Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) #BreadBakers

Happy New Year readers. I have had a good start to the year meeting friends of old and family. I feel blessed to have moved to our new location which is giving me a chance to meet lots of wonderful people from my life with many more to come in the days ahead. This is why you haven't heard from me since Boxing Day.

These days a lot of diets have non-gluten ingredients to make a way for those who are gluten intolerant. Although initially I thought of making these muffins using only Sorghum, I added in the Pearl Millet in small quantities and glad that I did so, as it adds some texture making it seem crunchy. Loved the reaction of my tasters. I had my daughter who at first point blank did not like it as it seemed too healthy to another toddler (Mahi) who downed two muffins as he loved it to another doll (Riddhi) also who pretty much gobbled it up as her mum said. So you know that with kids this muffin could go either ways. The adults all seemed to have liked it even though it was butterless, 'refined' flourless and colour wise looked different from your regular muffins.In fact one of the tasters who does not like banana in her muffins surprisingly did not notice the banana until it was pointed out to her. There were others who pointed out that the muffins tasted like a prasadam (holy food) they received from the temple. They did not particularly like it though they said it was edible and would be enjoyed by health freaks and kids whose parents were health conscious.

Sorghum or Jowar has heaps of health benefits including but not restricted to protection against diabetes, insulin resistance, inhibit cancer tumour growth, safe for people with celiac disease as it is gluten free, manages cholesterol and is known to help treat human melanoma.

Pearl Millet or Bajra (the poor man's grain) is an excellent source of protein and fiber with easy to digest amino acids than the ones found in wheat. It helps reduce cholesterol, maintains good heart health, reduces blood pressure and lowers the risks of heart attacks. Rich in phosphorous which is a constituent of lipid-containing structures such as cell membranes and the nervous system.Apparently recent studies have also declared Pearl millets to help prevent gallstones in women. It also increases insulin sensitivity and reduces triglycerides. It also provides protection against breast cancer in pre-menopausal women and reduces the occurence of asthma and wheezing in children. It also reduces the risk of type 2 diabetes and hormone dependent cancers.However do not overdo your Millet intake as there are risks involved owing to low iodine content and resultant goiter. You could include it in your daily diet in small quantities.

I must admit I was seriously nervous and fascinated at the same time to try out these flours in making a baked bread (vs. a flatbread) as I have never used either Bajra or Jowar as a baked bread. Flatbread yes I have tried both Bajra and Jowar separately and together as well. So I cannot tell you how pleased I was with the result of these muffins. All thanks to Robin Beck of A Shaggy Dough Story who chose this fabulous theme of  'Ancient Grains' for the first month of 2016 Bread Bakers's event. Thanks Robin.

Since the relocation of homes, I did not see either these flours or grains at our present local market so I had my hubby bring the flour and grain from his recent work travel. Sorghum was available as a flour but the Pearl Millet had to be ground. Thanks Stacy for the guidance to grind my own flour :) The Pearl Millet has this really interesting fragrance when pounded as well. *4. Check notes

Cashews or almonds are optional. Here for just two of the muffins I added the cashews that my mum had chopped herself and soaked for Christmas 2015 (I ate them on my own :( ). She had it soaked for a while as she didn't make Christmas cake the year before as my grandma had passed on. I am treasuring that bowl of soaked cashews.

On with the make..

What you need:

• 1/2 cup Sorghum Flour / Jowar Flour , sifted
• 1/4 cup Pearl Millet Flour / Bajra flour, sifted *1. Check notes 
• 1/2 tsp Baking Powder
• 1/2 tsp Baking soda
• 6-7 tbsp Sugar *2. Check notes 
• 1/2 cup Oil *3. Check notes 
• Pinch of Salt
• 1/2 tsp Vanilla Essence
• Cashews or Almonds for topping (Optional)
• 3/4 cup of mashed bananas (of your choice)

The Make:
Prep Time: 10 mins | Cook time: 20 mins | Makes: 8 Muffins

1. Sift the flours together and blend in the salt, baking powder and baking soda. Let it rest for a while (at least 10 minutes).
2. In a large bowl, whisk the mashed bananas with the sugar, vanilla essence and oil until the sugar dissolves.
3. Next mix in the flour bit by bit to the whisked banana mixture until no traces of flour is seen.
4. Preheat the oven to 180°C. Meanwhile line your muffin tray with paper cups.
5. Spoon in the batter into each paper cup halfway leaving room for the batter to rise.
6. Sprinkle some chopped cashews or almonds on top.
7. Transfer the muffin tray to the oven rack and bake for 20 mins at 180°C.
8. Once baked, do a clean test with a toothpick and set aside for at least 10 minutes.

I kind of enjoyed these muffins warm. It depends on your taste buds really. I loved it especially once it came out of the oven and after the 10 minutes rest. If it gets too cold then just slightly heat it in the oven for a minute or less. These muffins are really light on your palate and does not leave a heavy after taste owing to the lack of gluten in the flours. Hope you enjoy making these as I did.

Notes:
1. Bajra seeds can be ground using a coffee grinder or a spices grinder
2. The Sugar can be adjusted depending on how sweet your bananas would be.
3. Preferably use an odourless oil like sunflower oil or corn oil.
4. For those of you in India and do not have either of these flours in your local market, you can get your Bajra or Jowar from Amazon, India. For those of you with an Amazon.com reach, try to get your Bajra or Jowar from their online portal.

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with.

• Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
• Ancient Grain Carrot Bread from The Schizo Chef
• Barley Flour Donut Muffins from I Camp in my Kitchen
• Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
• Buckwheat Savoury Pancakes from Mayuri's Jikoni
• Dimbleby's Breastfeeding Bread from Food Lust People Love
• Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
• Foxtail Millet Bagels from Cooking Club
• Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
• Injera Bread from Spiceroots
• Little Millet Banana Bread from Sara's Tasty Buds
• Millet Idli from Gayathri's Cook Spot
• Quinoa Banana Bread from Wholistic Woman
• Seeded Spelt Boules from Culinary Adventures with Camilla
• Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
• Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
• Spelt Bread from Hostess at Heart
• Spelt Sweet Potato Paratha from Cook's Hideout
• Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
• Yeasted Jowar Naan from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Peanut Butter and Chocolate Chips Oatmeal Scones #BreadBakers

I have been away for too long once again and dear readers I have to apologise once again but this time as most of G'Gina's Kitchenette facebook readers are aware, I have moved cities. Yes again! So a new kitchen, a new beautiful home and lots of hopeful expectations for better cooks & bakes. For now it's brown cardboard boxes that are waiting to be unpacked while I rest to recuperate from hurting myself during the packing and unpacking process.  

Scones has always been on my to do list and what better time to try it out as the lovely Rocio Rivera Gentil of  Kids and Chic hosts this month's #BreadBakers event 'Oatmeal Breads'. Thanks Rocio for the wonderful opportunity.

Scones find its origin in the United Kingdom and I first had the most perfect scone on our family's visit to United Kingdom during my schooling age. My Mum had gained a nickname 'London Leela' owing to the fact that she was one of the early medical staff who had trained in her profession in London. She always raved of the ways things were done in London. She also adopted a lot of the food and English culture at home. I owe this recipe to her as well.

The scone is a part of the traditional cream tea or Cornish cream tea or Devonshire tea, which is  a form of afternoon tea as a light meal consisting of scones with with clotted cream and jam. It differs from teacake or sweet buns which are made out of yeast.

I have included an option for those who are allergic to nuts/peanut butter.

This is a simple recipe too!

You need:

• 21/2 cups of all-purpose flour
• 11/4 cup Quaker oats (not quick oats) or traditional rolled oats * see Notes 1. 
• 7 tbsp cold unsalted butter, cut into cubes
• 1 cup buttermilk
• 1 egg, separated
• ½ cup cold peanut butter (or 1 cup small bananas mashed) 
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1/2 cup dark brown sugar
• 1 cup dark unsweetened or semi sweet chocolate chips
• White powdered or raw sugar,castor sugar or icing sugar for sprinkling

The Make:

Preparation Time: 15 mins | Bake Time: up to 30 minutes | Makes 8 scones

1. Preheat the oven to 200°C and place a butter paper or baking sheet on your baking tray and set aside.
2. In a large bowl, blend the flour, oats, brown sugar, baking powder, baking soda and salt together. 
3. Add the butter and using your fingertips (* see Notes 2.) to blend the butter into the flour mixture.
4. In a small bowl, whisk the buttermilk and the egg yolk together taking care not to whisk too much.
5. Make a well in the center of the flour mixture and pour the buttermilk and yolk mixture into the well and then add the peanut butter and gently fold the mixture together until it blends together. 
6.Then add in the chocolate chips and gently knead with your hand until just incorporated taking care not to over mix the dough. 
7. Turn the dough out on to the butter paper or baking sheet and mould the dough into a round disk about 8-9" in diameter. Pat to smoothen the surface as much as possible.
9. Brush atop the dough with whisked egg white, and sprinkle the top with powdered sugar.
10. Cut the dough into 8 wedges taking care not to separate them.

11. Bake the scones for 25-30 mins, or until the scones are nice and golden brown or until a toothpick inserted in the center comes out clean or sometimes with a few crumbs attached. 
11. Remove from the oven and let it cool aside for 5 minutes, then slice the already wedged 8 pieces and separate them this time.
12. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days or refrigerate and use up to 4 days. Slightly warm in the oven before serving though if refrigerated. Optionally serve with some plain unsweetened cream or even sour cream on top. 

 * Notes:
1. Rolled oats are traditionally oat groats (hulled kernels of oat cereal or the wholegrain of the oats that have been husked and includes the bran, cereal germ and endosperm) that have been de-husked, steamed and then rolled into flat flakes, then stabilised through light toasting process.
2. You can also use a pastry blender instead of using your fingertips.

This is my cup of tea with my slice of scone on the next day of baking these scrumptious scones :)....

Tea and Scones Anyone? ...

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Oatmeal Bread themed #BreadBakers:

Agave Oatmeal Sour Dough Bread from My Catholic Kitchen

Applesauce Oatmeal Bread from Hostess at Heart

Banana Oatmeal Loaf from Basic N Delicious

Blueberry Currant Oatmeal Bread from Cindy's Recipes and Writings

Cinnamon Raisin Oatmeal Bread from Karen's Kitchen Stories

Honey Oatmeal Bread from A Day in the Life on the Farm

Honey Oatmeal Bread from Recipes, Food and Cooking

Honey-Oatmeal Muffins from A Baker's House

Honey Oats Bread Loaf from Gayathri's Cook Spot

Honey Nut Oatmeal Waffles from Magnolia Days

Honey Wheat Oat Bread from Hezzi-D's Books and Cooks

Irish Oat and Whole Wheat Bread from Cali's Cuisine

Lemon Blueberry Oat Bread from Kids & Chic

Multigrain Twist Bread from What Smells So Good?

Oat Breadsticks from Passion Kneaded

Oatmeal and Whole Wheat Rolls from Sneha's Recipe

Oatmeal Buttermilk Bread from Ruchik Randhap

Oatmeal Porridge Sandwich Loaf from Bakers and Best

Oatmeal Stout Loaf from Food Lust People Love

Oat & Honey Bread from La Cocina de Aisha

Oats and Millet Idli from Spice Roots

Oats Bread with Maple and Walnut by Cook's Hideout

Oats Garlic Kulcha from SimplyVeggies

Peanut Butter and Chocolate Chips Oatmeal Scones from G'Gina's Kitchenette

Rolled Oat Sourdough Boule from A Shaggy Dough Story

Savory Oats Scones from Sara's Tasty Buds

Triple Seeded Oat Bread from Culinary Adventures with Camilla

Whole Wheat Honey Oatmeal Bread from Spill the Spices

Pazham Bonda - Fried Mashed Banana balls

This is one from my mum's kitchen again. A very simple to make tasty tea-time snack! There are so many variants of Bonda but this one by far strides well with both kids and adults alike. This also makes for a good on-the-go snack and can be made in various sizes as well. It has a texture very similar to that of a doughnut.

Normally bonda is made with plain flour (maida) only however as  I mentioned in my earlier posts and profile as well, Mum's kitchen has always adopted healthier options. This variant is made with a combination of wheat flour and plain flour. I would suggest you make this at home rather than buying it from a restaurant as it is simple to make and you know how sweet to make it and how much and what type of oil to use.

You need:

• 2 cups of Wheat flour
• 1 cup of Plain flour (maida)
• 6-8 Bananas, mashed
• Jaggery/Sugar/Brown sugar/Cane sugar to taste
• 1-2 cups drinking water
• A pinch of baking powder
• Cooking oil - to deep fry

The Make:
Preparation Time: 3-4 hours | Cooking Time: Under 30 minutes | Makes 8-10 medium sized balls

1. Combine all the ingredients above into a dough.

2. Set aside to rest for about 3-4 hours. You can leave it for longer if you have the time as well. This batch was rested for at least 6 hours.

3. Once rested, divide the dough and roll it into tennis sized balls. You can make them smaller if you like as well.

4. Heat a large/deep-bottomed wok with the oil for up to 2 minutes.

5. Lower the flame and place the rolled balls carefully into the oil and deep fry till golden brown.

6. Drain and place the bonda on a clean kitchen towel.

7. Serve hot with tea or coffee.

Bon Appetit!

Banana Milkshake

Summer time is kicking in and its time to bring out that blender with the seasonal fruits for those delicious and cool juices and shakes!

I feel almost stupid to write this recipe as it is so simple.. but I just want to give a cool welcome to this warm weather.

I have tried this one two ways, one for my toddler and another way for me:)



You need:

• 2 ripe bananas, roughly chopped
• 1/2 a beer mug of ice cubes
• 3-4 tbsp of sweetened cocoa or 1 tsp of cinnamon
• 1 tsp of vanilla extract or essence
• 2 cup of milk of your choice
• 1 tbsp of honey or brown sugar - if you are using cinnamon instead of the sweetened cocoa

The Make
Serves 2 | Preparation Time: 2 mins | Cooking Time: 0 mins

1. In a blender, toss in all the ingredients and blend once on high and once on medium and low.

2. Pour in the ingredients into individual serving glasses or pre-chilled beer mugs.

3. Serve cold with a funny straw or top with a mint leaf or two if you are opting for cinnamon.

Homemade Banana Jam - When Mummy Cooks

This is one of my mum's special jams that she made when we were in Kerala. It goes really well with toast and makes for a wonderful start to breakfast. She made this with crushed bananas. Next time I plan on trying this with banana chunks.

Mummy's Banana Jam

To make this simple jam,

You need:

• 1 kg bananas (she used homegrown small sized bananas also known as Apple banana or Latundan banana)
• 1/2 kg sugar
• 1 cup of plain drinking/filtered water
• Essence of your choice (Vanilla would be better) *Optional

To make:
Preparation Time: 10 minutes | Cooking time: 15 minutes | Makes about 250 gms

Banana Jam with Nutella combo

1.Peel the bananas and slice thinly. Grind properly with seeds but without water.

2. In a non-stick pan, pour the grind mix with water and stir to reduce.

3. Add the sugar and stir well for about 5 minutes.

4. Set aside and once lukewarm, add essence of choice and bottle in airtight container and refrigerate.

5. Top the jam on your favourite bread and in combination with your favourite other toppings as desired. I also tried it with nutella and it was fab as banana and chocolate usually combines well.

Banana French Toast with Cinnamon

I had requested my readers on G'Gina's Kitchenette's Facebook page to suggest what recipes they would like to view this week. By popular demand through FB messages, inbox message and others they have chosen Breakfast recipes. Thank you my valuable readers. I agree, as possibly the most challenging meal of the day would be the 'King of the Day' which is Breakfast. As you may know for health reasons and to be fit, Breakfast is normally treated as the King meal, Lunch the Prince and Dinner that of a Pauper. Also as you wake up from bed, it becomes so difficult to think of /create a King meal, simply because you are so busy running around getting ready for work or getting the family ready for work or school/college. I dedicate this week of Breakfast recipes to those hard working moms and dads responsible for plating up the most important meal of the day. To get to the next voting cycle, I would suggest you visit my facebook page on https://www.facebook.com/gginaflavorspalatte?ref=hl and hit 'Like' so you do not miss on the next choice of recipes.

Banana French Toast with Cinnamon is a recipe I came up with during this Lenten season when we follow a strictly vegetarian diet. Yes that means no eggs, no meat or fish until Easter. I was inspired this year to make a sacrifice for a very meaningful purpose for my family (including my extended families) and me. Here's hoping to greater months and years to come. The recipe I followed requires no eggs, however if you would like to include more protein in your diet, I would suggest you could add eggs whites to your recipe. I will make suggestions below in the ingredients list.

Banana French Toast with Cinnamon

You need:

• 10 slices of wholewheat or multigrains bread
• 1/2 cup milk of your choice
• 6-8 plantains or 3-4 bananas mashed
• 4 egg whites (*Optional - if you are using egg whites, then you could use 4-6 plantains or 2-3 bananas)
• 2-3 tbsp honey or 1-2 tbsp sugar(powdered or granulated)
• 1" stick of cinnamon powdered
• 1 tbsp butter or 1-2 tbsp of cooking oil
• 2-3 plantains or 1-2 bananas for topping (*Optional. You can also top with any other fruit of your choice)
• Maple Syrup, Honey or Cream for topping (*Optional)

The make:
Serves 3 adults | Preparation Time: 10 minutes | Cooking Time: 20 minutes (depends on your pan size or type)

1. Heat a non-stick pan and in the meantime add the mashed plantains, milk, honey, powdered cinnamon in a large bowl and whisk on high.

Whisked Ingredients

2. Add the butter/oil on the pan and allow the butter/oil to just melt or heat and not brown or over heat. Spread to butter/oil cover the pan on all sides.

3. Dip the bread slices on-by-one into the batter and place on the pan on medium-low heat. Cover the pan if required.
Tip: Remember not to overcrowd the pan as you need to flip it on the other side as well. Also do not over dip the bread slice in the batter as it may break in the batter or pan.

4. Allow to cook for 2 minutes on each side or until golden brown. Repeat until all the bread slices are used.

5. Top with fruit of your choice and maple syrup, honey or cream if required.

Additional Tip: For fitness freaks or those who simply do not want to use any butter or oil base, you can also bake the bread slices on butter paper for 4-5 minutes on each side in the oven.

Topped wiith fruit of your choice

Bon Appetit! Wish all of you who are celebrating Easter, a peaceful, meaningful and blessed Lenten season.

Banana Bread Pudding

Bread Pudding is well known in the English cuisine. Not so much "Banana" Bread Pudding but the concept is pretty much English! Traditionally Bread Pudding is accompanied with sour cream or toffee sauce. It goes well with honey, maple syrup or even ice cream.

Banana Bread Pudding

This is how I made mine. Inspiration to any banana bread pudding - browning bananas and stale bread. I am so lucky.. I had both the company of both this weekend :) Jokes apart, I guess Banana Bread may have emerged from the idea of avoiding food wastage and it is pretty excellent despite the deteriorating health of its prime two ingredients. This makes for a good breakfast meal or tea snack and would go well with a nice hot cup of tea.

There is a sense of satisfaction, in making this dish when you have slightly stale prime ingredients that almost always has no takers. This is what the wise mean by "Old is Gold". Caution: I think the Banana Bread Pudding can tickle your funny bone a lot in 4-6 hours after consumption :)

To make this delightful dessert/meal,

You need:

• 8 slices of a day old bread
• 3 large bananas (or in my case 2 large bananas and 3 plantains) Tip: use what you have available at home
• 1/4 cup cane sugar or 1/2 cup of honey (you can use regular sugar as well - in fact you can use half the quantity of sugar and half the quantity of honey as honey tastes good with bananas)
• 1 cup milk (of your choice)
• 2 tsp of powdered nutmeg
• 2 tsp of powdered cinnamon
• 1/2 cup chopped walnuts (I used cashewnuts)
• 1/2 cup of raisins
• 1/4 cup dark chocolate chips (optional)
• 1 large egg
• 1 tsp vanilla extract or essence
• 1 tbsp rum (optional)
• Condiments (optional) - honey or maple syrup or sour cream or toffee sauce or ice cream, etc

Banana Bread Pudding just out of the oven

The make:

Cooking time: 30-35 minutes | Preparation time: 10 minutes | Serves 4 adults

1. Soak the bread in the milk and set aside for at least an hour. You can also leave it overnight.
2. In a separate bowl, whisk the eggs, sugar and/or honey and vanilla essence.
3. Top the bread mixture with the whisked egg mixture and add the powdered nutmeg and cinnamon and  mix well.
4. Next mash the bananas well and add it to the bread  mixture.
5. Add the chopped nuts and raisins.
6. Preheat the oven to 250◦C for at least 10 minutes. Grease a baking loaf tray or a pudding tray and carefully add the pudding mixture. Place an aluminium foil over the top to ensure even heat distribution (no need to tuck the foil at the sides of the tray)
7. Lower the heat to 200◦C and place the pudding tray in the center of the oven ensuring even heat. 
8. Allow to cook for at least 30 minutes. Use a skewer to check if the pudding is cooked well. 
9. Turn off the flame once cooked and allow the pudding tray to cool on the rack. 
10. Serve hot with your choice of condiments or as it is or with a hot cup of tea.

This makes for a nice dish on cold winter days. Enjoy! Bon Appetit!

 View from the side

Served up