Get Nourished recipes: Lactose-free baked goodies
This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin get baking with lactose-free alternatives for a stomach friendly sweet treat.
Being lactose intolerant doesn’t mean you have to miss out on your favourite baked goodies! Fall in love with Luke’s berry brownies and Zoe’s honey, extra virgin olive oil and lemon cake.
Luke Hines’ Best Ever Berry Brownie
IngredientsFor the brownie 4 eggs 225g butter or coconut oil, melted 2 cups granulated coconut sugar 1/2 cup almond flour 1/2 cup tapioca flour 1 cup cacao powder For topping 1 cup frozen mixed berries |
MethodStep 1. Mix your brownie ingredients together in a bowl until well combined. Step 2. Pour the mixture evenly into a small square baking tin, lined with baking paper. Step 3. Top with the mixed berries and bake at 180°C for 25 to 30 minutes, or until it’s cooked on the top but still a little soft and sticky in the middle. Step 4. Remove from oven and allow to cool slightly before slicing into squares, and serving warm. |
Zoe Bingley-Pullin’s Honey, Extra Virgin Olive Oil and Lemon Cake
Ingredients250g honey 250ml extra virgin olive oil 1-2 lemons, juiced Zest of 2 lemons or orange 3 eggs 1 tsp sea salt 250ml almond milk 200g quinoa flour, sifted 1 tbsp baking powder Vanilla yoghurt 200g full coconut yoghurt 1 vanilla bean pod, seeds removed |
MethodStep 1. Preheat oven to 180°C and cover a circular cake tin with baking paper. Meanwhile, mix together honey, eggs and sea salt in a large bowl. Step 2. Gently combine olive oil, milk, lemon juice and zest in a jug, and fold through the flour and baking powder. Pour this mixture into the cake tin. Step 3. Bake for 20 to 25 minutes or until golden brown. While waiting, mix together the yoghurt and vanilla bean. Step 4. Once the cake is baked, serve with a dollop of vanilla yoghurt on top. |
