Eggless Carrot Banana Bread

Eggless Carrot Banana Bread

This Carrot Banana Bread is a little different. Carrot banana bread made with fresh shredded carrots, and ripe bananas. This healthy carrot banana bread is naturally sweetened with ripe bananas and, creating a moist, tender breakfast loaf that is as fluffy as it is delicious! In addition to grated carrot we’ll add classic carrot cake spices like cinnamon, cardamom ,  and cloves gives a great aroma and enhance its taste and this vegan quick bread recipe makes a healthy and delicious breakfast or snack! It’s very soft, moistest, and most successful loaf my family liked it very much!

 

 

Ingredients: 

All purpose Flour/Maida-1 Cup

Powdered sugar-1/2 Cup

Baking Powder-1 tsp

Baking Soda- ½ tsp

Ripe Bananas- 2

Grated Carrot- 1 Cup

Vanila Essence-1 tsp

Melted Butter- ½ Cuo

Mixed Spices-1 tsp

Milk-1/2 cup

Almond/ Walnut-1/2 Cup(For Topping)

 

Method:

1.Preheat oven to 180 degree C. Grease a loaf pan with oil and dust it with flour. Coat it on all sides and tap of the excess. Set aside.

2.In a separate bowl, mash the ripest bananas very well

3.In a large mixing bowl, combine the mashed bananas, sugar, meltedbutter, milk and vanilla extract.

4.Stir in all-purpose flour, baking powder, baking soda,and spice powder. Stir until just combined, then fold in the shredded carrots and walnuts/Almonds.

 

5.Transfer the batter to the loaf pan and bake for 20-25 minutes at (180°C) until a skewer inserted in the centre comes out clean.

 

6.Let the bread cool for 5 minutes in the pan, then lift the parchment paper to release it onto a cooling rack. Slice and serve warm. Enjoy!

 

Broccoli Almond Soup

 

Broccoli Almond Soup

This creamy broccoli and almond soup recipe is so simple yet so delicious!  The almonds make the broccoli soup so creamy, It’s very simple to prepare with only a few ingredients. You can make this soup for your kids as a evening snack or even as an accompaniment to your dinner meal. If you are diabetic, on weight loss or heart patient you can still have the healthy almond broccoli soup. Just replace the full fat milk with low fat milk.

 

After you cut the broccoli into florets (with some stem / stalk attached), soak them in hot water for at least 10 minutes.I follow this process for cruciferous vegetables like Cauliflower, Broccoli etc to get rid of small worms etc, if any. After 10 minutes, drain all the water, rinse again, drain and prep for the soup.

 

Ingredients:

 Broccoli  - 1 cup

Onion (medium)-1

Garlic Cloves-2 or 3Finally Chooped)

 Almonds-1/4 cup

Water- 3 cups

 Black Pepper-¼ tsp

  Milk -½ cup

Butter-1 tbsp

 Salt (to taste)

Wash and roughly dice broccoli florets .

Soak the almonds blanch them in boiling water. Peel and keep aside.

In a pan / cooker , add butter , chopped garlic and onions. Sauté until the onions are translucent.

Add adequate water and pressure cook for 2 whistles . Once the pressure releases open the cooker and allow the veggies to cool a bit before pureeing.

Transfer the contents into a mixer grinder jar and blend to a smooth paste.

Transfer the soup back to the sauce pan, Allow it to reach a boil then add black pepper powder and salt.

At this point , add milk  mix and simmer well on low flame . If its thick can add some water too to get required consistency mix and switch off the flame. Serve piping hot. Serve hot Cream of Broccoli soup with some toasted bread