heartyspoonful

"Just for the record darling, not all positive change feels positive in the beginning."

- S. C. Lourie

• 1 large sweet potato or 3 small-medium, roasted until soft
• 1 cup gluten-free oat flour
• 1/3 cup + 1 tbsp cocoa powder
• 10-12 large dates, pits removed and soaked in hot water
• 2-4 tbsp maple syrup, at room temperature
• 3 tbsp coconut oil, melted
• 1 tsp vanilla
• Dark chocolate
• Frozen raspberries

 Note: For the sweet potatoes, I like to roast them covered in aluminium foil in 400F for 30-40 minutes.

Preheat oven to 350F. Line a square pan or a loaf pan with parchment paper and set aside.

In a medium bowl, mash the sweet potatoes. Remove the dates from the water and mash using a fork.

Add oat flour, cocoa powder, dates, maple syrup, coconut oil and vanilla with the sweet potatoes. You can use a hand blender or if you're looking for an arm workout (like I was), continue using a fork.

Fold in dark chocolate. Transfer the mixture to the prepared pan and top with frozen raspberries, if desired.

Bake for 30-40 minutes, or until the edges are "crispy". Remove from oven and let cool before slicing. This keeps in the fridge for at least a week in a sealed container.

Enjoy! xx

"If people sat outside and looked at the stars each night, I'll bet they'd live a lot differently."

- Bill Watterson

• 1 can (15 oz) white beans
• 1/2 cup tahini
• 1/4 cup to 1/3 cup pure maple syrup *
• 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• Dark chocolate chips 
• Shredded coconut

Preheat oven to 350F. Line a square pan with parchment paper and set aside.

Drain and rinse white beans. Pour into the food processor along with tahini, maple syrup, cinnamon, baking powder, baking soda and salt. Process until smooth. If the batter becomes too thick, add wee bit more maple syrup or liquid of choice.

Add as much chocolate chips you desire and mix with a wooden spoon. Transfer into the prepared pan and top with more chocolate and coconut, if desired.

Bake for at 23-25 minutes. Check to see that the mixture has set. It should be soft, but not mushy. Let cool on a wire rack for at least 30 minutes. To aid with the texture, place in the fridge for a few hours before slicing.

Enjoy! xx

"I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion."

- Henry David Thoreau

• 1 cup raw almonds
• 3/4 cup gluten-free oats
• 1/2 cup pumpkin puree
• 1/2 cup pitted medjool dates, soaked in hot water to soften up
• 1 scoop vanilla protein powder (I used Vega)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp pumpkin seeds
• 2 tbsp dried cranberries

In a food processor, pulse raw almonds until choppy. Then add oats, pumpkin puree, dates, protein powder, cinnamon and nutmeg. Mix until well blended. Transfer to a bowl.

Blend pumpkin seeds and dried cranberries until choppy.  Transfer to a shallow bowl.

Roll the pumpkin mixture into 20 balls (or so). Roll each one on the pumpkin seed and cranberry mixture. Refrigerate to firm up.

Enjoy the extra energy! xx

"I suppose I could've stayed home and baked cookies and had teas."

- Hillary Clinton

• 3/4 whole wheat flour
• 3/4 cup gluten-free oats (better if you use rolled oats instead of quick cooking)
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup crunchy peanut butter 
• 1/4 cup almond milk
• 1/4 cup coconut milk *
• 1/2 cup brown sugar
• 1/4 cup coconut sugar
• 3 tbsp of melted coconut oil **
• 1/2 cup mini chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper or Silpat baking mat.

In a medium bowl, mix together peanut butter, milk, sugars and coconut oil. Once thoroughly mixed, add in flour, oats, baking soda and salt.

Fold in chocolate chips.

Place dough on the baking sheet (a little more so a tablespoonful at a time). Baking for 8-10 minutes, depending on how thick you made the dough.

* - I just had extra coconut milk that was waiting to be used. I reckon 1/2 cup of any nut milk of choice will work.
** - Make sure that all other ingredients are at room temperature. If milks are cold, then your coconut oil will solidify. You can also sub olive oil or canola oil.

Enjoy! xx

"You have to have a certain persona to be a star, you know, and I don't have that. I'm a banana."

- Harvey Korman

• 1 to 1 1/4 cup of gluten-free oats
• 2/5 tbsp carob powder
• 1 cup (about 7 large) medjool dates 
• 1 large ripe banana
• Pinch of cinnamon
• Mixed nuts as a topping

In a food processor, process the oats (1 cup) until coarsely chopped (not into oat flour). Transfer in a bowl. Then, process the medjool dates until smooth. Add in the oats, carob powder and cinnamon. Blend until mixed. Add in the banana. If the texture is too wet, add more oats. This will depends on the ripeness and size of the banana. It should form a ball when the right consistency is reached.

Then, in a square or rectangular pan, line with parchment paper and transfer the blended ingredients. Top with mixed nuts (I added almonds and some superfoods). Place in freezer for at least an hour to set. Cut in however shape and size that you want.

Enjoy!  xxx

 "Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."

- Audrey Hepburn

Look, as much as I say I’m a perfectionist, I don’t believe in perfection. It’s a myth. There’s no such thing as perfection. Though there may be synonyms out there available (the paragon, the ideal, the bee’s knees, etc.), even the word “perfection” can’t be matched 100%. I’m not a linguist, for sure, but this is my two pence on the matter. Perfection is that ultimate goal that everyone tries to live by, to reach, to hone… but we all end up disappointed, surely. Things can be great. Outcomes can be fantastic. Everything is as it should be. But to the point of perfection? I highly doubt it. You know why? Because life is meant to be messy and fun and somewhat great and totally out of this world and redundant and just okay. That’s all okay, too. It’s a sign of life well lived—having all that commotion, thrill and utter confusion, but you thrive along.

Okay, I won’t philosophise here much longer. I’m definitely not Plato or Socrates, but my point is, we can’t achieve perfection. We can achieve great and if we try enough and not settle for pretty good results, we may even attain greater. You feel me? This is why I don’t settle. I try things. I have endless favourites. I can’t make up my mind sometimes on something that seems so fundamental. Ask me what my favourite book is and I’ll give you a doe-eyed look. It may even leave with with the impression that I don’t read at all (which is complete bollocks because books are life). But, now, you may even begin to understand why, although I completely love my vegan avocado recipe, I just had to experiment with other recipes. The original was great, but perhaps, I have found something greater. (This sounds like a breakup speech…)

Fat in baking is essential. Some people might disagree with me on this, but this is my opinion. Try taking the fat out of baking and you’ll end up with a cake that’s gummy. Sure, it’s edible, but it’ll leave your mouth questioning what it has ever done to you. Unless you’re baking with 3 pounds of butter plus cream and all that jazz, a little fat never did hurt nobody.

If you’ve ever baked avocado brownies using my original recipes multiple times, you’ll notice that the texture can vary a lot. I’ve experienced it whilst using the same ingredients with the same measurements, although under different emotional circumstances. But there are days when the brownies turn very gooey, or at other times very cake-y. I just wanted a brownie recipe that tasted delicious, but would yield the same result each time. Is that too much to ask?

When I first stumbled upon the recipe of The Pastry Affair, I was curious. Oil? Really? Did I need it on top of the avocado? I tried this recipe and I was over the moon. It was fantastic! The brownies were gooey, soft with a bit of a crunch on the edges. It’s also rather cool watching the foaming action when you add the vinegar with the baking soda (oh, hello, Science fair). I made some modifications, as per usual. See below recipe with my changes. This is simply because baking is such an unpredictable endeavour. I like to eyeball and look at how dry/wet the batter is. It’s very important. Sometimes, 1/4 cup of liquid is all you need, sometimes you’ll need all the 3/4 cup of water. The softness and size of your avocado affect the batter as well. But overall, I’ll give this recipe a good 9/10. I’m sure there’s a better avocado brownie recipe out there. Who knows, perhaps you’ve yet to think it!


Avocado Brownies (adapted from The Pastry Affair)
Serves 9-16

Ingredients:

• 1 avocado, mashed
• 1/4 cup canola oil or melted coconut oil
• 1 cup whole wheat flour
• 1/2 cup cocoa powder
• 3/4 cup brown sugar
• 1 tsp baking soda
• Pinch of salt
• 2 tsp white vinegar
• 1/4 cup to 3/4 cup water (make sure at room temperature if using coconut oil)
• 1/2 cup of dark chocolate chips, optional

Preheat oven to 350F. Line an 8x8 pan with parchment paper.

In a medium bowl, mash avocado. Then, add and mix oil. Once smooth, add in flour, cacao powder, sugar, baking soda, salt, water and vinegar. Mix until smooth. Check the consistency of your batter. Add in more water if it’s too thick. Fold in chocolate chips.

Pour the batter into prepared pan. Bake for 18-20 minutes. Let cool before slicing. If over baked, the brownies will have a cake-like consistency.

Enjoy! xx

"... I have no time left except for people I'm crazy about."

- Edna St. Vincent Millay

• 2 cups gluten-free oats
• 2 tbsp coconut flour
• 1 tsp cinnamon
• 1 tbsp chia seeds
• 4-5 medjool dates, chopped
• 3/4 cup unsweetened dessicated coconut
• 1 medium ripe banana
• 1/4 cup coconut oil, melted
• 1/4 cup coconut nectar (or maple syrup)

Preheat oven 275F and line a baking sheet with parchment paper. 

In a medium bowl, whisk together mashed banana, melted coconut oil and coconut nectar.
Then add in the remaining dry ingredients. Make sure that all of the oats are evenly coated.

Pour the mix on the baking sheet. Bake for 45-55 minutes, making sure to stir at least twice.

Store in an air-tight container once cooled completely.

I've got two tubs of coconut yoghurt and the Game. Is. On. 

Enjoy xx 

"There were some problems only coffee and ice cream could fix."

- Amal El-Mohtar

 Growing up in Southeast Asia, what I've come to known as "typical" cuisine was rather different from what the Western world has to offer. Chocolates weren't as creamy as what's sold in stores in North America. Dairy products definitely taste different. Sure, we had a supply of fresh milk because of my grandma's farm, but milk consumption was usually from powdered versions. Let's not even get started with cheese. Connoisseurs would faint at the idea that what I've known as cheese to actually be real cheese. (It isn't.) Ice cream was also a story of all sugar and not so much cream. There's something very artificial about it. Then again, I couldn't stomach much dairy so ice cream has never been in my top three comfort food. My multiple broken hearts were never fixed by Ben & Jerry's. That would just be a lot more (physical) pain. But I remember how growing up, my grandparents who lived in California always sent us Hershey's Cookies & Cream bars and my mum would mix in pieces with vanilla ice cream, and my six year-old self thought that was genius. It was one of those treats that I knew was worth the pain, literally. Of course, that didn't last long.

Since I can't consume normal ice cream, one because I'm intolerant to all dairy products and two because I'm vegan, I'm taking matters to my own hands. I tolerated a full week of resisting Oreos. I mean, are they or aren't they vegan? But with just the principle of the thing, I decided to go against purchasing Oreos. So I headed to my local health food store and asked for a substitute. I'm glad I found Ktoos cookies, which are dairy free and gluten free. They're smaller than Oreos, with less filling and a crumbier texture, but I'm not complaining. Their purpose is to crumble...

Cookies & Cream Nice Cream
Serves 1

Ingredients:

• 2 frozen bananas
• 1 tbsp almond milk (adjust as needed)
• Dash of cinnamon
• 2 creme cookies 

In a hi-powered blender or food processor, mix together frozen bananas, almond milk, cinnamon and 1 cream cookie. Blend until well combined. Transfer to a bowl ad freeze as needed. Top with crumbled creme cookie.Simple.

Enjoy! xx

"I eat cake because it's somebody's birthday somewhere."

• 2 tbsp coconut flour
• 1 tsp baking powder
• Dash of cinnamon
• Pinch of salt
• 1 tbsp peanut butter or tahini (or nut butter of choice)
• 1/2 of a banana, mashed
• 1 tsp vanilla essence
• 1/4 cup almond milk 
• Chocolate chips

Variations:

• For a chocolate mug cake, add 1 tbsp of cocoa powder or carob powder.
• For a gingerbread mug cake, add 1 tbsp of molasses and a pinch of ginger. 

Mix all ingredients in a mug except for the chocolate chips. Once properly mixed, top with chocolate chips.

Microwave for 3-4 minutes until coconut flour is set and the liquid has been absorbed.

Enjoy! xx

"No matter how long the winter, spring is sure to follow."

- Proverb

It has been and still is a rather confusing winter here in my city. There are days where the air just chills you right into your bones, where even the idea of stepping a foot, nay, even just a toe, outside is dreadful. But there are also days where everything is white, covered in such majestic snow and your heart is warmed by the stillness. However, I must say that since March came a-knockin', I'm impatiently waiting for spring, for blossoms, for lighter weather, for a sign of bright life. Maybe I'm putting too much expectation on a season, but isn't it how it usually goes?

I practise yoga regularly, mostly on my own. I have a friend who's a yoga instructor to thank for the discipline. I used to attend yoga classes in studios though and I reckon I began to miss that interaction. So a few days ago, I decided to buy a membership for hot yoga classes. And I'm very happy with my decision! I've only gone twice, but I love it. I love the challenge, the sense of community, the burn. I used to be so anxious with these classes, always afraid that people are out there to judge and be mean, so this is a big step forward for me. And I'll just say that arrival of spring is making me think more positively and bring back my sense of adventure.

Honesty time: My winter eating habits have been... a rollercoaster ride to be sure. I suffered from binge eating a lot at night and I went to bed sick, both physically and mentally. I'm re-learning to listen to my intuition, to shush out the voices that are only out there to make me feel empty. As my little redemption, I'm spending more time preparing snacks that I know are tasty and will kick out any craving because they're filling. And chia seed pudding is perfect! Load it up with fruits and you've got vitamins, antioxidants and protein altogether.


Chia Seed Pudding
Serves 1

Ingredients:

• 2 tbsp chia seeds
• 9 tbsp almond milk (or nut milk of choice)
• Dash of cinnamon 
• Fruits (apples, berries, banana, etc.)

In a small bowl, mix together chia seeds, almond milk and cinnamon. Let sit in the fridge for a few hours. I usually do so overnight and stir it halfway through.

When ready, add in fresh fruits and top with coconut yoghurt if desired.

Enjoy xx

"Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive."

- Joanne Harri, Chocolat

• 2 medium avocado
• 1/4-1/3 cup nut milk of choice
• 2 tbsp carob powder/cocoa powder
• 3 medjool dates (or more as to your liking)
• 1 tsp natural vanilla extract
• Dash of cinnamon 

 In a food processor or blender, place all ingredients and blend until smooth.

Transfer in glasses and chill before serving.

Top with fresh fruits, coconut yoghurt. Serve and enjoy. 

xx