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.

Couscous tabbouleh

ingredients:

- 1 cup couscous
- 2 cups of freshly boiled water
- olive oil
- 1 1/2 cup finely chopped cucumber
- a few cherry tomatoes
- 15 g of finely chopped mint
- 3 tablespoons finely chopped parsley
- salt, pepper, chili flakes
- lemon juice


Pour the couscous into a bowl, cover with boiling water and cover eg. a plate, until the grits absorbed all the liquid.
Cool down.
Peel the cucumber and cut into small cubes.
Chop tomatoes and herbs

To the cold couscous add chopped vegetables and herbs.
Pour the lemon juice, olive oil.
Mix.
Season to taste with salt, pepper and possibly add more lemon juice.
I added chili flakes, so that the whole can become slightly spicy.

Cool it down for approximately 2 hours in a refrigerator.

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!

The muesli bar

Healthy dessert or a snack.
It is awesome for children and adults.
Take it to school or eat it at work!

The recipe comes from "Low-fat baking" by Linda Frasier. 
It makes 8 portions each is 112 kcal.

ingredients:

- 75g dried apricots (1/4 cup) (or mix of dried fruits
- 1 apple
- 150 g muesli (Swiss-style muesli) (1 1/4 cups)
- 150 ml apple juice (2/3 cup)
- 15g soft butter (1 tablespoon) - can be replaced by vegetable oil


Preheat the oven to 190 ° C.

Cut fruits  into smaller pieces.
peel apple and grate on a grater.
In a bowl toss oatmeal, mix it with apple and dried fruits.
Add the juice and mix everything..
Transfer everything into the baking mold lined with parchment paper.

Bake for 35-40 minutes until golden-brown.

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.

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. 

Mango and strawberries smoothie (lactose free)

ingredients: 

- 1 mango (peeled) 
- a handful of strawberries (or more) 
- soy milk 
- optional: mint leaves, lemon juice


Wash mango and strawberry . 
Remove stems from strawberries and peel mango. 
Toss fruits into a bowl and blend into a homogeneous mass. 
Add soy milk according to taste. 
Serve cold - either add ice cubes when blending or chill after. 

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.

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.