healthy baking – Shilpa Seth Bhambri

We all love a taste of something sweet! If we can add a bit of health to our sweet creations, it would be magical !!

Chocolate chip muffins are baked daily at my cakery.A buttery soft, toothsome cake with chocolate chips in every bite! These cakey Muffins are very, very moreish.The combination of vanilla cake crumb with minuscule bursts of pure chocolate bits is luring enough to ask for more.

I decided to turn my favorite chocolate chip cake/muffin recipe into a healthier version by adding soy flour.Soy is a protein-rich substitute for regular all-purpose or whole wheat flour.It is an essentially healthy food supplement for women and growing children.In baked goods Soy adds tenderness and moisture to the cake, enhancing its keeping quality.If you use defatted soy flour or medium fat soy flour, it lowers the saturated fat or cholesterol content in the baked product.This high protein cake is moist and flavorsome.The addition of cocoa camouflages any deceiving aroma of the soy flour.

Why add soy flour?

Frankly, it is filling and a great way to kill a sweet craving for people(like me 🙂 ) on a high protein diet.

It is the sneaky way to make children eat more protein too.

Benefits of soy flour

Contains all amino acids essential for human nutrition

Has essential heart friendly Omega 3 fats

Rich in mineral content contains calcium, magnesium, iron, phosphorous

Source of dietary fiber

Includes Vitamins E, D, K, B3 and M5

Contains isoflavones which are helpful in reducing risk of various cancers, heart diseases, and Osteoporosis

Creating the recipe and making the cake was fairly easy.But what got me nervous was serving this to the kids.

Along with the cake, I baked a few chocolate chip muffins and put them to the “KIDS TEST”.

Back from school, I served freshly made muffins with chilled milk to my hungry boys.

Soya flour infused chocolate chip muffins with a jug of cold milk — Soy flour infused chocolate chip muffins with a jug of cold milk

I waited impatiently for their reaction.

The kids loved every bite of the delectable muffins and finished them in one go.

Phew !!! I passed with flying colors, in what every mother secretly fears…..the “KIDS TEST”.

When your child finishes the gourmet or adventurous creation you cooked, swiftly and happily….congratulate yourself and smile, please ! You have surpassed the “KIDS TEST “.

Now, since this recipe is an addictive addition to my Baking Table, I have made these muffins regularly, intensified with self-made Peanut butter or Peanutella frosting.

Ahaa ! Before you could ask out loud, I would like to mention, the recipe for these follows!

Ganached cupcakes with self made peanut butter and chocolate peanut butter — Ganache cupcakes with self-made peanut butter and chocolate peanut butter

Dry ingredients — Mix in all dry ingredients

Measured butter — Start with room temperature butter

Mix the butter and sugar well — Cream the butter and sugar well

Flavour with vanilla extract — Flavor with vanilla extract

Fold in the dry ingredients in three parts

Add milk and fold the batter — Add milk alternately and fold the batter

Sprinkle in chocolate chips and pour batter in greased pan — Spread batter in greased pan/bowl and sprinkle with chips

Dunk largish chocolate chunks in the batter — Place chocolate chunks on the batter

Insert largish pieces of chocolate chunks — Dunk largish pieces of chocolate chunks into the cake batter

Chocolate chips and chunks add to the glamour of the cake — Chocolate chips and chunks add to the glamor of the cake

Jug of cold milk served with cake or cookies is always a hit with kids ! — Jug of cold milk served with cake or cookies is always a hit with kids!

RECIPE

SOY CHOCOLATE CHIP CAKE

Ingredients

Soy flour80 gms /1 cup loosely packed

Whole-wheat flour 100 gms/ 3/4th cup loosely packed

Baking powder 2 tsp

Cocoa 2 tbsp

Butter 150 gms

Caster sugar 190 gms/1 cup

Eggs 2

Vanilla extract 1 1/2 tsp

Soy milk/milk 1/2 cup

Chocolate chips 150 gms

Chocolate, pure 100 gms

Method :

Grease and line an 8-inch tin or pan
Preheat oven to 170 degrees Celsius
Sieve flours separately and keep aside
Cut chocolate into chunks
Mix all dry ingredients, except sugar in a plate
Cream butter and sugar till fluffy
Add eggs, one at a time and whisk well
Add vanilla extract,blend
Start adding the flour mixture to the butter mixture in three equal parts
Add soy milk/milk into the cake batter in two parts, alternating with flour mixture
Keep whisking the batter lightly with every addition
Fold in three-fourths of the chocolate chips into the cake batter
Pour batter in lined tin
Sprinkle generously with chocolate chips
Carefully place chocolate chunks throughout the cake batter
Press them into the cake batter
Bake for 30 to 35 minutes till done
Check cake for doneness with a skewer.
Cool and cut into slices.

Yield :12 cake slices or 15 muffins

Note: Muffins will bake in 15 to 20 minutes depending upon their size

Self-made Peanut Butter

Roast 160 gms peanuts with the skin.Cool and blend or pulverize in a blender with 4 tbsp canola oil or Ghee.Add 2 tbsp honey for sweetness.Pulverise to a smooth paste.Use as desired.

Peanutella or Chocolate Peanut Butter

Melt 100 gms dark, pure chocolate.Cool and add 140 gms peanut butter.Flavor with 1/2 tsp vanilla essence.Blend well and store in a container.

Be a smart baker……bake with flair, bake with creativity.

Incorporate healthy nutrients in your cakes.Substitute with whole grain flours.Infuse your cakes with fruit powders or vegetable pulp.

Lastly a bit of simple advice…..Shshhhh ! Just don’t tell anyone what you mixed in !!

Happy baking 🙂

An enjoyable and unique challenge was given at the Daring Kitchen by Susan of the The Kiwi Cook.

Susan,who is naturally inclined towards better and healthy baking,dared us to bake a Gluten-free Seed & Nut Loaf.

A loaf with seeds and nuts,no flour,no yeast…..this didn’t seem or look like an appetizing idea at all.

How will it rise ? Will it hold shape……What’s the taste like ? Is this a hard crusted or soft Loaf ? biscuit ?? bread ???

Wait….What’s this ?!! Does it have psyllium husk ! Well that is plain old Isabgol.An instant fiber,which my father in law consumes every night with a glass of water.

Gosh !!

A confused me set out to make this.I gathered all the ingredients,did my mis en place and proceeded to bake.

But What A SURPRISE !!!

Not only did this loaf taste great,it packed a rich flavorful bite.

Nutty and boisterously textured.It is a ‘whole and healthy’ recipe, with ingredients that give it a high dose of fiber,protein and nutritive content.The psyllium husk absorbs the moisture,plumps up and binds the loaf together.

I would say this is simple and easy to make……. a super healthy,alternative to regular AP flour or commercial breads.It can be assembled with various combinations of seeds and nuts.Sesame,poppy,peanuts,cashew nuts,walnuts,herbs,shredded coconut and more.

You could even try a sweetened version by omitting the savory spices and salt.Adding sweet dry fruit like dates,pistachios,dried apricots,cranberries,dried pineapple/mango etc. Just substitute apple or orange juice instead of the water.

MASALA GLUTEN FREE SEED AND NUT BREAD

I adapted Susan’s recipe to suit my Indian palate.Spiked it with hand pounded curry masala blend.Used watermelon and pumpkin seeds and added freshly chopped (I love them !!) coriander leaves.

I toasted the slices,served them spread with in-house humus,pepper,and more.When the kids,tried the loaf with green minted chutney………..they had me asking for seconds.

Masala gluten free bread with hummus,cherry tomatoes, maldonsalt and olive oil drizzle — Toasted gluten-free bread with humus,cherry tomatoes, maldon salt and olive oil drizzle

RECIPE

Ingredients

1 cup (140 gm) (watermelon and pumpkin seeds
½ cup (90 gm) flax seeds
½ cup (125 ml) (50 gm)shredded almonds
1-½ cups (135 gm) gluten-free rolled oats
2 tablespoons (20 gm) chia seeds
3 tablespoons (25 gm) psyllium husk powder/ Isabgol
1 teaspoon fine grain salt
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
2 tbsp finely chopped coriander leaves
1 tablespoon (15 ml) honey
3 tablespoons (45 ml) ghee, melted or for vegans organic coconut oil
1-½ cups (375 ml) water

Method

In a bowl take all dry ingredients,salt and spices.Mix well.
Lightly grease a loaf tin and keep aside.
In a separate bowl,blend water,honey and ghee/coconut oil.
Add the liquid mixture and chopped coriander leaves to the seed and nut mixture.
Gently blend all with your hand.
Pour all in the ready loaf tin
Cover with cling film and leave to rest for two hours.
Preheat oven to 180 C degrees.
Bake loaf for 20 minutes in pan.
Remove from pan and bake on a rack for another 30/40 minutes.
Cool on a rack.Slice (cut with a sharp serrated knife only )and use as desired.

Makes one loaf yield 14 small slices

Baking tin size: Approximately 7×4″ inches

Best had toasted with a smearing of any dip or healthy nut butter

Turmeric enhanced gluten free loaf — Turmeric enhanced gluten-free loaf

I bake a lot professionally and for my family.I prefer to give them healthy eating choices.

Extremely grateful to Susan for giving me a view of a healthy baked bread !

Tag: healthy baking

HIGH PROTEIN CAKE-Chocolate Chip Soy Cake

WHOLE AND HEALTHY- Masala Gluten free Seed and Nut Bread

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