Category

Sweet

Category

Vegan french toast

Hey there, Have you ever had french toast? It a sweet version of an eggy bread, tourists love it. It’s basically a trick to use up bread that’s dried, and it’s perfect for breakfast. Because I had to remove eggs from my diet, I experimented a lot to replace eggs in baking and cooking in general. And these experiments took me there too. So today I give you a vegan recipe of french toasts. So quick and easy, with a great texture. It imitates well the taste of authentic french toasts, and have this nice twist with the vegetal drink, hazelnut for me. Vegan French toast Ready in about 10min. 1,5 cups hazelnut milk (or other vegetal drink)2 tsp unsweetened apple puree1 tsp arrow roots1/2 tsp vanilla powderBread fat for cookingAfter cooking1 tsp cinnamoncoconut sugar, maple syrup to taste Start by whisking together the hazelnut drink with the apple puree,…

Raspberries, coconut and almond vegan muffins

Hey there! I’ve made lots and lots of muffins in 2017.  And since I had to stop eggs, it was a real challenge to bake. I found out however that since I have replaced eggs in different ways, my muffins taste better, their texture is softer, and gooey. Well I must admit that I didn’t use to succeed at making muffins before, I worked the dough too much or didn’t put enough fat, used a wrong type of sugar that gave them a sort of elastic texture. Let’s say I was experimenting. And now it has paid off: they taste G O O D. How do I replace eggs? That surprises a lot of my friends, you can use unsweetened apple puree, chia seeds, apple cider vinegar, arrow roots… I find that apple puree gives  a very nice gooeyness to muffins. Chia seeds help the texture stick together. Today I…

Vegan chocolate and red fruit muffins

Hello there! For New Years, I ended up improvising a friends dinner at home the last minute (I mean the very last minute). I bought most of the dinner already cooked I admit, but I made the dessert and it was so good that I deliver you the recipe. Chocolate and red fruit muffins making vegan dessert delicious and yummy, that we had with homemade whipped cream. And since there were some left the next day, we had some more for brunch. Our very first brunch of the year. We had some English muffins with smoked trout (which taste is very similar to salmon), some salad and avocado, and I also made a red fruit smoothie that was delicious too. So easy and yet so satisfying. So here is the recipe Vegan dark chocolate and red fruits muffins 25min prep 200g flour T552 tbsp cacao powder (unsweetened)60g coconut sugar1-2 tbsp…

Almonds and coconut muffins, vegan and fat free

Hello there! This weekend I wanted to start thinking about Christmas and festive recipes, meaning I wanted to put edible golden glitters everywhere. By the way, I found an always on countdown until Christmas, which is both super exciting and a bit creepy. There are only 32 nights until Christmas guys. It’s happening here. So today I give you the healthy and simple recipe of almond and coconut muffins. They are vegan and fat free. I made them with apple and apricot compote, but you can use any compote, I bet that apple and chestnuts would make it more christmassy. The texture is perfect and they are very nourishing : perfect for a snack in the afternoon with a cup of tea, or for what we French call le goûter. Almonds and coconut muffins, vegan and fat free 10min prep, 12min cooking. 150g all purpose flour50g grated coconut40g muscovado sugar1…

Vegan lemon muffins

I like baking on a Sunday afternoon. It is a nice way of chasing the blues away. If I have the chance of having kids one day, it will be one of my favorite things to make with and for them : french crêpes, pancakes, cakes, fruit pies… anything really. It’s also a good way to make healthy snacks for the week. This recipe is very easy and healthy as I used bio products and unrefined sugar (which I also used in small amounts). Oh and they are also vegan since I cannot have eggs or cow milk yet. It’s funny, ever since I stopped putting eggs in cakes or muffins, the texture has never been better. My muffins are now fluffy like the ones you buy in England. For these lemon and poppy seeds muffins, I added some crispiness by putting some crunola on top of the muffin dough.…

Peach & buckwheat pie (gluten free)

I didn’t like pies when I was a kid, or rather I didn’t like cooked fruits. And then I discovered my grandmother’s pies. I remember that day, I visited my grandparents to the countryside and she had made the most delicious raspberry pie for dessert. It smelled heaven in the kitchen, and I was caught in it. Now every time I make pie or jam, I think of her. Last Sunday, B & I were invited for lunch and I brought a dessert that I thought was typical of summer, a fruit pie. So I used white and yellow nectarines, a some white peaches I had found on the market that same morning. It was really savoury, with a touch of fresh basil that goes so well with peaches. And there was this special nutty twist thanks to the almonds and nut butter I added to the pastry. Because of…

Healthy nut butter

Hi, By now you must know about my unconditional love for almond butter. It is so unbelievably addictive, hence why the 700g jar we buy at Naturalia only lasts us 3 weeks to 1 month top (ouch!). I personally find almond puree much better than nutella, although I’d like to try to make a homemade one, without all the rubbish they put in it, have any suggestion? In an attempt to wean myself a little bit from almond butter, I tried to diversify my range by putting a mix of nuts together. Therefore I made a nut butter with macadamia, Brazil nuts, walnuts, pecans, almonds and hazelnuts. I just added a bit of salt flower and the result is a super strong and delicious taste of nuts. It was brilliant with my buckwheat pancake recipe (egg free). It is such an easy recipe: if you too are crazy about almond puree…

Plums, raspberries and coconut crumble

Hey, I hope you had a delicious summer ! Talking of which, B and I went to the Drôme for the summer, and we basically did a tour of the summer markets there, tasting saucisson, beautiful tomatoes, olives and tapenade on french bread. It was wonderful, and really peaceful which was what I needed. In this part of France, you have to taste apricots and also many different sorts of plums, mirabelle, greengage plums, etc. When we got back to Paris, we found some on the market, they were already quite ripe so I decided to make a crumble, adding some frozen raspberries I had and gave it a coconut twist. Indeed I wanted to balance the acidity of the fruits with something soft like coconut. It was delicious, from breakfast to dinner we ate it all. It was also great with a dollop of coconut yogurt at breakfast !…