Hungarian noodles - gluten, dairy, egg, rice, corn, tapioca free

My eldest son has not just gluten intolerance, but he can't eat rice, tapioca and corn neither. Usually he eats potato, but I wanted to make something else for him. He liked pasta before his intolerances, but now he can't eat it. I made noodle for him instead of the pasta.

Ingredients for 2 plates:
- 80 gr buckwheat flour,
- 20 gr chestnut flour,
- 50 gr quinoa flour,
- 50 gr potato starch,
- 1 teaspoon psyllium husk powder,
- 1 teaspoon salt,
- 1/2 teaspoon xanthan gum,
- 2 spoons oil,
- water

Mix the ingredients in a big bowl and  pour water into the bowl until it gets a creamy but not loose massa. Boil a large pot water with salt and a bit oil in it. When it is boiling, tear the massa to little bits into the water. Cook it for 2 minutes. Pour down the water of it.

Dairy and sugar free Bounty chocolate (gluten free, egg free)

Ingredients:

- 100 gr desiccated coconut ,
- 1 dl coconut cream,
- xylitol (to taste),
- 100 gr Plamil sugar and dairy free chocholate,
- 2 tablespoons dairy free spread (Vitalite)

Preparation:

Mix the coconut scrapings with many xylitol, which tastes quite sweet, then pour coconut cream into it. Knead it. We have to get a shaped mass. Mold rods and put these in the freezer for 10 minutes.

I melt the dark chocolate over hot water, add the margarine to it. Mix it. Take the rods out of the fridge and dip into the liquid chocolate (stabbed toothpicks into these). Put the rods in the freezer again for 10 minutes and then eat it.
Ugly but delicious.