Salted Almond and Coconut Slice (Ketogenic friendly, dairy free, gluten free, egg free)


While on ketogenic diet, I was wondering do I have to give up snacks, especially chocolate? I love chocolate, especially dark chocolate!!! So I begin to look for a delicious and easy recipe that are ketogenic diet friendly.  The original recipe call for sweetener, which I replace with honey instead. The recipe also call for coconut butter, which are easily made using a blender (recipe link for coconut butter: https://roxanang.wordpress.com/2017/01/19/coconut-butter/)

Be careful as this chocolate is sooooo additive! 

Original recipe: http://www.tasteaholics.com/recipes/desserts/salted-almond-and-coconut-bark/

MACROS PER SLICE

• 47 Calories

• 3.9g of Fat

• 1.4g of Protein

• 1.4g of Carbs

Servings: 28 slices 

Prep Time: 15 minutes

Ingredients
:

60g whole almonds

25g unsweetened coconut flakes / shredded coconut 

100 grams dark chocolate (I use 85% dark chocolate)

100g coconut butter

1/2 teaspoon almond extract (optional)

1 teaspoon honey / artificial sweeteners 

1/8 to 1/4 teaspoon sea salt or to taste

Rectangle baking tray (24×16.5cm) line with baking paper


Instructions

1. Preheat the oven to 175°C

2. Line baking tray with baking paper and put in the almonds and coconut and spread it out. Place it in the preheated oven and toast for 5-8 minutes or until golden brown. Stir once or twice to prevent burning. Remove and set aside. (I use my Tefal Air Fryer for 4 min)


3. In a double boiler, melt the dark chocolate completely and turn off the fire.



4. Stir in the coconut butter, almond extract and honey and mix till smooth.


5. Pour the chocolate mixture onto the baking tray. Spread it out evenly using the spatula.


6. Scatter the toasted almond and coconut flakes over the top and press gently with hands so that everything is touching the chocolate. 


7. Sprinkle lightly with sea salt and leave in the refrigerator for at least one hour.
Once it has set, slice with a knife or a pizza cutter.


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Bailey Lux Belgian Royce’ Nama Chocolate (生チョコレート)


Nama Chocolate (生チョコレート) is a Japanese chocolate dessert, If you been to Japan, you will either tasted it or heard of this Japanese chocolate delicacy before. The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate. Nama chocolate is very rich and moist, this delicate and silky chocolate literally will melt in your mouth. Nama (na-ma) means “raw” or “fresh” in Japanese, this chocolate uses fresh cream, therefore, it must be kept it in the fridge and consume within 3 days. It is highly recommended to use high quality chocolate as that’s the most important ingredient for making yummy Nama Chocolate.

Ingredients:
200ml thicken cream / heavy cream
400g good quality dark chocolate – 70% coco, chopped
8 tablespoon Bailey Irish Cream Liquor (or to taste)
Coco powder for dusting


Grease and line a 7 inch square tin with baking paper

Method:
Heat the heavy cream in a saucepan till starts to bubble, remove from heat immediately (below 50°C)


Add in the chopped chocolate and stir till chocolate melted



Add in the bailey and mix well


Pour into the tin and level the top


Put into the fridge till it set firmly ( best chill overnight)
Remove the chocolate by gently lift up the baking paper

Transfer to a serving plate and place it upside down 

Lay a big piece of glad wrap on top of it and use a long knife and cut it to bite size (cutting through the glad wrap will prevent the chocolate sticking onto the knife)

Discard the glad wrap

Dust over coco powder with strainer and keep it covered well

Consumed within 3 days

Kueh Bolu

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My mother-in-law make Kueh Bolu every Chinese New Year, is a must have breakfast on the 1st day of Chinese New Year, but her recipe is not crispy on the outside at all. So many many years ago, I decided to attend a baking workshop on how to make Kueh Bolu. But the problem is in order to be crispy, I was told that I cannot reduce the amount of sugar, but the recipe was way too sweet for our liking. So after a few alteration, we finally stick to this recipe, though is still a bit sweet but is still crispy on the outside.

Cooking time is about 3 hours
Make about 174 pcs

Prepare the following few days in advance;
1. Dry the flour in pre heated oven at 100 degree for 30-40 mins – stir every 10min to remove the moisture in the flour. Leave to cool completely, sieve it and store it. 

  

2. Cook the coconut oil (by using this coconut oil, it not only gives a very nice aroma, it also helps your Kueh to last longer then using normal cooking oil)

METHOD FOR COCONUT OIL:

Heng Guan Fresh Natural Coconut Milk 250g or cann coconut milk (do not use coconut cream)

Cut 3 pandan leaves into section and cook in high heat (keep stiring) till oil exuded and the coconut become light brown, cool and sieve.

THERMOMIX Method: stir/Varoma/30 mins

Note:
1. Do not wash the mould before or after use. Wipe with cloth only and air it.

2. If too little sugar, it will not crispy

3. If you using a new mould, be prepared to have the first few batches to be burnt or uneven color, do not worry, as the longer you use the mould the nicer the Kueh will be.

4.  DO NOT turn off the mixer until all the batter is used up, keep the mixer running at min or speed 1. 

INGREDIENTS:
10 big eggs (70gm each) and weigh to 640g net weight without shell
640g icing sugar
2 teaspoon Vanilla essence (optional)
450g plain flour

Get ready 4 bowls: 1 to weigh the flour, one to weigh the batter, one slightly bigger bowl for mixing the flour and batter and another bowl for putting utensils. A large baking tray with cooling rack

METHOD:
1. Pre-heat oven at 200 degree. When it is hot, pre-heat the mould till very, very hot.

2. in a electric mixer, use the whisk attachment and whisk the eggs and sugar till pale, thick, light and creamy (speed 0-6) (must beat for 30mins)

3. Add in vanilla essence and mix for 20 sec.  Reduce speed to 1

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4.  Weigh 110g egg mixture and 34g plain flour in separate bowl, then pour into the 3rd bowl and use a metal spoon and stir well.

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5. Do not turn off the mixer till all the egg mixture has finish

6. remove the hot mould from oven and place it on stove (small burner with small fire, this is to maintain the heat on the mould)

7. brush the mould with coconut oil and spoon about 1 tbsp egg mixture in mould (about 3/4 full because it will rise) and bake it at 190 degree for 7 mins or till golden brown

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8. In the meantime, get ready your next batch of batter (step 4) you can mix it into your unfinished batter from the last batch together and mix well

9. remove the mould to stove again (small burner small fire) (this is to maintain the heat and for easy removal of the Kueh from the mould)

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10. remove the kueh bolu with a toothpick and place on the cooling rack. leave to cool before storing

  
11. Repeat step 7 to 9 till egg mixture is all finish.

12. If after a few days and is not crispy any more, you can re-bake in the oven at 100 degree°C for 3-4 mins or heat up in the oven toaster so it will become crispy again.

PULUT INTI – Coconut Glutinous Rice – Gluten Free

  

Pulut Inti or Glutinous Rice With Sweet Coconut is a traditional malay dessert found in southeast asia – Malaysia, Indonesia and Singapore.  They are great snacks to be enjoyed over an afternoon tea or as a dessert.  The steamed glutinous rice is infused with coconut milk and served with grated coconut that’s been cooked with Palm sugar.  This is a very pretty and yummy dessert to serve when you are entertaining, and it is also gluten free! 

Ingredients

(A)

600g glutinous rice – (soaked overnight or at least 6 hours), drained 

2 pandan leaves – tie in a knot

40ml water

200ml coconut milk (I use Chef’s choice brand)

(B): mix well in a bowl 

200ml coconut milk

1 1/2 teaspoon salt

1 tablespoon sugar

(C)

a few drops​ blue food colouring

(D)

454gms (1 pkt) ​Frozen Grated Coconut or fresh grated coconut

230g​ good quality Gula Melaka – cut into small pieces (or to taste)

2 pandan leaves

Method for the coconut:

1. Heat a non stick wok, put in the Gula Melaka and fry in low heat till melted

  
2. Add in the coconut and pandan leaves and fry till the coconut has fully absorb the Gula Melaka, taste and make sure it is sweet and damp before 3. turn off the fire and leave to cool

Note: if it is not sweet enough add more Gula Melaka, if is too dry add some coconut milk

  
Method for the rice:

1. Prepare the steamer on high heat
2. Put (A) into a 7 inch square tin and steam (use 1st tier) for 30 mins over high heat
3. When the time is up, remove the rice from the steamer, add (B) and mix well with a ladle, then make some holes and steam for another 15 mins (or until cooked and soft)  
4. take about 1/3 of the rice into another blow and add a few drops of blue colouring and mix.

 
5. Combine the white and blue rice together and mix.  

  
To serve:

1. Spoon the rice into mini muffins tray (I use mini cup) use a spoon to press lightly

2. remove to a plate, scoop the coconut using a measuring spoon (1/2 tbsp) and make into a dome shape then put on top of the rice

3. repeat till all ingredients finished.

Fruit Tarts🍓🍌🍇🍍🍑

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Ingredients
Serves about 6-8 people

Frozen Pampas Sweet Pie Base:
Cook the Pampas Sweet Pie Base according to instruction.

Ingredients for Pastry Cream:
1 1/4 cups milk
1 tsp vanilla extract
3 large egg yolks
1/4 cup white sugar
2 tbsp plain flour
2 tbsp corn flour
1/2 tbsp liqueur (Grand Marnier, Brandy, Kirsch) (optional)

Ingredients for Apricot Glaze: (optional)
1/4 cup apricot jam or preserves
1/2 tablespoon water

Ingredients for Topping:
fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.) OR
A small canned sliced peach, drain well

Method for Pastry Cream:
In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.)
Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Then pour the egg mixture back to the saucepan and cook over medium heat until slightly thicken (like mayo) whisking constantly. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.

Method for Apricot Glaze:
Heat the apricot jam or preserves and water in Can microwave for 20 sec. strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

Cointreau Lux Belgian Royce Nama Chocolate(生チョコレート)

  

Nama Chocolate (生チョコレート) is a Japanese chocolate dessert, If you been to Japan, you will either tasted it or heard of this Japanese chocolate delicacy before. The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate. Nama chocolate is very rich and moist, this delicate and silky chocolate literally will melt in your mouth. Nama (na-ma) means “raw” or “fresh” in Japanese, this chocolate uses fresh cream, therefore, it must be kept it in the fridge and consume within 3 days. It is highly recommended to use high quality chocolate as that’s the most important ingredient for making yummy Nama Chocolate.

Serving size: 25 pieces

Ingredients:

200ml thicken cream / heavy cream

400g good quality dark chocolate – 70% coco, chopped 

8 tablespoon Cointreau 

Coco powder for dusting

Grease and line a 7 inch square tin with baking paper

Method

1. Heat the heavy cream in a saucepan till starts to bubble, remove from heat immediately (below 50°C)

  
2. Add in the chopped chocolate and stir till chocolate melted

  
3. Add in the cointrea and mix well

  
4. Pour into the tin and level the top

   
 
5. Put into the fridge till it set firmly ( best chill overnight)

6. Remove and use a knife, dip into hot water each time when you cut ( wipe off excess water) wipe off excess smudges on knife 

7. Dust over coco powder with strainer and keep it covered well

8. Consumed within 3 days. 

  

French Macarons With Nutella

  

Recipe from: mandysbakingjourney.blogspot

Ingredients:

57g Almond Blanched Almond (Superfine)

40g SIS Superfine Icing Sugar

45g caster sugar

40g egg whites (*aged for 2 days, optional)

Gel color (do not use liquid coloring)

Nutella for the filling

Piping bag

Macarons template (3.5 cm circle) and baking tray

  

Method:

1. Put the egg white in the fridge, cover with cling wrap and poke some holes on the cling wrap and age egg white overnight in fridge and bring to room temperature before use

2. Blend the almond meal in the food processed till very fine powder.

3. Sift the ground almonds and icing sugar together and discard any almonds that don’t pass through the sieve. Sieve it twice and use a hand whisk and mix well, set aside.

4. Using the ballon attachment, whisk the egg whites on speed 6 till soft peak

  

5. Gradually add the caster sugar and the gel color and whisk till glossy and stiff peaks.

  

6. Sieve 1/2 of almond powder mixture into the eggs white and fold briefly. Sieve the remaining mixture and using cut and fold method to fold into the Meringue (egg white). The batter will appear grainy after you have added the dry ingredient to the egg white.

  

7. Continue to fold using the cut and fold method for (about 50 times) and press the mixture against the side of the bowl (3 times) in between the folding, this is to deflate some air.  The mixture should now be smooth and shiny.  The batter should flow from your spatular when you hold it up and sit in the batter for a min before it disappear. be careful do not over fold at this stage.

  

8. Fill the piping bag with the batter and tie the top with a rubber band and pipe from the centre on the circle and stop once you have filled the whole circle.

  

9. Tap the tray firmly on the table top about 6 times to remove any air bubbles. If there are bubbles on the surface, pop the bubbles with a toothpick. If there are small peaks, you can smooth it out with your finger.

10. Leave it to rest for 1 1/2  hour. They need to form a skin so they no longer stick to your fingers when you touch it. (This will prevent the macaron from cracking in the oven)

11. 1 hour into the rest period, turn the oven on to 150°C, rack in the center, oven need to be heat up for 30 mins before you can bake the macaron.

12. Bake in a preheated oven at 150°C for about 15minutes. The feet should appear 5 mins into baking .

13. Let it cool on the tray for 2 min before you pull the baking sheet right on to the wiring rack to cool completely. 

14. Match up your macarons to the same size then pipe Nutella in the middle of the macaroons and leave some room on the edge, then and sandwich it with another cookie