Skip to main content

Eggless Whole Wheat Flour Cake Rusk With Oatmeal: A Low Fat Recipe


Ever since my return from Odisha, I haven't done enough of posts. Yes, I have been really busy with my projects. Nevertheless, I have not baked cake rusks for a long time and feel like enjoying biscottis with my regular cup of tea. So decided to bake a fresh batch for myself. Baked a low fat atta cake and then double baked the slices for a double delight.
low fat whole wheat cake rusk 

Cake rusk or simple rusk has been a favorite since childhood. I have been savoring these crispy delicacies with milk and tea. I still remember having visited a cake rusk factory when I was merely a 4-5 year old. The memories of that day are still fresh. I often talk about that day to hubby - my biggest support system.

I love to relive those memories time and again, and he is the only one who pays ears to me here. I still remember how rusks were lined up in huge trays there ready to go into the traditional oven. Unforgettable memories. That was the day I started having rusks!

I fell so much in love with rusks that I used to bring packets with me to Delhi from my hometown of Patiala, for I never liked the taste of any bakes here.
low fat atta rusk in airfryer

Nevertheless, I wanted to bake rusks myself when I started cooking and entered the world of baking. My first experiment with homemade rusks was with maida or refined flour (the only time I used maida in my recipes), which is easy to bake compared to whole wheat flour and tastes better in bakes. But whole wheat flour gets an edge over maida when it comes to picking the healthiest of both.

Gradually I started using wheat flour for my bakes. I have baked low fat wheat cake rusks earlier as well. But this time I have got even softer rusks.

So let's come back to the low fat atta cake rusk with oats recipe::
atta oats cake rusk low fat



Ingredients

1 cup- whole wheat flour
1/4 cup oats flour (grind oats into powder)- you may skip and add more whole wheat instead
1/4 cup- thick curd
1/4 cup- cream (malai)
3/4cup- or little more water ( we just need enough water to make a sticky dough...it should not be like cake batter)
1/4 cup- jaggery powder or more (I take less so add less amount of sugar)
Saunf (fennel seeds)
1 tsp- Baking powder
1/2 tsp- Baking soda
almonds or nuts (optional)
Fennel seeds or cardamom powder for flavor punch

Procedure


  1. Keep a greased cake pan ready.  Preheat oven (microwave convection at 180 degrees for 10 mts). I baked these in an airfryer.
  2. Sieve wheat, oats flour, baking soda, and baking powder thrice. Keep aside.
  3. Now in a separate container, mix cream, curd, jaggery. Whisk it well so that it gets fluffy and everything is mixed up.
  4. Next, add water  to this cream-curd mix. Whisk very well again. Add nuts and fennel seeds along with cardamom powder.
  5. Now add the dry ingredients to the wet mix.
  6. You may use hands or spatula to fold the batter. 
  7. If it looks dry, add more water. But not too much. Remember, it will be a loose sticky dough, unlike cake batter.  
  8. Pour into the greased baking pan.
  9. Bake for 30-40 mts at 180 degrees. Check if done; else, bake longer. It took me 40 mins in my airfryer to bake the wheat cake with oats.
  10. Allow it to cool down before taking out on a cooling rack.
  11. When the cake cools down, cut into slices. The pieces might crumble, so be extra careful with handling them. Some of my pieces did crumble.
  12. Bake them on a tray for 10 mts at 180 degrees.
  13. Turn the slices and then again bake for 10 mts or little more if these look soft. 
  14. Cool them on a cooling rack and enjoy with a cup of milk or tea.
  15. Before leaving, do explore over 100+ oatmeal recipes shared on the blog.




Comments

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Homemade Edible Powders: Beetroot, Onion, Garlic, Ginger, Lemon, Orange, Sambar, Kurma, Garam Masala

The title says it all. This post is all about edible powders that can be used as flavoring agents, natural color, and to make food visually attractive. What more do we need? Though I am not too much in favor of drying food and storing the same, this is the best option for those days when these veggies are out of season. During the season, please make it a point to enjoy these fresh and flavorful. There's nothing better and healthier than fresh produce, right?

Okay so the idea to make these powders popped up in my mind as I had too many beetroots at home. When nobody was too eager to have them, the best way to still consume these beauties was to sundry them to powder. I did exactly that.





Then I wondered if I can sundry lemon peels into powder just like we do to orange peels. I have been using orange peels as a face pack thus far. But since the baking bug has bitten me badly, I plan to use it as an edible powder for cakes and cookies too. Fingers crossed for the results though, sin…

The Best Multigrain Digestives: An Airfryer Recipe

The best multigrain digestives? I know I have shared too many digestives recipes but this one is my best. To be frank, I experiment, relish, share, and post the same for you all and then forget all about it because it's time to experiment again with new ingredients. So today it was another kind of digestives - relished by one and all. My cookie making spree has turned my cookie hater hubby into someone who has started to munch on these baked beauties.



Before sharing the simple cookie recipe, it is time to go through oats benefits. You are already aware of my love for oats. One reason you rarely find my recipes without this fibrous cereal grain. Did you go through the fiber benefits?











Go to my fiber benefits post to get deeper insight into the need for including fiber in your diet.



Ingredients
1 cup- oat flour
3/4 cup- whole wheat
1/4 cup- bran
1/4cup- ragi
2 tbsp- roasted quinoa powdered (roasted quinoa adds a nutty flavor to the recipe - substitute with almond powder if you do not h…

Diabetic Diet Cake With Watermelon: A Vegan Recipe

While people are still debating whether watermelon is a diabetes-friendly fruit, I still stick to my notion that diabetics can have this fruit for its sheer hydration effect. Not only this, the fruit is loaded with minerals, nutrients, and antioxidants that make it a health-friendly food. However, diabetics with kidney issues should avoid watermelon. Anyway, let's come back to the watermelon cake recipe for diabetics. Well, this cake uses another fruit - banana- which even I do not think is diabetes-friendly. But I went ahead with including a banana for this recipe merely to keep the fat content low. I hope you all know that a banana is a good substitute for an egg for an eggless cake recipe.

Since an egg is also loaded with saturated fat, diabetics should avoid it at any cost. So I had to choose between an egg and a banana for this diabetes-friendly cake, and ended up voting for this humble fruit - which is one of my favorites too. Yes!

When you think of a vegan diabetes-friendl…