Khapli wheat dairy-free chocolate cake is made with a minimally processed ancient grain that has been cultivated in the Indian subcontinent for over 10,000 years. Swapping khapli wheat for refined flour will make a difference in the areas of rise, taste, and batter. This cake is perfect for the health-conscious baker who wants to sneak more protein, fibre and nutrients into their occasional indulgences. Add Aashirvaad Chakki Khapli Atta to your pantry and use it to add more fibre, protein, iron and vitamin B1 to cakes, pastries, and bread. Khapli atta has a lower GI index than whole wheat flour, which gives you a more stable blood sugar response after eating. But when baking, its gluten might pose problems as it is weaker than modern wheat, which works in favour of cakes. Khapli wheat, because of its lower gluten, might also produce the tender, shorter crumb that is needed for such cakes. Khapli atta also needs better understanding, including needing more rest time, especially for doughs; using oil instead of butter; and, for a non-dairy version, using the best substitute for buttermilk or milk, which is coconut milk. Coconut milk’s natural fat compensates for the missing butter and adds richness and body to the crumb of the chocolate cake. A tablespoon of apple cider vinegar stirred into the coconut milk, before being added to the batter, makes a good plant-based buttermilk substitute. Boiling water or hot-brewed coffee is added at the very end to bring out the cocoa's flavour. Khapli atta's bran content will make it brown faster, so keep a close watch during baking.

When you're feeling the pizza urge but just don't have the time or patience to knead dough, try this Pizza toast recipe. It’s so cheesy, crispy, and ready in just a matter of minutes. This pizza bread recipe is perfect for the morning rush, or when your little ones have just finished school and are famished. It is really quite simple to make this pizza bread recipe. To begin, toast the slices of bread in a toaster or a pan until they're golden on each side. Next, place them on a baking tray and top each bread slice with pizza sauce. Spread it as close to the edge as possible. Place a generous portion of mozzarella, and then add salami or whatever other toppings you are craving. Sprinkle with oregano and set the tray in a hot oven. The cheese will melt and bubble within a few minutes. Once it turns bubbly and golden, remove it, allow it to cool for a minute and enjoy. The toppings for this pizza toast recipe are so versatile. If you're looking for classic options, choose pepperoni or salami, or for something lighter and fresher, try a sautéed mushroom, tomato slice, or bell pepper. This pizza toast is so great for kids' birthday parties because it looks really appealing. Plus, it's a lifesaver if you suddenly have guests coming over and want to prepare something satisfying in a jiff.

Khapli wheat shortbread cookies recipe begins with an important question that might cross your mind when swapping refined flour or maida with whole wheat atta, like Aashirvaad Chakki Khapli Atta. This atta is made from one of the ancient grains in human cultivation, and any baked goodie, in this case, a shortbread cookie, will have a more pronounced flavour with an earthy and nutty taste to it, aside from the usual buttery and baked taste. Retaining its germ and bran content, khapli atta might be more nutrient-dense, with more fibre, protein, and the goddess of iron and vitamin B1, but the gluten is fragile. In a yeast bread, lower gluten means less rise and a denser crumb. But in shortbread, a recipe that deliberately uses fat to limit gluten development and achieve a tender, crumbly texture, lower gluten is an advantage. Khapli wheat flour produces a shortbread that is naturally shorter, more delicate, and more flavourful than its refined-flour counterpart. Because of the lower gluten content, the khapli wheat shortbread cookie recipe calls for a slightly higher butter ratio than the source recipe's standard whole-wheat formula. The extra fat compensates for the different protein structure, helping the dough hold together without becoming crumbly or unworkable. Making sure the sugar and butter are well mixed before adding the flour is what gives the finished cookie its signature melt-in-the-mouth quality. This recipe also includes an optional dark chocolate glaze for the khapli wheat shortbread cookies.