Vegan Chocolate Multigrain Muffin

Know what you Eat: Buckwheat contains almost 86 milligrams of magnesium in a one-cup serving. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure-the perfect combination for a healthy cardiovascular system.

Cooking Time: 30mins

Preparation Time: 15 mins

Serves – 12 muffins

Ingredients

Oats - 1/2 Cup

Whole barley - 1/2 Cup

Buck wheat powder- 1/2 Cup

Whole wheat pastry flour – 1/2 Cup

Brown Rice flour – 1/2 cup.

Baking powder - 1/2 tsp

Chia powder - 2 table spoons (chia is very good egg substitute)

Salt - 1/2 tsp

Apple Sauce - 1/2 Cup

Raw Sugar - 1/2 cup

Cinnamon powder - 1/2 tsp

Unsweetened Cocoa powder - 2 tablespoons

Oil - 1 table spoon

Water - 1 1/2 Cup

Method

1) Grind whole barley and oats into powder

2) In a bowl combine Oats, whole barley, buck wheat flour, brown rice flour, Whole wheat pastry flour, Baking powder, salt, Cinnamon powder, Cocoa powder, Chia powder and sugar.

3) Mix the dry ingredients well and add Oil and apple sauce.

4) Add water and mix the batter well.

5) Preheat oven to 350 degrees.

6) Pour this batter to 3/4 of muffin mould and bake for 20 to 30 mins till a knife inserted comes out clean.

7) Buck wheat has a strong nutty flavor so be prepared for it. Enjoy this as a quick breakfast or as a guilt free snack.

Event Participation –
This goes to Whole Grain Baking – Brown Rice an event hosted by Madhuram
of Eggless Cooking.

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Eggless Chocolate Cake/Muffin

I tried this cake for the first time, when I came to know that we have to attend a surprise birthday party of one of the family member, and thought of nothing else but, chocolate cake. Read somewhere, to make eggless cake in a jiffy, did some variations and here it is to share.

Ingredients

2 1/2 cups All Purpose Flour
1 tsp Salt
1 tsp Baking Powder
2 tsp Baking Soda
3/4 cup Unsweetened Cocoa Powder
2 cups Granulated Sugar
1 cup Canola Oil
1/2 cup melted butter
1 cup Hot Coffee
1 tsp Vanilla Extract

Method:

1. Preheat the oven to 325F (160C).
2. Grease and use cocoa powder to the pan because it’s a chocolate cake.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the canola oil, & melted butter, then hot coffee decoction, then add milk.
5. And a couple of drops of vanilla essence.
6. Beat at medium speed for 2-3 minutes, in one direction avoiding lumps.
7. Pour the batter evenly into muffin cups halfway with batter.
8. Bake for 20- 25 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. Keep it in the middle row of the oven.
9. Let the cakes cool completely before removing them and then transfer on the wire rack.
10. The cake should cool completely on the wire rack before frosting. Usually 7-8 hours should be fine. But since I baked it for a surprise birthday within the next hours, I cooled it just for 2 hours.

For Frosting:
I used the quickest available, and that was Hershey's chocolate syrup, and some chocolate confetti. You can also use strawberries as seen in pic. to decorate.

Enjoy !!

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Nutritious PineApple Multigrain Muffin

Good to Know - Barley is a very good source of fiber and selenium. It also serves as a good source of the minerals phosphorus, copper and manganese. When buying for barley look for hulled or whole barley as Pearl barley goes through various degrees of polishing, or "pearling". Pearl barley is much less chewy and quicker cooking than hulled barley, but it is also much lower in nutrients, and would not be considered whole grain.



 Ingredients

Oats - 1/2 Cup
Whole barley - 1/2 Cup
Quinoa - 1/2 Cup
Whole wheat flour – 1/2 Cup
Brown Rice flour – 1/2 cup.
Baking powder - 1/2 tsp
Chia powder - 2 table spoons (chia is very good egg substitute)
Salt - 1/2 tsp
Apple Sauce - 1/2 Cup
Pineapple juice - 1/2 Cup
Pineapple Slices - 5
Chopped Pecans - handful
Dates - 5
Honey - 2 table spoons (You can make it to 1/2 cup or to taste, I made a kind of sugar free version so if you want make it sweeter)
Cinnamon powder - 1/2 tsp
Oil - 1 table spoon
Water - 1 Cup

Method of Preparation
 1) Chop the pineapple into small pieces.
2) Dry roast oats, whole barley and quinoa separately till the raw smell is gone.
3) Combine all of the above and grind it to a fine powder.
4) In a bowl combine Oats, whole barley, quinoa powder, brown rice flour, White Whole wheat flour, Baking powder, salt, Cinnamon powder, chopped pecans, Chia powder, chopped dates.
5) Mix the dry ingredients well and add the Oil, chopped pineapple and pine apple juice, honey and apple sauce.
6) Add water and mix the batter well. This batter should be much thicker than pancake batter.
7) Preheat an oven to 350 degrees.
8) Pour this batter to muffin mould (you can pour 3/4 or full as it doesn't raise much) and bake for 20 mins till a knife inserted comes out clean.
9) The muffin was not hard nor very soft and fluffy but tasted good and is very nutritious because of all the whole grains.
10) This muffin wasn't very sweet, so if you want can increase the quantity of honey or serve this with fruit preserve if required and have as a healthy breakfast and as a guilt free snack.

Event Participation

1) Sending this to Whole Grain Baking Event - Brown Rice hosted by Madhuram of Eggless Cooking.Cooking Time: 20 mins
Preparation Time: 15 mins
Serves – 12 muffins

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Eggless Nutty Tutty-Fruitty Cake on our 150th Post

Happy 4th Of July..to all our Fellow Blogger Friends

 

Its a re-post ....Guess???? Its our 150th Post as well...in our journey of 3 months...of blogging, we never thought of reaching to our 150th post SO SOON...we were on and on posting everyday...its such a fun to have a whole huge of blogging fans, their comments, tips, events participations...visiting to equally good blogs for our everyday inspiration & creation...has become like a daily chore for both of us here at A2Z Vegetarian Cuisine, Co-author Sadhana has always proven to be a source of inspiration & lot of health information dictionary for me, and our blog, we discuss the topic & the research starts to come up with a healthy , delicious & lovely looking recipe along with the health info on it......To celeberate our 150th post & 4th of July 2009, I thought of baking cake, with all the different colors & flavours. Earlier, in our blog, I posted Mango Cake...the method is almost the same..but the ingredients used are semolina/rava & added dry fruits, tutty- fruitty, with pineapple essence. Try this recipe, its FULL PROOF, NO ERRORS, anyone can bake.

Prep time: 15 mins

Cook time : 20-25 mins

It yeild medium sized 8 cup cakes and med sized 8" square cake.

Ingredients:

1-1/2 C of Semolina/Rava/Sooji ( fine variety ) No need to roast rava/ sooji.

3/4 C Ricotta Cheese (Part skim)

1/2 C Half & Half or regular whole milk should be fine too

1/2 C Butter (melted)

1/2 C Brown Sugar

2 tsp Baking powder

1/2 tsp of mixed fruit essence / pineapple essence

1/4 C chopped cashew & walnuts, raisins, silvered almonds

1 Tbsp of tutty-fruity

Method:

1. Take a mixing bowl, mix sooji/semolina/rawa, ricotta cheese, 1/2 & 1/2,butter, sugar & let it sit for 20 minutes.

2. Heat the oven to 375 degrees...After the resting period, mix thoroughly, at this time you can add more milk if the batter is too thick, as rava would have soaked up the liquid...

3. Now add chopped nuts, tutty-fruity, baking powder, essence, now mix it thoroughly, and then pour the batter in greased baking cake/muffin tray & place in the oven to bake for 20-25 minutes. Be careful and keep a close watch.

4. Check with a fork to see if properly baked. If the knife comes out clean remove immediately. 5. Allow to cool completely before serving.

Tip: This cake can be used as a base for a fruit - yogurt / ice cream combo to make a delicious Sundae, I call it "Fruit Fantasy"..and everyone in my house waits for this dish to be made..ofcourse you dont need a meal before this dessert, as its a so filling.. Enjoy!!!!

Event Participation:
Goes to Meeta's Monthly Mingle.happening at Aparna's Diverse Kitchen for hosting High Tea Treats...

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