These treats can be enjoyed by everyone—even those who have no digestive issues and for whom gluten is far too heavy. Sweet or savory, enjoy the flavors.
Seedy Savory Crackers
- 80 g butter (or fat)
- 80 g sesame seeds
- 40 g flax seeds or hemp seeds
- 50 g sunflower seeds
- A pinch of caraway seeds
- 2 eggs
- Salt
- 10 g butter
Preparation: Whisk the eggs with the butter and a pinch of salt. Gently fold in the seeds and all the other ingredients using a spoon. Line a baking sheet with parchment paper and spread the mixture out evenly to make it thin. Bake the crackers in the oven for about 15 minutes. Once done, place them on a board, cut them into pieces, and serve.
Meat Pockets
- 400 g ground or finely chopped beef
- 4 eggs
- Oil and salt
FOR THE FILLING:
- 250 g ground meat
- 2 onions
- Salt
- Black pepper
- Chopped parsley
- 1 tbsp rice
- Parsley
Preparation: Add salt and pepper to the meat, mix well, and sauté the meat with the onion in a pan. Simmer for about 10 minutes. Stir, season with salt, add finely chopped walnuts and parsley, along with the rice, and mix thoroughly. Divide the dough into two parts and roll it out. Place the filling on the first part of the dough in equal portions spaced 6 to 8 centimeters apart, brush the spaces in between with egg white, and cover with the second piece of dough. Seal the edges around the meat and separate the pieces. If desired, you can dab a little water on the surface. Then, place them in a preheated oven at 180°C, and bake depending on the size of the pieces and your specific oven.
Broccoli and Potato Croquettes
- 500 g boiled potatoes
- 1 small head of broccoli
- 1 tsp fresh parsley
- 1 tsp finely chopped onion
- Grated cheese (kackavalj)
- Salt
- Olive oil
Preparation: Boil, peel, and mash the potatoes like a puree. Let them cool down, then clean and wash the other prepared ingredients, and steam them for ten minutes. Afterward, remove them, chop them finely, place them in a pan with two tablespoons of olive oil and parsley, and sauté for a few minutes. Mix the potatoes together, add the prepared vegetables, and salt to taste. Shape the mixture into 12 small croquettes, flatten them slightly, and coat each one in sesame seeds (or parmesan; alternatively, lightly toast the white sesame seeds in a pan first).
Arrange the croquettes on a baking sheet lined with parchment paper, lightly brush them with olive oil, and bake for about 15 minutes in an oven preheated to 180°C, until they turn golden brown and crispy.
Breaded Oyster Mushrooms
- 1.0 kg oyster mushrooms
- 2 eggs
- 1/2 cup milk
- 1 cup cornflour
- 1 tsp salt
- Mixed dried herbs
Preparation: Wash the mushrooms and clean them from any dirt. If desired, you can cut them into pieces or squeeze them out if they are too wet. Whisk together the eggs, milk, cornflour, salt, and mixed herbs. Coat the oyster mushrooms in this mixture and fry them in hot oil. After frying, place them on a paper towel to absorb excess oil. Serve them hot and fresh, alongside a salad, a side of boiled potatoes, or rice.
