Gluten, Egg and Dairy Free Gingerbread

Ingredients

Gluten-free self- rising flour	100g
Almond flour	80g
Honey	4 tbsp
Coconut oil	70g
Bicarbonate of soda	1 tsp
Ground ginger	1tsp
Cinnamon	1tsp

Method

Mix the flour, bicarbonate of soda, ginger and cinnamon in a bowl.  

Add the coconut oil and blend until the mix looks like breadcrumbs.

Stir in the honey.

Preheat the oven to 180C.

Roll the dough out to a 0.5cm thickness on a lightly floured surface.

Using cutters cut out the shapes

Place them on the greased baking tray, leaving a gap between them.

Bake for 12 minutes, until lightly golden-brown.

Gluten-Free Cottage Cheese Balls Rolled in Roasted Sesame Seeds

Ingredients:

Grind porridge	100cm  (a small cup)
Egg	1 medium
Polish cottage cheese	250 g
Salt	1 Tsp
Coconut oil	1 Tsp
Sesame seed	½  cup
Yogurt	Up to your taste

Method :

·      Separate the egg

·      Beat the egg white

·      Mix the remaining  ingredients together

·      Add the egg white and mix the dough well

·      Leave it in the fridge for an hour

·      Boil 2 litre of water and add salt to it

·      Make balls from the dough with your wet palms and drop them into the boiling water

·      Cook them for 3 minutes

·      Roast the sesame seed on coconut oil

·      Roll the cooked balls in the roasted sesame seed  

·      Serve it with yogurt

Gluten-Free Oatcake for healthy breakfast

By Ms H    Judit Hadnagy

Calorie content of the cake is 900 Kcal,   450kcal / person

Ingredients for 2 persons:

1	Gluten-free oat porridge	100g
2	Linseed ground	2 tbsp
3	Milk or almond milk	200ml
4	Hazelnut ground	25g
5	Walnut ground	25g
6	Eggs	2 medium size
7	Maple syrup	1 tsp into the butter & 2 tbsp for serving
8	Cinnamon	1 tsp
9	Blueberries	200g
10	Coconut oil	1tsp

Method:

Cook the porridge and linseed in the milk. If you are lactose intolerant  use almond milk , soy or rice milk (it takes approximately 5 minutes)

Mix the eggs with maple syrup and transfer to the porridge.

Blend the ingredients 1-8 well.

Coconut oil a 20cm cake baking tin (with a 20cm diameter) and transfer the butter.

Place the tin into the preheated oven and bake it for 20 minutes at 180⁰C.

The picture shows the 1/4 of the cake and its calorie content is 230 kcal 

Gluten-Free Breakfast

By Ms H   Judit Hadnagy

Ingredients for 2 persons

1	Gluten-free oatmeal	100g
2	Buckwheat	200g
3	Ground linseed	2 tbsp
4	Egg	2 medium
5	Milk	50 ml
6	Coconut oil	1 tsp  for the butter and 1 tbsp for frying
7	Honey	2 tbsp
8	Strawberries	100g
9	Blueberries	50g
10	Raspberries	50g

Method

• ·      Mix the 1-6 ingredients for making the butter
• ·      Fry the pancakes
• ·      Spread the honey on the pancakes
• ·      Serve with the fresh fruits
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