Sugar Free Lazy Keto Chocolate Banana Oat Cookies

I have a confession to make.

I'm not a mother who has lots of patience. Even though I try to create activities like baking with my boys, I lose temper fairly quickly when they stopped following instructions. I'm learning to let go and just have some fun with these sugar free Lazy Keto Chocolate Banana Oat Cookies. Hope you have fun making them too!

Ingredients

100g salted butter, softened

1 egg

1 1/2 cup mashed bananas

160g or 1 1/4 cups all purpose flour

30g or 1/4 cups coconut flour

1 1/2 tsp cinnamon (optional)

1 tsp baking soda

6 tbsp unsweetened cocoa powder

2 tsp cornstarch

3 cups quick oats/Nestum

Makes 3 trays full of chewy and soft cookies!

Preheat oven to 220°C. Oil the baking tray.

Throw all the ingredients into Toshiba food processor. Remember to use the plastic blade and setting 2-Mix to make the dough. Mix for about 3-5 minutes.

Make lovely cookie balls with hands then flatten them slightly into discs. That's the part Bing loved the most.

Space the cookies about 2 inches apart.

Bake for about 15 minutes or until cookies are set. 

Cookie bottoms should easily come off the baking tray. 

Let cookies cool before eating. Store uneaten cookies in an airtight container up to 2-3 weeks at room temperature.

To make them more awesome, spread some homemade almond butter on top. They have this doughiness that's so distinctly different due to the oats.

Enjoy!

2 ingredients Banana Oat Star Cookies Recipe

This is what happens when I have too many overripe bananas and quick oats in the pantry. Time for some quick and easy cookies!

Ingredients

1 cup quick oats 

1 large overripe banana  mashed to a liquid-like consistency

Optional toppings- chopped KitKat bars, almond nuts, pumpkin seeds, icing sugar for dusting

Makes 8 cookies

Preheat oven to 220°C. Oil the baking tray.

In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. 

Use the star shaped mould and gently flatten the batter about halfway through the thickness of the mould.

Add your favourite toppings.

Space the cookies about 2 inches apart.

Bake for about 15 minutes or until cookies are lightly brown and set. 

Cookie bottoms should also be brown and easily come off the baking tray. 

Let cookies cool before eating. Store uneaten cookies in an airtight container up to 2-3 days at room temperature. But they taste best on the day itself. It tastes like granola bars if left overnight.

Enjoy!

Healthy frosting/ nut butter recipe

Here's just a list of my recipes for healthy frosting. 

It's suitable for cookies, cupcakes and cakes. What a way to indulge without loading on cream and sugar! In fact the other ingredients are optional besides the nuts themselves.

I started off my almond butter using my newer Phillips Blender. This was an utter disaster! I nearly burnt the motor but it still wasn't blending.

Then I changed to my old Toshiba food processor. It worked like magic. But the magic required patience. There's no need to roast the nuts beforehand as heat was generated while blending the nuts. They got so warm that the mixture was steaming after a few minutes. I had to pause for about 15 minutes once they start steaming and start blending again. So the whole process easily took 30 minutes to 1 hour. 

The nuts went from coarsely chopped to ground to balls of paste and finally into gooey yummy nut butter! It's worth the effort as I can assure there's no unwanted additives in it! Each batch can last at least 2 months refrigerated. Just make sure the nut butter is completely cooled down to room temperature before covered to avoid condensation.

Nut butter

Extremely good almond butter!

Ingredients

3 cups of nuts

Optional

2tbsp honey

2tbsp sunflower oil

1tbsp milk

1/2 tsp salt

1tsp vanilla

1tbsp cocoa powder

1/2 tsp cinnamon

I get most of my nuts online from FYZ herbs shopee.

Nut choices

-Cashew

-Almond

-Peanut 

-Pistachio

-Macadamia

- Pumpkin seeds

Tips: 

1. Toast all raw nuts at 180C for 10 minutes and blend them while warm (optional).

2. Pulse the nut in the blender until chopped.

3. Blend for 1 minute with pause and scrapping down in between.

4. Blend again 1-2 minutes until creamy

5. Please rest in between if blender becomes too hot.

6. Enjoy! Spread it on your bread or use them as a healthy cake frosting.

7. For extra crunchiness, add a handful of toasted nuts on the cake (can be the same nuts or pumpkin seeds or pine nuts)

Tips-

To avoid the nut butter from seizing (lumpy paste, only add the optional ingredients after the nut has butterized and pulse them in)

Peanut butter frosting- guilt free yet absolutely heavenly.

Cocoa butter

Ingredient

2-3 cups dessicated coconut.

Blend intermittently while scrapping down the edges for a total of 10 minutes.

Cream cheese (Chocolate) frosting

Ingredients

220g cream cheese

1 cup Red dates

1/3 cup cocoa powder (optional)

Soak the dates in hot water for 10 minutes. Remove the pits.

Blend dates until smooth for 1-2 minutes.

Add cream cheese (and cocoa powder) and blend until smooth and fluffy.

Can't believe how good this tastes!

Enjoy the experiment.

5 Banana Bread Pizza Recipes

Bananas are my eldest's favorite. When toasted, they become caramelized, creamy and sweet. There's no need to add sugar. Rich in vitamins and minerals, they are also great for bento.

Ingredients

3 Massimo Wheat Germ bread slices

2 Gardenia Chocolate and Raisin bread slice

6 medium bananas  (sliced into coins)

1 tbsp tomato sauce/chilli sauce

1  tbsp diced pineapple

1 chicken ham (diced)

Shredded cheddar/mozarella cheese

Mixed Italian herbs to season

2 tbsp hazelnut chocolate spread

1 tbsp peanut butter

1 tbsp honey

Makes 5 bread pizzas

Instructions

Preheat oven to 200 C fan forced.

Arrange bread slices on a baking tray lined with parchment paper. Cut into triangle halves.

Spread tomato sauce on one side of each slice of bread. Use chilli sauce if you want a spicy kick. Or even chilli flakes.

Sprinkle mixed Italian herbs.

Add banana slices, diced pineapples and chicken ham.

Replace the ingredients using Massimo bread, peanut butter and sliced bananas. 

The third pizza is made using Massimo bread, chocolate spread and sliced bananas. 

The fourth pizza is made using Gardenia bread, chocolate spread and sliced bananas. 

The fourth pizza is made using Gardenia bread, honey and sliced bananas. 

Sprinkle shredded cheddar and mozarella cheese on top.

Bake at 200 degrees C for 8 minutes or until the cheese melts. 

We love that the bread is slightly charred and so toasty. This recipe is quick without the hassle to make pizza dough.

Air Fried Instant Noodles Seafood Basket Recipe

Interestingly, we haven't even started eating the instant noodles in our pantry! 

So I was thinking what kind of twist can I put into 1 pack each of the Indomie Mee goreng, curry flavoured Maggi noodles and Cintan noodles-- maybe it's time to make seafood basket? We cooked up a spread for 3 adults and 2 toddlers.

Fish and Chips

Ingredients

1 pack noodles

1/2 cup all-purpose flour

Freshly ground black pepper

1 large egg

2 Dory fish fillets 

Vegetable oil

2 medium purple sweet potatoes

1 corn on cob

Instructions

Cut purple sweet potatoes into strips. 

Soak the cut sweet potatoes for 20-30 minutes in cool water and pat dry (this helps them to crisp up better).

In a plastic bag, mix the flour, Indomie seasoning and pepper.

In a bowl, mix the eggs with 2 tablespoons water.

Smash the noodles into small pieces and place it in a separate bowl.

Shake the fish pieces in the bag to coat.

In batches, dip them in the bowl of eggs, then in the bowl of Indomie crumbs.

Deep fry/ air fry until golden!

Place the sweet potatoes into the rolling basket 

Air fry at 200 degrees C for 20 minutes

Cut corn into 4 sections, brushed with melted salted butter.

Air fry at 200 degrees C for 10 minutes

Spicy Calamari Rings

Ingredients

1 pack noodles

1/2 cup all-purpose flour

Freshly ground black pepper

1 large egg

250g calamari rings

Vegetable oil

Instructions

In a plastic bag, mix the flour, Maggie seasoning and pepper.

In a bowl, mix the eggs with 2 tablespoons water.

Smash the noodles into small pieces and place it in a separate bowl.

Shake the calamari rings in the bag to coat.

In batches, dip them in the bowl of eggs, then in the bowl of Indomie crumbs.

Deep fry/ air fry until golden!

Crab Egg Wrap

Ingredients

1 pack of noodles

1/2 cup of sliced crab sticks

4 eggs at room temperature

1/4 cup of onions (chopped into chunky pieces)

Olive oil for cooking

Water for cooking the noodles

Boil noodles in water without the flavor pack.

Strain cooked Indomie noodles and set aside.

Add one teaspoon of olive oil and add it to a large pan.

Heat up the olive oil and saute the chopped onions and sliced crab sticks until caramelized.

Crack two eggs in a large bowl. Beat and pan fry into a thin egg wrap.

Mix noodles with the Indomie garlic oil (make 2 varieties- non spicy version using Indomie caramel sauce and spicy using chilli sauce)

Mix with the sauteed crab sticks.

Fill half the egg wrap with the noodles and fold it into half.

Drizzle mozarella, mayonnaise, ketchup or chilli sauce if desired!

Enjoy!

Creamy Corn Custard Pudding Recipe

This is a comfort food that I always love. With Ayam Brand creamed corn, it's so much easier to recreate my childhood favorite without added sugar! If you want less fat and calorie, you can always substitute all or half of the cream with fresh milk.

Ingredients

1 cup cooking cream/coconut milk (8oz/250ml)

1/3 cup Bird’s custard powder (50g)

1 tbsp agar-agar powder

3 tbsp sugar (42g) optional

1 can Ayam Brand cream style corn (14.75oz/418g)

Place cream, custard powder, agar-agar powder, and sugar into a medium sized saucepan. 

Bring to a boil on low to medium heat, stirring constantly until custard and agar-agar powders dissolve, about 2 minutes.

Add cream corn and continue stirring until mixture thickens and is well combined.

Remove from heat. Allow mixture to cool slightly before filling the molds.

Place the pudding in the fridge for at least 4 hours before unmolding. I usually leave it overnight. 

Cooked pudding may also be poured into a rectangular dish and cut into slices before serving.

Tiger Milk Mushroom Supplementation by GKB- Is it worth the hype?

Tiger's Milk Mushroom is medicinal plant used by the aborigines in South East Asia for more than four centuries.

It's only found in the rain forest at Malaysia,  Indonesia, Thailand, Philippines and Papua New Guineas. Legend has it that the mushroom grows from where the tigress's milk dripped while feeding her cubs. It's extremely scarce and difficult to find in the wild though.

The different tribes of indigenous people in Peninsular Malaysia (Orang Asli) have named Tiger Milk Mushroom differently;  as betes kismas to the Semai, as tish am ong to the Kensiu, as Pěti’ A a’ to the Besisi. It is called susu rimau in Malay and
‘Ndurabi in Indonesia.

Tiger's Milk Mushroom is rich in nutrients such as polysaccharide, polysaccharide peptides, proteoglycans and tritepenoids. B-D-glucan is a type of polysaccharide found abundant in Tiger's Milk Mushroom that is touted to strengthen immunity against pathogens. It also has anticancer properties. 

Orang Asli has used Tiger Milk Mushroom traditionally in treating cancer, coughs, asthma, lung diseases, and food poisoning, as well as to accelerate wound healing and promote general well being.  Hong Kong doctors have experience using Tiger Milk Mushroom in managing liver cancer, gastric ulcers, and chronic hepatitis. The University of Malaya has an excellent research paper talking about the scientific research behind the use of Tiger Milk Mushroom.

Tiger Milk Mushroom became a national treasure in 2002 when Malaysian Ex-Prime Minister Tun Dr.Mahathir Bin Mohamad announced at the International Biotechnology Convention that he consumed Tiger Milk Mushroom to relieve chronic cough.

The scientific name for Tiger Milk Mushroom is Lignosus Rhinocerus Mycelium. GKB sources its raw ingredient from Taiwan at premium quality. Being MESTI certified, this ensuress GKB supplements are produced under the strictest and hygieneic condition.Do you know that you can search the NPRA website for registered supplements and to know whether the product contains any ingredients that may jeopardize our health? GKB Tiger Milk Mushroom is registered with the number MAL17117005T. Simply take 2 tablets twice daily after meal to reap the benefits.

What does Dr Yingzangel think?

Besides the touted efficacy, we also have to scrutinize the safety of consuming Tiger Milk Mushroom in both short and long term. So far, animal and lab studies have not shown any detrimental effects on the liver, kidneys, heart, lungs and bone marrow. It's also been used safely in pregnant rats without ill effects to their offsprings. However there's no study in human pregnancy as it's simply unethical to try. Therefore, I would advise against consumption when pregnant or breastfeeding.

To purchase the product--

Official website

Instagram

Disclaimer: the opinion given is merely a personal experience and does not constitute formal medical advice. Please seek your medical professional's advice before any complementary therapy. Always ask for certified professionals before proceeding with treatment and stop if discomfort or side effect ensues.