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Stack of Macadamia Nut Butter Avocado Brownies
Brownies and BarsDessertsRecipes

Cute and Creamy – Macadamia Nut Butter Avocado Brownies

by koalifiedbaking
In case you still don’t know, I LOVE avocado. The worldwide avocado obsession possibly started with the ridiculously endless yet highly addictive avocado toast pictures that flooded Instagram in recent years. But let’s not get too cynical about its fame and take the time to acknowledge the fact that avo is amazing (and nutritious, creamy, delicious, cute, natural). Three Macadamia Nut Butter Avocado BrowniesAs for the recipe, a friend of mine tried this brownie and she said it was a total bomb. Well, it is indeed. You might be worried about the end result when there’s no butter or any liquid oil added to the recipe; relax. The smoothness of macadamia nut butter blended with the creaminess of avocado keeps the final treat moist and gooey – just as how brownies should be.Tray of Macadamia Nut Butter Avocado Brownies

I also wanted this brownie to feel a little bit more “mature”, so I used coffee and good quality dark chocolate to provide a contrast to the sweetness of the white sugar. In the end, there’re so many different textures in every last little mouthful – creaminess from macadamia nut butter and avocado; crunchiness from chopped macadamia; and gooeyness thanks to half-melted dark chocolate. So, even IFFFF you don’t have the biggest sweet tooth, you’re gonna declare this brownie your new bae.

Ingredients:

  • 95g all purpose flour
  • 50g cocoa powder
  • 1/4 tsp salt
  • 1 avocado
  • 60g homemade macadamia nut butter *See Note
  • 120g white sugar
  • 2 eggs  
  • 1 tsp vanilla
  • 1 tbsp instant coffee powder melted in 1 tbsp hot water
  • 1 tbsp almond milk
  • 50g 70% dark chocolate, chopped
  • 100g macadamia, chopped

Instructions:

  1. Preheat oven to 350F (175C). Line a square pan with parchment paper.
  2. In a bowl, sift in and combine well flour, cocoa powder, and salt.
  3. In another bowl, mash the avocado until smooth with a fork or masher. Add macadamia nut butter, sugar, eggs, vanilla, coffee mixture, almond milk. Mix well.
  4. Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated.
  5. Stir in the chopped dark chocolate and macadamia.
  6. Pour the batter into the prepared square tin.
  7. Bake the brownie for 18 minutes (don’t overcook brownies!). Take the brownie out from the oven and let cool in the pan for at least 10 minutes before any handling.

*Note for macadamia nut butter

Macadamia nut butter is very easy to make as long as you have a blender or preferably food processor.

Instructions:

  • Roast 200g raw macadamia in an oven at 350F (175C) for 8 mins. Blend or process the roasted macadamia until completely smooth and creamy. Store the excess in an airtight jar and put in the fridge.
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Tea-rific Tofu Treat – Tofu Matcha Cheesecake with Coconut Nutty Base
CakesDessertsRecipes

Tea-rific Tofu Treat – Tofu Matcha Cheesecake with Coconut Nutty Base

by koalifiedbaking

 

Side view of Tofu Matcha Cheesecake with Coconut Nutty BaseIf you are Asian or familiar with Asian cuisine, “matcha and tofu” may seem pretty normal for you, but in the west, they are quite literally the flavour of the month. After multiple attempts, I am so glad that I have finally come up with the perfect recipe to share with you all. This is a no-bake dessert, so even if you don’t have an oven at home, it’s no problem at all.

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Fresh baked Zucchini Maple Yogurt Pecan Bread
DessertsQuick bread and loaf cakesRecipesUncategorized

E-Z Indulgence – Zucchini Maple Yogurt Pecan Bread

by koalifiedbaking
Let’s keep the loaf cake/bread train going, shall we? The idea of putting zucchini into desserts sounded absolutely strange to me last year; I mean, why would you do it? It’s a vegetable! If you are having the same doubts now, do read on, I assure you you’ll be convinced.

Freshly sliced Zucchini Maple Yogurt Pecan BreadBecause of the ingredient substitutions (i.e. coconut oil, maple syrup and yogurt etc), I would say this bread is on the devilish side of healthy – something just sweet enough to satisfy your sweet tooth, and you’d be dying to devour in the morning (without feeling TOO guilty). Truth be told, you can’t really taste the zucchini much in this bread, but what it does here is to add enough moisture and, of course, loads of nutrients to the final dish. What you get is the right balance of dry and wet, making it moist but not overly gooey. When you add pecans, it creates a nutty crunch that renders the bread a textural feast.
Slice of Zucchini Maple Yogurt Pecan Bread
Is that it? Well, one unmissable element of this bread is orange zest. A bit of this sweet-scented goodness in the cake batter brings about a refreshing aroma, leading you on a journey to a secret citrus patch. Easily whipped up in less than 20 mins and ready to eat an hour later, this bread is a sure win.Ingredients:

  • 1 1/2 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • Salt
  • ⅓ cup coconut oil
  • ½ cup maple syrup
  • ½ cup plain yogurt
  • 1 egg
  • 1tsp vanilla
  • 1 cup shredded zucchini
  • one orange, zest of
  • 1 cup pecan (~125g), chopped

Instructions:

  1. Preheat oven to 350F (175C). Line a loaf pan with parchment paper, or grease it with butter or oil; set aside.
  2. Shred a medium size zucchini until you get a cup of shredded zucchini. Squeeze shredded pieces with your hand to get rid of excessive water content; set aside.
  3. In a bowl, sift in and combine well the flour, cinnamon, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the coconut oil, maple syrup, yogurt, egg, vanilla, zucchini, orange zest and pecan until smooth.
  5. Pour the dry flour mixture into the wet ingredients in three batches, stirring continuously. Stir the batter gently with a spatula until everything is just incorporated.
  6. Pour the batter into the prepared loaf pan. Tap the pan several times to break any air bubbles. Bake the cake for 50-55 mins, or until a toothpick inserted in the cake’s centre comes out clean.
  7. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 10 minutes. When the cake is cool enough to handle, remove it from the pan and let it continue to cool on the wire rack before serving. 
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Be Cool as a Coconut – Raspberry Triple Coconut Loaf Cake
DessertsQuick bread and loaf cakesRecipes

Be Cool as a Coconut – Raspberry Triple Coconut Loaf Cake

by koalifiedbaking
As featured in my amazing friend’s the Liberty Mag – https://thelibertymag.wordpress.com/2017/08/25/be-cool-as-a-coconut-raspberry-triple-coconut-loaf-cake/*Do check out the above uni student-run independent online magazine for more fun & inspiring articles about a wide range of topics!

This cake is a sensational celebration of one of the most versatile ingredients on Earth, coconut. It’s great in savory as well as sweets dishes, aka my absolute weakness with which you can bribe me into doing anything (okay, that may or may not be an exaggeration but I dare you to try it). Triple Coconut Raspberry Cake with Lemon Glaze. Why Triple? Well, coconut milk, coconut oil, and desiccated coconut are all in the batter, with an added touch of shredded coconut on top. When you taste this cake, you’re literally embracing the many sides, textures, and tastes of the humble little coconut.Raspberries on Raspberry Triple Coconut Loaf Cake

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Tray of Salted Double Dark Chocolate Brookies
CookiesDessertsRecipes

Chapter Three of the Chocolate Trilogy – Salted Double Dark Chocolate Brookie

by koalifiedbaking
Broken Salted Double Dark Chocolate BrookieIt’s a Sunday morning, why don’t we talk about cookies? And by cookies, I actually mean “brookies”, a term made popular by a late night snack challenge on Australian Master Chef. This recipe is adapted from said Master Chef Australia 2016 recipe with some minor modifications. Oh, it’s the ultimate treat for chocolate lovers (i.e. everyone). I am not always down for such absolutely indulgent desserts but, seriously, when taken out fresh from the oven, these cookies look just like they taste – INSANE. They’re sweet, soft, rich, gooey, and the chocolate chips will just ooze out upon touching. In short, it’s magic, except it’s pretty dark and all too real.

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Drunken Morning – Coffee Liqueur Double Dark Chocolate Hazelnut Muffin
Cupcakes and MuffinsDessertsRecipes

Drunken Morning – Coffee Liqueur Double Dark Chocolate Hazelnut Muffin

by koalifiedbaking
When my boyfriend gave me a bottle of coffee liqueur bought this year’s Regional Flavours festival, I felt that I had to do something amazing to do it justice. But what? What could do it? That’s when it hit me.

Muffins were among the first things that I made when I started to bake. Although my very first batch of muffins (banana walnut muffins) was an absolute disaster (shhhhhh), these hearty little treats shall forever hold a special place in my heart. So yeah, muffins it is. Moist, light and fluffy ones at that–is there any better way to kick off the day?

tray of muffins with bottle of ohana winery cold drip coffee liqueurThis recipe is inspired by the “Chocolate Espresso Muffin” by Christiann Koepke; her recipe had me so pumped when I saw it, as it smartly includes a few interesting twists on the standard ingredients. The combination of the sweetness from white and brown sugar balances well with dark chocolate; the moistness is given by the olive oil and yogurt, with the added richness of the coconut milk; and last but not least, the subtle fragrance coming from the coffee liqueur, it’s perfect. Altogether, this is going to make mind-blowing muffins with a smooth, seductive coffee hit.

Not satisfied yet? Throw in some chopped hazelnuts – the best nut to pair with chocolate flavour in my opinion – and dark chocolate to give the muffins the needed crunch and gooeyness. I promise, with these gorgeous homemade muffins, your friends are going to love you, forevermore.
sprinkling white sugar on coffee hazelnut chocolate muffinsIngredients:
Make 12 muffins

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup olive oil
  • 3/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1 cup coconut milk
  • 250g dark chocolate, roughly chopped  
  • 1/4 cup coffee liquor
  • 1 cup hazelnuts, roughly chopped
  • 2 tbsp white sugar (for sprinkling)

Instructions:

  1. Preheat oven to 375F (190C). Grease a 12-cup muffin pan with olive oil or line it with muffin liners.
  2. Prepare a double boiler. Carefully melt 100g dark chocolate with the double boiler the chocolate until smooth. Remove from heat and set aside.
  3. In a bowl, sift in and combine well flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk olive oil, sugar, eggs, Greek yogurt, coconut milk, and the melted chocolate until smooth.
  5. Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated. Stir in the remaining 150g dark chocolate and hazelnuts.
  6. Fill the muffin tin ¾ full and sprinkle white sugar on each muffin cup.
  7. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the muffin’s centre comes out clean. Let cool in the pan for at least 10 minutes, before carefully removing them from the pan to cool completely on a rack.
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