關於 yummy dairy ，我們在網路上蒐集到這些相關的討論、資訊與評價

Yummy yummy in their tummy!
Cadbury Dairy Milk in Lickables, new Spacewave toys, found in Cadbury Lickables Space pack, keeps my kids entertained the entire week during the school holidays!

So happen it was also on the day of my 2nd boy Jayden's birthday as you see him enjoying his yummy chocolate here!

With #Cadbury there can never be enough #chocolates for my kids because they can finish the entire lot here in less than half a day! Also because the #cadburylickables are pretty #delicious too. Get yours for your kids/self today! I gotta go restock now.

If you're feeling a little indulgent and wanna treat yourself or loved ones with some yummy premium chocolates, check out Chocolate Concierge

They specialise in small batch tree to bar chocolates using cocoa sourced from trees all over Malaysia and work closely with orang asli. Every bar has an origins explanation. They also have bonbons and gift boxes that make delightful presents. It's vegan, gluten free and dairy free.

In conjunction with the launch of their online shop (and my birthday month hehehe) - key in "AngeltiniSentMe" for a discount and an added surprise with your order all of this August.

https://shop.chocconcierge.com

Don't say I #bojio

#supportlocal

[Recipe］Dairy-free Easy Pumpkin Soup 🎃

Pumpkin soup is one of my favourite Western soups and it is so easy to whip up a pot without any milk or cream but simply with chicken broth. I bumped it up with ingredients like chicken and mushroom to make it a wholesome meal but you can leave it out and the soup itself still tastes as good. No salt is added here because the chicken broth contains salt.

Ingredients (serves 3-4)
4 @hayley_singapore brioche burger buns (I got these from ntuc)
Pumpkin (about 500g with skin)
1 Tb @newmoonsg Cooking Oil
1 New Moon Premium Chicken Broth (400ml)
1 Yellow Onion, diced
8pcs whole Mili Champignons, sliced
1 portion cooked chicken breast, shredded
Chopped roasted almonds (for garnish)
English Parsley (for garnish)
Black Pepper (for seasoning)

Steps:
1. Steam the pumpkin till soft and scoop the pumpkin flesh into a pot. Discard skin
2. Add chicken broth and blend till smooth
3. In another pan, heat up oil. Sauté diced onion, followed by sliced champignons mushrooms and shredded chicken breast in a saucepan
4. Boil pumpkin soup. Once boiled, transfer the above into the pumpkin soup and simmer on low heat.
5. Season with black pepper.
6. Prepare bread bowl: slice the top of brioche bowls and remove as much bread until you are left with a hollow bread shell. Don’t throw the bread crumbs away as they can be made into croutons.
7. Toast everything in a preheated oven at 100 degrees for 10min.
8. To serve, fill the toasted bread bowls with pumpkin soup. Garnish with roasted almonds and English parsley

🛒 🌍 Stock up your New Moon/Mili Products online at
https://linktr.ee/newmoonsg

or purchase them at selected leading supermarkets and petrol marts

#NMStayhomeStaysafe

#dairycreamkitchen #sghomecooking #sgeats #singapore #local #best #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #beautifulcuisines #bonappetit #instagood #eatlocal #delicious #sgmakandiary #sghomecooking #stayhomesg #whati8today #newmoonsg

♥ Jodie Akinci has been creating honest, simple and delicious cakes for her family and friends. Now she’s here to share them with all of us. Read below for full recipe.
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CHAI-SPICED GRANOLA (Serves 6)
Ingredients:
1. 1 cup Whole Rolled Oats – 340Cals
2. 1½ tsp. Mixed Spice – 7Cals
3. 1 tbsp. Chia Seeds – 69Cals
4. 1 tsp. Vanilla Extract – 16Cals
5. ¼ cup Chopped Almonds – 180Cals
6. ¼ cup Chopped Walnuts – 196Cals
7. 3 tbsp. Coconut Oil – 88Cals
8. 2 tbsp. Honey or Maple Syrup – 128Cals
9. ½ cup Dates – 251Cals
10. 2 tbsp. Shredded Coconut – 35Cals
11. 1 tsp. Cinnamon Powder – 6Cals
Total Calories: 262Cals per serving

Steps:
1. Preheat oven to 150°C / 300°F and line the baking tray with baking paper.
2. In a bowl, mix oats, nuts and chia seeds.
3. Add oil, honey, vanilla extract and spices into the bowl and mix well.
4. Spread the mixture onto the baking tray and bake in the oven for about 20 minutes.
5. After 20 minutes, add in the dates and bake for another 10 minutes. You want to add the dates later on to avoid them from burning.
5. Allow the granola to cool completely and store the granola in airtight container.


CHOCOLATE ALMOND GRANOLA (Serves 5)
Ingredients:
1. 1 cup Whole Rolled Oats – 340Cals
2. 1 tbsp. Almond Meal – 53Cals
3. ½ cup Chopped Almonds – 180Cals
4. 1 tsp. Vanilla Extract – 16Cals
5. 2 tbsp. Honey or Maple Syrup – 128Cals
6. 2 tbsp. Coconut Oil – 59Cals
7. 1 tbsp. Cocoa Powder – 12Cals
8. ¼ cup Dark Chocolate Chips – 201Cals
9. A pinch of Salt
Total Calories: 198Cals per serving

Steps:
1. Preheat oven to 150°C / 300°F and line the baking tray with baking paper.
2. In a bowl, mix oats, almond meal and chopped almonds.
3. In another bowl, add cocoa powder, salt, coconut oil, honey and vanilla extract. Mix until well combined.
4. Then pour the wet mixture over the oats and mix well.
5. Spread the mixture onto the baking tray and bake for 25 – 30 minutes.
6. Allow the granola to cool completely. Once the granola is cooled, add the dark chocolate chips and store in an airtight container.

PINA COLADA GRANOLA (Serves 5)
Ingredients:
1. ½ cup Whole Rolled Oats – 170Cals
2. ¼ cup Shredded Coconut – 70Cals
3. 2 tbsp. Flaked Coconut – 90Cals
4. 1 tsp. Chia Seeds – 4Cals
5. ¼ cup Chopped Walnuts – 196Cals
6. 1 tsp. Coconut Sugar – 15Cals
7. 3 tbsp. Coconut Oil – 88Cals
8. 2 tbsp. Honey or Maple Syrup – 128Cals
9. ¼ cup Chopped Dried Pineapple – 98Cals
10. ½ tsp. Cinnamon Powder – 6Cals
Total Calories: 173Cals per serving

Steps:
1. Preheat oven to 150°C / 300°F and line the baking tray with baking paper.
2. In a bowl, add all the dry ingredients; oats, walnuts, shredded coconut, flaked coconut, coconut sugar, chia seeds and cinnamon powder. Mix well.
3. Then stir in the coconut oil and honey. Mix until well combined.
4. Spread the mixture onto the baking tray and bake for 20 minutes.
5. After 20 minutes, add in the dried pineapples and bake for another 10 minutes. You want to add the dried fruits later on to avoid them from burning.
5. Allow the granola to cool completely and store in an airtight container.

Serve it on its own or pour milk over. Enjoy for breakfast or as a healthy snack! SHARE this recipe on. Yuummzzzzz!!!

♥ Jodie Akinci has been creating honest, simple and delicious cakes for her family and friends. Now she’s here to share them with all of us. Read below for full recipe.
♥ SUBSCRIBE fore new video every Monday, Wednesday, Friday: https://www.youtube.com/user/joannaso...
♥ Her Network is NOT sponsored. It's an online network I created bringing together strong and passionate women, driven by the same vision of wanting to support other women across to be their best self.

"We aim to offer you meaningful content that will continue to add value in your life. The videos will range from health & fitness, food, parenting, life advice, beauty, fashion, lifestyle and more."
________________

Stay connected and follow us here:
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Try these yummy recipes and SHARE your pictures with us! Tag me @joannasohofficial @jodiedailybakes Lots of Love xx

________________

CHOCOLATE ZUCCHINI BROWNISE (Serves 16)
Ingredients:
1. 1 cup Flour – 445Cals
2. 2/3 cup Raw Cane Sugar – 323Cals
3. ½ cup Cacao Powder – 98Cals
4. ½ tsp. Salt
5. 1 tsp. Baking Powder – 2Cals
6. ½ tsp. Baking Soda
7. ½ tsp. Instant Coffee Granules – 1Cals
8. 1 Large Egg – 78Cals
9. ¼ cup Coconut Oil – 470Cals
10. 1/3 cup Milk – 48Cals
11. 1 tsp. Vanilla Extract – 12Cals
12. ½ cup Boiling Water
13. 1 cup Grated Zucchini – 19Cals
93.5Cals per serving

Steps:
1. Pre-heat oven to 160°C / 320°F, grease and line a tin with baking paper.
2. In a bowl, mix all dry the ingredients together.
3. In a separate bowl, mix all the wet ingredients; coconut oil, egg, milk and vanilla extract. Stir until well combined and set aside.
4. Whisk dry ingredients until no lumps. Add hot water and continue to stir.
5. Then add in the wet mixture and continue to whisk until smooth.
6. Finally, stir in the zucchini.
7. Bake in the oven for 30 – 35 minutes. Remove and allow it to cool down before slicing into 16 equal portions.
7. You can choose to decorate the brownies with icing sugar and cacao powder.


Make this as a treat for your family and friends. Yummzzz!!

♥ Jodie Akinci has been creating honest, simple and delicious cakes for her family and friends. Now she’s here to share them with all of us.
♥ Read below for full recipe. Do LIKE, SHARE & SUBSCRIBE http://www.youtube.com/joannasohofficial Support us in reaching 1 million subscribers!!! xx
♥ Her Network is NOT sponsored. It's an online network by Joanna Soh bringing together strong and passionate women, driven by the same vision of wanting to support other women across to be their best self.

Her Network is an extension of Joanna’s current YouTube channel: https://www.youtube.com/user/joannasohofficial SUBSCRIBE for new video every Monday, Wednesday, Friday.

"We aim to offer you meaningful content that will continue to add value in your life. The videos will range from health & fitness, food, parenting, life advice, beauty, fashion, lifestyle and more."


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ALMOND COCONUT COOKIES
Ingredients:
1. 2 Egg Whites
2. ½ cup Shredded Coconut
3. 1 tbsp. Desiccated Coconut
4. 4 tbsp. Coconut Sugar
5. ½ tsp. Vanilla Extract

Steps:
1. Pre heat your oven to 150°C / 300 °F.
2. Line a baking tray with baking paper.
3. Separate egg whites into a mixing bowl and whisk on high until the egg whites become stiff.
4. Add in all other ingredients. Fold in with a metal spoon until thoroughly combined.
5. Using a tablespoon, measure out mixture and place on lined baking tray to make a total of 9 cookies.
6. Add a slither of an almond on top of each cookie and bake in oven for 15 minutes.
7. Once your cookies have cooled you can melt some dark chocolate and drizzle them over the cookies.

These cookies are gluten and dairy free, if you choose not to add the chocolate drizzle.


RAW CACAO WALNUT CAKE
Ingredients:
1. ¼ cup Shredded Toasted Coconut
2. 3 cups Walnuts
3. 1/3 cup Sultanas
4. 15 Pitted Dates
5. 1/3 cup Cacao / Cocoa Powder
6. 1/3 cup Coconut oil
7. 1 cup Rolled Oats
8. 2 tsp. Vanilla Extract


Steps:
1. Line an 8-inch cake tin with baking paper.
2. Cover walnuts and sultanas with boiling hot water and let it sit for 10 minutes to help soften for blending and easy digestion.
3. Drain nuts and sultanas and add to food processor. Blend until you get a thick paste texture.
4. Add in dates and blend. You can stop the machine and push the ingredients down as you go.
5. Once combined, add in the rest of the ingredients.
6. Blend again until smooth and well combined.
7. Transfer mixture into the lined baking tin and use the back of a spoon to even out the mixture.
8. Cover with cling film and chill in the fridge for 2 hours.
9. You can choose to decorate with shredded coconut or sprinkle with cacao nibs. Slice & serve.

This recipes is suitable for Vegans. It is also gluten-free, dairy-free, without added artificial sugar.


Mini Mango Sponge Cakes
Ingredients:
1. Mascarpone
2. Lime zest
3. Mango
4. Passion fruit

Steps:
1. Cut out sponge cake into desired shapes. You can either make your own sponge cake or buy ready ones in the shop.
2. Top the cakes with mascarpone and mango chunks. Drizzle with passion fruit and lime zest.


Try these yummy recipes and SHARE your pictures with us! Tag me @joannasohofficial @jodiedailybakes Lots of Love xx