I am looking for a healthy morning muffin that is pack with good source of nutrient for my family. This is the second time baking it and trying out different flours in my pantry. I replaced the almond flour with oat flour and added blueberries… Read More
We got back from visiting family in Hong Kong during Chinese new year, and I’d like to share a few stories and photos. Our trip got off to a rough start with a flight delay then cancelation in the middle of the night. The airline… Read More
We have been busy baking and cooking in the kitchen for the annual Christmas party. Today, I’m sharing our favorite holiday cookie this year. If you like Reese’s peanut butter cup and ginger, you will like this recipe. Peanut-Butter-Cup Stuffed Ginger Cookies (makes about 3 dozen)… Read More
Bake it merrier in a healthy way. I know it is only the beginning of December. Are you having way too many holiday cookies and wanting to try something more healthier. I found this recipe that contains no added sugar and it is so MOIST and pack with FIBER. The sweetness of the cake is from the fruits.
Baked Oat Cake (makes 1 loaf pan)
- 2 tablespoons olive oil
- 1 large apple
- 1 ripe banana
- 1/2 cup raisins or other dried fruit. I used golden raisins.
- 1 few pinches of ground cinnamon
- 1 or 2 tablespoons water
- 2 cups rolled oats or quick cooking oats
- 1 teaspoon baking powder
- 1 cup fat free milk
- 1 egg, beaten
Heat oven to 350ºF and lightly grease a 9×5-inch loaf pan. Peel, core and slice the apple and put it into a small saucepan with the raisins, a pinch of cinnamon and the water. Cook gently for about 10 minutes, until the apple is soft, then mash it and mix well with the raisins and banana. Put all the ingredients into a bowl and mix well. Add the apple and raisin mixture and combine. Pour the mixture into the loaf pan and sprinkle cinnamon on the top. Bake in the oven for 30 minutes. If you want to have a smoother texture, pulsed rolled oats in a food processor to a breadcrumb consistency. I like it just as it is for the crunchy texture in the cake.
Recipe adapted from The Baby-Led Weaning Cookbook.
The warm soup season is here. Especially the nights, when it gets cool outside. I love carrot and add a little protein and fiber sources, lentil to the soup to make it a healthy comfort food. Lentil & Carrot Soup (makes 4) 2 tablespoons olive… Read More
Finally, I can give you a peek of what I have been growing- An organic mushroom mini farm by Back to the Roots. I followed the box kit directions and in just as little as five days I have the growth of this mushroom farm… Read More
What to do with the left over salad bag beside making another salad for dinner? I used them to make Kale Chips (make 2-4 servings). About 1/2 to 1 bag of kale, washed 2 tablespoons of extra virgin olive oil Salt for sparkling (use lightly as… Read More
The weather is getting cooler and sometime in the afternoon, I want to have a cup of warm drink and a small snack to munch on. If you are in the baking mood and want a quick tasty afternoon snack. Below is the recipe and… Read More
I have left this little corner for a while and I totally missed it. It is beginning to feel like fall with a little chill in the morning and night. I have been starting to bake some of my favorite fall recipes. Olive oil cake!… Read More