When kids doesn’t want to eat spinach or other vegetables, this potato cake is a good idea to disguise the vegetable inside a layer of potatoes and béchamel sauce. 
Other options are doing beautiful decorations, such as the ones you will find inside.

gluten-free, dairy-free, nuts-free, eggs-free

 

Making meringues with honey instead of sugar is very difficult. I found a recipe in this blog, but he result I’ve got is, instead, a kind of quite good marshmallow.

gluten-free, dairy-free, nuts-free, full GAPS diet

 

Making sour cream is basically the same process as making yogurt. The only difference is that it’s more difficult to find raw cream, so then pasteurized cream must be previously boiled, while raw cream just need to be heat to 40ºC. Making yogurt from pasteurized milk is the same process as pasteurized cream.
The advantage of sour cream versus plain cream is that fermentation process eliminates lactose, and also, you will get a probiotic product that is rich in lactobacilli, which help the development of a healthy gut flora.


 

This is a recipe of a pie for fructose intolerant people. 

gluten-free, fructose-free, raw

The crust for an apple pie is basically the same than for a quiche but adding dates as sweetener, honey or syrups doesn’t allow the crust to be crusty. The recipe of the crust for making cheesecake can be used too for the apple pie.
Then, add the filling with apples and some tolerated sweetener, such as honey. I’ve added also some apple sauce with egg yolks to do a cream that coat the apples.

gluten-free, diary-free, Full GAPS diet