Desserts - nut free

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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
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

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
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. 

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

 

Ingredients

 

  • 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 lin
  • 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
The simplest cookies in the world! 2 ingredients

The simplest cookies in the world! 2 ingredients

Here is one of the simplest recipes in the world! She only asks for 2 ingredients! The most pleasant? We can modify it almost infinitely according to your tastes or according to what you have on hand! They are nutritious and really delicious.

The first time I tried them, I had a doubt since they do not contain any flour ... how were they going to behave? 

However, after the test, it became one of our favorite recipes! As soon as we have a little ripe bananas, hop! We make the recipe by adding chocolate, sometimes grapes, sometimes seeds, and often, we simply eat them according to the original recipe. 

 

A snack that fits well in the lunch bag!

 

 

The simplest cookies in the world! 2 ingredients

Makes 12 large patties 

 

Ingredients

4 bananas 
3 cups of organic fine coconut

 

Preparation

  1. Preheat the oven to 350F.
  2. Line a baking sheet with parchment paper. Put aside.
  3. In a bowl, mix the bananas until a smooth texture is obtained.
  4. Add the coconut and mix well.
  5. Using a tablespoon, take a large spoon and place on the baking sheet. Form a circle with your fingers. Repeat until you finish the dough.
  6. Bake for 25 minutes or until cookies are golden brown. 
  7. Enjoy! 
  8. Store in an airtight dish for 4 days. 

Notes

We can add some chocolate chips, raisins, chopped nuts or even spices such as cinnamon or nutmeg. Be careful not to add too much to prevent the dough from sticking together. 

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

Tahini-maple pancakes in 5 ingredients - 15 minutes

Tahini-maple pancakes in 5 ingredients - 15 minutes

Well known for its use in hummus, tahini is worth discovering for its impressive versatility. 

If there's one ingredient everyone should have in the fridge, it's tahini! This toasted sesame seed butter is one of my favorite ingredients because it can easily be added to a variety of recipes to make them super smooth.

Whether in dragon sauce, hummus, soup, smoothies or even like here, in these pancakes, tahini can easily replace peanut butter in most recipes. 

 

Did you know that tahini can replace butter if you combine it with maple syrup in baking recipes?

 

Benefits of sesame butter

Sesame butter is very dense in vitamins and minerals. With more than 10% fiber, sesame seed, like tahini, contributes to the proper functioning of the digestive system.

 

Rich in protein, tahini is ideal for a plant-based diet. A quantity of 100 g of sesame puree covers 43% of the recommended daily protein intake. 

 

Tahini-maple pancakes in 5 ingredients - 15 minutes 

Makes 12 patties

 

Ingredients 

 

Instructions

  1. Preheat the oven to 350F with convection. Line a baking sheet with parchment paper.
  2. Place the tahini, maple syrup and vanilla in a heavy-based saucepan and heat over medium heat.
  3. Stirring constantly and allow to heat until smooth and homogeneous. Remove from the heat and let cool for 10 to 15 minutes.
  4. Add the almond flour to the maple tahini mixture and mix until a rough dough forms.
  5. Roll 1 to 2 tablespoons of dough in the palms of your hands into a ball. Place on prepared baking sheet and flatten slightly with fingertips. Decorate with chocolate chips.
  6. Bake in preheated oven for about 10 minutes. Turn off the oven and let the cookies lightly brown in the hot oven for another 5 minutes before removing them.
  7. Let cool on wire racks.
  8. Store in airtight containers at room temperature for up to a week.

 

Bon appétit!

 

Caroline 
President Hippocrate.Bio

 

Coconut-choco pudding and crunchy garnish

Coconut-choco pudding and crunchy garnish

This dessert has become the favorite of the whole family, it can be prepared in 5 minutes, is ultra smooth and tastes divinely good! In addition, it contains only ultra healthy foods for our body, so no reason to deprive yourself!

 

Cacao 

Cocoa is a powerful superfood when eaten without additives. A rich source of antioxidants, such as anti-inflammatory flavonoids and polyphenols with anti-aging properties, cocoa also contains magnesium. Magnesium is a natural calming agent. The theobromine in cocoa also helps to have a positive attitude and maintain a focused mind.

 

Coconut-choco pudding and crunchy garnish

Makes 4 servings

Preparation time: 5 minutes

 

Ingredients

1 can of non-fat reduced coconut milk
1/2 cup Medjool dates, pitted and chopped
1/4 cup raw cocoa powder 
1/2 teaspoon ground cinnamon
1/4 cup chia seeds 
Dried bananas to decorate
Raw cashews to decorate 

 

Preparation

  1. In the food processor or blender, combine coconut milk, dates, cocoa, chia and cinnamon.
  2. Mix until you obtain a creamy and homogeneous texture.
  3. Pour the mixture into 4 bowls, cover and refrigerate for 1 hour.
  4. When ready to serve, garnish with chopped raw cashews and dried bananas.
  5. Enjoy!

 

Bon appétit!

 

 

Caroline 
President Hippocrate organic

 

Coconut macaroons - no added sugar

Coconut macaroons - no added sugar

If you like coconut, you must know macaroons? This delicious pastry reminds me of my childhood because it is my dad's favorite dessert! 

Both grainy and soft, they are excellent to enjoy with a tea or a cup of coffee. 

The original recipe is made from grated coconut, egg white and sugar. But in this version, I use coconut cream which will both avoid adding sugar and flavor these sweets even more, while making them even softer !!!

The secret little touch of this decadent dessert? The little drop of rum 😊

 

Coconut macaroons - no added sugar

Makes 20 macaroons

Ingredients

 

Preparation

 

  1. Mix the eggs with the coconut cream.

  2. Add the rum, then the grated coconut.

  3. Place small balls of dough on a baking sheet covered with baking paper using a spoon (about 1 tablespoon per ball)

  4. Bake for 10 minutes at 375 F.

  5. Let cool and with a spatula, place them in an airtight dish.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

 

 

 

* The coconut cream is taken when opening a can of coconut milk not reduced in fat: it is found on the top!