This light and airy Roselle sponge cake has a unique fruity yet floral taste to it. You can create this cake with other dried flowers or even tea leaves if you like! The benefits of Roselle are that it helps lower cholesterol, blood pressure, sore throat, and facilitates weight loss.
Cake
Baked red bean glutinous rice cake
Lunar new year is among us and one of my FAVOURITE things to have this time of year is nian gao or new year cake. It’s made out of glutinous rice flour so the texture of the cake is both sticky and chewy, resembling mochi which makes it super fun to eat as well.
Hot cocoa muffins
Hot cocoa on the go without the fuss and mess of spillage? Try these hot cocoa muffins instead! These ooey gooey hot cocoa muffins are easy to make and can double up as either breakfast or dessert! They are moist and fluffy and are complete with a perfectly toasted marshmallow to resemble the all time […]
Healthy gingerbread cupcakes with date crumble
This healthier, lighter version of the traditional sweet and spicy gingerbread cake with sticky date crumble is quick and easy to make not just for the holidays but any time of the year. It’s perfect on its own but even better when topped with a sticky, nutty crumble to add in some sweetness and festive […]
Moist skinny banana protein muffins (nut free)
These deliciously moist 80 calorie banana protein muffins are the perfect additions to any lunchbox and are perfect to have as both a mid-day or post-workout snack! I don’t know about you but I LOVE banana bread!
Maple oatmeal loaf cake (vegan friendly)
This maple oatmeal loaf cake is a terrific addition to any breakfast, or mid-day tea time snack. Instead of using rolled oats straight out of the bag, this oatmeal loaf calls for cooked oats which means that it’s a perfect way to use up left over oatmeal or a package of instant oats. The cooked […]
Baked coconut mochi rice cake (gluten free)
A simple and easy recipe for baked coconut mochi cake. Although baked mochi cakes are typically eaten during lunar new year, the coconut mochi rice cake’s chewy and glutinous texture is so addicting that I just have to make it and eat it all year ’round!