Gluten-Free Pumpkin Pie

By Ms H    Judit Hadnagy

It is a delicious gluten and sugar free dessert.

Ingredients for 6 persons

Pastry:
Gluten-free self rising flour	100g
Buckwheat flour	80g
Maize flour	20g
Potato starch	20g
Xanthan gum	1 tsp
Butter	100g
Egg	1 medium
Milk	2 tbsp
Filling:
Cooked pumpkin	500g
Walnut	80g
Eggs	2 medium
Yogurt	2 tbsp
Agave syrup	1 tbsp
Nutmeg	½ tsp
Cinnamon	½ tsp

Method:

·      Dice and cook the pumpkin

·      Turn on the oven to 180 ⁰C

·      Mix the flour and the butter well

·      Add the eggs and the milk to the mixture and make a dough

·      Transfer it into a buttered pie dish (25 cm diameter)

·      Place it into the preheated oven for 10 minutes

·      Filter the pumpkin

·      Homogenise the ingredients of the filling in a food mixer

·      Take out the pastry from the oven and pour the filling on

·      Place the pie back to the oven for another 20-25 minutes

Polenta cake with carrot and beetroot

Gluten-free cake

By  Ms H       Judit Hadnagy

It is appropriate  for people on gluten-free or lactose free diet. The cake has its sweetness  from carrot and beetroot, it does not contain sugar, so it is suitable for persons with diabetes.  

Ingredients:

Polenta	1 cup or  150ml
Eggs	4 medium size
Carrots	3 big or 4 medium grated
Beetroot	1 small grated
Ginger	1 small (up to your taste) grated
Nutmeg	½ tsp
Salt	¼ tsp
Water	3 cups  or 450 ml
Butter	70g
Tomato	1 medium

Method

·      Cook the polenta in water string it continuously time for 4 minutes

·      Place all of the ingredients into a medium size bowl except the tomato and mix it well

·      Transfer it into a buttered baking plate (approx. 25 cm diameter)

·      Decorate the top with the tomato

·      Bake it for 30 minutes at 180⁰C

Gluten-Free Carrot Cake

by Ms H  Judit Hadnagy

It is a delicious cake for breakfast with honey, jam and marmalade. You can also serve it with different types of cheese.

Ingredients:

4	medium eggs
100g	brown sugar
5	carrot’s fibre  (grated carrots)
100g	Dove Farm  gluten –free self rising flour
20g	coconut flour
20g	maze flour
20g	buckwheat flour
20g	potato starch
1 tsp	baking powder
1tsp	xanthan gum
1tsp	nutmeg

Method:

For this recipe I used the carrots fibre from the juice maker, but you can use freshly grated carrots as well.

Preheat the oven to 180⁰C

Beat the eggs and the sugar until it forms a white light cream.

Add the mixture of flours and mix them well together

Add the remaining ingredients and blend them well.

Transfer the batter into a baking tin (25cmx15cmx10cm) and put it into the oven.

Baking time: 40-45 minutes