GF Coconut Pumpkin Loaf

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You can make this harvest pumpkin bread with the canned pumpkin puree, but I really recommend using fresh roasted ones. Roasting a pumpkin is super easy. Cut the pumpkin in half, scoop out the seeds and clean, place in the oven, and bake until soft (30-60 minutes depending on the size of the pumpkin). This creates a beautiful sweetness which the canned ones cannot replicate. Of course, it is healthier for you too. I had no bread at all for years since I started having trouble with gluten, but now I can bake my own creation at home (sometimes fail though >.<) and enjoy a slice or more everyday. This bread is naturally sweet from pumpkin, aromatic from the spices, has a good amount of healthy fat from almond flour and chia seeds and very filling thanks to fibres in coconut flour. You can sprinkle some more pumpkin seeds on top to make more pumpkin-y or cinnamon spiced cream cheese frosting if you have a sweet tooth.
Pumpkin Coconut LoafIngredients

100g almond flour
50g coconut flour
50g pumpkin puree
4 eggs
50g coconut sugar
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp ginger
a pinch of Himalayan salt
1 tbsp of coconut oil
1 tbsp of chia seeds
1/2 tsp of baking soda
1 tsp of baking powder
1 tsp of vanilla extract
a pinch of saffron

In a cup or small bowl, set the saffron to infuse in the hot water. In a mixing bowl, whisk together the eggs and stir in the saffron water. Add all other ingredients and combine well with a spatula. Transfer the mixture into a loaf tin and bake in the preheated oven (180) for 50 minutes or until cooked.

 

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

Roasted Parsnip Chips

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Have you had roasted parsnip before? I do like root vegetables, but I haven’t actually used parsnips that much. I tried it raw, which has a bit of bitter and earthy taste. Then I made roasted chips in the oven and it tastes quite sweet from caramelisation. Just like carrots and pumpkins, roasting process brings out all the natural sweetness from this amazing root. They are healthy and a perfect alternative to fried potato chips.

Parsnips are an excellent source of soluble fibre, which keeps your cholesterol and blood sugar level down, helps regular bowel movements and helps your digestion. Potassium found in parsnips regulates blood pressure and helps the proper muscle and nerve function. They also have vitamin C, which acts as anti-oxidant and boosts the immune system. Great for pregnant women because folic acid or folate is abundant in parsnips, which reduces the risk of birth defects, lowers the risk of acquiring heart diseases and may also help prevent dementia and osteoporosis.

Parsnips are so versatile and exciting! You can add raw or cooked parsnips into your salads, make a warm soup with carrots and apples, make a hearty gratin dish in chilly weather, make little pancakes with grated parsnips, and even add into your cakes and muffins for healthy baking.

parsnip chipsTo roast parsnips, scrub the roots clean and slice into strips. I seasoned with Himalayan salt, smoked paprika, curry powder and pepper, and drizzled olive oil. Put in the oven at 200 degrees for about 20 minutes or until they are golden brown.

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

Pink Peppercorns in Desserts

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Pink peppercorns have slightly spicy, sweet, fruity and floral taste. Adding these little jewels into your dish can create a beautiful complexity and extra hint of warmth, especially desserts like chocolate, ice cream and popcorn. It is so fragile and delicate, so you need to crush with a knife or spice grinder, not a pepper mill. I like having them on cheese, with chocolate, crushing onto poached eggs or mixing into a vinaigrette. I felt like something sweet tonight but not too heavy. So this cantaloup with pink peppercorn maple syrup was perfect to satisfy my sweet tooth, yum! Remember melons straight after meal can disturb your digestion, so have this dessert at least 30 minutes after dinner. Of course, if you can wait 🙂 Second recipe is chocolate muffins with pink peppercorns.
Pink PeppercornIngredients (adapted from Bon Appetit)

sliced cantaloupe (rock melon)
1/2 cup of maple syrup
a squeeze of lemon
1/2 tsp of vanilla bean powder
1 tsp of pink peppercorns
a pinch of sea salt

Simply warm up the maple syrup, vanilla and pink peppercorns in a saucepan. Drizzle on the slices of cantaloupe and sprinkle a good quality sea salt to serve.
Chocolate MuffinIngredients

1 cup self-raising flour
1/2 cup of milk
1/4 cup of brown sugar
1 egg
1 tbsp of melted coconut oil
1 tbsp of cacao powder
1/2 tsp of vanilla bean powder
1/2 tsp of baking powder
a pinch of salt
pink peppercorns to garnish

Combine all wet ingredients and dry ingredients. Stir well to combine and spoon the mixture into a muffin tray. Sprinkle pink peppercorns on top. Bake in the preheated oven (180) for 20-25 minutes until cooked.

 

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

GF Apple Harvest Loaf

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apple loafI’m a big fan of Granny Smith apple because it is tart, tangy, crisp and crunchy. They are a great snack with low calories and high fibre, which keeps you satisfied and stabilises blood sugar level between meals. So do not peel your apples! They are also rich in vitamin C and high in the flavonoids cyanidin and epicatechin, which are powerful antioxidants. Want beautiful teeth? Bite into these little guys. The extreme tartness of Granny Smith apples helps with more salivation than a sweeter type of apple. High levels of saliva decrease bacteria in your mouth that attack teeth and cause cavities. They are a great additions to your green salads and sandwiches as well as a healthy dessert. I made a spiced apple loaf today with cinnamon and nutmeg. It smells amazing! It is not really a sweet cake so feel free to add more sweeteners if you like. Happy baking x

Ingredients

1 granny smith apple, finely chopped
1 1/2 cup almond flour
1/2 cup maple syrup or honey
4 eggs
a squeeze of lemon
1/2 tsp of baking soda
1 tsp of baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp vanilla extract
a pinch of salt

Boil apple, maple syrup, lemon juice and salt in a pot and simmer for 10 minute or until apple is tender. Take it off the heat and set aside to cool. Gently mix all the other ingredients in a large mixing bowl. Add cooled apple mixture into a bowl and stir to combine. Pour the mixture into a loaf tin and bake in the preheated oven (180) for 40-50 minutes or until cooked. Cover with foil if the top gets too brown. Take it out of the oven and let it cool before serve.

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

GF Grapefruit Yogurt Cupcakes

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Grapefruit CupcakesI find adding fruits or fruit juice or fruit puree is a bit challenging since it changes the texture and ph balance of the cake. Depending on how juicy your fruits are and how dry your flour is, you need to change the recipe slightly. Trust your gut feeling? These cupcakes worked for me today, yay! A burst of sweet-tart flavour from the grapefruit and extra moistness from yogurt makes this cupcakes so perfect. I added in the lactose free yogurt instead of thick Greek yogurt. You can also use silken tofu for dairy-free option. If you have a sweet tooth, you might want to add more sweetener since it is still quite tart cake. Or use sweet oranges instead? Have fun baking x

Ingredients

1 grapefruit (about 2 tbsp of zest and 2 tbsp of juice)
50g coconut flour
50g almond flour
100g lactose free natural yogurt
2 eggs
1 tbsp of coconut oil
1 tbsp of stevia (adjust depending on how sweet your grapefruit is)
1/2 tsp of vanilla bean powder
1 tsp of baking powder
a pinch of salt

Lightly beat the eggs in a large bowl. Add zest and juice from the grapefruit, stevia, coconut oil and yogurt into the bowl. Stir to combine. Add all other dry ingredients and stir. Spoon the mixture into a prepared cupcake tin and bake in the preheated oven (180) for 25-30 minutes or until cooked. Let it cool and enjoy.

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