Sugar free banana coconut muffin

4 bananas
4 kampung eggs
1/2 cup organic coconut flour
2 Tbsp vco
1 tsp bentong ginger powder
1 tsp baking powder
1 tsp baking soda
1 tsp organic vanilla extract

(1) Using a large mixing bowl, mash banana.

(2) Beat in eggs and mix well.

(3) Add in coconut flour and mix well.

(4) Add the rest of the ingredients and mix well.

(5) Pour into medium size muffin paper cups carefully.

(6) Bake at preheated oven at 175c for 25 minutes. Once done, remove from oven and let it cools on s/s rack for 5-10 minutes before consuming.

** I only use fork to mix

Organic carrot cake

I customized this organic carrot cake for my 2yrs old toddler as she has been flipping my baking recipe book and requested for it.

Recipe (ingredients in sequence):

5oz vco
3 kampung egg
1 Tbsp organic molasses sugar
1 tsp organic vanilla extract
1 medium size organic carrot (shredded)
1 whole mandarin orange skin (diced)
2oz walnut / cashewnut (chopped)
2oz sultanas / dates (cut small)
6oz organic self raising flour
2 Tbsp organic coconut flour
1 tsp organic cinnamon powder
1 tsp natural baking soda

Mix all ingredients in a mixing bowl and fold till well mixed. Transfer into baking pan and bake in preheated oven at 170c for 40 minutes.

For the frosting, i mix cream cheese with some orange juice.

Verdict: A less sweet version, kids friendly recipe. For adult, quantity of sugar could be more. I kept the cake in fridge after 2 days in room temperature and it could last for another week.

Toddler peanut butter cookies

I did this very last minute right before chinese new year eve as i wanted to make sure my girl is not being left out when visiting relatives or friends. She was so excited upon seeing the cookies, and i still have 1/3 remaining which i chilled in fridge.

Recipe:
200g organic peanut (roasted and removed skin)
1 cup organic wholemeal flour
1/3 cup organic coconut flour
1 kampung egg
100-120ml vco
20ml organic raw honey
1 egg yolk for brushing (lightly stir)

(1) Using a food processor, pulverise roasted peanut till smooth. Add 1 Tbsp vco to ease blending
(2) Mix all ingredients in a mixing bowl to form a dough.
(3) Shape the cookies and brush the top with egg yolk
(4) Bake in preheated oven at 175c for 15 minutes. Allow the cookies to cool in room temperature before transfer into air-tight container.

Verdict: The coconut taste overtook the peanut taste slightly, so the vco could be replaced with peanut oil if one prefers to have a full peanut taste rather than coconut peanut taste. The sweetness is just nice, although i still find it slightly sweet for my toddler. Just a few of this cookies will fill one's stomach as there are fat and/or natural fat as part of the ingredients.

Watermelon cake for Bella Grace's Birthday

Basically, we were just trying to create something simple and healthy for the 2 years old's birthday. This is an idea inspired by mummy Ying Ser Chu and Vivian Low, after both of them did it for their sons. Absolutely no flour and purely fruits.

After going back and forth from cheese cake to carrot cake and other options, i decided to settle down with this, partially because it was a last minute decision and i was absolutely tired due to my pregnancy, mind that i am going to due next month !

My youngest sister was here in KL, and we went to Mid Valley together with my eldest sister and her two daughters. These are fruits i purchased from Aeon supermarket to prepare for the 3-tier watermelon cake.

2 large watermelons, Local (cost RM20+ and RM19+ respectively)
3 in 1 pack starfruits, Local (RM2+)
6 in 1 pack green kiwis, from Australia (RM12.90)
1 pack blueberries, from Poland (RM11.90)
1 pack strawberries, from Australia (RM12.90)

In addition i bought a medium size polystyrene box to keep the cake cold and intact as we were going to transport it to an organic restaurant where we decided to celebrate for the 2 years old.

To make the cake i used -
1 longitudinal section for the base (from 1 watermelon)
2 cross sections for top tier and second tier (from 1 watermelon)
3 green kiwis (sliced and halved)
1 starfruit (sliced)
4 small strawberries (halved)
1/2 cup blueberries

Note: The watermelons that i bought were not round, they were large but elongated. Thus the term
Longitudinal section means i cut through the long section part / horizontally to create a larger base.
Cross section is the short section across the watermelon, to create 2 small tiers.

If you are able to buy a round, big, nice watermelon, it shouldn't make any difference which section you are cutting through. 

Ours, chosen by my niece - the ripeness was just right for immediate usage. Besides choosing the shape, it is important to make sure the ripeness is right. Under ripe will create whitish / pinkish looking watermelon cake rather than bright red colour, hard texture or less sweet, whereas over ripe will make the cake formation a little difficult as it is too watery and less firm.

Basically, hubby helped to chop and trim into a cake shape according to different sizes and tiers and to try to make it as round possible. That was the most difficult part. I was wiping through the area when he worked on it as there was watermelon juice all over the kitchen during the ordeal.

The picture above was the end result after the shape is formed by hubby. Is not easy ! There was a lot of cleaning job too. We had time to freeze it, roughly 1-2 hours before started decorating. The base was slightly crack while we assembling the fruits but i managed to touch up using toothpick. I used toothpick to keep the starfruits in place as well. After all the fruits were put up, we wrapped it using cling wrap and keep in polystrene box to bring over to the celebration venue.

More pictures during the celebration -

while we were preparing the cake

The 2 years old looking at the cake obediently

The 2 years old posing for the camera

It seems like the princess knows is her birthday

Another cheeky her :D

Lighted up candles, i bought it from Aeon too

Blowing out the birthday candles

Small yi helping to cut and distribute the cake

It wasnt difficult to cut, my dad enjoyed it very much.
We finished 2 tiers before bringing the remaining back home.

Tips to maintain freshness :

(1) Buy the fruits fresh, or prior to using.

(2) Lightly freeze the watermelon and other fruits before decorating.

(3) In our case, we were transporting the cake to another venue. Upon arrival, we requested the cake to be kept in chiller.

Brownie Cake for Hubby's Birthday

It was hubby's birthday, and knowing that he doesnt really eat cake or bread, i need to think of something that he really likes without compromising the ingredients part, since is going to be homemade. I thought of 'BROWNIE' as i remember he likes it! I tried making it all natural and organic. Topping up of vanilla ice cream, i'll consider that as once a while indulgence, meant only for me and hubby, not the kid.

I didnt get to take a picture of the cake as all i was doing was busy preparing. A few pictures that i am sharing here were during cake cutting time, which the limelight was obviously took over by the big sister-to-be instead.

Recipe (using 8" round baking pan):

A:
1/3 cup organic carob powder
1/2 cup blossom honey (I used 1/3 cup and top with filtered water)

(1) Steam honey till melted.
(2) Mix in carob powder and stir till smooth.
(3) Let it cool in room temperature and set aside.

B:
1/2 cup organic unbleached plain flour
1/4 tsp organic baking powder
1/4 tsp natural baking soda
1/4 tsp himalayan pink salt

Mix all ingredients B in a bowl and set aside.

C:
2/3 cup apple sauce (I steamed 2 new zealand small apple and mashed it)
3 Tbsp olive oil
1 kampung egg
3/4 tsp organic vanilla extract

Blend all ingredients using a food processor till smooth (do not transfer mixture yet)

To combine the batter -
(1) Add A to C and continue to blend till smooth.

(2) Transfer the mixture into a large mixing bowl and add in B. Fold till mix well.

(3) Rub olive oil around the baking pan, and line parchment paper all round the pan.

(4) Bake in preheated oven at 175c for 20 minutes.

(5) Once done, remove the brownie cake from oven immediately and let it cool.

For the frosting / topping -
2 Tbsp cream cheese
2 Tbsp whipping cream

Blend all ingredients and transfer into a piping bag. Chill it for few hours or till it stays in shape or no longer runny.

I used the frosting as wishes wording on the cake, though i done it awfully !

Comments from hubby were : Tastes really good ! Is nice im serious ! Can sell !
(I was all over the moon). On the other hand, the toddler busy eating her way through and keep asking for more. It was her first time trying brownie, as i convinced myself to allow her to try - which probably the only thing in my mind that trying to control would be due to 'carob powder'. I gave that a pass.


Update -

I actually got some orders, after hubby shared with some of his friends. Thus, i decided to write down all the ingredients and measurements properly just to share with everyone here. I am not able to take in order due to some commitments but would not rule out the possibility in near future should i able to dedicate more time to create healthier baking recipes.

Durian ice cream

This is not recent, but i just thought of sharing ! The 1 year old + princess enjoyed durian so much, resembling her mummy and daddy. We received about 1kg of durian from a close friend of hubby. After refrigerated for 2 nights, i froze the remaining with the seeds removed to make it into durian ice cream. It is made of real Musang King direct from durian farm.

To make the durian ice cream you will need :
1 cup durian flesh (seeds removed)
2-3 Tbsp greek yogurt

(1) Freeze the durian flesh till is harden, around 5-6 hours or overnight. (durian freezes very well)
(2) Using a food processor, blend frozen durian flesh with yogurt till smooth.
(3) You can enjoy the durian ice cream, or place back into freezer and freeze it for another 3 hours or till it harden.

Grain free cheese muffin

Recipe:
2 Tbsp coconut flour
1 Tbsp almond flour
1 kampung egg
1/4 cup raw milk
2 Tbsp cream cheese

(1) Mix all ingredients in a mixing bowl.

(2) Transfer into muffin cup and bake at 175c for 20 minutes or till cooked.


I have done another variation with the following recipe and it tastes equally good -

2 Tbsp spelt flour (wheat free, but not grain free)
2 Tbsp almond flour
1 egg
1/4 cup raw milk
2 Tbsp cream cheese
1/2 tsp baking powder

Topping: 1 banana (sliced), add on top of the batter after transferred into muffin cups.

I baked for only 15 minutes this time and leave in oven for another 5 minutes before dish out.


I have also tried doubling the ingredients quantity and made it into a small whole cheese cake. However the texture didnt turn out as good as the muffin cheese cake.

Banana oat mixed fruits cookies

The soon-to-be 2 years old princess helped mummy to shape the cookies. Well done darling !


















All done by the soon-to-be 2 years old princess :)

Recipe:
2 medium size banana
1 cup blended organic rolled oat
2 Tbsp organic mixed dried fruits
1 tsp organic cinnamon powder

(1) Mix all ingredients in a mixing bowl.

(2) Lay parchment paper on baking pan. Roughly scope 1 Tbsp and press lightly to form cookie shape.

(3) Bake at 175c for 10 minutes or till it looks brown.

Avocado Ice Cream

Recipe:

1 whole avocado
2 Tbsp greek yogurt
1 Tbsp chopped almond

(1) Blend avocado with yogurt using a food processor.

(2) Once done, transfer to a bowl. Add in chopped almond and mix well.

(3) Transfer the ice cream into a glass container and freeze for 5-6 hours.

Note: Fill up only 3/4 of the glass container to allow space for expansion, otherwise the glass may break.

I made this for my toddler as i am reluctant to let her try the ice cream cake hubby bought for my birthday. She had this happily and did not demand to eat our ice cream cake instead.

Water chestnut and purple sugar cane drink

[05.02.2015]

Tea time: slow-cooked water chestnut and purple sugar cane drink

Ingredients -
1 arm length size organic purple sugar cane
10 water chestnut
1/4 cup barley (soaked overnight)
1/8 cup black eyed peas (soaked overnight)
2 dried screwpine leaves
Sufficient water

Slow-cook for 8 hours or till all ingredients soft and is tasty.

Pandan glutinous rice ball with homemade soya milk

[22.12.2014]
Recipe:

Rice ball dough -
2 cup glutinous rice flour
Slightly less than 1 cup homemade pandan extract / juice

(1) Mix well to form a soft dough. Set aside.

Fillings -
a. Black sesame paste
- 1/2 cup organic black sesame seeds

(1) Soak raw black sesame seeds in water overnight. Once done, drain over filtered water and pat dry. Toast on a stove top till the sesame seeds glisten and start to pop. Remove from pan and let stand to cool in room temperature.

(2) In a blender, mix in 1 tbsp butter with the sesame seeds. Blend till a smooth paste form. Set aside.

b. Red bean paste
- 1 cup cooked and soften red bean (using slow cooker method)

(1) Using a blender, blend the red bean till smooth and sticky paste-like form. Set aside.

c. Peanut paste
- 1/2 cup organic raw peanut

(1) Soak raw peanuts for 2 nights. Once done, drain over filtered water and pat dry. Toast on a cooking pan till brown and crispy. Remove from pan and let stand to cool in room temperature.

(2) In a blender, mix 1 tsp olive oil with the peanuts. Blend till a smooth paste form. Set aside.

Wrapping the glutinous rice ball with fillings -

(1) Divide the dough into smaller pieces equally.

(2) Work two by two at one time.

(3) Roll into round shape and press flat the dough. Scope 1 tsp of filling on one of the doughs. Put the other dough on top and start to seal the side. Using hands, roughly roll into round shapes in circular motion. Repeat for the rest of the dough.


Soya bean milk -
1.5 cup organic soya bean
Filtered water
2 Tbsp pandan extract
1 knob ginger

(1) Soak the beans overnight in a big bowl filled with water.

(2) Once done, roughly rub the skin off using both hands. Rinse the beans a few times before use.

(3) In a blender, pour 1 cup of beans with 1.5 cup of water to blend. Once done, strain using a metal sieve over a cheese cloth to collect the soya bean milk. Press the pulp lightly to extract more milk.
Keep the pulp aside for other usage.

*Repeat for the rest of the beans.

(4) Cook the soya milk, with pandan extract and ginger in slow cooker for approximately 4 hours. Roughly scope off the skin formed on top if necessary.

(5) To get a clear, milky soya bean milk, pour the milk over a coffee cloth filter to filter micro pulp residue for the second time before serve.