Coconut Flour Bread

I ran out of ideas for breakfasts. Can't get baby spinach, can't get kale, S didn't buy bananas...

Can't do a smoothie. Well, technically speaking, I can with other fruits and Greek Yogurt but I need my greens... Yes, I'm choosy like that. I then thought of taking some bread but I only have white bread which in my opinion is a waste for me since there's not as much fibre as compared to wholemeal ones. I don't want to buy those outside ones as I do not know what they add into it.

Bake some myself? I would if I had some wholemeal flour.

So many obstacles and excuses. I ended up baking for myself, a Coconut Flour Bread!

Easy, lots of fibre and ingredients are ready!

How's the taste? Dry and bland. I personally slab on butter generously when I want to have a slice.

I added lots of shredded coconut for that added texture.

Here's the recipe:

3/4 cup coconut flour

1 cup coconut oil 

1/2 tsp sea salt

1 tsp baking powder (I don't have any available so I used baking soda)

6 x eggs (Yup! You read that right!)

1 cup shredded coconut

Recipe says to bake at 175 deg C for 40 minutes. That's too long for me and my oven sucks so I've got to make some changes. I baked it at 170 deg C for 20 minutes and 130 deg C for 10 minutes. I then switched the oven off and leave it still inside for 5 - 10 minutes. I ended up with sides burnt but no burnt taste. I baked it with a piece of aluminium foil on top and only remove for the last 10 minutes of baking.

Recipe calls for coconut oil, ghee or melted butter. I used coconut oil as I'm doing a coconut bread and everything coconut is like coconut to the max! Ha ha... Besides, I've coconut oil available.

A slice if pretty filling. I cut them into 8 slices and each slice gives me 3.75 g of fibre.

The smell of coconut - Lovely!

I would have it with a cup of tea so it goes down my throat better.

I've read that some ladies added 1 cup water to it before baking so it's lighter and less dense.

I might try that out next time. This loaf will last me till this Sun... ^^

I wish you an enjoyable mid-week!

Dreamy C

Kimchi Recipe

As promised, see the recipe for Kimchi as follows:

First, you quarter the napa cabbage. What's napa cabbage? You can also call it Wong Bok. I got mine from NTUC labelled Korean Cabbage.

Next, you give them a good rinse. Remember to wet between the layers of leaves.

Drain them and then use 1/2 cup of sea salt to rub it on each layer of cabbage.

Leave it there for 30 mins and then give them a turn.

When doing the turn, use the water (from the 'sweating' of cabbage) to dab on the leaves.

Leave it for another 30 mins and then turn again. Do this for a total of 2 hours.

Sorry for lack of photos for this stage as it only dawned on me to share the recipe with you guys at a later stage. Anyway, after 2 hours, you give the cabbage a good wash. I did this for a total of 5 times!

While waiting for the 2 hours to be up, prepare your 'porridge'!

What is porridge? Well, it's a sticky kind of liquid to ensure that it sticks to the cabbage later.

To make 'porridge', take 2 cups of glutinous rice flour and mix it with 2 cups of water. Stir.

Put this on a stove and while cooking, continue to stir constantly.

Stop once you see that you end up with a sticky consistency.

Then add 2 tablespoons of brown sugar.

Once 2 hours is up, you drain the cabbage. While draining, you can prepare your ingredients!

You will need the following:

2 cups of radish cut into matchsticks

1 cup of carrot cut into matchsticks

Around 3 spring onion, diced

A bunch of chives, cut into 1 cm

Chinese Parsley, cut into 2 cm

Next, you blend 1/2 cup of garlic with 1/2 white onion and 2 cm ginger.

You then pour this mixture into the cooled down 'porridge' and 1/2 cup red pepper flakes and 1/4 cup fish sauce.

1 cup is too spicy for me so this is where you'll have to do trial and error.

Next, you pour the cut veggie into the mixture!

Give it a good mix!

Now is the time to coat this into each layer of cabbage leaf.

Remember to wear gloves unless if you are a seasoned kimchi maker.

I place mine in a BPA free tupperware.

After that, you press down the cabbage and close the lid!

Let it ferment for a day and I mean 24 hours.

Then, open the lid and press the cabbage down and scoop some of the liquid over the top of the cabbage. Next, into the fridge and you can store it in there for a few months.

Enjoy your Kimchi!

The original recipe can be found HERE.

I add in the Chin Cha Lok in the 1st batch and it was so salty. I'm not sure if it's due to the Chin Cha Lok or because I didn't wash the cabbage thoroughly. Hence, I opted that out for the 2nd batch that I made. This entry is the 2nd batch.

I also reduced the amount of fish sauce.

Dreamy C