Author: Ting-a-ling

Black bean brownies

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I just finished my five weeks placement with Grains & Legumes Nutrition Council. Have to admit, I was hit by the legumes bandwagon. Now I am going through a phase of experimenting with black beans and chick peas in baked goods. There are many advantages of consuming legumes. They are low in fat and also an excellent source of protein, fibre and B-vitamins. The first time I made these black bean brownies, I felt that the recipe required some tweaking. This is my second attempt at it and I absolutely loved it! I’ve decided to keep the recipe vegan and used So free Organic Milk Alternative Chocolate Spread but you can use Nutella or chocolate chips if you prefer. I used no salt added canned black beans and rinsed it before processing it. Not only is this recipe vegan-friendly, it is also gluten-free. Hope that you’ll enjoy it as much as I did! Ingredients 2 cans of 420g black beans (no salt added) 200g pitted dates 60g cocoa powder 120ml maple syrup (1/2 cup) 120ml vegetable oil …

Coconut cupcakes with strawberry cream cheese frosting

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Made these cupcakes for my friend’s baby shower. She is expecting a girl so I wanted to make her something pink, hence the strawberry cream cheese frosting. The best part about using strawberries is that you don’t have to add pink dye to make the cream cheese frosting pink. The colour comes naturally from the strawberries. Ingredients for the cupcakes 150g unsalted butter 100g caster sugar 150ml coconut milk 2 eggs 220g self raising flour 1 tsp vanilla essence 20g desiccated coconut Ingredients for the frosting 250g cream cheese (room temperature) 30g unsalted butter (room temperature) 40g icing sugar 1 tsp vanilla essence 4 whole strawberries Directions  Preparation time: 10-15min Baking time: 15-20min or when the skewer comes out clean  Preheat the oven to 180 degrees Prepare a 12 case muffin tin Using a whisk, cream the butter and sugar until light and fluffy Then add in the eggs one at the time and continue to cream. Add in vanilla essence Add in the flour and coconut milk, alternating between the two until a smooth …

Gluten free peanut butter Nutella cookies

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It has been a while since I’ve posted a recipe. I was so busy with placement for the last five weeks that I could not find time to bake. It feels so good to be almost done with Uni and to be back in my baking therapy. I was experimenting with peanut butter and Nutella today. I’ve decided to marry two of my favourite ingredients to make cookies. This recipe is really simple. All you need is peanut butter (non-natural ones), Nutella, bicarbonate soda, egg and chocolate chips. Ingredients 250g peanut butter (I used Bega Smooth peanut butter) 100g Nutella 1 tsp bicarbonate soda 1 egg 50g chocolate chips or cashew nuts Directions  Preparation time: 15 min Baking time: 8-10min or when the cookie turns brown Using a stand mixer, whisk the peanut butter together with Nutella until a uniform mixture Turn the speed down to low and add in the egg and bicarbonate soda and continue to whisk for 1 minute Scrape down the sides and mix everything together until it forms a dough …

Sweet potato tahini brownie

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Back on the sweet potato bang wagon. I have to say, sweet potatoes, dates and chocolate goes very well together. Ever since I’ve made my sweet potato chocolate cake, these three ingredients have been my favourite combination. Last week, Mayver’s products were on half price at Coles. I go all Singaporean when things go half price and I bought a few bottles of Tahini and peanut butter to be used in my baking. Today, I’ve decided to experiment on sweet potato tahini brownies. The recipe is very similar to my sweet potato chocolate cake except that I’ve added Tahini. Oh and did I also mention that it is gluten free as well? The Tahini added an extra moisture to the brownies and they turned out absolutely delicious! Yum! Ingredients 200g sweet potato (Kumara), peeled and cut into cubes 200g pitted dates 1 tsp vanilla essence 120g almond meal 80g cocoa powder 120g Mayver’s unhulled tahini spread 100g honey 2 eggs 1 tsp baking powder Directions Preparation time: 30min Baking time: 30min or when the skewer …