Vegan Coffee Teff Muffins ~ Gluten-free (咖啡畫眉草鬆餅)

Vegan Coffee Teff Muffins~Gluten-free(咖啡畫眉草鬆餅)

Have I used teff flour for my baking before? Mmm, for my weak memory, don’t think so! But why do I use it today? Cause it was on sale for the price 50p instead of the original price £1.50. It is quite dear for the weight 120g only, right? Because I like to explore most of the weird ingredients, it is one of my to-do-list. So why not have a go for 50p. >_<

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Vegan Banana Cake ~ Blog’s 3 Years Happy Birthday!

Super Moist Vegan Banana Cake ~  3 Years Birthday

happy birthday text

YAY, HAPPY THREE YEARS OLD!

 

Today is my big day! Because my blog: matchamochimoo was born three years ago. Can’t believe it can happen to me, but it is real and still alive. Between these three years, 403 posts were published. Sounds impossible to me! But I learned a lot from the other bloggers, some of them became friends with me. It is amazing that’s I haven’t expected when I started. And, my Facebook fans reach to 1100+. Absolutely fantastic! Thanks ALL!

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Chocolate Brownie Cupcakes

Chocolate Brownie Cupcakes

It is the most adorable and favourable cake for my kids, they always inquire about all the time! So, I give them a special treat today!

It can’t become wrong by adding chocolate to their cake. I’m not sure how many times I have made this for their tea since their childhood. I think it is the one that will pass it on to their kids in the future, oh yeah, my grandchildren!

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Vegan Beet Cupcakes ~ 純素紅菜頭小蛋糕 (低糖, 無牛油)

Vegan Beet Cupcakes ~ 純素紅菜頭小蛋糕  (低糖, 無牛油)

People may not fond of the raw beetroot with the earthy flavour, but they can experience the raw beet smoothie, funny, isn’t it? Yes, our taste bud will be quite strange sometimes! Anyway, we can’t deny the awesome nutrient from them.

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Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

I was busy again in my kitchen with my kids when they’re came back to home for weekend, we had a lots of fun and played around in kitchen. We decided to make some cakes from scratch and found all the ingredients from our fridge and pantry. I thought I need to finish the buttermilk soon or later, that’s why they made up this  recipe to help me kill off all the buttermilk, good idea!

And I add some suggestion as well, need to lower sugar, better no butter and use vegetable oil instead to reduce the saturated fat intake, and add more fibre and even vitamin C.   Haha, mum got lots of restrict rules, I liked it!

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Mother’s Day Chocolate Pudding — 心太軟

Mother’s day ~ Chocolate Pudding  心太軟

Chocolate pudding for mother's day!

Chocolate pudding for mother’s day!

Happy mother’s day! ♥♥  ( I mean in England ) 

I specially want to make this pudding for mother’s day! The difference of this little chocolate pudding with the others, this one is low fat, low calories, not finish yet,  I gave it a high score of the taste! Definitely a guilt-free chocolate pudding. Because I did cut off half of the fat to use fat free yogurt instead. Try to use the finesse organic dark chocolate, you will feel the difference!

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Beetroot & Chocolate cupcakes

Beetroot & Chocolate cupcakes

Beetroot & Chocolate cupcakes

Beetroot & Chocolate cupcakes

Such a temptation! Such a scrumptious cake! Such a fascinating cupcakes! Don’t know how to use a suitable word to describe it! I beg you will feel the same way with me!  Trust me, I haven’t try this best and moisture cake before, that’s all I can say!

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Blueberry Muffins (藍莓鬆餅)

Blueberry Muffins (藍莓鬆餅)

Blueberry & oats muffins

Blueberry & oats muffins

I think lots of people know blueberries are good for our eyes already, they’re not only popular, but also having one of the highest antioxidant capacities among all fruits, vegetables. Raw blueberries provide you with the best flavor and the greatest nutritional benefits.

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Chocolate Brownies (without any butter)布朗尼

I love chocolate, especially dark chocolate; and I love nut, so it is perfect to combine this two ingredients together and make this chocolate brownies, and even better, that is without any butter in this recipe. It just fit in my diet plan and not feeling any guilt.

It definitely is one of my flavourite recipe.

Chocolate Brownies

Ingredients:

  1. Self-raising flour                                200g
  2. Baking powder                                  1 tsp
  3. Cocoa powder                                  40g         (I use 20g)
  4. Plain or Milk chocolate, chopped      160g       (reserve a handful for topping)
  5. Large egg                                          4
  6. Golden caster sugar                         260g      (I use 235g)
  7. Vanilla extract                                   1 tsp
  8. Orange zest                                      2 tsp
  9. Natural yogurt or mayonnaise          8 tbsp ( or use  Crème fraiche or vegetable oil )    
  10. Walnut                                               100g  ( or use any nut as you like ), reserve a handful for topping
  11. Pinch of salt

Preparation: 

  • Sieve the flour, baking powder and cocoa powder, set aside for later use.
  • Rough chop the walnut.
  • Prepare a lined and greased baking tray, 22cm x 32 cm
  • Melt the chocolate in a bowl over the hot water make sure the bowl is not touching the hot water, this method is called:  bain-marie.
  • Preheat the oven to 180°C/160°C ( for fan oven ) or gas mark 4.

Method: 

  • Beat the eggs and sugar in a large bowl until thick and fluffy, then add the vanilla extract, use the  spatula to mix well.
  • Add the melted chocolate and the orange zest into the egg mixture, use hand whisk to whisk everything combine together.
  • Sieve one more time of the flour, baking powder and cocoa powder and salt into the chocolate mixture, slightly fold it with  spatula and make sure there is no lumps.
  • Then fold the yogurt and walnuts in, mix it all together.
  • Pour the brownie mixture into the prepared baking tray, smooth the surface and place into the oven, bake for about 30 to 35 minutes, use a Skewer or wood stick to test the cake, if it come out clean, that is done; if not, put it back to the oven and bake for another 5 minutes, and test again until it cook.
  • Open the oven in half-way and let the cake sit in the oven for another 5 minutes.
  • Then take it out and let it cool down on a wire rack.

Notes: 

  • You can put 1/2 tsp of chilli powder in the mixture, if you like.
  • If some people doesn’t like nut, you can put dry fruits in, like dry cranberry, or without any. It just your personal like.
  • I just fancy to put some white chocolate on top to make it like snow, so I melted 200g of white chocolate and spread it on top.

Banana & Almond Muffins

These muffins are light and fluffy. They are great for breakfast or as an afternoon snack with a cup of tea. Or if you make a smaller size, it is great for your children’s bento box/ lunch box. This recipe has been created with the idea of lowering the fat content. These are so delicious – you’ll never miss the fat.

Banana & Almond Muffins

 Ingredients:  ( makes 6 big muffins or 10 small muffins )

  1. Self-raising Flour              225g
  2. Baking Powder                 3/4 tsp
  3. Egg                                   2 ( about 120g )
  4. Caster Sugar                    87g
  5. Banana ( ripened )            200g
  6. Apple Sauce                     37g  (or use sour cream, I use the crème fraîche instead)
  7. Butter                                37g
  8. Olive Oil                            37g
  9. Almond Flakes                  37g
  10. Salt                                    1.25g
  11. Ground Cinnamon             1/2tsp
  12. Ground Nutmeg                 1/2tsp

Prepare before you start:

  • Melt the butter in mircowave for about 20 seconds
  • Mash the bananas like a paste
  • Preheat the oven to 180°C/ 160°C (for fan oven)
  • Prepare the muffin tray and lined with muffin cases

Method:

  • Whisk the eggs and sugar together until fluffy.
  • Add the mashed banana, melted butter, olive oil, salt, spices and the apple sauce or sour cream, (but I used the crème fraîche instead, because that is the only cream I have in my fridge), use a spatula to fold it all together.
     
  • Sieve the flour and the baking powder into the mixture, mix it lightly.
  • Scoop the mixture into the prepared muffin cases, just fill 3/4 to the top.
  • Sprinkle with almond flakes on each top.
  • Bake in the oven for 30 minutes until golden brown.

Tips:

  • You can use sour cream or even yogurt instead of the apple sauce, like I used the crème fraîche, it still can do the good work.