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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.




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