Being the daughter of a cook, cooking and eating are always my passion. Surrendering to many diet restrictions for medical reasons, there are a long list of food I’m intolerant to. Dinning out may not be as enjoyable and straight forward. Therefore, nothing is better than cooking my own meals and sharing them with my loved ones and friends. Constantly learning, experimenting and creating, the results are exciting. Healthier, cook to your own liking, not to mention cheaper, great home cooking certainly strengthen the relationship between family members. Start exploring and join the club!

(GF, DF, VV)

Ingredients:

50g flaked almond

50g rolled oats

50g pumpkin seeds

50g sunflower seeds

30g sesame seeds

20g pine nuts

3 tbsp low salt smooth peanut butter

2 tbsp unsweetened cocoa powder

2 tbsp pure maple syrup

Method:

Preheat oven at 180c/350f

Put almond, oats, pumpkin seeds and sunflower seeds in a large tin tray, spread into thin even layer, roast in preheated oven for 6 mins

Roast pine nut in dry pan until golden

Roast sesame seed in dry pan until golden

Leave all seeds and nuts to cool

Put half roasted nuts and seeds (except pine nut and sesame seeds) into a blender, blend into fine dust, empty into a large mixing bowl, put the other half of nuts into the blender and pulse 6 times to get a roughly chopped nut mixture, empty into the mixing bowl

Add pine nut, cocoa powder, maple syrup and peanut butter into mixing bowl, mix thoroughly

With moist hands, put a spoonful of mixture into one palm, squeeze the mixture into a 2cm ball, coat the ball with sesame seeds, finish with the rest of mixture, this recipe makes roughly 20 balls depending on the sizes

Keep in fridge until serve

NB:

Pine nuts kept whole to intensify a burst of flavour when chewed. Sesame seeds kept whole for coating, enhancing the presentation.

Ann’s 高蛋白質能量球

材料:

50克 杏仁片

50克 燕麥

50克 南瓜子

50克 葵瓜子

30克 芝麻籽

20克 松子

3 湯匙 低鹽無顆粒花生醬

2 湯匙 無糖可可粉

2 湯匙 純楓糖漿

烤箱預熱攝氏180度。

杏仁、燕麥、南瓜子、葵瓜子同放在大鋁盤上，撥散成薄層，烤6分鐘。

松子、芝麻籽分別在乾鍋烘至金黃色。

材料放涼。

烘好的材料，芝麻籽與松子各分放碗中備用。

其餘烘好的材料，一半用攪拌機打成粉末，置大碗中；餘下的用攪拌機打6下，成粗碎粒。加在大碗中。

大碗中加入松子。可可粉、楓糖漿和花生醬同置碗中，充分拌勻。

手微濕，置一湯匙拌勻的材料於掌中，捏塑成球狀，外粘些芝麻。一顆製成。

材料約足夠製作20顆，視乎大小。

存冰箱，取出可直接食用。

松子不打碎，使食用時保留其獨特的口味，並增加口感。芝麻籽也不打碎，原粒粘在外層，使成品的色香味更佳。

中文翻譯：黃文禧先生

(DF, VV)

Ingredients:

50g dried raisins

⅓ cup hot water

1 ½ cup wholemeal self-raising flour

½ tsp bicarbonate soda

A pinch of salt

Zest of 1 lime

140g ripen avocado (~1 small one)

Juice of ½ a lime

⅓ cup maple syrup

⅓ cup coconut milk

17x27cm tin tray

Baking paper

Method:

Soak raisin in hot water for a few hours

Preheat oven at 180c/350f

Line tin tray with baking paper

To a big mixing bowl, add flour, bicarbonate soda, salt and lime zest, mix roughly

To freshly opened avocado, add lime juice and mash in a bowl, mix to prevent colour change

Scope the soaked raisin from the liquid into the dry ingredients, mix

To the soaking liquid, add maple syrup and coconut milk, whisk, pour into the dry ingredients and mix gently, do not over mix!

Add avocado into the batter and stir in gently, do not over mix!

Spread batter into baking tin, even out to the whole tray

Bake for 17-18 mins and let cool in the tin for ½ hour before cutting into 12 soldiers.

Serve immediately or keep in fridge for a few days / in freezer for a few weeks

Microwave frozen slices for 30-40 sec before serve

牛油果能量片

材料：

50克 葡萄乾

⅓ 量杯 熱水

1 ½ 量杯全麥自發麵粉

½ 茶匙 小蘇打

小許鹽

一顆青檸檬：使用方式，磨出外皮顏色部分，使用整份；果肉榨汁，使用一半。

140克 熟牛油果，約為一個小型的份量。

⅓ 量杯楓糖漿

⅓ 量杯椰奶

17x27厘米錫盤

烘焙用紙

葡萄乾用熱水浸泡2-3小時。

烤箱預熱至攝氏180度。

烘焙用紙鋪在錫盤上。

自發全麥麵粉、小蘇打、鹽和青檸檬外皮同置大碗中，稍略拌和。

切開新鮮牛油果，果肉放置小碗中，加入青檸檬汁，在碗中搗成糊狀。攪拌均勻，保持果肉不變色。

葡萄乾浸泡後撈起，與乾材料拌和。

使用浸泡完葡萄乾的水，加入楓糖漿和椰奶，拌勻。倒入乾材料中，輕輕拌和成麵糊。不要拌得過度。

牛油果肉加入麵糊中，也是輕輕拌和。

將麵糊均勻鋪滿在錫盤上。

烤17-18分鐘，取出。仍留在錫盤中，放涼半小時。

放涼後，切成12片。即可食用。

若置冰箱，可放5天。

若置速凍格，可放4星期。若從速凍格取出，可用微波爐烘熱30-40秒後食用。

中文翻譯：黃文禧先生

(DF, VV)

Ingredients:

1 cup pumpkin seeds

1 cup rolled oats

2 tbsp semolina

2 tbsp brown sugar

½ cup almond butter

¼ cup maple syrup

1-2 tbsp coconut oil

Method:

Preheat oven at 200c

Line baking tray with baking paper

In a blender, ground pumpkin seeds and rolled oats into coarse powder, empty into a big mixing bowl

Add semolina, brown sugar, almond butter and maple syrup, mix well

Add coconut oil (quantity depends on room temperature and how oily the almond butter are)

Mix well and with a clean moist hand, shape a spoonful of mixture into walnut size ball (This recipe makes 20-22 balls depending on sizes)

Place balls onto baking tray evenly

Flatten balls into discs with a fork, round up loosen bits with fingers

Turn oven down to 180c and bake cookies for 15 mins

Let cool in tray for 10 mins

Transfer to wire rack to cool completely, keep in airtight box for a week

能量曲奇

(DF, VV)

材料：

1 量杯南瓜子

1 量杯燕麥

2 湯匙粗糧

2 湯匙紅糖

½ 量杯杏仁醬

¼ 量杯楓糖漿

1-2 湯匙椰油

製法：

烤箱預熱至攝氏200度

烤盤上鋪好烤箱用紙

用攪拌機將南瓜子和燕麥打成粗粉粒，放在大碗中。

碗中再加入粗糧、紅糖、杏仁醬、楓糖漿，攪拌均勻。

加入椰油1至2湯匙。份量畧帶彈性：在室溫較高時，或使用的杏仁醬油份充足時，椰油份量可以略減。

手洗乾淨，保持微濕。用手將材料塑成合桃大小球狀。視乎大小，約可塑成20至22顆。

每顆均勻放置在烤盤上。

用叉子輕壓，將球狀改成圓餅狀。如有需要，可用手指，檢好邊旁的鬆散材料，並輕修圓餅形狀。

烤箱溫度調低至攝氏180度。烤15分鐘。

烤好後，在烤盤上放涼10分鐘。

10分鐘後，轉放架上，讓曲奇完全放涼。使用不透氣盒，可保存一星期。

中文翻譯：黃文禧先生

(2 serves, GF, DF)

Ingredients:

2 cauliflower steaks

½ tbsp curry powder

1 ¼ cup coconut milk

Zest of 1 lemon

Lemon juice of ¼ lemon

½ tbsp brown sugar

¼ tsp salt

1 tbsp water

½ tsp corn flour

2 king oyster mushroom

½ tbsp Chinese wine

Salt and pepper to season

2 salmon fillets

Salt, pepper and dried dill to marinate

1 tbsp olive oil

1 tbsp fried shallot

1 tsp chilli flakes

Method:

Onto a dry pan, pan fry the cauliflower steaks (A1) to slightly golden (A2), both sides

Add curry powder, coconut milk, brown sugar and salt and cook until boil (A3), cover and simmer for 15 mins at low to medium heat

Carefully transfer cauliflower steaks onto serving plates

Add lemon zest and juice into the cooking liquid, mix

Add 1 tbsp of water to 1/2 tsp of corn flour to make a suspension, add to the cooking liquid and keep stirring until boil and thicken, pour onto steaks (A4)

To the salmon fillet, marinate with salt, pepper and dried dill (B1)

To a heated pan add olive oil and put salmon fillet in, skin side down, cook for 3 mins (B2)

Meanwhile cut mushrooms lengthwise into halves, add to the pan to cook (C1, C2)

Turn salmon fillet to flesh side down and cook for 1 min (B3)

Turn the salmon back to skin side down and cook for another 2 mins, regularly check the mushrooms

Place salmon fillet on top of cauliflower steak, skin side up (B4)

Continue cooking the mushroom until golden, add Chinese wine and season with salt and pepper (C3)

Arrange mushroom halves on top of salmon (C4)

Sprinkle dried shallot and chilli flakes on top (D)

Serve immediately

Dry ingredients:

1 ⅓ cup self-raising flour

¼ tsp bicarbonate soda

⅓ cup unsweetened cocoa powder

⅔ cup white sugar

Mix well

Wet ingredients:

2 eggs

1 cup milk

Juice of ½ lemon

½ cup veg oil

1 tsp rum essence

Whisk to mix

Method:

Preheat oven at 180c

Line a 20x11cm loaf tin with baking paper

Add wet ingredients to dry ingredients and mix until combine, pour batter into lined loaf tin

Bake cake in hot oven for 45 mins

Cool in tin for 5 mins before cutting

Serve with ice cream / cream / fruit jam