Healthy Baking by Joy Jenish
Cultivating Health Initiative
Banana Walnut Cake
Tools required:
- Cake pan - 6inch
- Mixing bowls
- Silicon spatula or spoon
- Whisk
Ingredients:
- Yellaki banana - 4 (200g)
- Free range eggs - 2
- Hung curd - 2.5 tbsp (40g)
- Samba Wheat - 2/3 cup (70g)
- White Cholam Flour - 1 tbsp (15g)
- Jaggery - 2 tbsp (30g)
- Peanut butter - 2 tbsp (30g)
- Baking powder - 1tsp
- Cinnamon powder - 1/2 tsp
- Walnuts or Chocolate chips - 1/4 cup (optional)
Method:
- Preheat oven to 180 C
- Sieve all the dry ingredients together and keep in a separate bowl
- Smash the bananas in a bowl
- Add eggs to the banana and whisk well
- Add curd and jaggery and whisk together until well combined
- Add dry ingredients and fold gently until you can no longer see any dry flour.
- Bake at 180 C for 30 to 35 min
- Allow the cake to cool in the pan for about 5 to 10 min and then umould the cake from the pan.
Ragi Cookies
Ingredients:
- Samba Wheat - 70g
- Ragi flour - 70g
- Jaggery - 55g
- Unsalted butter - 90g
Method:
- Preheat oven to 180 C
- Line baking tray with parchment / butter paper
- Measure and sift dry ingredients along with jaggery
- Add softened butter to dry ingredients and rub between the flour to form a dough
- Flatten the dough on the counter and cut into desired shape using cookie cutter
- Gentle remove the cookies and place on a baking tray leaving a little space between the cookies
- Bake the cookies at 180 C for about 10 to 12 min (the edges ll turn slight golden)
- Allow the cookies to cool down for 5 min on the tray and then transfer to a cooling rack to cool completely
- Store in an airtight container
Check out the entire session on our YouTube channel.
