A simple fruity brunch, easy to prepare and plant based.
To a simple batter (flour, potato starch, baking powder, brown sugar), I’ve added these 5 and 2 spices : nutmeg and cinnamon.
I’ve eaten the konatsu pomelo while the waffle was cooking.
The smoothie is very basic. The banana was just cold, the coconut cream was frozen. 30 seconds in the blender. Enjoy !
Mmmm…. schrluuuuupppp….
Yeah, they were good. Look at this texture, at the intensity of chocolate !
A bit messy out of the oven. They are easy and plant-based.
In the blender throw :
-3/4 cup of flour + 1 ts of baking powder
-1 tbs ground roasted sesame seeds
-1/2 cup water + 1 tbs oil
-1 big tbs cocoa + 1 tbs brown cane sugar
Pour into molds, and add in broken bits of 100% cocoa (cocoa mass) chips. Bake (my oven decides, that took 43 minutes).
I made 4 small.
The glazing is 1 tbs of coconut butter, 1/2 ts sugar, 1 ts cocoa.
Approximation for 1 muffin :
180 calories, 8g fat, 23g carbs, 4.3 g proteins
Well, one is OK. Well, once in while, 4 are OK. Don’t dream, you will eat as many as you bake.
Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.
Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.
Recipe credit : Catherine H.
I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.
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 !
They are already selling the Valentine Day chocolates and chocolate-making equipment. I got those fancy individual silicone molds and played a little.
I’ve had a little fun, melting ordinary chocolate in the micro-wave, mixing in stuff. As you can see it’s a bit messy but that doesn’t matter when you take out the molds.
spicy orange stars : bitter chocolate, cocoa mass, mandarin orange zest, cinnamon and nutmeg.
hot ginger squares : bitter chocolate, cocoa mass, raw ginger cubes, habanero powder.
Both were delicious.
GOURMANDE in OSAKA 