Desserts - gluten free

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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

 

Chocolate chickpeas - 2 ingredients!

Chocolate chickpeas - 2 ingredients!

Here's a great, nutritious treat flavored snack with just two ingredients! Nut-free, it is perfect for our children's lunchbox and for those who don't like chickpeas ... they will surely become fans thanks to this recipe!

 

Chickpeas are an excellent source of protein and fiber, which will keep you full for a long time and promote intestinal transit. For its part, dark chocolate provides you with magnesium, this nutrient that helps improve mood and your quality of sleep. Suffice to say that you have only good reasons to let yourself be tempted by this little treat!


Chickpeas are dry roasted to be crisp, crunchy and low in fat. Then coated with delicious 70% dark chocolate, to bring the decadent sweetness and contrast of textures with its smoothness.

This recipe is vegan, oil-free, no added sugar, gluten-free, nut-free, seed-free, and suitable for healthy, plant-based, nutrient-dense diets.

 

Modifications according to your desires!


The beauty of this 2 ingredient recipe is that it adapts endlessly! It is therefore a basic recipe, which you can make with multitudes of varieties.

Here are some ideas that I like:

Let yourself be guided by your imagination and be creative!



Chocolate chickpeas - 2 ingredients! 

INGREDIENTS


3 cups of Chickpeas cooked, rinsed, drained, organic
1 cup of 70% dark chocolate chips organic and fair


INSTRUCTIONS

  1. Preheat the oven to 350F.
  2. Drain and rinse the chickpeas then spread out flat on a baking sheet lined with parchment paper.
  3. Bake for about 50 to 60 minutes, stirring every 15 minutes, until thoroughly dry and crisp.
  4. Place chocolate in a heatproof bowl.
  5. Take the chickpeas out of the oven and place them in a bowl with the chocolate, stirring. The heat of the chickpeas will melt the chocolate.
  6. Place the chocolate chickpeas on a baking sheet lined with parchment paper using a tablespoon and refrigerate to set.
  7. Store in the refrigerator in an airtight container for 4 days. 

 

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

 

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

 

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 

 

Ingredients

 

 

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