Desserts - lunch

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Morning Glory Muffin

Morning Glory Muffin

One of our mothers' baking favorites, they've been one of my favorite varieties since I was a kid. They are so chewy, tender and sweet! 

Filled with carrots, apples, raisins, nuts and coconuts, they're sure to become one of your new favorite muffin recipes! The dried pineapples they contain are the ingredient that gives a whole new flavor punch to this traditional recipe! Perfect for breakfast or as an after school snack.

 

Morning Glory Muffin 

Preparation: 15 minutes
Cooking: 20 minutes 
Makes: 12 muffins 


1,5 cup of gluten-free flour
1 / 3 cup of organic coconut flour 
1/2 cup pure maple syrup
1 tablespoon of baking powder 
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon of salt
1 cup unsweetened applesauce
1/2 cup of coconut oil, melted
1 apple, grated
1 tablespoon of pure vanilla extract 
2 cups grated carrots (about 3 medium)
1 / 2 cup of organic sultana raisins
1/2 cup oforganic dried pineapples
1 / 2 cup of organic fine coconut
1 / 2 cup of organic walnuts from Europe, chopped

 


Instructions

 

  1. Line a muffin tin with paper cups and set aside. Preheat the oven to 400 degrees (F).
  2. In a large bowl, add the flours, maple syrup, baking powder, baking soda, cinnamon, ginger and salt; whisk well to combine.
  3. Add applesauce, oil, apple and vanilla; whisk just enough to combine.
  4. Stir in carrot, raisins, coconut, pineapple and walnuts; stir until ingredients are combined. Distribute the batter evenly among the prepared muffin cups.
  5. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached. ).
  6. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
  7. Serve hot, at room temperature or chilled.
  8. Store at room temperature in an airtight container for 3 days or even 1 month in the freezer. 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio

 

 

 

Banana Bread Flavored Donuts

Banana Bread Flavored Donuts

Ah the famous banana bread, what a comforting and above all versatile recipe! We like it hot out of the oven, grilled at lunch, covered with hazelnut butter or simply discover it in our lunch box ... 

I suggest here a donut version that is very soft on the inside and crispy on the outside! Young and old will fall under the spell ... for a more decadent version, add chocolate chips or walnuts!

 

Banana Bread Flavored Donuts

Makes 12 donuts

 

Preparation

  1. Preheat the oven to 350 ° F.
  2. Grease the donut molds with coconut oil.
  3. In a bowl, beat the bananas, sugar, flax eggs, vanilla and melted coconut oil until well combined.
  4. In another bowl, combine the flours, baking powder, salt and cinnamon.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Place the dough in the donut molds and bake for 13 minutes.
  7. Let cool for 5 minutes before removing the donuts from the molds.
  8. Serve hot or cold.
  9. Keeps in the fridge in an airtight container for 1 week ... if you can!

 

Bon appétit!

 

Caroline

President Hippocratae Bio

Rice pudding with coconut milk and raisins

Rice pudding with coconut milk and raisins

Rice pudding with coconut milk and raisins 

Makes 4 servings

Preparation 5 minutes

Cooking 30 minutes

 

Preparation

  1. Add the rice, water and cinnamon sticks to a large saucepan or casserole dish and bring to a boil.
  2. Boil the rice for 8 to 10 minutes or until the rice has absorbed the water.
  3. Then remove the cinnamon sticks and add the coconut milk, raisins, syrup and vanilla and stir, then bring the mixture to a boil.
  4. Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.
  5. Test the taste and add more syrup and / or ground cinnamon if desired.
  6. Serve hot, or put in the fridge for a few hours, then enjoy cold and enjoy!

* Decorate with sliced ​​toasted coconut just before serving!

 

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio
Carrot and Pear Squares

Carrot and Pear Squares

Garnished with ripe carrots and pears, coconut flour and walnuts, these squares are a healthy and delicious way to start your day! 

 

Carrot and Pear Squares

 

Makes 16 squares
Preparation: 15 minutes
Cooking: 20 minutes

 

 

Preparation

  1. Preheat the oven to 350F.
  2. In a food processor, crush the nuts until coarse, set aside.
  3. In the food processor, crush the spices, flour, baking soda and baking powder. 
  4. Add the nuts, carrots, pears and syrup. Pulse to obtain a homogeneous texture.
  5. In a 9 x 13-inch pyrex dish lined with parchment paper, pour the preparation. Cook for 18-20 minutes.
  6. To serve. Store in an airtight dish for 4 days in the refrigerator or 1 month in the freezer.

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

Pumpkin muffins

Pumpkin muffins

Naturally sweet and really delicious, these muffins are a really easy and delicious way to bake pumpkin this fall! Good little muffins that can be enjoyed for lunch, snacks or desserts! 

 


Pumpkin muffins 

Makes 12 muffins
Preparation 20 minutes
Cooking 25 minutes 

 

INGREDIENTS

  • 1/2 cup of forganic coconut arine 
  • 1 1/2 cups gluten free flour
  • 1 C. gluten-free baking powder
  • pinch of salt
  • 1 tbsp ground cinnamon 
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
WET INGREDIENTS
  • 1/2 cup pure maple syrup
  • 2 flax eggs or 1 small mashed banana
  • 1 c. lemon juice
  • 1/4 cup of melted coconut oil
  • 1/4 cup of coconut milk
  • 3/4 cup of pumpkin puree

STEPS

  1. Preheat the oven to 350 ° F. Line 12 muffin cups with paper cups. Put aside.
  2. In a bowl, combine the dry ingredients and set aside.
  3. In another bowl, combine all the wet ingredients. Pour over the dry ingredients and stir well. Do not over mix to avoid the muffins being too hard. 
  4. Garnish the molds with the dough, then bake for 25 minutes. Let cool completely.
  5. Keep for a week in the refrigerator in an airtight container, or in the freezer for a month.

 

Note: You can incorporate 1/2 cup of walnuts or chocolate chips  to the dough for a more gourmet version!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Brownies with coconut flour and walnuts

Brownies with coconut flour and walnuts

Rich and tender, these coconut flour brownies are the perfect choice for you if you are on a gluten-free, all-plant-based diet or, if you're like me and just want to feast on healthy foods filled with flavors! Rich in fiber and gluten-free thanks to coconut flour, these brownies will satisfy your cravings for sweets and will keep you full for a long time since coconut flour is high in fiber and protein while having a low glycemic index.

 

Treat yourself!

Brownies with coconut flour and walnuts

Makes 12 large brownies
Preparation 10 minutes
Cooking 30 minutes 

 

 

 

Instructions

  1. Preheat oven to 350 degrees F. Line an 8 "x 8" glass pan with parchment paper.
  2. In a small pot, melt the coconut oil over low heat.
  3. In a large bowl, combine cocoa powder and melted coconut oil. Add the flax eggs or banana with an electric mixer until well blended.
  4. Add maple syrup and vanilla extract.
  5. Mix again until combined.
  6. Add the coconut flour and salt and mix again until the dough is well combined.
  7. Stir in the nuts and chocolate chips. Distribute evenly in the prepared pan.
  8. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
  9. Let cool on a wire rack and when cool to room temperature, remove from pan and cut into 12 squares.
  10. Store for one week in the refrigerator in an airtight container.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Blackberry, Orange and Almond Scones

Blackberry, Orange and Almond Scones

Enhance your tea with these scones with delicate aromas of orange and almonds. Fluffy blackberries provide a sweet touch and are loaded with vitamin C and antioxidants, helping to protect you from inflammation. Thanks to millet and almond flours, these scones become a food dense in nutrients, good fats, proteins and a low glycemic index, which will keep your appetite satisfied! 

Blackberry, Orange and Almond Scones 

Makes 6 scones
Preparation: 15 minutes
Cooking: 20 minutes

 

 

  • 2 cups of almond flour
  • 1/2 cup millet flour
  • 2 tbsp of pure maple syrup
  • 1 tsp gluten-free baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp melted coconut oil
  • 2 flax eggs
  • 1,5 tsp pure vanilla extract
  • Zest of 3 oranges, grated
  • 3/4 cup blackberries
  • 1/2 cup oforganic natural almonds trenches

Preparation

  1. Preheat the oven to 375F. Place a sheet of parchment paper on a baking sheet, set aside.
  2. In a medium bowl, combine the 2 flours, baking powder, cinnamon and salt. In another bowl, combine the flax eggs, maple syrup, coconut oil, vanilla and orange zest.
  3. Add the liquid mixture to the dry mixture while stirring. Gently fold the blackberries into the dough. 
  4. Place parchment paper on the counter and place the dough on it and roll out the dough into a circle 3 cm thick. 
  5. Cut the circle in half, then cut these halves into 3 wedges, creating 6 pieces.
  6. Place the scones on the prepared baking sheet and sprinkle with the sliced ​​almonds, press lightly with your fingers so that they adhere to the dough. 
  7. Bake and cook for 18-20 minutes, until golden brown. 
  8. Let cool for a few minutes before serving.
  9. Store in an airtight container in the refrigerator for up to two days.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

Banana, raisin and chocolate muffins

Banana, raisin and chocolate muffins

Fluffy, healthy, nut-free muffins and therefore perfect for the lunchbox! Pssst! With raisins and chocolate chips, gustatory pleasure guaranteed because each bite turns out to be a surprise!

 

Banana, raisin and chocolate muffins

Makes 12 muffins  
preparation: 10 minutes
cooking: 22 minutes 

 

  • 1 flax egg
  • 3 large ripe bananas 
  • 1/2 cup applesauce 
  • 1/4 cup pure maple syrup
  • 3 tbsp of melted coconut oil
  • 1 tsp pure vanilla essence
  • 1 tsp gluten and aluminum free baking powder
  • 1/2 teaspoon baking soda 
  • 1 1/3 cups gluten free flour 
  • 1 / 4 cup of organic sultana raisins 
  • 1 / 4 cup of 70% organic and fair trade chocolate chips

 

Preparation

  1. Preheat the oven to 375 degrees F and place paper trays in the pan, or use melted coconut oil to oil the molds. Put aside.
  2. In a large mixing bowl, lightly whisk the flax egg. Add the bananas and mash well. Add the applesauce, maple syrup, oil, vanilla, baking powder and baking soda.
  3. Whisk to combine. Add the raisins and chocolate chips and mix well.
  4. Add the flour and stir gently until well incorporated. Do not over mix otherwise the muffins will be hard.
  5. Fill each opening almost full with batter (I used a regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the muffins cool for about 5 minutes, then transfer to a cooling rack to cool completely.
  7. Store in the refrigerator in an airtight dish for a week, freezes. 

 

Bon appétit!

 

Caroline

President Hippocrate.Bio

 

Raw hazelnut cookies - 3 ingredients - 5 minutes

Raw hazelnut cookies - 3 ingredients - 5 minutes

Believe it or not, these cookies are ready in under 5 minutes and contain only 3 ingredients! The healthy ingredients they are made of allow you to enjoy them any time of the day. Let yourself be tempted by their irresistible flavor of hazelnuts and their melting texture!

As a bonus, they can be adapted to your children's lunchbox by simply replacing the hazelnut butter in them with sunflower seed butter.

 

Raw hazelnut cookies - 3 ingredients - 5 minutes 

Preparation: 5 minutes
Makes 12 small cookies

 

Preparation

  1. In a bowl, mix the hazelnut butter with the maple syrup until you obtain a shiny paste. 
  2. Add the coconut flour and mix. Use your hands as needed and form a ball.
  3. Take about 1 tsp of the dough and form a small ball of the dough with your hands. 
  4. Place on a plate, repeat until you have used up the dough in the bowl.
  5. Using a fork, press each ball of dough to leave a mark on it and form a small, flat cookie. 
  6. Place in the refrigerator for 5 minutes and enjoy! 

 

Note: You can make them even more decadent by dipping them in melted chocolate before placing them in the fridge, simply melt some chocolate in a bain-marie and dip each cookie in the chocolate before placing in the refrigerator!

 

Note: For a nut-free version suitable for the lunchbox, replace the hazelnut butter with sunflower seed butter. 

Cranberry, orange and almond muffins

Cranberry, orange and almond muffins

Filled with fresh cranberries, these muffins have a lovely bright orange color thanks to the fresh oranges they contain. Both soft and light, almonds give them a touch of sweetness and crunch that balances the tangy side of cranberries. 

Take advantage of Thanksgiving to serve them to your family! 

 

Cranberry, orange and almond muffins 

Makes 12 muffins
Preparation: 10 minutes
Cooking 30 minutes 

 

1 cup fresh cranberries, halved
1/2 cup pure maple syrup
2 tbsp grated orange zest
2 cups of gluten-free flour (here almond flour)
2 tsp gluten-free baking powder 
pinch of salt
1/2 cup melted coconut oil
1/2 cup freshly squeezed orange juice
2 flax eggs
1/2 cup oforganic natural almonds hachées 

 

Preparation

  1. Preheat the oven to 375F.
  2. Prepare a plate of muffin tins, by placing paper boxes in it or greasing it with coconut oil.
  3. In a large bowl, combine the flour, baking powder, salt and syrup.
  4. Add the coconut oil, almonds, orange zest, cranberries, orange juice and flax eggs. Mix until the dough is moist, nothing more. 
  5. Fill muffin cups with batter to the brim. 
  6. Bake for about 30 minutes or until a toothpick comes out dry. 
  7. Store in an airtight dish in the refrigerator for 4 days. 

 

 

* Notes

For a safe version for the school lunchbox, simply replace the almonds with Sun-flower seeds or pumpkins.

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

orange cranberry almond muffins

Butternut squash muffins

Butternut squash muffins

Healthy butternut squash muffins, deliciously chewy and packed with all the flavors of fall. And since these muffins are naturally banana sweet, they're perfect for a healthy breakfast or snack!

Since they contain nut butter and coconut flour, they are high in fiber, protein, and healthy fats. 

For those who wish to cook them for children's lunches, simply substitute the nut butter with chickpeas cooked and drained in the same proportion. This will allow you to share these sweet treats with your children while remaining an excellent source of protein.

 

Butternut squash muffins 

Makes 12 muffins
Preparation time: 20 minutes 
Cooking time: 35 minutes

 

 

  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 3/4 tsp. XNUMX/XNUMX tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup melted coconut oil
  • 1 cup mashed butternut squash 
  • 3 eggs linen
  • 1 / 3 cup of 100% natural hazelnut butter (or from Chickpeas cooked, rinsed and drained)
  • 2 ripe bananas
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 / 3 cup of organic european pumpkin seeds 

 


Instructions

 

  1. Preheat oven to 375 degrees.
  2. Line a 12 muffin pan with paper or silicone cases.
  3. Prepare a squash (remove the skin and seeds) and cut into cubes. Place in a pot, cover with water and cook until a fork passes easily through them. Keep a cup for this recipe and puree using a blender when cool. Save the rest for another recipe.
  4. In a small bowl, mix together the coconut flour with the baking soda, cinnamon, nutmeg and ginger until blended, making sure to remove any lumps. Put aside.
  5. Meanwhile, in a large bowl, add the bananas and mash with a fork.
  6. Then add the squash puree, coconut oil, hazelnut butter (or chickpeas if you are making the nut-free version), maple syrup, vanilla extract and flax eggs. Mix well.
  7. Stir in the coconut flour mixture and stir until incorporated. Do not over mix to ensure the muffins remain moist.
  8. Place equal portions in baking tins and bake in preheated oven for about 20 minutes or until a toothpick inserted comes out clean.
  9. Store in an airtight container in the refrigerator for up to a week.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Pina colada bars

Pina colada bars

These pina colada bars are a true tropical 3-layered delight! A filling of pineapple and coconut in the middle of 2 crunchy layers.

Delicious for dessert, they are stunning when served for breakfast with a glass of coconut milk or coffee! Treat yourself!


Pina colada bars

 

INGREDIENTS

1 cup of gluten-free flour
1/2 cup melted coconut oil
1 cups of gluten-free oatmeal
2/3 cup coconut sugar
1/4 teaspoon baking soda
1 / 2 cup of chopped walnuts or d'almonds chopped (here I used cashews!)


For the middle layer:
1 tablespoon of coconut sugar
1 tablespoon of cornstarch
3/4 cup finely chopped organic dried pineapple
3/4 cup of water
1/2 cup organic fine coconut 

 

 

INSTRUCTIONS

 

  1. Using a knife, finely chop the dried pineapple.
  2. For the filling:
  3. In a small saucepan, add the water, coconut sugar, dried pineapple pieces and cornstarch. DO NOT place coconut in it - yet.
  4. Cook over medium-high heat until the mixture thickens.
  5. Remove from the heat and stir in the coconut. It will thicken even more as it cools. It takes about 5-10 minutes. Put aside.
  6. For mixing the outer layers:
  7. In a large bowl, add the flour and coconut oil.
  8. Mix to obtain a coarse texture.
  9. To this mixture, add the oats, coconut sugar and baking soda.
  10. Mix well using your fingers to really incorporate the ingredients.
  11. Remove 1/2 cup of the mixture. Add the nuts to this 1/2 cup and set aside.
  12. Press remaining mixture into an ungreased 8 x 8 baking dish.
  13. Distribute your filling evenly over this layer.
  14. Top with the mixture you set aside.
  15. Distribute evenly and press lightly with your hand.
  16. Bake at 350 ° for 35 to 40 minutes.
  17. Let cool and cut.
  18. Store in an airtight dish in the refrigerator and freeze. 


Notes
With a knife, delicately go around the dish with the blade in order to take off the dessert. Remove the dessert from the mold, place on a board and cut into squares.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio