Mix 50% flour and 50% carob powder, add some baking powder, a little cinnamon and nutmeg. Whisk. Pour in coconut milk, enough to obtain a creamy batter. Let 10 minutes.
Heat a pan, pass a little oil. On medium heat, pour batter to get 2 mm of thickness. Cover. When the lid is hot, pass on low heat.
Done !
One side has lots of holes.
With a coconut milk café au lait.
They are delicious with a little raspberry jam, and coconut cream.
Les crêpes !
Crêpes Suzette mandarine – Crêpes boisettes (berry) – Crêpes little sun – Crêpes soufflées tropicales
More : crêpes compilation (sweet and savory)
Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse) – Nonnettes (fluffy gingerbread) – Flocon de neige (snowflake cake) – Nougat glacé (honey ice-cream) – Galette des Rois (Kings’ cake) – Galette des Rois au chocolat
More : Christmas dessert compilation
Les fruits !
Poire pochée au chocolat – Baked pineapple – Fruity papillote – Tartelette aux figues – Pomme lampion (baked apple) – Crémet aux fruits rouges
Classiques :
Génoise – Cygne et choux (cream puffs and swan) – Millefeuille –Tarte au chocolat – Religieuse (cream puff “nun”)
Regions :
Brioche de Pâques (Easter bread, Provence) – Gâteau de Metz (retro chocolate cake, Lorraine) – Croustade or Pastis aux pommes (apple pie, Gascogne) – Millas (corn and pumpkin, South-West) –Farz fourn (butter cake, Bretagne)
Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake
Festifs.
Pets de nonne (‘farting nun’ carnival donuts) – Mango coco millefeuille – Star anise mandarin chocolate tarte – Crémet in mint sauce – Gâteau de la bergère (Shepherd’s cake made with potato) – Petits flans a la betterave (sweet beetroot puddings)
More ? French dessert compilation.
A decadent dessert… that takes 10 minutes to prepare. It would even have looked neat and perfectly shaped if I had used a circle and waited 2 hours to take it away.
Well, I’ll do it again.
Cocoa or carob ? I have not chosen. This cake combines both.
The biscuit :
1/2 cup of toasted sesame seeds
3 or 4 prunes without the stones (roughly half the volume of sesame)
2 tbs very full of carob powder (or unsweeted cocoa)
1/4 ts instant coffee
a drizzle of creme de framboise (raspberry liquor)
Powder the sesame, paste the prune with the liquor and a little water. Combine everything into a wet sand texture. Put in the bottom of a circle, press well.
Then a layer of raspberries.
And the ganache made of coconut cream, cocoa mass and a little sugar. The ganache is poured on the fresh or frozen raspberries. Then you should wait 2 hours and it will solidify fully. Take away the circle. Sprinkle more carob powder.
Crumble-hunting and finger-licking good !
This a drink to warm you up on a chilly day. The taste of carob is neither coffee nor cocoa, but there is the same type of charm. It also matches greatly Winter spices.
The broth is made if carob powder, cinnamon, nutmeg and a hint of powdered hot chili. A little sweetener is optional.
It’s dark and thick.
Then topped with frothed coconut milk.
Mmmm… One more ? Yessss.
Third episode of the challah saga. I know it looks like a monkey tree bread more than a challah. It is delicious. And not looking pretty. That happens.
The black thread is flavored with carob powder. The grey with ground black sesame seeds. The yellow with rice bran. So that makes 3 nutty, deep and malty sweet breads in one.
The recipe is the same as :
It was not smooth, it couldn’t become prettier in the oven.
Oki…
Yummm. Just hot from the oven, with a little margarine…
GOURMANDE in OSAKA 