Eggless choclate truffles

Well this one really surprised me, not because its difficult to make truffles or anything but I started with making a basic eggless trutti fruti cake and ended up making these. I was too excited to check and try the cake and rushed up after removing it from oven. It was too soft too handle and needed some time to cool down before this act of mine turned it into crumble! well it tasted awesome and looks would not have mattered but it was a present to some one so I chose to work on it and with little effort made these choclate truffles. you dont have to bake a cake and crumble it to make these really but you have some leftover cake and find it to be too boring had as it is, this can come for rescue. So here we go.

ingredients:

for cake crumble:

1/2 cup condensed milk

1/2 cup date syrup

1 tablespoons baking powder 

1 cup white flour 

1/2 cup unsalted butter

1 table spoon vanilla extract/essence 

for truffle:

100 grams milk choclate

sprinklers

Recipe:

preheat oven to 180C. Take condensed milk, date syrup and butter in a bowl and whisk together till it becomes creamy and light. Add vanilla extract. In a separate bowl sieve the baking powder and flour together. Add them to wet mixture. Add truitti fruity and mix everything together. pour in a greased pan and bake for 40 minutes.

once cake cools down crumble it and add melted chocolate. Shape them in small sized balls and roll over some sprinkles. let it set for sometime.

Beetroot brownies

Ingredients:

3/4 cup flour

1 egg

1/2 cup canola oil

1/2 cup cocoa powder

1 cup brown sugar

1 cup puréed beetroot

50 grams dark choclate(I used sweetened)

Vanilla extract

Recipe:

Beat egg,oil and sugar together. 

Add flour, cocoa powder and mix.

Now add remaining ingredients and blend well .

Bake in preheated oven for 30-40 minutes.

I used the 2 medium size beet to make purée by cooking them for 10 minutes and grinding in a purée.

Braided spinach bread

So now when I have tried my hands on bread couple of times and started getting bored of baking same kind I did the spinach bread. Another reason was to use the spinach I had lying in my kitchen.

Since I have started baking my own bread I feel it takes less effort than going down to nearby bakery to buy one. Yes believe me once you start doing so you would realize so much easy it is and gives you control on whats goes in your bread. No colors and preservatives to startwith. Mostly when I don't want to spend time cooking breakfast in the morning I bake it on previous night ready to be eaten in breakfast next day. 

I braided it to give a different look . I did't have a big loaf pan so used a baking tray. Try using a loaf pan if you have one as it retains the shape and prevents flattening . That only changes the look , taste remains same so this is optional. Also though mostly I only use whole wheat flour but for this one I used some white flour too. If you want replace that with wholewheat flour go ahead. Using white flour makes it lighter while wholewheat one are little dense. I prefer wholewheat .So here goes the recipe:

Ingredients:

1.5 cup whole wheat flour

1/2 cup white flour

1 tablespoon active dry yeast

3/4 cup water

1 cup finely chopped spinach

1 table spoon oil

1 tablespoon honey

1 tablespoon salt

Recipe:

Warm water in a bowl. Add yeast and honey and keep aside for 5 minutes for yeast to proof. Take the flours in a bwl. Keep 1/2 cup aside for dusting. Add oil, salt, spinach and yeast. Mix it together with a wooden spatula. I have a hand blender with kneading hooks so used that but hands work fine as well. It will be sticky initially so don't worry start adding flour gradually kneading to bring it together. Sprinkle flour on clean surface and transfer the dough there. Continue kneading till it make a nice and smooth ball. Add more flour if you still find it sticky. Meanwhile preheat oven to 240C or wharever is the maximum range . Grease a bowl and put dough in it. Roll it over to ensure its covered in oil and doesnt dry out. Cover with thin kitchen cloth and let it rest inside oven for an hour. It will be doubled in size as below: 

Make sure oven is off. We arent ready to bake it yet! After it has doubled up, transfer again to work surface and knead for sometime to remove all excess air. This will take 4-5 minutes. Grease the pan with oil . Shape it as desired. I divided into two parts and braided them together. Now place on baking tray and once again leave it in preheated oven to rise. This would take around 30 minutes.

Finally preheat oven to 180c and bake for 30-40 minutes. It will sound hollow on knocking on top which is a sign of its being ready.

Enjoy warm with some butter or use in any other recipe calls for bread.

Avacado icecream

Well I was very doubtful of this recipe as I couldnt imagine avacado as one of main ingredients for an icecream in my wildest dreams! So I tried this one with my fingers crossed . But I must admit the humble super fruit amazed me again. Given the super creamy texture it has you wont miss the cream or milk and wont even need an ice cream maker . 

I used condensed milk as sweetener but next time round would try using honey. 

Ingredients:

2 ripe avacado - flesh around 200 grams

100 ml condensed milk-adjust as per sweetness desired

Oreo biscuit - 4

Vanilla extract - 5 ml

Choclate chips - whit and dark - 2 tablespoon

Cocoa powdet (unsweetened) 2 tablespoon

Recipe:

Remve the pulp from avacados using a spoon in a bowl and blend using electric whisker. Once creamy add condensed milk and vanilla extract and whisk again to combine everything well and remove any lumps. I used natural vanilla extract but you can use vanilla essence. 

Divide the mixture in two parts.

To one add cocoa powder and choclate chips and mix. Add more condensed milk if you want to.

To the other part add crushed oreo biscuits. And blend again.

Freeze them for 6 hours. You can top them with choclate sauce or enjoy as is!