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

Persimmon Pomegranate Salad

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persimmonAutumn fruits are finally out. Yay! Autumn is my favorite season in Korea. My family used to go to the mountains or national park to watch beautiful autumn colours of the trees in Korea. It is just stunning when blanketed with vivid golden and red autumnal leaves under the clear blue sky. And autumn fruits are so abundant that time of the year (September to November). I like all fruits, but persimmon is one of my favorites. A crunchy and crisp texture and a full of natural sweetness. Delicious! I like variations of it, too. Semi-dried ones and soft ones. It is a great match for both savoury and sweets. If you’ve never tried it before, well you should. You can mix it through salads, serve thin slices on a cheese platter, add into your stir-fry, make sweet crumbles or top on your breakfast cereal/porridge. It is so versatile. A sweet persimmon contains twice the dietary fibre of an apple and higher levels of many minerals and antioxidants. They are also a good source of vitamin A and C, potassium and beta carotene as well as some calcium, magnesium, phosphorus and iron. Now all you have to do is go down to the markets this weekend and get persimmon fruits 🙂
persimmon saladIngredients

2 cup of lettuce, roughly chopped
1 persimmon, thinly sliced
1/2 cup of pomegranate seeds
1 bunch of asparagus
1 tbsp of sunflower seeds

For dressing
1 tbsp pomegranate juice or 1 tsp molasses
1 tsp balsamic vinegar
1 tsp maple syrup
1 tsp olive oil
a pinch of Himalayan salt

Add all the salad ingredients in a large bowl. Mix all dressing ingredients in a separate bowl or shake them in a jar with a lid. Pour the dressing over the salad and gently toss. Transfer to a serving plate and sprinkle sunflower seeds.
persimmon salad1

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

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. Get popcorn instantly with the Popcorn Delivery of Vics 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

Lentil Olive Tapenade

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Lentil tapenadeI happened to come across this beautiful food blog called My Darling Lemon Thyme. As soon as I saw the photos and recipes, I fell in love. Her style of cooking was exactly what I was looking for – easy, simple, healthy, gluten-free and vegetarian. Surprisingly, she lives in Perth, as well. Then she released her first cookbook recently and I was lucky enough to go to a book launch in Mount Lawley. Meeting her and her family in person, listening to her story, tasting three of her recipes from the book, yes! getting that beautiful cookbook in my hands. It was a wonderful night and gave me so much encouragement, believing in myself and what I really like and am passionate about. One of the dishes that came out is this lentil tapenade. It was delicious on carrot sticks and chickpea crackers. I had to try make one at home with my own spin on it. I mixed two kinds of lentils – French puy and brown lentils, added toasted pine nuts for nutty flavour and crunch.

“Tapenade” is just a fancy word for an olive spread. This lentil black olive tapenade recipe isn’t the classic one, but it’s tasty and a wonderful nutrient-dense spread.

Lentils are sky-high in soluble fibre, which slows down digestion and fills you up. As soluble fibre enters the digestive tract, it absorbs water and dissolves into a viscous gel that reduces the absorption of cholesterol into the bloodstream. Potassium found in lentils helps to lower blood pressure. They are also rich in folate and B vitamins for fighting against cancer, iron for boosting energy, great vegetarian protein and antioxidants. French puy lentils, my favorite kind, has rich and peppery flavour, stay firm when cooked, great for salads, tabbouleh and pilafs.
lentil tapenade1Ingredients (adapted from My darling lemon thyme)

100g dried French puy and brown rentils
1/2 tsp of minced garlic1 heap table spoon of chopped pitted black olives
1 tsp of rinsed capers
1 tbsp of e.v.o.o
a squeeze of lemon
a pinch of salt
a handful of toasted pine nuts
pepper to taste

Wash the lentils thoroughly, put in a saucepan, cover with cold water, bring it up to a boil and simmer on low heat for 20-30 minutes until cooked. Drain and set aside. Put all the other ingredients and cooked lentils in a food processor and pulse until smooth. Season with salt and pepper. Serve with crackers or veggie sticks.

Posted in: Dinner, Gluten Free, Lunch, Snack, Vegetarian