Posts tagged ‘Healthy Snack’

June 6, 2012

Choc orange cookie in 20 min

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.

20120607-090614.jpg I ran out of muffins yesterday, and was planning to do another batch, but remembering there was some orange peel in the fridge, I decided to make a choc orange cookie instead!

This is is a modified version of my no-egg, no butter, no sugar cookie, and today, I didn’t even add maple syrup to it!  Because there is plenty of choc chip in it alreday, I thought, “Oh well, I’ll give it a miss” and the result was YUM YUM!


I have to wait till Yumi comes home (she’s at day care now) so she can taste test it.


But I can assure you it’s super easy, and everything (including the baking and cleaning) was done in less than 20min. So, if you need some snack to give your kids in a hurry, try this recipe!


Ingredients (to make 15 cookies)

-200g Organic plain flour

-100g Organic dark chocolate (with more than 70% cacao)

-1 teaspoon Aluminium free baking powder

-1 pinch salt (This is NEW!)

-2 Tablespoon Organic orange rind marmalade

-60g Rice bran oil

-70g Organic soy milk (I added extra soy to match the liquid consistency, if you want to add maple syrup to the recipe, you can do 30g Maple syrup and 40g Soy milk, like in my original recipe)


Method (Well, it’s one step)

Step 1:Pre heat oven to 180C; Put all the ingredients in the food processor and blend for about 30sec, or until the chocolate is chopped,  drop spoonful onto a baking sheet and cook in 180C oven for 12min.


While the cookie is baking, clean your bowl and everything is done! Hope you enjoy it 🙂



May 24, 2012

No egg, no sugar, no butter Birthday Cake

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.

20120525-084956.jpgToday is my roster to do the morning tea for playgroup, and since we haven’t had a birthday party for a while, I decided to do a cake!

This is a no egg, no sugar, no butter chocolate sponge cake with no butter, no sugar, no egg, no cream cheese, no icing sugar, no margarine cream!

Even the letters are written with dairy and choc-free icing.


Want to know how it’s made?

Stay tuned! I’ll try to write it when I come back from playgroup 🙂



By the way, as usual, it’s super easy, all made in one bowl!

May 24, 2012

No egg, No butter, No sugar Cookie

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.


It was Australia’s Biggest Morning Tea today,  and they were serving sweets at my gym too! Very tempting but couldn’t pick up those brownies after spending 40min trying to burn off 400 calories!

I just made a small donation and had a cup of tea at home (^-^)

I wish they served non-sugar sweets too! Don’t you think that would attract more attention, especially at a place where everyone is trying to lose weight?


Oh well, maybe I would make a suggestion next year.


I did come home and did some baking myself.

Yup, the healthy ones 🙂


Technically, this is not a “no-sugar” cookie, because I used some organic chocolate for the chips, but I didn’t add extra sugar in the dough. And there’s no butter. Nice and crispy (I tried one, and had difficulty stopping after the first bite). This is a treat for playgroup tomorrow, so I shall pack it away before it disappears in Yumi’s tummy!


Ingredients (to make 15 cookies)

-100g organic chocolate

-200g Organic plain flour

-1 teaspoon Aluminium free baking powder

-1 pinch salt

-60g Rice bran oil

-30g Organic Maple syrup

-40g Organic Soy milk



Step 1 (well, there’s only one step to this): Put all the ingredients in the food processor and mix until the chocolate is chopped (if you want to be neat, chop the chocolate first until they are fine, and then add rest of the ingredients); drop spoonful of the mixture onto a baking tray and bake on 180C for 12min, or until golden.


No need to rest, no need to worry about mixing too much, all you need is a food processor and a scale! Just one thing to wash 🙂 EASY, and fun to make with kids!

April 29, 2012

Grandma’s Rock Cake

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.


I think the passion and love for cooking inside me comes from my grandparents, who used to live in the countryside of Japan near the sea. Every time we visited them for a holiday, Grandpa would take us fishing to catch something, and Grandma would cook the catch of the day in her small kitchen.

She also had this funky gadget you put on a gas stove, and it became an oven! With that “Magic Box”, she would bake us cream puffs and cookies and many other things that a child would only dream about. This rock cake was one of our favorite, and she would bake it and send it in parcels to us when the holiday was over.

I made some arrange to it by cutting out the butter and using dates, but as long as you know the basic recipe, you can play around with it!

My recommendation is to use at least one type of dried fruit, and one type of nuts. Basic combinations are:

Raisins + Walnuts

Apricots + Almonds

Cranberry + Macademia

You can also put in things like sesame, cooked beans(Adzuki beans or red kidney beans are my favorites), or rolled oats. It’s difficult to make a mistake, so use your imagination and enjoy!!


Basic Rock Cake Recipe (makes about 15-20 cookie size cakes)

-220g (or 2cups) Organic wholemeal flour

-1 teaspoon Aluminium free Bakin Powder

-30g (or 2 Tablespoon) Organic raw sugar

-2 Tablespoon shredded coconuts

-3 Dates, chopped

-2 Tablespoon walnuts, chopped

-1 egg

-2 Tablespoon Oil

-4 Tablespoon Organic Soy milk



Step 1 : Mix all the dry ingredients (flour, BP, sugar, coconuts, dates, nuts)  in a large bowl; In a separate bowl mix all the wet ingredients (egg, oil, soy milk)


Step 2 : Mix the wet ingredients into the dry ingredients, combine using a spatula. Make a round dome shape cake about Tablespoon size on a cooking tray, bake in pre-heated 180C oven for 12min, or until golden on top.


Soooo easy, and it will last in an airtight container for about 3-4 days. Hope you enjoy making it with your kids!



April 23, 2012

Gluten Free, Vegan Chocolate Muffin

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.


It’s back to school time, and for our family, playgroup is back again.

Not that it makes our daily life so different, but I do use playgroup as an excuse to bake more often,  and take what I have baked for other kids and mums to eat.


At the moment, I am experimenting on my gluten-free recipes, using rice flour. Here is a new recipe, that looks exactly like a normal chocolate muffin.

 This is regular muffin size, and it is

-No Egg

-No Butter

-No Oil

-No Sugar

and Gluten Free. So, it is suitable for most kids and the best of all, it tastes good! Well, at least it must have been good for my daughter Yumi, because she ate the whole regular size muffin, as well as half of mine (^-^)/ Good to know that somebody enjoys it!


Ingredients (to make 6 regular muffin size)

-100g Rice flour

-50g Glutinous rice flour

-10g Cocoa powder

-2 teaspoon Aluminium free Baking Powder

-2 Tablespoon Maple syrup

-150cc Organic soy milk

-30g Organic sultanas



To make

Step 1: Shift all the dry ingredients (rice flour, glutinous rice flour, cocoa, BP) into a large bowl; add wet ingredients(maple syrup and soy milk), and then the sultanas. Mix lightly until blended.


Step 2: Pour the batter into a silicon cup, put on a steamer and cook for about 12min. Check with a skewer (if it comes clean, its cooked)


Compared to my baked muffins, this is healthier becuase it contains no oil/butter. Good for your diet!

By adding   glutinous rice flour, you get the interesting, soft-chewy texture, that my daughter seems to love. If you don’t have the glutinous rice flour, you can use 1 small mashed banana to substitute it. I will try 100% rice flour muffin next time, and tell you how that turns out. ENJOY!!!






April 17, 2012

Gluten Free Cookie

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.

My daughter Yumi has been teething for the past few days, and she is having a very picky appetite. No more muffins, as she prefers to bite on something harder. I have been giving her non-salt low-fat crackers, but it has come to a point that she is eating too much of it, so I decided to make something for her  myself.

 It is a cookie made from rice flours! Because it doesn’t contain any butter, it is crispy and crunchy in a way. I hope she likes it. This recipe is gluten free, no-egg, no-butter, and no-sugar, so it’s great for everyone! I hope you enjoy it too!!


Ingredients (will make about 40 bite-size cookies)

-100g Rice flour

-50g Glutinous  rice flour

-20g Organic cocoa powder OR 20g Almond meal

-5g Aluminium Free Baking powder

-1 pinch salt

-2 Tablespoon Maple Syrup

-2 Tablespoon Oil (I used Extra virgin olive oil)

-1/2 to 2/3 cup boiling water

Making it is so easy, and the best part is you don’t have to rest it!

Step 1: Put all the ingredients except boiling water in a food processor and mix for about 30 seconds, until everything is blended. It may be crumbly but take it out in a large bowl.

Step 2: Add boiling water little by little, beating well each time with a wooden spoon until the dough becomes like your earlobe.

Step 3: Roll out about 3mm thick, cut out into desired shape and bake in pre-heated 170C oven for 10 to 12 min.

As you can see from the photo, I made half almond and half coco. This will keep in an airtight container for about a week, but I don’t think it’ll last that long because they taste great!

April 16, 2012

Steamed Banana Muffin_No sugar, No butter, No egg, No oil!

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.

My daughter Yumi loves muffins soooo much, I bake about twice a week to keep up with her appetite. I usually bake mini muffins, so it’s quicker to bake (12min in the oven) and easier for her to eat.

As I was trying to think what I can do with 1kg of flour, I decided to do something different. Instead of baking a muffin, I tried steaming it, like my mum used to do at home. Unlike kitchens in Australia, many Japanese mums do not own an oven. Well, these days we have microwaves that work like an oven, but it’s much smaller than the ones here. In our house, we didn’t even have a microwave until I was 12 or so, fortunately, we had a gas oven, but it was seldom used. So when we wanted a quick filling snack, mum used to make steamed buns! I have a lot of recipes for this, but can’t always find the ingredients in Sydney, so today I will start with the basic.

 So easy to make, the only problem here is you need a steamer, but that can be solved by using a large pot and a bowl plus a plate. You just simply put a bowl upside down in a large pot, pour water around the bowl (about 3/4 of the depth of the bowl) put a large plate on top, put your muffins and cook with the lid on! Better to wrap the lid with a kitchen towel, so you don’t have water dripping on your muffins.

Be careful not to burn your self because steam can be quite hot when you are handling them. Apart from that, this is easy, quick and fun to make with kids.

I used silicon muffin cases for this, you can use ceramic or metal, just remember to grease  it with butter or oil before you pour the batter. I repeat, be careful when handling this because the tin gets quite hot too!!

Ingredients (to make 6 regular size muffins)

-220g Organic wholemeaf flour
-1 medium to large size ripe banana

-1 cup Organic soy milk (or regular milk)
-2 teaspoon Aluminium free baking powder


Step 1: Mix all ingredients in a large bowl and beat until smooth

Step 2 : Pour into muffin cases/tins, place in steamer and cook for 10 to 15 min, Check with a skewer (if it comes clean, its cooked)

I though my muffin was quite healthy, but this is healthier because it has no oil in it. Still, nice and moist thanks to the banana and the steaming method. Hmmmm, maybe I should have this for my snack!

April 9, 2012

Peanut Butter Cookie, Vegan

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.


The challenge to show “What you can make from 1kg of flour” continues, and cookie making is not always my best talent. But this “No mistake” recipe helped me a lot to bring smiles on my friends and families. Just be careful not to over bake, and being a very crumbly cookie, best recommended to be eaten on the spot rather than putting them in lunch boxes!

INGREDIENTS (to make 20*7cm cookies)

-220g Organic Wholemeal Flour

-1 teaspoon Aluminium free Baking Powder

-1 pinch Salt

-100g Organic Peanut butter, unsalted

-100cc Oil (I used vegetable oil)

-4 Tablespoon Organic Maple Syrup


Step 1: Mix all the dry ingredients (flour, BP, salt) in medium sized bowl, and all the wet ingredients (peanut butter, oil, maple syrup) in a differen bowl.


Step 2: Add the dry ingredients into the wet ingredients and mix.


Step 3:Pre-heat oven to 180C, spread the cookie mix on an oven tray lined with baking paper and bake for 12min, or until the edges become golden. Rest 5 min outside of oven, the cool on cake wrack.


The nutty taste is unstoppable! You can make this with honey as well, but then it doesn’t become Vegan. I hope you like it!


April 6, 2012

Cabbage Scone (with Yeast)

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.

The first time I made scone was in Year 11, during Hospitality class, and I still remember the feel of “Crumbing” the butter into flour with my fingers. Nowadays, thanks to modern technology called “Food Processor” life is made much easier with less mess to cook a good scone.

This recipe uses yeast instead of baking powder, and you have to rest it in the freezer over night but the slow process gives it a new texture, and since it can be kept in the freezer for up to 2 weeks, you can bake a fresh batch whenever  you want to!

I used “Cabbage” in this recipe, a good way to use it up because when you are only a family of 2.5 (well, my daughter Yumi eats more than half and adult,,,) it’s not easy to use up a whole cabbage.

I hope you find this recipe interesting! Quite different to my usual recipe, since this does require butter. I tried making it with olive oil, but it just didn’t turn out right. If you want to stick to olive oil, just use the same cabbage mixture with my basic healthy muffin recipe, it will turn out just as nice!


Ingredients to make 12 scones

-120g Organic Plain Flour

-120g Hard Flour (Flour for baking bread)

-60g Organic Wholemeal Plain Flour

-3 Tablespoon Organic raw sugar

-1 pinch Salt

-140g Unsalted butter

-1 teaspoon dry yeast

-2 teaspoon water (room temperature)

-100cc milk

-250g cabbage/ olive oil/ salt


Step 1: Chop the cabbage in a food processor, cook in a frying pan over low heat with a little bit of olive oil and salt; cook until the volume becomes 1/3 (this may take more than 30min, so do this when you have the spare time)

Step 2: Cut the butter into 1cm cubes, keep it cold;  In a food processor, mix all the flours add butter cubes and mix well; add sugar and mix well; add yeast dissolved in water and milk, mix well

If  you bake now, you will get a plain scone, but here I add the cooked cabbage!

Step 3: Fold the cabbage into the mixture, spread and fold for 6-8 times; make it 2.5c thick wrap and rest in fridge/freezer over night.

Step 4: (Thaw, if frozen) and cut into 12 pieces, brush with milk and sprinkle some almond flakes as a decoration; Bake in preheated oven at 180 C for 18-20min.

Looks like hard work? Not really, you just need the patience to rest it over night! Enjoy this new texture!

February 3, 2012

Apricot Almond Muffin

by 田草川(たくさがわ)かおる

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

Thank you for visiting my blog.

It’s February already! How time flies!

So far,in year 2012,  I have baked 7 batches of mini-muffins and 1 batch of regular muffins, which means 140 mini-muffins and 10 regular muffins, different flavor each time. It’s quite amazing for a family of three (and one being just a baby), we consume so many muffins!

Well, most of it is eaten by my daughter, Yumi 🙂

My muffins are healthy for 3 reasons:

1.No white sugar

2.No butter

3.Lots of fiber

I bake these healthy muffins because my daughter Yumi, who is 16 months old loves to eat muffins, and I wanted to make it as good as it can be for her. The ingredients are as organic as I can find it to be, and they are baked fresh twice every week.

Muffins are good because you can carry them around and it can be eaten very easily. Whenever Yumi gets hungry, I give her these muffins so she doesn’t get grumpy! It is much economical than buying a roll of bread (which I used to do in case of an emergency), and you can make it sweet or savory.

This muffin, Apricot Almond Muffin is one of Yumi’s favorites.

All my healthy muffins  are made in a similar style, just changing what you want to mix inside. The basic recipe is

-220g Organic flour (wholemeal, if possible)

-1t Aluminum-free baking powder

-1 Egg (70g)

-150ml Water (or Milk or Orange juice, depending on what you are going to make)

-20g organic raw sugar or Maple syrup or Honey

-20g Olive oil

To make apricot almond muffin, just add 40g of chopped dry apricot and 20g almond slice.

I mix all the dry ingredient in one big bowl, all the wet ingredients in one medium size bowl, beat the dry ingredients so they mix well, and fold it into the dry ingredients.

Put it into mini-muffin pan that has been greased lightly (you can use paper liners which make the cleaning a lot easier, however, I like it when the muffin bottom gets crispy and Yumi can eat on her own without the paper so our house is paperless!) and bake at 180 C for 12-15min.

When you are using regular size muffin pans, bake for 20-25 min.

The temperature and baking time varies depending on your oven, so always try shorter and check if it is cooked by putting in a toothpick. If it comes out smooth, its done! Let it stand for 5min and take the muffins out on cake cooler (or a large plate) to cool completely.

At first, this muffin may seem too un-sweet for you, but instead) of adding sugar, add dry fruits (smaller chopped, the better) . I use a cooking scale when I measure the wet ingredients, and it is quite surprising how little 20g sugar is. In other words, there are just tooooo much sugar (white sugar) in most cake recipes, so I can not give it to my baby.

This recipe has been made by me and tested by my daughter, and  as the number proves, is our all time favorite. Hope you enjoy it too!

%d bloggers like this: