Archive for ‘Cakes and Tarts’

March 23, 2014

Zucchini Carob Muffin

by KK

The original recipe was Banana Carob Muffin, but unfortunately bananas don’t last that long in our house until it is ripe enough to cook! So, what’s moist, bland and filling enough to substitute a banana?
photo
Can you guess from the picture?

The answer is ZUCCHINI!
I love it when I can “hide” a veggie in my daughter’s snack 🙂
She loves her Carrot Crackers (a recipe that I must share soon), but that’s because she loves carrots.
She’s not a great fan of green vegetables at the moment, and I hope she can boost up her daily intake by eating these muffins.

Ingredients (to make 24 mini muffins or 12 regular size muffins)

-150g Organic Wholemeal Flour

-50g Organic carob

-1 Tablespoon Aluminum free Baking Powder

-150g zucchini

-200g Organic Soy milk

-80g Organic Agave Syrup

-50g Cold pressed oil (I use rice bran oil)

Method

Step 1: Mix zucchini in food processor for about 1 min, until it is grated into fine bits.
Step 2: Add soy milk, agave syrup and oil and mix for another 30sec.
Step 3: Mix the dry ingredients in a bowl.
Step 4: Pour the liquid mixture into the dry ingredients, fold lightly and pour into muffin tins.
Step 5: Bake in 180C pre heated oven for about 15min (for mini muffins, regular muffins will take about 25  min)

Let it cool in the tin before  you pop the out. I use non-stick muffin tins, but prefer to grease them lightly before I pour the muffin mixture in. It will not rise as much as normal muffins, but this mixture is enough to  fill 24 mini muffin tin to the rim, and you will get fairly good shaped mini muffins as a result.

I think I can reduce the amount of Agave syrup to 50g, but that is up to you and how much you love sweets.
ENJOY 🙂

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November 12, 2012

Vegan okara tart

by KK

Hi this is KK, Sushi artist, Healthy Muffin Maker, Mum 🙂
Thank you for visiting my blog.

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I made this tart with my daughter Yumi, who’s 2 and in love with rolling play dough. She happily rolled this tart base and we made mini tarts using our muffin tin!

My husband liked it better than my okara cakes, so it must have been good. Would have added something like Countreau if it wasn’t for the kids!

October 21, 2012

Gluten free rice flour cake, okara base

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

20121022-090821.jpg This cake is amazing.

It has

NO SUGAR

 NO MAPLE SYRUP

 NO HONEY

but it’s still sweet and yummy! The secret is

DATES!

I was reading some raw recipes, and they were using dates as sweeteners. Thought I would try some in my cooking too! I’ve made Dates and walnuts muffins before but in that recipe, I did add raw sugar.

This cake is completely sugarless, but sweet enough for Yumi and me, and you can eat it guilt free 🙂

 

The base is okara, a residue you get when making soy milk. (Read more about OKARA from Wikipedia)

Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin (from Wikipedia), and in Japan it is considered as a “Diet food”, because they are filling and can be used as an alternative for meat. It is not easy to find okara in Australia, but I was lucky because my friend gave me a bagful of frozen organic okara. This was a great opportunity for me to try lots of okara recipes, and this rice flour cake turned out to be a favorite for Yumi.

 

Ingredients (I used a 22cm round cake tin)

-260g Okara, fresh

-120g Rice flour

-10g Organic cocoa

-1 Tablespoon Aluminum free Baking Powder

-4g Agar powder

-160g water

-130g Chopped dates and walnuts (the ratio is up to you, the more the dates, the sweeter it becomes)

 

Method

Step 1: Mix everything in a large bowl, pour into a lined cake tin and bake in 180C oven for 20min.

 

It’s so simple, but  tasty! Yumi ate about a quarter of the cake already.

 

Agar powder must be something new to some people, so here is a description from Wikipedia. It is made from an algae, and although it saids “is a gelatinous substance”, don’t use gelatin as a substitute. It will not be vegan and it works differently. Agar works as a binder for this cake. I made it without it and unfortunately the cake did not keep its shape. If you don’t have to make it vegan, I would suggest to substitute 1 egg for agar, rather than gelatin for this recipe.

 

Please try it when you come across okara! I am sure you can make this using firm tofu as a substitute for okara. Will try it myself and let you know!

 

ENJOY 🙂

 

 

October 13, 2012

Gluten free banana cake, revised version

by KK

 

 

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

20121013-111042.jpgI tried making gluten free banana cake again, this time without corn flour. Better to keep recipes simple as possible.

Worked really well, Yumi is eating her second slice already:-)

(20 min after the cake is out of the oven)

 

It is bigger, because the total weight of the banana was 190g instead of 160g, and I had to moderate other ingredients to match it.

 

As a conclusion, corn flour can be omitted, didn’t realize much difference (although something could have happened 2-3 days after baking, we ate all ours before we could see the change in texture, taste etc)

 

The key would be the sweetness/ripeness of the banana. Make sure they are brown and soft when you are cooking this cake. I usually buy ripe bananas and stock them until they go spotty to brown. It is easier to mash and handle too!

 

Ingredients (for my 20 cm stick free tarte tin, non greased, non lined)

-190g banana, very ripe, mashed

-3 Tablespoon Organic raw sugar

-80g cold press oil (I used rice bran oil)

-90g water

-190g Rice flour

-2 Tablespoon Aluminum free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour,  BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 20 min, or until a skewer comes out clean.

 

The cooking time will depend on what kind of cake tin you use. If you use a pound cake tin, it will take longer for the center part to cook. This is why I prefer to cook “flat”  or “mini” cakes, because the cooking time is much shorter. Same with my other recipe, if you don’t have allergies, I really recommend adding walnuts to this recipe. It adds flavor and texture!

 

ENJOY 🙂

 

 

October 12, 2012

Everyday cake:Tami-pan Cake

by KK

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

When you are a mum, you have to cook for your family everyday, from breakfast to lunch to dinner, and even snacks. Although most things could be bought off the shelves, I still prefer to cook for my family, especially for Yumi because I want to know what goes into her body.

 

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This round cake is called Tami-pan cake.

 Yumi calls it “HOT-CAKE” because she usually eats it while it’s hot, and we make it almost everyday for her to eat.

 

It is so simple to make this, 50g flour, 1 egg, 3-4 Tablespoon milk, 1 Tablespoon maple syrup. This is the basic ingredients. You mix, pour, put it over stove and cook for 8min. Done.

 

So simple, I let Yumi do most of the cooking (I only put it on the stove and take if off the stove). You can enjoy variations of this, adding cocoa, banana, apples, carrots, changing maple syrup to honey, taking out eggs and milk, putting in soy.

I am experimenting everyday to find the perfect combination  using flour from here.

It’s funny because simple things needs perfect combination to get it right. And the recipe included in the pan was for Japanese flours, and it’s a bit different here.

 

This Tami-pan cake is just the right size to make a simple decoration cake to bring over to a friend.

The cake takes 8min to cook, 5 min to cool, and 3 min to decorate with 100g whipped cream.

Can be made anytime to take it to a friends place.

 

The cake tin is made from cast iron cookware, a traditional cookware from Japan. It is heavy, but easy to handle and so easy to use 🙂 Should get my next batch ready for today’s snack!

October 4, 2012

Gluten free, soy free cookie

by KK

Gluten free cookie.
Trying new recipes in the kitchen today. Hope to share the “no mistake” recipe soon!

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September 29, 2012

Gluten free, soy free, egg free banana cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I have been making a lot of vegan sweets (no egg, no butter, no honey, no milk) but as I was talking to a staff at Yumi’s day care, I found out that some kids can’t even eat soy. So, I came up with this gluten free, soy free vegan recipe that is versatile and can be made in any shapes and size.

 

20120929-173053.jpg I used a tarte tin (20cm size) and made it flat. This was a good idea because it only took 15 min to bake. If you use something like a pound tin, I think it will take about 25min. Next time, I might try baking it in my mini muffin tin and see how that goes.

Ingredients (for my 20cm tarte tin )

-160g very ripe bananas, mashed (about 3 small bananas/2 large bananas)

-3 Tablespoon Organic raw sugar

-60g cold press oil (I used rice bran oil)

-70g water

-130g Rice flour

-30g Corn flour

-2 Tablespoon Aluminium free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour, corn flour, BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t  have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 15min, or until a skewer comes out clean.

 

 

If you don’t have to worry about allergies, I think adding nuts would be nice. This is the most basic rice flour recipe, and I will try to come up with more variations.

 

Happy cooking!

 

September 27, 2012

Basic recipe : No egg, No butter, No sugar Cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Ever since we moved to the new house, I kind of stopped making muffins for Yumi. She is a big girl now (already two!) and prefers to eat “like a big girl”, so instead of baking muffins, she eats cake slices. On a plate!

So I had to come up with a healthy cake recipe and here is my basic one. This is made to suit this :

20120927-141003.jpg  A baking dish!

It’s not even a cake tin, just something I bought as an emergency. I had to bake a egg-less birthday cake for 20 children for my friend, and since I didn’t have a cake tin that size, I just bought this. It was only about $5, I thought I’d only use it once, but since the cake was so popular, I still continue to make basic cake with this.

This year, Yumi’s Alpaca cake and Elmo cake were made using this tin and this recipe.

Ingredients : for a regular baking dish

-300g Organic Plain Flour

-20g Corn flour

-1 Tablespoon Aluminium free baking powder

(You can add 1 Tablespoon Cocoa powder to make the cake chocolate color)

-300g Organic soy milk

-100g Rice bran oil (or any other cold pressed oil, be careful when using olive oil, you  might need to add vanilla or cocoa to moderate the aroma)

-100g Organic maple syrup

Method

Step 1 : In a large bowl, mix all the dry ingredients (flour, BP)

Step 2: In a large bowl, mix all the wet ingredients (soy, oil, syrup); Add dry ingredients into the dry ingredients and mix, pour into baking dish and bake on 180C oven for 15min.

DONE!

Too easy? Yes, you only use 2 bowls and everything is done in 20min. I usually put my bowls on a digital cooking scale and weigh everything as I prepare them. It is better to line your baking dish with baking paper so the cake will come out without a hassle.

To make Alpaca cake, simply cut the cake in half, cut out the shape of Alpaca; and decorate with whipped cream.

  I always layer my cake to give it height. Egg-less cakes don’t rise that much, so I think it is better to make thin layer and put it on top of each other. I used organic apricot jam to connect the two pieces. The shape of alpaca is free hand cut… Luckily, it is a combination of rectangles so it’s not that hard. Good luck with the piping!

My tip, do in between the legs first.

Happy Cooking!

September 22, 2012

Banana Carrot Cake, No Egg, No Butter, No Sugar

by KK

 

 

 

 

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker /Mum:-)

 

Thank you for visiting my blog.

 

After eating so many fancy cakes for her birthday this week, the las cake she asked for was a simple banana cake.

20120922-171904.jpg I tried to make it as pretty as possible, using my special ring tin.

 

I don’t usually use this tin because it takes longer to cook, but every once in a while, it is nice to make something different 🙂

 

 

What was interesting was that Yumi’s grandparents, who are both not so fond of sweet things, ate this cake, and even had second helpings! That’s a nice compliment to recive 🙂 Better write down the recipe before I forget!!!

 

 

 

 

 

Ingredients

-240g very ripe Banana (almost all brown outside), mashed

-100g Carrots, grated

-100g Rice bran oil

-50g Organic Honey

-100g Organic soy milk

 

-300g Organic plain flour

-2 Tablespoon Aluminium free baking powder

-1/2 Tablespoon Cinnamon

-30g walnuts, chopped

 

Method

Step 1: Mix all the wet ingredients  (banana, carrots, oil, honey, soy) in a large bowl

Step 2: Mix all the dry ingredients (flour, BP, cinnamon, walnuts) in a large bowl, pour dry ingredients into wet ingredients and mix

Step 3: Pour into a greased tin (I lightly floured my tin as well) and bake at 180C for 30min, or until a skewer comes out clean.

 

 

Better save some banana to ripen so I can make it again!

 

 

September 22, 2012

Teddy Bear Cake_No Egg, No Sugar, No Butter

by KK

Hi this is KK, Sushi Artist /Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is my 4th Cake this week, two for Yumi’s Birthday (Alpaca cake & Elmo Cake), one for a friend and this teddy is going to a Teddy Bear Charity Picnic organized by Hillview Playgroup Mother’s tomorrow! We do this charity picnic every year, and the proceeds go to Westmead Children’s Hospital. Something that I am happy to support being a mum myself. Hope we can bring some smiles on children’s faces.

20120922-132955.jpg I use Wilton’s teddy bear cake pan for this cake, and it is quite big. I used it twice for Yumi’s birthday last year.

This year, I decided to use my Basic No Egg, No Butter, No Sugar cake recipe, just bigger than usual.

This is not a recipe, but more like a memo to myself so I can bake it again next year without a hassle!

 

 

 

 

 

 

 

 

Ingredients (for 1 Wilton Teddy Bear Cake tin)

-440g Organic Plain Flour

-30g Corn flour

-10g Cocoa powder

-25g Aluminium Free Baking Powder

-450g Organic Soy milk

-150g Organic Maple syrup

-150 Rice bran oil (or grape seed oil, use cold pressed)

 

Method

Step 1: Mix all dry ingredients (flour, corn flour, cocoa powder, BP) in a large bowl; Mix all the wet ingredients (soy milk, syrup, oil) in a large bowl; Pour dry into wet, mix and bake at 180C for 20min.

I had to put some foil on the top for the last 5min because it started to brown. Very quick and easy, there is only 1 step to it!

 

Just remember to grease the tin well, I sprayed some oil, than tipped in extra flour to coat it. It came out nicely! Also, when you pour the mixture into the tin, use a knife and try to “cut” the center of body, arms and legs, pushing the mixture to the side of the pan as possible. This will make the mixture rise as flat as it can, if you don’t do this (which I did not last year) the center part will rise more than the other parts.

 

 

One more tip, before turning it out onto a cooling wrack, “cut/scrape off” the crust at the top (I should have taken a photo of it! sorry) If you don’t do this (which I did not last year), sometimes the arms and legs can break off (due to the unevenness of the surface/base). I hope you understand my tip, let me know if you need help in detail.

 

This recipe is super easy, super fast and no mistake can happen! Trust me, I’ve done it more than a dozen times, and it always comes out right!

 

 

 

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