lactose-free – In search of flavor

Celebrating 1000 followers!!

February 5, 2014February 5, 2014 priyamhc09

A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,

Breakfast, Brunch

Cranberry Almond breakfast bars

January 8, 2014 priyamhc09

There is something about baked goods that just sounds delicious and sinful. I have always been a fan of scones, muffins and bakery treats for breakfast. However, my tummy is not that happy with them. Trying to be careful of what I eat for breakfast, I have been experimenting with different types of “bakes”. This is a gluten-soy-lactose free breakfast bar that turned out really great !
Ingredients:
¾ cup of oatbran
½ cup creamy almond butter
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
2/3 cup shredded coconut (sweetened)
1 cup dried cranberries

Method:
Preheat oven to 375F
In a 2 cup measuring cup, measure out almond butter, eggs and milk-add to a mixing bowl and whisk thoroughly.

Next add the oat bran, baking soda, baking powder and mix well.

Stir in the cranberries and coconut at the very end.
Pour batter into a greased 9”x9” baking pan.
Bake for 20 minutes.

Serve warm with a drizzle of honey, agave or maple syrup—it would also taste good with yogurt and fresh berries !

Breakfast, Brunch, Cake

Honey Lavender Cake

January 8, 2014 priyamhc09

Here is another kitchen experiment that turned out quite well—you can have it for breakfast, brunch, tea or even a night time pick me up. It also happens to be gluten-soy and lactose free.
Ingredients:
¾ cup of oatbran
¾ cup ground almond flour
¾ cup coconut flour
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
1Tbsp of crushed lavender
2 tbsp agave
2 tbsp of honey

Method:
Preheat oven to 375F
Mix all the dry ingredients in one bowl and set aside.
In another bowl, whisk eggs and milk and slowly add into the dry ingredients, whisking as you pour.
At the very end fold in honey and agave.
Pour batter into a greased 9”x9” round cake pan.
Bake for 20-25 mins till pale golden on the top.
Serve warm—this is would pear well it poached pears and a dollop of honey greek yogurt !

Breakfast, Brunch

Pumpkin Apple Breakfast Cups

November 23, 2013 priyamhc09

This a gluten free, healthy breakfast that has all the flavors of fall. I made this recipe mostly to clear out my pantry and it turned out really well. So if you want to clean out the bottom of cereal box and use up the last of pumpkin puree–this is a good go to recipe. The best part, it tastes like dessert, but it is a healthy breakfast.
So here we go.

Mix 3 eggs, 1/2 cup pumpkin puree, 1/4cup apple butter or applesauce, 1/4 cup almond milk and mix thoroughly –till smooth.

Fold in 1.5 cups of rice chex cereal and 1/8 cups of dried cranberries. Add a dash of pumpkin pie spice (or just plain cinnamon) and 1/8 cup of honey or agave.

Pour into greases ramekins and bake for 40 min in a water bath at 350F. The top will turn brown and the custard will release from the side of the ramekins. the custard should spring back to touch. Its is done !

Serve warm or even piping hot with maple syrup !

Enjoy !

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