Honey Lemon Thyme Muffins (with crumble topping!)
These honey lemon thyme muffins are so soft and delicious! Packed with lemon flavour, infused with thyme, and finished with a buttery crumble topping.
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Pan-Fried Chinese Meat Pies (Xian Bing, 馅儿饼)
These traditional Chinese xian bing are like thick, savoury pancakes stuffed with a mouthwatering pork and veggie filling. Step-by-step images included!
Whole Wheat Artisan Bread w/ Pumpkin Seed & Flax (Easy, No-Knead)
I’m so excited to share this 100% whole wheat artisan bread with you all! If you don’t already know, I love bread. Especially when it’s freshly baked and made from scratch. I’ve always loved artisanal, crusty, bakery-style breads, but also wanted to make a version that’s a little healthier.
Cue this recipe, adapted from Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois! (An excellent book and great resource for beginner bread makers. Strongly recommend — I will be consulting their recipes in my own bread-making journey myself.) It’s a foolproof recipe for an artisan loaf so tender, flavourful, and delicious it will disappear in a day.
Made with 100% whole wheat flour and mixed with flax and pumpkin seeds, this bread gives an extra kick of fibre, protein, and healthy fats. Plus, the seeds lend a lovely nuttiness and extra depth of flavour to this loaf.
Before we get into the recipe, be sure to Pin this image to Pinterest so you have it saved for later! (Plus, it helps me out to grow my little blog by sharing this recipe with others.)
How to: Whole wheat artisan bread
Prepare the dough
First, you’re going to need a container that holds at least 6 quarts (about 5.7L). You can find 6L containers on Amazon that will work great. Or, if you have a 6 qt or 8 qt InstantPot like our family does, just use the metal liner inside!
For this whole wheat artisan bread recipe, start by mixing your yeast into the warm water. Add in the sugar, salt, and oil, and just briefly mix to disperse. (Don’t worry about the sugar and oil compromising the “healthiness” of this bread! It’s just a couple tablespoons to keep the bread tender rather than dry and brittle.)
Next, dump in all the flour. You can choose to stir it in a little at a time with a wooden spoon, but it incorporates just fine even if you dump it in all at once. Just as it’s slightly moistened, add in your seeds. I find it’s easier to incorporate them at this half-formed stage of the dough, when they can still disperse within some of the flour pockets.
Proofing
Cover with a lid, but not completely airtight. I just covered my InstantPot liner with a pot lid, but you can also cover with saran wrap and poke a hole or two in the top.
If you’re getting hot summer days like we are in Southern Ontario, you could just leave it to proof outside! The warm temperatures are really great for making your dough rise, since it keeps the yeast really active. Otherwise, you can proof it in the oven as I explain in this post, or just leave it in a warm spot in your kitchen.
After the dough reaches almost the 5.5L / 6qt mark, or about 2 hours, transfer it to the fridge to rest. I’ve found the best results when I prepare the dough in the afternoon/evening and let it rest overnight.
Remove the dough from the fridge and divide into three or four portions. I prefer to store these in separate containers at this point, since the large one takes up a lot of room in the fridge. You can keep this dough in the fridge for up to two weeks, and bake it as you need. Alternatively, store frozen and defrost fully before baking.
Bake the bread
When you’re ready to bake, remove the dough from the fridge and shape into the shape of your choice (round, oblong, etc.). Leave on a sheet of parchment to proof for one hour. After proofing, preheat your oven with your pizza stone on the middle rack and cookie sheet/broiler tray on a rack below. If you don’t have a pizza stone, an upside-down cookie sheet that can withstand high temperatures will also suffice.
While your oven preheats, wet your dough by brushing or misting with water. (I personally find misting with a spray bottle quicker and easier.) Sprinkle on pumpkin seeds and flax seeds, and top by sifting some flour through a mesh sieve. Score with a pattern of choice with a sharp knife, making cuts 1-2cm deep.
Pour 1 cup hot water into the broiler tray. Place dough and parchment directly onto pizza stone. Bake for 20 minutes, remove the parchment, and bake for an additional 10 minutes to crust up the bottom.
Allow to cool on a baking rack. Afterwards, your bread should look like this! If you want to enjoy it warm and fresh, my personal favourite serving suggestion is to do so by tearing off chunks with your hands and dipping into some olive oil and balsamic vinegar. Mmm. Delectable.
If slicing with a knife, it’s best to wait for it to cool completely. Store uncovered on the cutting board at room temperature, cut side down. Putting the loaf in a sealed bag or container may soften the crust. Enjoy!
Did you make this recipe? Share it with me on social media @houbakes!
Whole Wheat Artisan Bread w/ Pumpkin Seed & Flax (Easy, No-Knead)
Course: Sides, BreakfastDifficulty: EasyServings
4
loavesPrep time
5
minutesResting Time
3
hoursBaking Time
30
minutesThis easy, no-knead whole wheat artisan bread is sure to become a new staple in your kitchen. Tender, fragrant, and flavourful with a beautiful crust.
Did you make this recipe? Share it with me on social media @houbakes!
Ingredients
3 cups warm water
2 1/4 tsp granulated yeast
1 tbsp sugar
1 1/2 tsp salt
2 tbsp oil
6 1/2 cups (943g) whole wheat flour
2-4 tbsp pumpkin seeds*
2-4 tbsp flax seeds*
More seeds, for sprinkling
Directions
- Prepare the dough
- In a 6qt or 6L container (like this one, or an InstantPot liner), combine water, yeast, salt, oil, and sugar.
- Add flour, stir briefly to moisten with a wooden spoon. Add pumpkin seeds and flax seeds. Stir until evenly combined and no dry flour remains.
- Cover with a loose lid. Let rise to almost 6qt or 5.5L in volume in a warm area (e.g. outside in the summer or in the oven on Proof setting).
- Refrigerate a minimum of 3 hours, or store the dough in the fridge for up to two weeks.
- Bake the bread
- Portion out 1/4 to 1/3 of the dough. Shape as desired (e.g. in a circle or oblong shape) and place onto a piece of parchment. Rest for 1 hour for second proofing.
- After proofing, place pizza stone on middle rack of the oven, and a cookie sheet or broiler pan on a rack below. (Pizza stone can be substituted for an oven-safe griddle or upside down cookie sheet tolerant of high temperatures.) Preheat oven to 450°F.
- While your oven preheats, wet your dough by brushing or misting with water. Sprinkle on pumpkin seeds and flax seeds, and top by sifting some flour through a mesh sieve. Score with a pattern of choice with a sharp knife, making cuts 1-2cm deep.
- Pour 1 cup hot water into the broiler tray. Place dough and parchment directly onto pizza stone. Bake for 20 minutes, remove the parchment, and bake for an additional 10 minutes to crust up the bottom.
- Cool on a baking rack. Tear into pieces and serve with olive oil and balsamic vinegar while warm, or allow to cool completely to cut into slices. Store on the counter, cut-side down.**
Notes
- It may be helpful to portion out the dough into separate containers after refrigerating for a few hours, if your fridge is tight on space.
- *I find 1/2 cup of seeds total makes for a nicely seedy bread. Adjust to your personal preference.
- **This keeps the crust hard and crusty. For a soft crust, store in a plastic ziploc bag or container.
10 Tips for Better Body Image Days
We all have bad body image days or struggle to be confident in our skin. Take these tips for better body image to help you feel a little better.
Strawberry Protein Pancakes (Healthy, No Powder)
This healthy and delicious strawberry protein pancake recipe is quick to make and easily customizable! Serve with strawberry maple syrup and fresh fruit.
Healthy Apple Banana Bread (Sugar Free!)
This healthy apple banana bread is super moist, incredibly soft, and 100% naturally sweetened with no added sugars. The diced apple lends a new layer of flavours and adds a delightful texture to this loaf, while white whole wheat flour adds some secret fibre and B-vitamins. Greek yogurt keeps the dough moist, lowers total fat, and adds a little protein.
Before we get to the recipe, Pin this image to Pinterest so you have this recipe for later! Plus, it helps me out to grow my little blog and share my recipes with more people. <3
Less sugar, more flavour
I’ve made sugar-free banana bread before, but it’s always seemed to lack that extra kick of sweetness and, ergo, flavour. This recipe is adapted from one I first posted on my Instagram two years ago, when Hou Bakes was just a humble little IG account.
My mom’s original banana bread recipe called for 3 bananas and 1/3 cup sugar. That’s almost 7 grams of added sugar per serving! By switching out the sugar for an extra banana, we get more intense banana flavour and a bread with a lower GI (= glycemic index) score. This means it won’t spike your blood sugar & insulin levels as much after eating, plus it takes longer to digest = you stay fuller for longer.
I call that a win.
Moreover, I’ve always loved the taste and texture of apples in baked goods — whether that’s in a classic apple pie, or in my mom’s homemade blueberry-apple muffins.
Put those two ideas together, and we’ve made a quick bread with two flavours that complement each other, rather than overpower each other.
Making apple banana bread moist
There are two types of banana bread people: those who like their loaf light and fluffy, and those who prefer a dense and moist slice. I’ve dabbled in both camps, but this recipe’s secret ingredient is key to a moist apple banana bread.
Greek yogurt.
(Some people also use regular yogurt or sour cream to add moisture and a slight tang to their banana bread. If that’s what you’ve got on hand, go for it.)
With 18 grams of protein per serving, it’s my favourite filling breakfast or snack option that’s always in my fridge. It’s also an excellent source of calcium and vitamin D (if fortified).
Plus, a lot of lactose is strained out from the yogurt in processing. So, it doesn’t upset the stomachs of lactose-sensitive individuals like myself. This also means it’s low-carb (if you’re into that).
Furthermore, adding moisture with yogurt allows us to decrease the amount of oil we use. This prevents the loaf from developing a greasy texture, and makes it lower in fat.
Although this loaf is a healthy breakfast or snack option, it tastes like an absolute treat. My favourite way of eating this loaf is with a topping of Greek yogurt and a drizzle of local honey. Or simply slather on some natural nut/seed butter and a sprinkle of flaky sea salt for a more savory profile.
Or, just enjoy a slice on its own … and watch the whole loaf disappear in two days. 😉
Let me know what you think of this recipe in the comments below! If you try it out, share it with me on social media and tag me @houbakes so I can see and share it. <3
Healthy Apple Banana Bread (Sugar Free!)
Course: Breakfast, SnackCuisine: AmericanDifficulty: EasyServings
1
loafPrep time
20
minutesBaking time
60
minutesThis moist & delicious healthy banana bread is 100% naturally sweetened. It’s got secret good-for-you ingredients but tastes like an absolute treat.
Did you try the recipe? Share your results on social media and tag me @houbakes!
Ingredients
2 cups (290g) white whole wheat flour*
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
4 ripe bananas (**for unripe bananas, see Notes.)
1 tsp vanilla extract
1/3 cup (70g) oil
1/2 cup (117g) fat-free plain Greek yogurt
2 eggs
1 1/2 cup diced apples (~2 medium apples)
2 tbsp sanding sugar (optional, for decoration)
Directions
- Preheat oven to 350°F. Line a 9-inch loaf pan with parchment.
- In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Dice apples. If desired, keep a few thin slices to decorate the top of the loaf. Set aside.
- In a medium bowl, mash 4 bananas with a fork. Alternatively, pulse with a blender or food processor.
- Add oil, vanilla, and Greek yogurt. Mix well.
- Optional, for a less dense banana bread: Separate eggs. Add yolks into banana mixture and mix well. Whip egg whites to stiff peaks in a separate bowl and set aside.
- If not separating eggs, add whole eggs into banana mixture and mix well.
- Incorporate wet ingredients into dry ingredients; stir just to moisten. Add diced apples and stir until just combined. Do not overmix.
- If separating eggs, fold in whipped egg whites 1/3 at a time.
- Pour batter into prepared loaf pan. Optional: Decorate with apple slices, slightly pressing into the batter, and sprinkle sanding sugar on top.
- Bake for 60-70min. Allow to cool completely in the pan before slicing. Serve plain, or topped with Greek yogurt, nut/seed butter, or honey.
Store in an airtight container or Ziploc bag at room temperature for up to 2 days, or in the fridge for up to a week. Enjoy!
Notes
- *White whole wheat flour can be substituted for regular whole wheat flour or all-purpose flour if needed.
- **Don’t have ripe bananas? Place unpeeled bananas on a baking sheet and bake at 300°F for about 30min, or until completely black. Allow to cool, then use as indicated in the recipe.
Easy Dark Chocolate Truffles (Only 2 Ingredients!)
This easy and healthy dark chocolate truffle recipe is your ticket to foolproof, melt-in-your-mouth, chocolatey goodness. Only two ingredients, and with a vegan option!
Matcha Red Bean Coconut Mochi (糯米糍)
This matcha red bean mochi coated in coconut is a delicious Chinese sticky rice dessert. This easy recipe takes only 15 minutes to make!
DIY Food Photography Backdrops (for less than $10)
Lately, I’ve been trying to learn more about food photography to make my content a little more quasi-professional. However, backdrops can cost anywhere from $45 to upwards of $200! Instead, I decided to make some of my own DIY Food Photography Backdrops. (Psst … They came out to less than $10 each.) All it took was a trip to Home Depot and borrowing some things from my dad.
Keep reading to find out how to make these yourself!
Materials
2 Pieces of Hardboard: I got mine from Home Depot for $4 each! Common dimensions for food photography backgrounds are 24″ by 24″ (60cm by 60cm) or 24″x36″ (60cm by 90cm). Buy hardboard that is at least 1/4″ (6mm) thick so it doesn’t warp as easily. Plywood works too, but is more expensive.
Drywall Spackling: This is optional, but is used to provide some cool texture to add interest to your backdrop. I used this one. One 237mL container should be enough to cover two boards on both sides. I’ve also seen people achieve similar effects with joint compound.
Putty Knife: Used to apply the spackling. I used the large knife for spreading the spackling on the board. The small one was just to get the putty out of the container. You can also use an old credit card or other stiff, flat material.
Matte Paint: Use as many colours as you like. I used a mix of Titanium white and Metropolitan grey. Wall paint or acrylic/craft paint will work, just make sure it has a matte finish. A glossy/shiny finish won’t look as great in photos. Try making different boards with different colours!
Paint Brushes & Sponges: I used a 2″ brush for my pure white backgrounds, but found that using a sponge was the best option for mixing and blending colours on my grey-white backgrounds.
Optional Materials
Sealer: Applying a matte clear sealer/varnish will help protect your backdrops from spills and stains, and make them last longer. I used this one. If using a wood finish, get a water-based finish. It won’t yellow over time, unlike oil-based finishes. You can also use a spray-on sealer like this one or this one.
Old Clothes/Smock: This can be a bit of a messy process. Make sure you’re wearing old clothes that you don’t mind getting paint on.
Gloves, Face Mask, & Eye Protection: Drywall spackling can irritate your skin and eyes if it makes contact. It’s also a product that can generate a lot of dust during the application and drying process, so a mask can protect you from inhaling those particles. Gloves will also help if you don’t want to get paint on your hands.
Tablecloth/Newspaper: Protect the surface you’re working on from paint.
Paint Tray: If you’re using paint from a can, it helps to pour it into a tray to make it easier to access and use. If you’re using paint from a bottle you can pour right onto the board.
Directions
1. Clean the hardboard of any dust or debris with a dry cloth.
2. Start applying the spackling with your putty knife. Don’t think too much about it! More putty = more textured surface. Less putty = smoother surface. I opted to apply the putty in the same direction, but you can make the application more random if you wish.
If you want a smooth finish without texture, skip this step and start painting directly on the board.
3. Wait for the putty to dry before continuing.
4. Start painting! This is where you can get creative. I started with a white base coat, then used a sponge to apply grey paint on top. I kept adding more white and grey in different areas until I liked how it looked.
5. Let the boards dry overnight.
6. If you wish, apply a clear matte sealant to help protect your boards from stains or spills. Make sure the sealant is completely dry before you use your backdrop boards.
Using your backdrops
Here’s how I set up my backdrops to create a mini studio setup. (Beautiful results from my first “shoot” in my mochi recipe coming soon!)
First, I select which backdrops I want to use for the base and for the “wall” background. Here I’m using both of my grey/white textured boards.
Next, I grab a chair with a backrest. If shooting with natural light, I’ll set it next to a North or South-facing window with bright, indirect light. The bottom (aka my fake “counter” surface) goes flat on the seat of the chair.
Next, the vertical backdrop sits right on top like so, using the backrest for support. Finally, just grab your subject and your camera (or your phone) and you’re ready to go!
I hope this was informative! Let me know in the comments if you have any questions, or if you try making your own backdrops too. Tag me in your own quasi-professional food or product photos @houbakes! <3
Sending all my love and good vibes,
EASY Char Siu Pork (叉烧肉, Chinese BBQ Pork)
This easy char siu pork recipe has only 3 ingredients! Make this Chinese BBQ staple at home without compromising its sweet & savory authentic taste.
