Black Sesame Loaf

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black sesame loafI was so glad to find a bag of ground black sesame seeds at the Asian grocery today. I think black sesame seeds are nuttier and more fragrant compared to white or brown kinds. These little black guys are an excellent source of copper and a very good source of manganese. They are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. So what do these nutrients mean? Eating them helps to lower cholesterol and blood pressure, prevent osteoporosis, migraine and PMS, protect your liver from oxidative damage. Amazing right? They are good for you inside out, as well! Powerful antioxidants and antibacterial properties in them help to nourish and detoxify your skin. So we will all look glowing and dewy after eating them, in theory anyway 🙂

The way I like using them is lightly toast and sprinkle over salads or stir-fries or noodles. Nuttiness and crunchiness brings the dish up to another level. Don’t forget it looks pretty, too. I added ground black sesame seeds in my baking today. A slice or two of this black beauty has become my favourite breakfast and snack. Enjoy x

Ingredients

1/2 cup coconut oil, melted
5 eggs
1/2-3/4 cup coconut sugar
1/4 cup coconut milk
2 cups of almond flour
1/2 cup of black sesame seed powder
1 tsp baking powder
1 tsp baking soda

Gently whisk eggs in a bowl and add melted coconut oil, coconut milk and coconut sugar. Put all other dry ingredients in in a separate bowl and combine well. Add wet mixture into the bowl and combine well. Pour the cake mixture into a prepared loaf tin and bake in the preheated oven (180) for 40-45 minutes until cooked. Let it cool before slicing.

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian

GF Goji Walnut Loaf

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Goji walnut loafI hope everyone is enjoying a beautiful autumn weather in Australia. I’m sure some of you are more engaged in exercises and sports as the weather allows us at the moment. I’m going to briefly write about changes in my exercise regime and healthy eating in this post. I know it is so confusing when someone tells you this works this doesn’t and so on. So I will keep it as a part of my story here. I really enjoy going to the gym everyday and do Pilates and stretches at home. I’ve done that for years hoping to keep my body in good shape and health. However, I had trouble putting on muscles and toning up as much as I wanted to. I then took some advice from a gym junkie, my brother, and changed my exercise program and diet, which I can totally see the difference in my body and strength. My weight hasn’t changed at all (it’s just numbers!!!!), but I feel so much stronger when doing daily activities such as carrying grocery bags. So here is what I do to tone up.

– 30 minutes pre-workout, I drink a cup of coffee or a glass of water and have some snacks e.g. a handful of dried fruits
– I start with a light cardio workout as warm-up and cool-down about 10 minutes each.
– Focus on weight training. Work on different muscle groups on different days. For example, I train the muscles that you use to pull (back muscles and biceps) one day, the opposing muscles (chest muscles and triceps) next day, legs following day
– Use a variety of exercises to train same muscle groups. For example, I do chest press, inclined bench press, cable across and push ups for chest muscles. 10-15 reps x 4-5 sets, 30-20 sec rest in between.
– Focus on technique e.g. eccentric control and breathing.
– Eat well after workout. This is what I didn’t do before, but you need to fuel up your body to facilitate muscle repair and recovery. Have plenty of water, carbs and protein within 30min to 1 hr.
– Rest and listen to my body. Really important! your body needs to rest. I do Pilates, yoga and light cardio on rest days.
– Sleep well. Adequate sleep releases growth hormone that is essential for muscle building.

Okay, enough on my story. This gluten-free wholesome healthy loaf is so easy to make and delicious. Cinnamon-y, coconut-y and chocolatey. It is my ready-to-go meal as breakfast and snack. Oh it is even better with a spoonful of nut butter or goat cheese on top (yes! protein boost). Happy baking x

Ingredients

2 eggs
1/2 cup almond milk
2 tbsp raw honey
1 tbsp coconut oil, melted
1/2 cup brown rice flour
1/2 cup coconut flour
1 tsp cinnamon powder
1 tbsp cacao powder
1 tsp vanilla powder
1/2 tsp baking powder
50g chopped walnuts
50g goji berries
a pinch of salt

Lightly beat eggs in a mixing bowl and add in almond milk, raw honey and melted coconut oil. Then add other ingredients and stir to combine. Transfer the mixture into a prepared loaf tin and bake in preheated oven (180) for about 30 minutes or until cooked. Let it cool before serve.Goji walnut loaf

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Snack

GF Pear Chai Tea Cake

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What kind of tea do you like? I visited T2 shop in Emporium in Melbourne CBD a few times just because I fell in love with a hundred variety of teas there. There is a lot of health benefits of drinking tea including detoxing, preventing cancer, improving your skin and even weight loss, but hey I just like the smell and taste that calms me down. Whatever reason you choose to drink tea, it is good for you 🙂

– If you are caffeine sensitive, it is probably best to avoid black, white and green tea later afternoon.
– Stick to chamomile and red tea (a.k.a rooibos tea from South Africa) which is caffeine free and very soothing for your digestion!
– Try spiced tea with coconut milk or almond milk and a few drops of stevia.
– Miss coffee? Try chicory root and dandelion. It tastes just like coffee without caffeine.
– Make iced tea in hot summer. Brew the tea. Just add sweetener and slices of your favorite fruits in a jug and keep in fridge up to 3 days.
– Use brewed tea and tea bag for baking such as rooibos, earl grey and chai tea.

I made this tea cake vegan and gluten-free with no refined sugar. So it is not too sweet and quite dense in texture. Having a big dollop of thick vanilla yogurt or whipped coconut cream would be nice. Of course, freshly brewed chai tea on the side, too.
pear chai cakeIngredients

1 tbsp flaxmeal
1 cup of strongly brewed chai tea
1 tbsp coconut oil, melted
1/4 cup of coconut sugar
1 tsp vanilla extract
1 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cardamom
100g brown rice flour
50g coconut flour
1/2 tsp baking powder
1 pear sliced
a pinch of salt

Combine flaxmeal, brewed tea, melted coconut oil, maple syrup and vanilla extract in a large bowl. Add other ingredients, except pear, into a bowl and mix well with a spatula. Pour the mixture into a prepared baking tin. Arrange sliced pear on top and gently press. Bake in the preheated oven (180) for 30 minutes or until cooked. Allow to cool in a tin for 10 minutes before slicing.

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian

GF Bread with Sprouts + Simple Guacamole

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sprouted breadHow much do you know about alfalfa sprouts? Did you know it is a healing food? Alfalfa sprouts are the shoots of the alfalfa plant, harvested before they become the full-grown plant. Because they are so small, the sprouts contain a concentrated amount of certain vitamins and minerals such as calcium, vitamin K and vitamin C. They are one of the most significant dietary sources of phytoestrogens, that can help reduce your risk of heart disease, cancer and osteoporosis. Saponins in alfalfa sprouts can help lower your bad cholesterol while also increasing good cholesterol. Saponins might also help boost your immunity. An easy way of using them is rinse under running water and add into your salads, sandwiches, wraps and burgers. I used to make this awesome gluten free bread, which turned out to be really good. You don’t need to pay ten dollars for a loaf of sprouted bread any more when you can make it so easy at home. Plus, for my lunch, I made a quick guacamole to spread on this beautiful slice of bread. Yum!

treat kidney stones, gastrointestinal and bloating

sprouted bread1Ingredients

For Guacamole
1 avocado
1/2 cup chopped parsley
a squeeze of lemon
1/2 tsp of smoked paprika
a pinch of Himalayan salt
1 tbsp thick Greek yogurt
1 tbsp of olive oil

Simply place all ingredients in your food processor and blend until smooth. Transfer to a serving bowl and refrigerate until serve.

For Sprouted GF Bread
20g chia seeds
1/2 cup earl grey, strongly brewed
2 eggs
1/4 cup melted coconut oil
1 tbsp thick Greek yogurt
1/2 cup almond meal
1/2 cup coconut flour
1/2 cup alfalfa sprouts
1 tsp ginger
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp baking soda
a pinch of Himalayan salt

Soak chia seeds in earl grey tea until it gets thick and gel-like. Add eggs in and gently whisk to combine. Add coconut oil and yogurt in and stir to combine. Add the rest of the ingredients, stir well to combine, pour the mixture into a loaf tin and set aside for 10 minutes. Bake in the preheated oven (180) for 40-45 minutes until cooked. Take it out of the oven and let it cool in a tin.
guacamole

Posted in: Baking, Breakfast, Dinner, Gluten Free, Lunch, My recipes, Snack, Vegetarian

GF Quinoa Blueberry Bake

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I wanted to make a treat for myself for breakfast/ lunch. Berries were the first thing that came across my mind. Something sweet, sour, coconut-y and delicious. Ingredients for this recipe are so simple. I think it is perfect for weekend breakfast or even healthy dessert with whipped coconut cream. Yum!
Quinoa blueberry bakeIngredients (makes 2)

1 cup cooked quinoa
1/2 cup ground almonds
1/2 cup coconut flour
1/2 cup coconut milk
1/4 cup coconut sugar
2 eggs
1 tsp blueberry powder
1/2 tsp baking powder
1 cup frozen or fresh berries
pinch of salt

Lightly beat eggs in a mixing bowl. Add other ingredients into a bowl and combine well with a spatula. Pour the mixture into the ramekins and bake in the preheated oven (180) for 20-25 minutes until cooked.
Quinoa blueberry bake1

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack, Vegetarian