Banana Walnut Millet Cake

1/4 cup ground flax seed or flax meal

3/4 cup water

Mix ground flax meal with water to make flax egg.

2 cups coconut palm sugar

1 cup coconut oil, melted

In a large bowl, mix coconut palm sugar, melted coconut oil and flax egg.

1 and 1/2 cup millet (ragi) flour

1 cup sprouted oat flakes or quick cooking rolled oats (coarsely powder in blender)

1 tsp baking soda

1/4 tsp salt

Add millet flour, oat flour, baking soda, salt to the wet ingredients and mix well.

6 ripe bananas, mashed (Peeled - 1 pound and 5.62 ounces)

1 cup walnuts, chopped, soaked for 12 hours

Add mashed bananas and chopped walnuts and mix well.

Preheat oven to 350 F

Oil the cake 9" pan, carefully pour the batter, ensuring that its evenly distributed amongst the pan.

Bake for 75 minutes. Stick a toothpick or knife in to check if the cake is ready.

Taste Note: Tastes AMAZING

Pineapple Rice Rava Kesari with Jaggery

 1 tsp coconut oil

11 cashews, broken

11 almonds, broken

Roast cashews and almonds in coconut oil and set aside.

11 raisins

Roast raisin in the same pan and set aside.

3/4 cup rice rava

In the same pan, add rava and roast for few minutes. Rava need not change color, but let it get well roasted.

2 and 1/4 cups water

Add water, once it starts to boil, reduce the heat to low. Cover and cook, stirring frequently. Cook approximately for 5 minutes. 

1/2 cup pineapple, chopped

Add pineapple and cook for another 5 more minutes. 

3/4 cup jaggery powder

Add jaggery powder, when it heats up, it will become watery and let it cook for few more minutes.

1/4 tsp cardamom powder

few saffron strands

1 or 2 tbsp coconut oil

Add cardamon, saffron strands, roasted nuts, raisin, along with coconut oil and mix well.

Note: Tastes AWESOME

Source: Happy Home Maker

Note: Since Mantra Organic Jaggery powder does not have any impurities, I added the jaggery directly, if the jaggery has impurities, you might have to add little water, melt the jaggery and filter it.

No Bake Sweet Potato Brekfast Brownies

Yields: 20 brownies

Bake Sweet Potato

1 large sweet potato (I used hannah sweet potato)

Poke holes in sweet potato, bake at 400 degrees for 45 minutes to and hour, test for doneness with fork.

Allow it to cool, mash the potatoes.

Line a square pan with parchment paper and set aside.

1 cup coconut flour
1 cup cacao / unsweetened cocoa powder

In a large bowl, add coconut flour and cacao powder and mix well.

1 cup almond / cashew butter
1 and 1/2 cups maple syrup

In a separate bowl, mix nut butter with maple syrup until combined. If the nut butter is too stiff, melt them together on stove top.

1 cup mashed sweet potato

Pour the wet mixture into the dry mixture, along with the mashed sweet potato and mix until fully incorporated.

1 tbsp nut milk (optional, if needed)

If the batter is still too crumbly, slowly add milk to it until a relatively thick batter remains.

Pour the no bake brownie batter into the pan and refrigerate until firm. While brownie base is firming up, prepare the frosting. 

Source: thebigmansworld

Frosting

Coconut Chocolate Frosting / Chocolate Coconut Ganache

2 cups unsweetened chocolate chips
1 cup coconut milk

In a stove top on low heat, combine chocolate chips and coconut milk and heat until just combined - whisk until a thick glossy frosting remains.

Frost the brownies and refrigerate again until frosting has firmed up. Cut no bake brownies into bars and enjoy!

Storage:  No Bake Sweet Potato Breakfast Brownies are best kept refrigerated and are freezer friendly too. For a super fudge bar, enjoy at room temperature.

Source: thebigmansworld
Taste Note: Tastes AWESOME. The frosting is really bitter, but the brownie is sweet, so when we eat frosting with brownie, its really awesome.

Chocolate Raspberry Cake

Serves: 1

Flax Egg

1 tbsp flaxseed meal (ground raw flaxseed)
2 and 1/2 tbsp water

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

Cake

1 small extra ripe banana (almost brown is perfect)
1 flax egg
3 tbsp cacao powder
1/4 cup frozen raspberries
Chocolate pieces

In vitamix, pulse banana, flax egg, cacao powder until a very fine batter is formed. Remove and stir through the raspberries, ensuring most of them are towards the center.

Baked version

Grease a small oven safe bowl / single serve mug very well, pour the batter in there, add some chocolate pieces. and bake for 10 to 12 minutes in on 356 degree F.

Microwave version

Grease a small microwave bowl / mug very well, pour the batter in there, add some chocolate pieces and microwave for 1 minute

Source: thebigmansworld
Taste Note: Tastes GREAT

Flourless Banana Bread Cookies

Yields: 8 cookies

2 large overripe bananas, mashed
1 cup gluten-free oat bran (can sub for rolled or quick oats) (I used 1 and 1/4 cup rolled oats)
1/4 cup smooth almond butter
Add ins of your choice - chocolate chips etc

Preheat the oven to 350 degrees F. Line a large baking tray with baking paper and set aside.

In a large mixing bowl, combine bananas, oat bran and almond butter and mix very well. If batter is too thin, add more oats. Stir through add-ins of your choice.

Using your hands, form into balls and set aside on the lined baking tray. Press each ball into a cookie shape and bake for 12 minutes or until slightly firm on the edges and remove. Allow to cool for 5 minutes before enjoying.

Storage: Cookies are best kept refrigerated and are freezer friendly.

Source: thebigmansworld
Taste Note: Tastes AWESOME and super simple to make.