In the Special School No. 501 of Tandil, Argentina, students comprehensive training group are developing a project entitled Solidaririty gluten oven, from which address local needs with a commitment to collaborate.
The Deputy Director of the Establishment Grill Cristina explained that the project area is part of healthy foods, wich have been working for two years, “the first project was linked with celiac snacks for students in the district and this year the concern was to move the acquired knowledge to different needs of the community, “he said.
Thus, a project called “Oven Solidario” or gluten oven after acknowledging in slum families who are unable to access natural gas or carafe.
“They started to see the economic and encountered this situation and since then investigated what is a clay oven, how to do it, and now the idea is to work in two neighborhoods with the community,” Grill said, adding “the idea is besides producing kilns that children can transmit what is cooking in a clay oven and work with the community. ”
For its part Daniela Lutz, one of the teachers who accompanied the project from the gastronomic said “the clay oven is turned on two hours before and you can cook from a bakery to meat, vegetables, dessert, is of very low-cost, quickly, ideal for dining rooms. ”
The project has the participation of different teachers in the establishment, ‘this school is very interested in seeing the boy is united and as one tries to integrate into society we want them from their place too can help others “concluded Daniel.
Here we compile delicious recipes for children with celiac disease ….
Cake for gluten-free lunch
Ingredients: 10 to 12 servings 1 / 2 cup rice milk
2 cups gluten free flour
2 teaspoons gluten free baking powder
3 tablespoons olive oil
2 teaspoons vanilla
1 / 2 teaspoon of sweetener (sweetening) liquid, or to taste
Salt, a pinch
Preparation: In a very clean bowl sift flour, gluten-free baking powder and salt, then incorporate the oil and mix well. Add the egg previously mixed with rice milk, vanilla and sweetener and continue stirring until it forms a thick mass of something.
50 g of gluten-free biscuits, 200 g white chocolate, 6 tablespoons chopped almonds 8 tablespoons milk, 2 tablespoons cream, 80 g of butter, 6 tablespoons grated coconut.
Heat the cream in a water bath, add the butter and add the chocolate until it melts. Mix well. Soak biscuits in milk and mix with almonds and chocolate paste something chilled. Cool one hour. Form chilled dough into balls and coat in coconut flakes, return to cool and place in paper baskets.
Gluten free lemon cake
1 lemon yogurt
Zest of 1 lemon
1 cup sunflower oil
3 cups sugar
3 cups gluten free flour
1 teaspoon baking soda
Preparation: Put the oven to 170 degrees so that it warms.
Meanwhile, in a bowl, we beat the eggs, add sugar, yogurt, baking soda, oil, and flour. Mix everything very well until blended.
Pour the dough into a mold that we previously buttered, we put the tray in the oven, and let it be done for approximately 30 minutes (do the toothpick test to see if it’s ready, this is done by inserting a toothpick or a knitting needle in the cake comes out clean and if it means that you can already get). Finally sprinkle it over a little icing sugar.
Source: Radiotandilonline.com / Recipes Forum