Gluten-Free Pineapple Upside Down Cake | Eggless Baking

More gluten-free baking @ Annarasa. Today I am sharing my go to recipe for a gluten free Pineapple Upside Down cake. This is a very simple recipe that is also eggless. It yields a very light, delicious dessert cake. Enjoy with fresh whipped cream or vanilla ice cream.

Tomato Chili Garlic Bread | Tamatar Mirch Lasun ki Dabal Roti | Whole Grain | Eggless

Its spring finally!! By that I mean we are getting consistent sunshine and little precipitation. This has allowed the mountains of snow outdoors to melt. Everywhere I look there are tiny rivulets of water snaking their way down to the nearest water body. Good news for the underground aquifers and the groundwater supplies!!

Chocolate Chunks Cookies | Eggless Cookies

I like to bake cookies. Apart from the taste, I love knowing exactly what they are made of - no artificial ingredients, no colors, nor preservatives, no hydrogenated fats!! This is not to say that I am not occasionally partial to the biscuits I grew up eating in India. Its more that I am now more comfortable with the home baked versions. You can put them together so quickly and most of them can be stored for up to ten days, provided you can keep your hands off them.

Daring Bakers February 2013: Raincoast Crisps

I chose to make Raincoast Crisps for the February Daring Bakers Challenge. However as my internet was playing hooky, I have been unable to put up my post until today!! Well, here goes - good challenge, tasty crisps. I followed the recipe, but made only one fourth the total quantity of the recipe. They came out really well. Thanks to Sarah for this wonderful challenge.

Post Script: Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

Click here to find the complete February 2013 Daring Bakers challenge.

Like this recipe. Tried it. Leave me a comment:) 

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.

Cinnamon Smile Buttermilk Pound Cake (Eggless)

When I started out with this project I intended to make a Cinnamon Swirl Cake! Pressed for time as I was I forgot to swirl the cinnamon streusel layer of the cake after pouring it into the pan. Oh well!! I thought: never mind, I am sure its it will make no difference to the cake. Even so, I was a bit upset knowing that the baked product would have no beautiful swirl to it.

Daring Bakers April 2012: Armenian Nutmeg Cake (Eggless)

This month's Challenge from the Daring Bakers was one of the best yet. Jason who writes at the Daily Candor was our host and he chose two traditional recipes from Armenia. We could do both or just one. Though I chose to do only one for the Challenge: the Armenian Nutmeg Cake, I know I would like to make the Nazook too some day!!

Atta Cookies | Eggless Whole Wheat Biscuits

Spring is in the air and we are blessed with some beautiful warm sunshine!! The birds are actually singing and my back yard is green. I am getting so excited at the prospect of planting flowers and vegetables again this year!! But in my part of the world one has to be cautious. April brings at least one last big chill and sometimes frost before the warm weather sets in for good!! Well, at least I have got my planters lined up and will fill them up with fresh soil this weekend!!

Daring Bakers October 2011: A Savoury Take on the Povitica

This Daring Bakers Challenge was interesting albeit after the festive season in October, I could barely stand to see more sugar!! So I decided to tweak this challenge a little to suit our tastes as well as make it savoury!! The filling for this savoury version of the Povitica is a delicious Spicy Walnut Paste, made with walnuts, parsley, green chilies,pomegranate molasses and garlic!! I have also not used egg in the bread or the filling.I could have replaced the egg with some oil for the filling and that's the reason why the whirls are missing on the inside of the bread! These changes aside, I have followed the bread recipe as is.

Banana Walnut Cake (Eggless)

Back to some baking!! The banana-walnut combination is what I always describe as sterling for cakes. The sweetness of the banana is set off perfectly by the oily nuttiness of the walnut. Needless to say, Banana-Walnut Cake ranks as one of the favourites in our home. I developed this recipe for an eggless cake many years ago when I wanted to stop adding eggs to my bakes. Though I still bake with egg whites, I like to avoid them wherever I can. This cake comes out so soft, spongy, and moist, you will never know that it was made without eggs!!

Cinnamon Raisin Bread with Oats | Eggless Baking

The one bread I have become rather partial to in the last few years is Cinnamon Raisin Bread. The thing, however, that I do not like about the store bought brands is that they are invariably made with white flour and other ingredients that one cannot get one's tongue around!!

Rustic Savoury Crostata: A Daring Baker's November

As always a winner from the Daring Bakers. I tweaked the recipe for the crust quite a bit to avoid eggs!! As for the filling - well it just had to be savoury:) This Crostata came out lip-smacking yummy!! The use of multiple flours in the crust gave a really nutty flavour and the filling was delicious. Don't be scared off by the darker crust - the colour comes from the Ragi or Finger Millet flour!! All I can say is that this recipe is a keeper and I am delighted that I decided to fiddle with it to suit our tastes!!

Southern Buttermilk Biscuits

I love making a good loaf or roll of bread every so often - more so in the winter though!! There is nothing quite like a warm oven and the wonderful smell of baked goodies wafting through the home. I am sure every baker would agree with that thought :)

September 2010 Daring Bakers Challenge: Sugar Cookies

Making and decorating Sugar Cookies was a great challenge. The cookies turned out delicious. I made an eggless version of them! And the icing was eggless too. Used my new cookie cutter set to do Halloween shapes and some stars and butterflies.

A Daring Bakers Summer: Swiss Swirl Ice Cream Cake

Hi Folks! I completed last month's challenge last week, but have just not had the time to write the post up. As its getting late, just thought I'd drop a note that the challenge was wonderful - I'll add the details and photos in the next couple of days. Thanks Sunita for a great summer challenge!!

A Very British Pudding with Fresh Pineapple Bits

The very word pudding for me evokes memories of winter in England. Steamed pudding with freshly made custard were a staple dessert for cold winter evenings!! I have not made steamed puddings since I moved here, and so when Esther of The Lilac Kitchen proposed puddings for a Daring Bakers Challenge, I was truly delighted. In fact, so excited that for a while I could not decide what type of pudding I wanted to make. I was torn between a ginger syrup pudding, a jam pudding, and my favourite a marmalade pudding - and I have delicious home made marmalade!!

Eggless Low Fat Tiramisu with the Daring Bakers

The February Daring Bakers Challenge was Tiramisu, a dessert I have always been partial to. Coffee is not a drink that ranks high on my list of preferred beverages. I never really enjoyed it and its never the first drink that comes to mind when I am looking for refershment. Yet I love the taste of lightly sweetened coffee in milk desserts, and chocolates!! And for that reason, Tiramisu is well-loved. And I was delighted to experiment with a low fat, eggless version of the same for this challenge.

Basbousa or An Egyptian Syrup Cake

Basbousa is the sweetest of sweet delicacies from Egypt and Lebanon. Soft, sticky, fragrant, and delightful is how I like to describe Basbousa. Basically, a Basbousa is a sweet semolina cake soaked in syrup redolent with lime and rose syrup! It is popular in eastern Mediterranean cuisines, and also widely available in various Middle-East countries where it is known as Hareesa. Though Turkish Delight, Halvah, Baklava, date pastry, and pistachios cookies are available in some stores or bakeries, you would have to find a speciality store for Basbousa.

Graham Wafers and Nanaimo Bars

The January 2010 Daring Bakers were presented with one of the most interesting challenges to date: Graham Wafers and Nanaimo Bars. Graham crackers are quite readily available in the supermarkets here and so are the English-style digestives - while the former is perfect for milk, the latter were made for a cup of hot tea! Both, of course, are quite commonly used as a biscuit base for pies and cheesecakes. As for Nanaimo Bars, I had encountered a version of these some time back in England, where goodie bags from Canada made some of my lovely Canadian friends ecstatic :)
Nanaimo Bars are a classic Canadian dessert created in Nanaimo, British Colombia. Pronounced as Nah-nye-Moh, these very rich yet addictively delicious bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate.

Ragi and Zucchini Chila | Finger Millet Pancakes

We like our breakfast around here - especially so on the weekends when its more relaxed and I can be more experimentative!! Newspaper in one hand, tea cup in another, sunshine streaming in the kitchen window. Newspaper you ask - yes, well we must be the last of a rare and quickly disappearing breed of newspaper subscribers - though I must admit we get only the weekend papers. But then - what's a weekend without the paper!!

Pepper n Lime Cake with a Lime Glaze Icing

My first experience with an olive oil cake was when I made my very first Sauternes cake. The divine combination of the fragrant Sauternes wine and the spiciness of the olive oil just captured my imagination and subsequently my palette. Since then, I have rarely hesitated to experiment with olive oil in my baking. I developed this version of the olive oil cake a few weeks ago after two deeply frustrating attempts at following a recipe that was meant to give me a stunning chocolate cake!! Being an intuitive cook I just knew that something was not quite right - but then the recipe came from what is widely considered a well-trusted source. Anyway, after I chucked 2 cakes in the bin, I went back to my own judgement and vowed not follow recipes after all ;)