Desserts - dessert

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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 

Ingredients


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

 

Ingredients

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

Ingredients

 

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
Peanut Brownie Cookies

Peanut Brownie Cookies

This recipe, which combines peanuts and the taste of chocolate in one decadent cookie, is ideal for an afternoon snack accompanied by a hot drink!

 

Peanut Brownie Cookies 

Makes 2 dozen small cookies
Preparation 10 minutes
Cooking: 15 minutes

 

Ingredients

  • 1/2 cup of date puree
  • 1/2 cup unsweetened applesauce and pear (or apple only)
  • 1 flax egg
  • 1 tbsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of sea salt
  • 1 cup of gluten-free flour
  • 3/4 cup cocoa powder
  • 1 / 2 cup of organic golden flax seeds
  • 1/2 cup oforganic dry roasted peanuts (or 70% organic chocolate chips)

 

 

Preparation

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a bowl, combine the date puree, compote and flax egg.
  3. Add the vanilla, baking soda, baking powder and salt and stir well. 
  4. Stir in the flour, cocoa, flax seeds and peanuts.
  5. Using your hands, shape dough into small balls of about 1 tbsp and flatten slightly. Place on the baking sheet and with your finger, press the center to place a peanut. Continue with the rest of the dough. The cookies do not expand, no need to space them too much. 
  6. Bake for about 15 minutes or until a toothpick comes out dry. 
  7. Leave to cool on a rack and serve with a large glass of coconut milk!

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Vegetable tiramisu

Vegetable tiramisu

This gluten-free vegan tiramisu recipe is rich, decadent, and delicious. Layers of vanilla cake soaked in coffee and vegetable cashew cream, topped with cocoa powder. This easy-to-make dessert is perfect for sharing with friends and family.

 

 

Vegetable tiramisu 

Makes 8 servings
Preparation: 20 minutes
Cooking: 30 minutes

 

INGREDIENTS


1 gluten-free vanilla cake recipe


Crème

1 cup of plain vegetable yogurt

1,5 cup of organic cashews (soaked in boiling water for at least 15 minutes)
3 tablespoons lemon juice 
1 tablespoon of miso paste 

 


Layer of coffee:

1/2 cup of espresso coffee
2 tablespoons of coffee or rum liqueur 


Chocolate layer

2 to 3 tablespoons of high quality cocoa powder


INSTRUCTIONS


Cake

  1. Prepare the cake batter and place in two 8 × 8-inch square cake pans. 
  2. Bake cake for 30 to 35 minutes or until springy to the touch and a toothpick inserted comes out clean. Let the cake cool in the pan for 2-3 minutes, then carefully remove it on a wire rack and let cool completely.
  3. When the cake is completely cool, use a sharp knife and cut the cake in half.
  4. Next, cut the cake into rectangular pieces about the size of a lady's finger.


Cream layer

 

  1. Add the plant-based yogurt, soaked cashews, lemon juice and miso paste in a high speed blender and blend until smooth and creamy.
  2. In a small bowl, combine the coffee and coffee liqueur.


Layer of coffee


  1. Combine strong coffee and coffee liqueur in a bowl and set aside.


Assembly

  1. You can use an 8 × 8 inch baking dish.
  2. Dip each piece of sponge lady's finger cake in the coffee mixture and place them on the bottom of the baking dish.
  3. Continue until you have a single layer of sponge.
  4. Add half of the cream mixture and spread evenly with a spatula or spoon.
  5. Repeat with another layer of lady's finger sponges dipped in coffee, then add the rest of the cream on top.
  6. Cover and refrigerate for at least 3 hours or preferably overnight.
  7. Before serving, sprinkle cocoa powder on top.
  8. Slice, serve and enjoy!

 

 

Bon appétit!

Caroline
President Hippocrate Bio
Quinoa, apple and Grenoble pancakes

Quinoa, apple and Grenoble pancakes

Impossible to eat only one! These pancakes are soft and divinely tasty!

 

Quinoa, apple and Grenoble pancakes

Makes about 12 patties
Preparation 15 minutes
Cooking 13-15 minutes 

Ingredients

  • 1 cup of gluten-free quino or oatmeal
  • 3 / 4 cup of gluten-free flour
  • 1 / 2 cup of organic walnuts in coarse pieces
  • 1,5 tsp baking powder * see note
  • 1,5 tsp cinnamon 
  • pinch of salt
  • 2 tbsp of coconut oil
  • 1 mashed banana
  • 1 tsp natural vanilla extract
  • 0,5 cup pure maple syrup
  • 1 cubed apple 
 

Preparation

  1. Preheat the oven to 325F.
  2. Place the oats or quinoa, flour, baking powder, cinnamon and salt in a large bowl.
  3. In another bowl, put the coconut oil, mashed banana and vanilla. Whisk until well blended. 
  4. Add the syrup to this mixture and stir.
  5. Stir the 1st mixture into the 2nd mixture and beat until well blended.
  6. Add the apples and walnuts.
  7. Using a tablespoon, place balls of the dough on a baking sheet lined with parchment paper.
  8. Place about 12 cookies per baking sheet.
  9. Leave a space between each cookie and flatten slightly with a spoon. 
  10. Bake, 13-15 minutes, until the top is a nice golden color.
  11. Bon appétit!

 

Keeps in an airtight container for 3 days, freezes for 1 month.

 

* Note: Make your own baking powder to avoid the chemical additives usually found in commercial baking powder. Here is a recipe to make it yourself!

Homemade baking powder

  • 65/1 cup (4 ml) tapioca starch or organic cornstarch 
  • 65/1 cup (4 ml) cream of tartar
  • 45 ml (3 tbsp.) Baking soda (soda)

 

 

Caroline
President Hippocrate Bio
Banofee style raw verrines - 5 ingredients

Banofee style raw verrines - 5 ingredients

Do you know the Banofee tart? This is a typical English dessert made with bananas, caramel, chocolate and cream, placed on a cookie crust. 

I propose here a version without refined sugar, raw, entirely vegetable, without gluten or dairy products! It remains sweet, super creamy and as decadent as the original version!

Quick to prepare, it contains only 5 all-natural ingredients and lends itself well to a beautiful presentation in a glass, enough to impress your guests during the receptions of the fast approaching holiday season!

 

Banofee style raw verrines - 5 ingredients

Makes 6 verrines

Preparation: 20 minutes

 

 

Ingredients

 

Preparation

  1. Place the maple syrup, almonds and dates in a food processor and mix well until a grainy, slightly sticky texture is obtained. Place this preparation at the bottom of the verrines.
  2. In a bowl, mash 3 bananas with a fork, then stir in 2 tbsp of hazelnut butter. Mix well until homogeneous and place this preparation in the verrines, on the almond crust.
  3. Cut a banana into slices, then in half and place the halved banana slices in the verrines on the banana-hazelnut cream.
  4. In a bowl, mash the last 2 bananas with a fork, add 1 tbsp of hazelnut butter and cocoa powder. Mix until well blended. Place this chocolate cream in the verrines. 
  5. Garnish with sliced ​​bananas for garnish.
  6. Store in the refrigerator until ready to serve. 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Sand rose with grilled coconut - 4 ingredients

Sand rose with grilled coconut - 4 ingredients

Let's talk about sweets. Treats tend to get a bad rap in the health world, but I strongly believe that treats should be part of a balanced diet! I have no shame in enjoying a treat every now and then.

My best advice? Make your own sweet snacks and desserts! Healthy, natural, nutrient-packed ingredients may be the only ingredients in these desserts. With such treats, I can enjoy them while still feeling good about the food I feed my body with!

Concrete example: these sand roses!

The only four ingredients in this dessert are almonds, coconut, chocolate chips, and hazelnut butter. They're healthy ingredients, giving me energy, protein, and a ton of nutrients that make me feel great when I nibble on this homemade treat. Treat your taste buds and your body!

 

These Coconut Almond Sand Roses are so easy to make - you only need four ingredients and they are so delicious! No one will guess that they are vegan and gluten free.

Sand rose with grilled coconut - 4 ingredients 

Makes 18 servings
Preparation 10 minutes
Cooking 5 minutes
Refrigeration: 30 minutes

 

Ingredients

 

Preparation

  1. Line a baking sheet with parchment paper, set aside.
  2. In a medium glass bowl, place the toasted coconut and salted almonds.
  3. In a small pot, melt the chocolate over low heat, stirring regularly. Add the hazelnut butter and stir to combine well. 
  4. Pour the chocolate mixture into the bowl and toss to coat the almonds and coconut evenly.
  5. Using a tablespoon, drop the mixture onto the baking sheet in individual portions. 
  6. Place in the refrigerator to set the chocolate.
  7. Enjoy!
  8. Store in an airtight dish for a week or a month in the freezer.

 

 

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

 

Ingredients

 

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

 

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

 

Ingredients 

  • 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 

Ingredients 

  • 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

 

Ingredients

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.