Today we offer you a really interesting recipe suitable for people intolerant to lactose but who still want to enjoy a delicious and fresh Cheesecake to fruit, on our blog you find other recipes suitable for those who are intolerant to lactose such as the Apple pie.

We for cheesecake we used strawberries and peaches but you can use all kinds of fruit or maybe a jam at your choice.

This recipe besides being lactose-free can be prepared gluten-free, so for celiacs, just replace the digestive biscuits with gluten-free dry cookies.

Now we have nothing but to put ourselves to work and enjoy this cake.

Ingredients for lactose-free fruit cheesecake

For the biscuit base:

• 200gr Digestive cookies (or gluten-free dry cookies)
• 75gr soy butter

For lactose-free cream:

• 525 gr spreadable cheese without lactose
• 250 gr fresh cream without lactose
• 160 gr of fructose
• 10 gr of gelatin in sheets ( leaf gelatin)

For decoration:

• 200 gr about fish glue
• 60 gr about strawberries
• lemon glaze ready

How to make the lactose-free cheesecake base

• Let’s start by grinding with the help of a mixer the cookies until they are powdered,
• Pour them in a bowl and add the loose butter to the cookies, then mix with a spoon to mix the ingredients.
• We take a cake mold with a 22cm zipper and after having buttered and lined with the baked paper we pour inside the mixture of cookies and butter.
• With the help of the back of the spoon we drain the mixture evenly in a layer of about half a centimeter.
• Let the base rest in the fridge for 2 hours, or if you don’t have time in the freezer for 30 minutes to compact yourself well.

Preparation of lactose-free cream

• Now we begin with the preparation of the cream, first we put the gelatin sheets in soaking in cold water for about 10 minutes.
• Meanwhile, you can mount 200gr of lactose-free cream with the use of an electric shocker.
• In another container pour cream cheese without lactose with fructose and work it with the electric saddle until you get a smooth and homogeneous mixture.
• In a pot warm the remaining 50g cream without lactose and put in the gelatin well squeezed by the water and mix to make it dissolve for good.
• Now it is only necessary to combine the various compounds.
• Add the cream and gelatin mixture into the cheese cream and mix well avoiding creating lumps.
• Finally add to the compound the whipped cream and mix using a spatula with delicacy, stirring from the bottom upwards to not take the cream off.
• At this point pour the mixture obtained in the mold on the basis of cookies and level well.
• Put in the fridge for about 6 hours to get it straightened.
• Spend the 6 hours we have nothing but to decorate the cake, then cut the peaches to slice and put them in a bowl with a little lemon juice so as not to blacken and cut the strawberries.
• Then, after extracting the cake from the mold, place the fishing slices on the cake forming a circle and in the central part lay the strawberry slices.

Variant as photo: we preferred to use our lemon glaze, already ready, just pour it on the cheescake and get it in the fridge.

All you have to do is cut and taste the cake.

If you’re celiac or gluten intolerant, here you will find the recipe of a golosa gluten free apple pie.

In gluten-free sweets, it will usually be enough to replace wheat flour with gluten-free flour such as rice flour, corn flour, almond flour or chestnut flour.

Apple pie is a classic sweet loved by everyone, perfect to give the morning charge to breakfast or for a delicious afternoon snack.

In this version of the Apple Cake we chose to use soy milk and soy butter to make it enjoyable even to those who are lactose intolerant, but if there are no specific intolerances it is possible to replace them with normal milk and butter.

Ingredients for a 26 cm gluten-free apple pie

• 250gr rice flour (or other flour)
• 160gr of cane sugar + a few spoons for apples
• 4 eggs
• 2 tablespoons of water
• half vanilla berry or vanilla aroma
• 50g soy butter
• 1 sachet of baking powder
• 3 apples
• 1 lemon

Proceedings

• We start by cutting thin sliced apples and insert them into a pot with a spoon of cane sugar and 2 tablespoons of water, then cover with a lid and let cook for about 10 minutes, until they are soft, then turn off the fire and add a few drops of lemon to prevent them from blackening.
• At this point divide the egg yolks From the egg whites, and mounted until stiff He’s not the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the one who’s the egg whites and put them aside, instead whisk the egg yolks with cane sugar until the mixture is smooth and uniform, then add the remaining ingredients starting with sifted rice flour then in order the seeds of vanilla pod, grated lemon zest, softened butter, milk and yeast.
• Then add the dough to the newly created dough egg whites previously mounted, paying attention to the fact that they do not disassemble, with a wooden spoon mixed from below to another with delicacy.
• The dough is finished, now you will take an oven pan, line it with baking paper and pour in half of the mixture, put the apples previously cooked and cover with the remaining mixture.
• Bake in a preheated oven at 180° for about 40 minutes, will always make the proof of the stecchino (if the cake is ready is dried out).
• Dust with powdered sugar before serving.

Castagnole are a Carnival treat for everyone. When preparing them for a person with coeliac disease, use only packaged ingredients labelled “gluten-free” and work with surfaces, utensils and frying oil that have not been contaminated by gluten.

Ingredients for about 40 chestnuts

-300 gr rice flour

– 1 whole egg

– 100 ml of milk

– 100 grams of sugar

– 1 sachet of baking powder

– 1 bag of vanillin

– Scroll of 1 grated lemon

– 1 tablespoon of rum or aroma for sweet orange taste, lemon

– icing sugar

– Oil for frying

How to prepare gluten-free carnival chestnut?

• In a planetary beat the eggs well with sugar, until they have a homogeneous mixture, then add vanillin, yeast and rice flour and continue to stir.
• How much all the ingredients will be well kneaded, continuing to knead add to the milk, then rum and lemon zest.
• At this point heat the oil to fry and when it is coming to the right temperature with the help of a spoon pour small portions of dough in the oil.
• Cook until they are externally crisp and amber coloured, then sprinkle them into the icing sugar and the chestnuts are ready.

Variants and changes to the recipe:

If you want you can add the citrus peel or sweet aromas to give you more flavor. We recommend the addition of orange, lemon, which will give you an extra touch to the dough.

If you are milk intolerant, the version of fried donuts for lactose intolerant is this one! There is no excuse for everyone I can taste these delicious donuts, and make them at home with their own hands.

Ingredients for 15/20 medium size donuts

-300 g soy milk or other vegetable milk

– 700 g type 00 flour

-100 g sowing sugar

-2 whole eggs

-70 g vegan margarine (without milk)

-1 brewer’s yeast cube

-1 pinch of salt

-1 grated lemon peel

Preparation of fried donuts without milk

• Take 300g of flour and add a spoon of sugar, lemon peel, milk and yeast, then stir until you get a smooth and homogeneous dough, this will be the yeast that will leave for 20 minutes covered by a canoe or film for food.
• While yeast, in a bowl knead the eggs with margarine and sugar, past 20 minutes add the yeast and the remaining 500g of flour and the mixture of eggs and margarine and knead until obtaining a homogeneous dough.
• Spread the dough with a thickness of about 1 cm and with dough cups create doughnuts and let it rise for about 1 hour or even more if winter can rise even 2 or 3 hours.
• Then fry the donuts in hot oil and once cooked sprinkle of sour sugar and now good appetite.

You can also icing doughnuts with icing or chocolate. 

Enjoy the natural donuts or as you like, if you also prepare our own recipe send us, we will publish it on our blog and on our social pages.

If you’d be you are gluten intolerant but you want to taste these delicious donuts too, we have the recipe for you, take paper and pen and get ready to prepare this recipe with us.

Ingredients for gluten-free fried bombs

-160 g gluten-free flour

-250 g of potatoes

-1 tablespoon extra virgin olive oil

-4 tablespoons of sugar

-1 bag of vanillin

 -50 ml of milk

-1 whole egg

– half a cube of yeast

-Silk sugar q. b. will serve to roll them

Procedure for the fried doughnuts with potatoes

• Take the potatoes and boil them for about 30 minutes, then let them cool, peel and crush them with a crusher (you never use the blender or the mixer to pass them, it would become a glue).
• Mix the flour with potatoes and add the brewer’s yeast previously dissolved in slightly intiepidito milk.
• Add the egg, sugar, vanillin and stir adding olive oil.
• Knead until you get a soft and smooth dough.
• At this point spread the pasta with the rolling pin and with a round-shaped pasta cup cut out some dough disks and make the classic hole in the doughnut, then cover them with a rubbish and leave for 2 hours or even 3 if the climate is very cold.
• Finished the fried yeast in hot oil by golden browning from both sides, finished the past cooking on the absorbent paper to eliminate excess oil.
• Before serving, put them in the sugar and put them in the sugar gluten-free fried donuts I’m ready.