GF Zucchini Carrot Bread

\ Leave a Comment \ by

Zucchini carrot loafChickpea flour is readily available in health food shops, along with Indian, Italian and French grocers. It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. A good news is it is totally gluten-free and a fantastic substitute for wheat flour. Not done yet! Nutritionally better, as well. It has fewer calories and carbs than either whole-wheat or all-purpose white flour, yet it’s a better source of protein. Chickpea flour has double the amount of protein than whole-wheat flour and six times more than all-purpose flour. It’s an excellent source of folate, containing seven times more folate than whole-wheat flour. It even has more folate than enriched all-purpose flour. It also provides vitamin B-6, iron, magnesium and potassium. Only downfall of using chickpea flour is that cake or bread gets quite dense and it can leave a pasty taste when undercooked. So to solve that problem, I like mixing up with coconut flour or almond flour and slightly overcook to be safe. I added grated carrots and zucchini in this recipe to make the light savoury bread and served with a cashew cream cheese. It is great for on-the-go breakfast and afternoon snack.

Ingredients

3/4 chickpea flour
1/2 coconut flour
3 eggs
1/2 cup natural yogurt
1 cup grated carrot
1 cup zucchini noodles
1 tbsp nutritional yeast
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp Himalayan salt

Lightly beat eggs in a large bowl. Add yogurt and whisk again. Add all other ingredients into a bowl and stir well to combine. Pour the mixture into a baking tin and bake in the preheated oven (180) for 45-50 minutes until cooked. Take it out of the oven and let it cook in a tin. Serve with cashew cream cheese.

zucchini carrotloaf1

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

Spiced Pumpkin Muffins

\ Leave a Comment \ by

spiced pumpkin muffinWe are all on a mission to incorporate more vegetables in your diet. Why is it so hard to squeeze in 5 servings of veggies everyday? Lunch and dinner is easier when you choose fresh salads or stir-fry or soup. Then what about breakfast? Are you rushing out with a slice of toast or none? I like making savoury goods for breakfast. The fun part is to experiment with a variety of different vegetables such as parsnip, zucchini, carrot, kale and beets. These muffins are well balanced with sweet pumpkin and beautiful spices. Seed toppings add not only crunchiness and nutty flavour but also extra nutrition. Pumpkin seeds contain high omega 3 and vital minerals like magnesium for your heart, zinc for men’s prostate health, iron for blood building and tryptophan for good night sleep. So enjoy baking, eat well and stay healthy x

Ingredients (makes 6)

1 cup of self-raising flour
1/2 tsp baking powder
1/4 baking soda
1 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice
1 tsp Himalayan salt
1 cup pumpkin puree (peeled, chopped, steamed and meshed)
1/2 cup milk of your choice (adjust depending on your mixture)
2 tbsp coconut oil, melted
2 tbsp raw honey (add more if you want sweet muffins)
pumpkin seeds and sunflower seeds for a sprinkle

Preheat the oven to 180 and line your muffin tin with a baking paper.  Add all dry ingredients in a large bowl and mix together. In a separate bowl, combine meshed pumpkin, milk, melted coconut oil and honey. Pour the pumpkin mixture into the dry mixture and combine well with a spatula until all incorporated. You might need to add more or less milk depending on your pumpkin mixture. Spoon the batter into the muffin tin about 2/3 full and sprinkle pumpkin and sunflower seeds on top. Place in the oven for 30 minutes or until cooked. Take it out of the oven and let it rest in a tin for 5 minutes then cool on a rack.
spiced pumpkin muffins

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

Super Healthy Coconut Crunch

\ Leave a Comment \ by

coconut crunch
I’m so excited I came across this new ingredient for my gluten-free baking. It is organic coconut crunch! As good as it sounds, coconut crunch is naturally high in fibre, vitamins and minerals and a great source of iron for vegetarians. So what is it? After the extra virgin coconut oil has been extracted, the coconut flesh is then air-dried and processed to grounds with no bleaching, preservatives or additives. I’m glad nothing is wasted! It retains its natural brownish colour, nutty coconut taste and crunch texture, perfect for baking coconut cookies, fruit crumbles, cakes, etc. I purchased online but I’m sure you can find them in local health food shops, too.

These cookies are for everyone to enjoy. For the better health, I used the amazing chia seeds to replace eggs. Coconut oil and coconut palm sugar is used instead of butter and refined sugar. Nutty tahini and a hint of Himalayan salt is also going to add a richness and satiety, you will never miss a store-bought sugary cookies ever again. On top of that, it is embarrassingly easy and quick to make when all ingredients are ready in your pantry. Be responsible cause I know you cannot stop after just one x

Ingredients (x6-7 cookies)

Strongly brewed espresso
15g chia seeds
50g coconut sugar
50g coconut crunch
50g brown rice flour
1 tbsp tahini
1 tbsp coconut oil, melted
a pinch of Himalayan salt

Place all ingredients in a large bowl and stir to combine with a spatula. Set aside for 5-10 minutes until chia seeds swell up and coconut crunch/ flour absorb all moisture. Spoon a cookie batter onto a lined baking paper and gently press with the back of spoon into rounds. Bake in the oven for 20 minutes or until golden. Let it cool completely and enjoy with a cup of tea or coffee.

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

Stuffed Sweet Potatoes

\ Leave a Comment \ by

When it comes to comforting winter snack or meal, I think of my childhood. Sweet potatoes are one of my favorite veggies. They are golden and sweet when baked. In cold winter days, my mum used to make baked sweet potatoes in the oven. They are wrapped in news papers so that they don’t dry out too much while cooking. After a long long wait about an hour, you open a parcel like opening a present. You have to be careful because of hot, very hot steam comes right out on your face. I just cannot wait to dig in so I don’t even feel my fingers burning, but I know it is best biting into it when it’s hot. Chewy outside but incredibly moist and sweet inside. Very comforting and warming winter snack! Oh, I miss winter in Korea. As simple as can be, these baked sweet potatoes are stuffed with feta, sun-dried tomatoes – the tastes of the Mediterranean. Don’t peel the skin for extra nutrition that sweet potatoes can offer. Sweet potatoes have more vitamin A, vitamin C and more fiber than normal potatoes. The color-related pigments in sweet potatoes (orange, purple) are valuable for their anti-inflammatory health benefits. They are also excellent for your digestion.
Stuffed Sweet PotatoIngredients

2 sweet potatoes
50g feta cheese
1/2 onion
chopped black pitted olives
2 large sun-dried tomatoes
chopped parsley
1 tsp of cumin
1/2 tsp of cayenne pepper
1 tsp of coconut oil
1 tsp of Himalayan salt

Pierce each sweet potato several times and place them directly on middle oven rack. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle. While the sweet potatoes are baking, make the topping. Cook sliced onion with coconut oil in a pan until caramelised. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done. Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

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

Baked Oats with Prunes and Grapes

\ Leave a Comment \ by

Food obsession is the kind coming out of nowhere, the kind you fall asleep with and wake up in the morning. It takes control of mind and refuses to leave until it has been absolutely satisfied. Oh my food obsessions! I’ve been eating breakfast muffins for months now, then the weather change getting into chilly mornings makes me feel like a bowl of porridge. This baked oatmeal has been dressed up in cinnamon, nutmeg and cardamom, adorned with grapes and prunes to start the day with a symphony of aromas and flavors. I cannot wait until next morning to have this again. Or would it be naughty of me having it before bed again?

Oats are generally low in calories and fill up the stomach longer (more so rolled oats, not quick cooking oats), so you will have less food cravings. They’re also high in fibre, protein, but low in fat, and contain plenty of amino acids and vitamins (vitamins E, folic acid, biotin and magnesium, zinc, iron, copper, selenium and manganese). Oats also help to lower bad cholesterol and help to reduce high blood pressure. If you are gluten intolerant like me, make sure you get the organic gluten-free oats since regular oats might contain gluten.

baked oatsIngredients (serves 2)

100g rolled oats
1/2 cup almond milk
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 large egg
grapes and prunes for topping
maple syrup to serve

Mix rolled oats, cinnamon, nutmeg and cardamom in a bowl. Gently combine egg and milk in a separate bowl and pour into the oats. Stir to combine and transfer to a baking tin. Top with grapes and prunes. Bake in the preheated oven (180) for 30 minutes. Serve warm with a drizzle of maple syrup.
baked oats1

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