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Category: grub (page 1 of 31)

German plum cake

In celebration of little M’s 21st month, a variation of this cake recipe for tonight’s dessert. Plums instead of apples, and with less sugar.

Lemon yogurt loaf

Yogurt and lemon make a great combination in this healthier, moist cake that’s not too sweet.

You’ll need:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
grated zest of 2 lemons
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup macadamias (walnuts are good too)

Preheat the oven to 175 degrees C. Butter and flour a loaf pan. Whisk together yogurt, sugar, eggs, lemon zest and vanilla. In a separate bowl, sift together the flour, baking powder, and salt. Slowly whisk this into the yogurt mixture. Fold the oil into the batter, making sure it’s all incorporated. Fold in nuts. Pour the batter into the prepared pan and bake for about 45-50 minutes.

What to do with the zest-less lemons? Juice them for this awesome baba ganoush recipe. Cut pita bread into wedges and toast till crisp – perfect for dipping in the baba ganoush.

Healthy oat cookies

Store-bought snacks are notorious for containing nasties like excessive sugars (including high fructose corn syrup) and preservatives. So I decided to make some myself, both for little M’s snackbox and as fuel mid-way through long trail runs or hikes.

You’ll need:
2 teaspoons vanilla extract
1 large egg
4 tablespoons dark brown sugar, lightly packed
1/2 cup coconut oil
1 1/2 cups oat flour (old fashioned rolled oats whizzed in a blender)
a handful more rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
a pinch of salt
1/2 cup dark chocolate chips or raisins

Combine vanilla, egg, brown sugar and melted coconut oil in a bowl. Beat until just combined. Fold in oat flour, oats, baking soda, cinnamon and salt until just combined. Fold in chocolate chips. Refrigerate for about 30 minutes or till rather firm but not hard. Preheat oven to 180 deg F. Using a small ice cream scoop, scoop out tightly-packed balls of dough onto a tray lined with baking paper. Gently and slightly flatten with fingers or back of fork. Bake for 8-10 minutes, take out of oven and leave on tray for another 2 minutes, then let cool on wire rack. Makes about 21 medium-sized cookies.

Bake day

Blueberry and lemon breakfast muffins

You’ll need:
1/2 cup sugar
1/4 cup butter (55 grams)
1 cup greek yogurt
2 tablespoons lemon juice
1 teaspoon freshly grated lemon zest
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup fresh blueberries

Preheat oven to 190°C. Combine sugar and butter in bowl. Beat at medium speed until creamy. Add yogurt, lemon juice, lemon zest and egg. Continue beating until well mixed. Combine flour and baking soda in bowl. Stir flour mixture into wet mixture just until moistened. Gently stir in blueberries. Spoon into muffin pan cups. Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pan.

Saigon sojourn

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