If 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.
Because 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.
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I love pumpkin, it’s sweet, bright in colour, and appetising too. Its inherent sweetness and creaminess make the perfect centre point for any take of a heart-warming soup. With many kinds of veggies blended together, this particular pumpkin soup recipe is naturally nourishing for your body, and soothing for the soul. Best of all, even if you dig into it you won’t feel that you’re eating anything heavy at all.
It’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.
This 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. 
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