For My Eyes Only

For Shingeki. XP: 110

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Crunchy Chocolate Chip Cookies For 2 

(Recipe adapted from to topwithcinnamon.com - Deep-Dish, Single-Lady, Salted Whole Wheat Vegan Chocolate Chip Cookie)

-3tsp olive oil (or coconut oil)

-2tbsp (20g) coconut sugar **

-2tbsp (30g) agave syrup

-1/4tsp salt

-1/4tsp baking powder

-4tbsp + 4tsp rice flour

-1tbsp carob chips (or chocolate chips)

1. Preheat oven to 180c.

2. Place first 3 ingredients into a oven proof dish. Place into the preheating oven.

3. Meanwhile, in a small bowl gather salt, baking powder and flour and whisk together with a fork.

4. Remove dish with sugar-oil mixture out of oven. Add in dry ingredients, mix to form a dough.

5. You can either allow the dough to cool before stiring in carob chip/ chocolate chip OR you can split the dough into two balls then press carob chips onto the dough (this is what I did). Place into to preheated oven, bake for 10- 12mins. Remove from oven and allow to cool.

**NOTE: If you want the cookies to be less sweet, try reducing the amount of (coconut) sugar to 1 ½ tsp.

ENJOY !!

[mysecrethidingpoint]

Breakfast Matcha Chocolate Marble Cake

Cake base:

-34g all purpose flour

-20g rice flour 

-10g psyllium husk

-3tsp stevia 

-1tsp baking powder 

-70g (3tbsp) soy yogurt

-2tsp egg substitute (egg substitute equivalent to 2 eggs, IF YOU ARE USING EGGS: use 2 egg whites)

Chocolate Flavor:

-10g cocoa powder

-2tsp stevia

-2tbsp almond milk

Matcha Flavor:

-5g matcha powder

-2tsp stevia

-2tbsp almond milk

  1.Preheat oven to 180c. Lightly grease a large ramekin.

2. With electric mixer, beat egg until foamy, add yogurt, mix, then add in all the CAKE BASE’s dry ingredients.

3. Split the cake base batter into to two bowls.

4. Add the matcha flavor ingredients into one of the batter, mix with an electric mixer, set aside.

5 Add the chocolate flavor ingredients into the other batter, mix with an electric mixer.

6. Spoon some of the matcha batter into the ramekin, then add some chocolate batter on top, then add some more matcha batter on top of the chocolate batter, repeat for the remaining batter. Bake at 180c for 30mins.

ENJOY!

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Golden Crispy & Fluffy Pumpkin Waffle

-34g all purpose flour

-20g rice flour 

-10g psyllium husk

-3tsp stevia 

-1tsp baking powder 

-69g cooked pumpkin

-3tbsp (soy) yogurt

-2tsp egg substitute (egg substitute equivalent to 2 eggs, IF YOU ARE USING EGGS: use 2 egg whites)

-1tbsp almond milk

  1.Preheat oven to 210c. Lightly grease a waffle mould

2. With electric mixer, beat egg until foamy, add grated yogurt and pumpkin, mix, then add in dry all dry ingredients. Lastly add 1tbsp almond milk. Mix until smooth. Spoon batter into waffle mould or waffle maker. For waffle mould bake at 210c , 15 mins first side, 10 mins for the second side. 

ENJOY!

[mysecrethidingpoint]

Avocado Lemon Waffles

-34g all purpose flour

-20g rice flour 

-10g psyllium husk

-3tsp stevia 

-1tsp baking powder 

-1/2 ripe avocado (46g)

- juice of 1 lemon

-2tsp egg substitute (egg substitute equivalent to 2 eggs, IF YOU ARE USING EGGS: use 2 egg whites)

  1.Preheat oven to 215c. Lightly grease a waffle mould

2. With electric mixer, beat egg until foamy, add avocado and lemon juice, mix, then add in dry all dry ingredients. Mix until smooth. Spoon batter into waffle mould or waffle maker. For waffle mould bake at 215c , 15 mins first side, 10 mins for the second side. 

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Plain waffles with Chocolate Sauce

-34g all purpose flour

-20g rice flour 

-10g psyllium husk

-3tsp stevia 

-1tsp baking powder 

-4tbsp (soy) yogurt (90g)

-2tsp egg substitute (egg substitute equivalent to 2 eggs, IF YOU ARE USING EGGS: use 2 egg whites)

  1.Preheat oven to 215c. Lightly grease a waffle mould

2. With electric mixer, beat egg until foamy, add yogurt, mix, then add in dry all dry ingredients. Mix until smooth. Spoon batter into waffle mould or waffle maker. For waffle mould bake at 215c , 15 mins first side, 10 mins for the second side. 

ENJOY!

[mysecrethidingpoint]

Blueberry Cake Baked In A Jar

-34g all purpose flour

-20g rice flour 

-10g psyllium husk

-3tsp stevia 

-1tsp baking powder 

-4tbsp (70g) yogurt

-2tbsp almond milk (add 3 first, 1 last)

-2tsp egg substitute (egg substitute equivalent to 2 eggs, IF YOU ARE USING EGGS: use 2 egg whites)

-50g blueberry

  1. Preheat oven to 180c.

2.With electric mixer, beat egg until foamy, add in yogurt and almond milk, mix, add in dry all dry ingredients. Pour batter into oven-proof glass jar, gently press blueberries on top.

3.Bake at 180 for 30mins (ready when skewer comes out clean).

  ENJOY !

[mysecrethidingpoint]

Mixed Berry Galette

  Base:

-51g all purpose flour (Gf)

-20g rice flour

-4tsp stevia

-1/4tsp salt

-1tsp olive oil (or other oil, e.g. coconut oil)

-35ml-40ml almond milk

  Filling:

-a handful of strawberry, cut into quarters

-a handful of blueberry

-stevia

  1.Preheat oven to 180c.

2. In a bowl whisk together all the dry ingredients of the base with a fork. Add in oil, rub in with your hand, to form dry crumbs. Then SLOWLY add in almond milk A BIT AT A TIME. REMEMBER TO ADD MILK, MIX THEN ADD AGAIN. STOP when it starts to form a dough.

3. On a piece of baking paper, sprinkle some flour on top, then place the dough on the baking paper. Place another baking paper on top of the dough (so the dough is between two pieces of baking paper). Roll out the dough into a large circle. Set aside.

4. In a bowl mix the blueberry, strawberry and stevia.

5. Place the fruit filling on the center of the rolled out dough, then fold the sides of the dough up.

6.Place into oven bake for 30mins, until the crust is golden and fruit is bubbling.

  ENJOY !

[mysecrethidingpoint]

Lemon Tart

Crust :

-51g all purpouse flour

-20g rice flour

-1tsp oil

-2tbsp water

Filling

-       59g silken tofu (approx 2tbsp -2 ½ tbsp)

-       15g flour (gf)

-       2-3tsp stevia

-       juice of 1 lemon

-       lemon zest

-       a pinch of turmeric (for the color)

-       ¼ tsp baking powder

1.     Preheat oven to 180c

2.     In a bowl, whisk together all purpose flour and rice flour, then add in oil, rub in with hands/ mix and press with spatula to make dry crumbs, then add in 2tbsp water, mix to form dough

3.     On a dusted surface, roll out the dough. Flip the rolled out dough onto a tart pan, lightly press down the inner edges. Place into the preheated oven and bake for 15mins, until golden brown.

4.     While the crust is baking in the oven prepare the filling. Place all the filling ingredients in a bowl, mix with an electric mixer until smooth.

5.     Once the crust is golden brown, remove from oven, pour filling into the tart, place it back into the oven and bake for another 15 min until the filling is set.

ENJOY !

[mysecrethidingpoint]

Brownie Cake Roll with Chocolate Tofu Filling

Roll:

-34g all purpose flour

-20g rice flour 

-10g psyllium husk

-3tsp stevia 

-1tsp baking powder 

-10g cocoa powder

-1tbsp coffee powder

-70g (3tbsp) (soy) yogurt

-2tbsp almond milk

 -2tsp egg substitute (egg substitute equivalent to 2 eggs, IF YOU ARE USING EGGS: use 2 egg whites)

  Filling:

-130g silken tofu

-10g cocoa powder

-3tsp stevia

  1. Preheat oven to 180c.

 2.With electric mixer, beat egg until foamy, add in yogurt, , mix, then add in dry all dry ingredients. Lastly add in almond milk, mix until smooth. Pour batter onto a piece of baking paper, try to make it as rectangular as possible/ alternatively pour into a rectangular baking pan. Bake in oven for 10-15mins.

3. Remove cake from oven, quickly place a piece of clean towel on top of the cake, then flip the cake over, so the cake is now sandwiched in between the towel at the bottom and baking paper on top. Peel the baking paper away, then roll the cake with the towel, set aside and let it cool.

4. Mean while make the filling. Place all the filling ingredients into a bowl, mix with electric mixer, until smooth (without lumps). Place into fridge, while waiting for the cake to cool.

5. Once the cake is COMPLETELY cooled, unroll the cake, spread the filling, then re-roll the cake.

  ENJOY !

[mysecrethidingpoint]

Blueberry Galette

  Base:

-51g all purpose flour (Gf)

-20g rice flour

-4tsp stevia

-1/4tsp salt

-1tsp olive oil (or other oil, e.g. coconut oil)

-2tbsp water

  Filling:

-1 small box blueberry (130g)

-stevia

  1.Preheat oven to 180c.

2. In a bowl whisk together all the dry ingredients of the base with a fork. Add in oil, rub in with your hand, to form dry crumbs. Add in water, mix well to form dough.

3. On a piece of baking paper, sprinkle some flour on top, then place the dough on the baking paper. Place another baking paper on top of the dough (so the dough is between two pieces of baking paper). Roll out the dough into a large circle. Set aside.

4. In a bowl mix the blueberry

5. Place the blueberry filling on the center of the rolled out dough, then fold sides of the dough up

6.Place into oven bake for 30mins, until the crust is golden and fruit is bubbling

  ENJOY !

[mysecrethidingpoint]

Skillet Pumpkin Cake

  51g all purpose flour

3tsp stevia

1tsp baking powder

100g cooked kabocha pumpkin

2tbsp (soy) yogurt (60g)

2tsp egg substitute (egg substitute equivalent to 2 eggs, IF YOU ARE USING EGGS: use 2 egg whites)

1tsp cinnamon powder

  Preheat oven at 180c. Grease and dust the cast iron skillet with flour. Set aside

With electric mixer, beat egg until foamy, add yogurt and pumpkin, mix well, then add in dry all dry ingredients, mix until smooth

Pour batter into skillet, bake at 180c for 20-25 mins. Bake until top is golden brown.

 ENJOY !

[mysecrethidingpoint]

Sweet Potato Blondies

-34g GF all purpose flour

-15g rice flour

-1-2tbsp stevia

- ½ tsp baking powder

- ¼ tsp baking soda

-90g cooked sweetpotato

-4tbsp almond milk

-1 ½ tsp oil

1.     Preheat oven to 180c. Lightly grease and flour a skillet, set aside

2.     In a bowl, whisk together all the dry ingredients with a fork, set aside.

3.     In another bowl, mash sweet potato until smooth, then add in milk and oil, mix well.

4.     Add dry ingredients into wet, fold in with spatula, do not over mix.

5.     Spread the thick batter on the skillet. Place into preheated oven, bake for 30 minutes.

ENJOY!

[mysecrethidingpoint]

Skillet Sweet Potato Brownies

-34g GF all purpose flour

-15g rice flour

-1-2tbsp stevia

-15g cocoa powder

- ½ tsp baking powder

- ¼ tsp baking soda

-pinch of salt

-50g cooked sweetpotato

-5tbsp almond milk

-1 ½ tsp oil

Preheat oven to 180c. Lightly grease and flour a skillet, set aside

In a bowl, whisk together all the dry ingredients with a fork, set aside.

In another bowl, mash sweet potato until smooth, then add in milk and oil, mix well.

Add dry ingredients into wet, fold in with spatula, do not over mix.

Spread the thick batter on the skillet. Place into preheated oven, bake for 20 minutes.

[mysecrethidingpoint]

Ginger Cauliflower Sweet Potato Cake (no oil, gluten free, egg less)

-       34g all purpose flour ** (see note about substitution)

-       15g rice flour **

-       2tbsp granulated stevia

-       1/2tsp baking powder

-       ¼ tsp baking soda

-       1tsp ginger powder

-       1/2tsp cinnamon powder

-       115g cooked sweet potato

-       30g cauliflower (rice), grated (optional)

-       5tbsp soy milk (or almond milk)

1.     Preheat oven to 180c. Lightly grease and flour skillet

2.     In a bowl whisk together all the dry ingredients.

3.     In another bowl, mash sweet potato, then add in cauliflower and milk, mix well.

4.     Add dry ingredients into wet, mix to incorporate. Pour batter on skillet (or baking pan) Bake in oven for 20mins until top is golden brown

Note:

** Although I have always used a mixture of all purpose flour and rice flour. Theoretically, these could be substituted with other flour like whole-wheat flour, oat flour. However, I don’t think coconut flour and almond flour would work. Please let me know if you tried out the recipe with another flour.

ENJOY!!

[mysecrethidingpoint]

Mint Chocolate Pound Cake (Oil Free // Gluten Free // Eggless)

-       34g all purpose flour ** (see note about substitution)

-       15g rice flour **

-       2tbsp granulated stevia

-       1/2tsp baking powder

-       ¼ tsp baking soda

-       15g cocoa powder

-       pinch of salt

-       100g cooked sweet potato

-       4tbsp soy milk (or almond milk)

-       1tsp peppermint extract

1.     Preheat oven to 180c. 

2.     In a bowl whisk together all the dry ingredients.

3.     In another bowl, mash sweet potato, then add in milk and mint extract, mix well.

4.     Add dry ingredients into wet, mix to incorporate. Spread batter in cake pan (I used a pound cake pan).  Bake in oven for 20mins (baking time may vary, check with skewer, remove cake from oven if skewer comes out clean)

Note:

** Although I have always used a mixture of all purpose flour and rice flour. Theoretically, these could be substituted with other flour like whole-wheat flour, oat flour. However, I don’t think coconut flour and almond flour would work. Please let me know if you tried out the recipe with another flour.

ENJOY!!

[mysecrethidingpoint]

Carrot Cake

34g all purpose flour ** (see note about substitution)

15g rice flour **

2tbsp granulated stevia

1tsp cinnamon powder

¼ tsp baking powder

¼ tsp baking soda

100g cooked sweet potato

3-4tbsp soy milk (or almond milk)

70g grated carrot

Preheat oven to 180c.

In a bowl whisk together all the dry ingredients.

In another bowl, mash sweet potato, then add in milk, mix well.

Add dry ingredients into wet, mix to incorporate, then fold in grated carrot. Spread batter in cake pan (I used a pound cake pan).  Bake in oven for 25mins (baking time may vary, check with skewer, remove cake from oven if skewer comes out clean)

Note:

** Although I have always used a mixture of all purpose flour and rice flour. Theoretically, these could be substituted with other flour like whole-wheat flour, oat flour. However, I don’t think coconut flour and almond flour would work. Please let me know if you tried out the recipe with another flour.

ENJOY!!

[mysecrethidingpoint]

Chocolate Pound Cake (Oil Free // Gluten Free // Eggless)

-       34g all purpose flour ** (see note about substitution)

-       15g rice flour **

-       2tbsp granulated stevia

-       1/2tsp baking powder

-       ¼ tsp baking soda

-       15g cocoa powder

-       1tbsp coffee powder (optional)

-       pinch of salt

-       100g cooked sweet potato

-       4-5tbsp almond milk (or any other milk)

1.     Preheat oven to 180c.

2.     In a bowl whisk together all the dry ingredients.

3.     In another bowl, mash sweet potato, then add in 4tbsp of milk, mix well to form thick paste.

4.     Add dry ingredients into wet, mix to incorporate ( add the other 1tbsp of milk if necessary e.g. when batter is too dry). Spread batter in cake pan (I used a pound cake pan).  Bake in oven for 20mins (baking time may vary, check with skewer, remove cake from oven if skewer comes out clean)

ENJOY!!