Recipes for Easter: dairy-, gluten- and sugar-free delicacies

– Approximately 20-30% of the Hungarian population, and according to some estimates even 35%, may be affected by lactose intolerance, the proportion of gluten-sensitive people is estimated at 2-6%, while the number of diagnosed diabetics exceeds 1.1 million. Dairy-, gluten- and added sugar-free Easter recipes are mainly for them, but of course for everyone, because we believe everyone has the right to experience the holidays without sacrifices and self-forgetfulness – said Dr. Csaba Németh, food engineer, c. A university professor who hopes to make many people’s holidays more beautiful, even if only with a few bites. Happy Easter!

Carrot Cake

Ingredients:

2.5 dl ToTu drink

2 eggs

12.5 dkg coconut oil (in liquid form)

5-10 dkg erythritol

10 dkg coconut flakes

10 dkg green banana flour (or chestnut flour)

10 dkg soft, pitted dates

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon green cardamom

Grated zest of 1 untreated orange

15 dkg finely grated carrots

5 dkg coarsely chopped walnuts

5 dkg raisins

Blend the ToTu drink, eggs and coconut oil together. Add the other ingredients (except the carrots, walnuts and raisins) and process into a smooth, homogeneous mass, still using the blender. Fold in the carrots, walnuts and raisins. Smooth into a 25×25 cm form lined with baking paper, then bake in an oven preheated to 180°C for 40 minutes. (Pen test!) Cut into 16 pieces.

Easter pie

Ingredients:

for the dough:

15 dkg ground almonds

1 teaspoon psyllium husk

2 eggs

1/2 teaspoon phosphate-free baking powder

crushed pepper

salt

for greasing the mold:

a walnut-sized amount of fat (any kind)

for the filling:

28 pcs asparagus (approx. one and a half bunches)

1 teaspoon erythritol

4 thin slices of cooked, smoked ham (more precisely, as much as you can fit in the bottom)

grated horseradish (optional)

2 boiled eggs

20 dkg ToTu extra creamy

2 eggs

1 tablespoon lemon juice

crushed pepper

salt

Mix all the ingredients for the dough, then press it into the greased pie dish with wet hands so that some of the dough also gets on the sides of the dish. Bake in an oven preheated to 150°C for 15 minutes. Meanwhile, prepare the filling. Bend the asparagus into an arc and snap it in two. We set the lower woody part aside, we don’t use it, but we can use it later to cook soup or stock (I also freeze it if there is a lot). We cut the upper part to the size of the pie dish (we can cut the drooping part into small pieces, and we can cook a great soup from it by dicing turnips and pouring stock (or adding water + homemade vegeta). We pre-cook it in boiling salted water with erythritol for 5 minutes. We filter it. We rinse it with cold water, drain it.

We place the ham slices on the pre-baked dough. We sprinkle it with grated horseradish. We place the boiled egg cut into thin rings on top. We pour over the ToTu cream extra mixed with the eggs, seasoned with salt, cracked pepper and lemon juice. We decorate it with the asparagus pieces, and finally put it back in the oven and bake for another 40 minutes. Both cold and hot delicious.

Ham basket filled with horseradish cream

Ingredients:

for the base:

80 dkg of soft-cooked smoked ham (rib or shank), minced

40 dkg of ToTu extra creamy

3 eggs

crushed pepper

for greasing the mold:

liquid coconut oil

for the filling:

20 dkg of ToTu cream

10 dkg of liquid coconut oil

sugar-free horseradish vinegar to taste

crushed pepper

salt

for decoration:

boiled egg

cucumber

Mix the base ingredients thoroughly. Pour into an oiled 25-piece cube zila mold. Bake in a 150°C oven for 40 minutes. Cool. Remove from the mold. For the filling, mix the coconut oil and ToTu cream. It is good if you get a buttery consistency. Salt,Season with cracked pepper and horseradish vinegar. Fill the cubes with it using a star-shaped piping bag. Decorate with quartered boiled eggs and cucumber slices. Slice when serving.