15 LichField Road556835 Singapore
Hi there ! so if you follow me on Insta, you know we all love Granola at home and I bake it all the time for ourselves or on order. I also keep on trying new flavours and combos to improve texture and taste. I have a few really decadent ones (ok still much healthier then most of the commercial ones you can find, even in health food stores 🙂 but sometimes I also want to have the really crunchy nutritious healthy bite to eat on its own or with some plant yogurt and fruits. Something that will be different from a simple nuts handful and yet not as sweet as a regular granola.
Most granolas will require quite a fair amount of oil and sweetener to bind the grains and nuts together. If you want to decrease some of it, you can try banana/apple or even pumpkin sauce as a binder. But it can affect texture and taste (for those who don’t like banana like my mum :). For these crunchy bites, I used flax meal as a binder and it helped me decrease to a minimum the oil amount. Also those bring a nice nutty flavor and are loaded in healthy Omega 3 !! As for the sweet tooth, I give you some flexibility in the recipe below (I personally like it not so sweet, my kids prefer much sweeter 🙂 Cacao is optional but really recommended for it’s flavour and also nutritional goodness. Ensure though you buy unsweetened cacao and not highly processed dutch coco powder. Give it a go and let me know your thoughts. And if you are not looking for such a healthy granola, look for my other recipes on the blog. In any case, enjoy and bake food that do you good but also makes you feel good and that you look forward to eat !!
Ingredients
- 260 g oats (rolled or steel cut)
- 50 g buckwheat
- 45 g hazelnuts +20 g almonds chopped
- 55 g pumpkin seeds, roughly chopped + 20 g sunflower seeds
- 40 g flax seeds
- 25 g liquid coconut oil or extra virgin olive oil
- 185 g water
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2,5 tbsp cacao powder
- 65 g coconut sugar (50 if you have less of a sweet tooth / 80 to 90 g if you feel like a little sweeter granola)
- 1/4 tsp sea salt (adjust to your taste but a pinch is good)
Instructions
- Preheat the oven at 120°C fan forced
- Put in your food processor your flax seeds + 35g oats + sugar + cacao + water, oil and spices. Give a good stir and leave aside for 10 min to get your flax seeds to absorb some water
- Put all your remaining ingredients in a large bowl and stir to combine them.
- Mixer at high speed your ingredients in the food processor until you get a creamy texture (that’s what you are going to use to bind your oats, buckwheat and nuts)
- Transfer it to your bowl and combine well unit evenly mixed.
- Spread it on baking tray layered with baking paper and put in your oven for 30 min. At this stage you can already break down your clusters (I make really big ones to eat these bites a bit like a granola bar 🙂 but you can make small clusters too !
- Ensure your layer is even and thin to ensure you’ll get crunchy clusters (otherwise if too thin it will still be moist in the center of the clusters)
- Flip your granola layer after 30 min and put it for another round of 30 /45 min.
- Check it is well baked and crunchy and leave it to cool down totally before transferring to an airtight container to keep for a few weeks or in your freezer for a few months.
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 !
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 😉
Hello ! Feeling you need a little “cheer me up” this morning for breakfast ? Then think about chocolate 🙂 But not the nasty “N….a” spread you put on toasts or hot choc you drink with marshmallows 🙂 I am talking about real chocolate benefits, ie raw “Cacao”. Do you actually know the difference between cacao and cocoa ?
Simple: raw cacao comes from cold-pressed un-roasted cacao beans. It keeps all the goodness of cacao, which are numerous: living enzymes, antioxidants, magnesium (which can help reduce stress :), potassium, and iron). And lastly it is rich in alkaloids which interact with our neurotransmitters and help us feel good !!!!….
Cocoa comes from the same beans but they have been roasted at high temperatures, hence less nutritional benefits. However if you can’t find raw cacao, cocoa is still a valid option for this smoothie. Healthy enough and will also put a big smile on your face 🙂
Recipe so simple you have no excuse not to make it as I am sure you have everything you need in your pantry ! ENJOY and share your comments !
Serves 1:
1 frozen banana (not too ripe if you want to reduce sugar level)
1/4 cup GF oats
125 ml almond milk (adjust to consistence level you like)
1 tbsp raw cacao
1 tsp chia seeds
1 to 2 soft dates (adjust to your sweet tooth)
1/2 tsp real vanilla extract
Pinch of sea salt
Blend everything in your high speed blender / thermomix until smooth. Pour less / more milk wether you want to drink or eat it. If eaten as a smoothie bowl top with extra seeds, quinoa puffs, cacao nibs, more dates or fresh fruits. YUM 🙂
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
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 🙂
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.
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 !
A little obsessed with coffee over the past few days, as I am doing a barista training this week end !
So I pulled out this espresso smoothie recipe I had noted many months ago and made one to share with Romain today.
Whaou, so satisfying !!! Very very very good and not so bad from a nutritious standpoint as it is sweetened by date, gets the flavour from a real espresso and raw cacao, and is rich in proteins !
I would suggest to share the recipe below for 2, but after a great workout session it can also be for one only (or if you are super hungry :).
In any case, you should try this killer smoothie 🙂
Recipe:
- 1 espresso (single or double shot depending on how strong you want it)
- 1,5 tbsp raw cacao powder unsweetened (if you love chocolate go for 2 tbsp)
- 2 tbsp vegan protein powder
- 1 tsp chia seeds
- 1/3 to 1/2 cup almond milk (adjust to get the consistency you like)
- 2 ice cubes (or place your almond milk in ice cub tray and use it like that)
- 2 to 3 dates depending on how sweet your tooth is
- 1 tbsp coconut oil
- 1 tsp vanilla powder
Put everything in your high speed blender and pulse until the perfect creamy, velvety texture and Enjoy 🙂