Cakes & Biscuits

In collaboration with the Sasko team, I have been developing a few recipes for them using their amazing variety of flours and ready mixes. Since I started blogging, I have shared many of my tried and tested recipes with great confidence, however when it comes to baking-because I bake without eggs, I am a bit nervous of sharing my egg less baking recipes, as you would understand why would you want to bake without eggs when you can bake with eggs and create moist and light cakes. I also look at the amazing blogs of the likes of Drizzle & Dip and My Easy Cooking and their amazing baked goodies and think “who in their right mind will follow my egg less recipes”, however I soon realized that there are many people out there who are allergic or out of choice (like me) who don’t want to eat eggs, but would like to enjoy a baked treat, and that thought is what gave me the confidence to share some egg less recipes. In keeping with the SASKO task of developing recipes I wanted to share a diverse range of recipes—not just your Indian breads and snacks. When baking without eggs always remember that the egg less is variety does not have a long shelf life—so bake them, eat them, enjoy them.

I do make these quite often as my nieces love cup cakes (which kids don’t), however my sister is quite strict about their diet, so I am not allowed to give them cup cakes more than once a week, however the little one (who is all of 2 years and 2months), would have them every day if she had her way. To keep the peace between my sister and I and to please the little princess I bake them these health muffins and tell them it is a healthy cup cake. As I walk in to their house they want to know “Usha Masi (Masi –means mothers sister), what you brought for dessert”, and when I open up the Tupperware to show them the smile on their faces and the look in their eyes is “priceless”.



Muffins (12 muffins)

 250ml Sasko brown bread flour

250ml Sasko digestive bran

2ml salt

5ml bicarbonate of soda

2.5ml mix spice

2.5ml cinnamon

45ml brown sugar

45ml chopped pecan nuts

125ml chopped dates/cranberries

50ml oil

100ml warm water

250ml buttermilk


  1.  Place flour, bran, salt, bicarbonate of soda, mix spice and cinnamon in a bowl and stir
  2. Add the sugar, nuts and fruit and mix well so that fruit and nuts are well coated with the flour mixture
  3. Mix oil, water and buttermilk together and fold into the flour mixture (if you find the mixture to dry a little more water can be added) you want the mixture to be quite soft
  4. Spoon into greased muffin pans and bake at 180 for about 15 – 20 minutes
  5. Remove from oven and allow to cool before dusting some icing sugar over them
  6. The recipe makes 12 medium size muffins and 36 miniature ones








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