#GoldenApron3#Week8#Wheat, Almonds, Coconut

I have tried a new receipe with whole wheat powder which contains more fibre than maida and used refined oil instead of butter. A really delicious and fluffy cake was ready within an hour.

Exciting was using wheat, Not maida and using brown sugar instead of white, Which is good for health

#losingweight100 % Sugar free, Butter freeNo maidaWheat Flour Dry Fruit CakeBest for Calorie conscious enthusiasts.

#ilovecooking Adding curd will make the cake soft.

#goldenapronI have made this cake eggless butCan replace cream and soda with 2 eggs in this recipe

This was in the Kraft food and family magazine a few years ago. Hostess snowballs were one of my favorite treats so I had to make it. I have made this multiple times. It is easy to make, tasty and pretty!

This is a play on hostess snowballs. You can cover it with coconut but I like it better to add just a drop or two of pure coconut extract to the 7 min frosting and add shaved chocolate on top. The filling for the cake is AWESOME not over sweet

It's not only beautiful, but really tasty!

Light moist vanilla cake balls coated in refreshing Andes mint chocolate. These are pure cake balls , not crumbled with frosting so they are not as sweet as traditional cake pops. They make a great after dinner mint festive!

Mid-Autumn Festival is almost here. It's time for Mooncakes!! Instead of making traditional mooncakes, this low-sugar and low-fat mung bean cake is simple, delicious and healthy. Although the appearance doesn't like as good as the one bought from the store, the flavor is excellent! It is worth to try.Note:* On step 2, you may also use stove top to cook mung beans: Place 1 cup beans in a large pot with 3 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 30 minutes; drain well.