Wednesday, April 15, 2015

ABC April 2015 Fudgy No Butter Gluten Free Almond Brownies

This recipe intrigued me. Luckily I was able to find time to bake it this morning
I mean, brownies with ground almonds, no butter, no gluten, no dairy, and it's fudgy? Must try, isn't it?

I must thank Hanaa, the host of Avid Bakers Challenge, for choosing this recipe, a fab one from Scientifically Sweet. Boy, this brownies is good, really good! :)

I laughed when I read how Christina described two little things that scare her. First, sharks. Second, baking without butter LOL I find it's so amusing, the mind of an avid baker :)

Yummy yummy brownies using a significant amount of almond meal which surprisingly works really well!
Super chocolaty, super fudgy, super delish! :)

Still not convinced with the pic above ? Look below! Too bad some parts are blurry haha..
It's so moist and fudgy I had problem making a neat cut! It's not an issue to me, by the way, cos I'm a happy girl while eating this chocolaty heaven :P

I made no change at all, except sung semi sweet chocolate chips instead of bittersweet
For full recipe, please view HERE

Abby loves this brownies, she ate a big slice in no time. Ian was sceptical after knowing there's almond in it, he did try a bite but after that said no more. Yeah, my fussy food critic in the house LOL
He did nibble some of the choco chips though. Look at his chubby fingers :)
Should I say this brownies is healthy? I personally think it's not really healthy as quite a lot of icing sugar is used, but it's definitely healthier than the usual brownies :) Talking about healthy, I wonder if this recipe works well with maple syrup or honey or fine brown sugar or coconut sugar...hmmm...probably I should try out :P
I found it's a little too sweet. I suspected it's the semi sweet chocolate chips. I didn't have bittersweet chocolate chips in hand, but I actually have 70% dark chocolate, should have used that instead. But, it's okay, I'm still one happy girl :)
This post is for Avid Baker's Challenge February 2015, a baking event hosted by Hanaa from Hanaa's Kitchen 

Also, this post is for Best Recipes
Recipe links HERE

Friday, April 10, 2015

Gluten Free Almond Flour Pizza Crust

This recipe intrigued me, especially since the source is from King Arthur Flour
I by far have never encountered any recipe from this site which failed me, it always ended up with a big hurray :)

So I gave it a try, not because I have problem with gluten, it's more to my curiosity for the texture and taste.
Easy to make, no kneading, proofing and waiting whatsoever. I used tomato sauce base and sprinkled with grated parmesan cheese. Topped up with sliced cherry tomatoes and Japanese cucumber, and lastly sprinkled with shredded mozzarella cheese. After baking, here it is - warm and crisp :)

What you need:

216g almond flour
14g coconut flour
1/2 tsp baking powder
1 tsp dried Italian herbs (optional - I skipped)
1/2 tsp salt
1/2 tsp ground black pepper
3 large eggs
25g olive oil

  1. Preheat oven to 175degC
  2. Whisk together almond flour, coconut flour, baking powder, herbs, salt and pepper, set aside
  3. In a separate bowl, whisk eggs and oil til frothy
  4. Mix in eggs mixture into the flour mixture, mix til shaped like a dough
  5. Shape into ball and transfer onto a lined with parchment paper work surface. Top with another parchment paper and roll til about 1/4" thick
  6. Remove the parchment paper on the top and slide the flattened dough with the parchment paper at the bottom into a baking sheet
  7. Bake the crust for about 15-20mins until the edges turned crisp and the surface started to get browned all over. Remove from oven (at this stage, you may freeze the dough for later consumption)
  8. Top with your preferred toppings (this time I used tomato based pasta sauce, grated parmesan cheese, sliced Japanese cucumber, halved cherry tomatoes and shredded mozzarella cheese - in that order), and return it to the oven. Bake for another 12-15mins, til cheese melted and the edges are golden brown. If you like browned cheese, broil the pizza for 1-2mins after baking
  9. Remove the pizza from the oven and serve

I like the combination of the crispy crust, the crunch from the cucumber, the juiciness from the tomatoes and the sauce, and both cheeses completed the taste. Yummy! Come, have a bite! :)

Honest opinion..
Taste wise, this cannot be compared with the usual normal yeasted bread pizza crust, it's just different. It definitely doesn't have the bread like texture, it's rather grainy, but it goes very well with the topping. I did eat a little bit of the crust without any topping, it's nice when warm and crispy
It's crisp when eaten right after baking, but gets soft and crumbly pretty fast, so my advice is, eat immediately after baking! :)

Will I bake this again? I don't think so, mainly because I was the only one in the family eating it, DH and the kids couldn't really accept it
But it's a good experience I will not regret, and one thing for sure, this is a must try for those having problem with gluten. One of the best alternatives, I must say :)

This post is for Best Recipes
Recipe links HERE

Wednesday, April 8, 2015

Vietnamese Chicken Salad

Yummy and refreshing, spicy and tangy, lovely salad :)

Recipe is from Peng's Kitchen

What you need:

450g cabbage
1 tsp salt
250g chicken fillet (I used chicken breast)  , poached and shredded
25g shallots, thinly sliced
3 stalks coriander leaves, chopped coarsely
3 stalks spring onion, finely chopped
3 tbsp lime juice (I used large lime)
2 tbsp fish sauce
1 heaped tbsp coconut sugar (I added)
5 cloves of garlic, minced
2 chilli padi, finely minced
fried shallots (I didn't use)
roasted peanuts (I didn't use)

  1. Cut cabbage into thin strips. Add in 1 tsp salt and mix well, set aside for awhile til the cabbage turns limp. Squeeze dry
  2. Mix in lime juice, fish sauce, coconut sugar, garlic and chilli padi
  3. Mix in cabbage, chicken, shallots, coriander leaves and spring onion in a big salad bowl
  4. Drizzle the lime dressing and toss evenly
  5. Sprinkle fried shallots and roasted peanuts on top if using

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe 

Thursday, March 26, 2015

Crispy Banana Fritters with Spicy Soy Dipping Sauce

I have been eyeing on trying this snack during MFF - Johor when I saw the fritters made by Gertrude of My Kitchen Snippets
I found it's an odd way of eating banana fritters dipped in spicy soya sauce. To me, soya sauce and anything with chilli are not to mix with any sweet treat
Anyhow, curiosity won me over and I gave it a try. My thought was, in any case, if I can't eat them together, I just use the dipping sauce to eat grilled fish or chicken :)
So, here it is...

Recipe is from My Kitchen Snippets
(she made a combination of banana and sweet potato fritters)
What you need:
For the batter:
(blend everything together)
200ml water
110g plain flour
25g rice flour
50g butter, room temp
1/2 tsp turmeric powder
3/4 tsp salt

4 bananas (I used pisang raja), sliced
oil for deep frying
For the dipping sauce:
2 bird eye's chillies
1 clove of garlic
1 tsp sugar
enough of dark sweet soya sauce
  1. Heat oil over medium heat
  2. Dip sliced bananas into the butter and then put into hot oil. Fry til golden. Remove from oil and drain on paper towel
  3. Making the dipping sauce: Grind bird eye's chillies , garlic and sugar using chopper, transfer into a small bowl. Pour in dark sweet soya sauce and mix well. Serve with fritters
First bite, I was like no, it's not for me. Second bite, third bite..actually, it's not that bad. It's a kind of blending pretty nicely inside your mouth, sweet and salty plus some spiciness all in one
Ask me whether I will eat banana fritters this way again in the future, I honestly say it's not my personal preference. But it's a good experience though, I'm glad I gave it a try :)
I like these banana fritters. Crisp on the outside, sweet and juicy on the inside. Nice!

This post is for Best Recipes for Everyone Mar2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour & Me

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy at this post

Wednesday, March 25, 2015

Sweet Potato Balls In Coconut Sauce (Kolak Biji Salak)

This sweet treat is popular in Indonesia, usually eaten warm as dessert
I myself like eating it both warm or cold, as dessert or simply as a snack

The name is widely known as 'Kolak Biji Salak' which I assume based on the resemblance from the shape of the little balls
Salak is one popular tropical fruit 'Salacca' and Biji is 'Seed'
Kolak is a term for desserts using sauce made of mainly coconut milk & palm sugar

Recipe is from Hesti's Kitchen
What you need:
For the sweet potato balls:
500g yellow flesh sweet potatoes - steamed and mashed while hot til smooth
100g tapioca starch
1/2 tsp salt
For the palm sugar sauce:
250g palm sugar
1/2 tsp salt
600ml water
2 pcs of pandan leaves
2 tbsp tapioca starch / sago flour, dilute with 2 tbsp water
For the coconut sauce:
(mix everything together and bring to boil while stirring occasionally)
250ml coconut milk
1/2 tsp salt
2 pcs of pandan leaves
  1. Making the sweet potato balls: Mix evenly mashed sweet potato, tapioca starch and salt. Shape into little oblong shaped balls. Bring a pot of water to boil. Put in all the balls in it and let cook til all float. Drain and set aside
  2. Making the palm sugar sauce: In a pot, mix in palm sugar, salt, water and pandan leaves. Bring to boil and then strain. Over medium fire, add in tapioca starch mixture and cook again til boiling and thickened
  3. Add in sweet potato balls into the palm sugar sauce, let it boil for awhile and remove from heat
  4. Just before serving, drizzle coconut sauce on top in each serving bowl
After drizzling with coconut sauce, stir everything in
Ready to eat! Mine was not so oblong nor round LOL

This post is for Best Recipes for Everyone Mar2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour & Me

Tuesday, March 24, 2015

Chia Seeds Banana Bread

Banana is one of my favourite fruit. Anything with banana, I surely will try
This recipe I saw is just one of so many banana bread recipes I'd like to try. But the use of chia seeds intrigued me to give it a try asap LOL
So here it is...

I got two side cracks instead of one at the centre LOL
It's bouncy when I touched the top :)
Recipe is from Sharon Lam of Delishar
What you need:
1 3/4 cup whole wheat pastry flour (original recipe used 1 cup plain flour & 3/4 cup whole wheat flour)
1 tsp baking soda
3 tbsp chia seeds
1/4 tsp salt
3/4 cup sugar (I used fine brown sugar)
3 over ripe bananas, mashed
1/2 cup canola oil
1 tsp vanilla extract
1/3 cup buttermilk (I used low fat plain yoghurt)
2 eggs
  1. Preheat oven to 165degC. Line a 20x10cm loaf pan
  2. Mix mashed bananas, vanilla extract, sugar, yoghurt, and oil until combined
  3. In another mixing bowl whisk together flour, baking soda, salt, and chia seeds
  4. Add wet ingredients into the dry ingredients. Mix until just combined. A little visible flour traces are fine. Pour batter into prepared loaf pan
  5. Bake for 1 hour 20 mins or until skewer inserted comes out clean
Very easy to make, it's soft, moist, full of banana flavour with a slight crunch from the chia seeds. Delicious!

A slice of yumminess :)

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy at this

Friday, March 13, 2015

ABC March 2015 Lemoniest Little Lemon Loaf

This is one light, fluffy, fine textured cake with a hint of lemon taste in every bite, love it!
A bake for Avid Bakers Challenge (ABC) hosted by Hanaa's Kitchen, where we will be baking using recipes taken from Scientifically Sweet, a blog by Christina Marsigliese

Too bad I couldn't get browned crust on top and the sides. Look at how pale my cake is. It's like there's something missing from this cake, so incomplete without the beautiful brown crust :(
I reckoned it's because of the position of the oven rack. I should have placed on the higher rack. By the time I realized it, the cake has been fully baked I didn't want to bake further

The changes I did:
  • I replaced 1/3 of the flour used with whole wheat pastry flour
  • I used caster sugar instead of granulated sugar
You may view the full recipe HERE

One of the cake I definitely will bake again, and I will make sure I will get the browned crust in the future :)

This post is for Avid Baker's Challenge January 2015, a baking event hosted by Hanaa from Hanaa's Kitchen 


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