The time of Christmas Eve and Christmas is a great celebration and festival of traditional dishes. Usually, at this time, people on special diets, with food allergies and intolerances wonder if they can eat the same foods as everyone else, or if they have to limit themselves. Lactose (which is the sugar found in milk and dairy products) intolerance is one of the most common food intolerances. So it's no wonder if someone with this condition appears in your family. How to prepare a lactose-free Christmas Eve? What to replace milk with? Check out some of the recipes for lactose-free Christmas Eve dishes.

Lactose-free Christmas Eveis possible. People on a lactose-free diet do not have to give up many dishes on Christmas Eve. It is also very easy to prepare the entire Christmas Eve without lactose, because traditional dishes do not contain a lot of milk and milk products. Lactose-free Christmas Eve preparation is also much easier than gluten-free Christmas Eve preparation.

Lactose-free Christmas Eve - where can lactose be hidden?

Lactose is milk sugar. Therefore, it is found in milk, yoghurt, cream, cheese, cottage cheese, powdered milk, condensed milk and in products and dishes that were made with their use. Typical Christmas and Christmas Eve dishes that contain lactose include:

  • cheesecake (lactose contained in the cottage cheese),
  • croquettes (lactose in the milk used for pancakes)
  • and herring in cream (where cream is the source of lactose).

It is worth paying attention to the composition of the finished products, as they often contain powdered milk or only lactose. One of them is ready-made breadcrumbs, so when you fry the fish on the Christmas Eve table, it is better to coat it in breadcrumbs.

Borscht from a bag can also be tricky in this respect and contain lactose. Lactose can also be found in chocolates, cakes from patisseries, and certainly in cakes with creamy mass, fudge mass and desserts with whipped cream.

How to prepare a lactose-free Christmas Eve?

Preparing a lactose-free Christmas Eve does not require as much attention as a gluten-free Christmas Eve. It is not necessary to serve lactose-free dishes on separate plates, to store under a cover, etc. In the case of gluten, even the smallest amountscan be very harmful. Lactose does not cause such problems. When preparing a lactose-free Christmas Eve, it is worth sticking to these rules:

  • Replace the traditional cheesecake with the version without the curd.
  • Make a dairy-free cake recipe or use its alternatives - plant-based milk or lactose-free milk.
  • Kutia is very easy to prepare without lactose. It is enough to replace the milk for soaking the poppy seeds with lactose-free milk.
  • When frying croquette pancakes, use lactose-free or vegetable-free milk instead of plain milk.
  • Do not whiten the mushroom soup with cream. You can whiten it with coconut milk (it's worth trying!) Or serve it pure.
  • Do not add borscht powder to your cooked red borscht.
  • Fry the fish in breadcrumbs, not in ready-made breadcrumbs.
  • Instead of herring in cream, prepare them in oil or in a beetroot salad. You can also look for lactose-free Greek yogurt and use it instead of cream.

The rest of the article below.

Lactose-free Christmas baking recipes

Gingerbreads without milk

Ingredients:

  • 400 g of fine flour
  • 1 egg
  • 3 tablespoons of natural honey
  • 3 tablespoons of sugar
  • 1 tablespoon vegetable oil
  • 100 ml warm water or almond milk or rice milk
  • teaspoon of baking soda
  • spices: a flat tablespoon of ginger and ground cloves, two flat tablespoons of cinnamon and cocoa, a pinch of chilli

Heat the oil, honey, sugar and spices in a small saucepan for a few minutes. Sift the flour and baking soda into a bowl and add the egg. Add warm water and the mixture of spices from a saucepan.

Knead the dough by hand until the ingredients are combined. It should be smooth and shiny. It cannot stick to your hands. Cover the dough with foil and refrigerate for 30 minutes. After this time, remove the dough and set the oven to 170 degrees C.

Prepare a baking tray while it is heating up. Line with baking paper. Cut a piece of dough. Sprinkle with flour and roll into a cake about 3 mm thick. Cut out any patterns with the help of molds. Bake the gingerbread cookies for up to 20 minutes, depending on their thickness. They will rise twice in the oven.

Gingerbread without milk and eggs

Ingredients:

  • 3 heaped tablespoons of clarified butter
  • 1/2 cups of apple sauce
  • 3 tablespoons apricot jam
  • 2 tablespoons of honey
  • 1/2 cups of fine sugar
  • 1 cup of flour
  • 1/2 teaspoons of baking soda
  • 1 flat tablespoon of good gingerbread spice (or a teaspoon of cinnamon, 1/3 teaspoon of ground cardamom and cloves)
  • pinchs alt

Melt the butter and honey in a small pot. Set with fire to cool down. Mix the melted butter and honey with the applesauce, apricot jam and sugar. Add the sifted flour and baking soda to the mass. Mix thoroughly. Add spices and s alt. Stir until all ingredients combine well.

A cake tin with dimensions of 26cm x 10cm with baking paper. Put the mass into the mold. Bake in an oven preheated to 180 degrees C for about 35-40 minutes. Bake until the so-called dry stick.

"Cheesecake" without cottage cheese - millet

Ingredients for the mass:

  • 200 g dry millet (about 3/4 cup)
  • glass of water
  • a glass of plant-based milk (e.g. almond or the liquid part from a can of coconut milk)
  • 5 tablespoons of sugar
  • 150 g coconut cream or hard coconut milk tin

Ingredients for the bottom:

  • 1 and 2/3 cups of flour
  • 1 teaspoon baking powder
  • 3 tablespoons cocoa
  • 5 tablespoons of sugar
  • 1/2 dairy-free margarine cubes
  • 3 tablespoons of water
  • 1 egg

Pour the millet into a sieve and rinse with plenty of cold water. Transfer to a pot and cover with 1 cup of water and 1 cup of plant-based milk. Cook over low heat for at least 20 minutes. During this time, the porridge will absorb all the liquid and become overcooked. During cooking, stir the groats from time to time so that it does not stick to the bottom of the pot. Set aside the finished grits to cool. Combine the flour, baking powder, cocoa and sugar in a bowl.

Add the chopped dairy-free margarine and knead the dough with your fingers. A loose, lumpy mass should form. Then add the egg and 3 tablespoons of water and knead the dough until firm. Put them in the fridge for an hour.

Once the millet has cooled down, add sugar and 150 g coconut cream to it (you can use the hard part from the can of chilled coconut milk). Blend everything thoroughly until a homogeneous mass is formed. Take the cake out of the refrigerator. Grate 2/3 of the dough onto a paper-lined round baking tray, then knead with your fingers.

Put the bottom of the cake in an oven preheated to 220 degrees C for 10 minutes. Then put the millet on the baked bottom. Grate the rest of the dough on top. Put in the oven for 25 minutes. Cut only after it has completely cooled down, preferably cooled down.

  • Gluten-free Christmas Eve - what to eat if you suffer from celiac disease?
  • Lactose intolerance diet - rules. What foods can you eat?
  • Lactose intolerance - causes, symptoms and treatment

Category:

Diets