Strawberry Coconut Marbled Fudge (vegan)

Hello! Made this delicious vegan fudge the other day. Check out the pretty marbling! This is superrrrrr simple to make. No cooking required. This is almost raw and definitely vegan :-) 

When I visited London in November last year, I saw quite a few shops selling fudge and I bought some home :) It lasted better in London though, where the weather was fridge like and the fudge could survive out in the open. After trying that fudge, I've concluded that the texture of this is pretty fudge like! I do hope you guys try this recipe out :) Coconut butter is different from coconut oil by the way, I got mine from iHerb.com 

Use the code LPQ082 for up to $10 off your first order ^^ 

This was my first time working with coconut butter and the consistency is really interesting! When it touches any mildly cold ingredient, even just the 1/2 tbsp if maple syrup I added to the white portion of the fudge, it instantly starts to thicken and solidify!

Strawberry frangipane galettes (vegan)

Mm galettes for breakfast. Galettes are tarts but are made without a tart pan so the sides are just folded over to keep the toppings in. I filled these spelt flour galettes with frangipane, an almond cream, and some fresh strawberries. A fairly simple recipe to make, but that's what I always say :/ 

Took a while to get this up as I've been awfully busy with school work although it is the march holidays :( I still need to share the recipe for my sweet potato kimchi sliders and teriyaki tofu fried rice! 

Waffled Vegan French Toast

I was so scared to make this. The previous time I did this, it a literally hot mess. The bread stuck to my "not so non stick" waffle maker, and I had to waste food, which sucked. But on Friday my parents bought me a new cuisinart Belgium waffle iron of amazing waffle making quality, which allowed me to create the crispest most delicious french toast ever. You can't even tell that this has no dairy or egg!! All these flavours work so well together :>

DOES IT NOT LOOK SO COOL? I was really quite fascinated when I opened the waffle iron. The first one stuck a little but but the second slice practically detached itself from the waffle iron. Which is funny because the second round, I didn't add extra oil and just used the leftover oil from the first slice! I guess Baylie just needed some warming up. I've named my Belgium waffle maker Baylie!!! 

Raw Vegan Lime Bars w/ Pistachio Graham Crust

I took one bite, then the flavour sunk in and all I wanted to do was dance and proclaim to the entire universe how fantastic these babies turned out to be. Gluten free, dairy free, added sugar free, vegan, raw, tastes like ice cream what more can you ask for? 

(Hey that rhymes) 

They're simple to make and really are quite delicious if I do say so myself. Parents really like these and my critical brother said they were "not bad" aka "very good". He asked if there was sugar. Well, there isn't! Apart from non processed sugars like dates and maple syrup :-) Really glad these turned out well because this morning's breakfast got screwed up when everything got stuck to my not so non stick waffle maker. Need a new one now, care to sponsor me anyone?

I was scrolling through Pinterest (follow me @healthiepanda) the other day and I saw these divine looking lime squares with a pistachio graham crust, courtesy of Martha Stewart. So this Sunday afternoon I decided to healthify them. Oh by the way keep pinning my pictures! Really makes me so happy :-) 

I love that green from the avocado! (YES THATS THE SECRET INGREDIENT) The ones I used were perfectly ripe and not brown at all! Pity I didn't take a picture. Avocados make up a good portion of this recipe so please get good avocados. Brown avocados will not give you such a pretty green. 

Vegan Banana Berry Streusel Pizza

So I've been reducing my protein and increasing my carbs lately, because I want to eat less animal products. I was watching this YouTube video by freeleethebananagirl, and I saw how cruelly cows are treated. It was so horrible I literally cried. I'm eating more vegan meals now but I don't think I'll go completely vegan because that lifestyle isn't maintainable for me at the moment. 

Besides I'm actually eating more protein than necessary so it won't hurt to cut down. I want to watching "earthlings", a documentary about animal abuse stuff but I'm worried I'll be a huge sobbing puddle by the time the film is over.

Today's recipe is a wonderfully scrumptious vegan pizza. It has an oat flax base and is studded with banana coins and blueberries, sprinkled with walnut cinnamon streusel, drizzled with coconut cream and finished off with some freeze dried strawberry pieces. 

Food props: I am loving my cute little honey drizzling thing! I don't even really know what it's called haha. Found that little acorn by the pavement near my condo. 

For those who need photographic evidence that the pizza holds together when lifted up....

This was actually a really photogenic breakfast! :D I love it when the food makes my life easy by looking good. Sometimes I get so stressed taking food pictures.........

Cinnamon Roll Cheesecake

Happy Valentine's Day! Had a pretty boring one as I just got back from camp today and then I had school stuff :/ Didn't exactly feel the love. This cinnamon roll cheesecake is no bake and really so easy! When I say cinnamon roll, I mean cinnamon roll. It isn't just a cheesecake with cinnamon swirled through. 

((Omg on Instagram I said it was no bake but it's not! I DO bake this))

The twist: The base is made of bread. Or should I say, it is bread. Right now you may think it sounds crazy but if you think about it, this is kind of like a cheesecake over bread pudding. Sounds good to me lol.

Strawberry Rice Puff (Krispie) Balls

Another Valentines Day treat for you guys!! Wish I could give each and everyone of you one but 1) they'll probably be sticky and melting by the time they reach you, 2) I probably don't have enough or 3) I might finish eating them before they reach you! They're so delicious :3 My dad who usually finds my foods bland LOVES these! You have to try this recipe out! Like any other Rice Krispie recipe, it's super simple. Basically mix everything together, roll into balls and freeze. 

You can use any kind of nut butter in replacement of cashew butter :) Preferably a light coloured nut? I used my own homemade cashew butter. All I did was blend 160g of cashews in my amazing food processor until it turned buttery. I blended for 1-2min, let the machine rest for a few minutes and then repeated (about 6 times) until the cashews released their oils and turned creamy. I made just enough for the recipe! :) 

Red Velvet Brookies!!!

Oh my goodness. These are good. And oh so healthy! The beautiful red comes from steamed beets not food colouring. Coincidentally, (or not) beets are also what keeps the brownie moist and dense! The the brownie part and the chocolate chip cookie layed over, are both made using oat flour, which means you can make this gluten free Ü 

Came across brookies (brownie cookies) on Pinterest and decided to healthify them ASAP because I wanted to get this post up before Valentines ❤ Day!! Hope you guys make this and try it out! Honestly it isn't too difficult and I think brookies, especially those that are red velvet AND healthy are pretty unique. 

Please use a measuring tbsp to measure cocoa powder so you don't add too much ^^ You want it to be RED. 

Healthy Nutter Butter Cookies

Happy belated CNY! Made some nutter butter inspired cookies this morning. I still have a few to let my relatives sample tomorrow yay! Peanut flavoured and shaped cookies filled with peanut butter cream! Mmmm. Have not made any successful CNY cookies yet so I guess these'll do :) Peanut is 花生 in Chinese and it represents health and long life! Make these for your friends and family, after all Chinese New Year isn't over just yet.

I'm so proud of these, they really are mega healthy. Dairy free, gluten free, egg free (for vegans), processed sugar free and so cute ~~~ 

I used buckwheat flour but you can also use a gluten free flour blend and leave out the tbsp of water! 

I was actually worried using chunky peanut butter would give me an ugly cookie but it turned out fine :) I still recommend creamy pb though. 

What you'll need 

Cookies:

2 tbsp creamy peanut butter 

2 tbsp honey (vegans: use any vegan liquid sweetener) 

1 tbsp water

1/4 tsp vanilla extract

Juice from a small lemon wedge 

1/4 tsp baking soda

1/2 cup buckwheat flour 

Filling:

2 tbsp peanut flour

Water

How to 

1. Mix wet ingredients together. 

2. Mix buckwheat flour and baking soda together. Pour wet into dry mixture and combine well.

Preheat oven to 180C

3. Form the dough into 16 equal portions. Roll each portion into an oval and flatten. Make the middle part slightly thinner. Squeeze the centre to give it a peanut shape, use a toothpick to make the horizontal and vertical lines across the surface. 

4. Bake for about 13 min and cool. Mix 2 tbsp peanut flour with just enough water to get a creamy peanut butter consistency. 

Tip: Add water a little at a time! 

5. When cookies are cooled spread 1/2 tsp of peanut cream filling on the back of one cookie and top with another cookie :)

Enjoy!!

Bounty Cups

Have you ever wondered what would happen if Reese's Peanut Butter Cups had a baby with Bounty Bars? No you probably haven't but anyway, this is what would happen. Bounty cups! Crunchy shells of dark chocolate with a soft coconut filling! Such an easy recipe that requires minimal cooking and washing and ingredients. 3 ingredients, 3 steps.

I used little heart shaped silicone moulds from daiso which made them easy to remove :) you can also do them the traditional way in small cupcake liners I guess. 

RAW VEGAN: I used dark chocolate for this, but you can use raw chocolate made of cocoa powder and coconut oil and agave if you like! Maple syrup can be subbed with agave.

What you'll need

35g 85% dark chocolate

1/8 cup dehydrated shredded coconut (desiccated works too)

1 tsp maple syrup

How to

1. Prepare 6 little silicone cups or liners. Melt dark chocolate. I microwaved for 1 min, stirred, and repeated till it was melted and smooth! Pour a little into the cup and spread up the sides. Put in the freezer.

2. Meanwhile mix maple syrup and coconut. Remove cups from freezer and fill up with coconut!

3. Pour melted chocolate over the coconut to seal it in and freeze again until the chocolate is set. It'll take less than 5 minutes (okay don't hold me to this I'm estimating)! Remove from cups and GOBBLE DOWN.

Lemon Coconut Protein Crinkles

Made these cookies a grand total of 3 times. The first two times they looked more volcano like and were rather dry. Third times the charm I guess :) These make your kitchen and hands smell nice because of the lemon zest!

Crinkle cookies aren't very common in Singapore, where I live, so I made my own! They are sort of a cake-cookie, and have cracks across the top surface of the cookie! Instead of rolling mine in powdered sugar I used ground dried coconut! Definitely healthier :) This cookie is fairly low in fat but high in protein!

About 6 cookies:

What you'll need

1 scoop vanilla protein powder

1/2 cup oat flour

1/2 teaspoon baking powder

1/4 cup greek yogurt

1 tbsp honey or slightly more to taste

3 tbsp whisked egg/1 small egg

Lemon zest of 1 lemon

1/4 tsp vanilla extract 

3 tbsp dried coconut 

How to

1. Combine the first 3 ingredients. 

2. Whisk together remaining ingredients, except coconut. Next combine both mixtures. Freeze for 1h or longer.

Preheat oven to 180C.

3. Blend 3 tbsp dried coconut as fine as possible. Get a tbsp of cookie dough, form into a ball, roll in coconut, place on prepared baking sheet. Repeat until dough is used up. 

4. Bake for 10min.

Chocolate Chip Bacon Donuts

This morning I got up bright and early just bursting with excitement to use my new mini donut pan. I bought it with some of my Christmas money the other day and it's been sitting in my kitchen cabinet begging me to use it ever since. 

Delicious donuts for me to eat! 

In case anyone of you asks, I got it from kitchen capers a wonderful little cooking shop along kallang bahru. I wanted the normal sized donuts but they were all sold out, so I settled for the mini donut pan! The donuts are smaller than they look in the pictures above. You'll see! 

Anywho I decided to make clean chocolate chip donuts, frosting with maple greek yogurt and sprinkled with crunchy little bits of turkey bacon! I basically used a pancake batter and baked it haha. 

You can sub the greek yogurt in the donut batter with cauliflower purée and use dairy free chocolate to make it dairy free. I just love the protein added by greek yogurt! 

I made 11 mini donuts and I ate 9 of them for breakfast. Not the slightest bit guilty because each donut is roughly about 35 calories INCLUDING TOPPINGS. I wouldn't mind eating the whole batch of donuts ;)

My process of frosting these cutie piess, or should I say donuts:

Now you know how small they are!

What you'll need

1/3 cup oats

1/4 tsp baking powder

1 egg

1 egg white

1/4 cup greek yogurt

1/4 tsp vanilla extract 

1 tbsp chocolate chips

1/2 tsp coconut oil

1/8 cup greek yogurt

1/2 tbsp maple syrup 

1/2 strip low sodium turkey bacon

How to

1. Blend oats and baking powder into a flour. 

2. Beat egg, yogurt and vanilla extract together. Mix in dry ingredients. Fold in chocolate chips. 

Preheat oven to 180C.

3. Grease donut pan with coconut oil and pour the batter in until almost full! Bake for 10min. 

4. Remove donuts from the oven. While the donuts cool. Cook turkey bacon according to the packaging. Mix greek yogurt and maple syrup to get a frosting. Chop up cooked turkey bacon. 

5. Now frost the donuts and sprinkle them with bacon. Voila! Your yummy healthy donuts are served. 

P.S this can be made into cupcakes 

Healthy Floating Island

Hi everyone! I do hope you enjoyed yourself last night. I had a barbecue ~ It's officially 2014 now! I'm so excited for the new year! I plan to achieve more and make this year even better than the last. Thank you all for supporting me throughout 2013, it really means the world to me when you guys like and comment on my pictures, and even try my recipes out! Tag #healthiepanda if you do :) 

For the first breakfast for the year, I decided to have dessert. What's new? Haha. It's a French dessert called île flottante, œufs à la neige aka Floating Island. It consists of a poached meringue floating on crème anglaise (vanilla custard). The texture of the meringue is like marshmallow!

However I gave my my own twist to the custard by adding in some orange! Simplified the recipe by microwaving the meringue, inspired by sorted food. They're awesome so go check them out :) 

Oh and I know it's strange that I only use 1/2 an egg yolk, but if you use more it'll be way too eggy. Blech.

What you'll need 

Custard:

1/2 egg yolk

1/2 tbsp maple syrup

1/3 cup plain non fat no sugar yogurt

1/4 tsp vanilla extract

Juice from 1/4 orange

Meringue:

1 egg white

1/2 tbsp maple syrup 

Chopped walnuts (any nut is fine)

10g 85% dark chocolate 

How to

1. Put the egg white and a little squeeze of orange juice into a mixer.

2. Beat the custard ingredients together in a heat proof bowl. Boil some water in a sauce pan. Place the bowl over the mouth of the sauce pan. Cook for about 10min, stirring occasionally, until the mixture has thickened. 

3. Beat egg white until soft peaks. Add in maple syrup slowly while beating until you get stiff peaks. Pour 1/2 a cm of water into a dish/bowl. Scoop a mound of the meringue onto the water. Microwave on high for 30s. Now when you poke the meringue it should be firm.

4. Microwave chocolate for 30s or a little more until it melts. But make sure not to burn it. 

5. Pour custard on to a plate, top with meringue, chopped nuts, drizzle melted chocolate over and garnish with a sprig of some herb. 

Yum!

Microwave Christmas Pudding

Isnt this adorable! Now you can eat an entire Christmas pudding on your own. You can even eat it for breakfast like I did and not feel bad :P It was tricky getting the colour to match the original Christmas pudding colour without using alcohol, brown sugar etc so I used cocoa powder! You can't taste it though hah. If you can then you have really good taste buds :-)

I'm so excited for Christmas. I'm almost completely done with Christmas shopping! 

Side note: Guys it's raining do heavily now and the wind is crazyyyy. Knocked the whole Christmas tree over whaaaat. 

Nice moist inside ❤️ 

What you'll need

1/3 cup oat flour

1/4 tsp allspice

1/2 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp cocoa powder

30g raisins (I normal sized box!)

1 tsp water

1 egg 

1 tbsp chopped almonds 

1/4 cup grated apple 

1/4 tsp orange zest

Plain yogurt

Flat leaf parsley

Raspberries 

How to

1. Blend oat flour with spices and cocoa powder. Transfer to a bowl.

2. Blend raisins with water. Now add raisins and egg to the bowl of oat flour. Beat it all together.

3. Stir in the remaining ingredients. Scrape the inner sides of the bowl down so all the batter is together. Smooth the surface of the batter. Cover bowl with cling wrap and microwave 3 min or so until everything is cooked! 

4. Serve with yogurt, parsley and raspberries :)

Raw Vegan Neapolitan Babycakes

Guys I've been thinking. And I think, my photography needs to get better. I'm trying harder now, looking for nice crockery and props. I met up with Andrea and Serene from Instagram yesterday! Serene is totally into buying her crockey. Makes me feel like I should put more thought into my food styling lol.   

Today's raw vegan babycake recipe is sweet, yummy and good to look at! Unfortunately I didn't blend my frosting very well because I didn't have enough strawberries and had to mix in some water and ... Complicated stuff :P if I were to make this again, I'd also double the amount of the (white) vanilla coconut part! 

I call these Babycakes because they are kinda flat for cupcakes hahaha

This is the coconut I used 

NR = Not raw 

Makes 3 babycakes:

What you'll need

Chocolate: 

1/2 cup raw almonds (about 70g) [or NR baked almonds)
1 tbsp raw unsweetened cacao powder [or NR unsweetened cocoa]
50g raw date paste (pitted dates basically)

Vanilla: 

1/4 cups raw skinless almonds (unless you like a browner vanilla part)

1/4 cup dehydrated shredded coconut 

1/2 tbsp agave nectar [not vegan alternative: honey]

Optional: Vanilla bean if you have it [NR: 1/4 tsp vanilla extract]

Frosting:

1/3 cup Cashew

4 medium strawberries + somemore if needed 

How to

1. Process chocolate ingredients together until clumpy and sticky. Press firmly into 3 cupcake liners (placed in a pan) or disposable aluminium cups. 

2. Process vanilla ingredients until clumpy. Press firmly on top of chocolate. Freeze cupcakes for 10min. 

3. Make icing by blending the ingredients together until you are satisfied. Just add strawberries until the texture is the way you like it :-) transfer the frosting into a ziplock bag and cut the tip off. 

4. Get your cupcakes out, pipe frosting onto them and serve up :D

Orange Lemongrass Soufflé

So today I made lemongrass orange soufflés that are not only processed sugar free but are also dairy free. They are so scrummy and soft it's kinda like poking a marshmallow. I'm so happy I succeeded on my FIRST attempt!! It was so exciting watching the soufflés rise :-)

Check it out.

YES I ATE BOTH! But that's because together, they are only about 250 calories. If I ate one that would be a horribly pathetic breakfast. I also had one of my tahini cookies on the side and some mango. Gosh I'm eating all these dessert-y thingys for breakfast T_T I guess I have a sweet tooth. 

What You'll Need

1 tsp coconut oil to grease ramekins

1/2 tbsp minced lemon grass

1 tbsp any milk

1.5 tsp coconut oil

1 tsp coconut flour

1 tbsp fresh orange juice

1/2 teaspoon freshly grated orange zest

1 egg yolk

1 egg white

1 tbsp honey

How to

1. Brush the insides of 2 ramekins with coconut oil (1/2 tsp each). Keep in the fridge.

Preheat oven to 200 degrees C. 

2. Mix minced lemongrass with milk. Microwave 1min. Then microwave another 1min. Try to mash up the lemongrass with a fork. 

3. Stir coconut oil, coconut flour, orange zest, orange juice and egg yolks into mixture until smooth.

4. Whisk egg white until frothy. Slowly add 1/2 tbsp honey and whisk. Then add another 1/2 tbsp honey and keep beating until soft peaks form.

5. Remove ramekins from the fridge. Fold half the egg whites into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.

6. Bake until risen and browned, 16 minutes.