Category: Recipes


Oct
2013

Nut Butter Brownies

categories: Recipes

A friend visiting from India recently introduced me to a wonderful recipe site — www.pecanbread.com. It is for children who are being introduced to the Specific Carbohydrate Diet (SCD). However, the recipes within it are a treasure trove for anyone who wants to ideas for healthful, gluten-free, dairy-free, and (yes!) grain-free meals.

The cooks who contribute use a lot of nut butter in the recipes. That’s hard and expensive to obtain here in Malaysia. However, organic food stores such as BMS and Country Farm, as well as more developed grocers such as Jaya or Village will tend to have them. Any kind will do, though peanut, hazelnut, almond, and cashew seem to be the most common in these parts. Cocoa butter is an amazing kind to use, but sadly, very hard to obtain here in Malaysia.

The recipe is super simple. Credit to “Bev,” the contributing cook for this recipe.

Ingredients:

1 cup nut butter (any kind)
1/2 cup honey
1/2 teaspoon baking soda (note: not baking powder)
1 egg

Steps:

1. Mix all. I do this by hand, though you could certainly use a mixer. No need to blend too much.

2. Bake at 350F for 25-30 minutes

Use your own nut! :)
Use your own nut! 🙂

Peace,

Daisy

 


Sep
2013

Kheer or Indian Rice Pudding

categories: Eating In, Recipes

We’ll the nieces were having a sleepover today and in an effort to introduce some indian tastes to their diet, I thought I’d make some kheer. This is a simple dish with lots of happy childhood memories associated with it, as mum or dad would make it for celebrations. I tend to cheat a little as with the Kuala Lumpur heat, spending an hour stirring a pot is not my idea of fun. My youngest niece is lactose intolerant so this version uses lactose free milk and almond milk instead of full cream. Sadly, it did not go down so well with the kids but dad is happy to have more left over for his breakfast and mum sneaked a few portions despite her insistence on wanting a light meal day.

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Ingredients

2 cups cooked basmati rice
5 green cardamom pods
3 cups almond milk
2 cups lactose free milk ( you could just use 5 cups of normal milk)
1/4 cup sugar
1/2 cup raisins (you could add blanched almonds, pistachios and cashews too)

Method

Bring the milk and cardamom to boil and lower heat to medium. Stir in the sugar and let it reduce for 15 mins. Add in cooked rice and leave to simmer for a further 20 mins. Stir occasionally (I stirred in between editing a paper for a conference next week so around 3 times.) Add raisins (and nuts if using) and simmer for 10 mins. It should now be ready to serve. I like it warm and straight out of the pot but everyone else likes it cold.

Kiss kiss,

Bubbles