Sweet Potato and Walnut Cinnamon Buns with Maple Glaze

I’ve been looking forward to make this recipe, since I first saw it and promise myself I would do it after uni was less busy. This afternoon I started making these cinnamon buns and we finally got to enjoy them tonight. I didn’t realise they were going to take so long to make, but it was worth it. The original recipe can be found here, Sweet Potato and Pecan Cinnamon Buns with Maple Glaze. The recipe is very easy to follow and pretty simple to make.

I didn’t use bread flour, I used plain flour, which was a big mistake. Although mine were still good, they did not have the fluffy texture of bread and barely rose. I thought the yeast would make them bread-like, but clearly it didn’t. I have never used bread flour or cake flour before. They have started appearing in the supermarket, so I think I better buy some if I intend trying something like this again. I only other thing I did differently was used walnuts, instead since I didn’t have any Pecans. Other then that everyone loved them.

Sweet Potato Dough (Before rising)

Roll out dough (After it has risen)

Spread Cinnamon-Walnut Filling on dough

Roll up dough

Cut roll into 12 slices

Cinnamon Buns before baking

Maple Glaze

Glaze the warm Cinnamon Buns

Ready to serve

Seaweed Noodles in Peanut Sauce

This was a fusion between the original Asian Salad with Seaweed Noodles and Satay Tofu & Vegetable Stir Fry. I was a bit lazy for dinner tonight, since I am preparing a time consuming dessert. But this was still satisfying enough.

Seaweed Noodles in Peanut Sauce (vegan, gluten free)


100g seaweed noodles

3 tablespoons peanut butter

1 tablespoon tamari or gluten free soy sauce

1 tablespoon maple syrup

1 handful coriander leaves, chopped

2 tablespoons sesame seeds


1.  Soak noodles in cold water for 30mins, then drain.

2. Combine peanut butter, soy sauce, and maple syrup and stir into a paste

3. Add paste to noodles and mix through coriander.

4. Dry toast sesame seeds in a pan, then serve on top of noodles.

Satay Tofu & Vegetable Stir Fry

Yesterday I finally had my Italian oral exam, which has been keeping me awake at night for the past few weeks. I went much better then I thought I would and now I can stop stressing and start cooking all the things I was putting off. I’m not completely finished at uni yet, but its nearly over thank God. It wasn’t the smartest decision to start my blog during study break, but its still been great fun.I also moved back to my house yesterday  so I can now use my processor and juicer. At my boyfriends house I only had my little bar mix, which was good, but it can’t do everything. So looking forward to making lots of sweets and healthy juices.

I bought some Malaysian Peanut Tofu the other day and I was wanting to try and make my own Satay Sauce to go with it. Although flavoured tofu’s are great for stir fries & salads, I usually find they are not flavorsome enough. I found this recipe online for the Satay sauce. It tasted really great. I just added a little bit more peanut butter. I recommend if you like your satay really saucy they make a double batch for this stir fry. This is a really quick and easy meal to make and its very moreish!

Satay Tofu Stir Fry (vegan, gluten free)


sesame oil or coconut oil

1 onion, diced

2-3 garlic cloves, diced

1 red capsicum, diced

2 carrots, chopped julienne

2 zucchini, chopped julienne

1/2 bunches english spinach or asian greens, chopped

1 packet of malaysia satay tofu (or fried tofu)

2 cups jasmine rice

coriander leaves to garnish (optional)

Ingredients for Satay Sauce: (make double batch for more saucy stir fry)

2 tablespoons soy sauce

2 tablespoons rice vinegar

3 tablespoons peanut butter

1 teaspoon garlic powder

1/8 teaspoon ground ginger

1/8 teaspoon cayenne pepper


1. Prepare steamed rice in rice cooker. Make sure you rinse rice a couple of times, then cover the rice with water (1 finger tip between rice & water level)
2. Heat 1 tbsp of sesame oil in the wok, then add onion, garlic, capsicum and carrot. Cook for 4 mins on medium heat

3. While that’s cooking prepare the Satay Sauce, by combining all ingredients in a small bowl. Stir with a fork, so that peanut butter mixes well with other ingredients.

4. Add zucchini to wok and cook for another minute.

5. Add tofu, spinach and Satay Sauce and cook till tofu is heated. Make sure sauce is stir all the way through the vegetables.

6. Serve stir fry with steamed jasmine rice and garnish with coriander.

*Serves 4