lactose free – Page 9 – Aroma di cannella

WHOLE-WHEAT BREAD

This is a recipe of the #onerecipeperday challenge. For the full blog post, click here.

Since I got my bread machine one year ago as a PhD graduation gift from my colleagues, I can’t stay without homemade bread 🍞
Baking bread is super easy now and way healthier than the one you can buy at the store. I like the idea of having control of what’s in the food I eat so if I manage to bake bread, pizza, cakes, cookies and the like myself is always better!

So as promised, here we go 🍞👩🏻‍🍳
The procedure with the bread machine is super easy. You only need 3 ingredients for a loaf of about 900gr, super #lowcarb and almost #nofat: 500gr whole-wheat flower, 350 ml water, 2 tbsp of salt, 8gr instant bread yeast.

MyFitnessPal macros (per 1 serving, 50gr): 93 cal, 0.5 fat, 16.8 carb, 3.7 protein.

F0898026-1A60-45F1-B8A1-AE5516A3916A — DAY 5 – WHOLE-WHEAT BREAD

AVOCADO TOAST

This is a recipe of the #onerecipeperday challenge. For the full blog post, click here.

AVOCADO TOAST 🥑

I simply love it! I discovered it when I lived in LA during my visiting UCLA.

When I miss my time in California, I make myself a delicious avocado toast! Perfect for a pre-workout breakfast, but also brunch or lunch!

InstaRecipe

Ingredients for 1 serving: 70gr whole-wheat (homemade) bread, 1 egg, half avocado, 150gr cocktail tomatoes, 50gr cucumbers, salt & pepper.
For the homemade bread: I’ll keep the recipe for another day 😉

Procedure: Poach the egg in a small pot with hot water and vinegar. Roast the bread, smash the avocado and serve the poached egg on top. Add salt & pepper as you like.

I had my avocado toast with cocktail tomatoes & cucumber and some chilli flakes 😉

MyFitnessPal Macros for the whole meal: 335 cal, 14 fat, 36 carbs, 14 protein.

PenultimateFullSizeRender — DAY 3 – AVOCADO TOAST

CHAMPIGNONS SOUP

This is a recipe of the #onerecipeperday challenge. For the full blog post, click here.

CHAMPIGNONS SOUP 🍄 Such a delicate taste for these – still cold – first Spring days! The sun is shining, too bad I can’t enjoy it too much these days. #stayhome #staysafe

InstaRecipe

Ingredients for 3 servings: 200gr champignons, 500 ml water, 1 veggie bouillon cube, 3 tbsp olive oil, mix of Italian herbs with onion and garlic, 100gr low fat lactose free quark.

Procedure: Clean and cut the champignons, and boil 500ml of water. In a pot, brown the herbs, onion and garlic in the oil and then add the champignons. Cook for a few minutes. Then, add the bouillon cube and the water. Reduce the heat and cook for 25 minutes, stir once in a while. 5 minutes before the end add the quark for make it more dense. Blend before serving!

MyFitnessPal Macros: 122 cal, 10.7 fat, 2.5 carbs, 4.6 protein.

I had mine with a few Grana Padano cheese slices and fresh parsley. Super good and healthy!

37B24A37-CEB4-4F53-8018-44FF7F0F8252 — DAY 2 – CHAMPIGNONS SOUP

HIGH PROTEIN PANCAKES

This is a recipe of the #onerecipeperday challenge. For the full blog post, click here.

Here a very easy recipe for some delicious Lactose Free High Protein Pancakes😋

InstaRecipe

Ingredients for 1 serving (about 8 mini pancakes): Mix 20gr almond flour, 10gr coconut flour, 10gr vegan (vanilla) protein powder, 1tsb baking powder and a pinch of salt. Add 1 beaten egg and 100ml no sugar almond milk. Stir and cook in the pan 2 minutes per side!

MyFitnessPal Macros: 286 cal, 16 fat, 6 carbs, 27 protein.

I had mine with blueberries and 2 tsp of lactose free no fat quark for some extra proteins and antioxidants 💪

65931D9A-40A4-4330-9BA0-E9FC3CC1427B — DAY 1 – HIGH PROTEIN PANCAKES

It’s time for Banana Bread

It’s again one of those rainy Saturdays. The autumn is definitely arrived in TulipLand.
Last weekend, we had a last taste of nice, warm sun. So, I took the chance to spend some time outside. I visited the beautiful Het Loo palace in Apeldoorn. The weather was so perfect that I only quickly visited the inside of the palace: I was much looking forward to sitting down somewhere and enjoying the sun. And a quick look at the photos below can explain why.

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Leaving these nice, sunny memories to last week, now it’s time to concentrate on how to deal with the upcoming rainy, autumnal weekends. The answer is simple: more time for baking!

And, you know, there are those recipes that you always wanted to try. So, what better occasion than a rainy day?
Here we go: the banana bread is one of those recipes.
Everybody keeps saying me it’s so delicious and simple to bake. And that’s definitely the way how it is!
So, if you haven’t tried it yet, have a look at the super easy, fast recipe below. And it’s even without lactose. What do you want more?

Banana bread

Ingredients

220 gr baking flour
2 eggs
100 gr brown sugar
60 ml sunflower oil
3 bananas
16 gr baking powder
cinnamon

Procedure

In a bowl, mesh the bananas with a fork; then add sugar, eggs and oil, and mix with a mixer. Add flour, baking powder and cinnamon, and stir until smooth.
Done!
Bake for 1 hour in the oven (160°).
Let it cool down before devouring it. Perfect with a cup of tea and some jam on top.
You can also put any remaining slices in the freezer..if you manage to not eat it all.

Limburgse speltbloem en Limoncello Fiorito

Last May, I went for a short trip to Maastricht with my bestie for a little spring break. Maastricht is a very pretty town in South Holland, also well known for the nice, international and festive university climate. Too bad we couldn’t really feel enjoy it because it was Bevrijdingsdag, the Liberation Day to celebrate the end of Nazi Germans’ occupation during WWII. No one was in town. Maastricht was probably the only place where literally NOTHING was going on during this day, compared to the rest of the country.
Anyway, we had a really good time. The atmosphere is quite unique, a mix of Dutch, Belgium and German culture, where people speak a very funny Dutch.
We ate a lot as our usual, with quite some walking ofc. And we couldn’t miss the famous Limburgse Vlaai, a pastry pie traditionally filled with cherries. We tried the one with apples: still, super delicious. We went to the Bisschopsmolen, the most famous bakery in town, with its characteristic water mill. A must-see in Maastricht for some vlaai and tea. The Bisschopsmolen is also very famous for producing their own speltbloem, the spelt flour, made in their mills. So, I couldn’t resist to buy some cakemix flour for some baking experiments.

Since then and during the summer, I didn’t bake a lot. So, all in a sudden I found myself with a lot of fresh flour to quickly use before expiration date. As you can imagine, it easily didn’t reach that day.
In the Bisschopsmolen‘s website, you can find quite some recipes to try. So, quite some weeks ago already I decided to go for a simple chocolate spelt cake. A complete disaster. I have to say it was all my fault because I decided to take the freedom to reinvent the recipe and adding some ricotta. Too bad for me I didn’t have any experience with that flour. The cake didn’t raise and was stone solid. I had to throw it away.
The week after I tried again, this time following the recipe. However, stupid me!, I didn’t beaten the eggs with the sugar for 10 minutes, as the recipe said, before adding the all ingredients. Thus, as the flour is quite hard-grained, the cake didn’t raise much again and was like a brownie texture. But the taste was good, so I made my office colleagues happy during the coffee break.
Some days later, my bestie with whom I went to Maastricht came for dinner and I decided to bake again the same chocolate cake, this time in the right way. It was simply amazing ❤
So soft! We filled it with some jam, super delicious! Too bad I didn’t take a decent picture otherwise I would have published the recipe for you.

Anyway, today I am not empty-handed despite of all this blabla. Last week I decide to experiment another recipe with the same flour, but this time with my usual personal touch. I took the basic recipe for spelt cupcakes and make it a new one for Limoncello Spelt Cupcakes. I wanted to bake something a bit alcoholish for a cocktail-style party at a friend’s house. I had some limoncello Fiorito (a very good one I have to say, considering that I am not in Italy), which is made by the cousins of a colleague of mine.
What can I say? It was a success!
Had to bake another round of cupcakes for the office on Sunday. Too bad now the flour is gone! And the limoncello as well!

Limoncello Spelt Cupcakes

Ingredients (12 cupcakes)

230 gr spelt flour
4 eggs
200 gr sugar
1 lemon
50 ml limoncello
100 ml sunflower oil
(baking powder if it’s not in the flour)

Procedure

Pre-heat the oven at 170°.
Mix the eggs, sugar and lemon zest. Beat the mixture for about 10 minutes until smooth. After 10 minutes, the mixture has to be quite solid so that, if you draw an “8” on it, you can clearly see it. Otherwise, beat a bit longer.
Once ready, add the lemon juice, oil and limoncello to the mixture and stir with a spatula. Then, add the spelt flour (and the baking powder, if needed) and incorporate gently.
Put the dough on the cupcake shapes and bake for 20/22 minutes.

Enjoy!