Guilt-free Gluten free Amaranth flour Cake | How to make Guilt-free Gluten free Amaranth flour Cake

By Simran Oberoi Multani  |  3rd Jul 2016  |  
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  • Guilt-free Gluten free Amaranth flour Cake, How to make Guilt-free Gluten free Amaranth flour Cake
Guilt-free Gluten free Amaranth flour Cakeby Simran Oberoi Multani
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

9

0

About Guilt-free Gluten free Amaranth flour Cake Recipe

Guilt-free Gluten free Amaranth flour Cake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Guilt-free Gluten free Amaranth flour Cake is just mouth-watering. This amazing recipe is provided by Simran Oberoi Multani. Be it kids or adults, no one can resist this delicious dish. How to make Guilt-free Gluten free Amaranth flour Cake is a question which arises in people's mind quite often. So, this simple step by step Guilt-free Gluten free Amaranth flour Cake recipe by Simran Oberoi Multani. Guilt-free Gluten free Amaranth flour Cake can even be tried by beginners. A few secret ingredients in Guilt-free Gluten free Amaranth flour Cake just makes it the way it is served in restaurants. Guilt-free Gluten free Amaranth flour Cake can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Guilt-free Gluten free Amaranth flour Cake.

Guilt-free Gluten free Amaranth flour Cake

Ingredients to make Guilt-free Gluten free Amaranth flour Cake

  • 1 cup – amaranth flour
  • 1/2 cup – Almond flour
  • 1 cup – Organic jaggery powder
  • 1/2 cup – oil
  • 2 – eggs
  • 1 tbsp – Baking powder
  • 1/4 cup – Milk
  • 2 tbsp – Shelled sunflower seeds
  • 2 tbsp – Sunflower seed (with shell)
  • A sprinkling of semi­dried pomegranate seeds.

How to make Guilt-free Gluten free Amaranth flour Cake

  1. Sieve the two flours and the baking powder together.
  2. Grease and dust a 6-inch diameter baking pan.
  3. Beat the eggs well for 2-3 minutes.
  4. Add the jaggery powder and the oil, slowly while continuing to beat.
  5. Add the milk slowly and beat well.
  6. Add the flour mix a little at a time.
  7. Fold in the sunflower seeds and sprinkle the pomegranate seeds
  8. Bake for 30-­35 minutes in a pre­heated oven at 160-degrees celsius.

My Tip:

The sunflower and pomegranate seeds are a must !

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