New Year’s Eve menu

Carnival – it’s time to start! Today I have prepared for you a collection of my favorite recipes that I prepare for my guests. They are really simple, quick to prepare and look very effective. But what is the most important thing? They are prepared independently and from the highest quality ingredients. Can you better entertain your loved ones? I do not think so! I encourage you to try my suggestions


Chocolate muffins with fruit



  • 2 cups of gluten-free flour
  • 0.5 cups of potato flour
  • 2 tablespoons of cocoa
  • 1 egg
  • 0.5 cups of coconut sugar
  • 1 teaspoon of baking soda
  • 1 tablespoon of lemon juice
  • a pinch of sea salt
  • 1 cup of rice drink
  • 3 tablespoons of coconut oil
  • a handful of raspberries (fresh or frozen)


A method of preparing:

I mixed the dry ingredients in a bowl: flour, cocoa, sugar, soda and salt. In a separate vessel, I mixed a vegetable drink, dissolved coconut oil, egg and lemon juice. I mixed the dry and wet ingredients briefly until combined. Finally, I added the raspberries and gently mixed it with a spoon. I poured the prepared mass into muffin molds and baked at 180 ° C for about 20-25 minutes. After baking, I let it cool down.

I served the muffins with the addition of homemade apple mousse 🙂




Chocolate and simple cake


Ingredients (dough):

  • 1.5 cups of birch sugar or erythritol
  • 2 cups of gluten-free flour mixture
  • 5 tablespoons of cocoa
  • 100 ml of hot water (to dissolve the cocoa)
  • 1.5 teaspoons of baking powder
  • 1.5 teaspoons of baking soda
  • 1 teaspoon of salt
  • 2 eggs
  • 1 cup of rice drink
  • 0.5 cups of vegetable oil
  • 1.5 teaspoons of vanilla extract


Ingredients (glaze):

  • 0.5 cups of ghee
  • 50 g cocoa
  • 0.5 teaspoons of vanilla extract
  • 1.5 cups of birch sugar
  • 60 ml of rice drink


A method of preparing:

Pie: I preheat the oven to 180 ° C. I buttered two 20 cm springform cake pans and set aside. In a large bowl I mixed: sugar, flour, cocoa, baking powder, baking soda and salt. I mixed it until all the ingredients were well combined.

I added eggs, rice drink, oil and vanilla. I beat with a mixer at medium speed. I added hot water and mixed it thoroughly. I poured the dough into the mold. I baked for about 40 minutes in the middle of the oven, then took it out and let it cool.

Icing: in a medium bowl, beat the butter and vanilla to a smooth, creamy texture. I added cocoa and continued to beat until the ingredients combined. Gradually I added sugar (one cup at a time), rice drink and whipped all the time. If necessary, you can add more drink to get the desired glaze consistency.

Finally, I poured the cooled cake with the prepared glaze.


ciacho czeko 3


Pudding chia



  • 1 banana
  • 1 peach (or mango)
  • 200 ml of plant drink
  • 2 tablespoons of chia seeds
  • 1 teaspoon of cocoa



  • blueberries
  • 2-3 cubes of dark chocolate
  • 1 tablespoon Strawberry peanut paste


A method of preparing:

I diced the peach (I left some for decoration, you can also use the mango). I tossed the peach into the blender cup, added banana, chia seeds, cocoa, and a plant-based drink. I blended everything and poured it into a jar. I decorated the pudding with toppings, peach and put it in the fridge for about 3 hours.




Zucchini brownies



  • 10 dkg of butter
  • 2 eggs
  • 6 tablespoons of white buckwheat flour
  • 2 tablespoons of oat flour
  • 1 teaspoon of potato flour
  • 3 tbsp
  • 150 g of dark chocolate
  • 12-14 tablespoons of coconut sugar
  • 1 cup of grated zucchini
  • 1 teaspoon of baking powder
  • a pinch of sea salt


A method of preparing:

I melted the butter and chocolate. I beat the egg yolks with sugar and the egg whites to a stiff foam with a pinch of salt and potato flour. I mixed yolks with sugar with the cooled liquid chocolate mass, squeezed zucchini from excess water, sifted with flour, cocoa and baking powder. Finally, I added whipped egg white and combined it.

I poured the dough into a mold and baked it at 180 ° C for about 30 minutes (at the end of baking I checked with a stick to see if the dough was already dry inside). After baking, I poured chocolate dissolved in a water bath, diced it and added fresh raspberries on top.




Balls a’la BOUNTY



  • 4 tablespoons of coconut mousse
  • 4 tablespoons of honey
  • 10 tablespoons of coconut shrims
  • 1 bar of dark chocolate


A method of preparing:

I blended the coconut mousse, honey and coconut flakes a bit. I shaped balls and put them in the freezer for a few minutes to make them hard. I melted the chocolate in a water bath and then dipped coconut balls in it. I set the balls aside to cool.




Coconut cheesecake


Ingredients (dough):

  • 4 eggs
  • 1 level teaspoon of salt
  • 150 g of xylitol
  • 150 g of ghee butter
  • 1 packet of vanilla sugar
  • 100 g of chopped almonds
  • 100 g of coconut shrims
  • 1 teaspoon of gluten-free baking powder
  • 80 g of corn starch


Lemon layer:

  • 5 lemons (peel and juice)
  • 1 teaspoon of corn starch
  • 50 g of xylitol
  • 3 eggs
  • 40 g of ghee
  • 30 g of agar
  • 100 ml of water


  • 200 g of sour cream without lactose
  • 400 g of lactose-free cream
  • 70 g of xylitol
  • 1 packet of vanilla sugar
  • 150 ml
    coconut drink
  • 30 g of agar


A method of preparing:

Pie: Whip egg whites with salt until stiff, I added 1/3 xylitol and mixed. In a saucepan, I melted the butter, vanilla sugar and the rest of the xylitol. I heated it, stirring, for about 3 minutes until it was homogeneous. I set it aside to cool down. In a bowl, I mixed yolks with chopped almonds, shavings, starch and baking powder. I added the contents of the saucepan and mixed it again. Finally, I added the proteins and mixed it again briefly. I poured the mass into a 24 cm diameter mold and bake it at 170 ° C for about 30 minutes.

Lemon layer: I mixed the yolks with the juice and lemon zest. I added starch, xylitol and mixed with a whisk. Then I cooked the whole thing over low heat for about 5 minutes, stirring constantly. I poured the lemon mass through the strainer. In a separate pot, I mixed agar-agar with hot water and boiled it for about 2 minutes. I poured the lemon mass, mixed it, poured it on a plate, covered it with foil and put it in the fridge for 15 minutes.

Cream: I mixed the coconut drink with the agar and boiled it for about 2 minutes. I whipped the cream with xylitol and vanilla sugar to make it stiff. I mixed 5 tablespoons of cream with a warm coconut drink (so that the cream does not weigh down). Then I added the rest of the cream and mixed it.

I cut the cooled cake in half. I put half the cream on the cake, then a lemon layer and then a little cream again. I put on the second part of the cake. I put the rest of the cream on the top and sides of the cake. I sprinkled everything with coconut flakes and shavings.


cheese cake_


Egg muffins



  • 2 eggs
  • 1 tablespoon of coconut flour
  • 3 tablespoons of coconut drink
  • 1/4 of the onion
  • 1/4 of yellow pepper
  • 2 slices of turkey tenderloin
  • 1 teaspoon of clarified butter
  • 3 pinches of sea salt
  • 3 pinches of black pepper
  • 1/2 teaspoon of dried oregano


A method of preparing:

I preheated the oven to 180 ° C. I cut the vegetables and cold cuts into small cubes. Then I beat the eggs with the drink and spices. I added flour, chopped vegetables, ham and mixed it all together. I greased muffin molds with butter and filled them with the prepared mass. I baked muffins for about 15 minutes.




Vegetables cut into sticks with dill dip


  • 3 carrots
  • 3 green cucumbers
  • 5 stalks of celery
  • 1 bell pepper
  • 1 kalarepa
  • 4 pickled cucumbers
  • 1 cup of coconut milk or yogurt
  • 3 cloves of garlic
  • 1/4 of a bunch of dill
  • a pinch of black pepper
  • a pinch of Himalayan salt

A method of preparing:

Peel the vegetables and cut them into sticks. I mixed the milk / yoghurt with the chopped dill, pressed garlic and spices. I served the vegetables in transparent glasses, placing the bars vertically, and I served the dip in a bowl next to it.


Eggplant paste with crackers


Ingredients (crackers):

  • 2 cups of gluten-free flour
  • 1/3 cup of ghee
  • 0.5 cups of sparkling water
  • about 0.5 teaspoons of sea salt


Ingredients (eggplant paste):

  • 2 eggplants
  • 2 cloves of garlic
  • 1 onion
  • about 1/3 cup of olive oil
  • sea ​​salt


A method of preparing:

I mixed all the ingredients of the crackers in a bowl and kneaded the dough. It should be quite flexible and firm, although with gluten-free flour it will be more difficult to obtain than with gluten-free flours. I divided the dough into 3 parts. I rolled out each of them to a thickness of about 2-3 millimeters and cut them into smaller pieces with a knife (if the dough breaks – do not worry, crackers can have any shape). I gently pry the pieces of dough with a knife and carefully transferred them onto a floured baking sheet. I baked the crackers at 190 ° C for about 15 minutes (I was constantly monitoring the degree of baking).

I cut the eggplant skin lengthwise in several places, put them on a baking sheet lined with baking paper and baked at 190 ° C until the skin was slightly brown. After baking, I let the vegetables cool down, then hollowed out the baked flesh and cut it into small pieces. I added the garlic squeezed through the press, chopped onion, and olive oil. I mixed it up and seasoned it to taste with salt.




Celery and sweet potato fries with avocado dip



  • 2 bataty
  • 2 sales
  • 1 tablespoon of coconut oil
  • a pinch of sweet red pepper
  • a pinch of Himalayan salt
  • 2 avocados
  • ½ a bunch of chives
  • 2 tablespoons of lemon juice
  • a pinch of black pepper
  • a pinch of Himalayan salt
  • a pinch of chilli

A method of preparing:

I peeled the vegetables and cut them into thin slices. I mixed them with spices and oil. I put the fries on a baking tray so that they do not touch each other. I put it in a preheated to 200 ° C oven and baked it uncovered until it was golden brown, about 20 minutes.

I mash the avocado with a fork and mix it with lemon juice and spices. I added the chopped chives and mixed it. I served the fries with the prepared dip.


Kale, beetroot, and carrot chips


  • 200 g of kale
  • 200 g of cooked beetroot
  • 200 g marchewek
  • 6 tablespoons of olive oil
  • a pinch of lovage
  • pinch of marjoram
  • a pinch of black pepper
  • a pinch of Himalayan salt

A method of preparing:

I washed the kale and torn it into smaller pieces. I cut the beetroot into slices, peeled the carrot and cut it into thin slices as well. I mixed the olive oil with spices and sprinkled it on the kale. I preheated the oven to 150 ° C and roasted the kale for about 5 minutes and the rest of the vegetables for about 20 minutes.

I hope I have met your tastes! Remember that both sweets and snacks can be healthy and can be eaten with a clear conscience. Maybe thanks to their preparation, you will encourage someone close to you to change their eating habits? Who knows! I keep my fingers crossed for that and I wish you great fun!



The article New Year’s Eve menu comes from the website Anna Lewandowska – healthy plan by Ann.

We wish to say thanks to the writer of this article for this remarkable content

New Year’s Eve menu

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