The Tastiest Lactose- and Gluten-Free Treats for Christmas

I’m not usually a fan of overly creamy, sweet cakes, so I like to experiment with recipes that use less sugar. This dessert is perfect if you’re sensitive to gluten or lactose—just make sure to use lactose-free mascarpone or cream cheese! Ingredients: – 5 eggs – 80 g fructose (or 100 g powdered sugar) – 100 ml coconut oil (or vegetable oil) – 150 g ground poppy seeds – zest of 1 orange – 400 g mascarpone (or lactose-free cream cheese) – 3 tablespoons honey – 3 tablespoons Garrone (or brandy) – 1 pear Start by preheating your oven to 170°C (340°F) with fan mode if possible—it helps the cake rise nicely. Separate the eggs, then beat the yolks with fructose until smooth. Add ground poppy seeds, coconut oil, a pinch of salt (a must for all desserts!), and orange zest. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the poppy seed mixture, careful not to deflate the whites. Pour the batter into a springform pan lined with parchment paper and bake for 25–30 minutes. Use a toothpick to check doneness—it should come out clean. Let the cake cool completely. While cooling, slice the pear thinly (or use any other fruit you have). Warm the honey and Garrone in a pan, then briefly cook the fruit in the mixture. Drain the fruit and mix the honey sauce with the mascarpone. Once the cake is fully cooled and removed from the pan and parchment, spread the mascarpone cream on top and arrange the fruit over it.

Healthy ingredients can make desserts just as delicious. This is one of my favorite festive healthy cookie recipes—no sugar, no flour, but full of flavor. Ready to try? Ingredients: – 4 tablespoons coconut oil – vanilla extract – 60 g shredded coconut – 40 g rolled oats – 40 g hazelnuts/walnuts/almonds (or a mix) – 60 g chocolate Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper. Mash a banana with a fork in a bowl, then add coconut oil, one whole egg, and shredded coconut. Pulse the oats, nuts, and chocolate (choose lactose-free milk or dark chocolate if needed) in a food processor until flour-like. Mix the dry ingredients into the wet, form small balls, and flatten them slightly on the tray. Bake for 20–25 minutes. Let the cookies cool somewhat before removing—they’ll hold together better that way.

I absolutely love pumpkin in every form, so I created this pie that uses it perfectly—no sugar or flour needed. If you find gluten-free oat cookies, you can make this dessert completely gluten- and lactose-free. Ingredients: – 150 g oat cookies – 50 g rolled oats – 50 g coconut oil – 500 ml coconut milk – 500 g pumpkin – 2 tablespoons honey – 1 quince Start by preparing the pumpkin. You can either cut it into large chunks and roast it for about 25 minutes until soft (this makes peeling easier), or peel and chop it smaller, then simmer it with honey and coconut milk on low heat for about 20 minutes. Meanwhile, pulse the oat cookies in a food processor, mix with coconut oil, and press the mixture into a greased springform pan to form the crust. Once the pumpkin is soft (check with a fork), puree it with a hand blender and let it cool slightly. Slice the quince thinly and layer it over the crust. When the pumpkin mixture has cooled a bit, quickly stir in two eggs and pour it over the quince and crust. Bake at 170°C (340°F) for about 30 minutes.

Everyone loves brownies, but we all have our own way of making them. I love experimenting because they’re so easy to customize. This winter, my favorite is the beetroot version, made without sugar or flour. Ingredients: – 200 g beetroot (about 3 small bulbs) – 25 g fructose (or 50 g powdered sugar) – 3 eggs – 80 g coconut oil – 80 g rolled oats – 25 g almonds – 3 tablespoons Dutch cocoa powder – cloves Start by prepping all ingredients and preheating the oven to 170°C (340°F). Peel and chop the beetroot, then steam it with a little water and a few cloves until soft. Meanwhile, pulse almonds and oats in a food processor to replace flour. Add cocoa powder and mix. Drain any excess water from the beetroot, caramelize it with a couple tablespoons of honey, then puree with a hand blender. Beat eggs with fructose, then add coconut oil and the beetroot puree. Combine the wet and dry ingredients, pour into a parchment-lined pan, and bake for about 25 minutes. Don’t remove the brownies immediately—leave the oven door open and let them cool inside. Top with coconut chips or any other favorite toppings you like!