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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.

Healthy Mini skillet cookie

I love my Mini Cast iron skillet. I had already baked my eggless cherry and peach skillet cake in my large cast-iron skillet..but was eager to make something in this cute mini skillet. Thats when I got the base recipe from Lean Green Nutrition Friend. It was a perfect recipe to bake in my mini cast iron skillet.

  This cookie is made up of chickpea flour/Garbanzo flour which may surprise you. But this is so yummy that you will love to bake it again and again.

This cookie recipe is just for 2 to 3 people. Or when you are alone and want to have something sweet but healthy...this is the perfect recipe. Tastes heavenly when you eat it along with Ice cream scoop on top. I added my homemade 2 ingredient Ice cream scoop and it completely enhanced the taste of the cookie.

Let's see the main ingredients here :
Chickpea flour which is high in protein and so nutritious.
Coconut sugar is not only a healthy alternative to refined sugar but adds a lovely nutty flavor.
Yogurt acts as a good substitution for eggs.
So all these ingredients make this cookie grain-free, gluten-free, refined sugar-free, all-purpose flour-free, and eggless.

Need I say more?? Let's dive into the recipe.

Chickpea flour/Garbanzo flour 1 cup
Baking Soda 1/4 tsp
Real Salt 1/4 tsp
Yogurt 1/4 cup
Ice cream (Homemade/Storebought) optional

1.Preheat Oven to 350 degrees F.

2.Grease two 3.5 inches mini cast Iron skillet. I had just one skillet, so I used up a mini tart liner which works fine too.

3. In a big bowl, add Chickpea flour, coconut sugar, salt, and baking soda. Stir well.

4. In a separate bowl, add yogurt, coconut oil, and vanilla extract...Mix well.

5. Pour the wet mixture into dry ingredients. Mix thoroughly.

6. Add in the chocolate chips and stir again.

7. Spoon the dough into cast iron skillets and spread the mixture around evenly.

8. Bake in the preheated oven for about 25 minutes, until the cookie is golden brown.

8.Top with Ice cream or any other toppings as you like.

I hope you will love to relish this yummy cookie with ice cream. Do give me feedback in the comments section below. Tag me @archanasvegfoodchronicles in your Instagram post if you do try this😊

You can try my other recipes:

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