September 6, 2011 § Leave a comment
My sister left me with a big bag of organic almond flour, a popular replacement for gluten-free recipes, so I decided to make a cake. This was my first time using almond flour so I didn’t know what to expect. I rarely bake sweets and I’ve never made anything gluten-free, so I was excited!
I loosely followed this recipe from comfy belly and made it my own with several substitutions.
The cake turned out really well! I was surprised how moist it was and how easy it was to make. I would definitely make it again. 🙂
About the Cake
This recipe is extremely low in carbs, which is one of the benefits of using almond flour. However, the fat content is high because of the ground almonds as a base. Naturally, almonds are high in fat, but contain good fats which may help lower cholesterol.
As far as diets are concerned, I have never tried a gluten-free diet so I don’t know what the long-term effects are.
Recommended blogs below to learn more about gluten-free diets and what to cook.
- 4 Fiji Apples (use what you have)
- 1 tbsp of butter
- 1/4 tsp of cinnamon
- 1/4 cup of maple syrup
- 1/2 cup of pear sauce
- 1 tsp of vanilla
- 2 eggs
- 1 tsp of baking soda
- tiny pinch of salt
- 2 cups of almond flour
Step 1: Peel, slice and remove core for all 4 apples
Step 2: slice apples evenly about the same width
Step 3: pre-heat oven to 300°F
Step 4: toss all slices, cinnamon and butter in a pan and allow it to soften on medium heat
Step 5: in a bowl, mix all wet ingredients together
eggs, maple syrup, vanilla & pear sauce
Step 6: in the same bowl, mix in all the dry ingredients
Step 7: in a 9″ cake pan layer the sliced apples to cover the bottom
Step 8: evenly spread the cake batter over the apples
Step 9: bake on the center rack for 40-50 mins till goldenbrown- insert toothpick in the center to check if it comes out clean (if clean, you’re done.)
Step 10: Let the cake cool completely, then flip over on a plate and serve
August 17, 2011 § Leave a comment
I’m finally back in the States after spending most of my Summer in Taiwan. What I miss the most is having fresh tropical fruits on a daily basis. So now that I am back, I have been trying to incorporate more fruits in my diet. I bought two pounds of fresh brown turkey figs because they’re delicious, in season and I got them for $5!
California’s Fresh Figs Seasonal Chart
Chart and descriptions below from California Fresh Figs
- Fresh Brown Turkey Figs
They are a light purple to black skinned fig with pink flesh and a robust flavor.
- Fresh Black Mission Figs
They are a purple to black skinned fig with pink flesh and an intense earthy flavor.
- Fresh Kadota Figs
They have a creamy amber color when ripe with a light delicate flavor.
- Fresh Calimyrna Figs
They are large pale yellow skinned figs with a nutty, sweet flavor.
I enjoy figs in all recipes, but what I love the most is eating them fresh. I’ve been making this smoothie for a couple of days now and still have not gotten tired of it. I love figs!
Fig & Banana Smoothie Recipe
Cook Time: 5-10 min
- 3 Fresh Figs
- ½ Banana*
- ½ tbp Shredded Coconut
- 1 cup of Soymilk or Coconut milk
- ½ cup of Ice
- ½ cup of Water
- Agave or Honey to taste**
*I used frozen banana chunks. My bananas were softening so I cut them up and put them in the freezer.
**It was sweet enough for me without adding anything extra.
To Make: Add all ingredients in blender and blend
August 2, 2011 § Leave a comment
fingerlime from Mikuni Wild Harvest
I saw these finger limes on Gilt Taste today. It’s something I’ve never seen before and until recently, these limes were only available in Australia and New Zealand. These were grown in Southern California by Mikuni Wild Harvest, a company trusted by some of the nation’s top chefs.
You can buy 40-60 finger-sized limes for roughly $33+$10 for shipping.
They keep for 10-14 days.
According to the website you can “split one open lengthwise and spoon out a few pearls. As with caviar, the tiny beads inside pop in your mouth, releasing a splash of bright, tart juice.”
I would love to try these, so hopefully it will still be available when I get back to the States. I would sprinkle them over a fruity sorbet or top off a taco. They’re fun and colorful to serve. If you’re having guests, they will definitely be impressed no matter how they’re served.
Pulp taken from multiple limes at Wild Fingerlime
Photos from Gilt Taste and Wild Fingerlime
July 22, 2011 § 3 Comments
image taken from Tessie
image taken from Korefe
Ever need a sprinkle of cheese? Bring these pencils along for fresh shaved cheese with Truffle, Pesto or Chili at the center. Portion sizes and sharpener included. Too bad they’re sold out!
Check out more cool packaging from THE DELI GARAGE.
Below are images taken from their site. A few more things that I would love to have.
Lemon, Chili and Rosemary Olive Oil
Cinnamon and Chocolate Honey
Tubenhonig from THE DELI GARAGE
July 15, 2011 § Leave a comment
So COOL! What can’t google do?
Post from Dr. Marion Nestle who is the leading expert in public health nutrition after visiting google’s HQ in Mountain View, California.
July 14, 2011 § Leave a comment
This is homemade turnip cake topped with soy sauce, ginger and chili. Surprisingly no turnips, mostly radish. You can find this dish on the menus of dim sum restaurants, Taiwanese restaurants or in a package in an Asian supermarket. It’s composed of shredded radish, rice flour and some veggies. The texture will vary depending on how you prepare it. Restaurants typically slice and pan fry, we chose to steam then slice. The difference is like biting into a potato wedge versus a baked potato. If you’re in the mood for something with a crunchy coat, order it pan-fried. You won’t lose either way.
Note: I have not tried this recipe in the video and it’s not a veg recipe. I just included this video because it reminds me of my mom. 😀
Steamed Taro Bun
Steamed bun aka mantou is typically eaten for breakfast in China and Taiwan. In the U.S. you could find these in every Asian market because it is a staple. In Taiwan, aside from the market, you can find these at any major convenient store and breakfast stand. This is vegan and made with only flour, water, soymilk and taro. Taro is just one of many flavors that can be adapted.
My uncle started experimenting with different flavors last week and I’ve been eating mantou with almost every meal. I’m not complaining at all because these mantous are delicious! To me, a good mantou needs to be soft, chewy and fluffy and these definitely are. They’re perfect! Besides taro, typical flavors include plain and brown sugar. We experimented with dried cranberries- brown sugar- cranberry & flaxseeds- pumpkin.
Note: This is a similar process that my uncle used, but I have not tried the process in the video.
Chinese Bread aka bing
Chinese bread is more like a stuffed pizza or foccocia bread with all the toppings and spreads on the inside. A few weeks ago, I posted about toon a herb similar to cilantro or basil. It has a strong, distinct flavor and it’s one of my favorite herbs. We used the leaves and made it into a spread and kept it in the freezer. It can be used in noodles as a sauce, an ingredient to accompany a vegetable dish or in this case, between bread.
This was kneaded and baked on the stove in a lightly oiled pan. Ovens are almost non-existent in Chinese cooking so everything is done on the stove. Unfortunately, I couldn’t find a video. But when I learn the process, I will be sure to post.
I hope you get a chance to try some of these delicious foods at least once. They’re too good not to! 🙂
July 9, 2011 § Leave a comment
In Taiwan, I can find fresh soy milk almost at every corner. It’s an essential part of traditional Taiwanese breakfast along with the duo shao bing (literally means baked bread) and you tiao (literally oil stick), which is major carb overload. Shao bing you tiao= donut sandwich. It’s not as weird as it sounds. It’s actually delicious! Occasionally, it’s a necessary evil, but I keep my love affair at a distance. I opt out of the you tiao and go for the shao bing with egg along with a refreshing cup of ice cold soy milk.
shao bing you tiao taken from blogger my inner fatty
Buying fresh soy milk in Taiwan is easy, but once you make your own, store-bought will never be as good. Homemade soy milk is delicious, cheap and easy to make. There are two things that take time: (1) soaking the beans over night and (2) steaming the beans. Most recipes don’t steam the beans, but I found that steaming them before blending brings out more flavor.
|Regular Soymilk||Lite Soymilk (reduced fat)||Whole cow milk||Fat-free cow milk|
- 2 cup of dried yellow soy beans
- Water for soaking, steaming and blending
- Sugar (optional)
- Vitamix or Blender
- Steamer or pot
- Long spatula or spoon for stirring
- Metal strainer spoon for removing foam
Step 1: rinse soy beans
Step 2: soak overnight or 8 hours minimum make sure beans are submerged
Step 3: steam for 30min-1 hour
Step 4: remove shells
**Step 5: in VitaMix blend 1:3 measure of beans to water (~45 sec)
Step 6: dilute to desired consistency
Step 7: use strainer spoon to remove excess foam
Step 8: add sweetener if desired
**Note: I used a VitaMix, but if you use a regular blender the consistency will vary. If you want a smoother liquid, strain with cheesecloth after Step 5 and move directly to Step 8.