Paleo Banana Blueberries Muffins


I must admit I have cut down on baking cakes drastically ever since I try to eat “clean”, but for me, a cake and a cup of coffee is a nice way for me to steal a moment to relax in the midst of a busy day. When I tell my sons that this is Paleo Muffins, they are just as spetical as me.  But to my surprise they are really soft, moist and nice.  The first time when I made this, I uses 100g of honey, which I find it way too sweet for my liking, and it also didn’t rise.  So today, I use rice malt syrup instead of honey and I also letting the batter rest for about 20 mins before baking to give the bi-carbonate some time to do its magic.  Thanks Maura for the recipe!

Preparation time: 10 min

Cooking time: 18 min

Yield: 12 Muffins
Ingredients:

145g over ripe bananas (without skin), mash

80g honey ( I use rice malt syrup 100g)

2 teaspoon vanilla extract

2 eggs

60g coconut / olive oil

100g semi sweet dark chocolate chip

100g blueberries

Additional chocolate chip for sprinkling, if desired
(B) mix well in a bowl

240 g blanched almond flour

20g coconut flour

1 teaspoon bi-carbonate soda – sifted

1/4 teaspoon salt


Direction:

Lined the Muffins tray with muffin liners

In a large mixing bowl, add in the mashed banana, olive oil, honey, vanilla extract and mix well


Add in the eggs, oil and mix well


Add in (B) and fold in with a spatula and mix till just combine

Leave on table top to let if rest for 15 – 20 mins

Preheat oven to 175°C

Add in the Chocolate chip and blueberries and mix well

Spoon the batter into the muffin tin and sprinkle additional Chocolate chip, if desired 

Bake for 18 min or until a toothpick inserted in the centre comes out clean

Let the muffin cool for 5 min in the pan and then turn out onto wire rack to cook completely 
Place in an airtight container and store in the fridge for up to 5 days

Gluten Free Nutella Chiffon Cake

  

What do I do when I crave for a cake and yet I can’t eat any cake that has got gluten in it? The only way is to modified the recipe by using gluten free flour.  Surprisingly it turn out to be very soft and yummy! Success!! 

Ingredients:

(A)

120g milk

220g Nutella

100g white Wing Gluten Free Plain Flour

1/4 teaspoon Guar Gum

1 teaspoon Gluten Free Baking Powder

5 large egg yolks 

1/2 teaspoon vanilla extract

(B)

5 large egg whites

60g caster sugar

1/2 teaspoon cream of tartar

Preparation:

Pre-heat oven to 170 deg C (lowest rack) Fan mode. 

Measure the sugar from (B) in a bowl, set aside 

Get ready the timer

25cm chiffon tin

Put a wire rack at the bottom of the oven

Method for ingredient (A)
:

In a deep microwaveable bowl add in milk and microwave for 1 min 15 sec (40 sec) 

Add in Nutella to the hot milk, use a hand whisk and stir until smooth, add in vanilla essence. Set aside and leave to cool.

 
Separate the egg yolks and egg white in two mixing bowl.

Sift the flour, guar gum and baking powder into the egg yolk

When Nutella mixture has cooled down, add into the egg yolks mixture and use a K-beater and beat on speed 0-6 for about 3 mins till smooth.

  

  
Method for ingredient (B):

whisk the egg white in speed 4 for 30 secs till foamy.

  
add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 

  
Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

  

Folding
:

Use a rubber spatula, start by adding 1/4 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition. Do ensure that the egg whites are folded into the mixture thoroughly so you won’t get egg white streaks after baking
  
Pouring:

Gently pour the chiffon cake batter into the chiffon tin. 

  
Using a rubber spatula, level and smooth out the top of the cake batter
 

bake for 15 mins (when the cake start to rise and before it starts to crack)

  
Switch off the fan mode and bake at 160°C for another 25 min or until the surface is browned and cake tester come out clean. (Note: if surface is already brown but still not cooked, cover the top with a piece of aluminum foil, total baking time should be around 40 mins)
Unmould:

Remove from the cake from the oven and invert it on a RAISED cooling rack. 

  
Allow the cake to cool completely before removing it from the mould by running a palette knife along the circumference of the cake to loosen the side. OR

once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out, by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Recipe adapted from wendyyinkk.blogspot.com

Gluten Free Brazilian Cheese Bun (巴西奶酪面包) pao de queijo

I went to Brazil twice but I have never come across this bun until I saw Kenneth Goh posted this recipe on facebook, this recipe attracted me because it is gluten free.  I have been on gluten free for a few months now, I really miss those days where I can eat bread and cake whenever I want, now, my choice are very limited when come to bread and cake, so I decided to give this a try, this bun is nice when eats it warm, it doesn’t  taste so nice when cold, but the downside of this bun is, it is way too much cheese for my tummy to handle.  I’m making this again for tonight’s cell group as the host and her family is also on gluten free diet, hope she and her children will like it.

Ingredients:
(A)

80g water

80g milk

100g oil

1 teaspoon salt

(B)

244g tapioca flour

125g parmesan / cheddar cheese

2 eggs

Method:

In a saucepan, put ingredient (A) and bring to a boil, once boiled, turn off the heat


add in the flour and use a spatular and mix till well combined, it will be lumpy. Leave it to cool for about 15 min


Preheat oven to 180°C

Line a baking tray with baking paper
Transfer the dough to the electric mixer bowl with K- beater attachment or dough hook attachment.
Add in the cheese and stir till well mix

Add in the eggs and mix well

beat at speed  till the mixture is smooth.
Flour the bench top and your hand with tapioca flour 

Divide the dough into 12 equal portion and shape it to round and place on a baking tray

Bake for 15-20 mins until golden brown

Serve warm. 

Chocolate Brownies – With Gluten Free Option

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When I was first told to go on trial for gluten free diet to see whether the migraine will be improved, the first thing that I said is “oh no! That’s mean no more cakes??” I begin to read up about gluten free diet and finally found some website that has got gluten free recipe. I decided to give this chocolate brownie a try. Of course, you can always swap the gluten free plain flour with normal plain flour if you are not on gluten free diet. As you can see my very first gluten free bakes was a success! Looks like I can have my cake and coffee again! 😊😊

Ingredients:
125g butter, softened
140g brown sugar
125g dark chocolate , chopped (or use 1/2 dark and 1/2 milk chocolate)
1 teaspoon vanilla essence
50g plain flour / White Wings Gluten Free Plain Flour
35g Cocoa powder
1/4 teaspoon baking powder / gluten free baking powder
1/8 teaspoon salt
50g lightly toasted, shelled hazelnuts / pecan nuts, roughly chopped
3 eggs, lightly whisked

Method:
1. Preheat oven to 180°C. Line a rectangular tray (27cm x 18cm) with baking paper

2. In a large bowl over some simmering water, use a hand whisk to stir and melt the butter, sugar and chocolate and mix until smooth, add in vanilla essence and mix well. Remove from heat. Allow to cool

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3. In a mixing bowl, sift in the flour, cocoa powder, baking powder, salt and hazelnut and use a hand whisk and mix well

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4. Pour in the cooled chocolate mixture and the whisked egg, stir until just combined. Do not over mix as it will result in a chewy brownie

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5. Pour into the baking tray and bake for 20 min or till a skewer come out with a little mixture on it. Remove and leave to cool

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Blueberry And Banana Chocolate Chips Muffins – Gluten Free Option

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INGREDIENTS:
200g (about 2-3) over ripe bananas – mash​
250g self raising flour / White Wing Gluten Free Self Raising Flour
150g brown sugar
1/2 cup Chocolate bits
2 egg​
3/4 fresh milk​
½ cup corn oil

Optional ingredients: you can add in raspberry, blueberry, cranberry, desiccated coconut, walnuts, pecan nuts, almonds nuts etc.

METHOD:
1. Preheat oven at 200°C
2. Sift flour into a big mixing bowl
3. Add all the remaining ingredients into the bowl and mix well (do not over stir, should be lumpy)
4. let the mixture stand for 20 mins
5. Fill batter into muffins cups ¾ full
6. Add more chocolate chips, if desire
7. Bake for 20 mins

Melt In The Mouth Butter Cookies (Original, Green Tea and Lavender) – Gluten Free Option

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Prep time: 30 mins
Cook time: 15 mins

Ingredients:
(A)

160 gm butter, softened at room temperature
50 gm icing sugar
1/4 tsp vanilla extract

(B) sifted together
150 gm Top flour / plain flour / White Wing Gluten Free Plain Flour
30 gm corn flour
20 gm custard powder
1 tsp baking powder

Method – Normal Mixer:
1. Beat the butter and icing sugar in a mixer until fluffy and pale. Add in the vanilla extract.
2. Add in the flour. Beat at low speed till well mix.
3. Lightly knead into a dough. Wrap with cling wrap and refrigerate for about 15 to 20 minutes, or until it’s workable.

Method – Thermomix
1. melt the butter 30 secs 50 degree speed 2.
2.Add the icing sugar and beat, 30 sec , speed 3, scrap down the side with a scraper and continue another 1 min speed 3 or until fluffy and pale. Mix in the vanilla extract.
3. Sieve in the plain flour, corn flour, custard powder, green tea powder and baking powder. 30 secs, knead function, scrap down the side and Knead another 30 secs. Wrap with a plastic film and refrigerate for about 15 to 20 minutes, or until it’s workable.

4. Preheat oven to 160°C. Line two baking trays with baking paper.
5. Remove the dough from refrigerator. Measure 8g of dough into a ball, lightly flatten with your palm
6. Place it on the lined trays, leave room for expansion OR Roll it out then cut with cookies cutter
7. Use a lightly floured fork to gently press the dough.
8. Bake in preheated oven, for about 15 minutes, or until lightly brown on the side, do not over bake.
9. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down.

To make Green Tea flavor:
Take 200g dough mix in with 1/2 tsp green tea powder

To make Lavender flavor:
Take 200g dough add in 1 tsp crushed Lavender flowers

Note: If the dough is too greasy to hander, just put the dough back in the fridge and chill the dough for awhile until workable

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Recipe Source: http://en.christinesrecipes.com/2012/09/butter-cookies.html

Sunkist Huat Kueh🍊🍊🍊 – Gluten Free Option

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Make about 8

Ingredients:
250ml orange juice (about 3-4 oranges depending on the size of the orange)
100g caster sugar
250g self raising flour / White Wing Gluten Free Self Raising Flour
1 tsp baking powder / Gluten Free Baking Powder
50g corn oil
Zest of 2 orange
1 drop of liquid yellow food coloring (optional)

Method:
Use a hand whisk and whisk the orange juice and sugar together till sugar dissolve
Add in the oil and food coloring and mix well
Sift the flour and baking powder into the orange juice and mix till smooth
Lastly add in the orange zest
Pour the mixture to small muffins cups to the brim
Steam on high heat for 20 mins