As usual, we are cooking simple…and we got almost 5kg of almonds from the organic shop (FOR FREE!!) soooo had a lot to do.
With a proper blender, just blend the almonds until they become a paste, buttery texture 🙂
You can use any nuts : cashews, hazelnuts, peanuts, …
You can toast them too just a lil’ bit before mixing.
Chocolate petals or flowers are a beautiful addition to any cake or dessert. If you think it’s difficult, no worries just stay tuned for the technique! 😉
To make chocolate petals you will need: some baking paper and/or acetate/rhodoid sheets, a piping bag (if you cannot make one with the baking paper), some vegan chocolate, a bent spatula and something cylindrical like a french baguette mold or a muffin mold.
Make the piping bag with the baking paper or use one reusable.
Start with tempering your chocolate (better if you would like the chocolate ending shining and glossy). You can skip this step if you don’t care 🙂
After cutting some bands of the baking paper, use the piping bag with your tempered chocolate on the baking paper or acetate sheet as the picture shows:
Working quickly before the chocolate hardens curve it up into a half circle. Carefully transfer the chocolate petals on their baking paper(or acetate sheet) to your mold and set aside in the fridge.
Here is the result after a few minutes, the petals became harder and the chocolate is now solid, like this:
Last step is to gently remove the paper from the petals. You can use it as it is or also make chocolate flower sticking them all together…
HAVE A BEAUTIFUL DAY!
This raw millefeuille will blow your mind, as it is crunchy, creamy, sweet and sooo tasty!….
For this recipe, you will only need a blender or a food processor, some dates, bananas and apples. If you have time you can soak the dates (I’ve used medjool), otherwise it’s fine.
Chop the apples in slices, cut bananas into thin and long slices, prepare the dates caramel using your blender (dates+ water – the water we soak the dates in or filtered water), set aside.
Prepare the millefeuille: first layer is banana slices, second layer is apple slices, third layer is caramel sauce, repeat all over until you have nothing left 😀
-You can add a pinch of cinnamon on top or into the caramel sauce, if you like it-
Keep refrigerated if you can resist the temptation, or serve it as it is! Bon appetit!
Because I believe in homesteading and the joy of Do-It-Yourself….winter time especially all-christmas-new-year-period is another excuse to
I suggest you to look at this recipe, and realise how easy it is to make. I promise your cherished ones will love these matcha cocoa truffles.
For about 15 of them you will need: For the filling: mix 180g coconut butter with one and an half Tablespoon of matcha tea powder and two Tablespoons of coconut nectar. Put 10 minutes in the freezer. For the ganache: rawcocoa with sweetener & some cocoa butter (or simply vegan dark chocolate) -some nice packagings for your truffles
You can keep these little things in the fridge or in the freezer for longer (up to three months)
Always wanted to try the typical French breakfast? This recipe is for you! Obviously always vegan and I promise it’s crispy on the outside, soft on the inside….what a treat!!…. Because we don’t wait until Christmas to offer you this gift 😉
“Balance should be the goal of those looking for health, since being too yin or too yang without being stable to return to balance constitutes a state of disease. A modern person will often be simultaneously too yin and too yang. This is because yin and yang have not emerged, due to a lifestyle more extreme than the person can integrate. When one is well balanced, it is possible to become either very yin or very yang in response to the demands of the moment, without being stranded in a simultaneous excess of yin and yang, which is always stressful. The balanced person easily expands or contracts, becomes more active or passive and at the same time remains anchored in stillness (emptiness permeated with Wonderful Existence), the place where yin and yang fuse into unified reality.”
(from “Healing with whole foods” by Paul Pitchford)
I definitely prefer eating/drinking raw foods but when the weather is cold in fall time (or when we have a non stop rain week…) I sometimes like this kind of hot treat…..
For this recipe, I’ve used homemade coconut milk (which is basically two tablespoons of coconut flour and about half liter of filtered water that I’ve been bringing to a boil.) but you can also find coconut milk from grocery stores.
Use about 150g of the pumpkin, skinless and of course seedless. Chop into cubes and add to the coconut milk (300ml) in a small pan.
Add spices according to your taste: from 1/4 of a teaspoon to a whole teaspoon of each spice: cinnamon, ground nutmeg, one, two or three cloves, ginger + chili (if you want to add some pep) + two or three fresh dates for natural sweetener.
Let the mixture cook on a medium fire for 15-20 minutes. Then, blend it. Serve it hot. It’s really delicate! If you’re a sweet tooth, you can dip your homemade vegan caramelized cocoa beans, choc&hazelnut cookies in it 😉
If you are curious about our cakes and what we are doing,
you can check out reviews of our customers and people who tried our cakes:
- On YouTube:
From Joe – Le Raton Vege, Montreal (in French, Quebecois)
From Biren (in English)
This recipe was published in the Biocontact magazine, October 2016 (free sample in organic shops in France)
Ingredients you will need are:
- 200g T80 wheat flour
- 60g chickpeas flour
- 70g non refined cane sugar or coconut sugar
- half of a vanilla pod
- 50cl (500ml) homemade hemp mylk or any other kind of non dairy mylk
- 2cl (20ml) extra virgin olive oil
As a traditional crepes dough, in a large bowl, blend the dry ingredients with the wet ingredients. Cover and let it at ambient temperature for more than half an hour. Lightly oil a crepe pan and place it over medium heat. When the pan is hot, cook the crepe until it is golden, then flip it and cook the other side. Repeat the steps for any crepe until there’s no more dough left.
Enjoy with homemade raspberry coulis, carob sauce, fruits jam, according to your taste!..
If you need sugar for decorate a cake or use in your recipes, I’ve imagined a food colouring free sugar recipe for you guys.
It’s very simple: blend 70g of cane sugar with 5 tablespoons of dried hibiscus flowers. annnnnd done.
Can do the same with dried lavender, dried calendula, or any kind of dried edible flower. Easy Peasy 🙂
Ingredients: 5 kiwis , 1 mango , half pineapple (frozen) , half fresh lemon juice , 2 passionfruits , Water as needed
Fruits are not local but organic. Most of the ingredients were going to be thrown away in the bin (organic shop) so I saved them and made this superyummy smoothie. If you make it, I can certify you your mind will travel far away 😉
If you don’t know yet, you can freeze ripe bananas, and make delicious dairy free & sugar free ice creams using only fruits and a high-speed blender.
I enjoy this as a breakfast or afternoon snack. During summer of course but in winter as well (Im crazy you say?)
For this one, I’ve used frozen bananas, acai powder and then I’ve sliced some local (Sardinian) peaches and chopped some pistachios.
THis is BLISS!!…..