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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Gluten Free Banana Bread with Walnuts

  • 200 g rice flour
  • 80 g glutinous rice flour
  • 40 g tapioca flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 + 1/2 tsp chai spice
  • 1/2 tsp salt
  • 50 g + 1 tsp brown sugar
  • 150 g honey
  • 2 large eggs, lightly beaten
  • 70 g Q.B.B Ghee, melted
  • 4 very ripe big bananas
  • 1 tsp vanilla extract
  • 50 g walnuts, toasted and chopped

  • 2
 cardamom pods
  • 3 
  • 2 cm 
  • 4 
black peppercorns
  • 1/2 
tbsp ginger powder

  1. Preheat oven to 350ºC. Prepare a 8 1/2” x 4 1/2” loaf tray with parchment paper.
  2. In a large bowl, sift or whisk together flour, baking powder, baking soda, chai spice and salt.
  3. In another large bowl, add ripe bananas and mash well with a fork. Add sugar to the mashed bananas and mash the sugar into the bananas.
  4. Add rest of the wet ingredients: agave nectar, eggs, canola oil, applesauce and vanilla extract. Mix well.
  5. Stir in the dry ingredients in 2 batches. Once the dry ingredients are incorporated, add the toasted walnuts. Mix gently.
  6. In small bowl, mix together 1 tsp of sugar and chai spice.
  7. Pour the batter into a loaf pan. Fill only up to 1/2 of the tray. Sprinkle chai spice-sugar mixture on top of the batter, just a few sprinkles (enough to taste) will do.
  8. Bake for 45 minutes to 1 hour, until a toothpick comes out clean. Cool for about 15 minutes in the pan. After 15 minutes, cool on a cooling rack. When cooled, but still slightly warm, wrap tightly in cling wrap. It’s best if eaten a day after.

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