Avocado Brownies


I’ve been meaning to upload this recipe for a while but I wasn’t that confident with it until I made some friends try it out. I was trying to mind what I’ve been eating lately as I have way too much unhealthy meals. It doesn’t even help that I’m in the munchy mood that I crave for desserts. This drove me and my brain into coming up with the next best thing…avocado brownies. Without further ado, here it is!


AVOCADO BROWNIES RECIPE

INGREDIENTS

  • 3/4 cup of plain flour
  • 1/4 cup of whole wheat flour
  • 3 eggs
  • 2 ripe avocados, mashed
  • 1/2 cocoa powder
  • 100 grams of chopped chocolate, melted over a double boiler (I used 80% Lindt chocolate bar for this)
  • 3/4 cup of coconut sugar (You can substitute this with maple syrup/agave nectar/honey/brown sugar ; totally up to you!)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt

INSTRUCTIONS

  1. Preheat the oven to 170°C and line your tray with parchment paper
  2. In a large bowl, cream the avocado and sugar until light and fluffy with a whisk or a fork.
  3. Add in the vanilla extract and egg and mix it into the creamed avocado.
  4. Sift the flour, cocoa powder and salt and add to the avocado mixture.
  5. Add the melted chocolate and pour the batter into the prepared tray.
  6. Bake it for about 30 minutes or until a toothpick/knife comes out nearly clean.
  7. Let the brownies cool and enjoy!

Done. It was easy and so fun to make as well. Not to forget, it is healthy too! As you can tell, all my recipes don’t take much time to make so feel free to share your feedback after trying this out so I could improve the recipe. I haven’t tried substituting the sugar with agave nectar or honey yet but if you, dear reader, ever do substitute it, do let me know by leaving me a comment at the bottom of this post. I hope you enjoy making this AND eating the brownies as much as I love doing so.

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The Cheating Shakshuka

This is going to make up for next week’s recipe posting as I’ll be having exams. Ever since my oven has broken down, I had to stick to food that requires no baking. This morning, I took a short-cut into making Shakshouka! Plus, this is very versatile and so inexpensive as well!

A little information about this dish : It is a very popular dish in the Middle East countries. This dish is made up of poached/baked eggs in a tomato sauce . You can spice it up with Harissa (a hot chilli paste) and cumin too. I had this dish once in a cafe and paid a high price for it. I ended up researching different recipes and make do with that I had in the fridge. Originally, this dish is a little spicy and it uses bell peppers (capsicums) but I didn’t have bell peppers, I used one large mushroom instead. So what does an oven-less person like me do if I want to “bake” this dish? I cover it up using a large stainless steel plate or you can use aluminium foil. I used a plate because it was much easier to lift off.

HERE’S MY CHEATING SHASHOUKA RECIPE! (Note : this is based on a one person’s portion)

Ingredient :

215 grams of tomato purée
3 table spoons of water
2 table spoons of olive oil
1 – 2 tea spoons of brown sugar (This is to even out the sourness in the purée ; you could add more if you wish)
A pinch of salt
A pinch of pepper (black or white pepper)
A pinch of chili powder (optional)
A pinch of paprika (optional)
A pinch of cumin (optional)
1 egg (You can add more eggs if you wish)
1 red onion (peeled and sliced into strips of halves)
1 clove of garlic (peeled and chopped)
1 large king oyster mushroom (patted dry and sliced into thin strips)

Parsley or coriander for garnish.

 

Instructions :

  1. In a pan (I used a non-stick pan as I don’t have a skillet pan), add olive oil, garlic, sliced mushroom strips and onion strips. Sauté until onion strips are slightly soft.
  2. Add a pinch of salt and pepper to taste. Mix it for about 3 minutes.
  3. Add in the tomato purée, water and sugar. Season it with paprika, cumin and chili powder, if using. Stir the mixture and let it simmer for 2 minutes.
  4. Make a little crater in the middle of pan and add in the egg.
  5. Using a stainless steel plate (or aluminium foil), cover the pan and wait for 4 – 6 minutes until the egg is cooked.
  6. Turn off the stove, remove the cover.
  7.  Garnish and serve it with bread or toasted pita bread or tortilla.

Tip : If you like your egg yolk to be runny, you can turn off the stove and remove the cover at about 3 minutes. The egg white takes the fastest to cook.

 

 

All visuals and words belong to Win W.™ unless stated otherwise.

Clean Soba Noodles Bowl

Since July started, I told myself that I’ll devote the next 6 months into cooking and coming up with healthy recipes at least once a week. The ‘#wintherookiechef’ journey began for me. If you know me, I’m not the best cook but so far, my honey-infused chia seed pudding was a success ever since friends tried it. I also found out that when I share recipes on Instagram, I noticed my friends wanted it to be to be fast and easy. Then this little dish came up as I stood at the supermarket waiting for mummy to select the best jam for grandpa. I wanted something meatless yet filling and…boom! Soba noodles!


So here’s my Clean Soba Noodles Bowl.

Trick to cooking soba and udon noodles : Once you’ve cooked it, quickly rinse it with cold water or place it in a bowl of iced-water for 30 seconds in order for it to be chewy and not soft. Also you don’t want to overcook your noodles and be very sure to even the noodles out when you’re cooking it. Soba noodles are easier to clump up together and they cook faster than udon. So you have to be quick cooking your soba noodles!

Ingredients :

Dried soba noodles (Up to your appetite! I held the dried soba noodles like how you would for spaghetti, about the size of a 50 cent coin.)
150g of edamame
1-2 table spoon of Light soy sauce
1 table spoon of sesame oil
1 table spoon of olive oil
1 clove of garlic [chopped or minced]
1 teaspoon of ginger [thinly sliced or minced]
1/2 teaspoon of chili powder (optional)
3 table spoons of rice vinegar (Or any normal white vinegar would do)
1 teaspoon of brown sugar (or stevia)
Black pepper
Any vegetables you like that have been thinly sliced. (I use two types of cabbages & French beans)

For garnish :
Toasted sesame seed (lightly toasted)
Soft boiled egg

Instructions :
  1. In a saucepan, lightly salt the water and bring it to a boil. Cook the noodles and refresh it under cold water. Drain and set aside.
  2. In the same saucepan, cook the edamame until bright green in the lightly salted boiling water ; about 2 – 4 minutes.
  3. In a bowl, stir the vinegar, soy sauce, ginger, sesame oil and sugar in a bowl until the sugar dissolves. (If the sauce is a little too sour for you, add more sugar or stevia)
  4.  In a pan, add your olive oil and your desired thinly sliced vegetables and stir it around for 5 minutes. Add pepper for taste.
  5. Toss in the vegetables, edamame, sauce and soba noodles.
  6. Garnish with toasted sesame seeds and spring onions. Or a soft boiled egg like what I did. AND YOU’RE DONE!

PS : You could add in tofu or any lean meat that you prefer as well if you’re not much of a herbivore. Try adding carrots and red onions for sweetness!

 

All visuals and words belong to Win W.™ unless stated otherwise. 

Simple Chia Seed Pudding & Banana Smoothie Bowl Recipes

Chia Seed Pudding

If you’re following me on Instagram, you’ve probably seen these two recipes. Initially I wrote it here so it wouldn’t be so clumped up together.

Friends have asked me how to make my chia seeds pudding from looking at my Snapchat. Yes, I’ve developed a little addiction to chia seeds and for the past 2 week, I’ve been trying out different recipes. I am testing out a chai flavoured chia pudding. I’ll post it up once it’s perfect. So here’s my very simple (I swear, a 5 year old could do this without hesitation) recipe :
[Note – This depends how big your mason jar is. I reused a jam jar]

Ingredients :
5 table spoons of natural plain yoghurt
10 table spoons of milk (use any milk you like. I use full cream. You could use almond milk, low-fat milk etc.)
4 dates ; pitted and cut into pieces (optional)
5 table spoons of chia seeds (or more depending if you want your pudding to be watery or firm. The more seeds you use, the firmer it’ll become.)

Instructions :

1. In a mason jar, mix the yoghurt and milk until smooth.
2. Place the dates into the mixture.
3. Whisk in chia seeds.
4. Let the mixture sit at room temperature for 30 minutes ; stirring the mixture occasionally so the chia seeds don’t clump up at the bottom of the jar.
5. Close the jar and place it in the fridge for 3 hours or overnight before indulging it.

PS : To enjoy your pudding, you can top it off with any fruits you want. Since this recipe has dates, that substitutes the sweetness into your pudding. You can also top it with honey/maple syrup or raisins like in the picture. If you want a chocolate chia seed pudding, in your milk + yoghurt, you whisk in a 3 teaspoons of cocoa powder with a pinch of salt.

Banana Smoothie Bowl

My house always has tons of bananas. I have 4 banana trees and when they bare fruit, I turn them into meals. I make all kind of smoothies with frozen bananas. With oats, other fruits and even ice cream! I never add sugar into my juices because fruits have a lot of natural sugar. So I usually just place a little pinch of salt to balance the sweetness out. This recipe is so versatile and so, very easy to make too! Plus, it’s inexpensive as well!

Ingredients :

2 ripe frozen bananas (Mine are homegrown bananas so you could use any you prefer)
3 tbsp of natural plain yoghurt
1/4 cup of milk use any milk you like. (I use full cream. You could use almond milk, low-fat milk etc.)
1/2 tsp of cinnamon (optional)
A pinch of salt.

Toppings : Basically anything you wish.  You could use honey, dates, chia seeds, fresh fruits, raisins etc.

Instructions :

1. In a blender, place the bananas, yoghurt and milk.
2. Add a pinch of salt and cinnamon. (You could use ground nutmeg if you wish too!)
3. Blend until smooth.
4. Pour it into a bowl and serve. Best enjoyed cold!
4. Top it off with any topping you desire. I just use what I could find in my kitchen.

PS : Since this recipe is just the basic banana smoothie bowl ; you can make a chocolate banana smoothie by adding 3 teaspoons of cocoa powder.

 

For more recipes, stay tuned ♣