2014-12-12

Pumpkin or Butternut Squash Porridge

Number of servings: 2








INGREDIENTS:

- 600g butternut squash

- 60g brown rice

- 1.5L water


1. Wash, and then soak brown rice in 1.5L of water in a saucepan for at least 1 hour.

2. Peel, deseed, and dice butternut squash.

3. Bring the pot of brown rice in water to the boil. 

4. Add squash, and cook for 1 hour.

5. Purée the porridge in a blender.


ENJOY!

Simple Sponge Cake

Yield: One 23cm Round Cake








INGREDIENTS:

- 6 eggs at room temperature

- 125g granulated sugar

- 125g all-purpose flour

- 1tsp baking powder

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. Add in vanilla extract halfway through.

2. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 180c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Banana Cake

Yield: One 23cm Round Cake






INGREDIENTS:

- 4 eggs at room temperature

- 100g granulated sugar

- 225g all-purpose flour

- 1tsp baking powder

- 300g peeled ripe bananas (~3 medium), puréed

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick.

2. Add in banana purée and vanilla extract. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 30 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Double Chocolate Hot Chocolate

Yield: 1 serving




INGREDIENTS:

- 240ml coconut rice milk (=48kcal / no added sugar)
- 40g dark chocolate chips or chunks
- 1tsp unsweetened cocoa powder
- ½tsp coffee granules
- ¼tsp ground cinnamon
- ½tsp vanilla extract
- handful of mini marshmallows


In a mug melt chocolate in one-third of the milk by microwave. Stir until smooth.

Add in the remaining milk and all other ingredients. Stir until smooth. Heat in microwave until hot.

Stir well again before serving. Enjoy!!

2014-11-12

Green Tea Cake

Yield: one 23cm round cake





INGREDIENTS:

- 110g granulated sugar

- 4 eggs

- 100ml unsweetened almond milk

- ½tsp vanilla bean paste

- 1tsp baking powder

- 1tbsp matcha powder

- 225g plain flour



1. Sift all dry ingredients into a bowl. Set aside.

2. Using an electric mixer beat eggs with sugar on high speed until thick and pale. Add in milk and vanilla bean paste, without stopping the mixer, until well combined.

3. Fold in dry ingredients in batches using a spatula, until well combined.

4. Pour batter into a silicon round cake pan, or any greased pan. Bake in preheated oven set at 180c for 30 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Applesauce Banana Bread

Yield: 1 loaf


INGREDIENTS:

- 256g plain flour

- 1tsp baking soda

- ¼tsp salt

- 125ml sweetened applesauce

- 2 eggs

- 330g peeled ripe bananas (~2-4 bananas), mashed



1. Combine all dry ingredients in a big bowl and mix the wet in another. 

2. Pour the wet into the dry. Mix until well blended.

3. Pour batter into silicon or greased loaf pan. Bake in preheated oven set at 175c for 55-65 minutes until a toothpick inserted into center of the bread comes out clean. Let bread cool before serving/storage.


***If I could find unsweetened applesauce, I would have added 2tbsp of honey.

Orange Couscous

Number of Servings: 2





INGREDIENTS:

- 100g couscous
- 150ml hot vegetable stock
- zest and juice of 1 orange
- 50g sultanas or raisins
- 50g dried apricots, chopped
- 50g dried cranberries
- 50g chopped almonds
- 1tsp chilli powder
- ½tsp dried herbs
- salt and ground black pepper
- 1tsp light olive oil


1. Soak couscous in hot vegetable stock with orange zest and juice for 10 minutes.

2. Then, add in all other ingredients except oil and mix well.

3. Coat bottom of an oven dish with olive oil. Pour in the couscous mixture. Wrap with foil.

4. Cook in preheated oven set at 150c for 20 minutes.

Serve hot!