Christmas Baking | Dutch Apple Almond Cinnamon Cake with Jaggery | Sugar Free Baking | Baking with Whole Wheat Flour

Have you started any holiday baking yet? Thanksgiving is over and my house is decorated for Christmas, but I haven’t made any Christmas recipes yet. This is my first baking for Christmas – Apple Almond Cinnamon Cake with Jaggery. This delicious cake is made with whole wheat, apple, and jaggery. The Cinnamon adds a nice warm flavor to the cake making it even tastier. This recipe makes for a perfect healthy treat because there is no processed sugar added. So enjoy this recipe without worrying about the calories.

Christmas Baking

The process of baking desserts is a treat to watch, especially the careful additions of the ingredients and the precision that the techniques required to make the treats perfect. No matter how tempting they may seem, you obviously cannot binge on these desserts as and when you like because of the large number of calories added to them. But what if you had a chance to cut down on those calories?

Dutch Apple Almond Cinnamon Cake with Jaggery

Although you cannot reduce the use of sugar in baking, you can certainly replace it with jaggery which makes a healthier substitute having numerous antioxidants and nutrients. Considering jaggery is a sweeter option, you may have to re-calculate the amount put into the baking. It makes baked goods moist, flavourful, darker, and sweet.

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Ingredients :
Apple – 1 ( Grated)
Whole Wheat Flour – 1 cup + 1 tsp
Greek yogurt – 3/4 cup
Grated Jaggery – 3/4 cup
Powdered roasted almond – 1/4 cup
Refined Oil – 1/8 cup
Baking Soda – 1 tsp
Cinnamon powder – 1/4 tsp
A pinch of Himalayan pink salt

For Topping :
Apple – 1 (Thinly sliced)
Jaggery powder – 1/4 cup
Oil – 1 tbsp
Cinnamon powder – 1/4 tsp
Sliced almonds – 1/4 cup

Sugar Free Baking

Method :

Apple Jaggery Mixture

  1. Heat a pan and add grated (with skin) apple. Then add grated jaggery, cinnamon powder, salt and then lower the flame.
  2. Cook the mixture on a low flame and keep on stirring in between.
  3. Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
  4. Switch off the flame and take out jaggery apple mixture in a plate. Let it cool for 10 minutes.

ToppingCoating Apple sliced

  1. Core an apple and cut into thin slices.
  2. In a bowl, combine cup of jaggery powder, oil and cinnamon powder. Mix well to make a paste.
  3. Add apple slices and coat them. Keep it aside.

Cake Batter

  1. Dry Ingredients – In a bowl, sift flour, baking powder, and baking soda.
  2. Then add powdered roasted almond. Mix and keep it aside.
  3. Wet Ingredients – Mix oil and yogurt in a grinder until smooth.
  4. Mix both dry and wet mixtures with prepared apple jaggery mixture. Mix them well and make a smooth batter.
  5. Put prepared cake batter into a greased pan. Tap the cake pan on a countertop to release any large air bubbles.
  6. Arrange apple slices (coated with jaggery, cinnamon, oil mixture) and sprinkle some sliced almonds.
  7. Put the cake pan into the preheated wok and bake it for 1 hour.


  1. If cake batter looks dry, add 2- 4 tbsp of curd.
  2. Baking time may vary.
  3. If Baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Baking with Whole Wheat Flour

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 9 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Pressure Cooker Baking

Thirsty Thursday | Strawberry Apple Milkshake | No Sugar Milkshake | Fruit Milkshake

Milkshakes are nutritious and easy to make. Versatile, you can use your favorite fruits. Many people have a milkshake each morning for breakfast and they also make a quick healthy snack. They are a great way to get kids to drink a cool drink packed with fruit, vegetables, vitamins, and calcium all depending on what you mix in them.

Strawberry Apple Milkshake

The great thing about milkshake is, you can be creative and can add your favorite fruit. One of my son’s favorite fruit is Strawberry. Strawberries have one of the lowest sugar contents of any fruit and are full of vitamin C and vitamin K. They also contain significant amounts of phytonutrients and flavonoids both of which are responsible for that beautiful bright red color.

No Sugar Milkshake

I used frozen strawberries in this recipe because they add an ice cream element to the shake. As well as the milk, to add calcium, red apple for sweetness. When it comes to milkshakes, the fruit is typically what makes them sweet and delicious. However, when you combine several types of fruits into a single drink, the natural sugar content can start to add up quickly.

Healthy Milkshake

Strawberry Apple Milkshake | No Sugar Milkshake | Fruit Milkshake

This milkshake is sugar-free and quick and easy to make. Just toss the ingredients in a blender and it’s done.

My Son – Reyansh (Creative Director)

Ingredients :

For Milkshake:

Frozen sliced strawberries – 2 cups

Red apple – 1 small

Milk – 1 & 1/2 cups

For Garnishing:

Sliced Strawberry – 2

No Sugar Milkshake

Method :

  1. Mix all the above milkshake ingredients with 1/2 cup of milk and blend until smooth.
  2. Now add the remaining 1 cup of milk and blend everything.
  3. Garnish with sliced strawberry.
Healthy Fruit Milkshake

Apple Jaggery Chutney | Healthy Fruit Chutney

A sweet and spiced Apple Jaggery Chutney made with the goodness of apple blended in the flavor of jaggery and spices. A great accomplishment with parathas and chaats.

Apple Jaggery Chutney

Apples are extremely rich in important antioxidants, and dietary fiber. Whereas Jaggery is loaded with antioxidants and minerals.


Ingredients :
Apple (Cubed with skin ) – 2 medium
Brown sugar – 2 tbsp
Juice of two lemons
Grated jaggery – 1/2 cup
Grated ginger – 2 tbsp
Raisins – 1/4 cup
Oil – 1 tsp

Spices :
Red chili powder – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Amchur powder – 1/4 tsp
Cinnamon powder – 1/4 tsp
Salt to taste

Method :

  1. Take 2 cups of water in a bowl and add 1 tbsp of lemon juice. Mix well and add apple cubes in it. Keep it aside.
  2. Heat oil in a non-stick pan, add ginger and saute for a minute. Then add drain apples with brown sugar and raisins. Cook on medium flame until apple becomes soft.
  3. Switch off the gas and let it cool down completely. Then grind cooked apple into a smooth puree.
  4. Switch on the gas and add apple puree, jaggery, 1 tbsp of lemon juice and all spices.
  5. Mix well and cook chutney on low flame for 10 minutes till it becomes thick.
  6. Cool down to room temperature, store in a glass jar.
Healthy Fruit Spread

Cinnamon Fruit Smoothie With Oats | Breakfast Smoothie | Fiber Rich Smoothie

Consuming the daily recommendations of fruits and vegetables can be a challenge. Blending a fruit or vegetables into a smoothie helps ensure you meet your body’s daily nutritional needs. Smoothies are delicious and super easy to make. Smoothies are one of my favorite things ever. Weekdays mornings are always a rush. SMOOTHIES are the lifesavers – Just throw fruits or veggies of your choice, milk or yogurt, blend and its ready within a minute.

Fruit Smoothie

This delicious smoothie is packed with nutrition and flavor, you’ll love this cinnamon and apple combo. The banana adds additional fiber, as well as potassium, manganese, and vitamin B6. Oats is the main ingredient in this smoothie not just for creaminess but a great nutrition source as well.

Smoothie With Oats

Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. This smoothie is light and refreshing with just enough sweetness from the apple to make it enjoyable.

Cinnamon Fruit Smoothie

Apple – 1 (Peeled and cubed)
Banana – 1
Cinnamon powder – 1/2 tsp
Oats – 1/2 cup
Water – 3/4 cup
Skimmed milk – 1/2 cup
Chopped walnuts – 1/4 cup


  1. Heat a 3/4 cup of water in a nonstick saucepan and add oats. Cook oats for 6 minutes on medium low flame stirring continuously.
  2. When oats are cooked switch off the flame. Let it cool down completely before grinding.
  3. Now blend cooked oats, banana, apple with milk together in a mixer till smooth.
  4. Pour smoothie into a glass, garnish with cinnamon powder and chopped walnuts.
Easy, Delicious Smoothie


  • You could even make oats in advance and use accordingly.

Pomegranate Strawberry Breakfast Smoothie | No Dairy Drink | Fruity Red Smoothie

Blending a glass of smoothie made up with your favorite fruits, vegetables, and superfoods, you would easily be able to get your daily need for nutrients. Blending produce into a smoothie preserves fiber—and a smoothie can deliver an extra boost of vitamins, minerals, and phytochemicals because it often includes fruit skins and pith. If your smoothie includes yogurt or milk, you get some calcium too. In this smoothie recipe, I used fresh pomegranate juice instead of milk and curd.

Easy to make & healthy

Smoothies are easy to make, especially when it’s packed with pomegranate and strawberries that are particularly high in nutrients and antioxidants. Pomegranates are a good source of vitamins A, C, some B vitamins and minerals such as calcium, potassium, and iron. Whereas, Strawberry is a highly nutritious fruit, loaded with vitamin C and powerful antioxidants. It has a pleasant aroma, a vibrant color, a juicy texture, and a sweet yet mildly sour taste.

Vegan Smoothie


Fresh pomegranate juice- 1 cup ( Juice of 2 pomegranates)
Apple – 1 (chopped with skin)
Chopped strawberries – 1 cup
A pinch of salt

Method :

  1. In a blender add a chopped apple, strawberries with fresh pomegranate juice and salt.
  2. Blend everything until smooth. Enjoy delicious and quick smoothie.
Breakfast Smoothie

Mango Jam With Apple | No Pectin, No Color, No Preservatives | Four Ingredients Jam Recipe

Mango Jam is an easy-to-make spread perfect for freshly buttered toast. Make this deliciously sweet and tangy jam with fresh mangoes along with apple, sugar and lemon juice in about 30 minutes at home. Mango Jam made at home is tastier than the store bought ones. This mango jam recipe is chemical free as there is no color or preservatives added.

Mango Jam With Apple

Pectin is a naturally occurring substance that makes jellies gel and gives jams their spread consistency. Apples contain a particularly high amount of pectin which helps jam to set. Pectin is available in the skin and pulp of fresh apples. Make this delicious jam and keep it handy in the refrigerator, to enjoy with toast and tea.

No Pectin, No Color, No Preservatives

Apple – 1
Mango Puree – 2 cups ( 2 Medium Size Mangoes)
Sugar – 1 cup
Juice of one Lemon

Four Ingredients Jam Recipe


  1. Cut apple into small pieces (with skin) and put pieces into a blender. Make a smooth puree.
  2. Transfer apple puree in a non-stick deep pan with mango puree. Cook it for 5 minutes on low medium flame stirring continuously.
  3. After 5 minutes add sugar and cook on medium-low flame for 10 minutes.
  4. Once jam starts to thickens switch off the flame and add lemon juice. Mix it well and cook for a minute.
  5. Allow jam to cool down completely. Then store in sterilized glass jar.
  6. Enjoy jam with hot parathas or with vanilla ice cream.
Fruit Spread


  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow jam to cool completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon.
  • It last long for 3 months.
Aam Ka Jam

Beetroot Apple Jam | Vegetable Fruit Relish

Beetroot Apple Jam is a combination of vegetable and fruit. Homemade, preservatives free, pectin free jam recipe with Apple and Beetroots. I love making jams and that justifies the number of jam recipes in this blog. This apple beetroot jam recipe is a tasty with a combination of apples and beets. Do give a try and am sure you will not go in for store bought ones.

It is very easy to make and it tastes delicious. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells.

Healthy Jam

Apple – 2 medium size
Beetroot – 1 medium
Sugar –  3/4 cup
Water – 1/4 cup
Juice of one lemon


  1. Wash apple and beetroot. Cut them into small cubes.
  2. Heat a non-stick deep pan and add chopped apple, beetroot with 1/4 cup of water.
  3. Cook in low flame for 10 minutes (covered).
  4. Switch off the flame and allow to cool down completely.
  5. Put boiled apple, beetroot grinder and make a smooth puree. It yields 2 & 1/2 cups of puree.
  6. Now add sugar and cook on medium-low flame for 10 minutes.
  7. Once jam starts to thickens switch off the flame and add lemon juice. Mix it well and cook for a minute.
  8. Allow jam to cool down completely. Then store in sterilized glass jar.
  9. Enjoy jam with hot parathas or with vanilla ice cream.
Beetroot Apple Jam

Tips :

  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow to cool down completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
Homemade Jam