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 !
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.
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.
I was raised with apple tarts !
My parents had a huge garden with many apple trees and in autumn we would go and pick up all the apples from the trees we would stock up and eat throughout the year 🙂
I miss those 100 % organic and so flavorful apples. Today apples are such a controversial fruit. “An apple a day should keep the doctor away”, right ? but when you learn that apples rank as the 4th worst fruit to eat given all the chemicals they are sprayed with, to grow and last longer… I am always careful when I buy and use some, and probably eat much less apples then I used too …
But today we were in the mood for apple tart. It is freezing (Singapore style, ie 22/24 degrees 🙂 ) and so grey that comforting treats have to be on the menu !
This tart is quite healthy as the crust is GF and vegan, and the apples are just lightly brushed with lemon and maple syrup.
Recipe just below so you can also spoil yourself with this delight.
Enjoy 🙂
INGREDIENTS
CRUST:
- 90 grs GF oat flour
- 130 grs almond flour
- ¼ tsp sea salt
- 3 tbsp maple syrup
- 1/4 cup coconut oil
FILLING:
- 4 to 5 apples (I used pink ladies).
- 3 tbsp lemon juice
- 2 tbsp maple syrup
- a handfull raisins
- cinnamon
DIRECTIONS
CRUST
- Preheat the oven to 170 °C fan forced
- Combine the almond flour, oat flour, salt in a bowl. Drizzle in the coconut oil and maple syrup and stir until you get a dough consistency.
- Spread the dough using your fingers in a pie pan, lined with baking paper or on a baking tray lined with paper. (You can roll it toping it with a second sheet of baking paper to avoid it sticks to the pastry roll).
- Make holes using a fork to avoid getting bubbles and put the dough to bake for 10 min (corners should start getting a little brown)
FILLING
- Peel and cut the apples. Marinate them in the lemon juice and maple syrup combo.
- Spread them on the dough, dust with a little cinnamon, sprinkle some raisins and bake for 25 min. Brush them with more maple and lemon mix and bake again for 15 min
- Take it out, add a little more cinnamon (if you are a cinnamon lover like me 🙂 and eat warm with a scoop of plant based yogurt or cream, or on its own 🙂
So today I opt for turmeric for breakfast 🙂 I can see the look on your face already … last week she had cauliflower, now it is turmeric… what’s next ?
Well the beauty of vegan cuisine is that you reinvent recipes each day. You play with flavors combo, textures, and look for wholesomeness of ingredients whenever you cook.
So why not turmeric ?
This bright spice that gives the yellow colour you love in your curries, is an ancient root well known now for its anti inflammatory properties and has been used for ages in Chinese and Indian medicine !
So be good with your body and start your day with this beautiful and delightful bowl !
Vegan, protein rich, anti inflammatory, naturally sweetened … Just go for it, the recipe is just below:
- 1 ripe banana cut in chunks and frozen
- 2 tbsp vegan protein powder
- 1 tbsp almond, cashew or macadamia butter
- 1/2 cup almond milk (adjust according to your liking)
- 1/2 tsp turmeric powder
- raw cacao nibs and other toppings according to your like
Put everything except the toppings in your high speed blender and add the milk gradually.
Drink or serve in a bowl with crushed raw cacao nibs and a dust of turmeric.
Intense morning run today. Usually I will drink lots of iced red tea or cold press a juice, but today I was in a smoothie mood.
I decided to make a delicious avocado, banana, almond butter blend.
Super yum and loaded with the proteins, good fats and potassium.
Recipe is there if you want to try 🙂
Feeling a bit low in energy this morning …. But still willing to do my 1 hour run.
I made myself this energy booster to have a meal on the go, super easy to digest, rich in slow carbs, proteins and magnesium, and terribly yummy.
If you love vanilla flavor and creamy smoothies, this one could become a regular on your menu.
Have a look at the recipe below and tell me what you think 🙂