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Purple corn flour seed crackers with herbs
Recipe by Angèle Chambon, cook @_minjadou_ . & photo by @marie_shaktini . THE purple corn reduced to flour is naturally gluten-free, it will bring a purple color to all your recipes. It is a variety of Peruvian corn that grows in the north of Lima. This flour can be incorporated (with a mix of other gluten-free flours) into your recipes for pancakes, galettes, cakes, breads, biscuits or even crackers! STEP 1: INGREDIENTS 400g gluten-free flour (1/3 purple corn flour , 1/3 rice and 1/3 buckwheat in equal proportions) 100g of a mixture of seeds (flax, sesame, sunflower seeds, pumpkin seeds and/or chia) 250g of water 200g of oil (sunflower) 16g Sea Salt or 1/2 tsp Tamari Soy Sauce (gluten free) 15g of organic Nopal powder Spices or herbs of your choice, here: 5g of oregano, 5g of thyme, 15g of rosemary blended STEP 2: RECIPE Mix the buckwheat flour, rice flour and wheat flour. purple corn , with water, mixture of flax seeds, sunflower, sesame, pumpkin seeds, chia seeds, olive oil, salt and herbs. Spread on baking sheets, pre-cut with a knife so that they can be separated more easily once cooked. Place in the oven at 180°C for 30 minutes or in the dehydrator at 50°C for 10 hours.
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Vegan caramel with yacon syrup
Recipe by @Clemencecatz , author & culinary creator. Preparation : 3 min. For 1 jar of jam STEP 1: INGREDIENTS 35 g tahini (white sesame paste) 25 g white almond puree 60 g of yacon syrup 1 tbsp coconut oil 1 nice pinch of fleur de sel STEP 2: RECIPE In a bowl, mix the tahini and almond puree with the yacon syrup . Add the coconut oil (preferably soft) and salt. Stir well to obtain a smooth paste and transfer to an airtight jar. Enjoy as is, or refrigerate for an hour or two for a smoother cream, twelve hours for a thick caramel. Consume within 15 days.
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Klamath Plant-Based Latte
Klamath blue latte Recipe by @Marie_shaktini , communications manager at Sol Semilla. Soaking time: 4h Preparation : 10 min. For about 2 cups (33cl) STEP 1: INGREDIENTS 60 grams of raw cashew nuts or white almonds (without skin) soaked for 4 hours in cold water. 12 cl of water 1 teaspoon of Klamath 1/2 teaspoon cinnamon (optional) 3 dates or if you don't have a blender, coconut syrup, yacon or 1 teaspoon of coconut sugar A pinch of vanilla powder or a little vanilla extract OPTION: If you don't have time or a blender, you can directly use 60 cl of vegetable milk of your choice: coconut, almond, oat) Hot version: Heat the vegetable milk with vanilla, cinnamon and the sweetener of your choice, pour everything into your container in which you have previously placed the spoonful of Klamath powder. The ideal is to use a shaker. STEP 2: RECIPE Rinse and drain the cashews after letting them soak for 4 hours in the refrigerator. Place them in your blender while adding the other ingredients. Mix for 1 to 2 minutes. Keep for 3 days in the refrigerator in a closed container if not eaten immediately. Tip: Pour into a clear cup or mason jar to enjoy the beautiful blue color. Use a lighter sweetener (agave syrup, cane sugar, or coconut sugar) if you want a bluer color. Too much klamath or too many dates can make the mixture darker. Mix everything in a blender until you obtain a paste.
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Vegan & gluten-free cookies "Ginger Bread" style Maca & Lavender
Recipe by @Marie_shaktini , communications manager at Sol Semilla. Preparation : 10 min. Resting time: 20 min. For about ten biscuits STEP 1: INGREDIENTS 1 tbsp. of Maca powdered 50g Buckwheat flour 20g Tigernut flour 10g Coconut flour 20g coconut sugar (4 dates or 10g carob to replace the sugar) Grated fresh ginger (3cm) Fresh grated turmeric (3 cm) 1/2 tsp ground cinnamon 1 tbsp chia seeds 20 cl of water or vegetable milk 2 tbsp almond (or hazelnut) puree 1 tbsp of raw cocoa butter STEP 2: RECIPE In a saucepan, pour the chia seeds and the water or milk, heat for 3 minutes and leave to swell for at least 10 minutes with the heat off. In a blender or bowl, mix the dry ingredients (flours, Maca , spices and sugar/dates/carob) add the water then stir well, melt the raw cocoa butter (ideally in a bain-marie) and pour the melted butter into the dry preparation, the almond puree and finally the chia seeds and their liquid (replaces the texture of the egg). Mix everything in a blender until you obtain a paste. Form balls, spread on baking paper in the shape you want, add the lavender flowers... Place in the oven for 4 hours at 90°C for gentle cooking or 40 min at 120°C. Let cool in the refrigerator for at least 1 hour before serving.
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Chocolate cream & supertopping "Exotic"
Chocolate cream & supertopping Recipe by Morgane, The Love Stew , Vegan Chef. Preparation : 10 min. For about 6 verrines STEP 1: INGREDIENTS 1 block of silken tofu 100g of chocolate 1 tbsp of Sol Semilla raw cocoa powder 1 good pinch of tonka bean or vanilla powder vanilla plant-based yogurt Super topping “Exotic” Sol Semilla (aguaymanto, raw cocoa nibs, sprouted sunflower seeds, chia seeds) STEP 2: RECIPE Melt the chocolate in a bain-marie with the tonka bean. Place the silken tofu in a blender and add the raw cocoa powder as well as the melted chocolate then mix. Adjust with cocoa/sugar (with coconut syrup or yacon syrup with a low glycemic index for example according to your tastes. Pour the mixture into pretty ramekins or glasses. Top the cream with a tablespoon of vanilla plant-based yogurt (mixed with lucuma is even better) then sprinkle with the mixture Super topping “Exotic” composed of raw cocoa which will bring intensity, chia seeds which bring their share of omega 3 and agaymanto whose tangy taste marries wonderfully with cocoa Let cool in the refrigerator for at least an hour before serving. Find more delicious plant-based recipes with superfoods @solsemillasuperaliments on the account of Morgane from @latambouilledamour
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Creamy Vegan Raw Cacao Bars
Raw Chocolate Vegan Bars Recipe by Clémence Catz , culinary author and photographer. Preparation : 20 min. Rest : 4 hours 6 to 8 servings STEP 1: INGREDIENTS For the crust 80 g shelled hazelnuts 60 g tigernut flour 30 g of raw cocoa butter (or coconut oil) , melted 1.5 tbsp maple syrup or yacon syrup (low GI) 1 pinch of sea salt Optional: 1 heaped tbsp of Sol Semilla Raw Cacao Nibs For the ganache 180 g liquid vegetable cream A sachet (120 g) of raw cocoa paste Soil Seed 40 g hazelnut puree 50 g maple syrup or yacon syrup (low IG) 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 Grate the dough into very fine shavings and place it in a deep dish. Boil the cream, pour over the dough, covering it well, wait 2 minutes and mix vigorously with the hazelnut puree, syrup, spices and salt. Pour onto the tart base and leave to set for at least 4 hours in the refrigerator. For the crust Grind the hazelnuts into a coarse powder, then add the flour. Pour the raw cocoa butter melted maple syrup and salt, mix well to obtain a smooth paste. Add the raw cacao nibs if desired. Pour into a pie dish about 20 cm in diameter, or a square dish about 15 cm on each side, lined with baking paper and press down well with the palm of your hand. Reserve in the refrigerator. Unmold and cut into bars or slices, consume within 48 hours.
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Coral lentil dahl, pumpkin in “Roots of Gold” broth with Maca & turmeric
Recipe & photo by Clémence Catz @clem_catz . THE golden root broth "maca, nopal, turmeric" is a mixture of broth (without glutamate, yeast & reduced salt), spices and superfoods, digestible, rich in minerals.... 1/2 to 1 tsp per day in hot water, in soup, risotto, sprinkle on salad, rice, potato, vinaigrette base with oil! STEP 1: INGREDIENTS 160 g of coral lentils 400 g of pumpkin 1 onion 2 cloves of garlic 1 tbsp olive or coconut oil 350 ml coconut milk 1 heaped tbsp of Sol Semilla “Golden Roots” vegetable broth maca, nopal and turmeric (yeast-free, glutamate-free, gluten-free and reduced salt) Optional: fresh coriander STEP 2: RECIPE If desired, soak lentils in a large bowl of cool water for 1 to 2 hours, then rinse and drain. Wash the pumpkin, remove 400 g of flesh and cut it into small cubes of about 1.5 cm on each side (no need to remove the skin). Thinly slice the onion, remove the germ and chop the garlic. Heat the vegetable oil in a casserole dish or Dutch oven, add the garlic and onion, brown for 3 minutes, then add the pumpkin cubes and brown for another 5 minutes, stirring. Then add the lentils, coconut milk, stock and 300 ml of water, stir and bring to the boil, then cover and cook for 20-30 minutes at a low boil, or until the pumpkin is very tender. Serve with basmati rice, a drizzle of extra coconut milk and chopped fresh coriander.
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Klamath Blue Like You Smoothie Bowl
Recipe & photo by @clemcatz . Klamath is a microalgae (cyanobacteria) that is harvested only in a lake in Oregon (United States). Its blue color is due to the presence of phycocyanin, an antioxidant pigment. Preparation : 5 minutes Rest : 1 night For 1 person STEP 1: INGREDIENTS 150 g frozen banana 130 g almond milk ½ heaped tsp of mix "Blue like you" ½ tsp powdered ginger 1 tsp agave syrup or yacon syrup (optional). Toppings: blueberries, yogurt and coconut flakes, Sol Semilla raw cocoa nibs, Supertopping Soil Seed , aguaymanto berries , goji berries… STEP 2: RECIPE The day before at the latest, cut a few very ripe bananas into slices and spread them on a tray, put it in the freezer. When they are set, detach them and store them in a bag in the freezer. To make the smoothie bowl, take 150 g of slices, put them in the blender bowl with the other ingredients, mix just enough to obtain a smooth cream, adding a little vegetable milk if necessary, depending on the desired texture. Pour into a bowl and decorate with desired toppings, enjoy immediately. Advice : Remove the vegetable milk and slightly increase the quantities of bananas (around 200 g) for instant ice cream.
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Açaï bowl by Alice
Acai is a small fruit of a gigantic Amazonian palm tree. 1 to 2 tbsp per day in a smoothie, a banana, in plant-based yogurts, on sweet potatoes or root vegetables, in tapenade! Discover today the original recipe of our dear Alice (naturopath & photographer of life): "When Brazil invites itself to lunch. Delicious açaï bowl with a good sunny taste
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