Black sesame & brown rice bread (gluten free) (yeast free)

Gluten free! Yeast free! Yay!
Gluten free! Yeast free! Yay!

Level: Easy

Preparation time: 10 mins

Baking time: 40 mins

Since I am pretty interested in eating and living in a healthier style and both I have fallen in love with baking for a long time, I try to find the way to balance both side…

This recipe was adapted from here, since I don’t have the ingredients as original recipe and I was just in the mood of I-want-a-bread-and-I-want-it-now, then here is what I did last night:

Dry ingredients

  • 2 cups black sesame + brown rice powder (I bought them which contains 1/3 black sesame and 2/3 brown rice. If you have sprouted brown rice powder or brown rice powder, then use 1,5 cups instead)
  • 3/8 cups tapioca powder (I was so lazy to go out to buy arrowroot powder last night, if you have arrowroot powder, I think it would be better to use it)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 1 cup plain yogurt no sugar (I used my homemade yogurt instead of kefir in the original recipe)
  • 2 small eggs or 1 1/2 large eggs
  • 1 tbsp maple syrup or 2 tsp diet sugar (I used Equal) (optional)


  • Preheat the oven in 350 degrees.
  • Mix well all dry ingredients in one bowl.
  • Mix well all wet ingredients in another bowl.
  • I used a whisk to mix 2 mixtures together until incorporated. Pour the batter into the loaf pans. I used to 2 small non-stick loaf pans 2,5*5 inches.
  • Bake in 40 minutes (or longer if you use bigger pan) until toothpick comes out dry. You may want to use aluminum foil to cover the top to avoid it burnt.
  • After baked, let it cool completely on the rack before sliced. (I think it’s better to serve warm)

Actually I sliced my bread when it was pretty hot and its smell was too good to resist at 10pm… So I waited few minutes then tried with honey, then maple syrup, then peanut butter. And I vote on honey! This morning I tried it with warm milk and a hugeee spoon of homemade reduced-sugar pineapple jam (can’t help!).

I definitely will try this again and again, and will try all brown rice powder and arrowroot powder next time. This bread keeps me stay full longer and I don’t feel like I want to snack.

I hope you like it, dear.

Cheers! 🙂



Coconut macaroons

Level: Easy

Preparation time: 10 mins

Baking time: 25 mins

Saturday morning, soooo lazy but craving for cookies, not in the mood for gluten food, coconut macaroons seems like the best choice at that moment.

This is all you need

  • 4 cups fresh coconut, shredded (coconut is very popular in Vietnam, if you can’t find any fresh one, frozen ones works well too)
  • 3 large egg whites + 1/4 tsp cream of tartar
  • 1/2 can condensed milk (7 oz, use more if you want it sweeter)
  • 1/4 tsp salt
  • 1/4 cup roasted peanuts, chopped (optional)
  • 1/2 tsp almond extract (optional)


  • Preheat the oven at 320 degree
  • Beat the egg whites with salt and cream of tartar until stiff peak
  • Mix well condensed milk and coconut and almond extract
  • Gently fold coconut mixture into egg whites
  • Scoop the batter onto the silpat or prepared pan
  • Sprinkle peanuts on the top
  • Bake in 25 minutes or golden
  • Let it cool completely on wire rack, store in airtight container at room temperature up to a week or in freezer up to a month (if possible!)

Those cuties are crispy outside and soft inside. To make it fancier, drizzle melted dark chocolate on the top. Or just eat it like that!



Oatmeal diet snack

Trying to lose weight is one of my most painful issue recently since I am such a sweet-tooth, and also some members in my family have diabetes. Here is such what we all need, I suppose… This kind of snack is like protein bar or energy bar. But I try to keep it at the highest healthy level by using all healthy ingredients.


  • Rolled oats
  • Dried fruits, any kind
  • Nuts, chopped, any kind
  • Skimmed milk
  • Egg, lightly beaten
  • Honey
  • A pinch of salt
  • 1/2 tsp vanilla extract (optional – sorry, haha, I am addicted to the smell of vanilla)

I figure out that the snacks turn out pretty well with this below ratio

Per 100gr:

1 rolled oats : 1 dried fruits : 1 chopped nuts : 1 skimmed milk : 1 egg : 1/4 honey

If you are vegetarian, you can use 50 ml milk instead of 1 egg. About those above little heroes for my always-hungry stomach, I used dried cranberries, almond, peanut, both milk and egg. I think eggs give better texture than no-egg recipe. You just need to do few simple steps:

  • Use a medium scoop, scoop the batter onto the silpat or prepared pan.
  • Bake at 350 degree in 12-15 minutes or until golden.

These cuties are soft and chewy and not really sweet, you know, very little honey and natural sweet from fruits.. I want mine more crispy so after first 10 minutes, I reduce to 300 degree and baked for 15 minutes more. This is also my at-desk breakfast with 3 lil ones and a glass of milk. I hope you like it!

With love,