Sorry, this entry is only available in German.
Do you have a favorite vegan and sugar-free banana bread recipe yet? Or are you like me, who pins and saves hundreds of different recipes from all over the web, continuously tinkering around with them?
Either way, I ask you not to miss on this healthyish no added sugar banana bread version. It’s vegan and wheat-free, and the mix of oats, ground nuts and whole-grain spelt flour makes it a perfect guilt-free breakfast treat. The real magic happens before the baking though. I don’t just add the mashed raw banana to the batter. Instead I allow the banana to bath and caramelize in a knob of hot coconut oil first! Caramelized banana for the win!
If I had a proper excuse, I’d probably try to play it. But I don’t have one. This recipe has been hiding in my digital drawer for way too long. But today this buttery beauty is finally being released into your wheat-free, sugar-free kitchen.
To be honest, I’d always favor one of these tartlets over any kind of traditional cake. The spelt flour crust reminds of buttery shortbread. Hidden underneath it’s crisp chocolate top is a creamy layer of homemade caramel that will knock of even the biggest cake lover off her socks. And did I mention that you can easily turn it into a lactose-free or vegan treat if you like?
A short note on the video: I was very fortunate to spend some time with the amazing team at Kitchen Stories, who created this beautiful recipe video with me. The video is in German, but I hope you’ll enjoy it anyways, at least for it’s instructional purpose. ;)
Do you love a good barbecue with nicely roasted goods and matching spreads that are meant to be wiped away with a piece of bread? Do you crave a good sandwich bread that soaks up all the juice and sauce? And do you like to snack away and plain bread with butter from time to time too? I feel you! Enter, cheesy spelt focaccia that is sure to cater to all of those moments. It’s a staple a for me. Especially if there are many hungry mouth to feed.
Luckily the recipe is pretty straightforward. Like with any yeast dough the only thing you need to add is time. All other steps are not even worth mentioning. I usually go for my favorite toppings: gooey mozzarella, some hard cheese, rosemary and a few slices of dried tomato (see note below), refined with tasty oil. Not just any oil, but the oil those dried tomatoes bathed in before. This herb and garlic infused oil is a true gem and too good to waste. …
It’s Sunday and Sundays are there to relax. So todays recipe will be an exceptionally easy one. Take a few eggs, bushels of fresh herbs and you are half way done. Kookoo is one of the easiest breakfast and brunch snacks around. It has its origins in Persian cuisine. A classic kookoo does come with a lot of onions though. Nothing to fret about, they aren’t really missed in this recipe. The parsley, cilantro and dill make don’t need the taste of onions to shine and will win over your omelette heart in no time. …
2 days of action, a team of 5, tons of equipment and dirty dishes, exhausted bodies and happy eyes. Not much to add to a very successful shooting. Except for, you are darn sexy dear Kitchen Stories team! Ole, Clarissa, Pei, Artur und Joni, may I take you for wife, husband and production team? 😃
In case you are wondering why I’m so overly exciting about all of this, let me explain a common challenge most food bloggers encounter at some point of their blogging routine. So taking images of food is difficult, but with some exercise this can actually be done in no time. Showing some life and action i.e. showing a hand is a little more advanced – cut to weirdly bend arms of a blogger who would actually try to hold a spoon while taking a photo at the same time. But then there are recipe videos. You need light, a camera, someone who holds that f*ing camera, someone who has the slightest idea to present food from the right angle, as well as some talent to put this all together into a video that actually makes sense…
Let’s say it comes in quite handy to suddenly have all of these things above waiting in front of your doorsteps.
Unfortunately, just like the intro video, my recipe videos are only available in German for now, but I’d like to share them with you nonetheless. Hopefully I’ll find some time to add Englisch subtitles at some point. Let me know if you want to help me on this 😊
But don’t fret, there is still a written version for you to test out immediately. Enjoy this Turkish street food staple at home! Thank you Kitchen Stories for making my recipes look so darn delicious!
P.s. Don’t forget to give me a thumbs up on my video below and head over to my friends at Kitchen Stories for hundreds of recipe ideas and how-to videos on about everything: kitchenstories.io
The average German citizen consumes a roughly 35 kilograms of sugar each year and I used to be pretty good at boosting that average with my own excessive consumption. There was a reason the “sweets drawer” in our home had a classwide reputation. Ah, home sweet home!
But let’s take a moment to think about this number: It’s been six years now since I quit sugar for good. Six years, which amounts to a total of 195 kilos of sugar that never got pumped through my body. Sadly this also made me realize that, during the other ⅘ of my life, I already consumed four times the amount without even blinking an eye. Holy caramel!
But hey, at least I’m on the right track, don’t you think?
Actually, being aware of your own sugar consumption or even making an effort to reduce it, is further down the road than most of the people around you will ever get. No matter if you are quitting sugar by choice or for health reasons, it’s time to give yourself a proud pat on the shoulder here, because you’re doing a pretty awesome job! …
Don’t be fooled. This is not your ordinary baked potato. Just speaking of ‘Kumpir’ (pronounced koompeer) is like diving deep into the sunday-cravings of just about every Turk living close to the Bosphorus. Heading out to grab a Kumpir on any given weekend is the equivalent of Berliners going out to a club on Sundays. It’s just something you do. No questions asked. What’s more, a week without just doesn’t feel right. Especially now with all the political turmoil going on, grabbing a Kumpir feels like taking one last bite of normality.
For those of you who haven’t heard of Kumpir yet, it is a massive baked potato drowned in sauces, overflowing with all kinds of processed salads, sausages and cheese. Yes another one of those bummers for us FODMAPers. The good news, it couldn’t be easier to turn this dish into some full-blown, low FODMAP deliciousness. You can top it off with everything that makes you purr with delight. Following a first ‘healthy’ kumpir recipe in my cookbook, I thought I’d share another winning combo with you today!…
For the past months, life has been a rollercoaster ride. It feels like someone took all my experiences and thoughts from the past 3 years, put them in a jar, closed the lid and shook it like mad. And so, I’ve been trying to figure out, which of these ideas and values are still valid and which should be thrown overboard again for our new chapter in Berlin.
We are currently trying to make ourselves feel home in our new flat. The bad news, the kitchen still looks like this. …
I don’t need to open my eyes to know it’s still dark outside. I wrap the blanket a little tighter around my body while trying to hit the “snooze” button as quickly as possible. But before the alarm hits off again, I already slip out of bed to make my way into the kitchen. I’ve come to learn that there is nothing worse then getting up at a cold and dark winter night, than being stressed out on a cold and dark winter night. I usually trick myself into getting up on time by treating myself to a piping bowl of porridge. Right now I’m back at millet, one of my favorites ever since turning my back on wheat. I always add coconut oil and turmeric to it. The base itself provides me with just enough of the nutritional goods to keep me going until lunch. To make it more fund I add some crunch and mix the bitter from the raw cocoa nibs with the mild sweetness of the rice mal syrup.
And boy, isn’t it really beautiful to look at too? It looks like the whole universe unfolding right in front of me.
What’s your secret to getting up on time these days?…
Damn it! One by one my kitchen appliances were starting to bite the dust. I’ve come to ask myself if this is me or some universal force trying to tell me that I should step away from gadgets all together. Two broken blenders were more than enough to push me over the edge. I was convinced that I wouldn’t get myself another blender, ever. Of course, this and other New Year’s resolutions ultimately failed. The homemade pesto, bulletproof coffee and warm soup fanatic in me wouldn’t overcome this loss. Or to put it differently, without a blender I’d need to retire from blogging all together.
I still doubt the necessity of most other gadgets though. Let’s consider the exemplary ice-cream machine. The idea to make our own sugar-free ice cream whenever we want sounds fantastic at first. But then winter kicks in early and the tool disappears somewhere in storage for some 9 months or more. Not the kind of tool I like to spend my money on to be honest.
But what if the object of desire is no ordinary gadget after all? What if it has the potential to be a companion for life? A tool made from elegant wood, with an indestructible stainless-steel roller. A gadget propelled by your own body power rather than nuclear power from the socket. A helper for your everyday needs and beautiful to look at!
“And then she jumps to her feet to dance her little happy dance!” – This is me, everytime I look at this little fellow. It was love at first sight! This buddy here is definitely still an insider’s tip, on it’s way to becoming a mandatory household item everywhere. …
Is it true? Another year has passed and only a few hours left until people douse their bodies in champagne again!
Though your sensitive tummy may not like the idea of ever flowing champagne. Alcohol contains sugar alcohols such as sorbitol, which most people with fructose malabsorption or irritable bowel syndrome aren’t on good terms with. More than two glasses of choice low-FODMAP drinks such as vodka or dry white wine, I tend to experience diarrhea, cramping or painful bloating myself. That’s why I usually try to stay away from drinks.
But, there are still those special occasions in life, when I like to feel a little tipsy. Like when your high school friend tells you she got engaged or when we bid the old farewell and welcome in the new year like tonight. Moments I want to feel my cheeks burning and my heart fly.
So what to do?
You know me. I have many rules, but just as many hacks. Isn’t there a way to make symptoms less severe after having a few drinks?
There is, at least one that worked for me. My secret weapon: Charcoal. And I’m not even joking. …
Some of you have been waiting for this recipe as long as, when it first made an appearance as part of this post. Ever since, I have received loads of messages the likes of: “Tell me Deniz, how do I get my hands on your recipe for those fructose-friendly chocolate buns?”
Request after request I kept putting you on hold saying: “The recipe isn’t ready yet. It’s too hot in Istanbul to bake at the moment. We don’t have an oven in our new flat. I don’t have access to the right ingredients right now.”…
Food blogger are a tight-knit group of people. We comment on each other’s Instagram posts, retweet like hell, delve into each other’s blogs and seem to “know” the same people. Sometimes we even exchange a few mails or invite one another over for an interview. If we seem to get along like mac ‘n’ cheese, we might even meet up for lunch. Crazy on one hand. Brilliant on the other. I really appreciate those virtual connections, as I’m not granted any fructose malabsorption allies among my circle of real-life friends. So just like you ask me your questions, I send mine over to Steph, Melissa, Sonja or Colleen.
Just like you, Colleen has a long past spiked with ups and downs: She went through numerous surgeries, and was officially diagnosed with Hashimoto and Irritable Bowel Syndrome (IBS), just to name a few. At some point Colleen was sick and tired of being sick and tired and decided to henceforth focus on her personal healing process and that of her clients. As a certified nutrition counsel she is an expert on all things FODMAP and develops fun recipes for her site FODMAPLife.com. With over 42.000 follower on Facebook she also built up one of the most successful communities for food intolerances, irritable bowel syndrome, coeliac, Hashimoto’s and Crohn’s disease.
Because I’m a huge fan of Colleen’s work myself, there was no way of turning down the low FODMAP cooking challenge she came up with. …
Sometimes I’m left overwhelmed by the sheer number of interesting articles, new blogs and cool products out there. What is the key to keep up with all of this? And how to decide, what is actually worth my time?
Making that choice becomes easy, when you follow one of those talented bloggers crawling the web for you, handing you their best finds on a silver platter. But not every curator is as adept in the high art of selecting content as Diana at exPresso. With each of her mails delivered straight to my inbox she draws me into a new world time after time. Ever since subscribing to her regular updates there has rarely a post I didn’t read!
Lucky me, I was invited to tell my own story on Diana’s blog, as part of her inspiring interview series Food For Thought. With the help of other food bloggers she paved the way for a reflective discussion on different ways of eating healthy. Ashley spoke about her holistic approach, Sherrie introduced us to her gluten-free diet and Drea explained, what it feels like to be vegan. And you can probably guess what I talked about! ;)
Today it’s Diana’s turn and I couldn’t be happier to have her drop in at my virtual breakfast table. Get inspired by her way of staying on top of things and how she manages to take good care of herself, while moving between different time zones! …
Now and then I get invited to talk on other blogs by other inspirational bloggers, who also happen to be affected by fructose malabsorption, IBS or allergies of some sort. Before every interview I worry that I won’t have anything new to tell. But I’m always surprised at how much I learn about myself and my own habits, when asked the right questions. Eva (individualisten.at) and Danée (lucyvstheglobe.com) know their craft and I’m particularly proud of being featured on their blogs this month.
With Danée we talked about FODMAPs, FOMO and Berlin. Our interview was the last of its kind, which she conducted for Lucy vs The Globe. But I’m sure there are more exciting things to come! Read the full interview here.
Eva is everything I’m looking for in a modern yet grounded nutritionist. Unfortunately her blog and our interview are in German only. I did translate the recipe I shared with Eva’s readers however. Even though I’d love to translate the full blog entry for you someday! Enjoy! …
If you are anything like me, you are constantly on the lookout for new sources of inspiration, cool kitchen gadgets and awesome cookbooks. This post is jam-packed with awesome things I found around the interweb that are definitely worth checking out!
The University of California created an amazing video on how glucose works in our bodies compared to fructose. Must see!
Now I know what all that wheat flour is good for!
Have you had a look at Jamie Oliver’s latest cookbook yet? Apparently he lost 8 kilo just by quitting sugar and is now on the same track as us! Can’t wait to see his new book “Superfoods Everyday”!
Can somebody lend me a kid? I need a reason to buy this app!
Food for thought: Aubrey’s organic, natural and holistic story
This is somewhat of an oldie but goldie to you english speaking lovelies, but Sarah Wilson’s bestseller is finally available in German!
Are you in love with kefir? Rightfully so! With these kefir grains you can even prepare that fermented glory at home! …
“It needs to be quick, taste great cold, but nothing that’ll ruin my handbag!”
Right, okay! So how about some crisp bread, lactose-free cheese and plain lettuce on the side? No?
Fructose Friendly Lunch To Go
I know, every day, lunchbox, low FODMAP meal planning can easily tire you out. Especially if you want to make things fun and varied.
But don’t fret, your prayers are about to be answered! Here’s your easy, ultra flexible and handbag-proof lunch recipe to take to work, uni or even on a plane: Gluten-Free Polenta Frittata With “Whatever Tickles Your Fancy”! …
“Have you seen those gorgeous ‘save the date’ invitations? Oh, I just love the glittery confetti! And those flowers!”
Don’t worry. I haven’t switched my line of work. I’m just having a look around. Food bloggers do marvel at other things than food from time to time. Who wouldn’t, considering these stunning wedding ideas over at
Lieschen-heiratet.de . The genius behind? Lieschen aka Susanne Rademacher, communications consultant and book author by trade and at heart, as well as Germany’s undisputed wedding blogger queen.
All these successful projects of hers surely require a lot of energy, thus making Susanne the perfect candidate to interview for my series on morning routines. I’m extremely happy she agreed to share her personal tips on how to start the day in a relaxed manner with us! Don’t miss out on that bonus question at the end! Enjoy! …
It’s been pretty quiet around here the past couple of weeks. But don’t be fooled. Behind the scenes there was some serious tinkering and thinking going on. Why? Because Istanbul worries us. The city is nervous, its air is hot and sticky and our mood is low. Not feeling safesetting foot in the subway anymore is one thing, but seeing the frustration with this country’s government written all over our friends’ faces is another thing.
These days, Istanbul is changing right in front of our eyes. Rapidly. And we literally feel the growing pains. There is this thick layer of heat, bluster and political outrage covering the city. And it has become increasingly difficult to maintain our initial euphoria, to keep our love for this unique city alive. The way out is out.
It’s a wrap. We’ve come to a decision and already gave notice to leave our flat. Three weeks left until we turn our backs on Istanbul, for now. A kneejerk reaction? Maybe. But an important one.
The culprits: Black tahini and coconut butter! The victims: Two broken kitchen machines in less than a week, one of which wasn’t even mine.
After destroying two tools in such a short period of time, I had to ask myself whether I
a) own the wrong tools,
b) live in the wrong country or
c) should stay away from ‘fancy recipe’-land for a change?
Why? Because I keep thinking, this “Braun/Magic Bullet”-dilemma wouldn’t have happened with a Vitamix. And would I have been in Germany instead of Istanbul at the time, I most likely would have simply picked up ready-made coconut butter or tahini at the nearest health food store instead of bothering to make it from scratch. Leaving us with c) and the realisation that too much of Pinterest’s rainbow-cake-wonderland-inflow can be destructive at times. …
For once I’m taking the back seat. Instead of letting my own voice do the talking, I asked my lovely sister Derya to write the very first guest post on Fructopia. Usually busy studying and shooting YouTube videos, Derya loves to spend most of her leisure time in the kitchen developing sneaky little sugar free treats. Naturally she was my first choice to review a new fructose friendly and refreshing treat for you: Coconut ice cream! Unfortunately this product is only available in Germany for now. We didn’t want to deprive you of these gorgeous images though. That’s why I’m sharing my translated version of her write-up with you here. Enjoy!
During the past two years I slowly completed my transformation from typical German “Butterbrot” or ‘sandwich-for-breakfast-girl’ to ‘full-blooded-oatmeal-lover’. You should know that oatmeal or porridge, were never a big thing in Germany while I was growing up. Only slowly are they gaining some attention, ever since we dropped the German “Haferschleim” or ‘oat slime’ moniker and started switching to the more appealing English ‘oatmeal’. Imagine somebody offering you oat slime! Gross!
Anyways, time’s are a changin’ and I’ve become a real sucker for the oats. A piping hot bowl of oatmeal for breakfast keeps me satisfied for hours and I love it’s soothing effect on my tummy. My favourite fructose friendly version even made it into my cookbook: Creamy oatmeal with raspberries, cardamom, black sesame and a dollop of ghee! Incredible!
But seeing as steaming superfood compositions don’t go well with the currently rising temperatures here in Turkey, I had to think of something else. Instead of turning my favourite breakfast into a mushy overnight version, I wanted to create something with a nice crunch. This is how silky oats with raspberry and wintery spices, evolved into sugar free toasted muesli, bathing in ice-cold raspberry-oat-milk. I wouldn’t even go as far as calling this an actual recipe because this summer breakfast is so easily assembled! But hey, enjoy! …