Pound cake with applesauce. Gluten, eggs, and lactose free.

This cake is delicious.

Even though it is "free";)

Bake it for your children, when you're on diet.

ingredients:

- 250 ml of veggie milk
- 50 grams of vegetable oil
- 100 g buckwheat flour
- 200 g grounded walnuts
- baking powder (whole packaging)
- mousse with 3 apples
- 50 g sugar
- 1 teaspoon cinnamon
- 3 tablespoons of chickpea flour

Clean the apples and cut into pieces.
Cook with a little water added.
Blend to a uniform mass.
Cool down.

Warm up mild, oil and sugar untill it is more or less homogenous.
Set aside.

Sift the flour, add the baking powder and cinnamon.
Add liquid ingredients and applesauce.
Mix and pour the batter into paper-lined sheet.
Bake at 160 degrees about 40-45 minutes.

Pumpkin soup, sweet potatoes and carrots with tahini and chilli (gluten free, lactose free)

Ingredients:

- 1/2 pumpkin (butternut)
- 1/2 sweet potato
- 2 carrots
- 2 tablespoons tahini
- Salt, pepper
- a bit of chilli
- plant-based plain yogurt


Peel Pumpkin and cut into cubes.
Do the same with sweet potato and carrots (I had already peeled in the fridge, so it was really quick).
Throw vegetables into the pot and cover with water.
Bring to a boil, reduce heat and simmer until tender about 20 minutes.
Mix and season to taste - add tahini, salt, pepper and chopped chilli.
(You can once again blend everything)
Serve with plant yogurt blot, sprinkled with black sesame seeds.

Cream of pumpkin and sweet potato (no gluten free, lactose free)

ingredients:

- 1 sweet potato
- 1 butternut squash
- salt, pepper
- fresh parsley
- a can of coconut milk (light)
- a little fat for frying


Cook squash in the oven (150 degrees).
Hollow out the seeds, transfer the pulp into a separate bowl.
In a saucepan heat the fat.
Fry sweet potato cut into pieces.
Add pumpkin, chopped parsley and coconut milk.
Season to taste.
Blend and if it is too thick you can add water or more coconut milk/water.

Cream of carrots and chicken (gluten free, lactose free)

ingredients:

- 5 carrots
- a piece of ginger
- 1 onion
- 1 coconut milk (I used light version)
- 2 small oranges
- about 200g of meat from turkey / chicken
- salt, pepper
- coconut fat for frying (a teaspoon)


In a saucepan heat the fat.
Simmer fry the onion with ginger.
During this time, peel and cut the carrots and oranges.
Add the vegetables and stir-fry.
When the whole is golden-brown pour coconut milk.
Cut the meat into pieces and throw in the soup.
Cook until tender.
When the soup is too thick add water.
Blend to a smooth consistency.

Homemade chicken spread (gluten free, lactose free)

ingredients:

- chicken (100g after cooking)
- 3 tablespoons lactose free yogurt (or more yogurt)
- salt, pepper
- basil or other fresh herbs (any amount, the more the better)
optional: garlic flakes chili, if you feel like you can substitute yogurt cheese


Cut chicken into small pieces and together with basil, yogurt and spices thrown into the container and the mix all to a uniform mass.
Serve with bread, tortillas, and actually that what you want!

Homemade chocolate pudding (gluten free, lactose free, eggs free)

ingredients:

- 500 ml of milk plant milk
- 2 tablespoons sugar
- 1 tablespoon of flour (in my Millet)
- 2 large tablespoons of cocoa
- 1 bittersweet chocolate


From 500 ml of milk pour a half of a cup of casting the rest of the heat the milk in a saucepan over medium heat.
Mix the remaining milk (half of a cup) with the flour and add to the pot.
From that moment all the time stir the mixture, otherwise there will be lumps.
To warm milk add sugar, cocoa, chopped chocolate.
Stir the mixture until it reaches a thick and silky consistency.

Chilled avocado soup (gluten free)

 

ingredients: 

- 2 soft avocados 
- a cucumber snake 
- 500 ml buttermilk or plant based thick yogurt 
- salt, pepper, chili flakes 
- sunflower oil 
- garlic 


Wash vegetables, peel and cut into pieces. 
Blend into a homogeneous mass. 
Add the buttermilk, garlic, spices, and then the whole mix. 
Cool in refrigerator overnight. 
Once again, season to taste.

Red beans paste (gluten free, lactose free)

ingredients: 

- 250 grams of red beans 
- salt, pepper 
- sweet paprika
- cayenne pepper 
- oil 


Soak the beans overnight in a bowl. 
In the morning, rinse and boil in a large amount of water. 
When all is soft, drain and rinse. 
Mix and season to taste with salt, pepper and sweet paprika. 
When it's too thick, you can add olive oil. 

Home fries without fat (gluten free, lactose free)!

ingredients:

- A few potatoes
- Salt, pepper
- Fresh / dried herbs


Peel the potatoes and cut into bars.
Wash, drain and add to the bowl.
Add the spices - salt, pepper and fresh herbs best (basil, parsley, rosemary), but dried will also be great.
Pu the potatoes in the baking mold and bake in the oven (under cover) for about 20-30 minutes until soft.

We cook them in a pot of steamed or steamer (it took me about 15 minutes).

Chicory baked in tomato sauce (gluten free, lactose free)

 

ingredients:

- 1 chicory per person (my husband ate two, but i bought package of three)
- canned ham (patch on the art of chicory)
- tomato puree
- salt, pepper
- fresh herbs
- onion, garlic


Peel the withered and ugly chicory  leaves.
Cook in sweetened water until tender then baked shorter.
Set aside and cool down.

Prepare the sauce - in a little fat fry the chopped onion and garlic.
Add the tomatoes, herbs and season to taste and possibly blend.
(You can also add the ham if you fancy a more meat version)

Wrap cold chicory in ham and place on the bottom of a casserole dish.
Pour the sauce and bake at 200 degrees 30-45 minutes before.

Egg paste

ingredients:

- 4 hard-boiled eggs
- about 200g of cheese
- yogurt and mayonnaise (one or the other or both)
- dill / parsley / basil / chives (add the what you like most)
- salt, pepper
- a bit of ketchup to taste
- basil / parsley

what else can be added:

- dried tomatoes
- canned fish, cooked meat or ham


Our version is with tuna!

On a grater grate eggs and cheese.
Drain tuna and cruch it using a fork.
Add parsley or basil (finely chopped).
The mix it together with yogurt and/or mayonnaise and ketchup.
Season in with salt, pepper.

Serve with bread, crackers or eat alone.

Gingerbread pudding with millet (gluten free, lactose free)

ingredients:

- 100 g of millet
- gingerbread spice
- orange liqueur adult version
- orange peel
- hazelnuts
- orange peel
- cocoa
- sugar (about 3-4 tablespoons)


Cook millet until soft -then cool.

In a bowl, mix separately: cocoa, gingerbread spice, sugar.
Add cooked millet, liqueur (juice - for children) and blend everything.
Add orange zest, hazelnuts, raisins and cranberries.

Mix with the spoon.
Can be served warm or cold.

Veggie pancakes from buckwheat flour - Gluten Free

We all love pancakes!

ingredients:

- 1 cup buckwheat flour
- 1 cup of vegetable puree
- 1 cup of milk such as plant
- 1 egg
- 1 teaspoon salt
- A little bit of pepper
- 3/4 teaspoon baking soda
- Herbs (preferably fresh)

Mix all the ingredients in a bowl.
Fry in a pan with a bit of fat.
Best applied with small portions of dough then it will be easier to turn pancakes.

As one can use for everything puree - for me it was a mix of carrots and peas.
Will also be great with spinach. To purree was more flavorful, you can add a bit of fried: garlic and onions.