I had a few extra packs of whole-wheat toast, which were nearing their expiry dates. So, I thought of making these eggless brownies using those, and the outcome was amazingly delicious brownies that deliver a perfect chocolaty experience. 

This recipe is another brilliant addition to my list of dessert recipes using leftovers.

Prep Time: 15 mins | Cook Time: 25 mins | Ready In 40 mins

DRY INGREDIENTS

Whole wheat toast, coarsely grounded – 1 cup

Cocoa Powder – 3 tbsp

Baking powder – 1 tsp

Baking soda – ¼ tsp

Chopped walnuts – ¼ cup

Chocolate chips – ¼ cup

WET INGREDIENTS

Ripe Banana – 1 small

Milk – ½ cup

Powdered Sugar – 1/3 cup

Oil – 1/3 cup + 2 tsp for greasing

Curd – 1/3 cup

Vanilla extract – 1 tsp

PROCEDURE

1. Preheat the oven to 180 deg. C.
2. In a mixing bowl, mix all the dry ingredients except walnuts and chocolate chips.

1. In another bowl, mash the banana. Add oil, powdered sugar, and whisk until the sugar dissolves in the mixture.
2. Add curd, vanilla extract, milk, and mix everything well.

3. Pour the wet ingredients into the dry ingredients and mix using a large spoon or spatula. Now fold in the chocolate chips and chopped walnuts.

4. Grease a baking tin and dust some flour. Transfer the batter to it, smooth it to the corners, and bake for 20-25 mins.

5. When the top begins to crack means the brownie is ready. Take it out from the oven and let it cool.

6. Now delicious chocolaty brownie is ready to serve.

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Instead of serving the store-bought cookies, I prefer baking cookies at home on weekends which last for almost a week. Homemade cookies are preservative-free and healthy. So, I baked these eggless beetroot cookies last weekend with my little one. We had a great time.

STEP BY STEP EGGLESS RED VELVET CHOCOLATE CHIP COOKIE RECIPE

Prep Time: 1 hr 15 mins Cook Time: 15 mins Ready In: 1 hr 30 mins

INGREDIENTS:

• Coarsely Grounded Oats flour – ½ cup
• Whole Wheat Flour – 1 cup
• Baking Powder – 1 tsp
• Baking Soda – ½ tsp
• Cinnamon powder – 1 tsp
• Peanut Butter – ¼ cup
• Banana – 1 medium
• Oil – 1/8 cup
• Brown Sugar – ¼ cup
• Organic White Sugar – 1/8 cup
• Beetroot(grated) – 1/2 cup
• Milk – ¼ cup
• Vanilla extract – 1 tsp
• Chocolate chips – 2 tbsp

PROCEDURE:

1. Whisk the flours, cinnamon powder, baking powder, and baking soda in a medium mixing bowl and keep aside.

3. Mash the banana in a large mixing bowl. Whisk peanut butter, oil, sugar until the sugar dissolves in the mixture.

4. Add vanilla extract, milk, and grated beetroot. Mix everything well.

5. Pour the wet ingredients into the dry ingredients and mix using a large spoon or spatula. Now fold in the chocolate chips.

6. The dough will be soft and sticky. Cover the cookie dough and chill it in the refrigerator for an hour. This step is necessary. Don’t skip this one.

7. Preheat the oven to 180 degrees C(350 F) and line a baking tray with parchment paper and set aside.

8. Scoop out 1 tablespoon of the cookie dough and make a small ball. Place them on the parchment paper and press it a little. Repeat the process for the remaining dough.

I baked the cookies in two batches, as I had a small baking tray. If you have a larger tray, you can bake all the cookies at once.

9. I pressed the top of the cookie with a whisk to make it a little interesting for my little one. You can skip this step.

10. Bake these cookies for 12 – 15 minutes. Make sure not to overbake.

11. Remove from the oven and leave them on the baking tray for some time. Transfer them to a wire rack to cool completely. Store them in an airtight container. These cookies will last up to a week.

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I am obsessed with muffins! So, I try experimenting with different ingredients to make the muffins taste different each time. With carrot in season, I thought of trying my hands-on baking these eggless carrot muffins. And those were so yummy that it didn’t last for even two days.

Carrot is a versatile winter superfood. It is an excellent source of vitamin A. It contains a significant amount of other nutrients such as vitamin C, vitamin K, potassium, calcium, magnesium, B vitamins, and dietary fiber.

Health benefits of eating carrot:

• Boost Immune system
• Supports eye health
• Lowers blood cholesterols
• Helps in constipation
• Good for your heart

Now let’s see the step by step procedure involved in making Eggless Carrot Muffins.

Eggless Carrot Muffins Recipe

Prep Time: 15 mins Cook Time: 25 mins Ready In: 40 mins

INGREDIENTS:

• Whole wheat flour – 1 cup
• Organic sugar – ¼ cup
• Brown sugar – ¼ cup
• Carrot, grated – 1 cup
• Cooking oil – ¼ cup + 2 tbsp (for greasing)
• Curd/Plain yogurt – 1 cup
• Walnuts, chopped – ¼ cup
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Cinnamon Powder – 1 tsp
• White chocolate chips(optional) – 1 tbsp
• Salt – a pinch
• Vanilla essence – 1 tsp

PROCEDURE:

1. Preheat the oven to 180 deg. C. Meanwhile, wash, peel, and grate the carrots. Keep aside.
2. In a mixing bowl, mix all the dry ingredients like flour, salt, baking powder, baking soda, and cinnamon powder.

3. In another mixing bowl whip curd, and oil, using a whisk. Add sugar and mix until the sugar is dissolved.

4. Line a muffin tray with muffin liners. If you don’t have a muffin liner, thoroughly grease the muffin tray mold with oil.

5. Add the mixture of dry ingredients and mix gently using a spatula. Don’t overmix or beat the mixture. Add chopped walnuts, white choco chips, and grated carrots.

6. Finally, add the vanilla essence and mix gently.

7. Pour batter until ¾th of the mold. Bake it for 20-25 mins or until a toothpick inserted comes out clean.

8. Let it cool on a wire rack for some time. Once it comes to room temperature, you can store it in an airtight container for 2-3 days.

NOTES:

• You can replace brown sugar with white sugar.
• I used sunflower oil. You can use any cooking oil.
• Instead of walnuts, you can use any dry fruits of your choice. Walnuts go well with muffins.
• Adding white chocolate chips are optional. You can skip it.

Now you have the perfect crunchy from outside and soft from inside muffins ready to serve. These are perfect for your kid’s evening snacks. Not only kids but your entire family are going to love these.

Try making these muffins and tag me on Instagram @momnurture.

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There are numerous health benefits of eating beetroot

• It is rich in antioxidants
• Boosts immunity
• Helps fight inflammation
• Improves digestion
• Improves skin health
• Boost stamina
• Helps support brain health

Apart from so many health benefits beetroot is delicious and easy to incorporate into your diet. It is best to eat this raw, but kids may not like it because of its earthy taste. But no worries mamas, here are seven tried and tested kids-approved beetroot recipes which you can include in your kid’s diet this rainy season.

1. Eggless Beetroot Pancake

Pancakes are an all-time favorite among kids and with the addition of beetroot, it becomes more nutritious. So here is the recipe:

Ingredients Needed:

• Beetroot – 1 small
• Banana – 1 medium(overripe)
• Wheat flour – ½ cup
• Oats flour – ½ cup
• Jaggery(grated) – ½ cup
• Cinnamon powder – 1 teaspoon
• Milk – 1 cup
• Clarified butter/ oil – 1 tablespoon
• White sesame seeds – 2-3 tablespoon

How To Make?

Firstly in a mixing bowl mash banana and then add grated beetroot, grated jaggery, oats flour, wheat flour, cinnamon powder, and mix well.

Now slowly add milk and give it a good stir. While adding milk make sure there are no lumps formed. It should be smooth flowy consistency.

Heat a nonstick pan and grease with clarified butter or oil. Pour a ladle full of pancake batter. Do not spread it.

Sprinkle some sesame seeds on top of it. Cover the pan and let it cook for 2-3 mins on low to medium flame. Now flip it and let it cook for another 2 mins.

The pink delicious pancake is now ready to serve. Top it with sliced banana and honey and serve.

2. Beetroot Khichdi

Khichdi is a complete nutritious meal in itself. Here is the recipe for beetroot khichdi.

Ingredients Needed:

• Rice – ½ cup
• Masoor Dal – ¼ cup
• Beetroot – 1 small
• Onion – 1 small
• Garlic – 5-6 pods
• Tomato – 1 small
• Clarified butter/ghee – 2 teaspoons
• Cumin seeds – ½ teaspoon
• Turmeric – ½ teaspoon
• Garam masala powder – ½ teaspoon
• Corriander powder – ½ teaspoon
• Salt – as per taste
• Water – 3 cups

How To Make?

Wash rice and masoor dal and soak it in water for 10-15 mins.

Finely chop onion and garlic.

Thoroughly wash, peel, and chop the beetroot. Chop the tomato.

Heat ghee in a pressure cooker.

Add cumin seeds and once it splutters add onion and garlic. Saute well.

Once the onion turns translucent add chopped tomato and a little bit of salt. Once the tomato becomes soft add turmeric powder, coriander powder, garam masala, and saute for 1 min.

Now add beetroot and saute again.

Add soaked rice and dal. Mix everything well.

Now add water and stir it.

 Close the lid and cook till three whistles in a high flame and one more in low flame.

Now switch off the gas and let the pressure subside on its own. Then open the lid and serve the delicious khichdi with a teaspoon of ghee on top of it.

3. Beetroot Smoothie Bowl

The protein-packed beetroot smoothie breakfast bowl is perfect for your busy morning. Here we go.

Ingredients Needed:

• Beetroot – 1 small
• Banana(frozen) – 1 medium
• Dates – 6-7 numbers
• Greek yogurt – ½ cup
• Curd – ½ cup
• Coconut milk – ½ cup(optional)
• Chia seeds – 2 tablespoons
• Sugar – 1 tablespoon / as per taste

How To Make?

For frozen banana, peel a banana, cut it into slices and keep it in the freezer in an airtight freezer-friendly container for at least 8 hours.

Thoroughly wash, peel, and cut the beetroot into small pieces.

Discard seeds from dates.

Coconut milk is optional. You can skip this if you don’t have it.

Put everything into a blender jar and blend it to a smooth consistency.

Now serve this delicious smoothie with fruits and cereal of your choice.

4. Beetroot Raita

One of the simplest ways to serve beetroot to your child is beetroot raita. You can serve it as a side dish with the main meal.

Ingredients Needed:

• Beetroot – 1 small
• Fresh Curd – 1 ½  cup
• Water – ¼ cup
• Salt – as per taste
• Chaat masala – 1 teaspoon
• Cumin powder – 1 teaspoon

How To Make?

Wash, peel, and grate the beetroot and keep aside.

In a mixing bowl, add yogurt, salt, cumin powder, chaat masala, and whip the mixture well.

Add the grated beetroot and mix well. Sprinkle some chaat masala on top of it.

Now serve this delicious raita with paratha, pulao, or rice as a side dish.

5. Beetroot  Paneer Paratha | Paneer Stuffed Beetroot Paratha

Instead of serving normal paratha try to add some vegetables and paneer to make it a complete meal. Beetroot Paratha is healthy and yummy too. This is one of the favorite breakfast options for my little one.

Ingredients Needed:

For Dough-

• Whole wheat flour – 1 cup
• Beetroot(grated) – ½ cup
• Ginger(grated) – 1 teaspoon
• Salt – As per taste
• Sesame seeds – 2 teaspoons
• Dry mango powder(amchur) – ½ teaspoon
• Oil – 1 teaspoon

For Stuffing-

• Paneer(grated) – ½ cup
• Kasoori methi(crushed) – 1 teaspoon
• Corriander leaves(finely chopped) – 2 tablespoon
• Salt – ½ teaspoon
• Chaat masala – ½ teaspoon

How To Make?

In a mixing bowl put wheat flour, salt, sesame seeds, dry mango powder, and mix well.

Add the grated beetroot and start kneading. Add water if required while kneading.

Knead to a soft and smooth dough. Cover and keep aside.

Now for the paneer stuffing, take grated beetroot in a small mixing bowl. Add kasoori methi, chopped coriander, salt, and chaat masala.

Now make medium-sized dough balls from the dough. Take one dough ball and flatten it using your palm.

Now put 2-3 tablespoon of the stuffing on top of it. Now pleat the edges and bring them together at the center and slightly press.

Flat-it with your finger and dust some flour.

Gently roll to a paratha. Sprinkle flour as required while rolling the paratha.

Heat a Tawa and place the paratha on it. Let it cook in medium to high flame for a few minutes. Then turn the paratha and spread some oil on top of it.

Flip the paratha again. Now spread some oil on this side too and flip it. Now the paratha should start puffing.

Now flip once more and let the paratha to cook evenly.

Serve the beetroot paneer stuffed paratha hot with curd or raita.

6. Beetroot Idli

Adding beetroot to the regular idlis gives a nice pink color to it making it a great breakfast or snack option for kids.

Ingredients Needed:

• Idli batter – 2 cups ( To make around 20 medium-sized idlis)
• Beetroot – 1 medium-sized
• Salt – As per taste
• Cumin Powder – 1 teaspoon
• Oil – ½ teaspoon

How To Make?

Wash the beetroot thoroughly, peel, and grate it.

Take the idli batter in a mixing bowl. Add grated beetroot, salt, and cumin powder to it. Mix well.

Grease the idli mold with oil and pour the idli batter into it.

Steam it for 10 -15 mins. Let it cool and slowly take it out with a spoon.

Now serve these lovely pink idlis with coconut chutney.

Kids love varieties and all these beetroot recipes mentioned here are healthy, delicious, and kid-friendly. Serve these to your kids and those little tummies will thank you for this.

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