300g coconut milk
1 clove of garlic
300g deep fried tofu
2 tbsp oil 1 chilli (of course you can use more if you like)
4 key lime leaves
80g peanuts butter
1 tsp salt
4 tbsp soy sauce 2 – 3 servings noodles some coriander leaves
1. Fry garlic, chilli pepper and key lime leaves.
2. Add onion and mushroom, keep frying.
3. Add all the remaining ingredients.
4. Boil your noodles and combine with the soup.
For the ramen noodles:
200g bread flour
10g baking soda tapioca starch(or any kind of starch powder)
For the soup:
2 shiitake mushroom
1 clove garlic
1 tsp broad bean paste
1 tbsp coconut oil
1 tbsp sweetener
1 tsp salt(I didn’t show this in the video but this is the most important ingredient)
200g bean sprouts
50g green onion
some thinly sliced dried chili pepper
1. Bring baking soda water to a boil, then mix with bread flour
2. Knead well with pasta machine and make it into noodles.
3. Put all the ingredients for the soup and simmer gently.
4. Boil ramen noodles for 1 minute
5. Put everything together in a large bowl
140g pastry flour
60g cacao powder
50g cacao butter
50g vegetable oil
200g milk of your choice
170g maple syrup
1 tsp orange peel
1 tsp vanilla extract
1 tsp baking powder
1. Melt cacao butter then mix all the ingredients.
2. Bake at 320F / 160C for 50 minutes.
For the granola bars:
60g coconut oil
120g maple syrup
200g old fashioned oats
100g rice flour
For the chocolate layer:
50g cacao butter
100g coconut oil
120g maple syrup
120g cacao powder
1. break oats into small pieces with food processor. cut hazelnuts into small pieces as well.
2. put all the ingredients for granola together and mix well. put the mixture into a tin and push it down a little bit.
3. bake 350F/180C for 30 minutes.
4. cut cacao butter into small pieces then put it into a pan. add coconut oil and gently heat it up until it dissolve.
5. add cacao powder and maple syrup then stir well.
6. pour the chocolate mixture over the granola.
7. leave it in a fridge for 1 hour.
400g rice milk (any other kind of milk can be substitution.)
400g banana 100g dates (doesn’t have to be dates.)
120g cashew nuts
10g coconut Oil (you can skip this)
40g acai powder
1. blend all the ingredients with a high power blender.
2. put the mixture into an ice cream maker. it normally takes 15 – 20 minutes.
3. leave the mixture in a freezer for a couple of hours.
For the dough:
300g bread flour
20g cane sugar
3g dried yeast
For the sakura an paste:
150g navy beans
100g cane sugar
15g pickled cherry blossoms
Get full recipe 👇🏻
How to video 👇🏻
for the lemon curd:
400g coconut milk
100g lemon juice
2 tbsp lemon zest
40g tapioca starch(it doesn’t have to be tapioca)
for the tart crust:
100g rolled oats
100g garbanzo flour(You could use any kind of other flour like wheat flour, rice flour etc)
60g maple syrup
dried lemon & mint for garnish
*I sliced lemon 2mm thick and put them in dehydrator for over 18 hours at 125F/52C
*If you don’t like the slimy texture of the lemon curd, try to use 20g tapioca starch and 1/2 tsp agar powder instead of using 40g tapioca starch.
Get full recipe👇🏻
Watch how to video👇🏻
By Peaceful Cuisine
100g dates(or any kind of sweetener)
2 tsp matcha powder
10g jelly fig seed
1 tsp vanilla extract(optional)
*you could use any kind of milk(store bought one) instead of making homemade almond milk. use 600g milk if you do that.
1. soak raw almonds overnight
2. drain and rince the almonds and blend with dates and water
3. strain with mesh bag
4. blend the almond milk with matcha and jelly fig seed
5. massage the seeds until the mixture thickens
6. leave for 30 minutes.