Have your cookie and eat it too!
Oil-free Finger Millet and Whole Wheat Bread
>> Finger millet flour 100 gm
>> Whole wheat flour 150 gm
>> Jaggery 6 gm
>> Salt 3 gm
>> Yeast 7 gm
>> Add all the dry ingredients together, other than the jaggery.
>> Dissolve the yeast with the sugar in very less water. Then use this mixture along with additional water to knead the flour into a chapati dough like consistency.
>> Now start kneading and continue kneading till the dough becomes slightly rope-like. At this point, place the dough in a covered bowl to rest for about
>> Once it has risen, pinch it down, shape it into a loaf, place in a 8 inch by 4 inch bread mould and keep covered for another 30 minutes.
>> Sprinkle some flax seeds on top and bake at 190 degrees for 45 minutes. Let it cool then slice it and enjoy.
Information courtesy: Anuradha Sawhney, Nutritionist
>> Flour 150 gm
>> Baking powder 5 gm
>> Cinnamon powder 5 gm
>> Salt, a pinch
>> Butter 100 gm
>> Brown sugar 100 gm
>> Castor sugar 50 gm
>> Eggs 2
>> Vanilla essence, a few drops
>> Oats/Muesli 200 gm
>> Raisins 100 gm
>> Heat the oven to 180° C.
>> In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
>> Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy for 2 to 3 minutes.
>> One at a time, beat in the eggs, then add the vanilla essence. Reduce the speed to low and gradually add the flour mixture, mixing until just combined (do not over-mix). Mix in the oats and raisins
>> Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2
>> Bake, rotating the baking sheets halfway through, until golden for 12 to 14 minutes.
>> Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Information courtesy: Chef de Partie Gerwin D’sou>> a, Courtyard by Marriott Pune City Centre