These Golden Apple 🍏 Mini Muffins are great for breakfast or snack on the go. They are #glutenfreevegan .
Whenever I am rushing in the morning I love packing these little yummy cakes to bring with me so I could eat them while I am driving. I don’t like being messy in the car and these are just perfect!
Enjoy the rest of the week all my lovely friends! 😍😍😍
A classic #vegan Apple Cinnamon 🍎 Tart with buttery biscuity base and a crunchy streusel top is one of my teatime fave. I especially like the individual portion size coz they are cute and they have the right balance of pastry and filling. Pairing this with a light green tea 🍵 accented with berry 🍓and vanilla bouquet is just perfection!
Durians are very popular in South East Asia especially Malaysia, Thailand and Indonesia. Known as ‘ the king of fruits ‘, durian has a thorny exterior and a creamy custardy flesh that’s normally eaten fresh or used in cooking and baking. It’s a love it or hate it kind of fruit. Some find the aroma of it pleasantly fragrant while others find the smell of it too overpowering with unpleasant odour.
I have been trying many #vegan variations of the popular Exotic Durian Cake 🍰 I used to make in my bakery. Here’s one of them which I made for an event recently. More to come..... so stay tuned!😍😋😜
Inspired by a Catalana dessert I discovered in Barcelona, I play with different ingredients and came out with this #vegan version of Passionfruit Cupcakes with Caramelised Mango Cream. It’s good 👍 but I feel the overall texture needs improvement. So I am still experimenting to get the right texture profile. Until then stay tuned. 😜
After dinner dessert - #vegan#glutenfree Passionfruit & Beetroot Slice | Made with a lemon 🍋 scented cake layered with Passionfruit and Beetroot mousse, a generous topping of whipping cream and Passionfruit Puree. The sweet and tangy taste, the refreshing fragrance of Passionfruit and the moist, light texture of this cake make it a pleasure to indulge even after a heavy meal.
Inspired by a carrot beetroot salad I tried recently, these traditional Vegan Carrot 🥕 Walnut loaves were taken to another level of flavour dimension with a contrasting topping of Maple and Beetroot Balsamic Cashew Cream which beautifully complimented the deep flavour of the cake.
DAY 2 : A lesson on leavened dough. The girls wanted naan and I wanted to try out flatbread. So we ended making some Cilantro & Garlic Naan and a Roasted Peppers & Cauliflower Flatbread with a flavourful Parsley Macadamia Pesto spread and Marinara sauce. So enjoyable to make and so super delicious!😋😋😋
It’s summer holidays for my girl. I am helping to keep her and a few of her friends busy for a week - Yeah! We are going to be baking and cooking this whole week.
DAY 1 - ( yesterday) We baked these mini #vegan carrot 🥕 loaves. I haven’t decided what topping to put on the cakes so nobody is eating these cute loaves yet! Will post the finish product soon. So stay tuned!
Pitaya, commonly known as Dragon Fruit in Asia is one of my favourite fruits. 💕I love it for its antioxidant and nutritional properties 💕and here I have created this Pitaya Mango Coconut cake. Made with a #glutenfree base and top with Pitaya Mango Coconut pudding this cake is light and has a refreshingly delightful taste. The choice of star fruit and mango cubes to garnish create a contrasting colour making it aesthetically appealing to serve for functions. 💖😘
I am trying out my own blend of #glutenfree flour to make these #vegan Mini Apple Quinoa Muffins 🍎. Even though they are slightly crumbly to the bite, they have a good moisture balance. The apple slices cut through the richness making these dainty cakes taste light and refreshing that I finished eating the whole lot. 😋
A twist to the popular Thai stir fried #noodle dish called Phad Thai, this #vegan version is truly tasty. Instead of rice noodle, I used flat noodles made of mung beans. Somehow, after boiling they curled up.
The simplicity of this noodle dish was highlighted by the aromatic ginger flower and lemongrass, the textural crunch of water chestnuts and the intense flavour of porcini mixed mushrooms while a tamarind spicy sauce added lastly gave the dish a sophisticated depth of flavours. So yummy 😋😋😋! Always happy 😍and thankful whenever I have a new creation to add to my vegan menu to share with you guys!
Matcha & Hojicha Soy Jelly 🍮served with Chrysanthemums 🌼infused Coconut Nectar. What makes this interesting is the spectrum of flavour all in jar - from the delicate and mildly bitter taste of green tea to the smooth and fragrant roasted taste of hojicha, the contrasting flavour being elevated by the natural freshness of soy milk.
Mashed Avocado & Pumpkin on Toasted Sourdough Bread | Macadamia feta @botanicalcuisine adds richness while toasted pine nuts or pumpkin seeds provide a textural crunch to the clean and pure flavour of avocado and pumpkin. Lastly, a sprinkle of sea salt flakes and chilly explosion to give it an extra punch. 😋
Coconut Mango Dream | A light cake base with a subtle coconut flavour is paired with smooth and aromatic mango custard. To complete the cake, I topped it with mango, pomegranate, pomelo and cherries to give the cake a contrasting colour and texture.
Made this to celebrate Father’s Day recently. This recipe goes well with a tart base but I chose a cake base to suit my parents’ tastebud.
Many thanks to Mei @nm_meiyee. Her recent post on mango tart inspired me to create this cake.
Orange Pomegranate with Lavender Rose frosting - #glutenfree#vegan orange cake layered with #pomegranate jelly and finished off with #lavender & #rose scented cashew cream. Looked rich but it’s light and wonderfully moist in texture, punchy in flavour with a hint of floral goodness. It was a last minute thing. I tweaked some old recipes I created and boom! 🎂This cake landed on the table at the end of Mother’s Day dinner. Absolutely fabulous!😋
I posted a pic of these Mini Banana & Walnut muffins on IG a couple of weeks ago. I wasn’t too happy with the consistency of my first batch, so I needed to fine tune the recipe a bit. I’m now happy with the end result and the recipe is up on the blog. It’s super easy and will take you all of 10 mins to whip together. Have a great weekend! ✨
Neues Rezept online 🙆♀️!
Ihr Lieben, auf dem Blog ist gerade eben das Rezept für diese gesunden und veganen Quinoa Müsliriegel online gegangen 😍! Sie sind eine super Alternative zu den Riegeln aus dem Supermarkt, easy zu machen und sind je nach Belieben variierbar. Schaut doch mal vorbei 💗. Den Link findet ihr wie immer in meiner Bio.
Hump day baking! Nothing says home like the smell of freshly baked muffins, don’t you think? I’m recipe testing this afternoon and making a batch if healthy bite-sized banana and walnut muffins. Can’t wait to chow down on these with a hot coffee ☕️ Anyone else doing some baking today?
Getting ready for the weekend with these sweet treats. Made a batch of salted peanut butter and choc-chip cookies that are thick, chewy and delicious! Bake these babies this weekend. Get the full recipe in my bio.
Homemade millet buns with peanutbutter & figs😍
Hjemmebagte hirseboller til weekenden❤️
Prøv min nye opskrift på disse skønne boller, som er super nemme at lave og er en sand fornøjelse til morgenbordet!
7 dl lunken vand - koldt vand hvis du bruger tørgær
50 gram gær eller 16 gram tørgær
75 gram hirseflager
50 gram hørfrø
50 gram solsikkekerner
25 gram chiafrø
2 tsk salt
2 spsk sirup - jeg bruger ahornsirup
1/2 dl rapsolie
Ca. 620 gram hvedemel eller anden mel
Dejen skal være let klistret, men uden at være flydende.
Jeg bruger min køkkenmaskine til at røre dejen sammen med, da dette er nemmere og spare lidt på håndkræfterne, men du kan også røre det hele godt sammen i en skål.
Bruger du frisk gær så opløs gæret i det lunken vand.
Bruger du tørgær så blander du det sammen med alle de tørre ingredienser i en skål.
Tilsæt til skålen med gærblandingen olie og sirup.
Bland alle de tørre sammen i en skål.
Tilsæt lidt efter lidt de tørre ingredienser til skålen med gærblandingen og rør godt rundt indtil du har en let klistret dej.
Tildæk skålen med folie eller stanniol og stil den i køleskabet i 12 timer - jeg røre gerne dejen sammen om aftenen, så jeg kan bage bollerne næste morgen/formiddag.
Tag dejen ud af køleskabet og tænd ovnen på 180 grader.
Da dejen er lidt klistret dypper jeg altid fingrene i lidt vand for hver bolle jeg former.
Form 13-15 boller og fordel dem på 2 bageplader beklædt med bagepapir.
Pensl evt bollerne med plantemælk eller vand og drys lidt sesamfrø henover.
Bag dem i ovnen i 20-25 min indtil de er let gyldne.
Hirseflager, sesamfrø, chiafrø og hørfrø er fra @finaxdk .