GINGER HONEY RAGI CAKE – a winter spcl

Breakfasts cake with a glass of hot milk makes winter mornings special. Gluten free cakes have a richer taste and pureed fruits when added to the batter makes it more yummier.

Made a egg less one with loads of ginger and organic honey.  They tasted great and definitely a welcome for a healthier morning!!

What you need: (Recipe source – Healthy Living with Sangeetha Khanna)
Ragi flour – ¾ cup
Ginger root – 1/4 cup, grated
Raw brown sugar – 1 tbsp
Honey – 4 tbsp
Butter – 2 tbsp
Banana – 1/2 cup, pureed
Oil – 1/8 cup
Baking powder – ½ tsp
Baking soda – 1/4 tsp
Pinch of clove powder, nutmeg powder (optional)

How to make:
Soak the ginger in brown sugar and honey mixture for an hour. In a bowl add banana, melted butter, oil and whisk it. Add the soaked ginger and mix it lightly.

Mix the dry ingredients and whisk to make a batter. Pour into a greased loaf tin. 

Bake at 180 C for 40 minutes or till a skewer comes out clean.  Cut slices and serve with drizzle of honey and a glass of milk.


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