FOOD BLOG

🍞 PKU Bread (Only 6 Ingredients) This simple PKU bread requires very little effort and just six basic ingredients. Mix, let it rise, bake – and it’s ready! 🧺 Ingredients 250 g low-protein flour (I used Loprofin Mix; Mevalia works great as well) 1½ tea spoon dried yeast (around 2.5g) 1 tea spoon salt 1 tea spoon ground caraway seeds 225 ml warm water 40 ml sunflower oil 👩‍🍳 Instructions 1. Mix all ingredients Add all dry and wet ingredients into a loaf pan and mix until a

🧺 Ingredients Servings:  2 🥑 Avocado  – 90 g 🍝 PKU-friendly pasta  – 160 g 🧀 Vegan feta cheese – 45 g 🌿 Fresh basil  – 10 g 🥛 Vegan cream  – 20 ml 💧 Pasta cooking water   – 60 ml 🍋 Juice of ½ lemon Optional: 🧄 1 clove garlic 🧮 Phenylalanine (Phe) – overview Ingredient Phe (mg) Avocado (90 g) 100 mg PKU-friendly pasta (160 g) around 30mg (depends on the pasta used) Vegan feta 0 mg Fresh basil 15.7 mg Alpro rice cream 5 mg Other ingredients free TOTAL (

🧺 Ingredients (4 pancakes, total approx. 280 g → 1 pancake approx. 70 g = ~17 mg Phe) 110 g Loprofin low-protein flour 140 ml ProZero milk 2 tbsp granulated sugar ½ tsp baking powder ½ tsp baking soda 20 ml sunflower oil 1 tsp vanilla extract 10 ml apple cider vinegar 1 quail egg 🥞 Phe per serving Whole recipe (280 g / 4 pancakes):  approx. 68 mg Phe ➡️ 1 pancake (70 g): approx. 17mg Phe 🧮 Phenylalanine (Phe) Calculation Ingredient Amount Calculation Phe (mg) Loprofin flou

🧺 Ingredients (8 cinnamon hearts, total approx. 380 g) Dough 10 g fresh yeast 75 g Loprofin flour 100 g Mevalia flour 100 ml ProZero milk or LP drink 25 g cane sugar 25 g butter a pinch of salt Filling 50 g plant-based butter 50 g cane sugar 20 g ground cinnamon For brushing 1 pc quail egg, beaten with a little bit of low-protein milk (10–15 ml) 🤎 Phe per serving Whole recipe:  approx. 325 mg Phe Phe per gram:  325 ÷ 380 ≈ 0.86 mg Phe / g 1 cinnamon heart approx. 47 g ➡️ ≈

🧺 Ingredients (approx. 1.2 liters | 6 servings) 🧡🎃 1 Hokkaido pumpkin   (600 g used in this recipe) 🧅 1 onion 🧈 30 g butter 🍲 500 ml vegetable stock (fully cover the pumpkin in the pot) 🧄 1 clove of garlic 🧂 a pinch of salt ⚫ 3 whole black peppercorns 🌿 1 bay leaf 🥛 vegan cream (I use Vegan brands Rajo or Alpro rice cream) 🧮 Phenylalanine (Phe) Calculation - Hokkaido Soup approx. 1.2 liters | 5–6 servings) 📊 Clear overview – whole recipe Ingredient Amount Phe (mg)

🧺 Ingredients 🍅 Servings:  approx. 6 portions, total: 1.2 liters 800 g canned chopped tomatoes 1 medium onion  (approx. 100 g) 2-3 cloves garlic 2 tbsp olive oil 300–400 ml water 1 tsp honey 1 bay leaf dried oregano fresh basil  (a handful) fresh parsley salt and ground black pepper For serving (optional): parmesan cheese / PKU alternative fresh basil 🧮 Phenylalanine (Phe) Calculation 1 serving (200 ml): ➡️ approx. 90–95 mg Phe Ingredient Phe (mg) Tomatoes (800 g) 520 mg

🧺 Ingredients (approx. 1.1 l | 5 servings) 🥬 1 leek  – 200 g 🥔 Potatoes  – 200 g 🌿 Fennel  – 70 g 🍃 1 bay leaf ⚫ Black pepper 🧂 Salt   🍲 Vegetable stock  – 600–700 ml 🫒 Olive oil 🧈 Butter  – approx. 20 g 🥛 Vegan cream   (optional) 🌿 Fresh parsley  for garnish 💡 Note: The soup shown in the photo does not contain cream - after blending and tasting, I felt it didn’t need anything more.

🧺 Ingredients Servings: 3 🍈 Jackfruit  – 200 g 🍚 Echigo rice  – 200 g (cooked) 🍄 Mushrooms  – 6 pcs 🥕 Carrot  – 1 pc 🧅 Onion  – 1 pc 🧄 Garlic  – 2 cloves 🍅 Tomato paste  – 1 tsp 🌾 Low-protein flour  – 1 tbsp (for thickening) 🥄 Dijon mustard  – 1 tsp 🥄 Balsamic vinegar  – 2 tbsp 🥄 Soy sauce  – 1 tbsp 💧 Water  – 2 cups (approx. 400 ml) 🍃 Bay leaf  – 1 pc 🧂 Salt and black pepper   🫒 Olive oil  or 🧈 Butter 🍬 Sugar  – 1 tsp 🍽️ Phe per serving Whole recipe:  ≈ 30

🧺 Ingredients 🥞 Pancakes 🌾 7 tablespoons low-protein flour (I use Nutricia Loprofin flour) 🟡 1 egg yolk 🌻 1 tsp sunflower oil 🧂 a pinch of salt 🍬 2 tsp brown sugar 🥛 Milupa LP drink  – approx. 300 ml 🥝 Filling 🥛 250 g vegan mascarpone (Rajo Vegan used in this recipe) 🥛 100 ml vegan whipping cream (Hulala or Schlagfix) 🌼 a little vanilla essence

Chocolate Muffins 🍫🧁 This recipe: 11 muffins Weight:  approx. 45 g / 1 muffin Total weight:  approx. 500 g 🧺 Ingredients 🌾 Mevalia Bread Mix  – 125 g 🌾 Nutricia Loprofin Damin  – 30 g 🥛 ProZero milk  – 225 ml 🌻 Vegetable oil  – 50 g 🍫 Carob powder  – 25 g 🥛 Vegan condensed milk  – 85 ml (Nature’s Charm used in this recipe) 🍬 Granulated sugar  – 20 g 🥄 Baking powder  – 1 tsp 🥄 Baking soda  – 1/2 tsp 🧂 Salt  – 1/4 tsp 🍫 Vegan chocolate  – Rapunzel Rice Choco  – 50

Steamed Dumpling 🥟♨️ This recipe makes:  2 dumplings Weight:  approx. 450 g / 1 dumplingTotal weight:  approx. 900 g 🧺 Ingredients 🌾 Mevalia mix  – 200 g 🌾 Loprofin Damin  – 300 g 🧫 Fresh yeast  – 16 g 🧂 Salt  – 1/2 tsp 💧 Lukewarm water  – 350 ml 🍬 Sugar  – 1 tsp 🪺 Quail egg  – 1 pc (60 mg Phe) 🌻 Oil  – for brushing the cooked dumplings 🧮 Phenylalanine (Phe) – PKU Dumplings 📊 Clear overview – whole recipe Ingredient Amount Phe (mg) 🌾 Mevalia Flour 200 g 34 mg 🌾

🧺 Ingredients (approx. 1.6 l  | 5–6 servings ) 🟣 Red cabbage:  400 g 🥔 Potatoes:  100 g 🧅 Red onion:  approx. 100 g 🍋 Lemon juice:  approx. 2 tbsp 🍲 Vegetable stock:  1 l 🫒 / 🧈 Oil or butter  for sautéing the onion 🌿 A pinch of fennel seeds 🧂 Salt ⚫ Black pepper 🥛 Vegan cream:  optional 🧮 Phenylalanine (Phe) – Red Cabbage Soup (approx. 1.6 l  | 6–7 servings ) 📊 Clear overview – whole recipe Ingredient Amount Phe (mg) 🥬 Red cabbage 400 g 280 mg 🥔 Potatoes 100 g