15 LichField Road556835 Singapore
Hi there ! If you are not vegan and/ or GF, you will already be probably super scared by these cookies description 🙂 I can see the disapproval look on your face as you imagine something weird, complicated to bake and not satisfying 🙂 well I ‘ll disappoint you with this recipe ! They are not like the crusty chewy cookies you get from cookie shops though. They are super soft and moist. I don’t claim to be a cookie expert, but for that category of cookies, I feel they do a good job, and my Leopold actually likes them a lot ! And then when you look at the ingredients list, apart from the white sugar (I have reduced vs std cookies recipes) there is noting bad in there actually !
I let you decide as you have the recipe below with a few twists to change flavours. Happy Healthy Baking and keep me posted.
Ingredients
– 150 g brown rice flour (can substitue with white rice, but I prefer brow rice flour / nuttier taste and also more interesting from a nutrition standpoint 🙂
– 150 g buckwheat flour
– 100 g unsweetened almond butter (or use peanut or tahini. Peanut will give a strong flavour though)
– 100 g coconut oil (use unrefined, you won’t taste it)
– 5 tbsp almond milk unsweetened (or oat or coconut milk)
– 2 tbsp almond flour
– 100 g sugar (I don’t like using refined sugar, but for cookies it does work better usually, you can substitute with brown sugar, but will affect the texture)
– 40 g brown sugar
– 150 chocolate chips (I use min 60% dark chocolate chips, but choose according to your kids sweet tooth)
– 0,5 tbsp psyllium powder (can not replace by anything else, sorry 🙂
– 50 g water
– 1/2 tsp vanilla extract
– 1/2 tsp cinnamon
– Pinch of salt
Directions
Mix your psyllium and watter, stir well and set aside.
Mix together your wet ingredients, then add your psullyium & water mix. Whisk well.
Mix together your dry ingredients, except the chocolate chips.
Combine your wet and dry ingredients, and add the chocolate chips to finish.
Put your dough in the fridge to rest and be easier to scoop.
In the meantime, preheat your oven at 175°C fan forced;
Scoop your cookie balls using a heaped tbps or ice cream scoop (usualy mine are around 50/55 g for large cookies).
Transfer your cookie balls to your baking tray lined with baking paper, and press a little. Leave some space in between each cookie, and put your tray in the oven for 14 min (cookies should be cracked, with slightly browned colored top)
Let it cool and eat 🙂 or store in airtight container to keep for a few days.
Note: those cookies are supposed to be soft ! not like usual crispy chewy cookies !
I have never been fond of Starbuck drinks or never even put any milk in my coffee or tea. Don’t know why, but I have always found weird and “heavy” to associate milk and sugar / flavours to already super flavourful drinks. But one day, I was attending an Ayurveda cooking class and I tried a golden milk. I had been explained the health benefits of drinking it regularly and found the colour so beautiful… It was not bad at all actually. Tried to make it at home again a few times, and after a few trials, came up with the combination below that satisfies my tastebuds and makes me feel good. Turmeric is anti-inflammatory and anti oxydant, so are ginger and cinnamon. For cinnamon, please try to only purchase the real stuff from Sri Lanka (Cassia one is not so good actually – from both a flavour and health perspective…).
One last think you could add to make this drink even one step healthier is adding a little black pepper as its piperine boosts absorption of the turmeric nutrients 🙂
I use hazelnut milk but of course almond, cashew or even oat can work also. Try it and adjust sweetness to your tastebuds. Any left overs can be kept for 2/3 days and used to soak your chia seeds or make your overnight oat porridge (YUMMMM). Recipe just below. Enjoy and do you Good !
Ingredients
400 ml plant based unsweetened milk (I usually do 250 ml hazelnut + 150 ml almond or / 200 ml cashew and 200 ml almond or all almond)
1/4 tsp ground turmeric
1 whole cinnamon stick (real Sri Lankan one)
1/4 tsp ground ginger
1/4 tsp pure vanilla extract
1 to 2 tsp maple syrup (according to your sweet tooth, I don’t use if I use cashew milk which is already naturally sweet 🙂
Put all your ingredients in a pan and whisk. Leave at medium heat for about 5 min, whisking regularly. Be careful not to boil it
Remove the cinnamon stick, taste and adjust sweetness and spices if needed (if you’d like add a pink of black pepper to boost antioxydants intake 🙂 and serve or transfer to a container and keep in the fridge, once cooled down. Can keep for a few days, and reheat to drink or use as a base for golden chia puddings or porridges 🙂
I was raised in the East part on France and we loved eating Myrtilles, aka Blueberries, whenever we were going to the Vosges region. I don’t really recall eating blueberries anywhere else at that time …. I loved their slightly acidic taste, which combined with the sugar and almond cream pie they came with was so flavorful and colorful ! But above all, what I preferred was to look at my darkened tong and teeth and smile at the entire family table 🙂
Well today you find them all year long, in almost any food store in the world ! And I still love them for their taste, but even more since I have learnt about their great nutrition properties ! Low in calories (about 85% is water, and an entire cup contains only 84 calories, with 15 grams of carbs, one of the lowest rate for fruits). Then they are high in fiber, vitamin C and vitamin K. And they are said to have the highest antioxidant capacity of all common fruits and vegetables !!!
So today I propose you to bake a vegan pie using these nature treasures ! Just follow the instructions below and let me know how you liked it.
Ingredients
Crust
- 1,5 cups GF oat flour
- 1,5 cups almond meal
- 1/4 cup coconut butter
- A few tbsp of water
- 1 tbsp coconut sugar (up to 3 if you like a sweet crust)
- 1/8 tsp sea salt
- 1 tsp cinnamon ( for the blueberry pie)
Filling
- 400g blueberries
- 60ml maple syrup
- 1,5 tsp agar agar
- 25 g cornstarch
- 1 tsp real vanilla extract
Instructions
First prepare the crust:
- Preheat the oven to 175 C fan forced
- Put all the dry ingredients in your high speed blender and combine. Then add the coconut butter gradually and combine to get a dough consistency.
- If you don’t have a proper dough add a few tbsp of ice water, one by one, until you get the proper texture and can form a ball.
- Lightly grease your tin and put it in the oven for 15 to 20 min after you have made holes with a fork to prevent it from swelling.
- Get it out and let it cool down while you prepare the curd.
To make the filling:
- Place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.
- Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.
- Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.
- Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla icecream, or as is!
Wanted to see life in pink today… and also eat rhubarb, I love so much and get to eat really rarely here in Singapore. Usually I will compensate, when I am back in France and harvest all my mum’s garden stalks 🙂 but not this year unfortunately…… and my mum has been sending me pictures of her beautiful blooming garden every single day since the beginning of lockdown… which made me even more craving for rhubarb 🙂 So today I assembled a simple strawberry and rhubarb crisp. I didn’t have fresh fruits so I used frozen thawed ones, but it would be even nicer with fresh ones obviously. The crumble top blends almonds, oats, brown rice flour, coconut, sesame and maple syrup. Lot’s of great nutrients, healthy fats, zero gluten, and a healthy natural sweetener. If you are new to vegan bakes, don’t expect a regular butter and flour crumble texture and flavor, but trust me on this one, it is very yummy and next time you eat a regular crumble you might find it a bit too rich / sweet… Recipe below. As always would love to hear your thoughts and comments if you bake it. Enjoy !
Ingredients (Serves 6/8)
Fruit Base
- 500 g strawberries halved
- 450 g rhubarb, chopped
- 1/4 cup maple syrup or gula Melaka ( put more if you have a sweet tooth or your fruits are not super sweet 🙂 no more than 1/2 cup in total 🙂
- 4 tablespoons chia seeds
- 2 teaspoons corn starch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- pinch salt
Crumble
- 1 cup GF rolled oats
- 1/3 cup almond flour
- 1/3 cup shredded coconut
- 1/3 cup brown rice flour
- 3 tbsp sesame seeds
- 3 tbsp maple syrup
- ⅓ cup melted coconut oil
- ½ teaspoon salt
- ¼ teaspoon cinnamon
Directions
- Preheat oven at 180 deg C fan forced
- Mix all your fruit base ingredients together, ensuring you mix well the chia seeds so they don’t clung together
- Do the same for the crumble part to get a sandy crumbly texture
- Transfer your fruits in your tray and top with the crumble
- Put in the oven for 45 min ( until bubbly and golden:). If not golden enough, leave for 5/10 more min or increase slightly your oven.
- Take out
- Enjoy with vegan yogurt or ice cream, …
I could live only eating fruits and veggies (don’t do it though it’s not balanced 🙂 ! And we are spoilt here, especially when it is the mango season ! My kids love fruits too, but sometimes find it a bit boring when I tell them their afternoon snack will always feature a fruit. Smoothies are a great way to shake it up and make it much more fun for them to have their dose of real natural sugar, vitamins and fibers ! And yes smoothies are much better in my opinion than juices. I have a cold pressed juicer at home and do use it, especially to make veggies juices. But compared to a smoothie you lose all fibers when you juice. And for that reason too, smoothies are much more filling and Leo will always be satisfied with a smoothie whereas he ll ask for more after a big cold pressed juice 🙂
Adjust the recipe below to get the consistency you like and either drink or eat it. In case you make a smoothie bowl, top with goji berries, extra banana or mango slices, hemp seeds, pomegranate, raw cacao nibs, quinoa flakes or coconut flakes.
Ingredients (Serves 2)
- 1 +1/4 cup frozen mangoes
- 1 cup frozen bananas
- 1/2 cup almond milk
- 1/2 cup coconut milk
- 5/6 ice cubes (adjust to consistency you like)
- Optional 1/4 tsp real vanilla extract
Instruction
Put everything in your high speed blender, blend until smooth.
Hello ! So today posting a recipe my kids would love me to do everyday. But like all the really good stuff I have told them they can’t have it everyday, otherwise they wouldn’t appreciate it any longer 🙂 And also, in this recipe I do use quite a fair amount of sugar, which is really unusual for me… and honestly, once in a while I am totally fine with my kids enjoying it, but like always they need balance ! Having said that, those blondies are really terribly yummy and addictive… And apart from the sugar, the rest of the ingredients is pretty good. There is even White Miso, which I tend to use a lot for it’s umami flavor, which works so well with chocolate. Also it’s rich in probiotics ! So for a GF vegan Bondie so delicious, I would say they perform quite well ! Anyway, I let you decide by yourself. Recipe is just below and you can get started right away as you probably carry everything you need.
INGREDIENTS
Serves 8
- 200 g GF flour ( I use Bobs Kitchen 1 for 1)
- 180 g vegan chocolate droplets
- 100 g roasted walnut halves (replace with any other nuts, but walnuts tend to be my fav for this recipe)
- 270 g brown sugar ( yes it is a lot but no choice to get the blondie chewiness and cracked top. I have tried with less and it did not work so well )
- 170 g cold pressed coconut oil liquid form (unrefined, it won’t taste like coconut, trust me:)
- 3 tbsp white miso
- 2 tbsp flaxseed meal + 5 tbsp water = 2 vegan 🥚
- 2 tsp real vanilla extract
- 1 tsp baking powder
DIRECTIONS
- Wisk coconut oil, miso and vanilla, and add the flaxseed egg.
- Add the bwrown sugar and whisk well until well combined
- Do the same for the flour and baking powder and then add to the liquid ingredients.
- Add chocolate and walnuts, and stir to combine.
- The dough is thick and sticky, it’s normal:)
- Transfer to a lined tin with baking paper and put in preheated oven at 180 deg C fan forced for 30 min.
- Take out when cracks start to appear on the surface and let cool down completely before cuting
- Enjoy or keep in fridge for a few days if you can 😉
Crumble is one of my favorite dessert. I remember eating the first one during a family trip in the UK. I was probably 6 or 7 years old and found all the food awful 🙂 except for a super flaky, buttery cinnamon apple crumble that was served to us one evening at one of my Mum ‘s friend place for dessert !
I have baked some many variations since then, as it is such a versatile delight. I found the red fruit and almond combo one of the nicest one, and in this recipe I bake it as a pie, with a layer of GF dough, which makes it easy to serve and enjoy. Some could compare it to a streusel I guess ! Feel free to choose the berries you prefer and adapt the sugar level to your tastebuds and sweetness of your fruits. Absolutely no butter, or refined sugar in this recipe, but try it, you won’t miss those I promise.
Happy Baking and share your feedbacks if you do this recipe !
NGREDIENTS
Crust and Crumble
- 2,5 cups oat flakes
- 1,75 cups almond flour
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- A few crushed almonds or hazelnuts to add before baking
Filling
- 600 grs raspberries (or any kind of red fruits). Frozen fruits need to be thawed before
- 2,5 tbsp maple syrup (adjust while making the filling if your fruits were not too sweet)
- 3 tsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp unwaxed lemon zest
DIRECTIONS
- Preheat oven to 170 °C, fan forced
- Start preparing your fruits, mashing them with the sweetener and chia seeds. Leave to rest (you need to keep some fruit chunks to have more texture)
- Put your oats in your thermomix or high speed blender and blend until you get a flour texture. Add all the remaining crust ingredients and blend to get a dough consistency. If too sandy, add a few tbsp water (1 by one until it forms a proper dough).
- Split the dough in 2 equal balls
- Use the first ball, rolling/ pressing it to make the base of your crumble slices. (you can use any kind of pan, I like to use a square one lined with baking paper)
- Top the crust with your fruits mixture and then add the crumble on top, adding 2/3 tbsp crushed almonds or hazelnuts on top (optional)
- Put in the oven for 40/45 min (check it gets nicely golden but not burnt :).
- Take it out and wait for it to be cool to slice
Eat straight away with some vegan yogurt or ice cream or keep for a few days in the fridge. Can be frozen for up to a month in air tight container.
You have 15 min, crave for a super moist “healthy” chocolate cookie, I have got the recipe for you just below. 5 ingredients, gluten free and guilt free (if you don’t eat the whole tray :), what’s not to love in those ?
Recipe for 14 cookies
- 175 grs almond flour
- 1 tsp psyllium husk
- 3,5 tbsp olive oil
- 3 tbsp maple syrup
- 1,5 tsp vanilla extract
- 1 tsp chopped rosemary
- Vegan chocolate droplets
Mix all ingredients in a bowl except the chocolate and make small balls. Put them in your baking tray covered with baking paper and press gently while adding 2 chocolate droplets in the middle of each ball.
Put in preheated oven at 160°C fan forced, for 15/16 min (wait for a little golden color appearing on the sides). Take them out, sprinkle with madden sea salt flakes and let them cool down before eating.
Store in airtight container and refresh before eating if you want to get them a little crispy again as they get super chewy super quickly, especially in SG.
So here it is, I finally post this beetroot chocolate vegan muffin recipe. I think I have been postonning sharing it as my kids still don’t know there is beetroot inside 🙂 I have shared lots of my recipe trick with them, but beetroot and chocolate is definitely a combo they would not understand 🙂 Though it works well as it doesn’t taste at all like beetroots especially if you shred super finely your beet. And adding this veggie to the dough definitely adds moistness, helps sweeten a bit and enables adding less oil. Also beets are rich in fibers, calcium, potassium and Vitamin C.
Those muffins are definitely rich in cacao flavor, with the perfect soft texture. I don’t have a sweet tooth so you might want to add a bit more sweetener and don’t skip topping them with cacao chips and this crunchy melted chocolate top part is definitely addictive.
In a nutshell, those are for you if you want to indulge with healthy vegan chocolate muffins. They are low in gluten, and you can use GF flour instead of spelt if you are gluten intolerant (tested it and OK with Bob’s redial 1for 1 mix). Recipe just below.
INGREDIENTS (Makes 6 jumbo muffins)
- 1,5 cups spelt flour (can also substitute with kamut flour – low gluten, or GF flour if GF intolerant)
- 1/2 cup + 1 tbsp super finely shredded beetroot
- 1/2 cup coconut sugar (add a few more tbsp if you use extra dark choc or if you have a sweet tooth)
- 1/2 cup + 2 tbsp cocoa powder
- 1/2 cup vegan dark chocolate chips (1/3 cup for batter and the rest to top the muffins)
- 1/2 cup almond milk unsweetened
- 1/4 cup unrefined virgin coconut oil (liquid form)
- 2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- A pinch of sea salt
INSTRUCTIONS
- Preheat the oven to 185 °C fan forced
- Mix together all dry ingredients.
- Mix together wet ingredients (including shredded beet)
- Combine wet and dry and stir well.
- Pour in prepared muffin tins and put in preheated oven for 22 to 25 min. Check doneness with a toothpick
- Once cooled removed from tin and store in airtight container where it will keep for up to 4 days or freeze for up to 1 month
In French we say “avoir la banane” meaning “being happy” and yes bananas are a super fruit that puts a smile on my face ! They contain a fair amount of fibers and several antioxidants, and are proven to help digestion. They are quite sweet indeed but if you eat raw bananas go for the unripe bananas as their GI is only about 30 (whereas ripe bananas GI is approx 60). Great in smoothies and vegan nice creams, when you bake vegan cakes you also tend to use a lot of bananas as they are a good binder and can often help replace part of the eggs and also some oil in recipes.
In the banana bread though they are not an ingredient but THE STAR INGREDIENT of the recipe ! To ensure a tasteful and sweet loaf, chose them super ripe (which is super easy in SG) and if they are not ripe enough put them for sometime in your oven (with their skin) to speed up the process before using in your batter.
Banana bread have so many variations and so many people claim to have the best banana bread recipe, I am not gonna write this one is the best you’ll ever have 🙂 But if you look for a rich tasty flourless loaf, you’ll probably end up baking this one more than once !!
Moist, rich in protein and healthy fats, gluten free, refined sugar free, vegetarian but not vegan (you can replace eggs with egg replacer of flax eggs. It will still be good, but denser and more moist / won’t rise the same). GIVE IT A TRY !!
INGREDIENTS
- 200 grs almond meal
- 300 grs large mashed super ripe bananas + 1 banana sliced in 2 to top
- 3 large eggs ( or vegan equivalent)
- 50 grs maple syrup
- 50 ml olive oil
- 25 grs flax meal
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
INSTRUCTIONS
- Preheat oven to 160 °C fan forced.
- Whisk together eggs, mashed bananas, oil, vanilla, cinnamon and maple syrup.
- Add the almond flour and flax meal, salt, baking soda, lemon juice and stir until all smooth
- Transfer the batter to a pan lined with parchment paper and distribute the batter evenly. Add the 2 banana halves on top (and some flaked almonds if you want)
- Bake the loaf for approx 55 to 65 min until a toothpick comes out clean (if at some point it starts to become to dark on the top, cover with aluminium foil and continue baking)
- Once done, take it out from oven and let it cool in the pan before taking out and slicing.
- Can keep for 5 to 6 days in the fridge in airtight container, or be sliced and frozen for 2 months.