Whey (Buttermilk) Oatmeal Pancakes

Hello~ Rise and Shine!!! Another Oatmeal recipe.. I'm really addicted to oatmeal...!! ^^

Do you know what I usually do every night before I go to bed??? The answer is ::: Think about what I wanna make tomorrow for breakfast!! LOL..

I adapted this pancakes recipe from regular buttermilk oat pancake. But to make it healthier I changed a bit the ingredients. No eggs, no butter, no sugar, and no milk?! It's fluffy~ =)

Whey Oatmeal Pancakes
makes 6 pancakes (serves 3)

Ingredients

• 1 cup rolled oats
• 1 cup whey (or buttermilk)
• 1/4 cup all purpose flour
• 1 tbsp maple syrup
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp ground flax seeds mixed with 3 tbsp water (equal to 1 egg) , set aside
• 1/8 cup light olive oil

Preparation

The night before : Combine the oats and whey (or buttermilk) in a medium bowl. Stir to mix. Cover with plastic wrap and refrigerate overnight.

In the morning:

1. Take the bowl of oats mixture out of the fridge, set aside.
2. In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set sside.
3. In a glass combine the flax egg, oil, and maple syrup. Add this wet mixture to the oats mixture and stir well. Add the flour mixture and stir again to combined. (the batter'll be very thick)
4. Cook pancakes like regular ones over medium heat (1/4 cup at a time).
5. Enjoy~!!

Whole Wheat Blueberry Yogurt Quinoa Muffin (Eggless)

Yesterday afternoon I kinda miss my oven. Lately, I'm very excited to make a healthy breakfast. So I just eat my overnight oatmeal with various toppings. But, I really miss to use my oven and make some bakedgoods. I wanna make something different which is healthy, vegan and I can keep it in the freezer for emergency breakfast. I remember one of my friends on IG once said that quinoa's also delicious in Muffin. OK! I decided to make some vegan quinoa muffins. I looked into the refrigerator and food storage cabinet. "Argh~ I run out of soy milk" ... Sadly, I couldn't make it vegan. =( The only dairy that I found in my refrigerator's a bluberry yogurt. So I decided to use it and make some "Eggless Whole Wheat Blueberry Yogurt Quinoa Muffin" (WOAH~ The tittle is too long, isn't it? hahaha...) Fortunately it turned out soo good. I didn't put any sweetener on my muffin. Because I thought the applesauce itself is sweet enough. 

Eggless Blueberry Yogurt Quinoa Muffin (Whole Wheat)

serves : 4 

Ingredients

1/4 cup unsweetened applesauce

1/2 cup blueberry yogurt

1/4 cup canola oil

1/4 cup quick cooking oat

3/4 cup cooked quinoa

1/2 cup wholemeal flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

a little bit vanilla

Optional : sugar or maple syrup to make it sweeter.

Preparation

1. Preheat oven to 200 degrees celcius. Butter 4 ramekins and set aside.

2. In a large bowl whisk together applesauce, yogurt, oil, and vanilla. Sprinkle the quick cooking oat on top  

    and set aside. 

3. In another bowl whisk together the flour, baking powder, baking soda, salt, sugar (If using) , and quinoa. 

    Add this mixture to the wet ingredients and gently mix until just combined.

4. Fill each ramekin three quarters full. Sprinkle the top with more quick cooking oats (or raw sugar). Bake 

    for approximately 25 minutes until the muffin starts to brown. Cool for 5 minutes in the pan and turn on to 

    wire racks to cool completely.

Suggestion : Eat warm, slathered with good butter, fruit jam, or peanut butter. Or freeze for breakfast. ENJOY~! ^^

*Ps : Sorry, my english isn't good enough. LOL

Single-Serving Breakfast Pancakes With Banana Sauce (Vegan)

What did you have for breakfast this morning?

I had this hearty and healthy vegan pancakes.. ^^

I adapted the recipe from ohsheglows blog. She has so many fabulous recipe.  yey~

Below I put mine recipe. I can't find a spelt flour here in my city so I replace it with whole wheat flour and oat flour.

Whole wheat Single-Serving Vegan Pancakes
Makes 4 pancakes.

Ingredients
1/4 cup white whole wheat flour
1/4 cup oat flour
a pinch of salt
1 tsp baking powder
1/2 cup water (or non-dairy milk of your choice)

Preparation
1. Mix all dry ingredients together.
2. Add the water (or milk) to the dry ingredients and stir well.
3. Spray a skillet with non stick oil and spoon the batter onto the skillet on med-low temperature.
4. Flip pancakes when bubbles pop and cook other side.

For the Banana Sauce
1/2 banana (not frozen) : Mash up
1 tbsp vegan margarine (melted)
1/2 tbsp pure maple syrup

* Mix all ingredients together then pour it in the top of pancakes..

Low- Fat Vegan Banana Bread

My second banana bread... I thought it's better than the first one.. I adapted this recipe from Veganomicon , but i don't have the molasses and sucanat sugar, so I replace it with Maple and brown sugar. It still turns out good and not too sweet. If you prefer to make it sweeter then maybe you can put more sugar. Give it a try... ^^ 

Low-Fat Banana Bread (Vegan)

Makes one loaf about 12 slices

Ingredients

2 large or 3 small very ripe bananas

1/4 cup applesauce

1/4 cup canola oil

1/3 cup maple syrup

2 tablespoons brown sugar

1 cup all-purpose flour

1 cup white whole wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

Preparation

1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

2. In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and maple, and 

    whisk briskly to incorporate.

3. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry 

    ingredients are just combined. If you're using chocolate chips or nuts, fold them in here.

4. Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The top should 

    be lightly browned and a knife inserted through the center should come out clean.

5. Remove from the oven and let cool!

6. Slice it and enjoy with tea or coffee (maybe) ^^

Single Serving Vegan Mac and Cheese (You'll love it!)

I adapted this Vegan Mac and Cheese form Chef Chloe lovely recipe. This's my first time and it turns out so good. My sister also like it so much (She asked me to make it again for her, Yey!!). Actually I bought Chloe's Kitchen cooking book and got the recipe from there (Best-Ever Baked Macaroni and Cheese). Have you bought it yet? If you haven't, you probably need to get it now.. hehehe..
Ups, I almost forget to tell you, this is a single-serving size Mac and Cheese.. Hope you like it! =)

Vegan Mac & Cheese

Ingredients
75 gr elbow macaroni
10 gr vegan margarine
7 gr all purpose flour
125 ml soy milk (or your choice of non-dairy milk)
10 gr nutritional yeast
1 tsp tomato paste
1/4 tsp salt
1/4 tsp garlic powder
1 tsp lemon juice
1 tsp maple syrup

Preparation
1. Bring a medium pot of salted water to a boil and cook the macaroni according to package directions.
    Drain and return to pot.
2. In a sauce pan, make a roux or paste by whisking the margarine and flour over medium heat for 3 minutes.
3. Add non-dairy milk, nutritional yeast, tomato paste, salt, and garlic powder to the sauce pan and bring to  
    a boil. Whisking frequently. Reduce heat to low and let simmer until the sauce thickens.
4. Adjust seasoning to taste and stir in lemon juice and agave.
5. Toss the macaroni with the sauce and serve immediately.

* If you prefer to bake your mac and cheese then preheat your oven to 180 degrees celcius before you start making the mac and cheese. Place your mac and cheese into a small baking dish. Next, sprinkle a tbsp of bread crumbs in the top of your Mac and Cheese. Finally put it in the oven for about 30 minutes. And ENJOY!!! ^^

Vegan Chocolate Cake

Finally I made my first Vegan Chocolate Cake! I found so many vegan chocolate cake recipes on Google and ended up with The Man's Kitchen recipe. It was so delicious for vegan cake. Do you need a Chocolate Cake recipe for morning baking? Please give it a try! ^^

Ingredients

• 3 cups flour
• 2 cups sugar ( I used 1 cup brown sugar + 1 cup white sugar)
• 1/2 cup cocoa powder
• 1 tsp salt
• 2 tsp baking soda
• 2 tbsp white vinegar ( I used Apple Cider Vinegar)
• 1 tsp vanilla
• 2/3 cup oil (I prefer Olive oil to make it healthier)
• 1-1/4 cup water
• 3/4 cup apple sauce

Preparation

1. Pre-heat oven to 180 degrees Celcius. Lightly grease a round 20 cm baking tin.
2. Blend the dry ingredients in a medium to large bowl until no lumps of flour or cocoa.
3. In another bowl mixed together the wet ingredients (water, applesauce, oil, vanilla, and vinegar).
4. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
5. Transfer the batter to the prepared baking tin and bake for 50-55 minutes.

For the Ganache

• 2/3 cup soy milk (or your favorite non-dairy milk)
• 8 oz semi sweet chocolate chips
• 3 tbsp maple syrup

     In a small saucepan bring the milk to a boil then lower heat to a simmer. Add the chocolate chips and 

     maple syrup and mix with a fork. Turn heat off and mix until throughly melted. let cool for about half hour     

     before using.

To assemble

      

      Just pour the ganache over the cooled cake and kind of tilt the cake at all angles to get the ganache to 

      drip down the sides. Refrigerate to cool and set the ganache.

Mini Irish Soda Bread (Whole Wheat)

My second Irish Soda Bread. Finally it turned out sooo nice... =D (I failed to make it last time, LOL) I made this mini Irish Bread early this morning. In my recipe I subtituted the buttermilk with Yogurt. And also I used just whole wheat flour to make it healthier. Below is the recipe for my Soda Bread. ^^

Ingredients

3 1/2 cups whole wheat flour

2 tsp salt

1 tbsp sugar

1 tsp baking powder

1 tsp baking soda

4 tbsp butter, cut into cubes

1/2 cup rolled oats

1 2/3 cup plain yogurt

1 tbsp water

Preparation

1. Preheat oven to 180 degrees Celcius and butter a baking sheet.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Cut in the butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Stir in oats.
3. Add yogurt and water then stir ro combine. Dough will be sticky. Remove to a lightly floured surface and knead a few times to form a smooth ball. Adding a bit more flour if you need to.
4. Divide dough into 6 pieces. Gently pat each into a round dome and place onto prepared baking sheet.
5. Lightly sprinkle the top of each dough with flour. With a sharp knife, cut an X into the top of the dough.
6. Bake for about 30 minutes, until nicely browned and a tester inserted into the center comes out clean.
7. Let cool on a wire rack for about 5 minutes before serving.

Serve : 6

Enjoy~~

Yogurt Poppy Seeds Scones (Eggless)

Ingredients

1 cup all purpose flour

2/3 cup whole wheat pastry  flour

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon baking soda

A pinch of salt

2 tablespoons unsalted butter

½ cup low-fat plain yoghurt

2 tablespoons water

2 tablespoons poopy seeds

Preparation

1. Preheat oven to 200 degrees celcius and line a baking sheet with a parchment paper.
2. In a medium bowl, combine sifted flour ( all purpose and whole wheat flour), baking powder, baking  soda, salt, and sugar.
3. Dice the butter and blend it into the dry ingredients with a fork or pastry cutter until no visible lump of  butter remains. Handle the dough as lightly as you can. Avoid over mixing or the scones won’t be as tender.
4. Put the dough into a flattish round, about 3 cm in thickness and cut into six wedges with a knife.
5. Place the wedges on the prepared baking sheet. Brush the top of the scones with yogurt and sprinkle each with little sugar.
6. Bake for 20 minutes until golden brown on top.

____ Enjoy____

Stuffed Oreo Chocochips Cookies

I made this GIANT Cookies this early morning on 4.30 a.m. I made a little adjustment for my cookies because i don't like it too sweet... and also I subtituted the butter with margarine. You can find the original recipe from Picky Palate . This cookies' sooooo good. WARNING : High in FAT! LOL. Here is the recipe for my cookies :

Ingredients

225 grams margarine
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocochips
1 bag Oreo Cookies

Preparation

1. Preheat oven to 180 degrees celcius.
2. In a large bowl, cream margarine, brown sugar, granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3. In a medium bowl mix the sifted flour, baking soda, and salt. Slowly add to wet ingredients along with chocochips until just combined.
4. With a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of cookie dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
5. Place onto parchment or silpat lined baking sheets and bake cookies for approximately 30 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Strawberry Mini Muffins

Just got back my oven last Saturday, HAPPY!! ^^ My oven looked like new... LOL.. Then I tried my oven by made this VEGAN Strawberry Mini Muffins yesterday morning.. I thought this is really such a good treats and healthy! ^^

makes twelve mini muffins

1/2 cup plus 2 tbsp soy milk
1/2 applesauce
2 tbsp olive oil
1/4 cup maple syrup (or agave)
1/2 tsp vanilla
1 1/2 cup whole wheat flour
2 tsp baking powder
1 cup chopped strawberries


1. Preheat your oven to 375ºF and line a muffin tin.
2. In a large bowl, whisk together the soy milk, applesauce, oil, maple and   
   vanilla. Stir in the sifted flour and baking powder until just combined. Fold 
   in the strawberries.
3. Divide the batter evenly into 12 muffins. Bake for about 20 minutes or until a 
   toothpick comes out clean. Let cool for about 10 minutes and~
4. Enjoy! ^^

Raw Vegan Brownie

I found that my oven's broken last week. This really made me sad. I couldn't bake any cakes (and also couldn't post any fantastic food on my Instagram, hahaha...) Finally, I decided to made something raw. Then I ended up with this Raw Vegan Brownie. Although this brownie 's raw, they're pretty good. I like it sooooo much... ^^

Below is the recipe.. ^^ enjoyy~ =D

Ingredients

1 cup dates

1 cup walnuts

1/4 cup cocoa powder

a pinch of salt

Preparation

1.     Place walnuts in food processor and blend on high until the nuts are finely ground.

2.     Add the cacao and salt. Pulse to combine.

3.     Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together.

4.     Press into a lined cake pan or mold. Place in freezer or fridge until ready ro serve.

ENJOYYYY~~~~~ ^^

Mini Baked Doughnuts

Long time don't use my mini doughnut maker. Last time I used it I ended up with made a failed doughnut.. LOL.. I made this successful doughnut for Sunday breakfast. My family like it so much ^^v
Below is the recipe for my Mini Baked Doughnuts.

Ingredients


1 1/4 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk (I used 1/2 cup low fat milk plus 1 teaspoon lemon)
1 egg, lightly beaten
1 1/2 tablespoon olive oil


Preparation

1. In a large bowl, sift together : flour, sugar, baking powder, and salt.
2. Add buttermilk, egg, and oil then stir until just combined.
3. Scoop batter into a piping bag then snip off tip to fill doughnut pan.
4. Fill each doughnut cup approximately 1/3 - 1/2 full.
5. Bake 4-6 minutes or until the top of the doughnut spring back when touch.
6. Let them cool then sift the powdered sugar.
7. ENJOY!!! ^^

Vegan Tempeh Bacon

 First time made Vegan Bacon. It tasted so good...!! Here the recipe... =)

Ingredients

• 5 ounces tempeh (2/3 a standard 8 ounce pack)
• 2 Tbsp maple or agave syrup
• 1 Tbsp olive oil
• 1/2 tsp cumin
• a dash of chili powder & onion powder
• 1 tsp soy sauce
• 1/2 tsp thick black pepper
• for pan: 2 tsp olive oil 

Preperation

1. Very thinly slice the tempeh. 
2. As thin as you can slice it without it falling apart.
3. Combine all ingredients in a shallow dish.
4. Soak tempeh in marinade for 1-2 minutes.
5. Turn saute pan on high, add 1-2 tsp olive oil. Lay the tempeh flat on skillet. One layer only. Drizzle a bit of excess marinade onto skillet-it should be sizzling a lot now.
6. Allow to cook for 1 minute, then flip. Allow to cook for another minute on other side-or until both sides are crisp and browned.
7. Lay cooked tempeh on parchment paper to cool. Sprinkle with black pepper and thick sea salt to taste. 

Enjoy your bacon... ^^

Red Velvet Cupcakes

Adapted from Joy of Baking

This's my First Cupcakes. It turned out good. I modified the recipe a little bit by used Skim Milk instead of Full Fat milk. And the different thing's I made the buttermilk by myself because I couldn't find and buttermilk here in my hometown. Bellow is my modified recipe, you can get the original recipe here >> Joy of Baking (Red Velvet Cupcakes).

Ingredients 
Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

1/2 cups (100 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted

2/3 cup (160 ml) cold heavy whipping cream(double cream) (35-40% butterfat)

Preparation

Red Velvet Cupcakes: 

1. Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
2. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.
4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
6. Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
7. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:

1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
2. Add the vanilla and confectioners sugar and beat until smooth.
3. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe (add more sugar or cream as needed to get the right consistency).

Makes 12 cupcakes.

Vegan Banana Cakes

This was my first time making a banana cakes. I was really happy about the result. And it's VEGAN and taste sooo good. I cut down the amount of sugar because I don't like it too sweet.The original recipe ask to put 1 cup of sugar. Feel free to make this banana cakes. "You're what you eat" ^^

Ingredients

• 2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 1/4 cup extra light olive oil
• 4 ripe bananas mashed
• 1/4 cup water
• 1 tsp vanilla extract

Preparation

1. Pre-heat  oven to 350F or 180C, Lightly grease a 9-inch square baking pan.
2. In a small bowl, combine the flour, baking soda, and salt.
3. In a seperate bowl, whisk together the sugar and oil, then the bananas. Add water and vanilla, stirring to combine.
4. Add the flour mixture, stirring just until wet.
5. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Modified Chocolate Vegan Brownies

Adapted from The Vegan Family Cookbook by Brian P. McCarthy (Lantern Books, 2006)

This brownies really rich with chocolate and not too sweet.. I thought, this's the best brownies I ever made. My father like it too. He isn't a vegan nor vegetarian.. That's why I was really happy because he liked this vegan brownies.. :) Hope this brownies can bring a happiness for everyone who make it and also who eat it..  

Ingredients

1 cup flour (you can use 1/2 wholewheat pastry flour)
3/4 cup cocoa powder
1 cup sugar (if you want it sweeter you can add more sugar about 1/4 cup)
1/8 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
1/3 + 1/4 cup soy milk
1/3 cup extra light olive oil
1/4 cup silken tofu
1 tablespoon pure vanilla extract

Preperation


1. Preheat oven to 350F / 180C.
2. In large bowl, whisk together flour, baking powder, salt, sugar, cocoa powder, and chocolate chips.
3. In a blender, blend the soy milk, tofu, oil, and vanilla extract.
4. Add blended mixture to the flour mixture in the large bowl and stir until just combined. Batter will be  
    thick.
5. Spread butter evenly into an 8-inch square, oiled baking dish.
6. Bake for 35 minutes or until toothpick inserted in the middle comes out clean.

First Post - About Me

                                                 "안녕하세요.... 저는 아멜리아예요.."

Hello everyone!!

Finally, I made my personal blog.

I'm gonna use this blog to share my experiment's recipes (most of them are desserts and pastry).

Hmm... Maybe sometimes i will also post other things that suddenly become my food of thought.

Hope this blog can be useful for anyone who reads it.

Enjoy~ ^^