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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
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Whole Wheat Dates Cookies- N'OVEN cooking No sugar cookies.

Whole Wheat Dates Cookies- N'OVEN cooking No sugar cookies.


Now a day’s you get various varieties of biscuit in the supermarket. All with different flavour, shape and sizes and of course with all various nutritional values. Why not give homemade healthy biscuit a chance and make something chemical free by using regular staples at home to make an equally tasty, nutritional and quick biscuit. Today’s recipe is just that, homemade Wheat Biscuit. Make a soft dough using wheat, shape the biscuit using a biscuit maker and bake in an oven or a cooker until crispy and crunchy. Serve it with hot cup of tea and enjoy!

These light and fluffy biscuits, made with whole wheat flour and dates paste for sweetness are perfect for breakfast or dinner."

 I HAVE USE BAKING POWDER BECAUSE WHEAT FLOUR WILL MAKE THE COOKIES HARD AFTER BAKING, Mostly we wont use baking powder while cooking cookies.
It had to do with the fact that I had way too many desserts in December and I wanted to cut down on the sugar overdose. Since it was a new year, it just seemed like the right time to do it.

My rules weren’t very strict. I was only cutting down on refined sugar. The unprocessed and natural sugars like jaggery, honey, dates were all okay for me. Of course, I was not having these everyday but they were okay to have when the sweet cravings kicked it.
I made my own set of rules. I know a lot of people are way more strict on this when doing sugar free challenge but for me I chose to go for something which I could sustain and this seemed to work for me.
It’s all been okay actually, we are almost towards the end of the month and I have refrained from processed sugar so far. The biggest challenge that I faced was with cookies.
So I need a rusk or a crispy cookie (Indian style biscuit) with my morning coffee. And no matter what brand I looked at the Indian store, I couldn’t find a biscuit without some processed sugar in it.
I wasn’t trying to find something super healthy but just a cookie made with simple ingredients and no refined sugar. But I couldn’t find any!
These Whole Wheat Dates Cookies turned out really crispy and yummy and went so well with morning coffee.
I WAS BAKING THIS COOKIE WITH MY DAUGHTER SINCE SHE WAS IN GOOD MOOD TO CUT THE COOKIES WHICH EVER SHAPE SHE LIKED.

How Long to Bake These Cookies?

It will depend on how crispy you want them!
I bake them for 18 minutes in cooker because I like them really crispy.
Bake for 15 to 16 minutes for a less crispy cookie.

How to Store These Cookies

Let these whole wheat Dates cookies cool down completely once they are out of the cooker.
Once cooled, store in an airtight container. They should be good for 3 weeks at least. I usually finish these before that time.

Lets cook with step-by-step pictures.

Now lets see how to cook:

Whole Wheat Dates Cookies- N'OVEN cooking No sugar cookies.



Prep time
Cook time
Total time
Make your snack time perfect with this healthy cookies with hot coffee or tea.
Author: Shalini
Recipe type:Cookie
Cuisine: Indian
Serves: 14 servings
Ingredients
  • Wheat flour - 1cup
  • Dates without seed -8
  • Hot milk - 1/4 cup
  • Unsalted butter - 4 tsp
  • Baking powder - 1 tsp
  • Salt - 1/4 tsp
Instructions
  1. Add 1/4 cup of hot milk to seedless dates and soak it for 20min, later grind it to a fine paste.
  2. In a bowl add 4 tsp of soft unsalted butter and whisked it for 5mins.
  3. Add in dates paste to the butter and whisk it again until it turns creamy.
  4. Now add 1 cup of wheat flour, 1 tsp of baking powder and 1/4 cup of salt and mix gently until it forms a dough, dont knit for long time.
  5. Place the dough on butter paper and cover with it by other paper and roll out little thick and cut using any sharp objects like glass or use cookie cutter. 
  6. Pre-heat the cooker by placing stand inside and by removing gasket and whistle for 5mins in medium flame.
  7. Place it on cookie tray and bake it for 18mins in medium flame.
  8. Remove from the tray once it cools down completely.
  9. Store it in air tight jar.  
Pictorial:
Take seedless dates.

Pour 1/4 cup of hot milk.

Soak for 20mins.

Add into mixer jar once it gets cool down.

Make a fine paste.

Take all items for cooking dough.

In a bowl add soft unsalted butter.

Whisk it well until creamy.

Add in dates paste.

Whisk it again.

Add in 1 cup wheat flour.

Add 1/4 tsp of salt.

Add 1 tsp of baking powder.

Sieve it.

Mix all.

Form a cooking dough.

Place it on a butter paper.

Cover with butter paper.

Roll out.

Roll little thick.


Dust the cooker cutter in flour.

Press it on the dough.

Cut into desire shape.

Remove the uncut ted. 

Place it on cookie tray.

Pre-heat the cooker pan by placing the stand inside n cover it.

Pre-heat for 10min in medium flame.

Keep the cookie and cover it and bake it for 18min in medium flame.

Remove it from the cooker once it get cools down.

Dust with sugar powder while serving for kids.


Hope you will try for this christmas!!! 
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