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Homemade Chocolate Cereal using Ragi Flour

Madhuram — Thu, 28 Jan 2010 11:52:39 +0000

Ragi (finger millet ) has not been my favorite for a couple of reasons and this month I have tried my best to start liking it by using it in interesting forms and surprisingly I did like it. I think the one common reason why some people may not be excited about ragi is the dull appearance it lends to the cooked dish. I think that a dish should not only be healthy but it should look good too. So I was thinking of ways to make ragi look more appetizing and came up with this idea.

I usually do not buy sugary cereals. It is always Fiber One and plain old Cheerios. My son likes both. Others which I get occasionally are corn flakes, puffed brown rice, puffed millet and puffed corn. I once tried the cocoa pebbles and felt that it way too sweet. My son keeps asking for chocolate flavored cereal and I keep telling him that I cannot get it because it is not healthy. Finally I got the idea to make my own chocolate cereal.

I decided to mix cocoa powder with ragi flour; sweeten it with maple syrup; form a smooth dough and try to cut out small circles and bake it. After I was done preparing the dough, I was able to roll it out but was not able to remove the circles off the surface. It was sort of sticky. So I decided to score it into diamonds instead and bake it like crackers. Even though I was not able to do exactly what I had planned to but the experiment did end well. My son loved this homemade chocolate cereal. Keeping the recipe I have given as a base one can try this with a variety of flours and come with a lot of healthy variations.

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Homemade Chocolate Cereal

Dry Ingredients:

Ragi (Finger Millet) Flour 1/2 cup

Whole Wheat Flour 1 tablespoon

Flax Seed Powder 1 tablespoon

Cocoa Powder 4 teaspoons

Wet Ingredients:

Vegetable Oil Spread 1 teaspoon

Maple Syrup 3 tablespoons

Water 3 tablespoons

Vanilla Extract 1 teaspoon

Yield: Approximately 2 cups.

Procedure:

1. Preheat oven at 375F/190C for 15 minutes. If using a cookie sheet with edges, flip it over (so you get a flat top) and grease it with some oil spread. Or you can use a flat cookie sheet and grease the same. You will be requiring 2 sheets.

2. Meanwhile combine together the dry and wet ingredients into a smooth dough.

3. Divide the dough into two equal parts and roll each half directly on the greased cookie sheets. Roll as thin as possible and using a knife/pizza cutter score it into diamonds/squares directly on the cookie sheet; do not separate. Bake for 8-15 minutes. The baking time depends on the thickness of the rolled out dough.

The first set I baked was thicker than the second set. So the first one took approximately 12-13 minutes but the 2nd was done in about 8 minutes itself. You can smell the cocoa and also can see that the pieces around the edges turning sort of black. Keep a watch and remove the pans immediately out of the oven.

4. The pieces will start coming off while you are removing it from thee sheet. Spread it on a plate or another cool sheet. Once the chocolate squares have cooled completely store it in an airtight container.

How to serve it?

This chocolate cereal is not crispy like the store bought ones. The texture is like that of a cracker. So I would suggest to warm the milk before adding to the cereal so the heat will soften it up and give the right texture. I served this for my son with some warm almond milk and a hint of maple syrup and he loved it. He was asking for more on the same day. He also had it as a snack by itself.

This ragi chocolate cereal goes to this month’s JFI-Ragi hosted by me and originally started by Indira.

Vegan Chocolate Banana Cake

Madhuram — Wed, 06 Jan 2010 11:51:32 +0000

In my previous post I mentioned about the Taste of Home website for a huge collection of baking recipes and how I like to linger around there. Another website I often visit is Weight Watchers. Whether your New Year’s resolution is to lose weight or not I think it is always better to look for healthy meal ideas and what better place to look for than Weight Watchers. They have a good collection of dessert, baking recipes too. I have tried a couple of recipes from that site as well with some tweaks here and there and have liked it very much.

The following chocolate banana cake recipe too is my version of the Dark Chocolate Cake recipe in that site. The cake recipe is egg free already. All I did was to substitute a cup of pureed sauerkraut with a cup of pureed banana and made it vegan by substituting canola oil for the melted butter. I also used whole wheat pastry flour instead of all purpose flour. What is sauerkraut? I too was not aware of such a thing until I saw it mentioned in the cake recipe. I understand that it is fermented red cabbage pickle in laymen terms. For detailed information check this sauerkraut recipe, which has detailed instructions with pictures.

As for my chocolate cake with bananas, it came out very well. One of the reason I chose to bake this cake was, I recently purchased a bundt pan and was waiting for a chance to use it. I saw that this cake recipe too used one and was egg free too. Another reason being, I had very ripe bananas at home which I didn’t want to throw it away. So I decided to use it in this recipe and I’m not regretting it at all. The flavor of bananas in the cake is very mild. I was expecting that the banana’s flavor would be dominating but was surprised that it was not so. The cake was moist, had a very good texture; neither dense nor crumbly, perfect for decorating for birthdays and anniversaries. The only change I would make in that case is to use butter instead of canola oil to give it a rich taste.

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Vegan Chocolate Banana Cake

Dry Ingredients:

Whole Wheat Pastry Flour 2 cups

Granulated Sugar (See Notes) 1 and 1/3 cup

Cocoa Powder 2/3 cup

Baking Soda, 1 and 1/2 teaspoon

Wet Ingredients:

Canola Oil 1/4 cup

Hot Water 1 and 1/2 cups

Vanilla Extract 1 teaspoon

Bananas, mashed or pureed 1 cup

Yield: 1 Bundt cake. (I think it will make two 8-inch layers or one 9×13 inch cake as well)

Procedure:

1. Preheat the oven at 350F/180C. Spray a bundt pan with non stick cooking spray.

2. In a large bowl mix together the dry ingredients and keep it aside.

3. I pureed 2 small size bananas with little water to measure 1 cup of puree.

4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.

5. Now add the pureed bananas and blend thoroughly.

6. The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.

7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.

My Notes:

1. The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.

2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting this chocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.

3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup batter, you can reduce the quantity of mashed bananas to 3/4th cup.

4. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.

This vegan chocolate banana cake goes to:

Cakes and Cookies event at SpicesEtc
Show me your cake event at Dil Se

Vegan Orange-Cranberry Muffins

Madhuram — Mon, 04 Jan 2010 11:49:58 +0000

I have used a lot of dried cranberries while baking but am picky about the fresh ones. So far I have tried only one recipe using fresh cranberries. It is this cranberry bars recipe from the Joy of Baking website. Although it did come out well and tasted good, somehow I did not develop a liking for this beautiful red fruit. I think part of the reason is my quirky food likings. I usually don’t like sweet and sour or sweet and spicy together. A dish has to be either fully sweet or fully spicy. So its obvious that I do not like the combination of tart cranberries and sweet in baked goods. Anyhow I decided to give it a shot once again this cranberry season.

Lately I have been seeing a lot of Indianized cranberry recipes. Cranberry rice, cranberry pickle, cranberry dal, etc. just to mention a few. So I decided to try at least that if at all not baking with cranberries. Recently I also got hooked to the Taste of Home website. I have got a baking book published by that magazine and am a fan for those recipes. I have had a 100% success rate with those recipes. I don’t know what stopped me from visiting their website all these days. A couple of days back I borrowed a Taste of Home Cookies book from the library. It has 623 recipes and I was so tempted to get one for myself. That’s when I decided to check out their website to see if they have free recipes online and I was overjoyed to find the same. I looked for some cranberry recipes in there and bookmarked this cranberry muffins recipe. It was a simple straight forward recipe and the egg substitution was easy too. I decided to use flax seed meal as the egg substitute like I used for the vegan cranberry quick bread recipe and it turned out great.

For the past couple of months I have been incorporating a lot of whole grains and whole grain flours while baking. So I decided to used plain all purpose flour this time. Partly the reason being, my phobia for cranberries. Since I was not sure if I would like cranberries I didn’t want to use whole wheat flour and mess it up further. Surprisingly these cranberry muffins did not fail me. It tasted pretty good with mild sweetness, occasional tartness from the cranberries here and there and a nice crunch from the pecans. I would definitely try this recipe again but would increase the quantity of sugar a little bit.

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Vegan Cranberry Muffins

Dry Ingredients:

All Purpose Flour 2 cups

Brown Sugar 3/4th to 1 cup

Baking Powder 2 teaspoons

Pecans, chopped 1 cup

Wet Ingredients:

Canola Oil 1/3 cup

Orange Juice, freshly squeezed 2/3 cup

Flax Seed Powder 2 teaspoons

Water 1/2 cup

Orange Zest from 1 orange

Fresh Cranberries, coarsely chopped 1 cup

Yield: A dozen cranberry muffins.

Procedure:

1. Preheat the oven at 375F/190C. Grease or line a muffin tin with paper liners.

2. In a large bowl mix together the dry ingredients and keep it aside.

3. In a blender/food processor blend together the flax seed powder and water until its nice and frothy.

4. Measure orange juice in a liquid measuring mug, add water until you reach 1 cup measure in the mug. To this also add the flax seed mixture, orange zest and stir together well.

5. Pour the liquid ingredients to the flour mixture and mix until just moistened. Fold in the cranberries too. Do not overmix.

6. Spoon in the batter in the greased muffin tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

7. Move the muffin tin to a cooling rack and let it cool for just 5 minutes. Then remove the muffins from the pan and cool it completely on a wire rack.

My Notes:

1. The quantity of sugar mentioned in the original recipe was 3/4th cup and I used the same, but felt that the muffins could have been a little more sweet. So you can increase the quantity to 1 cup.

2. I always prefer freshly squeezed orange juice in baking recipes. I have found out in my experience that the store bought orange juice is slightly bitter and the bitterness reflects in the baked goods too.

3. If you wish to use frozen cranberries, do not thaw it. Use it directly from the freezer otherwise the berries will start bleeding turning the batter red.

Almost Vegan Cornmeal Snack Cake

Madhuram — Mon, 28 Dec 2009 13:22:50 +0000

I was looking for some cornmeal recipes for the Corn event and remembered that I had bookmarked one healthy snack cake recipe from my friend Viji’s blog. Her blog has an amazing collection of traditional and innovative recipes. I have made a couple of changes to the original recipe keeping the measurement same. Since her blog is private, I’m reproducing her recipe (along with changes made by me) here with her permission.

To make it vegan friendly, I used brown rice milk instead of dairy milk, canola oil and unsweetened applesauce instead of butter in the original recipe. If you are able to find vegan chocolate chips or use carob chips this snack cake recipe will be 100% vegan. Even after all these changes the cake tasted very good.

Speaking of which, brown rice milk is a new addition in our diet. Earlier I have baked with regular rice milk and almond milk, but this is the first time I have used brown rice milk. I prefer rice milk to soy milk, especially while baking. I feel that some brands of soy milk leaves an unpleasant odor in baked goods. I have tried a couple of vegan cake recipes with soy milk and felt that the texture was not good too, very sticky. So I usually go with rice milk or almond milk. Now brown rice milk is my favorite too. It tastes good by itself too. My son has it with his cereal. So if a 4 year old likes it, then it should be definitely good, right?

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Almost Vegan Cornmeal Snack Cake Recipe

Dry Ingredients:

Whole Wheat Pastry Flour 1 cup

Whole Cornmeal (use only fine grind) 1 cup

Quick Cooking oats 1 cup

Almond Meal 1 cup

Walnut Meal 1 cup

Raisins 1 cup

Pistachios, coarsely chopped 1 cup

Dried Cranberries 1/2 cup

Flax Seed Meal 1/2 cup

Brown Sugar 1/2 cup

Mini Chocolate Chips 1/2 cup plus 1 tablespoon

Baking Powder 3/4 teaspoon

Baking Soda 1/2 teaspoon

Cardamom Powder 1/2 teaspoon

Wet Ingredients:

Canola Oil 1/3 cup

Unsweetened Applesauce 2/3 cup

Bananas, mashed/pureed with little water 1 and 1/4 cups

Brown Rice Milk 1 cup

Water/Milk as needed

Yield: 16 pieces (I used a 9×13 inch pan)

Procedure:

1. Preheat the oven for 15 minutes at 175C/350F. Grease a 9×13 inch baking pan with butter/non stick cooking spray. I lined it with parchment paper and then greased it also with cooking spray.

2. In a large bowl combine together all the dry ingredients reserving the 1 tablespoon of chocolate chips.

3. Mash 1 large ripe banana with a fork. I chopped the banana and used some of the milk to grind it into a creamy paste. Mix together all the wet ingredients together and stir it well.

4. Pour the wet ingredients to the dry ingredients and combine it well without any lumps. I used another 1/4 cup of water to get the required consistency.

5. Spread the batter in the prepared pan. Smooth it out with a spatula dipped in hot water and top it with the reserved chocolate chips.

6. Bake it for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in 22 minutes.

7. Transfer the pan to a wire rack and let it cool completely before you can remove the cake from the pan. After it is completely cooled, invert the cake pan to remove the cake and cut it into pieces.

My Notes:

1. I have included a couple of healthy substitutes to the already healthy snack cake. Instead of 1 cup of regular size butterscotch chips, I have used 1/2 cup of mini chocolate chips. Instead of 1 cup of melted butter I have used 1/3 cup of oil, 2/3 cup of unsweetened applesauce and increased the quantity of mashed bananas from 1 cup to 1 and 1/4 cups.

2. I have also used brown rice milk instead of dairy milk. The original recipe used whole wheat flour and regular cornmeal, which I have substituted with whole wheat pastry flour and whole cornmeal.

3. Where I live I was able to fine almond meal and walnut meal ready made. If you are not able to find it readily, process nuts of your choice in a food processor until its finely powdered.

4. The sweetness was just right for us. Viji had used 1 cup of dates, which I replaced with 1/2 cup of dried cranberries and also included 1 cup of chopped pistachios. Maybe that’s the reason my cake was not very sweet. I think if I had used the dates the cake would have been very sweet.

5. With so many ingredients in the cake, we couldn’t feel the presence of cardamom. So if you are a spice fan increase the quantity to 1 teaspoon instead of 1/2 teaspoon.

6. I was on a tight schedule on the day I was going to bake this cake. So I prepared the dry ingredients the previous night itself. So it was just mixing in the wet ingredients and baking the next day.

This cornmeal snack cake goes to my Whole Grain Baking Event – Corn.

Vegan Blueberry Cornmeal Coffee Cake

Madhuram — Mon, 14 Dec 2009 12:30:38 +0000

I would say that blogging has definitely made me more responsible than I ever was. Since so many people are visiting the website, I have to be very careful about the authenticity of the information I post and for that I’m doing quite a bit of research too. When I announced the Corn event, one of my blogger friend had a doubt if the makai ki atta (maize flour) available in India is whole grain. I also had a similar doubt, if Masa di harina I see in the stores here is whole grain. So I set off to find some information on the following:

What is masa de harina and makai ki atta?
Are they one and the same?
Is it the whole grain form of corn?

From the information I have gathered so far I’m pretty sure that masa di harina and makai ki atta are one and the same. To get both, maize (corn) is dried and soaked in a lime solution. The process is called slaking. The hull loosens after soaking, which is removed and then the damp corn is ground into fine flour. Actually this flour is nutritionally superior to cornmeal (I’m thinking that the cornmeal mentioned here is the degerminated cornmeal and not whole cornmeal) because the lime water adds calcium to the corn and makes the niacin in the corn nutritionally available.

Now that we know that masa de harina and makai ki atta are one and the same and they are nutritionally superior too. Are they whole grain forms of corn? I’m guessing the answer is “no” because the hull is removed during the slaking process. That being said I think that it is less refined than all purpose flour and also has the added benefit of calcium. This is my take on this topic. Please feel free to share your views here and correct me if I’m wrong.

Shall we move on to the recipe now? If somebody asks me to pick my most favorite recipe, it would be without a doubt this low fat blueberry coffee cake. I have sung it’s praises in that post and am going to do it again here because it is that good. Before trying that cake, blueberries was not in the list of my favorite fruits, but after baking that coffee cake I stock blueberries so much that one day my husband (and others too) might start calling me “that crazy blueberry lady”. So one day last week, as I was raiding my fridge, what do I find? 3 packs of blueberries and a cup of blueberry soy yogurt. You know what I would have decided to do. Of course bake the blueberry coffee cake, but with few changes. Since I’m hosting the “Corn” event, I wanted to incorporate that too in the recipe and now here we have a very light, not so sweet, vegan blueberry cornmeal coffee cake.

Ingredients & Procedure

All Purpose Flour 1/2 cup

Whole Corn Meal 1/2 cup

Sugar 1/2 cup

Baking Powder 3/4 teaspoon

Baking Soda 1/4 teaspoon

Unsweetened Applesauce 1/4 (dry measuring) cup

Soy Yogurt, blueberry flavor 1/2 cup

Vegetable Oil Spread, melted 2 tablespoons

Apple Cider Vinegar1/2 tablespoon

Vanilla Extract 1 teaspoon

Almond Extract 1/4 teaspoon

Blueberries, fresh or frozen (I used fresh) 1 cup

Almonds, sliced 1/2 cup

Brown Sugar 1 tablespoon

Ground Cinnamon 1/4 teaspoon

Yield: 9 servings

Procedure

1 Preheat oven to 350F for 15 minutes. Grease a 8 inch square baking dish. Line it with parchment paper and spray with non stick cooking spray. In a small bowl combine the almonds, brown sugar and cinnamon; set aside. The oil spread can be melted on stove top or microwave oven or even in the oven while it’s preheating.

2 Combine together the flour, whole cornmeal, sugar, baking powder, salt and baking soda in a large bowl. I found medium grind whole cornmeal. It is not as fine as the regular cornmeal you find in the grocery stores. So I had to powder it in the food processor a couple of times, to get a fine texture.

3 The original recipe uses 1/2 cup buttermilk. Since I wanted to make it vegan and also had some blueberry flavored soy yogurt I decided to use that. So I measured approximately 1/3rd cup of yogurt blended it with water to get 1/2 cup measurement. To that add the melted butter, extracts, vinegar and applesauce. Whisk until well blended.

4 Stir the wet ingredients into dry ingredients until just moistened. Fold in 2/3 cup blueberries. If using frozen blueberries, do not thaw before adding to batter, because the color will bleed.

5 Pour the batter into the prepared pan. Top with remaining blueberries. Sprinkle the almond mixture on top. Tap the pan lightly a couple times so that the topped blueberries and almonds sticks to the batter.

6 Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool the pan on a wire rack.

7 Remove the cake from the pan after 10 minutes and transfer the cake directly to the wire rack. The cake is quite light, so you will have to be very careful while tilting the pan.

Taste

This blueberry cornmeal coffee cake was as good as the one which I had baked earlier with all purpose flour. This time I did have the almond extract and it definitely gave a nice flavor to the cake. As I have mentioned in my earlier post, this cake is very light, so handle with care while removing it from the pan. I thought that using cornmeal would give a harder texture than using all purpose flour alone, but it was light only. The sweetness was just right. So if you have a sweet tooth you can add another 2-3 tablespoons of sugar. We liked it just the way it was.

My Notes1 Butter and buttermilk was used in the original recipe which I have substituted with vegetable oil spread and soy yogurt to make it vegan.

2 I used Bob’s Red Mill brand of medium grind whole corn meal. I test baked something with the cornmeal just like that and saw that the corn did not cook completely. It was gritty. So either find fine grind whole cornmeal or process in a food processor/blender thoroughly if using the medium grind. I see that even coarse grind is available, I would suggest not to get that unless you have a food mill or a very efficient food processor, because the medium one itself took a lot of time for me to get a fine texture.

This vegan cornmeal coffee cake goes to my Whole Grain (Egg Free) Baking Event – Corn.

Vegan Barley Flour Brownies

Madhuram — Mon, 30 Nov 2009 12:34:40 +0000

Hello friends, I’m very thrilled to inform you all that EgglessCooking.com has been nominated for the Best Food Indiblog of the year 2008 by Indibloggies. Take a look at the other Indian food blogs nominated and if you like mine the most, vote for me here.

After trying the barley flour chocolate cake I was confident that barley flour would be good in brownies too. I decided to use barley flour in the oat flour-beet brownies recipe which I had tried earlier. This time I wanted to make it vegan too, so I used unsweetened chocolate instead of semi-sweet chocolate and increased the quantity of sugar. If you don’t want to make it vegan simply follow that recipe but use barley flour instead of oat flour and pumpkin puree instead of beet puree or use beet puree itself.

Ingredients & Procedure

Unsweetened Chocolate 3 ounces

Soft Tub Margarine Spread (I used Becel) 2 tablespoons

Pumpkin Puree (I used homemade) 1/2 cup

Light Brown Sugar, firmly packed 1/2 cup

Granulated Sugar 1/2 cup

Unsweetened Cocoa Powder 1/4 cup

Vanilla Extract 2 teaspoons

Unsweetened Applesauce 3/4 cup

Water 1/4 cup

Whole Barley Flour 3/4 cup

Baking Powder 3/4 teaspoon

Pecans, chopped (optional) 1/2 cup

Salt 1/2 teaspoon

Yield: 16 pieces

1 Preheat the oven to 350F. Coat and 8 inch square pan with cooking spray or line it with aluminum foil like me leaving enough foil hanging on both the sides so that lifting the brownies with the foil is easy and so is cutting the brownies too.

2 Melt the chocolate and margarine in the microwave oven, in a large bowl. Take care while doing so or else the chocolate will get burnt. So increase the time little by little. Stir it well, it should be smooth.

3 In the same bowl, combine the pumpkin puree, sugar, cocoa powder, vanilla and unsweetened applesauce and whisk it well. This mixture should be smooth and creamy. I found that this mixture was very stiff, so added 1/4 cup of water (pumpkin cooked water) too.

4 Sift the barley flour over the liquid ingredients directly. Then stir the baking powder, chopped pecans and salt with a wooden spoon.

5 Pour the batter into the prepared pan, smooth it out with a spatula and bake it for about 35-40 minutes. Mine was done after 38 minutes. Brownies should spring back when touched or simply do the toothpick test.

6 Cool completely in the pan on a wire rack. Since I lined the pan with aluminum foil I lifted it after an hour and I cooled it on a wire rack. After another 2 hours I was able to cut them into neat squares without any trouble. If baking it directly in the pan, it will take some more (actually a lot more) time for the brownies to cool completely and getting neat pieces will also be difficult.

Taste The barley flour brownies tasted awesome. It was mildly sour which I think is because of the applesauce. See My Notes section for more details. Like the oat flour brownies I felt a slight difference in the texture but it’s not a big deal. Once refrigerated you hardly realize any difference at all.

My Notes1 I wanted to use only pumpkin puree for these brownies but I had only 1/2 cup of homemade puree left. So I had to use unsweetened applesauce for the rest. I think the brownies were mildly sour (others did not feel this though) because of this. So you can either increase the quantity of sugar by 1/4 cup or use more of pumpkin puree/beet puree than applesauce. For the oat flour and beet brownies I had used 1 cup of beet puree and just 1/4 cup of applesauce and did not find it sour. You could follow the same measurement for these barley flour brownies too.

2 You can use all purpose flour too instead of barley flour.

3 You could use store bought canned pumpkin too. I think in that case you would have to add additional water because the canned puree is very stiff. I always cook the puree at home. Actually I prepare three vegetable purees at the same time and freeze it. It’s carrots, pumpkin and beets. I use a big pressure cooker for this. Clean, peel and chop the vegetables into bite size pieces. Take 3 utensils which will fit the cooker and add each vegetable to one utensil each and add enough water to cover them and leave the cooker for 1 whistle. Once it is cool enough drain the vegetables and use a blender to get a smooth puree or puree it while it’s still hot with an immersion blender. Save the vegetable cooked water and use it while preparing soups. Transfer the puree into 1/2 cup size containers and freeze it and use it whenever needed. Thaw it overnight in the fridge if you want to use it the next day.

4 Home made pumpkin puree is not as stiff as the canned one. After thawing I found that it had way
too much water. So I had to strain the puree in a fine meshed sieve to separate the water.

These vegan barley flour brownies go to my Whole Grain (Eggless) Baking Event – Barley.

Vegan Barley Flour Chocolate Cake & Royal Icing Decorations

Madhuram — Thu, 26 Nov 2009 12:22:25 +0000

Happy Thanksgiving to all of you! Course 2 of Wilton’s Cake Decorating series concentrates more on flowers and especially flowers made with royal icing. What is different about royal icing? Royal icing does not use any fat (butter/shortening). It’s just a combination of confectioner’s sugar, meringue powder and water. Unlike buttercream icing, royal icing creates hard-drying and long lasting decorations. This means you can make these decorations ahead of time (even months ahead) and simply place them on your cake. Another interesting feature of royal icing decorations is that it will not soften or crumble when stored properly. It should not be kept in bright light, as colors can fade. Just like buttercream icing, consistency of royal icing is very important. Another item used in royal icing decorations is the Color Flow mix. This again has egg whites posing a problem to vegetarians and vegans.

I was searching the net for egg free royal icing recipes and spotted few but was not sure how it would work. One of my classmates mentioned that her vegetarian friend used cream of tartar to replace the meringue powder. I couldn’t decide which one to choose. Luckily I found a vegan royal icing mix in the store (Bulk Barn) I take the course. It’s just icing sugar and soy protein and I had to simply add a 1/4 cup of water and beat it well. It’s from a company called Liberty Sugar Decorations Inc. You can find such mixes online too. I have not tried this brand. The brand of royal icing mix I bought worked very well. The roses I made were as good as the ones made by others. I also omitted the Color Flow mix while filling few decorations and that turned out good too.

Is royal icing better or buttercream icing? Since royal icing hardens it cannot be used to frost on cakes, even though it is edible. It is used as a glue while making gingerbread houses, decorated on cookies and for other long lasting decorations. Taste-wise buttercream icing gets my vote, but if you want to have a spectacular visual presentation royal icing is good. I didn’t like the taste of the flowers I made, it is just hardened sugar. Of course children can’t get enough of this. Another important thing to note is royal icing is high maintenance. The tips, decorating bags, the bowl in which you prepare the icing, the mixers and anything that comes in contact with royal icing has to be very clean and grease free. There is no excuse for this at all, because even the slightest amount of grease will affect the texture of the royal icing and you won’t be successful. So it is advised to have separate set of tips, containers etc for preparing royal icing. If you use the same stuff you use for buttercream icing and don’t clean it well the fat from this icing will affect the royal icing. So use a dishwasher and my instructor also suggested cleaning the tips, etc with vinegar before using it with royal icing.

We learned a lot of cool floral decorations in Course 2 but I did not get everything right. It requires a lot of practice. The following is the list of things we covered:

Using Buttercream:

Using Royal Icing:

Color Flow Decorations
Apple Blossoms
Violet
Victorian Rose: Similar to the buttercream icing roses, but you would be using royal icing instead. Also tips 97 (right handed) or 103 (left handed) is used instead of 104.
Daisy
Daffodil
Pansy
Primrose

Ingredients

Whole Barley flour 1 and 1/2 cups

Sugar 3/4 cup

Salt 1/2 teaspoon

Baking Soda 1 teaspoon

Unsweetened Cocoa Powder 1/4 cup

Vanilla Extract 1 and 1/2 teaspoons

Canola Oil 1/3 cup

Apple Cider Vinegar 1 tablespoon

Cold Water 1 cup

Yield: One 8 inch cake.

Procedure 1 Preheat the oven at 350F/180C for 15 minutes. Grease the pan lightly with non-stick cooking spray and line the bottom and sides of the pan with parchment paper.

2 Sift the barley flour and stir together rest of the dry ingredients (sugar to cocoa powder) and create a well in the center.

3 To the well add all the wet ingredients one by one. Mix until just combined. Don’t over mix. It’s OK to have some lumps.

4 Pour the batter in the prepared pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Mine was done by 27 minutes. If baking cupcakes, check around 13-15th minute.

5 Transfer the pan to a wire rack and let it cool for 15 minutes. Remove the parchment paper on the sides of the pan and slowly invert the pan on a plate and the cake comes out perfect without sticking to the pan.

6 Cool completely before frosting.

Taste I was crossing my fingers while the cake was baking. Though I did see a couple of recipes for chocolate cake using barley flour, I was not sure how this one will bake because I was not using eggs unlike the other recipes. I have read that barley flour is not as glutenous as all purpose flour or whole wheat flour. So I was absolutely surprised to see the cake because it had rose perfectly.

I couldn’t wait to taste the cake. Once I tasted the cake I was literally jumping in joy because it was very good. It didn’t smell raw or it did not taste bitter or it did not have the grittiness of whole wheat flour. Of course it did not replicate the taste of all purpose flour but it was definitely good and way better than using whole wheat flour. So I think those who don’t like the taste of whole wheat flour in baked goods can start experimenting with whole barley flour instead. I felt the cake was not sweet enough when I tasted it a couple of hours after baking but from the next day onwards I did not feel that. The sweetness was just right.

My Notes 1 I had to bake 2 layers of cake for my class. Since I was not sure if the cake would come out well using barley flour, I tried just one layer first. I simply stirred together the dry ingredients and proceeded as mentioned in the recipe. The cake rose beautifully just like the one I baked with all purpose flour. I was able to see some unprocessed husks of the barley. So while baking the next layer I sifted the barley flour. I don’t think we will be losing nutrition because of this, since the residue on the sieve was very less.

This barley flour vegan chocolate cake goes to my Whole Grains Baking Event – Barley.

Wholesome Oatmeal Breakfast Cookies

Madhuram — Mon, 19 Oct 2009 12:22:18 +0000

I found this recipe for wholesome breakfast cookies in the book One Smart Cookie by Julie Van Rosendaal. I have made a couple of changes to make it even more healthy and was floored by the taste. I really can’t believe that healthy can taste so good. So if you have kids who drive you crazy without having breakfast, then this recipe is for you. These breakfast cookies are packed with proteins, fiber, vitamins and minerals and low in fat too. What better way to start a day than this? With a glass of milk or orange juice it’s sure to fill up even adults.

Ingredients

Quick Cooking Oats 2 cups

Whole Wheat Pastry Flour 1 cup

Baking Powder 1 teaspoon

Baking Soda 1 teaspoon

Cinnamon (optional) a pinch

Salt a pinch

Navy Beans, rinsed and drained 1 can (19oz/540ml)

Soft Tub Margarine 4 tablespoons

Brown Sugar, packed (I used light) 1 cup

Unsweetened Applesauce, measured in a dry measuring cup 1/4 cup

Vanilla Extract 2 teaspoons

Peanut Butter Chips 1/2 cup

Dried Cranberries 1/2 cup

Walnuts, chopped 1/2 cup

Flax Seed Meal 2 tablespoons

Yield: 24 cookies

Procedure1 Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.

1 Pulse the oats in a food processor until it resembles coarse flour. To this also add the whole wheat flour, baking powder, baking soda, cinnamon and salt and process until combined. Transfer this mix to a large mixing bowl.

2 Put the drained and rinsed beans in the food processor and pulse until smoothly pureed. You may add 2-3 tablespoons of water to make it easier. Add the butter/margarine and process until well blended.

3 Now add the brown sugar, applesauce and vanilla and pulse until smooth, scraping down the sides of the bowl.

4 Pour the bean mixture into the oat mixture and stir using a spatula. Add the peanut butter chips/chocolate chips, raisins/dried cranberries, nuts and flax seed meal and stir until blended.

5 Drop by large spoonfuls of dough onto the prepared cookie sheets. Flatten each one a little with your hand. Have a bowl of water nearby to dampen your palms, so that flattening the cookies will be easy.

6 Bake for 14-16 minutes, until pale around the edges but still soft in the middle. The cookies baked in a dark coated cookie sheet started browning after 14 minutes itself but the pale coated cookie sheet was done after 16 minutes.

7 Place the the cookie sheets on individual wire racks. Let it cool for 5 minutes. Transfer the cookies to the cooling rack after that.

Taste These cookies tasted very much like the Fiber One Cereal breakfast cookies I have baked earlier. These are very soft cookies, more like a muffin. The presence of whole grain flours like whole wheat pastry flour and oat flour did not affect the taste at all. You cannot detect the navy beans too. It’s not very sweet also. If “healthy” tastes so good, I’m ready to eat healthy always. My son takes it to school as a treat after having his lunch and he likes it so much.

My Notes1 You can use all purpose flour instead of whole wheat pastry flour, white beans instead of navy beans, butter or margarine, chocolate chips instead of peanut butter chips, raisins, pecans instead of walnuts.

2 For chocolate flavored cookies use 1/2 cup of unsweetened cocoa powder instead of the flour.

3 Updated: I stored these cookies in a cookie jar over the counter and it became very soft. This is okay if you are going to consume it within 2-3 days. The longer it stays on the counter the softer it gets. Recently I borrowed Moosewood Restaurant Low Fat Favorites from the library and found a tip for storing low-fat cookies. It says that the best way to store low-fat cookies is in layers separated by wax paper or plastic wrap in an airtight container in the freezer. Defrost at room temperature for about 20 minutes before serving. But I think storing in the refrigerator should be fine because it gives instant gratification

These breakfast cookies go to my Wholegrain Baking Event – Oats hosted by me.

Oat Flour and Beet Brownies

Madhuram — Wed, 30 Sep 2009 10:47:26 +0000

I had a cup of pureed beets in the freezer and wanted to use it up. I had the idea of pairing it up with chocolate because I have seen a couple of such recipes. So I was browsing through one of my favorite books “Deceptively Delicious” and my eyes fell on the Brownies recipe. It used 1/2 cup each carrot puree and spinach puree. I thought why not use the 1 cup of beet puree instead. I’m glad that I did because the brownies turned out very tasty.

Ingredients

Semisweet or Bittersweet Chocolate 3 ounces

Beet Puree 1 cup

Light/Dark Brown Sugar, firmly packed 1/2 cup

Unsweetened Cocoa Powder 1/4 cup

Soft Tub Margarine Spread (I used Becel) 2 tablespoons

Vanilla Extract 2 teaspoons

Unsweetened Applesauce 1/4 cup

Oat Flour 3/4 cup

Baking Powder 3/4 teaspoon

Walnuts, chopped (optional) 1/2 cup

Salt 1/2 teaspoon

Yield: 16 pieces

Procedure1 Preheat the oven to 350F. Coat and 8 inch square pan with cooking spray. For brownies I line the pan with aluminum foil and grease it with cooking spray, so cutting it is easy and also we can get perfect squares.

2 Melt the chocolate in a double boiler or over a very low flame. I melted the chocolate in the microwave oven, in a medium size bowl. Take care while doing so or else the chocolate will get burnt. So increase the time little by little. Stir it well, it should be smooth.

3 In the same bowl, combine the beet puree, sugar, cocoa powder, margarine, vanilla and unsweetened applesauce and whisk it well. This mixture should be smooth and creamy.

4 Stir in the oat flour, baking powder, chopped walnuts and salt with a wooden spoon.

5 Pour the batter into the prepared pan and baked 35-40 minutes. I checked it after 35 minutes and felt that it was not done. Brownies should spring back when touched, but it did not. So baked it for another 5 minutes.

Taste The taste was simply superb. The oat flour or the beet puree did not affect the taste at all. It tasted like any other regular brownie. The only difference I felt was in the texture, but it was nothing huge. The brownies were chewy and also pudding(y) in the middle. I don’t mean that it was in a semi-solid state, it had set properly, but the texture was a bit different than the usual brownies, which I think is because of the beet puree. Also the brownies are more reddish than brown. This did not stop my son or the rest of us from finishing it off.

My Notes1 I have used 1/4 cup unsweetened applesauce instead of 2 egg whites mentioned in the original recipe. If you have extra beet puree you can use 1/4 cup of that itself. I had only 1 cup of beet puree so I used applesauce.

2 Oat flour is readily available in stores. I didn’t have that in hand, so I powdered quick cooking oats in a blender. Be sure to powder it finely, sieve it a couple times.

3 You can use all purpose flour too instead of oat flour.

4 To prepare beet puree you can either buy canned beets and blend it smoothly in a blender or do like what I did. I peeled and cooked the beets in a pressure cooker. Cut into small pieces once cooled and then blend it. I had prepared this a month back. So I put it in cup, covered with plastic wrap and froze it. To use the puree, thaw it in the fridge overnight and by the following afternoon it should be alright.

These oat flour brownies go to my Wholegrain Baking Event – Oats.

Low Fat Baking Recipes Round Up

Madhuram — Thu, 09 Jul 2009 11:19:25 +0000

Hello friends, the round up for low fat baking recipes is finally here! It got delayed because my husband was quite busy the past week and he was able to help me only today. I would like to thank each and every participant for flooding my inbox with so many healthy baking recipes. I wish I could distribute prizes to everybody, but at this moment I’m restricting to two. Yes, we decided to choose 2 entries at random instead of 1 I had mentioned in the event announcement. Want to find out who the winners are and the prizes?

Cakes

Recipe	Details
	Ksenia’s Low Fat Vegan Upside Down Orange Cake Whole grain flours, fresh oranges, less sugar, very less oil. How healthy can a cake get?
	Madhuram’s Low Fat Chocolate Cherry Pudding Cake The only fat in this cake is the heart healthy good fat from the chopped walnuts.
	Shoba’s Low Fat Date and Rhubarb Cake Baking beginners, this cake recipe is for you. With a cup of dates and some rhubarb pureed I think this will the most moist cake.
	Abbhi’s Low Fat Chocolate Cupcakes Another version of the whacky vegan chocolate cake using part whole wheat flour.
	Johanna’s Chocolate Avocado Cupcakes Although not low in fat technically, how can I resist these avocado cupcakes?
	Madhuram’s Low Fat Vegan Vanilla Cupcakes My search for an egg free vanilla cupcake has ended and it’s low in fat too!
	Sweatha’s Fat Free Vegan Mango Brownie Cupcakes Fat free brownie cupcakes! You heard it right! Canned mango pulp is used in place of the fat to make it healthy and tasty.

Cookies

Recipe	Details
	Meeta’s Coconut & Milk Cookies Very simple recipe for cookies made with non fat milk powder and powdered coconut. Prepare the dough while the oven is preheating and you can have freshly baked eggless coconut cookies in no time. Recipe: Ingredients: 1 CUP- ALL PURPOSE FLOUR ½ CUP- NONFAT MILK POWDER 3 tsp – UNSALTED BUTTER 1/3 CUP – SUGAR 2-3 tsp – WHOLE MILK PINCH – BAKING SODA 1CUP- COCONUT POWDER 3-4- CARDAMOM Procedure: 1) Mix all purpose flour and milk powder in a mixing bowl. See that they mix well and there are no lumps. Then add butter, sugar and baking soda. 2) Now add milk I tsp at a time and knead the mixture into a soft dough. 3) Preheat oven to 375 degree. Grease a cookie sheet now and then powder it with all purpose flour. Form small balls of dough and flatten them pressing coconut powder on top. 4) The mixture will form 30-35 cookies. But it depends on the size you choose. 5) Place the cookie sheet on middle rack. They will take 12-13 min to bake. 6) Take them out and let them cool for some time before taking them off the cookie sheet.
	Priya’s (France) Low Fat Oats & Dates Cookies Bake these healthy cookies in a jiffy and see them vanishing within few minutes as well.
	Priya’s (France) Low Fat Strawberry Shortcake In search of a low cal and quick fix dessert? Then look no further. Try this strawberry shortcake.
	Renu’s Low Fat Date Cookies (Mamoul) Enough of the same old chocolate chip cookies. Be daring and try these exotic date filled cookies full of Middle Eastern flavor.
	Sadhana’s & Muskaan’s Low Fat Oat and Almond Meal Cookies Gluten free and a healthy version of the classic thumbprint cookies.
	Sadhana’s & Muskaan’s Low Fat Oats and Peanut Butter Cookies These cookies are not only egg free but gluten free too. A combination of oat flour and quick cooking oats has been used to bake these healthy cookies.
	Sowmya’s Low Fat Butter Cookies Baking butter cookies cannot get any easier.
	Sowmya’s Low Fat Oatmeal Raisin Cookies The traditional oatmeal raisin cookies gets a healthy makeover by using whole wheat flour and very less fat.
	Sweatha’s Soy Date Cookies A small batch cookie recipe with whole wheat flour, soy flour and iron rich dates.

Quick Breads

Recipe	Details
	Madhuram’s Low Fat Oat Flour Cranberry Muffins Oat flour, white whole wheat flour, dried cranberries and chopped walnuts. Perfect breakfast.
	Priya’s (France) Vegan Cornmeal Orange Scones Scones made with heart healthy oats, almonds and good portion of applesauce. Is it not the best way to start your day?
	Sadhana’s & Muskan’s Low Fat Banana Apricot Muffins Muffins baked with whole wheat/pastry flour, oat flour, cracked wheat, apricots and walnuts. What better way to start your day?
	Aarthi’s Banana Raspberry Quick Bread Check this recipe for moist and light egg free banana bread studded with fresh raspberries.
	DK’ Plum & Pecan Quick Bread We may not be lucky like this girl to have a plum tree (and what not) in her backyard, but that’s not going to stop us from baking this yummy and flavor packed quick bread, right?
	Jaya’s Banana Walnut Bread Bananas, coconut, chocolate chips and walnuts. Mmm… yes, another banana bread recipe it is.
	Madhuram’s Low Fat Blueberry Coffee Cake I can’t believe that these light and spongy cakes are egg free and low in fat too.
	Madhuram’s Fat Free Mango Strawberry Quick Bread This is a small batch recipe for a flavorful mango strawberry bread.
	Mukta’s Fat Free Vegan Banana Bread Mashed bananas serve two purposes in the recipe. One as an egg substitute and another as fat substitute and the result is a very moist fat free and vegan banana bread. Recipe: Mukta’s Comments: I followed the exact recipe as mentioned in above link. The only change I made was, I baked it in a 9 inch round cake pan and I decorated it with Banana Slices. We had a ‘Summer Dessert Bake Off’ at work. I was really scared by the look of it; Nonetheless it was a huge hit. I did not add any nuts to keep it fat free. But for next time my parents have already advised me to add nuts and substitute Honey/Maple Syrup for half of the sugar. I was left with extra batter. I added Light Vanilla Soy milk, water and made pancakes.
	Parita’s Fat Free Banana Bread Don’t throw away the over ripe bananas sitting on the kitchen counter. Save it to bake this moist and fat free banana bread.
	Pooja’s Low Fat Persimmon Nut Bread Whole wheat flour, sweet persimmons, ripe banana, chopped nuts, dates and honey to naturally sweeten the bread and tad olive oil. I can eat this all day.
	Priya’s (France) Low Fat Chocolate Banana Loaf The classic banana chocolate bread gets a healthy makeover.
	Vaishali’s Low Fat Vegan Zucchini Bread Whole Wheat flour, grated zucchini and toasted nuts come together and the result is this very moist and low in fat zucchini bread.

Spicy

Recipe	Details
	Aarthi’s Baked Masala Vadai Muffin tins are not for baking only muffins anymore. Use it to bake a low fat version of the deep fried South Indian traditional snack.
	Madrasi_in_MO’s Vegetable Upside Down Casserole Looking for a one pot meal to feed your entire family? Then check this hassle free, nutrients packed veggie casserole.
	Divya’s Low Fat Pretzels Who knew that baking pretzels at home can be so easy?
	Madhuram’s Baked Banana Flower and Lentil Patties Guilt free baked vadais.
	Madhuram’s Low Fat Savory Scones Bored of sweet scones? Then try these spicy ones for a change.
	Parita’s Fat Free Baked Methi Corn Cutlets Bored of the regular potato cutlets? Then why not include sweet corn and methi leaves, bake it instead of frying and give it a healthy makeover!
	Priya’s (France) Baked Lentil Patties (Masala Vadai) Want to eat vadais and still stay in shape? Then say no to the fryer and yes to the oven.
	Priya’s (France) Chickpeas & Bread Rolls Looking for a healthy and easy to make after school snack? Then these baked bread rolls is the answer.
	Priya’s (France) Potato and Soy Stuffed Baked Samosas Spring roll pastry sheets put to a brilliant use. Bake these low cal and low fat samosas and indulge without any guilt.
	Red Chillies’ Garlic Sesame Sticks Garlic Sesame sticks are my favorite and now I can make them at home too!
	Renu’s Low Fat Baked Muthias Want something crunchy and healthy to have with your afternoon tea? Then you are in the right place!
	Sadhana’s & Muskaan’s Black Bean Burger Stop spending money on frozen vegetarian burgers, because it is very easy to make it at home itself. Check it out, if you don’t believe me!
	Sadhana’s & Muskans’s Baked Pakodas Yes, you read it right! Baked pakodas it is! Another favorite of mine.
	Sandhya’ Low Fat Cream Crackers Can you believe that these cute little crackers can be made without any added fat?
	Shri’s Low Fat Vegan Eggplant Rolls I’m sure this simple fat free recipe will turn eggplant haters into eggplant lovers.
	Srilakshmi’s Baked & Low Cal Malai Kofta Malai Kofta (deep fried vegetable balls in cream sauce) is not sinful anymore because the koftas are baked and not deep fried and the fat ladden sauce is made with low cal fresh cream.
	Srilakshmi’s Baked Bean Balls and Spaghetti Protein packed and fat free baked black bean balls (that’s a lot of b’s) is on your way!

Yeast Breads

Recipe	Details
	Mukta’s Vegan Dinner Rolls Dinner rolls made with white whole wheat flour. Mukta also notes that she used soymilk and vinegar to replace the egg in the original recipe but feels flax meal replacement would be even better. She has also omitted the optional melted vegan margarine.
	Mukta’s Vegan Focaccia Get a taste of Italy at home, by baking this super easy Vegan Focaccia bread. Mukta’s Comments: The changes I made: 1. I used White Whole Wheat Flour. 2. I skipped the salt. (to limit sodium content) 3. My dough was bit dry and hence I added more water little by little. (approximately 2-4 tablespoon) 4. Before baking, I made many deep holes in the dough with fingers. 5. I baked it in a 9 inch round cake pan. 6. I did not add red chili flakes or any other seasoning. Thus we can not call it a Focaccia Bread but me and my roommates enjoyed it a lot with Indian Style Chick Pea Curry (Chole) and Black Eye Peas Curry. 7. I also like to eat it for my breakfast with homemade Hummus or Peanut Chutney. Hope you all enjoy this Bread!
	Pooja Sekar’s Low Fat Curry Leaf Buns Wish I had the patience to bake perfect buns like these! With curry leaf, parsley and sesame adding flavor, no doubt that it would taste great.
	Priya’s (France) Low Fat Moroccan Semolina Bread Morocco’s traditional semolina bread is on your way!
	Priya’s (France) Low Fat Sesame and Spinach Buns With generous quantity of whole wheat pastry flour, oats and spinach, these buns are in top of my favorites list.
	Priya’s (France) Moroccan Whole Wheat Bread Moroccan whole wheat bread flavored with anise and sesame seeds.
	Usha’s Low Fat Oat Pav Bread Pav Bhaji fans here comes the healthy version of the pav with oat flour and quick cooking oats.

Others

Recipe	Details
	Nithya’s Low Fat Banana Dessert Beat the heat with this low fat frozen banana bars.
	Nithya’s Low Fat Fruit Stacks Crispy phyllo sheets, colorful and fresh fruits, crunchy nuts and low in fat too. What more can I ask for?
	Priya’s (India) Low Fat Granola Why spend money on high fat, high sugar store bought granola when you have this simple and healthy recipe?
	Sadhana’s & Muskaan’s Low Fat Granola Skip the pricey and high in fat granolas while grocery shopping because you know that the recipe for heatlhy and low fat granola is just a mouse click away.

Giveaway Prize Winners

Drum roll please! The winners of the low fat baking event are Madrasi_in_MO and Priya (France).

Congratulations winners! Thanks to the other participants and better luck next time.

Madrasi_in_MO, I have selected Vegan Planet for you.
Priya I have chosen 180 Low Fat Desserts for you.

Winners please contact me using the contact page. Also please let me know if you own this book already, so that I can order something else.