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. 😉
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! …
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?…
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.”…
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! …
“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”! …
This interview took place as part of the “My Morning” interview series.
When I reflect on my first baby steps into the FODMAP free diet about two years ago, there is one lovely lady who played a major role throughout my field trip: Steph Papillo from Friendly Little Kitchen. Steph was my first real blog-pal, my guide through the crazy FODMAP jungle, always there to help out. With her delicious recipes and dreamy pictures this curly beauty from Melbourne continues to show how easy a wheat free and fructose friendly diet can be on a daily basis. Full of wit, her Instagram stream is not only an endless source of inspiration, but of sunshine as well! …
Morning journal, meditation, oil pulling, breakfast recipes: Lately nothing fascinates me more than the art of starting the day in beautiful and productive fashion. The possibilities are endless. It begins with the multiple candidates for first drink of the day, be it hot lemon water, bulletproof coffee or fresh rosemary tea (insider tip if you are always freezing!). Breakfast yes or no? Some yoga sun salutations or straight to work? Everybody has their own way of claiming the day’s first sunbeams.
Seeing as the morning hours hold such a precious place in my heart, I thought it might be time to find out how other talented bloggers and bloggerettes start their day. And so the idea for my new morning interview series on FRUCTOPIA was born! So instead of asking „How was your night?“, from now on I’ll rather be asking „How was your morning?“
To break ground I’d like to introduce you to a very healthy and happy lady: Please meet Steffi, fellow blogger from healthyhappysteffi.com and freshly graduated nutritionist. Browsing through her blog assures me that she will breathe new life into the antiquated work of nutritionists in Germany. Not only, does she have first-hand knowledge when it comes to food intolerances, having successfully eliminated dairy, gluten and sugar from her diet, but she still manages to create delicious recipes (make sure to check out her Instagram profile!). Basically she breaks down hard to digest knowledge about food into fun little readable and edible bites. Great stuff! Now let’s give a warm welcome to Steffi!
I made a cake and am super excited to treat my family members to a healthy and sugar free dessert for the holidays. Everybody gathers around the table and happily digs into piles of Easter bread, juicy carrot cakes and delicate chocolates. Lightyears seem to have passed since the last holidays. One by one, tense shoulders around the table loosen up and even my guilt-free cake receives some attention.
Right when I’m about to put on a content smile, thinking how nice it is that people finally seem to appreciate healthier alternatives instead of the usual sugar bombs, I get hit by a wave of comments again: “Your cake tastes really good, like, really healthy! A little bit like bread… Really good. I would just add a bit more sugar the next time.”
Duh! I mean that’s the whole point about fructose free cooking, right?
Call me crazy, but a day without just doesn’t feel right. No, I’m not talking about my new favorite morning coffee. I’m talking about my daily dose of Instagram. These 5 Instagram profiles are truly a feast for the eyes and an infinite source of sugar-free recipe inspirations. If you’re asking me, sugar-free food never looked this good! But see for yourself (in no particular order):
Words cannot describe. I’ve been bursting with excitement for a year, but find myself at a loss for words, now that the day has come, to raise the curtain and share my secret with you.
Countless times I imagined, what this moment of getting the big news out there would feel like. And now, I can finally present to you, what I’ve been putting so much heart into, what’s kept me awake at night and also gained me a few extra pounds.
But let’s start from the beginning. Sometime at the tail end of 2013 I wrote an email, asking for a free promo-code to download an app on fructose malabsorption to review it on my blog. At that time Fructopia was a mere six months old.
I received the code, tested the app and gave it a dismal rating, prompting me to write and share a detailed review. And then? Well, the people in charge of the app were actually delighted! Um, what? That’s right. They were delighted and wanted to talk to me.
And that was pretty much how we closed the deal. Let me dance a little dance, while I overdose on fructose, waiting for the symptoms to confirm this is real. …
With my eyes wandering back and forth between my calendar, my weather app and my window to the world outside, I do not know whether to be happy or sad. Sunday will be the first day of December and also the first Advent. Time to light the first candle and open the first small package on the Advent calendar. It should be freezing cold and grey outside, but it isn’t. And there should be small, wooden houses all over the city, selling wooden toys, woolen socks, hot wine punch and candied almonds, but there aren’t any of those around here either. Even though I won’t miss the corresponding ice-cold temperatures, I will sure miss the evenings spent at the German Christmas markets. To make up for their absence I made this batch of homemade, fructose free candied almonds. Perfect for a cozy first Advent Sunday at home.
Enjoy Christmas baking and the first Advent weekend!