In a previous blog Can our diet affect our skin and be the cause of acne formation? Today we bring you three delicious and healthy recipes suitable for food allergies. The recipes are from the book To keep food harmless, food as a friend. Buy here.
BUCKWHEAT PANCAKES WITH FRUIT AND CHOCOLATE
Pancakes for breakfast are a suitable alternative to classic breakfast cereals or porridges. People with food intolerances and allergies do not have to give up this delicacy. Preparing the pancakes is easy, the only difference is in the pre-preparation of the batter, which you can mix the night before. The advantage of such pancakes is that they are gluten-free, egg-free and dairy-free, simply ingredients that are very common allergens.
INGREDIENTS:
- 200 ml of rice drink, or almond or spelt drink. If you don't have a milk allergy, you can also use milk. And if you don't have any drink at home, you can make pancakes with water
- 100 g buckwheat flour
- 5 g rapeseed oil for roasting
- 3 g sea salt
- 30 g raspberry jam or other to taste
- 10 g quality dark chocolate
- 10 g nuts to taste
- 140g fresh fruit
PROCEDURE:
Mix the buckwheat flour with the rice drink to make a smooth dough and let it rest, covered, on the kitchen counter for 4 hours. The flour binds well with the liquid and therefore no eggs are needed. You can lightly salt. After 4 hours, bake 4 pancakes on a non-stick pan. Spread the pancakes with raspberry jam and fill with sliced fruit. Fold them over and sprinkle with grated dark chocolate and chopped nuts. If you don't want pancakes with fruit, make them with cottage cheese, or savoury with avocado and vegetables.
Nutrition: 461kcal, Carbohydrates: 77g, Protein: 9g, Fat: 13g
CARROT SPREAD
This spread is unconventional, it does not use butter, margarine, cottage cheese or cheese.
INGREDIENTS:
- 400g sweet carrots, carrots
- 15g spring onions
- juice of one lime or lemon
- 2 tablespoons sesame seeds
- parsley
- 2-3 teaspoons of sesame paste - tahini (to taste)
- salt, pepper, ground coriander
PROCEDURE:
Clean the carrots, cut them into approx. 1 cm thick slices and cook over a low heat for approx. 10 minutes. Carrots should not be overcooked, but cooked "al dente". Once cooked, pour off the water and let it cool down a little. Meanwhile, finely chop the onion, parsley. Puree the carrots in a blender, add the scallions, parsley and season with lime juice, tahini paste, salt, pepper and coriander. Toast the sesame seeds in a dry frying pan. Serve best with fresh rye bread, vegetables, sprinkled with toasted sesame seeds.
Nutrition: 70 kcal, Carbohydrates: 7 g, Protein: 2 g, Fat: 3 g
WHEAT PUDDING WITH DRIED FRUIT AND TOFU
INGREDIENTS:
- 200 g wheat (millet)
- 200 ml spelt milk
- 120 g tofu natural
- 1 vanilla sugar
- half a vanilla pod
- 30 g dried figs
- 30 g dried apricots
- 30 g prunes
- 30 g dried cranberries
- 2 g ground cinnamon
- 30 g cane sugar
- 20 g butter or ghee
- 2 eggs
- plum compote
PROCEDURE:
Rinse the wheat with boiling water to lose the bitter taste. Cook it according to the instructions, being careful not to overcook it. Cut the dried fruit into small pieces, grate the tofu. Mix the cooked wheat and fruit mixture. Whisk the eggs with the sugar and stir into the wheat and fruit mixture. Align the mixture in the baking dish that you have buttered. Bake in a hot oven at 200 degrees Celsius for about 25 minutes. Before serving, sprinkle cinnamon and vanilla sugar on top. Serve with plum compote.
Nutrition facts 431 kcal, Carbohydrates: 69.3 g, Protein: 15 g, Fat: 11.7 g
