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Lately, I bought a huge almond flour package and wanted to try as many recipes as possible. I tried cakes, muffins and now cookies. So here you are, a super healthy recipe for cookies lovers

Ingredients

  • 1 1/2 cup almond flour,
  • 3 Tbsp. coconut flour,
  • 3/4 tsp. baking soda,
  • Pinch salt,
  • 2 Tbsp. melted coconut oil,
  • 3 Tbsp. peanut butter (or another nut butter),
  • 1/4 cup + 2 Tbsp. pure maple syrup
  • Splash of pure vanilla
  • Dark chocolate chopped

Directions

  1. Preheat the oven 350 degrees F. à
  2. In a large bowl, combine almond flour, coconut flour, baking soda and salt and mix to combine.
  3. In another bowl, mix melted coconut oil (not hot), peanut butter, maple syrup and vanilla. Combine.
  4. Add the wet ingredients to the dry ones and mix. When it’s well combined, add the chopped chocolate.
  5. Shape your cookies into a thick circle and place them on a baking sheet. They won’t spread while cooking.
  6. Place your cookies in the freezer for about 10 minutes.
  7. Remove sheet from freezer and bake for 11 minutes.
  8. Allow your cookies to cool for at least 5 minutes.

7 August 2017 0 comment
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Here’s a healthy way to make me happy: bites.  I decided to add matcha tea powder to my small (not so small) dark chocolate bites. I really wanted to make a recipe with Matcha. This snack is also ideal for a boost of energy.
Ingredients
1/2 cup coconut butter, softened but not melted,
5 tbsp almond flour,
3 tsp powdered sugar (I used coconut sugar),
1 tsp matcha powder,
1 cup dark chocolate, chopped,
1 tsp coconut oil

In a small bowl, combine the coconut butter, almond flour, sugar and matcha powder. Place in the refrigerator for 10 min.
Meanwhile, melt the chocolate in a bain marie (place a glass bowler a small pot of boiling water). Add the coconut oil and mix until smooth. Remove from the heat.
Use small liners (smaller than mine if possible) into which you pour about 2 teaspoons of the chocolate mixture. Afterwards, put the molds in the fridge so that the chocolate takes shape.
Remove from the fridge and add 1 teaspoon matcha mixture (or the amount needed to fill the cup). Thoroughly spread the mixture into the cups with your fingers. Add a layer of chocolate and let stand in the fridge 10 min.
Your little matcha butter cups are ready! I keep mine in the fridge and remove them a few minutes before eating.

3 August 2017 0 comment
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Eating healthy doesn’t mean that I don’t have major cravings. Some days, I crave chocolate, burgers and pastries. The good news is that with some modifications of my initial recipes, I can make delightful result that will satisfy my desire and allow me to eat what I want.

So, you can imagine that when I felt like lemon curd, I figured why not turn the classic lemon pie and make it a healthy version.

For the base, I preferred to make soft cushions (I love to call them like that). I did several of them: some that I topped with lemon cream (as in the pictures) and others that we ate just like that (and it was delicious!).

For your information, this recipe is dairy free, gluten free and paleo.

For lemon curd, you will need:
3 eggs,
1 medium lemon zest,
1 tbsp honey,
5 tbsp refined coconut oil (to avoid coconut flavor),
Pinch of salt.

For the base:
1 egg,
1/4 cup liquid coconut oil (but not hot),
1/4 cup honey,
1/2 tsp vanilla extract,
1 and 3/4 cup of almond flour,
1/4 tsp of baking soda,
1/8 tsp salt.

For the curd:
In a saucepan, beat eggs, lemon juice, zest, honey and salt.
After a few seconds, once combined, lower the intensity of your fire (or hot plate) a little and add the coconut oil. Continue stirring with your whisk until you get a creamy texture.
Remove from heat and pour your cream in a glass bowl. If you notice lumps, use a strainer.
Keep the cream aside and let it cool as you prepare your base.

For the base:
Preheat the oven to 350F and prepare your small molds. I used muffin molds because as I told you above, I want to use them for my tart but also to have some as little treats without the curd.
Mix eggs, honey, vanilla and coconut oil with a mixer.
In another bowl, combine the dry ingredients.
Mix the two preparations together until a paste forms. Leave to cool in the fridge for 5 min.
Fill your molds and press each one to form a cup shape.
Bake for about 10 min.
Once you remove them from the oven, you will notice that the center has puffed. Using a small spoon, press down each one with the back of a teaspoon.
Allow to cool completely before removing from liners.

Once your cream and mini muffins has cooled fill the shells with the lemon curd and decorate as you wish.

You’ll have some extra lemon curd. I kept mine in a refrigerator for a few days and I made other treats.

For this recipe, you can make the base by using a paste made from almonds and dates that will look more like a classic lemon pie. I have also prepared one for another recipe that I will publish soon.

Finally, I hope that this recipe will please you and that it will satisfy your sugar craving.

25 July 2017 0 comment
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Harcha or semolina bread is my all time favorite when I visit Morocco (joke, I love everything and can’t have a fav dish). I enjoy it with cheese, honey, olive all or jam.
Ingredients 
2 cups of semolina
1 cup of water
1/2 cup of olive oil (or canola oil)
1/2 tablespoons of baking powder
1 teaspoon of sugar
½ teaspoon of salt
Mix all the dry ingredients together.
For this recipe, you’ll need to work with your hands. Add the slowly the oil while mixing the semolina with your hands.
Add the water until you get a paste. If you need more water, adjust accordingly.
Flatten the dough and add some extra semolina on top before forming disks.
Cook for about 10 minutes on the first side or until it’s golden brown.
Flip the harcha on the other side and cook it again until you noticed the desired color.
20 June 2017 0 comment
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