🧺 Ingredients: (380 g, 11–15 pieces) depending on the size of the ravioli 🌾 135 g low protein flour (½ Loprofin Damin + ½ Mevalia) 🥬 75 ml water 🥛 25 ml Pro Zero 🫒 5 ml olive oil 🌱 3 g psyllium husk 🧂 2 g salt Filling: 🥬 50 g spinach 🫒 10 ml olive oil 🧀 30 g vegan parmesan 🧀 25 g vegan feta 🥄 20 g vegan sour cream 🧂 a pinch of salt and 🌶️ pepper Amount: makes approx. 110 g of filling Method: Filling: Sauté the spinach in olive oil until softened. Add the vegan

🧺 Ingredients 4 pancakes, total approx. 280 g → 1 pancake approx. 70 g = 17mg Phe 110 g Loprofin Damin flour 140 ml ProZero milk 2 tbsp granulated sugar ½ tsp baking powder ½ tsp baking soda 20 ml sunflower oil 1 tsp vanilla essence 10 ml apple cider vinegar 1 quail egg Cream (for filling and covering the cake): 🥣 Vegan mascarpone – 250 g 🥛 Vegan whipped cream – 125 ml 🌼 Vanilla essence – a few drops ➡️ The weight of the cream will be approximately 500 g after mixing with

🍞 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 2.5-3 g) 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 unti

🧺 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

A fun, playful, and PKU-friendly snack board that delights both kids and adults. Perfect for Halloween parties, celebrations, or just for fun 🧡 👻 What you’ll find on the plate: 🥝 Kiwi Frankenstein decorated with chocolate and crunchy PKU-friendly breadsticks 🍌🍫 Banana Ghosts decorated with chocolate 🍎🍓 Apple Monsters with strawberry tongues→ Teeth are made from low-protein crackers 🍊🎃 Mini Pumpkins – mandarins with celery sticks 🥨 Sesame crackers in Halloween

A light and easy cake – perfect with coffee, as a snack, or a weekend treat for the whole family. 💛 🧺 Ingredients Total cake weight (with fruit): approx. 440 g Servings: 7 slices 1 serving: approx. 60 g 🌾 1 mug Nutricia Loprofin flour 🪺 2 quail eggs 🍬 1/3 mug granulated sugar 🥄 Baking powder – 7 g 🍬 Vanilla sugar – 10 g 🥛 1/2 mug ProZero milk 🌻 1/4 mug sunflower oil 🍓 Fruit – 100 g (in this recipe: raspberries & red currants) 🧮 Phenylalanine (Phe) – PKU Fruit C

🧺 Ingredients This recipe: approx. 16 mini buns Total weight: approx. 290 g 🥣 Dough 🌾 Loprofin Damin flour – 185 g 🍬 Vanilla sugar – 1 tsp 🍬 Powdered sugar – 1 tbsp 🌻 Sunflower oil – 1 tbsp 🪺 Quail egg – 1 pc 🧫 Fresh yeast – 10 g 🥛 LP drink (milk) – 90 ml 🍬 Granulated sugar – ½ tsp (for the starter) 🍮 Vanilla pudding 🍮 Dr. Oetker vanilla pudding powder – 12.5 g 🥛 LP drink (milk) – 100 ml 🧮 Phenylalanine (Phe) Calculation – Mini Buns 📊 Overview table

A simple, fresh, and very eye-catching snack - perfect as finger food too. 🧺 Ingredients 1 rice paper = 6 pieces 🍘 Rice paper – 1 sheet 🍈 Jackfruit – 80 g 🥑 Avocado – 1/2 (approx. 60 g) 🥛 Violife vegan sour cream or vegan plain yogurt – 40 g 🍅 Tomatoes – 40 g 🧄 Garlic – 1 small clove 🍋 Juice of ½ lime 🧂 Salt 🌿 Fresh basil 🫒 Oil – for frying and sautéing (Optional seasoning for jackfruit according your preferences and taste – we only use salt) 🧮 Phenylalanine (Ph

Chocolate pizza Dough: (weight after baking- 375g): 10g fresh yeast (70mg phe) 75g Loprofin Damin flour (4.5mg phe) 100g Mevalia flour (17mg phe) 100 ml warm Pro zero (0mg phe) or LP drink (10mg phe) 25g cane sugar 25g of melted vegan butter Pinch of salt egg yolk 2g with a little bit of milk on the edges (14.26mg phe) Decor: iChoc brown chocolate 60g (54mg phe) and strawberries Method: Start with yeast- mix fresh yeast, 50 ml of warm milk and 5 g of sugar. Mix the other in

Nachos: Bezgluten tortilla Spices: salt, turmeric, and sweet paprika mixed with oil Guacamole: 1 avocado (111 mg phe/100g) 2 cherry tomatoes finally chopped 1/3 shallot finally chopped 1/2 lime or lemon juice pinch of salt You can also add fresh coriander and chilli if you'd like. Guacamole is super simple, you just mash the avocado in a bowl with a fork and thoroughly mix all the other ingredients with it. The method for making nachos in the oven is in the pictures below and