cake

Banana berry and coconut okara cake.

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Cake:
3 free-range eggs
2 ripe bananas
1/4 cup melted coconut oil
1/4 cup pure maple syrup
1/2 cup ground almonds
3/4 cup okara (soy pulp or any nut pulp left over from making nut milk will also work)
1 cup wholemeal flour (use GF variety if GF)
1/2 cup unsweetened desiccated coconut
1 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla extract

Topping:
1/4 cup mixed frozen berries

Preheat oven to 160C

Mix all cake ingredients together then pour into a greased cake tin

Top with berries

Bake for 35-40 min or until the fork comes out clean

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PS What’s that in Emma’s hand? That’s right, my cake!

Persian Wife Cake.

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Cake:
pinch of saffron strands
50ml of almond milk
2 cups ground almonds
3 free range eggs
1/3 cup honey
1/3 cup extra virgin coconut oil
zest of 2 oranges
1/2 tsp cardamom powder
1 tsp baking soda
1/2 cup of shelled raw pistachios

Syrup:
1/2 cup almond milk
1/4 cup honey
pinch of saffron strands

Combine saffron and milk in a small glass and heat in the microwave for 1 minute. Let sit.

Preheat oven to 180C

Mix all remaining cake ingredients (except pistachios) together using a fork or a spoon or a food processor. Not your fingers.

At last, add heated saffron/milk mixture (should be yellow) to the batter. Mix well.

Pour batter into a round greased cake tin.

Top with pistachios.

Bake.

For 35-40 min or until the fork comes out clean.

To make the syrup, do as you did with the previous saffron/milk mixture. Combine milk, honey and saffron in a small glass and heat in the microwave for 1 minute. Let sit.

When cake is done, make a few pokes in it using a fork then pour the syrup in.

Let cool completely before inverting onto a plate.

Serve with yoghurt and love and yoghurt.

2015 ended on a BANG: chickpea chocolate cake

I spent New Year’s eve and day at the Charles residence and it was magical. Seriously. Never in a trillion years would I have ever imagined that I’d be in Japan, not skyrise-Tokyo-Japan but the tiniest village in the middle of nowhere Japan where there are bears, snakes and BOARS celebrating the New Year by eating legit FRENCH food from the best French chef in the world. Never. How do these things happen?! God, from the bottom of my heart, thank you!

First, cheese souffle. Next, French onion soup with homemade bread. Then, salad, two kinds. After, goat’s cheese, broccoli, pine-nut and raisin tart. Last but not least, Chef Olivier ended on a BANG with chickpea and chocolate cake; super délicieux!image[9]image[10]image[11]image[7]image[8]image[12]image[13]
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Chickpea salad:
Chickpeas from a can (drained and rinsed)
Cherry tomatoes (quartered)
Italian parsley (torn)
Dressed in a little olive oil, salt and pepper.

Green salad:
Lettuce (cut med-small with scissors)
Avocado (diced)
Raw walnuts
Dressed in a little olive oil, lemon juice, salt and pepper.

Chickpea chocolate cake (From Nigella Lawson)
1 tin garbanzo beans
0.6 cups orange juice
4 eggs
1 teaspoon vanilla
1 cup sugar (or honey)
0.6 cups unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda

Blend the garbanzo beans until smooth in a blender or food processor, and mix in all the rest of the ingredients until blended.

Bake at 350 degrees for 50 minutes.

On NY day, we ate fresh eggs on fresh bread, walked in snow, had Japanese nabe for lunch and more cake.

New Year’s Resolution nombre un: eat more French food.
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My most viewed post

I dedicate this re-post to my one and only sister, Delaram who has repeatedly shared, liked and commented on every single one of my blog-posts both online and in person. Deli, I appreciate every one of your efforts If I ever “make it” you’ll be the one person I won’t forget harharhar

Delaram loves carrot cake which is why I attempted these truffles in the first place and you know what else? She’s coming all the way to Japan to see me in THREE days. We have a FULL (and fun) schedule so watch this space!

The recipe for my “Mind-Blowing Carrot Cake Truffles” is my most viewed post yet: 24,907 and counting. I know, it isn’t that much compared to all the famous food bloggers out there but for me, it’s insane. Especially when the views come from St. Lucia, Zambia, Ecuador,  Qatar, Morocco, Cameroon, Benin, Luxembourg and Poland! WOW.

Blogging, at least for me, takes a lot of perseverance and faith. It’s laborious putting your energy and time into something without knowing what, if any, results will come of your actions. I haven’t started making a living off of my blog/writing yet, but for now, I’m over-the-moon knowing you’re eating these instead of cake.

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Three Food Bloggers I Wish Were My Friends

There are gazillions of foodies on the internet but frankly, 99% are the same. Seriously, if I see another excessively decorated nana ice-cream or ridiculously high and overly sauced buckwheat pancake stack, I’m going to debeak a chicken myself. GASP (oh no she didn’t).

However; I absolutely adore the following three women – even though I’ve never actually met them. Alas, thanks to the power of the internet, they have become my inspiration. Of course, they don’t need the publicity, especially from an amateur-blogger like me (I’m not fishing I swear) but for a while now, I’ve been meaning to dedicate a post to them, so here it is:

Eleanor Ozich of Petite Kitchen
Fellow Kiwis, we’re SO blessed to have this lady in our homeland. Based in Auckland, Eleanor’s focus is on simple wholefood recipes. Recipes which are often naturally free of gluten, dairy and refined-sugar. But not always. For she has something delicious for every palette. ‘Simple’ is the word Eleanor uses again and again which is undoubtedly, what makes her blog so popular. I wish Eleanor were my friend so I could play with her two (and one on the way) absolutely adorable curly-blonde-haired children, trade dresses with (both she and her style are gorgeous) and be able to join in on (and thus eat at) her warm and cosy picnics and dinners.

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Heidi of Apples Under My Bed
Heidi is a Melbourne-based recognised and practising dietician. Her blog is her diary about food, travel, cooking and life as we know it. Heidi’s approach is real and honest. I love her posts. I love her recipes and I love her newly born daughter. Joan is so tiny but her eyes so big. I am truly gaga over her. If I could only use two words to describe Apples Under My Bed, they’d be cozy and comfort. I wish Heidi were my friend so I could wrap up in her blankets and eat her delicious home cooked talent. Oh and borrow (and forget to return) her vintage spoons and cloth napkins.

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Siri Barje aka Olive Hummer 
Siri is a trained chef at the Grythyttans Restaurant School. Sometimes she lives in Dubai and others in Stockholm. Her blog is about “real food. No damn diets, detox or bad conscience juices.” Siri says “breakfast is important. Eat pasta. Do not forget lunch.” I LOVE HER. Her recipes are bold, colourful and unfailingly flavoursome and so is she herself! Her posts are always so entertaining. Her personality is SO great! I wish Siri were my friend so I could stroke her luscious hair (seriously it’s insane), eat her delicious creations (well, duh) and engage in long, meaningful and humor-filled conversations. Puss (kiss in Swedish).

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Christmas Carrot Cake

Firstly, can I get a woop woop on my alliteration? Secondly, let me tell you that this Christmas, you will not be mediocre. You will not be commonplace. You will not serve [insert generic supermarket name here] cake. No. This Christmas you will WOW the masses and wow them you will with the best fookin carrot cake your guests have never had.  You may think me mad, perhaps melodramatic but I assure you I am not over-doing the figurative language. This is not a hyperbole, honest. Like all of my other creations, this cake is entirely made of natural ingredients. In addition, it is dairy, gluten and refined-sugar free. It is not vegan for I used organic free-range eggs. I think they are okay (no hate mail). It is hands down, the BEST cake I have ever made AND EATEN. Yes, it is that good and that is how much I believe in it/myself.

Please try it.

It’s life-changing. In fact, I believe it could break the internet.

#iaccidentlyatethewholecake

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2 medium sized carrots (grated)
2 organic free-range eggs
1/4 cup extra virgin organic olive oil
1 ripe banana
3/4 cup muscovado sugar
the creamy top of a coconut milk can (about 1/2 cup)
1 tsp apple cider vinegar
1 tsp pure vanilla extract

1 cup almond meal
1 1/2 cups of flour (I used wholemeal but you can use a GF alternative)
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1/2 cup raw walnut pieces

Topping (optional):
1 banana (horizontally cut)
juice of half a lemon

Preheat oven to 180C

Grease cake tin in little oil

Mix wet ingredients

Mix dry ingredients

Combine wet and dry together

Bake for 45 minutes to an hour or until the fork comes out clean – if cake top is browning too quickly, cover with foil and continue to bake.

*If using banana decor, arrange horizontally sliced banana atop cake then cover with  lemon juice. This is to stop the bananas from going black and this is what I forgot to do. Hence the average pictures. But the taste is great!

Healthy okara (soy pulp) and banana muffins.

Good morning!

(less)swollen-ankle girl here. I am slowly recovering! Thank, God.

Last week I baked muffins (yes, more muffins!) using my okara and banana cake, recipe (here) except muffanised. Luckily, they turned out well and, were the perfect size to carry around (in my handbag) in case of hunger pangs and/or sugar withdrawals! If you can get your hands on some okara please try these and let me know what you think! I hear okara is also great for vegan/vegetarian burgers – next on my list of things to try.

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Healthy okara banana cake

Okara or soy pulp is the left over stuff after pureed soybeans are filtered in the production of soy milk and/or tofu. It is generally white or yellowish in colour and is frequently used in Chinese, Korean and Japanese cooking. The supermarket in my village gives it away for free! Woo lucky me! Tonight, I made a super healthy banana loaf with it. Here’s the recipe:

2 free range eggs
2 ripe bananas
1/4 cup of melted coconut oil
1/4 cup of pure maple syrup
1 cup of okara
2 cups of flour (I used wholemeal but any GF alternative like rice flour will work)
1 tsp cinnamon
1 tsp baking soda
1 tsp pure vanilla extract
pinch of salt
1/4 cup of crushed walnuts

Preheat oven to 180

Mix all ingredients together

Pour into a greased loaf tin and bake for about 30-40 min or until the fork comes out clean

Das it.
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Easy healthy delicious pumpkin loaf

Although I may have added “easy”, “healthy” and “delicious” simply for the sake of making my post more Google accessible, my loaf is nevertheless; super simple, made solely with wholesome ingredients and of course; delish (if I may say so myself). I’m sorry I didn’t have enough time to cut the loaf and take a picture of it alongside some strategically placed doilies or flowers or baby pumpkins or fancy cutlery or…I think you get the picture. I also didn’t get a chance to take 10+ photos of it from different angles.
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2 free-range eggs
1/4 cup extra-virgin olive oil
1/4 cup raw honey
3/4 cup coconut sugar
1 1/2 cup wholewheat flour
1/2 cup almond meal
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
2 tbsp mashed ripe banana (for binding purposes only)
3/4 cup of pumpkin puree – I made my own by simply cooking some pumpkin(skin on) with a little water then mashing it with a fork.
1/4 cup pumpkin seeds for topping

Preheat oven to 180C

Grease a loaf tin with a little oil

Mix all ingredients together (first wet then dry)

Pour loaf mixture into loaf tin and top with pepitas (Espanol for pumpkin seeds)

Bake for 20 minutes then, loosely cover with a sheet of cooking foil – this is to avoid over browning

Bake for another 20 minutes or until the fork comes out clean