Ragi (finger millet) Whole wheat Walnut No guilt cake

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In my constant search/ experiments/ trials of healthy delicious food that can keep me on track with my health and fitness goals I end up with some gems that are created from bits and bobs of recipes and ideas from all over the place. 

This one is one of those, completely unplanned bake in the wee hours of the morning because I was craving for something decadent yet simplistic and satiating to the need for some sweet dessert. After standing in my pantry looking at all the shelves and scanning to look for ingredients while flash cards of various combinations, recipes and aromas ran thru my "mind palace", I bumped onto this one here. 

Chocolate can arouse so many feelings and memories for most of us, and although I'm not a huge cacao fan but I love it ever so often in the right dosage to stir up or satisfy a certain desire/ craving. Give this dessert a go, I didn't bake a big batch as I was driven by my wild ideas and cravings at an odd hour so even if you mess up somewhere or don't like it, it won't hurt as much because- less wastage!

Let's get on with the "Guilt Be Gone" Cake:




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This is a fairly easy recipe but the outcome is soul satisfying, more so because I've almost stopped baking/ cooking foods that're high in sugar or empty calories. A paradigm shift, a little uncomfortable actually to know you're limited in terms of what can go into the cook and the process but a feeling of "Eureka" when something worth sharing is created. 


Ingredients:
1/2 cup whole wheat flour
1/2 cup ragi (finger millet) flour
1 1/2 tablespoon cocoa powder
1 tsp baking powder
1/4 tsp baking soda
100 grams butter (salted)
1/2 cup toned milk 
1 medium sized egg
100 ml molasses/ treacle
1 tsp vanilla extract
1/4 cup chopped walnuts
2 tbsp coconut flakes (optional but nutritional value shown below accounts it in)





Preheat the oven at 180 C and line a cake tin by applying oil generously and then dusting with flour (I used a star shaped tin driven by my adventurous feelings, but having said that- the nutritional information is based on one piece out of twelve pieces of the total cake volume- so any shape is fine as long as you've 12 equal pieces).

Roast the Ragi (finger millet) flour in a pan for a few minutes till slightly toasty, once cooled, mix in all the other dry ingredients and fluff them with a whisk (this helps to get more air into the final bake).

In a large bowl, whisk together the molasses, butter, vanilla extract till creamy.

Add the egg and incorporate well by whisking lightly.

Now, add half of the dry ingredients with half of the reserved milk, mix well.

Repeat the above step with the remaining half dry mixture and milk.

Finally add the walnuts and incorporate.


Pour in the lined tin/ mould and bake in a 180 C preheated oven for 40 minutes  OR till a toothpick inserted in the middle comes out clean.

I added 2 tablespoons of coconut flakes halfway while baking (optional).

Once done, let cool for a few minutes in the pan then run a knife along the edges of the tin to help let the cake come out seamlessly. 

Cool on a wire rack, cut and serve.



Ragi (finger millet) Whole wheat Walnut No guilt cake

Ingredients:

  • 1/2 cup whole wheat flour

  • 1/2 cup ragi (finger millet) flour

  • 1 1/2 tablespoon cocoa powder

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 100 grams butter (salted)

  • 1/2 cup toned milk 

  • 1 medium sized egg

  • 100 ml molasses/ treacle

  • 1 tsp vanilla extract

  • 1/4 cup chopped walnuts

Preheat oven at 180 C. Grease/ line your tin with oil and then dusted with flour.

Roast the ragi flour on low heat for 5-7 minutes until aromatic.

Mix all the dry ingredients together in a bowl (flours, cocoa, baking powder, baking soda).

In another larger bowl, beat the molasses, vanilla and butter well to combine. Add the egg and whip for a few minutes till slightly frothy.

Now add the dry ingredients and milk alternatively in two batches, so half of both at one time.

Incorporate well every time you add the ingredients.

Add the chopped walnuts and combine gently.

Pour in a greased tin and top it with some coconut flakes (optional).

Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.

Let cool for few minutes, remove from pan, cut and serve.


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