People with fructose intolerance cannot process fructose properly, which can lead to bloating and pain. The condition is extremely unpleasant and difficult to combat with medication. A diet plan can help effectively manage symptoms and keep the functional bowel disorder under control.
Most of those affected decide to completely avoid foods containing fructose. But that in no way means that the quality of life is reduced. Nowadays you can find numerous fructose-free recipes for delicious dishes. And even sweets are no longer taboo - jam, cookies, muffins, even chocolate and ice cream can be prepared with sugar substitutes. Treat yourself and your family to a delicious breakfast or sweeten your life with snacks.
Fructose-free muffins with lemon
In the next recipe comes asSubstitute for sugarthe dextrose/glucose is used. Still called glucose, the monosaccharide is often used as a well-tolerated alternative. Although it is also a monosaccharide, unlike sugar, glucose improves fructose absorption in the small intestine, which leads to a reduction in symptoms. Example: Fruits that contain more glucose than fructose are better tolerated than fruits that contain almost exclusively fructose. Citrus fruits can be eaten without hesitation (they contain glucose), while apples, for example, have a significantly higher proportion of fructose, and that's whyput a strain on the digestive system. In any case, glucose should not be consumed during the so-called waiting period so that the body can completely relax and recover.
For 12 muffins you will need the following ingredients: 2 cups almond flour, 1/2 cup glucose/dextrose, 2 tsp baking soda/baking soda, 1/4 tsp salt, 4 large eggs, 1/4 cup canola oil, 1 tsp freshly ground lemon peel, 2 tsp Lemon extract. For the icing you also need: 1/2 cup glucose in powder form, 2 teaspoons cornstarch, 4 teaspoons freshly squeezed lemon juice, 1 teaspoon water, 1 teaspoon freshly ground lemon peel.
Preparation: Preheat the oven to 150 degrees and place baking paper on the baking tray. In a large bowl, add the almond flour, glucose, baking soda and salt and mix well. In a smaller bowl, beat the eggs until fluffy, then add the canola oil, freshly ground lemon peel and lemon extract. Mix well until a smooth mixture forms. Then add the mixture to the almond flour and stir again. Fill the muffin tins 2/3 full with the batter and bake for 20 minutes. You can make a stick test with a toothpick - if no dough sticks to it, the muffins are ready. Meanwhile, mix the ingredients for the icing and when the muffins are completely cool, dip the tops into the icing mixture. Then leave the muffins aside and wait for the glaze to set.
Bake sugar-free cake
If an orseveral family membersIf you suffer from glucose intolerance, even birthdays become a big challenge - because it is precisely on these festive occasions that you feel like having a birthday cake. We have onefructose free recipeready for you, with which you will cause a sensation among guests and relatives.
Ingredients: 4 eggs, 275 grams or 3/4 cup rice malt, 1 cup organic starch flour, 2 tablespoons vanilla extract, 1/2 cup baking soda/baking soda, 1 teaspoon cream of tartar, jam for the cream (see jam recipe below) , strong cream sweetened with glucose, 200 ml cream without sugar.
Preparation: Preheat the oven to 135, add the eggs and rice malt to a large bowl and foam well for 12 minutes. The mixture will increase in volume by three times during this time. Add the remaining ingredients (optionally you can sift the cornstarch to make the dough airier) and stir well. Divide the dough into two and bake in cake tins for 30-35 minutes. Press the center of the cake lightly with your finger - when the edge of the cake separates from the pan, it is ready. Then turn off the oven and open the door. Leave the cake in the oven for 5 minutes. Then take them out and leave them aside.
For the cream: Add the cream strong to the cream, beat until stiff and leave to cool in the refrigerator for 1 hour. Make your own jam according to the recipe below and garnish the cake with it.
Make your own jam from strawberries
The next recipe is made with strawberries - the fruits have a fairly low fructose content, which is certainly higher than the glucose content. This means that strawberries are generally well tolerated by people with lactose intolerance when eaten together with glucose. The recipe for jam offers exactly this combination - in this way the side effects of fruit consumption are reduced.
Ingredients: 450 grams of fresh strawberries, 1 teaspoon of fresh lemon juice, 2 teaspoons of gelatin, 1/2 cup of dextrose (also called glucose).
Preparation: Rinse and drain the strawberries, then carefully remove the sepals with a sharp knife. This way the fruity aroma is retained. Puree the strawberries, dextrose and lemon juice in a bowl, then put them in a small saucepan and add the gelatine. Mix well, stir and wait 10 minutes. Turn the stovetop to medium heat, bring the mixture in the pot to a boil and then let it simmer for 5 minutes. Store the finished jam in the refrigerator for up to a week.
Sugar-free lemon cake recipe
Fructose-free cake recipes are basically very simple and ideal even for baking beginners. The next lemon cake tastes very refreshing and delicious and is good for breakfast as well as an afternoon snack.
Ingredients: For the lemon cake: 100 grams of butter, 175 grams of flour, 1 teaspoon of baking powder, 100 grams of glucose or other approved substitutes for sugar, 4medium sized eggs, 2 tsp milk, lemon peel, finely ground. For the icing: 2 teaspoons rice syrup, lemon juice (from one large lemon).
Preparation: Put all the ingredients in a bowl and mix well for 2 minutes. Heat the oven to 180 degrees, place baking paper on the baking tray and spread the mixture evenly into the baking tray. Bake for about 30 minutes - you can test with a toothpick. Simply poke a small hole in the cake with the toothpick, and when the toothpick is dry - then the cake is ready. Meanwhile, mix the rice syrup with the lemon juice and then pour the glaze over the still hot cake. Decorate with lemon slices if desired.
Make healthy chocolate yourself
People who suffer from fructose intolerance can easily eat the chocolate in the next recipe. The end result is similar to black chocolatehigh cocoa content, but it's definitely sweet and delicious. The pralines melt like store-bought chocolate and can be combined with nuts if desired.
For the chocolates you need the following ingredients: 80 grams of cocoa butter, finely chopped, 40 grams of 100% cocoa beans, finely ground, 3 teaspoons of glucose syrup (recipe below), pinch of salt, 1 teaspoon of lecithin granules.
Preparation: 1. Glucose syrup: Bring 100 grams of water to the boil and then add 230 grams of glucose. While stirring constantly, watch the mixture - if the color changes - originally it is white, then it becomes transparent, remove the pot from the heat and leave it aside. Wait until the mixture cools down.
2. Chocolate: Fill a large pot with about 2 cm of water, then place a deep plate on top and a metal bowl on top. Bring the water to a boil, making sure that the bowl does not touch the water and that no water or steam gets into the bowl. Then add the cocoa butter and remove the pot from the heat. Stir well until the cocoa butter melts and becomes a yellow liquid. Then add 3 teaspoons of glucose syrup, mix well and mix with lecithin granules. At the end add half of the ground cocoa beans, mix well and then add the second half. At this point the mixture should be liquid and resemble the consistency of hot chocolate. Simply pour the mixture into molds and let it steep in the freezer. After 30 minutes the chocolates are ready to eat.
Cookies with chocolate
The recipe for chocolates (above) turns out to be extremely practical - if you have any chocolate left over, you can use it to sprinkle the next cookies. By the way, they are not only glucose-free, but also gluten-free.
Ingredients: 1 teaspoon baking powder, 1 1/2 cup buckwheat flour, 1 teaspoon vanilla extract, 1/2 teaspoon sea salt, 125 grams unsalted, soft butter, 1/2 cup rice syrup, 1 egg, 100 grams chocolate pralines (see recipe above).
Preparation: Preheat the oven to 160 degrees and place two sheets of baking paper on the baking tray. In a bowl, mix the buckwheat flour, baking powder, vanilla extract and salt. In a separate bowl, mix the butter and salt and beat until fluffy, then add the egg and beat. Add the egg mixture to the dry ingredients in the first bowl and stir well with a wooden spoon. Then form a dumpling with two spoons and place it on the baking tray. Then form cookies from the dumplings and bake for 15-20 minutes. When they turn golden brown, they are ready.
Prepare delicious ice cream with fructose-free ingredients
Especially in the hot summer months, everyone craves ice cream - but people who suffer from fructose intolerance can't just buy one from the supermarket. Creativity is particularly important here - we offer you fructose-free recipes with just vanilla or with vanilla and chocolate, which are very similar to “real” ice cream.
Ingredients: 4 egg yolks, 500 ml or 2 cups whole milk, 2 cups glucose, 2 cups sugar-free thick whipping cream with a fat content of 30-40%, 2 tbsp cocoa (if you also want to make chocolate flavored ice cream), 1 tsp vanilla extract.
Preparation: First put the glucose, egg yolks and whole milk in a thick-bottomed saucepan and stir until all the ingredients mix well and a uniform yellow mixture is formed. Leave on lower heat for 5-7 minutes. You don't want the mixture to start boiling because it will thicken and instead of ice cream you will end up with sweet boiled eggs. After seven minutes, remove the pot from the heat and set aside. Wait for the mixture to cool and then add the whipped cream and vanilla extract. Mix well. Mix a little water and the cocoa in a small cup, then distribute evenly over the cream mix. Pour the “ice cream” into a metal bowl and leave the bowl in the freezer for 20 minutes. Then take the mixture out, whisk quickly and put it back in the freezer for another 20 minutes. Then take it out again, whisk it and put it back in the freezer. Whisk 2-3 more times until the consistency really resembles ice cream.
Bake cake with pumpkin
Fructose-free recipes offer those affected by lactose intolerance the opportunity to enjoy life without having to give up sweets. Now you can also look forward to a cake with pumpkin - it is guaranteed to taste delicious and will definitely please your friends and family.
Ingredients for the pumpkin cake: 1 1/2 cups almond flour, 1/2 cup glucose, 1 tablespoon cinnamon, 1/4 teaspoon salt, 6 teaspoons melted butter. For the cream: 2 packs of soft cream cheese, 2/3 cup glucose, 1/2 cup pureed pumpkin, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 large eggs.
Preparation: Preheat the oven to 180 degrees, combine the almond flour with the glucose, salt and cinnamon in a medium-sized bowl. Add the melted butter, roll out the resulting “dough” and leave it in the refrigerator for at least 20 minutes. To make the cream, first beat the cream cheese, glucose, pumpkin, vanilla extract, ground nutmeg and ground cloves for 2 minutes, then add the eggs and beat until combined. Take the “dough” with almond flour out of the fridge, pour the cheese-pumpkin mixture on top and bake in the oven for 20 minutes. Cover the almond flour dough with aluminum foil, remove the foil after 20 minutes and bake the cake for another 20 minutes. Remove the cake and let it cool aside. Then let it sit in the fridge for one night. You can serve it the next day.
Whether muffins, chocolate, a cake, cake with lemon or pumpkin, delicious ice cream and even cookies - if you like to experiment in the kitchen, you can make the glucose-free ones shown aboveDessert recipesnot only bake it yourself, but also develop it further. Nuts, for example, can further improve the taste. We wish you bon appetite!
