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無麩純素·水晶桂花糕 Gluten-free & Vegan Osmanthus Cake

無麩純素桂花糕, Gluten-free & Vegan Osmanthus Cake

不少地方的秋天都有喝桂花酒的習俗,桂花酒色澤金黃、清涼酸甜的,是不少人的秋天必備飲料。不過,這一次 Anti Allergy Food Club 不是推薦桂花酒,而是桂花糕。桂花糕清甜可口,外表晶瑩剔透,作法簡單,十分適合一家大小一起享用。

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純素·芋頭西米露 Vegan Taro Sago

純素香芋西米露, vegan taro sago

材料: 椰漿 400ml芋頭 1大個 (約400g)西米 100g冰糖 80g水 1000ml 步驟: 1.鍋倒入適量水,大火煮西米。西米在煮的過程中容易黏糊,因此需要不停攪拌。2.西米煮10分鐘,煮至透明。3.煮好的西米用冷開水沖散。4.芋頭去皮,清洗乾淨,切成小粒。5.1000ml水煮開後,放入芋頭粒,待芋頭粒軟化後放入冰糖6.關火加入椰漿與西米,並攪拌均勻 Ingredients: Coconut milk 400mlOne big taroSago 100gCrystal sugar 80gWater 1000ml Steps: 1.Boil sago in high-heat. Stir while cooking.2.Cook sago for 10 minutes, until they become transparent.3.Wash sago with cold water.4.Peel and clean the taro. Dice the taro into small pieces.5.Boil up 1000ml water, put in taro cubes and add in crystal sugar when the taro cubes are slightly softened.6.Remove the heat and stir in coconut milk and sago.

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無麩純素·檸檬柚子果凍 Gluten-free, Vegan Honey Citron Jelly

無麩,純素,檸檬,柚子,果凍 vegan honey citron jelly made with agar powder in a glass cup

材料: 水 300ml柚子蜜 3湯匙檸檬汁 半湯匙洋菜粉/寒天粉 3g少許柚子果肉(可不加) 步驟: 1.鍋中倒入300ml水2.加入洋菜粉,加熱1-2分鐘,並攪拌均勻3.待材料融合均勻後,關火,並加入柚子蜜和檸檬汁進行攪拌4.放入冰箱冷藏至少 4 小時凝固,並加上柚子果肉 Ingredients: Water 300mlcitron honey 3tbspLemon juice ½ tbspAgar powder 3gCitron pulp for decoration (optional) Steps: 1.Pour water into a pot.2.Add agar powder into the water and heat it for 1-2 minutes, mix evenly.3.Turn off the heat. Mix the citron honey and lemon juice into the puree.4.Place it in a fridge for at least 4 hours and wait for it to set. Decorate the jelly with citron pulp on top.

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