Browsing Category Baking

Stork Bakers: Cardamom and Rose Custard Slice and a Win!

Monday, June 5, 2017

I'm not going to lie, I love when the going is easy; when there's not much for me to push through and deliver on and I'm able to couch through a season of Frasier in one sitting with a pot of  single-origin Guatemalan and plate of cheese and crackers. Yes, I have simple tastes. However, I ...

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Chewy White Choc Chunk and Popcorn Cookies

Wednesday, November 30, 2016

Growing up, my pop culture consumption was completely colonised by US-TV and comic book exports. I could recite the Pledge of Allegiance by heart and knew that milk and cookies were a sacrosanct pairing. Oh, and how I love a good chewy American-style cookie. I found a great recipe on that substitutes butter with cream cheese, resulting in ...

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Banana loaf with Sesame halwa

Monday, November 14, 2016

A photo posted by Saaleha Idrees Bamjee (@saaleha_b) on Nov 12, 2016 at 2:15pm PST My grocery stock is pretty much the metaphor for my life. The bananas are going off but there's sesame halva in the fridge and coconut blossom sugar in the cupboard. Mental state aside, at least a recipe came of it. The sesame ...

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Gluten-free Cacao Breakfast Muffins

Thursday, August 25, 2016

The lovely folks over at The Chocolate Tree and The Soul Tree sent me a huge hamper of their products to sample. Though I made quick work of their handmade honeycomb chocs and topcoated rice cakes, I am not even halfway through the basket. Such generosity! Along with a sampler of their snack range, they included ...

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Breakfast Butternut Madeleines

Wednesday, March 9, 2016

  A generous serving of butternut mash leftover from last night's supper got me thinking about how I could use it for breakfast. I came across a promising recipe for butternut waffles and wondered what would happen if I substituted oats, barley and almonds for the wholewheat and buckwheat flours. On cooking my first waffle, I realised my ...

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Vegan Barley Shortbread

Wednesday, March 2, 2016

I am currently fixated on using barley flour in my baked goods. This whole grain is fibre-rich, lower in calories than regular grains and beneficial for those prone to insulin resistance. I have also just discovered the alchemical wonder that is coconut butter. Unlike coconut oil, its butter incorporates the flesh of the coconut. And it's ...

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