‘GUILT - free and GLUTEN – free’ holiday recipes
Holiday season is incomplete without our favourite sweet dishes…but then we always end up worrying about their calorific value or the ingredients, isn’t this the same old story? What if there was a way to make these dishes tastier and at the same time way healthier?
Don’t you want to know the secret? ‘Millets’ - Here is 2 of our millet based favourite recipes for this holiday season - Go on indulge, but with all the healthy ingredients.
Millet Chocolate Cake!
For the millet filling:
• 350 ml (plus 2 tablespoons) almond milk
• 120 gm dates (soaked in water for 2-3 hours)
• 100 gm millet
• 100 gm dark chocolate
• 100 gm roasted hazelnuts (ground)
• 50 gm creamed coconut
For the crust:
• 80 gm roasted almonds
• 50 gm dates (soaked in water for 2-3 hours)
• 10 gm rolled oats
• 1 tablespoon cacao powder
For the chocolate topping:
• Chocolate peanut butter (plus some peanut milk, if to make the spread thin)
• Blend the almonds and rolled oats (crust ingredients) in a blender till they are finely ground.
• Drain the dates and add them and the cacao powder to this ground mixture. Run the blender again until the mixture sticks together.
• Line two springform cake tins with baking paper. Divide the crust mixture between the tins and press down firmly. This is the base of your cake. Refrigerate and move on to making the filling.
• Add the millets and 350 ml almond milk to a saucepan. Bring to heat (low) and cover the saucepan. Cook for about 15 minutes till the millets soak in all the milk.
• Once absorbed, let the saucepan cool.
• In the meantime, melt the creamed coconut and chocolate over low heat.
• Drain the dates and add them in a blender. Add the cooked millets. Blend until it turns into a thick paste.
• Add the melted chocolate, ground hazelnuts and blend again till it forms a thick chocolate cream.
• You may want to add 1-2 tablespoons of almond milk if the texture is too thick.
• Carefully pour this cream on the crusts. Refrigerate overnight.
• The next day, spread chocolate peanut butter on the cake, enjoy guilt-free
Yummm! The second recipe is quick, super delicious and nutritious Indian sweet. Pedas and laddoos are the winter - show stoppers of an Indian house hold!
• Sorghum flakes – 1 cup
• Powdered sugar – 3/4 cup
• Cashew and Badam – as required
• Roast the flakes and grind it to fine powder.
• Add equal quantity of sugar to flakes powder and mix well.
• Add ghee slowly to the flakes powder and make into small balls.
• Decorate with cashew or badam