Category Archives: Pandan

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!

x

Jackie

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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’s visit to Bills and a recipe for healthy banana bran muffins

Hello dear readers!

I apologise for the long delay between blog posts but between extended family visiting from overseas, celebrating mum’s big birthday and getting the flu as well..it’s definitely been a long few weeks and I’m still feeling under the weather…must be the constant cold changes that I’m still not getting used to. I hope I can post more regularly but hopefully you all can wait patiently for everything to go back to normal =)

Since I haven’t blogged in a while, I thought I’d merge a cafe visit and recipe in the same post due to my lack of posting lately.

So as my cousin was visiting from Singapore, my family and I decided to take my cousin to eat breakfast at the infamous “Bills” in Surry Hills. I’m amazed at how packed Bills gets around 9-10am and that the lines are still like this after many many years of being established and with many new cafes opening in Surry Hills. The lines always seem to be quite lengthy but we were lucky to have arrived at a time where a table was available. We were seated next to the window and we had a good view of the street with the sun shining into the cafe. It was a lovely farewell breakfast for my cousin eating scrumptious food while discussing potential trips to visit Singapore sometime soon.

Ricotta Hotcakes

Ricotta Hotcakes, Banana and Honeycomb Butter $19.50

My cousin and I ordered the infamous ricotta hotcakes for our breakfast and I was not disappointed by my choice. Such fluffy joyous soft pillows of goodness demolished in seconds. I wish that there had been many more stacks of pancakes for me to devour but alas I had to settle with the 3 that were served. The hotcakes are a very popular choice at Bills and I saw that most people were ordering this dish on each table. I have always had a massive sweet tooth so I knew that the sweeter option was the best way to go rather than the savoury one although I must admit the scrambled eggs at Bills are quite delicious as well.

Full Breakfast

Full Aussie Breakfast: Scrambled Organic Eggs, Sourdough Toast, Bacon, Roast Tomato, Swiss Mushrooms with a Pork and Fennel Sausage $24.50

Mr Muscles ordered the Full Aussie Breakfast as he prefers savoury food over sweet food. This dish is quite filling with loads of sides to go with the toast and eggs. Mr Muscles soon devoured this dish till there were no remains left. He was satisfied entirely and left the cafe feeling quite full at this stage. The eggs are cooked so well and so very fluffy and was definitely the highlight of this dish.

Me being greedy, noticed some nice looking bran muffins sitting on the table in the middle of the cafe. I knew I wanted to try one so I decided to order one takeaway. The muffin was a ricotta, apple, coconut and bran muffin. At first after hearing the flavours I wasn’t sure how this would taste but after tasting a bit of it, I fell in love with this muffin. It was quite a filling muffin but had a lovely taste to it. I didn’t taste too much of the ricotta but more so the coconut and the bran. After I ate this muffin I knew I wanted to try and replicate the flavours I had tasted in this muffin so hence the recipe post.

I decided to make my own version of Bill’s bran muffins but obviously adapting it to make a bran muffin without using eggs and without using any butter or oil. I was surprised at the results of my muffins and how well they turned out so much so that I’m going to be making another batch quite soon. I didn’t really follow any set recipe as most of it was kind of based on feeling but here is what I used to make healthy banana bran muffins.

HEALTHY BANANA BRAN MUFFINS

Ingredients:

  • 1 and 1/4 cup of wholemeal spelt flour
  • 1 cup of oat bran
  • 1/2 tsp of baking soda
  • 2 tsps of baking powder
  • a pinch of salt
  • 2 generous teaspoons of ground cinnamon
  • 1/4 cup of raw organic honey (you can replace this with agave, coconut sugar or another type of sugar substitute to make them vegan)
  • 2 tsps of pure vanilla extract
  • 1/2 cup of soy milk (I used almond milk)
  • 3-4 ripe bananas mashed (I used 4 bananas)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin tray with muffin liners and set aside.
  3. Mash your bananas in a small bowl using a fork until you have a rather smooth consistency. Doesn’t matter if you still have some small banana pieces left in the mash.
  4. Combine all the dry ingredients (flour, oat bran, baking soda, baking powder, salt and cinnamon) into a large bowl with a wooden spoon. Set aside.
  5. Combine all your wet ingredients together (honey, vanilla extract, soy milk and mashed bananas) in a smaller bowl and whisk for a few minutes.
  6. Pour your wet ingredients into your dry ingredients bowl and using your wooden spoon mix the muffin batter till combined. Be careful not to overmix the batter.
  7. Fill each muffin liner using an ice cream scoop or spoon and fill the muffin liners about 2/3’s full.
  8. Bake in the oven for approximately 20 minutes or until nicely golden brown on the top.
  9. Take the muffins out of the muffin tray and set on a wire rack to cool.
  10. You can enjoy them as they come out of the oven or freeze them to be eaten later on.
  11. Enjoy!

Mashed Bananas

Oat Bran

Flour Mixture

Dry Ingredients

Dry Ingredients 2

Wet Ingredients

Combining Wet and Dry

Filled Muffin Liners

Baked Muffins

Banana bran muffins

Banana Bran Muffins 2

Banana Bran Muffins 3

Banana bran muffins 4

I loved these muffins and was really surprised at how good these muffins tasted. I think the oat bran gave it a really nice texture and I was even more surprised that they weren’t dry. Usually I have to cook muffins for 25 minutes approximately but these were done in 20 minutes. The batter was also very easy to whip up so hence why I will be making another batch soon. The best thing about these muffins is that they freeze well and you can just heat them up in the morning for quick go to breakfast. You definitely get a lot of fibre and nutrition from the oat bran and the wholemeal spelt flour but the soft bananas and the sweetness from the honey really work well together. I love how this recipe doesn’t use any eggs or oil or butter and yet the result was still really delicious. Also I knew these muffins had to taste somewhat nice as Mr Muscles had 2 in one go and that usually means that he really likes it if he asks for seconds ;P

I thought I’d also share with you all some other photos of my baking experiments over the past few weeks.

Steamed Pandan Sponge Cakes

I made these Steamed Pandan Sponge Cakes for my brother while he is visiting however I think I need to work on the texture as they came out a little dry and there was not enough sweetness to it as my brother mentioned a few times. I will definitely need to keep experimenting further with this recipe.

Anzac Cookies Vegan

I also made these Vegan Anzac Cookies on my day off on Anzac Day however was slightly disappointed as they didn’t really taste of anything. I think using rice syrup instead of the usual golden syrup really changed the taste and the texture of these cookies. There was definitely not enough sweetness in the cookie.

Granola

That same day I also made some of my own granola/toasted muesli filled with plenty of ingredients such as chia seeds, coconut, dried apricots, raw blanched almonds, pumpkin and pepita seeds and of course rolled oats. I used honey this time to sweeten the granola and some coconut oil for baking. I was really happy with how these turned out as it had a lovely crunch and I loved the bits of muesli that had stuck together in the process to make big granola clusters.

So until next time dear readers!

x

Jackie

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Filed under Banana, Biscuits and Cookies, Breakfast, Cafe, Eggs, Granola, Health Food, Muffins, Oil Free, Pancakes, Pandan, Recipes, Restaurant, Snacks, Sydney, Toast, Toasted Muesli, Western

JACKPOT bakes: Baked Pandan Spelt Donuts

Happy Friday Dear Readers!

As an experiment, I decided to attempt baking pandan baked spelt donuts using pandan paste and a mixture of white spelt and whole wheat spelt flour. I attempted two experiments where the latter experiment turned out much better than the first experiment due to the different ingredients used and the baking time in the oven.

Experiment #1:

Ingredients Used:

  • 1 Cup Whole Wheat Spelt Flour
  • 1 Cup White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk (I used 1 tablespoon of apple cider vinegar added into the soymilk to create a vegan version. This was left aside for 5 minutes to let it mix together.)
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 Cup of Raw Organic Honey
  • 2 Tbsp of Coconut Oil
  • Pandan Paste (I didn’t really measure this out and went by the appearance of the green colour in the mixture)

Experiment #2:

Ingredients used:

  • 2 Cups of White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 cup of Organic Coconut Sugar
  • 2 Tbsp of Coconut oil

Method:

  1. Preheat your oven to 200 degrees celsius.
  2. Spray your donut pans with oil spray and set aside (I used a mixture of small and regular sized donut pans).
  3. In a mixing bowl, mix together the beaten eggs, coconut oil, honey/coconut sugar, vegan buttermilk and the pandan paste until well combined and set aside.
  4. In a larger mixing bowl, mix the flour, baking powder and salt until well combined.
  5. Add the wet ingredients into the dry ingredients bowl and stir until just combined.
  6. Fill your mixture into a cupcake pen/pancake pen (bottle) for easier dispensing of the batter into the molds. You can also use a piping bag to fill the molds. If you do not have any of these, I usually use a spoon and carefully fill in the molds until about 2/3’s full.
  7. Bake the donuts in the oven for around 7-9 minutes for the larger donuts and around 5-6 minutes for the smaller donuts.
  8. Take the donuts out of oven and take them out of the molds. Rest the donuts on a wire rack to cool down.
  9. Best eaten while hot but try not to eat them all! Enjoy!

Results:

Experiment #1:

I left the donuts in the oven for around 10 minutes by accident so the donuts turned out quite dry. The flavours however were there but the donuts were quite dense due to the use of wholemeal spelt flour. The honey gave it a nice sweetness but I was very disappointed that I had let my donuts sit too long in the oven. Also, I found it very difficult trying to take them out of the donut pans.

Experiment #2:

I baked the donuts for a bit shorter in the oven and I took out the smaller donuts a lot earlier as they seemed to bake quite quickly. Not long after, I took out the regular sized donuts. The donuts came out of the pan a lot more easily though were a bit crumbly due to some pieces that were stuck in the donut pan. The donuts were moist and the coconut sugar gave it a wonderful flavour and also provided a different appearance to the donuts. The donuts were not too sweet just the way I like it. I was a lot more happy with the result of the 2nd experiment. Also the use of all white spelt flour added to the softness of the donut’s texture. I will definitely be making these again.

Photos from my experiments:

Eggs with Pandan Paste and Honey

Pandan Paste Mixture

Flour and Pandan Wet Mixture

Wet and Dry Ingredients combined

Pandan Donuts Mixture

Donut Pans

Cupcake Pen

Filling the Molds

Filling the Molds 1

Filling the Molds 2

Filling the Molds 3

Donut Pans Filled

Donut Pan Filled with Mixture

1st Donut Experiment

First Donut Experiment 2

2nd donut experiment

2nd donut experiment 1

2nd donut experiment 2

“The optimist sees the donut, the pessimist sees the hole.”   
Oscar Wilde

Until next time!

x

Jackie

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Filed under Asian, Dessert, Donuts, Healthy, Pandan, 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 www.facebook.com/jackpoteats 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!

x

Jackpot Eats

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

JACKPOT makes: Asian Style Pandan Waffles

Hello all!

Happy Friday! Time to embrace the weekend and get some well needed R & R after a long working week..I know I definitely need it!

I thought I would share with you all another creation made in the JACKPOT Kitchen. Lately I have been making a lot of Asian type desserts inspired by my childhood and food I used to eat that my mum used to cook and bake for me as a kid. I share with my mum my trials and tribulations in the kitchen and often she will give me advice on what I have done wrong, what I can do better and ways I can improve it. It’s like having an open recipe book where I can consult on different areas of a recipe and see what else I can do. Thanks mum!

The idea came about due to several reasons:

1. I got an awesome Pancake Waffle Pan from the lovely Ms S for my birthday and had been wanting to test it out ever since I received it…thank you again Ms S! It is definitely the coolest pan I own! Also, I got an awesome Kitchen Aid as well for my birthday so any excuse to use my mixer to mix up those egg whites ;P

2. I love all things Pandan – if you don’t know this already…see previous posts ;P

3. It was an excuse to make and thus eat waffles!

Pancake Waffle Pan

My Pancake Waffle Pan – I love how you can make 7 pancakes or waffles with this pan and the ease of flipping the pancakes with the use of chopsticks. I had a lot of fun experimenting with this recipe. I also loved the fact that you can see all the lines so that the pancake resembles a waffle – the best of both worlds!

Pandan Waffles

Adapted from Cuisine Paradise (http://ellenaguan.blogspot.com.au/2012/05/homemade-pandan-waffle.html)

Ingredients:

  • 1 cup of white spelt flour
  • 2-3 tbs of sugar (sweetener) – depending on your taste buds you can add more or less
  • 1.5 tsps of tapioca flour (arrowroot) – you can use corn flour if you don’t have this in your pantry
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • a pinch of salt
  • 1 egg – white and yolk separated
  • 100ml of low-fat coconut milk (about 1/4 of a cup) – you can sub soy milk or normal milk if you want
  • 80ml of water (less than 1/4 of a cup)
  • 1/2-1 tsp of Pandan Paste
  • 2 tablespoons of coconut oil

Method:

  1. Whisk together the coconut milk, pandan paste, water, coconut oil and egg yolk in a small bowl until well combined.
  2. Sift the spelt flour, sugar, salt, baking powder, baking soda and tapioca flour into a large mixing bowl and combine together.
  3. Stir in the wet ingredients into the dry ingredients bowl until the batter is just combined (do not over mix the batter).
  4. Whisk the egg whites with a pinch of cream of tartar using an electric mixer until stiff peaks are formed. This is usually mixed for around 5 minutes until the egg whites turn a glossy white colour and that once you turn your bowl upside down, the mixed egg whites do not fall out of the bowl.
  5. Fold the mixed whites into the batter until it is just incorporated.
  6. Pour the batter into a pancake pen (bottle) so that the batter is easily squeezed out of the bottle. If you don’t have one, you can just spoon your mixture into the molds.
  7. Heat your waffle pan up and lightly grease it so that the waffles do not stick.
  8. Add a small amount of batter onto the molds (it will spread across the mold) and cook until there are bubbles formed on the top. This will usually be about a few minutes depending on the heat. Flip the waffle using chopsticks and let it brown a bit on the other side before removing.
  9. Repeat with the remaining batter until your batter is finished.
  10. Enjoy as is or accompanied with maple syrup, raw honey, jam or chocolate.
  11. Try not to eat them all at once as tempting as they may be!

Flour mixture

Flour Mixture 2

Wet Ingredients

Batter

Egg Whites

Egg Whites 1

Egg Whites 3

Stiff Peaks

Mixing Egg Whites into Batter

Making Waffles

Waffle

* Not bad for my 1st one though a little deformed on the side – still tasted good regardless of this ;P

Waffle 2

* 2nd attempt – much better! look at the lovely golden markings on it ;P

Pandan Waffles

Pandan Waffles 3

Pandan Waffles 2

I was happy with the look of my pancakes as there was a lovely golden brown mark from the waffle molds which contrasted with the bright green of the pandan paste used in the mixture. The only thing I might need to adjust for next time is to add a bit more sweetener. I might try to use raw organic honey or agave nectar or even a bit of pure maple syrup to see what the taste is like. I can’t wait to use my pancake waffle pan again to make vegan buttermilk pancake waffles, matcha pancake waffles and much much more!

“You should eat a waffle! You can’t be sad if you eat a waffle!” 

Lauren Myracle

Enjoy the weekend everyone!

x

Jackie

 

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Filed under Asian, Breakfast, Dessert, Indonesian, Pancakes, Pandan, Recipes, Snacks, Waffles