Beetroot Honey Oats & Semolina Bread Rolls#BreadBakers

This beetroot buns recipe is a great vegan bread idea and can be used for a whole array of uses. This beetroot bread rolls recipe is really easy to follow and will create a great alternative for dishes that are served with bread but can have a different color added to the dish.
Makes around 15 (67 Grams Each) 
Ingredients
70 Grams Rolled Oats - grind to fine powder / flour
300 Ml + - Beetroot Juice
30 Grams Salted Butter - melted
35 Grams Honey
1 Teaspoon Salt 
7 Grams Instant Yeast
440 Grams Barik Rawa / Fine Semolina
20 Grams Milk Powder
Method

If you do not have fine semolina then grind the thick semolina in a mixer jar, then use.
Cook one large beetroot till soft then grind it with water 250 ml water to a fine paste. Measure it after grinding. Make it into a beetroot juice by adding water (350 Ml), keep aside.
To Make The Bread Dough
Heat the beetroot juice to boiling point and pour in a bowl. Add oats flour to it and mix it well so that no lumps are formed. Now add melted butter, honey, salt and mix well. Keep aside. Let it cool a bit.

Once it is lukewarm, add the semolina, milk powder and mix well if you feel it is dry then keep adding the beetroot juice till the semolina is moist and wet. Keep aside covered for 20 minutes so that the semolina hydrates and absorbs all the juice. After 20 minutes add the yeast and start kneading the dough. Knead the dough for 12 to 15 minutes till it is soft and smooth and springs back on touching with a finger.
Grease a bowl with oil and apply some oil on top of dough and let it rise. 

After it is doubled punch it down and knead for 2 minutes. Divide the dough into equal size balls. I could make 15 balls of 67 grams each with this dough.

Roll each ball tightly and give the shape of rolls. Keep these rolls in a greased tin. Repeat process for all the balls. Grease all the rolls with oil and cover with cling film.
Preheat oven at 200°C.

Let the rolls rise till double in size. Brush them with milk and bake for around 18 - 20 minutes with both elements on. Don't over bake or they will turn brown from top.

Once baked take these out and apply butter on top. Keep on a wire rack till fully cooled covered with damp cloth. Enjoy these rolls with a soup or any curry of your choice.

Labels: Beetroot, Bread, Bread Bakers, Naturally Colorful Bread, Indian, Fine Semolina, Oats, Eggless 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Bread Bakers - November 2026 theme is Bread With A Twist

• Small Batch Parker House rolls by Karen's Kitchen Stories
• Fluffy Spelt Dinner Rolls by A Messy Kitchen
• Beetroot honey oats semolina bread by Sneha's Recipe
• Lussekatter by A Day in the Life on the Farm
• Pumpkin Milk Bread Rolls by Passion Kneaded
• Cranberry Cream Cheese Sourdough Dinner Rolls by Zesty South Indian Kitchen
• Ostesnurrer by Food Lust people Love

Upvasacha Cake#Alphabet Challenge

Upvasacha Cake( Farali/Vrat cake) is an eggless one made using vrat ka atta or farali/falhari flour. These flours are made from non-grain, gluten-free ingredients like buckwheat (kuttu), barnyard millet flour (bhagar/moraiya), water chestnut (singhara), and amaranth (rajgira) that are permitted during religious fasts.

Ingredients
½ Cup Fresh Yogurt
¾ Cup Kesar Milk - divided
½ Cup Caster Sugar
¼ Cup Melted Desi Ghee
1 Cup Singhada Atta (Water Chestnut Flour)
1 Sachet Eno Fruit Salt
⅛ Teaspoon Rasmalai Essence
2 Drops Yellow Food Color
¼ Cup Chopped Dried Fruits
Method
Grease and line a 6" Cake Pan
Preheat the oven 160°C.

In a bowl add the yogurt, melted ghee, sugar, essence, half of the kesar milk, yellow color and with beat well till blended, then add the sifted Singhada atta and fold it well into smooth batter. Now add in the eno and pour the remaining kesar milk and mix well ( this batter will be thick) add the dry fruits.

Pour it into the prepared pan and again sprinkle chopped nuts.Bake in a preheated oven for 40- 45 minutes. 

Cool then slice and enjoy!!

Labels: Alphabet Challenge,Water Chestnut, Gluten free, Desi Ghee, Yogurt, Indian, Vrat, Cake, Eggless

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "U"

• Fall Pear Ugly Duckling Cake (Cake Mix Recipe) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Miso Roasted Sweet Potatoes from A Day in the Life on the Farm
• Sourdough Discard Walnut Ginger Cookies from A Messy Kitchen
• Ugali - Savory Maize Meal Porridge from Food Lust People Love
• Unicorn Popcorn from Jolene’s Recipe Journal
• Unicorn Strawberry Cake Mix Cookies from Blogghetti
• Upvasacha Cake from Sneha’s Recipe
• Urchin Butter from Culinary Cam
• Uzbek Rice with Beef and Carrots (Plov) from Karen’s Kitchen Stories
• White Urad Dal from Mayuri’s Jikoni

Eggless & Gluten Free Orange Pots#SundayFunday

This is a quick & easy eggless desserts, which is gluten free too. Chill and enjoy this delicious pots with the goodness of orange segments and fresh juice. 

Ingredients

1 Cup Fresh Orange Juice
1 Tablespoon Heaped Granulated Sugar
1 Tablespoon Heaped Agar Agar powder
A Pinch of Orange color
¼ Cup Water
1 Teaspoon Orange zest
¼ Cup Fresh Cream
Few Orange segments - chopped and de seeded
Method 

In pan add orange juice, water, sugar and agar agar powder, place it on medium low flame and cook till it comes to a boil and sugar melts. Take off flame, add the orange color and zest, when lightly cooled add the cream, mix well.

Into the orange pots , place segments of orange, pour the mixture cover with a lid, place it in the refrigerator to chill. Enjoy them chilled. 

Labels : Sweets & Desserts, No Bake Desserts, Gluten free, Eggless, Agar Agar powder, Orange, Sunday Funday

For Sunday Funday we are sharing recipes for "Father's Day"  

• Caprese Pasta Salad from Amy's Cooking Adventures
• Caribbean Pineapple & Honey Mustard Pork Chops from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Eggless & Gluten Free Orange Pots from Sneha's Recipe
• Green Goddess Dressing from A Day in the Life on the Farm
• Spicy Barbecue Sauce from Food Lust People Love
• Sweet and Savory Party Mix from A Messy Kitchen
• Viral Japanese Cheesecake from Mayuri's Jikoni
• Watermelon Radish and Cucumber Salad from Karen's Kitchen Stories

Eggless Banana Chocolate Cake#AlphabetChallenge

This cake is soft, moist and chocolaty. Quick and easy to make. Taste delicious. Made this for my hubby's birthday.
Ingredients
1 Cup All Purpose Flour
1 Tablespoon Heaped Dark Cocoa powder
¾ Cup Sugar powder
1 Teaspoon Baking powder
¼ Teaspoon Baking soda
1 Teaspoon Vanilla essence
1 Ripe Banana - mashed
½ Cup Oil
¼ Cup Warm Milk
Method 

Grease and line a 6 inch round pan.
Preheat the oven to 180°C. 
Sieve the flour, baking powder, baking soda and cocoa powder thrice. 

In a another bowl whisk sugar, banana and oil till light and thick. Then add vanilla essence and whisk again. Fold in the flour little by little along with the milk till well incorporated . Pour in greased pan. Bake in a preheated oven at 180°C for 30 to 35 minutes.
Cool and enjoy with a cup of tea or coffee.

Labels: Cakes, Eggless, Banana, Kids delight, Alphabet Challenge
Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "E"

• Karen’s Kitchen Stories: Corn and Edamame Salad
• Mayuri’s Jikoni: Dim Posto - Bengali Egg Curry
• Blogghetti: Easter Candy Charcuterie Board
• Food Lust People Love: Edamame Summer Salad
• Sneha’s Recipe: Eggless Banana Chocolate Cake
• Jolene’s Recipe Journal: Baked Beef Empanadas
• A Messy Kitchen: Golden Egg Bread
• Culinary Cam: Mayak Gyeran: A Riff on Korean Marinated Eggs
• A Day in the Life on the Farm: Souper Easy Quiche
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whipped Feta Lemon Zest & Basil Deviled Eggs

Eggless Piped Chocolate Cookie#SundayFunday

These piped chocolate cookies looks irresistible. So crisp and crunchy. They are completely egg free cookies and for a chocolate addict, this is the much perfect as well as super simple recipe to make and enjoy !
Piped cookies are shaped by piping. Basically the cookie dough first put into a piping bag fitted with any desirable nozzle or even without any nozzle. Then the cookies are shaped as per the individual choice over a baking tray. 

Ingredients
24 Grams Unsweetened Dark Cocoa powder
¼ Teaspoon Baking powder
¼ Teaspoon Vanilla or Chocolate Essence
180 Grams All Purpose Flour
2 Tablespoons Corn Flour
160 Grams Salted Butter
100 Grams Caster Sugar
5 Tablespoons Cold Water
Method  

Cream the butter and sugar till light and fluffy, then add the water and continue to beat well. Add the cocoa powder and beat well then add the essence, flour & baking powder and on low speed beat for a minute only and then take it on a silicone mat with a spatula, cream it so that all ingredients will mix well place it a piping bag and pipe with rosette nozzle into circle place on a lined sheet. 

Place the tray in the refrigerator for at 20 minutes.
In the meantime preheat the oven at 160°C.
Bake them in preheat oven 160°C with both the elements on for 16 - 18 minutes.
Transfer to a wire rack and allow to cool down completely.
Store in an air-tight container! 

These cookies are absolutely delicious and crispy.

Labels: Biscuits & Cookies, Christmas, Eggless, Chocolate, Sunday Funday

• For Sunday Funday we are sharing Cookie recipes!
• A Panoply of Pistachio Cookies by Culinary Cam
• Bakery-Style Holiday Sprinkle Cookiesby Karen's Kitchen Stories
• Citrusy Ginger Shortbread Cookiesby A Day in the Life on the Farm
• Egg Free Peanut Butter M&M Cookiesby Mayuri's Jikoni
• Eggless Piped Chocolate Cookieby Sneha's Recipe
• Fruitcake Cookiesby Amy's Cooking Adventures
• Gingerbread Cookie Barsby Food Lust People Love
• Vegan Ginger Cookiesby Sid's Sea Palm Cooking

Eggless Oats Litchi Loaf#BreadBakers

A very easy to make, soft and delicious litchi dessert loaf. Perfect to serve for a Hi Tea party or have it with as a dessert with an ice cream of your choice.
I have used frozen litchis in this recipe. When they were in season, freeze them. You can also use canned litchi or frozen, just drain the syrup whether canned or frozen.
Cup Measurement - 250 Ml

Ingredients
1 Cup Level All Purpose Flour
½ Cup Level Oats powder
2 Tablespoon Level Corn Flour

1 Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt¾ Cup Condensed milk
½ Cup Vegetable Oil
150 Ml Sour Cream - Homemade
1 Teaspoon Vanilla Essence
¾ Cup Chopped Litchis
A Pinch of Yellow Food color
To Garnish
2 Tablespoons Chopped Pistachio or as required
Method

Preheat the oven at 180°C.
Grease a loaf pan and line with parchment paper. Strain all the syrup from the litchis and then finely chop them.
In a bowl sieve flour, oats powder, corn flour, salt, baking powder and soda.
Add the lemon color to the sour cream, mix well, keep aside.
In a large bowl whisk the condensed milk , vanilla essence and oil well till fluffy and creamy.
Now mix the sifted flour along with the sour cream in three batches. Beating after every addition well. Fold in chopped litchis in the batter.
Pour the batter in the prepared loaf pan.
Tap the pan gently on the counter. Sprinkle chopped pistachios.
Bake in the preheated oven at 180° for 35- 40 minutes or until the toothpick comes out clean.
It took exactly 40 minutes in my oven to bake.
Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean, its done. 
Let the cake cool down completely before slicing.

Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.
Labels: Bread Bakers, Litchi, Eggless, Cakes, Breads, Dessert

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Dessert Breads.

• Eggnog Babka Knots by Karen's Kitchen Stories
• Coconut Pandan Babka by A Messy Kitchen
• Gingerbread by Palatable Pastime
• Sourdough Sweet Potato Loaf by Zesty South Indian Kitchen
• Sweet Cranberry Soda Bread by Food Lust people Love
• Eggless Oats Litchi Loaf by Sneha's Recipe
• Sourdough Zucchini Bread by A Day in the Life on the Farm

Eggless Homemade Butterscotch Ice Cream#SundayFunday

Butterscotch Ice Cream is a creamy ice cream dessert with simple ingredients and quick to make with no eggs. Perfect for summer. My hubby loves butterscotch ice cream and requested to make this flavor for our Sunday Funday Event.

Ingredients
1¼ Cup Whipping Cream
1 Cup Full Fat Milk
¼ Cup Sugar
¼ Cup Condensed Milk
¼ Cup Milk Powder
1 Teaspoon Butterscotch Essence
1 Tablespoon Corn Flour
1 Drop Yellow Food Colour - optional
1/3 Cup Butterscotch Chips - see notes
Method 

In a sauce pan add the milk, milk powder, sugar and cornflour, mix well so that no lumps are formed. Place this pan on low flame, stirring continously till boils and starts thicken. When it starts to bubble thicken a little, switch of the flame. Keep stirring till is cools completly and this will also help that no scum is formed on the surface. This is a custard. 

In another large bowl whip the cream till stiff peaks are formed. 

Add in the condensed milk, strain the custrad, butterscotch essence, yellow food color. Whip all this well so that they are incorporated and forms a lump free batter. 

Then fold in the butterscotch chips with a spatuala. 

Pour this into a airthight container and freeze it for atleast 24 hours.

After 24 hours, it looks like this (if you freeze the ice cream in an airthight container you will no ice crystals will form on top).

This is a best butterscotch flavor ice cream which you will love. Scoop and Enjoy!!
My Notes

If you do not have butterscotch chips then make a homemade parline with cashewnuts or almonds at home. Check the recipe to make here. 

Labels: Eggless, Vegetarian, Ice Cream, Sunday Funday, Dessert, Kids delight

• Eggless Homemade Butterscotch Ice Cream from Sneha's Recipe
• Healthy Chocolate Shake from A Day in the Life on the Farm
• Low Sugar Strawberry No Churn Ice Cream from Our Good Life
• Milk Chocolate Ice Cream from Karen's Kitchen Stories
• No Churn Oreo Ice Cream from Cook with Renu
• Orange Creamsicle No Churn Ice Cream from Amy's Cooking Adventures
• Vanilla Bean No Churn Ice Cream with Fresh Strawberry Sauce from Food Lust People Love

Czech Lívance -Eggless Yeasted Pancakes#EatTheWorld

In Czech, these yeasted pancakes are called Lívance, and they represent a favorite sweet dessert. They are addictive! 
Traditional Czech pancakes are round small sized patties made of semi-liquid batter, leavened with yeast. The pancakes are fried in a pan with little butter, finally garnished with fruit, a scoop of sour cream, or just rolled in powdered sugar. They are served as a dessert/sweet dish. 

I have made this eggless and they are so soft fluffy, spongy and delicious. These are too good, my hubby enjoyed the pancakes with Mango Cream Dip. 

Makes : 16 Mini Pancakes
Ingredients
1½+ - Cup Lukewarm Milk
1 Teaspoon Instant Yeast
1½ Cups All Purpose Flour
2 Tablespoons Granulated Sugar
2 Eggs - optional - I did not add - See Notes
¼ Teaspoon Salt
Butter or Desi Ghee/ Oil) - for frying

For The Mango Cream Dip
1 Mango - Alphonso or Kesar
2 Cubes Cream Cheese
½ Cup Non Diary Whipping Cream
Method
For The Mango Cream Dip

Remove the skin and chop the mango. In a small blender jar add the cream cheese, mango and whipping cream. Blend till smooth. Remove in a bowl.

Refrigerate to chill till we are ready to serve with the pancakes.

For The Pancakes

In a small saucepan, heat a cup of milk until it is  just lukewarm. Add sugar and yeast, then stir. Leave the mixture in a warm place until the yeast activates and foam with bubbles appears on the surface.

Pour the remaining lukewarm milk into a large bowl and add granulated sugar, flour and salt. Now add the activated yeast mixture. Using a mixer with a whisk attachment, briefly whisk until everything is well combined. The result should be a thin, semi-liquid batter. Place the bowl with the batter in a warm area to rise until it doubles in volume. 

Heat a non-stick frying pan over medium low flame and brush the pan with  butter or desi ghee. Take ¼ cup of the risen batter and pour it into the pan.  Cook the Lívance for about a minute on one side and then 30 seconds on the other. Once cooked, transfer them to a plate.
Carefully wipe the pan with a paper towel after each batch to remove any blackened bits of butter/desi ghee.

Coat the pancakes in cinnamon sugar. Prepare coating mixture by combining icing sugar and cinnamon powder in a large bowl. Thoroughly coat the warm pancakes with the cinnamon sugar.

I served them with Mango Cream Dip and this was  perfect combo with the Livance. Do try these!! 
My Notes 
If you are using eggs then use ½ cup less milk.  

Labels: Eat the World , Pancakes,International Cuisine, Czech Republic, Yeasted, Eggless, Breakfast, Dessert, Mango, Dip

Check out all the wonderful Czech Republic recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Czech Republic.

• A Day in the Life on the Farm: Bohemian Beef Noodle Soup 
• Culinary Cam: Zelňačka (Czech Sauerkraut Soup)
• Amy's Cooking Adventures: Česnečka (Czech Garlic & Potato Soup) 
• Sneha's Recipe: Czech Lívance -Eggless Yeasted Pancakes 
• Palatable Pastime: Summery Czech Cucumber Salad