December 31, 2011

2011 & Welcome 2012!

2011 Food and Places...

2011 started with a snowy winter and sad news as we said goodbye to Luke’s Nana.

We then took off for our travels staying in stunning New Zealand for a month.

This was followed by another month inter-railing through Europe, visiting beautiful cities and enjoying an amazing variety of foods.

We came back to England and our routines. My parents came from France to visit us and we made them discover our lovely region and food specialities.

At the end of summer, we moved home into a house we love and luckily a bigger and better equipped kitchen.

I started my yoga teacher training and started reflecting on my food habits and decided I wanted to opt for a healthier and more natural diet.

We got engaged and are so happy about it!

Finally, Christmas came and we celebrated it with Luke’s family and I had in my heart all my relatives from France.

I hope you have enjoyed 2011 as much as I have and I wish you all the best for 2012, another year to look forward to!

December 28, 2011

Sue's Chocolate Mousse Cheesecake

Hi folks, I hope you had a very good Christmas. We certainly did! I am now dreaming of eating healthy whole foods, but before that, I wanted to share a recipe I had promise would feature on my blog.

While travelling through New-Zealand a few months ago, our lovely tour guide Sue was cooking for us most nights. One evening she served her chocolate mousse cheesecake that all of us loved. I asked her if she would mind giving me the recipe and she said she would on the condition that I cook for the group on our last evening together. The deal was agreed, and I cooked tartiflette, a typical dish from Savoy. Sue gave me the recipe, and as our fellow travellers begged me to give them the recipe too, I had promised that I would put it on my blog.

However, weeks and months went along, and I still hadn’t made the cheesecake. You see, when I saw the list of ingredients, I wasn’t sure I wanted to make it or eat it again. Yes, it tasted good, but it is incredibly rich (and unhealthy), a heart attack in a plate type dish. Luke kept reminding me about it and I finally gave up. We cooked it for Boxing Day and everybody loved it. So here it is, as promised. Feel free to divide the proportions by 2 if you would like a smaller cake.

Sue’s Chocolate Mousse Cheesecake – serves 20

  • • 2 packs (250g each) mascarpone cheese
  • • 500g Toblerone
  • • 2 packs Oreo biscuits
  • • 40g butter, melted
  • • 300ml whipping cream

  • 1. Crush the biscuits with a rolling pin or pestle and mortar until you obtain fairly fine crumbs. Mix with the melted butter and press at the bottom of a rectangular cake dish.
  • 2. In a bowl placed over a pan of simmering water, melt the Toblerone along with the mascarpone. Mix well. Pour over the biscuit base and leave to cool down. Once cold, place in the fridge to set for a minimum of 3 hours.
  • 3. Just before serving, whip the cream until it forms soft peaks and pour over the cake. Enjoy reasonably.

    Cheesecake de Sue à la Mousse au Chocolat – pour 20 personnes

  • • 500g de mascarpone
  • • 500g de Toblerone
  • • 2 paquets de biscuits Oreo
  • • 40g de beurre fondu
  • • 300ml de crème fleurette

  • 1. Ecraser les biscuits au rouleau à pâtisserie ou à l’aide d’un pilon. Mélanger les miettes avec le beurre fondu et presser au fond d’un moule à gâteau rectangulaire.
  • 2. Au bain marie, faire fondre le Toblerone avec le mascarpone. Bien mélanger. Verser sur la base de biscuits et laisser refroidir. Une fois froid, mettre au réfrigérateur pendant au moins 3h.
  • 3. Juste avant de servir, battre la crème en Chantilly et verser sur le gâteau. Déguster.
  • December 22, 2011

    Stuffed Dates

    The winter solstice was yesterday and I am loving the idea that from now on the days are going to start getting longer!

    I hope you are having good times getting ready for Christmas. We are staying with Luke’s family this year. We’ve already been busy in the kitchen, cooking treats and preparing for the weekend. Food always seems to be at the centre of celebrations and important events. I find it is one of the most beautifully ways to create memories and share with the ones you love. Receiving and giving, around the table :)

    ‘Fruits déguisés’ are a treat we usually have in France around Christmas time, using dates or prunes and stuffing them traditionally with Marzipan. Even if we like to enjoy good food around Christmas time, this year I have tried to think about somewhat healthier things to cook. I have therefore replaced the Marzipan with a mix of nut butter and tahini – delicious.

    Stuffed Dates – makes 15

  • • 15 Medjool dates, pitted
  • • 2tbsp nut butter
  • • 1tsp tahini
  • • 1tsp rose or orange water
  • • 1tsp set honey

  • 1. In a bowl, mix together the nut butter, tahini, rose or orange water and honey until it comes together. Make a ball with the mixture and roll it into a long sausage about 2cm in diameter. Cut it every 3cm to have about 15 bits of dough.
  • 2. Stuff the dates with a bit of the mixture. Enjoy.

    Fruits Déguisés (Dattes) – pour environ 15 dattes

  • • 15 dattes Medjool, dénoyautées
  • • 2cs de beurre de fruits à coque
  • • 1cc de tahini
  • • 1cc d’eau de rose ou d’eau de fleur d’oranger
  • • 1cc de miel épais

  • 1. Dans un bol, mélanger le beurre de fruits à coque, tahini, eau de rose ou de fleur d’orange et miel jusqu’à l’obtention d’un mélange homogène. Former une boule avec le mélange et la rouler en un long rouleau. Le découper en tronçons d’environ 3cm de long.
  • 2. Farcir les dattes avec les petits tronçons de pate. Déguster.
  • December 18, 2011

    Mulled Ginger Apple Juice

    Starting the holiday...

    ...with a walk on the beach in the winter sun

    and a warm spicy apple juice (for an alcoholic version, use cider in place of apple juice and ginger wine in place of ginger beer)

    Mulled Ginger Apple Juice – for 2 large glasses

  • • 50cl cloudy apple juice
  • • 10cl ginger beer (non alcoholic)
  • • ½ apple, sliced
  • • 1 clementine, peeled
  • • 2 sticks cinnamon
  • • 2 aniseed stars
  • • 4 cloves
  • • A small bit of fresh ginger sliced
  • • Orange peel

  • 1. Put all the ingredients in a saucepan and heat on a medium heat. Leave to simmer for 5min, swirling every so often.
  • 2. Serve the juice and fruits in 2 large glasses and enjoy.
  • Jus de Pomme Chaud au Gingembre – pour 2 grand verres

  • • 50cl de jus de pomme
  • • 10cl de ginger beer (sans alcool)
  • • ½ pomme, tranchée
  • • 1 clémentine, pelée
  • • 2 bâtons de cannelle
  • • 2 étoiles de badiane
  • • 4 clous de girofle
  • • Un petit morceau de gingembre frais, coupé en lamelles
  • • Zest d’1 orange

  • 1. Mettre tous les ingrédients dans une casserole et faire chauffer à feu moyen. Laisser frémir pendant environ 5 min, en remuant de temps à autre.
  • 2. Servir le jus et les fruits dans 2 grands verres et déguster.
  • December 09, 2011

    Mince Meat Apple Tarts

    After a very mild autumn, temperatures have finally dropped and it is starting to feel Christmassy. Time to put the tree up, decorate the house and wrap presents -with no stress and no ridiculous amounts of money spent in shops. I like very much offering home-made presents, especially food gifts, prepared with love and patience.

    These days, our kitchen smells of orange, vanilla and cinnamon as I prepare all sorts of treats and delicious dishes while listening to Christmas songs.

    Mince pies are probably foreign to most French people. The first time I had some in the UK, I was worried somebody was trying to make me eat meat in a pudding! Ahah, I quickly realised what they were and became very fond of them. I made a big batch of mince meat last week, and although I will probably make pies at some point, I started with these tasty apple tarts. Happy Friday everyone!

    Mince Meat Apple Tarts (gluten-free) – makes 6

  • • Mince Meat (recipe from Good Housekeeping Christmas Cookbook 2010):
  • o 150g sultanas
  • o 25g dried prunes, chopped
  • o 50g dried cranberries
  • o 1 small apple, grated
  • o Zest & juice of 1 orange
  • o 25g walnuts, chopped
  • o 25g unrefined golden caster sugar
  • o 50ml Calvados
  • o 1/2tsp all spice
  • • Pastry:
  • o 80g wholemeal rice flour
  • o 80g millet flour
  • o 80g quinoa flour
  • o 1tbsp xantham gum
  • o 1tsp all spice
  • o 100g cold butter, diced
  • o 1 large egg, beaten
  • o 4-5tbsp cold water
  • • 5 small apples, peeled and finely sliced
  • • 1tsp cinnamon

  • 1. Start by preparing the mince meat a few days ahead. Put all the ingredients in a large bowl and mix well, cover and leave in the fridge for at least 24h.
  • 2. Make the pastry by mixing the flours, xantham gum and all spice in a large bowl. Add the diced butter and make rough crumbs using your fingertips. Add the egg and start bringing the dough together. Add water 1 tbsp at a time until the dough has all come together and you can form a ball. Wrap it in cling film and leave in the fridge for at least 1 hour.
  • 3. Preheat the oven to 180°C.
  • 4. Divide the dough in 7 small balls and flatten them in circles with a rolling pin. Place 6 of them in 6 individual tart dishes. Prick the bottom with a fork. Cut Christmassy shapes with a cookie cutter in the leftover dough circle.
  • 5. Add 1 or 2 tbsp of mince meat on the pastry and arrange the apple slices on top. Sprinkle with the cinnamon and top them up with a dough shape.
  • 6. Cook in the oven for about 25min until the dough is cooked through.

  • Tartes Pomme – Mincemeat (sans gluten) – pour 6 tartes

  • • Mincemeat (recette de Good Housekeeping Christmas Cookbook 2010):
  • o 150g de raisins secs
  • o 25g de pruneaux, émincés
  • o 50g de canneberges séchées
  • o 1 petite pomme, râpée
  • o Zeste et jus d’1 orange
  • o 25g de noix
  • o 25g de sucre cristallisé non raffiné
  • o 50ml de Calvados
  • o 1/2cc de 4 épices
  • • Pâte à tarte :
  • o 80g de farine de riz complète
  • o 80g de farine de millet
  • o 80g de farine de quinoa
  • o 1cs de gomme xantham
  • o 1cc de 4 épices
  • o 100g de beurre froid, en dés
  • o 1 œuf battu
  • o 4-5cs d’eau froide
  • • 5 petites pommes, pelées et coupées en lamelles
  • • 1cs de cannelle moulue

  • 1. Préparer le mincemeat quelques jours à l’avance. Mettre tous les ingrédients dans un grand bol, bien mélanger, couvrir et mettre au frais pendant au moins 1 nuit.
  • 2. Préparer la pâte à tarte en mélangeant les farines, la gomme xantham et le 4 épices. Ajouter le beurre et mélanger du bout des doigts jusqu’à l’obtention de miettes grossières. Ajouter l’œuf et commencer à rassembler la pâte. Ajouter l’eau une cuillère à la fois jusqu’à ce que vous puissiez faire une boule de pâte. L’envelopper dans du film alimentaire et mettre au frais pendant au moins 1h.
  • 3. Préchauffer le four à 180°C.
  • 4. Diviser la boule de pâte en 7 portions. Les étaler en cercle à l’aide d’un rouleau à pâtisserie. Chemiser 6 moules à tarte individuels avec la pâte et piquer les fonds à la fourchette. Découper 6 formes à l’emporte-pièce dans le cercle de pâte restant.
  • 5. Mettre 1 ou 2 cs de mincemeat sur chaque fond de tarte, puis disposer les lamelles de pomme. Parsemer de cannelle et ajouter une forme de pâte sur le dessus.
  • 6. Enfourner pour environ 25min jusqu’à ce que la pâte à tarte soit bien cuite.
  • December 02, 2011

    Pistachio & Seeds Crakers

    I am glad November is out of the way. To me, it has always been probably the dullest month of the year. I don’t know if it’s related to the fact that nothing very exciting is happening or the hours of daylight being incredibly shorter – this left me with low energy levels and a gloomy mood.

    In the kitchen however, I have carried on experimenting (my latest experimentation was sprouting seeds and it worked wonderfully well) and this at least has kept me going. Before I share with you some ideas for the festive season, I wanted to give you a crackers recipe which we REALLY liked. I came up with the recipe last weekend, did it, and in no time they were gone – they were that good. We had them with nut pulp hummus (made with leftover pulp from nut milk) and some of my pretty alfalfa sprouts which were finally ready to eat. I wanted to call the recipe ‘green crackers’, because they looked green before I cooked them, but once cooked they had lost their green colour so I decided to leave the green crackers idea behind. Have a lovely weekend!

    Pistachio & Seeds Crackers – makes about 10-15 crackers

  • • 70g cashew nuts
  • • 40g pistachio
  • • 2tbsp linseeds
  • • 2tbsp hemp seeds
  • • 55g wholemeal rice flour
  • • 1tsp salt
  • • 1 egg, beaten

  • 1. Preheat the oven to 180°C.
  • 2. Blend the cashew nuts, pistachio, linseeds, hemps seeds and salt until finely ground.
  • 3. In a bowl, mix with the flour and the egg.
  • 4. With a rolling pin, spread the mixture on a lightly floured surface to make a rectangle.
  • 5. Place on a baking sheet covered with baking paper. Pre-cut the crackers in rectangles.
  • 6. Cook in the oven for 15min. Leave to cool down before eating.
  • Crackers aux Pistaches et Graines – pour environ 10 à 15 crackers

  • • 70g de noix de cajou
  • • 40g de pistaches
  • • 2cs de graines de lin
  • • 2cs de graines de chanvre
  • • 55g de farine de riz complète
  • • 1cc de sel
  • • 1 œuf, battu

  • 1. Préchauffer le four à 180°C.
  • 2. Mixer les noix de cajou avec les pistaches, les graines de lin et de chanvre et le sel jusqu’à obtenir une poudre.
  • 3. Mélanger dans un bol avec la farine et l’œuf.
  • 4. A l’aide d’un rouleau à pâtisserie, étaler la préparation en forme de rectangle sur un plan de travail légèrement fariné.
  • 5. Transférer sur une plaque à four recouverte de papier cuisson. Prédécouper les crackers en forme de rectangles.
  • 6. Faire cuire pendant 15min. Laisser refroidir avant de déguster.
  • November 26, 2011

    Nut Roast

    I first heard about nut roasts when I moved to the UK, and found out it was a typical veggie dish served on occasions like Xmas. Luke’s parents have cooked one for me every year and it’s been lovely to have a dish prepared especially for me while others are tucking in turkey or other roasted meat.

    After having tried different recipes, I finally made my own, with nuts roughly chopped as I like a bit of crunchiness. But as with everything, it is trial and errors, and I think I would adjust the recipe next time I make it: maybe add more nuts and have less rice, or breadcrumbs instead of the rice. Why not add spices and herbs or fresh tomato sauce? Play with it, and find what you like best.

    We served it with a purple mash (using purple potatoes), which made a very colourful plate.

    Nut Roast

  • • 200g brown mushrooms, sliced
  • • 2 garlic cloves, finely chopped
  • • 1 onion, finely chopped
  • • 50g sun-dried tomatoes, chopped
  • • 30g dried cranberries
  • • 125g hazelnuts, roughly chopped
  • • 125g pecans, roughly chopped
  • • A few sprigs of thyme
  • • 1 carrot, peeled and finely chopped
  • • Tabasco
  • • 2 eggs
  • • 150ml almond milk
  • • 180g cooked brown rice
  • • Salt and pepper
  • • Olive oil

  • 1. Preheat the oven to 180°C.
  • 2. Heat a bit of olive oil in a frying pan and fry the onion, garlic, carrot and mushrooms until soft.
  • 3. In a large bowl, mix the onion, mushrooms, garlic, sun-dried tomatoes, cranberries, nuts, thyme, carrot and rice.
  • 4. In another bowl, mix the eggs with the milk and Tabasco.
  • 5. Mix the dry and wet ingredients all together and season with salt and pepper.
  • 6. Press the mixture in a large loaf tin. Cook in the oven for 55min.
  • 7. Leave to cool down for a bit, unmold and serve warm or cold with vegetables or a mash.

    Rôti aux Noix

  • • 200g de champignons, tranchés
  • • 2 gousses d’ail, pelées et émincées
  • • 1 oignon, émincé
  • • 50g de tomates séchées, émincées
  • • 30g de canneberges séchées
  • • 125g de noisettes, grossièrement hachées
  • • 125g de noix de pécans, grossièrement hachées
  • • Quelques brins de thym
  • • 1 carotte, pelée et coupée en petits dés
  • • Tabasco
  • • 2 œufs
  • • 150ml de lait d’amande
  • • 180g de riz complet, cuit
  • • Sel et poivre
  • • Huile d’olive

  • 1. Préchauffer le four à 180°C.
  • 2. Faire chauffer de l’huile d’olive dans une poêle et y faire revenir l’oignon, l’ail, la carotte et les champignons jusqu’à ce qu’ils soient tendres.
  • 3. Dans un saladier, mélanger l’oignon, l’ail, la carotte, les champignons, les tomates séchées, les canneberges, les noix, le thym, et le riz.
  • 4. Dans un autre bol, battre les œufs avec le lait et quelques gouttes de Tabasco.
  • 5. Mélanger le contenant des 2 bols et assaisonner de sel et de poivre.
  • 6. Presser le mélange dans un grand moule à cake. Enfourner pour 55min.
  • 7. Laisser refroidir un peu avant de démouler et servir chaud ou froid avec des légumes ou de la purée.
  • November 18, 2011

    Breakfast of Orange & Honey Marinated Figs and Dates

    I am back from an amazing residential weekend, part of my yoga teacher training course. We spent 3 days in a beautiful farm tucked in the middle of the Devon countryside. Everyday started with silent meditation, stretches and postures, breathing... I have the feeling that I have learned and experienced so much in the space of a few days. But we also had the opportunity to go for walks in the woods, spend time in the hot tub or read a book in front of a crackling fire.

    And the food? Vegetarian and so delicious. Lucy, the cook, was preparing comforting and healthy dishes for us. For breakfast, she made the best ever porridge that she served with figs roasted in orange and honey. I got inspired from the latest for this recipe (but wanted to keep it raw).

    I came back relaxed and rejuvenated. This week I’ve tried to keep that feeling with me, and it’s been great.

    I hope you have a lovely weekend.

    Breakfast of Orange & Honey Marinated Figs and Dates – serves 1

  • • 1 fresh fig, thinly sliced
  • • 4 Medjool dates, pitted
  • • Zest and juice of 1 orange
  • • 3tsp clear honey
  • • 5tbsp natural yogurt (I used goat’s yogurt)
  • • 1tsp pine nuts

  • 1. Place the dates, figs and orange zest in a bowl. Cover with the orange juice and 1tsp honey. Mix well and leave to marinate for at least 30min.
  • 2. In a serving bowl, beat the yogurt with 1tsp honey.
  • 3. Add the dates and figs and as much orange/honey juice as you like.
  • 4. Sprinkle with pine nuts, drizzle with 1tsp honey and eat straight away.
  • Petit-déjeuner de Figues et Dattes Marinées à l’Orange et au Miel – pour 1 personne

  • • 1 figue fraîche, coupée en lamelles
  • • 4 dattes Medjool, dénoyautées
  • • Zeste et jus d’1 orange
  • • 3cc de miel liquide
  • • 5cs de yaourt nature (j’ai utilisé du yaourt de chèvre)
  • • 1cc de pignons de pin

  • 1. Mettre les dattes, les lamelles de figue et le zeste d’orange dans un bol. Couvrir avec le jus d’orange et 1cc de miel. Bien mélanger et laisser mariner pendant au moins 30min.
  • 2. Dans un bol, battre le yaourt avec 1cc de miel.
  • 3. Ajouter les dattes et figues et autant de jus d’orange/miel que vous le souhaitez.
  • 4. Parsemer de pignons de pin et arroser d’1cc de miel. Servir de suite.
  • November 07, 2011

    Cheesy Spelt Scones

    It was on a lazy Sunday morning when he looked at me in the eyes and asked if I would marry him. I managed to say yes in the middle of tears of happiness rolling down my cheeks. This was a perfect moment that I will remember forever. How happy we are!!! Since then we’ve been busy thinking about ideas for the wedding, where we want to do it, who we want to be there, etc., so exciting!

    Today I just wanted to dedicate my Luke a recipe. I thought of scones but wanted to make them special (savoury and with a heart shape). Scones are quintessentially British. Devon, where we live, is famous for its Devonshire Cream Tea which consists of sweet scones served with clotted cream and jam. A delicacy we particularly enjoy!

    Luke’s parents got me a very nice cooking book entirely dedicated to scones (written by a Kiwi author). I got inspired from the goat’s cheese and sage scones recipe in the book to make my I Love You cheesy spelt scones. Delicious with a warm autumn soup.

    Cheesy Spelt Scones – makes about 10

  • • 200g wholegrain spelt flour
  • • 2tsp bicarbonate of soda
  • • A pinch of salt
  • • 150g Emmenthal cheese, grated
  • • 1 handful sage leaves, chopped
  • • Black pepper
  • • 200ml milk

  • 1. Preheat the oven to 220°C. Line a baking tray with baking parchment.
  • 2. In a bowl, mix together the flour, bicarbonate of soda, salt, black pepper, half the cheese and sage leaves. Make a hole in the middle and pour the milk in it. Combine with a fork.
  • 3. Put the dough on a floured work surface. Stretch the dough with a rolling pin until it is about 1.5cm thick. Cut shapes with a cookie/scone cutter. Place on the baking tray and sprinkle with the rest of the cheese.
  • 4. Put in the oven for about 10min until golden. Best eaten warm straight away!
  • Scones Fromage-Epeautre – pour environ 10 scones

  • • 200g de farine d’épeautre complète
  • • 2cc de bicarbonate de soude
  • • Une pincée de sel
  • • 150g d’emmenthal râpé
  • • Quelques feuilles de sauge, émincées
  • • Poivre noir
  • • 200ml de lait

  • 1. Préchauffer le four à 220°C. Couvrir une plaque à four de papier sulfurisé.
  • 2. Dans un saladier, mélanger la farine, le bicarbonate de soude, le sel, le poivre, la moitié du fromage et la sauge. Faire un puits au milieu et y verser le lait. Mélanger à la fourchette.
  • 3. Etaler la pâte sur un plan de travail jusqu’à ce qu’elle soit épaisse d’1,5cm. Découper des formes à l’emporte pièce. Mettre sur la plaque de cuisson et parsemer le reste du fromage sur le dessus des scones.
  • 4. Mettre au four pour environ 10min jusqu’à ce qu’ils soient dorés. Meilleurs mangés de suite!
  • October 31, 2011

    Autumn Fruit Parcels


    It’s almost November. Now it’s already the night when I come back from work. The beautiful and warm Indian summer seems long gone and has been replaced by grey and rainy days. The cold is starting to creep on. This year, our summer started in March, when we went travelling for a few months, and it lasted on and on. It felt like it was going to be an endless summer, and I didn’t want it to go away. But seasons change. As a goodbye to early autumn, I wanted to bake seasonal fruits. Just thinking of their smell cooking filling the kitchen makes me happy.
    Autumn Fruit Parcels – makes 2
    • 2 figs, sliced
    • 1 pear, cored, peeled and sliced
    • 2 plums, stoned and quartered
    • A bunch of red and green grapes
    • A handful of blackberries
    • Juice of ½ lemon
    • 2tbsp vanilla sugar

    1. Preheat the oven to 170°C. Cut 2 squares of baking parchment.
    2. Place the fruits in the paper squares, drizzle with lemon juice and sprinkle with sugar.
    3. Close the baking paper tightly by gathering the corners. Put in the oven for 20min. Enjoy on its own or with natural yogurt or ice cream.
    Papillotes de Fruits d’Automne – pour 2 papillotes
    • 2 figues, coupées en rondelles
    • 1 poire, pelée, évidée et coupée en tranches
    • 2 prunes, dénoyautées et coupées en quartiers
    • Une poignée de raison blanc et noir
    • Une poignée de mûres
    • Jus d’1/2 citron
    • 2cs de sucre vanillé

    1. Préchauffer le four à 170°C. Découper 2 carrés de papier sulfurisé.
    2. Mettre les fruits dans les carrés de papier sulfurisé, arroser de jus de citron et saupoudrer de sucre vanillé.
    3. Fermer les papillotes. Mettre au four pour 20min. Déguster tel quel ou avec du yaourt nature ou une boule de glace.

    October 21, 2011

    Apple Buckwheat Muffins

    I am lucky not to have any food allergy or intolerance. I think I can eat pretty much anything without getting abnormal reaction. When I think of people with allergies, I imagine it must not always make their life very easy. But I’m curious, you see. I found some great books at the library about gluten-free/dairy-free/soy-free cooking. Plus I read blogs with amazing looking recipes that don’t have the conventional list of ingredients. So I decided to challenge myself and change a bit my habits. It can’t be bad for me after all? For instance, I enjoy baking a lot and thought that I would try different flours (millet, chickpea, rice, spelt, quinoa, etc) and not to use too many eggs. I loved the results! – different flavours, textures and still very tasty.

    I had in mind to try muffins so I worked a bit on my list of ingredients and ended up with these beauties – gluten, dairy free and no added sugar!

    A few days later, I read an article about a competition organised by a French catering company which provides people with allergies/intolerances with alternatives to ‘conventional’ food. I thought I’d give it ago and would submit my muffin recipe.

    I hope you like it too.

    Apple Buckwheat Muffins (GF and vegan) – makes about 8 muffins

  • • 100ml vegetable oil
  • • 100ml rice milk
  • • 150ml unsweetened apple sauce
  • • 2tsp baking powder
  • • ½ tsp salt
  • • 125g buckwheat flour
  • • 40g brown rice flour
  • • 60g millet flakes
  • • 1tsp ground cinnamon
  • • 1 big apple, peeled, cored and cubed
  • • 50g walnuts, chopped
  • • 30g pumpkin seeds + extra for sprinkling
  • • 3tbsp maple syrup

  • 1. Preheat the oven to 190°C.
  • 2. In a large bowl, mix all the dry ingredients.
  • 3. In another bowl, mix all the wet ingredients + the apples.
  • 4. Mix the dry ingredients with the wet ingredients. Pour into a muffin tray lined with paper cases. Sprinkle with pumpkin seeds.
  • 5. Cook in the oven for about 25-30min until lightly golden. Leave to cool down before tucking in.

    Muffins aux Pommes et Sarrasin (Sans Gluten et Végétalien) – pour 8 muffins environ

  • • 100ml d’huile végétale
  • • 100ml de lait de riz
  • • 150ml de compote de pomme
  • • 2cc de levure
  • • 1/2cc de sel
  • • 125g de farine de sarrasin
  • • 40g de farine de riz complète
  • • 60g de flocons de millet
  • • 1cc de cannelle moulue
  • • 1 grosse pomme, pelée, évidée et coupée en cubes
  • • 50g de noix, hachées
  • • 30g de graines de courge + extra pour saupoudrer
  • • 3cs de sirop d’érable

  • 1. Préchauffer le four à 190°C.
  • 2. Dans un saladier, mélanger les ingrédients secs.
  • 3. Dans un autre saladier, mélanger les ingrédients liquides + les pommes.
  • 4. Mélanger les ingrédients secs avec les ingrédients liquides. Verser dans des moules à muffins. Saupoudrer de graines de courge.
  • 5. Faire cuire au four pendant 25-30min jusqu’à ce que les muffins soient légèrement dorés. Laisser refroidir avant de déguster.