天涼好個秋: 楓紅季節的手作麵包

早在好些日子以前溫哥華就已聞到秋天的味道, 紅黃橘綠五顏六色的樹葉為夏日畫下了完美的句點.
秋高氣爽的下午, 趁著太陽公公賞臉, 我跟媽媽忍不住晃出家門信手隨意照了幾張. 那天做了蔓越莓燕麥麵包, 突然覺得還是大烤箱好用. 烤好的麵包不但賣相佳, 還帶著淡淡的蔓越苺香和濃郁的榛果味. 令人聯想到秋天的一款麵包. 配菜是我們最喜歡的烤蔬菜, 紅蘿蔔 地瓜 洋蔥 還有一些根莖類, 這些顏色搭配起來令人心情突然愉快 輕鬆了起來.

好久沒有更新網誌的我 有太多太多想和大家分享, 所以這段期間忙完了之後 就可以開始瘋狂更新 敬請期待喔!

Almost Fat-free Autumn Peach Muffins

Dry ingredients:
1 1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2tbsp each dried cranberries and apricots

Wet ingredients:
1 1/3 cup fat free yogurt (plain or vanilla)
1 teaspoon pure vanilla extract
1 large egg
1-2 tbsp maple syrup or honey
1/2 medium banana

1 1/2 cups fresh peaches, roughly chopped
12 almonds, toasted

Optional toppings: prior to baking, sprinkle lightly with a combination of 2 tablespoons light brown sugar mixed with 2 teaspoons cinnamon, chopped walnuts and oats.

1. Preheat the oven to 400 F. Lightly grease a 12 cup muffin with coconut oil.
2. Combine the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients (make sure that the banana is mashed and mixed well; the result is a somewhat thick mixture)
3. Add the wet ingredients to the dry ingredients, stirring until just combined, (be careful not to overmix). Fold in the peaches, almonds, cranberries, and dried apricots, and divide the batter evenly among the muffin cups. Sprinkle the tops lightly with the cinnamon-sugar (if using).
4. Bake until a toothpick inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20-23 minutes. 5. Remove the muffins from the oven, let cool in the tin for five minutes, and transfer to a wire rack to cool completely.

You've Got Mail! Une petite quelquechose de Paris-從巴黎出爐的可愛小東西

我那親愛的大美女表姐前些日子去了無比浪漫 我夢寐以求的旅遊城市: 巴黎! 記得在他出發之前我們倆還興沖沖得坐在電腦前 看著Youtube 我用自己有些破爛的法文幫她臨時抱佛腳 從1數到100和幾句簡單的生活用語 也順便翻了翻巴黎的旅遊導覽 巴黎從很久以前就是個令我好奇的地方 對它我有說不玩的憧憬 像Amelie一樣的幻想 也有那種奇妙愛慕的情愫(其實根本就還沒去過)

這次阿慈小姐的巴黎之旅 我似乎也沾染了好多興奮的氣息 看著他有很多美好的回憶 很多可愛的照片 那種感覺彷彿自己也"到此一遊" 尤其是當我看到他在夜晚的艾菲爾鐵塔前留影 真的是感動的快要哭出來了! 很開心她品嚐了許多法國當地另人欲罷不能的美食 很高興他也探訪了Amelie電影裡的咖啡廳 還有很多很多 最令我感動的就是她最後跟我分享了她的巴黎行

前幾天看到信箱裡出現了一個從英國寄來的包裹 我咧嘴大笑了好久 像個瘋子一樣 回到家忍住想拆開的衝動 先拍了幾張照片 一打開我傻住了!! 世界上怎麼會有如此可愛的明信片!!!!!!!!!!!!!!!

各式各樣的麵包 迷你的很可愛 接著是"史上最性感的禮物" 法國棍子麵包形狀的原子筆!!!!!!!
阿慈還細心的製作的裝baguette的小紙袋 還不忘把大部分的baguette露出來呢! 真是貼心的設計
我只能讚嘆: 啊真是太了解我啦!

感激不盡啊~ 這是剛出爐 熱騰騰的小禮物 我愛死它們了!
Merci Beaucoup! Je t'aime!

接下來敬請期待: 我要自己做棍子麵包了!

The "Scone" Wonderland 英式下午茶&Scone

Bettys Café Tea Rooms

這次的英國行 非常幸運地造訪了古色古香卻又相當可愛的城市: 約克 York 很幸運的認識了很會照顧人的妮可小姐
在導覽裡就看到了一家傳說中"不吃會後悔"的下午茶Tea Room 享負盛名的Bettys Café Tea Rooms 座落於 St. Helen Square 非常具有現代風格的外觀 櫥窗裡滿滿的都是令人垂涎三尺的各樣糕點 麵包 內部裝潢很有英國傳統典雅舒適的風格
這是我們到達約克後的第一站 早上11點多就出現在Bettys的原因是為了避免人潮 儘管Bettys有地下室跟一樓兩層 座位不少 但無時無刻都是高朋滿座 我們剛坐下就發現店外的隊伍已經排到轉角處了
幸運地我們有落地窗旁非常完美的座位 在下著雪的天裡 窗外的聖誕樹變成了最有過節氣氛的背景 我們點了Traditional Afternoon Tea 是最傳統 最著名 最豐富 最漂亮 也最美味的三層下午茶套餐
第一層是有4種不同口味:煙燻鮭魚 火腿 雞胸肉以及 蛋沙拉的迷你三明治
第二層則是我個人最最最最最愛的英式傳統SCONE!!! 搭配著Yorkshire Clotted Cream跟覆盆子口味的果醬
連我這種不太愛吃 cream 的人都塗滿了強推款唷! 那cream 冰過之後抹起來非常滑順 有一點點像冰淇淋或類的口感 而且奶味不會太重...真的是好好吃 好吃到欲罷不能 有那種快哭出來的感動啊

第三層則是甜點 有巧克力慕斯泡芙 藍莓覆盆子水果塔 以及水果乾蛋糕

我好喜歡這種悠閒的氣息 一壺茶 一些點心 我 慈慈跟妮可三個人 一邊聊一邊享受在味蕾上跳動的奇蹟

回到加拿大之後 這令人難忘的滋味讓我下定決心 1.再去英國 2.尋訪好吃的scone 不過我發現這裡的scone大多都是三角形的 而且很少有葡萄乾的口味 反而是綜何苺子 或鹹的起司口味較為普遍 圓的scone就叫做English tea biscuit 可是真的沒有記憶中的好吃 差的好遠今天晚上突然好想自己試著再做一次 所以做了楓糖漿口味的scone 加了多一點點香醇 少了奶油味 (因為我沒用牛油 用了reduced fat margarine) 但多了一些些加拿大的味道 其實還蠻好吃的 比外面賣的多了健康~~

明天可以搭配著Whittard的English Breakfast Tea 只能這樣再小小的回味一下屬於英式的風情

Healthy Carrot Spice Muffins 肉桂紅蘿蔔瑪芬

There's just "something" about the combination of carrot and spice. This recipe of the tantalizing carrot spice muffins makes a healthy breakfast or a quick snack between meals. They turned out even better than I had expected! Days later they were still really moist and cake-like. Besides, they are so healthy I didn't even feel guilty like I normally do when I buy muffins from the bakeries or coffee shops.
So here is my version (after a few substitutions) of the carrot spice muffins:

Whole-Wheat Carrot Spice Muffins

Makes 12 muffins
Dry ingredients:

1 1/2 cups whole wheat flour (or a mixture of whole wheat and unbleached flours) 1 really ripe banana, mashed
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt

Wet ingredients:

1/2 cup water

1/3 cup unsweetened apple sauce
1 1/4 teaspoon vanilla
1 1/2 cup shredded carrots (about 2 long carrots)
1/4 cup raisins
Optional topping: Cinnamon sugar

Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners. Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients.
Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine. Spoon the batter into the muffin cups--it will be very thick. Sprinkle with cinnamon sugar, if desired. Bake for 20 minutes, until a toothpick comes out clean.

Per Muffin: 88Calories; 0.3g fat; 20g carbohydrates; 5g sugar

Nutrition data calculated and retrieved using tools from NutritionData.com

Avocado Bread 椰絲酪梨蛋糕麵包

上星期買菜的時候順便拿了一顆酪梨 等了一段時間後它已經不知不覺地變成光滑的深綠色 不過這次想做些不同於往常的酪梨料理 絞盡腦汁終於決定嘗試蛋糕麵包

酪梨在台灣彷彿比較不普遍 其實它嚐起來不像水果 本身沒有甜味 質地柔細的果肉卻帶著濃郁的雞蛋香和淡淡的核果味 有些人認為酪梨含很多脂肪 所以不愛或不敢吃酪梨 沒錯! 酪梨的確富含脂肪 但全是有益的單元不飽和脂肪沒有膽固醇的顧慮！除此之外 它還富含各類維生素 礦物質 及植物化學物質 而且相當有飽足感

我做的點心 每一道都是又簡單又方便 而且過程相當隨興的 喜歡吃Nuts（堅果）就多加點 不愛甜就少放糖 只要開心就好

烘焙的時候盡量避免使用奶油 沙拉油製品 以及砂糖等等 也盡量使用whole wheat 全麥麵粉

前幾天朋友問我 "那麼要用什麼代替油 糖跟蛋呢?" 之前蒐集到的一些資料以及自己做糕點的嘗試 有幾個小秘方:

油或奶油替代品

• 在蛋糕 瑪芬 餅乾或甜點類中可加入無糖蘋果醬(unsweetened apple sauce) 或著 我都自己打蘋果泥帶替油 不過做出的成品會比較柔軟濕潤


• 打碎的嫩豆腐 最適用於口味較重的甜點 或鹹的點心 麵包類


• prune puree and flax seeds

1顆蛋的替代品

• 2個蛋白


• 半根熟透的香蕉(也可以替代糖 一舉兩得)


• 1/4 cup 豆腐 打碎後與其他材料混合拌勻


• 1/4 cup apple sauce, canned pumpkin or squash, puree prunes


• 2tbsp 玉米粉加2tbsp水

Persimmon Bread 柿子蛋糕

I came across permissons at the local Asian market T&T last weekend, and started wondering what I could do with the circular little fruits sitting on the counter. Thankfully Susan from the Fatfree Vegan Kitchen posted her version of the Persimmon bread, so I decided to give that a try.

I made a few modifications since I did not pick up that many persimmons from the market, and used apple puree in the place of unsweetened apple sauce. The finished bread was amazingly moist and cake-like; walnuts and craisins not only added some texture, but they also gave it a mild and lightly sweet taste. The colours reminded me of pumpkin spice bread. This recipe is definitey worth a try!

大家都怎麼吃柿子呢? 印象中最深刻的非爺爺喜愛的日式柿子乾莫屬了. 前幾天恰巧遇上大統華柿子大拍賣 於是一時興起買了幾顆 昨天晚上生物報告寫完了之後 看到廚房籃子裡的柿子 決定試試柿子蛋糕! 用whole wheat全麥麵粉 無添加糖 油與奶油的蛋糕麵包 效果出乎意料的令人滿意 加了蘋果泥(代替油)做出來橘色的蛋糕鬆鬆軟軟的 蔓越莓乾以及胡桃增添了層次感和濃濃秋天的氣息

3/4 cups persimmon, mashed pulp (about 2-3 fresh persimmons)

1/2 tablespoon lemon juice

1 tbsp canola oil or unsweetened applesauce

1/4cup agave nectar (or substitute 1/4 cup plus 1 tbsp. sugar and 1 tbsp. water)
1cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon salt
1/4 cup raisins (may use up to 1/2 cup)
1/4 cup chopped walnuts (optional--may use up to 1/2 cup)

Preheat oven to 350. Oil or spray a loaf pan or bundt pan.In a small bowl, mix the persimmon, lemon juice, oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins and walnuts.

Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins and walnuts, if desired. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-50 minutes. (My bundt pan took closer to 40 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.

Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time.Makes about 6 servings.

Made with all optional ingredients, including canola oil and 1/4 cup walnuts, each serving contains: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber.

Without canola oil or walnuts: Per serving: 145 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber.

Low-fat Cranberry Pecan Scones

Whenever I step into a boulangerie or coffee shop in search of a filling breakfast or some treat to go with my coffee or tea I usually find myself to be the most indecisive person there is on the face of this planet. "Should I get a croissant?" "NO, too much butter and too fattening", this little voice seems to whipser into my left ear. "But you know it's just one croissant", this other little devil smirks.

Yeah ok, I was probably just imagining things. But I constantly crave for the texture of scones, but since they are typically loaded with fat I never dare to grab one on the go. Thankfully that other day I came across this recipe, so I made some slight modifications to make this version that is bursting with yet more cranberries. (I just happen to have them frozen in the fridge)

So I'm ready to start the experiment:

Cranberry Pecan Scones

1 cup fresh or frozen cranberries *( if frozen make sure they are defrost and dried off the moisture) Feel free to add dried cranberries to enhance the texture

1 tbsp water

1/8 cup Splenda

1 3/4 cups whole-wheat flour ( or all purpose)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg white

2 tbsp, reduced-fat, soft tub margarine

1 cup non-fat plain yogurt

1/4 cup whole pecans, chopped ( or nuts of your choice, optional)

Preheat the oven to 400F. Coat a baking sheet with some oil spray.

In a large bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix thoroughly. Add the margarine and keep mixing.

In a small bowl, combine egg white and yogurt. Add to the flour mixture.

Lightly dust the work surface with flour. Knead the dough for 10 minutes.

Separate the balls into 6 balls; press down on each bowl to create a flattened circle. Spread the craberries evenly inside, and "close" the ball.

Srinkle with chopped pecans and remaining cranberries.

Bake for 15 minutes, or until golden brown ( insterted toothpick should come out clean)

Makes 6 pieces.

* I used both cranberries and blueberries in this recipe

Side note: if you want the chunkier texture, stuffed scones, you can simply substitute the filling with cranberry jam ( make sure it's all natural with no added sugar) or make your own cranberry sauce as follows:

Cranberry sauce

Pour the cranberries into a small saucepan.

Add the 2 tbsp water and 1/8 cup splenda, and heat over a medium flame (attention: don't burn it), stirring constantly until the mixture starts to thicken

The cranberries will melt into a chunky sauce in about 10 minutes.

Let cool

For 1 scone: Calories: 200; Protein: 6.6g; Carbohydrates: 36g; Sugar: 2.1g; Total fat: 4g
And that is a huge improvement from the scones found in coffee shops and bakeries; trust me!

Again that was my first time baking scones, so I'll keep looking for better modifications. Give it a try!

Low-fat Sugar-free Cranberry Chocolate Chip Muffins

I love pastries and breads (carbohydrates!), which often means I am constantly made to feel guilty about consuming large quantities of those little irresistible muffins.

So I decided, one night, that I was going to make my own version of healthier muffins. Eager and determined, I tried to think of ways to reduce the sugar and retain the wonderful flavour of muffins. Since my mom was an die-hard fan of chocolate, no amount of persuasion would convince her that I intended to leave them out of the recipe. So we came up with a compromise: We would make the batter, and right before adding the chocolate in, I would scoop out some of the batter and add chocolate chips to it to make cranberry chocolate-chip muffins just for her.

The cranberry muffins turned out quite successful—sweet with a tinge of tenderness and moist. And best of all, there is so much room for creativity when it comes to muffins: you can add nuts, seeds, different kinds of fruits to customize your OWN versions of the classic breakfast delights! ( or i can have muffins anytime of the day!)

一晚 我跟媽媽突然心血來潮想吃點甜的東西 所以我們就做了cranberry muffins!


Cranberry- Chocolate Chip (or not) Muffins

1 cup dried cranberries* (see note)

1/2 cup non-fat plain yogurt

1/2 cup orange juice** (see note)

1 1/2 cup unbleached whole-wheat flour

2 egg whites*** (see note)

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/3 cup unsweetened apple sauce

1 teaspoon vanilla extract

1/4 cup chopped walnuts and chocolate chips (optional)

Preheat the oven to 350ºF.

Spray the muffin pan with non-stick spray or use a silicone pan or muffin liners.

In a large bowl, stir together the dry ingredients: flours, baking powder, baking soda, and salt. You can add a pinch of sugar if desired

In another bowl, beat together orange juice, apple sauce, vanilla, yogurt, egg whites; stir in the cranberries, and orange zest.

Make a well in the center of the dry ingredients and add liquid. Stir just to until all flour is moistened;don't over-stir! Stir in nuts and chocolate chips if you want.

Spoon batter into prepared muffin cups; it should fill a bit more than 1/2 of the cup.

Decrease temperature to 325F once you put the muffins in the oven. Bake for18-20 minutes or until a toothpick inserted in the center of one muffin comes out clean.Remove muffin pan to a wire rack. Let cool for 5-10 minutes

Makes 12 muffins!

Note:

* you can use either unsweetened or sweetened cranberries; if you decide to go for the unsweetened, you can add more applesauce for sweetness, and vice versa.

** the original recipe doesn't call for orange juice; instead it uses 1 cup of milk instead of the yogurt+ orange juice combination. You can also use 1/2 c of yogurt and skim milk, OR soy milk

*** original recipe requires 1 egg, but I subsitute it with 2 egg whites

Baking tip: To make the muffins "round" aka to ensure round rising that you see at bakeries, you can preheat the oven to 500F. Once you have put in the mufins, decrease the temperature to 325F. Pay attention to baking time; it usually decreases!