15 LichField Road556835 Singapore
If you are a banana bread lover like me, but want to change… sometimes… you should try this coconut loaf.
I hear you say: “I don’t like coconut flavor”, “I don’t like coconut texture”, ….
Well this loaf is super moist, has the perfect crust and does not taste like coconut at all 🙂
I eat it for breakfast or as a treat for snacking. It is not fat free for sure 🙂 uses no refined sugar (an very low in sugar actually), made with ancient wholegrain spelt that has more nutrient and fibres than wholewheat flour. And most importantly it is really delicious.
Recipe can be accessed using the link below.
Xmas is in the air !!
I live in a tropical country, but I can feel winter is around the corner, the urge for cozy moments by the fireplace and Christmas cookies cooking session with the kids !
So why not a Christmassy chia pudding for breakfast ?
This super easy recipe below reminds me of gingerbread each time I eat it… so good and comforting.
Try it and let me know what nice Xmas souvenirs it triggers 🙂 !
Recipe (serves 2)
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 1/3 cup water (or plant yogurt for a super creamy version)
- 1/3 cup chia seeds
- 1 to 2 tablespoons maple syrup (I put one only, but don’t have a sweet tooth 🙂 and I added dried figs as toppings )
- 0.5 teaspoon cinnamon
- 0.15 tsp nutmeg
- 0.15 tsp ground ginger
- 0.15 tsp ground cloves
+ Dairy-free yogurt, walnuts, dry figs, granola, crumbled gingerbread cookies… for topping
Directions
- Combine milks, water and maple syrup . Add the spices and chia seeds to the bowl and whisk until thoroughly combined.
- Whisk again after a few min to ensure that the chia seeds don’t clump together.
- Refrigerate for at least 30 minutes (usually I prepare it overnight)
- Serve with a dollop of yogurt and other toppings you like and associate with gingerbread 🙂
Nb: can be made 2 days ahead
Even if you have never been to Thailand I am sure you have already tried sticky rice with mango dessert !
Leopold our son ate some every single day for dessert last time we were in Bangkok !
It was holidays, always a time for treats and culinary discoveries… But back home I figured I should find a healthier recipe for him ! If you add the sugar from the white sticky rice, the fructose from mangoes and sugar and fat from coconut milk sauce the original dessert is a health hazard 🙂
So to twist it I replaced white sticky rice with wholegrain red rice, the coconut cream sauce by a mix of almond and coconut milk sauce and used a little coconut sugar instead of basic white sugar in original recipe.
The result is not as sticky as the original recipe hence I call it pudding, but we all love it and Leopold said he even prefers it to the original version 🙂
So go for it, super easy recipe you can’t fail just below !
INGREDIENTS for 4 serves
- 3/4 cup red rice
- 3/4 cup almond milk
- 3/4 cup low fat coconut milk
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 ripe mango, cut in cubes
DIRECTIONS
- Cook the rice following packet instructions.
- Once cooked, add the plant milks, vanilla and coconut sugar and stir well. Bring to a boil then reduce the heat and simmer uncovered, stirring often, until creamy (20/30 min).
- Pour in 4 bowls and allow to cool a little but serve warm, topped with mango cubes, a drop of coconut milk or cream (more indulgent), a little lime juice, fresh mint and black sesame seeds.
- If you prefer it chilled, you might need to add a little plant milk before plating as rice will tend to absorb extra liquid and you want it to stay creamy.
Enjoy 🙂
Back from amazing China… I haven’t been cooking a single dish for the past 2 weeks… seems weird to be back in my kitchen and in charge of the family food again !
We have experienced so much variety with food in China .. I did not expect we would enjoy our meals so much I must confess ! Of course we stayed on a vegetarian diet and ate mostly veggies, noodles and rice… But as Chinese share their meals, we always ended having 5 /7 different veggie dishes on our table with steamed, stir fried, roasted, … variations and so many different green leaves, mushrooms and cabbages options, … A real discovery indeed !
However, kids have been craving for some cakes, as they did not eat much of those during that trip for sure 🙂
So I promised my first baking would be those tahini GF blondies I had in mind for a long time.
Follow the link below to make those beauties and enjoy !
I have never been a chips addict, but when there is good crackers on the table, I am always interested 🙂
However very often they are mostly made of flour, artificial flavor and not so good fats… So most of the time, I’ll pass.. and wait until I make some at home 🙂
Like those ones ! They are for you if you are a seed person… as they are only made with seeds !
Using chia and flax that transform in a gel with water, you don’t need to add any additional fat or flour to bind everything all together.
Flavoured with rosemary they are super delicious, but you can change and add spices or other herbs 🙂
Recipe below for you to enjoy !
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds
- 1/4 cup flaxseed
- 1,5 cup water
- 2 tbsp rosemary
- 0,5 tsp salt
- Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
- Spread thinly on a baking tray layered with baking paper (3 mm, important, as thicker they won’t be crackers anymore : ). Sprinkle with a little salt (and even cracked pepper if you want)
- Put in the preheated fan forced oven (165C). After 30 min take it out and flip over. Put it for another 30 min or so (until golden brown edges and crisp).
- Take it out from the oven, cut and store in an airtight container for up to 1 week once it has totally cooled.
NB: if they are not so crispy any more (it can happen in Singapore 🙂 put it back in the oven for a few min before enjoying again.
Hey everyone !
Have seen so many carrot cake posts on insta over the last few weeks, it reminded me I hadn’t done any for a long time.
The seriously good one I did a few months ago was not vegan with a super yummy icing… not super healthy but so satisfying I will do it again for sure 🙂
For today I wanted something more balanced, I could have for breakfast or as a light snack, and less sugary 🙂
So my recipe below is : vegan, GF, low fat and low calorie !
You can try and let me know your thoughts.. pretty sure you will not notice it is a healthy cake… but will definitely tick the “it’s a yummy cake” box 🙂
Follow the link below to go to the recipe.
My kids are super happy at the moment !
I have a project I can not share yet… but that requires me to try many cakes and cookies recipes.
So they are always excited to come home and discover what I have been up to !
Some days are better than others according to them 🙂 and it is also funny to see how different their tastes are and evolve.
Leopold is in love with blueberries currently. So I opted for a vegan blueberry cookies trial this time.
Funny enough, he loves them, but Rose is not so inclined. I think she was more expecting something like chocolate cookies 🙂
Anyway, those are quite good indeed. Their texture is between a cookie and a shortbread, quite crumbly, as I used almond and coconut flour.
I let you try and make up your mind !
Recipe just below
I love chocolate, the real dark one. My buddy and my kids love white and milky one… and Nuttela…
So when I started to change our food habits, they were quite upset I stopped buying that terrible but so addictive spread.
However, one day I showed them that picture of a Nuttela container, which is mostly filled with white sugar and palm oil… and they all said they didn’t want to eat it ever again !
I love them, so I have been looking for some healthy yummy way to propose them an alternative.
And this one is definitely a very good one 🙂
Only 5 ingredients, no refined sugar, no oil, no bad stuff, just the goodness of wholefood.
Of course you don’t have exactly the same texture and flavor, but it contains so much toasted hazelnuts and good stuff that it turns out better 🙂
Have a go and you might become addicted. After all chocolate is definitely a feel good food and rich in Magnesium 🙂
Ingredients:
- 1,5 cups roasted hazelnuts (10 min in 180°C fan forced oven)
- 0,5 cup 75% dark vegan chocolate
- 0,5 cup coconut milk
- 0,25 cup apple syrup
- 0,5 tsp vanilla extract
- 0,25 tsp sea salt
Directions:
- Once the toasted hazelnuts have cooled down, finely grind them (if they had skin, remove it before grinding in high speed blender)
- Melt your chocolate mixed with the other ingredients (except the hazelnuts). Ensure it does not boil. Let it cool down a little
- Add the melted chocolate to the hazelnuts flour and mix it at high speed until you get a smooth and creamy texture.
Enjoy immediately or store in a glass container in your fridge for up to 1 week… if it can last so long 🙂
When Rose and Leopold first saw the cake, they told me: “Mum you forgot to remove the pears stem” :))))
But no, my loves, it was done on purpose. It is my friend Bridget, who recently showed me some beautiful cakes featuring entire fruits and veggies. And as I am always in the mood to try something new I thought I would give it a go.
So today I baked a fruit loaf with this technique, using fresh pears I had and lots of nuts and spices.
I adapted some recipes I had found but did not dare for the first trial to make a vegan loaf.
Will be for the next variation.
If you want to make this pretty loaf, follow the link below 🙂
Yesterday I realized I hadn’t baked granola for such a long time !
As I had just dehydrated some pineapple and mangoes I thought I’d change and make a sunny roasted granola using those beauties and lots of seeds !
Granola is so easy. Once you have the basic recipe you can make any kind of variation. And it is so much healthier as you know what you have put inside and in this case, use almost no additional sweetener and only 2 tbsp coconut oil !
This granola ended up being super crusty and full of exotic vibes.
Try it for yourself and enjoy it as a snack or with your yogurt / fruits 🙂