/9 Awesome Baked Recipes That You Can Make Without Using a Microwave
Without microwave cooking recipes, No baked cooking indian recipes, Easy without microwave dishes recipes, Simple without microwave dessert recipes, How to make desserts without oven, without microwave oven food recipes

9 Awesome Baked Recipes That You Can Make Without Using a Microwave

No Oven at home? No problem! We have some easiest recipes for you to make some dishes without the hassle of using an oven. We really do love no-bake cakes and dishes because these no-bake recipes are very convenient if you’re in a baking mood, but don’t have an oven — especially relevant if you’re in a college dorm. Plus no-bake cake recipes are usually really easy to make and follow too.

Whisk together a few ingredients, pop it in the freezer or a cooker and rake in all the Praise, the oohs and the aahs! These no-bake recipes are delicious and only require a little bit of patience for the time they chill in the fridge.
Here are some of our favorite no-bake recipes, and many of them are also raw if you enjoy that style of eating too. They’re perfect for the spring as well as summer and will surely satisfy your body’s needs for cooler fare, not to mention they will take less time in the kitchen too.

Delicious Dishes That You Can Make Without Oven

1. Tomato, Corn, and Avocado Salad

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl. Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

2. Chocolate Brownies

Break up the dark chocolate. Melt gently in a pan. Remove from the heat and leave to cool until needed. Put the butter and sugar into a food mixer and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Put 2-3 drops of vanilla essence. Spoon the cooled melted chocolate onto the mixture then mix in thoroughly. Add sift flour and cocoa powder into the mixture and gently stir in. When completely combined, spoon the mixture into the prepared tin and spread evenly. Bake in the heated gas oven/cooker without pressure for about 20 mins until soft & fluffy. The chocolate will continue to cook slightly for a few mins after coming out of the oven. Leave the chocolate brownies to cool completely before cutting into pieces.

3. Strawberry Donuts

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt & make a dough. In a small bowl whisk together the egg, yogurt, oil, and lemon juice. Make small doughnuts with the dough & make a well in its the center. Pour the wet ingredients in and add in the chopped strawberries then gently fold everything together until just combined. Scoop the batter into a piping bag or freezer bag and snip a bottom corner with scissors. Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack to cool completely. And your strawberry doughnuts are ready to eat.

4. Raw Vegan Raspberry Cheesecake

Soak your nuts and cashews for a few hours before you plan to make the cake. Combine the pecans and hemp hearts together in your blender at a moderate speed. You don’t want to make a nut butter, you want it to be mealy. Add your sweetener of choice and 1.5 tbsp coconut oil. Mix on a low speed until it starts to come together. Press the mixture in to a 6 inch cake pan or spring form lined with parchment. Set aside as you make your filling. Combine all the filling ingredients in your high-performance blender or food processor until the mixture is completely smooth. There shouldn’t be any chunky bits.Taste the mixture to see if it is sweet enough for you. If it isn’t, add more sweetener in small increments until you are happy with it. Sprinkle some whole raspberries on top of the crust before pouring in the mixture. Pour the mixture on top of the crust and berries in the cake pan. Press additional raspberries in to the filling for decoration. Set in the freezer until firm, or the fridge if you have more time. It took about 1 hour in the freezer for me. Remove from pan while it is still frozen. Defrost slightly before cutting.

5. Baked Bread Rolls

Roll the bread flat with the help of a rolling pin. Mix the salt, chili, garlic in the butter & apply it on all the slices generously. Roll one slice tightly from end to end. Brush all over with a bit of butter and coat the roll with grated cheese by rolling in it. Do it for all the slices. Cover rolls with a moist cloth. Place in the refrigerator for 30 minutes. Bake in a cooker without pressure & on the baking grill for 10-15 minutes or until golden brown and crisp. Serve hot with tomato ketchup.

6. Lime tart

Beat the egg yolks, and stir in condensed milk until well blended and then stir in the lime juice and mix until incorporated. Pour the filling into your pie shell and refrigerate overnight. Serve topped with whipped cream.

7. Oatmeal Rasin Cookies

In a large bowl, beat flour, butter & fine sugar until a soft mixture is obtained. Add & stir in oats and raisins & other nuts. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake in a gas oven for 9-11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack. Serve after appropriate cooling.

8. Carrot Cake

Start by heating a cooker with – 2 cups of salt, over that place a wire stand and a perforated plate. Cover and let it preheat.In a mixing bowl, add flour, powdered sugar, baking soda, baking powder, salt(a pinch), all spice powder, walnuts & whisk all well together.In another bowl jug mix – yogurt & oil. Whisk together to combine.Grease a 7″ cake tin with oil, or a bunt pan of the same size.Pour the wet mixture, to the dry ingredients mix, also add the grated carrot and mix to combine all together. If the batter too thick, you can add a couple tbsp(s) of milk. It was good & dropping consistency for me.Pour the batter in the cake tin, and place inside the cooker. Try to keep in center for an even bake. Keep the flame low-medium and bake for 20-22 minutes.Check the cake with a skewer after 20 minutes by poking it in. If it comes out clean, its ready. If not, keep for some more time.Take the cake out of the cooker, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and Enjoy the amusingly light & spongy carrot cake with tea, coffee or just as it is!

9. Cranberry Pineapple Salad

Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11×7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.