10 lactose-free recipes for children’s lunches

One lunch with rolls, cookies and other delicious options can make every day better! Not to mention that this is a very loving time for children! That’s why we talked to nutritionists to share the best recipes of this time – and, most importantly, those that do not contain milk or lactose.

1. Yellow fruit mousse

Age: from 6 months




Photo: Veridiane Sirota/Secret Archives / Bebe.com

Ingredients:

  • 1 passion fruit + a little for garnish
  • 2 cups diced mango
  • 500 ml of coconut milk
  • 1/2 envelope colorless, plain gelatin

Mode of preparation:

Mix the passion fruit, mango and coconut milk in a blender. Dissolve the gelatin according to the manufacturer’s instructions (described on the package). Add the gelatin to the blender and add a little, along with the other ingredients.

Pour the cream into a container and put it in the refrigerator. When strong, decorate with the pulp of the fruit. To serve at children’s parties, you can put it in coffee cups or bowls, as they are good for decorating the table!

*Recipe provided by nutritionist, family health expert and gastronomy expert Veridiane Sirota (@veridianenutrinfantil)

2. Potato pancakes

Age: from 6 months



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Photo: Veridiane Sirota/Secret Archives / Bebe.com

Ingredients:

  • 1/3 cup of steamed and mashed potatoes
  • 1 tablespoon of water
  • 1 tablespoon of oat bran
  • 1 teaspoon of flaxseed flour
  • Sprinkles of cinnamon or salt (optional)

Mode of preparation:

Mix all the ingredients in a bowl until you have a homogeneous mass. Heat a pot of light oil with coconut oil, olive oil or sunflower oil. With a tablespoon, make me mounds of dough. Every spoonful is a pancake. Leave the heat on medium to low (this is important not to burn them). Cook for about 2 minutes on each side and serve. If you want a sweeter version, add cinnamon powder.

*Recipe provided by nutritionist, family health expert and gastronomy expert Veridiane Sirota (@veridianenutrinfantil)

3. Saltine biscuits with yam

Age range: from 1 year



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Photo: Sveta K/Pexels / Bebe.com

Ingredients:

  • 1 and 1/2 cup cooked and processed sorghum
  • 1 cup almond flour
  • 1 cup corn starch
  • 1/3 cup unsweetened coconut oil
  • Salt and herbs to taste

Mode of preparation:

In a box, add yam, coconut oil and slowly add the flour. Add salt and spices. Mix well until you get a smooth consistency. Let it stand in the refrigerator for 30 minutes.

Remove from the refrigerator, put some dough on plastic wrap and cover with more plastic. With the help of a rolling pin, roll out the dough. Cut into squares or use molds. Grease the form with coconut oil and put the cookies. Bake in preheated oven until golden.

*Recipes by expert nutritionist Erika Almeida ( @nutri.erika.almeida )

4. Vegan beetroot muffins

Age range: from 2 years



Vegan beetroot muffins

Vegan beetroot muffins

Photo: Débora Santana Alves/Personal Archives/Bebe.com

Ingredients:

  • 1 medium grated beetroot
  • 1/2 cup corn starch
  • 2 cups of all-purpose flour (can be whole wheat)
  • 200 ml of coconut milk
  • 1/2 cup coconut oil or soybean oil
  • 1/2 cup coconut sugar
  • half a squeeze of lemon

Mode of preparation:

Mix all the ingredients in a blender. Finally, add a spoonful of yeast and mix. Bake for 40 minutes in the oven at 180 ° C.

*Recipes provided by pediatric nutritionist and founder of Nutridinhos Débora Santana Alves (@nutridinhoss)



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Photo: Veridiane Sirota/Secret Archives / Bebe.com

  • 200 g of cabbage
  • 1 cup of water
  • 2 eggs
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dry instant yeast (for bread)
  • 1 tablespoon of sugar (used for fermenting bread)
  • 1 teaspoon of salt
  • 2 cups of whole wheat flour
  • 4 cups of refined flour

Mode of preparation:

Boil the squash until soft. Put in a blender with eggs, water, oil, sugar, salt and beat it well. Transfer the mixture to a container and add the wheat flour and yeast. Knead the dough well for about 15 minutes, this is important!

Put it in a box and cover with a clean cloth. Let it rest in a crowded place, to double in size, for about 1 hour. Then, shape the buns into the desired shape and place them on a greased and floured baking sheet, with the distance between them. Let the buns rest for 20 minutes and bake in a preheated oven at 180 ° C for about 30 minutes.

*Recipe provided by nutritionist, family health expert and gastronomy expert Veridiane Sirota (@veridianenutrinfantil)

6. Sprinkle Biscuit

Age range: from 1 year



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Photo: Veridiane Sirota/Secret Archives / Bebe.com

Ingredients:



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Photo: Anete Lusina/Pexels/Bebe.com



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Photo: Ana Vieira/Secret Archives / Bebe.com

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