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In a deep bowl, mix 1 banana and 2 eggs until smooth. Gradually add 1/2 cup gluten-free flour, mixing thoroughly. Heat a skillet over medium heat and grease with a little oil. Pour a tablespoon of batter onto the skillet and cook until bubbly, then flip and fry until golden on the other side. Serve with honey, berries or nuts.
Preheat the oven to 200°C. Place the salmon fillets on a baking tray lined with parchment. Drizzle the fish with olive oil, salt and pepper to taste. Top with a few slices of lemon and sprinkle with fresh dill. Bake for about 15-20 minutes, until the fish is tender and easily separates with a fork.
In a saucepan over medium heat, melt 2 tbsp butter and fry 1 chopped onion and 2 garlic cloves until transparent. Add 1 small cauliflower, cut into florets, and pour in 4 cups of broth. Cook until the cauliflower is soft (about 15 minutes). Then use a blender to pulverize the soup until creamy. Salt and pepper to taste, serve with a little olive oil and white pepper.
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