Lacto-fermented Cauliflower

 

Dari jajaran eselon fermented veggies yang udah aku bikin, ini my favorit so far. Kalo bikin ini setoples cendol sekalian. Tinggal goreng telor sama nyendok nasi cokelat, aman jaya sentosa rukun raharja. 

Coconut Yoghurt

 

Ini enaakkk kalo buat sayaahhh 😁✨

Meskipun jarang bikin, tapi sekalinya bikin cepet banget udah jadi, habisnya pun cepet banget 😆

Coconut yoghurt sama cashew yoghurt tuh solusi banget buat saus salad natural dan dairy-free tapi males ngocok-ngocok minyak sama telor. Kan semua jurus fermented food probiotics ini adalah jurus pemalesan sebenernya, ahahaha.. 

Cashew Yoghurt bikinnya basically sama sama. Tapi perlu direndem dulu untuk menghilangkan zat anti nutrisinya semua lebih ringan cerna for your gut health. Bear with me, nanti dipost juga resepnya, InsyaAllah. 

Gluten Free Roasted Banana Cake

Ini resep yang belom sempet saya post udah keburu jadi produk jualan. Saya jualnya by the name Roasted Banana Cake and you will find out why. Yang saya post ini resep asli dari A Clean Bake, plus catatan modifikasi saya. Jadi kamu bisa modif sendiri based on resep aslinya, atau plek ketiplek ngikut versi saya, monggo dansa reggae 😄.

Dalam perjalanan menemukan resep banana bread ini, saya mendapatkan rahasia bikin banana cake yang top markotop, selain pisang yang harus udah mateng banget. Pastikan kamu baca notes di bawah ya. 

Semoga bermanfaat.

Oya, kalo kamu scroll ke bawah banget, kamu akan ketemu Story Behind the Recipe yang gemesin 🤣. 

Gluten Free Banana Bread

Source: https://acleanbake.com/classic-banana-bread-gluten-free/
Modified by Riana

Ingredients:

No-Recipe Chocolate Banana Popsicles (Vegan & Naturally Sweetened)

Some recipes start with hunger. Others, nostalgia.

This one started with a photo of watermelon popsicles on Pinterest, from some stranger who so kindly shared and inspired, and a random question:

Why haven’t I ever made these?

I’ve made frozen banana ice cream before. But never popsicles. And lately I’ve needed something snacky—cool, light, not too sweet, yet rich enough to indulge with. So this just... happened.

Didn’t follow any recipe. Just instinct and whatever was in my kitchen.

I threw in:

PennyLane Brownies

I've been baking since I was little. My first memory of baking was in the kitchen with my mom, messing up her cake tin with brush and margarine all over. My Mom always had confidence in me, giving me real tasks, like greasing the tins or cookie sheets, sifting the flour, separating the eggs. Real serious tasks. I always had great times with her in the kitchen.

My first big project as a kid was when I was in 2nd grade, about 8 year old, my Mom asked me to bake 6 cakes for a family event, without her supervision whatsoever because she was gone the whole day helping the host to cook everything for the event. Bi idznillah, I delivered well, then she bragged about it to all our relatives the next day, haha. I love you, Mama.

Pepaya Kalimantan

I'm sorry, it was gone before I knew it. Couldn't help myself.

In Balikpapan, East Kalimantan, I came across this pepaya, or papaya as you may know, brought by my dear friend Rina Ahdalina. They call it Pepaya Hawaii. But I don't think it was the same as Pepaya Hawaii I once found being sold at Total Buah. This pepaya was smaller, way smaller, and way sweeter.

In between baking cookies for the next day seminar, we enjoyed spooning these babies and gulping its succulent burning orange meat like monkeys :D

I brought back some of them --so did Nadrah --, and yeah, you can see they're gone very fast.

Indonesian fruits are amazing. I always prefer our local grown fruits from the fake-fresh imported ones. Unfortunately not many of them make it to Jakarta. In many cases they are directly sent overseas to importer countries, usually the best variants in the bunch. And the locals were left with limited stock, only enough for them to eat, not enough crops to be sold to other parts of Indonesia --and Indonesia is indeed a big country.