Category Archives: Muffins

Jackpot makes Vegan Whole Wheat Spelt Chocolate Chip Muffins

Hello dear readers!

Hope you all had a wonderful weekend and that you soaked up some of that sunshine that came about on the weekend. I think I had a little bit too much sun on Saturday and am now sporting some severe sunburn marks resembling the colour of cooked lobster. I think I’ll stick to the shade for now ;p

After a weekend of eating to celebrate my last birthday in my 20’s which included one or two food comas, I thought I’d share a new recipe with you since I haven’t posted a recipe in a while. I’ve been experimenting with vegan muffins and vegan chocolate chips and wanted to make the perfect combination of a nutritious and hearty breakfast muffin but utilising some sweetness from some vegan chocolate chips I bought not long ago.



  • 2 cups of whole wheat spelt flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • a pinch of salt
  • 1-2 tsps of cinnamon
  • 3/4 cups of almond milk (or any other type of soy milk)
  • 1 tbsp of apple cider vinegar (to make a vegan buttermilk)
  • 1 tsp of pure vanilla extract
  • 1/3 cup of pure maple syrup
  • 1/3 cup of coconut oil melted
  • 1/2 cup of mini vegan chocolate chips


  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin pan with muffin liners or lightly oil a muffin pan if you are making the muffins without the liners and set aside.
  3. Combine all your dry ingredients together in a large bowl: flour, baking soda, baking powder, salt, cinnamon and then set aside.
  4. In a smaller bowl, create your vegan buttermilk by adding the apple cider vinegar to the almond milk. Let it sit for a few minutes until it curdles.
  5. Add in the rest of the wet ingredients to the vegan buttermilk mixture: pure maple syrup and melted coconut oil.
  6. Mix the wet ingredients together and then pour the wet ingredients into the dry ingredients bowl. Be careful not to overmix the batter.
  7. Fold in the mini vegan chocolate chips into the batter.
  8. Fill each muffin cup about 3/4’s full using an ice cream scoop or large spoon.
  9. Bake in the oven for 20-25 minutes or until the muffin tops have browned slightly. I baked mine for 20 minutes as the muffins seemed to brown more quickly.
  10. Once the muffins have baked, cool the muffins on a wire rack.
  11. Enjoy!

Flour Mixture

Dry Ingredients

Milk Mixture

Wet Ingredients

Wet Ingredients with Dry Ingredients

Muffin Mixture

Adding in the chocolate chips

Muffin mixture in muffin pan

Baked Muffins

Baked Muffins 2

Muffin up close

I was really happy with how this recipe turned out, the muffin was slightly sweet from the hint of maple and the chocolate chips and the spelt flour gave it a nutty taste which I quite liked. A great on the go snack or something to have for breakfast when you don’t know what to eat.

I have been making a few variations of this muffin using mashed bananas for added moisture and sweetness which I have found works really well.

Definitely a recipe I will keep working on and experimenting with until I find the perfect balance but this experiment didn’t turn out too badly!

So readers, until next time!



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Filed under Breakfast, Dessert, Health Food, Muffins, Muffins, Recipes, Snacks, Vegan

JACKPOT bakes vegan wheat bran banana muffins

Hello all!

Since it’s Wednesday and we are half way through the week, I thought I would post a recipe from one of my latest baking experiments. I made vegan oat bran muffins last time but was keen to try wheat bran this time as I really like the texture of the muffin that comes from utilising wheat bran in place of some of the flour in the muffin mixture.

I was really happy with the results of my muffin experiment as I kind of just improvised and experimented with what I thought would work well in the muffin and the flavour combinations. The resulting muffins were moist, packed full of goodness from the bananas, wheat bran, coconut oil and sweetened with coconut sugar and a dash of agave nectar. I was surprised at how well these muffins turned out so much so I know that I will be making these again and probably putting in other various fruits in the mixture such as blueberries or strawberries.

The muffins were very light and airy to my surprise as I thought that using wheat bran and wholemeal flour would lead to a really dense and heavy muffin but it was definitely the opposite once I bit into one of the muffins to trial them. The bananas give it a nice sweetness and you can taste a hint of coconut from the sugar and the oil which pairs nicely with the bananas.

I gave these muffins to my dad and sister to sample and I was surprised at how quickly my dad scoffed down the muffin. My sister on the otherhand seemed to think it was a bit too wheaty for her liking as she is used to eating things a lot more sweeter and a lot more indulgent when it comes to desserts and muffins. But the fact that she finished the muffin, means it can’t have been all that bad. I had to stop myself from eating more after I trialled the first muffin after it came out of the oven as it was way past my bedtime…curse my late night baking…I understand now where all these extra calories are coming from ;P

So onto the recipe….

JACKPOT’s Vegan Wheat Bran Banana Muffins


  • 1 Cup of Wheat Bran (you can use oat bran if you can’t find any wheat bran)
  • 1 and 1/4 cup of Wholemeal Spelt Flour
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1-2 tsp of cinnamon
  • a pinch of salt
  • 3 bananas mashed
  • 1 cup of vegan buttermilk (1 cup of almond milk or soy milk with 1 tbsp of apple cider vinegar)
  • 2 tbsps of coconut oil (I used a bit less as my bananas were quite large and so I subbed the bananas for some of the oil)
  • 1/4 cup of organic coconut sugar
  • 1 dash of agave nectar (can add more if you want your muffins to be sweeter)


  1. Preheat your oven to 180 degrees Celscius.
  2. Line a muffin tray with muffin liners or coat your muffin tray with oil if you are not using any liners and set aside.
  3. Add the dry ingredients into a large bowl except for the coconut sugar (wheat bran, wholemeal spelt flour, baking soda, baking powder and salt) and combine with a wooden spoon. Set aside.
  4. Mash your bananas in a smaller bowl with a fork until relatively smooth. You can leave a few pieces in there if you want your muffins to have some banana pieces when you bite into it.
  5. Make your vegan buttermilk by measuring a cup of almond milk and adding a tablespoon of apple cider vinegar. Whisk gently and then let it curdle for a few minutes.
  6. Once the vegan buttermilk has been set, you can add the buttermilk mixture into the mashed bananas bowl.
  7. Add in your coconut oil, coconut sugar and agave nectar into the wet mixture (you can always add more or less sugar depending on your taste buds)
  8. Mix the wet ingredients into the dry ingredients and combine with a wooden spoon being carefully not to overmix the batter.
  9. Using an icecream scoop or a spoon, spoon in the mixture into the muffin liners about 3/4’s full.
  10. Place the muffin tray into the oven and bake for around 20-25 minutes or until you see the muffin tops turn a nice golden brown colour.
  11. Take the muffins out of the oven and place on a wire rack to cool.
  12. You can freeze the rest of the muffins for an easy go to snack for breakfast or when you are feeling peckish.
  13. Enjoy!


Dry Ingredients

Dry Ingredients 2

Mashed Bananas

Wet Mixture

Wet Mixture 2

Wet Mixture 3

Mix Wet and Dry

Muffin Mixture

Muffin Mixture into Lined Muffin Tray

Vegan Wheat Bran Banana Muffins

Vegan Wheat Bran Banana Muffins 2

Close Up Muffin

And as always some random food quotes:

So until next time!



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Filed under Breakfast, Health Food, Muffins, Recipes, Snacks, Vegan, Western


Hello dear readers!

Hope you all are having a wonderful long weekend! Happy belated Australia Day as well – I hope you all celebrated by doing something Australian whether it be indulging in various Australian foods such as Pavlovas, Lamingtons etc or having a bbq to celebrate with friends and family…I hope you all had a good time celebrating!

As the weekend is usually the time I like to really indulge in foods, I decided to visit a new cafe that I haven’t been to before. I had read a lot of reviews online from various food blogs about Youeni Foodstore and I saw various instagram photos circulating around displaying all the wonderful foods on offer from the foodstore cafe and I knew immediately that this was a cafe I needed to visit. Youeni Foodstore have 3 locations: Surry hills, Darlinghurst and the newly opened cafe at Castle Hill. I decided to try the cafe at Surry Hills as it was the closest to home.

The cafe is situated among various warehouse like buildings nestled in the middle. It is a cosy atmosphere with a few tables and chairs which have been placed outside the kitchen space/counter where you can peer into the kitchen to see what the staff are cooking inside. If you aren’t feeling like eating in, you can easily takeaway coffees, homemade baked goods such as muffins, scrolls and toasted muesli if you are feeling peckish. Outside of the cafe, the owners have placed various boxes of fruits and vegetables to emphasise their use of fresh fruit and vegetables in their dishes. We got to the cafe around 9:30 and it was not very busy so we were able to get a table but as we were leaving, there were a number of customers who were starting to sit down and eat breakfast. It’s probably best to go earlier to this cafe so that you don’t miss out on all the wonderful pastries on offer.

Specials board

New menu items at Youeni

Fruit and Veg

Fruit and Vegetables displayed outside the cafe

Youeni Cafe

Tables and Chairs


The Kitchen

Muffin of the Day

Muffin of the Day: I think this was blueberry






They didn’t have any green tea on their menu (usually my choice of tea) so I settled for a white peony tea instead.


My Peony Tea


Mr Muscle’s choice of coffee

Mr Muscles decided to order the scrambled eggs as he usually tends to pick the savoury items while I pick the sweeter items on the menu. He was not disappointed by his choice as he raved on about how the very creamy scrambled eggs worked well with the giant kale leaves that accompanied the dish. You could tell the vegetables were fresh. Mr Muscles also ordered an extra side of avocado which had been seasoned with olive oil, sea salt and pepper. I tried a bit of his scrambled eggs and it was really rich and creamy. It was definitely a hearty meal and probably best eaten when you are feeling really hungry.

Scrambled Eggs

Scrambled eggs, pan-roasted tomatoes, kale, olive oil, toast $12.00


Side of Avocado $3.00

I ordered the breakfast crumble which was served with natural yoghurt as I was feeling like some toasted muesli. The breakfast crumble was a lot more dense and heavy than I expected as they had stewed the oats with dried fruits such as figs and fresh fruits that had been slow cooked including peaches and blueberries and hazelnuts and toasted coconut. Although being slightly on the heavier side for a breakfast item, I thoroughly enjoyed my choice of breakfast. I felt that the yoghurt cut through all the heaviness of the breakfast crumble and the softness of the fruits paired well with the crunch of the oats and nuts.

Breakfast Crumble 1

Breakfast Crumble, Seasonal Fruits, Natural Yoghurt $9.00


My breakfast crumble close up ;P

After we finished up breakfast, I couldn’t stop eyeing the pastries at the counter so Mr Muscles ended up buying me a cardamon and cinnamon scroll to takeaway. I couldn’t wait and decided to eat it on the spot. It was really delicious and I gobbled it up in a matter of seconds. The scroll was unexpectedly quite light and had some sugar sprinkled on the top of it and I liked that it wasn’t very large in size so I didn’t feel so bad eating it all up. I almost didn’t get a photo of the scroll close up as I was about to bite into it until Mr Muscles reminded me that I should probably take a photo of it before I demolish it whole ;P

Cardamon and Cinnamon Scroll

Scroll close up


Youeni Foodstore

Shop 3, 8 Hill Street

Surry Hills NSW 2010

Phone: (02) 9380 7575


Trading Hours: Monday-Friday 7:30am-4pm and Saturdays 9am-4pm

Until next time!



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Filed under Breakfast, Cafe, Eggs, Granola, Muffins, Toast, Toasted Muesli, Western, Yoghurt

JACKPOT bakes: Vegan Gingerbread Muffins

Hello all!

Can’t believe it’s Monday already! It’s been another jam-packed weekend of work, basketball and baking. I’m really hoping this week flies by quickly towards another weekend so I can finally catch up on some sleep.

I felt the urge to bake on the weekend but wasn’t sure what I wanted to bake. I had set my mind on making mini vegan sticky date cakes but then changed my mind at the last second which I tend to do very frequently and decided on making Vegan Gingerbread Muffins. Lately I have been loving all things ginger which is quite unusual for me as I used to never like ginger as a kid but as the years passed by I have learnt to appreciate the flavour of ginger and now love to use it in my baking where possible. Mr Muscles must have picked up on my ginger craving recently because a few days ago he surprised me with some dark chocolate that had ginger pieces studded into the chocolate…mmm nothing better than dark chocolate and ginger. I had to restrain myself from eating too much of it as it was rather addictive and I soon vowed to myself that I would eat less chocolate after consuming quite a bit of it…the war with chocolate however resulted in Chocolate 1 Jackie 0…I can only hope I show some better self-restraint this week…one can only hope!

So back to the actual topic of this blog: I based my Vegan Gingerbread Muffins on a recipe I found at “Southern In-Law” ( I wanted to make a vegan muffin without using any eggs, no oil and a small amount of sweetener. I found that the muffin turned out to be quite soft and moist in the centre but didn’t really form a hard top on the muffin like most muffins that you usually eat. I didn’t mind this however as the cake itself was quite gingery and the use of molasses and cinnamon really brought out the gingerbread flavour. I also used wholemeal spelt flour in the muffin mixture which provided added fibre and nutrition. I gave one of the muffins for Mr Muscles to try and while he said they weren’t bad, he mentioned that there was something definitely missing from the muffin. Whilst he could taste the ginger, he said that the flavours were still quite neutral. I tasted a few and agreed that there might have been something missing…perhaps more ginger, perhaps something for crunch like some nuts studded in the muffin. I will have to experiment more. I gave my muffins for lil R to try and she seemed to like them so I guess it wasn’t a huge baking failure. I will definitely try more ginger recipes soon…but for now…these muffins will have to do!

Vegan Gingerbread Muffins (Adapted from Southern In-Law)


  • 2 cups of wholemeal spelt flour
  • 1 tsp of baking soda
  • pinch of salt
  • 1-2 tsp of cinnamon
  • 1-2 tsp of ground ginger (you can even put finely diced ginger pieces if you want to get more ginger flavour)
  • 1/2 cup of almond milk or soy milk
  • 1 tbsp of apple cider vinegar
  • 1/4-1/3 cup of evaporated cane juice
  • 1/4 cup of blackstrap molasses
  • heaping 1/2 cup of applesauce


  1. Preheat oven to 180 degrees Celsius
  2. Line a muffin tray tin with muffin cups and set aside
  3. In a large mixing bowl, combine the flour, baking soda, salt, cinnamon and ground ginger and set aside
  4. In a small bowl, whisk the almond milk with the apple cider vinegar and set aside to curdle for 5 minutes
  5. In a separate mixing bowl, combine the sweetener, molasses and applesauce with the milk mixture.
  6. Mix the wet ingredients into the dry ingredients and stir until combined
  7. Fill the muffin cups approximately 3/4’s full (these muffins won’t rise too high so don’t worry about filling up the muffin cups too high)
  8. Bake in the oven for approximately 20 minutes (for regular sized muffins). Poke a muffin with a skewer to see if it has set around this time if not leave it in for another 5 minutes.
  9. Take the muffins out of the oven and set them on a wire rack to cool down.
  10. Serve warm with a cup of tea or coffee. Enjoy!

Jackpot’s Note: I also baked mini muffins. If baking mini muffins, you should bake the muffins for approximately 8-10 minutes.


I thought I’d also post a few pics of some cake pops I received over the weekend from Ms Pen. She made Halloween themed cake pops with caramel mudcake inside…how yummy! Thanks Ms Pen! Did I mention however that Mr Muscles devoured most of the cake pops himself…I think he is beginning to have a bigger sweet tooth than me ;P

The photos don’t do it justice! caramel mudcake…nom nom nom… I felt like saying “please sir, I want some more…” but one can’t be too greedy now!

Inside shot of the cake pop – look at all that caramel goodness ;P

“People who love to eat are always the best people”          

Julia Child

Stay tuned for my toasted muesli recipe ;P



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Filed under Breakfast, Dessert, Healthy, Muffins, Muffins, Oil Free, Recipes, Snacks, Vegan, Vegetarian, Western

JACKPOT’s Weekend Eating Adventures at: Bread & Circus

Hello Readers!

Hope you all had a wonderful weekend! My weekend consisted of a delightful brekkie at Bread & Circus, a housewarming party with plentiful amounts of food and good company, watching NBA endlessly (Go the Houston Rockets!), a baking experiment and a basketball game (where we won!) and some much-needed R&R.

But back to my breakfast on Saturday morning at Bread & Circus. Mr Muscles decided to take me out for brekkie on Saturday morning and despite having a large endless list of breakfast/brunch places that I have still yet to go to, I opted to visit Bread & Circus again because the food is always consistent and great tasting. We have been here for breakfast quite a few times as we always enjoy the breakfast dishes on offer and I like the fact that the ingredients they use are all organic and healthy for you and I always leave this place feeling very satisfied having had such a wholesome and nutritious meal.

The food and drink items on the menu are considered to be quite expensive however it is justified as they use good ingredients and the serving size is quite big so you will always leave feeling quite full and satisfied. The cafe is situated in Alexandria in a warehouse shared with Campos Coffee. Most of the new cafes are situated in similar settings and it gives the cafe a nice atmosphere and feel to it compared to typical cafes you might frequent. The cafe is always busy especially around 9-10am so we always like to get there around 8:30am to ensure that we get a seat. The tables are all long tables where you sit with other customers and share the tables. It gives this cafe a cozy feel to it as the cafe itself is not very big and does not occupy too much of the warehouse space. On each table are various potted plants, plates of cutlery, and quirky looking bowls and drink dispensers. The setting almost resembles a home like appearance with a somewhat rustic and urban feel to it at the same time despite being set up in a warehouse.

On this visit to Bread & Circus, I decided to get the “Morning Jumble” (Full Plate)” – a tasting plate of all things breakfasty. I opted for the crunchy granola with organic soy milk alongside fresh fruit and biodynamic yoghurt. However you can get as an alternative, dairy free bircher muesli, cooked fruit and even vegan coconut yoghurt depending on your taste buds and dietary needs. The granola was really delicious with packed full of oats, dried fruit and plenty of various nuts including walnuts and almonds. I enjoyed it throughly and the fruit and yoghurt was a great accompaniment to the dish. I will definitely be ordering this next time I visit. The dish was served with a side of soy milk however I don’t usually eat my granola with milk opting usually to have it with yoghurt. Next time I might try the cooked fruit and the vegan coconut yoghurt to see the difference.

Mr Muscles on the other hand, decided to get “Jude’s very particular pancakes” mainly because I couldn’t decide between the granola and the pancakes for ages so in the end ordered the pancakes to ensure I would eat a few bites to satisfy my pancake cravings for the day. I love the fact that their pancakes really taste wholesome and nutritious but not too dense. The quinoa and buckwheat work really well together and this is the only place that I have seen where such a combination of pancakes exist. I truly do love their pancakes and wish I could somehow replicate these at home. I will let you know how I go in my attempts.

On a previous occasion, I ordered those same pancakes but Mr Muscles ordered the “Parmesan not-so-scrambled eggs” with real truffle oil and a side of preservative free free-range ham with a side of sourdough toast.” I could tell Mr Muscles really enjoyed this dish as the plate was demolished in a matter of minutes and the plate was left clean albeit a few crumbs. This is definitely a dish to order if you are in the mood for something a bit more hearty and fulfilling. But as always, me having such a big sweet tooth can never resist a sweet breakfast so pancakes is always what I usually order if I’m feeling extra hungry and wanting to treat myself for the weekend.

Photos from Bread & Circus:

Drinks Menu

Breakfast Menu

Drink Special of the Day: Ginger Spiced Chai Tea

Large Daily Juice Organic Orange Juice $8.00

Silver Jasmine Green Tea $4.00

Morning Jumble – tasting plate of all things breakfasty (Full Plate) with crunchy granola served with soy milk, finicky fresh fruit (kiwi, green apple, mango, orange and passionfruit) and biodynamic yoghurt $16.00

Jude’s very particular pancakes – pre-soaked buckwheat, black quinoa, coconut-rapadura wholefood pancakes with maple orange gloss served with a side of orange slices $16.00

Orange & Poppyseed Muffin – I ordered this muffin to take away as they were baked fresh that morning. The muffin however was a bit too orangey for me with bits of orange rind found within the muffin. I also felt the muffin was quite heavy and dense and therefore could not finish most of it.

On a previous visit:

Parmesan not-so scrambled eggs – biodynamic eggs under shaved parmesan with real truffle oil, something green, preservative-free free-range ham and a side of sourdough toast $23.00

Same pancakes as above but served with maple biodynamic yoghurt and grapefruit – nothing better than pancakes and maple…mmmmm ;P

Bread & Circus

21 Fountain Street

Alexandria NSW 2015

Ph: (02) 9698 2939

Trading Hours: Opening 7 days 8am-4pm



Now to see if I can replicate those pancakes…

Till next time!



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Filed under Breakfast, Brunch, Cafe, Eggs, Fruit, Granola, Health Food, Muffins, Toast, Toasted Muesli, Vegan, Vegetarian, Western, Yoghurt

JACKPOT’s: Weekend Baking Adventures

Hello Readers!

What a weekend it has been! I definitely have some monday-itis today after a jam-packed weekend consisting of a wedding celebration, winning a basketball game and then coming down with the flu yesterday…my immune system is not the best since I’ve caught the flu quite a few times over the past few months.

But on a brighter note, I thought I would share with you all some of my baking adventures in the kitchen over the weekend. A bit of sickness was definitely not going to put a damper on my weekend and I was determined to create some new baked goods regardless.

I wanted to thank Ms Shortee and Mrs Do for their help on the weekend so this was the perfect opportunity to bake. I wanted to bake something new and of course something healthy so I decided to bake: Banana and Date Wholemeal Spelt Muffins and Flaked Almond Spelt Tuiles.

Banana and Date Wholemeal Spelt Muffins

I adapted my recipe from The Everyday Veggie ( as I wanted to make a sugar-free banana and date muffin.


  • 1 Cup of Wholemeal Spelt Flour
  • 1 Tsp of Baking Soda
  • 1/2 cup of Soy Milk
  • 1 Tsp of Apple Cider Vinegar
  • 1-2 Tbs of Coconut Oil
  • 1-2 Tbs of Agave Nectar (Optional – I don’t think it needs it as the muffin gets its sweetness from the dates already)
  • 1 tsp of Pure Vanilla Extract
  • 3 Medium Sized Bananas
  • 1/2 Cup  Chopped Dates


  1. Preheat oven to 180 degrees Celsius
  2. Line a cupcake/muffin tray with muffin cups or if you are not using liners then you need to spray your tray with oil spray so that the muffins do not stick to the tray
  3. Combine the soy milk with the apple cider vinegar in a bowl and set aside for a few minutes to curdle. This creates a vegan “buttermilk”
  4. Meanwhile, combine the flour and baking soda in a large bowl and mix with a wooden spoon
  5. Mix the coconut oil, agave nectar (if using), vanilla extract and bananas into the “buttermilk” mixture
  6. Add the wet mixture to the dry ingredients and stir until just combined
  7. Add in the chopped dates and stir into the mixture
  8. Divide the mixture evenly in your muffin tray
  9. Bake for approximately 20 minutes depending on the heat of your oven. You can bake it for longer if the muffins haven’t browned much on top.
  10. Take out of muffin tray and let it cool on a wire cooling rack.

I really liked how these muffins turned out and the fact that they are sugar-free. The sweetness comes from the dates so you don’t really need to use agave as a sweetener in this recipe. Also I used more bananas to make up for some of the oil in the recipe. The muffins turned out to be quite moist due to the bananas in the mixture and I liked the texture of the muffin. I thought that using all whole wheat flour might make these muffins a bit too dense and dry but was quite pleased to see that they were not too dense once baked and were nice and light. I will definitely be baking these again and Ms Shortee told me she enjoyed the muffins so I was very happy to hear such positive comments…Thank You!


Photo courtesy of Ms Shortee – Muffin accompanied by a coffee to start the week =)

Flaked Almond Spelt Tuiles

I bought some flaked almonds from the supermarket recently and really wanted to make almond tuiles with them. I loved almond tuiles when I was growing up. My dad would often go to the patisserie on sunday when he wasn’t working and buy a packet of almond tuiles to share with us kids. It was so addictive that you couldn’t stop at one and soon enough the packet was always finished in a matter of minutes. I wanted to replicate these almond biscuits that I was so fond of when I was a child but somehow develop it into a more healthy recipe.

Ingredients I used:

  • A Packet of Almond Flakes (approximately 100g)
  • 1/2 Cup of White Spelt Flour
  • 1/4-1/2 cup of Sugar (you can use a sugar substitute here)
  • 1/3-1/2 cup of Coconut Butter melted
  • 2 Egg Whites


  1. Preheat the oven to 170 degrees Celsius
  2. Line a tray with baking paper and set aside
  3. Combine all the ingredients together and stir with a wooden spoon to combine
  4. Drop a tablespoon full of batter onto the lined tray and then flatten each drop of batter with the back of a spoon so that it is reasonably flat – this will make sure the cookie is thin and crispy. They should be roughly a few cms apart from each other
  5. Bake in the oven for 15-20 minutes or until brown on the outside of each cookie.
  6. Take out of oven and quickly mould them onto a rolling-pin to get the curve in the tuile.
  7. Once cool, you can put them into an airtight container to store for a few days if you haven’t eaten them all by then.

I was happy with my first attempt at this tuile but I definitely will need to fine tune the recipe and keep experimenting. I was rushing a bit as I was being a bit too over ambitious in the kitchen as usual and had to rush off to play basketball so I took out the tuile a bit earlier than the required time. Next time I will bake it for a bit longer until the tuiles have set to a nice light-dark brown colour on the edge of the cookies as I prefer my tuiles to be more crunchy. These turned out to be a bit more chewier as a result of taking them out earlier but I didn’t mind the texture and taste of these even if they weren’t the same consistency as I remember eating them when I was a child. The coconut butter lends a lovely subtle coconut flavour to these cookies without overpowering the whole tuile. Also, I only managed to make a few curved tuiles as my first few batches were a bit sticky and stuck itself onto my rolling-pin so they cracked a little when I tried to pull them off the rolling-pin. I will attempt this again with the proper curving on the tuile and let you all know the results. Mr Cookie Monster AKA Mr Muscles really loved these cookies so much so that he ended up stealing so many cookies and eating them quickly without me realising! Lucky I saved a few to give to Mrs Do who ate these cookies with a cup of tea this morning. Happy birthday again Mrs Do!


Cookies with some tea =) Photo courtesy of Mrs Do – Loving that Tea Set!

I now feel like chanting the old childhood verse over and over:

“Who stole the cookie from the cookie jar?
Jackpot stole the cookie from the cookie jar
Who me? Yes you, couldn’t be, then who?”


Until next time!





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Filed under Banana, Biscuits and Cookies, Breakfast, Dessert, Health Food, Healthy, Muffins, Muffins, Nuts, Recipes, Snacks, Sugar Free, Vegan, Vegetarian, Western

JACKPOT bakes: Vegan Banana, Mango & Macadamia Muffins

Hi all!

Mangoes are in season at the moment as the weather is getting warmer and there is nothing better than eating mangoes on a hot and sunny day to quench your thirst and to satisfy your hunger when it’s too hot to eat anything else. When I was a kid, I loved to eat mangoes with my sister. We used to cut one mango and slice it up in two halves so that we both got half a piece of mango each. We would slice the mango horizontally then vertically to create a checkered effect on the mango and then turn them inside out so that we could easily eat the mango with the cut pieces formed. One mango though, was never enough for the both of us and as our parents used to always buy boxes of mangoes for our home, we would often go back for seconds or thirds when we were feeling slightly peckish. As a kid, I also loved mango sorbet and it would often be my choice of flavour when going to ice cream parlours and dessert places. I never really fancied creamy ice creams compared to my sister when I was young so mango sorbet was always my go to dessert when I wanted something light and refreshing. My dad would often get large scoops of ice-cream for himself and I often think that I inherited his sweet tooth from him over the years as I got older.

I wanted to bake a mango and macadamia muffin that was vegan and low in sugar and oil without any refined sugars or butter. I remember when I was going through my diet days and I was exercising a lot at the time,  I would always go to the local cafe in my area and buy a sugar-free muffin for my breakfast. It was always loaded with plenty of fruit and nuts to keep me full until lunch time. They made several combinations of flavours baked fresh in the early morning so I was always excited to see what flavour they would have each day. My most favourite however was a mango and macadamia muffin and from this, I knew that I wanted to replicate this muffin and the textures and flavours it exhibited.

I experimented by making two versions of vegan muffins. The first version I used a combination of flours: Natural Almond Meal, White Spelt Flour and Whole Wheat Spelt Flour and the second version I made with only White and Whole Wheat Spelt Flour.

I adapted my recipe from Joy the Baker ( I often read her blogs and she has some fantastic vegan dessert recipes to try out so when I saw this recipe of hers I knew that I wanted to try it out given I had mangoes on hand.

First Version: Vegan Spelt, Almond Meal, Banana, Mango & Macadamia Muffins


  • 1 Cup almond meal
  • 1/2 Cup white spelt flour
  • 1/2 whole wheat spelt flour
  • 1 tsp of baking soda
  • 1 tbsp of cinnamon
  • 1 tsp of ginger
  • 1/2 tsp of salt
  • 2 medium bananas
  • 1/4 cup of soy milk
  • 1/4 cup of sweetener of your choice – agave nectar, pure maple syrup, honey (if you aren’t baking vegan)
  • 2 tsp of pure vanilla extract
  • 1 ripe mango diced
  • 1/2 cup of chopped raw macadamia nuts


  1. Preheat oven to 180 degrees Celsius
  2. Line a cupcake/muffin tray with muffin cups or if you don’t want to use this then lightly spray your cupcake/muffin tray with some oil spray then set aside
  3. Mash the bananas with a fork in a large mixing bowl then add in the milk, sweetener, vanilla extract and whisk to incorporate
  4. Sift in the flours, baking soda, cinnamon, ginger, salt. Using a wooden spoon, mix wet with dry until combined.
  5. Add in the diced mango and chopped macadamia nuts and mix until just combined.
  6. Use an ice cream scoop or a large spoon and drop in spoonfuls of your batter into the muffin cups or cupcake/muffin tray. Fill to about 3/4 full.
  7. Bake in the oven for approximately 25 minutes.
  8. Take the muffins out of the tray and let it cool on a cooling rack.
  9. Best eaten warm but can be frozen to eat later for breakfast.

JACKPOT’s Note: If making this recipe into a loaf, you will need to bake it in a loaf tin in the oven for approximately 50 minutes.

I liked the appearance of these muffins as they came out of the oven as you could see all the different textures from the nuts and fruit and the different flour combination. However when I ate this muffin I found it to be too moist perhaps from too much fruit added into the mixture and too much soymilk. Next time I will reduce the mango to 1/2 a cup of diced mango and I will use maybe only a few tbsps of the soy milk next time. Also, I could not taste the ginger in this recipe and since I like my desserts quite gingery, I will increase the amount of ginger. Whilst the flavours were there I think that next time I might just only use almond meal and see how that works instead.


Second Version: Vegan Spelt Banana, Mango & Macadamia Muffins


  • 1 Cup of white spelt flour
  • 1 Cup of whole wheat spelt flour
  • 1 tsp of baking soda
  • 1-1.5 tbs of cinnamon
  • 2 tsp of ginger
  • 1/2 tsp of salt
  • 2 medium bananas
  • < than 1/4 cup of melted coconut oil
  • 1/4 cup of coconut sugar
  • 2 tsp of pure vanilla extract
  • 1/2 cup of ripe mango diced
  • 1/2 cup of chopped raw macadamia nuts


  1. Preheat oven to 180 degrees Celsius
  2. Line a cupcake/muffin tray with muffin cups or if you don’t want to use this then lightly spray your cupcake/muffin tray with some oil spray then set aside
  3. Mash the bananas with a fork in a large mixing bowl then add in the melted coconut oil, coconut sugar, vanilla extract and whisk to incorporate
  4. Sift in the flours, baking soda, cinnamon, ginger, salt. Using a wooden spoon, mix wet with dry until combined.
  5. Add in the diced mango and chopped macadamia nuts and mix until just combined.
  6. Use an ice cream scoop or a large spoon and drop in spoonfuls of your batter into the muffin cups or cupcake/muffin tray. Fill to about 3/4 full.
  7. Bake in the oven for approximately 25 minutes.
  8. Take the muffins out of the tray and let it cool on a cooling rack.
  9. Best eaten warm but can be frozen to eat later for breakfast.

I really liked the second version I made over the first version. Whilst the muffin was a lot more dense from the whole wheat flour, I prefered the taste of it moreso. You still get the different layers of texture with the fruits and nuts and I could taste the ginger more in this version. I also liked the coconut sugar in this and using a small amount of coconut oil as well in this batch emphasised more of the coconut flavours which pair very well with mangoes. I found the batter very different to the first version however as it was quite dry and I wasn’t sure whether I needed to add some milk for more moisture but the muffins still remained quite moist from the bananas and mangoes once baked. I will definitely be making these again.


Currently munching on one of the muffins now…I can’t resist ;p

“Tell me what you eat, and I will tell you who you are.”




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Filed under Banana, Breakfast, Dessert, Fruit, Health Food, Healthy, Muffins, Muffins, Nuts, Recipes, Vegan, Vegetarian, Western