Best Ever Apple Cake

Best ever Apple cake

Ingredients:

5-6 medium apples (approximately 800g)

1 cup of rice flour

2/3 cup of quinoa flour (I blended my quinoa to get the flour texture)

80ml potato starch

2/3 – 1 cup of brown sugar

80 ml oil

1 tsp of soda

2 tsp of baking powder

Grated skin from 1 lemon

Juice from 1 lemon

125g of natural yogurt

125 ml of milk

Cornflour for baking tin

Pinch of salt

 











1.      Peel apples and chop into small cubes.

2.      Grate skin of washed lemon and juice it, add that to apples and mix.

3.      In another bowl mix together rice flour, quinoa flour, potato starch, salt and baking powder, sugar and soda. Add milk, yogurt, oil and mix once again. Add the apples  with lemon zest and mix.

4.      Prepare a round baking tin. Grease it and sprinkle with cornflour.

5.      Transfer the mixture into the baking tin. Sprinkle on top with 1-2 spoons of sugar.

6.      Bake in preheated oven on 180 degrees for 60-75 minutes.

Recipe from http://www.olgasmile.com/

PUMPKIN SOUP

Baby food - PUMPKIN SOUP

Recipe for babies 6 months old (breastfed)

And 5 months old (formula milk fed)

Ingredients:

Little bit of butter

1 medium potato

1 medium carrot

1 medium parsnip

Small piece of fresh pumpkin

1.      Peel and chop all the vegetables.

2.      Heat butter in small pot, then add carrot, parsnip, few minutes later chopped pumpkin. Fry all the ingredients for approximately 5 minutes, be careful to not burn them!

3.      Cover with boiled water from kettle and add chopped potato.

4.       Cook until all the vegetables are soft.

5.      Cool down and blend till very smooth texture.

Yeast baps with sultans

Yeast baps with sultans

Ingredients:

400 g spelt flour

30g fresh yeast

60ml milk

170g margarine

50g melted margarine for decoration

80g or 50ml thick cream

60g Demerara sugar

30g Demerara sugar for decoration

1 tsp of cider vinegar

1 tsp of vanilla extract

Pinch of sea salt

50g sultans

1.       In a big bowl mix together yeast, 2 tbsp of sugar, 2 tbsp of flour and warm milk.

2.       Leave it covered with clean cloth for 30minutes.

3.       Mix margarine and sugar, add cream, vanilla extract and vinegar until smooth mixture.

4.       In another big bowl combine flour and salt. Add yeast mixture and mixture from point 3 and knee by hands until nice dough is formed. Approximately 10 minutes.

5.       Nice, soft dough leave in a covered bowl for 3-4h until its size doubles.

6.       Prepare baking tray with a baking paper.

7.       Melt margarine for decoration.

8.       When dough double its size take it out of the bowl and roll with a pin until 1 cm thick (you can divide dough into 2 if you prefer and work your way one by one).

9.        Form baps on size and shape you want, dip them in the melted margarine, then into sugar and decorate with sultans. Then onto the baking tray sugar side up and leave under cover for another 30minutes.

10.   Preheat oven to 180 degrees. Bake baps for around 15minutes if small size, and longer if bigger. Mine were in oven for 30minutes. They should have golden colour.

Recipe based on mamaalergikagotuje.pl

Gluten free, vegan pumpkin and lentil pâté 

 

  

Ingredients:

1 cup of red lentils

4 carrots

2 bay leaves

4 berries of allspice

300g of pumpkin

1 onion

2 cloves of garlic

½ cup of corn grits

¾ cup of gluten free porridge oats, grinded

1tsp of curry

Salt, ground white pepper

2 tbsp of butter or olive oil

Handful of pumpkin seeds

1.    

  Lentils, bay leaves and allspice cook in 2 cups of boiling water for 15min.

2.      Carrots cook until soft, then cool down and peel and slice into rings.

3.      Pumpkin cook until soft, then puree.

4.      Fry onion and garlic on butter (or olive oil) until golden colour.

5.      Add carrot to still warm lentils, then add porridge oats and corn grits and mix together.

6.      Then add pumpkin, onion and garlic, curry, salt and pepper and continue stirring.

7.      Finally blend with a blender, but leave some bigger pieces for a nice bite to it.

8.      Grease a loaf tin, and cover bottom of it and sides with a porridge oats and fill out with a pâté mixture.

9.      Sprinkle on top with a pumpkin seeds.

10.  Bake for 40minutes in 200 degrees until golden colour.

11.  Cool down before serving, and enjoy!

Recipe from www.mamaalergikagotuje.pl