Autumn colors (1) : Pumpkin crust

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A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

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Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

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Then I baked them at 160 degrees, about 30 minutes.

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A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.

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Fig tartelette, with peanut crust and shikwasa cream

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A quick nutty and fruity dessert, very healthy. There is no added sugar, it’s pure fruit flavor. The crust is pleasantly soft with crunchy bits of peanut in it (don’t blend too much).

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I had only one fig left. With half I’ve cut nice slices. I’ve used the white parts for the cream.

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The crust : In the blender, 2 tbs of oatmeal, a handful of peanuts. When it’s roughly powdered, add a cut prune, a little water, a pinch of salt. Blend into a sticky dough. Garnish a mold. Bake till dry, about 6 minutes at 160 degrees C in the oven toaster.

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Shikwasa is a small citrus from Okinawa. The size is about 1 centimeter of diameter. They are a little sour and extremely fragrant.

The cream : Without cleaning the blender, add the half of fig, 1/2 juice of shikwasa and a little grated zest, 2 tbs of silky tofu. Make a cream. Add a little prune to make it sweet to your taste.

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So simple walnut brownie ice cream

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It’s addictive… I already made it 3 times.
The idea of this delight is not from me. It’s from the shop. Walnut brownie…mmmm…. ice cream…mmm. I had to try that.
Actually, it lacked flavor of chocolate, there was nearly no bits of walnut. Names are always mouth watering but I find most commercial ice creams disappointingly bland, mostly fat and sweet. So I made mine.

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Super easy :
Slice and freeze 2 small bananas. Place them in a blender with 3 tbs of good unsweetened cocoa, a pinch of instant coffee a 1/3 cup of water. Blend it into a cream. Mix in a handful of walnuts broken in big pieces.

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Pour in 3 cups. You can eat them immediately if you like soft cream type.

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Cover with a film and place in the freezer at least one hour and your have an ice-cream texture.
And you can really feel the chocolate and walnut brownie melting in your mouth. The banana flavor is extremely light, it simply brings sweetness and enhances the nuances of the cocoa.

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Sour coconut on coffee jelly

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A refreshing delight with no added sugar. The contrast is interesting, tartness of the coconut sauce, bitterness of coffee.

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I made a coffee jelly with instant coffee, instant coffee and gelatin (agar agar can also be used). Let chill overnight.

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I also had home-made coconut yogurt.

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Crush some jelly.

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Garnish with yogurt, and coconut flakes.

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Fresh cherry cream pie (no bake)

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A little cake, made mostly of fruits, ready in a few minutes. It’s simple and natural. No cooking, no added sugar.
And it tastes really decadent.

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The 3 ingredients in equal amounts, pasted into the blender, then shaped in a mold.

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Coconut cream plus grated lemon zest.

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Fresh cherries. Then powdered cinnamon. That’s all.

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Ahem… for a nicer effect, I should have taken away the crust before filling. I broke it apart, but that was still delicious.

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Cinderella cakes

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Very simple, fresh, fruity… The story is not about a pumpkin transformed into a princess car, but it’s very similar.

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栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.

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This potato just need a few strokes of magic fork to become half a dozen of little cakes.

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Very few ingredient :
-a delicious baked sweet potato
-1/2 lemon
-coconut cream
-vanilla powder

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Mold the cake with hot potato (mashed + lemon juice), let cool and take out of molds. Then whip the cream, add vanilla.

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Ready !

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Once upon a spoon, 3 little rabbits were transformed into carrot cakes…

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Let’s eat a cute little legend…

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It looks very cake-like the next day. The carrot has become very soft too. But it’s not cooked. The fairies have visited during the night.

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Raw carrot cake :
Grate a carrot. Paste 1/2 cup of sesame seeds with 2 or 3 prunes. Add 1/2 ts cinnamon. 2 tbs of dry coconut. 1/2 lemon juice. Mix. Powder 1/4 cup of sesame seeds and add enough to the mix to get a paste. Form rabbits. Let one night in the fridge.
Frosting :
Whip : 1/3 coconut cream + 2/3 of soy yogurt (homemade). Add vanilla powder, a little lemon juice and sweetener to taste. Let one night into the fridge before spreading.
Moustache :
100 % carrot

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Big moustaches are not as elegant as thinner whiskers but I thought about too late…

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Voila ! The ogress has caught one. Nom nom…
I’d eat a real rabbit too if I could, but these were yummy.

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