A super simple twist of my usual 3-ingredient banana cake! :) I just added in fresh blueberries and chocolate.

Oil-free and gluten-free.

These are really tiny two-bite muffins! 

I used Droste dark chocolate pastilles. It's much sweeter than I'd like it to be, but it's a good sweetness for baking I guess! I like the pastille shape though - I wish there was a more bitter version.

Usually my fluffy 3-ingredient banana cake is made with 1/2 cup oat flour, 2/3 medium banana and 1 tsp baking powder. These turned out slightly denser though, perhaps because my oat-to-banana ratio is higher.

I used both chopped dark chocolate and cacao nibs (only in the batter), but you can use just dark chocolate if you'd like. I added cacao nibs because I was lazy to chop more chocolate lols. But they gave the muffins a nice crunch! ^^

Easy to make... and easy to finish hehe.

Blueberry Banana Choc Chip Muffins

Makes about 10 two-bite muffins

Ingredients

• Scant 2 cups oat flour (rolled oats pulsed in food processor)

• about 1 1/2 cup banana purée (about 3 medium bananas)

• 1/4 cup blueberries

• 1/4 cup chopped dark chocolate + cacao nibs

• 2 tsp baking powder

1. Mix flour and baking powder together.

2. Mix in banana purée until flour is evenly moist. Dough should be very thick. 

3. Fold in blueberries and chocolate.

4. Press into mini muffin cups. Top with more chocolate if desired.

5. Bake in a preheated oven for 10-12 mins (depending on size) at 180°C.

6. Cool and enjoy!

V-day-inspired cupcakes! Gluten-free Pink Dragonfruit Cupcakes topped with a chocolate flavoured 'icing'. It's also oil-free!

Actually, calling them cupcakes is a bit of a stretch, because the texture is more like kueh. But the fact that something solid even came out of it is already great, because I'm new to gluten-free baking (except with oat-flour), it's my first time baking with dragonfruit and I just threw things together for this! ^^

I love the vibrant colour of pink/purple dragonfruit! It's also sweeter than white-fleshed dragonfruits :) 

I peeled open the casing to find that the bottom of the cupcake/kueh is ORANGE COLOURED! Wow! It's like a gradient cake hahaha.

The texture is quite moist, as you can see. I think it'll be better if I let it cool for a few hours...

The black flecks are ground-up dragonfruit seeds! And that gap in the middle is where I poked the skewer to attach the dragonfruit heart on top.

This is what the batter looks like. Surprisingly, when dragonfruit is pureed, it forms a gel-like consistency, similar to a flax 'egg' (1 part flaxseed meal to 3 parts water)! I was planning to add a flax egg but I decided that the dragonfruit puree will do. 

I used a newly bought pack of Orgran gluten-free all purpose flour and some coconut flour that I forgot at the back of the cupboard. I still need lots more practice in gluten-free baking! And maybe I should follow a recipe next time and not just throw everything together hehe :x

Pardon the poor piping skills.

Gluten-free Pink Dragonfruit Cupcakes

This recipe is just for reference, it needs to be improved! 
Makes 4 mini cupcakes, as shown above

Ingredients

• DRY
• 1/2 cup Orgran all purpose gluten-free flour
• 1/4 cup coconut flour
• 1-2 tbsp coconut sugar (or to taste)
• 1 tsp baking powder
• WET
• 1/3 cup pink dragonfruit, blended (it'll have a gel-like consistency)
• 1/2 cup soymilk
• 1/2 cup water
• 1/2 tsp vanilla essence
• Chocolate flavoured 'icing': firm tofu + chocolate stevia drops, blend and leave in fridge to chill.

1. Mix dry ingredients together.
2. In a separate bowl, mix wet ingredients together.
3. Pour wet ingredients into the dry ingredients and mix well.
4. Prepare cupcake liners/muffin cups (small ones are preferable for more even cooking) and pour in the batter. 
5. Bake at 150 deg C in a preheated oven for 22-25 minutes. Leave to cool for at least an hour.
6. Pipe on the 'icing' and add a piece of fruit on top. ^^

Happy Valentine's Day everyone!

Reindeer Black Bean Brownies! Gluten-free, refined sugar-free, oil-free black bean macadamia nut brownies with reindeer-y details. I love how there's so many cute food ideas during this festive season! :)

Okay, I have to admit, I had no idea what to call this.

And I might have gone a little overboard with the overlays again. :x

Hello Kitty Cakes! Mini Raspberry-Banana and Chocolate-Banana cakes stuffed with vanilla tofu cream (which I piped successfully!) and frozen raspberries. Sweet, sour, fluffy and creamy! With kiwi-mint sauce at the side.

Aren't they so cute?!?! Oh my gosh I'm not even that big of a Hello Kitty fan but these are just TOO CUTE!!!! ♡♡♡

AHHHH so cute!!!!!!!!!!!!!!!!!!!!!!!

I got this at Bangkok! Such a steal. It was about SGD$10-12 I think. So cheap! :D

The raspberry-banana batter look so prettily pink before baking, but sadly it turned into a dull brown. Oh well, at least it tasted good! ;)

I used my usual banana-oat cake recipe, but with spelt flour instead of oat flour this time. I divided the batter into two and added a heaped tbsp. of crushed frozen raspberries to half and about 2/3 tbsp. cacao to the other half.

In my heart I'm gushing 'omg so cute!!!!'

I made the vanilla tofu cream with 1 small block soft,  firm tofu (best to choose one that doesn't have that strong of a bean-y taste, if you mind it), 1 tsp vanilla essence and stevia to taste. Blend all ingredients together, fill it into a piping bag and chill in the fridge before using.

For the kiwi-mint sauce, it's simply 1/2 ripe organic kiwi blended with a few large leaves of mint! :)

Raspberry-Banana & Chocolate-Banana Mini Cakes
Makes 2-3 small cakes, about 1 of each flavour

• 1/3 cup spelt flour (40g), or oat flour
• 2/3 medium, ripe banana
• 1/2 tsp baking powder
• dash of cinnamon
• 1 tbsp. (frozen) raspberries, crushed (or other berries of choice)
• 2/3 tbsp. cacao/cocoa powder
• 2-4 tbsp. water

Method

1. Add flour, baking powder and cinnamon in a bowl.
2. Puree banana and add to dry ingredients. It should be enough to turn it into a thick batter.
3. Divide batter into two.
4. In one half, add the raspberries and stir well. Add water if batter is too thick.
5. In the other half, add the cacao and water.
6. Pour into lightly greased muffin tin/silicon molds and bake at 180 deg C for about 20 mins. (Baking time may vary due to differences in bakeware.)

Have a lovely day! ♡

A creamy, tart filling with a chewy, sweet crust. It's amazingly yummy, despite the minimal amount of ingredients used!

Firstly, form the crust. It's just made of dates and almond pulp, leftover from a batch of almond milk. Almond meal would probably work too! It needs some improvement for it didn't hold together very well, but other than that it's simple to make and I love the subtle almond aroma!

Then, add in the strawberry chia jam. The chia seeds give a nice, crunchy texture. Strawberries and lime seem to go well together too - and red & lime green look so pretty together! :)

Next, pipe in the lime filling. I used regular limes for this instead of key limes, though feel free to use key limes! I used stevia as a sweetener, for the lack of any raw sweeteners. It's a bit too sour by itself, but the sweetness of the crust balances it out perfectly.

Either smooth out the lime filling or leave it as it is. I topped mine with more strawberry chia jam and almond pulp sprinkles, and garnished with a slice of lime.

It can be eaten immediately, but it's best to leave it in the freezer for 2 hours so it won't be too soft. The crust needs more nuts I think, perhaps I'll try making it again next time! :)

 

 

Raw Key Lime Pie with Strawberry Chia Jam Filling

Makes 2 tiny pies

 



Crust

• 3 large medjool dates
• ~6 tbsp almond pulp (make sure it's relatively dry) or almond meal

Jam filling

• 3 large strawberries
• 1 level tbsp chia seeds

Lime filling

• 1/2 ripe avocado
• 4 tbsp water
• juice & pulp of 1 large lime or 2 key limes
• 2 tsp psyllium husk
• 1/2 tsp lime zest
• 11 drops plain stevia (or 1 tbsp liquid sweetener), or more to taste

Method

1. Crust: Pulse pitted medjool dates in a food processor until it forms a paste, then incorporate in the almond pulp. Amount of almond pulp use depends on it's dryness. Divide 'dough' and press into small tart pans.
2. Jam filling: Blend strawberries and stir in the chia seeds. leave to sit for at least 15 mins.
3. Lime filling: Blend all ingredients together.
4. Fill crust with the jam, then pipe or spread the lime filling. Leave in the freezer for 2 hours. Enjoy!

Roasted Bell Bepper Hummus and Savoury Chia Crackers! This time I made a tahini-free hummus, recipe loosely adapted from here, and it was still surprisingly yummy!

For the basic hummus, I used 240g cooked chickpeas (or about 1 can drained), a handful of parsley, 2 tbsp nutritional yeast, 1-2 cloves garlic, 1 tbsp lemon juice, a few cracks of black pepper and black sea salt (not pictured) and water.

 

I made only a small batch this time, and divided the basic hummus into 4, so that I'll get some of each green, yellow, red and basic.

I added about 1/4 roasted medium bell pepper (with skin) to each part of the hummus. The basic one turned out a bit green because of the parsley :x

Other ingredients added into each one:

Red - chili flakes, cayenne pepper

Yellow - turmeric, curry powder

Green - salt free seasoning

And I made crackers for the first time! There was a box of Carr's Table Water Crackers at home a while back and it was SO ADDICTIVE. Like it's just made of flour and water?! :O Anyway this didn't turn out exactly the same, but still very satisfying!
Surprized to find that they puff up, even without any rising agent! Probably should have poked holes, but they look so cute and puffy ☺

I used about half the dough for this amount, the rest is in my freezer! Perhaps some sundried tomato crackers next time?

Yum yum. Great as a snack or appetiser! The sesame seeds really add a fragrant, nutty aroma ☺

Oil-Free Roasted Bell-Pepper Hummus

Ingredients

• 240g cooked chickpeas (or about 1 can drained)
• a handful of parsley
• 2 tbsp nutritional yeast
• 1-2 cloves garlic
• 1 tbsp lemon juice
• a few cracks of black pepper and black sea salt
• water (enough to blend until smooth)
• 1 medium red, yellow or green bell pepper, or just 1/4 of each if you're dividing up the hummus like I did
• Suggested additional ingredients:
• Red - chili flakes, cayenne pepper
  Yellow - turmeric, curry powder
  Green - salt free seasoning

Method

1. Roast the bell peppers on a lightly greased baking sheet at 180 deg C for about 20-30 mins, or until slightly charred at the edges.
2. Blend all other ingredients well, adding water when necessary.
3. Blend in the roasted bell peppers (with skin) and any other ingredients. Enjoy with crackers, falafel or raw veggies!

Basic Savoury Chia Crackers

Ingredients

• 150g wholewheat flour + more for dusting
• 100ml water
• 1 level tbsp chia seeds
• 2 tbsp nutritional yeast
• salt to taste (I used 2 cracks black sea salt)
• dried parsley flakes

Method

1. Mix all ingredients together. Knead with hands until a dough is formed.
2. Flour a clean surface (and your hands and the rolling pin; it sticks to everything!) and roll out the dough, until as thin as possible (about 3-4 mm).
3. Use cookie cutters or a knife to cut out shapes. If you don't want the crackers to puff up, poke holes with a fork. To add seeds/dried herbs on top, dab a bit of water on them first so they'll stick.
4. Bake at 180 deg C on a lightly greased baking sheet for about 8 mins.

It's my third time making falafel! And as always, though they're simple they taste so good! Perhaps anything with chickpeas taste good ☺And of course, I made some heart-shaped ones too.

They are so addictive; I just treat them as savoury truffles and eat them out of the fridge cold. Lols ^^

Baked Pumpkin & Beetroot Falafel

Makes about 24 small balls

Ingredients

• 240g (about 1 1/2 cup) cooked dried/ canned chickpeas
• 80g pumpkin puree
• 30g beetroot shreds
• 2 tbsp flour (I used spelt)
• 2 tbsp nutritional yeast
• 1 tbsp finely chopped fresh parsley
• 1-2 cloves garlic, chopped
• 1/2 tsp cracked black pepper
• sea salt to taste (I used black sea salt)

Method

1. Pulse chickpeas in a food processor until you get a powdery mash, though small chunks are fine. If using canned chickpeas (which are softer), just mash with a fork.
2. Stir in all the other ingredients. If using canned chickpeas, less pumpkin may be needed.
3. Using your hands, evenly incorporate all the ingredients. Form small balls/ other shapes and place on a lightly greased baking sheet.
4. Bake at 180 deg C in a preheated oven for 25-30mins, or until golden brown (though it can be hard to tell as they're so orangy-pink in colour!) Flip them over midway if you'd like (I didn't bother doing this and it turned out fine ☺) Cool and enjoy immediately for the best texture!

The falafel was so crispy on the outside, yet soft and moist on the inside! I had it with shirataki noodles (which were about to expire, oops). Shirataki is a low calorie (~4 kcal/serve), low carbohydrate, low fat, gluten free and high fibre food. They're made from konjac, which is the root of a plant. It comes in other shapes too - like rice, which reminds me, I bought a pack of 'Miracle Rice' over half a year ago and haven't tried it! -_- I'm not really for anything low-carb but they're so convenient; they don't even have to be cooked! I just rinse and drain them. A drawback though, is that it's expensive. One pack (one serving) costs a little over SGD$2 (I got mine from the Japanese supermarket at Star Vista). I mixed two packs here to get both black and white noodles!

Shirataki noodles with a beetroot tomato sauce, falafel balls, white button mushroom, falafel and yellow bell pepper. And not to forget - nutritional yeast! No pasta will be complete without it ☺

First time actually using english parsley! It looks so pretty. And it lasts way longer than the chinese parsley that I usually use. Though the taste isn't the same, nor as nice! 

For the sauce, I blended 1/2 medium tomato, 1/4 medium red bell pepper, 5 dried cherry tomatoes, 3 tbsp beetroot shreds, a crack of black sea salt and a dash of cayenne pepper. It was so yummy!

Lols I tried to plate the noodles in a high-class-restaurant kinda way. I failed hahaha. Shirataki noodles are very hard to twirl! And I guess high class restaurants don't serve so much food on one plate :x

 What's best with Raw Almond Milk? Raw 3-ingredient Cookies! ^^ These are super simple to make, and are soft and crumbly at room temperature, and chewy when frozen/refrigerated. The 3 ingredients are: almond pulp (of course), medjool dates and raw tahini!

I dried the almond pulp a little because it was still kinda clumpy. Also, I kept it in the fridge so it'll get more moist at room temperature because of condensation! Since I don't have a dehydrator, I left this in my oven for 1.5h, with the fan on, and the temperature turned to below 50 deg C.

Then, I pulsed 2 dates (edit: use 2-4 dates depending on desired consistency) in a food processor, with 1 tbsp water (would this count as an ingredient? o_o) because it didn't turn very well. It should form a thick paste. Added it to the dried almond pulp. ...Yes I know what it looks like :x Lols
Mix well and add about 4 tbsp raw tahini, or until the dough holds when you press it together! Shape the dough into cookies, or use a cookie cutter to mold it if you'd like (usually I would but I was lazy this time hehe).

This is the tahini I use. It's just made of hulled sesame seeds and it tastes great!

Optional add-ins: black sesame seeds, cacao nibs, hemp hearts.
Other ideas: goji berries, chia seeds, coconut flakes.
I just pressed the cookies into them but you could mix them in too! ☺

They're yummy just as they are, but I really love them frozen! They don't freeze solid but they'll have a lovely chewiness! Though my fingers do freeze a bit when holding them lols. Luckily they're just 2-bite cookies. ☺

Enjoyed with a cold glass of almond milk on a hot day. Bliss.

Of course I didn't eat them all in one sitting, but I did finish them in 24 hours. I want more! ♡‿♡

Raw 3-Ingredient Almond Pulp Cookies

Makes about 16 addictive two-bite cookies

Ingredients

• 1 cup almond pulp
• 2 large medjool dates
• about 4 tbsp raw tahini
• 1 tbsp water, if needed
• Optional add-ins: black sesame seeds, cacao nibs, hemp hearts

Method

1. Dry the almond pulp if it is damp or clumpy.
2. In a food processor, blend 2 medjool dates into a thick paste. Add 1 tbsp water if needed.
3. Add date paste and almond pulp together and mix in about 4 tbsp raw tahini, or until the dough holds when you press it together. Shape the dough into cookies, or use a cookie cutter to mold it.
4. Roll in, or roll it in, whatever nuts/seeds you want.
5. Enjoy immediately, or freeze for at least 20 minutes before savouring each bite ♡

Variations
Next time, I'll try it with black tahini, and perhaps other nut butters too!
And maybe add in some superfood powders: cacao, maca, acai etc.

What do you do with your almond pulp? ^^