15 LichField Road556835 Singapore
I am sure you often have no time for a proper brekkie. Then what to you do ? skip it ? eat a banana ? grab a muffin or a croissant at the bakery ?
Well none of these answers are OK 🙂 🙂 Breakfast is a very important meal and even if you don’t have time, or don’t feel hungry when you wake up, like my daughter Rose, you should eat something properly balanced to fuel up your day !
Those cookies are an easy and fun way to eat brekkie on the go. Made with lots of seeds and superfoods, sweetened with natural fruits and a little natural sweetener and using the goodness of nuts and coconut oil to give moisture, they are crispy outside and chewy inside, yummy and healthy !
They are also super versatile as you can play with the seeds, fruits or even add choc chips:) to have new variations
VG (if you use vegan sweetener option) – GF – RSF and good for you 🙂
INGREDIENTS
- 1 cup GF oats
- 1/2 cup oat flour
- 1/2 cup seeds (pepitas, SF, melon..)
- 1/2 cup unsweetened apple sauce
- 1/3 cup dried super fruits (mulberries, blueberries, goji, ..)`
- 1/4 cup flax seeds meal
- 3 tbsp coconut oil (used refined if you don’t want the subtle coconut
- 3 tbsp almond milk
- 2 tbsp honey or maple syrup for VG option
- 1tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
DIRECTIONS
- Combine all dry ingredients in a large bowl
- Do the same for all wet ingredients
- Mix dry and wet, and leave for a few min to bind and get a sticky dough that is scoopable.
- Scoop out and drop cookie dough the size you want on a baking sheet. Ensure there is a little room between each cookies, though those don’t tend to spread much, so flatten them a bit before putting in the oven to get a cookie shape 🙂
- Put in preheated oven (165°C fan forced) for 17/20 min (depending on the size and thickness of your cookies start checking if they turn golden in the edges after 15 min)
- Take out, cool down and eat or store for a few days in an airtight container. They can also be frozen and kept for a few weeks to be reheated on demand (though usually I prefer to freeze the raw cookie dough)
I was never a big fan of chocolate mousse, except for the one my auntie “Mine” would make for us each time we were visiting her. She always said her secret ingredient was super good dark chocolate and a hint of coffee…and probably also a massive use of butter and eggs 🙂
When I discovered aquafaba – aka chickpeas cooking water – I set to myself the challenge to make a chocolate mousse as good as my childhood memory one… but without the overindulging fats 🙂
Some people are still afraid of using chickpea water…. weird, don’t you think, when you eat raw egg whites in a chocolate mousse or raw egg yolk in a mayo ? As you know chickpeas are rich in protein, and some of it can be found in the cooking water. So aquafaba is a mix of protein and water, like egg whites, and works like magic to give you the fluffiest ‘vegan egg whites’ to make the best chocolate mousse 🙂 And taste wise it definitely doesn’t taste like chickpeas (like your regular choc mousse doesn’t taste like eggs :))
If you are ready, then try this super super easy recipe and you won’t regret it.
VEGAN, GF, NF, AND DAM DELICIOUS !!!
INGREDIENTS
- 240 ml aquafaba ideally home cooked but if not, use canned chickpeas water ensuring it’s low sodium ones
- 70% cacao vegan chocolate
- 1 tbsp lemon juice
- 1 tsp coffee extract
- 2 tbsp unsweetened almond milk
- 20 grs sugar (this one is up to you, but kids would prefer with it 🙂
- Raw cacao nibs, grilled crushed nuts, pomegranate, grated coconut….. to top when serving
DIRECTIONS
- Put your chocolate broken in pieces in a bowl and add 2 tbsp almond milk and your coffee extract. Put the bowl in a larger pan with heated water and melt your chocolate “au bain marie” stirring regularly. Once melted set aside to cool down.
- Put your aquafaba in your kitchen mixer, with the whisk equipment, add the lemon juice and whip until it does not move at all (like for egg whites). It should be ok after 5/7 min.
- Add the sugar gradually and continue whipping until you get again the perfect peak.
- Gently fold bit by bit the cooled down melted chocolate with a spatula.
- Pour your mousse in individual glass containers or a big bowl. Cover with cling wrap or a lid if you use glass containers like WEK glasses.
- Leave to set in the fridge for at least 5 hours but ideally overnight.
- Enjoy, topped with whatever you feel like and tell me what you think !
Nb: Can be kept in the fridge for up to 3 days, so a good dessert to prepare ahead for a diner 🙂
Nb2: ensure your whisk and whisking bowls are super clean, as aquafaba is super easy to whip, except if there are grease traces on your equipment 🙂
Saying goodbye to summer has always been so hard for me…. luckily I leave now in the country of eternal summer 🙂
These biscuits have been a treat for our early night drinks with friends back home last holidays (thank god I had brought my thermomix in my luggages 🙂 So sharing with you this super easy recipe: only 5 ingredients, and a good kitchen mixer (like thermomix, or magimix ideally)
They are really tasty and nourishing so unlike most aperitif snacks you keep on eating, those will fill you up quickly. But only good fats and proteins in those !
Recipe is here. Try it, taste it, and tell me how much you enjoyed it 🙂
VEGAN, GF, RSF
INGREDIENTS
- 300 grs cashews
- 3 large sundried tomatoes (in olive oil, drained from excess oil)
- 1 flaxseed egg (1 tbsp milled flax seeds, 2,5 tbsp water)
- 1,5 tbsp nutritional yeast
- 1 tsp salt
- Sesame seeds to sprinkle on top
DIRECTIONS
- Blend the cashews and tomatoes in your high speed blender until you get a paste (but don’t over blend as it will get too oily after 🙂 If using dried tomatoes, add 1 tbsp water (no need if they were in oil)
- Add the vegan egg, nutritional yeast, salt, and stir to combine well everything.
- Transfer the dough to a baking sheet layered with baking paper. Top with another layer of paper and roll the dough to flatten it to 3 mm thickness.
- Sprinkle with sesame seeds, cut in desired shape and bake in preheated oven at 195° C fan forced, for 12/15 min. Corners should be golden brown.
- Wait until it cools down and eat 🙂 or transfer to container and keep for up to 5 days.
Nb: can be seasoned with other herbs or spices (I like to use thyme, rosemary, basil or chili for a little twist)
Took me quite sometime to post this recipe … Sorry for those who have been asking me, I haven’t been so good with the blog maintenance lately. But here it is ! the recipe for a super nice vegan loaf cake that reminds me of the “not so nutritionally nice” but yummy “savane” cake I ate as a kid. In this one, the use of banana gives it a nice moist texture and sweetens it lightly in addition to maple syrup. Even if you don’t like banana, give it a try as it does not overwhelm the flavor and this cake should definitely become one of your kids favorite once you have baked it for them (Rose definitely adores it). Yet it is GF, vegan and refined sugar free !!
Actually they can bake it themselves and have fun playing with the different layers of chocolate and vanilla flavors 🙂
Recipe link below.
Hey cheesecake lover ! This one is for you, if you have turned vegan but still crave for NY Cheesecakes. I fully understand as I fell in love with this decadent American dessert the first time I went to New York. The combination of a creamy layer with a super crunchy spicy base and that tangy sourness so satisfying in each mouthful. OMG, it is either heaven or evil on earth !
Anyway, having banned dairy most of the time from our table and kitchen, I had to find an alternative and this recipe definitely makes the trick.
It uses silken tofu and cashew cream to get a nice creamy layer. The base is sweetened with maple syrup and natural fruit and is gluten free. So what are you waiting for ?
Go and try it for yourself and let me know, I love reading your comments.
Hello ! If you have no time and need to prepare some healthy snacks for the kids, or yourself, just pull out some dates, nuts and lemon from your cupboard and make these power balls ! The definition of super easy healthy yummy food 🙂
Vegan, GF, raw, nutritious and delicious !
Try and share your feedbacks 🙂
Ingredients
- 170 gr cashew nuts
- 180 gr pitted soft dates
- 50 grs unsweetened shredded coconut
- 45 gr chia seeds
- 4 grs lemon zest (1 big lemon zested)
- 2 tbsp lemon, juice (1 big lemon juiced)
Directions
- Pulse the cashews in your high speed blender
- Add the dates, the chia seeds, 2/3 of the shredded coconut and process until you get some kind of a rough paste
- Add the lemon (juice and zest) and combine until you get a sticky paste
- Using a tbsp, make some balls (adjust the size to have bite sized balls or bigger ones. usually I make 20grs balls).
- Roll them in the remaining shredded coconut
- Store them in an airtight container in your fridge for up to 5 days.
Did my first “official” catering event today (ie not for a friend 🙂 ) so feeling a bit overwhelmed and exhausted and too tired to bake after that 🙂
So I thought it was a good time to update my blog, at last ! I had promise to post the recipe of this really delicious gluten free lime and almond banana loaf I posted on IG a few days ago. Here it comes ! I increased a little the quantity of lime vs the original recipe from Golden door Australia. Also I put a little less maple syrup, to get it less sweet but you can always increase that by adding a syrup if you have a sweeter tooth than me. The recipe is ridiculously easy and turns out to be very yummy for breakfast or afternoon snacks. Also it is really nutritionally balanced with the healthy fat and proteins coming from the almonds and absence of any refined sugar. Follow the link below and share any comments you have after. Enjoy this beautiful week end start wherever you are on planet earth (here I am literally melting !! soo hot !)
http://chickpeaandberries.com/lime-and-almond-banana-loaf/
If you follow me you must know that I spend some of my days at Microbakerykitchen, where Jas bakes amazing sourdough bread. When I go there I can not not eat bread. Anything she proposes me to try will be so good that I end up eating half a loaf of bread in a few hours 🙂 But at home we don’t have bread on our table everyday. First we live in Singapore and have adapted our diet to a more fusion Asian kind of diet, which does not imply bread .. and also from a health perspective I have banned white bread and promote some gluten free days even if we can all eat gluten. Just that we feel less bloated and a bit more balanced than when we had bread at any single meal in Paris !
When we want to make avocado toasts or eat some spreads I tend to bake my own GF bread and the one I share here is a great easy bake that will always satisfy your cravings for bread, especially if you like seeds and a nice crust.
I am sharing the recipe in the link below and would love to know what you ate your slice of seeded potato bread with.
Enjoy 🙂
http://chickpeaandberries.com/gluten-free-sweet-potato-seeded-bread-you-can-not-not-love/
So today a special post for those with a sweet tooth ! These stuffed dates are really deliciously sweet and 1 will already satisfy your sweet cravings. Also, dates are packed with fibers and minerals and their glycemic index is not so bad 🙂
As for the vegan caramel, made only with cashew butter, maple syrup and dates, it is also nutritionally OK and sooooooooo good.
Fancy a bite, the simplest recipe for the best snack is just under !
INGREDIENTS for the Vegan Caramel
- 1/4 cup cashew butter (better home made:)
- 1/4 cup gula melaka syrup (or maple syrup)
- 2 tbsp coconut oil
- 2 soft pitted dates (no need to use medal but need soft medium sized dates)
- 1 tsp vanilla extract
- 1 pinch sea salt (according to taste, go for more for salted caramel 🙂
INSTRUCTIONS
- Place all of the ingredients in your high speed blender and blend until you get a homogeneous paste
- Transfer to your container and chill in the fridge.
- Take it out a few min (more if you don’t live in Singapore 🙂 before using it.
- Eat it in your yogurt, with roasted bananas, … or to stuff medjol dates (just add some raw cacao nibs and a little sea salt flakes . MIAM 🙂
Nb: the caramel can keep for up to 1 month in the fridge. If you want to use it as a runny caramel, add 1 tbsp more maple syrup, and on the other hand you can get it harder by adding 2 more dates when you blend it.
I am not a big fan of cookies, but I can still remember the first time I ate oatmeal cookies in the US as a teenager ! Yum ! Loved the combination of oats, raisins and cinnamon, and the super moist texture.
Have been trying to make my own version vegan of these, cutting on eggs, flour, sugar and the other not so good stuff you usually find in oatmeal cookies.
The recipe I share below is quite a success within the family (even with Romain and Leopold who don’t like raisins :).
100 vegan, GF (providing you use GF oats), don’t use any sugar and is definitely super rich in fibers, minerals and proteins thanks to the use of chia, pumpkin and sunflower seeds.
Hungry now ? Give it a try 🙂
Ingredients
- 220 gr GF rolled oats
- 110 gr sunflower seeds
- 40 gr pumpkin seeds
- 50 gr chia seeds
- 50 gr raisins
- 130 gr really moist dates (ideally medjol)
- 75 gr coconut oil
- 65 ml unsweetened almond or oat milk
- 1 heaped tsp cinnamon
- 1/3 tsp sea salt
- 1/2 tsp baking soda
Directions
- Preheat the oven to 180C
- Place half the oats and sunflowers seeds in your high speed blender and pulse until you get flour like texture. Combine with the rest of dry ingredients
- Put the dates and other wet ingredients in your high speed blender and pulse at high speed until you get a thick paste and everything is combined
- Mix wet and dry ingredients and mix well together to get a proper dough.
- Form balls using a tbsp and put them on baking tray layered with baking paper. Press a little the balls to get a thick cookie shape
- Bake for 12/14 min (they should get golden edges, but don’t get them brown !)
- Remove from the oven and get them cool down totally on a grid before storing in airtight container (they can keep for 3/4 days in the fridge or can be frozen easily for a few months)
Nb: if you really really don’t like raisins I guess you could switch for chocolate chips. Also you can play with flavors and use vanilla or ginger to instead of cinnamon… but will be a little less like oatmeal cookies 🙂