So here I am trying yet once again to do something new with my life.  All along I have been hearing people around me talk talking about them giving up sugar for an X number of months.  Honestly, I couldn’t care less, because I am a limited sweet intake person (so I say to myself), if you put a savoury and a sweet and ask me to choose I will pick the savoury unless its a piece of cheese cake, or a dark chocolate or a bowl of parippu payasam.  Lets not go nitpicking now – yeah so what I said I don’t like sweets, and I did put up 3 names that I cant resist, but still I love my savoury more than my sweet. OK?

Haan, so what I was saying is, that these boastful people finally did manage to get into my system, and though I have been pushing myself since Jan 2018, I have finally given into a week’s trial of no sweet.  So the only sweet I am going to be taking are the one’s from fruits i.e., whole fruits, and half a tspn in coffee and tea and dark chocolates – basically natural sugars except the tea, coffee and dark chocolate (Lindt to be specific)  Yes, that’s all, and that too once a day!   Oh, and did I mention that I am going to do this only for a week – yes, to begin with, and if I feel its ok and am managing without dying of craving for a cheesecake then I might go in till as long as I last.   Oh, and did I also mention that I have pulled in my darling husband into this mirage as well – you  know, you and I, together forever, and in all that we do.

So in the attempt to give something to Rajeev with this morning tea I tried this wholesome cake.  Honestly, I liked it much more than what I tried last time as I added bananas to it.  Here goes the recipe –

wheatflour sugarfree cake wheatflour sugarfree cake1 wheatflour sugarfree cake2

Time taken
To make the batter 15 minutes
Baking time – 30-40 minutes

2.5 cup whole wheat flour
a big pinch salt
1 tspn baking soda
1 tspn baking powder
1 tspn cinnamon powder
1/4 tspn nutmeg powder
1/2 cup oil
1.5 cup milk
1/2 cup honey
3 ripe bananas
1/2 cup chopped dates
1/4 cup chopped almonds
1 tspn vanilla essence
2 tbspn caramel sauce
pumpkin seeds for garnish

Seive the spices and the leavening agents, salt and the flour together
Add the nuts into this mix
In a separate bowl mix the oil, the milk, the honey, the bananas, vanilla essence and beat with an electric beater.
Add the dates and further mix trying as much to blend the dates into the liquid.
Now mix the dry and the wet together. Blend in well.
Pour into pans and sprinkle generously with pumpkin seeds
Bake in a preheated oven for about 30 – 40 minutes.

This was a hearty cake with a lot of sweetness from the dates, the honey and bananas.  I really didn’t miss the sugar here, or even the lack of too much oil or butter was inevident.

I will say, its a must try.

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