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 !
If you follow me you know that I am mostly vegan but do enjoy the occasional really good dairy product. I guess I was raised in a dairy culture country, and it was already hard to fight meat and be a vegetarian ! but cheese and yogurts have been all around my entire life. And I did enjoy them for a long time of my life. Especially cheese….Being more educated on their nutritional value, + and – health benefits, I have become quite savvy about when and how to eat those. And I also rely a lot on what’s my gut feeling ! If you can digest dairy and eat in moderation some organic, real yogurt or cheese, I believe you can actually benefit from their nutrients (calcium, protein) But this is so personal, right ? And having said that I know that I ‘ll always feel better when I skip those for sometime in my diet. So finding something that can replace the texture and flavor cheese bring to dishes is really important for me. On the other hand I don’t want to claim my “vegan feta” is anything to compare with traditional feta. I have said it before, but it scares me that some people eat now lots of processed vegan food and truly believe it is healthy ! We should not try to eat the same, but learn how to make new ingredients combinations that bring us the same level of yum 🙂 and are at the same time good for our health. Anyway, that’s my personal view on the current vegan trend, and even if you disagree with me, you can still give a try to recipe below. It’s sour, tangy, crumbly, and can definitely play a similar part in the flavors building of a salad / soup/ … as feta would do. Give it a go and let me know.
Ingredients
- 135 g blanched almonds
- 4,5 tbsp fresh lemon juice
- 3,5 tbsp extra virgin olive oil
- 2 fat crushed garlic cloves (don’t omit)
- 115 ml d’eau
- 1,5 tbsp of fresh shredded thyme, oregano or rosemary (my favorite is rosemary)
- 1,5 tsp sea salt (adjust to taste)
Directions
- Soak your almonds in 500 ml of water the night before
- In the morning, drain them and rinse them well
- Transfer them to your high speed blender, adding all the other ingredients and blend until you get a creamy texture.
- Transfer your batter in your milk bag and make a tight knot to get a ball you’ll strain for min 8 hours in your fridge
- Once it has strained, transfer your batter in your greased mold (I use olive oil, or baking paper if you don’t want to add any oil).
- Put in your preheated oven at 175°C fan forced for 35/40 min (check, it should have get some golden color on the top and have some cracks, but should still be soft under the firm top)
- Leave it to cool down in your mold and once cool, transfer in a container in your fridge
- When ready to eat, add a drizzle of olive oil, some cracked pepper and fresh herbs, even honey if you’d like (but not vegan). Can keep for up to 5 days in your fridge.
- Enjoy on sourdough toasts, crumbled in salads or to top soups, in wraps, or on pizzas.
Was craving for Thai food today and looking for a bright salad to enlighten a dull rainy day in Singapore 🙂 Remembered how much I love the Mango Papaya salad but had no papaya …. Never mind, zucchinis were going to replace it, and I also wanted to make it vegan and GF so skipped the fish and soy sauce. Added some avocado for indulgence and health fats, and edamame to make it more nutritious and get some texture as zucchinis are not as crunchy as the papaya. Result turned out super yummy, and it was done in 10 min max ! So here it is below, for you to try. Let me know your thoughts !
Ingredients (Serves 4)
- 2 large spiralized zucchinis (chose them organic to keep the skin ideally) If you don’t have a spiralizer, use a vegetable peeler to peel the zucchini into long strips. Once done, place your spiralized zucchini on a paper towel to absorb part of their water before you add them to your salad.
- 1 mango cut in small dices or also spiralized (don’t chose it too ripe in that case)
- 3 tbsp edamame pods
- 1 medium avocado cut in cubes
- 1 handfull chopped thai basil leaves and same with chopped cilantro
- Dressing: 3 tbsp lime juice + 2 tbsp sesame oil + 2 tbsp coconut aminos (if using tamari, add 1/2 tbsp coconut sugar) + 2 cm fresh ginger bit grated + 1 crushed fat garlic clove + fresh chili or 3/4 tsp chili flakes (adjust to your tastebuds)
- Toppings: Large handful or roasted unsalted crushed peanuts (or cashews if you don’t like peanuts) + 1 tbsp black sesame seeds + more thai basil, salt and cracked pepper to taste
Directions
In a large bowl, combine all your salad ingredients. Prepare the dressing combining everything. Pour the dressing over the salad and toss well. Add your toppings and serve ! If you are not going to eat it straight away, keep everything in containers in your fridge and assemble at the last min, as zucchinis will release water and avocado will quickly turn brownish.
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!
Curries are one of the most comforting food for me. Don’t you think ? And being vegan most of the time, they are one of the easiest one pot dishes I love to make and share with friends or family to show them how delicious vegan healthy food can be 🙂 This one is a regular at our place, I sometimes change the sweet potatoes for carrots and / or pumpkins. Same for the greens, replace spinach with collard greens or even kale, and if you don’t have thai asparagus, omit them and just replace with snap peas or super fine green beans. From a nutrition stand point it is a very well balanced meal, rich in fibers, leafy greens, good fats. To increase proteins and limit carbs, ensure you use brown rice or quinoa as a side and add some beans if you want to load it with more proteins.
Hope you’ll like it.
Ingredients
Serves 4
- 500 ml coconut milk
- 850 g sweet potatoes (washed and cut in dices)
- 80 g organic baby spinach leaves
- 100 g thai asparagus (washed, trimmed and cut in 3 parts lengthways)
- 2,5 tbsp lime juice
- 2 tbsp white miso
- 1 tbsp organic green curry paste
- 300 ml water
- 1 tbsp coconut aminos or tamari if not soy free
- 10 kaffir lime leaves finely minced
- 2 to 3 lemongrass stalks (I love lemongrass so would use 3 but start with 2 🙂
- 1 tbsp finely minced fresh ginger
- 15 gr coriander (leaves and part of the stem)
- A few thai basil leaves
- Chili flakes (optional)
Instructions
- Put your miso, water, lime leaves and ginger in your pan an bring to a boil. Add your coconut milk, lemongrass stalks white parts you will have bruised and halved.
- Leave to boil for 2 min, then add your sweet potatoes, bring to a gentle simmer and leave until the potatoes are tender (around 15 min, check with toothpick)
- Add your spinach and cook for 2 min
- Add your coconut aminos and lime juice, half your coriander and the asparagus, and transfer in your serving pot.
- Taste and adjust if needed adding more salt, cracked pepper, lime juice and optional chili flakes.
- Top with remaining chopped coriander and some more shredded kaffir lime leaves and thai basil leaves.
- Serve immediately with quinoa, red or brown rice, millet, …
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, …
So I am French ! And considering living a life without eating any bread seems impossible to me ! I am attending nutrition courses and we had recently a lecture about grains. Some diets recommend not to eat any and it seems some people are really reactive to the proteins they contain (not only the wheat gluten). This scared me a little and I turned grain free for a few days… But actually as rightly explained in my course, food is bio individual and we all react differently to what we eat. In my case, I have figured that eating less gluten definitely helps me digest better and feel better, but I can not imagine skipping bread for the rest of my life, or at least at this stage of my life 🙂 However I try to enjoy only the best, eating sourdough organic bread when I chose to eat real bread. And of course I have banned white loaves or baguettes and any industrial baked stuffed. And when I decide to go gluten and / or flour free I bake myself some loaves like this one, which are super yum and so nutritionally good ! Of course it doesn’t taste like bread (no yeast or levain, and no flour) but it’s got a crust, a dense moist inside with some chunky seeds bites so it definitely recalls some nordic bread loaves and works really well with savory or sweet toppings. Don’t mention to your kids it’s made with lentils, they won’t taste them 🙂 and play with the different grains ratio if you want to have more / less buckwheat or quinoa, or millet flavor. You can also add a little spices like cinnamon, and some nuts or raisins if you want to twist it a little. Recipe below, super basic, just remember to prepare it the day before to soak your legumes, grains and seeds. This is actually super beneficial from a nutrition standpoint as it activates them by removing their physic acid external coating. Phytic acid prevents them from germinating and has been proven to diminish nutrients assimilation ! So don’t skip this part !
Ingredients for one loaf
- 100 g coral lentils
- 140 g buckwheat or millet or quinoa (or combination of all those, which I prefer)
- 70 g Sunflower seeds
- 70 g Pumpkin seeds
- 10 g chia seeds
- 10 g Hemp seeds
- 4 tbsp Psyllium powder
- 250 ml water
- 2 tsp sea salt
- 2 tsp apple cider vinegar
- 1 tsp baking soda
Instructions
- Soak all your seeds and grains the day before in filtered water.
- In the morning, rinse them well and drain them
- Preheat your oven to 160°C fan forced
- Mix your psyllium with 125 ml water and let it rest for a few minutes
- Transfer your seeds and grains to your high speed blender and add your psyllium and all the other ingredients.
- Mix to blend well and break some of your seeds but ensure you keep some bits and texture. Once done add additional spices / raisins / nuts if using any.
- Transfer to your prepared tin layered with baking paper and top with additional seeds
- Put in your oven for min 1h and 20 / 25 min. Check, it should be gently golden on the top and your toothpick will come clean when checking doneness.
- Let it cool down in the tin before transferring out and wait it’s totally cool to slice.
- Enjoy!
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.
Another salad ! And again Brocoli ! You are going to think we love brocoli at our place ! And you’ll be right 🙂 My kids used to be a little reluctant, I guess when I was busy working in corporate and asking my au pair to cook them brocoli, it was probably not the yummiest meal of the week for them 🙂 And I do remember eating some watery green little trees at my grandma’s place (I love my grandman don’t get me wrong) as a teenager, which I really found tasteless and would only force myself to eat as I was told to be polite and because they were good for me !
And yes Brocoli is good for you : this super veggie is loaded with fiber, antioxidants to reduce inflammation, and vitamin C to aid iron absorption ! And yes it is also super tasty and versatile when you cook it well. Think, roasted coated with a little evoo and spices, boiled and blended with cashews for a creamy soup, shredded as an alternative to grains in tabouleh, and even better mixed with fruits for a creamy smoothie… The list is endless and this time it is a very simple yet very tasty salad I propose you to make. 20 min max, only a few ingredients, and you’ll thank me after tasting it for sure !
INGREDIENTS (Serves 4 as a side)
- 1 large brocoli ( or brocolini, or cauliflower)
- 1 red onion
- 100 gr haloumi cut in small bites ( or smoked tofu for vegan alternative)
- 45 grs roasted walnuts chopped ( or any nuts)
- 3tbsp goji berries ( or cranberries, raisins,…)
- 1/4 cup chopped cilantro ( or parsley if you prefer)
- 2 tbsp evoo
- Zest and juice of 1 organic lemon
- 1/2 tbsp chia seeds
- 1/2 tsp cumin
- Optional chili flakes
DIRECTIONS
- Separate the brocoli florets from the stem. Don’t throw it away, you ll use it later.
- Coat the florets with 1 tbsp evoo, cumin powder, salt and pepper and optional chili flakes. Add the onion cut in quarters to the same bowl and mix well. Transfer to roast in preheated oven at 190 deg C fan forced for 20 min ( until you get a nice roasted colour)
- At the same time, grill your halloumi as per package instructions.
- Once done, take it out and leave to cool down
- Cut the stem of the brocoli to get some crispy brocoli match sticks you ll add to the salad later.
- Once your brocoli and onions are at room temperature, transfer in your salad bowl the roasted broccoli and onions, the raw brocoli, the walnuts, herbs, goji, grated lemon and toss.
- Drizzle with your lemon juice and 1 tbsp evoo. Toss well again. Finish adding the chargrilled haloumi, add more herbs, cracked pepper, chia seeds sprinkle and serve immediately 🙂
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 😉