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1/30/2016 0 Comments Forest School, Winter Week 4, 2016I had the best time with the city snow! (Nina enjoyed, too)
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1/25/2016 Soufflé cheese cake I found an unopened cream cheese that has just expired in my fridge. So I decided to make a very simple cheese cake. It's flourless and high in protein! I twisted this original recipe : http://cookpad.com/recipe/1651964
It turned out to be sweet enough with the measuring below. It's very light and it makes me want to eat more than one cup. Nina liked it, too. 330g Cream cheese 1/4 cup Sugar 1/2 Lemon juice 3 eggs A dash of vanilla extract  It's cold out there. It's time for baking! I'm finally getting the hang of baking with our unreliable oven. This muffin is gluten and sugar-free, and it came out surprisingly light yet flavorful. My mother used to bake this a lot when she was on her no-carb diet.
Ingredients (makes 6 muffins or more) 1 1/2 cup chickpea flour 2 mashed bananas 1/2 cup dried cranberries 4 tbsp of melted coconut oil 3 eggs 4 tbsps of sour cream or yogurt 1 1/2 tsp of baking powder 1/2 tsp of cinnamon Preheat the oven to 180 degrees and line a muffin tin with muffin liners. Mix the chickpea flour, baking powder and cinnamon together in a bowl. separate egg white from yolks, make meringue. Mix yolks, sour cream, mashed bananas, cranberry and coconut oil together until well combined. Stir in meringue, combine without breaking too much, sift flour mix little at a time. Stir will until the wet and dry ingredients are roughly combined. Portion the batter into the 6 muffin moulds and fill to the top. Bake the muffins in the oven for 20-25 minutes until the tops of the muffins are golden brown. |
AuthorAyumi Sakamoto Archives
February 2021
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