Every now and then, I do crave for rich & creamy desserts like cheesecakes. When I do come across recipes I like, I try to make the recipes lighter & healthier. The baked cheesecake requires patience (which I don’t have when it comes to baking) and lots of spare time. This is a quick and simple no-bake dessert that is slightly healthier, that you would happily indulge. And doesn’t these No Bake Ricotta Cheescake Bites with Pecan Base and colourful toppings make a pretty dessert? Continue Reading →
During the launch of the cookbook Think Out Of the Shell Volume II , I attended Chef Li Goh’s demo Gluten Free Apple Raspberry Cake. She just threw everything together with such ease within minutes that she has everyone at awe. There’s something about her carefree free-spirited debonair that had me wanting more of the food she prepares. Everyone just gobbled down a small piece of the cake even though it was still hot from the oven.
Chef Li Goh from the popular The Haute Food Co demonstrating the wholesome gluten free Apple Cake
Is it no surprise that the 1st recipe I decided try is the Chef Li Goh’s gluten free cake? The recipe in the cookbook uses apple and redcurrant, with suggested variations of Pear & Raspberry, Peach and Blueberry, Apples with Walnuts or Banana with Dark Chocolate Chunks. Usually bakes with buckwheat & almond flour makes a dense & dry texture, but this cake is so moist and delicious! I immediately ate 2 slices for breakfast and 1 slice for dinner and the cake tastes even better the next day. In my next attempt, I will further reduce the amount of sugar and replace some butter with olive oil.
Quoting Chef Li Goh “Why couldn’t we have dessert like this everyday if it’s filled with goodness ingredients?”
Gluten Free Apple Strawberry Cake
Recipe Type: Dessert
Author: Li Goh of The Haute Food Co
Prep time:
Cook time:
Total time:
Serves: 8 pieces
Gluten Free Apple Strawberry Cake – with almond & buckwheat flour. Simple yet deliciously recipe that never fails to impress. taste even better the next day.
Ingredients
250g Butter
200g Sugar (I used 150g brown sugar)
2 teaspoon vanilla paste / extract
4 eggs
180g Almond meal (ground almond)
60g Pecans – finely chopped (can substitute with almond/walnut)
30g Buckwheat Flour
1/2 teaspoon Salt
2 Large Green Apples – cored and thinly sliced
10 Strawberries – sliced half
2 handfuls Almond Flakes
2 teaspoon Sugar
1/2 teaspoon Cinnamon Powder
Instructions
Beat butter, sugar & vanilla paste together at medium speed. Slowly increase to high speed.
Add eggs, one at a time.
Mix in almond meal, pecans, buckwheat flour and salt by hand.
Prepare a 20cm round tin by greasing and lining the base and sides with parchment paper. (Do not skip this step or the cake may stick to the tin
Pour the batter into the cake tin, then lay green apple & strawberry slices on top of batter. Top with almond flakes and scatter the cinnamon sugar (combine sugar + cinnamon powder)
Bake in pre-heated oven at 180C until inserted cake needle comes out clean, about 50-60minutes.
3.1.09
Think Out Of The Shell Volume II is available for sale at MPH Bookstores.
When I saw this Kay Pachok (Skewered Chicken) on Phong Hong Bakes, I immediately bookmarked to make it for Malaysian Food Fest: Terengganu Month hosted by Lena of FrozenWings. But this month has been so busy with my participation in the Nutriplus Baking Competition that I’m only managed to squeeze in time to post this recipe in the nick of time. More stories about the baking competition soon.
If you have tried Vietnamese food, chances are you have tried Bun, or dry rice vermicelli in Vietnamese dipping sauce (fish sauce) and topped with either grilled beef, BBQ shrimp, sugarcane shrimp or a combination of them. Besides pho and bun bo hue, this has got to be one of the most common and favorite dishes at Vietnamese restaurants. It’s not hard to figure out why this is. It’s so versatile and easy to prepare, the savory grilled lemongrass beef with refreshing herbs and vermicelli is refreshing and appetizing. It’s not only tasty, but very healthy and comes with all sorts of vegetables and herbs. This is a noodle dish that is both filling and satisfying.
Kerabu Beehoon is a vibrant Nyonya dish of rice vermicelli tossed with sambal belacan, calamansi juice, and lots of herbs. Nyonya is a culture and cooking style, from the influence of Chinese and Malay cultures in areas of what is now Malaysia and Singapore. Continue Reading →
