Beautiful Summer morning. I woke up craving for some sweet breakfast this morning. My usual breakfast muffin didn’t seem that sweet enough for some reason. I can be like that (blame my hormones whenever I have a sweet tooth >.<) So I decided to make some pancakes. Crack one egg, pour a bit of almond milk, add 100g buckwheat flour and a splash of soda water as you whisk. Same as when you make batter for fried food, this bubbly water adds a lightness to the dish. To satisfy my sweet tooth, I filled and topped with honey, frozen berries and nectarine compote that I made last week. It is quite handy to have a jar of home-made fruit compote in your fridge so you can use on desserts and baking or….just straight out of the jar. I boiled and simmered nectarines with honey, chia seeds and acai powder in a pot with a bit of water. After fruits lose their shape, use a stick blender to whiz up until smooth. Taste to see if you need additional honey. Pour into a steralised jar and keep refrigerated. You can use seasonal fruits – nectarines, apples, plums, berries, figs, etc. I like adding something like ginger, cinnamon or cardamom to spice it up. Yum! I was thinking a dollop of yogurt would be nice on the side. Great for breakfast or dessert! Happy tummy now..
Banana Muffins
I bought a few bananas a few days ago and kept in a fruit bowl with green apples >.< My mistake..I realised this morning they had black spots all over – ripened too quick!
To keep bananas fresh for longer, you can
- pull bananas apart from the bunch: apparently they stay yellow longer when stored apart.
- cover ends of the bunches with aluminum foil or plastic wrap: bananas like many fruits release ethylene gas at the stem naturally which browns and ripens fruits.
- keep them in a warm location, not in the fridge.
Having bananas on daily basis has an array of health benefits.
- assists in weight loss because it’s naturally sweet and so curb your sweet tooth. Great morning or afternoon snack!
- helps with digestion and bowel regularity. Pectin in bananas aids digestion and also insoluble fibre travels through digestive tracts and sweeps off all waste.
- supports your heart function. Bananas help to sustain blood sugar and lower blood pressure because they are high in potassium and low in salt.
- makes you happy because of the natural mood enhancer tryptophan.
- Did you know? You can also use inside of banana skin to polish your leather shoes or handbag too. Nothing gets wasted!
They are so good for you. Though, personally I’m not a big fan of sweet fruits like ripe bananas, well most tropical fruits. So I decided to use them to make some banana muffins. Ripe bananas create beautiful sweetness in muffins and bread. I mashed one ripe banana with a fork and added one egg, 1 heap spoon of honey, 150g spelt flour, 1tsp baking powder, 1tsp of cinnamon powder and a pinch of Himalayan salt. Ah, I also grounded toasted hazelnuts and almonds and mixed through for more nuttiness and crunchiness. Then put them in 4 muffin cups and baked in the preheated oven (180) for about 30 minutes. Cool them down and enjoy!
Coconut Almond Biscotti
There are a few Italian treats I like. Crunchy biscotti with coffee, moist and sweet tiramisu, vanilla panna cotta and gelato. Especially having a cup of coffee and you feel like something with it.. biscotti is just perfect indulgence. You can even have for your breakfast. Nothing wrong with that! Have you tried with wine? Maybe you should! It’s super easy to make your own version at home. You can make gluten free, egg free and sugar free – it doesn’t mean you can have a whole jar of these yummy cookies though! I used coconut cream, dessicated coconut, rice flour, LSA, honey, a pinch of salt, baking soda, baking powder, vanilla extract, almonds and hazelnuts. I didn’t follow recipe or anything, so cannot remember exact amount of ingredients I put in there. When you make a healthier version of bread, muffins, cookies etc, you can use substitutes. Make your own spin on the basic recipe!
For example…
– coconut cream instead of heavy cream/ sour cream
– fruit puree (apple sauce, mashed banana), tofu, yogurt, cottage cheese instead of butter/ oil/ eggs
– stevia, honey, maple syrup, molasses, agave syrup instead of refined sugar
– almond milk, soy milk, rice milk, coconut milk instead of cow’s milk
– corn flour, rice flour, rye flour, buckwheat flour, coconut flour, spelt flour instead of all purpose flour
Personally I use coconut products, fruit, tofu and maple syrup in my baking. I find it tastes better for me (maybe worse if you like overly sweet and rich buttery flavour). It doesn’t sacrifice yummy taste, but heaps better for your body.
Examples of flavour combinations…
– pistachio and cranberries
– vanilla and almond
– chocolate and almonds
– orange, cranberry and white chocolate
– cinnamon, ginger and almond
– fig and orange
mmm…list goes on…You can add a bit of liquor for adult’s version as well.
Have fun baking biscotti x
Cinnamon Rolls
Daniel and I went to learn fundamental barista skills at Australian Barista Academy this morning. I enjoy having a good quality black coffee and always wanted to learn more how to taste coffee and operate coffee machines. How interesting so many factors play a role in making good coffees!
1. First of all, you need to have fresh roasted coffee beans to make good coffee. So buy roasted beans from local coffee shops, not from supermarket. It reaches its peak flavour and aroma about 24 hours after resting, which allows excess CO2 trapped in coffee beans to dissipate. It also starts to lose a developed flavour and aroma after about 3 weeks. So knowing when your coffee beans are roasted should help when you need to use them by for best coffee.
2. Be aware how to store your beans – keep them in cupboard (dry, cool, away from sun). Grind coffee beans and use straight away since oxidation changes flavour.
3. Measure a good dosage every time for a quality control and consistency.
4. Nice even firm tamping pressure facilitates the extraction speed. Harder tamp = more resistance = slower flow rate
5. 4 stages during extraction: ristretto -> caramel colour -> blonding -> pale, less creamy stream. It should take about 28-32 seconds, not too fast nor slow.
6. Taste your coffee 🙂
It was fun making coffees and frothing milk, but definitely need more practice. It’s tempting to buy a coffee machine!
After the barista course we were starving, especially after all that coffee tasting on empty stomach. We had a quick lunch at home just to get something in our stomach. Then I made this beautiful cinnamon rolls for afternoon tea. It smelled wonderful around the house – that’s why I like baking.
To make 8 little cinnamon rolls
400g self-raising flour + extra for kneading
1 packet of dry yeast
a pinch of salt
200ml warm water
A heap table spoon of cinnamon powder and brown sugar for filling
extra cinnamon, sugar powder, rose water, vanilla extract for cinnamon glaze
Flour is different depending on what brand you use or even from packet to packet, so adjust the amount of water and flour accordingly. Mix half of the flour, yeast, salt and water in a large bowl and set aside. Yeast will do its own thing making bubbles on the surface. Then you need to add the rest of the flour into the mixture and start kneading gently for about 5-10 minutes. Let it rest again until dough is double sized. Roll out the dough, sprinkle filling all over and then roll up the dough tightly. Cut into 8 pieces and place in a round baking pan. Loosely cover the rolls and rest again until they are doubled in size. Bake in the preheated oven 180 degrees for 25 minutes. Once it comes out of the oven top your cinnamon rolls with glaze. I didn’t use butter or oil, but used a bit of brown sugar. If you want sugar free, use honey or maple syrup or agave syrup. To be honest though, brown sugar makes nice caramel flavour matching with cinnamon. I served with iced pomegranate drink – yum!
Breakfast Parfait
I am an early morning person and therefore breakfast is a must to get me going. Well believe or not, I do eat two breakfasts plus morning snack until lunch time – I know I eat a lot >.< Normally I have a big glass of lemon ginger tea with apple cider vinegar and eat a home-made GF muffin in about half an hour. I then go for a walk – love the stillness and quietness in the early morning. When I get home I take a shower and have my second breakfast, which is usually a parfait or another breakfast muffin with tea. I know our breakfast rituals are evolving nowadays. There is so much to choose from – porridge, granola, omelet, frittata, fruit salad, smoothie, eggs on toast, etc. There is a whole world of breakfast to explore. I don’t understand some people who skip breakfast because breakfast can be darn delicious and doesn’t take much time to prepare.
My latest breakfast love affair is this parfait. Be creative and have fun making tasty and lovely looking breakfast! If you are not a morning person, make it a night before and keep it in the fridge. You wouldn’t be able to wait to dig in:) For me, I put soy kefir at the bottom layer, sprinkle a teaspoon of spirulina powder, spread pureed fruit (any of your choice – kiwi, berries, banana, mango, passion fruit, etc) and top with something crunchy like buckwheat (it’s gluten free, hooray!), carob nibs and goji berries. There you are, you have yourself a perfect breakfast with no time at all. If you add honey or maple syrup on top it could also become the perfect dessert. I don’t have to go through nutritional values here. You know already it is good for you!
