Posts tagged ‘Easy sweets’

June 25, 2012

Very Easy Chickpea Cake

by KK

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

Thank you for visiting my blog.

When I was organizing a bake sale to raise money for children affected by the earthquake in Japan, one of my playgroup mother told me that her daughter was allergic to flour. That makes it very difficult for her to eat cakes, so I tried to bake something  that she could eat that looked and tasted like every other sweets that is sold at a bake sale.

Yes, this cupcake is made from chickpea, and does not use any flour at all.

It is easy to make, just mix everything in the food processor and it’s done!

Just a  quick warning before you start, it does contain eggs and nuts, so it may not suit children with egg allergy and nut allergy. Also, when you are purchasing chocolate, make sure that they are gluten free. You can buy gluten free chocolate at health food shops, so just give a quick check!

Ingredients (to make 10 regular cupcakes)

-1 can Organic chick peas (when drained, about 240g)

-150g gluten free white chocolate

– 3 eggs

-100g Organic raw sugar

-50g Dried Apricots

-50g Almond meal

-1t Aluminium free Baking powder


Step 1: Melt white chocolate in microwave, Heat the oven at 180C, Line baking tin with paper

Step 2: Mix all the ingredients in a food processor for 45-60sec, or until everything is combined, Divide the mixture into baking tin and bake on 180C for 15-20min, test with a skewer to make sure it’s cooked.

Simple? Yes.

Tasty? Yes.

Much sweeter than what I usually make, but the taste was yum 🙂 For Yumi, I might cut out the sugar and add extra apricots and coconuts. You can prepare your own chickpea, you would need about 1 cup cooked chickpeas(240g). Hope you like this recipe 🙂

June 15, 2012

Vegan banana custard tart

by KK

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

Thank you for visiting my blog.


I was reading a blog of a girl who was doing a Pâtisserie Certificate at Cordon Bleu in Japan.

She was explaining all the techniques she was learning during the course, and inspired me to cook something more creative and usual. Fortunately or unfortunately, I don’t have the tools nor the ingredients (i.e: tart tins, cake tins, caster sugar, butter etc) to make something too fancy, and the furthest I could go was this vegan tart.

20120615-124442.jpg It looks more complicated than what I normally cook, but it’s not as difficult as it seems. Just break it into several steps (it doesn’t all have to be done in the same day!) and you can make your own tiny finger sweets!

It is composed of two parts:

1)Vegan tart base


2)Soy custard

You can decorate it with any fruit you like, strawberries, oranges, raspberries, or even a mix. My 20 month old daughter Yumi loved it, but she licked all the cream out before eating the base! It was kind of a mess after our morning tea, but if it’s tasty, that’s all that matters.


I don’t have a mini tart tin, so I used my regular muffin tin. I did not line it with paper or oil, but the base came out just fine.


Ingredients (to make 12 regular muffin tin size tart base + extras to make yummy crackers)

-30g Almond meal

-100g Organic plain flour

-120g Organic wholemeal flour

-Pinch of salt

-60g Oil (I used rice bran oil)

-60g Water

-2 Tablespoon Organic maple syrup


Step 1: Put all the dry ingredients (flours, almond meal, salt) in a food processor and mix on high for 30sec, add wet ingredients (oil, water and maple syrup) and mix on low for 30 sec. Put the mixture out onto a wrap and form a  small square, let it rest for 30min.


Step 2: Roll the mixture onto a table (with a mat, if you have one) and roll it out thinly (about 3mm) Cut it out with 11cm radius bowl or a cup and spread it into the muffin tin. Bake on 190 C preheated oven for about 12min.


Now your base is done!


Soy milk custard (to fill 12 tart)

-250ml Organic soy milk

-4 Tablespoon glutenous flour

-1-2 Tablespoon maple syrup

-1 teaspoon Organic vanilla extract


Step 1:Pour soy milk and maple syrup into a small pot, shift in flour. Cook on low heat for 5-8min, constantly stirring with a wooden spoon, when the mixture is firm and  is “pulling off” from the bottom, add vanilla and mix. Let it cool.


Now the custard is done!



All you have to do is assemble them. Drop a spoonful of custard into the tart base, and decorate it with your favorite fruit. The base and custard can be made a day before you plan to eat it, if you have leftover custard, just have it with your toast of pancake or whatever you like! Yumi loved eating the cracker I made from left over tart base mix. I think I will try it again soon myself so I will get used to making the base!

June 1, 2012

Vegan Birthday Cake

by KK

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

Thank you for visiting my blog.


I love to cook, but there are some things that I can’t cook everyday, and one of them  is “Decoration Cake”. Technically, yes I can bake them, but when you are only a family of three (and a third one, 20 month old baby), it is difficult for us to finish a whole cake, no matter how tasty it is.

So, I use every occasion as an excuse to bake a cake, and here was another chance! One of our friends at playgroup was turning 2, so I decided to do a cake on my morning roster day. That was my no egg, no sugar, no butter Birthday cake.

I just introduced the photo on that day, here is the recipe to it!

 To make a rectangle cake tin or 18cm round tin





-280g Organic plain flour

-20 g Cornflour

-20g Cocoa

-1 Tablespoon Aluminium free Baking Powder

-1 pinch Salt

-100 cc Oil (I used rice bran oil)

-100 cc Organic Maple syrup

-300 cc Organic soy milk



Step 1: Line the baking tin with grease proof paper, preheat oven at 180C; Shift all of the dry ingredients (flour, cornflour, cocoa, baking powder, salt) into a large bowl; Mix all the wet ingredients (oil, syrup, soy mik) in a large bowl


Step 2: Pour the wet ingredients into the dry ingredients, mix with a spatula but do not over beat; Pour int tin and bake at 180C for 20min (square tin)/30min (round tin) ; test with a skewer to see if it is cooked in the center before taking out of the oven to cool



To decorate, I cut it in half, placed some banana in the middle and covered it with Tofu Cream. For the letters, I mixed 1 Tablespoon Cocoa with 1 Tablespoon Maple syrup in a small bowl, place it on a glad wrap, poked a hole in it and drew the letters. Taste just like chocolate, but its dairy free!

Hope you enjoy cooking them 🙂




May 14, 2012

Simple Coconut Egg Tart

by KK

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

Hope you all enjoyed Mother’s Day yesterday, and as you may have realized, I was treated to dinner last night, so no challenge!

But I did do some baking, this was to give to a special group of mothers, mothers from playgroup who supported me on the fund raising event.


Rachel’s favorite Egg Tart. I’m sorry this recipe is so simple, but for busy mums, aren’t simple yet tasty recipes the most useful?

Ingredients ( to make 12 regular muffin size)
-3 Puff pastry sheets
-3 Free range Eggs
-200ml Organic milk
-6 Tablespoon Organic raw sugar
-3 Tablespoon Cornstarch
-12 Tablespoon shredded coconuts
-2 teaspoon Organic vanilla essence

Step 1: Cut each pastry sheet into 4, line muffin tin with pastry. Skew some holes in base with fork. Preheat oven to 200C.

Step 2: Beat eggs, milk, sugar, coconuts and vanilla in a large bowl, pour into muffin tin.

Step 3: Bake in oven for 20-25 min, rest in tin 5 min before taking out to cool on cake tray.

The easy part about this is you don’t have to precook the pastry, it will still come out crunchy. In my oven I have to cover the right hand part with foil for the last 8 min because it seems to be stronger on that end!
Hope you enjoy it too!

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