♥ No Bake Peanut Butter Coconut Cereal Bar ♥

What is your best healthy treat? To celebrate the "early" Easter, I have made some breakfast cereal bar. Using only peanut butter, coconut oil and added some flaxseed.

They are crunchy, with a strong nutty flavor which definitely fill your day long.

I am recently so addicted to this Japanese fruit cereal from Calbee. But if you can't find one or anything similar, please use rice krispy treat as the original recipe does. A little chocolate doesn't hurt anybody too :)

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Eat Yourself Skinny
Make 6
You'll need:
4 tbsp coconut oil
1/3 cup peanut butter
2 tbsp honey
1 teaspoon vanilla
1 cup fruit cereal
1 cup old fashioned rolled oats
2 tbsp chopped hazelnuts, or other nuts of your choice
2 tbsp flaxseed
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup white chocolate
1-2 tbsp vegetable oil, for melting chocolate

How to make coconut oil peanut butter cereal bar:

1. In a medium saucepan, combine coconut oil, peanut butter and honey. Cook over low heat until melt and smooth while stirring continuously. Remove from heat and add vanilla.
2. In a large bowl, toss together cereal, rolled oats, chopped nuts, flaxseed, cinnamon and nutmeg. Pour the peanut butter mixture and stir to coat evenly.
3. Press the mixture into a round pie dish, allow to sit for 5 minutes and let it set in the fridge.
4. Meanwhile, melt white chocolate, add vegetable oil to smoothen if necessary, transfer to a piping bag.
5. Divide the cereal bar into 8 equal triangles. Decorate with a melted white chocolate.

With all my love <3

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♥ Coconut Oil Almond & Honey Granola ♥

I have learnt that coconut oil has a lot of benefits. It boosts brain function, protects the skin, improves digestion, helps in weight loss and great for de-stress.

It seems completely useful to me in all aspect, so I decided to make some healthy breakfast with coconut oil for a good start in the morning.

These granola is extremely profitable, easy and doesn't contain tons of sugar, where commercial granola usually does.

 I toss in some almond and coconut flakes to add a little crunch, and almond extract, but they are totally optional! Serve with milk, greek yogurt, or just on it own! They don't last long!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

You'll need:
3 cups old fashioned rolled oat
1/3 cup Natvia
1/2 teaspoon salt
1/3 cup honey
3 tablespoons coconut oil
1/4 tsp vanilla extract
1/8 tsp almond extract
1/2 cup coconut flakes
1/2 cup nuts, optional

How to make homemade coconut oil honey granola:

1. Preheat oven to 180C. Line a baking sheet with parchment paper.
2. In a microwave safe bowl, combine honey and coconut oil. Microwave for 30 seconds and stir to melt. Add Natvia, salt, vanilla and almond extract.
3. Pour the honey mixture over the oats and toss to coat evenly.
4. Spread evenly over the prepared baking sheet, bake for 10-15 minutes, stir half way through baking.
5. Let cool completely until granola is crunchy, store in airtight container.

With all my love <3

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♥ Black Truffle & Ricotta Poached Egg Muffin ♥

A good morning starts with a good breakfast, or brunch if it's a weekend.

Having a slice or two of whole wheat English muffin at home, I have a handful of idea to make in mind. Sausage muffin? Egg Benedict? Oh wait! I have ricotta in the fridge.

A perfect poached egg is with a runny egg yolk and perfectly set egg white. See that?

I am sure everyone can make the perfect runny egg. It takes time to practice but believe it or not, it is actually very easy. Serve with a little black truffle paste, or maybe pesto, this should be a fulfilling brunch!

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Serve 1
You'll need:
Half slice whole wheat English muffin
1 tbsp ricotta cheese
1 egg
1 tsp white vinegar
1/2 tsp black truffle paste
Salt & pepper to taste

How to make black truffle and ricotta poached egg muffin:

1. Boil a pot of water. Add 1 tsp white vinegar and let it boil. Meanwhile, crack an egg in a small bowl and set aside.
2. Carefully pour the egg into the boiling water, return to medium and let cook until egg white is set, around 5 minutes.
3. Use a slotted spoon, remove the poached egg and let side on kitchen paper to drain well.
4. Toast English muffin on both side. Spread ricotta cheese and season with salt and pepper. Place the poached egg and black truffle paste on top. Serve immediately.

With all my love <3

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♥ Sugarless Sweet Potato Pancake ♥

Happy Pancake Day! It was a Pancake Tuesday yesterday. To catch up the celebration, I wake up with a stack of lovely, fluffy pancakes.

See the drizzle of honey over that generous slab of butter. Please don't tell, it is indulging.

That fluffiness? Why?

The best part of these pancakes are the sweet potato. They add natural sweetness to them without any additional/artificial sugar. That little teaspoon of coconut extract also completes the outstanding flavor as I have made a healthier replacement with vegetable oil instead of melted butter, well.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Adapted from Real Food Real Deals
Serves 2
You'll need:
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 medium sweet potato, mashed
2 eggs
1/4 cup vegetable oil
1/2 tsp coconut extract
Salted butter and honey, to serve

How to make sugarless sweet potato pancake:

1. In a medium bowl, combine flour, baking powder and salt.
2. In a large mixing bowl, mix together mashed sweet potato, eggs, vegetable oil and coconut extract. Add the dry ingredients and stir well. A few lumps is actually fine so do not overmix the batter.
3. Place a griddle or non-stick frying pan over medium heat. Drop batter on it to make a 4 inch pancake. Once bubbles form, flip the pancake and cook for another 2-3 minutes.
4. Stack up 5-6 pancakes, serve with a slab of salted butter and honey or maple syrup.

With all my love <3

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♥ Kimchi & Egg Tartine ♥

This quick and easy recipe can be whipped up in just 5 minutes, using a friendly combination of Korean kimchi and scrambled egg to complete an open face sandwich. 

Add some grated parmesan cheese and a dash of black pepper over the tartine. Hmmm!!!

I have added a tablespoon of milk to my egg because I was left half an egg plus an egg yolk from a testing recipe yesterday. Of course, I have learnt a lot of back-to-basic egg recipe that doesn't call for any additional liquid (neither milk nor water), so it is all up to you.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Serves 1
You'll need:
1 slice of your favourite bread
1 tbsp salted butter, melted
1 egg
1 tbsp whole milk
2 tbsp store-bought kimchi
1 tbsp grated parmigiano reggiano
1 chopped spring onion, for topping
Salt & pepper to taste

How to make kimchi and egg open-face tartine:

1. Place a saucepan over medium heat. Spread melted butter over the slice of bread and toast until golden brown on both sides. Remove on serving plate. Set aside.
2. Whisk together egg and milk. Cook scrambled egg over medium low heat. Meanwhile, place kimchi next to the scramble egg and stir to infuse the flavor.
3. To assemble, place egg and kimchi mixture over the toast, sprinkle with grated cheese and spring onion. Serve with a dash of salt and pepper to taste.

With all my love <3

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♥ Matcha Honey Mochi Toastie ♥

Have you heard of a Korean dessert - mochi toast? It is basically two slices of toast stuffed with chewy rice cake, and finished with some additional toppings.

For my version, plus a little adaptation from Miss Hangrypants, I have combined my recent favouite souvenirs during the trip to Seoul - OSULLOC green tea milk jam, and a honey butter toasted bread to from this amazing goodness.

I bought these creations to our picnic day, and all my friends loved them.

For the rice cake, I have actually used glutinous rice flour to revamp the texture of rice cake. So it is best to eat fresh as it will turn hard the other day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Adapted from Miss Hangrypants
Serve 1
You'll need:
2 slices of milk bread
2 tbsp salted butter, melted
2 tbsp honey
1/4 cup glutinous rice flour
1 tsp Natvia, optional
3 tbsp hot water
Green Tea Milk Spread

How to make matcha milk jam honey mochi toast:

1. In a small bowl, combine glutinous rice flour, Natvia, and hot water. Stir until a smooth dough form. Form a ball and roll into the size of your slice of bread.
2. Heat frying pan over low heat. Grease light with vegetable oil and fry mochi for 2-3 minutes on each side.
3. Meanwhile, brush each slice of bread with melted butter. Toast slightly and apply honey. Toast until golden brown.
4. Spread green tea milk jam onto toast, place mochi and complete with another toast. Serve immediately!

With all my love <3

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♥ Lemon Cream Scone ♥

When you have some homemade lemon curd left behind, it is best to serve them with some scones. 

I love this scone recipe. It is so easy, simple and quick. The buttery biscuits are made with heavy whipping cream, which give them a distinct cream flavor.

Neither too sweet nor too buttery. Great for a perfect afternoon tea!

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Grace from Life can be simple at this post.

Make a dozen
You'll need:
2 cups all purpose flour
2 tbsp Natvia
1 tbsp + 1 tsp baking powder
1/2 stick salted butter
1/2 cup heavy cream, more for brushing
1 tbsp vanilla
2 cold eggs

To serve
Homemade lemon curd
Powdered sugar, optional

How to make lemon cream scone:

1. Preheat oven to 200C.
2. In a large bowl, combine flour, Natvia and baking powder. Add cubed cold butter and cut into the flour to form coarse crumbs.
3. In another bowl, add cream, vanilla and eggs. Whisk well and pour over the flour mixture.
4. Stir using a fork until combine. It should be sticky. Turn the dough onto a well floured surface and form a disc. Wrap in plastic wrap and freeze for 10 minutes.
5. Once chilled, roll the dough into 1/2" thick and cut out circles using a 2" cookie cutter.
6. Transfer the scones onto baking sheet lined with parchment paper and brush the tops with heavy cream. Bake for 10-12 minutes, or until risen and golden brown.
7. Serve with homemade lemon curd and dust it with powdered sugar.

With all my love <3

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