500 g lactose free dry rolls cut into small pieces
2 onions, extra fine cut
½ - ¾ litre Soya-milk
¼ litre oil (e.g. oil from maize)
6 eggs
a lot of parsley
salt
flour

Put the pieces of the rolls into a bowl, add salt and the Soya-milk and add the oil. Leave the mixture for a while and cut the onions and the parsley very fine in the meantime. Put the them into the mixture and stir several times.
Add the eggs and knead the mixture. Add a little bit of flour and knead it again. Taste it and add salt if necessary.

Form dumplings and let it boil in the salted and already boiling water for about 20 minutes.

5 dl. oat milk
5 tablespoons maize starch
250 grams of frozen/ or fresh strawberries (or another fruit)
sugar
vanilla

You put the oat milk in a pot. The maize starch is mixed in and slowly the mixture is parboiling up while you stir the mixture.
When the mixture has boiled for a few minutes, it will thicken a bit. Let it cool down. Then you add the fresh or frozen blended fruit, to your taste.
Add sugar and vanilla to your taste. Put the mixture in the refrigerator.
Serve it when it is nice cold.

Tip: You can freeze the mixture and make it into yogurt ice-cream. Stir it now and then while it freezes. The kids would love it if you put the mixture in an ice cream form.

1 dl. oat milk
1 tablespoon of soy flour
½ tablespoon mayonnaise
1 teaspoon lemon juice

Stir soy flour with oat milk in a pot. Let it parboil. Move the pot from the heat and add mayonnaise and lemon juice. Put it in the refrigerator till the next day.

Tip: You can add other spices to the mixture if you want a sour cream with another taste. Like chopped parsley or chives.

Tip: If you don't add mayonnaise and lemon juice and add instead sugar and vanilla you can make your own sweet sour cream and use it for apple pies and so on.

Whipped cream: If you carefully add 1-2 pasteurised whipped eggs white to this mixture you can use it as whipped cream to a cake. (Perhaps you can freeze the mixture and have a nice ice-cream.)

1-2 eggs, pasteurised
2-3 tablespoons of sugar
1-2 teaspoons of vanilla
ca. 1-3 teaspoons of lemon juice or orange juice or another juice
½ litre of oat milk

Whip eggs, sugar and vanilla into a nice mixture, about 5 minutes. Add ice-cold oat milk while you stir the mixture. Add juice to your taste. Put the milk shake in a refrigerator before you serve it.

Tip: you can also add some blended strawberries or another fruit you like.
Drink it with a straw if it is possible.

MILK SHAKES WITHOUT EGGS (½ litre)

200 grams of frozen strawberries
25 grams of icing sugar
4 teaspoons of vanilla
4 dl. oat milk
4 tea spoons of lemon juice

Blend the frozen strawberries with icing sugar and vanilla. Add the oat milk and taste it to your taste with lemon juice. Serve the milk shake very cold.

CAKE WITH APRICOTS AND ALMONDS

Crusty Pastry:
250 g cake flour
125 g vegetable margarine
¾ glass water
½ tsp salt

Filling:
1 box (1kg) apricots in syrup
20g cut almonds
60 g powder almonds
2 ssp apricot jam
60g cake sugar
4 eggs or 4 doses eggs substitute
4 dose milk substitute (OLAC)

Pastry: mix cake flour, vegetable margarine, water and salt. Let the mixture cool for ½ hour to 1 hour. Then fill it in the cake form. Switch on the oven to get it hot at 200°C

Filling: mix eggs or substitute, water, milk substitute, almonds powder and sugar. Put it on the mixture. Put the apricot from the box and put them in the cake form on the mixture. The cut face is below. Spreading with the cut almonds.
Bake it at 200°C for 30 minutes.
Make the apricot jam hot and spread it on the cake.

500 g cake flour
250 g cake sugar
250 g vegetable margarine
400 ml water
1 lemon zest
½ csp baking powder

Switch on the oven to get it hot before baking the cakes (210°C). Select the Madeleine’s forms. Mix together vegetable margarine, water, sugar, the lemon zest until to get a smooth mixture.
Mix the baking powder and the cake flour in a bowl. Add it to the mixture and work the new mixture with a wisp to get it smooth. Add ginger or cinnamon if you like.
Fill the the mixture into Madeleine’s form with a spoon and spread it with sugar.
Bake the Madeleine for 15 to 20 minutes at 210°C.