Category: Sweet

Halloween Special – Two Pumpkin Recipes Cupcake and Chai Tea

Post author By grazing wombat
Post date 7 October 2022

Hello.
It will soon be Halloween which isn’t as big an event here in Australia or Japan like it is in the US. It’s usually just the neighbourhood kids coming over to get some candy, but I got some organic pumpkins, so I thought I would make some easy cakes and drinks. Edible Halloween decorations are easily available these days, so you don’t have to go to the trouble of making them, but they’ll add more character to your creations. This time, I made a chiffon cake using a cupcake mould, added pumpkin puree and spices, and decorated the top with whipped cream to give it a slightly ugly ghost with eyes. I also made a pumpkin chai tea to go with this chiffon cake.

About Pumpkins
Vitamins A, C, and E found in pumpkins are nutrients related to the immune system.
The antioxidant properties of vitamins A, C, and E not only help boost immunity, but also prevent aging. Vitamin E is considered a strong antioxidant and is sometimes called the “rejuvenation” vitamin. Vitamin A protects the skin from drying out, and vitamin C is essential for collagen production! Pumpkin contains 2.7 times more vitamin C than a banana and 11 times more vitamin C than an apple, which is more than the amount of fruit we usually eat.

Pumpkin is also a great source for potassium and helps to reduce swelling! When the human body takes in too much salt, it stores water, which causes swelling. To reduce swelling, it is important to eliminate this excess water. Potassium helps to eliminate excess salt, and when it does so, it also eliminates water. This leads to the reduction of swelling.
Pumpkin is a delicious, nutritious, and versatile vegetable.

What you need for these recipes (pumpkin chiffon cake and pumpkin chai tea)
Pumpkin- I used Japanese Pumpkin for this recipe. Butternut squash is too watery I found.
Eggs- I used Extra-large 700g free range.
Sugar- I used raw sugar.
Oil-I used rice oil.
Flour-Plain flour
Baking powder
Thickened cream- whatever you like
Milk- I used cow milk – for chiffon cake and I used rice milk for chai tea
Cinnamon
Nutmeg- I used whole one grated for a fresh, beautiful aroma.
Fresh ginger
Cardamon- I used whole pods and when you use smash them with a knife, you’ll release a delicious aroma.
Fennel seeds
Cloves
Vanilla bean paste (you can use Vanilla bean sticks if you prefer)
Black tea or coffee (if you want to add your chai tea)

Tip for these recipes
• Cut the pumpkin small so it’s easy to soften with the microwave.
• When softening the pumpkin, I set my microwave at 600w for 5mins at first. After checking the pumpkin cook for 2mins at a time until the pumpkin gets soft.
• When you put the softened pumpkin into the mixer, be careful not add the liquid in bottom of the dish. You don’t want to your puree to be too wet.
• For chiffon cake, you need 160g of pumpkin puree.
• For chai tea, you need 230g of pumpkin puree.
• Make sure there is no water or oil left in bowls, whippers, hand mixers, or other utensils.
• Sift flour when adding flour to egg yolks.
• When beating egg whites, add sugar a little at a time.
• When mixing the egg yolks, stir in the sugar a little at a time to completely emulsify the mixture.
• When adding the meringue, use a spatula to mix it into the egg yolk mixture in 3-4 portions.
• For chai tea, smash the whole cardamon so come seeds out and you will get a beautiful aroma from your tea.
• You can add any form of sweetener to your chai tea but taste it first because you may find it’s sweet enough from the pumpkin.
• When you drink chai tea, strain the tea so you don’t drink any spice seeds.
• You can add coffee or black tea but if you don’t want any caffeine, you can drink just the chai mixture.
• I used rice milk for chai tea, but you can use any milk you like such as nut milk, oat milk, soy milk, cow milk etc.

Pumpkin chiffon cupcake

Pumpkin's chiffon cake with spices, when it's gone, you'll want to make it again.

Course Dessert

Cuisine American

Keyword cake, cupcake, halloween, Pumpkin

Prep Time 20

Cook Time 20

Servings 9 each

Author grazing wombat

Equipment

1 Hand mixer

Ingredients

3 each Egg yolk
30 g Sugar
30 g Oil
50 ml Milk
160 g Pumpkin puree
70 g Flour
1 tsp Baking powder
½ tsp Cinnamon powder
⅛ tsp Whole nutmeg
3 each Egg white
30 g Sugar
200 g Thickened cream
20 g Sugar
¼ tsp Cinnamon powder
⅛ tsp Whole nutmeg

Instructions

Wash and remove the pumpkin’s skin and seeds then cut the pumpkin small.
Put the pumpkin into a microwave safe dish and cover with cling wrap.
Set the microwave for 600 w and put the pumpkin into a microwave for 5mins. Check the pumpkin is soft but if still hard, put it back into the microwave for 2 mins at time until the pumpkin is soft.
Put the pumpkin into the mixer and blend until smooth. Be careful not to add the liquid from the bottom of dish otherwise your puree will be too wet.
Weigh the puree and take 160g of the puree for chiffon cake.
Preheat the oven for 180℃.
Separate yolk and egg white into bowls.
Whisk the egg whites and add the sugar, 1/3 at a time, to form a soft meringue.
Add the sugar to the egg yolk a little at a time. Mix with a hand mixer until completely emulsified.
Add the 30ml of oil and continue whisking the egg yolk until it looks like mayonnaise.
Add 50ml of milk as whisking.
Next add 160g of pumpkin puree and stir well with a spatula.
Grate the whole nutmeg into the mix, add ½ tsp of cinnamon powder, and stir well.
Sift the 70g of flour and 1 tsp of baking powder into the yolk mixture.
Combine the flour and yolk mixture.
Add 1/3 of the meringue to the egg yolk batter, blend, and mix gently.
Add the remaining meringue to the egg yolk mixture as well and mix gently.
Pour the chiffon cake mixture into cupcake moulds.
Bake them for 20mins
After 20mins, remove the chiffon cake from the oven and put them on a rack to cool.
In the meantime, make the whipped cream. Weigh 200g of thickened cream and add 20g of sugar and combine with a whisk.
Grate the nutmeg, add ¼ tsp of cinnamon, and whisk again. Do not add the spice before the thickened cream becomes whipped cream.
Put the cream into a piping bag with a tip.
Check the chiffon cakes are cool and make hole in the middle of chiffon cakes with a chopstick or skewer.
Squeeze the cream in the hole and on top of the cupcake. I did it a little bit messy because I wanted it to look like a pesky ghost.
Add eyes to the cream

Video

Pumpkin chai tea

Chai tea can be served hot or cold, add coffee, tea, or sugar to your liking

Course Drinks

Cuisine Indian

Keyword chai tea, halloween

Prep Time 20

Cook Time 20

Servings 2 people

Author grazing wombat

Ingredients

230 g Pumpkin puree
1 cup Filtered water
2 cup Milk any milk you like
1 each Cinnamon stick
3-4 sliced Fresh ginger
½ tsp Fennel seeds
4 each Cardamon pods
⅛ tsp Whole nutmeg Grate
6 each Cloves
½ tsp Vanilla bean paste
Coffee, Black tea, sugar

Instructions

Crush the whole cardamon pods and open them
Slice the fresh ginger.
Add 1 cup of filtered water into the mixer then add 230g of the pumpkin puree combining well.
Pour the pumpkin mixture into a pot.
Add 2 cup of milk.
Turn heat to low and add the spices, grated nutmeg, and vanilla bean paste.
Go slowly, don’t rush it. You want a beautiful, spiced aroma from your tea.
That is your chai mix. Add this to black tea, or coffee for a chai-latte, or if you don’t want any caffeine, you can just drink it.
Also, you can use any sweetener. Sometimes I find pumpkin is sweet so I don’t add anything but if you have a sweet tooth, you can add sugar, coconut sugar, honey, or maple syrup.

Video

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How to make a beautiful purple Hawaiian Sweet Potato Pie.

YouTube Channel Grazing Wombat

Tags Chai tea, Cupcake, Halloween, pumpkin

Dessert Quick and easy Sweet

How to make a beautiful purple Hawaiian Sweet Potato Pie.

Post author By grazing wombat
Post date 3 October 2022

Hello, how are you everyone?
This time, using sweet potatoes for a delicious treat. A simple, time-saving dessert that can be made almost entirely from items you have at home.

About Sweet Potato

Sweet potatoes contain two types of dietary fibre. Soluble fibre, which dissolves in water, and insoluble fibre, which does not dissolve in water. Soluble fibre catches excess carbohydrates and fats, while insoluble fibre expels them. These two roles help beautify the abdomen.

Sweet potatoes contain dietary fibre and jalapin which beautifies the intestines (stomach).
When these two nutrients reach the intestines, they assist in the elimination of waste products. Skin is said to be related to the health of the intestines, so adjusting the intestinal environment and eliminating waste products can help improve skin tone.

Enough jibba jabba about intestines 😩so let’s start talking about how to make this pie

What you need?

Sweet potato (Any your liking)
Butter
Milk
Raw sugar
Cinnamon
Frozen pie sheets
Egg (for brushing pie sheets)
Sesame seeds (for garnish)

Above ingredients you can get at the supermarket, or you may already have them in your fridge.

Tips for this recipe
• The recipe calls for cooking the sweet potatoes in the microwave for 8 minutes, but because of the size of the sweet potatoes, be sure to pierce them with a bamboo skewer and if they are still hard, cook them one minute at a time until they soften.
• Wash the sweet potatoes and wrap them in kitchen paper before wrapping them in plastic wrap. This will keep the sweet potatoes moist.
• Be careful when peeling the sweet potatoes because they are hot.
• Melt the butter before putting the sweet potatoes and butter in the blender.
• A pie has many layers of dough. The process of folding the layers together allows air to enter the dough, and when it is baked, the air expands, and the dough rises.
The air will expand during the baking process, causing the dough to rise.
At this point, you can poke holes in the dough with a fork to allow the air to escape and prevent the dough from expanding too much. If you poke holes in the dough with a fork, the air will escape, and the dough will not rise too much.

Hawaiian Sweet Potato Pie

Using frozen pie sheets so easy to make and quick pie

Course Dessert

Cuisine Japanese

Keyword dessert, easy to make, frozen pie sheets, quick

Prep Time 15

Cook Time 20

Servings 8 people

Author grazing wombat

Equipment

1 Food processor

Ingredients

500 g Hawaiian Sweet Potato
100 g Butter melted
125 ml Milk
55 g Sugar
½ tsp Cinnamon
2 each Frozen Pie sheets
Egg For brush pie sheets
Sesame seeds For garnish

Instructions

Preheat the oven for 170℃.
Wash the sweet potato and wrap it with kitchen paper then wrap again with cling wrap.
Put the sweet potato in the microwave for 8mins.
Check the sweet potato is soft. If it’s not soft put the sweet potato back into the microwave for 1min.
Remove the sweet potato’s skin, be careful its hot.
Melt the butter.
Put the potato into the blender.
Add the melted butter, milk, sugar, cinnamon into the blender and blend until smooth.
Spray oil or rub butter on the pie dish.
Roll out the pie sheets you need and place the sheets on the pie dish.
Add the sweet potato filling on top of the pie sheets.
Roll out a second sheet and cover the filling.
Trim the excess dough with kitchen shears.
Use a fork and make holes on the top of the pie sheets.
Crack and whisk an egg. Brush the top of the pie sheet with the beaten egg.
Garnish with sesame seeds.
Bake the pie for 20-25mins.
Remove the pie from the oven and put on a rack to cool down.
Cut the pie and serve with cream or ice cream.

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Dessert Sweet

How to make Blueberry and Lavender Cheese cake

Post author By grazing wombat
Post date 6 August 2022

Hello.
How are you all?
It has been getting colder in Australia recently.
The winter sky is so beautiful that I woke up early in the morning before work to take some photos of the scenery.
I also found some beautiful lavender and decided to make a cheesecake with it.

Notes on making this
I used frozen blueberries in this case, but you can also use fresh ones.
Be careful not to use the lavender as is, use only the petals, or it will have a bitter taste.
The amount of lavender used in this recipe is not even 1 gram, so you will only taste a hint of lavender when you eat the cheesecake. I used organic lavender petals this time.
If you want more lavender aroma or taste, please increase the amount. I wouldn’t recommend lavender oil because sometime you found its not oil for food.

Now let’s make it!

Blueberry and lavender cheese cake

Refreshing blueberry and a hint of lavender in flavour.

Course Dessert

Keyword dessert, sweet

Prep Time 20

Cook Time 4

Servings 10 people

Author The Grazing Wombat

Equipment

1 Blender
1 Mixer
1 Cake mould Diameter 20cm X Height 6cm

Ingredients

Biscuits Base

100 g Arnott’s biscuits or any biscuits you like
80 g Butter melt

Filling

250 g Cream cheese
70 g Raw sugar
1 tbsp Lemon juice
150 g Yoghourts
50 ml Milk
100 g Frozen blueberries or fresh
Lavender petal little bit
8 g Geltin powder
2 tbsp Water
150 ml Thicken cream
20 g Raw sugar

Instructions

Making the base: put biscuits into the blender and blend until powdery.
Put the blended biscuits into a bowl add melted butter and mix together.
Line a mould/cake/cheesecake tin with baking paper. Pot in the base mix and using a spatula flatten then put it in a fridge to rest for 30mins.
Making the filling: Put the gelatine powder into a bowl and add water and mix well.
Pour the milk into a pot and turn heat to low. Add blueberry and the gelatine mixture and simmer until combined.
Put cream cheese, raw sugar, lemon juice, yoghurt into a blender or mixer and blend until smooth.
Pour the cream cheese mixture into a bowl.
Put the blueberry mixture and lavender petals into a mixer and blend well.
Pour the blueberry mixture into the cream cheese mixture and mix well.
Pour the thickened cream into a bowl and add raw sugar. Using an electric hand mixer whip the cream until it thickens.
Add the cream cheese and blueberry mixture to the whipped cream a little at a time.
Mix well until the cream cheese and blueberry mixture is completely combined.
Take the mould with the biscuit base from the fridge and pour the cheesecake mixture into the mould.
Flatten and put it in the fridge for 4-6 hours.
Check the cheesecake for firmness. If it’s still a little soft put it back in the fridge.

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Melting moments with Lemon Myrtle and roasted Macadamia nuts

YouTube Channel The Grazing Wombat

Tags blueberry cheesecake recipe, cheesecake recipe, cream cheese, dessert ideas, lavender, sweet, sweet ideas

Dessert Sweet

Melting moments with Lemon Myrtle and roasted Macadamia nuts

Post author By grazing wombat
Post date 23 May 2022

新しく日本語サイトを作りました. The Grazing Wombat Japan

今後日本語のレシピはこちらからになります。↑

Hi All!
This time I made Melting moments with Lemon Myrtle and roasted macadamia nuts.
When you eat it, the fresh aroma of lemon myrtle and savory nuts will make your mouth water.
Lemon myrtle is very versatile and is used in herbal teas, dressings, cooking, confectionery and medicine.

What do you need
Lemon myrtle
Plain flour
Butter
Icing sugar
Macadamia nuts
Lemon

About Lemon Myrtle
You can buy lemon myrtle tree
Also, you can buy it from healthy shops.
I got it from an organic garden and put the leaves in a freezer bag and it the freezer.

Tip for this recipe
Fresh leaf lemon myrtle can be frozen or dried to make it easier to powder.
When macadamia nuts and lemon myrtle are ground into a powder, salt is added to make it easier to powder.
Bring butter to room temperature.
Letting the cookie dough sit in the refrigerator for 30 minutes to an hour makes it easier to cut.
When the buttercream is applied to the cookies, the cookies should be completely cool.
The timing for making buttercream is best when it is used immediately after the cookies are baked and cool.
It is especially easy to melt in summer. If you make it first, you will have to store it in the refrigerator. When you are ready to use it, you must bring it to room temperature.

Melting Moment with Australia native Lemon myrtle

Rich buttercream tastewith a fresh lemon myrtle aroma that will leave your mouth watering.

Course Australia native, lemon myrtle, sweet

Cuisine Aus or NZ

Keyword snack

Prep Time 30

Cook Time 15

Servings 12 each

Author The Grazing Wombat

Equipment

1 Food processor

Ingredients

For Cookies dough

100 g Macadamia nuts 160℃ roast
150 g Butter
80 g Icing Sugar
200 g Plain flour
5 g Lemon myrtle use 2.5g for cookies dough
½ tsp Salt For lemon myrtle
½ tsp Salt For macadamia nuts

For the lemon myrtle filling

150 g Icing sugar
100 g Butter
2.5 g Lemon myrtle
1 each Lemon zest

Instructions

For making cookie dough

Roast macadamia nuts in oven at 160 degrees for 5-7 minutes.
While waiting for the nuts to roast, in a blender add lemon myrtle and ½ tablespoon salt, blend well, then put a side.
Next, add the roasted macadamia nuts and ½ tablespoon salt, blend well, then place the nuts in a bowl.
In the same blender, add the butter and icing sugar and blend well.
Add flour and blend well.
Place the cookie dough into a bowl and add the macadamia nut and the lemon myrtle then mix well with hands.
Divide the cookie dough into two parts, form into bars, wrap and place in the refrigerator for 30 minutes to 1 hour.
Preheat the oven for 160 degrees
After 30 minutes, remove cookie dough from refrigerator and cut into 6-7 mm pieces.
Shape the cut cookie dough by hand, one at a time.
Place the cookies dough on a tray with baking paper.
Press down on the cookie dough with the tip of a fork.
Bake the cookies for 15mins.
After 15mins, place the baked cookies on a rack to cool down.

For Making butter cream.

Zest lemon.
Put butter, icing sugar, lemon zest, and lemon myrtle into the blender and blend well until smooth.
Place the tip into a piping bag and fill with the butter cream.
Make sure the cookies are completely cooled.
Spread the butter cream on half of the cookies
Sandwich the butter cream with the other half of the cookies.

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dairy free Dessert gluten free plant based Sweet Vegan

How to make Plant Based Raspberry Truffles

Post author By grazing wombat
Post date 18 February 2022

Hi there!

My husband loves this chocolate. Sweet and sour raspberry and nut ball with a dark chocolate coating. Seriously easy to make so you can make some for your loved ones.

What did I use for this recipe?

Frozen raspberry – You can use fresh ones if you want.
Dried cranberry (figs are good too)
Hazel nuts – I think raspberry and hazelnuts are a good match!
Vegan Raw Chocolate
Cacao batter – You can use coconut oil but they will melt in your hand, so Cacao butter is better.

Tips for making Raspberry truffle
• Roasted nuts produce a better flavour with chocolate. Sometimes I found raw nuts have an old oil taste which I don’t like at all.
• When you cook frozen raspberries and cranberries, just heat them enough to defrost them.
• When you are making raspberry and nut paste, if you feel the paste still too wet, add more desiccated coconut.
• I recommend peeled hazelnuts instead of skin on hazelnuts.
• If you are not vegan or have an allergy to lactose, you can use any chocolate for coating.

Plant based Raspberry truffles

these truffles are tasty and easy to make

Course Dessert

Cuisine Plant based

Keyword dairy free, Gluten free, plant based, Vegan

Prep Time 15

Cook Time 15

Servings 17 each

Author The Grazing Wombat

Equipment

1 Mixer
1 Blender

Ingredients

For raspberry and nut paste

100 g Frozen raspberry
70 g Dried cranberry
50 g Maple syrup
30 g Desiccated coconut
110 g Hazelnut
¼ tsp Salt

For chocolate coating

70 g Vegan raw chocolate
20 g Cacao butter
70 g Macadamia nut milk

Instructions

For raspberry and nut paste

Preheat the oven to 150℃.
Roast hazelnuts for 10mins.
After 10mins, remove the hazelnuts from the oven and let them cool.
In the meantime, put frozen raspberries, cranberry, and maple syrup into a pot and turn heat to mid. Cook until the frozen raspberries are defrosted. Cook for 2-3mins more then turn off the heat.
Put the berries into a mixer and blend well.
Put the berry paste into a bowl.
Put the hazelnuts and desiccated coconut into a blender and blend well.
Add the nut paste into the berry paste and mix well. (If it is too wet, add more desiccated coconut.)
Make 16-17 portions, place them on a tray, and put them in the fridge.
While they are cooling make the chocolate coating. Put a bowl on a pot of boiling water.
Add the raw chocolate, cacao butter, and macadamia nut milk and melt all ingredients as stirring well.
Once everything has melted, remove the bowl from the pot.
Coat the raspberry and nut balls with the chocolate and put them on a tray lined with baking paper.
Top with cacao nibs or crushed nuts and put them in the fridge for 2 hours.

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Dessert Quick and easy Sweet

Only Three ingredients Ice Break Coffee Pudding

Post author By grazing wombat
Post date 25 January 2022

Hello! How are you everyone?

Today, I am going to show you how to make an easy pudding.
Only you will need 3 ingredients and you can buy at petrol stations!
You can make this pudding quickly when you suddenly have friends come over for dinner or after work if you are tired and want something sweet.

What you will need!
You can buy everything at your local shops, petrol stations, or convenience stores.
Ice Break iced coffee or whatever brand you like (The stronger Extra shot or Triple shot work best).
Eggs
Sugar
That’s all!
This time I used Ice Break Extra Shot iced coffee, but you can use whatever one you like.

Tip for this recipe

When you crack eggs, use the bench rather than the edge of bowl so as not to get any shell fragments in your pudding

When mixing the eggs, you don’t need a mixer just had beat until they feel heavy.

Shake coffee well the before pouring into a pot.

After the coffee has boiled, pour the coffee into the egg mixture little by little. Don’t pour hot coffee into the egg all at once because you will cook the egg.

Strain the coffee mix so your it is nice and smooth.

When you steam the coffee mix with a frypan, lay kitchen paper under pudding pots to reduce the direct heat.

When you cover the puddings, leave it open a little bit so your pudding doesn’t get too hot and leave cavities inside.

Steam 15mins and check your pudding.

When the caramel sauce is a dark brown colour, turn off the heat and add the water, be careful, sometimes the water splashes

Ice Break Coffee Pudding

Only 3 ingredients you might have in your house!

Course Dessert

Cuisine Aus or NZ

Keyword easy

Prep Time 15

Cook Time 30

Servings 4 pudding

Ingredients

For Coffee pudding

300 ml Ice Break Coffee
4 each Eggs

For Caramel sauce

40 g Sugar
2.5 tbsp Water 1 + 1.5 tbsp

Instructions

Making Coffee pudding

Crack the eggs into a bowl.
Lightly beat the egg with a whisk but not so much to create foam.
Pour 300ml of the coffee into a pot and bring to the boil.
Pour the coffee into the egg little by little as whisking.
Strain the coffee mix.
Pour the coffee mix into pudding pods.
Cover the pudding with foil.
Boiling water in a frypan and lay kitchen paper bottom of the frypan.
Put the pudding into the frypan and water level is cover the pudding pots half.
Cover with a lid leaving a little bit of a gap to allow heat to escape.
Steam the pudding for 15mins then check. Jiggle the pudding gently and if the pudding isn’t firm, put the lid back and steam for a further 10- 12mins.
After 10mins, check again and jiggle gently. If no movement, they are done.
Remove the pudding from the frypan and let them cool down.

Making the Caramel sauce

Put 40g of sugar into a pot and add 1 tbsp of water over a mid-heat. Cook until a dark brown colour.
Once the colour is dark brown, turn off the heat, add 1.5 tbsp of water, and mix with a spoon. Turn the heat to mid and combine the caramel and water well.
Once combined, turn off the heat and put the pot on wet cloth to cool down for 5mins.
Pour the caramel sauce on the pudding and put them in the fridge to cool.

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dairy free gluten free Quick and easy Sweet

Easy to make Gluten free Banana bread

Post author By grazing wombat
Post date 14 September 2021

Hi All

I am stoked my husband gave me a coffee machine for my birthday. I was so happy I did a fist pump. 🤩 This machine is a SMEG from Italy and is easy to use and stylish. More importantly I can now drink coffee any time. 😚

I needed something to go with my coffee! I have lot of bananas so I decided to make this banana bread.

This bread is moist with a natural sweetness and is very easy to make. When baking bread you can imagine the beautiful aroma in my house …. BANANA! Keep this bread in your fridge and 2-3 days later it’s still moist!

Gluten free banana bread

easy to make banana bread with almond meal

Course Dessert

Keyword easy, Gluten free

Prep Time 10

Cook Time 35

Servings 6 people

Equipment

Tin size Width 20cm x Length 20cm x Height 4cm

Ingredients

2 each Banana
180 g Almond meal
2 each Eggs
50 g Coconut oil
100 g Honey
½ tsp Cinnamon
¼ tsp Nutmeg
2 g Baking powder
A pinch Salt

For garnish

2 each Banana

Instructions

Preheat the oven to150℃.
Line your tin with baking paper.
Melt and weight coconut oil.
In a bowl, add cinnamon, nutmeg, salt, and baking powder to the almond meal, then mix well.
In your mixer blend the bananas, eggs, coconut oil and honey until smooth.
Pour the banana mix into a bowl.
Add the almond meal mix into the bowl then mix well.
Pour the mix into your tin.
Slice the remaining bananas (be creative) then put the sliced banana on the mix.
Bake the banana bread mix for 35-40mins. (Inside temp 85℃).
Remove from the oven and let stand for 10 mins before removing from the tin.
Remove from the tin and let cool on a cake rack.

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How to make Daifuku with Strawberry (Ichigo Daifuku) Plant Based and Gluten Free

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Tags banana, easy, gluten free, quick

dairy free gluten free plant based Quick and easy Sweet Vegan Whole food recipes

How to make Daifuku with Strawberry (Ichigo Daifuku) Plant Based and Gluten Free

Post author By grazing wombat
Post date 18 August 2021

Ichigo Daifuku (Daifuku with Strawberry)

Do you know Wagashi?
Wagashi is Japanese sweets.
Wagashi has long history start from the Jomon period (traditionally dated between c. 14,000–300 BCE)

This time, I’ll show you how to make super easy Ichigo Daifuku!

When I was kid, I never liked sweet things like chocolate, cake, ice cream etc but first time I had Japanese sweets I just loved them. (Hahaha I was a mature kid 🤣)
If you visited Japan or lived in Japan, might have seen Japanese sweets like Ichigo Daifuku (Ichigo is Strawberry, and Daifuku is Anko wrapped with mochi made from glutinous rice flour or Shiratamako.)
You will be surprised how well Strawberry and Anko sweet Azuki beans go together.
When you take a bite of the strawberry and Anko together, the sour taste of the strawberry and sweetness of the Anko will have your mouth watering.
I make this Daifuku at home often because it’s so easy using the microwave. No, it’s not cheating!! Saving your time but still tasty😁.

What you need:
Glutinous Rice flour– you can buy at Asian shops, Woolworths, or Coles

Shitaramako– you can buy at Asian shops or online shops.

Azuki beans- supermarkets, vegetable markets, or healthy shops.

Good news for people has issue or people’s choice.
Ichigo Daifuku is Vegetarian, vegan, and Gluten free.

How long Daifuku will keep?
1-2 days usually. If summertime, better eat in a day. In winter, you can leave at room temperature but maximum 2days.

Ichigo Daifuku (Strawberry Daifuku)

like hometown mother made dessert.

Course Dessert

Cuisine Japanese

Keyword Azuki, Gluten free, plant based

Prep Time 10

Cook Time 15

Servings 6 each

Ingredients

100 g Glutinous rice flour
45 g Sugar
110 g Water
30 g Anko Sweet Azuki beans you will need 6 each
6 each Strawberry

Instructions

Ball six portions of Anko. (See my Anko recipe)
Wash and remove the calyxes from strawberries.
Add 100g of glutinous rice flour into a bowl.
Add 45g of sugar into the bowl and mix well.
Add 110g of water into the bowl and mix well.
Cover the bowl with plastic wrap.
Making the Mochi: place the bowl in a microwave and heat for 2 mins (based on 600w microwave).
Remove the wrap and stir well.
Re-cover the bowl.
Heat again for 1min 30 sec.
Uncover and stir again.
Spread the starch evenly on a tray, put the Mochi on the tray.
Make 6 portions.
Flatten the mochi and place the anko on the mochi. Wrap the Anko with the mochi
Slice the Daifuku and put the strawberry into the Anko.

Video

About Anko (sweet Azuki beans)
See my recipe How to make sweet Adzuki Anko

Also check my video How to make Sweet Adzuki Anko

Tags Anko, Azuki, dairy free, easy to make, gluten free, Japanese food, plant based, vegan

dairy free gluten free Japanese food recipes plant based Quick and easy Sweet Vegan Whole food recipes

How to make Perfect Sweet Adzuki Beans

Post author By grazing wombat
Post date 17 August 2021

Hello!

Do you know Wagashi (Japanese Sweet)? They are getting popular overseas now specially in Europe.

This recipe is for making Anko which is a sweet paste made from Adzuki beans. It’s the most important ingredient for Wagashi.

I’ll teach you how to make perfect Anko step-by-step and help you figure out why if your Adzuki is hard not soft. I have been cooking Adzuki for long time but sometimes even I fail so I have been trying to figure out the problems.

What was problems?

Adzuki didn’t get soft no matter how long they were cooked. I thought the beans could have been old and got fresh ones from an organic shop but still the same thing happened. I tried other people recipes and cooking methods but that didn’t fix it. So, I research about Adzuki beans and I found a very interesting fact. Other beans soak moisture in through the skin, but not Adzuki beans. So, where how do Adzuki beans soak in moisture? The answer is the small white strip along the length of each bean. (see the photo).

When you want to cook most beans, you will need to soak them for a day before, but you don’t need to soak Adzuki beans because the white strip is very sensitive to temperature and Adzuki doesn’t like cold water. So, when you wash Adzuki beans I wash them with warm water and when you cook Adzuki beans, add Adzuki beans to already boiling water then reduce the heat.

Process for cooking Adzuki beans.

Wash Adzuki beans with warm water.
First cook Adzuki beans with boiling water.
Cook the Adzuki beans until soft compared to raw Adzuki and swell to twice their size (see the photo).

Once Adzuki beans are soft, strain the beans.
Boil water again and add the Adzuki beans then reduce heat and simmer until you can easily crush the Adzuki beans with your finger.

Add sugar and cook until moisture is gone
Put Anko (Adzuki beans sweet paste) on a tray to cool down.

More information sees the recipe ↓

Sweet Adzuki beans Paste

Step by step how to make prefect Anko.

Course Dessert

Cuisine Japanese

Keyword Adzuki, Gluten free, Vegan

Prep Time 5

Cook Time 30

Ingredients

100 g Adzuki beans
100 g Sugar

You will need enough water to cover the Azuki beans while you are cooking them. IF you need to add more water use hot not cold water.

Instructions

Wash 100g of Adzuki beans with warm water and remove any chipped Adzuki beans.
Bring 400-500ml of water to the boil in a pot and add the Adzuki beans. Reduce heat to between to mid and low.
Cook until the Adzuki beans until soft. If you need add water while cooking the Adzuki beans, use warm water not cold water. (Adzuki beans are sensitive to cold temperatures).
Strain the Adzuki beans.
Again, bring 400-500ml of water to the boil in a pot and add the Adzuki beans. Reduce heat to between to mid and low. Cook until soft (you can easily crush the beans with your finger). If you need add water, please add warm water.
If still lots of water in the pot, strain the water. Once the Adzuki beans are soft strain the water. Add 100g of sugar and turn heat to mid heat. Stir continuously until the moisture is gone.
Once moisture is gone, put the Adzuki beans onto a tray to cool down.

Video

Some recipe said when finishing cooking Anko, add salt, yes you can but the Anko won’t last as long. If you don’t use your Anko straight away you can freeze it for use later.

More Vegan sweet

Plant Based 2 Layer Coconut yoghurts Jelly

Plant Based Chocolate Ice Cream

YouTube

Plant Based 2 Layer Coconut Yoghurts Jelly

Plant Based Chocolate Ice Cream

Tags Azuki, dairy free, easy, gluten free, Japanese food, Japanese Sweet, plant based, vegan

dairy free gluten free plant based Quick and easy Sweet Vegan Whole food recipes

Plant Based 2 Layer Coconut Yoghurt and Fruits Jelly

Post author By grazing wombat
Post date 25 April 2021

Plant based coconut and mix berries jelly, using Agar.
Creamy coconut milk and sour and sweet berries mix well. So easy to make it and looks pretty.

Where to buy agar:
You can buy at health-food shops and sometimes you will find at vegetable markets.

Coconut milk:
You will find supermarket like Coles or Woolworth.
I am using 1L of unsweetened coconut milk. Coconut milk in a carton is for good putting in coffee or tea, on cereal, Vegan, or dairy intolerant people who don’t like rice or soy milk.
Coconut milk in a tin is good for cooking such as curries or soups.

Coconut yoghurt:
You can buy at health-food shops, supermarkets.

Recipe using coconut yoghurt:

How to make Plant based chocolate ice cream

If you prefer, nut milk or nut yoghurt, you can use them.

About Agar powder:
Agar is more transparent than gelatine and doesn’t have any taste or smell so you can use it for lots of things.
I am using organic agar powder called Lotus Agar Powder which is easy to melt and easy to use.
Some products are not easy to melt, if so, add agar powder into some sugar and mix well. If you don’t want to use sugar, hot liquid and add agar powder by little bit.
Agar is quick to set so move quickly. When the coconut water jelly is set, start making the coconut yoghurt jelly.

Plant Based Coconut Yoghurt Jelly

100 % Plant Based Coconut Yoghurt Jelly Dessert

Course Dessert

Cuisine Plant based

Keyword healthy, plant based, Vegan

Prep Time 10

Cook Time 10

Servings 6 each

Equipment

Mould

Ingredients

Coconut water based

1 each Kiwi
180 g Frozen mixed berries you can use fresh
250 g Coconut water Unsweetened
2 tbsp Maple syrup
½ tsp Agar powder

Coconut yoghurt based

100 g Coconut milk Unsweetened
70 g Coconut yoghurt Unsweetened
3 tbsp Maple Syrup
½ tsp Agar powder
¼ tsp Vanilla bean paste

Instructions

Coconut water jelly based

Peel the kiwi’s skin and chop it in to smallish pieces
180g of frozen mixed berries into a bowl and add the chopped kiwi.
Put all fruit into a mould.
250g of coconut water into a pot and add maple syrup and agar powder.
Turn the heat to mid and simmer, stirring constantly, until all ingredients have melted.
Pour coconut water into the mould with the fruit but only half-way. Place the coconut water in the mould and into the fridge for 1 hour.

Coconut yoghurt based (After the coconut water jelly is set, start making coconut yoghurt jelly)

100g of coconut milk into a pot and add maple syrup, vanilla bean paste, and agar powder then turn the heat to mid and simmer, stirring constantly, until all ingredients have melted.
Next, 70g of coconut yoghurt in a bowl and pour the coconut milk into the bowl and using a whisk, mix well.
Pour the coconut yoghurt mix into a jug then pour the coconut yoghurt mix into the top of the coconut water and place the mould in the fridge for 1 hour.
After 1 hour, remove jelly from mould.

Video

Tags dairy free, easy, easy to make, gluten free, healthy, how to make, plant based, vegan