This was a recipe I had tried a while back when my daughter refused to eat anything and I started taking desperate measures in my attempt to put something in her stomach. I had used a microwave oven then and so this recipe is based on that. This is a recipe that I had improvised for sweet potatoes after reading the 'yum' blog (http://theyumblog.wordpress.com/2007/10/04/chocolate-apple-brownies-low-fat-and-vegan/).
Ingredients
2 cups - Wholewheat / atta
1/2 cup - Castor sugar (Powdered sugar)
1 cup - Curd
1 cup - Milk (more could be added if reqd)
1/2 cup - Sunflower oil
1/2 cup - cooked apple puree* (for sweetness)
1/2 cup - walnut/almonds coarsely ground
1 cup - chopped cooked sweet potato (u could probably replace with pumpkin too)
1 tsp - vanilla essence
1/2 tsp - cinnamon or nutmeg powder
2 tsp - baking powder
1/2 tsp - baking soda (optional)
1 tbsp - flaxseed powder **(mixed with 2 tbsp water)
1/2 tsp - salt
Method
1. Peel, Cube and steam sweet potato till it is just cooked & still firm to touch.
2. In a big bowl, add all dry ingredients & mix them together in one direction
3. In another bowl, mix all wet ingredients and then add to the dry ingredients bowl. Mix in one direction so that there are no lumps
4. The mixture should be liquid enough to flow when poured into a greased microwave dish. Add more milk if its too solid.
5. Keep the dish in microwave for 10 min. (Mine is an old model microwave oven and probably the wattage is lesser). For safety sake, set the timer to 5 min and check with a toothpick or knife if the cake's done. If not keep it for another 2 min and check & so on.
* Apple puree can be replaced with dates/raisin syrup where you need to soak dates/raisins in hot water for 5-10 min and then grind it for getting a syrup. This makes the cake moist and sweet without having to add extra sugar
**Flaxseed powder is an egg substitute required for binding the cake together. I have used the eqivalent of 1 egg here. You could add more as per your requirement
The resultant cake is moist and a bit dense because of using apple puree for sweetening, but is very delicious and has a better nutritive value. This could be given any time of day as a snack and will be lapped up by kids and adults alike.
Ingredients
2 cups - Wholewheat / atta
1/2 cup - Castor sugar (Powdered sugar)
1 cup - Curd
1 cup - Milk (more could be added if reqd)
1/2 cup - Sunflower oil
1/2 cup - cooked apple puree* (for sweetness)
1/2 cup - walnut/almonds coarsely ground
1 cup - chopped cooked sweet potato (u could probably replace with pumpkin too)
1 tsp - vanilla essence
1/2 tsp - cinnamon or nutmeg powder
2 tsp - baking powder
1/2 tsp - baking soda (optional)
1 tbsp - flaxseed powder **(mixed with 2 tbsp water)
1/2 tsp - salt
Method
1. Peel, Cube and steam sweet potato till it is just cooked & still firm to touch.
2. In a big bowl, add all dry ingredients & mix them together in one direction
3. In another bowl, mix all wet ingredients and then add to the dry ingredients bowl. Mix in one direction so that there are no lumps
4. The mixture should be liquid enough to flow when poured into a greased microwave dish. Add more milk if its too solid.
5. Keep the dish in microwave for 10 min. (Mine is an old model microwave oven and probably the wattage is lesser). For safety sake, set the timer to 5 min and check with a toothpick or knife if the cake's done. If not keep it for another 2 min and check & so on.
* Apple puree can be replaced with dates/raisin syrup where you need to soak dates/raisins in hot water for 5-10 min and then grind it for getting a syrup. This makes the cake moist and sweet without having to add extra sugar
**Flaxseed powder is an egg substitute required for binding the cake together. I have used the eqivalent of 1 egg here. You could add more as per your requirement
The resultant cake is moist and a bit dense because of using apple puree for sweetening, but is very delicious and has a better nutritive value. This could be given any time of day as a snack and will be lapped up by kids and adults alike.
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