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 Chocolate Pudding Tart

 

 

 

For many people, a dessert is never complete without any chocolate. This creamy luxurious, dark and intoxicating chocolate tart/pie is such a beautiful dessert, it is also healthy and free from egg, dairy, refined sugar and nuts. Try serving this rich dessert and watch your guests wow with delight. This easy, elegant and decadent chilled pie can be made this in advance so you have more time to prepare other food for party.

 

Dietary: Vegetarian, Vegan. 

Make two 9 to 10" pie
Slightly adapted from this book.

 

Ingredients

For crust

 1 3/4 cup or 280g store-bought or Homemade Graham Crackers / digestive biscuits

 3 Tbsp molasses or any natural sweetener

 4 Tbsp melted vegan butter, melted coconut oil or canola oil

 1 Tbsp non-diary milk (I use soy milk)

 

For filling

 3 cups non-dairy milk (I use soy milk)

 1/4 cup cornstarch

 1/3 cup molasses or any natural sweetener

 3 Tbsp unsweetened cocoa powder

 Pinch of sea salt

 1/4 cup semisweet chocolate chips
 1 tsp vanilla extract

 

Method

For crust

1. Grease a 9 or 10" springform pan or pie plate. Preheat the oven to 175℃. Crush the biscuits by placing them in a zip lock plastic bag and a rolling pin to crush then as fine as possible. Or use a food processor to create a really fine and evenly textured crust.

 

2. In a mixing bowl, mix crushed biscuits with sugar, then add in butter/oil. Using a spatula, blend the mixture thoroughly to moisten the crumbs. Then add in milk, and stir again. 

 

3. Place crumbs into pan/plate, and press crumbs into sides first then work your way down to the bottom.  From experience, springform pans need a little less crust than pie plates. Any excess crumbs can be kept in the fridge for your next baking.

 

4. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 10 minutes until firm. Let the crust cool down before filling.

 

 

For filling

1. In a small heavy saucepot with the heat off, mix together 1 cup of milk and cornstarch, and whisk until cornstarch is well dissolved.

2. Whisk in the rest of the milk, sugar, cacao powder and salt. Bring it to a boil, then turn the heat to medium and whisk constantly for about 7 minutes, until slightly thickened.

3. Add chocolate chips and mix to melt. Turn off heat and stir in vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated. Set aside to cool for about 10 minutes.

 

4. Pour mixture into prepared pan/plate, let cool for about 10 minutes. Then refrigerate until set for about 3 hours. Top with roasted nuts, chocolate curls or any of your favourite candies. Once set, slice and serve!

 

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 Grape Pots De Crème

 

My guests and family members simply love my healthy Vegan Chocolate Pots De Crème so much and they do not even realise the presence of silken tofu even after eating the whole cup! Thus I decided to venture into a new flavour, and here we go! This make a perfect dessert for home entertaining, because while I'm frantically preparing soup, starter and main course, table setting and decoration etc, this dessert comes in so handy as I can prepare one day before and throw all the ingredients into the blender, pop into the fridge and viola.. a group of impressed guests!
 

Dietary: Vegetarian, Vegan.

Make 3 ramekins

Ingredients
 115g semi-sweet white chocolate (compound or chips), chopped
 1/2 tsp instant espresso/coffee powder
 1/4 tsp Himalaya or sea salt
 40g fresh grape
 225g silken tofu (extra soft silken tofu will be even better)
 1/4 tsp violet colouring, optional
 1 Tbsp castor sugar, optional
 
Toppings (choose one or more!)
 Grapes
 Chocolate Curls
 Fruits
 Nuts

Method

1. Create your own double boiler method to melt the chocolate, click to see how.

 

2. Heat until chocolate is almost completely melted, remove from heat. Add coffee powder and salt, mix well. Let cool for about 3 minutes.

 

3. In a blender or processor, add the grapes to process until the skins are mashed. Pour in the tofu, melted chocolate and food colouring (optional). Process until completely smooth, pausing the machine to scrape down the sides and under the blade, if necessary. Taste if the mixture is your preferred sweetness because some semisweet chocolate can be quite sweet, for me I did not add any more sugar. If it is not sweet enough for you, add sugar. Stir until smooth. The mixture may look runny now, no worries.  
 

4. Pour the mixture into ramekins or small jars, and refrigerate to chill until set for at least 3-4 hours.  Serve chilled, and top with chocolate curls or your favourite toppings.

Tips

☼ How to Make Chocolate Curls? Click.



Vegan Savoury Mushroom Muffins

 

 

 

We heard all sorts of muffin, but how often have you heard of mushroom muffin? This savoury snack can be served with vegetable soup for a light quick meal and breakfast. I love the earthy smell that filled the whole kitchen when I'm baking them, feels like heaven! This whole grain muffin is not only low in fat and calories, it is also healthy and rich in vitamins and minerals, perfect! My muffin top look kinda hard because I did not put enough oil, LOL, but the inside is still moist. Will update the photos when I bake another batch of these cuties!

Dietary: Vegetarian, Vegan.
Make 12 mini muffin
Slightly adapted from this book.

Ingredients
 2 Tbsp + 3/4 tsp or 37.5ml olive oil, divided
 125g fresh shiitake/button mushroom, chopped (or any mushroom with woodsy scent)
 Salt, divided
 Freshly ground black pepper, divided

 3/4 cup or 180ml non-dairy milk (I use soy milk)
 1/2 Tbsp white distilled vinegar

 1 cup whole wheat pastry flour
 1 1/4 tsp baking powder
 1/4 tsp baking soda
 1/2 tsp dried thyme
 1/4 cup or 30g walnuts, chopped
 
Method

1. Heat up 2 teaspoons (10ml) of oil in a non-stick large skillet. Sauté mushroom for about 10 minutes or until tender and liquid evaporates. Season with salt and pepper. Remove from heat and set side to cool.

 

2. Preheat the oven to 190℃ .

 

3. Combine the milk and vinegar (buttermilk's substitute) and let the mixture incorporate. Set aside for at least 5 minutes.

 

4. In a mixing bowl, mix together flour, baking powder, baking soda and thyme. Add pinch of salt and pepper.  

 

5. Whisk remaining oil into the milk mixture until smooth. Add liquid mixture to the flour mixture and stir until well combined. Gently fold in mushroom mixture and walnuts.

 

6. Pour the batter into a prepared mini muffin cups.

 

7. Using a oven thermometer, ensure it is at the right temperature 190℃. Pop it into the oven for about 20-25 minutes or till the top looks cooked. Begin testing doneness shortly after 20 minutes. Insert a toothpick, if it comes out clean, it's done!

 

8. Let cool in pan for 3 minutes, then transfer to the rack to cool slightly, serve warm! 

 

Shiitake mushroom

Mushroom, chopped.

Batter



Vegan Chocolate Pots De Creme

 

 

This quick and super delicious dessert is so rich and creamy that you will not even realise the missing of heavy cream and egg yolk in most traditional recipes. This is a healthier version that is dairy-free and uses silken tofu, I can guarantee you that no one can tell the taste of soy, let alone tofu! Talk no more, get your blender out and this awfully healthy treats will be ready in no time! Check out another flavour of mousse I have created: Vegan Grape Pots De Crème.

Dietary: Vegetarian, Vegan.

Make 3 ramekins

Ingredients
 115g semi-sweet non-diary dark chocolate (compound or chips), chopped
 1/2 tsp instant espresso/coffee powder
 1/4 tsp Himalaya or sea salt
 225g silken tofu (extra soft silken tofu will be even better)
 1 Tbsp castor sugar or agave nectar, optional
 
Toppings (choose one)
 Chocolate Curls
 Fruits
 Icing powder
 Nuts

Method

1. Create your own double boiler method to melt the chocolate, click to see how.

 

2. Heat until chocolate is almost completely melted, remove from heat. Add coffee powder and salt, mix well. Let cool for about 3 minutes.

 

3. In a blender or processor, pour in the tofu and melted chocolate. Process until completely smooth, pausing the machine to scrape down the sides and under the blade, if necessary. Taste if the mixture is your preferred sweetness because some semisweet chocolate can be quite sweet, I did not add any more sugar. If it is not sweet enough for you, add sugar. Stir until smooth. The mixture may look runny now, no worries.  
 

4. Pour the mixture into ramekins or small jars, and refrigerate to chill until set for at least 3-4 hours.  Serve chilled, and top with chocolate curls or your favourite toppings.

Tips

☼ How to Make Chocolate Curls? Click.



Vegan Creamy Lemon Tart

Using pie tart pan.

 

Using springform pan.

 





I have tried enough of chocolate tarts, now I want something more refreshing, zesty and less sinful, and lemon tarts instantly pop into my mind! Most lemon tart fillings usually comprise of eggs but this vegan version is of course eggless, and also low fat with all the healthy and fresh ingredients used. The texture is like a creamy panna cotta, and is tangy and surely the lemon lover in your life! Creamy lemonade filling yet with no dairy cream, natural vegan ingredients over faux diary products, how exciting! Hope you enjoy it as much as we do!

 

Dietary: Vegetarian, Vegan. 

Make two 9 to 10" pie
Slightly adapted from this book.

 

Ingredients

For crust

 1 3/4 cup or 280g store-bought or Homemade Graham Crackers / digestive biscuits

 3 Tbsp castor sugar

 4 Tbsp melted vegan butter, melted coconut oil or canola oil

 1 Tbsp non-diary milk (I use soy milk)

 

For filling

 1 1/2 cup non-dairy milk (I use soy milk)

 2 Tbsp tapioca flour

 2 tsp agar agar powder

 440ml coconut milk, room temperature

 1/2 cup or 97g sugar

 2/3 cup or 160ml fresh lemon juice

 1 Tbsp finely grated lime zest (zest before squeezing out juice)

 1 tsp vanilla extract

 

Method

For crust

1. Grease a 9 or 10" springform pan or pie plate. Preheat the oven to 175℃. Crush the biscuits by placing them in a zip lock plastic bag and a rolling pin to crush then as fine as possible. Or use a food processor to create a really fine and evenly textured crust.

 

2. In a mixing bowl, mix crushed biscuits with sugar, then add in butter/oil. Using a spatula, blend the mixture thoroughly to moisten the crumbs. Then add in milk, and stir again. 

 

3. Place crumbs into pan/plate, and press crumbs into sides first then work your way down to the bottom.  From experience, springform pans need a little less crust than pie plates. Any excess crumbs can be kept in the fridge for your next baking.

 

4. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 8-10 minutes until firm. Let the crust cool down before filling.

 

For filling

1. In a heavy saucepot, mix together milk, tapioca flour and agar agar powder. Turn heat up to medium and stir constantly for about 5 minutes, until slightly thickened.

 

2. Whisk in coconut milk slowly. Then add sugar, lime juice and zest. Whisk constantly for about 10 minutes. Turn off heat and add vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated!

 

3. Pour mixture into prepared pan/plate, let cool at counter for about 30 minutes.  Refrigerate until set for about 3 hours. Once set, slice and serve the refreshing dessert!