These muffins are probably my favourite recipe I’ve created to date! They’re so nutritious – packed full with the goodness of raspberries and macadamias, and my favourite vegan dark chocolate too.
If there’s anything you create this weekend, let it be this one! My mom has declared these muffins her favourite creation of mine so far, and even the non-vegan boyfriend loves them too.
The best thing about this recipe is that you can have it for breakfast or as a snack (sometimes I have two in a day heh). They’re oil-free too, so I used a homemade applesauce to keep the muffins moist!
Sorry I’ve been absent from here for a while, I had exams going on! But as promised, here is one of my favourite recipes – red velvet cookies.
Red velvet was always one of my favourite flavours from when I was young. I’m not sure about you, but here in Singapore, most red velvet cakes are artificially coloured. In order to achieve that beautiful, deep red colour, I used beetroot powder (which is what is supposed to be in red velvet anyway – not any artificial nasties!), and a little bit of cacao powder for the flavour!
I’ve been wanting to showcase some local Singaporean flavours in my recipes. In this recipe, it’s going to be pandan!
Growing up, one of my favourite spreads to put on my slice of toast was kaya. Kaya is made from pandan leaves, coconut cream, eggs and a lot of sugar. I love how to the coconut and pandan flavours come together to create the deliciously smooth and silky kaya spread, and so I wanted to play around with this and make it into a tart!
I’m not sure if you’ve ever tried an egg tart, or a soybean tart (the one at Selegie Road used to be my favourite! My mom would always buy those for me), but that was the inspiration behind this recipe.
This is one of my favourite cookie recipes! I find them SO delicious, and they’re packed full of wholesome ingredients. I make these frequently to bring with me to school (because I need a treat every now and then to keep me awake during lectures, you know?). My non-vegan friends love these cookies too!
The raspberries in the raspberry sauce give it a tartness, which complements the chocolate perfectly (berries and chocolate are the best combination! But look out for my chocolate ginger cookies…).
I really hope you enjoy this one! The cookie is fudgey and soft, and I think it’s just the perfect treat! Let me know what you think!
These vegan “cheesecakes” were quite a hit among my friends! They have a tropical coconut flavour, but also have a citrus-y aftertaste because of the addition of lemon juice.
These are actually pretty sweet, and they make for a decadent treat (i.e. have it in moderation!). I would probably make these for a dinner party, to treat family and friends to some vegan desserts! However, I probably wouldn’t make these to bring to school as they’d melt haha. I love how these look and taste!
I’ve been enjoying making little critters over the holidays. I was inspired to make these, after I made Remy from Veggiekins’hedgehog almond cookies !
One of my favourite animals is the turtle, and of course chocolate is my absolute favourite. These are gooey when warm, but nice and crumbly when fresh out of the fridge.
It may take a little time to put these together, but I think it’s worth it when you see them emerge out of the oven. My baby brother and my family loved these cuties, and when you see the smile on their faces, it’s completely worth it!
This cookie is vegan, and oil-free as well as refined sugar free. I used nut butter to replace the oil content, so it’s really tasty but relatively healthier. I used walnut butter in this recipe. Walnuts are awesome because nearly 14% of the fat content in walnuts comes from alpha linoleic acid, which is an omega 3! Walnuts are also one of the nuts with the highest antioxidant contents.