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Paris Brest style cabbage with yacon syrup (vegan & gluten-free)
Recipe by @marie_shaktini , communication & culinary development for sol semilla. Soaking time: 6h Preparation : 1h For 8 small choux buns or 4 large choux buns STEP 1: INGREDIENTS Ingredients for the device (cream): 150g cooked chestnuts 3 tbsp of yacon syrup + 1 tbsp for dressing 6 pitted dates 3g psyllium & 6g water 100 g hazelnut milk 1 tbsp of carob 8g of raw cocoa butter 30g hazelnut puree 1 handful of toasted hazelnuts (+ 1 for topping) 1 nice pinch of fleur de sel Optional: 1/3 tsp grated tonka bean or vanilla Ingredients for choux pastry: 120g water & 60g hazelnut milk 65g of flour: 55g of rice and 10g of buckwheat vegetable butter: 5g almond puree / 10g coconut oil / 8g olive oil 1 tbsp cornstarch or arrowroot 5g psyllium – 15g water ½ sachet of baking powder 1 nice pinch of fleur de sel Optional: 3 drops vanilla extract STEP 2: RECIPE For the cream: Soak the cooked dates, hazelnuts and chestnuts to rehydrate them (1 night is ideal, minimum 4 hours) Melt the cocoa butter raw in a bain-marie. In a blender, add the yacon syrup , salt, psyllium previously diluted in water, cooked chestnuts, hazelnut puree, rehydrated dates and hazelnuts, carob and melted butter. Mix everything until you get a smooth texture. Using a spatula, pour into a piping bag and place in the refrigerator. For the choux pastry: Turn the oven on to 180°C. Place the water & oil mixture in a saucepan over medium heat and wait until it has melted. At the first sign of boiling, remove from the heat. Pour in the flour mixture all at once, mix well. As soon as the dough forms a ball, remove from the heat. Dissolve the arrowroot/starch and yeast in the hazelnut milk. Add everything to the dough without stopping working it with the spatula to give it lightness. Form the balls into the desired size. Leave to rest for 10 minutes on baking paper or on a baking mat before baking the choux for around 25 minutes. Once cooked, remove them from the oven and let them cool before cutting them in half and filling them with cream. Let some of it flow yacon syrup on the cabbages, sprinkle with hazelnut slivers or raw cocoa nuggets , or even carob !
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Kasha Raw Cacao Protein Bar
Recipe by Marie Rousset , communications manager at Sol Semilla, plant-based cuisine chef. For about 5 bars STEP 1: INGREDIENTS 6 pitted dates (mazafati or medjool) 1 tsp coconut oil or 1 tsp nut butter (hazelnut, peanut, almond, cashew) 1 handful of Raw Cacao Nibs 1 tbsp of Raw Criollo Cacao Powder (Fair Trade) 1 tsp of Carob powder 2 tbsp of hulled hemp seeds 1 large handful of sunflower seeds 1 handful of hazelnuts 1 handful of almonds 1 handful of kasha (roasted buckwheat) 1 handful of flax seeds 2 pinches of sea salt optional: 1 pinch of vanilla or cinnamon STEP 2: RECIPE Mix everything in a blender and form bars or balls. Have fun modifying the recipe as you wish, grated coconut, peanuts, walnuts, berries of your choice!
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Macahuète Smoothie bowl & seasonal fruits
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. For 1 bowl STEP 1: INGREDIENTS 1 1/2 ripe banana (can be frozen to make a nice cream) 1 tbsp peanut butter 1 pitted date 1 tsp. of maca powder 1 tbsp chia seeds 5 tbsp. of vegetable milk 1 tsp. of carob 3 drops vanilla extract 2 to 3 tbsp. of muesli raw cocoa or carob seasonal fruits strawberries, blueberries... optional: 1 tbsp. raw cacao nibs & 1 tsp of hemp seeds STEP 2: RECIPE In a small bowl, pour the spoonful of chia seeds into 2 tbsp of vegetable milk, leave to swell in the fridge for a few minutes. Mix the banana with 4 tbsp of milk, maca , peanut butter, date, vanilla and carob , pour the mixture into a bowl. Add the fruits of your choice as a topping on the mixture, a little muesli & the mini chia pudding. Enjoy!
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Ultra soft gluten-free carob & hazelnut cookies
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Cooking time: 15 min. For 4 small cookies or 2 large ones STEP 1: INGREDIENTS 3 tbsp rice or buckwheat flour 3 tbsp. hazelnut powder 1 tbsp grated coconut 1 tbsp of carob 1 tsp baking powder (bicarbonate) 1 tbsp coconut sugar 1 tbsp raisins 1 organic egg or 1 flax egg (1 tbsp of flax and 8 cl of water) 1 tbsp of cocoa butter or melted coconut 1 tbsp hazelnut or almond puree 1 pinch of salt and/or vanilla powder A few flaked almonds or crushed hazelnuts for the topping STEP 2: RECIPE In a bowl prepare the flax egg, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels. In a mixing bowl, pour the dry ingredients and mix well, pour in the flax egg (or organic egg), the hazelnut puree, the coconut/cocoa oil. Place in the oven for about 15 min at 200°C until the edges of the cookies are golden.
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Pear, carob & almond cake (gluten-free, dairy-free)
Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla. Preparation : 20 min. Cooking time: 25 min at 180°C. For 1 cake of 6 portions STEP 1: INGREDIENTS 1 large comice pear or 2 small pears 2 tbsp rice or buckwheat flour 80g chestnut flour 1 heaped tbsp potato starch 60g of almond powder 1 handful of flaked almonds + a little for the topping 4 tbsp of carob 1 tsp baking powder (bicarbonate) 40g of coconut sugar 3 organic eggs or 1 flax egg (1 tbsp flax and 8 cl water) 2 tbsp melted coconut + 1 for oiling the mold 2 pinches of salt 1/2 vanilla pod or vanilla powder optional: 1 tsp cinnamon STEP 2: RECIPE In a bowl prepare the flax eggs, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels. In a mixing bowl, pour the dry ingredients passed through a sieve and mix well, pour in the flax eggs (or organic eggs), the coconut oil. Peel your pear, cut it into more or less coarse cubes and add them to the preparation, mix well. Pour your preparation into a previously oiled mold and place in the oven for around 25 min at 180°C. Enjoy hot or cold!
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Raw white chocolates filled with maca, carob & hazelnuts
Recipe by Marie Rousset , Communications & Quality Manager at Sol Semilla. Preparation : 30 min. Rest : 2 hours a dozen chocolates STEP 1: INGREDIENTS For coating 80g raw cocoa butter melted in a bain-marie 1 tbsp coconut oil 1.5 tbsp agave syrup 3 pinches of vanilla powder 1/2 tsp of maca Optional: 3 heaped tbsp of raw cacao nibs For the melting heart of superfoods 6 pitted dates 1 tsp almond paste 2 tsp hazelnut puree 2 tsp hazelnuts (raw or toasted) 1 tsp of carob 1 tsp of maca 1 small teaspoon of spices of your choice (cinnamon, ginger, vanilla, tonka, etc.) 1 nice pinch of fleur de sel STEP 2: RECIPE Prepare the ganache Mix all the ingredients together (after rehydrating the dates for 30 minutes if they were too dry). Depending on the molds (if you don't have molds, ice cube trays are practical) use, shape rectangles, balls or cubes. At this stage, if you want to add toppings such as raw cocoa nibs or crushed hazelnuts, place them at the bottom of the molds before adding the dough on top and leave to set for at least 30 minutes in the refrigerator. For the white chocolate coating Melt the raw cocoa butter and coconut oil in a bain-marie with the vanilla and maca (passed through a sieve otherwise it will clump). Stir from time to time, add the agave syrup and mix again. Pour the mixture equally into the molds until the ganache is covered. Refrigerate for at least 2 hours. Unmold and consume within 48 hours. Marie's recipe can also be made with cocoa paste (instead of raw cocoa butter) for dark chocolates!
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