Coco's Sweet Tooth ......The Furry Bakers: 无麸质红豆红薯马芬蛋糕 Gluten Free Red Bean Sweet Potato Muffins ........For Cookie's 3rd Birthday

Tuesday, August 18, 2015

无麸质红豆红薯马芬蛋糕 Gluten Free Red Bean Sweet Potato Muffins ........For Cookie's 3rd Birthday

Its been slightly more than a year since Jolly Cookie came into our lives. This is the 2nd birthday cake I have made for her birthday that is also gluten free (as before) to cater to my oldest shitzu Lady Coco who was borned with severe hereditary allergy to gluten as well as a whole lists of ingredient found in commercial dog food.

我们领养了一年多的北京犬Cookie上周刚满三岁。这是我第二次为它制作的蛋糕，同时也是一个无麸质版的健康蛋糕。这主要是为了配合家中已年老而又天生遗传对多种食物过敏的西丝犬Lady Coco 所特别配制的配方。它自小就不能服食许多商业贩卖的狗粮，多年来都是吃家里特别准备的食物。

Instead of making something fancy for Cookie, I decided to come up with this simple and down to earth recipe which I also intentionally created for a very close buddy who wants to make a cake for her pooch's coming birthday.

以其制造外表花俏的蛋糕给予爱犬Cookie，我选择了这个较传通式又容易做的健康蛋糕，主要也是因为一位好朋友的请求而刻意准备这个配方。这位朋友的爱犬生日即将到临而她也想为狗儿亲自下手做蛋糕给予爱犬。

There are lots of birthday cake recipes for doggy out there, in which, mostly use peanut butter as one of the core ingredient. After reading an article about the possible danger of exposing our beloved pooch to certain brand of peanut butter, I immediately ruled out the use of this ingredient just to be on the safe side.
在网上虽能找到许多有关制作宠物糕点的食谱，但是，多数的配方都以花生酱为主材料，而自从阅读了一个报告里所提及到有些品牌的花生酱里含有危害宠物健康的化学成份后便马上排除采用花生酱来制作爱犬的任何食品。还是安全起见为妙！

According to my maid, the cake is soft and yummy. Good enough for human consumption and tempting enough to my 3 wonderful furry baby girls.
虽然我没品尝这个蛋糕，我的女庸倒是很喜欢吃。她说蛋糕湿软即可口，结果还带回几个小蛋糕回去给丈夫品尝。看来啊这个蛋糕不只是合家里狗狗们的口味，就连女庸家属也能接受。

Happy Birthday Cookie! May you always be blessed with good health, vitality and joy!
祝Cookie生日快乐！愿你身体健康，活力充沛及开开心心！

无麸质红豆红薯马芬蛋糕

Gluten Free Red Bean
Sweet Potato Muffins

Ingredients 材料 (A)

50g Red Beans 红豆

125g Sweet Potatoes 红薯 (cubed切丁)

100g Brown Sugar 红糖

50g Thick Coconut Milk 椰浆

50g Corn Oil 玉米油

2 Large Eggs 大号的鸡蛋

(B)

50g Tapioca Flour 木薯分

50g Potato Flour 马铃薯粉

1/2 Tsp Baking Powder 发酵粉

Method 做法

Soak red beans overnight. Drain and boil with sufficient water until tender. Drain and set aside.

红豆泡水浸泡隔夜。丢去隔夜浸泡的水，再倒入剩了水的锅煮至熟透。沥干备用。

Combine and sieve the flour ingredients (B) together. Set aside.

将粉料B过筛在一起。搁置备用。

Boil sweet potatoes in a pot with sufficient water under medium heat for 10-12 mins until tender. Drain。

把红薯放入剩了水的锅烧煮10-12分钟至红薯熟软即可。沥干。

Preheat oven at 175C degrees.

烤箱预热至175℃度。

While the boiled sweet potatoes are still warm, transfer it together with the cooked red bean into a food processor and using pulse until coarsely blended. Add in sugar and eggs and continue to blend into paste. Add coconut milk to be followed by oil.

趁红薯还热时马上和红豆一起倒入捣拌机打碎，加入糖，鸡蛋继续捣碎成糊状。依序把椰浆和食油倒入。

Continue mixing the batter until combined. Stir in the flour mixture and give the batter another 10-15 secs of whirl until incorporated.

继续搅拌面糊至匀合。拌入粉料再让捣拌器以10-15秒里将面糊混合均匀。

Transfer batter into prepared 5" muffin liners / cups and bake in a preheat oven at 170C degrees for 20-22 mins or until a toothpick inserted comes out clean.

把面糊倒入5寸马芬蛋糕模具里，放入已预热的烤箱以170℃度烘烤20-22分钟至熟透为止。