Gluten Free Red Poha And Multi Millets Chocolate Cakelets
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Millets are packed with nutrition. Its challenging to include them in our children's diet nowadays.These Eggless Multi millets and Red Poha(Flattened Red Rice) chocolate cakelets with a healthy frosting (Chocolate coconut sugar buttercream) are a nutritional and healthy treat for the children.
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Ingredients
Cakelets
- ¼ cup Sorghum cholam / jowar Flour
- 1/8 cup Foxtail millet thinai / kangni flour
- 1/8 cup Finger millet ragi / nachni flou
- 1/8 cup Pearl millet kambu / bajra flour
- 1/8 cup Red Poha flour finely ground, measured after the Red Poha is ground
- ¼ cup Cocoa powder unsweetened
- 1/8 teaspoon Salt
- ½ cup Coconut sugar +1/8 cup, you can add 1/8 cup more if you don't intend to frost the cakelet
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 Flax egg mix 1 tbsp of flax seed powder with 3 tbsps. of water and set aside for 10 - 15 minutes
- ½ cup Curd
- ½ cup Milk
- ½ cup Olive oil
- ½ teaspoon Vanilla extract
Chocolate coconut sugar butter cream icing
- 55 gm Butter unsalted, room temperature
- ½ cup Coconut sugar finely powdered and sieved, measure after the sugar is powdered
- 1 tablespoon Milk
- 2 tablespoon Cocoa powder unsweetened
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Instructions
Cakelets
- Prepare Flax Egg and set aside.
- Sieve all the millets flour, Red Poha flour, cocoa powder, baking powder, baking soda and salt (Sift at least 5 - 7 times to get a soft texture)
- Dissolve coconut sugar in curd, add the flax egg and mix
- Add vanilla extract, milk, oil to the above mixture and combine well
- Mix the sifted flour mixture to the wet mixture and fold gently.
- Preheat oven @180c
- Place cupcake liners in a muffin tray; fill half of the cup cake liners or food grade silicone cupcake moulds with the batter. Bake @180 for 30 – 35 minutes
- Allow the cakelets to cool completely.
Chocolate coconut sugar butter cream icing
- Cream butter using an electric beater for 30 seconds.
- Add the sugar and beat for another 30 seconds to combine.
- Add cocoa powder and beat for 30 seconds.
- Add milk and beat until fluffy and creamier.
- Once the cakelets are completely cooled, frost them and relish.
Notes
- Double the ingredients of the frosting if needed.
- The coconut sugar for the frosting should be finely powdered.
- The Red Poha should also be finely powdered.
- Sifting the flour is necessary.
- The cooking time includes baking time as well the time consumed for preparing the frosting.
Recipe Nutrition
Calories: 157 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 11 mg | Sodium: 223 mg | Potassium: 105 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 155 IU | Vitamin C: 0.01 mg | Calcium: 63 mg | Iron: 1 mg
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