
Sugarcane juice black wheat muffins/cake

Sugar juice is a quick energy booster. Try this healthy version of baking, which is also easy on the gut.
Ingredients
- 1/2 cup whole wheat flour
- 1/4 cup black wheat flour (or bajra flour or again whole wheat flour if black wheat is unavailable)
- 1 & 1/2 tsp baking powder
- 1/4 cup powdered palm jaggery (powdered organic Sulphur free jaggery)
- 1 tsp baking soda
- 1 stick of vanilla pod (take the inside flesh of the vanilla pod)
- 1/2 cup fresh sugarcane juice
- 1/4 cup cold-pressed olive oil (can also use cashew paste. To make cashew paste - soak 1/4 cup cashew for 2 hours and puree it using 2-4 tbsp water and not more)
- 1/4 cup fresh pumpkin puree (steam yellow pumpkin and puree it )
Method
- Beat pumpkin puree and palm jaggery (powdered Sulphur free jaggery) in a mixing bowl using hand whisk or electric beater until smooth.
- Add vanilla pod flesh and give a whisk. Now, add sugarcane juice. Beat it again. Finally, add olive oil (or cashew paste) and beat again.
- Sieve the wheat flour, bajra flour, baking powder and baking soda.
- Now add the dry mixture to the wet mixture and mix everything well.
- Preheat oven at 180 degree C for 10 mins.
- Grease a cake tin or muffin moulds or loaf pan with olive oil and dust with flour.
- Pour the batter into the pan and bake for 25-30 mins or till the cake/muffins are done.
- Check the cake by inserting a toothpick at the centre. It should come out clean. Remove pan from the oven. Let it rest for 2 mins. Transfer the cake carefully to the cooling rack and let it cool down completely. Slice the cake and serve.
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