♂ Raw Nuts (Cashew Almond Walnut Peanut Brazil) - Where To Buy?

Many readers wrote to me and asked where I usually get raw cashews, almonds, walnuts and other types of nuts in Singapore, here is what you ask for. I got most of my non-organic nuts from Mustafa Center, I realised it is much cheaper compared to those from provisional shop and even Pasir Panjang Wholesale Center. Uncle Cook's is the in-house brands of Mustafa and the nuts are mainly from USA and Brazil.

Nuts are great whole food that provide numerous beneficial health qualities, it is high in protein, fibre and good fats for lowering bad cholesterol, reducing inflammation and good for the heart.

I always stock up 1kg of each type of nuts in my store. I used these nuts substantially in my vegan baking and cooking, or simply roast it to make a prefect healthy movie snack, simply endless use of these nuts! Refer below where I elaborate more about my usage for each type of nuts.

Storage tips: Everyone knows this theory that the bigger the quantity you buy, the more the value for money, but make sure you know the proper way to store these goodies. Nuts have a high oil content and this leads to a quick break down when left at room temperature, and they spoil more quickly in warmer climates like Singapore. Nuts are good at room temperature for about one week when opened but they need to be sealed airtight and refrigerated to maintain freshness.  It is difficult to detect if the nuts are gone bad, however some tell-tale signs are they are soft when chewed or the taste may change altogether. To refresh them again, just toast them for a few minutes in Airfryer or oven, click here for the steps.




Uncle Cook's: California Almonds

I usually substitute macadamia, hazelnuts with almond in baking because it is more affordable in Asia, and because it has a really awesome nutty fragrance.

Where to buy?
☼ Almond Nuts
Product of USA
SGD18.80 for 1kg.
Also available in size of 250g and 500g.

Available at Mustafa Center, Singapore.



Uncle Cook's: King of Cashew

I never know cashew nuts can used in so many ways in vegan cooking and baking until I started to have my own kitchen. Cashew are the most widely used nuts in my pantry. I used it for making vegan cream cheese, non-bake cheesecakes and some other vegan baking, and making Vegan Tuna that tastes better than real tuna. I also use it in soup recipes to replace diary milk.

Where to buy?
☼ Cashew Nuts
Product of Brazil
SGD11.90 for 1kg.
Also available in size of 250g and 500g. 

Available at Mustafa Center, Singapore.
 







Uncle Cook's: California Walnuts

Apart from pine nuts, walnut is one of those that are more expensive especially in Asia. Usually I only use in baking recipes that call specifically for walnuts e.g. vegan carrot walnut cake which cannot be replaced with almond.

Where to buy?

☼ Walnuts

Product of USA
SGD12.40 for 500g.
SGD23.90 for 1kg.

Also available in size of 250g.

Available at Mustafa Center, Singapore.

 

There are also many other types of nuts available at Mustafa Center:

• Peanut - SGD2.20 for 500g
• Hazelnut- SGD13.50 for 500g
• Brazil nut - SGD10.90 for 500g
• Pine nut
• Pecan - SGD17.90 for 500g
• Pistachios - SGD19.90 for 1kg
• .. and you name it, they have it!

* Information and prices stated are correct as of August 2014.

☆ Click here to see what other products I regularly get from Mustafa Center.


♥ Learning a new cuisine is actually not that challenging, it is the process of understanding & finding the ingredients in your area which is tedious and time-consuming. Thus, I am most willing to share with readers (Singapore, Malaysia and international) where I get the most value-for-money ingredients that are slightly uncommon. See more of the great, affordable & healthy stuff I am always get.
 

Vegan Coconut, Oat & Almond Cookies

 

 

Coconut, rolled oat, almond nuts, need me to say more? This is my turbo-charged healthy snack for the family, it is not only guilt-free, it is also healthy! This is my best way to get oats into the stomachs of my family members who do not like taking overnight oat as breakfast. This is a fabulous addition to my cookie recipes, it usually stay less than 2 days in the cookie jars. You may pack a few of these goodies for your kids or working adults as snack for tea break, these are anytime better than those sugar-laden store-bought granola bars.  

Dietary: Vegetarian, Vegan.

Make 2 dozens
Slightly adapted from this book.

Ingredients

(A)
 98g or 3/4 cup whole wheat pastry flour

 1/8 tsp baking soda
 1/2 tsp baking powder
 1/4 tsp cinnamon powder

(B)
 80ml coconut or canola oil

 80g molasses or brown sugar

(C)

 40g silken tofu, drained
 1/4 tsp vanilla extract
 1/8 tsp salt

(D)
 1/2 cup desiccated coconut 
 30g rolled oats
 110g roasted almond or macadamia, chopped

Method

1. Roast chopped almonds in frying pan, Airfryer or oven at 160℃ for about 6 minutes until brown. For more details on the steps, click here.
 
2. Sift or mix well all ingredients in (A), set aside.
 
3. Preheat the oven to 205℃. Line baking tray with parchment paper.

4. In a heavy saucepan, combine both ingredients in (B) on medium heat and cook on low heat, stirring until the sugar melts for about 5 minutes. Cook mixture until bubbling. Remove pan from heat, and pour sugar mixture into a stand mixer bowl or big mixing bowl. Be careful, it is hot.

5. Whisk in (C), then stir in the mixed flour in (A). And slowly fold in (D) until well-combined. Set aside mixture for 30 minutes or until it reaches room temperature and thicken. You may place it in the fridge to speed up this process.

6. Shape cookie dough into balls using hands or a small ice cream scope (I used 1-tablespoon scone-shaped measuring spoon here), drop dough onto prepared baking tray and ensure enough space in between cookies. 

7. Using a oven thermometer, ensure it is at the right temperature 205℃.  Pop the dough into the oven for about 10-12 minutes or until the edges are brown. I took 10 minutes. Keep an eye after 10 minutes, 1-2 minutes can change the result of your cookie greatly. Note that these cookies will brown a little more after been taken out from the oven and will harden slightly when cool.

8. Cool on wire rack, and store in air tight container.

 

Vegan Roasted Spiced Mixed Nuts (Oven & Air Fryer)

 

After experimenting the awesome Roasted Salted Mixed Nuts with my Philip Airfryer, I am not going to stop right there, I decided to try out these spiced nuts and it turned out great and crunchy to the max! If you like more kick, you can increase the amount of chilli/cayenne powder, likewise if it is for the little kids, you can skip the chilli. Basically there are no rules!

 

 

Nowadays, these spiced nuts happened to be the best snack for the men in my home to go along their beer and wine, they just couldn't stop munching! Find out here on where to buy good and cheap raw nuts in Singapore.

 

Dietary: Vegetarian, Vegan.

Make 2.5 cups

Ingredients

 1 cup raw almond *

 1 cup raw peanuts *

 1/2 cup raw cashew nuts *

 

Seasoning

 1 tsp chilli/cayenne powder
 2 tsp curry powder

 1/4 tsp cumin powder/seeds

 1 tsp paprika

 1/2 tsp sea salt

 1/4 tsp freshly ground black pepper

 1 Tbsp agave nectar or any natural sweetener you prefer ^

 1 Tbsp olive oil

 

Method

☼ Using Oven:
1. Preheat the oven to 160℃.

2. Evenly spread all nuts on a baking tray with parchment paper. Using a oven thermometer, ensure it is at the right temperature 160℃.  Pop the nuts into the oven for about 9-10 minutes until golden brown. 

3. In a small bowl, mix all of the spices (chili powder through black pepper) until well combined. In another big mixing bowl, mix agave nectar and olive oil until well combined. Set aside. 

4. Remove nuts from oven, pour the roasted nuts into a big mixing bowl of oil mixture, stir. Add spice mixture, stir until evenly coated.

5. Pour nuts back onto baking sheet, baking for another 5-6 minutes or until brown. Turn off the power for the oven, let it sit inside for another 3-5 minutes. The nuts are soft when hot, it will be crunchy when cooled, have faith ;)

6. Cool on tray, and store in air tight container or serve.

☼ Using Airfryer:
1. Preheat the Airfryer to 160℃ for 3 minutes.

2. Pour the nuts and spread evenly in the fryer basket and slide the basket into the Airfryer. Set the timer to 9 minutes. Toss the nuts about 2 times in between frying.

3. In a small bowl, mix all of the spices (chili powder through black pepper) until well combined. In another big mixing bowl, mix agave nectar and olive oil until well combined. Set aside.

4. Pull out the fryer basket, pour the roasted nuts into a big mixing bowl of oil mixture, stir. Add spice mixture, stir until evenly coated.

5. Pour nuts back into fryer basket and slide into Airfryer. Set the timer to 5 minutes and let the cycle finish. Let it sit in Airfryer for another 3-5 minutes. The nuts are soft when hot, it will be crunchy when cooled, have faith ;)

 

6. Cool on fryer basket, and store in air tight container or serve



After 9 minutes from Airfryer

Notes

* You can use any nuts (walnuts, hazelnuts, brazil nuts etc) as long as total mixed nuts add up to 2.5 cup.

^ For non-vegan, you may use honey. You may also use molasses or fine brown sugar.

 

♥ You may also like: 

Vegan Roasted Salted Mixed Nuts
(Oven & Air Fryer)



Vegan Roasted Salted Mixed Nuts (Oven & Air Fryer)

 

Recently I got myself Philip Airfryer, I'm so excited, and my first experiment with it is this salted mixed nuts. Toasting nuts release their essential oils and cause the nuts to become more flavorful and crunchier than in their raw state. Nuts which are high in Omega 3 and fibre are a great way to boost your health. Instead of store-bought potato chips, these roasted nuts is a perfect healthy snack for the family for movies, special occasions and parties. It is also wallet-friendly, now say good bye to the highly processed and salted nuts at supermarkets! Find out here on where to buy good and cheap raw nuts in Singapore.

Do check out my recipe for Roasted Spiced Nuts.

 

Dietary: Vegetarian, Vegan.

Make 2.5 cups

Ingredients
 1 cup raw almond *

 1 cup raw peanuts *

 1/2 cup raw cashew nuts *

 1/2 tsp sea salt

 1 Tbsp olive oil

 

Method
☼ Using Oven:
1. Preheat the oven to 160℃.

 

2. Evenly spread all nuts on a baking tray with parchment paper. Using a oven thermometer, ensure it is at the right temperature 160℃.  Pop the nuts into the oven for about 9-10 minutes until golden brown. 

3. Remove nuts from oven, pour the roasted nuts into a big mixing bowl. Add salt and oil, stir until evenly coated.

4. Pour nuts back onto baking sheet, baking for another 5-6 minutes or until brown. Turn off the power for the oven, let it sit inside for another 3-5 minutes. The nuts are soft when hot, it will be crunchy when cooled, have faith ;)

5. Cool on tray, and store in air tight container or serve.

☼ Using Airfryer:
1. Preheat the Airfryer to 160℃ for 3 minutes.

2. Pour the nuts and spread evenly in the fryer basket and slide the basket into the Airfryer. Set the timer to 9 minutes. Toss the nuts about 2 times in between frying.

3. Pull out the fryer basket, pour the roasted nuts into a big mixing bowl. Add salt and oil, stir until evenly coated.

4. Pour nuts back into fryer basket and slide into Airfryer. Set the timer to 5 minutes and let the cycle finish. Let it sit in Airfryer for another 3-5 minutes. The nuts are soft when hot, it will be crunchy when cooled, have faith ;)

5. Cool on fryer basket, and store in air tight container or serve.
 

After mixing in the oil, going for the second round of roasting.

Notes

* You can use any nuts (walnuts, brazil nuts etc) as long as total mixed nuts add up to 2.5 cup.

 

♥ You may also like: 

Vegan Roasted Spiced Mixed Nuts
(Oven & Air Fryer)



 

 

 

Vegan Choco Peanut-Butter Mini-Cake (Whole Wheat)

 

This is the first eggless cake I have ever baked that is successful! It is moist, soft and fluffy, simply amazing! The best part is..it is vegan and fat-free! Applesauce is used to replace butter and oil, thus this is so guilt-free to eat. I put my 12-cavity brownie pan to use again to bake this cake, this is so good and require no cutting of the cake after baking, perfect size, beautiful! Alternatively, you can use a 8-inch round or square cake pan if you double/triple the size of this recipe, or you might even wanna explore using a muffin pan instead?! Anything thing is possible in baking, don't be afraid to explore, you have nothing to lose! Update me if you do, LOL!



Perfect size & shape using 12-cavity brownie pan!



Dietary: Vegetarian, Vegan.Make About 8

Ingredients

DRY 
 1 cup or 130g whole wheat pastry flour
 1 tsp baking powder
--
WET
 1/3 cup granulated sugar
 1/2 tsp salt
 1/2 cup applesauce
 1/2 cup non-dairy milk (soy, rice, almond etc)
 1/2 cup peanut butter (smooth or chunky)
--
 160g or 1/2 cup vegan semi-sweet chocolate, chopped (or choco chips)
 1/3 cup almonds, chopped (optional)

Methods
1. Sift dry ingredients together in a large mixing bowl.

2. Preheat oven to 195℃.

3. In another bowl, whisk all the wet ingredients together until smooth. Pour the wet into the dry ingredients bowl and mix well with a spatula. Lastly, gently fold in the chocolate chips and almonds (if using) until well combined.

 

4. Pour the batter into a prepared individual brownie pan, maximum 3/4 filled (or round/square cake pan), sprinkle some chopped almonds on top, if desired.

 

5. Using a oven thermometer, ensure it is at the right temperature 195℃. Pop it into the oven for about 25-28 minutes or till the top looks cooked. Begin testing doneness shortly after 20 minutes. Insert a toothpick into the centre, if it comes out clean with chocolate but no batter, it's done!

 

6. Remove individual cake from pan and let rest on wire. Serve with hot coffee or tea, perfect tea break!



This is how the batter looks like.



In the brownie pan, before popping into the oven.

Tips

☼ If you are using the 8 inch pan, you will need to bake a longer time like 30-35 minutes.  When the top looks brown, insert a toothpick into the centre of the brownies, if it comes out clean, it is done!
 

Vegan Chocolate Almond Brownie (Whole Wheat)

 

 

Brownie? Certainty not that Girl Scouts you are thinking, LOL. Chocolate brownie is a flat, baked square or bar developed in USA. How is brownie different from cake? Both are chocolaty and have spongy. The main difference is the ingredients used which affect the texture and taste. Brownie recipes do not call for baking powder like in cakes, it also uses less flour and more cocoa. Brownies are chewy and baked very flat and dense with a crackled top, whereas cakes are light and fluffy with a smooth and even top covered with frosting.

I have tried a few eggless brownie recipes but didn't get it right because baking with whole wheat flour is always more challenging, even in brownie which is supposed to be dense. This is really my best.. best whole wheat brownie experiment; dense, chocolaty and soft. It is cakey on the outside and fudgy in the middle!



Look at how perfect the shape & size of brownies are!

Almost all brownie recipes called for a specific pan size because variations can throw off baking times and affect texture. If the pan is too large, the brownies will come out thin, dry and hard. If the pan is too small, the batter will rise too high and result in brownies that are too cakey. But seriously, why would I want to buy so many different sizes of brownie pan just to make brownie? So I decided to get this 12-cavity brownie/bar pan with individual slots which is designed for even heating, and it guarantees perfect size and shape of brownies, and with any size of brownie recipes, I could use this! Oh yeah, not forgetting that I do not have to cut the brownie myself, phew. Click here to see how the pan looks like and where to buy.

 

Dietary: Vegetarian, Vegan.
Make About 9

Ingredients
DRY
 145g of whole wheat flour
 1/2 cup unsweetened cocoa powder
 2/3 tsp baking soda
 1/4 tsp baking powder
 -----
WET
 1/2 cup brown sugar
 1/2 tsp salt
 1/2 tsp vanilla extract
 3 Tbsp olive oil
 180ml water
 2 tsp apple cider vinegar or distilled white vinegar
 4 Tbsp applesauce or 1/4 cup over-ripe banana (mashed well)
-----
 1/4 cup chocolate chips
 1/4 cup chopped almonds or walnuts, divided

 

Methods

1. Sift dry ingredients together in a large mixing bowl.

 

2. Preheat oven to 175℃.

 

3. In another bowl, whisk all the wet ingredients together. Pour the wet into the dry ingredients bowl and mix well with a spatula. Lastly, gently fold in the chocolate chips and almonds until well combined.

 

4. Pour the batter into a prepared individual brownie pan, maximum 3/4 filled, sprinkle some chopped almonds on top, if desired.

 

5. Using a oven thermometer, ensure it is at the right temperature 175℃. Pop it into the oven for about 15-20 minutes or till the top looks cooked. Begin testing doneness shortly after 13 minutes. Insert a toothpick, if it comes out clean, it's done!

 

6. Remove individual brownie from pan and let rest on wire. Serve with hot coffee or tea, perfect tea break! 

Batter: max 3/4 filled

Aww... beautiful crackled top!

Tips

☼ The perfect moment of doneness is the first moment a toothpick inserted into the centre of the brownies comes out clean. Underbaked brownies tend to be wet in the center especially those in the middle of the pan, while overbaked brownies are likely to be dry and hard.

Eggless Chewy Choco-Chip & Almond Cookies (Whole Wheat)

 

Look at the crunchy, chewy inner!

I did some researches on how to get the cookies chewy and crunchy,  wanted to try my hands on some chewy cookies, and here it goes! I adjusted a few ingredients and also the baking time to ensure the cookies turn out chewy. The best part is I am still using healthy whole wheat flour, and not unhealthy white refined flour, read more. So this is kinda guilt-free to eat! Try it out, and let me know your results.

 

Dietary: Vegetarian, Vegan.
Make about 1 dozen

Ingredients

DRY 
 1 cup or 130g whole wheat pastry flour

 1/4 tsp baking soda
 1/2 tsp baking powder

 Powdered Egg Replacer for 1 egg (follow instruction of product)

 ---

 2 Tbsp white sugar
 3 Tbsp brown sugar
 1/4 tsp salt
 1/4 cup or 60g unsalted butter or vegan butter, melted into liquid state & cool
 3 Tbsp or 60g almond, chopped (or any nuts)
 1/2 tsp vanilla extract/essence
 1 Tbsp non-diary milk (I used soy milk)
 1 Tbsp water
 1/4 cup chocolate chip, divided

Method

1. Sift or mix well all dry ingredients. Set aside.

 

2. Preheat the oven to 200℃. In a bowl, melt the butter in the oven.

 

3. In another bowl, mix sugar and salt well. Pour in the melted butter and whisk. Add in the rest of wet ingredients: nuts, vanilla essence, milk and water.

 

4. Fold in the mixed flour until it becomes cookie dough. Lastly, add chocolate chips so that it does not break up or melt, leaving some for sprinkle later. Mix until well-combined.

 

5. Shape cookie dough into balls using hands or a small ice cream scope, simply drop dough onto prepared baking tray. Flatten the dough and ensure enough space in between cookies. Sprinkle some chocolate chips on top.

 

6. Using a oven thermometer, ensure it is at the right temperature 200℃.  Pop the dough into the oven for about 10-13 minutes or until golden brown. Keep an eye after 8 minutes. 1-2 minutes can change the result of your cookie greatly.

 

7. Cool on wire rack, and store in air tight container. Best served with English tea!



The dough should feel soft yet firm.

Place the cookies in a glass jar, looks so cool!

 

Tips

☼ Guide to making chewy cookies:

  - higher baking temperature
  - shorter baking time
  - higher proportion of flour
  - higher proportion of baking soda and baking powder

  - higher proportion of egg (powdered egg replacer)

  - higher proportion of brown sugar

  - lower proportion of fats (i.e. butter)

  - use melted butter instead of room temperature ones

  - mix melted butter with sugar, instead of creaming

☼ This recipe has been adjusted for the result of chewy cookies. 

☼ Replace almonds with walnuts, cashew or pecan.
 

♂ Whole Wheat Pastry Flour - Where To Buy?

When it comes to baking and cooking, it is strictly no refined flour for me, especially when we already have enough of these when we are eating out. Why is refined white flour so bad? Read below. Baking with whole wheat is not as easy as baking with refined flour because of the lack of gluten, but this whole wheat pastry solve this problem.

 

Do not confuse whole wheat pastry  flour with the regular whole wheat flour. Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard red wheat. The softer wheat has a lower protein content than wheat and makes a desirable flour for pastry baking.  

 

How to use?

I have been swearing by whole wheat pastry flour when it comes to baking, literally all sorts of baking like muffin, donuts, cookies, cakes etc, basically anything in baking. It can be used to replace any all-purpose, plain and cake flour in the recipe, 1 for 1. Check out my list of baking recipes using whole wheat pastry flour. Hey, baking can be healthy too. Ditch those refined all-purpose and plain flour, get healthy today! Trust me, no one can tell the difference, LOL.

 

These are the two brands that are the most value-for-money I found in Singapore.



TOP's Brand - Organic Whole Wheat Pastry Flour

Where to buy?

SGD2.30 for 500gm.

Available at:-

☼ Yes Natural Organic
Location: Clementi & Geylang, Singapore.

☼ Organic Paradise
Location: Cuppage Plaza #01-25/27 Singapore 228796


Bob's Red Mill - Organic Whole Wheat Pastry Flour

Where to buy?

In Singapore

SGD3.00 at 680g. (Equivalent to SGD2.20 per 500g)

Available at Mustafa Center, Singapore.

Exact location: Level 2, Row 9-11.

 

Also available at a higher price at about SGD4.90.

I have seen it at:-

☼ Giant Hyper @ Vivo City

☼ Cold Storage @ Peninsula Plaza

Notice the vast difference in price between in Mustafa and the rest of the supermarket Click here to see what other products I regularly get from Mustafa.


Online
☼ SGD10.51 at 2.27kg (Equivalent to SGD2.30 per 500g)
Available at iHerb.

☼ USD8.69 at 2.27kg
Available at Amazon.
 

Differences Between Whole Wheat and Refined Wheat/White Flour 

We are all aware that refined white/bread flour are harmful. During the refining process, whole wheat grain are heavily processed that almost all the vitamins, minerals and protein are lost. Even if it is enriched flour, it only adds few vitamins and nothing else.  During the refining process, the endosperm is the only portion of the grain used to make white breads, pastas etc. When the bran and germ are removed, one quarter of the protein content is lost, along with several key nutrients.

Whole wheat grains are power packed with nutrients that are made up of the entire or "whole" grain, including the bran, germ, and endosperm.

Here's a snapshot to let you have a good understanding. To read more about the refined flour, click here. Would you pay extra for the whole wheat flour instead? Oh, hell yes for me!
 

Harmful Effects But Truth of Refined Flour
 • Nutritional loss from whole wheat grains
 • Rise in insulin
 • Glycaemic Index (GI) disorders
 • Inflammation
 • Food cravings
 • Metabolic slowdown
 • Food allergies/Intolerances
 • Acid-alkaline imbalance
 • Fattening
 • Natural insecticide
 

Main Benefits of Whole Grains

 • Stroke risk reduced
 • Type 2 diabetes risk reduced
 • Heart disease risk reduced
 • Better weight maintenance

 • Asthma risk reduced
 • Healthier carotid arteries
 • Inflammatory disease risk reduced
 • Lower risk of colorectal cancer
 • Healthier blood pressure levels
 • Less gum disease and tooth loss

 

♥ Learning a new cuisine is actually not that challenging, it is the process of understanding & finding the ingredients in your area which is tedious and time-consuming. Thus, I am most willing to share with readers (Singapore, Malaysia and international) where I get the most value-for-money ingredients that are slightly uncommon. See more of the great, affordable & healthy stuff I am always get.

 

☆ You may also like

 

Whole Wheat Flour - Where to buy?