Steps for Cooking:
1. Take flax seed powder in a large bowl, add 9 tbsps water, whisk well and refrigerate for 10 minutes.
2. Take yeast in another bowl, add 11⁄2 tsps sugar and 2 tbsps water and mix well. Set aside for 5 minutes to activate.
3. Grease a loaf tin with butter and set aside.
4. Take brown rice powder in a large bowl, add cornflour, tapioca flour, salt, baking powder and 11⁄2 tbsps sugar and whisk well.
5. Take the flax seed mixture out of the refrigerator and beat with an electric beater. Add butter and beat the mixture till well combined. Add 1 tsp castor sugar and apple cider vinegar and continue to beat till well combined.
6. Add yeast and a little water to the flour mixture. Add the flax seeds mixture and beat the mixture well.
7. Keep adding water and beating the mixture till a thick batter is formed. Transfer the mixture into the greased loaf tin and tap to level out the surface.
8. Sprinkle black sesame seeds, white sesame seeds and sunflower seeds. Set aside for 10-15 minutes to let the batter double in size.
9. Preheat the oven at 180°C.
10. Keep the loaf tin in the preheated tin and bake for 35-40 minutes. Take the tin out of the oven and allow to cool completely. De-mould, slice and serve.
Method: 1. Step 1 Preheat the oven and sift the flour 2. Preheat oven to 180°C. Coat a baking tray with butter and flour. Line the bottom with parchment paper. In the meantime, take a large bowl and sift almond flour, mix it with salt, baking powder. 3. Step 2 Whisk the batter 4. Next, take a bowl and add in curd, vanilla essence, honey and whisk it together into a smooth. In the meantime, crack open the eggs and whisk it all together till it turns bit foamy. 5. Step 3 Make a smooth batter 6. Then add in the dry ingredients mix to the curd mixture using the cut and fold method, then gradually add warm milk and make a smooth batter. Then add in a few almond slices and save rest for the garnish. 7. Step 4 Bake and enjoy the cake 8. Then pour in the batter into the baking tray and garnish rest of the almond slices on the top of the batter and bake it to perfection for 25-30 minutes and check the cake using a knife if it comes out clean, then cut and serve with a cup of tea or coffee. Enjoy!
Method:
1. Preheat the oven at 175 degrees.
2. Line a 9X9 baking dish with parchment paper.
3. Mix all the ingredients together to form the batter, except the chocolate chips.
4. Add the chocolate chips at the very end.
5. The mixture will be very thick but that's okay.
6. Pour the batter in the baking dish.
7. Bake for 35-45 minutes till a toothpick comes out clean.
Method:
1. Loosely spoon almond flour (do not pack) to a dry measuring cup to measure.
2. Add the almond flour, jaggery, salt, baking soda, oil and cardamom to a bowl. Mix it well.
3. Add about 2 tablespoons of water and mix it for 30 seconds. If the mixture is stiff add little more water. I added another tablespoon of water and mixed it again for 20 seconds. (If the dough is too thick, the cookies will not spread) Check for sweetness and adjust.
4. The dough should be little sticky, but not falling apart. At this point you can add some chocolate chips. I made half the batch plain and for the rest I added
chocolate chips.
5. Take about 2 teaspoons of the dough and make a ball. Place it on the parchment paper. Repeat with rest of the dough. Gently press the dough to flatten it.
6. Bake at 350 F for 14 to 16 minutes. You will see the cookies start to get light brown on the sides. Do not over bake.
7. Let cookies cool slightly on the sheet and then cool them on a wire rack for at least fifteen before enjoying them.
Method:
1. To begin making the Gluten Free Rajgira Burfi Recipe, dry roast the rajgira/amaranth flour in a heavy bottomed pan till the color changes to a light golden brown.
Remove from the flame and set aside.
2. Grease a flat plate with ghee and keep aside.
3. Roast the halved cashew nuts in a little ghee until crisp and golden brown. Take care to do it on low heat to roast it evenly.
4. Next combine the jaggery and 1/4 cup water in a heavy-bottomed pan and place over low heat. (the amount of water should be just enough to soak the jaggery or sugar). Make a syrup of half-thread consistency.
5. To the jaggery syrup, add the roasted flour and powdered cardamom and mix well.
6. Keep stirring continuously. Add the melted ghee a little at a time while stirring the mixture. (if you find that the mixture is sticking to the pan, add more ghee than mentioned in the recipe)
7. When the Rajgira Burfi mixture starts leaving the sides and bottom of the pan, turn off the heat. Pour this mixture immediately onto the greased tray and spread it evenly for it to set.
8. Sprinkle the roasted cashew nuts on top and press gently while the Rajgira Burfi mixture is still hot.
9.
Allow the Rajgira Burfi to cool and then cut into desired sizes and shapes. Store the Rajgira Burfi in an airtight box for a week.
10. Serve Gluten-Free Rajgira Burfi
Method:
1. Pour a couple of tbsp of oil into a small bowl and set aside.
2. Heat a large non-stick large frying pan over medium heat.
3. Combine the chickpea flour, water and spices, if using, into a bowl and whisk very well.
4. Add a few drops of oil into the pan and coat the pan.
5. Using a 1/3 cup measuring cup for smaller wraps and 1/2 measuring cup for larger wraps, spoon out the chickpea into the pan.
6. Use a spoon to spread out the batter in a circular motion making sure to cover
any holes in the batter. You want it as thin as a crepe.
7. Wait a couple of minutes and then flip over. (Each side should start to turn
brown with brown spots). Cook for another couple of minutes on that side and then serve.
8. Can be eaten hot or cold.
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