Eggless Waffles

Merry Christmas !!

 Start your day with these yummy and healthy waffles. Yeah! healthy too with organic whole wheat and milk.

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They are so easy . . .  so go ahead and make your mornings festive. Though it does not snow in the part of world where I stay, but the dusted sugar reminded Avvi of snowflakes, so I decided to post this recipe on Christmas.

 Eggless Waffles

Dry ingredients

1 cup whole wheat flour

2 tbsp cornflour

1 1/2 tsp baking powder

1 tbsp sugar

½ tsp salt

 

Wet ingredients

1/8 cup unsalted butter, melted

1 cup milk

1/2 tsp vanilla extract

1/4 cup water

 

Sieve and mix all the dry ingredients well.

Take butter in a pan and add milk. Warm the milk butter liquid a little. Make sure it’s just warm and not hot or boiling. Add vanilla extract. Mix well

Mix dry ingredients into wet and make a batter. Do not over mix. Add water to get the required consistency. I needed around 1/4 cup of water, but you may require a little less or more depending upon the kind of flour. I used organic whole wheat flour.

Preheat the waffle iron and brush it with melted butter. Pour a ladle full over each square.

Cook till indicated in your machine. Serve warm with sprinkling of sugar. I like it drizzled with chocolate sauce. You can serve it with fresh strawberries or honey too.

With the above recipe I got 5 nos. 4” x 4” waffles

Eggless Waffles 03 (3)

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Guava Jam

Eating seasonal fruits is healthy and also environment friendly. Guavas are in season and we are enjoying it to the fullest.

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Guava Jam

I love making jams and my son Avvi loves eating it. Making jams at home makes me control the amount of sugar that goes into it and also, its preservative free.

This is very flavourful jam and totally worth the tedious process as the result is awesome. Make sure you use ripe guavas. I have used the white variety guavas and not the red ones.

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Ingredients

1 kg ripe guava

Sugar

Lemon juice

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Wash and chop the guavas into pieces.

Place it in a vessel and add just enough water to soak the pieces.

Put the vessel in pressure cooker and cook till two whistles and let it cool completely.

Then blend the cooked guava roughly along with water.

Sieve this paste through a muslin cloth to get smooth pulp. Measure the pulp. (I got 3 cups of pulp)

For 3 cups of pulp add 2.5 cups granulated sugar (That is sugar equal to pulp minus 1/2 cup). And for each cup of pulp add 1 tbsp of lemon juice.

Heat this mixture in thick bottom non-reactive metal pan on high flame. Once the mixture starts to bubble lower the heat and keep stirring occasionally.

Jam will be done when the mixture coats the spoon. You can also place a small drop of hot mixture on plate and let it cool, if required in refrigerator, and check the consistency.

Cool the mixture and store it in sterilized jars. Once completely cooled I store the jam in refrigerator.

Eggless Orange Cake with glaze

Oranges are everywhere.

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Made juice with it, had it as a snack and then decided to make some cake with it. I have recently added zester to my ever increasing kitchen tools and was waiting to use it and this was a perfect opportunity.

 The cake was moist and soft . . . . but the glaze was perfectly orangey. It was fun making this with Avvi after a long time. Hope you enjoy making and eating this cake as much as we did.

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Dry Ingredients

1 cup + 2 tbsp maida or all-purpose flour

3 tbsp cornflour

1 tsp baking soda

1/4 tsp baking powder

Pinch of salt

1/2 cup light brown sugar

 

Wet Ingredients

1 cup orange juice (I used freshly squeezed juice)

1/4 cup + 2 tbsp neutral oil

1 tbsp vinegar

1 tsp vanilla extract

2 tbsp orange zest

 

For the Glaze

1 cup sifted icing sugar

3 tbsp orange juice

Orange zest

 

Preheat oven to 180 degree Celsius.

Sieve together maida, cornflour, baking soda, baking powder and salt. Then add sugar and mix well.

Whisk together orange juice, oil, vinegar, zest and vanilla. Mix well.

Add wet ingredients in dry and mix gently to form a homogenous mixture. Do not overmix the batter.

Pour the batter in an 8 inch round cake tin which is greased and floured. Give it a tap to release trapped air.

Bake at 180 degree for 25 to 30 mins. The cake is done when a toothpick inserted comes out clean.

Cool the cake in the tin for 10 mins and then keep it on wire rack to cool completely.

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To make the glaze, add orange juice to sifted icing sugar and mix. Add 1 tbsp of juice at once and check the consistency. I didn’t do that and ended up with a slightly thinner consistency of the glaze. Nevertheless it taste good and smelt heavenly. Always add the glaze to a completely cooled cake.

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