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Posts Tagged ‘healthy’

Coconut Flour Cookies

May 31, 2014 2 comments

These cookies were actually made for my toddler.

coconut flour cookies

But they tasted so good that i find my hand dipping into her little “snack catcher” repeatedly.

If you are a mom, and you didnt know what a snack catcher is, you’ve been seriously missing out.

A snack catcher, is like a bowl. But instead of a tight fitting lid, it comes with these neat plastic flaps that allow your toddler to reach into the snack without having to fuss over how to loosen a lid.  As the name implies, the flaps also act like a “catcher”. They stop the snacks inside the bowl from falling out should your toddler decide to rattle it about.

Anyway, enough about snack catchers. Let’s get back to cookies.

coconut flour cookies 3

Because these cookies were for the most part healthy, i do not feel all that guilty reaching for an extra cookie or two. What i do feel guilty about is, i am eating HER snack.

I guess, it just means that i would have to go back into the kitchen and whip another batch sooner than i thought.

 

Coconut Flour Cookies

Recipe adapted from detoxinista

 

Ingredients
  • 1 cup coconut flour (The original recipe called for 1/3 of a cup, but I used closer to a cup as my coconut flour was very coarsely ground)
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • ¼ teaspoon salt
  • 2 whole eggs
  • Raisins for decoration
  1. Preheat your oven to 350F and line a baking sheet with a parchment paper.
  2. In a medium bowl, whisk together all ingredients till you get a dough. * Note: my batter didn’t come together with 1/3 cup of coconut flour that the original recipe asked for. I added more coconut flour so the batter could thicken, and be dough-like.
  3. Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use a fork to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
  4. Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

 

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Caitlyn’s Sugar Free Cupcakes with Avocado Frosting

August 5, 2013 Leave a comment

I know, i know, majority of you would probably feel repulsed by yet another sugar free, gluten free baby food.

But i feel the need to post this recipe, namely because it’s a recipe I’ve developed myself.

After rounds and rounds of trial error, I’ve finally came up with a cake recipe i really loved.

A cake recipe that’s subtly sweet and soft as can be.

Considering that this is an entirely sugar free (refined/unrefined, synthetic/natural), this is quite a breakthrough. No stevia, no xylitol, or any of that fancy sweeteners was used here.

The goodness came from ripe bananas.

Cait's cupcakes

Working with my sugar free constraints, I also wanted to come up with a frosting that’s equally healthy for these cupcakes. For days, I find myself sometimes staring into blank space. I just couldn’t think of something that’s naturally sweet and is thick enough to pipe.

Then the idea hit me. avocadoes! At first I was skeptical, I didnt know whether blended avocadoes would be too watery. I also thought that avocadoes would be too tasteless as a frosting. That’s when i decided to drop in some medjool dates in. And boy, did it work like a charm! and most importanly, baby Caitlyn loves it!

 

Sugar Free, Gluten Free Chiffon cake with Avocado Date Frosting

Makes 3 of the above star shaped cupcakes

15 grams rice flour

5 grams sago flour

1 organic egg yolk

8 grams olive oil

11 grams raw almond milk

60 grams banana, mashed

1 organic egg white

Preheat oven to 170 degree celcius.

In a bowl, mix the yolk, raw almond milk, bananas, and olive oil together. Sift in the flours.

Beat the egg whites till stiff peaks.

Fold the egg whites into the banana mixture.

Pour into mold and bake till golden brown (+- 20 to 25 minutes)

Avocado Frosting

1 avocado

1 medjool date

With a blender, blend the avocado and the date together.

Using a piping bag, pipe onto cupcakes.

 

 

 

 

 

Purple Sweet Potato Bread

May 1, 2013 1 comment

Some of you are probably sick of the babyfood posts that i’ve been putting up lately.

Today, I shall suspend baby-related activities and return to regular Crustabake-y kinda post.

“Back to basics” as everyone would say.

Basics, in Crustabakes, would probably be baked goods.

While still on a “healthy” strike,

I bring you this Purple potatoes sandwich swirled bread.

purplebread

No, its not gluten free, and yes, there is sugar involved in making this.

purplebread 1

But it’s low gluten, due to the potatoes.

And no artificial coloring was used to get this beautiful hue.

Purple bread 3

It’s all natural from the pureed purple sweet potatoes.

Purrty ain’t it?

Sweet Potato Loaf
(adapted and modified from Jess of J3ss Kitch3n)

Recipe


Starter Dough Ingredients
200g bread flour
1/2 tsp instant yeast
130g cooked purple sweet potato (mashed)
Water

  • Combine bread flour, instant yeast and mashed sweet potato in a mixing bowl, add in sufficient water to form a soft pliable dough, cover with cling wrap or a wet cloth and prove for 1hr or until double in size.

Main Dough Ingredients
All of Starter Dough
30g bread flour
50g all purpose flour
65g cooked purple sweet potato (mashed)
20g sugar
40g olive oil

  • Combine all of the Main Dough Ingredients in your bread maker machine or stand mixer and knead till the window pane stage, cover with cling wrap or wet cloth and prove for 1hr or until double in size.
  • Punch out the air from the proofed dough and divide the dough into 2 equal parts, cover and rest the doughs for 15mins.
  • Punch out the air from the rested doughs and shape into rounds, place into bread tin and prove for 1hr.
  • Bake in preheated oven of 170C for 38mins or till golden brown, remove bread from tin immediately once done and cool completely on a cooling rack before slicing.

Baby Pineapple Tart

April 22, 2013 2 comments

A sugar free, gluten free homemade pineapple tart for Baby Crustabakes!

baby pineapple tart

Pastry
140 gr gluten free flour
95 gram unsalted butter (cold)
1 egg yolk (free range)

Rub butter with flour till crumblike, add yolk, mix till well combined. Set aside to chill in refrigerator
Pineapple Jam
1 pineapple (get the small, ripe ones)

Cinammon stick
Cloves

Peel Pineapple, get rid of its “eyes”
Blitz  pineapple with a food processor along with its core (do not discard core as it gives the jam the fiber it needs).

Cook pureed pineapple, cinammon stick and cloves over stove till it thickens and has a jam like consistency. Discard clove and cinammon stick

Set aside to cool. Roll into balls.

Wrap pineapple jam in pastry.

Bake at 180 degree for 20 mins.