i flirted with these raw cracker recipes in my kitchen on Labour Day. blended carrots, cauliflower, flax seeds (+paprika+cumin+salt+pepper) and stuck them in my oven at 60deg cel practically overnight. I also punched in the nutritional values on myfitnesspal.com. Guess what, only about 15.7 calories for each cracker - 0.5g fat / 2.1g carbs / 0.6g protein and loads of happy omega-3 (ok sorry - a little obsessed there ;)). More experimenting to come! yay!
this is a rather basic recipe with just 1 can of condensed milk + 1 cup of flour + 4 eggs + 1 teaspoon baking powder + 50g melted butter. mix all and bake at 175 deg cel for 40 mins!
it’s a dense cake with a subtle taste of condensed milk that smells wonderful! it goes great with some berries and ice cream.. also, very easily adapted for other tastes. I’ve already seen some adaptations involving grand marnier as well as chocolate.. hmmmm ;)
<peanut butter chocolate sandwich cookies> While there’s a minor obsession with anything peanut butter-y and chocolate-y, I did have some of the ingredients left from the peanut butter chocolate cake I made. So my sister was over at mine this week and she made some peanut butter cookies. I swiped some peanut butter frosting and chocolate ganache on the cookies and waaalllaa - we have some peanut butter-plus sandwich cookies! :)
so L sent me some really yummy almond butter all the way from Melbourne. then i came across this wonderful grain-free recipe for almond-butter pumpkin muffins and i knew i had to make them - with less honey, a wee bit more pumpkin spice, topped with some chopped Whittaker hazelnut chocolate that my Kiwi friends gave me (i am so lucky to get food gifts all the time!;) )
as i am rather obsessed about carbs these days, i did a quick nutrition info calculation for the recipe on myfitnesspal (great app!) and the nifty little app generated only 7.9g of carbs/serving, compared to about 20 - 30g for the regular blueberry muffin with flour, sugar et al!
<upside down pineapple cake> this recipe (adopted from a couple of other sources) is just perfect! i love the glaze - and the vanilla seed beans add such a lovely taste and aroma to the cake. looks great too ;) *note: batter makes three 21cm x 11cm loaf tins..
last night was Mediterranean at home with the friends. cruised through a 5-course affair. but my favourite was one of the starters: halved-avocado with tomato salsa filling, drizzled with balsamic vinaigrette. this was not only the prettiest, but took me the least time to make as well! :)