I scream for Ice cream

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It is hot (!) outside. We currently have 33°C in the shade in Zurich today and you can’t imagine the heat in the office. Although it feels “cool” when coming into the rooms, it also gets warm after a while. And of course, it is even hotter outside. Today was a long day – I had a meeting that took well over 5hours; though thankfully it went well. Now I just packed my things together, will leave the office and go to the pool for a swim. It’s so relaxing and refreshing – yet it feels like the water is ice-cold compared to the temperatures outside haha. I also had the most delicious banana ice-cream the other day with my bestie (bought in front of Globus) – and I am really craving another one. The heat is the perfect excuse, so I might jump on the bike after and get myself one. Seriously though, if you are ever in Zurich, try this ice-cream. And make sure to try the banana one. I haven’t tried any others to be honest (most are not lactose free), but this one is insanely good. And I am very, very picky when it comes to my sweets. Quite frankly, I am not the biggest ice-cream lover out there – but this one got me totally hooked!
Tonight will be, sadly again, all about studying. Thankfully, it’s my last night before I have two weeks off of uni – means, I will finally be able to enjoy the weather. If it stays well – so cross fingers! xo

U.S. National Banana Bread Day

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Happy (U.S.) National Banana Bread Day guys! I seriously did not know that this day existed until, at the beginning of the year, I looked into what national food days there are to place some in my calendar – and I can assure you, there are numerous! But in all honesty, what better excuse does this day offer than baking a lovely banana cake and indulging in a piece or two for breakfast, combined with some fresh avocado spreading and – whilst we’re at the subject – a fresh banana (or any other fruit, really).

Since I am sucker for a good banana cake, I bake one at least once a month. It’s perfect for breakfast or for that afternoon tea or coffee for a snack on the side. Since I make these gluten- and lactose free, it is one of my favourite snacks I’m actually permitted to eat. I’ve previously shared my classic banana bread recipe here and also this delicious variation with chia seeds and berries here. What’s your favourite way to combine this tasteful piece of heaven?

With that, I wish you all a tasteful day! xo

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Banana Breakfast Muffins

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Hello lovelies! Another week has gone by like no other – and I almost feel like the weekends are going by even faster then they usually do? Nevertheless, I’ve had some productive days this past week, worked a lot ahead on my studies and am looking forward to my 2 week uni-vacation coming up in 2 weeks. Tonight is date-night, and I will (since the first time in forever) be watching a hockey-match live! I’m still a bit worried that I might freeze to death but I was told it’s really not bad in the new stadiums; so I’ll see how that goes. The weather on the other hand only invites for long lazy days in bed. We have a mixture of snow, rain, cloudy days, some sun and tomorrow the temperature is supposed to rise again (only to drop again Monday). It feels like April, which makes me sad that instead we still have quite a few weeks ahead of ourselves until summer hits. Looking at it from a positive note, it gives more time to get summer-ready!

Today I want to share a recipe for banana breakfast muffins I made earlier today. They are amazing (best when served warm, but easily re-heated in the oven or microwave) and will be perfect for my little brunch tomorrow. As always, the recipe is gluten- and lactosefree, and contains no sugar this time. The recipe will give you 8-11 muffins depending on the size.

What you need

1 ¾ cups gluten free flour
⅓ cup gluten free oats
1 teaspoon cinnamon
1 teaspoon vanilla extract (or one fresh vanilla)
1 teaspoon baking soda (gluten free)
3 medium sized bananas
¼ cup almond milk
½ cup agave syrup (or a little more if you want them sweet)
⅓ cup melted coconut oil
2 eggs

What to do

1) heat up the oven to 160°C and out your little muffin forms
2) peel the bananas and mash them with a fork until more or less saucy in consistency
3) add all other ingredients to the bananas in a large bowl and beat up everything until you have a smooth dough
4) carefully fill-up the muffin forms until all dough is used up
5) place the tray with your muffins into the pre-heated oven and let them bake for about 25-30 min.
6) after 25min, check whether the inside of the muffins are fully baked by sticking in a tooth-pick (if no dough sticks to it, they are done)

Voila, now you can

1) serve them whilst they are still warm either plain or with some fruit (or jam, nutella, etc – as you wish)
2) let them cool down for later
3) you can freeze them for up to 3 months (un-freeze using a microwave) or simply covered for about a week

As you can see, this is probably one of the easiest recipes for some nice banana muffins, takes literally no longer than 10 minutes (making the dough) and are delicious for both kids and adults!

With that, I wish you all a continuing wonderful weekend! xo

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Banana Chia Cake Bread with Berries

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Good morning and Happy 724th Birthday to Switzerland! August 1st it is – the time passes way too fast nowadays. Today it’s a national holiday here and all shops are closed so I had to go grocery shopping yesterday. Today my mother, sister and dog will be visiting my dad and I here in Zurich to stay for about two weeks. My parents are actually going on vacation the first week round, so I will enjoy next week with my sis and dog.

Midweek I decided to bake another of my favourite cake breads. I call them cake breads rather than cake or bread, because it does seem to be an in between thing here. You can easily top it off with some butter or jam or anything else really, though it tastes delicious without anything further added as well. Which is how I like it – plain & simple. I love my breakfasts as you know, though often I do not have the time or cannot be bothered to make breakfast in the morning. The easiest way is when it’s already done: So I’ve had a piece or two of my cake bread the past mornings. I’ve tried out new recipes and fell in love with this finalised version I wanted to share with you. Of course, as always, the cake bread is gluten free as well as diary/lactose free.

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Here is what you need for the cake

180g lactose free butter
150g brown sugar (more if you like it sweeter)

3 eggs
120g glutenfree flour
250g grounded almonds
60g chia seeds
8g glutenfree baking powder
a little bit of salt
2 ripe bananas (medium sized)
80ml almond milk
1 handful of wild berries (frozen or fresh; I used frozen)

What you need to do

1) peel the bananas and mash them up
2) add all ingredients but the berries
3) stir the dough well until a you have a semi-soft dough
4) unless you have a silicon baking dish, make sure to line the dish with either lactose free butter, oil, or even coconut oil
5) put all the dough into the baking dish
6) add the wild berries on top and gently mix them in using a fork

The oven should be heated to 175°C, now you can

1) place the raw dough into the oven for 50 min
2) seal the cake with kitchenfoil (tin foil) and bake for another 15-20 min
(this enables the cake to further bake without getting too dark)

Voila! Here is your cake.
It honestly tastes best when fresh out of the oven, though you should let it cool down for a good 20 min, so that your cake doesn’t break. If you store it in the fridge, it will be good for a week, though it is normally unlikely the cake stays that long :) there are too many hungry people around the house!

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As always, I’d be happy to see your versions or your tries – you can always share your link in the comments box below, tag me the social media sites or even throw a hashtag to it #StylePhantomrecipes.

Guiltfree Chocolate Mousse (GF, DF)

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It’s FriYay – literally, I had the day off (long Easter weekend)! Ok, it might have not been as special for me this time as I was off the whole week (remember surgery on Tuesday). It was however lovely to have the whole family around today, were no one had to work. Despite that I shouldn’t be using my right wrist at all, I cannot keep myself out of the kitchen at the moment – I am so into trying out new recipes and cooking! Today we had amazing spring rolls with a delicious peanut-butter sauce to it (photo on Instagram), which was a new recipe I tried out with my mother – and, it was a huge success. So I will definitely do that one again and present it to you with a step-by-step recipe. We also just had dinner: asparagus risotto – it was absolutely delicious! As you can tell, my day has been lazy and all about food! Thankfully we also went out for a long walk with the dog, so with that I hope to not be rolling around next week from all this eating haha :-).

This guilt-free chocolate mousse is everything:
fluffy
creamy
a chocolate haven
healthy.

Yep, it literally is healthy. Not only gluten free and diary free, but also free from any kind of sugar (except for natural fruit sugar). So here is what you need for this easy 30-second dessert:

1 banana
1 avocado
1 tablespoon cacao powder (the raw, dark chocolate one – with no added sugars)

All you need to do is blend those three ingredients together and what you end up with is a cream of heaven – fill in into a glass and add some toppings. I decided on some fresh fruits! If you do want it a little sweeter, it is always possible to add in a tablespoon of agave syrup or honey – though the banana should do it’s work in sweetening. These ingredients make two portions (or I guess one, if really hungry) – and the below mason jar shows one portion only.

Now it’s time to continue my readings for uni and then I want to choose some last recipes for Easter Sunday & Monday – anyone have ideas on what to cook/bake?

Till then, I wish you all a great, lovely long weekend! xo

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Side note: What is with all the killings lately? Everyday I watch the news and everyday something else horrible happened. 147 students got killed in Kenya yesterday – students! This is horrible and absolutely not understandable to me, at all! I am so appreciative of the life I can live, being able to go out of my house without having to live in fear – but the things happening around the globe (wars, killings, torture,..) … I have no words for it! :'(