any dessert go wrong with this flavor combination?  Try and see.

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Preparation time: 10 minutes

Cook time: 30 minutes

Serves: 6 to 8

Recipe source: Munatycooking

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Ingredients:

• All-purpose flour - 1 cup
• Corn starch - 1 tbsp
• Baking powder - 1 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch
• Milk - 6 tbsp
• Cardamom powder - 1 tsp
• Saffron - 1/4 tsp
• Yogurt - 1/4 cup
• Sugar - 1 cup (original recipe calls for 6 tbsp, I added 2 tbsp more)
• Melted butter - 2 tbsp
• vegetable oil - 2 tbsp
• Chopped nuts - for garnishing

Method:

1. Preheat oven to 350 degrees F.  Grease and cake pan and set it aside.
2. Add cardamom and saffron to milk and keep it aside.
3. In a mixing bowl, sift flour, baking powder, baking soda, corn starch, and salt.  
4. In another mixing bowl, beat yogurt, sugar, saffron milk, butter, and oil until sugar dissolves.
5. Add the flour mixture to the wet ingredients and stir gently.  Do not mix more than 10 - 15 seconds.
6. Pour the mixture in a greased pan.  Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  It took 30 minutes in my oven.
7. Garnish with your choice of chopped nuts.

Eggless Vanilla Cupcakes with Raspberry Butter Cream Frosting ~ Day 42

Celebrate Valentines day with this soft, fluffy and delicious cupcakes.  

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Preparation time: 20 minutes

Cook time: 20 minutes

Yields: 12 cupcakes

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Recipe adopted and modified from: Sally's baking addiction

Ingredients:

• All-purpose flour - 1 and 2/3 cup
• Baking powder - 2 tsp
• Baking soda - 1 tsp
• Salt - 1/2 tsp
• Granulated sugar - 1 cup
• Unsalted butter - 1/2 cup, melted
• Greek or regular yogurt - 1/2 cup
• Milk - 3/4 cup
• Vanilla extract - 2 tsp

For the frosting:

• Confectioners sugar / icing sugar - 3 to 4 cups
• Unsalted butter - 3/4 cup, at room temperature
• Raspberry preserve - 1/2 cup
• Heavy cream - 2 tbsp
• Vanilla extract - 1 tsp
• Salt - 1/4 tsp

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with 12 cupcake liners.
2. Whisk together the flour,baking powder, baking soda salt.  Set aside.
3. In a large mixing bowl, whisk sugar and butter. Add the yogurt, milk and vanilla.  Whisk well to combine.
4. Add the flour slowly and mix well without any lumps.
5. Using a ice cream scoop, divide the batter into the cupcake liners. Back for 20 minutes or until the toothpick inserted in the center of the cupcake comes out clean.  Allow to cool completely before frosting.

To make frosting:

1. Beat the butter until soft and creamy, about 2 minutes.
2. Add the icing sugar, heavy cream, vanilla and salt.  Beat on high speed until thick.
3. Add the raspberry preserve and beat until thick and creamy. Add more sugar if needed.
4. Frost the cooled cupcake.  
5. Enjoy!

Eggless Chocolate ~ Banana Bread

Ingredients:
All purpose Flour - 1 3/4 cups
Unsweetened Cocoa Powder - 1/4 cup
Sugar - 1 cup
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Unsalted Butter - 1/2 cup (melted and cooled)
Ripe Bananas - 2 or 3
Unsweetened Apple Sauce - 4 oz
Vanilla Extract - 1 tsp
White, Dark or Milk Chocolate chips - 1/2 cups
Flax Seed Powder - 1 TBSP (mixed with 3 TBSP of water)
Walnuts or Pecans - 1/2 cup (lightly toasted and chopped)

Method:

1. Preheat the oven to 350 degrees F (180 degrees C).
2. Butter and flour (or spray with non stick vegetable spray) the bottom and sides of a loaf pan.
3. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
4. In a medium-sized bowl combine the mashed bananas, apple sauce, flax seed mixture, melted butter and vanilla extract.
5. Combine the banana mixture to the flour and fold lightly with a rubber spatula or wooden spoon.  Mix thoroughly.
6. Fold in the chopped nuts and chocolate chips.
7. Transfer the batter into the prepared pan and sprinkle  the top with some brown sugar (optional).
8. Bake until the bread has risen and a toothpick inserted in the center comes out clean (about 55 to 65 minutes).
9. Place the pan on a wire rack to cool.
10. Serve warm or at room temperature.

Recipe adopted from here.

Funnel Cake - Eggless

Ingredients:
All Purpose Flour - 1 cup
Milk - 1 cup
Sugar - 1 TBSP
Baking Powder - 1/2 tsp
Vanilla Essence - 1 tsp
Salt - 1/2 tsp
Ener-G  Egg Replacer - 1 1/2 tsp (mix thoroughly in 2 TBSP of water)
Powdered Sugar - for garnishing
Oil - for deep frying

A funnel with 1/2 inch tip


Method:

1. In a large mixing bowl, combine the flour, milk, salt and baking powder.  Mix well.  (Use whisk to prevent lumps)
2. Add the Ener-G replacer mixture, sugar and vanilla and mix thoroughly.
3. Heat oil in a pan.  Take a funnel and close the tip using a finger and fill it with batter. (about half the funnel)
4. Release the finger from the funnel and allow the batter to flow in a circular motion in hot oil.
5. Fry until golden brown on one side and flip it to the other side to fry.
6. Remove and drain on a paper towel.
7. Sprinkle generously with powdered sugar and serve warm.

Eggless Pumpkin Spiced Muffins

Have a Happy and Safe Halloween

Ingredients:
All purpose flour - 1 2/3 cups
Baking powder - 1/4 tsp
Baking soda - 1 tsp
Ground Cinnamon - 1 tsp
Ground Nutmeg - 1 tsp
Ground Cloves - 1 tsp
Sugar - 1 1/2 cups
Pumpkin Puree - 1 cup
Canola Oil - 1/2 cup
Water - 1/2 cup
Flax seed powder - 2 TBSP mixed with 6 TBSP of water
3/4 cup walnuts (Optional)

Method:

1. Pre-heat oven to 400C.
2. In a large bowl combine the flour, baking powder, baking soda and all the spices.  Mix well.
3. Add the sugar and mix thoroughly.
4. Now add the pumpkin puree, oil, water, flax seed powder mixed with water and the chopped nuts.  Mix well.
5. Line a 12-cup muffin pan with liners and spray with non stick cooking spray.
6. Fill the muffin cups evenly with the batter (about 2/3 full).
7. Bake it in the pre-heated oven for about 20-25 minutes or until a tooth pick inserted come out clean.