Category Archives: Recipes

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.

VEGAN WHOLE WHEAT SPELT CHOCOLATE CHIP MUFFINS

Ingredients:

  • 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

Method:

  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!

x

Jackie

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

JACKPOT visits Me and Art

Hello readers!

Hope you all are having a great week so far and thank goodness it’s Thursday meaning it’s nearly the end of the week! Looking forward to relaxing on the weekend with some good weather, good food and catching up with friends, celebrating a 1 month for a cute baby girl and of course some basketball in between!

Last weekend I wanted to grab a few things from Thomas Dux in Surry Hills as I do from time to time when I have a chance to stock up on baking ingredients and food for the week ahead. As Mr Muscles and I had not eaten breakfast at this point in time, I thought this would be a good opportunity to check out another café on my list. I love going to vegan cafes to try out the various foods on offer whether it be savoury or sweet food.

My top vegan places in Sydney at the moment are:

  • Sadhana Kitchen – great for breakfast and lunch and of course if you feel like indulging, they do some really great raw cakes
  • Nourishing Quarter – great little dinner place serving fusion Vietnamese food with a modern take on it – love their tofu and quinoa dumplings, their quinoa rice paper rolls and their noodle salad served with crispy tofu and they also do raw cakes here if you are feeling like something a bit more sweet after dinner

I have yet to try Earth to Table in Bondi Junction which I have read many great reviews and am keen to hopefully try this vegan place out on the weekend…blog will follow shortly after of course =)

I’m always worried about taking Mr Muscles to vegan places as I am always worried he will never be full or won’t like what is on offer on the menus. Mr Muscles however happily guided me along the way as we searched for the café. We ended up walking from Thomas Dux a few blocks down in Surry Hills and finally found the café after a nice walk through Surry Hills.

Me and Art is quite a small café with some seating provided outside the café, some tables and chairs found inside the café and out back in their courtyard. As it was a nice day, we decided to sit outside their courtyard and take in the nice weather. It was chilly but the sun was shining and it turned out to be a really nice day.

The café is known for their Japanese artwork which hangs inside the café. I didn’t get to take a picture of this unfortunately but will next time I visit. Apparently these pictures are not just for show and that they are available for purchase for anyone interested with new artwork coming in every few weeks. It’s a very quirky café with even tables that have been sourced by the owner from various places.

The one thing that stood out about this café were the friendly staff who were quick to assist wherever needed. Mr Muscles had no idea what he wanted to drink as he was feeling like some juice and one of the staff decided to make something on the whim from the flavours that Mr Muscles had told them he wanted. It was this attention to detail and their great service that really makes this café different to other cafes we have been to.

Courtyard

Courtyard 2

Courtyard 3

 

Courtyard 4

Menu

Breakfast Menu

Menu

Lunch Menu

Green Tea

Lemon Water

Juice

Mr Muscles Juice – I think this had beetroot, carrot, ginger, apple and other flavours (it was meant to be some sort of detox juice – it was very delicious!)

Avocado Toast

Mr Muscles’ meal: avocado on toast: avocado with special herbs & spices heaped on crunchy sourdough $9.00

Mr Muscles wasn’t feeling too good so decided to get something small to eat. We were both surprised at how generous they were with the avocado which was lovely, ripe and smooth. The sourdough had a nice taste to it with the toast still quite crunchy despite the amount of avocado layered on top of the toast. Mr Muscles really enjoyed the dish however didn’t really care for the ground turmeric which had been sprinkled over the top of the avocado. He felt it overpowered the taste of the avocado and so decided to remove this and eat the rest of it sans turmeric. All in all a very healthy and filling breakfast in which Mr Muscles left feeling rather full.

Buckwheat Pancakes

My meal: cocoa and cinnamon buckwheat pancakes topped with banana, berries, nuts & seeds served with maple syrup and shredded coconut $12.00

I ordered the pancakes as I really can’t say no to pancakes and the fact that these were healthy pancakes…this was already a win win situation to begin with. The pancakes were not as soft as I had imagined but rather a bit more dense as the buckwheat flavour was quite predominant. I couldn’t really taste the cocoa or cinnamon but I found the pancakes really lovely and not too heavy to eat that I managed to finish the whole dish. The banana and the nuts and seeds were a nice side to the dish as you got a bit of crunch, a bit of sweetness from the maple syrup and banana and a bit of tartness from the berries. I felt healthier just by eating this dish. I’ve tried recreating buckwheat pancakes at home but have never been successful. Now that I have tried these pancakes I am on a mission to try and create some wonderful buckwheat pancakes that don’t taste like rubber!

Mr Muscles and I left the café feeling full and satisfied. This café is definitely an up and coming café as I’m sure that more and more people will come to visit as they also serve lunch and if not for the dining experience then to view the lovely art hanging on the walls of the café. I know I’ll be back to try their nachos with tofu cashew sour cream and vegan cheese and of course their vegan pies which I have heard are really good!

Stay tuned for a recipe post…I know it’s been awhile but I’ll be posting one soon…

Here are my recent baking pictures:

Vegan Banana Bread

A new recipe experiment: vegan banana bread made using applesauce – surprisingly turned out better than I expected and the applesauce gave the bread a lovely moist texture

Vegan Chocolate Banana Donuts

Vegan Baked Chocolate Banana Donuts made with spelt flour and coconut sugar

Raw Brownie Balls

Raw Brownie Balls made with raw cacao powder, walnuts and dates

Chocolate and Vanilla Layered Banana Muffins

Vegan Chocolate and Vanilla Layered Banana Muffins made with wholemeal spelt flour and coconut sugar

Mini Vegan Chocolate Cakes

Recipe experimenting with Mini Vegan Chocolate Cakes made with applesauce, spelt flour and coconut sugar – surprisingly tasted light and moist without too much of an applesauce taste

Me and Art

62 Mary Street

Surry Hills NSW 2010

Website: http://meandart-sydney.webs.com/

Until next time!

x

Jackie

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Filed under Banana, Breakfast, Brunch, Cafe, Dessert, Fruit, Health Food, Healthy, Lunch, Muffins, Pancakes, Recipes, Seeds and Grains, Toast, Vegan, Vegetarian, Western

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 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

Ingredients:

  • 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)

Method:

  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!

PHOTOS:

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!

x

Jackie

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

JACKPOT bakes vegan baked banana donuts

Hello readers!

I know I have been a bit slow with the posting of entries but work, basketball and baking have really taken up all my time…where does all the hours go in a day? I never seem to keep up and I am lacking a lot of sleep as a result but hopefully in time I can go back to regularly posting. I appreciate your patience dear readers!

I wanted to post some pictures from a baking experiment from a few weeks ago. I have made many baked donuts over the years from a chocolate variety using applesauce and raw cacao powder to a vegan Krispy Kreme style donut. I wanted to bake a batch of baked banana donuts as I had experimented with a batch a year ago and wanted to see whether I could make another variation this time around.

There is no recipe yet as I am still perfecting the donuts and I was surprised that my donuts turned out more like banana bread donuts being a bit more dense in texture than what I was aiming for. They tasted great though still and Mr Muscles practically devoured the whole batch of them so I’m sure that they weren’t at all too bad. I used whole wheat spelt flour and used quite a bit of cinnamon so that the cinnamon and banana flavour could be tasted in the donut. Cinnamon and banana work so well and the smell is so heavenly when you devour the donut bit of bit when its nice and hot.

I’m definitely going to keep experimenting until I find the perfect balance. I tried to keep the oil to a very small amount and I used coconut oil for this batch but next time I might try using applesauce and remove the oil completely. The texture was also probably a bit too dense as I used quite a few bananas as I was being greedy and really wanted my donuts to have that banana flavour.

I ended up baking a small donut batch and a regular size donut batch. I love eating the small donuts as I feel less guilty eating a lot more of them than the regular size ones…but hey that’s just me ;P

Speaking of bananas, I have been trying to perfect a vegan banana bread recipe without the end product being too moist. Each time I make a vegan banana bread, the end result is a very moist banana bread lacking texture from the flour that is reminiscent of those wonderful buttery and sugary banana breads you get at cafes. I wanted to mirror this but in a more healthy way replacing the oil and sugar but unfortunately when you keep subbing various ingredients into the batter, the end result is never quite what you expect at times. I will definitely keep experimenting and hopefully come up with better results.

Here are the photos from my vegan baked banana donuts experiment:

Flour

Dry Ingredients

Mashed Bananas

Wet Ingredients A

Wet Ingredients

Wet Ingredients 2

Mix Wet and Dry

Donut Batter

Donut Molds

Baked Banana Donuts

Baked Banana Donuts 2

Baked Banana Donuts 4

I shall be planning to bake a lot more hopefully over the weekend…very interested in trying to make a chocolate avocado cake as it sounds odd but apparently you can’t taste the avocado in the cake…

So until next time everyone

x

Jackie

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Filed under Banana, Breakfast, Cake, Dessert, Donuts, Health Food, Healthy, Recipes, Snacks, Vegan, 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’s baking experiments…

Hello dear readers!

Hope you had a wonderful weekend!

I know it’s been a bit slow on the posting front but I’ve been having a not so lucky month this April and been busy with lots of training for basketball as well. Hopefully I’ll be able to post a few new posts soon but bear with me in the meantime!

I made vegan Chocolate Pear and Almond Muffins a few weeks ago for Miss Shortee’s birthday and I forgot to post the recipe but because the muffins didn’t turn out as what I really wanted I won’t be posting the recipe this time around and will just show you the photos from this baking experiment until I perfect the recipe further. To be honest, I moulded this recipe on the fact that I bought some lovely pears from the supermarket and really wanted to bake with them. Also, I had some whole raw blanched almonds in my pantry so figured that this might go well with the chocolate and the pear in the muffins and so voila chocolate pear and almond muffins resulted ;P

I definitely need to work on the presentation of these muffins as I think i overfilled the cupcake liners and some of the batter spilled a bit over the sides of some of the muffins due to me greedily wanting to fit all the batter into just 12 muffins when really it could have made quite a few more muffins but taste wise the muffins were soft with a nice little crunch from the almonds. I would also probably cook the pears down to make them softer next time around as I thought they were still quite hard after baking them in the oven.

Pears

Dry Ingredients

Wet Ingredients

Muffin mixture

Muffin Mixture 1

Muffin Mixture 2

Muffin Liners

Out of the Oven

Muffins

Muffins 2

Muffin Close Up

Muffin Close Up 2

And I thought I’d post a picture of another baking experiment where I made my version of “Bolu Kukus” aka Indonesian steamed sponge cakes using pandan and strawberry pastes to make those lovely bright colours in the sponge. I was really happy with this as the sponge cakes “bloomed” as my mum would say. A lot of the time after baking these sponge cakes, my sponge cakes didn’t bloom and I was really starting to think that I was no good at baking these sponge cakes anymore but luckily this time around something must have worked out. Can’t wait to make these again! =)

Sponge

Bolu Kukus

Stay tuned for my upcoming restaurants posts on Graze at Pyrmont and Lox Stock & Barrel at Bondi Beach…

Until next time

x

Jackie

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Filed under Asian, Cake, Indonesian, Muffins, Recipes, Vegan, Western