Tag Archives: guilt free

Guilt Free Decadent Malted Marbled Banana Bread

Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus. 

The recipe for the banana bread/cake base is from: http://chocolatecoveredkatie.com/2011/11/02/polka-dot-banana-bread/

I changed it by:

  1. Using sugar free maple syrup instead of agave or pure maple syrup
  2. omitting the 1 stevia packet
  3. using 1 cup cake flour + 1 cup whole wheat flour instead of 2 cups spelt flour 

The other changes, like marbling the bread/cake with milo batter are given in the following picture.

The ‘milo truffle’ mixture mentioned can be found here.

Recipe for milk crumbs was adapted from here.

I am submitting my post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet.

Bread Pudding Tart with Brown Sugar Crumble (low fat & whole wheat)

Dear Barney, or Mr Stinson (Recovering Mentally Unsound human being, Whatever you prefer I call you),

You’re handsome, hot, surprising sensitive, sometimes hilariously dumb, an insult to Barney the Dinosaur (since you two share the same name), terribly rich, gorgeously well-dressed and would totally win a Girls’ Choice Award. Unfortunately, I chanced upon your patent for “back boobs”. Seeing that its an atrociously disgusting idea, I take back everything I said.

Yours sincerely,
Representative of all who are grossed out by your warped ideas.

*wrote this draft last week but didn’t want to waste it. sorry if he took back the idea.
only if. 

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This Bread Pudding Tart enriched with cinnamon, the nuttiness of whole wheat flour, addictive crunchy brown sugar crumble and hints of apple is one of my most favorite creations. It may look not at all appealing, but be rest assured that its as flavorful as I described. Topped with custard-y vanilla goodness, its hard to resist!

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recipe notes:

Tart Crust is adapted from: 2至4人, 低脂轻量蛋糕甜点
author: 小欣子 

Brown Sugar Crumble ia adapted from: Crusta Bakes

Bread Pudding is adapted from: All Recipes

Vanilla Sauce is adapted from Oven Haven

brown sugar crumble: 46g whole wheat flour 70g whole wheat flour

Peanut Butter & Jelly Frangipane Pie with PB&J Ice Cream (vegan and gluten free)

That’s it. I give up being boring. Wry , senseless dry humour, incoherent thoughts, nonsensical behaviour (I’m guessing no second person has ever dislocated their ankle by being asleep) is the definition of my name, which I must add people have found many ways to pronounce– some in a way that terrifies every fibre in my body, some downright insulting, some ingenious… but almost never correctly.(PS, its not ‘cheating’, that’s a lame shortcut I respond to but no longer want to. QT is the safe way to go.) From next post on, I’m going back to my roots (or whatever they are).  These couple of days, I’ve been downing bowls of dead bitter medicine instead of yummy herbal chicken soup, exercising like a crazy person, studying, baking, trying to record the sound of my brother snoring for my ringtone (how fun would that be?), going for physio, learning to drive and so on. 

I’ve been experimenting on frangipane for the longest time. Typical frangipane is clogged with lumps of butter, sugar and eggs. Trying to make it healthy is one of the most difficult challenges I’ve ever taken on. I wanted to make it vegan, lower in fat and with peanuts instead of almonds since almonds are pricey. And finally, this happened.

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Peanut butter and Jelly Frangipane Pie with a gluten free crust, healthier frosting, berry cream and Peanut Butter & Jelly Ice Cream, of which all components are significantly healthier than typical counterparts.

And the best thing about this pie is that it is really easy to make!

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Recipe for Shortbread Crust is inspired by Chockohlawtay.

Recipe for Berry Cream is also from Chockohlawtay.

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Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Oreo Coffee Cream Layered Cake for One (with the Perfect vegan Whipped Cream)

I’ve been up to so many crazy stuff these days. Like making my idiotic right arm more horrible than it already is (I think its badly sprained), convincing my brother that a B in Math (for ‘A’ levels) means I’m incapable of helping him with his math homework, sulking over the gold dye (for highlights) that left my hair with barely visible red streaks (not complaining about the red), studying for a very important test, wondering whether I’ll get my driving instructor killed (worst case scenario), thinking about blue highlights, filling up university applications and more. Somewhere in between, I finally (!!!) found some time to bake and experiment to get a perfect tofu whipped cream. With one hand because I’m afraid of furthering injuring the hand which is disgustingly swollen. Its one of those times I wish I don’t have Erb’s Palsy. I’m sort of scared that one day I won’t be able to use it anymore. Sort of. 

You probably think its weird that I dumped Oreos and coffee into the same cake. Rest assured I don’t promote the activity of poisoning. I’m all for the caffeine and sugar boost. 

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Unfortunately, I have the frosting skills of a 4 year old. You can tell, I’m sure.

Nonethless, don’t let my horrible frosting skills deter you from trying this whipped cream! I swear you won’t be disappointed and I don’t do promises like this often (because results vary sometimes but this is so easy! The secret to this whipped cream is the fresh extra firm tofu (NOT silken) and lemon juice. Its stable, creamy, tastes so unhealthy, VEGAN, gluten free, raw, costs much less than regular whipped cream (in Singapore anyway), is so easy to make, you don’t even have to whip it and basically everything normal people love about whipped cream. I’ll never ever buy regular whipped cream again. Why purchase some when you can have this?

NOTE: for recipe, you will have lots of tofu whipped cream left over. Quarter the recipe if you know you won’t need any whipped cream in the next 3 days.

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Yeah, I consume cakes layer-by-layer. That’s the point of them being layered cakes. I’m not weird; I just have an exotic way of swallowing layered pieces of cake. 

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Take a look at my DIY mini cake stand (for cakes serving 1-3). For someone who usually handles flour instead of glue, cardboards and tape, it felt odd. My clumsy hands made it crooked. Not on purpose of course.

The ribbons are scraps I found around the house. The round top is made of round cake boards and the ‘pyramid’ stand is actually 2 stacked Styrofoam cups. 

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Sadly, its now time to part. Sarcasm comes in handy at this time because words sound genuine.

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Guest Post: Counterfeit Chocolate Cake Balls (Vegan)

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I really get you.

I know your heart.

I read your mind.

I recognise your innermost desires. 

Alright, I lied. I’m no mind reader but I guess that you’re probably sick of my ridiculous sarcasm, limited vocabulary and dry sense of humour. And I apologise, alright? 

I’m sorry. 

So I got someone more interesting than I am to write today’s post. 

Like me, Madison creates healthier versions of classic desserts. And she’s darn good. I mean, who can give you a recipe for healthy Mexican wedding cookies??? You can find it here. Thank her later. Or now. 

Please welcome her! 

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Hi everyone! My name is Madison and I write about my healthy baking adventures over at a little blog called Peanut Butter Lover. First I want to start off by thanking Qi Ting for allowing me to write a guest post in her lovely world of desserts! All of her recipes are so tasty and more than once have been the inspiration behind some of my experiments in the kitchen.

 

This is Madison!


In the past, I have struggled with my eating like many other fellow health food bloggers. Then one day I realized that I can still bake and eat healthy at the same time. Actually, it’s better that way! You see, instead of relying on packages to tell me what is in the food I eat, I get to decide what goes into my body.

There have been many ups and downs with my eating since then. Days of binging, days of restriction, but along the way I have come to find that nobody is perfect. While my body is made up in an exact science, it doesn’t take a scientist to fuel it properly. As long as I attempt to choose whole foods to fuel me and as long as I make good choices most of the time, I’m good.

However, since I do try to restrict myself from eating “bad” foods, I sometimes crave those old processed snacks that I’ve done away with. This is also where baking comes into play. My goal in the kitchen is to make healthy recipes that sustain my cravings. In no way do all of my recipes taste “exactly” like their unhealthy counterparts, but for the most part they do a pretty dang good job.

My inspiration in the kitchen comes from all places under the sun: cooking shows, my grandmas who love to bake, cookbooks, old family recipes, and of course- food blogs.

The recipe I am going to share with you today was actually created over a year ago after I stumbled across an online recipe for chocolate black bean brownies.

 

Christmas break had just begun and my mom, being a middle school teacher, had brought home sweet treats from her students. A dessert-lover’s heaven.

Among the boxes of confections were chocolate chip cookies, chocolate turtles and … chocolate cake balls.

This was my first experience with cake balls and it was love at first “bite.” If you don’t know what cake balls are, let me give you the 411- These decadent balls are made by mixing crumbled cake pieces with frosting and forming them into balls. Then the balls are coated with a layer of chocolate and frozen to perfection.

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My mom was trying to make them last though, so I decided to make my own to keep all for myself. They turned out great, but after indulging in one too many; I realized that cake balls were definitely not part of a healthy diet.

And that’s when I remembered that black bean brownie recipe. You could say that a lightning bolt had struck my brain at this point, and in a flash of inspiration I set to work in my kitchen to make a tasty, but healthy “cake ball.”

What I came up with is not overly sweet, but rich, moist and a chocolate lover’s dream. Oh, and did I mention that it contains no added sugar whatsoever? Well then, by all means, here’s the recipe that will knock your socks off:

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Counterfeit Chocolate Cake Balls 


No. of servings: Makes 16 to 20

Calories: About 55 calories each (With 18 cake balls)

Print Friendly and PDF

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Ingredients

1 small, ripe banana, mashed (approximately )

½ cup dates

¼ cup egg beaters

1 can black beans, drained (or about 1 ½ cups)

8 Tbsp cocoa powder

Splash vanilla extract

1 tsp baking soda

*Additional ingredients needed in step 8 of the directions

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Directions

1.      Preheat oven to 350 degrees/180C.

2.      Place the dates in a small bowl and cover with mashed banana. Microwave for 2 minutes on medium. (This replicates soaking dates which takes several hours!)

3.      Place the soaked dates, banana and egg beaters in a food processor and blend until smooth.

4.      Then add the beans by a ½ cup, processing as you go along until completely combined.

5.      Add remaining ingredients and combine.

6.      Spray an 8×8 glass pan with nonstick cooking spray and spread the brownie batter evenly into the pan.

7.      Place in the preheated oven and bake for approximately 30 to 40 minutes.

8.      When the brownies are baking, make the Banana Chocolate “Frosting.” To make the “frosting,” combine two large bananas (about ) with of cocoa powder in a food processor until smooth.

9.      When brownies are done, let cool.

10.  How to assemble the cake balls: Crumble half of the black bean brownies into a bowl. In the same bowl place 1/3 of the “frosting” and mix together. Then, form 16 to 20 balls out of the mixture and place on a sprayed lid/cookie sheet. Freeze for an hour. Remove when frozen and coat with remaining “frosting.” Freeze until solid. Thaw for a few minutes and enjoy!

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Thanks again to Qi Ting for letting me do this guest post on her blog. It was a little late in coming, but I enjoyed writing this so much!

Please come visit my blog, check out my recent posts and my About Me page. I enjoy reading everyone’s comments and I love meeting fellow foodies!

 

Madison @ Peanut Butter Lover

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Thank YOU, Madison!! Remember to hop over to Madison’s. Right now. 😀

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