Super Healthy Coconut Crunch

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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

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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

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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

Roasted Eggplant and Pine Nuts with Tahini Yogurt Dressing

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Eggplant SaladI understand eggplant is not for everyone. I know some people don’t like the spongy texture and slightly bitter taste from the skin. But, when it’s cooked right with beautiful spices, you cannot say no to that, like this salad. I’m loving all the spices on the eggplant – sumac, smoked paprika, cumin, fennel seeds and thyme. I think eggplant marries well with marinades or dressings with Middle Eastern and Asian flavours.

Nutritionally, eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins. Do not peel off the skin because you have all the beautiful antioxidants in that dark purple shiny skin. It is a must you need to top with tahini yogurt dressing and roasted pine nuts. Tahini, made of sesame seeds, contains good amounts of omega-3 and omega-6 fatty acids, which helps the health of your blood vessels and brain. It is also a good source of vitamin B1, iron, copper, magnesium, phosphorous and manganese. Turkish eats it for breakfast, mixed with honey or pomegranate molasses, and spread on bread. Doesn’t it sound delicious? I like making salad dressings, humus, soup, spreads and snacks with it. It is so versatile and you need only a small teaspoon for a punch of flavour. Enjoy x
Eggplant salad1Ingredients

1 eggplant cubed
1 tsp of cumin
1 tsp of fennel seeds
1/2 tsp of sumac
1/2 tsp of smoked paprika
1 tsp of thyme
1 tsp of Himalayan salt
1 tbsp of coconut oil
chopped parsley
a handful of pine nuts

For dressing
1 tsp of tahini paste
1 tbsp of non-dairy yogurt or thick Greek yogurt
1 tsp apple cider vinegar
1/4 tsp of minced garlic
a squeeze of lemon
salt and pepper to taste

Wash and cut the eggplant. Mix all spices, herbs and coconut oil in a large bowl. Add the cubed eggplant into the bowl and gently toss. Place in the oven (180) for 20-30 minutes until golden outside and cooked inside. Take it out of the oven and transfer to a serving plate. Sprinkle chopped parsley and roasted pine nuts. Drizzle with tahini yogurt dressing before serve.

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

GF Carrot and Carob Cake

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Carrot Carob CakeTop layer carrot cake is moist, chai-spiced and savoury whereas the bottom layer carob cake is nicely bitter sweet and rich. I ended up creating this layered cake cause I like both carrot and chocolate cake. I’m a big fan of using a mix of coconut flour and almond flour which has a good amount of fibre, protein and healthy fat, yet low carbohydrate. It is totally gluten-free, grain-free and refined-sugar free. It tastes awesome and leaves you feel healthy, not heavy!

When you use coconut flour, you need to add more liquid and binding components in the batter cause it absorbs quite a lot of liquid. Normally the rule is 1/2 cup of coconut flour needs about 4 eggs. I used only 3 eggs because I had carrot puree in the mixture as well. Secondly, you need to stir well because it tends to get clumpy in the beginning. So keep stirring until you get a smooth consistency. Let the mixture sit for a bit before you bake to make sure coconut flour has absorbed all the liquid. I made this one big loaf, about 8 servings. Feel free to add any nuts or dried fruits or frosting if you like. Happy baking x

Ingredients

Top layer
1 cup of carrot puree
3 eggs
1/3 cup almond flour
3/4 cup coconut flour
1 tbsp coconut sugar
1 tbsp coconut oil
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp ginger
1 tsp cardamom
1 tsp baking powder
1/2 tsp baking soda
a pinch of Himalayan salt

Bottom layer
1 tbsp of carob powder
3 eggs1/3 cup almond flour
3/4 cup coconut flour
1 tbsp coconut sugar
1 tbsp coconut oil
1 tsp vanilla bean powder
1 tsp baking powder
1/2 tsp baking soda
a pinch of Himalayan salt

In a large bowl, gently beat 3 eggs, sugar and oil. Add all dry ingredients for the bottom layer and stir to combine. Pour the mixture into a loaf tin and spread evenly with a spatula. For the top layer, beat 3 eggs in a bowl. Add pureed carrot, sugar and oil and stir. Add all dry ingredients and stir to combine. Spread the mixture over the bottom layer. Bake in the preheated oven (180) for 50 minutes or until cooked.

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