Recipes tagged with « Lactose-Free »
Crispy Hazelnut Roll
Rice cereal combined with melted marshmallows, swapped hazelnut spread for almond butter, fresh raspberries replacing strawberries. Butter reduced by 20%. Rolled thin on plastic wrap to keep shape. Chill before slicing to firm up. Topped with drizzled warmed almond butter for contrast. Gluten-free, lactose-free, no eggs. Textures balance sticky marshmallow base, crunchy cereal, tart raspberry bursts. Simple assembly, watch marshmallow melting to avoid scorching. Use almond butter if hazelnut allergy or to change flavor profile. Prep steps shuffled to highlight texture control and timing adjustments.
Plum Crumble Bars
Oats, flour rebalanced. Brown sugar swapped with maple syrup. Butter partly replaced with coconut oil. Baking soda replaced by baking powder. Cornstarch swapped with arrowroot powder. The crust pressed two-thirds in. Plums tossed in sugar and arrowroot. Remaining dough crumbled on top. Baked at 175 C for 50 minutes. Cooling for 20 minutes before slicing. Yields about a dozen squares, vegetarian, nut-free, lactose-free. Rich textures. Slightly tart fruit layer with sweet crumble. Rustic. Easy to handle. Variations suggested.