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Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Blueberry Swirl Loaf Cake

This is a wonderful recipe for Loaf cake which is so moist and flavourful. You will definitely make it again once you will try it.

 I usually make round or square cakes never baked a loaf cake. Always wondered how beautiful it rises and looks so delicious!! I got inspired by the base recipe from Julie Blanner, and I decided to bake it making it healthier... I was literally amazed to see the result. It's so easy and at the same time healthy.

This recipe is eggless, made with whole wheat flour, Refined sugar-free since I always opt for it's healthier alternative which is coconut sugar.This recipe requires minimal ingredients to whip up and is ready in an hour.

Perfect with your tea /coffee...also can be served for breakfast. Grab and go healthy snacks for those times when you don't have much time to cook.

Here I have made a blueberry sauce with fresh blueberries. It is again a very simple recipe that I will be sharing. It is completely optional. You can just add in the blueberries if you don't have time to make the sauce. But I definitely would suggest you make it as it gives a tangy-sweet flavor to the cake and a beautiful design on the slices.

So let's check the recipe:

For the Blueberry Sauce:
Fresh or frozen Blueberries 1 cup
Cornstarch 11/2 tsp
Coldwater 1/2 cup
Lemon juice 1 tsp

For the loaf cake:
Whole wheat flour 2 cups
Salt 1/2 tsp
Yogurt 1/4 cup
Milk 1 cup
Blueberries 1 cup

1. Lets make the blueberry Sauce first. (If not making this please skip and go to 5th point).In a saucepan, whisk together sugar and cornstarch, until well blended. Stir in cold water, blueberries, and lemon juice.

2.Cook over medium heat whisking often until the mixture begins to boil.Boil for 30 seconds.
3. Remove from heat and force mixture through a fine-mesh strainer into a bowl (to remove blueberry skins).

4.Set the mixture aside to cool down. You can refrigerate this if there is any excess left after utilizing it in making the cake.

5. Now let's bake the loaf cake. Grease a loaf pan /place a parchment paper in it. Preheat Oven to 350 degrees F.

6. In a big bowl, add sugar, flour, baking powder, and salt and combine them.

7. In another bowl, add yogurt, milk, and oil. Blend well with a hand blender.

8. Gradually add dry mixture to wet until just moist.

9. Add in blueberries.

10. Stir well to make a pourable batter.

11. Pour 1/4th part of the batter into the loaf. Now add a layer of Blueberry sauce and swirl with a stick.

12. Pour the other 1/4th part of batter on the swirl. Add another layer of blueberry sauce and swirl with a stick.

13. Pour the remaining better and add the last layer of blueberry sauce and make a swirl again.

14. Make sure the batter is an inch and half below the height of the loaf pan to compensate for rising.

15. Bake in the preheated oven for 50 to 60 minutes until a stick inserted comes out clean.

16. Once baked, take out of the oven and allow to cool on rack completely before removing from loaf pan.

Slice the loaf cake and enjoy it with your family and friends. If you do try this recipe...please tag me @archanasvegfoodchronicles in your Instagram post. Do give your feedback in the comments section below. Subscribe for more amazing recipes in your Inbox.

Also, try my recipe: 

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