Egg-less Whole-wheat Pistachio Cranberry Muffins

I have been away for a while, thank you for showing your concern and asking why there are no new posts from Bhaili. Feedback and encouragement from you all have brought me back here. 🙂

These awesome pistachio and cranberry muffins are perfect for festival time. If you are looking options of healthy bakes this festive season do try egg-less malpua muffins with orange rabdi. Instant gulab-jamuns and Instant moong daal halwa are good option if you want make something traditional in no time.

This is a super easy recipe to make healthy egg-less muffins bursting with natural flavors. Combination of pistachio and cranberry blend very well. When you take a bite of these muffins taste of pistachio is so evident even though no artificial essence is used. My husband said it tastes better than any pistachio barfi. 🙂

The best part about this bake is that its totally guilt free. Its made with whole-wheat and honey, additionally no baking soda is used. It’s totally a guilt free indulgence. If you prefer healthy guilt-free healthy baking try Egg-less Ragi cardamom cookies, millet flour and sesame seed cake, egg-less ragi flour orange cake.

Here is the list of ingredients.

Ingredients:

  • Whole wheat flour: 60 g
  • Cornflour: 20 g
  • Pistachio powder: 30 g
  • Butter: 50 g
  • Honey: 60 g
  • Baking Powder: ¼ tsp
  • Vinegar: 1/8 tsp
  • Milk: ¼ cup
  • Dry cranberry: 2 tbsp.
  • Pistachio flakes for garnishing

Procedure:

  • Roast pistachio on low heat for a minute. On cooling grind these to make fine powder. Roasting nuts prior to baking enhances their flavor.
  • Sieve flours, pistachio powder, baking powder for 5 times.

I know you must be thinking five times! Trust me extra sieving does make the difference. Sieving incorporates airs and makes these whole-wheat muffins rise well.

  • Beat butter and honey for a minute.
  • Add flour, vinegar, milk and fold them together to form a smooth batter.
  • Line the molds and pour in the batter. Sprinkle chopped cranberry and tap molds gently to release any trapped air. Bake in a preheated oven @ 160 degree centigrade for 20 minutes or until skewer comes clean.
  • Quantity mentioned above makes six muffins.

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Egg-less Ragi Cardamom Cookies

Ragi (Finger-millet in English) is a healthy gluten-free grain. Its also called nachni and is full of fiber and minerals like  iron and calcium.

People are now more aware about these alternative grains and their health benefits, and cookies and cakes are easy way to include these alternative flours in our diet.

Some time back I had shared recipes for delicious egg-less ragi flour orange cake and millet flour and sesame seed cake. Both these cakes are tasty and guilt-free indulgence.

Easy to make, these ragi cookies have nice crumbly texture (even after no use of baking soda). These healthy ragi cookies and whole-wheat coconut cookies can be a good companion of a glass of milk or a cup of masala tea.

egg-less-ragi-cookies So,here is the recipe for these easy egg-less ragi cookies:

Ingredients

  • Ragi flour: 1 cup
  • Whole-wheat flour: ¼ cup
  • Ghee: ¼ cup
  • Powdered sugar: ½ cup
  • Milk: 3-4 tbsp
  • Baking powder: ¼ tsp
  • Cardamom powder: ¼ tsp

Process

  • Sieve together baking powder and flour for two times and keep aside.
  • In a bowl take sugar and melted ghee.
  • Add flour and rub it with fingers and mix evenly. Proper rubbing and mixing flour with fingers will result in nice texture of cookies. In around 5 minutes flour will get collected.
  • Add milk to form a soft dough. Do not knead too hard.
  • Divide the dough in equal balls. This quantity will give you approximately 15-16 medium sized cookies.
  • You may use cookie cutter. Here I have shaped each ball by just pressing between palms.
  • Bake the cookies at 180°C in preheated oven for 15 minutes. Baking time differ from oven to oven, so keep an eye while cookies are getting baked.
  • Cookies will be soft and gooey when just out of oven. Let them rest for 5 minutes and then gently transfer them on cooling rack for further cooling. On cooling they will become firm and crisp.
  • Once cooled, transfer these healthy ragi cookies in an air-tight container, and they’ll stay good for 15-20 days.

healthy-easy-cookies

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How to make easy coconut cookies

These days I have been baking some healthy cookies. Some of the attempts have been really good while some were close to disaster.

However, of all the attempts, these crunchy and soft coconut cookies are the simplest and easiest to make. With a mischievous kid at home I’m always looking out for easy to make healthy recipes. 🙂

These coconut cookies are made of whole-wheat flour and without baking soda, making them perfectly suitable for kids. My daughter is fond of these soft coconut cookies and like to munch them along with cup of milk.

eggless-coconut-cookies

Kids normally like taste of coconut thus I often make these easy non cooking coconut ladoos.

If you are looking out for healthy recipes for kids you will definitely like cottage cheese muffins, millet flour and sesame seed cake and not to forget tasty egg-less ragi flour orange cake.

Coming back to these egg-less coconut cookies, here is the list of ingredients:

  • Whole wheat flour: 1 cup
  • Ghee: ½ cup
  • Powdered sugar: ¾ cup
  • Desiccated coconut: 1/2 cup
  • Milk: 3-4 tbsp.
  • Baking powder: ¼ tsp
  • Coconut extract: ¼ tsp
  • Rose petals: few

Procedure

  • Sieve together baking powder and flour twice.
  • In a bowl, beat sugar and melted ghee together for 2 minutes. You will notice sugar dissolving completely.
  • Keep aside 1 tbsp coconut powder and add rest of it in the bowl.
  • Further add coconut extract and flour in the bowl. Rub flour with fingers and mix evenly with ghee and sugar mixture. Proper rubbing and mixing with fingers will result in nice texture of cookies. In around five minutes flour will get collected.
  • Add milk to form a soft dough. You may require to add little more milk, it depends on flour to flour.
  • Divide the dough in equal balls. This quantity will give you approximately twenty medium size cookies.
  • You may use cookie cutter, here I have shaped each ball by just pressing between palms. Roll each ball in remaining desiccated coconut powder and give final shape. After giving shape, stick dry rose petal on each of the cookie.

easy-coconut-cookies

  • Bake the cookies at 180°C in preheated oven for 20 minutes. Baking time varies from oven to oven. So keep an eye while cookies are getting baked. On baking you will get nice golden color.
  • They will be soft and gooey when you take them out of oven. Let the cookies rest for 5 minutes and then gently transfer them on cooling rack for further cooling at room temperature. On cooling they will become crisp and crunchy.

healthy-coconut-cookies

Once cooled, transfer these healthy coconut cookies in air-tight container. These cookies stay good for 15-20 days.

I relish the combination of coconut cookies and healthy ragi cookies with my evening cup of masala tea. Do let me know how the cookies turned out. It’s always good to get your feedback.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).