Pretty sure this logo needs no further introduction..
This is to encourage those who are obnoxiously “stuck” in certain levels. Do not be disheartened!
Also, to those who do not participate in candy crush activities, i ask for tolerance towards all those pesky “CANDY CRUSH SAGA requests. Do have sympathy to your fellow facebookers who are pulling at their hair trying to “level up”.
This cake is made to honor the cows to be slaughtered tomorrow.
And to wish all my Muslim Friends Happy Idul Adha.
Happy Holidays everyone!
I’ve been observing numerous foodblogs and their abstinence to grains.
A Grain-Free diet, as they call it, is a diet devoid of grains. This includes things like rice, barley, oats, etc.
To summarize, ALL the flours in my pantry, be it rice flour, wheat flour or corn flour unmitigatedly breach this grain free diet.
“So what the heck are you supposed to bake with?” screamed the baker in me.
Well, take it easy, Because baking is still possible without the above mentioned flours. Days after days of blogstalking activities revealed that almond flour (almond being a nut, not a grain), and coconut flour (coconut is a fruit), are the top favourites amongst the grain-free dieters.
And since i live in the tropics where coconuts are aplenty. I am using coconut flour on this grain free adventure
but WHY ???? you ask. Aren’t grains good for you? Aren’t they full of fiber? Don’t they reduce the risk of heart diseases.
Well, i guess there are two sides to every story.
The followers of a grain free diet believe that:
1. Grain are inflammatory food due to its high starch content.
Grains that are refined have higher inflammatory index than unrefined grains. So a white flour is more inflammatory than a whole wheat flour.
2. Grain contain phytic acid which binds minerals and prevent absorbtion.
This pretty much means that you won’t be able to fully and effeciently absorb the minerals that the grains boasts about.
3. Grains are linked to tooth decay.
High starches in grain is a breeding ground for bacterial growth in your mouth.
There are probably a more extensive list of the detrimental effects of grains. But I’ll leave it up to you guys to research into it on your own. My brain is starting to hurt just by highlighting the three points above. I guess i could never look into health advisor as an occupation.
Sugar Free Coconut Flour Chiffon Banana Cake with blueberries
Makes two ramekins
5 grams coconut flour
1 egg yolk (preferable organic)
10 grams coconut oil
10 grams coconut milk
60 grams ripe bananas, mashed
1 egg white
a handful of frozen blueberries
Preheat oven to 165 C (330 F).
Mix egg yolk, mashed banana, coconut flour, oil, and milk into a bowl. Stir till you get a smooth batter
Beat egg white till stiff peak.
Fold egg white into banana batter
Transfer batter into ramekins
Drop blueberries on the batter
Bake for +- 20 minutes or till the cake turns a golden brown
On this date last year, I was making breakfast for your dad when i experienced a bout of intense stomach contractions that made me grip the kitchen counter.
“Is this it?”, I thought to myself panicking. I glanced at my unpacked “maternity” luggage a few feet away from the kitchen door. I’m not due until two weeks later.
“Let’s not panic”, I thought to myself. First time mothers usually take up to 15 hours to birth their child, i soothed myself , remembering my doctor’s words.
I finished scrambling my eggs of a breakfast, and fetched my list of “to brings” that the hospital gave me.
I scanned the list. Another wave of panic attack came over me. “Breast pump”, i whispered aloud. I cursed myself repeatedly for stalling in buying one. A vision of my sister who successfully breastfed her kids till they were two years old each came into my mind. ” You need breast pump. It is very, very,VERY important”.
I pushed that out of my mind, I wondered if I could actually purchase breastpump while IN labor. I went into the shower, and spent a good 15 minutes not doing anything. Just standing under the warm running water (Green activists can hate me for wasting water, but please bear with the panic stricken mother-to-be).
The warm water felt comforting. The contractions didn’t reappear. I composed myself. Maybe it’s just a false alarm. I got dressed and got ready for work, vowing to buy breastpumps later that evening.
On the way to work, another wave of strong contractions made me close my eyes and wince in surrender. I dialled the hospital’s number and made an appointment to see the doctor. It was the smartest thing I’ve ever done, because 14 hours later, a slimy screaming baby was pulled out of me.
“Happy Birthday Baby Caitlyn”. May you be blessed with a wealth of health and love.Mommy can’t even begin to describe how much she loves you.
PS: this is a two tiered cake. The first tier is a sugar free cake for Caitlyn, the second layer is just an average sponge cake for adults.
Sugar Free Sponge Cake with Pear Jam:
For a 10 cm cake
1 egg yolk
2 egg whites
35 ml pear concentrate (made by simmering 105 ml of pear juice till it reduced to third)
15 grams olive oil
25 grams AP flour
5 grams cornflour
Boil olive oil with pear concentrate till the mixture steams. Set aside to warm
Add in egg yolk to the olive oil mixture. Slowly stir in the AP and cornflour.
Beat egg whites till soft peaks. Fold into the flour mixture.
Bake at 170 degree till cooked (+-15 minutes )
Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer.
Sugar Free Pear Jam
50ml of homemade pear concentrate (made by simmering 150 ml of pear juice till it reduced to a third)
1/2 tsp arrowroot starch, dissolved in a bit of water.
Stir the arrowroot starch into the pear concentrate.
Simmer till thick and bubbly
Set aside to cool
I am entering this post into the Slightly Indulgent Tuesdays, organized by Amy simplysugarandglutenfree. Slightly Indulgent Tuesdays is a very delightful weekly linky which aims at sharing gluten and sugar free recipes. While this recipe is not gluten free, it is still a very healthful sugar free recipe 😉
I know, I know, rainbow cakes are ‘so yesterday’…
But truthfully, even at its rage, where every baker, every cake shops, and every blog was speckled with at least one ‘rainbow’ item. I wasn’t tempted at the very least to make one. Mostly because of the amount of work involved. And maybe because of the amount of food coloring that went into it.
Even now, as i sit typing this, the one slice of cake that i cut for the photos remain untouched.
So why make rainbow cake you ask?
Well you see, a close relative of mine has just opened up a cafe. She wanted rainbow cake on the menu and I was to experiment with a few recipes and decorating options.
The cake had to be pretty enough to sit on her display chiller. So I decided to pipe rainbow roses around and on the cake.
It’s a lot of work, a lot of piping bags, and a lot of bowls. But i came up with a good solution on how to minimize them. First, I tinted a good amount of buttercream YELLOW. I took my first pipping bag, and piped yellow roses on where it should be. Then i divided ALL yellow buttercream into two. Onto one bowl of my yellow buttercream, and added a few drops of red to make ORANGE. In a way, you can say that i am recycling my yellow buttercream to make orange. And when i am done with my orange roses, i added even more red coloring to make my RED buttercream.
To the second batch of yellow butter, I added drops of blue to make GREEN buttercream. Leftover green buttercream were added with more blue coloring to make BLUE buttercream. And when i am done, I took leftover RED buttercream, mix with BLUE buttercream and my final color, which is PURPLE buttercream.
Which pretty much means that instead of ending up with all 6 colors of buttercream, I was left with only leftover purple buttercream.
Geez, I hope i dont confuse you.
Whatever the case, I hope my relative’s pastry chef has the patience of a Saint. Because if making this rainbow cake daily was one of the job descriptions, I would tender my resignation.
Rainbow Cake Recipe:
Taken from NCC Rainbows Week
16 egg yolks
8 egg whites
200 gram sugar
160 gram AP flour
20 gr milk powder
20 gr cornflour
200 gr butter,melted
Red, Yellow, Orange, Blue, Green, Purple colorings
1) Beat eggs and sugar till ribbon stage
2) Sift ingredients B into a bowl. Slowly fold ingredients B onto the whisked eggs.
3) Fold in the melted butter.
4) Divide batter into 6, and add colorings into each one of them.
5) Pour each of the colored batter onto a tin measuring 20 cm in diameter.
7) Bake for 18-20 minute @ 175 °C or till cakes are fully cooked (You can do a skewer test here)
8) When the cake layers are cool, layer each cake with the cream cheese frosting
Frosting Cream Cheese:
350 ml Whipping cream
250 gr Cream Cheese
110 gr icing75 gr butter unsalted
Whip the whipping cream, set aside in the refrigerator.
Beat Cream Cheese, butter n sugar
Add Whipped cream into the cream cheese mixture and beat till well mixed.
For the buttercream frosting, i used Martha Stewart’s Swiss meringue buttercream.
Recipe can be found here
Lots of cakes out there claim to be sugar free.
But they are laden with synthetic sugar.
I’ve seen cakes that claim to be refined sugar free.
But they are laden with a whole party of unrefined sugar.
This cake however is wholly Sugar Free.
It relies wholly on bananas and raisins to its sweetness.
Perfect for my 10 month old baby Crusta.
Yup, she is still not allowed sugar. Refined, or not refined.
My poor baby.
So till you hit your 12 month mark,
and are finally allowed a moderate amount of sugar
here is something to tide you over.
Sugar Free Banana Bread with Raisins
Makes 2 large muffins
20 grams organic raisins, chopped
40 grams boiling water
40 grams whole wheat flour
12 grams All purpose flour
1/4 tsp organic/natural baking powder
28 grams olive oil
125 grams (about 1) banana
1 egg yolk
Pour the boiling water onto the chopped raisins, set aside for half hour
preheat oven to 180 degree celcius, Grease and line the muffin tins.
Sift whole wheat, all purpose flour with the baking powder.
Drain the raisins, reserving the liquid.
Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.
Pour the processed banana mixture onto the flour mixture and mix till well combined.
Add the chopped raisins and pour the batter onto awaiting muffin tins.
I don’t even know how to title it.
It has cream cheese in it.
It has white chocolate,
It has butter.
Yet it’s not exactly a cheesecake,
nor is it a buttercake,
and definitely not a blondie.
Oh, and did i mention that it was steamed, not baked?
But if i were to have a go at this cake,
I would say this is a cake between a sponge and a butter cake.
It’s light and soft, yet it’s “bulky”.
It’s sweet, but not sponge-cake sweet.
Its rich, but not buttery cake rich.
Oh well, whatever the case, i think it’s a pretty good cake, considering that it’s steamed.
Which brings me to another point.
Admist rising electrical bills (Having a baby really jacks up your bills!), and a full force electrical oven which drains 2200 watts each time i fire it, I decided that i should steam more often and bake less.
So here it is!
Steamed cheesecake with white chocolate
Taken from Cake Kukus (Sedap)
(Makes 5 cupcake size)
38 grams cream cheese (double boiled till melted)
4 egg yolks
2 egg whites
63 grams sugar
1/8 tsp salt
63 gram AP flour
10 gram milk powder
1/4 tsp baking powder
50 grams butter, melted
38 grams white chocolate (melted with butter)
Beat eggs, sugar and salt till light and fluffy. Add melted cream cheese, mix till well combined.
Fold in flour, milk powder and baking powder
Add melted butter and white chocolate slowly, and fold till evenly mixed
Pour into cupcake tins that have been lined with greased baking paper.
Steam for 30 minutes or till cooked.