Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

This recipe is commonly made during weekends or birthday time when some sweet craving comes. The recipe has a chocolaty, rich taste and it feels very comforting to eat. The chocolate glaze and sprinkles in this recipe looks festive and tempting, kids usually get excited seeing it. Even beginners can try this recipe as it is simple and it turns out good every single time.

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About Eggless Chocolate Cupcake

Eggless chocolate cupcake is a popular cupcake recipe which many people make at home. It is made by mixing dry and wet ingredients together and baking till soft, this method is very basic and easy to follow. Even without eggs, the cupcake comes out moist and fluffy when it is done right, this recipe works well.

The texture of these cupcakes is soft inside with slightly firm top, it has good bite and not crumbly. Cocoa powder gives deep chocolate flavor and milk keeps the batter light and smooth. Oil is used instead of butter which makes the cupcake moist even after cooling, it was still soft next day also. 

You can just decorate this cupcake as you like, there is no fixed way. Colorful sprinklers makes it more fun especially for kids, they enjoy it a lot. You can also skip frosting and enjoy it plain with tea, it tastes good that way also. The cupcakes are not very dense and are easy to bite, kids like it.

I usually bake this when kids ask for something sweet or when guests come suddenly, this recipe helps then always. It does not need much planning and ingredients are always at home, most kitchens have it ready anytime.

Eggless Chocolate Cupcake Ingredients

• Maida - I used as the main flour. It makes the cupcake soft and light. You can reduce and use more wheat flour if you prefer.
• Wheat flour - I have added this for little healthy touch and balance. It also gives slight texture. You can replace fully with maida if needed.
• Icing sugar - This is used to sweeten the batter evenly. It mixes well without grainy feel. You can powder regular sugar and use.
• Cocoa powder - I have used this for chocolate flavor and color. It gives rich taste to the cupcake. 
• Oil - I just add it for moistness. It helps the cake stay soft even later also. You can use any neutral oil.
• Milk - I added to make this the batter smooth and light. It helps in baking the cake evenly.
• Cooking soda - I added for rise and to stay soft. Make sure it is fresh. Do not add extra as taste will change.
• Vanilla essence - It is added for nice aroma and flavor. It balances the cocoa taste well. You can skip if not available.
• Chocolate glaze - I have used this for topping the cupcakes. It adds richness and looks good. You can use any frosting instead.

Why This Recipe Works

• It is eggless and still gives soft and moist cupcakes.
• This recipe uses simple ingredients easily available.
• Oil based cake stays soft for longer time.
• It is easy to mix and perfect for beginners.
• You can decorate or serve it plain as you like.

Similar Recipes

• Red velvet cupcakes
• Homemade chocolate
• Chocolate muffins
• Chocolate china grass pudding
• Eggless chocolate cake

How to make Eggless Chocolate Cupcakes Step by Step

1.Take maida, wheat flour along with cocoa powder, icing sugar and baking soda. Sieve it once. Now transfer this mixture to a mixing bowl.

2.Add oil and milk.

3.Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only. Preheat oven at 180 deg C for 10 minutes.

4.Now arrange cupcake liners and pour the batter into the liners. Bake in preheated oven for 18-20 minutes or until a tooth inserted into the center of the cupcake comes out clean.

5.Cool down the cake completely. Prepare the chocolate frosting.Then spoon the frosting, add color sprinkles and serve.

Serve as snack.

Expert Tips

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Serving and Storage

Serve this warm or at room temperature with milk or tea, it tastes good both ways. This recipe taste good even without frosting, so you can serve it plain also if you like. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1.Can I skip maida?

Yes, you can try but texture will be slightly dense. Half wheat works better.

2.Why my cupcakes did not rise properly?

Mostly baking soda might be old or oven not preheated well.

3.Can I skip chocolate glaze?

Yes, you can skip and eat it plain. This also taste good without the glaze.

4.Can I make without oven?

You can try in pressure cooker but timing may vary.

5.How to know cupcake is baked?

Insert toothpick in center, if it comes clean then it is done else bake for few more minutes.

If you have any more questions about this Eggless Chocolate Cupcakes Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Chocolate Cupcakes Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Christmas cookies are simple vanilla flavored cookies topped with colorful sugar sprinkles. These are basic cut-out cookies that looks very festive and nice. Usually these are made during Christmas time only, but you can bake them anytime also when you feel like doing some baking at home.

You can just make these cookies during holidays or when kids are around. The taste is light and mildly sweet in this recipe, it's not not heavy at all. Vanilla flavor is soft only and not overpowering. Also the sprinkles give little crunch and color which makes it more fun to eat.

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About Christmas Cookies

Christmas cookies are basic sugar cookies made using flour, butter, sugar and vanilla extract. The dough is rolled and cut using different shaped cutters, which makes baking little more interesting. These cookies are very common during festive season as they are easy to make and also easy to decorate.

The texture of these cookies is crisp once cooled down. When they come out of the oven, they may look soft but after cooling it turns crisp. The edges turn light golden while the center stays pale, which is how sugar cookies usually should look.

The flavor is mildly sweet with clean vanilla taste. In this recipe no strong spices are added, these cookies go well with toppings like royal icing, sugar sprinkles or even melted chocolate. You can also add little citrus zest or almond essence into the dough if you want small variation.

I usually make these cookies in December when there is time to bake slowly. Rolling and cutting shapes does take time, but I enjoy doing it. I keep some cookies plain and decorate the rest, so everyone gets what they like only.

Sugar Cookies have many variations like the one I posted here with royal icing. Sugar Cookies can be made by hand shaping them or by cutting them with cookie cutter like I've done here. I made use of the christmas cookie cutter set for these cookies.I always love cutout sugar cookies, this time I tried adding sugar sprinklers on top and they looked so pretty, no wonder mittu loved it so much.

Christmas Cookies Ingredients

• Flour - I have used this as the main base for the cookies, it helps to hold shape well. I sometimes mix little wheat flour but texture may change.
• Butter - This gives richness and crisp texture to the cookies. I have used chilled butter, you can use room temperature if you are hand whisking.
• Powdered sugar - I used powdered sugar as it blends easily with butter.
• Egg - I just added one egg to bind the dough and give structure. You can try eggless version but dough handling will be bit different.
• Vanilla extract - I added for flavor and classic cookie taste. You can use any mild essence if you like.
• Baking powder - I added it for the rise and it gives a light texture. Use fresh baking powder.
• Colored sugar sprinkles - I have used this for topping, it adds crunch and festive look. You can skip it or replace with icing.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Christmas Cookies Step by Step

1.Measure and add flour to a sieve, then add baking powder and salt.

2.Sieve it well for even mixing

3.Now in another mixing bowl, add butter and powdered sugar

4.Whisk it well until creamy, I used electric handmixer. Then add an egg

5.Whisk it for a minute, then addvanilla essence or any essence of your choice

6.Now add flour mixture,combine and gather to form a soft dough.

7.Now your basic cookie dough is ready. Cling wrap it and refrigerate

8.Now get ready with your cookie cutters and sugar sprinklers. I used half of this dough for sugar cookies. Then on a butter paper keep the dough and place another butter paper on it so that the dough is like a sandwich between the 2 butter papers. Roll out the dough to ¼ inch thickness.

9.Then cut using your favourite shaped cookie cutters. Collect the scraps, roll again until you finish the entire dough.If you feel sticky then slightly flour the cookie cutters before using it. Meanwhile preheat the oven at 180 deg C for 10 minutes. Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 minutes while the oven was preheating.

10.Sprinkle the colored sugar over the cookies. Once the oven is preheated, bake the cookies at the same temperature for 10-12 minutes or until the edges start turning golden brown. Cool down completely on a wire rack. The cookies may look soft, once cooled down it becomes crisp.

Enjoy!

Expert Tips

• Chill the dough - I just refrigerate the dough, else it will be too sticky to handle. I never skip this step.
• Do not overbake - You should not to bake for too long, cookies will harden after cooling. Take them out when they are lightly golden.
• Spacing on tray - These cookies spread while baking, so leave enough space between them. I usually keep good gap.
• Rolling - I roll the dough between butter papers so the dough doesn't stick. don't use too much flour while rolling.
• Cutting shapes - I just dip the cookie cutter lightly in the flour, this helps get clean shapes with sticking.
• Decorating - I add the sprinkles just before baking so they stick well. For icing, wait till the cookies cool completely.

Serving and Storage

Serve these cookies as snack or with cup of tea or coffee. This also goes well with tea in the evening. Store leftover cookies in airtight container. They stay good for upto a week at room temp. If cookies have icing, keep them in single layer so they don't stick together.

FAQS

1.Can I make this without egg?

Yes you can try eggless version, but texture will be little different. You might need some milk to bind the dough.

2.Why did my cookies spread too much?

Mostly the dough was not chilled enough. Chilling is important for cut-out cookies, so don't skip it.

3.Can I make the dough ahead?

Yes, you can make it and put in fridge for a day, just keep it wrapped so it doesn't dry.

4.Can I add cocoa or chocolate?

Yes you can add little cocoa powder or choco chips. Adjust flour bit if needed.

5.Do these cookies stay crisp?

Yes once cooled and stored properly, they stay crisp for many days. Just keep away from moisture.

If you have any more questions about this Christmas Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Christmas Cookies Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Italian cream cake, also called Italian wedding cake, is a fabulously moist cake with flavors of coconut, pecans, and almond. It’s slathered with cream cheese frosting, and all the flavors come together beautifully. (soy-free and gluten-free options)

Italian wedding cake is normally much more decadent, with a cream cheese buttercream frosting with tons of sugar. I converted it into a lighter, vegan version. 

Traditionally, Italian cream cake is supposed to be dense, but I aimed for a texture that’s still moist and fudgy, but with a little airiness. For the cream cheese frosting, I kept it less sweet, but you can always add more sugar if you prefer. 

This cake it absolutely delicious and perfect for special occasions! It’s moist and fluffy with a rich texture and tangy, sweet cream cheese frosting. The toasted coconut and pecan toppings add texture and an incredible flavor.

The cake comes together quickly with everyday ingredients. If you don’t have almond extract, you can omit it. There’s still plenty of flavor without it!

Why You’ll Love Italian Wedding Cake

• lightened up version of the traditional recipe, but still moist and decadent-tasting
• delicious combination of textures and flavors – fluffy cake, creamy frosting, and toasty coconut and pecans on top
• easy to make with everyday ingredients
• easy to make gluten-free and soy-free

Continue reading: Italian Cream Cake (Italian Wedding Cake)

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Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.

This is such a easy recipe when you don't want too much work. The flavor is mild and comforting, and the dough gets firmer once you chill it. I make this one day ahead when I am planning cookies for weekend, as the dough stays good in fridge for long time. It gives a neat base, so you can mix in chocolate chips, nuts or anything you like later.

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About Eggless Cookie Dough

Eggless Cookie Dough is a mix of flour, butter and sugar mixed together to form a smooth, soft dough. This stays a bit soft when it's fresh but becomes firm after chilling for some time. The recipe has a buttery flavor with a tiny hint of vanilla, and the sweetness is not too heavy, so you can pair it with any add-ons easily.

This kind of dough is very common in basic home baking, specially for people who don't prefer using eggs. The butter and sugar gets creamy when whisked, and the flour gives the structure to bring everything together. You can adjust the sugar, add cocoa, add sprinkles or even change to almond essence if you want a different flavor.

It is also very forgiving dough, even if you don't whisk perfectly it still comes fine. Because there is no egg, the dough stays stable in fridge without becoming sticky too fast. Some people toast the flour before using but most time we keep it simple only. It works well for cut-out cookies, drop cookies or even to use as a layer in some desserts.

I usually make a small batch and keep in fridge, so when I get little free time in evening I just take some dough, shape quickly and bake it. Saves lot of effort and kids also like choosing what mix-ins to add.

This basic cookie dough recipe is my keeper recipe since I started baking cookies regularly for mittu. This cookie dough recipe has no rising agents so its best suitable for kids too.

When mittu was around 4 yrs , whenever we plan to go for a movie or for a long hour outing, I bake these cookies and pack it for her to avoid buying snacks for her from outside vendors. I usually bake it as cutout shortbread cookies just the way she likes it.

Eggless Cookie Dough Ingredients

• Maida / All purpose flour - I have used this as the main base and it helps the dough stay firm and hold shape after chilling. It gives that soft crumb later when you bake. You can use wheat flour also but the cookies might turn little dense.
• Butter - I have used room temperature butter so it gets creamy easily. It gives a rich buttery flavor. You can use homemade butter too, it gives a small rustic taste.
• Powdered sugar - I used powdered granulated sugar since it blends quick with butter and doesn't give grainy feel. It adds sweetness and you can adjust according to your taste also.
• Vanilla essence - I have used this for flavor and it gives mild nice smell. You can replace with almond essence or even cinnamon powder for different flavor.

Why This Recipe Works

• It is a simple dough and uses basic ingredients which we mostly have at home.
• It gives a soft buttery flavor that suits many cookie varieties.
• This recipe stays good in fridge for long days, so you can prepare ahead.
• You can mix in like choco chips, nuts or cocoa, making the dough very flexible.
• It is eggless, the dough stays stable and easier to handle even for beginners.

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Eggless Cookie Dough Step by Step

1.Measure and take butter in a mixing bowl, add powdered sugar to it

2.Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.

3.Now add vanilla essence and salt. Finally add in the flour

4.Mix with a spatula to form a dough.

5.Now use your hands to roll into a ball, cling wrap it and refrigerate it

Refrigerate until use.

Expert Tips

• Mix butter well - Make sure to whisk butter and sugar well till soft and creamy. I usually whisk little extra because it gives nicer texture after baking the cookies.
• Chill the dough - This can be chilled for at least one hour so that it firms up nicely. Try not to skip this step because it helps the cookies hold shape.
• Use powdered sugar - I have used powdered sugar as it blends fast regular sugar take time to dissolve.
• Adjust flavors - You can just add chocolate chips, nuts, cocoa, cinnamon or anything you like. I usually add whatever is at home.
• Don't over mix - Once the dough comes together, stop mixing. If mixed too long, the cookies may turn bit tougher.

Serving and Storage

Serve them hot with tea or milk after you bake the cookies using this dough. This goes well as small treat also because of the mild buttery flavor. You can store leftover dough in airtight box and keep in fridge for 2-3 weeks easily. If it becomes too firm, just leave it outside for few minutes before shaping. No need to freeze unless you want to keep for long time.

FAQS

1.Can I skip vanilla?

Yes you can skip it. You can add any other essence you like too.

2.Can I freeze this dough?

Yes you can freeze, but honestly fridge storing itself works fine for few weeks.

3.Can I use wheat flour?

You can use it, but the cookies come little dense since wheat flour is heavy.

4.Can I reduce the sugar?

Yes you can reduce it and the dough will still hold well. Just mix properly.

5.Is it okay to eat the dough raw?

It is eggless so mostly fine, but I usually give only small portions avoid raw food intake.

If you have any more questions about this Eggless Cookie Dough Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Cookie Dough Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.

You can make this cookie when you want something that looks fancy but easy to bake at home. The mix of fruits and nuts adds both flavor and texture, so feels like every bite have little surprises. It is a cookie that fills eyes, heart and tummy all together. It's a must try recipe to munch on.

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About Fruit & Nut Cookies

Fruit and Nut Cookies are eggless buttery cookies made using dry fruits & nuts with flour, butter & sugar. The dough is soft and smooth, after baking the cookies comes out little crisp at edges and soft inside. You can either make them small or slightly bigger, both ways they tastes really good.

The dried fruits cranberries, apricots and grapes give tangy sweet taste, and pistachios and other nuts gives mild crunch. The flour and butter base gives gentle richness without making it too heavy. You can also add your favorite nuts or dried fruits depends on what you have at home.

These cookies are very versatile and can be made ahead because dough keeps well in fridge. The log method is nice because you can slice as need and bake fresh cookies every time. You can also roll small balls and bake them directly if want quick cookies.

I usually make these when friends come over because they look colorful and little fancy. They also makes nice small gifts in jars or tiny boxes, and everyone just loves them.

These fruit and nut cookies are so buttery and flavourful with the crunch in nuts and dry fruits that we loved it so much, it resembled and tasted like the karachi biscuits a lot.

Fruit and Nut Cookies Ingredients

• All purpose flour / maida - I have used this for soft cookie base, it gives smooth dough. I sometimes use wheat flour but cookies will be slightly denser.
• Butter - I used room temperature butter for smooth, creamy dough. I sometimes use homemade or store-bought, salted or unsalted with small adjustments in salt.
• Powdered sugar - I used this for sweetness and smooth mixing. I sometimes replace with brown sugar but the color will change slightly.
• Vanilla essence - I add this for flavor and smell, gives a gentle aroma. I sometimes use almond or any essence of choice.
• Dried cranberries - I have used these for tangy sweetness and little chewiness. I sometimes use any dried fruit like cherries also.
• Dry grapes / raisins - I add these for small bursts of sweetness, chopped for even mix. I skip if I want less sweet.
• Pistachios - I have used these for crunch and color, finely chopped works best. I sometimes replace with almonds or cashews.
• Apricots - I add these for slight tangy taste, finely chopped. I sometimes use dates or figs also.

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Fruit & Nut Cookies Step by Step

1.Measure and take butter in a mixing bowl, add powdered sugar to it.

2.Whisk it well,I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.

3.Now add vanilla essence and salt. Finally add in the flour

4.Mix with a spatula to form a dough.

5.Now use your hands to roll into a ball, cling wrap it and refrigerate it.

6.I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.

7.Mix it well so that the dry fruits and nuts are evenly distributed. Now shape it into a log,place it on a butter paper.

8.Wrap it well, refrigerate it for at least 1 hour. Slice the log. Preheat the oven at 180 deg C for 10 minutes.

9.Slice it  not too thick or too thin. Transfer  it to a baking tray lined with aluminium foil.Bake in preheated oven for 10-12 minutes or until the edges turn golden.

Cool down then store in airtight container.

Expert Tips

• Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
• Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
• Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
• Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
• Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.

Serving and Storage

Serve them with tea, coffee or cold milk, they taste lovely anytime. This goes well as a small festive treat in jars or gift boxes. Store leftover cookies in airtight container once cooled. They stay fresh for weeks in fridge and can be enjoyed later as snack.

FAQS

1.Can I use other dry fruits?

Yes you can, use whatever you like or have at home, all will taste nice.

2.Why did my cookies become soft after baking?

It is normal, cookies get crisp after cooling. Don't over bake.

3.Can I make the dough ahead?

Yes you can keep it in fridge for 2-3 weeks and slice fresh when needed.

4.Can I add nuts directly with flour?

Yes you can, sometimes I do that, works fine too.

5.Do I need to slice logs evenly?

Try to, so that cookies bake evenly, otherwise some will be soft or over baked.

If you have any more questions about this Fruit & Nut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Fruit & Nut Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)

We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.

You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.

I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.

Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.

Why You’ll Love Chai Tiramisu

• quick, easy, moist, delicious cake soaked in flavorful milk chai
• rich, decadent cardamom cream that sets up with no freezer needed
• cocoa-chai sprinkle on top for extra flavor
• soy-free with gluten free or nut-free options

Continue reading: Chai Tiramisu Cake (Chaimisu!)

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This foolproof blender recipe creates perfectly fudgy blondies studded with chocolate chips. Allergy-friendly, protein-packed, and absolutely delicious.

I have used chickpeas and lentils in various ways to make healthier desserts already on the blog. There is my chickpea cookie pie, my chickpea brownies, my lentil brownies, and my lentil cookie dough brownie bars.

There are just so many ways to use all these legumes, so I decided to try using white beans. Chickpeas can sometimes be a little bit more grainy and gritty, even when you blend them That’s because chickpeas have thicker skin. The texture of the bean is also a bit more gritty compared to creamy white beans, so white beans actually are a great option to use in dessert recipes instead of chickpeas.

I made these blondies with white beans and tahini. Usually, I add some kind of nut butter to my brownies or cookie pies. I wanted to keep this recipe nut-free, so I’m using tahini here. But if you don’t want to use tahini, you can just add some smooth almond butter or peanut butter.

It’s a super simple recipe with just a few ingredients. Just add everything to a blender or a food processor, blend, then transfer to a baking pan. Add your chocolate chips and chunks if you want, and bake. That’s it!

These are amazing and super easy, and you’re going to want to make them again and again.

Why You’ll Love White Bean Blondies

• super easy – you make the batter in the blender!
• lots of protein and fiber from the beans and tahini
• versatile! Make it with chocolate chips or use the snickerdoodle variation
• naturally gluten-free, soy-free, and nut-free

Continue reading: Fudgy White Bean Blondies – Soy & Nut Free

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Apple almond kheer is a delightful no sugar added Indian style dessert fit for any festival. Flavoured and thickened with almond flour it is a quick and easy recipe that is perfect for beginners.

I am  not good when it comes to viral recipe trials. By the time I decide buy the ingredients and try it, the trend is over!
Clearly,it needs much more devotion and promptness. So that is an area we shall leave it to the enthusiastic experts. However there is one recipe I have been wanting to try and was waiting for the apple season to come. Enjoy my version of the apple kheer with no added sugar. 

What is apple kheer?

Made with full fat milk that’s slow cooks rice grits,  kheer is a must try  dessert. This is traditionally served in festivals  and grand Indian  weddings. We have added a whole collection of kheer in our post- Payasam pathaman and kheer
Apple kheer a fusion dessert  that embodies the idea of a kheer but has apples and almond flour to flavour and thicken. It is not a super sweet version , rather one to share at dinners or home gatherings.

Is this diabetic friendly apple kheer?

I make this with no added sugar or sweetener, just the sweetness from the apples making it a bit more on the diabetic friendly Indian dessert side. Please be aware that the apples are sweet enough, so moderate the portion size.

Ingredients to make almond apple kheer

Apple: crunchy sweet apples are the base flavour for this kheer. Personally, I like pink lady or red apples to make this kheer. I would avoid tart green apples as they can be too sour and may split the milk.

Butter or ghee:To kick off the caramelization and the colour on the apples, unsalted bautter or a small amount of ghee is helpful.You can use coconut oil if you are making it vegan. 

Almond flour: the almond flour gives a rabdi like feeling to the kheer. I use the blanched almond flour. If you don’t have these you can grind a few almonds or soak them and grind with the milk. Instead of almonds you can used any nuts of your preference like cashews, pistachios. Melon seeds or puffed makhana(lily seeds) powder also taste good and thicken the kheer easily.

Milk: full cream milk is best suited for this recipe. It has the right consistency and doesn’t easily split the milk when adding the sauteed apples. I would avoid almond milk to make this kheer among the plant based ones as it easily splits. You could use coconut or soy as well.

Sweetener: I have actually not added any in this recipe as the apples were super sweet and we like a mild sweetness for our kheer. You can add sugar as the milk boils. If adding jaggery syrup or maple syrup add it after you remove from heat. Alternatively date paste will be lovely in this kheer.

Spices: the common sweet spices used in Indian desserts are saffron and cardamom. I have used a few strands of saffron and powdered cardamom to finish the recipe.

Let’s make almond apple kheer

It does take a few steps to make this kheer, however, it is not a hard recipe to follow some absolutely recommend beginners to try it.

To prep the Apple: the Apple can be chopped like I have done or grated to have a smoother kheer. It is optional to peel the apple as this will be all about mouth feel. I leave the peels in as it gives a good bite. Once prepped add the apples to a pan with a touch of unsalted butter. On a low heat let this mix cook down and caramelize. Ensure that this is a low heat process. You can cover the apples for a minute if you feel they are dry. This captures the water from the juices allowing the apples to steam.

Boil the milk: in a separate sauce pan,  boil the milk. As it bubbles and boils, stir in the almond flour.
Thicken the milk the almond flour is the thickening agent. When the milk has started boiling and rising a bit, lower the heat to a simmer. Sprinkle the almond flour on the boiling milk. Stir well ensuring it is lump free. Let this cook down for about 5 to 6 minutes with stirring in between.

Add the apples: add the cooked apples into the mix and mix well. You can take off the heat at this point.

Flavouring the kheer: sprinkle cardamom powder and a few kesar strands and mix well.  At this stage my kheer is done. If you prefer to add sugar or jaggery syrup do so at this stage and mix well.

Is this a vegan kheer?

If you are using plant based milks the recipe can easily be turned vegan. Coconut milk or soy tastes good. For sauteeing and caramelizing the butter, coconut oil is best. 

Can we make this with other fruits?

Of course  you can change the fruits to make a variety of kheer. Mango ,jackfruit or plantain banana will be my first choice.
You can try dates and dried figs too. When using sweet dry fruits adjust the sugar accordingly.

Other quick try kheers

Sabudhana kheer
Sweet potato kheer
Mothichoor ladoo kheer
Rajgira kheer
Manipuri black rice kheer

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