4-Ingredient Healthy Spelt Crepes (Clean)

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I love crepes. To be honest, I probably love making crepes as much as I enjoy eating them. They’re honestly one of my favorite things to make. Call me a loser, but it’s just so cool to see the silky batter cook to form lacy edges and these beautiful, golden brown designs.

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You’ll almost always find crepes in my fridge, just because I can’t eat them as fast as I make them! I’ll usually make a large batch on Sunday and eat them for breakfast or (my current favorite snack) make banana sushi! It’s basically where you spread a generous layer of peanut butter over a crepe, add a banana, roll it up, and then cut it like you would cut sushi. I’m not sure why, but I’ve been really obsessed with that lately.

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Anyways, I tried to make these crepes a little healthier. I used to make healthy buckwheat crepes, and those are amaazing! If you’re looking for a gluten-free crepe recipe, then definitely go for that one. Anyways, these spelt crepes give you a thinner, more flavorful crepe. The ingredients for both crepes are essentially the same, but with one addition to the spelt crepes – applesauce! Yes, you heard that right. Crepes are generally made with butter. In my buckwheat crepe recipe, I chose to omit it entirely, but here, I’ve added a little applesauce, which gives the crepes a lighter consistency, but keeping them just as healthy!

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4-Ingredient Healthy Spelt Crepes

Makes approx. 10 crepes

Ingredients

  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup water
  • 1 cup spelt flour
  • 3 tablespoons applesauce

Method

  1. Whisk all the ingredients together until smooth
  2. Place the batter in the fridge and allow it to rest for 1 hour, or up to 48 hours
  3. Heat a non-stick pan over medium-high heat and spray the pan with cooking oil or brush on a little coconut oil
  4. Turn the heat down to medium-low and pour 1/3 cup of the batter into the pan. Swirl the batter around so that it spread into an even, thin layer
  5. Cook until the crepe is dry before flipping it over and cooking briefly on the other side
  6. Repeat with the rest of the batter
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Banana Chocolate Chip Oatmeal Cookies (Clean)

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Happy New Year, everyone! (yes, I know, it’s been like two weeks but still).

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I hope that you all had an amazing Christmas and New Year’s. I definitely did. I spent the first Christmas at home for as long as I can remember. It was full of good food and good times and was probably one of the best ones ever.

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Now, it’s back to school. To be fair, workload was alright in the first week back, but I’m also training for a swim meet, which requires waking up early sometimes and leaves me tired all the time. So, you could probably guess (and if you follow me on Instagram, you’d know) that I’ve been pretty lazy with breakfast and food in general these days. I’ve just grabbed a Squarebar and a couple bread rolls for breakfast, but also – these cookies!

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I’ve always had my doubts with making healthy cookies. Cookies are just so technical, but these turned out beautifully. They aren’t super sweet, so they make a perfect on-the-go snack. I’d definitely want to have a batch of these in my fridge at all times. They’re healthy and delicious and studded with chocolate and they’re perfect.

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These cookies are soft, but hold their shape very well. They’re also slightly chewy thanks to the added oats.

And of course, chocolate makes everything better, so there’s that…

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Banana Chocolate Chip Oatmeal Cookies

Adapted from Ambitious Kitchen

Ingredients

  • 1/3 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 2 large overripe bananas, mashed
  • 1 1/4 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/4 cups rolled oats
  • 2/3 cup chocolate chips

Method

  1. Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit
  2. In a medium bowl, whisk together flour, salt and baking soda
  3. In another bowl using an electric hand mixer, or in the bowl of an electric mixer, beat the coconut oil, coconut sugar, vanilla extract, and egg together until smooth
  4. Mix in the mashed banana
  5. Fold in flour mixture until just combined, before folding in the oats and chocolate chips
  6. Use a cookie scoop to drop dough onto prepared baking sheet, flattening them down slightly
  7. Bake for 10-13 minutes until edges are golden brown

Vegan Peanut Butter Blossoms (Clean)

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Christmas is only 4 days away! These past few days have been fully dedicated to Christmas prep, and I mean purely Christmas prep. Yesterday, I spent the entire morning putting up Christmas window stickers with my mom, spent the afternoon shopping for more gifts, and spent the night wrapping gifts. I’ve probably spent at least 5 hours wrapping gifts in the past few days, but it’s all worth it. Not to brag or anything, but those gifts are looking pretty damn good. I’d show you now, but I think I’ll save that for a separate Christmas post where I can show off how festive my house is at the moment.

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Pop quiz: Why did I choose to make peanut butter blossoms?

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Answer: Because Hershey’s kisses were on buy-one-get-one-free and I didn’t know what to do with all of them ^_^ (If anyone has suggestions, I’d be happy to hear them!)

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Let’s focus on these peanut butter blossoms. I do realise that the cookie-to-chocolate proportion is a little off, but hey – more chocolate is never a bad thing, right?

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These cookies are so easy to make and are perfect for sharing during Christmas! You could even wake up half an hour early on Christmas Eve to bake these cookies – they’re that quick! You just throw together a bunch of ingredients, bake them for just under 10 minutes, stick a Hershey’s kiss on top of each one and voila! Cookies!

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What I love about these is the perfect pairing of both textures and flavours. The cookie has the wonderful texture of a crunchy cookie, while the chocolate just melts in your mouth. In terms of flavour – peanut butter and chocolate is a classic flavour combo, and all classics exist for a reason – because they pair so damn well together!

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This may perhaps be my last post before Christmas, so I wish you all a Merry Christmas and I hope that you get to spend time with your loved ones, receive lots of gifts, and eat delicious food. I know I will 😉

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Vegan Peanut Butter Blossoms

Adapted from Amy’s Healthy Baking

Ingredients

  • 1 cup (120g) white whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg white, room temperature or 3 tbsp aquafaba
  • 1 tablespoon (15mL) almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (64g) natural peanut butter
  • 1/2 cup (96g) coconut sugar
  • 15-20 dark chocolate kisses

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a small bowl, whisk together the flour, baking powder, and salt
  3. In a medium bowl, whisk together the aquafaba/egg white, almond milk, and vanilla extract
  4. Stir in the peanut butter until fully combined
  5. Stir in the coconut sugar
  6. Stir in the flour mixture (you may want to use your hands for this part) until a dough forms
  7. Roll the dough into 15-20 spheres and place onto a baking sheet lined with a parchment paper or a silicone baking sheet. Flatten each sphere until it’s larger than the base of the chocolate kisses
  8. Bake for 8-10 minutes. While the cookies bake, unwrap the chocolate kisses
  9. As soon as the cookies come out of the oven, press a chocolate kiss into the centre of each one*
  10. Allow the cookies to cool and the chocolate kiss to set before serving. Serve at room temperature

*If you don’t want the kisses to soften and have a truffle-like consistency at room temperature, place the cookies into the freezer immediately to prevent the kisses from warming up

Whole Wheat Banana Muffins with Dark Chocolate Chunks (Clean)

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Ooh been a while since I’ve posted a muffin recipe. Been a while since I’ve posted at all, to be honest. Sorry about that, end of semesters are always ridiculously chaotic, but at least Winter Break is just around the corner! One more day!!

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Let me start off talking about the muffins so that you can skip directly to the recipe later without having to read all my random rambling.

I’ve made plenty of muffins in my life, and I have to say, that this is one of my all-time favourites. The crumb is absolutely perfect. It’s not dense, and it doesn’t fall apart when you bite. It’s soft and light and perfect.

And the flavour! It has a very distinctive banana bread flavour, but these are just so much easier. With banana bread, you have to wait over an hour for the banana bread to bake! With these, you need less than 20. Not to mention, muffins are the perfect snack size and easier to bring along as a to-go snack or even breakfast.

But of course, my favourite part would have to be the chocolate. I have a rule when it comes to muffins with chocolate in them. I either eat them cold – straight out of the fridge, or hot – microwaved or baked. When the muffins come straight out of the fridge, the chocolate chunks become so distinct in their tempered texture, demanding you to notice the chocolate chunks and appreciate them fully. On the other hand, when the chocolate chunks turn into melty globs of perfection…well then, they’re melty globs of perfection. It’s quite simple, really.

I happened to have hazelnut dark chocolate on hand, which I thought would add texture and contribute a nutty texture, and I’m really glad I did. Nevertheless, if hazelnuts aren’t your thing, then dark chocolate works fine as well.

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I’m so excited for break. Like, so excited. It’ll be the first time in forever that I’ve spent Christmas at home, and it’ll be extra special now because my family is rarely together nowadays. My brother’s off at university and my dad comes home once every two weeks because he was relocated. My mom is really excited too, going out and buying all sorts of Christmas decorations and gifts while I plan all the Christmas activities and movies and desserts. It’s going to be a good one.

And of course, this weekend my friends and I are going to have the best time ever. They’re both leaving quite early on in the break, so we’re making the most of this weekend – movie nights, visiting TianAnMen square, dinner dates, hot pot…

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If you’re still reading this, which I doubt many of you are, I have a question for you: Would you rather know how you die or when you die?

My friends and I were discussing the question. One friend and I wanted to know when, and the other wanted to know how. It’s an interesting topic and a question worth discussing.

I’d rather know when I die. My reasoning was that I would be able to truly cherish my last moments, whereas, if I knew how I would die, I’d just be paranoid of everything relating to that. For instance, if I knew that I would die by getting hit by a car, I’d just have a fear of cars for the rest of my life.

But then I asked someone else while walking home and he said that he’d rather not know anything about his death. I can’t believe it hadn’t crossed my mind, but as soon as he pointed it out, I realized that it’s not necessarily a good thing to know anything about your death.

If I did know when I would die, I’d see my life as a ticking bomb. I’d feel guilty every second I don’t do something “meaningful” and I’d live in constant terror of finding meaning to life. It’s better to just sit back and go with the flow. Enjoy life, friends xx

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Whole Wheat Banana Muffins with Dark Chocolate Chunks

Adapted from How Sweet Eats

Ingredients

  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 large egg
  • 1/2 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut oil, melted and cooled
  • 3 large bananas, mashed (about 1.5 cups)
  • 2/3 cup almond milk
  • 6 ounces dark chocolate, chopped (I used hazelnut dark chocolate)

Method

  1. Preheat oven to 170 degrees C or 350 degrees F
  2. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg
  3. In a separate large bowl, whisk the egg and coconut sugar together until smooth. Whisk in the vanilla extract, coconut oil, and mashed bananas until combined
  4. Gradually add in dry ingredients, mixing until just combined
  5. Stir in the milk and mix until just combined
  6. Fold in the chopped dark chocolate
  7. Fill each muffin liner 2/3 of the way full with batter. (Optional: Place a very thinly sliced banana slice on top of the muffin and a little chopped chocolate before baking)
  8. Bake for 15-17 minutes, or until tops are slightly golden. Remove and let cool

 

Chunky Coconut Granola (Clean)

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How is it already Saturday? I was so looking forward to using this October break productively. I was going to finish all my college essays and come up with a Math IA topic and finish my Extended Essay and study for my upcoming math integration test and my psychology socio-cultural level of analysis test and get started on writing my psych IA and oh god I’ve done nothing. Well, then again, I didn’t do nothing. I mean, I did watch more movies than I’d normally watch in half a year, and I finished a book. Oh – and I ate a lot of food. That counts for something, right?

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I just read my first Lee Child book – Killing Floor. It’s the first book in the Jack Reacher series and I have to admit that I was mildly disappointed. Maybe my expectations were too high, or maybe the book just wasn’t as good as it’s hyped up to be. I watched the movie afterwards, which was based on a different book in the series, and I feel like I could pretty much predict aspects of every story in the series. Always has to be a damsel in distress (or any hostage really), a betrayal, a car being tailed, and Reacher shoving his thumbs in someone’s eyes. Has anyone read the whole series? Am I close?

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Oops I haven’t even told you anything about this recipe yet. I’m tired and cold. Forgive me.

Now, I have a lot of granola recipes, but this one is definitely a favourite. I’m not usually the biggest fan of coconut-flavored things, but this is seriously amazing. The granola is suuper chunky. You know granola’s gonna be chunky when the whole sheet of it just sticks together and you can break it into chunks as big as you’d like. Check this out (warning – bad quality phone pictures incoming):

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“Is that what I think it is?” YES. It’s a giant sheet of granola. You could’ve broken it in half and called it reaaally chunky granola.

Point is, this granola gives you the clusters of your dreams, and is infused with such an aromatic and sweet coconut flavour that you will not be able to resist.

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Chunky Coconut Granola

Adapted from Minimalist Baker

Ingredients

  • 1 1/2 cups (135g) old-fashioned oats
  • 1/2 cup (40g) toasted and salted coconut flakes
  • 3/4 cup (80g) raw almonds, chopped
  • 1/4 cup (25g) raw pecans, chopped
  • 1 tablespoon (12g) coconut sugar
  • 1/4 teaspoon salt
  • 3 tablespoons (45ml) coconut oil
  • 1/3 cup (80ml) maple syrup or honey
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat oven to 160 degrees Celsius or 325 degrees Fahrenheit
  2. In a large mixing bowl, stir together the oats, coconut flakes, almonds, pecans, coconut sugar, and salt
  3. In a small saucepan, heat the coconut oil and maple syrup over low heat and whisk until fully combined. Add in the vanilla sugar and whisk to combine.
  4. Pour the coconut oil mixture over the dry ingredients and stir together until the dry ingredients are thoroughly coated in the coconut oil mixture
  5. Spread the granola mixture evenly on a baking sheet lined with parchment paper or a silicone baking sheet and bake for approximately 20 minutes. At 20 minutes, turn the pan around so that the granola bakes evenly, and bake for another 5-7 minutes. Granola has a tendency to be a little unpredictable in the oven, so keep and eye on it to make sure it doesn’t burn.
  6. When the granola is golden brown, remove from oven and allow it to cool completely before breaking it into chunks. Store in an airtight container at room temperature. Enjoy!

Pumpkin Banana Spiced Pancakes with Pumpkin Fro-Yo (Clean)

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This one day during September, my inbox began filling up with pumpkin recipes from all the blogs that I follow, and that’s when I realised that I should probably get started on these pumpkin recipes, so today I’m giving you not one, but two pumpkin recipes!

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Here in Beijing, the temperatures are still in the high 20s, so part of this recipe is a Summer-Fall hybrid. Pumpkin Fro-Yo. All the flavours of Fall, but still keeping the temperature cool for Summer. If you’re not really up for cold food, don’t worry! The pancakes are hot and full of cozy spices, and of course, you can (should) top the whole stack off with a warm chocolate drizzle. Chocolate is great. It’s available year-round and it makes everything better.

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Also – did I mention that the frozen yogurt is only 4 ingredients? Yaaay!

Pancakes are my go-to breakfast these days. I like to make a large batch of them over the weekend and keep them in my fridge or freezer. They’re a perfect grab-and-go breakfast, which is essential now that swim training has started. Having breakfast ready everyday is the ultimate time-saver to maximise my much-needed sleep.

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Pumpkin Banana Spiced Pancakes with Pumpkin Fro-Yo 

Ingredients

For the pancakes:

  • 1 1/4 cups white whole wheat flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup soy milk
  • 1/2 teaspoon apple cider vinegar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 ripe banana, mashed
  • 1 tablespoon melted coconut oil

For the frozen yogurt:

  • 1 cup vanilla greek yogurt
  • 1 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice
  • Melted chocolate, optional but recommended
Method
  1. For the fro-yo, mix everything together in a large mixing bowl until completely combined
  2. *Churn the mixture in an ice cream maker until it is a smooth and has thickened. Store in freezer.
  3. For the pancakes, in a mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon
  4. In another bowl, whisk together the soy milk, vinegar, egg, pumpkin puree, banana, and melted coconut oil
  5. Pour the wet mixture into the dry mixture and fold until just combined
  6. Heat a pan over medium-high heat and scoop on 1/4-1/3 cup of batter
  7. Cook until bubbles appear and the sides start to dry before flipping. Cook another minute or so
  8. Repeat with the remaining batter.
  9. To assemble, stack the pancakes and top with a scoop of the fro-yo and a generous drizzle of melted chocolate. Enjoy!

*If you don’t have an ice cream maker, place the bowl in the freezer and stir the mixture every half hour until it reaches desired consistency

Fruity Rainbow Fro-Yo Popsicles (Clean)

Expect lots of ice cream recipes these days, ’cause my freezer it literally full of it right now.

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Also – I figured out a problem to that Photoshop problem. I had a bunch of recipes with unedited photos, but my laptop died and my brother’s laptop doesn’t have Photoshop. My solution – using a 7-day trial. Hell yes.

So instead of working on my college apps and my math IA, I’ll gladly spend these next 6 days editing all the photos I had procrastinated.

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These fruity popsicles are perfect for the killer heat this summer. I haven’t left my house for the past week until today, when I took my dog for a walk. I had only been outside for about 5 minutes before I started sweating and my dog was panting like crazy. Needless to say, it was a short walk. When I got home, the first thing I went to grab was one of these popsicles. I gave my dog her water, which she lapped up, but then she just stared at me longingly as I enjoyed my cold popsicle. Poor puppy.

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Feel free to sub in whatever fruit you want, depending on what you have on hand. Oh, and no – blueberries do not make a blue layer, but you could experiment around with spirulina powder to get a turqoise-colored layer.

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Fruity Rainbow Fro-Yo Popsicles

Ingredients

  • 3 cups greek yogurt
  • 1/2 cup cherries or raspberries
  • 1/2 cup pineapple chunks
  • 1/2 cup chopped kiwi
  • 1/2 cup blueberries
  • 1 tablespoon açai powder
  • Honey, to taste

Method

  1. Distribute the yogurt evenly among 5 bowls
  2. In a food processor, blend each fruit separately and set aside. Start off with the lightest colors and gradually use darker ones to avoid washing your food processor/blender every time (pineapple -> kiwi -> cherries/raspberries -> blueberries
  3. Stir the pineapple, kiwi, and cherry/raspberry fruit purees into the bowls of yogurt. For the two distinct layers of purple, stir about a tablespoon of blueberry puree in one, and the rest into the other. Add the açai powder to the yogurt with more blueberry.
  4. Stir in half a teaspoon or so of honey into each bowl, if desired.
  5. Layer the yogurt into popsicle moulds. If your yogurt is runny, it may be easier to freeze the yogurt in between layers
  6. Freeze for 4-6 hours