Category: lactose free

Delicious banana muffins

You can never have too many banana recipes! No vegetables in this recipe, but I’m going to start experimenting with courgette in this recipe soon…

Ingredients

85g soft butter

2 eggs

150g any milk + 10g vinegar

150g rice flour

60g almond meal

40g corn meal

100 sugar

1 tsp baking powder

1/2 tsp bicarbonate

1/2 tsp gingerbread spice

Pinch of salt

3 overripe bananas

100g chocolate chips

Instructions

Preheat the oven to 180C and grease 2 muffin tins for 12 muffins in total.

Beat butter, eggs, milk, and vinegar for a few minutes.

Add the rice flour, almond meal, corn meal, baking powder, bicarbonate, sugar, salt, and spice.

Mix in the bananas and choc chips at the end.

Divide the mix into the oiled muffin moulds and bake in the oven for 20 mins.

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Coconut and pineapple cupcakes

I know I’m being lazy for the moment, but I really want recipes that are super quick while being healthy and including some fruit and/or veg. I’ve been experimenting with these coconut cupcakes and pineapple cupcakes. They taste of summer and give a warm hit in the midst of winter. The almond flour also provides a gorgeous flavour combo. See for yourself!

Ingredients

240g coconut milk (the liquid from a can)

150g raw cane sugar

150g buckwheat or rice flour

120g almond flour

30g corn starch

85g olive oil

2 eggs

1tbsp baking powder

1/2 tsp psyllium

Pinch of salt

150g diced pineapple (I used fresh but I presume from a can would work too)

50g dessicated shredded coconut

Instructions

Preheat the oven to 190C.

Mix all of the ingredients apart from thr pineapple and dessicated coconut. Add those at the end and combine well.

Pour in oiled cupcakes moulds (fill almost to the top) and bake for 20 mins. This mix will make around 12 cupcakes.

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Breakfast waffles

My grandmother’s waffle maker has been left unused for far too long. As I’m finally getting a bit more time to myself for the next 6 months, I decided today was waffles for breakfast. I found an amazing recipe on Oh My Pie’s lovely website, and tweaked it a little to adapt it for my and my son’s higher protein needs. So here it is!

Ingredients (this makes around 6 waffles in a standard waffle maker)

120g buckwheat or rice flour

170g any milk

1 egg

1 grated apple

30g raw cane sugar

1 tsp gingerbread spice

1 tsp baking powder

Pinch of salt

Instructions

This couldn’t be easier.

Heat up your waffle maker before you start so it’s nice and hot.

Mix all of the ingredients for the waffles together.

With an ice cream spoon, pour dollops of the waffle mixture onto the waffle maker and bake till they’re quite hard and browned a bit.

Enjoy!

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Blueberry muffins

Emmelou Green’s recipe for blueberry muffins looks delicious but I don’t like using butter in recipes since they’re already so calorie dense. So today I experimented by replacing the butter with courgette! Success! Enjoy these moreish and healthy treats.

Ingredients

200g rice or buckwheat flour

50g almond meal

50g raw cane sugar

100g finely grated courgette (mix it in the mixer so you get a mushy mix)

150g yoghurt

2 eggs

1 tsp psyllium

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp vanilla extract

Pinch of salt

Zest of 1 lemon

Handful of blueberries

Instructions

Pre-heat the oven to 200C.

Line or oil a muffin tray.

Mix all of the ingredients apart from the blueberries together.

Add the blueberries. I chucked in a piece of chocolate in each muffin.

Divide the mix over the muffin tray and bake in the oven for 30 mins.

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Syrupy blood orange cake

I’ve not had much time to experiment with baking recently, but when I saw @growforagecookferment’s Instagram post about blood orange cake, I just needed to see if I might turn it into something I might be allowed to eat.m

My son’s been eating so many blood oranges recently, it’s been exciting to do something else with the oranges rather than just devouring them raw!

Ingredients

Syrup: 120ml water, 90g sugar, and 60ml maple syrup, 2 blood oranges finely sliced

100g almond meal

140g finely grated sweet potato

80g buckwheat flour

1 tsp baking powder

Pinch of salt

90g maple syrup

120g lactose free yoghurt

1/4 tsp psyllium

2 eggs

Rind of 2 lemons and some dried rosemary

Instructions

For the syrup, boil the water, sugar, and maple syrup for 5 minutes.

Add the blood orange slices gently, and leave to simmer for 5 more minutes.

Meanwhile, Pre-heat the oven to 175C.

Mix all of the cake ingredients to quite a dry mix.

Put one orange slice in the middle of an oiled cake tin with baking paper. Put more slices from the middle, overlapping until the touch the outside of the tin. Add some syrup on top.

Pour the cake mix on top of the orange slice.

Bake for 45 mins.

Turn the cake upside down and take out of the tin.

Pour some more syrup over the cake before you eat it. The rind is edible by the way.

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Guilt-free brownies

Gosh, it’s been forever since I’ve posted another recipe. I’ve been baking a lot but without much time to write things down.

I got my son to try out a Sarah Wilson brownie recipe recently, but changed things around a bit to fit our lifestyle. The result is a delicious, moreish snack that satisfies my chocolate craving while not being too sweet or heavy. The main ingredient? Courgette…

Ingredients

200g finely grated courgette (don’t peel it)

175g peanut butter

1 egg

80g rice syrup or maple syrup (add more of you have a particular sweet tooth or if you’re using intensely bitter chocolate)

80g melted dark chocolate

40g roughly chopped pecans

30g buckwheat flour

1 tsp cinnamon

1 tsp gingerbread spice

1 tsp bicarbonate of soda

Instructions

Pre-heat the oven to 180C.

Melt the chocolate with the peanut butter and rice or maple syrup.

Mix all the ingredients and pour the mix into a square brownie or cake tin lined with baking paper.

Bake for 45 minutes.

The mix will still be quite gooey when it comes out of the oven. Leave to cool and then enjoy with some whipped cream…

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Double chocolate & pear cupcakes

Pears and chocolate is one of my favourite autumn combinations. Since my boy needs snacks for school, these cupcakes seemed like a great option. They will keep moist for 5 days in the fridge because of the added pear.

Ingredients

2 eggs

150g raw cane sugar

220g peeled and grated courgette

100g buckwheat or rice flour

60g almond meal

60g raw cacao powder

2 tsp baking powder

1 tsp vanilla

1/4 tsp psyllium (optional)

Pinch of salt

3 pears, peeled and diced

Handful of chocolate buttons

Instructions

Pre-heat the oven to 180C.

Beat eggs and sugar together for 4 minutes.

Add all the other ingredients and mix gently until combined. Add the chocolate buttons and diced pear at the end.

Spoon the mix into greased muffin cases.

Bake for 20 minutes.

Enjoy!

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Delectable lunchbox caramel apple muffins

It’s starting to feel quite autumnal and a change in eating habits is slowly taking place: soup replacing salad, porridge replacing yoghurt with granola… I’ve got so any recipes in my mind with pear, squash, and other autumn goodies, but for now I had apples to use up that I’d bought for juicing which I hadn’t gotten round to. The addition of date caramel lends complexity to these muffins which kid will be taking to school and I to work. Can’t wait!

Ingredients

5 apples, peeled, cored and chopped into small chunks

For the date caramel:

5 medjoul dates, pitted and soaked in water for 15 mins

50ml milk of any kind

Pinch of nutmeg and salt

1/2 tsp cinnamon

For the muffins:

3 eggs

100g raw cane sugar or replacement

200g peeled and finely grated courgette

180g buckwheat flour

160g almond meal

2 tsp baking powder

1tsp psyllium

1/2 tsp bicarbonate of soda

Pinch of salt

Instructions

Pre-heat the oven to 180C.

Make the date caramel: mix all the ingredients for the caramel in a blender and pour over the apple chunks. Mix thoroughly.

Make the muffins:

Beat the eggs and sugar for 4 minutes.

Add the other muffin ingredients and mix carefully until combined.

Add the apple chunks with date caramel and mix thoroughly.

With an ice cream scoop, scoop spoons of the mixture into oiled muffin cases.

Bake in the oven for 35 mins. Leave to cool completely before removing from the muffin cases.

This mix makes 20 muffins. Enjoy !

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Double chocolate and banana tray bake

I have an issue with sugar. I tend to seek it when I crave comforting, when my world’s in turmoil. And so my GP suggested I wait for 5 minutes before I eat chocolate and I ask myself which emotion I’m feeling and how it connects with my chocolate craving. I’ve found it really helpful to acknowledge when I’m stress-eating. I’m also trying to increase my baking, so at least I have something healthier in the fridge when I do give in to that sugar fix.

And so I whipped up this tray bake in five minutes last night. It’s chocolatey enough to soothe my cravings, but with bananas and eggs also has enough nutrition to not feel entirely like wasted calories.

Ingredients

3 overripe mashed bananas

2 eggs

100g olive oil

100g buckwheat or rice flour

50g almond meal

50g corn starch

1tsp psyllium

100g raw cane sugar (or other sugar), increase to 150 if you’ve a sweet tooth

50g raw cocoa powder

30g pecan chunks

1 tsp vanilla

1 tsp bicarbonate of soda

1/2 tsp gingerbread spice

Pinch of salt

Chocolate chips. I used the vegan ‘chocolates from heaven’

For the top: 100g lactose-free or vegan cream cheese mixed with 100g vegan coconut or almond yoghurt and a dpllp of maple syrup to your taste.

Instructions

Pre-heat the oven to 180C.

Mix all of the ingredients and pour into a greased tray.

Leave in the oven for 30 mins.

Leave to cool entirely, then spread the cream cheese and yoghurt mix on top, sprinkle with some pecan chunks and enjoy!

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Biiig cookie🍪

I can’t remember the last time I posted a new recipe. I’ve been so busy at work, and in early July also moved house. It’s been… a lot.

But I finally got some time to myself and since I’ve been baking this skillet cookie for months now, since it’s such an easy recipe, I thought it’s time to share the recipe! Great for when you have guests as you can just put the tray on the table and let them help themselves.

Ingredients

100g almond meal

80g rice or buckwheat flour

50g rapadura or other sugar

100g apple sauce, jam, or pumpkin purée (basically what you’ve got in the cupboard)

70g liquid coconut oil

1 tbsp apple cider vinegar

1 tsp bicarbonate of soda

Then for filling I usually combine chocolate chunks and berries, but knock yourself out!

This doesn’t last long…

Instructions

Pre-heat the oven to 170C.

Mix all of the ingredients and pour into a pre-oiled skillet or tray.

Add the filling at the end: press chocolate chunks and berries randomly on the cookie.

Bake for 20 mins. Leave to cool for half an hour. Enjoy with ice cream!

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