Vegan Strawberry Crumble Bars

August 27, 2018

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Enjoy a scrumptious Strawberry Crumble Bars that scream summer. These Crumble Bars are bursting with strawberry flavor and are the perfect on-the-go breakfast! Vegan Strawberry Crumble Bars

Summer offers an endless amount of bright-colored juicy fruits. Personally, my favorite one is Strawberries! Well everyone loves them. I don’t think I’ve ever met a person who doesn’t cherish strawberries! Vegan Strawberry Crumble Bars

There is something unique about these sweet, fragrant strawberries; the moment I spot them, I have a strong urge to buy a boat-load of them. The pleasurable sight of these large berries always put a smile on my face 🙂 .

And imagine all kinds of wonderful treats you can make with them. They’re so versatile that you can create just about anything ranging from sweet to savory dishes.

Most of the time we enjoy fresh strawberries as is – straight from the bowl.

WHAT COULD BE A BETTER WAY TO USE FRESH STRAWBERRIES?

Bake them into a delicious treat. Since I had an abundance of fresh strawberries, I thought I would bake some VEGAN STRAWBERRY CRUMBLE BARS.

Crumble bar lovers will surely love this recipe as it is –

easy to make
packed with fresh fruit flavor
will satisfy your sweet -tooth craving
a perfectly-portable snack and
can be customized to your tastes.

During the school year, these bars make a satisfying on-the-go breakfast recipe and are a regular treat at our house!

NOW ONTO THE RECIPE!

It is a straightforward recipe that involves three simple steps which makes it practically foolproof. It includes a –

Bottom layer – a delectable shortbread layer that has a lovely buttery crumb that will just melt-in-your-mouth
Middle layer – a soft and perfectly sweet fresh strawberry layer
Top layer – crumble topping

You start off with a buttery crumb topping made with flour, butter, baking powder, sugar, and strawberry extract. The crust will double somewhat while baking. Bake as directed.

After the desired baking time, top the shortbread layer with a delicious filling made with fresh strawberries, lemon zest, sugar, and cornstarch. Lemon zest lends a beautiful, bright flavor to the mixture.

Strawberries are vital to the bars as it adds the primary source of taste within the recipe.

Finally, seal the second layer with a thick coat of cinnamon flavored crumble topping made with flour, sugar, cinnamon and vegan butter. Bake as directed.

Once baked, allow it to cool. Cut into bars, and they make an ideal portable breakfast or snack. These bars are perfect for almost scenario, from eating with your coﬀee or tea or for a small party.

OTHER OPTIONS!

Are you willing to try something different? Then take a creative twist on this recipe by trying the below combinations.

swap strawberries with any berries or summer fruit you like
fresh berries not in season. No worries, frozen berries will work too. Thaw, pat dry and use a mentioned
can bake this recipe with two berries layered side by side
wheat flour would be a great substitute
replace regular sugar with coconut sugar
substitute vegan butter for coconut oil
consider Nutella, peanut butter, and almond butter as a replacement for berries
like a fall version – top with pumpkin filling. That’s next on my list. 🙂

See, you can create endless possibilities with given ideas.

What can I say more, it’s the perfect bar for any instance and can be loved by anyone, from children to adults. All in all, it’s one recipe that you must try out, one bite of this and you will impress everyone with your baking skills.

Give it a try and you will not be disappointed.

I hope you enjoy this recipe as much as my family does and it becomes your family favorite too. If you happen to make these, then share your yum pictures with me @facebook. Would love to see your creations!

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Vegan Strawberry Crumble Bars

Enjoy a scrumptious Strawberry Crumble Bars that scream summer. These Crumble Bars are bursting with strawberry flavor and are the perfect on-the-go breakfast!

CourseDessert
CuisineAmerican
KeywordEasy vegan Strawberry crumble bars

Servings	Prep Time
9 BARS	20 MINUTES

Cook Time

1 HOUR

Servings	Prep Time
9 BARS	20 MINUTES

Cook Time

1 HOUR

Vegan Strawberry Crumble Bars

Enjoy a scrumptious Strawberry Crumble Bars that scream summer. These Crumble Bars are bursting with strawberry flavor and are the perfect on-the-go breakfast!

CourseDessert
CuisineAmerican
KeywordEasy vegan Strawberry crumble bars

Servings	Prep Time
9 BARS	20 MINUTES

Cook Time

1 HOUR

Servings	Prep Time
9 BARS	20 MINUTES

Cook Time

1 HOUR

INGREDIENTS

STRAWBERRY LAYER

2 cups Fresh Strawberries, washed, and halved
1/4 cup Granulated Sugar
1 tablespoon Fresh Lemon zest
3 tablespoons Cornstarch

CRUMBLE TOPPING

1.5 cups All purpose flour
3/4 cup Brown sugar*
1/2 teaspoon Cinnamon Powder
1/8 teaspoon Salt
1/2 cup Soften Vegan Butter

SUGAR GLAZE - OPTIONAL - YIELDS 1/2 CUP

1 cup Powdered sugar/Confectioner's Sugar
1.5 tablespoon Vegan Milk
3/4 teaspoon Strawberry extract or Vanilla

VEGAN WHIPPED CREAM - OPTIONAL

1/4 cup Soy Milk
1 teaspoon Cornstarch
3 tablespoons Powdered Sugar
1/2 teaspoon Vanilla extract
1/4 -1/2 cup Oil

CHANGE SERVING SIZE: BARS

CHANGE UNITS:

METHOD

Preheat the oven to 350 degrees F. Meanwhile, cream the softened butter and sugar until light and fluffy.
Add the dry ingredients, strawberry extract and mix until it forms a soft dough.
Grease and line an 8x8 baking pan with parchment paper leaving an overhang on each side. Press the shortbread mixture firmly into the bottom of the pan. Bake for 15 minutes.
While the base is baking, prepare the strawberry layer.
Combine strawberries, sugar, cornstarch, and lemon zest in a bowl. Mix to combine. Set it aside.
Make the crumble topping by combining all the ingredients listed under "Crumble Topping" in a bowl.
Mix everything together until the mixture resembles like crumbs. Set it aside.
Time to assemble. Remove baked cookie from the oven.
Carefully spoon the strawberry mixture on top of shortbread until its fully covered.
Finally spread the crumble topping over the strawberry layer.
Bake in the preheated oven for 35-40 minutes until the top looks golden brown in color. Allow it to cool completely.
Carefully remove for the baking pan and cut into bars.
Drizzle the glaze on top of the bars and enjoy. Leftovers can be stored in the refrigerator for 3 to 4 days.

No Churn Butterscotch Ice Cream

April 27, 2017

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No Churn Butterscotch Ice Cream is a smooth, creamy and amazingly delicious frozen treat that comes together in a flash. This recipe can be adapted to just about any ice cream flavor you love!!

Summer is just around the corner and after the winter we had this year, I am so much looking forward to enjoy some hot summer weather. For me summer is all about, lemonades, frozen treats, outdoor fun, and ice creams! Summer wouldn’t be summer without ice creams as there is nothing like enjoying a cold ice cream on a hot summer day. It’s so amazigly satisfying!! no churn butterscotch ice cream

Growing up, ice cream was our favorite go-to dessert. Our freezer was always stocked up with ice creams in summer months. After dinner, we would enjoy big scoops of ice cream for dessert and I am still trying to keep the tradition going by stacking up my freezer with some homemade ice creams.

And today’s recipe no churn butterscotch ice cream is a perfect frozen treat – just in time for summer.Now on to the recipe!

Just last week I had shared my delicious Pistachio Ice Cream and here I am again with another drool worthy ice cream recipe. It’s exactly the same, only this time I have used homemade butterscotch pralines and dry nuts instead of pistachios.

And did I share with you that among all the flavors, no churn butterscotch ice cream one is my all time favorite. It is loaded with chunky pieces of butterscotch pralines and dry nuts making every bite a real treat for your taste-buds.

This ice cream is super easy to prepare and you’ll have a tasty treat ready in no minutes (minus the freezer time). No ice cream maker and no fancy equipment required – just a big bowl and your hand mixer.

Simply mix the ingredients, freeze and scoop – now isn’t that easy? A creamy and silky ice-cream ready in a snap! I am loving it. 💕 💕

Have you memorized the basic ice cream recipe, yet?

If not, here it is.

A simple mixture of – heavy-cream + condensed milk + milk powder + cream + the flavor of your choice creates the most luscious, and delicious ice cream. Pour the ice cream into a freezer-safe container and freeze until set, which takes at least 6 – 8 hours. It’s so worth the wait!

Follow the step by step tutorial below to your very own homemade delicious recipe and you can enjoy this ice cream all summer long.

If you happen to make this ice cream, then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

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No Churn Butterscotch Ice Cream

No Churn Butterscotch Ice Cream is a smooth, creamy and amazingly delicious frozen treat that comes together in a flash. This recipe can be adapted to just about any ice cream flavor you love!!

Servings	Prep Time
6-8 SERVINGS	6-8 HOURS

Cook Time

6 MINUTES

Servings	Prep Time
6-8 SERVINGS	6-8 HOURS

Cook Time

6 MINUTES

No Churn Butterscotch Ice Cream

No Churn Butterscotch Ice Cream is a smooth, creamy and amazingly delicious frozen treat that comes together in a flash. This recipe can be adapted to just about any ice cream flavor you love!!

Servings	Prep Time
6-8 SERVINGS	6-8 HOURS

Cook Time

6 MINUTES

Servings	Prep Time
6-8 SERVINGS	6-8 HOURS

Cook Time

6 MINUTES

INGREDIENTS

TO MAKE BUTTERSCOTCH CHIPS

1 tablespoon Unsalted Butter
1 tablespoon Coconut Oil
3/4 cup Brown sugar*

ICE CREAM INGREDIENTS

3 cups Heavy Whipping Cream (liquid)
1 can or 14 oz Sweetend Condensed milk
A pinch of Salt
1/4 cup Dry Milk powder
1/2 cup Cream
1/2 - 3/4 cup Crushed Nuts
2 teaspoon Butterscotch essence
1/8 teaspoon Saffron mixed in warm water or use yellow food coloring (optional)

CHANGE SERVING SIZE: SERVINGS

CHANGE UNITS:

METHOD

MAKING OF PRALINE - BUTTERSCOTCH CHIPS

Add all the 2 ingredients listed under "Butterscotch ingredients" in a heavy bottomed pan.
Cook until all the three ingredients are well blended and thick.
Transfer this mix onto a parchment paper and allow it to cool.
Cut into pieces and homemade butterscotch chips are ready.

MAKING OF WHIPPED CREAM

Before you start chill the whisk attachment and bowl in the refrigerator for an hour. Pour whipping cream to the chilled bowl.
Turn the mixer or hand blender to a medium speed and start whipping the cream. Within 2- 3 minutes, the cream will start to get frothy and thicken up, keep mixing. All I need is a soft peak, so I whipped it for another 2-3 minutes and the whipped cream increased in volume and was very airy and thick.
To check if the whipped cream has the right consistency - remove the whisk/blender from the mixer/base. Turn it upside down and if the whipped cream maintains its soft peak firmly without falling off the blade - it's ready to use and is perfect.
Whipped cream is all ready.

ASSEMBLING ICE CREAM

Assemble ingredients for icecream.
For yellow color - Soak saffron strands in 3 tablespoon of warm milk. Or you could use a yellow food coloring.
Roughly chop almonds and cashews.
Butterscotch essence.
In a bowl combine whipped cream (that we had prepared earlier), along with milk powder, salt and condensed milk.
Add yellow color or strain the saffron color into the bowl.
Gently fold in all the ingredients.
Add chopped nuts. If you like a nutty ice cream add 3/4 cup of chopped/crushed nuts but if you prefer less nuts in your ice cream than add 1/2 cup of chopped/crushed nuts.
Crush some of the butterscotch chips with a rolling pin and add it to the ice cream mix.
Pour in cream.
Mix to combine.
Transfer ice cream to a bowl (9 x 5 inch pan) and freeze until firm.
Once set, remove from freezer and enjoy!
A creamy and silky ice-cream ready in a snap!
I am loving it . 💕 💕

Similar Recipes

HOMEMADE PISTACHIO ICE CREAM

MANGO KULFI

Roasted Tomato Basil Soup

February 19, 2017

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Enjoy a delicious bowl of thick steamy Roasted Tomato Basil Soup that is made with simple ingredients that you already have in your pantry. A gluten-free and vegan soup that is packed with flavor and can be tailored to your tastes.

Cold and snowy weather calls for a big bowl of piping hot soup. So to beat the cold, why not treat yourself tonight with this healthy and delicious roasted tomato basil soup. This soup is so filling and satisfying that it perfectly hits the spot. We love it and I am sure it will become your cold-weather favorite too.

I have kept the recipe very simple – roasted veggies + spices creates a thick and hearty soup that is packed with intense flavor that matches its vibrant color too.

This soup is –

loaded with fiber,
essential vitamins, minerals and
tons of delicious flavor.

If you make this soup tonight, you are surly going to grab a lot of eyeballs, it’s that good. Best part is its a very forgiving soup that can be easily customized to suit your taste buds.

Now, onto the recipe!

The first step is to oven-roast tomatoes, carrots and garlic. Oven-roasting dehydrates (evaporates some of their water) the veggies and dehydration in return intensifies their flavor.

Why roast garlic?

Roasted caramelized garlic adds a sweet, earthy flavor to this soup. Please do not skip this part. If you like, you can oven-roast sliced bell pepper too. When veggies are roasted, set them aside to cool.

From here on the recipe is straightforward. Saute onion with bell pepper. Cook for a while, add roasted veggies, basil leaves, vegetable stock, salt and pepper. Since my tomatoes were very tarty, I added zucchini to balance out the acidity and it worked wonders. Use an immersion blender to coarsely blend the soup. Adjust seasonings, top with some cashew cream and enjoy !

Need something to chew? Pair it with some toasted baguette for a complete meal.

Hope you like this simple recipe and give it a try. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

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Roasted Tomato Basil Soup

Enjoy a delicious bowl of thick steamy Roasted Tomato Basil Soup that is made with simple ingredients that you already have in your pantry. A gluten-free and vegan soup that is packed with flavor and can be tailored to your tastes.

Servings	Prep Time
4 SERVINGS	20 MINUTES

Cook Time

40 MINUTES

Servings	Prep Time
4 SERVINGS	20 MINUTES

Cook Time

40 MINUTES

Roasted Tomato Basil Soup

Servings	Prep Time
4 SERVINGS	20 MINUTES

Cook Time

40 MINUTES

Servings	Prep Time
4 SERVINGS	20 MINUTES

Cook Time

40 MINUTES

INGREDIENTS

6-8 medium Tomatoes
10-12 pieces of Baby carrots
3-4 cloves of Garlic
1 medium Yellow bell pepper
1 small Onion
1/2 cup Chopped Zucchini
1/2 cup Water or Vegetable stock
1 teaspoon Coarsely crushed black peppercorns
3 tablespoon Chopped fresh Basil leaves
1 teaspoon Crushed chili flakes (optional)
1 tablespoon Brown sugar* (add only if the soup tastes tarty)
1 tablespoon Oil
Salt to taste
2 tablespoon Vegan cream or Regular cream (to garnish)

CHANGE SERVING SIZE: SERVINGS

CHANGE UNITS:

METHOD

Clean and wash tomatoes.
Heat oven at 400 degree F. Quarter tomatoes and spread them on a greased baking tray along with carrots and garlic cloves. Feel free to add other veggies of your choice like celery, zucchini, and sweet potatoes.
Bake for 20 minutes. Once done set it aside.
Meanwhile chop onion and bell pepper. You can use any color bell pepper for this recipe.
Heat oil in a pan. Add onion, bell pepper and saute for 2 minutes on a medium flame.
Top it with coarsely crushed black pepper.
Add the grilled veggies (tomato+carrots+garlic) to this pan.
Cook for 2-3 minutes. Season with salt and pepper.
Pour in water or vegetable stock.
Roughly tear basil leaves and add it to the pan. Since my tomatoes were very tarty, I added chopped zucchini to balance out the acidity and it worked wonders.
Cover the lid and let it simmer for 10 minutes on low flame.
When done, take it off the flame and allow it to cool.
Use an immersion blender to coarsely blend the veggies.
If you like it creamy, go ahead and puree the soup. Adjust seasoning to taste.
Garnish with cream and enjoy!
Since its a vegan soup, I have used cashew cream to top my soup.

Honey wheat brown bread

April 1, 2016

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Craving for a quick and simple homemade bread with healthy ingredients, then give this honey wheat brown bread a try. Combing it with corn soup and veggie penne pasta to create a perfect meal tonight. This recipe is a perfect combination of wheat flour and bread flour, and is mildly sweetened with honey and brown sugar.. sounds yumm..right? It indeed is. This is not exactly a copycat recipe of Cheesecake-factory but pretty close to it.

Making your own bread may sound like too much work but believe me, it’s well worth the effort. Whether be garlic knots, focaccia bread, homemade pavs, honeycomb buns, the warm and fresh smell of a bread baking in your oven will garner lots of compliments.

This is a terrific loaf of bread and I often make this bread as an accompaniment to my soups. Love the texture of this bread, it’s fluffy, light and super delicious. And above all, its free from all preservatives and healthy for the family.

RECIPE DETAIL – This recipe is pretty simple just like any other bread recipe. Besides kneading the dough,all I had to do it is wait for it to rise, I had a lot of “free-time” on hand.

A very versatile recipe – use wheat flour with any white flour.

I chose bread flour because of its protein content that helps in gluten formation.
Feel free to substitute bread flour with all purpose flour.
I have used more of wheat flour, that’s why my bread is dense in texture. The more the wheat flour, the heavy and dense the bread will be.
Use any oil you like. I have used vegetable oil for this recipe.
Don’t have brown sugar – leave it or use the exact amount of honey. This bread has the right amount of honey to balance the flavor of cocoa powder.
Don’t like cocoa in bread, skip it altogether and just make a honey wheat bread.
Initially, I had added 4 tablespoon of cocoa powder to attain this dark brown color but found it too much so altered it to 3 tablespoon. Feel free to add a pinch of brown color to attain this deep rich brown color. Mix equal part of red and green to make brown color.

Since I didn’t had small loaf pans, I have done all that foil things but if you have a small loaf pan make the bread in that. Follow the step by step tutorial below on how to knead and shape the dough. Brush with oil/butter sprinkle with rolled oats and bake as directed.

TIPS:

If your yeast doesn’t activate, please discard and start again.
Do not over knead the dough. Over kneading may result in denser bread.
Give the loaf a nice warm place to rise. My best spot is my oven – with its light (oven light) on.

Nothing beats a warm, fresh, right off the oven bread right.. sound heavenly right?? It is.. so do give this great tasting bread a try and share you pics and feedback. 🙂

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Honey wheat brown bread

This is a terrific loaf of bread and I often make this bread as an accompaniment to my soups. Love the texture of this bread, it's fluffy, light and super delicious.

Servings	Prep Time
4 LOAFS	2 HOURS

Cook Time

30-40 MINUTES

Servings	Prep Time
4 LOAFS	2 HOURS

Cook Time

30-40 MINUTES

Honey wheat brown bread

This is a terrific loaf of bread and I often make this bread as an accompaniment to my soups. Love the texture of this bread, it's fluffy, light and super delicious.

Servings	Prep Time
4 LOAFS	2 HOURS

Cook Time

30-40 MINUTES

Servings	Prep Time
4 LOAFS	2 HOURS

Cook Time

30-40 MINUTES

INGREDIENTS

3.5 cups Wheat flour (see notes above)
2 cups Bread Flour
1 teaspoon Baking powder
3 tablespoon Cocoa powder (see notes above)
1.5 tablespoon Active dry yeast
1 teaspoon Sugar
2 teaspoon Salt
1/2 cup Honey
2 tablespoon Brown sugar* (see notes above)
1/4 cup Oil
1.5 - 2 cup Water (Approximately)
2 tablespoon Butter for brushing
2 tablespoon Rolled Oats for sprinkling on top of loafs
A pinch of Brown color (optional) * (see notes above)

CHANGE SERVING SIZE: LOAFS

CHANGE UNITS:

METHOD

KNEADING THE DOUGH

Measure and assemble all the ingredients.
Honey and oil..
Measure flours..
Combine yeast and sugar together.
Add water and..
Mix it well. Let it sit undisturbed for 5-7 minutes.
Once the yeast activates (frothy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over.
In a bowl add dough..
Add salt..
Cocoa powder..
Brown sugar..
Stir in liquids - honey and oil.
Pour in yeast, water and..
Knead the dough until it comes together and clears the bowl.
Place the dough in a bowl and set it in a warm place. Cover with a clean a kitchen towel and let it rise for an hour.
The dough will double in size.
Choose a big bowl for the dough. 🙂

SHAPING THE DOUGH

Move the dough to a lightly floured surface and knead it again for a few more minutes.
Knead by hand until the dough is no longer sticky. Keep adding flour as necessary. Shape the dough like a large ball.
Divide the dough in 4 equal parts.
Using a rolling pin, flatten the dough.
Fold and roll the dough as shown in the pictures.
Pinch all the seams and ..
Roll on the surface and make it look like a loaf of bread or a log.
Since I don't have a small loaf pan, I have wrapped all my loafs in aluminium foil.
Cover it again and set it in a warm place and let it rise for another 1 hour. Since the dough was wrapped in foil, it will maintain it's loaf shape.
Preheat oven @ 350 degree F. Arrange loaf on a baking tray.
Brush with butter and sprinkle rolled oats on top.
Bake for 30-40 minutes.
Remove the bread from the oven and let them cool. Beautifully baked bread..
Spray with butter and..
Serve hot with your favorite soup or pasta.

Walnut Crumble Coffee Cake

November 27, 2015

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Smell of cinnamon always reminds me of fall and winter holidays and today I am celebrating the flavors of fall with a delightful tray-bake cake filled with autumn goodness ….yummm ♥. Wondering what am I talking about? Well, I am referring to this fall-inspired cake that is super flavorful and the crumble coffee cake is enhanced with cinnamon and chopped walnuts. When it’s baking, it’ll make your house smell like fall.. all cinnamon-y. This cake is a beauty and it will melt in your mouth and leave you craving for more.

RECIPE DETAIL – Preparing the cake batter is pretty simple just like any other cake. The basics – sift flour – cream butter and sugar – mix in eggs – fold in dry ingredients and mix until the batter is well blended. The secret lies in the crumble topping…now that’s the yummy part. 🙂

The topping takes minutes to put together. Prepared with few ingredients right of your pantry like – brown sugar, warm – exotic grounded cinnamon and all purpose flour for thickening. I have used brown sugar to give a caramel-y flavor, but feel free to replace it with regular sugar. Also, I have used melted butter for my topping, but cold butter can be mixed in until coarse crumbs are formed.

A generous crumb topping forms a pretty thick layer on top of the cake and has thick crumbles of butter, brown sugar, walnuts and cinnamon – all mixed in. This nice crunchy topping adds both texture and taste that blends perfectly with the flavor of the cake.

Remember to fill the cake pan half way, as this cake bakes into a fluffy and a really tall cake that is good for a large gathering. In one word, it makes an irresistible cake that can be enjoyed as an afternoon snack or for dessert.

So, if you love cinnamon and walnuts, give this cake a try and I am pretty sure you will love it ♥♥!! Also try out eggless crumble cake recipe.

Try other cakes – Cakes and cookies.

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Walnut Crumble Coffee Cake

Autumn flavors assembled in a tray-bake - soft and fluffy cinnamon-walnut coffee cake is loaded with crunchy walnut crumb topping.

Servings	Prep Time
1 SQUARE CAKE	20 MINUTES

Cook Time

50-55 MINUTES

Servings	Prep Time
1 SQUARE CAKE	20 MINUTES

Cook Time

50-55 MINUTES

Walnut Crumble Coffee Cake

Autumn flavors assembled in a tray-bake - soft and fluffy cinnamon-walnut coffee cake is loaded with crunchy walnut crumb topping.

Servings	Prep Time
1 SQUARE CAKE	20 MINUTES

Cook Time

50-55 MINUTES

Servings	Prep Time
1 SQUARE CAKE	20 MINUTES

Cook Time

50-55 MINUTES

INGREDIENTS

DRY INGREDIENTS

3 cups Cake flour
4 teaspoon Baking powder
1/2 teaspoon Salt

WET INGREDIENTS

2-1/4 cup Sugar
1 cup Soften butter (or you could use 1/2 cup butter + 1/2 cup oil)
3 large Egg whites
1-1/4 cup Whole milk

CRUMBLE TOPPING

2/3 cup All purpose flour
1/4 cup Soften butter
1/4 cup Brown sugar*
1- 2 teaspoon Cinnamon Powder
1 or 1-1/2 cup Chopped Walnuts or Almonds

CHANGE SERVING SIZE: SQUARE CAKE

CHANGE UNITS:

METHOD

PREPARING CRUMB TOPPING

Assemble ingredients for crumble topping.
Melted butter.
Assemble all the ingredients together.
Pour butter on top of the topping.
Mix it well and set it aside.

PREPARING CAKE BATTER

Prep up the dry ingredients.
Sift the dry ingredients together.
Set it aside. Preheat oven @ 350 degree F.
Assemble wet ingredients.
Cream butter and sugar together.
Add egg whites..
Add sifted dry ingredients and mix until well blended.
Cake batter is ready.

ASSEMBLING CAKE

Grease a baking pan. I am using a 9 by 9 inch nonstick square springform baking pan.
Pour the batter.
Add crumb topping.
Place it in the hot oven and Bake for 50 minutes or until tooth pick stuck in center comes out clean.
Remove from oven and let the cake sit in its pan for 10 - 15 minutes.
If using spring-form pan like me, unbuckle it and allow it to cool down completely before removing the base.
Slice and devour.
Enjoy it hot or cold with ice cream of your choice.

Eggless Crumble Cake

June 8, 2015

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Everyday coffee cake that can be enjoyed at any time of the day! Easy to make and prepared with always available -on-hand pantry ingredients. Eggless Crumble Cake, a simple and tender cake with toppings of cinnamon,walnuts and brown sugar – super moist, and totally addicting recipe! Cinnamon on top adds a nice touch and makes the cake all the more flavorful.

I have used a combo of sour cream and curd in this recipe which makes it so moist that it will just melt in your mouth. Butter used in crumble topping should be soft not melted, it melts during the baking process and forms a crunchier topping. I have made this cake several times and every time the results were perfect!! Curd in the recipe can be substituted with 1 egg, just whisk the egg until frothy and add to the beaten sugar – butter mix.

A delicious cake recipe that doesn’t sit in its pan for very long – it just vanishes! A dear friend of mine love this cake but she never got to taste the whole piece, all she tasted was the leftover crumbs. But this time I am making sure that I save her a big chunk 🙂 . Always a hit in my house and if saved, it tastes delicious the next day. The above photographed cake disappeared in less than 24 hours and I am up for another batch. My kids love the topping and this time I am going to double my crumble topping for a thick crumbly and crunchier crust.

Try out other eggless cakes – Eggless vanilla cake, Eggless 7 minute microwavable cake, Eggless cupcakes, Eggless cake with cake mix.

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Eggless Crumble Cake

A great coffee cake that can be enjoyed at any time of the day!

Servings	Prep Time
1 CAKE	20 MINUTES

Cook Time

35 MINUTES

Servings	Prep Time
1 CAKE	20 MINUTES

Cook Time

35 MINUTES

Eggless Crumble Cake

A great coffee cake that can be enjoyed at any time of the day!

Servings	Prep Time
1 CAKE	20 MINUTES

Cook Time

35 MINUTES

Servings	Prep Time
1 CAKE	20 MINUTES

Cook Time

35 MINUTES

INGREDIENTS

CAKE INGREDIENTS

1-1/2 cup All purpose flour
2-1/2 teaspoon Baking powder
1/4 teaspoon Salt
3/4 cup Sugar
1/2 cup Soften Unsalted Butter
1/2 cup Sour Cream
1/2 cup Curd (or 1 egg)
1/2 cup Milk
1 teaspoon Vanilla essence

CRUMBLE TOPPING INGREDIENTS

1/2 cup Brown sugar*
3 tablespoon Unsalted Butter
2 tablespoon All purpose flour
1 teaspoon Cinnamon
3 - 4 tablespoon Chopped Walnuts

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METHOD

Assemble all the dry ingredients - top 3 ingredients.
And the wet ingredients.
Before we begin with cake let's prepare the crumble topping.
In a bowl add butter, using a fork mash butter, add brown sugar, flour...
Cinnamon....
Chopped Walnuts...
Mix and mix well till everything is well blended.
The topping will look like this- crumbly... Set it aside.
In a separate bowl sift flour, baking powder and salt.
Set it aside. Preheat oven @ 350 degree F.
Since the butter I am using was not soften, I will grate it into thin strands and it will become soft in minutes...
In a bowl beat butter and sugar together until well blended.
Add sour cream, curd and keep mixing..
Add Vanilla essence and keep mixing. Using a spoon add flour mixture spoon by spoon until well blended. Finally add milk and whisk it well.
Using a spatula scrape the walls of the bowl and bring together all the batter.
Batter should be of a thick dropping consistency.
Grease a cake pan, pour batter in the pan. Drop the baking pan on the counter couple of times to release all the trapped air in the batter.
Finish it off by sprinkling crumble topping on top. Spread the topping in a single layer and make sure the crumble pieces are small or else it will make the crumble sink into the cake.
Finished cake ready for baking..
Bake in preheat oven for 30-35 minutes. For me it was 34 minutes.
Perfectly baked cake. The topping does sink into the batter just a bit.
Cut a warm slice and enjoy!!
A great coffee cake that can be enjoyed at any time of the day!

Eggless Oatmeal Raisin Cookies

March 10, 2015

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If you are looking for some eggless tea-time cookies, then you have landed at the right post. These soft and chewy eggless Oatmeal Raisin Cookies are pretty easy to make and a straightforward recipe with a perfect balance of sweetness. These cookies are loaded with chock full of rolled oats, dried cranberries and raisins. Very adaptive recipe, feel free to toss in your favorite toppings – white chocolate chips, nuts, golden raisins – endless possibilities and customize this recipe to your liking !

These eggless oatmeal raisin cookies are so soft, delicious and yum that you will crave for more!! Has a perfect texture – soft & chewy in the middle but crispy and crunchy on the outside.

RECIPE DETAIL – Below recipe calls for brown sugar but it can be substituted with white superfine sugar. Cookies made with white sugar will turn out crispier than cookies made with brown sugar. Or you can do half and half – 1/2 of brown sugar and 1/2 of regular sugar. Since these cookies have applesauce, I have kept the sugar on the moderate side but feel free to add more.

If using egg, adjust the applesauce quantity from 1/2 cup to 1/4 cup. Applesauce can be substituted with pureed banana.

Unable to find dried cranberries in your local grocery store – no worries, substitute it with golden raisins or regular raisins. If you like almonds or pecans or walnuts, add them to the batter for extra flavor and crunch.

Once all the ingredients are blended, gently fold in dried raisins and cranberries. The trick is to mix them by hand and avoid overdoing them. Slightly grease your baking tray and arrange cookies. This way you will have no problem in removing them from the tray, once baked.

Oven temperatures vary, so keep a close eye on your cookies because after 8-9 minutes they will start to brown up around the edges. Mine took 10 minutes to bake and the end result was a soft, moist and crunchy cookies.

Before transferring them onto a wire rack, let them cool on the cookie sheet for 3-4 minutes – this way they can be removed easily. These cookies turned out to have just perfect crispy edges, chewy middles and were so moist, flavorful, and delicious. Do give them a try!!

Also enjoy other eggless cookies – Eggless Tutti frutti, Eggless Oatmeal raisin cookies, Nankhatai, Eggless coconut cookies, Eggless cherry topped cookies.

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Eggless Oatmeal Raisin Cookies

Incredibly moist, soft and chewy eggless oatmeal raisin cookies, so delicious and yum that you will crave for more!!

Servings	Prep Time
18 COOKIES	20 MINUTES

Cook Time

10-15 MINUTES

Servings	Prep Time
18 COOKIES	20 MINUTES

Cook Time

10-15 MINUTES

Eggless Oatmeal Raisin Cookies

Incredibly moist, soft and chewy eggless oatmeal raisin cookies, so delicious and yum that you will crave for more!!

Servings	Prep Time
18 COOKIES	20 MINUTES

Cook Time

10-15 MINUTES

Servings	Prep Time
18 COOKIES	20 MINUTES

Cook Time

10-15 MINUTES

INGREDIENTS

DRY INGREDIENTS

1 cup All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 - 1 teaspoon Cinnamon Powder
A pinch of Salt

WET INGREDIENTS

1/4 cup + 1 tablespoon Soften Unsalted Butter
1/2 + 1/3 cup Brown sugar*
1/2 cup Applesauce (if using egg use 1 egg and 1/4 cup applesauce)
1 teaspoon Vanilla extract

OTHER INGREDIENTS

1-1/2 cup Rolled Oats
1/4 cup Raisins
2 tablespoon Dried Cranberries (if not using these than add raisins)
1/4 cup Walnuts or Almonds (optional)
1/4 cup White chocolate chips (optional)

CHANGE SERVING SIZE: COOKIES

CHANGE UNITS:

METHOD

DRY INGREDIENTS

Assemble all the dry ingredients first.
Assemble rest of the ingredients.
Sift all dry ingredients into a large bowl.
Sift until all the ingredients have fallen through the strainer.
Set it aside.

WET INGREDIENTS

Let's get going with the wet ingredients.
In a large bowl combine soften butter.
And brown sugar... (See notes above regarding sugar).
Cream butter and sugar together.
Add vanilla essence and applesauce to the butter-sugar mixture. Add sifted flour.
Using a spatula scrape down the walls of the bowl, then fold in raisins and cranberries..
Finally add oats.
Mix, mix and mix. The mixture will look like a thick dough. Slightly grease your baking tray before placing cookies.
Using an ice cream scoop, spoon out the mixture onto a baking sheet. Press it down with a spoon shaping them like cookies. Refrigerate it for an hour.
Remove from fridge, preheat the oven @ 350 degree F and bake the cookies till they are light brown in color, for about 10-12 minutes.
Remove and allow them to cool in the tray for some time.
Transfer to a wire rack and allow them to cool down completely.
These cookies will be soft and chewy and will have a sweet apple-y taste.
Once cooled..Enjoy!!

Pineapple Upside Down cake

January 2, 2015

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Pineapple upside down cake is what my kids wanted to eat tonight so here comes my family’s favorite cake recipe and before you know, it will be half eaten 🙂 . Its a straight forward recipe, nothing complicated super easy to throw together and follow a step by step guide to prepare this wonderful textured and flavorful cake!

Before you start make sure all the ingredients are at room temperature. Canned fruits are used for this recipe but fresh fruits will taste equally good. If using canned fruits drain their liquid before adding them to the recipe. Bake at 325 degree F if using a darker pan like mine but if baking in a glass bowl bake @350 degree F. Baking times may vary depending on oven temperatures – for me it was 50 minutes.

This cake is moist yet fluffy and the flavors mix wonderfully. Brown sugar and butter mix at the bottom gives this cake a nice crunchy topping and make it so delish. In fact brown sugar creates a glaze all around the bottom of the cake, giving it a nice caramel flavor.

Allow it to cool down completely before flipping. Enjoy this crumble-y and caramel-y ultimate delicious Pineapple upside down cake.

Do check out our other cakes Eggless cake recipe , Eggless 7 minutes microwavable cake, Bundt cake recipe and Eggless Cupcakes.

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Pineapple Upside Down cake

Super moist, delicious and caramel-y pineapple upside down cake.

Servings	Prep Time
8 PEOPLE	20 MINUTES

Cook Time

50-55 MINUTES

Servings	Prep Time
8 PEOPLE	20 MINUTES

Cook Time

50-55 MINUTES

Pineapple Upside Down cake

Super moist, delicious and caramel-y pineapple upside down cake.

Servings	Prep Time
8 PEOPLE	20 MINUTES

Cook Time

50-55 MINUTES

Servings	Prep Time
8 PEOPLE	20 MINUTES

Cook Time

50-55 MINUTES

INGREDIENTS

DRY INGREDIENTS

1.5 cup All purpose flour
2 teaspoon Baking powder
A pinch of Salt
2 teaspoon Vanilla essence

WET INGREDIENTS

3 large Eggs
1.5 cup Sugar
1/2 cup Milk
3/4 cup Unsalted Butter

BASE LAYER OF THE CAKE

1 tablespoon of Unsalted Butter (to coat the pan)
2/3 cup Brown sugar*
12 pieces of Canned Pineapple slices
12 pieces of Canned Cherries

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METHOD

Place eggs, milk and butter on the counter so that they are at room temperature before we begin with our cake.
Assemble all the ingredients. Preheat oven @ 325 degree F if using a darker pan like mine. If using a glass baking pan bake @350 degree F. If using canned fruits, drain all the liquid.
In a bowl cream sugar and butter together.
Mix in eggs one by one till the mixture is creamy and frothy.
Sift the dry ingredients and sieve it through a strainer.
Spoon by spoon mix in the dry ingredients with the wet ones.
Pour in the milk and beat for 1 minute.
The mixture will be smooth and creamy.
Drop 1 tablespoon of unsalted butter and warm it in the oven. Once melted using a brush coat the pan from all the corners. Sprinkle brown sugar evenly in the pan.
Arrange pineapple slices and cherries over the brown sugar and
Pour in the batter.
Drop the pan couple of times on the counter to release any trapped air bubbles. As you may see in the picture bubbles popping on the surface.
Bake the cake in the preheated oven for about 50-55 minutes. For me it was 50 minutes. Depending on the oven, temperatures may vary. Always insert a toothpick to check if the cake is fully cooked.
Perfectly baked cake. Allow it to cool down completely before flipping over.
Placing a plate on the top flip the cake over. Beautifully baked cake.
Indulge yourself and enjoy this delicious and juicy pineapple upside down cake.

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Enjoy a scrumptious Strawberry Crumble Bars that scream summer. These Crumble Bars are bursting with strawberry flavor and are the perfect on-the-go breakfast! Vegan Strawberry Crumble Bars

WHAT COULD BE A BETTER WAY TO USE FRESH STRAWBERRIES?

NOW ONTO THE RECIPE!

OTHER OPTIONS!

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No Churn Butterscotch Ice Cream is a smooth, creamy and amazingly delicious frozen treat that comes together in a flash. This recipe can be adapted to just about any ice cream flavor you love!!

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Enjoy a delicious bowl of thick steamy Roasted Tomato Basil Soup that is made with simple ingredients that you already have in your pantry. A gluten-free and vegan soup that is packed with flavor and can be tailored to your tastes.

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TIPS:

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