Nordic nut bread - without flour

Nordic nut bread - without flour 0

Although different from the breads you are used to, this Nordic bread is highly nutritious and tastes very rich!

A bread made entirely of nuts, grains, seeds, eggs (the real ones for omnis and veganegg for veggies) and oil.

Thanks to its flavor with many nuances and its dense texture, a single slice will be more than enough to fill you! As you can imagine, this type of bread will provide you with a lot of energy, nutrients, fiber and high satiating power given the wide variety of nuts and seeds it contains.

No flour, yeast or leaven, no kneading or leavening ...!

Its preparation will take no more than 10 minutes. The most "complex" job will be to fill the mold where you will cook it.

This recipe is the basic one, however, you can vary it to make for example: 

  • rosemary and olive bread 
  • pain au chocolat and dried cranberries
  • date bread 
  • raisin and cinnamon bread
  • and more!


Nordic nut bread - without flour





  1. Combine all the nuts and seeds in a large bowl.
  2. Add salt, olive oil and eggs or veganeggs.
  3. Mix well to combine.
  4. Spoon into a parchment-lined loaf pan, pressing down and flattening the surface.
  5. Bake at 325 for one hour.
  6. Let cool then unmold.
  7. Slice and serve grilled or as is.
  8. Serve it with jam, nut butter or a veggie pâté!


Bon appétit!




President Hippocrate Bio 




THE Best Garlic Baba Ghanoush

THE Best Garlic Baba Ghanoush 0

Do you know the Baba Ganoush?

Baba ganoush is similar to hummus, but it requires grilled or roasted eggplant instead of chickpeas. In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic, and salt.

Both dips are native to the Eastern Mediterranean and are often served with pita bread and raw, crunchy vegetables. You can use baba ganoush as you would with hummus, a dip or a spread.

I love my baba ghanoush with LOTS of garlic! If you don't like garlic as much as I do, avoid grating the raw clove as a garnish.

Without it you'll have a more subtle (slightly sweet) garlic flavor that will make everyone very, very happy. We like to serve it as part of a trio of dips, with homemade hummus and muhammara. Accompanied by raw vegetables and pita chips, you really can't go wrong.

Baba Ganoush is much easier to do than most people think! So, are you ready to get started ?!




THE Best Garlic Baba Ghanoush


Makes 2 cups
Preparation time: 10 minutes
Cooking time: 35 minutes
Rest time: 30 minutes



1 head of garlic, plus 1 clove of garlic
1 tbsp. plus 1 tsp. olive oil and more for garnish
Freshly ground black pepper
2 medium eggplants
3 tbsp lemon juice
1/4 cup 100% natural sesame butter
1 tbsp freshly chopped parsley
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Pomegranate arils
A pinch of crushed red pepper flakes
Grilled pita and chopped vegetables, for serving




  1. Move the oven rack to the top third of the oven and preheat to broil on high power. Line a large baking sheet with parchment paper.
  2. Cut off the top of the head of garlic and drizzle with a teaspoon of olive oil.
  3. Season with pepper and wrap in foil.
  4. Pierce the eggplants all over with a fork. Place the eggplant and garlic on a large baking sheet and place in the oven.
  5. Grill, turning occasionally, until the eggplant is charred on the outside and tender inside and the garlic is tender, 30 to 35 minutes. Tip: Test the cooking of the eggplant by inserting a paring knife in the center of the eggplant. If there is resistance, continue cooking.
  6. Let the eggplants cool for 10 minutes, then open them and remove the flesh. Discard the skin and place the flesh in a colander to drain for 30 minutes, stirring once every 15 minutes. 
  7. In a large bowl, combine the eggplant, roasted garlic cloves, cumin, smoked paprika and lemon juice. Use a fork to mash the garlic cloves, then keep stirring until the eggplant is broken down and the lemon juice is incorporated.
  8. Add the tahini, 1 tablespoon of olive oil and grate the remaining clove of garlic in a bowl. Stir to combine and season with pepper, then transfer to a serving dish.
  9. Garnish with parsley, chili flakes, arils of pomegranate and a drizzle of olive oil.
  10. Serve with toasted pita bread and / or vegetables.
  11. Store in the refrigerator in an airtight dish.


Bon appétit!


President Hippocrate Bio
Georgian Beet and Walnut Veggie Pate (Beet Pkhali)

Georgian Beet and Walnut Veggie Pate (Beet Pkhali) 0

I don't know about you, but I eat with my eyes first! A beautiful colorful and well-styled plate always makes me want. An aesthetic dish makes me want to taste it more slowly in order to appreciate all the taste subtleties that are there. This recipe is therefore made from red beets, in order to obtain a beautiful color that will whet your appetite! 

The earth abounds with an immense variety of foodstuffs, some of which, like beets, have such attractive culinary properties! In addition to its beautiful ruby ​​color (its color changes depending on the variety, ranging from white, yellow to red through the ranges of mauves, not to mention the marbled varieties so pretty on the plate!), Beetroot is an ally powerful for your health.



3 good reasons to eat beets

  • Beetroot helps to digest better: its high fiber content allows good intestinal transit, thus preventing constipation
  • It helps reduce the risk of cancer: beets contain betanin, an amino acid that gives beets a purplish color and has the property of destroying cancer cells and preventing the multiplication of diseased cells
  • It protects against cardiovascular diseases: its fiber and antioxidant content help ensure good heart health. Antioxidants help eliminate free radicals involved in cardiovascular disease, and fiber helps lower bad cholesterol levels, thereby reducing the risk of developing heart disease.


Whether you prefer yellow, white, red or marbled beets, all varieties provide the same vitamins and minerals. On the other hand, in addition to giving a bright color to your dishes, beetroot contains more betanine and therefore is the best for contributing to optimal health.


As I particularly like tasting dishes from other cultures, I recently discovered PKhali, a veggie pâté from Georgia, a country I didn't know! It is located in the Middle East, surrounded by Turkey, Armenia, Russia and Azerbaijan. 

This veggie pâté is a traditional dish that comes in many shapes and colors. It is usually made with different vegetables, fresh herbs, garlic and of course lots of nuts! In Georgia, it is usually prepared with beans, beet leaves and Swiss chard, but two of the most famous variations are those made from beets and spinach. These two vegetables saturated with vitamins and minerals add not only explosive flavors, but also attractive bright colors to this unusual dish.

People love to eat it with Georgian flatbread, Lavash, or spread it on rye bread, which is a more Ukrainian way to enjoy this dish.

For my part, I like to eat it with endives or with my nourishing homemade bread. Without further ado, go quickly and cook this little treat that goes well in the lunch box or serves as an aperitif accompanied by small rusks to impress your guests!



Georgian Beet and Walnut Veggie Pate (Beet Pkhali)

Preparation time: 45 minutes
Cooking time: 20 minutes
Makes: 4-6 servings 

454g beets (about 2 medium beets)
1,5 cups of Organic European Walnuts
3 garlic cloves, finely chopped
1 tablespoon of red wine vinegar
1 large bunch of washed and chopped cilantro (1,5 cups tightly packed)
Freshly ground pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon of fenugreek
1/2 teaspoon saffron
1/2 cup pomegranate seeds, for garnish



  1. Place the beets in a medium saucepan and cover with water.
  2. Bring to a boil and cook beets until tender, about 45 minutes.
  3. Remove the beets from the hot water and let them cool for 15 min.
  4. Meanwhile, in a food processor, crush the cilantro, nuts and garlic.
  5. Put aside.
  6. When the beets are cold enough to peel them, grate them using a fine grater.
  7. Mix the grated beets with the nut paste, vinegar and spices.
  8. You can choose to shape it into balls, or place in small pots or a nice serving dish. Garnish with pomegranate seeds and half walnuts.
  9. Refrigerate the Pkhali for at least an hour before serving. Psssss! It is even better the next day!


Bon appétit!


President Hippocrate Bio
Flax tortillas in 4 ingredients

Flax tortillas in 4 ingredients 0

Many wonder how to consume fine flaxseed to benefit from its many benefits ... here is an original and really delicious way to use them! With only 4 ingredients, this flaxseed tortilla recipe will surprise you with their soft and supple texture. You can garnish them as you wish or according to your fancy, the only limit is your imagination! For my part, I love them garnished with hazelnut butter and sliced ​​bananas for lunch !!




Flax seeds contain many nutrients that are beneficial for your health (they must be crushed to reap their benefits !!), the most important of which are:

  • Omega 3 fatty acids, also known as "good fats": they protect your heart and have been shown to be beneficial nutrients for lowering triglycerides and lowering blood pressure.
  • Lignans, flax seed is the plant that contains the most lignans, an antioxidant found in the fibrous part of flax seeds. Lignans are also phytoestrogens, a plant nutrient that could act in some way as estrogen, a female hormone. This is a very controversial topic and scientists are not sure what impact lignans have on our hormones. While some studies seem to prove that it can help fight breast cancer, others have shown that phytoestrogens do not mimic estrogen at all and instead prevent the formation of blood tumors.
  • Fiber, flax seeds contain 27g of fiber per 100g. Note that it is recommended to consume around 25g of fiber per day for women and 38g for men.



Flax tortillas in 4 ingredients 




1 cup of organic golden flax seeds  
1 cup of boiled water
1/2 teaspoon of salt
1/4 teaspoon turmeric (or: ginger, or garlic powder or onion powder)



  1. In a blender, add the flax seeds, mix at high speed until they form a flour. Be careful to grind well until you have flour otherwise they will not absorb the water in the recipe and the tortillas will not stick together.
  2. In a small saucepan, bring the water to a boil.
  3. Remove from the heat, stir in all the spices and add the flax flour all at once.
  4. Stir quickly with a wooden spoon, until the flax flour absorbs all the water and forms a ball of dough. While stirring, the dough will form, it will gradually peel off the pan to finally form a ball of dough. It takes 1 to 2 minutes.
  5. Remove the dough ball from the pan and transfer it to a piece of parchment paper or a floured surface. The dough should not be too sticky, if necessary simply sprinkle a little extra flax flour on the ball.
  6. Divide the ball into 4 balls of dough of the same size. Place one of the dough balls on a piece of parchment paper or floured surface. Place another piece of parchment paper on top to prevent the dough from sticking to the roller. Lightly press the balls of dough with your hand to flatten and glue the top piece of parchment paper to the ball.
  7. Roll with a rolling pin until dough is flat but not too thin or will not become soft when cooked. Aim for a thickness of 2-3 mm. Remove the paper.
  8. Using a round shape like a plate, place it on top of the dough and cut the edges with a knife to form a circle.
  9. Remove the rest of the dough, form a ball and reuse later if desired.
  10. Place the circle of dough in a non-stick skillet previously reheated over medium heat.
  11. Bake for 1 to 2 minutes or until the edge is dry - the center should be soft - and you can easily slide a spatula under the dough to turn it over.
  12. Cook for about 1 additional minute on the other side. Do not overcook or the dough will get very crisp, like tortilla chips! It should be dry but easy to roll.
  13. Place the cooked wraps on a plate.
  14. Repeat these steps with the rest of the dough until you form 4 wraps.
  15. Serve them cold with the garnish of your choice or hot.



  • I suggest you golden flax seeds to have a milder taste, brown flax seeds can also be used but the taste will be more bitter. 
  • You can use different spices to vary the taste: smoked paprika, nutritional yeast, dried basil, thyme or rosemary. Simply replace the 1/2 teaspoon of turmeric with the spice of your choice!



Bon appétit!


President Hippocrate Bio
Guacamole revisited

Guacamole revisited 0

This guacamole recipe will surprise you with its festival of flavors and contrasting textures! Creamy as butter avocados meet the crunch of nuts. It goes particularly well with potato crisps, but you can enjoy it in a wrap or on a chili. 

Easy and quick to prepare, it is an ideal recipe for aperitifs for your bbq evenings!


Guacamole revisited

Preparation time: 40 minutes

Makes: 2 cups 



4 ripe avocados, peeled and pitted
1 / 2 cup of Walnuts from Europe Organic hachées
5 Organic natural almonds hachées 
The juice of 1 lime
1/2 jalapeño pepper, seeded and finely chopped 
1/4 red onion, chopped
2 cups of halved cherry tomatoes 
2 tbsp chopped fresh cilantro
Ground pepper to taste



  1. Preheat the oven to 400F. On a baking sheet lined with parchment paper, place the cherry tomatoes in halves and garnish with a drizzle of olive oil.
  2. Cook for 30 minutes or until very soft, stirring a few times during cooking.
  3. In a bowl, mash the flesh of the avocados with a fork. 
  4. Add the rest of the ingredients and mix with a spatula.
  5. Serve with corn chips. 
  6. Enjoy!


Bon appétit!



President Hippocrate Bio 




Carrot-Turmeric Anti-inflammatory Hummus

Carrot-Turmeric Anti-inflammatory Hummus 0

This hummus is delicious, nutritious, easy to make, and good for you. It is packed with vitamins, minerals and incredible health benefits thanks to the ingredients that compose it. This is an ideal recipe when you want to give a little boost to our immune system, while filling up with nutrients.



Inflammation is the body's natural defense mechanism and is not inherently harmful. However, chronic inflammation of the body can be the source of many hormonal imbalances and health problems. It is therefore important to adopt a diet rich in anti-inflammatory foods, thus promoting good overall health. This is the reason why this hummus contains a powerful anti-inflammatory:

  • Le turmeric is a powerful anti-inflammatory thanks to its active principle, curcumin, from which it derives its anti-inflammatory properties. It is effective in relieving chronic inflammation, muscle and joint pain, digestive disorders. It is also an excellent blood and liver cleanser, and body protector. In addition, turmeric is very rich in antioxidants, which makes it a plant of choice for preventing many cancers.

  • La carrot is rich in vitamin A, beta-carotene and vitamin E. It promotes good cardiovascular health and has a protective effect against certain cancers including lung cancer. It improves the appearance of complexion and vision.


Carrot-Turmeric Anti-inflammatory Hummus




400 g de Chickpeas cooked, rinsed and drained
The juice of 1 lemon
2 medium cooked carrots (baked or steamed)
1 tbsp of sesame butter (tahini)
1 gousse d'ail hachée
3 tbsp olive oil
2 tbsp ground turmeric
1 tbsp ground cumin
Freshly ground pepper to taste
Pumpkin seeds
Sun-flower seeds



  1. Place all the ingredients in a blender or food processor. 
  2. Mix until you obtain a creamy texture. If you want it more liquid, you can add water or lemon juice.
  3. Transfer to a bowl and garnish with the seeds, a drizzle of olive oil and ground pepper. 
  4. Serve with raw vegetables, grilled pitas, all dressed flourless crackers, in pasta or as a garnish in a sandwich.



Bon appétit!


President Hippocrate Bio


Fully Dressed Flourless Crackers!

Fully Dressed Flourless Crackers! 0

Homemade crackers, easy to make, versatile and really delicious? After tasting these crackers, you'll never buy pre-made crackers again! They are supportive, crunchy and are made with very simple ingredients. 

The best? They do not contain any flour! Perfect as an aperitif or as a snack, they are delicious with hummus or Muhammara. They also go very well with soups or salad, try them in one of these recipes:



Fully Dressed Flourless Crackers!

Makes 20 large crackers
Preparation: 20 minutes
Cooking: 1 hour 


1 cup of water
1 / 2 cup of golden flax seeds 
1/2 cup chia seeds 
1 / 2 cup of raw sunflower seeds
1 / 2 cup of raw pumpkin seeds
1/2 teaspoon ground sea salt (optional)
1 tsp ground black pepper
2 tbsp in total of herbs of your choice: crushed pepper, onion or garlic powder, oregano, rosemary or thyme




  1. Preheat the oven to 350 ° F.
  2. In a large bowl, combine all the ingredients as well as any herbs you choose and mix until combined.
  3. Let stand 10 minutes to allow the flax and chia seeds to gel.
  4. On a baking sheet, brush with olive oil or coconut oil.
  5. Spread the mixture, pressing until the dough is about 1/2 centimeter thick.
  6. Bake for 30 minutes. Remove from oven and slice into crackers (a pizza cutter is very useful)
  7. Carefully flip the crackers and return them to the oven for another 20 to 30 minutes.
  8. Once cool, store them in an airtight container, they will stay cool for a week.



Bon appétit!


President Hippocrate Bio



Veggie pâté with mushrooms and cashews

Veggie pâté with mushrooms and cashews 0

Today, I am sharing with you an ultra creamy and really easy to make veggie pâté recipe. It goes well with toast in the morning or even rusks with a delicious soup! It's definitely THE best veggie pâté I've eaten, and trust me, I've tried a ton!


Veggie pâté with mushrooms and cashews


  • 2 1/2 cups mushrooms (brown if available), sliced
  • 1 / 2 cup of raw cashews
  • 1 small onion, chopped
  • 2 tablespoons of coconut oil
  • 1 tablespoon chopped parsley
  • pepper to taste



  1. Toast the cashews in a dry skillet over medium heat until golden brown. You can also do it in the oven: 10 minutes at 180 C / 360 F.
  2. In a frying pan, add the coconut oil and melt it. Add the onions and fry them until they become translucent.
  3. Reserve the onions and add the sliced ​​mushrooms to the pan. Fry until golden brown on both sides. (Don't overcook: you want them fried, not all soft.)
  4. Place the cashews in the food processor and mix until finely ground.
  5. Add the other ingredients (onions, mushrooms, parsley, pepper) and mix until smooth.
  6. Serve on a nice slice of nourishing homemade bread or crackers 



* store in an airtight container in the refrigerator


Bon appétit!



President Hippocrate Bio
Cashew and cocoa butter

Cashew and cocoa butter 0

Remember when you were little and your mom used to tell you that all she wanted for a gift was "a hug or something homemade"? Since it's Mother's Day this Sunday, I thought I'd suggest a cashew and cocoa butter recipe to show your mom how much you care!

Easy to prepare (and even easier to eat), our delicious Cashew Cocoa Butter is a deliciously healthy alternative to your traditional chocolate spreads ... and of course, it's also delicious for the rest of the family!

Cashew and cocoa butter


300g of cashew nut flood
3 tablespoons of cocoa powder
1 C. vanilla extract
tablespoons of maple syrup (optional)



  1. Preheat your oven to 350F.
  2. Cover a baking sheet with parchment paper, add the cashews and roast for about 10 minutes - they should turn a nice golden color but keep an eye out as they can turn in an instant!
  3. Pour the toasted cashews into a powerful blender or food processor and blend until their oils are released and they begin to form a paste (Takes about 10 minutes, depending on your blender. You may need to stop halfway, scrape the sides and let the blender cool).
  4. Add your cocoa powder, vanilla extract and syrup if desired and continue to mix until the batter is spreadable
  5. Transfer the nut butter to a jar (preferably with a tight-fitting lid)


To serve
  • Top the toasted bread slices with a thick layer of nut butter and sprinkle with berries and toasted coconut.
  • Alternative topping ideas: bananas and nuts, strawberries and chia seeds, blackberries and Almonds, kiwis and coconut, etc.
  • Use as a frosting on a cake or dessert bread
  • Use as a dip for fruit



Bon appétit!


President Hippocrate Bio




The best hummus, ready in 3 minutes!

The best hummus, ready in 3 minutes! 0

This healthy, homemade hummus is super easy and tastes better than anything store bought. 

I love hummus and all of its possible variations: roasted red pepper, roasted beetroot, green avocado hummus, roasted cauliflower hummus, artichoke, roasted garlic, sun-dried tomato, pesto and more.

But nothing like the classic hummus recipe. It's versatile, delicious, and can be used as a dip or spread in almost anything. How about homemade hummus? Well, it's just the freshest, tastiest hummus you've ever eaten. Once you do, you'll never go back to the store again. Promised!



Chickpeas are wonderful for gut health because they are high in fiber and get things going in your digestive system (in other words, they help with constipation). But here's the best part: The type of fiber they're made of is insoluble fiber - the type that helps lower “bad” cholesterol while also nurturing the “good bacteria” in your gut in your microbiome.

This is because insoluble fiber does not break down until it hits the large intestine. And when they get to the large intestine, these good gut bacteria feed on the insoluble fiber, creating short-chain fatty acids, giving you energy and protecting the health of your colon.



The best hummus, ready in 3 minutes!


2 cups of Chickpeas cooked, rinsed and drained
1/3 cup chickpea liquid, or more as needed
1 / 2 cup of tahini
1/4 cup olive oil
The juice of 2 lemons
2 garlic cloves 
1 teaspoon of cumin
1 / 2 teaspoon of salt

To garnish: 
Olive oil
Fresh coriander




  1. Add all the ingredients to your food processor or high power blender and close the lid.
  2. Run the blender on high power for 30 seconds (or longer for a creamier texture). Scrape the sides with a spatula and mix a little. Add more chickpea liquid (aquafaba), if desired, for a milder hummus.
  3. Add the hummus to a serving platter and garnish with olive oil, paprika and chopped fresh cilantro.

Serve with grilled pita wedges, raw vegetables, as a spread or in pasta!


Bon appétit!


President Hippocrate Bio
Nourishing homemade bread (machine-made, gluten-free, vegan)

Nourishing homemade bread (machine-made, gluten-free, vegan) 4

Not being able to eat bread anymore, I believe that is the most difficult for all those who have a gluten-free and vegan diet ... Because is there a better smell than baking bread? In my eyes, there is none! So yes you can find gluten-free bread in supermarkets, but I almost fell in the apple when I saw its price the first time. Without talking about its size, with a family of 5, a loaf of bread disappears really quickly!

As I made my bread myself using the bread machine a few years ago, I therefore challenged myself to make this bread myself without gluten and above all, with real nutritious ingredients!

It is sometimes difficult to make a gluten-free bread recipe. With a more dense consistency, this type of bread also tastes a little more spicy.

You might think that making bread is difficult, and indeed, I had to test several ... yes, really several recipes !! Just recently, I definitely have THE recipe we adopted! It only contains simple, nutritious ingredients and the bread maker does all the work for us ...

This recipe gives us a tasty and very nutritious bread with all the seeds it contains. It is delicious to accompany a bowl of soup or simply for lunch with a small homemade jam!

So why buy a little tasty bread or go without when you can make our own for a fraction of the price and above all which is much better for your body?

Without further ado, here is THE recipe for homemade bread 


Nourishing homemade bread (machine-made, gluten-free, vegan)

2 tsp maple syrup
Cup 1 / 3 organic golden flax seeds
Cup 1 / 3 organic sunflower seeds
Cup 1 / 3 organic european pumpkin seeds 
2 1/2 cups buckwheat flour
3 tbsp of psyllium
2 tbsp of apple cider vinegar
3 tbsp of chia seeds
2 cups of water
2 tsp baking soda



  1. Put all the ingredients in the bread maker tank.
  2. Select the gluten-free mode.
  3. Let the machine do the work ....
  4. Enjoy!


 * for an even more nutritious bread or to vary the taste, do not hesitate to replace a portion of the seeds with nuts, such as organic natural almonds trenches, organic dried cranberries, or even why not, 70% organic chocolate chips


Good treat!


President, Hippocrate Bio