This is a basic recipe that you can eat on its own with a side dish, but you can use it as a filling for many other main dishes. I mix it up and it’s ready to cook. I cook what I can in a wok, because it needs only 1-2 tablespoons of coconut oil in the bottom, not much fat. I named it gluten-free because of the breadcrumbs that go into it are gluten-free.
300 grams of minced chicken breast salt to taste pepper to taste 2 crushed garlic 1 egg 3 tablespoons gluten-free breadcrumbs 1 teaspoon of paprika cream
I mixed all the ingredients thoroughly.
With wet hands, I shaped them into even balls and then flattened them with my palm, because it needs less fat to cook them like this. You should only cook them on a medium heat, because on high heat the outside can burn but the inside can still stay raw. I turned them several times, and I cooked them for about 5-5 minutes on each side.
I put them on a napkin to absorb the excess fat from the meatballs.
You can serve them hot with any kind of side dish or salad, but they are also delicious cold, in sandwiches. A great addition to cold dishes.
We are intolerant of tomatoes. We are allergic so if we don’t eat it for a long time, sometimes I can cook food made of tomatoes.
Ingredients for 1 serving
100 grams of minced chicken meat 1/4 zucchini 1/4 leek 3 strands of fresh basil 100 ml of concentrated tomatoes 5 pieces of cherry tomatoes salt according to taste pepper according to taste gluten free lasagna pasta 1 serving of gluten- and lactose-free bechamel sauce 100 grams of lactose-free grated cheese
1. I chopped the leeks and grated the zucchini.
2. I steamed the leek until it was glass like and transparent, then I added the meat and fried it until it became white. I squeezed the juice out of the zucchini and added it to the meat, cooked it a for a short time, and then added the tomato concentrate. I poured a little water on it, chopped the basil and added it. I salted and peppered it then and I cooked it at low heat at least for 20 minutes.
After 20 minutes, I cut 3 cherry tomatoes into quarters and added them to the tomato and meat mix, then I let it heat until it boiled.
I sprinkled the baking dish with olive oil, then I put a tablespoon of tomato sauce and a tablespoon of Béchamel sauce at the bottom. Then came the first layer of pasta. (Unfortunately, the gluten-free lasagna paste that I ordered arrived broken in the box. It didn’t matter, it didn’t affect the taste. 🙂 ) After the pasta, I put tomato sauce, then Béchamel sauce again. I continued this until I run out of the ingredients.
5. I made sure to put the last serving of tomato sauce and Béchamel sauce on top of the last pasta at the end. I sprinkled this with plenty of grated cheese, and I topped all with cherry tomatoes. I baked it in a preheated oven at 200 C (approx. 400 F) for 30 minutes.
1 tablespoon lactose-free butter 1 tablespoon gluten-free flour 300 ml of lactose-free milk 100 grams of lactose-free grated cheese salt according to taste pepper according to taste nutmeg according to taste
1. I heated the butter with the flour until it started to fry in the pan. Then I took it off the cooking plate, poured in half of the milk, mixed until smooth and then poured the rest of the milk in.
2. With constant stirring, I boiled it, seasoned it with salt, pepper, nutmeg, added the grated cheese and cooked over moderate heat until it melted. Meanwhile, it thickened and it was ready for use.
Do you know the joke when the little bunny goes into the patisserie and always asks if there is a carrot cake? The end is the same here: there isn’t. Because we are allergic to carrots. However, Easter is coming, so I asked around for advice, then searched for the Carrot cake recipe I haven’t used for 5 years. Now, let’s get rid of gluten and lactose! Be as it may, let’s try it!
My husband has a sweet tooth, according to him everything that is sweet can only be good. My son isn’t that accepting anymore, but when he got his first bite and I heard, “Hmmmm …” that was a really good sign. 🙂
The cake was delicious. And the cream! I didn’t remember how heavenly it was. I think the rich taste and the texture will nicely fit in other cakes as well.
Preparation time: 90 min
250 grams of gluten-free cake flour 2 teaspoons baking powder 1 teaspoon baking soda 1.5 teaspoons ground cinnamon 0.5 teaspoon ground ginger powder 0.25 teaspoon nutmeg 0.5 teaspoons of salt 180 ml rapeseed oil 4 eggs 300 grams of brown sugar 100 grams of white sugar 125 grams of apple sauce 1 teaspoon vanilla extract 300 grams of grated sweet potatoes
For the cheese-cream frosting
220 grams of lactose-free cream cheese 115 grams of butter 240 grams of powdered sugar 1 pack of vanilla sugar
1. I peeled the sweet potatoes, grated them the same way I grated the carrots long ago. I mixed the dry ingredients of the dough.
2. I whipped the eggs until they became hard and mixed them with the remaining ingredients into a smooth texture and then added the flour mixture as well. I put it in a baking sheet which I lined with baking paper, then I baked it at 180 C (~350 F) for approx. 1 hour. Next time I’m going to take the dough in two and bake them in a baking sheet for pies separately, I think it will be better. The baking time somewhat depends on the oven the needle test shows whether it’s done.
3. While the dough was baking, I prepared the cream. I mixed the butter – which I kept at room temperature beforehand – with the cheese cream until it became smooth. Later I added the sugar and vanilla sugar. I put it in the fridge until use.
4. Once baked but still hot, I cut the dough in half with the help of a thread, to cool it down faster. I put half of the cream on the lower half as a filling, then placed the other half on top.
5. Unfortunately, it’s hard to get gluten-free decorations here. I used to make them from marzipan, but we became allergic to almonds (among other things). So I can only use these little wafer flowers that don’t look great on white cream. My apologies. But if not me, believe my family, that it is absolutely delicious and deserves its place on the Easter table!
6. I baked the cake for my children again for Easter. I split the dough in two and baked them in two baking sheets for pies for over 40 minutes. The texture of the dough was great, I could shape it easily. The cream was the same because it tasted phenomenal. All the decoration was gluten free, the bunnies were made of fondant and food coloring, the gluten free chocolates were bought in a store.