Showing posts with label Low Fat Bakes. Show all posts
Showing posts with label Low Fat Bakes. Show all posts

Vegan Banana Chocolate Layer cake



Yesterday morning I received a message from a friend that a photo from my blog is being shared by another guy in facebook.
It’s not soo simple. Firstly this guy have copied my photo, secondly he have taken the time and effort to come to my blog, copy my recipe, translate it in Malayalam and post it in his facebook and happily share it and not even a single mention of the source of the image or recipe.Grrrr. Plagiarism at its peak.Whoever did this shameless task should at least have the bare minimum courtesy  to leave a link or even a mention of the source of the image and recipe.
And what did I do : Politely dropped him a personal message, left a comment on his blog. Nothing rude. Just mentioned that it is a copyrighted image/recipe and appreciate if he removed it (See..how nice I am? I myself am impressed by my politenessJ)
Luckily my politeness and patience wasn’t tested for long and peace was restored  .The person apologized and provided a link of my blog as the source for the pic and recipe! 

Zucchini muffins- A low fat n whole meal treat



Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis 

As rightly said by Jim I decided to take my veggies ..in muffin formJ


So here is a low fat n whole meal treat with the goodness of Zucchini.
It is an absolutely delightful treat and a perfect breakfast muffin.

Zucchini muffins- A low fat n whole meal treat
Ingredients
1 Cup Whole meal flour
1/2 cup All purpose flour
1 teaspoon baking soda
1 teaspoon All spice powder
1/2 teaspoon Ginger powder
Pinch of salt
1 egg
1/3 Cup agave nectar
1/3 cup Oil [I used Olive Oil]
1 cup grated zucchini


Directions
Preheat the oven to 325°F .
In a large bowl using an electric beater beat the egg well. Add the agave nectar and Oil and beat until smooth.
Add in the Zucchini and mix well.
Sift together the dry ingredients to the mix and stir until just moist. Do not over mix
Divide into the 6 muffins cups and bake for 30-35 minutes until a cake tester inserted comes out clean.


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