It’s been long time since the last time I am making this bread, because since arrive here in Madrid I don’t have any idea where to buy thing such as chia seed or flax seed to replace some of the ingredient, turn out flax seed have a different name in here, and this bread is my daughter favourite.


I still remember when she saying, “Mom can I have this bread as much as I want, it is sugar free right mom?”, I am trying my best to introduce about sugar on body metabolism to my kids, in simpler way, I thanks God that they understand, even though right now, I struggling to set a limit on their candy addiction *sad face, even though they understand but still they can’t resist of candy temptation


This Banana bread is super easy, you can do it without any kitchen gadget, and taste super delish, fudgy and moist. Definitely different density than normal Banana bread, but I prefer this version where the bread taste so intense. When I was still did baking good for my friends, this was one of their favourite, because they prefer vegan healthy version.

Shall we?



  • 1 tbsp flax seed, ground (+ 3 tbsp water)
  • 5 medium sized bananas, mashed (1¾ cup mashed bananas) – Choose over ripe banana, it taste better and super fragrance
  • 1/3 cup maple syrup
  • ¼ cup coconut oil or light olive oil
  • 10 dates, mashed it (1/4 cup mashed dates)
  • 1 tsp vanilla extract
  • 1 tbsp fresh squeeze lime or lemon juice
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 1½ tsp baking powder

1 fresh banana (not over ripe) cut in a half


  • 1½ cup quick cooking or small flakes oats
  • ½ tsp baking soda
  • 1 cup white whole wheat or spelt flour



  1. Preheat oven to 360F or 180C. Lightly oil a standard square baking or loaf pan with coconut oil or non-stick spray.
  2. In a small bowl, stir together flax seed and water. Set aside to thicken while mixing together other ingredients. This is your flax ‘egg’.
  3. In a large size bowl, mash bananas. Add the maple syrup, melted coconut oil, mashed dates, vanilla extract, , cinnamon, sea salt and baking powder to the banana mixture.
  4. Give the thickened flax egg an extra stir if it is not fully combined with water. Add to the wet ingredients.
  5. Whisk together with a hand or electric mixture until the ingredients are well combined.
  6. Add the quick cooking oats to the wet ingredients. Stir together. Add flour and baking soda to the banana bread batter. Combine the baking soda and flour together on top of the banana bread batter before folding it into the batter. With a spatula, fold the flour and baking soda into the banana bread batter until fully combined. Leave to thicken for a minute before adding it to the loaf pan.
  7. Add banana bread batter into the oiled loaf pan. Smooth out the top of the batter with the back of a cold spoon. Before going to the oven top the batter with half banana, push it gently
  8. Bake for 35 – 40 minutes or until a toothpick comes out clear.
  9. Leave to cool down in pan
  10. voila your Banana bread is ready to be devoured and enjoyed!


Whoop Whoop, I’ve been super busy lately, a lot of pending post which make me felt overwhelming to make short notes about all the experiment that I’ve been done. Well not all of them are my experiment, some are my standard kitchen staple recipe which loves by my kids, but I want to share the recipe and also documented for future used, I just easily forget a lot of things, and write the recipe are really help me. My biggest wish are there is someone out there that would be try my recipe, and taste my Indonesian root recipe, and I am quite sure it is lovely dishes, apart of the spiciness *wink-wink


If most of the time, I unintentionally have over ripen banana, in this case I let and in fact wait for my banana to get over ripe. Since I know how to cooked oatmeal properly and deliciously at least for me, this kind of dishes becoming thing that I missed, specially if I need some comfort. Lucky me, my banana was ripen during the week end, sunday afternoon are lazy and slow for me, it is a time when I used to play with my kids.

When breakfast in bed is too mainstream and thinking about warm porridge for lunch that supposed to be enjoy for breakfast, sweet with cinnamon fragrance are really tempting me *haha, but this time, I also want to add a *chocolate, while I making a weird face, chocolate are really out of my comfort zone, I teach myself to love it, dark chocolate specially are good for my health. But  in this recipe was perfect, not overly chocolatey mixing fragrance of beautiful banana and cinnamon. My daughter sniffing around for the heady aroma that taking over the house, but when she now that was chocolate aroma she went away *she is my little copy for a lot of things

I promise you that this recipe are quick, easy and satisfying. Well that is all I can say, while I enjoy it and trying to catch my kids demolishing the house, my bed to be exact *haha, they always find me where ever I am hiding, things that I would be missed when they are growing up *sad face



Serve 1 Generous portion


  • 2 handfull of quick oatmeal (you can always add more, according to the consistency you loved)
  • 1 tsp dark chocolate powder
  • 1 over ripe banana, mashed it (I suggest you to choose over ripe, because the fragrance are so wonderful)
  • a pinch of pink himalayan salt
  • 1/4 tsp of cinnamon
  • 1 tbs brown sugar
  • 100 ml almond milk
  • Fresh fruit to top
  • I also add some raisin and pomelo candy as a topping


  1. In medium heat, put medium size sauce pan, put inside the almond milk, oatmeal, chocolate, mashed banana, cinnamon, brown sugar and the salt.
  2. Stir them until combine well
  3. When the oatmeal reaching porridge consistency, take it out from the heat
  4. Top them with fresh fruit and anything on your preference
  5. Enjoy


Well, on this posting, I wont post any recipe, I’d just bubbling around, and why I create this fruit platter. I love fruit, and so the rest of the family, specially my daughter. She would wake up in the middle of the night and feeling hungry, woke me up and asking for slice apple, that is her. So I always have some fruit stock at home, other wise there is this little person would be nagging and annoy me so much, asking why I don’t have fruit stock *haha, which is quite funny.


That other day, I don’t have any mood to eat anything heavy, which is quite odd haha, and I have a bunch of ripen fruit that I need to enjoy it soon as possible otherwise it would be spoiled and I have to throw it away, which is thing I hate, throwing food away. Always tell to my kids, don’t ever throw your food, simply because in another side of place there would be people that would stay in hunger, which quite saddening for me.

Okay, to make everything interesting lets play with the presentation, we can’t denied that we eat through eyes, eating for me is like spiritual experience, where I’d be so grateful for every sense that I have. When you eat some food, most of all your sense are awoken, evoking your brain, experiencing something in your mouth even how strange it is, made you brain work with opinion and reaction, uhh-ahh moment *haha.


I love French people habit on enjoying meal, they could sit down for hours just to enjoy the food without any distraction. Me personally, I don’t really like eating while browsing with mobile phone, there is no sense of enjoyment in there, you just eat, feeling full and you done, that is all. There is no connection with the food you are just consume, haha forgive me, I learn this consciousness eating just recently where I want to connect with everything I have not just with food but with life in general.

Well this is just how I enjoying my fruit, when I show my daughter how I enjoy my fruit platter, she pouting, and asked me for the same platter haha. This just an idea, I hope you enjoy it, and also no much time you need to prepare it.




I hate waste, that is the reason behind I am creating this recipe. In the most recipe I ever read about rice pudding, which is not so much, usually in most traditional recipe they are made from white rice. This is the part that make me curious, how if I substitute the white rice with the brown rice which is obviously they are different in texture.


And the result was so satisfying to me, Yeah I used to ate the white rice pudding version which is for me it is more similar to rice porridge but just taste sweet. With this brown rice version, you can taste some chewiness and texture from the rice, and more nuttier in specific texture, you can imagine it now?

The fact that this pudding was cooked in ginger, pinch of cinnamon and brown sugar broth add even more intricate texture into the dishes, yet it smell so fragrance and comforting, even my daughter sniffing around, asking where was it the delicious smell come from, unfortunately I just made one portion *haha, sorry girl, I thought she would not loving it, since I just experimented with what I got in hand.

Here all you need




  • 500 ml water
  • 50 gram ginger, peel it and slice it thinly
  • 1/4 cup of brown sugar
  • 1 pandan leaf (you can omit it if you don’t have it in hand, but this ingredient add significant fragrance to the dishes)


In the medium sauce pan, under medium heat, put all the ingredient together and bring them to boiled



  • 1 handfull brown rice, soaking them in the water for at least 30 minute
  • 1 recipe of ginger and brown sugar broth
  • pinch of salt
  • pinch of cinnamon
  • 2-3 tbs of brown sugar, just in case the pudding are less sweet (or back to your own preference on sweet)
  • Fresh fruit make it even more tastier or heathy roasted nut or seed such as chia seed


In medium sauce pan, under medium heat, put all the ingredient together, except for the topping of course *hehe. Cooked them slowly, stir them occasionally so the pudding are not stick in the bottom of then pan.

Cooked until the rice are reaching pudding consistency and soft, if the water already running out but the rice are still not soften, add some more water little by little.

Take out from the heat after the brown rice are soften and thick. Serve them with your choices of fruit, nut or seed.





I am going quick with this recipe, limited time, mom-mom-mom there are little voices looking for me, I am hiding *haha (Note; don’t worried they are playing safe toys and several books 😉 and safe play ground).


I love-love-love avocado, and now that I can choose the correct, perfect one, make me even more love avocado, I make sacrifice for this ingredient, since the good one could be quite pricy (with the bunch of benefit all are worthy). This recipe is my choices when I want to have some snack, between my meal time *yeah I called it snack haha. Just simply I don’t want to throw some nutrient-less  food, I think because last month illness, I got messed up my body really bad. So this time I tried my best.



And here the recipe, ah one more thing, the option to top this toast are endless, you can add fried egg for breakfast, or smoke salmon, but on this I focused on plant based things ;). This recipe are hot, you can always omit the chilli.


Serve 1 generous portion


  • Half avocado (to mashed)
  • Half avocado (for topping)
  • Half small size french shallot (dice it finely)
  • Pinch of salt
  • Arugula to top
  • Vegan rustic bread
  • Dried bird eye chilli to top or any dried chilli on your preference
  • Some drop of fresh lemon juice of you want to


  1. Toast your bread until it crunchy
  2. In small bowl, mix the half of avocado, dice shallot and pinch of salt
  3. Spread the avocado mixture on your toast, top with your favourite topping, and lastly sprinkle the dried chilli
  4. Enjoy your snack



Another oatmeal porridge recipe from me, it is odd, that previously I really hate oatmeal, if you make oatmeal porridge just by itself, you know right how it taste, it is just tasteless, slurry thing *haha. Until I start questioning for some possibilities, how if I cooked oatmeal with pinch of salt and pepper, that was ah-ha moment for me, it was happen long time a go, this savoury oatmeal is always closed to my heart, and becoming my go to recipe if I want to eat something healthy and nourishing in hurry, also the possibilities of endless topping make me even more in love with this basic recipe, only salt and pepper.


I don’t have sweet tooth, something too sweet prone overwhelming to me, so in the past, usually when I make some cake or something sweet were usually for my friends and families, my kids are both also not sweet tooth, I made this delicious dark, chewy, scrumptious brownie few days ago, and guess what, it just sitting in kitchen counter for days, I just ate few bar, I couldn’t finish it myself even though it was so good, and I lost motivation *haha.

Back to this recipe, I froze a good amount of raspberry from the last summer, I want to make some pinky cake from it, or really delicious vegan ice cream by married them with thick coconut milk, but hello it is still winter cold, and cake? hmm. So the moment were arrived when, I ate this yellow rice, it is kind of Indonesian dishes, the rice is savoury cooked in light coconut milk, turmeric, salt, lemon grass and bay leaf. And this dishes have compliment like fried glass noodle with sweet soy sauce, spicy full of spice fried potatoes, so basically carb over carb. So I need something to balance it, that quick and delicious, I got raspberry and 1 sad banana in my stock so here I am, again just put ingredient together. In a lot of moment, my random move on cooking were always winner, so you can tried to just follow your intuition and put your favourite thing together.

Straightforward here the recipe, this recipe got me thinking of another possibilities *ooppss haha


Serve 1 generous portion


  • 1 handfull raspberry (frozen or fresh would be just okay)
  • 50ml drinking water (if you have almond milk or plant based milk would be wonderful)
  • 2 handfull quick cooked oatmeal
  • 2 tbs honey
  • Pinch of salt
  • Fresh fruit for topping, just add as you prefer (I add some frozen raspberry, slice banana, chia seed and pomelo candy, I know candy somehow are not good, but this candy are handmade and have beautiful bittersweet taste0


  1. In small sauce pan, put inside the oatmeal, pinch of salt and the water or almond milk, cooked them until soft and thick
  2. While waiting for oatmeal to cook, in blender, puree the raspberry until smooth
  3. After the oatmeal are cooked and thick, take it out from the heat and let them slightly warm
  4. After the oatmeal is warm, put inside the raspberry puree and honey, mix them until well combine
  5. Top them with your favourite topping

Vegan Matcha Pancake

Mostly all the time, when I effortlessly just put random ingredient I found in my kitchen counter, usually it will turn out so beautiful and becoming staple recipe in my kitchen, ironically  in another time, when I intentionally build some recipe inspired by certain things and carefully create recipe from it, the first attempt of the testing always turn disaster, always almost all the time *rolling eyes haha.


This recipe, was improvise when I saw this 2 small poor over ripen banana sitting for a while in my kitchen counter, their skin slowly turn black (over ripen banana is actually good for your health, google it, I wont explain it here *haha), too little to make banana bread, and too bored to create the same vegan banana pancake I used to made, even though the vegan banana pancake always hit for my kids, they loving it because it so soft and not too overwhelming to them (you can find some in my previous post). My kids not really fan of normal pancake, like the store bough pancake that usually full of butter, the taste usually too overwhelming for them (my son will successfully spitting it out on the first bite).

Okay, I think I’ll straight forward to the recipe. Will chat chat about my craziness later hehe.



Serve 8-10 small size pancake


  • 2 small over ripe banana (it is important to have over ripe banana here, it will create really soft texture and smell really fragrant), mashed it roughly.
  • 2/3 cup all purpose flour
  • 1 cup almond milk
  • 1 tsp matcha powder
  • 1 handfull quick cook oatmeal
  • 2 tbs light olive oil
  • 11/2 tsp baking powder
  • 1 tbs fresh lemon juice


  1. In a big bowl, put all dry ingredient together and mix it well.
  2. Put inside mashed banana in dry ingredient mixture, continue with almond milk, light olive oil  and lemon juice. Mixed it well
  3. In the pan under medium heat, grease the pan lightly with olive oil. After the pan sizzling hot put 2-3 tbs of the pancake mixture.
  4. when the small bubble are already appear in a surface of the pancake, meaning pancake are ready to flip. Flip them and cooked it in another 2-3 minute. Take them out from the heat
  5. Finish the mixture
  6. Ready to serve, I just serve it with drizzle of honey and fresh fruit