Eggless Almond Flour Scones(Grain & Sugar free)

Almond Flour is a blessing for people on a gluten free and grain free diet. Even though the texture of the baked goods can't be compared with the  one's made out of regular refined flour or wheat flour. I feel the taste is incomparable with a nutty flavor and taste. Best of all too good for your body with high protein and low carbohydrate. I made these scones  for a evening snack and we had a few right away as they do taste the best when taken fresh out of the oven.



Preparation Time - 5-10 Minutes

Cooking Time - 10-15 Minutes

Serves - Makes 8 Scones



Ingredients



Almond Flour - 1 Cup

Clarified Butter - 1 Tbsp(Ghee) (If you increase this quantity cut down the quantity of water)

Xylitol - 2 Tbsp or more to taste(You can use maple syrup but cut down on the water and add 1/2 Tsp of baking soda)

Powdered Chia - 1 1/2 Tbsp

Vanilla extract - 1/2 Tsp

Salt - 1/8 Tsp

Water



Chopped Pecans - 1 Tbsp

Raisins or Cranberries - 1 Tbsp(Cranberries taste much better than raisin . Chocolate chips, chopped dates, apricots, dried cherries options are unlimited)



Method



1) Combine Almond flour, Xylitol, salt, powdered chia,  well with your hands.



2) To this add pecans, raisins, melted clarified butter, vanilla extract and add water little by little kneading this into a stiff dough.



3) Preheat oven to 375 Degrees Fahrenheit and line a cookie tray with parchment paper.



4) Make a circle and flatten them with your hand slice them across and make 8 parts out of each circle using a pizza cutter and them arrange each of the scone with enough spacing between and bake for 10-15 Minutes till the top browns.



5) Cool them in a wire rack for few minutes 5 to 10 minutes and serve them warm with butter, fruit preserves or as it is.



Note - You can substitute Xylitol with maple syrup and if using maple syrup cut down the water and also add half tsp of baking soda.

Event



This goes straight to Priya's(Now Serving) fast food not fat food event.

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Ragi Puttu & Kadala Curry(Steamed Finger Millet with Brown Chick Pea Curry)

Ragi(Finger Millet), Quinoa all these are Pseudo grains meaning not actual grains like Wheat, Rice, Corn etc but seeds which are actually used as grains. If you are a vegetarian and looking for a gluten free and trying to eliminate grains like Wheat, Corn and Rice, these pseudo grains are a sure savior. Finger millet is a very good source of calcium and a good source of fiber and complex carbohydrates. This along with the protein rich Brown Chick Pea(the protein content in this is much more than the white variety), would make a perfect balanced break fast or lunch. 

Kadalai Curry

Ingredients

Kala Channa(Brown Chick Pea) - 1 Cup

Onion - 1 (chopped)

Tomato - 1 (chopped)

Grated Coconut - 1/3 Cup

Garlic - 3 Cloves

Ginger - 1 inch piece

Masala/Spices  - (1 Tsp Coriander seeds, 1/4 Tsp cumin seeds, 1-2 dry red chili, 1/2 Tsp Fennel seeds, 1 Clove, 1 inch piece of Indian Cinnamon Stick, 1/4 Tsp Black Whole Pepper Corns)

Curry Leaves - few for seasoning

Coconut Oil -2 Tsp

Mustard Seeds - 1/2 Tsp

Green Chili -2 

Salt - 1 1/2 Tsp or to taste

Turmeric powder - 1/2 Tsp

Method

1) Soak the brown chick pea overnight and pressure cook with enough water to cover its surface by adding salt and split green chili for 3 to 4 whistles.

2) Heat a pan and add 1/2 tsp oil and roast the grated coconut and keep it aside.

3) Heat the pan once again and add 1/2 tsp oil and to this add the chopped garlic cloves, once this browns nicely add all the ingredients mentioned next to masala  in the ingredient list and once they slightly brown, add the onion and ginger as well and saute for a few minutes till it becomes translucent, now add the chopped tomato and saute till the tomato becomes tender. Keep this aside to cool.

4) Now grind the cooled coconut, onion & tomato mixture along with masala and add a handful of cooked chick pea (if you want a thick gravy) into a fine paste.

5) Heat a pan, add the remaining oil and add the mustard seeds. Once these seeds stop spluttering, add the curry leaves and the ground paste. To this add the turmeric powder, remaining salt and saute for 3-4 minutes.

6) Now to this add the cooked chick pea along with the water and simmer for another 5 minutes and then switch off. Add more water and salt at this stage based on your preference.

Ragi Puttu



Ingredients



Sprouted and Roasted Ragi flour - 2 Cups

Water - 1/2 Cup

Salt - 1 Tsp or to taste

Grated Coconut - 3/4 Cup

Warm Coconut Oil - 1 Tbsp



Method



1) Warm the water slightly. Add salt, grated coconut and warm coconut oil to the ragi flour and set it aside.



2) To this slowly add the water little by little and combining it nicely, the flour should be slightly wet and damp enough for steaming. If you take a small amount of flour in your hands and give a slight pressure and set it down, the flour should be able to hold it's shape. If not add little more water and try. (Do not pour a lot of water at the same time,  since you are not trying to form a dough).



3) I don't a have a puttu maker, so I greased a idli plate and took the ragi mixture in a small greased bowl and  pressed it evenly and then inverted it in each of the idli mold and steam it for 10 minutes.



4) Serve hot with kadala curry.

Event Participation



This Olan goes straight to the Kerala Kitchen.

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Split Chick Pea Savory Pancake (Besan Puda/Pudla)



If you are looking for a protein rich, low carb, gluten free, infact grain free breakfast or lunch option, this spicy pancake would fit perfect for all the above dietary requirements. I make it atleast once a week, and you can add different vegetables like spinach, cabbage to suit your taste buds. Try this and let me know how you liked it.

Preparation Time - 10 Minutes

Cooking Time - 15 Minutes

Makes - 4 Pancakes (This depends on the size and the thickness of the pancake you make)

Ingredients

Besan Flour (Split Chick Pea Flour) -1 Cup

Yogurt - 1/4 Cup

Water - 1/4 Cup

Turmeric powder - 1/2 Tsp

Green Chili - 2 or to taste

Salt - 3/4 th Tsp or to taste

Chopped Cilantro or Spinach - 1/4 Cup

Grated Ginger - 1/2 Tsp

Onion - 1

Garlic - 1 Clove (optional)

Ajwain (Carom seeds) - 1/2 Tsp

Oil - 4 Tsp

Method

1) Combine the besan flour, turmeric powder, salt, chopped spinach or cilantro, grated ginger, garlic, onion and ajwain.

2) To this add the yogurt and water and make a batter.

3) Heat an iron griddle, once it is hot take a ladle of batter and spread into thin circle.

4) Add a tsp of oil around the pancake, once the panckae is cooked on one side and flip and cook the other side.

5) Remove from the griddle and serve hot with Chutney or Pickle of your choice. I served it with mint chutney.

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Baked Pakoda(Healthy Bengal Gram Flour Snack)

Know what you Eat - Besan (Bengal gram flour) is very high in protein and very low in glycemic index. This bean from which this flour is made looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. The differences are that Bengal gram is younger, smaller, split, sweeter, and has a much lower glycemic index, in fact much lower than the Garbanzo(not the dark colored chick pea but the light one). Onions are a very good source of chromium, a molecule that helps cells respond appropriately to insulin. Clinical studies of diabetics have shown that chromium can decrease fasting blood glucose levels,improve glucose tolerance, lower insulin levels, and decrease total cholesterol and triglyceride levels. Chromium levels are depleted by the consumption of refined sugars and white flour products. High fructose corn syrup decreases this trace mineral too, so check for your labels when you buy food products in the store next time.

Bengal Gram Flour(Besan) is available in Asian Indian grocery store, or you can find it in the International Food Isle. Ever since i saw this recipe in Uma's blog i have tried it out several times. I atleast bake this once a week and it is awesome. Comes very handy for a after school snack for the kids as well as for moms to recharge.

Cooking Time - 20 mins
Preparation Time - 5 mins
Serves - 4

Ingredients

Chickpea Flour (Besan) - 1 cup
Rice Flour - 2 tbsp
Red onion (medium sized) - 1
Cayenne pepper - 1/2 tsp or to taste
¾ tsp Baking Powder
2 tbsp Butter, melted
Fennel seeds - 1/2 tsp
Salt as required
Little bit of water

Method

1) Preheat baking oven to 400 degrees.
2) Mix besan, chopped onions, cayenne pepper, rice flour, butter and salt. Add little bit of water and make a thick dough, you should be able to spoon it in a baking pan.
3) Grease a baking sheet and spoon the batter into small portions, leaving enough room for them to expand while baking.
4) Bake till the pakodas turn golden(not brown for around 15-20 minutes).
5) Serve it hot with ketchup of your choice and enjoy these protein rich guilt free snack.

Event Participation

This dish goes to Spill the beans- Sunday snack event hosted by Priya.

This dish goes to Low fat eggless baking event hosted by Madhu.

This dish goes to My legume love affair twelfth helping event hosted by Annarasa created by Susan.

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Mango Quinoa

Know what you Eat - A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile is well balanced, making it a good choice for vegans concerned about adequate protein intake, also quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.

Quinoa has become a staple in our house over taking rice. So when you have to cook and eat a grain every day, you have to be innovative to come up with different dishes so that you don't get bored. So what ever dishes are possible using rice like mixed rice varieties i do all of them using quinoa. This is one of them.

Preparation Time - 15 mins
Cooking Time - 15 mins
Serves - 2

Ingredients

Cooked Quinoa - 2 cups
Grated raw mango - 1 cup (firmly packed)
Peeled and grated ginger - 1/4 cup
Curry leaves chopped - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 4 tsp
Mustard seeds - 1 tsp
Roasted Peanuts - 1 handful
Chopped coriander - handful for garnishing
Salt to taste

Curry powder

Channa Dal(Bengal gram) - 2 tbsp
Coriander seeds - 1 tbsp
Coconut - 1 tbsp
Red chillies - 2 or to taste

Method

Cooking Quinoa
1) Soak Quinoa for atleast 30 minutes and rinse thoroughly otherwise you will get a bitter taste out of the cooked quiona.
2) Add 2 measures of water to 1 measure of quinoa and cook till it is soft and fluffy. I normally pressure cook till 1 whistle and switch off.
3) Let it cool completely( if possible cook quinoa the previous day and refrigerate it).

Curry Powder
4) Dry roast channa dal, coriander seeds and red chilli. Once the raw smell is gone and the ingredients are slightly brown in color add grated coconut and switch off. The heat in the pan is enough to roast the coconut, if you are planning to keep it for a few hours or use the curry powder next day roast the coconut nicely. Keep this aside to cool completely. Once cooled, dry grind into a coarse powder

Final Touches
4) Heat oil add mustard seeds and leave till it splutters completely.
5) Now add the curry leaves and the grated ginger ,mango, salt, turmeric powder.
6) Saute on a low flame for 10 minutes once cooked completely add curry powder and cooked quinoa and stir thoroughly so that all the spices are mixed evenly.
7) Switch off and add the roasted peanuts and garnish with chopped cilantro.
8) Serve with raita of your choice. You can have this power food for breakfast or lunch.

Event Participation

1) This goes to Mango Mela hosted by Srivalli.

2) This goes to EFM June Breakfast series hosted by Srish.

3) This dish goes to Original Recipes - Monthly Round up Event hosted by Lorie.

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