All posts filed under: Recipes

Halloween black bean pumpkin cupcakes

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Back onto the black bean band wagon and this time with a little halloween twist. I loved these cupcakes so much that I wanted to make it for my family when I went back to Singapore. Strange enough, I could not find canned black beans in Singapore and my mom said that she has never seen canned black beans before too. Guess it’s not an asian thing to consume black beans. As halloween is just around the corner, I’ve decided to include pumpkin into the recipe and make little “spooky” frostings. These cupcakes are gluten free and it’s really dense and moist. You can add in chocolate chips if you like. I had a lot of fun making the halloween frosting. I’ve tried drawing a skull using melted chocolate but my skills were terrible so I stuck with cobwebs and the spooky ghost frosting – idiot proof! Ingredients for the cupcakes 2 cans of 420g black beans (no added salt), drained 200g raw pumpkin 3 eggs 60g cocoa powder 120ml maple syrup (1/2 cup) 60ml …

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 …

Upside down banana cake

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I never knew that upside down banana cakes were a thing until I stumbled upon the recipe on Donna Hay again. There are a couple of ways to make an upside down banana cake. I’ve seen recipes where the banana is sliced across and recipes where the banana is sliced longitudinally. I actually just had a laugh when I read the way I was describing the direction to slice the banana. I can’t think of any other way to explain it. To make this cake, first you’ll need to melt the butter and sugar over the stove to make like a caramel to drizzle over the bananas. Arranging the bananas in the pan is a form of art which I lack patience in. But in hindsight, arrange the banana slices, overlapping it slightly to create this beautiful base. Then pour the caramel over it. Once that is done, start making the cake batter. Remember to leave the cake to stand first for 10 minutes before turning it onto a plate to serve. Ingredients 30g unsalted …

Coffee walnut cookies

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Using my favourite cookie dough recipe, I’ve decided to make coffee walnut cookies today. Once you have a good cookie dough recipe, you can pretty much make anything with your favourite ingredients. The thing I like about this cookie dough recipe is that it does not expand much when baking and it maintains the shape of the cookie cutter so I get prettily shaped cookies. I would always leave my dough to rest overnight in the refrigerator because it helps to enhance the flavour and texture of the dough. What I usually do when I’m free is to make a batch of cookie dough and freeze it. It can be left frozen in the freezer for up to three months. So whenever I feel like making cookies, I have a variety of cookie doughs to choose from! Ingredients 140g unsalted butter (room temperature) 100g caster sugar 2 egg yolks 2 tsp coffee essence 240g plain flour 1 tsp baking powder 50g walnuts 50g chocolate chips Directions Preparation time: 10min Baking time: 15-20min or when the …