Gluten-Free/Vegan Bakes & Granola - Masterchef India

INGREDIENTS

165 gm Grated Zucchini

1tsp Coconut Sugar(optional)

2tbsp Flax seed powder

¼ cup +6tbsp Water

½ tsp Apple Cider Vinegar

30ml Light Olive Oil/Sunflower Oil

120gm Rolled Oats

55gm Almonds

40gm White Rice Flour

40gm Potato Starch

2tbsp Tapioca Starch

2tsp Baking Powder

¼ tsp Baking Soda

Salt as per taste

Dried Herbs/Chilli Flakes(optional)

METHOD

1.Grind half the quantity of oats to a coarse powder.

2.Similarly,grind the almonds into a coarse powder.

3.In a bowl,add the ground oats, grounds almonds, oats, white rice flour, potato starch, tapioca, baking powder, baking soda & salt and whisk.

4.Make flax eggs, add flax seed powder and 6tbsp water,mix well and keep aside for 5mins.

5.Meanwhile,in another bowl,add zucchini, sugar, oil, water, acv, flax eggs and mix well.

6.Add the oats flour mixture to the zucchini mixture and cut and fold till all the ingredients are well-incorporated.Do not over mix.

7.Your batter has to be lumpy,not runny.If it gets runny, add rice flour,1tbsp at a time.

8.Trasfer in a greased and lined baking pan,7*3.

9.Bake at 180 C for 30-35mins until your skewer comes out clean and top is brown.

10.Cool for 10mins,demould and cool further.

11.Slice & serve.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/5days refrigerated

INGREDIENTS

100gm Rolled Oats

25gm Sunflower Seeds

25gm Pumpkin Seeds

50gm Flax Seeds

15gm Chia Seeds

50gm Chopped Almonds

1tsp Coconut Sugar

8g Psyllium Husk

½ tsp Pink Salt

20ml Coconut Oil

200ml Water

METHOD

1.Mix all the ingredients in a bowl.

2.Water till all the water is absorbed.

3.Transfer into a greased & lined baking pan,7*3.

4.Let it rest minimum for 2hours.

5.Bake in a preheated oven at 180 C for 30mins.

6.Demould,flip the side and bake for another 20mins.

7.Cool completely before slicing.

Tips/Hacks

1.You can increase the ratio of seeds and completely omit another.

2.You can use hazelnuts instead of almonds.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/5days refrigerate

INGREDIENTS

300gm Quinoa

75gm Chia Seed

1tsp Baking Soda

1tsp Coconut Sugar

120ml Water

3tbsp Light Olive Oil

37ml Lemon Juice

2tsp Pink Salt

6-8 Cloves Garlic

METHOD

1.Soak quinoa in enough water overnight.

2.In another bowl,soak chia-seeds in ¾ cup water overnight.(mentioned in the ingredients)

3.Drain the water from the quinoa.

4.In a food processor,add quinoa,chia along with rest of the ingredients from the list.

5.Process for 2-3mins, scrapping the sides.

6.We do not need a paste.It has to still look grainy.So do not overdo it.

7.Pour in a greased & lined pan,7*3.

8.Bake in a pre-heated oven at 160 C for 1.5hours.

9.Let it cool for 10mins & demould.

10.Cool further for 2hours before serving.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/5days refrigerated

INGREDIENTS

150gm Almond Flour

20gm Flax Meal Flour

30gm Coconut Flour

20gm Whole Phyllium Husk

7gm Baking Powder

1tsp Himalayan Salt

15ml Sunflower Oil

5ml Apple Cider Vinegar

230ml Water

METHOD

1.Mix all the dry ingredients in a bowl.

2.Mix all wet ingredients.

3.Mix 1 & 2 to make a dough.

4.Roll into a log to fit in the greased bread pan,7*3.

5.Bake in a pre-heated oven at 200C for 30mins and then 180C for 20mins.

6.Cool completely before slicing.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/5days refrigerated

INGREDIENTS

75gm Pumpkin Seeds Flour

37gm Whole Pumpkin Seeds

15gm Whole Physillum Husk

70gm Sunflower Seeds

40gm Flax Seeds

40gm Chia Seeds

15ml Sunflower Oil

1tsp Pink Himalayan Salt

185ml Water

METHOD

1.Mix all the ingredients in a bowl.

2.Wait till all the water is absorbed.

3.Transfer into a greased & lined baking pan,7*3.

4.Bake in a preheated oven at 180 C for 30mins.

5.Demould,flip the side and bake for another 20mins.

6.Cool completely before slicing.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/5days refrigerated

INGREDIENTS

150gm Ripe Bananas

155gm Oat Flour

50gms Walnuts or more

30gm Coconut Sugar

20ml Coconut Oil

1Flax egg(1tbsp flax meal+1tbsp water)

1tsp Baking Powder

½ tsp Baking Soda

1tsp Apple Cider Vinegar

1/8 tsp S alt

Method

1.Mix all the ingredients in a bowl.

2.Pour in a bread pan,7x3.

3.Top with chopped bananas and walnuts.

4.Bake at 180C in a preheated oven for 30mins or till done.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/7days refrigerated

INGREDIENTS

Dry Ingredients

100gm Brown Rice Flour

50gm Almond Flour

20gm Oat Flour

2tsp Baking Powder

1/4tsp Baking Soda

2pinch Salt

Wet Ingredients

50gm Apple Sauce

2 Flax Egg

100gm Coconut Sugar

4tsp Lemon Juice

2tsp Lemon Zest

100ml Plant Milk or as required

METHOD

1.Pre heat the oven at 180c.

2.Mix all the wet ingredients.

3.Sieve all the dry ingredients.

4.Mix dry and wet ingredients.

5.Bake for 30mins at 180C or till done.

6.Cool before serving.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/7days refrigerated

INGREDIENTS

1cup Sorghum Flour

1cup Water

Salt to Taste

METHOD

1.Bring water to a boil with salt.

2.Add in the flour an mix vigorously.

3.Once all the water is absorbed turn of the heat and let it covered for 20-25mins.

4.Knead the dough to form a smooth ball.

5.Roll into discs.

6.Either use these as pizza base-bake it at 200C for 10mins.

7.Make wraps by cooking on the skillet.

STORAGE:Air tight container

SHELF-LIFE:2 days at room temperature

INGREDIENTS

100gm Foxtail Millet

110ml Water

25gm Sesame seeds

25gm Pumpkin

3tbsp Chopped Coriander

½ tsp Turmeric Powder

¼ tsp Red Chilli Powder

¼ tsp Garam Masala

17gm Flax seed Meal

19gm Chia Seeds

1tsp Pink Himalayan Salt

7gm Pshyllium Husk Powder

15ml Sunflower Oil

10gm Sugar

METHOD

1.Wash & soak millet in 110ml of water for 6-8hours.

2.Add rest of the ingredients and make a batter.

3.Pour in a greased pan 7*3, and bake in a pre-heated oven for 30mins at 180C then 25mins at 160c.

4.Cool completely before slicing.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/5days refrigerated

INGREDIENTS

Wet Ingredients

140 gm Grated Zucchini

100ml Plant Milk or as required

1 Flax Egg

76gm Coconut Sugar

Dry Ingredients

100gm Brown Rice Flour

32gm Almond Flour

10gm Cacao

1tsp Baking Powder

¼ tsp Baking Soda

1/8 tsp Salt

Method

1.Pre heat the oven at 180c.

2.Mix all the wet ingredients.

3.Sieve all the dry ingredients.

4.Mix dry and wet.

5.Pour in a greased pan of 7*3,bake at 180c for 30 mins or till done.

6.Cool completely before slicing.

STORAGE:Air tight container

SHELF-LIFE:2days at room temperature/7days refrigerated