05 December 2013


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.


  1. healthy and delicious cake. Unique combo.

  2. Very nice experiment dear..cake looks yummy!

  3. Enjoyed your ragi cake. lovely.

  4. Very interesting combination.. thanks for sharing!!