Category Archives: Nuts

My recent baking experiments…

I’ll be back soon with a blog post but for now I thought I’d share with you all my recent food pics….

Paleo Chocolate Crinkle Cookies

Paleo Chocolate Crinkle Cookies made with raw blanched almond meal, raw cacao powder and pure maple syrup

Protein Muffins

Chocolate Protein Muffins made for Mr Muscles – one topped with chia seeds and the other topped with walnuts made with protein powder, spelt flour, raw organic honey, mashed bananas and applesauce

Marbled Chocolate and Pandan Steamed Sponge Cakes

Steamed Pandan and Chocolate Marbled Sponge Cakes made with white spelt flour, raw cacao powder, pandan paste and coconut sugar

Healthy Almond Meal Cookies

Been trying to perfect my healthy almond meal cookies recipe lately until I get the right consistency: made with raw blanched almond meal, whole wheat spelt flour, coconut oil and pure maple syrup

Chocolate and Vanilla Spelt Donuts

Baked some vegan chocolate and vanilla spelt donuts for some friends made with whole wheat spelt flour, raw cacao powder, pure vanilla extract, coconut sugar and coconut oil

Paleo Cookies

A big batch of Paleo Cookies: Chocolate Paleo Cookies and Coconut Paleo Cookies using raw blanched almond meal, pure maple syrup

Coconut and Chia Seed Paleo Cookie

Paleo Coconut and Chia Seed Cookies made with raw blanched almond meal, pure maple syrup, chia seeds and dessicated coconut

Vegan Matcha and Chocolate Muffins

Vegan matcha (green tea) and chocolate marbled muffins made with whole wheat spelt flour, matcha powder, raw cacao powder, coconut sugar, almond milk and coconut oil

Vegan Banana and Date Muffins

My vegan banana and date whole wheat spelt muffins made with whole wheat spelt flour, dates, mashed bananas, coconut oil, almond milk and walnuts

Almond Butter Cookies

Paleo and Vegan Almond Butter Cookies made with organic almond butter spread, coconut sugar and a bit of almond meal

Vegan blueberry and banana muffins

Vegan blueberry and banana whole wheat spelt muffins made with whole wheat spelt flour, mashed bananas, almond milk, date syrup and blueberries

Paleo Coconut Macaroons

Paleo Coconut Macaroons made with dessicated coconut, egg whites, and agave nectar

Vegan baked banana donuts

Vegan baked banana cinnamon whole wheat spelt donuts made with whole wheat spelt flour, cinnamon, mashed bananas, coconut oil, coconut sugar and almond milk

Paleo banana muffins

Paleo banana muffins made with raw blanched almond meal, eggs, mashed bananas, some pure maple syrup and coconut oil

Chocolate and Vanilla banana muffins

Vegan chocolate and vanilla banana muffins made with whole wheat spelt flour, mashed bananas, raw cacao powder, pure vanilla extract, pure maple syrup, coconut oil and almond milk

I think I can conclude that I am seriously a little too addicted to baking and trying to develop new recipes and experiment with new ingredients for various diets whether it be gluten free, vegan or paleo…there’s definitely something for everyone!



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Filed under Biscuits and Cookies, Cookies, Dessert, Donuts, Fat Free, Health Food, Healthy, Instagram, Matcha, Muffins, Nuts, Oil Free, Paleo, Pandan, Recipes, Snacks, Sugar Free, Vegan, Vegetarian, Western

JACKPOT bakes gluten free paleo carrot cake muffins

Hello dear readers!

Happy Wednesday! Wednesday means it’s time for a new recipe post. Sorry for the delay in posting but it’s been another busy week and after all the birthday celebrations, I have come down with the cold and flu so have been trying to overcome the sickness despite lacking quite a bit of sleep.

I baked some gluten-free paleo carrot cake muffins for Mr Muscles last week for his birthday. Mr Muscles loves carrot cake so I knew I wanted to bake carrot cake and I thought why not make them into muffins as then he could share them with all his friends and workmates on his birthday. I searched on the net for a few recipes as I’m only starting to bake paleo as I can see a new trend towards this and more and more people seem to be interested in eating paleo. I found this recipe at Multiply Delicious ( and adapted the recipe from this. I wanted to bake the muffins using my natural blanched almond meal so I just subbed this in for the almond flour in the recipe instead. Mr Muscles put these on a plate for his co-workers to try and he told me that once he went back to the kitchen, they were all gone. Always a good sign when a plate full of muffins disappears in no time at all. I can safely assume that his coworkers enjoyed the muffins. Mr Muscles even checked the rubbish bin to see whether anyone had chucked out the muffins but upon inspection, he noted that there were no appearances of muffins in the bin. I’m definitely going to keep trying different paleo recipes to mix things up a bit and Mr Muscles seemed to really like the muffins so I was more than happy that they were enjoyed by the birthday boy himself =).

Gluten Free Paleo Carrot Cake Muffins (adapted from Multiply Delicious)


  • 1.5 cups of natural blanched almond meal
  • 1/2 tsp of baking soda
  • 1-2 tsps of cinnamon (I like the taste of cinnamon in carrot cake so I added a lot more) + additional cinnamon for the topping
  • pinch of sea salt
  • 3 free range eggs
  • 2 tbsps of organic coconut oil
  • 1 ripe banana mashed with a fork
  • 1/3 cup of pure maple syrup (I used more maple syrup as my banana wasn’t that ripe and I was scared that the muffins wouldn’t be sweet enough)
  • 3 medium-sized carrots grated
  • 1/2 cup of walnuts broken into pieces


  1. Preheat your oven to 180 degrees Celsius.
  2. Line your muffin tray with muffin cups and set aside.
  3. In a large bowl, combine all your dry ingredients together: almond meal, baking soda, cinnamon and salt together and set aside.
  4. In another bowl, mix your wet ingredients: eggs, oil, mashed banana and maple syrup and whisk until combined.
  5. Add in your grated carrots and walnuts into the wet ingredients mixture until just combined.
  6. Stir the wet ingredients into the dry ingredients.
  7. Using an ice-cream scoop or a large spoon, fill up your muffin cups 3/4 full and then add a bit of cinnamon to the top of each muffin.
  8. Bake your muffins for around 25 minutes.
  9. Take your muffins out of the pan and let them cool on a wire rack.
  10. Enjoy!

Grated Carrots

Dry Ingredients

Mashed Banana

Wet Ingredients

Wet Ingredients Combined

Carrot Mixture

Carrots and Nut Mixture

Carrot Cake Muffin Mixture

Muffin Mixture

Carrot Cake Muffins

Carrot Cake Muffins2

Carrot Cake Muffins 3

I think the banana really helped with keeping the muffins moist. The muffin itself is packed full of goodness with the bananas, carrots and the almond meal. I think this muffin is perfect for a hearty filling breakfast or a small snack on the go. I’m definitely going to try and tweak this recipe a bit more. I was a bit concerned at one stage because I thought I had put in too much carrot as the mixture was very orange but luckily it didn’t affect the end product. My only qualm about this recipe was how long it took to grate the carrots. I didn’t realise how long it takes to grate one carrot let alone three carrots and by the end of it, I think I had covered most my benchtop in orange grated carrot as some of it kept falling over the bowl and after all that grating,  I really felt I got a good workout done in the process. I love using almond meal as well especially when I’m making banana bread or banana muffins. If you weren’t doing the whole paleo diet thing, I’m pretty sure you could sub the almond meal with spelt flour or wholemeal flour, obviously bearing in mind the texture would be a bit different but I’m sure still tasty nonetheless ;p

So dear readers, what’s your favourite type of cake? Are you a carrot cake lover like Mr Muscles? Happy to hear some comments from all of you! =)

Until next time!



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Filed under Cake, Dessert, Gluten Free, Healthy, Muffins, Nuts, Paleo, Recipes, Snacks, Western

JACKPOT bakes healthy almond cookies for Chinese New Year/Valentine’s Day

Hello dear readers!

Happy Friday! Seems like it’s been quite a long week so far and I cannot wait for the weekend to relax, rest and of course indulge in lots of great food. It’s Chinese New Year this weekend so I’m sure all of you will be having family gatherings and lots of CNY dinners. I’m looking forward to my annual family dinner on Chinese New Year’s Eve which involves my family and me going to a Chinese restaurant and indulging in lots of food while we are entertained by the lion dancing. As a kid, I used to be so scared of the big lion that I thought would eat me when I gave the lion a red pocket and now I see all these little kids around me thinking the same thing…how much time flies…now all I hear is the constant ringing in my ears from the cymbals and drums…old age I think ;P

I was really itching to bake this week but have been so busy with work that by the time I get home I do not have the energy. I finally got some time last night and figured I wanted to make something that was inspired by Chinese New Year but also Valentine’s Day which is next week. I knew I wanted to bake some healthy cookies using almond meal so I experimented by using almond meal and wholemeal spelt flour as the flours for my cookies. This ended up making the cookie quite soft in the centre but contrasting to the crumbly hard texture on the outside of my cookie. I only sweetened the cookie with pure maple syrup instead of normal sugar which worked well as I don’t usually like my cookies to be quite sweet. And of course to make it a bit more valentine’s day themed I cut some blanched almonds in half and created heart like shapes on top of the cookie. I was so worried that the cookies would turn out dry as they had looked that way once I took them out of the oven but was very happy once I bit into them to see that this wasn’t the case.

Jackpot’s Healthy Almond Cookies


  • 1.5 Cups of Raw Blanched Natural Almond Meal (you can use normal almond meal if you don’t have this)
  • 1 Cup of Wholemeal Spelt Flour
  • 1 Tsp of Baking Powder
  • Pinch of Salt
  • Pinch of Cinnamon
  • 1/3 Cup of Pure Maple Syrup (I used a bit less than this but you can adjust the sweetness to your preference)
  • 1/3 Cup of Coconut Oil
  • 1 Organic Free Range Egg
  • Whole Blanched Almonds (for the tops of the cookies)


  1. Preheat your oven to 180 degrees Celsius.
  2. Line a baking tray with parchment paper and set aside.
  3. Mix the dry ingredients with the wet ingredients and mix well until incorporated. (I used my KitchenAid to mix these ingredients together but you could mix these by hand)
  4. Once the dough forms, take a tablespoon of the batter and roll it into a ball. Once formed into a ball, you can flatten it with your hands to create a flat circular disc.
  5. Line your cookies onto the baking tray about 1cm apart.
  6. Cut your whole blanched almonds into halves and create hearts with the 2 pieces. Press these 2 pieces into each cookie to ensure it sticks into the cookie.
  7. Bake your cookies for around 18-20 minutes. The cookies should brown a bit on the top. Ensure you do not burn the bottom of the cookies by checking the oven regularly.
  8. Take the tray out of the oven and put the cookies on a wire rack to cool.
  9. Once cooled, place the cookies into an airtight container for storage.
  10. Enjoy!

I was really happy with the way these cookies came out. I had made this previously for dad but using granulated sugar in place of the maple syrup for him as I knew he would prefer them to be sweeter but to my surprise he said he found them to be too sweet. This time I knew I wanted to try using a different sweetener and I found that the maple syrup gave it a more neutral taste and that the sweetness was there but not overpowering of the cookie. I am definitely going to make these again when I get the chance. Mr Muscles sneakily ate 4 of my cookies without me knowing once I had stored them in the container. Cookie monster at loose again ;P

Cookie Mixture

Cookie Mixture 2

Cookie Dough

Cookies before putting in the oven

Almond Cookies

Almond Cookies 2

Almond Cookies 3




Until Next Time





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Filed under Biscuits and Cookies, Cookies, Dessert, Healthy, Nuts, Recipes, Snacks, Western

Happy New Year 2013!

Happy New Year Everyone!

Sorry for the lack of posts in the new year but I have been battling a fever and flu over the past few weeks and only recently have I recovered.

But be sure to see some new posts shortly.

I hope everyone had a wonderful time celebrating the new year and although mine wasn’t eventful, I spent a nice quiet new year resting at home albeit being quite sick with a bad fever.

Looking ahead to this year and the coming months…I’m hoping to try a lot of new recipes out and also return to some old recipes and see if I can reinvent them to make them even better!

You can now find me on my Facebook page and instagram #jackpoteats.

Here are a few snippets of some food pics I have taken lately.

Fried Icecream from Holy Basil

Fried Ice Cream from Holy Basil

Vegetarian Finger Sandwiches

Vegetarian Finger Sandwiches at Victoria Tea Salon for Lunch

Vegan Almond & Maple Cookies

Almond Cookies

Homemade Vegan Almond & Maple Cookies

Almond Meal and Raspberry Cookies

Homemade Almond Meal & Raspberry Paleo Cookies

Mr Wong Fried Ice Cream

Mr Wong Fried Ice Cream

Vegan Rice Paper Rolls

Vegan Rice Paper Rolls for Dinner from Miss Chu filled with Tofu, Mushrooms and Vegetables

Vegan Banh Cuon

Vegan Banh Cuon from Miss Chu filled with Tofu and Vegetables

Fishball Rice Noodle Soup served with Vegetables

Fish Ball Noodle Soup during my fever/flu weeks made by Mr Muscles

Egg White Omelette

Egg White Omelette for Dinner filled with mushrooms

Pandan Donuts

Homemade Baked Pandan Spelt Donutsattempt no.1

Stay tuned for my Baked Pandan Spelt Donuts Experiment post…I think I’m slightly obsessed with Pandan ;P

Till Next Time!


Jackpot Eats

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Filed under Asian, Breakfast, Dessert, Dinner, Eggs, Health Food, Healthy, High Tea, Nuts, Pandan, Vegan, Vegetarian, Western

JACKPOT’s homemade maple and coconut toasted muesli

Hello readers!

I thought I would share with all of you my homemade toasted muesli I made the other night.

I usually go through weeks of eating the same breakfast foods day in and day out and then the next couple of weeks I’ll change it up and eat something else for a few weeks day in and day out. My usual breakfasts consist of: Egg white omelette with mushrooms, low-fat yoghurt with raw organic honey and fruit or with toasted muesli, homemade banana bread or muffins I have made earlier on and frozen for future breakfasts. So lately, I have been feeling like muesli for breakfast and while it’s nice to go out and eat muesli at some of the cafes I frequent, during the weekdays I prefer to eat breakfast at home and leave the breakfast/brunch outings for the weekend. I decided to make my own toasted muesli with a wide variety of ingredients. The best part of making your own toasted muesli is that the possibilities are endless and you can tailor the ingredients to what you like eating. I usually find that when I go out to cafes and eat muesli I end up picking at it as I am not a huge fan of sultanas or raisins in my muesli. I’ll usually finish most of the muesli but you will often see a large pile of sultanas or raisins left behind. You definitely won’t find any sultanas or raisins in my toasted muesli ;P

I was really happy with my toasted muesli. It had all the ingredients that I wanted. Whilst toasted muesli has a lot of good fats and is loaded with nuts and seeds, it is quite high in calorie so you only should be eating a handful. I like the fact that it makes you feel fuller for longer so you don’t need to eat too much of it. I love to eat my muesli on its own or with some yoghurt. You could also make a yoghurt parfait with the toasted muesli and plate it up in a tall glass with layers of yoghurt then muesli then yoghurt again and then top with muesli and fruit. You can even serve the muesli with some poached fruit: poached pear or poached rhubarb would pair nicely with the muesli. I know the muesli must have been nice as most of it is now gone and I thought I had might quite the big batch but somehow the muesli monster appeared and demolished half of it already!

Jackpot’s homemade maple and coconut toasted muesli

NB: This makes quite a large batch of toasted muesli as I only used the measurements as an approximation i.e. you can put in more or less depending on your preferences


  • 3 cups Organic Rolled Oats
  • 1/4 cup  Almonds (Skin On)
  • 1/4 cup Walnut Halves
  • 1/4 cup of Pecans
  • 1/4 cup of Pepitas
  • 1/4 cup of Sunflower Seeds
  • 1/4 cup of Fine Coconut
  • 1/4 cup of Dried Apricots
  • 3-4 tbsps of black chia seeds
  • 1/4 cup of coconut oil (melted)
  • 1/4 cup of maple syrup


  1. Preheat oven to 150 degrees Celsius.
  2. Line a baking tray with parchment paper.
  3. In a large bowl, mix together the oats, nuts, seeds, dried fruit and coconut.
  4. Mix in the coconut oil and maple syrup into the oats mixture and stir with a wooden spoon until the wet ingredients have combined with the dry ingredients
  5. Pour batter onto a lined baking tray spreading across the whole tray (you may need to use 2 trays as I found I had a lot of oat mixture in my bowl)
  6. Bake in the oven for approximately 40 minutes, turning the toasted muesli frequently so that it does not burn. (I turned up the heat to 180 degrees Celsius in the last 5 minutes to brown my muesli more but you do not need to do this if you would like your muesli lightly toasted)
  7. Take out of the oven and let the muesli rest until cool.
  8. Transfer your toasted muesli to an airtight container for storage.
  9. Try not to eat it all at once!


  • I found that my dried fruit burned a bit too quickly during the time in the oven. So you can opt to bake your dried fruit a bit later on by adding in the dried fruit 10 minutes near the end of baking.
  • Also, I have read on sites that many people like to put the nuts in a bit later so that they do not get that burnt bitter taste. I didn’t notice this when I baked my nuts in the muesli during the baking time however you can try this and see the difference.
  • You can add other ingredients: next time I plan to make this with gogi berries, dried cranberries and coconut flakes
  • You can also make the toasted muesli with fruit juice instead of the maple syrup to sweeten the muesli. I didn’t use much oil so my muesli mixture was quite dry but it didn’t seem to affect the results of the toasted muesli.



I paired my toasted muesli today with some honey and almond yoghurt…mmmmmmm….nothing better than muesli and yoghurt ;P

“Life is uncertain.  Eat dessert first.”  Ernestine Ulmer

Till next time guys!



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Filed under Breakfast, Fruit, Health Food, Nuts, Recipes, Toasted Muesli, Vegan, Vegetarian, Western, Yoghurt

JACKPOT visits: Sadhana Kitchen

Hello dear readers!

Hope you all had a lovely weekend filled with lots of good food and good company! I thought I would share with you my visit to Sadhana Kitchen. I have been wanting to go to Sadhana Kitchen for a while now after hearing about this place from friends and seeing blog posts of people’s visits to this vegan cafe.

Before going to there, I had already stalked the Facebook page of Sadhana Kitchen to see what their cake special would be for this weekend as I intended on buying some cakes to try. Sadhana Kitchen usually post up pics of their various cakes (which are guilt-free) on offer for the weekend and I usually spend time staring at their amazing creations and hoping that I can eventually taste one of these cakes. I was in luck this weekend when I had a bit of time to drop by their cafe in Newtown. I had seen on their Facebook page that they were selling an “After Dinner Mint Cake” which I knew I wanted to try. I love all things mint and all things dark chocolate so I couldn’t resist the urge to try this cake along with a few other cakes.

Sadhana Kitchen is a small cafe next to a Yoga Studio in Newtown. It’s one of those places where if you blink you might miss it. The thing that sets this cafe apart if it’s quirky and funky vibe that it emanates with paintings and graffiti outside and inside the building. The cafe itself has a very cozy feeling with a few tables inside which can be shared with others and a few tables and chairs outside the cafe if you want to enjoy the sun on a nice day. They offer a selection of breakfast items such as chia porridge, granola made of buckwheat, gogi berries, cacao nibs, crushed walnuts and shredded coconut, banana coconut pancakes and a seasonal fruit bowl. Lunch on the other hand provides very unique items of food such as their tacos served with walnut mince, a spinach and mushroom quiche, their own homemade lasagna using zucchini in place of the pasta and a superfood salad including home-grown sprouts, chia seeds, goji berries and hemp seeds. The focus of their food as you can see is on wholefoods and grains. Food that is easily digested and does not leave you feeling heavy and of course that is good for you and your body.

On this occasion, as I had already eaten breakfast, I only managed to buy some cakes to take away. I will definitely be going back to this cafe to try out their zucchini lasagna and their banana coconut pancakes.

The outside of the cafe

Chalkboard Door

A bit blurry – Sadhana’s Specials Board

Inside of the cafe

Cakes on offer

I found the cakes to be really nice in terms of flavours, textures and loved the combination of nuts and grains and healthy ingredients used in the cakes. The cake slices were generous portions as they are quite rich and decadent even if they are guilt free. The cake slices were rather expensive at around $11.00 for a cake slice but knowing that they have used good quality ingredients justifies the price tag.



I really enjoyed this cake especially the top part of the cake. You could really taste the mint in the base of the cake which had been studded mint chocolate and coconut to provide a contrast in texture to the smooth chocolate top of the cake when eaten together. The cake is made with cacao nibs, chocolate mint, coconut and topped with a creamy chocolate mint topping. The base whilst having a nice crunchy texture, after a few spoonfuls was a bit much to eat. I ended up mainly picking from the top of the cake. It was quite addictive!



This cake was quite similar in texture to the after dinner mint cake. The base once again was filled with chocolate and coconut with a smooth filling. The top of the cake was garnished with dark chocolate and gogi berries. This was probably my least favourite out of the cakes if I had to choose. The base was once again a bit much after a few bites, feeling a bit dry and crumbly and so I ended up eating most of the top of the cake again. Yes I know I must be sounding like the biggest cake monster at the moment, indulging in all this cake…but they kept saying how its guilt-free and I just couldn’t resist…



This was my favourite cake and I would definitely go back to buy this cake again. I asked the waiter at the cafe what was the most popular cake they sell and he told me this was it and I understand now why it is. The cake is a mango cheesecake with a base and filling of nuts and coconut. The textures really worked well together and the cake itself was so smooth, light and airy. I couldn’t stop eating this cake. You could really taste the mango in this. As decadent as this cake was, it was really moreish and I just kept wanting to eat more but I refrained and left some cake to eat for later. If you ever visit this cafe, you definitely need to order a slice of this cake!

Dreaming of cake currently…*sigh* I definitely have some Monday-itis…

Until next time!




76A Wilford Street

Newtown, NSW 2042

Phone: (02) 9516 1334


Trading Hours:

Tues-Fri: 7:30am – 4:30pm

Sat-Sun: 8:30am-4:30pm

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Filed under Breakfast, Brunch, Cafe, Cake, Dessert, Gluten Free, Health Food, Healthy, Lunch, Nuts, Raw, Vegan, Western

JACKPOT bakes: Vegan Banana & Chocolate Layered Mini Cakes

Hi all!

I have been meaning to write this post earlier this week but got caught up with so many things this week that I didn’t end up having the time to.

On the weekend, I felt like baking as I usually do on  Sunday. Sunday has definitely become my baking day where I like to experiment with different recipes and see how the results are. I decided to make Vegan Banana & Chocolate Layered Cakes made in a muffin tin. I used a muffin tin purely because I was intending to bake this for my basketball team and figured this would be a lot easier to give out then having to cut a large cake into slices. I based my cake recipe on a recipe found on “My New Roots” ( albeit the chocolate glaze, baking it in a cake pan and using the maple glazed walnuts. Instead, I studded the banana section of the cake with walnuts for the crunch factor and just kept the chocolate taste (from using unsweetened cocoa powder) to give it a good taste contrast: slightly bitter from the cocoa and some sweetness from the bananas.

Vegan Banana & Chocolate Layered Mini Cakes


Banana Cake Layer

  • 1 cup of white spelt flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • pinch of salt
  • 1/8 cup of soy milk
  • 2 tbsp of melted coconut oil
  • 3 tbsp of pure maple syrup
  • 1 tsp of pure vanilla extract
  • 3 medium bananas mashed
  • 1/4 cup – 1/2 cup of walnuts

Chocolate Cake Layer

  • 1 cup of white spelt flour
  • 1/4 cup of unsweetened cocoa powder
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • pinch of salt
  • 1/2 cup of pure maple syrup
  • 3/4 cup of soy milk
  • 2-3 tbsp of melted coconut oil
  • 1 tsp of pure vanilla extract
  • 1 tsp of apple cider vinegar


  1. Preheat your oven to 180 degrees Celsius
  2. Line a muffin/cupcake tray with muffin cups or if not using liners, spray your muffin tray well with oil spray
  3. Start with the banana cake mixture first: In a large bowl, combine the flour, baking powder, baking soda and salt together and set aside.
  4.  In a separate bowl, mix the mashed bananas, milk, oil, maple syrup, vanilla extract and combine together until smooth
  5. Add the wet ingredients to the dry ingredients and gently fold it in being careful not to overmix the batter.
  6. Add the walnuts to the mixture
  7. Set the banana cake mixture aside and start the chocolate cake mixture
  8. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt together and set aside.
  9. In a separate bowl, combine the maple syrup, milk, oil, vanilla extract and vinegar and whisk together.
  10. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon to combine removing any lumps that may appear in the batter.
  11. Pour the chocolate cake mixture on the bottom of the muffin tin in each muffin hole (mixture should be enough to fit half of each muffin hole).
  12. Pour the banana cake mixture on top of the chocolate layer into each muffin hole.
  13. Bake in the oven for approximately 25 minutes depending on how hot your oven is.
  14. Remove from the muffin tray and place the muffins on a cooling rack to cool down.
  15. Try not to eat them all at once because it was very difficult for me to stop eating at 1.

I was happy with the way these mini cakes came out and the fact that the recipe is vegan without using any refined sugar and eggs. The layer of chocolate and banana is quite distinctive and the bitter and sweet taste works well when baked together. I liked how there was a nice brown top on the banana part of the cake from the oven which gave it a nice appearance in contrast to the dark chocolate layer on the bottom. The cake I found was very moist from the bananas and the chocolate layer was soft and did not dry up. I liked that the cakes were not too sweet using more of the natural sweetness from the bananas. The cake did not need any type of glaze I thought as it was quite decadent already with chocolate and banana in different layers. I used more bananas purposely so that I could use less oil in the cakes. I will definitely be experimenting with more banana recipes as I have quite a few ripe bananas sitting in my kitchen at the moment. I’m thinking banana cookies next…or maybe banana and quinoa pancakes..mmmm ;P


*Excuse the slightly deformed cake – however it still tasted good!



I baked the Almond Tuiles again, this time baking them for around 18 minutes till they were nice and golden brown. I was extremely happy with the results as they were the exact texture of the cookies I remembered as a kid. It had a nice crunch to it and it was crispy on the edges just like how I remembered. This will definitely be something I make again and again =)

And just to show you my other baking adventures:


These tasted nice and you could really taste the bananas in it (also the cinnamon as I added quite a bit of cinnamon in the donut mixture) despite looking a bit dishevelled. The donuts stuck to my pan and were a nightmare to get out. I will try this recipe again and report back with hopefully better results! Here are some photos of my vegan banana donuts for your viewing =)

“Have your cake and eat it… there’s no other reason to have a cake!
Derren Brown

Till next time ;P



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Filed under Cake, Dessert, Healthy, Nuts, Recipes, Snacks, Vegan, Western