Eggless Butterless Pineapple Muffins

After making some pineapple kheer, i had some leftover tinned pineapple chunks sitting in my fridge, to give them a second life i simply baked out some muffins with them. Pineapple, this fruit is my favourite after mango and jackfruit. Obviously i love make variety of foods with this fruit. I bake quite often the most popular pineapple upside down cake to satisfy my tastebuds. But this time, since i want to make a quick and easy breezy baked goodies, i opted for this egg free and completely butterfree pineapple muffins. Whoever love pineapple in bakes will definitely go crazy if they tastes this muffins.Sending to Srivalli's Anniversary Mela.

Eggles,Butterless & Sugarless Dried Figs & Banana Walnut Cake

Dried figs are excellent source of minerals like calcium,copper,potassium,iron and many more. In fact they tastes fantabulous in shakes,in bakes or just add them in salads. Although dried figs are available throughout the year, we get them abundantly during the xmas time here.Dried figs are sweet and often eaten as a favourite snack between meals. Adding dried figs into your daily diet can help you to keep your body's everyday nutrient needs. If you have a sweet tooth instead of consuming extra fat, just munch these dried beauties,am sure they are the prefect treat for your sweet tooth since they are sweet and low in fat.

I have prepared a homemade dried figs puree with some leftover dried figs, which i used in this cake along with banana and walnuts.Since my theme of this week's blogging marathon is eggless cakes, i baked this cake few days back for this theme,we enjoyed thoroughly this healthy and very nutty super moist cake. Banana puree and dried figs puree both works wonder together and we loved this cake when its was still warm. Walnut brings the nuttiess to this cake, obviously this cake is an incredible snack time cake. If you have some leftover dried figs, do give a try to this fantastic cake since this cake is butterless,eggless and sugarless as i used honey instead of sugar.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.Sending this cake to my event  Healthy Diet - Fat Free Recipes guest host by Dhanish.Sending to Srivalli's Cake Mela.

Eggless Lowfat Pumpkin & Dates Muffins

If you love having eggless muffins for our breakfast like me, this muffins are for you.I went for both pumpkin and dates puree  for making this wonderful looking muffins. Obviously its a wonderful way to sneak the famous iron rich healthy dates and none at home will definitely find out the famous 'secret ingredient'. I used cinnamon and nutmeg powder in this muffins,these both spice powders completely masked the smell of pumpkin and dates. Just have two of this muffins for your breakfast with a cup of coffee to kick start your day,these muffins will definitely satisfy you. Am sending this muffins to my own event Healthy Diet- Healthy Finger Food guest hosted by my wonderful friend Preeti of Isingcakes.

For making dates puree, just soak 10 or 15numbers of  deseeded dates in hot water,grind as smooth paste with enough soaked water, this is how i prepared my dates puree.You can use very well store bought purees or canned ones for this muffins but somehow i like to make these kind of purees with fruits myself at home. If you want you can also go for chopped dates instead of dates puree.

1+1/2cups Whole wheat flour
1/2cup All purpose flour
1/2tsp Baking soda
1tsp Baking powder
1tsp Cinnamon powder
1/4tsp Nutmeg powder
1/2tsp Salt
1cup Oil
3/4cup Sugar
1tsp Vanilla extract
1/4cup Dates puree
3/4cup Pumpkin puree

Preheat the oven to 350F, line the muffin cups with paper liners and keep aside.

Sift the flours,baking soda,baking powder, spice powders and salt and keep aside.

In an another bowl,whisk together the oil,sugar,dates puree and pumpkin puree,vanilla extract until the sugar gets well dissolved

Fold in the flour mixture gently and mix with a spatula,dont overmix.

Fill the muffin cups with this batter, bake in middle rack for 20 minutes until a skewer inserted comes out clean.

Cool completely and enjoy with a cup of coffee.

Eggless Butternut Squash & Chocolate Breakfast Bread With Almond Milk

Breakfast plays an important role for our everyday's menu...Few months back, i dont put that much interest in taking complete breakfast coz of my very quick and fast morning routines..but now i am not the one who skip my breakfast, am enjoying my breakfast either with cereals or with quick breads i usually prepare atleast twice or thrice a week..Here is one among those quick breakfast bread which i prepared with butternut squash puree, whole wheat flour, quick cooking oats, barley flour as eggless breakfast bread which suits incredibly even for a lazy sunday morning brunch..As my lil ones loves anything with chocolate, i have added almost a cup of chopped chocolate pieces instead chocolate chips which turned out this breakfast bread really delicious...Also this is the first time am preparing bakes with butternut squash, for my surprise this bread tastes marvellous, so soft and really very moist coz of the butternut squash puree..I followed very easy and simple process of baking which i usually follow to make out my quick breakfast bread..

2cups Butternut squash puree (homemade)
1cup Whole wheat pastry flour
1cup Quick Cooking oats
1/2cup Barley flour
1/2cup All purpose flour
3/4cup Chocolate pieces
1/2tsp Baking soda
1/2tsp Baking powder
1/2cup Butter (room temperature)
1/2cup Sugar
Few butternut squash seeds for garnishing

Beat together butter and sugar until they turns creamy, meanwhile combine together the whole wheat pastry flour, quick cooking oats, barley flour, all purpose flour, chocolate pieces, baking soda and baking powder together and keep aside...I prepared butternut squash puree by pressure cooking some butternut squash pieces upto three whistles and pureed it in a blender until a soft and smooth puree..Preheat the oven to 350F..

Now add the homemade butternut squash puree to the creamy butter and sugar mixture and beat until well mixed..add gradually the flours-chocolate mixture to the wet ingredients, whisk until everything get well mixed..Grease a loaf pan and line a baking sheet over the loaf pan...pour the batter over the baking sheet,sprinkle the butternut squash seeds over the batter and bake for 25-30minutes until they turns brown or the skewers inserted comes out clean..

Enjoy this breakfast bread warm or cold!

Almond Milk:
10nos Almonds
2cups Thick milk
Sugar

Heat a cup of milk and soak the almonds in this hot milk for an hour or overnite..I usually soak the almonds overnite..Blend together the soaked almonds, milk and sugar..heat this milk for few minutes(until they gets slightly warm), they tastes divine if they are served warm...

A complete breakfast!

Spinach Puree For Toddlers

Cooked spinach is an excellent source of iron, a mineral that it particularly important for menstruating women, who are more at risk for iron deficiency. Boosting iron stores with spinach is a good idea, especially because, in comparison to red meat, a well-known source of iron, spinach provides iron for a lot less calories and is totally fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And, if you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron. In one cup of boiled spinach, you'll be provided with 35.7% of the daily value for iron.

So while spinach probably won't make you super strong the minute you eat it, as it did for Popeye, it will promote your health and vitality in many other ways. It seems like Popeye was pretty smart after all.Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.

Store fresh spinach loosely packed in a plastic bag in the refrigerator crisper where it will keep fresh for about five days. Do not wash it before storing as the moisture will cause it to spoil. Avoid storing cooked spinach as it will not keep very well.

Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorus, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.Feeding infants and toddlers is quite a hard task and this spinach puree is one among those healthy dish which is rich in nutrients and suits perfectly for toddlers and infants from 6months to 12 months..

1no Potato(big)
1cup Spinach (chopped)
pinch Salt
1/4tsp Butter

Chop the potatoes as tiny cubes, cook this potato chunks with water in a pan, when this potato chunks are half cooked add the chopped spinach and cook in simmer..blend this cooked spinach and potatoes with pinch of salt and butter..

Feed this puree to toddlers with a tablespoon of finely chopped any sort of meats, this puree suits prefectly for toddlers from 6 months to 12 months..