Berry Cake

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Photography and Styling by myself

Original recipe from Clean Eating Goddess

A few weeks ago, as I was browsing through the recipe list from my favorite inventory searching for something sweet to bake, I came across a darling looking berry cake. It looked so refreshing and dainty I paused, despite the fact that it was not a cake I would usually eat or make, as I tend to favor rich flavors and sinful fillings when it comes to my desserts. However as I scrolled through the post, I noticed it was specifically a Mother’s Day cake, and it hit me that this cake was so representative of my mother, or mothers in general. It was naturally sweet, wholesome, healthy, and feminine, something my own mother would adore. Coincidentally, it was nearing her birthday in a week, and since we were throwing a huge celebration for her then I thought it would be nice to bake her her own birthday cake in advance for the very first time, for our own private celebration.

My mom had recently been recovering from a bout of food poisoning, so it was a relief the cake was light enough not to upset her stomach. I like that it had a rather thin layer, as I ordinarily prefer less flour in my cakes with my favorite part being the cream filling (although this one has none). Some of my friends actually described it as a giant pancake or fruit cookie because it looked so flat in the pictures I sent them.

When my mom realized this berry cake was originally meant for Mother’s Day, she requested it for the next few foreseeable Mother’s Day celebrations, so for future experimentation, I am thinking of stacking two cakes on top of each other and adding a layer of cream in between. Hopefully by then I would have also learned to make my own macarons, because I think they would make a wonderful topping…


2 1/2 cups of fresh berries divided into 2 portions (I used raspberries, strawberries & blueberries)

1 1/2 cup whole grain amaranth flour (Bob’s Red Mill, also can be substituted with plain flour)

3/4 cup almond powder

2 tsp baking powder

1/2 tsp vanilla essence

2 tsp cinnamon

1/2 cup brown sugar

pinch of salt

2 eggs lightly beaten

2/3 cup almond milk

1/3 cup coconut oil


1. Line an 8 inch cake pan with parchment paper and grease with coconut oil.

2. Arrange half the berries at the base of the pan.

3. In one mixing bowl stir together flour, almond powder, brown sugar, cinnamon, baking powder and salt.

4. In another mixing bowl whisk eggs, vanilla essence, almond milk and coconut oil. Add the liquid mixture to the dry mixture and stir until combined.

5. Pour the dough into the cake pan and spread evenly over the berries.

6. Pre-heat the oven to 170 degrees Celcius and bake for 40 minutes until golden and a toothpick comes out clean from the center.

7. Let cool for five minutes, then remove the cake from the pan and let it cool completely on a wire rack. Flip it over or leave it the right side up, depending on how you prefer it looks, and top with the remaining berries. Enjoy. šŸ™‚

Banana Cinnabun

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Jewellery: LTXLG Shine Bracelet

Photography and styling by myself

It did not start off as a good day for me when I set out to make this recipe. I had gotten into a small argument with my mom, and when the entire family (minus me) set off to do some really awesome shopping and I was left alone in the house to start whipping up this delicious dessert, I was seething. Thankfully, it probably was just a case of being too close to too many people on a typical Sunday. As soon as they cleared out I was able to reach a never before achieved state of inner peace while going about my usual Sunday ritual of cooking, styling and food photographing. It was bliss to bake in complete silence, and when the oven pinged, voila… to be left in more peace to style the food. Thanks to the space and quiet, I was able to devote a lot more time and effort than usual to creating these photographs today.

This was my first time making an actual loaf from Clean Eating Goddess’s recipe directory, and it was astoundingly easy. My favorite part is the cinnamon sugar middle. With my Sunday treats being so well received now, and individual family members demanding their favorite bakes and savory meals, I actually have my hands full planning a full dinner menu for a gathering on my mom’s birthday in two weeks… with six pizzas… The recipe for that will be up next week, also from CEG. šŸ˜‰


1/2 cup plain flour

1/2 cup almond flour

3 ripe medium bananas

1/4 cup coconut oil

1 tsp baking soda

1/4 cup honey

4 eggs

1/2Ā  cup brown sugar

1 heaped tbsp cinnamon

1 tsp vanilla extract

pinch of salt

fresh strawberries (optional topping)


1. Line and grease a 8.5″ x 4.5″ loaf pan (I used a Pyrex glass casserole with the same dimensions) with parchment paper.

2. Mix plain flour, almond flour, baking soda and salt in a mixing bowl until well combined.

3. In another mixing bowl, mash the bananas until as smooth as possible with a fork.

4. In a small bowl, whisk eggs, honey and vanilla extract until well combined. Add mixture to the mashed banana in the mixing bowl and mix well.

5. In a small bowl, combine cinnamon and sugar and mix well.

6. Pour the liquid ingredients in the mixing bowl to the first dry ingredient mixture. Mix well until combined. Add coconut oil and mix well.

7. Pour half the batter into the loaf pan. Coat the surface of the batter with the cinnamon sugar mixture, then cover with the remaining batter.

8. Pre-heat the oven to 170 degrees Celsius and bake for 30-35 minutes or until a toothpick comes out clean from a piercing in the center.

9. Leave to cool on a wire rack for 20 minutes before serving.

9. Top with fruit of choice. I went with fresh strawberries. Enjoy.

Breakfast Biscotti

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Photography & styling by myself

Breakfast Biscotti (with French Earl Grey) is a new sweet treat I made some weeks ago in a bid to please my coconut and banana hating sister, and so this dessert contains neither of those two ingredients. Taken from CEG’s Holiday Biscotti recipe, this biscotti delighted all my senses. It was perfectly crispy and sweet, just the way snacks are supposed to be, and if you aren’t careful you’ll find yourself reaching out for them the entire day non stop. My mom was guilty of that, which is why my grandma did not receive a batch this time. Be sure to cut them into smaller and thinner slices, they look prettier that way and are much easier to pack into airtight jars. I am thinking of making a batch for guests to enjoy during Chinese New Year here in Singapore, as this western dessert would be a refreshingĀ  change from the endless ba kua and pineapple tarts…


1 cup almond flour

2 cups glutinous rice flour

1/2 cup plain flour

1 tbsp arrowroot starch

3/4 cup brown sugar

3/4 tsp baking soda

1/2 tsp salt

3 eggs

2 tsp vanilla essence

1 tbsp coconut oil

1/2 cup dried cranberries

1 100g bar 70% dark chocolate

1/2 cup shelled pistachios


1. Line 2 small baking trays or one large baking tray with baking paper and grease with coconut oil.

2. Combine almond flour, glutinous rice flour, plain flour, arrowroot starch, baking soda and salt in one mixing bowl.

3. In another mixing bowl, whisk eggs and brown sugar using an electric mixer or by hand until pale yellow and thick, then add in vanilla essence and coconut oil.

4. Beat in flour mixture from the first mixing bowl to the egg and sugar combo until well combined. If it is too runny, add 1/2 cup more plain flour.

5. Roughly chop dark chocolate bar into small pieces, and do the same to the shelled pistachios. Add them all into the dough together with cranberries. Mix well.

6. Divide dough into two portions and spread them out on each baking tray as a single rectangular-shaped sheet, about 10″ long an 1″ high.

7. Pre-heat oven to 170 degrees Celsius and bake for about 25 minutes until lightly browned.

8. Transfer to a wire rack to cool for 10minutes.

9. Transfer dough to a cutting board and slice into roughly 1/2 inch wide strips, then place them on the trays again, cut sides up. Bake at 150 degrees Celsius for an additional 5 minutes , then flip them over on the other side and bake again for 5 minutes until crispy and browned.

10. Transfer biscotti to wire racks and let cool. Serve with an cup of tea. Enjoy.

Banana Ice Cream Pie

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Photos by myself

This sweet treat is the second most popular of my bakes amongst my family members (after the avocado brownie cake), and I am really happy to share it with all of you. This pie contains a healthier alternative to classic ice cream! I am in love with the healthier version and have already made plans to concoct different flavors of ice cream using this delicious recipe. As can be seen in the pictures, this ice cream pie melts fast, hence the tiny puddle at the tip of the pie. In my opinion though, it makes it look all the more mouthwatering. The wonder pie recipe is from Clean Eating Goddess as per usual, her recipes are so easy to follow for an amateur like me, and most of everything I have made has not only been successful, but also incredibly well-received on the first try.



2 cups dessicated coconut/shredded coconut

2 egg whites

juice from half a lemon

1/2 cup brown sugar

1 tsp vanilla essence

pinch of salt


4-5 very ripe bananas

1/2 cup coconut cream

1 cup greek yogurt

1/2 cup honey

1 tsp vanilla essence

pinch of salt

1 tbsp coconut oil

1 tsp brown sugar

2 tsp cinnamon (divided)


8 cherries (optional)


1. Grease a 9″ pie dish/cake pan with coconut oil. Mix all the crust ingredients together thoroughly in a mixing bowl, then pour into the pie dish. Press down hard with a spoon/fork to create the crust, lining the base and sides of the dish.

2. Pre-heat the oven to 170 degrees Celsius and bake the crust for 15 minutes until golden. Leave to cool.

3. Add all but one banana, coconut cream, maple syrup, yogurt, 1 tsp cinnamon, vanilla and salt into a blender and blend on high speed until well combined. Refrigerate mixture.

4. In a pan on medium heat, add coconut oil. Slice the remaining banana and place slices on the pan. Sprinkle them with sugar and cinnamon while in the pan, and leave them to cook for 5 minutes on each side. Set aside.

5. Pour half the filling into the pie crust, then add the caramelized bananas, spacing them evenly. Pour the remaining pie mixture over them. If the banana slices float to the top, push them back down. Arrange cherries in a circle on the top of the pie. Freeze the pie overnight.

6. To serve, let it cool at room temperature for 5 minutes. Enjoy.

Blueberry & Peach Crumble

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Photos by myself

If you’re looking for something indulgent and yet perfectly healthy and nutritious, this is the perfect dessert. It’s so simple, yet incredibly enjoyable at the same time. The original recipe is from Clean Eating Goddess once again, and this is so easy to make, it’s perfect for baking amateurs, so I will be doing it repeatedly in the near foreseeable future. The granola layer at the top makes a filling breakfast and the peaches and blueberries are the most delicious accompaniments ever! I used a long casserole dish to cook this crumble, and simply scooped out the desired amount when hungry, but feel free do use any sized baking dishes/pans you have on hand! The crumble can be refrigerated, and before eating the next morning, simply heat it up for 3-5 minutes, and it will be perfectly sizzling hot and juicy.



2 cups rolled oats (not the quick cooking kind)

1 stick of stevia powder/1 tsp sugar

1 tsp vanilla essence

1 cup walnuts

1 tsp salt

1 heaped tbsp arrowroot starch

1/2 cup coconut oil

1 tbsp cinnamon


2/3 cup maple syrup

1 stick stevia/1 tsp sugar

4 sliced ripe peaches

2 1/2 cups blueberries

2 heaped tbsp arrowroot starch

juice and zest of 1 lemon


1. Combine all the filling ingredients in a large mixing bowl until well coated.

2. Add all the topping ingredients into a blender and blend on low speed until crumbly. The topping does not need to be blended finely, so large chunks are fine, as long as there is a lot of texture.

3. Pour the filling ingredients into a casserole dish (or any baking pan of your choice) and line the top with the blended topping using a spoon.

4. Preheat the oven to 170 degrees Celsius and bake for 1 hr until the fruit is bubbling and beginning to pour over. Let cool for 10 minutes before serving. Enjoy.

Pumpkin with Pecan Toppings

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Photos by myself

The pumpkin season is over for most people in the various autumnal countries, but I have learned to appreciate this vegetable now thanks to the pumpkin recipe spam during Halloween. The reason being pumpkins have such interesting texture, they’re like a potato but sweeter, and taste absolutely fabulous when cooked right. Personally, I prefer using pumpkins in baking as I like them crisp and tough instead of mushy. This particular baking recipe calls for pumpkin as the main ingredient, and is one of Clean Eating Goddess’s creations. In all honesty I did not know what to name this, because mine came out more pudding-like than crumbly although the taste was still marvelous. I also did not get to eat much of this dessert because I went out, left it on the table and when I got back my mom had polished off the whole thing with a spoon. Perhaps that shows how good it tasted despite being a mix halfway between blondie and pudding!

In the directions below, I have modified the recipe in an attempt to make it more blondie-like, and I have to add, the pecans were what made this delicious recipe! I am definitely making them alone as snack in the future as they came out like caramel popcorn, but way better. Enjoy.



1 can of canellini beans

1/3 cup butter or 75g butter

1 cup pumpkin puree (blended pumpkin)

2 tsp vanilla essence

1/2 cup honey

1 tsp baking powder

2 tsp cinnamon (add more if you like cinnamon)

pinch of salt

7 heaped tbsp coconut flour


1 cup whole pecans

2 tbsp honey

1/2 tsp vanilla essence

a pinch of sea salt


1.Ā  Grease a 8×10″ or 9×9″ baking pan with coconut oil or butter.

2. Bake pumpkin for about 1hr until soft, then de-skin it and chop into small cubes. Blend on low speed in a blender or food processor until smooth to get pumpkin puree.

3. Blend canellini beans on low speed until smooth in a blender or food processor, then add the correct amounts of pumpkin puree, butter, vanilla essence, honey, baking powder, cinnamon and salt. (as stated above) Blend until smooth, then add coconut flour. You might want to add more coconut flour than stated if the mixture is still very runny.

4. Pour the mixture into the baking tray and bake at 180 degrees Celsius for about 40 minutes or until a toothpick comes out clean, and allow it to cool.

5. Toast pecans on a dry saucepan for about 2-3 minutes on low heat, until they are warm. Add honey, vanilla essence and sea salt, and toss to coat. Make sure they do not burn! Take them off the heat as soon as they are well coated. Allow them to cool on a chopping board and chop them roughly.

6. Sprinkle chopped pecans on top of the pumpkin blondies and enjoy. ā¤

Oat and Coconut


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Photos by myself

I was recently craving a healthy and yummy snack for a quick breakfast, and as I went through Clean Eating Goddess’s recipe inventory, this one caught my eye. These little balls of oat and shredded coconut make a most nourishing breakfast treat with a glass of cold almond milk on the side. Being a complete baking amateur, my first batch turned out a little too dry as I have yet to get the hang of doing last minute alterations based on the consistency of my batter, but I have altered the recipe ingredient amounts to make for a juicer version and also… I recommend extra chocolate chips! An interesting alternative for people who love oats for breakfast, and these can keep in an airtight container for up to a week if you limit the number you consume each day. (They were gone very fast however, as my family members enjoyed stealing them throughout the day as well.)

Do enjoy.


3 tbsp coconut oil + extra for greasing

2 eggs

1/3 cup honey

1 tsp vanilla essence

2 tsp cinnamon

1 cup almond flour

1 cup dessicated coconut (or unsweetened shredded coconut)

2 cups organic rolled oats (not the quick cooking kind)

1 bar of 100g 70% dark chocolate chopped finely

pinch of sea salt


1. Line a baking tray with parchment paper and grease with with about 1 tsp of coconut oil

2. Add 3 tbsp of coconut oil to a mixing bowl. Whisk in eggs, honey and vanilla essence.

3. Add cinnamon, sea salt, almond flour, coconut and the chopped chocolate bits to the bowl and mix thoroughly.

4. Add the oats one cup at a time and mix well. If the batter gets too dry, omit 1/2 cup of oats, or add extra honey.

5. Form palm sized balls of batter, squeezing tightly so that they stick together.

6. Pre-heat the oven to 180 degrees Celsius and bake for about 30 minutes or until golden.