Oats Chocolate Brownies | Eggless No Butter Chocolate Treat | Healthy Chocolate Treat

I love it when my house is filled with the scent of something baking. Weekends are the perfect time to create a new recipe, and maybe even make something that you can enjoy throughout the week ahead. These super healthy, moist, and tasty Oats Chocolate Brownies are perfect for weekend baking. These brownies are not only egg-free but also contain absolutely no whole wheat or all-purpose flour and I used oil instead of butter. 

Weekend Baking

The best part about this chocolate brownie – it is super moist and oats make them super healthy. In this brownie, I used two types of oats – Old Fashioned Oats and Quick Cooking Oats to give it more nutritional value. Topping with choco chips, coconut flakes, roasted melon seeds, pumpkin seeds, and flaxseeds gives a perfect crunch.

Oats – Full of fiber

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. A simple yet satisfying eggless chocolate brownie that makes a healthy breakfast or snack option or can be served with tea or coffee. Earlier, I baked Nutty Oats Chocolate Cake with the combination of whole wheat and oat flour on my birthday. It turned out super moist and tasty. You can replace oats flour with whole wheat or all-purpose flour in baking.

Baking with Oats

What is the difference between old-fashioned oats and quick-cookingSteel-cut or old fashioned oats have a coarser, chewier texture and nuttier flavor than rolled or quick oats. They also take longer to prepare, with average cooking times varying 15–30 minutes.

Old Fashioned Oats

Quick oats or quick-cooking oats are rolled oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes, have a mild flavor and soft, mushy texture.

Quick Cooking Oats

Both have been flattened with large rollers, but quick-cooking oats are cut into smaller pieces first. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. If you want a heartier texture, use old-fashioned oats because it has more fiber than quick-cooking oats.

Super moist brownies

These brownies are extra-moist and super tasty. It’s uniquely delicious and most people haven’t tried it before and chocolate lovers do try this. I think the best part is the topping that adds a sweet crunch that pairs so well with these extra moist brownies.

I shared some with my neighbours.

Oats Chocolate Brownies | Eggless Butterless Chocolate Treat | Healthy Chocolate Treat

I try to add oats to pretty much everything – dosa ,uttapam, idli, chilla or cookies. Then why not in baking ?. These brownies are simple to make and have all the qualities you want in a brownie. They’re rich, fudgy, moist, chocolatey, and delicious too.

Ingredients:
Old fashioned oats flour – 1 cup
Quick cooking oats – 1/2 cup
Cocoa powder – 1/4 cup
Brown sugar – 3/4 cup
Greek yogurt – 3/4 cup
Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Choco chips – 1/4 cup
A pinch of salt

Nuts Mix:
The mix of roasted sunflower seeds, flaxseeds, white chocolate chips, chocolate chips, coconut flakes – 1/2 cup ( 2 tbsp each)

Method :

  1. For oats flour, add steel cut oats (1 & 1/4 cups) and quick cooking oats to a mixer and blend until fine powder.
  2. Dry Ingredients: Mix oats flour, cocoa powder, baking soda, baking powder, salt and keep it aside.
  3. Wet Ingredients: Now add greek yogurt, brown sugar, oil, to mixer and blend until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Sprinkle nuts mix over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put pan into the preheated pressure cooker and bake it for 1 hour.
Oats Chocolate Browines

Tips:

  1. Don’t demould quickly allow it to cool down completely.
  2. Cover brownie with kitchen towel for half an hour before slicing.
  3. Adjust sugar according to your taste.
  4. Baking time may vary.
  5. If prepared batter looks dry, add 2- 4 tbsp of milk.
  6. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking after 40 to 45 minutes.
Cooker baked browines

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.
Chocolate lovers do try this recipe

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 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 2 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.
Tea Time Treat

Amchur Chutney (Dry Mango Powder Dip) | Easy & Quick Recipe | Sweet Sour Chutney

Amchur also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is produced in India and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

Sweet & Sour Chutney

Amchur always available at home and it a very easy, quick recipe. Earlier I posted Amchur chutney with Gur or Jaggery. This time I used brown sugar instead of Gur or Jaggery. Since Gur or jaggery is only available in winters. So, I am using brown sugar. You can use normal white sugar too.

Brown Sugar

Ingredients:
Amchur powder – 4 tbsp
Brown sugar – 1 cup
Water – 2 cups
Raisins – 3 tbsp
Roasted Sunflower seeds – 4 tbsp

Spices:
Roasted cumin powder – 1 tsp
Garam masala – 1/2 tsp
Black pepper powder – 1/2 tsp
Red chili powder – 1/2 tsp
Roasted Fennel Powder – 1/4 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp

Method:

  1. Dissolve the amchur in a 1/2 cup of water and mix well.
  2. Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well.
  3. Let it boil for 5 minutes on medium flame. Now add brown sugar and mix till to dissolve.
  4. Take 1/4 cup of prepared amchur brown sugar mixture in small bowl and add all spices. Mix them well.
  5. Put prepared spices mixture and raisins back into the saucepan.
  6. Cook the chutney on low flame till to right and little thick consistency.
  7. Add roasted sunflower seeds once chutney cools down.
Amchur Chutney

Tips:

  • Keep aside to cool and store in a glass jar.
  • This stays good in the fridge for 6 months.
  • Don’t overcook chutney. It will be thick when cools down.
  • You can add any dry fruits of your choice.
Dry Mango Powder Dip

Whole Wheat Carrot Banana Cake | Healthy Carrot Cake | Wholesome Fruit Cake

Got a ripe banana or two sitting around? Lets Bake. Ripe and overripe bananas are a superhero of whole-food, plant-based baking, keeping things moist while adding flavor and natural sweetness. Super ripe bananas and freshly grated carrots work best in this recipe. I swapped all-purpose flour with regular whole wheat flour and it gives a perfect grainy texture.

Whole Wheat Carrot Banana Cake

A bright orange root vegetable that’s versatile, sweet, and nutritious. They come in different colors but – Orange may be their best-known color, but they also come in other hues, including purple, yellow, red, and white. This versatile veggie may taste slightly different depending on the color, size, and where it’s grown. The sugar in carrots gives them a slightly sweet flavor which makes them perfect for baking.

Summer Holiday Treat

I also posted a banana cake recipe with cocoa powder ( Eggless Banana Choco Cake ) and dates (Eggless Whole Wheat Banana Walnut Dates Cake). This time I tried with Carrots and it turned out a delicious treat. Combining two classic flavors in one super moist CAKE and it’s a perfect treat for kids in the summer holidays. It’s made with whole wheat, banana, carrots that make this cake packed with nutrients and a delicious flavor.

Healthy Slices

Healthy Carrot Cake | Wholesome Fruit Cake

This delicious Wholesome Cake recipe is made with bananas, grated carrots bringing the best of both worlds to one bake. Add a variety of dried fruit like red cranberries to pack this cake full of flavor and top with toasted sesame seeds a special finish.

Healthy Carrot Cake

Ingredients :
Ripe Banana – 4 (small size)
Whole Wheat Flour – 1 & 1/2 cups
Brown sugar – 1/4 cup
Refined Oil – 1/4 cup
Grated carrot – 1 cup
Dried cranberries – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Sesame seeds and Dried cranberries (3 tbsp each) toppings
A pinch of Himalayan pink salt

Wholesome Fruit Cake

Method:

  1. Soak dried red cranberries in a 3/4 cup of warm water for 20 minutes.
  2. Remove water and dry them completely. Keep them aside.
  3. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt, directly in the bowl. Add grated carrot with soaked red cranberries and mix them well.
  4. Wet Ingredients – In a mixer add bananas, brown sugar, oil, and grind until smooth.
  5. Now mix wet and dry ingredients well. Put the batter into a greased pan and tap the cake pan on a countertop to release any large air bubbles.
  6. Sprinkle topping over batter and with help of spatula press nuts gently.
  7. Tab the pan on a countertop to release any large air bubbles.
  8. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  9. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  10. Allow the cake to cool completely before slicing and enjoy.
Pressure Cooker Cake

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Tea Time Cake

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.
Carrot & Banana Cake

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 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 2 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.
Whole Wheat Cake with Carrots & Banana

Whole Wheat Flour Cake With Brown Sugar – Tea Time Cooker Cake

Whole Wheat Walnut Cake with Brown Sugar – Tea Time Cake

It’s a simple whole wheat flour cake, I just replaced white sugar with brown sugar. It has wholesome goodness, crunchiness of walnuts and pistachios. With very few ingredients you can make this super moist, delicious tea time cake.

IMG_4066.JPG
Brown Sugar

Whole Wheat Flour Cake With Brown Sugar

Ingredients :
Whole Wheat Flour – 1 & 1/2 cups
Brown Sugar – 3/4 cup
Milk – 1 cup
Baking powder – 2 tsp
Vanilla essence – 1/2 tsp
Chopped Walnuts & Pistachios – 1/2 cup
Refined Oil – 1/4 cup
A pinch of salt

IMG_4065.JPG
Whole Wheat Brown Sugar Cake

Method :

  1. Dry ingredients: Sieve Whole Wheat Flour, baking powder, salt. Now add chopped walnuts and pistachios. Mix them well and keep it aside.
  2. Wet ingredients: Now add milk, brown sugar, oil, vanilla essence in a grinder and grind them until smooth.
  3. Now mix wet and dry ingredients well. Put batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  4. Put cake pan into the preheated pressure cooker and bake it for 1 hour.

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

IMG_4069.JPG
Tea Time Cake

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.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 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 2 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.

IMG_4067.JPG
Brown Sugar Cooker Cake