Hello Fancy Figtopia. It’s me. I have three recipes to share today! (There is going to be more recipes and less talk in this post. At least I think so.) Well, a few weeks ago I made a loaf of my favorite banana bread. I use Cook For Love’s recipe. It tastes like real life banana bread! It’s soft. It’s tasty. If you fed it to non-PKUers they wouldn’t even know the difference. I love having it for breakfast or lunch.
Secondly, I have been trying to come up with make-ahead snacks and meals. One of my recent favorites is coconut-based yogurt parfaits in a jar. It’s not anything complicated, but it looks kind of fancy (it’s in a jar and anything in a jar is cute). Isn’t the idea of being able to eat yogurt just so satisfying to you as PKUer? It is to me. And in case you’re confused, I am referring to dairy-free coconut yogurt. I use So-Delicious coconut yogurts. I am not sure if there are even any other PKU-friendly yogurt options? Anyway, so So Delicious has two types of coconut milk yogurt. There’s regular and there’s the fiber-rich Greek style yogurt. The Greek style is the bomb. It is absolutely amazing. I thought the regular stuff was good (particularly the vanilla and blueberry), but this stuff is so creamy and the flavor is great too. The texture makes a big difference.
Okay, so back to the point. The parfaits. Here’s what I do:
I get a half-pint mason jar. I alternate layers of coconut milk yogurt, jam, and berries. I put the lids on. I store it in the fridge to have a ready-made snack or lunch. Usually, I will make a few at the beginning of the week. If you store them too long in the fridge everything starts to settle together and it just isn’t very…fresh. You can get creative. If I am using a flavor other than vanilla, I might not add the jam because it gets too sweet. If you need some extra phe or a treat for a special occasion, add a tablespoon of Nutella and some raspberries. These are good for lunch boxes, snacks, or dessert.
Zucchini fritters. I like this name. Fritters makes me think of critters. But don’t worry, no critters in these fritters. When I decided to make this recipe, I wasn’t sure if it would turn out without the egg. I decided to use Ener-G Foods egg replacer and it worked out well! I made a fritter for myself and a fritter for my husband using RL (real life) eggs. I kind of improvised the ingredients and measurements based on two recipes that I found on the Pinterest machine: one from Smitten Kitchen and one from Alexandra’s Kitchen. I can’t recall exactly what measurements I used, but I do know that I did not add as much flour to the recipe as Smitten Kitchen calls for. Make sure that you squeeze or strain out the excess moisture from the zucchini after grating it!
This is the batter pre-egg replacer. Zucchini, leeks, maybe some garlic, baking powder, salt, and pepper.
Frying up the fritters, after adding the egg replacer and a small splash of lemon juice. I also added roughly 1 T of wheat starch and 1 T of all-purpose flour to hold it together and so it would get a golden crisp.
There you have it, a little bit of what’s been going on in my kitchen over the past month. Until next time, keep in touch on Twitter @TheFancyFig.
the fancy fig 