Posts tagged ‘Simple’

April 6, 2012

Basic Biscotti

by KK

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

Thank you for visiting my blog.

I hope you are enjoying your Easter Holiday. Great opportunity to visit, invite and share good food with family and friends! For me, holidays are great time to cook, because I can leave my 18 month daughter Yumi with my husband, and concentrate on cooking. Also we will be seeing people, meaning I can cook more than usual to share the meal!

Here is a recipe that can be used in variety of ways; make it sweet and have it as an accompany to coffee after dinner, make it savory and have it as a finger food before dinner, or make it full of good filling and give it to kids for a good snack.

I use wholemeal flour for extra fiber and texture, and add several different nuts and fruits. You can try with what ever you have in your cupboard. Like my basic healthy muffin recipe, I hope you can find your favorite combination!

Ingredients (to make about 12 regular size or 24 small size biscotti)

-160g Organic wholemeal flour

-2 teaspoon Aluminium Free Baking Powder

-1/3 cup Organic rolled oats

-1/4 cup Walnuts

-1/4 cup Almonds

-1/4 cup Sultanas

-1/4 cup Dried Apricots

-2 Tablespoon Organic raw sugar or Organic Maple syrup

-2 Free range Eggs

-1 Tablespoon Olive oil


Step 1: Lightly roast walnuts and almonds, chop roughly; preheat oven to 180 degrees C

Step 2: In a large bowl, mix flour, BP, sugar, rolled oats, nuts and dried fruits; In a separate bowl beat eggs and oil (if you are using maple syrup add it to this liquid bowl)

Step 3: Mix the wet ingredients to the dry, on a baking dish, spread the mixture so they are  about 15cm by 25cm by 2cm; Bake for about 20min

Step 4: Take out what you have baked, cut it to 1.5-2cm thick; turn the oven down to 160 degrees C and bake on one side for 10min and another side for 8min

Be careful at Step 4: It can be quite hot. I like to make this into two 7cm by 25cm by 2cm, it’s just the right size for my daughter to hold in her hand and eat. You can make this savory by omitting  sugar and dried fruits, adding salt and spice instead. My favorite combination is with almonds, tomato paste (2-3 Tablespoon), oregano(2 teaspoon) and at the very end of baking (the last 8min) sprinkle some Parmesan cheese on top! Makes a great starter of a course meal 🙂

Hope you enjoy it!

April 5, 2012

Basic Healthy Muffin Recipe

by KK

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

Thank you for visiting my blog.

I love to bake, but only easy things, and when I know the recipe, I will repeat it often enough to memorize the recipe by heart. Basic Healthy Muffin Recipe is one of those recipes I use every week, and because it has a million varieties to it, I never get tired of it!

Here is the basic ingredients (to make about 18-24 mini muffins or 9-12 regular muffins; depending on things you add)

-220g Organic flour (wholemeal, if possible)

-1 Tablespoon Aluminum-free baking powder

-1 Egg (70g)

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

-1-3 Tablespoon Organic raw sugar or Maple syrup or Honey

-2 Tablespoon Olive oil

As you  can see, there are hardly any sugar in this recipe. We don’t have any white sugar in our house, and I use maple syrup in my cooking. You can use substitute sugar with dry fruits, like dried apricots and sultanas. They are quite sugary, so don’t add them too much, if you are on a diet 🙂


Step 1: Mix all the dry ingredient in one big bowl, all the wet ingredients in one medium size bowl, beat the wet ingredients so they mix well, and fold it into the dry ingredients.

Step 2: Pour the batter  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.

Too easy? Here are some ideas to the basic recipe to make it tasty!

Add 1 mashed banana, the real black soft ones are the best for baking!

Add 1/2 cup of chopped dried fruits, I always keep sultanas, apricots and dates in my cupboard.

Add 1/2 cup of nuts, walnuts go with most fruits, also almonds and pecans are nice to have.

Add left over steamed/ boiled vegetables like pumpkin and sweet potatoes.

Add grated carrots and beetroot for colors, vitamins and fiber.

You can always mix nuts with dried fruits or veggies. I like to add nuts for its texture, but if you are allergic to it, try adding rolled oats. It adds that extra texture to make it filling too!

April 5, 2012

What to do with 1kg of Flour

by KK

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

Thank you for visiting my blog.

As a mum of a very hungry baby (Yumi turned 18 months and eats more than her 3 year old cousin!), it is important for me to have healthy and easy snacks handy to keep my baby happy. She grew up with my home made snacks, and I think I bake about twice a week.


These photos were taken before she was 1, and you can see her enthusiasm to eat 🙂

I buy organic flour, which is about $4 a kg, so it is a bit expensive than regular flour, but when I think of the amount that Yumi eats, it is very worth the cost.

With 1kg of flour, I tried making different things to show you the variety. There are always muffins to bake ( I bake more than 1000 mini muffins a year!)

 This is Pumpkin muffin with nutmeg, using my basic healthy muffin recipe. I like this recipe because it has a lot of vegetable in it, and no sugar! You can add the sweetness with maple syrup or fruit preserves (also home made)

 Another one of my favorite is Biscotti! The trick to cooking this is baking it twice! I make it with my daughter (she loves to mix!) and this is good because you don’t have to worry too much about being over beaten. A great take out snack, keeps Yumi quiet until she finishes 1 stick!

 This scone is made with yeast, and needs to spend a night in the freezer, but can be stocked in the freezer for about 2 weeks, so usually, I make a batch and keep it there to have fresh oven baked scone whenever I feel like! A great recipe to use up THAT veggie too 🙂

 I don’t bake cookies as much as other things, but this no egg, no butter, no sugar recipe was too good not to share! A bit crumbly so I won’t recommend it giving to kids like Yumi who wants to run around while they eat! This cookie taught her manners, always sit when you eat!

 This looks like my Healthy mini muffins, but they are 3 times bigger and NOT BAKED!! Instead, it is steamed, and takes less than 20 min to prepare and cook! A very good snack or even a breakfast, just be careful with the steam!

Each of these recipes use 200 to 250g of flour, and they are all easy and tasty, so why not give them a try with your kids? I can’t wait to do more baking with my daughter 🙂

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