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.

Procedure1 Preheat oven to 350F for 15 minutes. Grease a 8 inch square baking dish. In a small bowl combine the almonds, brown sugar and cinnamon; set aside. The butter can be melted on stove top or microwave oven or even in the oven while it’s preheating.

2 Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl.

3 Measure the buttermilk in a liquid measuring cup (or any other bowl). To that add the melted butter, vinegar, extracts and applesauce. Whisk until well blended. If you add the butter while its still hot, the mixture will look curdled, but its okay.

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. A couple of almonds will fall down.

Taste I have baked a lot in the past one year but this blueberry coffee cake will definitely make it to the Top 5 if I prepare such a list. I’m not exaggerating here but it was unbelievably good. So good that my husband asked for seconds and had it too! This has never happened before. I didn’t have almond extract, I think it would have tasted even better with it.

This cake doesn’t rise much, around 1/2-3/4th inch only. As for the texture, it was very lighty and fluffy, unusual for an egg less cake. I think the vinegar did the trick. The sweetness was perfect, the addition of almonds gave a nice crunch to the cake. The only thing to look for while baking this cake is that it’s very light and has to be handled very carefully while removing from the pan.

My Notes1 The original recipe had mentioned 2/3 cup buttermilk, which is what I did for the first batch and as I have mentioned earlier, the cake was so fluffy that I felt that it would fall apart while removing from the pan. I had to be very careful. So while preparing the next batch (yes we liked it so much that I baked it again the next day to share it with my new friends here) I reduced the quantity of buttermilk to 1/2 cup and this time it was quite manageable.

The cake is very light (just like a cake with eggs) when kept at room temperature. It hardens up a little when stored in the refrigerator. So I was thinking that the next time I bake it, I would cool it in the fridge itself, so that removing it from the pan will be easy.

2 If you leave the cake in the pan itself for much longer time, the bottom of the cake will become soggy from the heat and the condensation. It happened to my first batch and I had to blot it with paper towel.

3 I think this recipe without the blueberries would make a perfect eggless white cake.

Procedure1 Preheat oven to 350F/180C. Line the muffin tins with cupcake liners.

2 In a large bowl sift together the flour, baking powder and salt. Stir in the sugar.

3 Add all the remaining ingredients and beat until you have a smooth, liquid batter.

4 Using a ladle, pour the batter 3/4ths full. Approximately 3 tablespoons of batter for large cupcakes and 1 and 1/2 tablespoon of batter for the mini cupcakes.

5 Bake until risen and firm to touch. Approximately 12-13 minutes for the mini cupcakes and 15-16 minutes for the large.

6 Transfer to a wire rack to cool.

Frosting

Frosting is optional. I did not frost the entire batch. Made a very small batch of chocolate ganache using 1/4 cup mini chocolate chip cookies and 2 tablespoons milk. Heat the milk, don’t let it boil. Add the warm milk little by little until the chocolate chips melt and is very smooth. The chocolate chips did not melt enough. So I heated some water in a saucepan and place the bowl of chips on the saucepan and kept stirring it with a whisk and it melted from the heat in no time. If you add excess milk, keep the frosting in the fridge until you get the correct consistency to frost the cupcakes.

Taste

I was pleasantly surprised with the good taste of these vegan cupcakes. Earlier I have baked something similar and it was literally awful and I had to throw the cake. The other recipe used more oil, soy milk instead of water and white vinegar. The soy milk gave a sticky texture, the use of vinegar was very obvious. So I was relieved to see a recipe with just 2 tablespoons of oil and water. That’s why I went with apple cider vinegar this time. I wouldn’t say that these cupcakes taste exactly like the regular vanilla cupcakes, but it’s definitely very good for a low-fat, egg free and dairy free vegan cupcake. The next time I will probably reduce the quantity of sugar by at least 2 tablespoons, especially if I decide to frost it.

As for the texture, it is not light. At the same time it’s not dense or moist either. It’s somewhere between light and dense. It’s solid and not crumbly, so I should probably try this in a round/square cake pan to make a good layered cake with icing and stuff.

My Notes1 The original recipe mentions that the measurement yields 12 mini cupcakes, but I don’t know how I got so many. Also the time mentioned to bake the mini cupcakes is about 20 minutes, but mine was done in 14 minutes. Actually had I taken it out a minute earlier the cupcake’s texture would have been even better/lighter.

2 It was a little sweet for me even without the frosting.

3 I forgot to refrigerate the cupcakes on the first day, so I felt it was sort of sticky on the top on the second day. I think the sugar released out moisture and made it sort of sticky. The inside was good though.

4 To make vegan ganache, use vegan chocolate chips and any other non dairy milk.