Dairy Free Oats & Raisin Muffin

This is pretty direct recipe that I make many times for my family, especially for Sophie. Sometimes I use orange juice to replace soy milk. Pretty easy and cheap, and I usually prepare this while making dinner so the next day we have something for our breakfast. My 3 years old son loves helping me making this muffin.



Dairy Free Oats & Raisin Muffin
1 cup rolled oats
250 ml soy milk
1 egg
1 cup sifted all purpose flour
1/2 cup of castor sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 team spoon salt
1/2 cup raisin
1/3 cup of vegetable oil


1. Heat the oven, 180 degree Celsius. Oil the muffin tray or line the muffin tray with muffin cupcake paper.
2. In the mixing bowl, mix all the dry ingredient (Oats, flour, sugar, baking power, baking soda and salt). Raisin for the last.
3. In other bowl, whisk the egg and add in soy milk and vegetable oil. Then, mix.
4. Next, pour the wet ingredient onto the dry ingredient mixing bowl. Drop raisins into the mixing. The scoop into the muffin tray.
5. Into the oven for 20-25 minutes or until brown. This recipe make 12-14 muffins.

Shop For Cooking

Lakeland UK is one of my must go place when we are going back to England. Lakeland sells a lot of kitchen gadget, household gadget which we can't even think of. I can spend hours and hours just going into this kind of shop.

Last 2 years when were there I bought this Tala Cook's Measuring Cup. I love a lot of Tala's product. I think it has the vintage character that you know this kind item will last forever.
This measuring cup(cone), which I use more often than my digital scale. I don't even know this kind of thing is exist. This is because my husband told me that his mother is using this measuring cup since my husband was kid. 

We can use to measure liquid or dry ingredient. The measuring cup for UK and US are different. The good thing this measuring cup has both US and UK measurement. 

Dairy Free Chocolate Pie

River Cottage by Hugh Finley Whittingstall is one of my favorite celebrity chef show. Hugh used a lot of simple ingredient but somehow he can turn into something that look super delicious. And his recent vegetarian episode that caught my eye on how to make very creamy chocolate without using any heavy cream. The secret is Avocado. So I made this Dairy Free Chocolate Pie for my daughter. :-)

Dairy Free Chocolate Pie. 

Crust/Pastry

100 gram margarine

225 gram plain flour

3 tablespoon of cold water

Fillings

2-3 ripe avocado (the ripest the better)

40g caster Sugar

3 tablespoon 100% cocoa powder

1. Preheat the oven to 180 degree celsius. 

2. Cut the margarine into dice shape. Then rub together with flour and add in cold water to ensure the mix are sticking together. Prepare the pastry on the pastry pan and bake into oven at 180 degree celsius for 20 minutes. 

3. Prepare the fillings by mixing the peeled avocado with castor sugar and cocoa powder. Stir until smooth and creamy consistency. Once pastry is ready pour the fillings onto the pastry, cool down and serve in the same day. 

Because this is fresh ingredient in the filling, it is better to eat as soon as possible. 

Penang Baking Supply

I don't sell anything or bake anything for selling. I bake for my family and friends who come over.

But I do shop at the baking supply shop. These are 4 stores where I usually get my baking supply. 

The prices wise among all of these shop are not much different. Bonjour and Cooking Island has variety or baking ingredient. Sugar has a lot of modern baking gadgets. and the shop in Tanjung Bungah pretty small, but you still can get a lot of essential ingredient there. I usually drop by there after my morning in the market.

1. Bonjour Trading, 

6 Lintang Burma, 

Pulau Tikus, 

TEL-04226 3285

2. Cooking Island on Jalan Tanjung Tokong

3. Sugar in Strait Quay

4. One of the store in Tanjung Bungah Market. 

Flour-less Orange Cake

I have a friend whose kids are on gluten free and dairy free diet. That is even worse than mine. In our house wheat, rice and potato are being eaten evenly. I found this recipe on here on internet. I just want to know how one with gluten-free diet can still enjoy their sweet treat. I was trapped by this recipe, because I didn't read the whole recipe before I started to make it. The orange really need to be cooked for long hour. When I started boiling the orange it was 9PM, and my husband was waiting for dessert. Pity him. I still rated this as dairy free because the chocolate ganache still can be made using dairy free whipped cream with dark chocolate and sugar. Although, I used dairy product for the chocolate ganache.



Bonjour on Burma Road is selling Valrhona 70% dark chocolate. Bonjour repacked the chocolate which make us difficult to find out the originality of the ingredient. Which after further research I think this is the one . I am not 100% percent sure. My daughter had tried it and there was no allergic reaction. It contains 70% of cocoa and the rest are sugar, cocoa butter, emulsifier (soy) and vanilla extract.,