Gluten Free Flourless Carrot Cake#BundtBakers

There is a bite of goodness in every piece of cake that you enjoy. This cake is so light, moist and nutty. Made this cake with Cashew Meal.. yes.ss you have read it correctly cashew meal. So easy to make. 

Not like Almond Meal, wherein it requires soaking, peeling and drying. There is no such process in making cashew meal, more so ever this is widely and easily available all over India and comparatively cheaper too. You can substitute this for any recipe that calls for Almond Meal. 

In this recipe I left it coarse and did not sieve it to make cashew flour. But if you wish you sieve it to get a fine powder / flour. Read the process carefully before you began to make it or else it turn to cashew butter.

Cashew flour is used in gluten-free cooking and baking. Since it is free of gluten, it can be used in much the same way almond flour or almond meal is used in cookies, muffins, and breads.

When Stacy our Host for this month's  Bundt Bakers asked us to bake a gluten free cake.  I, was very happy since this cake was on my to do list.  

In India, we get beautiful sweet, soft and juicy reddish pink carrots in winter.  These are apt for making a cake or sweet dishes.

Another note of caution when making this cake, please do not try to over turn this cake.  It just slipped off my mind that I, should not overturn this cake and it broke at the bottom.  Flourless cakes should not be overturned.  Slice them in the pan itself and then serve.  

If you  make it in a bundt pan use a loose bottom pan,  angel pan or any other loose bottom pan.  Most of all do not forget to warp the bottom with a aluminum foil right up to rim.  Since this batter is wet and slightly watery it will leak from the bottom and will cause fire in oven, so be very very cautious.  Place this pan in a tray and then bake.

Ingredients

140 Grams Grated Carrot- this weight is after grating

125  Grams Cashew Meal -  see recipe below

110 Grams  Brown Sugar

3 Small Eggs

1/4 Cup Chopped Walnuts 

1/4 Cup Oil

1/2 Teaspoon Level Baking powder

1/4 Teaspoon Level Baking soda

1/2 Teaspoon Cinnamon powder

1/2 Teaspoon Ginger powder

1/2 Teaspoon Vanilla Essence

A Pinch of Nutmeg powder.

Method

In the cashew meal  mix in  cinnamon. nutmeg,ginger, baking  soda and baking powder.   Keep aside.

In a bowl, break the eggs, add the oil and essence and whisk till nice and frothy. 

Now add the sugar and continue whisking for 2 minutes.  Use a spatula and fold  in the cashew mix and carrot till well incorporated.   Sorry do no have a pic of the batter since my camera battery died down.

Pour this in an well greased bundt pan and bake in a preheated oven  at 180 degrees,  set the timer for 30 minutes. Leave this in the hot oven for 5 minutes. Take it our and let it cool overnight and then serve it the next day.  

Hubby and I enjoyed  this cake, a goodness in every bite.. awesome..

 Please to do frost this cake with cream cheese or anything else, it ruin the actual taste to this cake.

 Some cakes need to enjoyed just how they are.

How to Make Cashew Meal / Flour

Take the cashew nuts into a food processor or high-powered blender and pulse it at intervals until they're coarse and crumbly, but just make sure to stop before it turns to cashew butter.

The slightly coarse one is is cashew meal and for cashew flour this is fine just sieve it in a fine atta / flour sieve .. that's it ... cashew meal /cashew flour is ready to use.

Labels :  Bundts, Gluten free, Flourless, Cashew Meal, Homemade, Carrot, Bundt Bakers

Here are some of the other Gluten free Bakes:

Buckwheat Bundt Cake with Red Fruits Jam from Pat y Co. Candy Bar
Clementine Almond Bundt from Food Lust People Love
Coconut Rum Gluten-Free Bundt from Sweet Sensations
Gluten-Free Sweet Cornbread Bundt from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Flourless Carrot Cake from Sneha's Recipe
Gluten Free Chocolate Bundt Cake from I Love Bundt Cakes
Gluten Free Holiday Rum Cake from The Queen of Scones
Gluten-Free Almond-Raspberry Bundt Cake from All That's Left Are The Crumbs
Gluten-Free Carrot Bundt Cake from Merce's Cake
Gluten-free White Chocolate Bundt Cake from Patty's Cake



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Soft & Spongy Poha Dosas #BreadBakers

This month Bread Bakers are celebrating Pancakes, our host is, Wendy . 

Today is Pancake or Fat Tuesday – which is also known as Pancake Day. Pancake Day is celebrated a day before Ash Wednesday.  A day when Christians begin their Lenten Season. I,  remember when we were young, during lent no sweets  or meat dishes used to made or eaten, now of course these are not strictly followed. 

We East Indians also call this day Introz Day , with pancakes a dish of liver or meat  is also prepared, since after this day no meat or sweets are eaten, during lent,  which is still  observed by majority  East Indians.

Already posted a Eggless & Vegan Pancakes  recipe, decided to make something different. Made these soft and spongy Poha / Beaten Rice Dosas.  These are made for breakfast and served with Fresh Tender Coconut Meat Chutney.

Ingredients

2 Cup Idli Rawa
1 Cup Level Poha / Beaten Rice
½ Teaspoon Fenugreek seeds
200 Grams Fresh Yogurt
3 Cups Water
¼ Teaspoon Soda - bi - carb
Salt to taste
For the Fresh Tender Coconut Meat Chutney
1 Tender Coconut Meat
2 Green Chillies
2 Tablespoons Fresh Yogurt
½ Teaspoon Cumin seeds
¼ Teaspoon Salt
A Handful of Coriander Leaves
A few Mint leaves

Method
Make Buttermilk by churning the yogurt and water together.
Soak the idli rawa and fenugreek seeds iin buttermilk. Keep it covered for 4 - 5 hours.
Soak the poha in buttermilk also in a another bowl. Keep it covered for 4 - 5 hours.

First grind Poha buttermilk to a fine paste and then add rawa and grind and run it for just a minute.  This batter should be a little coarse. Allow to ferment overnight. The next morning, add salt and soda, mix well. Keep it aside for 10 minutes.

Heat a cast iron pan or a non stick pan. Brush it with oil.

Pour  ladles of batter and do not spread the batter . 

Cover with a lid and let is cook on medium low flame for 2 to 3 minutes. 

Take off the lid and sprinkle oil all over the it and the sides.

Now flip it if you wish, I did it. Cook for just for a minute or two till light golden spots appear. 

Take it on to a serving plate. Likewise prepare the rest of the dosas.

In the meanwhile as the dosas are being made, lets make our chutney.

Add all the ingredients into a small chutney jar and grind to a fine paste using no water, if necessary add a teaspoon or more of yogurt. It done so simple .. ins't it ! 

Pour this into a serving bowl and enjoy with soft and spongy dosas.

My Notes

There is no urad dal in this dosa. The fermentation is of this batter is the butter milk. So do not discard the buttermilk whiles grinding. If you find that the butter milk is not sufficient for soaking or grinding add little more water.

Four Pillars of Faith go into making of Pancakes today:
Egg for creation
Flour for sustenance of life
Milk for Purity
Salt for wholesomeness
Happy Pancake Tuesday

Labels :  Bread Bakers, Breakfast, Chutneys & Dips, Dosa, Gluten free, Idli Rawa, Poha, South Indian, Vegan, Pancakes, 

#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.

Aebleskivers by All That's Left Are The Crumbs
Apam Balik by I Camp in My Kitchen
Blueberry Lemon Dutch Baby Pancake by Spill the Spices
Brazilian Tapioca Pancakes by Herbivore Cucina
Chocolate Buckwheat Pancakes by Ambrosia
Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
Gluten Free Aebleskiver by Gayathri's Cook Spot
Hoppers by Mayuri’s Jikoni
Hotteok by Sara's Tasty Buds
Instant Multigrain Dosa by Sizzling Tastebuds
Japanese Pancakes by Karen's Kitchen Stories
Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
Moo Shu Pancakes by Food Lust People Love
Soft and Spongy Poha Dosas by Sneha's Recipe
Swedish Pancakes by Hostess At Heart
Syrniki by The Mad Scientist's Kitchen
Vegan Red Velvet Pancakes by Cook’s Hideout

Baked New York Style Cheese Cake #Bakingbloggers

The first attempt I, made this cheesecake, the base was the same quantity but filling I, doubled and made it in 6.1/2 inch loose bottom pan. This cake was wet in the center and the sides were perfect. Even after keeping it for an hour an a half, it was still very wet in the center. That was because the pan was small and the height of the cheesecake was way too much.

The next time I made the base same and the filling as given below. Made this for my friends birthday which we our trekking  group celebrated on Yeor Hills. They loved this cheesecake it was absolutely fantastic. Very soft, cheesy and mouth melting.

If you plan to make this filling in double quantity then use a 10 inch loose bottom pan..

Ingredients

For the Base
200 Grams Digestive biscuits
3 Tablespoon Caster Sugar
100 Grams Butter - melted 

For the Filling
3 Small Eggs
200 Grams Cream cheese -Philadelphia
1/2 Cup Caster Sugar
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Essence
1 Teaspoon Heaped All Purpose Flour

 

Method

Loose Bottom tin lined (6.1/2 to 7 Inch ) well from outside with aluminum foil till the top rim. Grease the pan well from inside.

For the Base

Crush biscuits finely, mix in the caster sugar and melted butter, put in pan, spread the sides first, pressing it very firmly, spread biscuit on the base and level very well,by making a indent in the center it should be like it pie crust at sides. Cover the outside of pan with foil so water can’t go inside. Keep this tin in the refrigerator till the filling is ready.

For the  Filling

Beat the cream cheese well add sugar and continue whisking till well incorporated.
In a another bowl Beat 3 eggs very well, add essence , and whisk.  

Add in eggs in the cream cheese along with the flour and continue beating, add in the heavy cream and continue beating, for about a minute or two. 

Pour this  mixture in prepared pan, put to bake over water bath ( bain marie (ban mah-ree,  is the fancy term for a hot water bath) and steam bake for 45 to 50 minutes at 180 degree. 

This cake when you remove from the oven it will be wobbly in the center but not to worry, when it cools it will set, if you bake it too much then it will harden then you will not get the exact taste of a cheese cake it will be hard when completely cooled.  When still hot take a knife run it around the sides of the pan  - to looseen the sides of the cake. 

Place the cooled cheesecake in the refrigerator covered with a cling film  overnight.    

The next day spread with any pie filling of your choice. I used my Homemade Strawberry Crush ( which I, thickened a little more).

Slice,  serve.. enjoy..

Labels : Strawberry, Pie Filling, Cheesecake, New York Style Cheese Cake, Cakes, , Sweets & Desserts , Cream Cheese, Digestive Biscuits, Heavy Cream, Baking Bloggers 

Sending this to Baking Bloggers, our theme for the month is Cheesecakes .

Here are some of the different Cheesecakes prepared.

• Culinary Adventures with Camilla: A Literal Cake of Cheese and Handmade Crackers
• Sneha's Recipe: Baked New York Style Cheesecake
• Trampling Rose: Chocolate Hazelnut Cheesecake
• Tara's Multicultural Table: Cinnamon Roll Cheesecake
• Karen's Kitchen: Classic New York Cheesecake
• Cookaholic Wife: Cookie Dough Cheesecake Bars
• A Day in the Life on the Farm: Individual Cheesecakes for 2
• Sid's Sea Palm Cooking: Savory Salmon Cheesecake
• Palatable Pastime: Sugar Cookie Cheesecake
• The Redhead Baker: Tiramisu Cheesecake

Chicken Steaks with Mashed Potatoes & Buttered Vegetables #ImprovCooking

These were absolutely delicious, sumptuously moist, flavorful and tender Chicken Steak with creamy mashed potatoes , side of buttered veggies, a complete and filling meal. What else could one ask for more than this!

This month’s Improv Cooking Challenge is Steak And Potatoes – perfect for dinner date for 2. You and your Valentine. Takes hardly 25 to 30 minutes to prepare, provided you have marinated the chicken steaks and done the pre - preparation. 

Make this and enjoy the meal with your valentine in a candle light dinner at home. Sound's so romantic is'n it!!

Ingredients
2 Chicken breast 
¼ Cup Oil
1 ½ Tablespoons Lemon juice
1 Tablespoon Mustard paste 
3 Tablespoons Worcester sauce  
2 Tablespoons Ginger Garlic paste 
Salt to taste
½ Teaspoon Red chilly flake 
1 Tablespoon Black pepper powder
¼ Teaspoon Cinnamon powder  

For the Buttered Veggies

Parboiled Carrot sticks

Julienne Capsicum

Boiled Corn Kernels 

Butter as required

Salt and pepper to taste

Mashed Potatoes - see recipe below

Method 
Pat dry the chicken breast , then fork it well.

In a bowl mix together oil, lemon juice, mustard paste,  Worcester sauce, salt, black pepper powder, chilly flakes , cinnamon powder and ginger garlic paste. Mix well.

Marinate chicken breast with the mixture, keep aside for 30 minutes to an hour. 

Heat oil  in a grill or frying  pan place the chicken steak and cook on high flame  till its color turn to golden brown, flip the chicken steak and cook the other side.  Now reduce the flame and drizzle the remaining   marinade  a little at a time.  Cover with a lid and cook on low flame till done.

For the Buttered Vegetables

Heat butter in a pan and saute each veggie separately, season with pepper and salt to taste. The buttered veggies are ready.
Serve the chicken steak on a bed of  boiled mashed potatoes and buttered vegetables at the side. Enjoy this  romantic meal your valentine!!  yum yum...

How to Make the Mashed Potatoes

This creamy mashed potatoes recipe is so  good and yummy.
Ingredients
2 Cups Mash Potatoes
¼ Cup Hot milk
50 Gram Salted Butter
Salt to taste
Pepper Powder to taste

Method

Boil the potatoes whole till done. When cooled then peel and mash them well till smooth. 

Place the mashed potatoes on to a sauce pan add hot milk and whisk it well till incorporated, now add the butter and cook it till smooth and the butter melts, continue whisking till it is smooth. Add salt and pepper powder to taste. Serve warm.

My Notes 
Potatoes must be cooked whole (do not chop).
Lots of butter and don’t skip here , it works but it taste incredible with the amount called for.

Hot milk incorporates very well into the potatoes and keeps the potatoes warm.

Labels : Chicken, Mashed Potatoes, Buttered Vegetables, Improv Cooking Challenge, Pan Fried, Steaks, Vegetables

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.

You can also read more about the event on our home page. If you’d like to see previous creations, check out our Pinterest board.

An InLinkz Link-up

Homemade Chocolate Praline Easter Eggs #Foodieextravaganza

Easter and no Easter eggs that's not possible! When I was small my mother use to make marzipan Easter eggs for us. Now the trend is changing, children prefer chocolate Easter eggs.

Ingredients

150 Grams Milk Chocolate150 Grams Dark  Chocolate

1 Teaspoon Unsalted Butter

For the Praline

1/2 Cup Sugar

1 Cup Almonds

Method

To make the Praline

Oil a plate / tray well and keep aside.

In a pan on low flame heat melt the sugar till it starts to caramelize, when the sugar fully melts and turns golden add the almonds and immediately with a wooden spoon give it a quick stir and pour this on the oiled tray.  Let this cool completely.  When  cooled , take this out on to zip lock bag and bash it till it is coarsely powdered.  Ta.. da praline is ready.

To make the eggs

To temper the chocolate you will need a, a heat-proof bowl and saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water, till the chocolate melts.  Take off the heat and add the butter and stir it well to make it smooth.  Now it is ready to use.  

When lightly cooled  take half of the chocolate into another bowl and add 2 to 3 tablespoons full of praline mix it well.

Pour spoonfuls of the chocolate praline into each mold.  Cover it with the other chocolate. Draw a clean ruler or the flat edge of a knife across the chocolate mold to ensure a clean edge.  This is important so that the two sides of the egg stick together evenly.Leave to set,  in a refrigerator for 15 to 20 minutes .  Fill each mold in the same way. 

   Carefully un-mold the egg halves and place on a clean surface taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.

To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.

Wrap  the eggs in cellophane  or chocolate wrappers and label them to give away or place them in a basket and offer them to guests.

My Notes 

You can make this praline a week ahead and store airtight container at room temperature.

Labels : Chocolate, Festival Sweets, Sweets & Desserts, Foodie Extravaganza Party, Almond, Easter Eggs

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other Chocolate Lover's recipes for today's Foodie Extravaganza hosted by Ellen Folkman:

Brigadeiros by Caroline’s Cooking
Browned Butter Dark Chocolate Marshmallow Muffins by Food Lust People Love
Chocolate Dream Whoopie Pies by Jolene’s Recipe Journal
Chocolate Nonpareils by Family Around the Table
Chocolate Pots de Creme by Palatable Pastime
Chocolate Tart with a Shortbread Crust by Karen’s Kitchen Stories
Dark Chocolate Date-Nut Balls by Reviews, Chews & How-Tos
German Chocolate Macarons by A Kitchen Hoor’s Adventures
Homemade Chocolate Praline Easter Eggs by Sneha’s Recipe
Homemade White Chocolate with Strawberries and Rose Petals by Tara’s Multicultural Table
Sachertorte by A Day in the Life on the Farm
Salted Juniper-Dark Chocolate Panna Cotta by Culinary Adventures with Camilla
Slow-Cooker Sweet Potato Chocolate Mole Soup by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice