Posts tagged ‘No milk’

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!

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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