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!

Remember my Sandwich Paradise from a few months back? Well, here's a mini version of it! ^^

➀ Unsalted peanut butter, banana hearts, blueberries, gojiberries & cacao nibs.

➁ Raw tahini, (perfectly ripe) avocado, and a sprinkle of nutritional yeast, black sesame seeds and pumpkin floss.

➂ Vegan olive margarine, fig slices, tangerine & chia seeds.

➃ Black tahini, strawberry, kiwi, hemp hearts & pine nuts.

On toasted dark rye bread.

Pumpkin-Spice Quinoa Granola Clusters with Dried Strawberries! As usual, this has no added sugar or fat. I've not made granola in so long and I've almost forgotten how yummy and addictive it was. I made this a couple of days ago and it's nearly all gone! :)  

I'd like to say that this smells and tastes of fall but I've got no idea what fall feels like. Meh. If only Singapore had the four seasons.

Ginger Molasses Cookies! I used to hate ginger but I've now come to love it's warm spiciness. ♡ It's also great for when I get motion sickness! :x

I recently bought molasses and it's my first time using it in baking. I wanted to try it because it's rich in iron, calcium and magnesium - it's a sweetener that's actually good for you! if you don't know what molasses are, it's a thick, black liquid (looks somewhat like Pi Pa Gao, though more viscous), and it has a distinct, bittersweet taste. Much less sweet than what I imagined it to be!

 

This recipe is adapted from Lunchboxbunch, and I changed it by replacing refined sugar with medjool dates. I've also halved the recipe and made smaller cookies. And left out the baking soda - I ran out! Perhaps that's why mine didn't rise and crack as beautifully as Kathy's! These were of a just-right sweetness for me, though that's not a good standard to go by, so I would suggest that you add more dates! ^^

Warm, freshly baked cookies. And a never-before-seen glimpse of my couch.

I made them in 3 ways: hearts (of course!), pressed down with a fork, and topped with crystallised ginger.

These are two-bite cookies.

They turned out soft & chewy, though for crunchier cookies you could flatten them out more.

The crystallised ginger add more sweetness, spiciness and bite to the cookie!

 

So good with a cold glass of soymilk.

 

 

 

 

Ginger Molasses Cookies

Makes about 28 two-bite cookies

Ingredients

• 1 cup wholewheat flour (130g), or other flour
• 3/4 tbsp ginger powder
• 1 tsp baking powder
• pinch of salt
• 1/3 tsp cinnamon
• 3-5 large medjool dates (depending on level of sweetness desired)
• 2-3 tbsp water
• 2-3 tbsp molasses syrup
• 1/2 tbsp fresh grated ginger
• 3 tbsp coconut oil, melted
• Optional: crystallised ginger, cut into tiny bits

Method

1. Mix the dry ingredients (first 5) in a large bowl.
2. In a food processor, blend together medjool dates and 2 tbsp water (this doesn't seem really good for food processors though, mine was having a hard time!)
3. In a separate bowl, mix the date paste with the grated ginger, coconut oil and molasses syrup.
4. Add the wet ingredients to the dry. Stir the mixture, then use your hands to mix it into a moist ball of dough. It should have a Playdough consistency. If needed, add water bit-by-bit. I added 1 tbsp.
5. For 'free-form' cookies, you can use the dough immediately, but for cookie-cutter cookies it's best to freeze for about 30 mins before rolling out and cutting into shapes.
6. Bake at 180 deg C for about 6-8 mins (depending on size of cookies) in a preheated oven.
7. Allow cookies to cool for 15 minutes before eating. They will harden as they cool.

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.

I love having fruit platters! They're so simple to prepare and yet they naturally taste great and look so pretty! ☺ I usually have them for breakfast, as a snack or as a part of lunch.

 

This one here is my favourite so far - because of how colourful it is! Though I did break many fruit combining rules lols :x

Strawberries, orange, watermelon, plum and frozen banana slices and grapes, with hemp hearts and cacao nibs. If you've not tried freezing your fruit before, do try them! They take on a completely different texture - ice-cream-y for bananas, sorbet-y for grapes etc.

 

See the creepy smiley face? ^^ Green kiwi, golden kiwi, orange, apple, frozen blueberries and grapes. The green mush is just 1/4 avocado.

This is my most recent one! Black figs, pomegranate arils, blueberries, black grapes, strawberries, frozen bananas and mint! The brown squggle is raw chocolate, made of raw cacao and coconut oil. It hardened into a 'hard-shell'! Bananas + Chocolate = ♥♥♥

This was my first time having figs at home! I thought I missed the fig season and I was so happy to find it in the supermarket over the weekend ☺

Starfruit, strawberry, lime, persimmon, orange, banana, blueberries, black grapes, coconut flakes and hemp hearts. I thought this looked ugly so I didn't post it on Instagram..

My very first fruit platter! Banana, kiwi, orange, frozen raspberries, white dragonfruit and a tangy dressing made of 2 parts banana, 1 part raw tahini and 1 part lemon juice.

 

Have fun creating and enjoying your own fruit platter! ☺

 

Melty, caramelised bananas and tart, tangy passionfruit seeds topped with a layer of crunchy and fragrant peanut butter oat crumble. ☺ With a drizzle of black tahini, a dollop of strawberry tofu mousse and a huge frozen strawberry half, garnished with mint leaves.

 

I planned to make a stop-motion-type video to upload onto Instagram but it didn't work out! I had trouble sending it into my phone (it's an iPhone), and then after following some how-to tutorials my video disappeared. And I put in a lot of effort too. -_- Oh well, at least I'm still posting most of the pictures here!

 

So here's a detailed step-by-step guide. It's actually really simple! ☺ This recipe serves one hungry person.

Preheat your oven to 180 deg C. Lightly coat a small baking pan with oil (I used olive oil baking spray). Slice 2 medium bananas and evenly lay them out. I recommend adding 1/2 heaped tbsp flaxseed meal to the base of the pan, and then adding about another 1/2 to 1 tbsp more as you layer the bananas. These pictures were from the first time I made it and it was a bit watery at the bottom. I tried it another time with the flaxseed meal and it turned out much better!

Continue adding all the bananas.

 

Sprinkle on some ground ginger and cinnamon. As much as you'd like!☺

Bake them in the oven for 10 minutes. Remove from the oven and add the seeds of a passionfruit.

Add the PB oat crumble (recipe below). Then bake for another 30 mins. Cool and enjoy!

 

Peanut Butter Oat Crumble

Serves 1

This will also work great as a granola or a snack by itself! ☺

Ingredients

• 1/3 cup rolled oats
• 1/2 heaping tbsp unsalted peanut butter
• 1-2 tbsp water or mylk
• 1 tbsp flaxseed meal
• spices of choice: cinnamon, nutmeg etc
• liquid sweetener if desired

Method

1. Pulse 1 tbsp of the rolled oats in a food processor to make oat flour.
2. Add the oat flour to the remaining oats. Add in the spices.
3. Mix the PB and water/mylk as well as you can. Start with 1 tbsp liquid. Also, add in the sweetener of you choose to do so.
4. Rub the PB mixture evenly into the oats. It should be crumbly but not too dry. If too dry, add 1/2 - 1 tbsp more liquid.
5. Mix in the flaxseed meal.
6. Pour over fruits if you're making a crumble, or alternatively just spread out on a well-oiled baking sheet.
7. Bake in a preheated oven at 180 deg C for about 10-15 mins. Cool and enjoy! ♡

Looks like a greasy plate of fried food (..at least it does to me) but of course it's not! ☺ Crispy Oil-Free Oven-Baked Fries with a huge dollop of freshly made Orange-Ginger Guacamole. 

 

This was dinner a week ago and I'd love to have it now! Great as a snack too ;)

The fries are made of a small block tofu, a small carrot, a small Japanese sweet potato and a small orange sweet potato.

 

Tofu fries! I froze a small block of firm tofu overnight, then left it in the chiller for a day. This makes it easy to press the liquid out and it becomes chewier and spongy! ☺

Carrot fries. They didn't turn out as crispy, but still so good!

Super crispy orange sweet potato chips! These were so good. Usually I don't like orange sweet potato as much as Jap sweet potato because it isn't as sweet, but it tasted super yummy as chips!

Jap sweet potato fries! I made something similar earlier and I think this has a crispier coating, but it's not as savoury - I skimped on the nutritional yeast here; I'm nearly out! :X Hehe. Feel free to add more nutritional yeast if you'd like.

 

Fries with Guac is such a great combination!

The Orange-Ginger Guacamole I made here was actually just a bunch of things I threw together, but it tasted good! It was light and tangy.

Crispy, oil-free, oven-baked tofu goodness ♡‿♡ 

 I'll try this with zucchini and tempeh next time!
 

 

Crispy Oil-Free Oven-Baked Fries

For the crispy coating, mix together:

• 3 tbsp oat flour (rolled oats pulsed in food processor)
• 2 heaped tbsp flaxseed meal
• 1 tbsp nutritional yeast (or more if you'd like)
• 1/2 tsp salt free seasoning (or a mix of dried herbs)
• 1/2 tsp curry powder
• dash of cayenne & cracked black pepper
• salt to taste (optional)
• [this is enough for about 3/2 of the amount of chips/fries shown here]

Method:

1. Cut up desired veggies or tofu into fries or chips.
2. Toss well in the coating. Press some of the coating on to ensure that it sticks, and lightly shake excess off.
3. Lay out on a well oiled baking sheet and bake at 180 deg C in a preheated oven. The sweet potato chips take about 25 mins, the tofu & sweet potato fries about 30 mins and the carrots about 35-40 mins.
4. You can flip the chips/fries over midway through baking, but I found that it's not necessary.
5. When done, leave to cool slightly and consume immediately.

Orange-Ginger Guacamole
Serves 1 as shown here, double/triple/quadruple this to your liking! ☺

Blend the following together:

• 1/4 avocado
• 1/4 cup cooked edamame (green peas will work too!)
• 1 tsp PB
• 1 tbsp nutritional yeast
• 1 tsp orange zest (omit of you don't want that slight bitterness)
• Juice & pulp of 1/2 a sweet, medium orange
• 1 tsp grated ginger
• chili flakes

Enjoy!



By the way, did you know that tofu is an animal? XD

No Added Sugar Banana Chocolate Chip Muffins!

This recipe is adapted from V's Kitchen, and I saw Mr & Mrs Vegan make a delicious looking one on Instagram! ☺

The change I made was to omit the 1/2 cup olive oil (I ran out) and replace it with soymilk and peanut butter. It turned out a bit kueh-like (which is always the case when oil is omitted) but I found it really enjoyable!

Bananas + Chocolate + Peanut Butter is always a winning combination ;)

Made mostly with oat flour because I ran out of my usual spelt flour! Surprisingly, it didn't turn out dense and hard-as-a-rock, but its was moist and fluffy! I found it bit too much on the moist side at first, but after cooling properly it firmed up. And this also means that leaving it in the fridge for a couple of days won't make it dry out too much! ☺

I used homemade chocolate for this. I stirred the batter too much after adding in the chocolate, so they kinda melted and disappeared into the batter. :X

These photos were taken a day after baking, by the way.

Banana Chocolate Chip Muffins

Makes 10 medium-sized muffins

 

Ingredients

• 4 medium-sized ripe bananas (I used 3 large)
• 1 1/2 cup flour (I used 1/4 cup spelt flour and 1 1/4 cup oat flour)
• 150ml soymilk/other milk of choice*
• 1/4 cup natural peanut butter*
• 1 tsp vanilla extract
• 1 tbsp chia seeds
• 1/4 cup chopped up chocolate (I used homemade dark chocolate)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Note: For a less kueh-like (low-fat) texture, use 1/2 cup oil in place of soymilk and PB

Method

 

1. Mash/puree the bananas.
2. Blend soymilk and PB together.
3. Add the PB mixture and vanilla essence to bananas and mix well.
4. Mix in the flour, baking powder and baking soda.
5. Fold in the chia seeds and chocolate.
6. Pour into well-oiled muffin cups (fill almost all the way up) and bake in a preheated oven at 180 deg C for 35-40 mins, or until toothpick poked in the center comes out clean. Cool and enjoy!