Ok, this was a completely off-the-cuff idea. Everyone is talking about no-flour baking. I am an avid baker, but this is something I could not get my head around. Plus, there was that whole ego issue I have with buying imported expensive almond flours etc, when there are perfectly good Indian raw materials!
So, I decided to challenge myself. Took a bunch of interesting raw materials, bunged them in a mixer jar, held my breath and baked. Lo presto! Out came these wonderfully spongy, soft, moist muffins.
I was a little apprehensive about their reception with the home junta. So I utilized my all-time favourite, fail-proof trick – I topped them with a smudge of dark chocolate ganache 🙂
My kids and husband have been raving about them. No one guessed that they were made without flour. They taste different, they say, but a good different.
Yipee! I love it when these little baking & cooking experiments are a success 🙂
Each of these little babies has a total of about 8 almonds. That’s a little much for a single serving, so we’ve been eating them halved. But they are quite filling, so half a cupcake is satisfying enough. Here’s the recipe.
Prep time: 10 mins
Cook time: 20-30 min
Serves: 12 medium muffins; suggested 24 servings
1 cup whole almonds
½ cup unsalted, home-roasted peanuts (I don’t how ready roasted peanuts will taste)
½ cup fresh grated coconut
4 tbsp jaggery powder / 5 tbsp honey (the cupcakes aren’t very sweet – if you want, you can add a couple tbsp more to the mix to make them sweeter)
½ tsp salt
2 tbsp olive oil
2 large bananas (over ripe are the best – the worse they look, the better they are for baking)
1 tsp cinnamon powder
2 tsp baking powder
Pinch of salt
- Preheat oven to 180 degrees centigrade
- Put the almonds, peanuts and coconuts in the dry grinding jar of your mixer and churn well till the mixture resembles crushed biscuits (it will not be a fine powder – don’t worry – surprisingly, this doesn’t prevent the muffins from rising!)
- Add all the remaining ingredients into the jar and churn till everything is mixed together well and there are no banana lumps
- Then churn for another 2-3 minutes
- Divide mixture into a 12 cupcake pan
- Place in the oven and bake for 20-30 minutes till a toothpick inserted in the middle of a cupcake comes out clean
- Wait for 10 minutes, then remove and place them on a wire rack to cool
Note: My crust started browning well before the interiors had set. So I covered the cupcake pan with foil for the last 10 minutes of baking to save the crust from burning and to enable the insides to get done uniformly
Note 2: If you want to go eggless, then I would suggest replacing the eggs with 1/2 cup curd and 1/2 tsp baking soda. I haven’t tried this myself, but this replacement works in most recipes.