Testing out a healthier version of banana bread. No sugar and no flour recipe.
Dry ingredients: 1 cup organic rolled oat and some walnuts, into a grinder to be finely grinded. Then add in 1/2 tsp of baking soda, 1/2 tsp of baking powder and a pinch of salt.
Wet ingredient: 2 mashed bananas, 1 egg and 3 tbsp of olive oil. Mixed well.
Mixed the dry and wet ingredient until combined. Pour into a small baking tin and into a preheated 170 degree celsius for 40-45 mins.
Very moist on the inside, packed with nutrient for a healthy breakfast.
Drizzled some maple syrupy on the bread for some sweetness.
I kept the carrot pulps from juicing to make this carrot cake. The recipe is from Joy Of Baking.
I am following the recipe from The Domestic Man.
1 1/2 cups tapioca starch
1/4 cup cream
1/4 cup water
(I used 1/2 cup milk instead of cream and water combo)
1 tbsp butter
1/2 tsp salt
1 egg, beaten
1/2 cup grated hard cheese: parmesan, shard cheddar, etc.
(I used Parmesan and Mozeralla cheese).
– Preheat oven to 200 degrees C.
– Heat the milk, butter and salt in the pot until the butter melted.
– Put the tapioca starch in a large bowl, pour in the warm milk mixture and mix well. My mixture becomes very sticky.
– Add in the beaten eggs to the mixture and kneed with hands. (My mixture is still in liquid form so I’m still mixing with my spatula, oh no, I think I messed up!)
– Add in the cheese and mix well.
I can’t roll it into balls, as my mixture is still very liquidly.
So I used a small muffin tray instead.
Then in they go into the oven for 15 mins. *finger cross*
I am surprised! The magic happened in the oven, puffed up my liquidly mixture into cute little balls.
Yield: 19 small buns
Once you start, you can’t stop! So cheesy and chewy!
Best eaten when its warm. It became tough the next day.
What would you do with durian that’s not ripe and still crunchy? I love my durian creamy and buttery so when I got one that’s not… *Dump*! But my hubby had a brilliant idea of blending the durian flesh with some coconut milk and sugar to make durian purée. The purée tasted great and it would be awesome fillings for some cream puff! After some research and YouTube videos, it seems simple to create…. So here it goes.
Ingredients needed: 1/2 cup (113.4g) butter, 1 cup water, 1/4 teaspoon salt, 1 tablespoon sugar, 1 cup all-purpose flour, 4 eggs.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar until the mixture forms a ball.
Transfer the dough to a large mixing bowl and allow it to cool down a little. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
Drop by tablespoonfuls onto an ungreased baking sheet. (I fill up a ziplock bag, snip a corner and squeeze it into “kiss chocolate” shape.)
Wet your fingers with water, smooth out the pointy tip and any rough edges, to prevent burns.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Transfer to wire rack to cool completely. Centers should be dry.
Tip: Do not open the oven door until the puff is done, if not the puff will not be call a puff ….. as it will deflate and look depress.
When the shells are cool, either split and fill them with custard/fillings, or use a pastry bag to pipe the custard/fillings into the shells.