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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.

Fennel Gingerbread Bundt cake(sweetened with dates)





This aromatic fennel gingerbread bundt cake is going to be your favorite festive cake as it is not only delicious but also super healthy. As the festive season approaches, we are more inclined towards baking cakes, cupcakes, cookies...but since they are loaded with sugars...I wanted to make them guilt-free! So here is an eggless sugar-free moist and delicious version of bundt style cake along with Date glaze.

Usually, Gingerbread cake consists of molasses but since I did not have any in hand I tried to make this with date syrup. If you have molasses you can replace 1/4 cup of date syrup in the recipe with molasses.



Also, the addition of roasted fennel seeds and ginger powder makes it so aromatic and perfect for this cold festive season. My kitchen was filled with wonderful aromas from ginger, fennel, and date syrup.

I recently came across this Einkorn All-purpose flour and wanted to substitute the regular All-purpose flour with it. Einkorn is nature's original wheat and has remained the purest because it is untouched by modern hybridization. So Einkorn All-purpose flour is comparatively healthier than the regular processed all-purpose flour. So I gave it a try and it turned out great!! You can try with whole wheat flour too.

I love a good glaze on the cake but again gave it a healthy yet yummy twist by adding dates instead of powdered sugar and trust me you will love it!!


You have to keep it treasured as the chances are that this delicious cake may be devoured in no time!

Let's dive into the recipe...

INGREDIENTS:
For the bundt cake:
Einkorn All-purpose flour 11/2 cup
Butter 6 tbsp
Date syrup 3/4 cup
Milk 1/2 cup
Full fat Yogurt 1/4 cup
Apple cider vinegar 2 tsp
Baking Soda 1 tsp + 2 tsp
Ground ginger 2 tsp
Baking powder 1 tsp
Crushed fennel seeds 2 tsp

For the date glaze
Pitted Dates 6-7
Milk 1 cup
Date syrup 1 tbsp

INSTRUCTION:
1. Preheat the oven to 325 degrees F. Grease a bundt cake pan with butter

2.Melt the butter in ovenproof bakeware by placing it in the oven that is getting preheated. Take out the container when it is partially soft and melted. Let it cool down.

3.In another vessel, add the melted butter, milk, date syrup, yogurt, crushed fennel seeds, apple cider vinegar, and 2 tsp baking soda. Mix well.

4.In a medium mixing bowl, sieve together Einkorn all-purpose flour, 1 tsp baking soda, ground ginger powder, and baking powder. Mix well.

5.Now add about 1/3 of the date mixture into the dry flour mix, whisking gently until incorporated. Add the second increment and mix well. Finally, add the third, the batter will be quite light and not thick.

6.Pour the batter into the greased bundt cake pan, and place in the preheated oven.Set the baking time 50 -60 minutes.

7.Meanwhile you can make a date glaze by blending dates, milk, and date syrup in a blender jar until smooth and creamy. Neither too thick nor thin. It must have a pourable consistency.

8.At the end of baking time, Check the cake and once the top is brown and a knife inserted comes out clean, take out the cake pan and let it cool for 10 minutes. Take it out from the pan and let cool again for 30 minutes before slicing.

9.Pour the glaze on top and garnish with strawberries for a festive look before slicing.



I hope you will love this amazingly delicious festive cake and enjoy the festivities with your friends and family. Do give me your feedback. Tag me in your post if you do try this recipe with my Instagram handle @archanasvegfoodchronicles.

































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