VEGAN BANANA BREAD

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.

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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

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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?

VEGAN BANANA BREAD

INGREDIENTS

  • 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

DRY INGREDIENT

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

 

HOW TO

  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!

THAI MANGO STICKY RICE

This is recipe is one of my favourite, I remember the first time I taste this dessert, In Bangkok street food stall, It was just love at the first sight, the soft and sweet sticky rice, the fresh mango, just splendid, sometime simple thing could become so delicious and most thing I love usually just simple and easy.

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One thing that I love being an Asian is, I have obsession with food and trying being healthy, and Asian have so many range of dishes that could be easily convert into plant based food *yeay-yeay, also there are already abundant recipe that I could cooked which already plant based and deliciously good *I am on mission trying to cut any meat as much as possible, since I feel a lot more good and I just listen to my body.

Usually I will cooked two version of dishes in a day, one is for the rest of family and one is specific for me, it is a bit hassle for me, But I love that, this way of cooking encourage me to become more creative and efficient with my time.

Back to the recipe, in most traditional recipe usually there are several step, BUT I want to making it simple, since the taste also similar and there is no different, my twist for this recipe are, in original recipe it called for coconut milk, creamy coconut milk, BUT I replace it with almond milk, first reason, I don’t have it in my stock and second I want an experiment *haha I have child curious mind.

This recipe are my friends favourite I used to cooked for them a lot, but back then, I cooked it with coconut milk. Not surprisingly for me, this almond milk are turn delicious, with subtle nutty flavour, I haven’t tried using any other plant base milk, but if you used cow milk I bet it would be taste like rice pudding.

Lets go to the kitchen

THAI MANGO STICKY RICE

Serve 2 generous portion

INGREDIENT

  • 1 cup sticky rice, soaked them for 1-2 hour
  • 2 cup almond milk (if you have coconut milk you could also used it, as in original recipe)
  • 3 tbs of white sugar (I don’t really like sweet-sweet, but you could always add more)
  • 1 pandan leaf, knot it (you could find it, in most Asian grocery store, but please if you could don’t omit this ingredient or you can replace it with one vanilla pod or 1 tea spoon vanilla extract)
  • a pinch of sea salt
  • 1 tbs roasted sesame seed (black or white all are okay) to sprinkle on serving
  • 1 ripe mango, slice it

 

THE SAUCE

  • 100 ml almond milk (un-sweeten almond milk or coconut milk)
  • a pinch of sea salt
  • 1 tsp vanilla extract or 1 pod vanilla pod

HOW TO

  1. In medium heat, put medium size sauce pan. Put inside the almond milk, knot pandan leaf, sticky rice, sugar and salt
  2. Cooked the sticky rice until all the liquid are absorb beautifully. When the milk are all absorb the sticky rice will be soft and a bit chewy, if it still hard add just a bit more water 30-50 ml. Take them out from the heat and let it cool, when the sticky rice are already soft
  3. For the SAUCE: put all the ingredient together, cooked them until it boiled and it is done, leave it cool
  4. To serve, put the sticky rice in a serving plate and add several table spoon of the sauce, top them with slice of the mango then sprinkle with roasted sesame seed, simply super simple. I don’t pour the sauce for mine, just my preference *haha
  5. YUMM

 

BROWN RICE PUDDING INFUSE WITH GINGER AND CINNAMON

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.

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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

BROWN RICE PUDDING INFUSE WITH GINGER AND CINNAMON

GINGER AND BROWN SUGAR BROTH

INGREDIENT

  • 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)

HOW TO

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

BROWN RICE PUDDING

INGREDIENT

  • 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

HOW TO

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.

Enjoyyy

 

 

STICKY RICE DUMPLING WITH PEANUT BUTTER FILLING IN GINGER AND BROWN SUGAR BROTH

I made this recipe already few days ago, I was not feeling good, it was my woman time, if you got me, feeling so cold in my stomach, so I made this recipe. It was school day, so I got few hours free to made this quite complicated recipe, but I assure you, that this is worthy to try, specially if you are experiencing cold-cold night or day, rainy outside, and you are not feeling so good.

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This recipe originally from Indonesia, in Indonesia we called it “Wedang Ronde”, warm and nourishing drink, well I can’t actually called it drink, since there are many complement in this recipe, it is almost serve as dessert, warm dessert to be exact. In most original recipe it would be consist of slice white bread (toasted white bread), tapioca pearl, roasted peanut and actually there are some more,  but the most key ingredient in this dishes is sticky rice ball/dumpling. To make the sticky rice ball, I would say that you need to invest some amount of time and patience, I love this dishes personally, so being patience is not my problem *which is usually do haha.

I think I’d go straight to the recipe

STICKY RICE DUMPLING

INGREDIENT

  • 250 gram sticky rice flour
  • 200 ml warm thick coconut milk
  • 2 tbs light olive oil
  • 1 tsp sea salt or 1/2 tsp himalayan salt

FILLING

  • 3 tbs peanut butter
  • 150 salted peanut, grind them roughly
  • 100 gram brown sugar
  • 1 tbs corn flour

— Enough water to boiled the sticky rice ball

— Ice water to soak the sticky rice ball after cooked

–Dried mint leaf to serve, but this is just optional

HOW TO

FILLING

  1. In the frying pan under medium heat, mix all the filling ingredient together
  2. Stir them well and keep an eye on it, stir them until form dough like
  3. If the texture are still too soft (you should able to make small un-sticky ball from it), add the extra ground peanut a little more
  4. After the filling mixture are already form dough like texture, take it out from the heat and let it cool
  5. Make a small ball from the filling mixture, approximately as big as your finger tip, to fill the sticky rice dumpling

STICKY RICE DUMPLING

  1. In a big bowl, put inside the sticky rice flour and salt mix them well
  2. After the sticky rice flour and salt are mix through, put inside the light olive oil and thick coconut milk, slowly, mix them until it form un-sticky dough and you can form a small un-sticky ball from the dough
  3. Make a small ball from the dough, flatten the ball, put the peanut filling and then cover the filling and form a small ball again
  4. Finish the mixture
  5. In medium sauce pan, boiled a water, a lot enough to cover all the sticky rice ball/dumpling
  6. When the water are already boiled, put inside some of sticky rice ball in sequence, don’t over crowd them
  7. When the sticky rice ball are already pop up in the surface, that is mean they are ready, continue to cooked for another 3-5 minute
  8. Take out from the boiling water and put them in the ice water, this is to shock them and make them un-sticky to each other
  9. They are ready to serve
  10. Hufff – long journey, take a deep breath, we continue to make the broth, stay with me

 

GINGER AND BROWN SUGAR BROTH

INGREDIENT

  • 100 gram ginger, peel them and slice it thinly, if you want to make it more hot and strong you can add more ginger, some like it HOT
  • 1 liter water
  • 1 pandan leaf (this is make the broth really fragrance, but you can omit it if you don’t have it in hand, or you can replace it with vanilla, 1 vanilla pod is enough)
  • 1/2 cup brown sugar (I don’t really the broth taste too sweet, but all are depend on your preference, feel free to add more sugar)

HOW TO

In a medium sauce pan, mix all ingredient together and bring them to boiled, after boiling keep cooking for another 10-15 minute, so the ginger can reaching maximal point to infusing the broth

 

HOW TO PUT IT TOGETHER

In small bowl, take some of the sticky rice ball/dumpling, pour the broth and take some ginger. I have mine sprinkle with some dried mint leaf.

If you have white bread in hand, toast them, you can add it as a complement