無油！義式堅果脆餅 Biscotti [oil free dairy free]

這款堅果香氣十足的義大利的經典餅乾很適合配咖啡或巧克力，餅乾的孔洞會吸滿咖啡、巧克力的汁液，是一種Dipping Cookies（跟Oreo一樣）～Bis的意思就是「兩次」，第一次定型後切片，第二次烘到乾燥。餅乾因為無油，口感是脆硬的（餅乾油越多越酥鬆），如果要給老人小孩吃可以不要烤那麼久～
傳統是用杏仁，我是用綜合堅果，切出來顏色形狀都比較豐富～也可以加入自己喜歡的果乾喔～

The classic Italy cookies are full of warm nutty flavors, a perfect combination with a cup of tea or hot chocolate or even wine! The tinny holes in the cookies will sock up the liquid.
"Bis" means "twice" which infers to that the cookies need to be baked twice. The first bake forms the shape and then the biscotti will dry completely during the second bake. The biscotti is hard and crispy since that there isn't any fat adding in. As we know that the higher the ratio of fat, the more crumbly and chewy the cookies will be.
Traditionally, biscotti are made with almonds. I use multiple kinds of nuts in my biscotti to make the presentation more colorful. You can add in some dry fruit, too.

食譜改寫自Recipe adapted from： joyofbaking
份量：20-30片
材料ingredients:

蛋3顆大的
(香草精)一小匙
(杏仁精)❦1/2小匙
細砂糖60-100g
鹽1/4小匙
泡打粉一小匙
低筋麵粉260g
無鹽綜合堅果3/4杯
❦杏仁精大潤發就有賣，很便宜一罐40幾元的樣子，食譜的量只會有很淡的杏仁香，如果喜歡重一點可以加1小匙，杏仁沾上巧克力很像pocky的味道！

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (If you want to taste the almond, add 1 tsp)

1/4-1/2 cup (60-100 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon (5 grams) baking powder

2 cups (260 grams) all-purpose flour

3/4 cup (180 ml) any kind of nuts, toasted

事前作業Preparation：
Preheat the oven to 150℃/300℉.
Line the baking tray with baking sheet.

蔓越莓克拉芙緹Cranberry Clafoutis

這是一道家常法式甜點，傳統是用去籽櫻桃，因為逛花市剛好看到蔓越莓，就用它來做，顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別，如果想要再扎實一點，可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味！真的超級簡單～想變換更多口味的話，也可以用李子、西洋梨、蘋果等等。


This French dessert is made with cherry, traditionally. Since I found some fresh vibrant cranberries in the market, why not give it a twist? Plus they don't need to be pitted.

The texture of the clafoutis is between custard pudding and cake. If you prefer a more cake-like clafoutis, add more flour.
I heard that most French enjoy the clafoutis while it's hot. However, I like it cold and firm. The choice is yours!

份量：15cm塔模＋2-3小杯或 一個9寸塔模
serves16
材料ingredients:
蛋 2顆
細砂糖 65-80g
鹽 1撮
香草精 1小匙
低筋麵粉 50g
溫牛奶 200ml
新鮮蔓越莓 約110g
奶油、麵粉少許（抹烤模用）

2 eggs
65-80g sugar
a pinch of salt
1t vanilla extract
50g all-purpose flour
200ml warm whole milk
about 110g fresh cranberries
some butter and flour for preparing the pan

健康早餐之「香烤燕麥」Baked oatmeal(law fat, healthy breakfast or snack)

烤燕麥在國外是很常見的早餐呢，因為方便攜帶又營養，不用加熱也一樣美味！大部分是倒在馬芬模烤成單人份，然後可以一次做很多冷凍起來～我比較懶就烤成一整盤哈哈哈
我在一週內做了兩遍這個烤燕麥！因為太驚豔了，家人也超愛這個濕潤鬆軟香甜的點心！燕麥吸飽了水果、堅果的香氣 歐歐歐難以抗拒啊
老實說我得把他們分裝在不同的盒子裡以免自己攝取過量（雖然好像沒啥用哈哈哈）
食譜的材料非常有彈性的可以隨意應用～我試過熱帶口味的芒果乾＋椰子＋鳳梨泥，巧克力碎＋蔓越梅乾＋杏仁奶也很讚!
搭配水果跟優格就是豐盛美味又營養的早餐啦！仔細一算，全部營養成分都顧到了誒！

I made this baked oatmeal twice within a week! Because they were too impressive and my family was totally in love with these moist cakey sweeties. The oatmeal soak in that fruity nutty milk OHHH
Infect, they're sooo indulgent that I have to store them in separate containers or I would eat more than I should.
The recipe is very flexible, I've tried mango, coconut with pineapple sauce for a tropical flavor. Chocolate chips, cranberry with almond milk turned out good as well.
 I served the oatmeal with low-fat yogurt, banana, and strawberry.




改寫自adapted from：http://www.myrecipes.com/recipe/baked-oatmeal?XID=mr_socialflow_facebook
份量： 4-5人 (八寸方模)
Serve 4-5 people(8 inch square tin)

材料ingredients:
乾料
  即食燕麥片2杯
  喜歡的果乾切碎1/3杯
  喜歡的堅果切碎2大匙
  泡打粉（可不加）1小匙
  鹽1小匙
濕料
  溫牛奶1.5杯
  蛋1顆大的
  蜂蜜4大匙
  蘋果泥0.5杯
  植物油或融化奶油1大匙

Dry ingredient

      2 cups uncooked quick-cooking oats

      1/3 cup diced dry fruit

      2 tablespoon chopped nuts

      1 teaspoon baking powder

1 tsp salt

Wet ingredient

      1 1/2 cups milk(warm)

1/4 cup=4Tbs honey

      1/2 cup applesauce or shredded apples

1 large egg, beaten
1 tablespoons vegetable oil or butter, melted

健康免冰淇淋機可可冰淇淋（四種材料）Healthy 4 ingredients no-churn chocolate ice-cream

我這個夏天每次回家第一件事就是鑽進冷凍庫給自己挖一大球冰淇淋！我覺得我好像對冰品上癮了，有點擔心～因為我爺爺有很嚴重的糖尿病所以我也是高風險群之一:( 於是我開始找低糖冰品食譜然後多方嘗試，終於被我找到低糖又能無罪惡感滿足我口腹之慾的版本了!!我就跟自己說一定要在夏天結束前貼這個食譜哈哈哈
這冰淇淋食譜好到難以形容！它不用翻攪（大部份不用冰淇淋機的食譜都要每2小時刮鬆才能達到綿密口感）、無油、無加糖、純素無蛋無奶、健康、美味而且容易挖，最讚的是不用冰淇淋機而且超簡單做！只要將四個材料放入果汁機轟隆隆的攪打一番你的冰淇淋液就完成了！
這個冰淇淋一人份（約兩球）是90大卡，跟一般市售品（約230大卡）比起來真的低太多了～

The first thing I do after getting home this summer is dive into the freezer and give myself a big scoop of ice cream. I think I'm addicted to the cold- sweet-treat and I'm worried about that because my grandpa had diabetes, that means I had a high risk of having it, too. So I started to search for low sugar ice cream recipes and tried them one by one. Finally, I found the one that satisfies my sweet tooth without any guilt! I told myself that I MUST share the recipe before the summer ended!
This recipe is too good to describe. It’s no-churn, low fat, no sugar added, dairy free, egg free, healthy, tasty and easy to scoop. Best of all, it doesn’t require ice cream machine and take no effort to make. Just put four ingredients into a blender or food processor and your ice-cream base is done!
The calories per serving (about two scoops) are only 90kcal, that’s much less than the store bought product which is about 230kcal.

藍莓柳橙司康(低油版)Blueberry orange scone(low fat)

         我知道我已經很久很久沒更新了～

         在期末考週結束後我去我們學校在梅峰農場（清境農場的上面）實習，在那邊我學到很多關於溫帶植物的知識（畢竟平地都是熱帶植物）。我們還在薰衣草田工作，結果因為太香了，香到會暈！只好不時站起來吸口新鮮空氣才能繼續工作。在農場工作其實很累，我們要重複一樣的動作好幾小時幫蘋果套袋或幫高麗菜苗分株或蹲在烈日下拔草。我們做了很多在平地不能做的事，像是早起賞鳥、看日出。其中我印象最深的莫過於躺在草地上觀星了！第一次看到這麼多星星，天空很清澈連銀河都很明顯。上帝好偉大，我何等渺小。

         我一看到有藍莓檸檬蛋糕的食譜就超興奮很想做，因為很好奇兩種酸甜滋味是如何融合的，但是藍莓太貴了拿來做蛋糕有點奢侈所以作罷。幾週後有個剛從美國回來的Tom叔叔送我一包藍莓乾，我就想到之前看過的一個「柳橙蔓越莓開心果司康」食譜。就把蔓越莓換成藍莓就行了！我還加了柳橙汁讓風味更突出。特別的是麵團烤過會變黃歐～市售司康非常酥鬆的原因就是加了大量奶油，這個版本的食譜減少了很多奶油量，用牛奶、蛋代替，我做成迷你版（免得吃太多），雖然沒那麼濕潤但是依然香軟且風味十足（重點是罪惡感低啊）！我喜歡將微熱的司康剝開然後塗一些cream cheese當小點心<3

         I know I haven’t updated the blog for a long time and I’m really sorry about that. After the final exam, I went to a farm of our school in the mountain as an intern. I learned a lot about  the temperate plants. We even work in a lavender field! Because the fragrance of the herd was too strong, we needed to stand up and take a breath of fresh air from time to time or we would feel dizzy. Working in a farm was never easy, though. We spent hours and hours wrap the apples with protecting bags or squat down below the burning sun to remove weeds. We also experience things that can never be done in the city like bird watching and watching the sunrise. My favorite part was lying on the meadow and observe the glittering stars. The sky was so clear that even the milky way can be seen. How great is our God and how small am I.

         I decided to make a blueberry lemon cake right after I saw the recipe, I was curious about how the two summery flavor combine together. Since fresh blueberries are very expensive here, it will go over my budget if I make the cake. Several weeks after, Uncle Tom, who just returned from USA, gave me a package of high quality dried blueberries. Holding the dark blue little berries, it occurred me that I can make a twist on a “orange, cranberry and pistachio scones” recipe by replacing the cranberry with blueberry. The dough was pale but it turned yellow in the oven. I also added orange juice to make it extra “orangy”. The amount of butter in this recipe is much lower than others but still has soft and moist center. No other snack better than a warm scone with cream cheese.

地中海佛卡夏Focaccia

3/3
focaccia是非常地中海的記憶，很多歐式餐廳都會在餐前上這種麵包，我小時候常去的一家店叫亞得里亞（已經倒了qnq)就有賣亞得里亞餅（類似沒戳洞的佛卡夏），烤得熱呼呼撕開，抹一層厚厚的香料奶油，那個味道真的很令人懷念～
佛卡夏的組合也很多元，常見的有醃橄欖、乾番茄、乳酪、羅勒、大蒜等，也可以對辦撥開夾上生菜和火腿變成輕食風三明治～
其實佛卡夏表面刷越多油越香脆可是我怕胖所以減油了，不擔心的人可以用力地倒下去！
Focaccia makes me think of Mediterranean. Many European restaurants here will serve focaccia as an appetizer. I remember a restaurant my family used to dine in, called Adriatic, sold a bread they called "Adriatic bread" and is very similar to focaccia without the holes. Unfortunately, the restaurant closed when I was ten. Even if it was nine years ago, I still remember the sight of garlic butter melting on the freshly baked bread.
There are many ingredients often combined with focaccia, such as black olives, sun-dried tomatoes, cheese, basil, garlic, etc. (Jamie Oliver even added potato!)
In actuality, the more oil you spread on the dough, the more crispy the bread is, but I reduced the amount used to cut down on calories.

份量：3個
麵糰Focaccia

Ａ高筋麵粉  600g

Ｂ糖 2tsp

Ｃ鹽2tsp

Ｄ乾酵母  2tsp

Ｅ橄欖油  2Tbp

Ｆ溫牛奶  370±30g

bread flour    600g

sugar    2 tsp

salt  2tsp

dry yeast  2tsp

olive oil  2Tbp
warm milk   370 ±30g

香料油Instant infused oil

H 橄欖油  2Tsp

I 乾迷迭香1tsp

J 綜合義大利香料1/2tsp

olive oil   2Tsp

dried rosemary  1tsp

Italian seasoning  1/2tsp 

海鹽  適量
coarse sea salt

芋頭脆餅Taro cracker

鹹鹹酥脆的小零嘴～看得到東一塊西一塊的紫色芋頭！天然芋香淡淡的，自己做知道沒人工香料吃得很安心健康，而且會停不下來的吃＝＝媽媽說根本不夠

Salty and crispy little snacks~You can see the purple taro here and there! Take a bite and you'll definetly want more.

食譜出自recipe adapted from：carol 自在生活

材料ingredients：

Ａ. 芋頭(去皮)peeled  taro(cooked)     200g 

 Ｂ.低筋麵粉all purpose or  cake flour     200g  

 C. 液體植物油vegetable oil     40g

 E. 雞蛋egg      1顆(about50g)  

 F. 細砂糖 caster sugar     15g
 G. 鹽salt     3g 

早餐穀片Granola

夏天最適合吃牛奶泡Granola當早餐了，直接當餅乾吃也很香，嘴饞又想吃健康零食時就會抓一把慢慢啃。外面賣的有機Granola都不便宜，不妨自己買有機原料做，還能選自己喜歡的堅果和水果乾！烘烤時穀物溫暖氣味混合著果乾香甜，讓我等不及它冷卻就偷吃了不少＝＝
我喜歡有點結塊的口感所以加了蛋白幫助凝結，還加了最愛的巧克力～
Summer is the best season to have Granola for breakfast. It also perfect for the time when my body needs something  healthy and tasty. Granola sold in organic stores is often expensive, so why not mix some of your favorite flavors and create your own? With the warm aroma  of baking cereal,  I can't help but grab a bite before it  cooled  ==
I like my granola had some lumps so I added an egg, and chocolate chip for more texture.

A. 綜合麥片 comprehensive oats      250g

B. 鹽   salt     1/4t 

C. 綜合果乾   dry fruit mix    60g     

D. 杏仁片（生）  raw almond slices        60g    

E. 亞麻籽粉    flaxseed powder     45g    

F. 蜂蜜   honey   20g   

G. 植物油 vegetable oil      1大匙

H. 蛋   egg    1顆

（I.  迷你巧克力豆或巧克力脆餅chocolate chips    1/3杯C  ）

罐煮蛋Egg in a jar

我對蛋的熱愛無法用文字表達<3「無蛋不歡」！
室友買太多蛋拜託我幫忙我當然義不容辭～
試試在網路上偶然翻到的食譜，感覺很簡單，真的沒技巧!!而且成品的蛋白滑嫩軟腴如溫泉蛋半凝固果凍狀，蛋黃外層熟了不過只要一戳，黃澄澄蛋汁便傾洩而出～
好性感的畫面......
這一切只要把蛋打進罐子裡（可以不加薯泥，只是煮的時間縮短）再滾個品一杯茶的時辰就好了！
超簡單一人份營養早餐get!
麻煩的水波蛋溫泉蛋再見啦～

Ｍy passion for  egg can not be expressed in words <3
Roommate buy too many eggs and asked me for help.
I occasionally turned to the recipe on web. It seems very simple,  and it truly is!! The egg white turned out  semi-solid and soft as mousse .The outer layer of egg yolk is cooked, but with a jab, the glistening yolk would spilling out ~
What a sexy pictures ......
All you need is crack an egg into the jar (you could skip the mashed potatoes, just shorten the cooking time) then gently stew for a few minutes. There you have it! So easy~It's an nutritious single-serving breakfast.
Wave bye to the trouble poached egg ~

份量： 1人份
Ａ. 大鮮蛋   1顆  one  large egg
Ｂ. 馬鈴薯泥/南瓜泥    4T   mashed potatoes or pumpkins
Ｃ. 胡椒鹽    適量 1pinched or salt and pepper

南瓜堅果沙拉Nutty Pumpkin

其實這不是沙拉，是南瓜泥，但是馬鈴薯沙拉也是馬鈴薯泥啊！這道料理超簡單又特別，每次要一家一菜我媽趕時間就用這道，用冰淇淋勺挖一球一球，擠點沙拉醬再撒上乾燥巴西里葉感覺就超高級！極度推薦要加肉桂粉！肉桂的香氣引出南瓜甘甜～很秋天風格
建議用栗南瓜，其他品種蒸出來可能會太濕就失去口感了

份量：4人份  four peoples

Ａ栗南瓜泥  mashed pumpkin     1＋1/2杯C

Ｂ碎綜合堅果 chopped mixd nuts    1/2杯C

Ｃ鹽salt   1t

（Ｄ肉桂粉 cinnamon   適量a few）

事前作業Preliminary work：

1.Ａ蒸熟去籽（也可去皮，顏色較漂亮可是就沒營養了）壓成泥
   Mash your pumpkin(you can remove the skin to make the color brighter)

2.Ｂ切碎
   Chop the nuts

步驟Step：

1.所有材料拌勻即可
   Mix all the ingredients together, and there you have it!

❦所有材料的比例都可以隨意
   The proportion of all ingredients are free

保存期限：冷藏5天

Shelf life: 5 days refrigerated

抹茶豆腐酪

抹茶跟豆腐是什麼組合呢？光聽就很有東方味xD
這配方的抹茶跟豆腐的比例剛剛好，有淡淡的豆腐香跟抹茶意外的搭呢！

食譜改寫自：阿妮塔♥Sweet
份量：7杯
Ａ吉利丁片 3片（約8g也可用吉利丁粉）
Ｂ嫩豆腐 200g
Ｃ抹茶粉  1T
Ｄ牛奶 250ml
Ｅ鮮奶油  100ml  （也可以用牛奶，但是比較不濃郁）
Ｆ糖  35~40g

優格舒芙蕾Yogurt Soufflé (simple version)

大衛齙森牧師說過舒芙雷是他吃過美味的甜點！可是我從來沒吃過，台灣超少賣（因為它的美太短暫......)所以只好自己做啦～法國有舒芙雷專賣店，有甜有鹹可是很貴==(其實他就只是空氣嘛...成本超低）好想去看看

它的口感真的很難形容，上面脆脆，裡面像雲又像棉花糖，很輕柔軟嫩，如果烤半熟中間還會有像卡士達的醬，反正你們自己吃吃看

Souffler 的意思是「膨脹」，出爐後5~10分鐘就會塌陷，講究一點的話可以在中間挖個洞，倒入Creme anglaise(很像卡士達醬可是比較稀) Umm....gorgeous!


份量：4盅
舒芙雷 
Ａ 蛋黃     2顆 
Ｂ 無糖優格   30g 
Ｃ 低筋麵粉   30g 
Ｄ 蛋白     2顆 
Ｅ 細砂糖      30~40g 

模型
Ｆ 冰奶油  適量
Ｇ 細砂糖  適量

裝飾
Ｈ 糖粉     適量

中西合璧～蔥蔥包

為什麼是中西合璧呢？因為是青蔥和洋蔥的結合！烤出來超香又吃得的到洋蔥絲～


食譜改寫自：http://www.homecookingadventure.com/recipes/caramelized-onion-bread
份量：1條
焦糖洋蔥

Ａ	洋蔥	大的一顆
Ｂ	蔥白	一把
Ｃ	橄欖油	2T

麵團

Ｄ	高筋麵粉	500g
Ｅ	鹽	7g
Ｆ	乾酵母	2 1/4t
Ｇ	蔥花	一把
Ｈ	溫水	300g
Ｉ	水	50g

裝飾

Ｊ	蔥花	適量
Ｋ	海鹽	適量
Ｌ	橄欖油	適量

南瓜起司蛋糕

第一個甜點當然要夠經典啦！這款南瓜起司蛋糕的比例超好，南瓜加的不多不少，濃郁又不搶味~好多人說這是最好吃的起司蛋糕之一！重點是它超簡單，只要有一台果汁機，所有材料依序加下去攪打一番就可以送烤箱！熱的吃很鬆軟，但是冰過整個南瓜和起司的味道更融合，絲滑濃郁程度不輸慕斯～～所以我只有第一次做事用這個量，之後都要double才夠吃呵呵

份量：6吋x1+1小盅

餅乾底

Ａ	奇福餅乾	60g
Ｂ	奶油/椰子油	30g
Ｃ	奇福餅乾	17g

南瓜起司蛋糕

Ｄ	奶油乳酪（軟化）	200g
Ｅ	糖	57g
Ｆ	蛋	2顆
Ｇ	玉米粉	22g
Ｈ	熟南瓜＊	270±20g
Ｉ	無糖優格/優酪乳＊	170±20g

＊南瓜泥與優格的份量視南瓜水分而定(例如：栗南瓜比較乾就用250g的南瓜泥加190g的優格）

巧克力拉花

Ｊ	可可粉	1t
Ｋ	熱水	1t