Posts tagged ‘No egg’

June 6, 2012

Choc orange cookie in 20 min

by KK

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 KK

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 KK

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?

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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

 

Method

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 23, 2012

Gluten Free, Vegan Chocolate Muffin

by KK

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 KK

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 KK

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

Method

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!

February 17, 2012

Wholemeal Banana Muffin

by KK

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

Thank you for visiting my blog.

It’s Friday already, and my house is running out of muffins! Time to make a new batch before our weekend outings.  The timing was good because my bananas were getting really ripe, and I mean REALLY ripe, that it was almost black! Did you know that when a banana turns black, that’s the best time to use it in cakes? It’s really soft to mash and sweet too! So sweet that you don’t have to add any sugar. Well, at least not in my kitchen.

Today, I made it with wholemeal flour. It doesn’t rise as much as plain flour, but has that extra fiber that is filling and good for me and my daughter 🙂

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Wholemeal Banana Muffin (makes 24 mini muffins or 12 regular muffins)

2 very ripe Bananas

1 Tablespoon Olive Oil

200cc (a bit less than 1 cup) water

220g (2 cups) Wholemeal flour

1-2 Tablespoon Aluminium free baking powder

Step 1: Mix all the dry ingredients in a big bowl. You don’t have to shift wholemeal flour, just mix the BP through it using a spatula.

Step 2: Mix all the wet ingredients (bananas, olive oil, water) in a big bowl. Grease or line your muffin tins and turn the oven on to 180 C.

Step 3: Pour the wet ingredients into the dry ingredients, mix lightly and spoon them into tins. Bake for 15 min for mini muffins or 20-25 min for regular muffins. It should look golden brown at the top and feel firm when you press it. You can skew it with a toothpick and make sure that nothing sticks to it. Cool for 5 min and take it out of the tin.

My daughter loves this so much, she already ate 3 as soon as I put it on the plate to take a photo for this blog. She was climbing on my coffee table to grab it, and when I turned away, she was holding one in each hand, with one in her mouth! I hope your bubs enjoy it as much as mine!

Have a nice weekend :-)!!

February 13, 2012

Tofu Muffin

by KK

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

Thank you for visiting my blog.

This recipe is Vegan and healthy, full of proteins from the tofu.

An ideal snack for my muffin loving baby daughter!

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Ingredients (makes 24 mini muffins or 12 regular muffins):

230g (or 2 cups) Organic plain flour

1 Tablespoon Aluminium free baking powder

40g raisins

400g Momen Tofu (the firm type)

1 Tablespoon Olive oil

250cc (or 1 cup) Water

2 Tablespoon maple syrup

Here’s how to make it:

Step 1: Rest tofu for a while on paper towel to drain excess water (to omit this process, you can cook it in the microwave on low for 90sec), mash it well using a spoon or a beater, mix with all the wet ingredients (oil, water, maple syrup)

Step 2: Put all the dry ingredients (flour, BP, raisin) mix and add the wet ingredients. Mix lightly.

Step 3: Pour into greased/paper lined muffin tins. Cook in 180 C oven for 20min. If you are using regular muffin tins, cook for 30-35 min. When the top is lightly golden and firm when pressed, it’s done!

You can change the amount of maple syrup according to your taste buds.I try not to put too much in because my daughter is going to eat most of this (she already ate 5 as I am writing this blog,,,). I think walnuts would suit this recipe if you have it in the pantry. Nuts can be added as topping before putting it in the oven, when I do it, I only put it on half of it so some can be nut-free while some can be nut rich!!

Enjoy 🙂

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