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Recipe: Budin de pan (Peruvian bread and butter pudding)
Budin de pan is the Peruvian version of bread and butter pudding. It’s an economical dessert commonly made in bakeries with leftover bread. This is not a light dessert by any stretch of imagination. It’s energy dense and hearty and falls in the “comfort food” category for many people, including me. I used natural sweetener (stevia) instead of sugar to make it a little lighter and less sweet than the original version. I used Woolworths Free From gluten-free sliced white bread but any bread (stale or not) will do. You can use bread rolls but be mindful that there will be more crust-to-crumb ratio in the final product. To soak…
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Recipe: Zenzai (adzuki bean dessert soup)
Zenzai is a simple and comforting Japanese dessert made with adzuki beans, sugar and glutinous rice cakes (mochi). It can be described as a sweet bean soup great for the colder months of the year. Even though I grew up eating many variations of sweet beans such as “frejol colado” (black bean paste) eaten as dessert and as a filling in Chinese pastries, the adzuki bean paste in mochi, and my aunties’ treat made with canario beans (white beans similar to canellini) and sugar. During our trip to Japan last year we learned you can buy warm cans of sweet adzuki bean soup in many vending machines. We also came…
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Recipe: No bake low carb cherry cheesecake
No bake low carb cherry cheesecake is a quick and easy recipe to satisfy your sweet tooth during the summer months. This recipe is vegetarian, high in protein and free of added sugar. It is not low carb or keto, but all the sugar comes from the cherries so there’s no need for you to feel guilty. I used Natvia natural sweetener, but feel free to use your favourite. I recommend using stevia and/or monkfruit. Final note on ingredients: different brands of cottage cheese have different amounts of water and fat. Therefore, the recipe calls for a variable amount of water to be used when whipping the cheese. You are…
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Recipe: Strawberry, rosemary and pistachio parfait
If you don’t have a super sweet tooth (like me, wink wink) this strawberry, rosemary and pistachio parfait might be the perfect dessert for you. It is not only a looker but also super easy to make. This treat is gluten-free, vegetarian-friendly and super healthy. You’ll get calcium, protein and probiotics from the yoghurt, vitamin C, fibre and lycopene from the strawberries and a bit more protein and fibre, as well as healthy fats from the pistachios. The rosemary doesn’t only contribute to flavour but also provides a small amount of antioxidants.
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Recipe: Gingerbread bliss balls
These gingerbread bliss balls are a great treat to make in the holiday season. This is mainly because unlike actual gingerbread, you don’t have to rely on baking nor decorating skills. Make a batch or two to enjoy during the holidays or to give as gifts. I like using dry roasted nuts mainly for flavour. Feel free to use raw nuts if that’s what you have on hand. You may also use regular dried dates instead of Medjool but you may need to soak them in hot water and then drain them to soften them up. This recipe is gluten-free, dairy-free and vegan.
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Recipe: Zucchini & carrot brownies
Wondering how you can consume 5 serves of vegetables? Do you want to sneak more veggies into your kids’ diet? Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert. The texture of these brownies is on the soft, cake-y side due to the coconut flour. If you prefer denser brownies, keep your eyes peeled for upcoming recipes.
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Recipe: Double chocolate, adzuki and black sesame bliss balls
Double chocolate, that’s all you need to know. Don’t worry about the hippie stuff 🙂 Ok, ok, as you can gather from the recipe name, these balls have beans in them. Beans are a great source of fibre, low GI carbohydrate and a decent source of protein. They can cause gastrointestinal discomfort to some people, which can be minimised by preparation steps such as soaking, sprouting and fermenting. This recipe came about because I had rescued some adzuki beans from going in the bin. Since these beans are commonly used in desserts, I thought I’d make myself a healthy treat with them. I though I would continue with the Asian…
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Recipe: Licorice salted chocolate mousse
I learned from a young age that salt accentuates sweet flavours (my grandma taught me to eat watermelon with salt). Later, in culinary school, I learned to always add salt to chocolate desserts – chocolate mousse included – and sugar to tomato-based dishes. That’s why there was no doubt in my mind that Saltverk’s licorice sea salt would pair beautifully with a simple, rich chocolate mousse. There are a million ways to make chocolate mousse. Classic ingredients include dark chocolate, eggs, butter and cream. Nowadays, there are lots of hipster versions using ingredients such as avocado, cacao powder (or even hipster-er: carob), coconut cream and cashews (of course, soaked overnight…
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What are açaí bowls and are they worth the $?
Açaí bowls have gained popularity in the past 18 months or so due to the reported health benefits of açaí (and, in my opinion, the rise of healthy eating and veganism). What are açaí bowls “Açaí na tigela (“açaí in the bowl”) is a “typical Brazilian dish made of frozen and mashed açaí palm fruit. It is served as a smoothie in a bowl or glass, and is commonly topped with granola and banana, and then mixed with other fruits and guaraná syrup.” Wikipedia. But before we get any further, please listen to the correct pronunciation of açaí in this Youtube video. Health benefits of açaí The polyphenols in açaí…
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Recipe: Anzac biscuits with protein
It’s that time of the year again, that time in between hot cross buns and Christmas pudding. That time when supermarkets display piles of tins of Anzac biscuits. This is a variation of the recipe I shared last year: better (gluten-free) Anzac biscuits. As the previous recipe, it uses uncontaminated oats, which should be safe for people with gluten allergy/intolerance. You may also use other brands, such as Bob’s Red Mill, but keep in mind international standards for gluten-free products are less strict than Australian. This recipe also uses a whey protein based product called 180 Nutrition Grass-fed Protein Superfood, which contains whey protein isolate, seeds, nut flour, coconut flour,…
