Recipes

This is what you need:

500gr frozen soup vegetables (mix of carrot, leek, onion and celeriac)

1/5 l water 

Large dash of soy sauce, to taste, organic

Salt, to taste

Fresh purslane

Stevia drops, to taste

Small amount of rice noodles, quantity as desired

This is how you make it:

Take a large cooking. pot and put the frozen vegetables in it together with the water and let it cook below the boiling point.

Add the herbs and mix the soup, then add the noodles. Serve with fresh purslane.

This is what you need:

2 eggs, organic

1 carrot, grated and finely chopped

Small hand content of leek

Half shallot, shredded

Salt, to taste

Fresh chives

Dried parsey

This is how you make it:

Briefly pre-cook the vegetables by steaming them in the microwave in a glass jar with a lid with some water.

Beat the eggs well with some salt and parsley, together with the shallot and vegetables that are steamed (cooked). Bake the omelet and finish with fresh chives.

This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

6-7 large carrots, grated and diced

2 large parsnips, grated and diced

About 1 l of water

Small piece of fresh ginger, finely chopped

Salt, to taste

Dry parsley

Large dash of gluten-free soy sauce, organic

Few drops of stevia, to taste (optional)

This is how you make it:

Put the vegetables in a large cooking pot with water and let it simmer below the boiling point.

Mix it all together and add the herbs and other seasoning.

Finish with some dried parsley.

This is what you need:

2 egg whites, organic

Fresh basil and dried basil

Pinch of salt and pepper

This is how you make it:

Split the eggs and make an omelet of the egg whites together with the herbs, with a drizzle of olive oil.

Then roll up and finish with fresh basil.

This is what you need:

2 apples, peeled and diced

Some vegan feta, cut into cubes

Half a teaspoon of parsley

1 tbsp olive oil

(optional: small piece of fresh ginger, very finely chopped)

This is how you make it:

Stew the apples in some olive oil, add the herbs and allow to cool before adding the vegan feta cubes.

Place covered in the refrigerator.

This is what you need:

3 large parsnips, peeled and diced

2-3 shallots, organic, cut into half slices

Maple syrup, pure and organic

Salt and pepper, to taste

Fresh basil

Dried parsley

This is how you make it:

Sauté the shallot in a dash of oil in a pan over medium heat and then add a good dash of maple syrup, let it caramelize for 10-15 minutes and stir regularly without deep frying.

Put the parsnips in a large cooking pot with olive oil and let it bake until ready and add 150ml almond milk, mix well afterwards.

Add the spices and then the caramelized shallot.

Decorate with fresh basil.

This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

1 chicken breast (organic), fried and cooled

Small hand volume vegan cheese cubes

Fresh basil

Organic mayonnaise or olive oil as desired

Salt, to taste

This is how you make it:

Bake the chicken breast in olive oil and let it cool down afterwards.

Briefly mix the meat in a blender with the vegan cheese and mix in the herbs and mayonnaise.

Store in a closed jar in the refrigerator.

Decorate with fresh basil.

This dish is for some people harder to digest so be carefull with the amount you eat.

Delicious spreadable on a cracker or toast.

This is what you need:

Large handful of fresh basil, washed

1 tsp dried basil

30gr olives

30gr pine nuts

30gr parmesan vegan cheese

A good pinch of salt

Half a tbsp stevia sugar

50mg olive oil

This is how you make it:

Put all ingredients in a blender and mix well, add olive oil until the desired structure is obtained.

Store in a closed jar in the refrigerator.

This is what you need:

250gr chickpeas, organic, washed and drained

2-3 tbsp olive or walnut oil

1 tbsp tahini

1 tbsp almond paste

Half a teaspoon of lemon juice

3-4 drops of stevia

Fresh chives

Half a teaspoon of salt

Pinch of pepper

Water

This is how you make it:

Put all ingredients in a blender and mix well, add water in small quantities until the desired structure is obtained. Store in a closed jar in the refrigerator.

This dish is for some people harder to digest so be carefull with the amount you eat.

Delicious spreadable on a cracker or toast.

This is what you need:

5-6 large carrots, grated and cut

2 small turnips of butter, peeled and cut

1 shallot, shredded

Small handful of fresh chives

Salt, to taste

Half a tbsp dried parsley

This is how you make it:

Take a cooking pot and bake the vegetables in a good dash of olive oil.
Put the vegetables in a blender and mix well and add the herbs.

Add some water or almond milk if the mixture is too firm. Decorate with fresh chives.

This is what you need:

3 hand contents frozen peas, organic

Half handful of vegan cheese cubes

Fresh basil

2 tbsp olive oil

Few drops of stevia

Water

This is how you make it:

Briefly steam the peas in a little water in the microwave so that they are cooked.

Let cool and then add the other ingredients and mix until a homogeneous mass.

Add water or almond milk in small amounts if the spread is too firm.

Delicious spreadable on a cracker or toast.

This is what you need:

500gr flour (= 150 arrowroot flour, 50gr almond flour, 150gr brown rice flour and 150gr buckwheat flour)

10gr flour improver and 6gr dry yeast (both organic)

6gr salt

100gr brown sugar (or 50gr stevia pastry sugar)

50ml olive oil

400ml / 450ml lukewarm water

This is how you make it:

Place the dry ingredients in a bowl without the yeast and stir well. Add the olive oil.

Dissolve the yeast in the lukewarm water and add afterwards. Mix into a homogeneous mass.

Put 80min in the oven that has been in the oven at 50 degrees so that the bread can rise.

Remove the bread afterwards and heat the oven further to 210 degrees.

Place the bread in the oven for 50 minutes and cover the top halfway through the cooking time if the crust becomes too dark.

Remove the bread and let it cool down on a rack.

Remove the bread from the tin and let it cool further on the grid.

Slice the bread and pack in a ziplock bag for freezing.

Look here for temperature convertion.

This is what you need:

2 chicken breasts (organic), fried and cooled

Good handful of pecan nuts

Fresh chives

Salt, to taste

Dried chives

Few drops of stevia, to taste

2 tbsp walnut oil

Water

This is how you make it:

Bake the chicken breast in some olive oil and let it cool down afterwards.

Put the meat and other ingredients in a blender and mix well, add water or almond milk in small quantities if the salad is too firm.

Store in the refrigerator, closed.

This dish is for some people harder to digest so be carefull with the amount you eat.

Delicious spreadable on a cracker or toast.

This is what you need:

Small jar chickpeas (organic), washed and whipped dry with kitchen paper

Half a teaspoon of salt

Half a teaspoon of dried thyme

Olive oil

This is how you make it:

Put a large pan on the cooking plate with a drizzle of olive oil over medium heat and add the chickpeas to the pan and bake until golden brown, tossing the chickpeas frequently.

Season the baked chickpeas and decorate with basil.

This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

(for 10 pieces)

50gr buckwheat flour

40gr almond flour

45 gr arowroot

25 g margarine

100gr yogurt

1 tsp flour improver

1/5 tsp baking powder

1/8 tsp vanilla aroma

2 eggs, organic

40gr stevia sugar

This is how you make it:

Make an even batter of the above ingredients and make sure that no lumps remain in the dough.

Heat the waffle iron and scoop a tablespoon of dough on each side, close the waffle iron and let it bake for 5 minutes

.Remove the waffles afterwards with a (prick) fork and let cool on a grid lined with baking paper.

Bake all the waffles in this way until the dough is used up.

The waffles can be frozen in cling film.

This is what you need:

150gr gluten-free flour mix

65gr almond flour

1/2 tsp baking powder

4 eggs (organic)

125 ml olive oil

125 ml almond yogurt

50gr stevia pastry sugar

This is how you make it:

Preheat the oven to 180 degrees. Make a batter of the above ingredients and grease in a cake mold with some olive oil.

Pour the batter into the cake mold and put in the oven for 45-50 minutes, check after half the cooking time whether the crust is not getting too dark and if necessary cover it with some baking paper.

Check the doneness with a skewer.

Remove the cake from the oven and let it cool down on a grid and then carefully remove the cake from the mold and let it cool further on the grid. Finish with some arrowroot flour for decoration.

Cut into 1 cm thick slices.

Store the cake in a sealed and airtight container.

Look here for temperature convertion.

This is what you need:

2 eggs (organic)

1 tsp brown sugar

Pinch of salt

Half a teaspoon of cinnamon, nutmeg spices

25ml hazelnut oil

50ml almond milk

2 tbsp arrowroot flour

1 apple

Maple syrup

This is how you make it:

Beat the eggs together with the sugar, salt, spices and add the almond milk and arrowroot flour to the omelet.

Bake these in a cooking pan over medium heat with a drizzle of hazelnut oil.

Bake the apple slices with maple syrup in a cooking pan over medium heat. Make a roll with the apple slices.

Finish with arrowroot flour for decoration.

This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

50gr arrowroot powder or tapioca starch

50gr almond flour

100gr firm coconut cream

Half a teaspoon of salt

1 tbsp stevia pastry sugar

1 egg (organic)

This is how you make it:

Make an even batter from the above ingredients and mix everything briefly, add the guargum last and mix everything well again.

Put in the fridge for an hour.

Heat a mini cooking pan with a dash of oil over a fairly high heat.

Take 2-3 tablespoons of the batter in the pan in a heap, the pancake makes its own shape, turn after 3-4 minutes or when they come off the bodom of the cooking pan, bake the other side also for about 4-5 minutes, turning afterwards again, then they are nice and crispy.

Let cool on a paper towel.

Bake everything like this until the batter is finished.

This dish is for some people harder to digest so be carefull with the amount you eat.

This is what you need:

200 grams of buckwheat flour

500ml vegetable milk

20gr stevia pastry sugar

Pinch of vanilla powder and 1 / 5t thsp vanilla bourbon

2 - 3 eggs, organic

Pinch of salt

Lump of margarine or drizzle of olive oil

This is how you make it:

Start by weight all the ingredients and making sure everything is at room temperature.

Add the flour to a mixing bowl and add half of the milk quantity.

Stir everything with a whisk or mixer to a smooth batter. Now we can start adding the eggs and the rest of the milk. Add this while stirring or mixing.

Our batter is now ready and we can start baking.

Heat the margarine or a dash of oil in a pancake pan.

Pour the batter into the pan with a spatula and let it run well all over the bottom.

Bake both sides until they have a nice golden brown color.

This is what you need:

(Good for 10 cookies)

4 tbsp sugar-free syrup

100 g quinoa flakes

60 g almond flour

1 tsp baking powder

1 tbsp hazelnuts, chopped

30 g dark chocolate, chopped

Pinch of salt2

eggs, organic

This is how you make it:

Preheat the oven to 180 degrees.

Make a dough from the above ingredients.

Then roll into balls and place them on the baking tray and press gently for a nice round thick cookie of about 1cm.

Bake the cookies for about 15-20 minutes.

Then let them cool on a rack lined with baking paper.

Store the cookies in an airtight container.

This is what you need:

2 large potatoes, peeled and cut into cubes

Small handful of parmesan cheese

Pepper and salt

Parsley

Fresh basil (garnish)

This is how you make it:

Boil the potatoes in a saucepan until tender.

Drain the water and crush them with a heaping teaspoon of margarine.

Season to taste and stir in the parmesan cheese.

Add a little unsweetened almond milk if the puree is too firm.

Garnish with a fresh basil leaf.

This is what you need:

200gr carrots, grated and cut

1 shallot, shredded

1 cod fillet, organic

Dash of almond milk

Dash of olive oil

Half a teaspoon of salt

1 tbsp parsley

Fresh basil

Stevia drops to taste

This is how you make it:

Steam the fish and then the carrots.

Briefly fry the shallot in a saucepan with a little oliveoil.

Let everything cool down and put everything together in a blender.

Add the other ingredients and mix it well.

Add spices to taste and add almond milk untill the desired consistency.

Finish with some fresh basil.

This is what you need:

2 handfuls of sliced ​​carrots, leeks and peas

1 handful of chopped parsnips,

Half a handful of spring onion

1 tbsp almond-coconut paste

Dash gluten-free soy sauce, organic

2 tsp salt

1 tbsp parsley

150ml almond coconut milk

1 tbsp arrowroot flour

Large dash of walnut oil

1 1/5 tbsp condensed coconut milk

Shredded coconut as desired (topping)

This is how you make it:

Heat a cooking pan over medium heat together with a good dash of oil (bottom full covered) and add the vegetables, let cook and then add the remaining ingredients (except the shredded coconut) with the almond coconut milk at last to add to your own desire for thickness.

Always stir well while adding the ingredients.

Finish with dried parsley and ginger powder and some coconut grater to your liking.

This is what you need:

3 large parsnips, peeled and diced

1 shallot, shredded

4 carrots, grated and diced

2 turnips butter, peeled and diced

1-1 1.5 l water

Olive oil

Gluten-free soy sauce, organic

Salt, to taste

10-12 drops of stevia, to taste

4-5 tbsp turmeric (varies according to taste)

Fresh chives, finely chopped

This is how you make it:

Place a large pot on a medium heat with a generous dash of olive oil and let it cook for a while. 

Add the water and cook the vegetables below boiling point.

Mix everything well and add the herbs.

This is what you need:

1 handful of each vegetable: carrot, parsnip, peas, leek

Half hand content spring onions

Small dash of gluten-free soy sauce, organic

Dried parsley

1 1/2 tsp salt

10-12 drops of stevia

This is how you make it:

Take a steam pot with basket (see kitchen applications) and fill to just below the basket with mineral water.

Add the vegetables and put in the microwave at 500 watts for 10 minutes.

Remove the steam pot from the microwave and take out the basket so that the vegetables falls into the water.

Add the soy sauce and spices, stir well and the soup is ready.

You can mix the soup after making it because chunks of food are harder to digest.

This is what you need:

1 large handful of frozen peas

1 fillet of frozen cod

1 tsp salt

4 drops of lemon juice

Small dash of almond milk

1/2 tsp thyme

Pinch of marjoram

3-4 drops of stevia

Sprig of basil to finish

This is how you make it:

Take a steam pot with basket (see kitchen applications) and fill with water to just below the basket.

Place the cod and peas on the basket and put in the microwave for 8 minutes at 500 watts.

Remove afterwards and put the peas and cod in a bowl, add the other ingredients and mix well using a blender.

Decorate with some fresh basil.

Delicious spreadable on a cracker or toast.

This is what you need:

1 haddock fillet, organic

Vegan herb cheese

Fresh basil

Some salt (to taste)

This is how you make it:

Steam the haddock and let it cool down on a plate.

Spread the vegan herb cheese over it, sprinkle some salt over to taste and finish with some fresh basil.

This is what you need:

1 chicken breast, organic

1 handful of peas

1 handful of carrots

1 handful of leek

1 tsp salt

1 tbsp parsley

1/2 tsp dried shallot

Stevia drops, to taste

Fresh basil

Water

This is how you make it:

Stew the vegetables in a saucepan and deglaze with a splash of water, leave. cool down afterwards.

Bake the chicken. breast in a little olive oil in the pan and let it cool down.

Put the vegetables and chicken in the blender and mix briefly, add the other ingredients and mix until smooth, add water in small amounts until the desired structure is obtained.

Finish with fresh basilibum.

This is what you need:

Vegan cheddar cheese cubes  

1 taco, gluten free

Olives, organic

Almond milk

Pinch of salt and pepper

Freshly chopped parsley

This is how you make it:

Melt the cheese in a saucepan together with 75ml of almond milk.

Cut the olives in half and stir it into the thick cheddar cheese sauce, add some salt and pepper to taste and stevia drops if necessary.

Finally, stir in the freshly chopped parsley and let it cool down. it is no longer too runny.

Heat the taco in the microwave for 30 seconds (follow the instructions on the package).

Fill the taco with the cheddar filling, this may run out a bit.

This is what you need:

2 handfull leek

1 handful of peas

1 tbsp almond paste

Almond milk

1 tsp salt

1/2 tsp dried shallot

Fresh basil

Stevia drops

This is how you make it:

Cook the leeks and peas in a saucepan with a splash of water. Let cool afterwards and put the vegetables in a blender.

Add the other ingredients and mix well into a puree, add a dash of almond milk until the desired structure is obtained. Finish with fresh basil.

This is what you need:

1 handful of sliced ​​carrots

1 handful of fine beans

1 handful of parsnip cubes

Pinch of salt and pepper

Freshly chopped parsley

1 shallot, organic, shredded

This is how you make it:

Steam the vegetables individually in the microwave in a steam basket (see cookie applications).

Fry the shallot briefly in a pan with some oil.

Mix these with the fine beans.

Place the vegetables in a divided bowl or plate.

Season as desired.

This is what you need:

250gr haddock, organic

3 tbsp mayonnaise

Fresh basil

1 tsp salt, to taste

1 tbsp tarragon

3-4 drops of lemon juice

Stevia drops to taste

Small handful pine nuts

This is how you make it:

Steam the fish and let it cool down.

Put the fish and other ingredients in a blender and mix well, add some water if necessary until the desired texture is obtained.

Finish with fresh basil.

Mayonnaise can be replaced with a little add of coconut oil or almond milk.

This is what you need:

1 piece smoked salmon 

1 tbsp parsley

Pinch of salt

4-5 stevia drops

Dash of walnut oil

Mayonnaise, quantity as desired

Fresh basil

This is how you make it:

Briefly fry the smoked salmon nut in the pan over low heat with a dash of oil.

Let cool on a plate.

Put the salmon and other ingredients in a mixer and mix well together.

Add mayonnaise or almond milk/oil until the desired texture is obtained.

Finish with fresh basil.

Mayonnaise can be replaced with a little add of coconut oil or almond milk.

This is what you need:

3 handful turnip, cut into cubes

1 salmon fillet and 1 polak fillet

1 tsp salt

2 tbsp coconut butter or margarine

2 tbsp parsley

1/5 tbsp thyme

Fresh basil

Half a teaspoon of lemon juice

Pinch of black pepper

This is how you make it:

Steam the turnip until done and then the fish, then let it cool down.

Put the turnip and fish in a blender and add the other ingredients, mix well.

Seasoning extra, to taste.

Place in a bowl and finish with some fresh basil.

This is what you need:

3 generous handful of peas

1 handful of vegan grated cheese

50ml almond milk

1 tbsp parsley

1 tsp salt, to taste

Stevia drops to taste

This is how you make it:

Stew the peas in a saucepan with a little add of water, add 50ml almond milk and the grated cheese and stir until the cheese has melted.

Put in the blender and let it cool down.

Add the herbs and mix well.

Add. small dashes of almond milk if the dip is still too thick. Keep covered in the refrigerator when cool down.

This is what you need:

500gr white almonds

1 tbsp walnut oil

This is how you make it:

Put the almonds in a mixer and add the oil.

Let it mix until smooth, this may take a while.

Store in an airtight container in the refrigerator.

This is what you need:

2 handfuls carrots, grated and sliced

1 handful of parsnips, grated and sliced

1 handful of turnip, cut into cubes

2 codfish fillet, organic

1 shallot, organic

Fresh basil

4-5 tbsp fish sauce, gluten-free  

1 liter of mineral water

50ml olive oil

Dried parsley

Stevia drops to taste

This is how you make it:

Steam the vegetables and shallot and the fish in the microwave in a  steambasket (see kitchen applications).

Put the vegetables in the water and add enough water.

Mash the cod into pieces with a fork and add it to the vegetables.

Add the herbs, oil and fresh basil.

Stir well and season extra to taste.

This is what you need:

2 handfuls of carrots, peeled and cut into pieces

Small handful almond flakes

Fresh bailicum

3 tbsp walnut oil

1 salmon, organic

2 tbsp parsley

Half a teaspoon of dill

1 tsp salt

Stevia drops to taste

This is how you make it:

Steam the carrots and the salmon.

Mash the salmon into pieces with a fork and put it in the blender with the carrots.

Add the other ingredients and mix well together.

Add a splash of water or almond milk until the desired texture is obtained.

Finish with fresh basil.

This is what you need:

1 tilapia fillet

3-4 tbsp mayonnaise

Parsley

3-4 stevia drops

Half a teaspoon of dill

Half a teaspoon of salt, to taste

Pinch of black pepper

3-4 drops of lemon juice

This is how you make it:

Steam the tilapia fillet and mash it into pieces with a fork, let it cool for a while.

Put the fish in a blender with the other ingredients.

Mix well into a mass, add extra mayonnaise if desired.

Mayonnaise can be replaced with almond milk or coconut oil.

This is what you need:

250gr frozen fruit

1 tsp manuka honey 

100gr almond/coconut yogurt

12-15 drops of stevia

This is how you make it:

Blend all ingredients in a mixer and you're done!

This is what you need::

1 whole organic chicken

2 large shallots, organic

4 large carrots

4 celery stalks

2-3 bay leaves

2x 1 1 / 5l water

This is how you make it:

Put the chicken in a large cooking pot and add one and a half liters.

Let this simmer on a low heat for 5-6 hours (do not boil) with the lid on the cooking pot.

Take the chicken out, add the washed and roughly chopped vegetables along with the bay leaves and the other 1.5 liters of water.

Simmer for 15 hours on a low heat with the lid on the cooking pot.

Strain the broth and let it cool down.

Divide into jars for freezing.

This broth is beneficial for the digestion, contains many essential nutrients for the body.

The broth can be used in dishes as an additive (ex. with purree / in spreads, noodles) and can be drunk as pure broth on more difficult eating days (flare), with some salt.

This is what you need:

1 pack of sugar snaps

2 handfuls of walnuts

1 handful of diced vegan feta cheese

1 tsp parsley

Pinch of salt

This is how you make it:

Wash and cut the tops of the sugar snaps and fry them afterwards on a moderate heat with a dash of walnut oil in a saucepan for about 10 minutes.

Place in a bowl and add the feta cubes and herbs and finally the walnuts.

This is what you need:

2 tbsp almond flour1

tbsp brown rice flour1

tsp arrowroot1 tbsp raw cocoa powder

1 1/5 tbsp stevia sugar

3 tbsp almond milk, unsweetened

1 organic egg

1/2 tsp baking powder1

tbsp margarine or coconut oil

4 drops vanilla bourbon

Optional: some finely chopped chocolate, sugar-free

This is how you make it:

Place all ingredients in a bowl and stir well

.Stir in the chocolate chips and pour the mixture into a mug.

Microwave the mug at 800W for 90 seconds.

Then take it out and let it cool down for a while.

You can take the cake out immediately after heating it in the microwave and mash it with a fork so that the cake becomes a little more liquid to eat.

This is what you need:

2 cod fillets

1 handful of fresh chives

2 handfuls of pine nuts

2-3 tbsp mayonnaise

Salt to taste

This is how you make it:

Steam the cod fillets in the microwave according to the steam program (about 10 minutes) and let them cool in a bowl. Finely chop the chives and add to the cod together with the salt, pine nuts and then the mayonnaise.

Store in an airtight container in the refrigerator.

This is what you need:

2 cod fillets

lasagna sheets

2 shallots, shredded and finely chopped

2 large carrots, cleaned and finely chopped

1 leek, washed and finely chopped

1 handful of almond flakes

For the bechamel sauce:

Almond milk or other plant-based milk

1 tbsp margarine

1 tbsp arrowroot powder or starch

2 tbsp parsley

3 drops of stevia

2 handfuls of grated vegan cheese

1 tsp salt

This is how you make it:

Cook the fish by steaming it or boiling it briefly.

Saute the shallot and vegetables in a saucepan until al dente.

Bechamel:

Melt the margarine in a saucepan and add the starch until it clumps, add a dash of almond milk and stir vigorously with a whisk until the milk is absorbed by the starch and add another splash of milk and keep stirring, adding milk at a time until the desired thickness is obtained, then add the parsley and salt and finally the vegan cheese and stir it under the béchamel sauce until you have a smooth sauce.

Briefly cook the lasagna sheets 1 at a time for about 3 minutes just before using them.

Take an oven dish and put a layer of vegetables and sauce on it, then lasagne sheets and then the pieces of cod, repeat this for the next layer and finish with another layer of sauce and sprinkle vegan cheese over it.

Place in a preheated oven at 180 degrees for 25 minutes.

Then remove, scoop onto a plate and finish with almond flakes.

This is what you need:

150gr gluten-free flour mix

65gr almond flour

8gr baking powder

3 eggs (organic)

125 gr margarine

125 ml almond milk

50gr stevia patisserie sugar or 150g regular sugar

1/5 tbsp cinnamon and 1 1/5 tbsp gingerbread spices

1/8 tsp salt

This is how you make it:

Preheat the oven to 180 degrees.

Make a batter of the above ingredients and grease a cake tin with some olive oil.

Pour the batter into the cake tin and put in the oven for 45-50 minutes, check after half the cooking time if the crust is not getting too dark and cover it with some baking paper if necessary.

Check doneness with a skewer.

Remove the cake from the oven and let it cool for a while on a wire rack, then carefully remove the cake from the tin and let it cool further on the wire rack.

Finish with some arrowroot flour for decoration.

Cut into 1 cm thick slices.

Store the cake in a sealed and airtight container.

This is what you need:

Zest of 2 large lemons

Juice of 2 large lemons

200 grams fine granulated sugar

125 grams of margarine

2 eggs, organic, beaten

This is how you make it:

Grate the lemons and juice them.

Strain the juice briefly to remove skins and seeds.

Place a saucepan of water over medium heat until warm (not boiling).

Place the lemon juice, lemon zest, margarine, eggs and sugar in a bowl and place over the saucepan.

Stir everything well with a whisk and keep stirring regularly until you get a thick, creamy mass like a pudding.

This takes 10-15 min.

Put the curd in an airtight jar and let it cool for a while without a lid, then put the lid on the jar and store in the fridge.

The Lemoncurd will keep in the fridge for about 2 weeks.

This is what you need:

1 roll of puff pastry (gluten and dairy-free)

200gr bacon cubes, organic

4 eggs, organic

200ml vegan cream (almond or coconut base)

1 fresh leek, washed and finely chopped

200gr vegan grated cheese

2 shallots, shredded and finely chopped

Pinch of salt, pepper and nutmeg

lump of margarine

This is how you make it:

Remove the puff pastry from the refrigerator before using, about 15 minutes.

Preheat the oven to 180°C.

Unroll the puff pastry and line a baking pan with it and then prick a few holes in it with a fork.

Heat the margarine in the pan and fry the shallots and leek briefly and let it cool.

Fry the bacon cubes in a pan without fat until golden brown. Drain on kitchen paper.

Beat the eggs with the cream, add the cheese and season with a pinch of nutmeg, salt and pepper.

Divide the bacon cubes and the vegetables over the bottom. Pour over the egg mixture and place the quiche in the preheated oven for 20 to 25 minutes until the bottom is nicely browned and the filling has set.

Let cool on a wire rack and then remove the quiche.

This is what you need:

1 pizza crust, gluten-free

Organic tomato sauce, gluten free

1 chicken breast, organic, briefly fried or lightly cooked Handful of vegan grated cheese

Small handful of diced vegan feta cheese

Parsley

This is how you make it:

Preheat the oven to 210 degrees.

Place a sheet of baking paper on the oven rack and place the bottom on it.

Spread the tomato sauce over the bottom, in a nice thin layer. Place the pieces of fried or boiled chicken on top and then the cubes of vegan feta cheese, then sprinkle the vegan grated cheese over it and put it in the oven for 12 minutes.

Remove the pizza afterwards and sprinkle some parsley over it.

This is what you need:

1kg pumpkin, washed, peeled and diced

3 red apples, peeled and diced

500g carrots, grated and sliced

3 shallots, shredded and finely chopped

Big splash of olive oil

2l water

1 tbsp cinnamon

3 tbsp salt

10-15 drops of stevia (flavor enhancer)

This is how you make it:

Saute the shallot and pumpkin in a large saucepan with a good splash of olive oil along with the carrots.

Let it simmer for 15 minutes and then add the water.

Make sure that the water does not boil too hard and let everything cook nicely.

Then mix everything well and add the spices.

This is what you need::

320gr gluten free flour mix

57gr margarine

50gr olive oil

70gr light brown sugar

100gr white sugar

2 large eggs, organic

227gr almond milk, unsweetened

1/5 tsp vanilla bourbon

1/2 tsp baking powder

This is how you make it:

Make a batter of the above ingredients and briefly mix with the immersion blender until you have a thick smooth mass. Turn on the donut maker until it is up to temperature and fill the openings of the donut with a teaspoon.

Check after 4-5 minutes if they are golden brown and then take them out on an oven tray lined with baking paper.

Let cool and bake all donuts in this way until the batter is used up.

Decorate with icing sugar and/or melted dark chocolate, sprinkle some chocolate sprinkles on top if desired.

The donuts can be frozen in freezer bags and also stored in the refrigerator.

These donuts are easier to digest because of the light ingredients in it, they are also baked in a donutmaker not fried.

This is what you need:

150gr gluten-free flour mix

65gr almond flour

8gr baking powder

3 eggs (organic)

125 gr margarine

125 ml almond milk

70gr stevia patisserie sugar or 150gr sugar

5-6 tbsp chocolate powder, raw

Dark chocolate cut into pieces

This is how you make it:

Preheat the oven to 180 degrees.

Make a batter of the above ingredients and then stir the pieces of chocolate into the batter, and grease cake tins with some olive oil or use paper moulds.

Pour the batter into the cake tins to 2 cm below the rim and put in the oven for 25-30 minutes.

Check doneness with a skewer.

Remove the cakes from the oven and let them cool for a while on a wire rack, then carefully remove the cakes from the tin and let them cool further on the wire rack.

Finish with some arrowroot flour for decoration.

Store the cakes in large freezer bags, these can also be frozen.

This is what you need:

For the pie crust (25cm):

225gr gluten free flour mix

40gr margarine

100gr sugar 1 egg

Pinch of salt

For the pastry cream:

35gr cornstarch

350ml almond milk, unsweetened

65gr sugar

1/2 tsp vanilla powder (organic, unsweetened)

3 egg yolks, organic

1 portion freshly made lemon curd (see recipe on this page)

1 bag "Taartina" from Dr Oetker

Arrowroot powder, as a finish

This is how you make it:

Pie crust:

Preheat the oven to 180 degrees.

Make the dough with the ingredients and add a little water if the dough is too crumbly.

When you have a nice smooth dough, roll it out on a baking paper with a rolling pin.

When the rolled dough is the size of the tin, place the tin upside down in the center of the dough and turn the dough over the tin using the baking paper, remove the baking paper and gently press the bottom and edges until the dough is nicely in the form.

Place baking pearls on the bottom or prick a few holes with a fork.

Place in the oven for 20 minutes and then take out, let cool slightly before removing from the mold.

Remove the cooled pie crust from the tin and place it on a pie crust stiffener (piece of thick round cardboard).

Custard:

Add 1/3 milk to the starch in a jar and stir well together with the egg yolks and vanilla powder.

Place the rest of the milk in a saucepan over the heat and bring to a gentle boil.

Then add the starch mixture and stir well with a whisk until you get a thick pudding.

Remove from heat and stir to cool slightly.

Spread the pudding on the pie crust, evenly but leave enough space for the lemon curd.

Then make the lemon curd and pour it over the pudding on the cake, evenly and smooth until it is nicely filled.

Let it cool for a while and then prepare the Taartina according to the instructions on the package.

Place the cake in the dome and in the fridge.

Then finish with some arrowroot powder for decoration.

This is what you need:

1/2 and 1/3 cup gluten-free flour mix

1 tsp baking powder

1 egg, organic

1/3 cup stevia sugar

125ml coconut yogurt

4 tbsp lemon juice

1/3 cup margarine

Pinch of salt

Coarsely sliced ​​dark chocolate 70%

This is how you make it:

Make a batter of the above ingredients and finally stir in the pieces of chocolate.

Lightly grease mini baking tins with some oil and fill the tin about 3 inches from the top.

Place it in a preheated airfryer at 180 degrees for 15 minutes.

Then take out and let cool on a grid lined with baking paper, then carefully remove the cake from the mold and let it cool down further before slicing.

This is what you need:

250gr vegetarian and gluten-free minced meat

1 medium pot tomato sauce, organic

1 fresh bell pepper, diced

1 onion, shredded

Pepper and salt to taste

Paprika powder

Pinch of nutmeg

This is how you make it:

Briefly fry the minced meat in the pan with a little bit of oil or margarine.

Saute the vegetables in a dash of oil or margarine in a cooking pot until al dente.

Then add the minced meat and tomato sauce.

Season at taste.

This is what you need:

1 gluten-free wrap (or buckwheat pancake)

1/2 chicken fillet, boiled or fried, finely diced

Vegan pesto

Vegan permesan cheese, grated

Pinch of salt and pepper

This is how you make it:

Heat the wrap or pancake briefly in the microwave.

Spread over the vegan pesto, evenly distributed over the wrap. Divide the chicken pieces and season lightly with salt and pepper.

Sprinkle with some vegan parmesan cheese.

Fold the bottom piece up a bit and then roll the wrap nicely.

This is what you need:

1 wild boar roast

Margarine cubes

Rice wine vinegar

Thyme, pepper and salt

This is how you make it:

Remove the roast from the refrigerator for at least an hour to allow it to rest.

Place cubes of margarine evenly on the bottom of the slow cooker.

Coat the meat with the rice wine vinegar and spices, top and bottom.

Place the roast in the slow cooker and cook for 4 hours.

Check the meat with a meat thermometer, the meat is ready between 60-65 degrees in the core.

Let the roast rest for 10 minutes before slicing.

This is what you need:

1 small pancake (see recipe for buckwheat pancakes)

Vegan feta cheese

Vegan grated cheese

3-4 tbsp tomato sauce, organic

Pepper and salt

Parsley

Fresh chives (garnish)

This is how you make it:

Preheat the airfryer to 180 degrees for 5 minutes.

Spread the tomato sauce evenly over the pancake.

Divide the pieces of vegan feta cheese over the pizza and then the herbs and finally the vegan grated cheese.

Place it in the airfryer at 180 degrees for 6 minutes.

Then take out and let cool on a rack.